GAP Group Unveils Hyatt Place Dholera

·       The proposed 5-star hotel developed in partnership with Hyatt will feature 200 rooms including 20 suites.

·       Sonale Zagade, GM at Hyatt Group, unveiled the hotel’s finalised design, offering the first look at the upcoming development.

·       Spread across approximately 2.6 lakh sq. ft. of built-up area, including 2 basement levels, the hotel will rise to approximately 65 metres.

·       The hotel will offer a restaurant, banquet hall, pre-function area, business meeting facilities, swimming pool, gym, café & lounge.

·       The banquet & pre-function spaces, together with an outdoor lawn, will accommodate approximately 500 people, positioning the property to host business meetings, conferences & social events alongside its accommodation & leisure offerings.

Dholera, Gujarat: In a major landmark hospitality development for the region, GAP Group has commenced work on Hyatt Place Dholera, a proposed five-star hotel being developed in partnership with Hyatt. With 200 rooms, including 20 suites, the project will bring an internationally recognised hospitality brand to Dholera Special Investment Region (SIR), strengthening the region’s infrastructure for business travellers, investors and visitors.

The groundbreaking ceremony was performed by former Gujarat Cabinet Minister and senior BJP leader Bhupendra Singh Chudasama and Kalubhai Dabhi, MLA from Dhandhuka. Sonale Zagade, General Manager at Hyatt Group, unveiled the hotel’s finalised design, offering the first look at the upcoming development. The occasion also featured a tree plantation by the dignitaries.

Gujarat Chief Minister Bhupendra Patel also graced the occasion with a visit to GAP Group’s Akhilam Township. During the visit, he explored the Hyatt Place Dholera site and the Group’s other developments, including Avant, the coworking space and the food court. He was accompanied by Gujarat Chief Secretary M. K. Das, Advisors to the Chief Minister Hasmukh Adhia and S. S. Rathore, Dholera Industrial City Development Limited (DICDL) Managing Director Kuldeep Arya, and other senior Gujarat government officials.

 Spread across approximately 2.6 lakh sq. ft. of built-up area, including two basement levels, Hyatt Place Dholera will rise to approximately 65 metres. The hotel will offer a restaurant, banquet hall, pre-function area, business meeting facilities, swimming pool, gym, café and lounge. Its banquet and pre-function spaces, together with an outdoor lawn, will accommodate approximately 500 people, positioning the property to host business meetings, conferences and social events alongside its accommodation and leisure offerings.Speaking on the occasion, Gopal Goswami, Chairman of GAP Group, said, “Dholera is entering an important phase of development, with several ongoing and upcoming industrial projects creating new opportunities. As business activity grows, there will be a greater need for hospitality facilities to serve investors, business travellers and other visitors. Hyatt Place Dholera is an important step in meeting this need, and we believe it will support the region’s growth in the years ahead.”

Ambrish Parajiya, Managing Director of GAP Group, said, “GAP Group has been part of Dholera’s development journey since commencing operations in 2014. As the first private developer to begin development in the Dholera Activation Zone, we have witnessed the region’s progress over the past decade. We believe that Dholera’s next phase of growth will require infrastructure that supports not only industry and commerce but also the people who will live, work and do business here. Hyatt Place Dholera is an important step in that direction. We remain confident in the region’s potential and plan to invest ₹2,500 crore in Dholera by 2030 across residential, commercial and industrial developments.”

Located along the Delhi-Mumbai Industrial Corridor (DMIC), Dholera SIR is being developed as a smart industrial city with planned infrastructure and multimodal connectivity. The Ahmedabad-Dholera Expressway and the proposed international airport are expected to improve access to the region as industrial and commercial activity expands.

As Dholera advances, the need for quality hospitality will grow alongside its industrial development. Hyatt Place Dholera is intended to address this need while adding a new dimension to the city’s development, one where business infrastructure is complemented by accommodation, meeting spaces and leisure facilities. For GAP Group, the project represents a step towards supporting Dholera’s evolution into a destination equipped to welcome a wider range of businesses and visitors.

Siciliana Brings the Soul of Southern Italy to Pune with a Celebration of Sicilian Flavours, Craft and Slow Living

Pune, October 2026: Bringing the flavours of Southern Italy to Pune, Siciliana, by Speciality Restaurants Ltd., invites diners to experience the soulful spirit of Sicily through food, design and a distinctly Mediterranean way of coming together. Rooted in the culinary traditions of the island, Siciliana celebrates honest, comforting flavours and leisurely meals designed to be shared. 

Led by Chef Saby aka Sabyasachi Gorai the menu explores the coastal character of Southern Italy through favourites such as Calamari Involtini, Parsilade Fish, Gambas Alla Plancha and Jumbo Prawn Saganaki, alongside Siciliana Signature Focaccia, Sandwich Caprese and Pizza Exotica. 

The pasta selection features comforting plates such as Lumaconi Alla Vodka, with diners also able to choose between Lumaconi and Trofie for select preparations, while the Grand Seafood Stoufato brings together the richness and abundance of the Mediterranean.

The experience extends to Dolce alla Siciliana, with desserts that bring a lighter, citrus-led finish to the meal. The Cake Arancia Siciliana celebrates the bright, fragrant character of Sicilian oranges, while the Berry Panna Cotta offers a delicate, refreshing option that is also sugar-free. Weekend dining gets its own indulgent touch with specials such as Rosemary Roasted Chicken and Ground Meat Loaf, available in half and full portions. 

Complementing the food is an interiorscape designed as a contemporary Mediterranean oasis. The façade combines aged stone, painted wood, Ionian Blue doors and windows, terracotta detailing and a wrought-iron balcony spilling with lush foliage and bougainvillaea. Inside, lime-washed marmorino walls, rounded arches, patterned blue and terracotta tiles, olive trees and sculptural cane-and-rattan lighting create a warm, sun-kissed setting. At the heart of the restaurant is a monumental live-edge timber table, designed as a space for communal dining, surrounded by wicker-backed chairs and broad turquoise accents, while an open kitchen and bar bring the energy of the culinary craft into the room.

Speaking about the launch, Avik Chatterjee, Director & CEO, Speciality Restaurants Ltd., says,”When I think of Sicily, I think of people coming together around a table, taking their time and enjoying the moment. That is what we wanted Siciliana to be. From the open kitchen to the communal table, everything is designed to bring people together and make them want to stay a little longer. Opening Siciliana in Pune is special for us because we’re bringing a part of how we love to eat and spend time together to a city we’re excited to be part of.

With its celebration of Southern Italian cooking, expressive design and the simple pleasure of eating together. Siciliana brings a little piece of Sicily to Pune.

Ingredient Ideology | The Bamboo Shoot Trivia…By: Dr. Kaviraj Khialani- Celebrity Master Chef

Bamboo shoots also known as "the king of forest vegetables" also called bamboo sprouts are edible shoots of the bamboo species. They are crisp, tender and comparable to asparagus and with a flavor very close to corn. Bamboo shoots have been used in Asian cuisine since a long time in soups, salads, stir fry dishes and more. However fresh bamboo shoots are a seasonal delicacy but in several countries like America and a few others freshly frozen shoots are imported from places like China, Taiwan and Thailand, however the canned and tinned varieties are available all year round at super markets and food stores across India as well.

The bamboo plant is a member of the grass family and after about 3-4 years of implantation these shoots arise from beneath the existing ones and that's how they grow and develop. They are then picked, cleaned, checked for quality and graded and processed further or sold fresh. Cooking bamboo shoots requires that they are well cooked or boil them/blanch them partially if being used fresh or else opening a tin/can of bamboo shoots is ready to use without much to do.

Bamboo shoots apparently are not very popular when we talk of Indian cuisine or our regular recipes with masala blends and gravies/curries etc however this ingredient has seen a limited acceptance on our menus with a very limited choice of guests/foodies who like to indulge into it. To many it is yet not much known or the familiarity process has not yet been done too well.

My very own experience with bamboo shoots dates back around fifteen years ago when I first had it in a Chinese stir fry recipe with hot garlic and pepper sauce. The first impression in the cooked and well-presented form was a wow but upon finding out more about it and actually doing it from scratch was a completely different mild and distinctive taste, flavor melange which led to a positive output driven experiment series with a lot of scope for innovation and creativity attached.

Health Benefits of Bamboo Shoots:

• Bamboo shoots have been regarded as a great ingredient for immunity boosting, they have a considerable amount of vitamins and minerals to benefit.
• Bamboo shoots are also good for those who want to go on a weight loss program and diet and it works well too.
• Bamboo shoots are very low in fats and calories therefore they are recommended for a lot many healthy recipes and they also make us feel full after consumption.
• Bamboo shoots have a high content of protein which is essentially required by us on day to day basis and this is one of the ways we can have a variety as well.
• Bamboo shoots are also good for digestion in our body and they also help in healthy and regular bowel movements and prevent constipation.
• Bamboo shoots are also low in sugar content and hence make it a good choice for many to have it including those who may be on the border line of diabetes, besides they also help reduce dissolve the harmful LDL cholesterol in our body.

Ideas on how to use Bamboo Shoots (tinned or canned) in Cooking and Baking:

• Adding sliced or diced bamboo shoots to a nice piping hot clear soup or broth works well during rainy season as well. Add your favorite colorful veggies or boiled chicken cubes along as well to the bowl of goodness.
• Bamboo shoots go well in salads, they can be dressed with a combination of saute mushrooms, blanched baby corn, cooked yellow or green zucchini, can also use boiled pasta like macaroni, penne etc. For dressings we can choose from olive oil with mustard/lemon- herbs or with a light mayo-mint dressing, for low-cal use green yogurt or hung curd with date and nut basil pesto.
• I also like adding bamboo shoots to my stuffings and fillings for several dishes be it Indian style malai koftas- stuff the koftas with small dices of bamboo shoots with a little grated paneer/cheese and some chat masala.
• A stuffing for a paratha as well works well with bamboo shoots I prefer it with a little cooked soy keema and green peas combination in my whole-wheat double layered paratha option.
• Bamboo shoots are good to add to a wok toss recipe with a selection to go with prawns/shrimps/ shredded chicken/ lamb etc as well, cook it with a little ginger-garlic, onions, sliced chilies, some soy-chili/ garlic-pepper sauce/schezuan sauce etc.
• Adding bamboo shoots to fried rice/ stir fried hakka noodles or into a white/red or pink pasta recipe does a good job and a combination as well adding value and nutrition as well side by side. Do not cook it too much though since the canned one is a little delicate at times.
• Bamboo shoot- walnut and mushroom pate – a twist to the classic chicken or goose liver pate is an ideal option to pipe out with a little cream cheese added onto savoury crackers or offering it as a dip as well with chips.
• Bamboo shoot curry- Thai style with a combination of shitake mushrooms, boneless fish cubes, lemon grass, galangal, basil and choice of red, green or yellow curry paste and laced with nice thick coconut milk served with steaming hot jasmine rice is a heavenly meal.
• Snacking ideas with bamboo shoots adding it as a stuffing into tikkis/cutlets, spring rolls, wantons, fillings for sandwiches, wraps and rolls etc.

Here are a few Simple- Easy Recipes with Bamboo Shoots:

Recipe-1] Curried Bamboo Shoot Soup

Ingredients:

• Bamboo shoots- tinned- 1 cup, roughly cut
• Oil-1 tsp
• Butter-1 tsp
• Garlic- 1 tsp chopped
• Onion-1 small chopped
• Green chili-1 tsp chopped
• Carrots-1/2 no cubes
• French beans- 4-5 no cut
• Fresh basil leaves- 8-10 no
• For non-veg- boneless chicken cubes-1/2 cup
• For non-veg- shrimps/prawns-3/4th cup
• Salt and crushed pepper to taste
• Water/veg/chicken/fish stock- 2-3 cups
• Thai curry paste-2 tsp- red/green/yellow
• Coconut milk- 1 cup thick
• Corn flour- 2 tsp solution to thicken
• Coriander leaves-2 tsp chopped
• Lime juice- 1 tsp add and serve

Method:

1. Prepare all the ingredients for the curried bamboo shoot soup.
2. Heat oil and butter in a pan add in the garlic, chilies and onions and saute for a few seconds. Add in the assorted veggies and non-veg ingredients as desired and saute for a minute, then add in the bamboo shoots and mix.
3. Add in the curry paste, seasonings to taste, water or stock to allow proper cooking of the veggies etc in the soup for 10-12 mins on a medium flame.
4. Add in the coconut milk and simmer for 3-4 mins, add in the corn flour solution to thicken the soup slightly, serve hot garnish with fresh herbs/micro-greens/ roasted crushed peanuts/ fresh coriander leaves/coconut cream add a splash of fresh lime juice and serve the soup piping hot.

Recipe-2] Asian Style Bamboo Shoot Pot

Ingredients:

• Bamboo shoots- 8-10 pieces from a tin- roughly cut
• Oil-2 tsp
• Garlic- 1 tsp sliced
• Ginger- 1 tbsp. shredded
• Green chilies- 2-3 slit
• Onion- 1 medium sliced.
• Carrots- ½ no cut into sticks
• French beans- 4-5 cut
• Green/yellow zucchini- ½ cup cut into sticks
• Assorted mushrooms of your choice- ¼ cup sliced
• Boiled noodles- 2 cups
• Salt and pepper to taste
• Soy sauce- 2 tsp
• Red chili sauce- 2 tsp
• White vinegar-2 tsp
• Spring onion greens- 2 tbsp. chopped
• Water/stock- 2 cups
• Corn flour solution-2 tbsp. to thicken slightly.
• For non-veg options-boiled cubes of chicken
• Chicken sausages/ salami/ boiled cubed eggs/ braised fish.

Method:

1. Prepare all the ingredients for the bamboo shoot pot recipe.
2. Heat oil in a pan add in the garlic, onion, chilies and saute for a few seconds, add in the assorted vegetables/non-veg ingredients as per choice and saute them for 1-2 mins.
3. Add in the seasonings, Chinese sauces, little water/stock and bring to a boil, cook until veggies are just done and crunchy.
4. Add in the bamboo shoots and boiled noodles and mix in well, add more stock or water to adjust the texture as desired, now add in the corn flour solution and slightly thicken the pot ingredients, garnish with greens and serve hot as a one meal dish with accompanying sauces.

Recipe-3] Warm Bamboo Shoot Salad

Ingredients:

• Bamboo shoots- tinned- 6- 8 no roughly cut
• Baby corn- 4-5 no cut into sticks
• Green/yellow zucchini- 1 cup cut into sticks
• Chicken- 1 cup shredded for non-veg
• Firm Tofu- ½ cup cut into long strips for veg
• Sprouts- 1 cup
• Salt and pepper to taste
• Honey- 1 tsp
• Oil/olive oil- 2 tsp
• White vinegar-1 tsp
• Green/red chili sauce- 2 tsp
• Mixed herbs-1/2 tsp
• Garlic- 1 tsp chopped
• Ginger- 1 tsp chopped
• Green chilies- 2 no slit
• Water/stock-1/2 cup
• Lime juice- 2 tsp
• Peanut butter- 2 tsp
• Crushed roasted peanuts- 2 tbsp.
• Assorted fresh herbs/greens-1/4 cup

Method:

1. Prepare all the ingredients for this cooked warm salad.
2. Heat oil in a pan and add in the ginger, garlic, chili, all the choice of veggies/non-veg ingredients as desired and saute for a couple of minutes.
3. Add in little water/stock and allow to cook on a medium flame for 4-6 mins or until just done and tender.
4. Now add in the sprouts, bamboo shoots and mix well, also add in little peanut butter dissolved with a little stock and all other ingredients and sauces, honey, herbs, cook for 3-4 mins until it all blends in well, turn off the flame and serve this like a salad with some toast garnished with greens/crushed peanuts etc.

Recipe-4] Shrimp and Bamboo Shoot Pilaf

Ingredients:

• Bamboo shoots-tinned- 6-8 pieces, roughly cut
• Basmati/short grain rice- 1 cup soaked for 15 mins.
• Oil-1 tsp
• Butter- 1 tsp
• Bayleaf-1 no
• Peppercorns- 4-5 no
• Onion-1/2 no chopped
• Salt and crushed black pepper to taste
• Mixed herbs-1/2 tsp
• Chili flakes-1/2 tsp
• Water/shrimp stock/veg stock
• Assorted veggies like carrots/beans/peas/cauliflower can be used for the veg variety.
• Grated cheese- 2 tbsp.
• Cream-2 tsp
• Fresh herbs/greens/nuts/seeds for garnish.

Method:

1. Prepare all the ingredients for the bamboo shoot and shrimp pilaf rice.
2. Heat oil and butter in a pan add in the Bayleaf, peppercorns, garlic, onion and saute for a few seconds, add in the cleaned, washed and soaked and drained rice into the pan and saute for a couple of mins.
3. Add in the cleaned shrimps and salt, pepper, herbs, chili flakes as per taste and mix well, now add in double the quantity of stock and mix, simmer cover and allow the rice to cook.
4. Now add in the bamboo shoots, cream and cheese mix it lightly and cover and cook for another 4-5 mins on low flame, serve hot garnish with herbs/sliced nuts.

Recipe-5] Sprouts and Shoots Stir Fried Noodles

Ingredients:

• Bamboo shoots- 6-8 no roughly cut – tinned variety.
• Oil-2 tsp
• Garlic- 1 tsp chopped
• Ginger-1 tsp shredded
• Red and green chilies- 2-3 each slit/shredded
• Onion-1 no sliced.
• French beans-4-5 shred/sliced
• Mushrooms-1/2 cup sliced
• Celery- 1 stalk- cut into slices
• Green capsicum-1/2 no shredded
• Sprouts-1 cup
• Salt and pepper to taste
• Soy sauce- 2 tsp
• White vinegar-2 tsp
• Green chili sauce- 2 tsp
• White sesame seeds- 2 tsp toasted.
• Peanut butter- 2 tsp
• Honey-1 tsp
• Sugar-1 pinch
• Spring onion greens-2 tbsp. Chopped for garnish.
• Shredded double fried egg- 1-2 no- optional for garnish.

Method:

1. Prepare all the ingredients for the stir fried noodles.
2. Heat oil in a wok/pan and saute the ginger, garlic, chilies, onions, celery for a minute.
3. Add in the assorted vegetables, sprouts and seasonings, sauces as per taste and add a little water/stock just to enable the peanut butter to blend in well and the veggies getting cooked up a little too.
4. Add in the honey, sesame seeds, little sugar to balance and the boiled noodles and give it a nice toss in the pan and add in the bamboo shoots as well, cook it all for 4-5 mins over a medium flame.
5. Garnish these yummy noodles with choice of greens, shredded double fried egg etc and serve hot.

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By: Dr. Kaviraj Khialani – Celebrity Master Chef. Director- Creative Cuisine International, Mumbai. www.chefkaviraj.in

Yauatcha Bengaluru Elevates Vegetarian Dining with New Curated Selections

Yauatcha Bengaluru introduces two curated tasting experiences, The Taste of Yauatcha and The Supreme Taste of Yauatcha, with thoughtfully composed vegetarian selections that bring together delicate dim sum, vibrant stir-fries, comforting staples and refined desserts. Created to showcase the breadth of Yauatcha’s contemporary Cantonese cuisine, the menus offer a considered progression of flavours for vegetarian diners.

Across both experiences, the vegetarian offerings highlight a diverse mix of textures, flavours and contemporary Cantonese preparations.

The Supreme Taste of Yauatcha opens with a choice between Hot and Sour Soup with Mushroom and Mixed Salad with Lotus Root, followed by a selection of two dim sum preparations. Guests can choose from Vegetable Dumpling, Vegetable Crystal Dumpling, Vegetable Char Siu Bun, Fried Turnip Cake with Vegetables and Vegetable Shanghai Dumpling, each highlighting a different combination of textures and flavours.

The menu then moves into heartier preparations, with a choice of Spicy Aubergine with Okra and French Beans, Szechuan Mapo Tofu or Stir-Fry Vegetable in Curry Sauce. These are paired with Steamed Jasmine Rice, Vegetable Fried Rice or Hakka Noodles, creating a satisfying progression from delicate starters to more robust flavours. To finish, guests can choose Yauatcha’s Chocolate Pebble or a selection of ice cream and sorbet. The experience is complemented by a premium beverage selection, including a classic Lychee Martini, domestic wine or a crisp Kingfisher Ultra. 

Alongside this more expansive experience, The Taste of Yauatcha offers a more concise multi-course selection, beginning with Hot and Sour Soup with Mushroom or Mixed Salad with Lotus Root. The dim sum course features a choice of Asparagus, Water Chestnut and Corn Dumpling, Vegetable Chive Dumpling or Fried Turnip Cake with Vegetables, each offering its own expression of texture and flavour.

The menu then moves to a choice of Stir-Fry French Beans with Shiitake Mushroom or Vegetable in Assam Sauce, accompanied by Steamed Jasmine Rice. Guests can round off the experience with Yauatcha’s Chocolate Pebble or a selection of ice cream and sorbet, paired with Jasmine Green Tea or Fresh Lime Soda.

Together, the two selections invite diners to discover how much depth and variety vegetarian Cantonese dining can hold, with every course offering deeply flavoured mains and elegant sweet finishes.

Courtyard by Marriott Pune Chakan Unveils New Japanese Menu at Marriott Bonvoy on Wheels (MBOW)

Guests can now savour authentic Japanese flavours crafted with fresh, seasonal ingredients, 2026, Pune: Courtyard by Marriott Pune Chakan is delighted to announce the launch of a new Japanese menu at Marriott Bonvoy on Wheels (MBOW), its all-day dining restaurant. The curated spread brings together traditional Japanese cooking techniques with fresh, wholesome ingredients, offering guests an immersive culinary journey.

The menu opens with comforting soups, including a classic Miso soup made with red miso, dried seaweed and tofu, along with an Udon noodle soup featuring shrimps, soy and dashi broth, finished with fresh green onions.

For salad lovers, the Sunomono combines cucumber with soy, sesame and vinegar for a refreshing bite, while the Japanese Green Salad brings together lettuce, orange, cucumber and cherry tomato tossed in a tangy ginger dressing.

The appetizer selection features Tonkatsu Water Buffalo, crumbed water buffalo served with tonkatsu sauce and cabbage salad, alongside Okonomiyaki Shrimps, a savoury pancake made with cabbage, onion, dashi and shrimps.

The main course lineup includes a hearty Ramen bowl with udon noodles, water buffalo, pok choi, egg and sesame, along with Chicken Katsu Curry served with jasmine rice and fried chicken cutlet in a rich katsu curry sauce. Guests can round off their meal with the Sago Coconut Pudding, a light and satisfying dessert.

The new menu reflects the hotel's commitment to offering guests diverse and authentic dining experiences under one roof.

Guests with food allergies or dietary restrictions are requested to inform the restaurant attendant, as the hotel takes all necessary precautions while preparing each dish.

The new Japanese menu at Marriott Bonvoy on Wheels (MBOW) is now available for both

Roswyn Announces a Cultural Collaboration with Dheeya Somaiya to Shape its Art and Programming Vision

Mumbai, 2026: Roswyn, the luxury lifestyle hotel under Ennismore’s Morgans Originals, has announced a cultural collaboration with Dheeya Somaiya to shape the hotel’s art and cultural programming, marking a new chapter in Roswyn’s vision of creating a hospitality experience where art, design, and culture are woven into the everyday life of the space.

The collaboration is built around a simple idea: art should not feel like something added to a hotel, but something that naturally belongs within it. Together, Roswyn and Somaiya will develop a long-term cultural programme that includes exhibitions, artist residencies, collaborations with artists and designers, and experiences that connect the hotel more deeply with Mumbai’s creative landscape.

“What interested me was that the conversation went beyond putting art on the walls and towards thinking about what the hotel could become culturally,” said Dheeya Somaiya. “Roswyn feels less like a conventional hotel and more like a place where people can spend time. That gives it real scope to host cultural experiences.”

Roswyn has already established a strong design identity, and this collaboration aims to build on that by introducing a dynamic cultural layer that evolves over time. The focus is on creating a living programme rather than a static collection, allowing guests to engage with art in a way that feels unexpected, accessible, and personal.

“I don’t want art to feel like something added to the hotel after the fact,” Somaiya added. “It should feel part of the experience. In a place like Roswyn, people can come across an artist or an exhibition naturally, even if they didn’t arrive looking for it.”

A key part of the vision is artist residencies, where artists live and work within the space, allowing guests to encounter the creative process as it unfolds. Alongside residencies, Roswyn plans to build a contemporary programme that encourages experimentation and collaboration across art, design, and culture.

The collaboration reflects a broader shift in luxury hospitality, where hotels are increasingly becoming cultural destinations in their own right. For Roswyn, the ambition is to create a space that is connected to Mumbai’s artistic energy while building a distinctive cultural identity of its own.

“Art can give a place a sense of memory,” said Somaiya. “You might not remember every detail of a hotel, but you remember a work that caught your attention or a cultural experience that stayed with you. For Roswyn, I think art can make a stay feel more personal and give people something to take away with them.”

Over time, Roswyn aims to create a programme that becomes closely associated with the hotel, one that brings artists and audiences together and becomes part of Mumbai’s wider cultural conversation.

With this collaboration, Roswyn is not simply adding art to its walls; it is investing in a cultural identity that will continue to evolve with the city, its artists, and the people who pass through its spaces.

Atlantis The Royal rises to No. 4 on the 50 Best Hotels list

dding to its No. 4 ranking, Atlantis The Royal was also honoured with two special accolades – the Best Hotel in the Middle East 2026 and Best Beach Hotel 2026, reinforcing its position as the pinnacle of luxury.

DUBAI, United Arab Emirates (2026) – Atlantis The Royal has been named No. 4 in the global ranking of The 50 Best Hotels 2026. Following a successful debut in 2023, the resort’s latest accolade was announced at the fourth edition of The 50 Best Hotels awards ceremony in Paris, alongside industry-defining hotels from across the globe. In addition, the resort was bestowed two special accolades, including the Best Hotel in the Middle East 2026 and Best Beach Hotel Award 2026 for the second consecutive year. 

The awards ceremony once again brought together the global travel and hospitality community to celebrate the world's finest hotels. For the first time in Paris, at Les Salles du Carrousel, the event showcased experiences that will inspire consumers, travellers and hoteliers around the globe.

Already established as an iconic Dubai landmark, the resort continues to redefine the future of luxury hospitality. Whether in gastronomy, fashion, or entertainment, Atlantis The Royal leads with pioneering collaborations from Dolce&Gabbana’s vibrant new Carretto Siciliano takeover at Cloud 22 in partnership with Ounass, to the launch of CARBONE Dubai, Major Food Group’s celebrated Italian-American restaurant, unveiled with a glittering, star-studded celebration and hailed as one of the most anticipated restaurant openings in 2025. With 760 exquisite rooms, suites, and signature penthouses, guests can swim amongst the clouds in sky-pools and dine at more celebrity-chef restaurants than anywhere else in the world.

Kym Barter, Managing Director of Atlantis, comments: “To be recognised among The 50 Best Hotels for the fourth consecutive year is an extraordinary achievement, but to rise from No. 6 to No. 4 this year makes this recognition even more special, and one we are immensely proud of. This continued recognition reflects the passion, creativity and dedication of our colleagues, who bring Atlantis The Royal to life every day through truly exceptional guest experiences. To also be named the Best Hotel in the Middle East 2026 and Best Beach Hotel 2026 further underscores the significance of this year’s achievement and what Atlantis The Royal has come to represent on both a regional and global stage. As we continue to evolve, our ambition remains unchanged: to push the boundaries of luxury hospitality and create experiences that are distinctive, memorable and unmistakably Atlantis The Royal.”

Faye Huggett, Director of Community for The 50 Best Hotels, says: “Bringing The 50 Best Hotels to Paris for the first time has been a privilege, and a fitting backdrop to celebrate the hotels shaping the future of travel. This year’s list recognises not only extraordinary places to stay, but the exceptional people whose vision, craft and care create truly memorable guest experiences. Congratulations to every hotel honoured in 2026, thank you to our Academy whose votes shape the list and everyone who continues to make this a moment the industry look forward to each year.”

The World’s 50 Best Hotels 2026 was revealed as part of a live countdown from No.50 to No.1. The ranking is complemented by a host of special awards alongside the first ever 51-100 list and reflects the very best travel experiences around the globe, collated from the votes of 800 anonymous experts. This voting panel – the 50 Best Hotels Academy – comprises a balanced mix of hoteliers, travel journalists, educators and seasoned luxury travellers, led by a group of industry-leading Academy Chairs. 

Essentia Group Expands Footprint in Andhra Pradesh with the Launch of Essentia Residency Tirupati

Contemporary residential-style hospitality arrives in one of India’s leading pilgrimage destinations

 Bengaluru, 2026: Essentia Hotels & Resorts has announced the opening of Essentia Residency Tirupati, marking the group’s entry into Andhra Pradesh and strengthening its presence in India’s fast-growing pilgrimage and leisure hospitality market.

Located in Ramachandra Nagar, Mangalam, Tirupati, Essentia Residency has been designed to address the evolving accommodation needs of pilgrims, families, leisure travellers and extended-stay guests. The property combines contemporary design with spacious, residential-style accommodation and Essentia’s signature approach to personalised hospitality.

The property offers Deluxe Rooms, 1-Bedroom Residences, 2-Bedroom Residences and 3-Bedroom Residences, providing accommodation options for individual travellers, couples and larger families. The residences feature dedicated living spaces and practical layouts, offering guests greater flexibility and privacy during their stay.

Commenting on the launch, Mohammed Parvez, CEO, Essentia Hotels & Resorts, said:

“Tirupati is a place of deep devotion, but a meaningful journey also requires restful comfort. We created Essentia Residency to give guests a peaceful home to return to after their sacred visits — a space where warm hospitality meets genuine comfort and where families can feel cared for, restored and truly at ease.”

Positioned for Tirupati’s growing visitor economy

Tirupati’s importance as a major pilgrimage destination, coupled with its growing connectivity and tourism infrastructure, makes it a strategic market for Essentia Hotels & Resorts.

The property provides convenient access to key transportation hubs, including Tirupati International Airport, Tirupati Railway Station and the APSRTC Bus Stand, while offering connectivity to prominent religious and tourist attractions such as the Sri Venkateswara Swamy Temple at Tirumala, Sri Padmavathi Ammavari Temple at Tiruchanoor, Sri Kapileswaraswamy Temple at Kapilatheertham, Srikalahasti Temple and Talakona Waterfalls..

The accommodation has been planned around the needs of today's travellers. Deluxe Rooms cater to solo travellers and couples, while the 1-Bedroom Residences offer additional space with dedicated living areas. The 2-Bedroom Residences provide families with a combination of shared and private spaces, while the spacious 3-Bedroom Residences can accommodate up to six guests.

Premium furnishings, warm interiors and functional layouts are complemented by Essentia’s emphasis on attentive and personalized service, creating a stay experience designed for both short pilgrimage visits and longer family stays.

Essentia's expansion beyond metropolitan markets

The launch of Essentia Residency Tirupati is part of Essentia Hotels & Resorts’ broader expansion strategy, with a particular focus on Tier II and Tier III cities and emerging tourism destinations across India.

Established in 2018 under the aegis of Aaverina Hospitality Private Limited and headquartered in Bengaluru, Essentia Hotels & Resorts is a contemporary Indian hospitality company built around its “Affordable Luxury” philosophy, combining thoughtful design, sincere service and genuine human connections.

Under the leadership of CEO Mr. Mohammed Parvez, Essentia Hotels & Resorts is accelerating its expansion across India’s emerging hospitality markets, with a strategic focus on prominent destinations, supported by the strategic direction of Chairman Mr. Xavier Furtado and Managing Director Ms. Savita Da Silva.

The group’s portfolio includes Essentia Luxury Hotel Indore, Essentia Premier Hotel Pune, Essentia Premier Hotel Chennai, Essentia Luxury Hotel & Convention Nagpur and Essentia Luxury Resort & Spa Udaipur, alongside a growing development pipeline across markets including Tirupati, Wayanad, Gujarat, Indore and Bhopal.

The expansion into Tirupati reflects Essentia’s strategy of identifying high-potential destinations where growing pilgrimage, leisure and business travel is driving demand for quality accommodation.

With the launch of Essentia Residency Tirupati, the group adds a residential-style hospitality offering to the city’s accommodation landscape, combining contemporary comfort, flexible living spaces and personalized Indian hospitality for travellers visiting one of the country’s most important spiritual destinations.

ibis Styles Mysuru Marks Its Second Anniversary by Exploring the Lesser-Known Side of Mysuru

The August anniversary celebration brought together the cycling community to discover a lesser-explored side of Mysuru.

Mysuru, - ibis Styles Mysuru marked its second anniversary in August with “Pedal in Style”, a cycling experience organised in collaboration with Cyclopedia, a premium cycling store based in Mysuru with strong ties to the city’s cycling community. The celebration brought together cycling enthusiasts for a morning of exploration, community and a more sustainable way to experience the city.

The ride began at ibis Styles Mysuru and took the cyclists towards Ranganathittu before continuing to Karighatta near Srirangapatna. Ranganathittu holds a deep connection with ibis Styles Mysuru, with the bird sanctuary serving as the inspiration for the hotel’s design, visual identity and overall character. The route then led the cyclists up Karighatta and its hilltop temple, bringing together scenic surroundings, a physical challenge and the opportunity to discover places beyond Mysuru’s familiar landmarks.

While Mysuru is widely known for the Mysuru Palace and its royal heritage, “Pedal in Style” highlighted another side of the destination, with quieter roads, natural landscapes and lesser-explored places. Exploring by bicycle also offered a more sustainable way to discover the city, reducing reliance on motorised transport while allowing participants to experience the surroundings more closely.

The cyclists returned to ibis Styles Mysuru, where the team thanked the participants and invited them to share their experiences from the ride. The morning concluded with giveaways and breakfast hosted for the group, bringing the cycling community together to celebrate the hotel’s second anniversary.

Speaking on the occasion, Manali Gupta, Cluster General Manager, Grand Mercure Mysore & ibis Styles Mysuru, said, “Our second anniversary was an opportunity to celebrate our journey in Mysuru while discovering more of the city we call home. With Ranganathittu being an important part of our identity, taking the cycling community through the sanctuary and onwards to Karighatta made the celebration especially meaningful. It was wonderful to see our anniversary become a shared experience with the local community, while also encouraging a more sustainable way to explore the destination.”

Lokesh Narasimhachar and Fariyal Jamadar, Founders of Cyclopedia, said, “We were happy to partner with ibis Styles Mysuru for this celebration and bring the cycling community together. The route offered a wonderful way to experience some of Mysuru’s lesser-known roads and destinations, making the morning about cycling, exploration and community.”

Through “Pedal in Style”, ibis Styles Mysuru celebrated its second anniversary by bringing together the hotel’s connection with Ranganathittu, the local cycling community and the lesser-known side of Mysuru, while highlighting cycling as a more sustainable way to experience the destination.

The Big F Awards Celebrates Culinary and Hospitality Excellence at its 13th Edition

A rigorous, independent evaluation process continues to define the credibility of The Big F Awards

New Delhi, 2026: The 13th edition of The Big F Awards concluded at The Westin, Gurgaon, bringing together accomplished professionals, emerging talent and enterprising brands from across India’s culinary and hospitality landscape. More than a celebration of achievement, this year’s edition reaffirmed the platform’s core principle: recognition must be earned through a credible and rigorous evaluation process.

At the heart of The Big F Awards is a jury-led approach designed to place merit ahead of visibility, reputation or commercial scale. The awards follow a structured and independent evaluation process, with entries assessed through successive rounds of screening and scoring against defined parameters including originality, execution, consistency, quality and sectoral relevance. The framework is designed to ensure that every participant is assessed on the strength of their work, rather than their profile, popularity or market presence.

The jury for the 13th edition comprised Chef Nita Mehta, Chef Manisha Bhasin, Chef Ashish Bhasin, Chef Sabyasachi Gorai, Pawan Soni, Diwan Gautam Anand, Siddharth Jalan, Zorawar Kalra, Sameer Bawa, Khurafati Nitin, Sourish Bhattacharya, Rocky Singh and Anirudh Singhal. Bringing together experience across cuisine, hospitality, media and business, the panel applied a common evaluation framework to assess the nominees and arrive at the final results.

Importantly, the process is built to create a level playing field. Commercial size, public visibility and geographical location do not determine recognition. The platform actively seeks to bring deserving work into consideration, including independent ventures, emerging professionals, newer businesses and establishments that may not always receive the same visibility as larger or more established names.

The awards also maintain a clear separation between participation and recognition. There are no nomination fees and no pay-to-participate mechanisms, reinforcing the principle that an award should be a result of merit rather than commercial participation. Winners are not disclosed in advance, with the final results remaining confidential until they are announced at the awards ceremony.

Speaking after the ceremony, Pawan Soni, Host, The Big F Awards, said, “Thirteen editions have reinforced our belief that credibility cannot be created through a trophy or an announcement; it comes from the process behind it. This year, in the 6-month long process the jury evaluated nominations with the same discipline across categories, looking closely at the work, its consistency, execution and relevance. What stood out was the diversity of talent—from established names to smaller ventures and professionals receiving national recognition for the first time. That is precisely what we want The Big F Awards to stand for: a platform where deserving work has an opportunity to be recognised on merit, irrespective of visibility or scale.”

The 13th edition saw participation from independent ventures, established organisations, chefs, restaurateurs and emerging businesses across multiple regions and formats. The broad participation model reflects the awards’ continued effort to identify and recognise excellence beyond conventional industry circles.

The recipients included Megu, who won League of Legends Awards, followed by Nisaba in the Noteworthy Newcomer category. Inja received the Restaurant of the Year distinction, while Best Cocktail Bar, Cocktail Menu of the year and Best Debut Bar were presented to AaBbCc.concept. Further honours went to Porus Arora for Restaurateur of the Year and Sahil Sambhi for Nightlife Entrepreneur of the Year.

Highlights from the evening included Chef Manish Mehrotra, Chef Harpal Singh Sokhi, Rocky Mohan, Chef Manisha Bhasin, Siddharth Jalan, and Zorawar Kalra, amongst other dignitaries attending the presentation ceremony.

As The Big F Awards closes its 13th edition, its focus remains unchanged: to build recognition around work that stands up to scrutiny. The platform will continue to expand its outreach for the next edition, bringing a wider pool of professionals, establishments and businesses into a process where credibility, consistency and merit remain at the centre of recognition.

Grand Hyatt Cancun Beach Resort to Debut a Fully All-Inclusive Experience Inspired by the Brand’s Signature Spirit of Grand Hospitality

The 500-room beachfront resort is set to open in December and will mark the first Grand Hyatt hotel in Cancun and invite guests to fully immerse themselves in Puerto Cancun – one of the destination’s most anticipated new landmarks

CHICAGO (, 2026) – Hyatt Hotels Corporation (NYSE: H) today announced that Grand Hyatt Cancun Beach Resort is expected to open in December as an all-inclusive property and will mark the Grand Hyatt brand’s highly anticipated debut in Cancun.

Its premium experience will be shaped by the distinctive Grand Hyatt spirit, where exceptional service, elevated culinary and wellness offerings, and sophisticated meeting space for connection come together to create memorable stays, while building on Hyatt’s leadership in the all-inclusive space and its ability to shape every aspect of service and the guest experience through a resort lens.

“Grand Hyatt Cancun Beach Resort will offer guests the opportunity to experience the destination through a fully all-inclusive experience defined by best-in-class accommodations and exceptional hospitality,” said Omar Vázquez, General Manager, Grand Hyatt Cancun Beach Resort. “Guests can immerse themselves in Puerto Cancun, with its vibrant marina, white-sand beaches and privileged location, while enjoying beautifully designed rooms and suites alongside the culinary, wellness and entertainment experiences they expect from a Hyatt resort. Every detail will be thoughtfully curated through the Grand Hyatt lens and commitment to creating elevated stays that feel both effortless and unforgettable.”

Owned by Grupo Diestra, Grand Hyatt Cancun Beach Resort will bring the Grand Hyatt brand’s ‘destination within a destination’ approach to life through its prime location in the heart of Puerto Cancun, a private, gated community and one of Mexico’s most ambitious waterfront developments. The resort will serve as a landmark property within the destination giving guests direct access to a marina, close proximity to a world-class golf course, and a range of premium shopping and dining experiences – all within easy reach of Cancun’s renowned attractions and Hotel Zone, and approximately 25 minutes from its international airport.

Oceanfront Accommodations in Puerto Cancun

The resort’s 500 guestrooms, including 47 suites, will feature a private terrace with ocean or marina views and are designed to draw inspiration from the natural surroundings and local culture, pairing a contemporary aesthetic with open-air spaces and an effortless connection between indoor and outdoor living.

Select suites will feature private pools, while Grand Club rooms will offer access to the Grand Club, a premium offering from the Grand Hyatt brand. The premiere private lounge with continental breakfast, afternoon cocktails, and other exclusive experiences. Guestrooms will be thoughtfully appointed with modern comforts designed to support a seamless and comfortable stay.

At the resort’s entrance, guests will encounter an installation by renowned artist Teresa Solar, while tiles designed by acclaimed Mexican artist and designer María Pizarro feature throughout the property. Together, these artistic elements reflect the resort’s close connection to its destination and reinforce its strong sense of place.

A Grand World of Culinary Experiences

Grand Hyatt Cancun Beach Resort will feature 14 food and beverage outlets, bringing the breadth of choice guests expect from an elevated all-inclusive resort while reflecting the Grand Hyatt brand’s longstanding reputation for international culinary excellence. The lineup will include Quattro, a Northern Italian restaurant; Fiera San, a sushi and omakase concept; Kaab, offering international breakfast, buffet and lunch experiences; Bistrot Cigalette, a French restaurant by chef Thierry Blouet; and Chacho and Los Fuegos del Sur, featuring Argentine and Uruguayan-inspired cuisine.

Additional concepts will include Mona Limona, Leonora’s Boulevardier Bar & Terraza, Saká pool bar, Grand Café & Market, Fiera Tacos and Paradiso, offering street food, snacks and grilled favorites. Together, the venues will give guests the freedom to move from relaxed daytime dining and poolside refreshments to refined cuisine, cocktails and globally inspired experiences.

Spa Serenity Meets Beach Club Energy

The resort’s Ritua Sanctuary Spa will serve as the serene centerpiece for wellbeing, offering a holistic approach inspired by local traditions. Guests will unwind in tranquil outdoor relaxation areas, experience a traditional temazcal, and visit the fully equipped fitness center and hammock lounges. The spa will also introduce an innovative menu of treatments designed to bring new wellness experiences to Cancun’s all-inclusive landscape.

Wellbeing extends to the water, with nine multi-level outdoor pools, including an adults-only pool, an infinity pool and a pool at the Beach Club. The private Beach Club will pair laid-back beachfront energy with its own pool and restaurant, as well as a range of aquatic activities including snorkeling, diving, kayaking, windsurfing and paddleboarding.

Guests can arrange yacht and sailing experiences from the nearby marina, while personalized excursions offer access to coral reefs, cenotes and archaeological sites. Additional family-friendly amenities include a dedicated Grand Kids Club.

Spaces for Grand Gatherings

Grand Hyatt Cancun Beach Resort will bring the Grand Hyatt brand’s iconic meetings and events experience to the destination, offering approximately 30,000 square feet of flexible indoor event space on a single level, complemented by a range of terraces, beach venues and poolside settings. The thoughtfully designed facilities will feature a Great Ballroom dividable into eight sections, two breakout rooms, and a boardroom, creating a sophisticated and seamless setting for everything from intimate gatherings to large-scale celebrations and signature events.

From its location in Puerto Cancun to its fully all-inclusive approach, Grand Hyatt Cancun Beach Resort will bring together the ease of an effortless, elevated resort stay with the spirit, sophistication and sense of discovery that define Grand Hyatt.

From a Love for Cooking to Building Thai Naam, Chef Jawairia Merchant's Journey

From discovering a love for cooking early on to building restaurants with a clear point of view, a new generation of young culinary entrepreneurs is finding its place in India’s dining scene. Jawairia Merchant, Founder of Thai Naam, is one such voice, building a restaurant around her love for Thai cuisine and the traditions that make it distinct.”

For Jawairia Merchant, the journey into food began long before Thai Naam. As a child, she found herself drawn to the kitchen, experimenting with cooking and taking part in competitions. What began as curiosity gradually became something she wanted to pursue more seriously. By the time she was in the 11th standard, she had started training with chefs, taking her first steps towards understanding the craft beyond her own experiments at home.

Today, that early interest has grown into Thai Naam, a restaurant in Mumbai shaped by Jawairia’s interest in Thai cuisine and her desire to introduce diners to its flavours and traditions. Building the restaurant has also meant learning the many sides of running a food business, from the kitchen and the menu to the details that shape a guest’s experience. Her father, Anis Merchant, has been closely involved in the venture, helping bring the restaurant’s vision and interiors to life.

For Jawairia, the idea has never been simply to serve Thai food. It is about giving diners a sense of the cuisine and the culture behind it, while making them feel at home at the table. That thinking carries through Thai Naam’s approach to its food, its setting and its hospitality. “I started cooking because I genuinely enjoyed it, and over time, I realised that I wanted to build something around that love for food. With Thai Naam, I want people to experience Thai cuisine for what it is, understand its flavours and traditions, and feel welcome when they walk in. I’m still learning every day, and I think that is an important part of being in this industry. You have to stay curious, listen to people and keep finding ways to do better,” says Jawairia Merchant, Founder of Thai Naam.

Her journey also reflects how the idea of being a chef today can extend beyond the kitchen. For many young culinary entrepreneurs, the work involves shaping a restaurant’s identity, building a team, understanding what diners connect with and staying true to the food they want to put on the table. The challenge is not only to create a memorable meal, but to build a place that people want to return to. Jawairia’s work with Thai Naam has received recognition through multiple Times Food & Nightlife Awards for the restaurant. She has also been recognised as an ET F&B Leader and an ET Inspiring Women Leader for Global Culinary Experiences and was named Chef of the Year at the Times Food & Nightlife Awards 2026.

This International Chefs Day, her story offers a look at the journey behind a restaurant: the early curiosity, the learning that continues long after the first dish is served, and the decisions that turn a love for food into something of one’s own. For young chefs and restaurateurs like Jawairia, the journey is still unfolding, one service, one dish and one guest at a time.

Royal China Bengaluru Marks Its First Anniversary with a Year of Culinary Success

Twelve months, countless celebrations and a growing list of familiar faces later, Royal China Bengaluru has made its mark on the city.

Mumbai, 15th October, 2026: One year, with countless tables gaining popularity, Royal China Bengaluru marks its first anniversary as one of the city’s most talked-about dining addresses. In just twelve months, its distinctive Cantonese offering has drawn a discerning clientele, including celebrities, prominent personalities and Bengaluru’s most recognisable names. From leisurely lunches and intimate dinners to high-profile celebrations and late-evening gatherings, Royal China has become a sought-after address where exceptional food and the city’s social scene come together.

For Bengaluru’s discerning dining crowd, Royal China has brought a distinctive new flavour to the city’s culinary scene. Its delectable Cantonese menu has won over diners with its depth of flavour with delicate craftsmanship and indulgent signatures. The Royal China Prawn Dumplings (Har Gau), Crispy Aromatic Duck with Pancakes, Lobster in Black Pepper Sauce and Chocolate Dim Sum have emerged as enduring favourites, giving the city plenty to savour and return for. 

“Royal China’s first year in Bengaluru has exceeded our expectations. To see our distinctive approach to Cantonese dining resonate so strongly with the city has been immensely rewarding. As we celebrate this milestone, we remain focused on evolving our culinary offering and creating experiences that keep our guests coming back,” says Faiz Rizwan, Executive Director of Prestige Group and the Head of Royal China Bengaluru. 

The interiors make a statement of their own, drawing inspiration from the mythical phoenix through soaring walls, sculptural chandeliers and fluid ceiling forms. Rich gold, amber and deep blue tones give the space a dramatic, regal character. 

“Royal China was envisioned as a space where the food, ambience and art of entertaining come together seamlessly. Seeing guests embrace that experience, return for it and make the restaurant their own has been one of the highlights of our first year in Bengaluru,” says Fajr Qureishi, Co-Founder, Royal China.  

The first year of Royal China Bengaluru has been one of discovery, recognition and a growing appetite for what the restaurant does next. What began as the arrival of a celebrated Cantonese name has, in twelve months, become a dining address with its own following, its own rhythm and its own place in Bengaluru’s social landscape. As Royal China looks to the year ahead, it continues to experiment with flavours, explore new culinary possibilities and create experiences that give its growing audience yet another reason to come back.

Goa on a plate at JW Marriott Goa

Presenting Goa’s signature culinary favorites on a plate in a luxury setting.

Goa, October 2026 – Goa reveals itself in its food as much as in its landscape. From the daily catch along the coast to the spices ground in village kitchens, its culinary identity remains deeply rooted in terrain and tradition. At JW Marriott Goa, the signature favorites of the state, better known by locals as the Goan Thali, come together on a single plate, celebrating flavors that define Goan homes and heritage. Prepared by our Goan chefs using recipes passed down through generations, each element is presented with care and authenticity, elevated by the understated luxury, thoughtful craftsmanship and refined hospitality that define the JW Marriott experience.

The thali tells the story of Goa’s coastal communities, whose lives and kitchens have long been shaped by the day’s catch and the rhythms of the sea. At its heart is xit kodi , or rice and fish curry, the soul of the traditional Goan meal. Coconut-rich gravies, the tang of kokum, distinctive spice blends and locally sourced seasonal produce come together in a celebration of the region’s culinary heritage. Rooted in time-honored techniques and guided by a deep understanding of local ingredients, every preparation honors the simplicity and soul of Goan cooking. Served in the serene, luxurious setting of JW Marriott Goa, the Goan Thali offers more than a meal; it is an invitation to savor the authentic flavors of Goa, thoughtfully brought together on a plate and experienced through a lens of contemporary luxury.

 The non-vegetarian thali features Rawa Fry Surmai, Mutton Xacuti, Sungtache Kodi and Chicken Cafreal, served with traditional Goan accompaniments and finished with Coconut-Crusted Bebinca. The vegetarian selection showcases, Rissois de Queijo Vegetable Xacuti, Mushroom, Green Peas & Cashew Caldeen and Potato Cafreal, alongside classic sides and Coconut-Crusted Dodol for dessert. Both thalis are served with Soul Kadi, a traditional Goan kokum and coconut drink that balances the richness of the meal with its tangy, refreshing flavor.

Served at JW Kitchen, the Goan Thali brings these regional flavors into a refined setting. A favorite among guests, it has become a ritual for travelers returning to Goa and a must-experience addition to the bucket list for those discovering the state for the first time.

 In the spirit of susegad, Goa's celebrated approach to unhurried living, the experience invites guests to slow down and savor each preparation. More than a meal, it is an opportunity to discover Goa through its food, one that lingers in memory long after the journey home.

Promotion Details:

 Dates: 14 October 2026 - Ongoing

Time: 11:00 AM – 11:30 PM

Pricing: Vegetarian & Non-Vegetarian Thali: INR 2500++ |  Seafood Thali: INR 3500++

Venue: JW Kitchen, JW Marriott Goa

Encalm Hospitality Unveils Lounges and Meet & Assist Services at Alluri Sitarama Raju International Airport

National, 2026: Encalm Hospitality, a leader in redefining the way guests experience air travel, has announced the expansion of its award winning hospitality services to Vizag International Airport. Encalm will bring together its lounges and guest services across multiple passenger touchpoints. This marks another step in the company’s commitment to addressing the evolving needs of guests through thoughtfully designed and connected experiences across the airport journey.

As India’s aviation landscape continues to evolve, travellers increasingly expect airports to deliver more than connectivity. They seek experiences defined by convenience, comfort and personalised service throughout their journey. At Vizag, Encalm will offer two lounges with live food counters, a bar, lounge bay and private dining room, one each for domestic and international travellers, along with Atithya Meet & Assist services and an EnWrap baggage-wrapping facility. Together, these offerings will support guests across key moments of their airport journey, from arrival and assistance to relaxation and departure.

Speaking on the announcement, Vikas Sharma, Group Chief Executive Officer, Encalm, said, “We are excited to bring Encalm’s established ecosystem of Airport Hospitality Services to Vizag International Airport. Our focus has always been on bringing excellence in hospitality to travellers and making their time at the airport more comfortable and convenient. We look forward to extending the Encalm experience to guests at Vizag and contributing to the airport’s passenger experience.”

Pooja Bhondekar, Business Head – Airport Hospitality, Encalm, added, “We are pleased to bring our established guest-focused approach to Vizag International Airport. Through our lounges, Atithya Meet & Assist and EnWrap services, we aim to support guests across different stages of their journey. Each offering has been designed to complement the others and make the overall airport experience more convenient, comfortable and responsive to guests’ needs.”

Encalm’s presence at Vizag reflects the company’s continued commitment to strengthening its airport network alongside India’s growing aviation sector. By bringing together thoughtfully curated services and a guest-first approach, the brand continues to make airport journeys more seamless, comfortable and memorable for travellers.