‘One State, One Destination’ Initiative to Give New Momentum to Tourism in Sindhudurg

Sindhudurg, July 2026: Under the chairpersonship of Ms Trupti Dhodmise (IAS), District Collector of Sindhudurg, Government of Maharashtra, a preliminary planning meeting was held recently at the District Collector's Office to prepare a roadmap for the integrated development of tourism across Sindhudurg district. The exercise is being carried out under the state government's flagship 'One State, One Destination' initiative.

Much of the discussion centred on how the district's tourism potential could be better realised through stronger destination planning, upgraded infrastructure, improved amenities for visitors, wider digital promotion, and greater involvement of local communities. The meeting also addressed developing new tourism circuits, giving local attractions a distinct brand identity, promoting regional art and cuisine, and making the overall visitor experience more rewarding.

Speaking at the meeting, Ms Trupti Dhodmise (IAS), District Collector of Sindhudurg, Government of Maharashtra, said that Sindhudurg brings together a rare mix of pristine beaches, historic forts, rich biodiversity, rural tourism, and vibrant local culture. Realising this potential, she said, will require close coordination among all concerned departments, along with active participation from local communities, a joint effort essential to positioning Sindhudurg as a globally recognised destination under the ‘One State, One Destination’ initiative.

Shri Mangesh Joshi (IAS), Director, Directorate of Tourism, Government of Maharashtra, said, "The One State, One Destination initiative seeks to unlock the unique tourism potential of every region through an integrated and sustainable approach to development. Sindhudurg is blessed with exceptional natural, cultural and heritage assets that give it the potential to emerge as a world-class destination. Through coordinated planning, infrastructure development, destination branding and active community participation, we remain committed to creating quality tourism experiences that also generate greater employment and livelihood opportunities for local communities. Once the preliminary round of consultations concludes, all concerned departments will be asked to submit detailed proposals, which will then feed into a comprehensive action plan for the district."

The meeting was attended by Resident Deputy Collector, Shri Machhindra Sukte, Deputy Collectors, Ms Pratibha Varale and Ms Aarti Desai, Deputy Director, Konkan Region, Directorate of Tourism, Dr Pradnya Manohar, Executive Engineer, Directorate of Tourism, Shri Akash Chakor, District Planning Officer, Shri Yashwant Budhawale and officials from various departments.

Detailed discussions were held on identifying tourism destinations, developing essential infrastructure, sanitation, transportation, tourist information centres, digital outreach, and mechanisms to encourage public participation. Representatives from tourism-related organisations and stakeholders also shared valuable suggestions for the district's tourism development.

5 Luxury Interior Concepts Transforming High-End Residential SpacesBy Jason Samuel, Managing Director, House of Swamiraj

As society moves towards a more environmentally conscious future, the idea of premium home interiors is also expanding in scope. Beyond luxurious rooms and expensive furnishings, residents are now placing greater emphasis on living spaces that combine biophilic architectural elements with personalised design choices to create a home people want to return to after a long day. Here are five interior design ideas that are transforming luxury homes into spaces that are both elegant and comfortable to live in.

1. Integrated Indoor-Outdoor Transitions

One of the biggest shifts in luxury design is the focus on connecting the home to its surroundings. This isn't just about having a large window; it's about using expansive sliding glass systems that disappear into the walls, removing the barrier between the living room and the patio. Designers are also using the same stone and wood flooring for both the interior and exterior to create a visually seamless flow, making the space feel twice as large while allowing natural light and fresh airflow to enter.

2. Smart Technology with Invisible Integration

Home technology in contemporary luxury residences now blends seamlessly into the overall interior design. Architects are incorporating smart technologies where everyday household elements, such as charging points and other electronic fixtures, are built into the walls for a cleaner, more aesthetic appearance. This not only maintains an uncluttered interior but also offers advanced features such as automated lighting and temperature control that adjust themselves throughout the day.

3. Texture-Focused Minimalism

Earlier, minimalism often felt cold and uninviting, more like a gallery than a home. The updated approach uses a simple colour palette while relying heavily on varied textures to add warmth. Instead of flat painted walls, designers are incorporating finishes such as limewash, natural stone, and wood panelling. Layering materials like wool, leather, and matte metals creates interiors that feel refined and visually engaging without relying on bright colours to define the space.

4. Dedicated Private Wellness Spaces

The traditional master bathroom is being replaced by what many now call a wellness suite. Homeowners are dedicating entire sections of their homes to health and relaxation, incorporating features such as built-in saunas, steam showers, and cold plunge pools. These are professionally designed spaces with acoustic panels to maintain quiet, along with carefully planned lighting that promotes relaxation. The goal is to recreate the experience of a high-end spa while tailoring it to an individual's daily routine.

5. Quiet Luxury Through Refined Minimalism

Gone are the days when luxury was loud. Homeowners now prefer spaces designed with minimal elements that create comfort rather than follow expensive design trends. To achieve this sense of quiet luxury, designers carefully select materials such as hand-honed stone, unfinished wood, and heavy linens to create an experience that can be appreciated through touch, without relying on bold colours for visual impact.

India-Linked Atmosphere Core Marks European Debut with Borgo Monchiero Heritage

Atmosphere Core, the hospitality company co-founded by Indian entrepreneur Salil Panigrahi and currently expanding its footprint across India, has marked its entry into Europe with the opening of BORGO MONCHIERO HERITAGE by Atmosphere in Italy's UNESCO-listed Langhe region.

The opening is a significant milestone in the company's global growth journey, making Europe the latest addition to a portfolio that spans the Maldives and an expanding collection of hotels and resorts across India. It also reflects the growing international presence of hospitality brands with strong Indian leadership.

Opening on 16 July 2026, the restored 18th-century monastery has been transformed into a 25-key luxury heritage retreat, offering authentic Italian hospitality through heritage architecture, regional gastronomy, wellness experiences and curated cultural immersions.

Please find the press release and high-resolution images attached for your reference. We would be delighted if you could consider this for editorial coverage. Should you be interested, we would also be happy to facilitate an interaction with Salil Panigrahi.

Meliá Chiang Mai's Meliá Go Green Initiative Tops 6,650 Trees Planted

CHIANG MAI, Thailand (July 20, 2026) – Meliá Chiang Mai's staff have helped regenerate more than seven acres of seasonally dry tropical forest in northern Thailand by planting 6,650 native trees through the hotel's ongoing Meliá Go Green initiative, supporting biodiversity and forest restoration in one of the country's most ecologically significant regions.

Almost 180 hotel team members joined the Doi Suthep Nature Center on June 26, 2026, to plant the latest 800 native trees across two rai in Mae Taeng and Mae Rim in Chiang Mai’s Doi Suthep-Pui National Park.

The 13th Meliá Go Green activity brought together volunteers to plant carefully selected native species that will help restore the area's natural forest ecosystem, including Quercus semiserrata, Castanopsis diversifolia, Ficus capillipes and Antidesma bunius, among others.

Working in partnership with the Doi Suthep Nature Center, Meliá Chiang Mai has supported forest restoration efforts since 2022, helping regenerate degraded areas with native tree species that strengthen biodiversity, improve watershed health and create habitat for wildlife. The forests associated with Doi Suthep-Pui National Park are among northern Thailand's richest natural ecosystems, home to more than 300 bird species and nearly 2,000 species of ferns and flowering plants.

"Meliá Go Green has become so much more than a regular volunteer activity," said Meliá Chiang Mai General Manager Marc Selinger. "Our team is making a tangible contribution to restoring northern Thailand's forests with the Doi Suthep Nature Center to help protect biodiversity and leave a positive environmental legacy for future generations."

The tree-planting initiative forms part of Meliá Chiang Mai's wider commitment to responsible tourism and community engagement. Throughout the hotel, sustainability initiatives are designed to reduce environmental impact and support local people and culture.

The hotel's 360-degree cuisine programme champions locally-sourced chemical-free, seasonal ingredients, and minimising food waste. The hotel works closely with farmers, universities and their students, and communities to encourage sustainability measures that make the food system more resilient.

The GALLERY social enterprise in the hotel lobby showcases handcrafted products created by local artisans and community enterprises. The enterprise helps preserve traditional skills and generate sustainable incomes in communities in need.

Oohmami Opens at Hyatt Centric Hebbal Bengaluru, Bringing Pan-Asian Dining Above the City

Hyatt Centric Hebbal Bengaluru is pleased to reveal Oohmami, a vibrant new rooftop dining destination perched on the 12th floor of the hotel. Conceived as an immersive day-to-night experience, Oohmami brings together contemporary Pan-Asian cuisine, electric cocktails, curated music and an energetic social atmosphere, creating a destination that goes beyond conventional dining. Designed as a space for discovery and connection, the concept reflects the growing desire for experiences that seamlessly combine exceptional food, elevated beverages and engaging hospitality.

Manuj Sawhney, General Manager, Hyatt Centric Hebbal Bengaluru, said, “We are incredibly excited to reveal Oohmami to Bengaluru. This has been a deeply collaborative journey, with our teams thoughtfully curating every detail, from the design language and interiors to the culinary and beverage experiences to create a destination that feels distinctive, welcoming and relevant to a wide range of occasions. As we open our doors, we are excited to invite the city to TURN UP THE HEAT with us”

A significant addition to the hotel's food and beverage portfolio, Oohmami represents a fresh chapter in Hyatt Centric Hebbal Bengaluru's culinary journey. From bold Pan-Asian flavours and a thoughtfully crafted beverage programme to a dynamic rooftop setting that evolves with the rhythm of the day, every element has been curated to deliver a layered and memorable guest experience. Among the menu highlights are signature creations such as the Cream Cheese Dim Sum, Seoul Spicy Prawn Ramyun, Bang On Shrimp, Tokyo Chicken Karaage, and the comforting Thai Galangal Dumpling Soup; each reflecting Oohmami's vibrant and contemporary approach to Asian cuisine. The beverage rituals place a particular emphasis on contemporary drinking culture, while curated music, live acts and immersive programming further enrich the destination's distinctive character.

Oohmami, launched on 17th July 2026 is now taking reservations for dinner hours only, inviting Bengaluru to discover an exciting new rooftop destination where bold flavours, vibrant energy and unforgettable experiences come together.

Redefining Hospitality Beyond Stays: The Orchid Hotel Mumbai Hosts a Special Experience for students from Aawhan Palak Sangh

Mumbai, July 2026: As part of its continued commitment to giving back to the community, The Orchid Hotel Mumbai recently hosted a special afternoon for children from Aawhan Palak Sangh, an NGO that works with specially challenged children and their families.

Held at the hotel's Chancery banquet hall, the initiative brought together 15 specially abled students, along with their parents and teachers, for a memorable experience filled with learning, creativity and celebration.

The visit began with a warm welcome, followed by a guided tour of the hotel. The children explored some of the property's key spaces, including the award-winning South of Vindhyas, a specialty  restaurant at The Orchid Hotel, Mumbai, inspired by food served in 5 states – Andhra Pradesh, Kerala, Telangana, Tamil Nadu and Karnataka, and the Main Kitchen, giving them a glimpse into the world of hospitality. They proceeded to a cozy Privé Lounge, overlooking the runway, on the seventh floor, where they enjoyed watching aircraft take off and land, a moment that sparked excitement and curiosity among the children.

The afternoon featured light-hearted musical performances by members of The Orchid team, creating a cheerful atmosphere. Parents, teachers and children were also invited to share a few words and showcase their talents, making the gathering interactive and personal.

One of the most enjoyable moments of the day was the cupcake decorating activity, organized by pastry Chef – Chef Reshma Bhosale and team.  The children enthusiastically decorated their cupcakes with colorful toppings before coming together for a joyful cake-cutting celebration.

The hotel's chefs also interacted with the children, sharing their passion for food and hospitality before serving a specially curated vegetarian lunch featuring gourmet dishes by the culinary team.

Speaking about the initiative, Gaurav Shiva, General Manager, The Orchid Hotel Mumbai, said, "Hospitality is at its best when it brings people together and creates moments that stay with them. It was truly heartwarming to welcome the children, parents and teachers from Aawhan Palak Sangh to The Orchid. Their energy, curiosity and smiles filled our hotel with positivity. We hope they left with happy memories, just as we did. As a responsible hospitality brand, we remain committed to creating experiences that celebrate inclusion, kindness and the spirit of community."

We were honored to have Dr. Vithal Indira Venkatesh Kamat, Mr. Vishal Kamat, and Ms. Aditi Kamat grace the occasion with their presence. 

Their heartfelt and inspiring words encouraged the students to dream bigger, believe in themselves, and embrace the values of compassion and sustainability. Their interaction added a truly special touch to the event, making the day not only memorable but also deeply meaningful for every young participant present.

The initiative reflects The Orchid Hotel Mumbai's belief that hospitality goes beyond offering exceptional stays—it is also about building meaningful connections and creating experiences that make a positive difference in the lives of people and the community it serves.

Say Heyou to Bengaluru’s Newest Social Drinking and Dining Spot

Opened on MG Road on June 12th, the new restaurant and bar is designed for spontaneous plans, shared tables and evenings that unfold naturally.

Bengaluru, 2026: Heyou, the newest hospitality concept from Keen Mustard Ventures, opened to the public on 12 June 2026 on MG Road, Bengaluru. Conceived as a contemporary social drinking and dining destination, Heyou brings together flavour-forward drinks, globally inspired food and a two-level experience designed around the way people gather today. The menus are built around the natural flow of an evening: the first round, the shared bite, the second drink, the table that grows and the plan that turns into dinner.

This launch marks the latest addition to the Keen Mustard Ventures portfolio, which includes Daysie, Serious Slice, Quarter House, Suzy Q and 1Q1. Founded by Anirudh Kheny, Neeti Gokhalay Kheny and Atul Sunder, the Bengaluru-based hospitality company is known for creating concepts with distinct identities, thoughtful guest experiences and strong operational foundations. With Heyou, the team brings together its collective expertise in concept development, operations, food and beverage innovation, design and guest experience into a concept built around contemporary social dining.

Speaking about the new spot, Anirudh Kheny, Managing Partner and Co-founder, Keen Mustard Ventures, said: "Heyou is created as a place people can return to again and again, whether it is for cocktails, dinner or an easy evening out. We wanted to build something approachable, energetic and welcoming, with great food, great drinks and an atmosphere that encourages people to stay, connect and enjoy themselves. The best hospitality experiences are the ones that feel effortless. With Heyou, our focus has been on creating a place that combines quality with accessibility and delivers memorable experiences without taking itself too seriously."

THE MENU FLOW

The food and beverage menus at Heyou are designed as one connected evening. Drinks lead the room, food keeps the plan moving, and both menus are structured around how people naturally gather, snack, share, drink and stay.

The beverage menu moves from bright first-round serves to playful nostalgic cocktails, deeper layered drinks, hybrid classics, small social serves and flavour-forward no-alcohol options. The food menu follows the same rhythm: light first bites, crunchy bar snacks, steamed and folded plates, small plates for passing around, fire-led dishes for the centre of the table, comfort plates when the group settles in, and desserts for the table that stayed.

BEVERAGE PROGRAMME

At the heart of Heyou is a beverage programme inspired by contemporary drinking cultures across Seoul, Singapore, Melbourne, London, Barcelona and Mexico City. The programme favours recognisable flavour profiles, freshness, carbonation, salinity, spice and citrus, resulting in cocktails that are approachable, balanced and highly drinkable.

The drinks are grouped not just by what they are, but by the role they play in the evening. Easy Does It focuses on bright, refreshing and easy-drinking serves, while One More features playful and nostalgic cocktails designed to keep the conversation going. Low Lights explores deeper, spirit-forward creations, Mixed Signals brings together inventive hybrid cocktails and unexpected flavour combinations, and Trouble Shoots offers playful, bite-sized serves designed for groups. The programme is complemented by No Pressure, a dedicated collection of flavour-packed non-alcoholic drinks crafted with the same attention to detail as the rest of the menu.

Signature cocktails include the Red Room, Southbound, Umami Club, Ring My Bell, Coconut Ash and Kokum Silk, alongside a selection of contemporary classics and social drinking formats.

WELCOME BITE / RITUAL

As guests are seated, they are welcomed with a signature bite that offers a preview of the flavour philosophy behind the Heyou beverage programme before the first drink arrives. A cube of fresh watermelon, lightly infused with vodka, coated in passion fruit chilli salt and finished with mint caviar, moves through sweetness, spice, tang, freshness and salinity in a single bite. Designed as an introduction to the bright, recognisable and playful flavours that define the bar, the welcome ritual sets the tone for the experience to follow. A non-alcoholic version is also available, ensuring every guest receives the same welcome.

FOOD PROGRAMME

Complementing the drinks is a food programme designed to evolve with the evening. What begins as a few snacks alongside cocktails can gradually become a full meal, reflecting the way people naturally gather, share and order when they go out today. Rather than being organised around a single cuisine, the menu is designed around the way guests naturally order, share and dine through the evening, moving from bar snacks, chaat, dim sum and baos to small plates, dishes from the grill, pizzas, pasta, Asian favourites and Indian comfort dishes. The result is a dining experience that feels relaxed, social and adaptable, whether guests are stopping in for a quick bite, settling in for multiple rounds or staying on for dinner.

Guests can begin with dishes such as Firecracker Garlic Edamame and Burrata Papdi Chaat, before moving on to shareable favourites like Chicken Xiao Long Bao and Char Siu Pork Open Bao. For larger group orders, the menu features dishes such as Truffle Butter Paneer Khurchan Toast and Tandoori Garlic Prawns, while more substantial plates including Wild Mushroom Chow Fun and Tiger Prawn Pad Thai bring comfort and familiarity to tables that decide to stay longer. Desserts such as Japanese Cheesecake and Salted Caramel Churros round out the experience.

THE SPACE

Spread across two distinct levels, the venue offers two complementary experiences. The lower level houses Heyou Bar, a 21-and-over, walk-in, drinks-led space designed for after-work drinks, casual gatherings and lively evenings. Upstairs, Heyou Dining offers a more relaxed, table-led environment suited to longer meals, larger groups, families, hotel guests, celebrations and social occasions. Together, the two spaces reflect the flexibility at the heart of the Heyou experience, allowing guests to drop in for a quick drink, settle in for dinner or move seamlessly between the two as the evening unfolds.

Designed by Nativity for Keen Mustard Ventures, the interiors are shaped by rhythm, movement and contrast, bringing together two distinct experiences under one roof. Bold geometries, layered volumes and recurring patterns create a sense of flow throughout the venue, while a warm material palette and dynamic lighting bring depth and atmosphere to the space. As the day transitions into evening, the environment evolves from bright and social to intimate and immersive, creating a setting that feels welcoming, contemporary and effortlessly adaptable to every occasion.

As Bengaluru's food and beverage landscape continues to evolve, Heyou aims to offer a fresh perspective on contemporary hospitality: quality without stiffness, discovery without confusion, and great drinks without the attitude. Designed for plans that begin with a drink and stretch naturally into the evening, Heyou is set to become a new social dining and drinking destination on MG Road.

FACT SHEET

Address: Ground Floor, No. 18, Ramanashree Arcade, Mahatma Gandhi Rd, Craig Park Layout, Ashok Nagar, Bengaluru, Karnataka 560001
Seating Capacity: 300
Operating Hours: 12 PM to 1 AM
Price for two: INR 1200 (without alcohol) and INR 1800 (with alcohol)
Reservations: call 080 4725 0000 or book a table on https://www.heyouletsgo.com/reservation
Instagram: @heyou.letsgo

ABOUT KEEN MUSTARD VENTURES

Keen Mustard Ventures is a Bengaluru-based hospitality company founded by Anirudh Kheny, Neeti Gokhalay Kheny and Atul Sunder. The group develops and operates restaurants, bars and dining concepts across multiple formats, with a portfolio that includes 1Q1, Suzy Q, Daysie, Quarter House, Serious Slice and Heyou.

Combining operational expertise, creative direction and guest-first thinking, KMV focuses on building hospitality brands with distinct identities, strong community connections and long-term relevance. Guided by the philosophy of creating concepts that are emotionally resonant, financially sustainable and built to last, the company continues to expand its footprint across Bengaluru and beyond.

Ingredient Ideology | Lauki Ki Lazzat By: Dr. Kaviraj Khialani – Celebrity Master Chef

Nobel In Nutrients & Versatile In Variations

Bottle gourd, or dudhi, as it is popularly known in various parts of India Is One Humble Vegetable With A Refreshing Look And Cooling Properties To Satisfy The Needs Of Our Dietary Requirements. It Is One Vegetable Which Is Able To Be Adapted In Various Forms From A Fresh Juice As A Healthy Beverage To Snacky Dishes, Into Subtle Main Course Dishes To The Exotics As Well, Blends Well With Spices, Flours, Pulses And Legumes And Sweeteners As Well To Offer Us A Varied Choice Of Delicacies On Our Plates.

Some Of The Culinary Uses Of Lauki/ Bottle Gourd/ Dudhi:

• A Lot Of Us Have Had It In A Fresh Extracted Juice Form As Well Which Is Very Healthy For Weight Management.

• Dudhi Ki Subzi With A Mild Tempering Of Hing, Jeera, Curry Leaves, Turmeric, Salt And A Generous Amount Of Coriander Leaves And A Little Aamchur Powder At The End Is Yum.

• Lauki Ke Kofte Is A Classic Recipe From North India And Has Been Done Since A Long Time From The Royal Kitchen Era.

• Dudhi Chana Dal Is One Of The Commonly Made Daily Veg And Dal Combo Which Goes Well With A Tadka Of Shahi Jeera And Mild Spices To Be Enjoyed With Phulkas/Rice.

• Bottle Gourd Is Also Good At Being Stir Fried With Bell Peppers, Broccoli, Carrots, Peas And Mushrooms As Well.

• Lauki Tamatar Nu Shaak A Popular Recipe With It Being Cooked In Mildly Spiced Tomato Based Masala With A Touch Of Jaggery And Chili.

• Dudhi Ke Parathey, Chillas With Grated Lauki And Sooji, Stuffing’s For Tikkis And Cutlet Mixtures With Dudhi.

• A Popular Sweet With Called Lauki Ki Kheer, Lauki Ka Mavedaar Halwa Etc Are Also Some Of The Exotic And Very Tempting Recipes From Indian Cuisine.

• Fusion Cooking Too Is Delicious Using Lauki And Dudhi Some Of The Ideas I Tried Are Basil Flavored Bottle Gourd And Nutty Cream Cheese Ravioli Pasta Served With A Sun Dried Tomato And Roast Pepper Sauce.

• Indo-Chinese Lauki Manchurian Gravy With Vermicelli Fried Rice Topped With Double Fried Schezuan Egg.

• Bottle Gourd Brownie Pudding With Blueberry Salsa And Praline Cream.

        Here Are Some Interesting Health Benefits Of Lauki:

• It Is Beneficial In A Number Of Ways Starting From Helping In Weight Loss, If Being Used The Correct Way With Wise Cooking Methods.

• Lauki Also Is A Heart Healthy Vegetable And Helps Us In Treating Hypertension As Well Among Many Complications.

• Lauki Is Good For The Hair Health, Liver Health And Also Treats Urinary Issues As Well.

• It Is Considered To Be Rich In Dietary Fiber And Also Helps In Curing Constipation Issues And Even Piles.

• Lauki Is Also Beneficial For Us Since It Is High In Water Content, Keeps Our Body Hydrated And Also Has Good Amounts Of Potassium.

• It Is Also Known To Have Sedative Properties, Relaxes The Body And Also Helps To Get Sound Sleep.

• Lauki Which Can Also Be Juiced Is Regarded Good For Reducing Stress And Also Control Blood Pressure Issues.

Here Are A Few Easy And Tasty Recipes Using 

Lauki:

Recipe-1] Shorba –E- Lazzat

Ingredients:

Dudhi- 500gms, Peeled And Roughly Cut.

Oil/Butter/Ghee- 1 Tbsp.

Jeera-1/2 Tsp

Slit Green Chilies- 2 No

Ginger- 1 Tsp Chop

Onion- 2 Tbsp. Chop

Salt To Taste

Veg Stock/Water- 4-5 Cups

Curd + Besan-1 Tsp + 1 Tbsp. Cashew Paste- ¼ Cup Curd.

Fresh Cream- 2 Tbsp.

Garam Masala Powder-1/4 Tsp

Mint/Coriander/Parsley/Nuts And Seeds To Garnish.

Method:

1. Prepare All The Ingredients For The Shorba

2. Heat Oil/Ghee/Butter In A Pan Add The Ingredients For Tempering One By One And Saute Well.

3. Add In The Lauki, Salt And Spices To Taste.

4. Add In The Curd, Besan And Cashew Paste Mix, Add Water As Desired, Bring To A Boil.

5. Cook Well, Simmer And Continue For 10-12 Mins

6. Blend The Soup Into A Nice Puree, Bring It Back To A Boil Add Cream, add cream, check for seasonings, and serve hot.

Recipe-2] Lauki Aur Dal Ki Jugalbandi

Ingredients

Lauki- 500gms Peeled And Cubed.

Chana Dal- ¼ Cup

Yellow Moong Dal-2 Tbsp.

Oil/Ghee- 2 Tbsp.

Shahi Jeera/ Jeera Seeds- ½ Tsp

Slit Green Chilies- 2 No

Ginger Garlic-  1 Tsp Each Chop

Onions- 1 Small Chop

Salt To Taste

Tomatoes- ½ Cup Chop

Turmeric Powder-1/2 Tsp

Red Chili Powder- 1/3 Tsp

Coriander Powder- ½ Tsp

Water As Needed

Kasuri Methi- 1 Tsp

Coriander Leaves- 2 Tbsp. Garnish.

Method:

1. Prepare All The Ingredients For The Recipe.

2. Soak The Dals In Water For 30 Mins.

3. Heat Oil/Ghee Add In The Jeera, Chilies, Ginger Garlic And Onions, Tomatoes Saute Well For A Minute.

4. Add In The Drained Dals, Lauki, Salt, Spices, Methi And Water.

5. Using A Pressure Cooker Allow 3-4 Whistles And Lower The Flame For 10 Mins.

6. Open And Blend It Using A Masher And Garnish With Coriander Leaves, Serve Hot With Rotis, Rice, Pulao.

Recipe- 3] Zaikedaar Tadkewali Lauki

Ingredients:

Lauki- 500gms Peeled And Cut Into Cubes.

Oil/Ghee- 2 Tbsp.

Hing-1/4 Tsp

Mustard Seeds-1/4 Tsp

Cumin Seeds- ½ Tsp

Curry Leaves- 10-12

Slit Red And Green Chilies- 2 No.

Onion- 1 Small Chopped

Salt To Taste

Red Chili Powder-1/2 Tsp

Coriander Powder- 1 Tsp

Garam Masala Powder- ½ Tsp

Curd- 2 Tbsp.

Cumin Powder- 1/3 Tsp

Curry Powder- 1 Tsp- Optional

Coconut- Fresh Grated- 2 Tbsp.

Tamarind Pulp-2 Tsp

Jaggery-1 Tsp

Water As Needed.

Coriander Leaves- 2 Tbsp.

Fried Red Chili- 2 No For Garnish.

Method:

1. Prepare All The Ingredients For The Recipe.

2. Heat Oil/Ghee Add In The Tempering Ingredients One By One Add In The Onions And Saute Them, Add In The Powdered Spices, Add ½ Cup Chop Tomatoes- Optional.

3. Add Little Water, Coriander Leaves, Coconut, Lauki Pieces And Mix Well, Add In The Tamarind And Jaggery And Curd And Blend It Well.

4. Cover And Simmer For 12- 15 Mins, Open And Serve Hot With Chapattis, Missi Roti, Parathas.

Recipe-4] Bottle Gourd And Sesame Raita

Ingredients:

Dudhi- 400 Gms, Peeled And Grated And Steamed For 10 Mins

Curd- 2 Cups Beaten And Sweet.

Salt And Pepper To Taste

Mint Leaves- 10-12 No

Roasted White Sesame Seeds- 1 And Half Tsp.

Sliced Almonds, Raisins Etc If Needed.

Chop Dates- 2 Tbsp.

Method:

1. Prepare All The Ingredients For The Recipe.

2. Combine Together The Curd, Seasonings And Dudhi, Add Chaat Masala/Rock Salt, Dates And Other Ingredients Like Mint, Coriander Etc And Mix Well With The Dudhi And Dates Into This Raita.

3. Portion The Raita When Its Chilled Garnish With Mint/Coriander/Nuts And Seeds And Some Healthy Sesame Seeds And Serve With Choice Of Rice Preparations, Pulao And Biryanis.

Celebrate International Mahjong Day with an Afternoon of Play and Yum Cha at Yauatcha Bengaluru

Yauatcha Bengaluru is marking International Mahjong Day with a special Mahjong 

Mash-Up, bringing together the art of Mahjong and the tradition of Yum Cha for a one-of-a-kind afternoon celebrating strategy, culture and contemporary Cantonese dining. In collaboration with Let's Mahjong and Mahjong World, the event will take place on Tuesday, 4th August 2026, inviting players of all skill levels to enjoy an engaging social experience centred around the timeless game.

Taking place from 3:30 PM to 6:30 PM at Yauatcha Bengaluru, the event offers an accessible introduction to Mahjong while also creating a welcoming space for experienced players to connect over the game. Designed as a relaxed social gathering, the afternoon combines friendly matches with a specially curated Yum Cha menu and a few surprises along the way. 

Guests can choose between a vegetarian and regular Yum Cha selection. Both menus include a choice of three handcrafted dim sums plates, a dessert and a steaming pot of tea.

Highlights from the vegetarian menu include Vegetable chive dumpling, Vegetable shanghai dumpling and Vegetable char siu bun, served alongside Yauatcha's signature Chocolate Pebble or Chocolate hazelnut mousse dessert and a choice of Jasmine Green Tea or Chamomile Flowers.

The regular menu features favourites such as Har gau, Chicken & coriander dumpling and Chicken & Prawn Shu mai, complemented by a choice of Chocolate Hazelnut Mousse or a Selection of Macaron, along with Jasmine Green Tea or Chamomile Flowers.

As Mahjong continues to enjoy renewed popularity as a social pastime around the world, the gathering offers Bengaluru diners an opportunity to experience the game in an inviting setting that pairs thoughtful hospitality with shared experiences.

The Patio at 24/1 welcomes a new menu that reimagines all-day dining in Bengaluru

The Patio at 24/1 unveils a fresh new menu by Chef Afzal Mahmood, bringing together globally inspired flavours, comforting favourites and thoughtfully crafted dishes for every part of the day.  

The day begins with Patio Breakfast Then I'll Change The World, where the Ms. Patio Big Breakfast takes centre stage with eggs any style, beef bacon, chicken sausage and crispy potatoes. As the day unfolds, the menu moves effortlessly into flavour-packed small plates like the Lebanese Batata Harra with roasted red pepper dip and the Edamame & Red Cheddar Croquetas paired with saffron aioli and jalapeño salsa.

For mains, Chef Afzal's globally inspired approach shines through in dishes like the Homemade Almond Butter Ricotta & Young Spinach Ravioli finished with tomato basil pecorino fondue, the Saffron Seafood Cappelletti in a delicate creamy bisque, and the Premium Pink Cut Salmon served with saffron caviar butter sauce and a citrus fennel salad.

Round off the experience with A Must Eat Risotto, a playful dessert of white chocolate gelato and almond crumble, or the restaurant's classic Tiramisu, prepared from a 58-year-old recipe. Whether you're stopping by after a game on the pickleball court, catching up over breakfast or stretching lunch into the afternoon, The Patio at 24/1's new menu is designed to make every visit one worth savouring.

Game Nights Just Got Better: Good Flippin' Burgers Extends Hours Till 3 AM

This FIFA season, elevate every match-night gathering with Good Flippin' Burgers, now delivering till 3:00 AM, adding more flavour to every screening.

The biggest football nights deserve an equally legendary spread, and Good Flippin' Burgers is making sure fans don't miss a bite. As football fever takes over and late-night screenings become the norm, Good Flippin' Burgers is extending its delivery hours, ensuring your match-day cravings are sorted from the opening whistle to the final goal.

Whether you're hosting friends for a screening or settling in for a nail-biting game, Good Flippin' Burgers has everything you need for the ultimate football feast. Bite into crowd favourites like the Cheese Bomb, The Cluckinator and The Kerfuffle, or dig into Cheesy Fries, flavour-packed Chicken Wings, Wraps and Hot Dogs that are perfect for sharing around the screen.

No match night is complete without the perfect accompaniments. Pair your meal with refreshing Flippinades and indulgent desserts like Chocolate Churro Bites to keep the celebrations going, whether your team is lifting the trophy or you're simply enjoying the thrill of the game.

With deliveries available until 3 AM fans no longer have to worry about halftime hunger strikes or post-match cravings. Simply order in, gather your squad and let Good Flippin' Burgers fuel every goal, save, and celebration.

Available at all Good Flippin' Burgers outlets across Mumbai, Pune, Delhi, Hyderabad, Bengaluru, and Chennai, as well as on Swiggy and Zomato, with dine-in available until 12:00 AM across all cities. For outlets located within shopping malls, operating hours are subject to the respective mall's business hours.

From the Valley of Kashmir to the Heart of Pune: Sayaji Hotel Presents an Authentic Kashmiri Food Festival

This July, let your palate travel to the enchanting valleys of Kashmir as Sayaji Hotel, Pune presents an exclusive Kashmiri Food Festival from 10th to 20th July. Bringing together the soulful flavours, rich traditions, and timeless recipes of the region, the festival promises an immersive dining experience inspired by the legendary cuisine of the Valley.

Steeped in heritage and crafted with authenticity, the specially curated menu celebrates the finest of Kashmiri gastronomy. Indulge in iconic Wazwan favourites including Tabak Maaz, Mutton Rogan Josh, Rista, Goshtaba, Mutton Seekh Kebabs, and the delicately flavoured Chicken Yakhni, each prepared using traditional recipes and aromatic spices. Vegetarian delights such as Dum Aloo, Nadroo Yakhni, Tamatar Paneer, Paneer Qaliya, and wholesome Rajma offer an equally indulgent experience, while the crisp Nadroo Monj and the fragrant Kehwa perfectly begin and conclude this culinary journey.

Every dish tells a story of Kashmir's vibrant food culture, where slow cooking, handpicked spices, and generations of culinary craftsmanship come together to create flavours that are comforting, elegant, and unforgettable.

Whether you're a connoisseur of regional Indian cuisine or someone eager to explore the culinary treasures of the Valley, the Kashmiri Food Festival at Sayaji Hotel, Pune is an invitation to savour the warmth, hospitality, and authenticity of Kashmir, without leaving the city.

When:- July 10 - 20 July, 2026 Where:- Sayaji Hotel, Pune Cost:-  ₹1750++ (Dinner) Contact:- +91 7887860779

The Flavours of Gujarati and Rajasthani Home Cooking at Grand Mercure Bangalore

This July, discover the authentic flavours of Gujarat and Rajasthan through the recipes of Ms. Susheela Kankariya, whose passion for preserving regional cooking traditions comes alive in a menu inspired by generations of home cooking.

The specially curated menu brings together regional favourites, prepared using traditional recipes and fresh ingredients. Guests can enjoy live stations serving Mini Ragada Pattice, Papdi Chaat, Thepla and Bajra Roti, alongside classics such as Khandvi, Handvo, Dhokla and Kachori. The experience continues with comforting dishes including Khichdi Kadhi, Dal Dhokli, Gatte ki Sabzi, Gatte ka Pulao, Ker Sangri, Tawa Vegetables, Missi Roti and Drumstick Thepla, followed by traditional desserts such as Moong Dal Halwa, Mohanthal, Sweet Khichda, Lauki Halwa, Coconut Laddoo, Churma and Mango Shikan.

Celebrating the rich culinary heritage of Gujarat and Rajasthan, this special dining experience brings together authentic flavours, regional recipes and the warmth of home cooked food at Grand Mercure Bangalore.

Dinner:

Venue: The Verandah, Grand Mercure Bangalore

Date: 17th – 18th July, 2026 | Time: 7:00 PM – 11:00 PM

Price: INR 2150++

Sunday Brunch:

Venue: By the Blue, Grand Mercure Bangalore

Date: 19th July, 2026 | Time: 12:30 PM – 4:00 PM

Price: INR 2599++

For reservations: +91 90083 00446 | nilesh.kumar@accor.com

Address: Grand Mercure Bangalore, 12th Main, 3rd Block, Koramangala, Bengaluru, India, 560034

MAYFAIR Elixir Deepens Eastern India Legacy with the Signing of a Premium Property in UNESCO-Listed Santiniketan

MAYFAIR Elixir, the growth and expansion arm of MAYFAIR Hotels & Resorts, has announced the signing of a new retreat in Santiniketan, West Bengal, declared a UNESCO World Heritage Site in September 2023 for its legacy of art, education and cultural exchange, rooted in the vision of Nobel Laureate Rabindranath Tagore. More than the addition of a new destination, the signing reaffirms the Group’s commitment to creating world-class hospitality experiences in destinations of exceptional cultural and experiential significance.

Announced on the auspicious occasion of Jagannath Rath Yatra, the signing celebrates a relationship that extends beyond geography. From its origins in Odisha to its enduring presence in West Bengal, the MAYFAIR Group has grown alongside the cultural landscape of Eastern India. With Santiniketan becoming its fifth project in the state, the Group further strengthens its commitment to a region united by shared heritage, artistic traditions and a timeless spirit of hospitality.

Set amidst the serene landscapes of Santiniketan, the upcoming property will seamlessly blend contemporary luxury with the destination’s distinctive cultural character. Designed as an immersive retreat, it will cater to discerning travellers, cultural enthusiasts and intimate celebrations seeking authentic experiences, personalised service and the signature warmth synonymous with the MAYFAIR brand.

Speaking on the occasion, Rajendra Chatterjee, CEO & Managing Director of WESTROAD Group, which owns the property, said, “Santiniketan is more than a destination. It is an emotion that celebrates creativity, learning and Rabindranath Tagore’s legacy. We wanted a hospitality partner that understands the importance of preserving this essence while delivering exceptional guest experiences. MAYFAIR Group’s expertise, its deep understanding of regional culture and unwavering commitment to excellence made it the natural choice. We look forward to creating a landmark experience in Santiniketan with MAYFAIR Elixir.”

Commenting on the signing, Randhir Gupta, Vice President – Commercial & Business Development, MAYFAIR Hotels & Resorts, said, “Santiniketan has long been one of India’s most celebrated cultural destinations. Yet, the market has remained underserved in the premium hospitality segment. This signing is a strategic addition to our growing portfolio, allowing us to introduce the MAYFAIR experience to a destination of global significance. Santiniketan perfectly aligns with our vision of expanding into culturally rich destinations with long-term tourism potential.”

Alongside expanding its footprint, the company is also developing differentiated hospitality concepts and brands that respond to the evolving preferences of today’s discerning travellers.

Sharing the Group’s vision, Bjorn DeNiese, Managing Director, MAYFAIR Elixir, said, “This marks an exciting chapter in the growth journey of MAYFAIR Elixir. As we expand our footprint across India, our vision is not simply to add destinations, but to create hospitality experiences that celebrate the unique character and cultural identity of every place we enter. Santiniketan, with its extraordinary legacy of art, literature and learning, embodies the values we believe modern travellers increasingly seek.” He added, “We also see this as the beginning of a dynamic new phase for MAYFAIR Elixir, with new destinations, hospitality concepts and strategic partnerships in the pipeline that will further strengthen our portfolio while carrying forward the trusted legacy of the MAYFAIR Group.”

Slated to open its doors in FY 2028–29, the Santiniketan property aims to propel one of the country’s most celebrated cultural destinations onto the global travel map.

Ladurée Reimagines the Neighbourhood Café, Bringing the Art of Parisian Dining to Every Hour of the Day

National, July 2026 : Across India, Ladurée's cafés and salons have evolved into destinations that offer far more than the French maison's world-renowned pâtisserie. While the brand has long been celebrated for its iconic macarons and exquisite desserts, today Ladurée is redefining the modern neighbourhood café, one where thoughtfully crafted breakfasts, leisurely lunches, afternoon coffee rituals and indulgent desserts come together under one roof. Elegant yet approachable, each café is designed to become a natural part of everyday life, inviting guests to return not only for special occasions but for the moments in between.

As dining habits and consumer preferences continue to evolve, Ladurée has expanded its culinary offering with an all-day menu rooted in premium ingredients, French culinary craftsmanship and seasonality. The maison's philosophy extends beyond indulgence, embracing ingredient-forward dishes that balance nourishment with refinement. Whether it's a working breakfast, a casual lunch, a coffee catch-up or an unhurried weekend meal, Ladurée delivers an experience that combines quality, luxury, comfort and timeless Parisian elegance.

The thoughtfully curated menu reflects this evolution, featuring signature breakfast favourites such as Eggs Benedict and Avocado Toasts alongside vibrant Ladurée salads, handcrafted croque sandwiches, artisanal burgers and comforting pasta dishes prepared with carefully sourced ingredients. 

Freshly baked croissants and viennoiseries, specialty coffees and refreshing beverages complement the savoury selection, while the maison's iconic macarons, millefeuille, éclairs and other French desserts remain the perfect finale. Together, the menu reflects a contemporary approach to elevated dining that celebrates both mindful eating and everyday indulgence.

Speaking on the brand's evolving identity, Chandni Israni (Ck Israni group) said:

"Ladurée has always represented timeless French elegance, but in India we've also been intentional about creating cafés that naturally become part of people's everyday lives; "your café next door" reimagined with French sophistication. Whether someone joins us for breakfast before work, a wholesome lunch, coffee with friends or dessert after dinner, we want every visit to feel welcoming, elevated and memorable. Our all-day dining philosophy reflects the way people increasingly choose to dine today, seeking thoughtful ingredients, exceptional quality and beautiful spaces they can return to, time and again."

Air India Rolls Out Significant Enhancements to Its Mobile App to Elevate the Customer Experience

New capabilities to boost utility and useability of Air India’s mobile app

In-house booking engine, payment platform enhances booking experience

GURUGRAM, July:  Air India, India’s leading global airline, has completed the rollout of a significant set of new capabilities on its globally acclaimed mobile app, further strengthening its commitment to delivering a seamless, customer-centric travel experience. Designed and developed by Air India’s in-house digital teams, the reimagined app is built around the evolving needs of travellers, helping them navigate every stage of their journey with greater convenience and control.

By bringing together booking, payments, airport services, disruption support, baggage tracking, loyalty management and AI-powered assistance in a single digital platform, Air India’s mobile app is now a one-stop travel companion designed to make journeys more convenient, predictable and enjoyable. Some of the significant capabilities rolled out in the revamped Air India mobile app include:

• An in-house booking engine that enriches the booking journey with an intuitive, fast and responsive user interface to search flights, make bookings and add ancillaries from the same platform.

• An in-house payment orchestration platform that eases the payment experience and allows Air India to provide innovative offers to guests ensuring a smoother checkout process.

• Disruption assistance by providing passengers support with hotel accommodation and transportation assistance contextually from the Home screen.

Dr. Satya Ramaswamy, Chief Digital and Technology Officer, Air India, said: "Our mobile app is our flagship channel for engaging with guests and one of the 140-plus world-class digital systems deployed as part of Air India's transformation journey. Every capability we build starts with understanding our guests’ needs with empathy and reducing the stress often associated with travel. The latest enhancements further simplify the travel experience—from booking and payments to airport processes and disruption support—while giving guests more transparency, convenience and control. The strong appreciation we have received from our customers inspires us to continue innovating and making the app even more valuable in the years ahead."

These new capabilities join a rich set of existing popular features, which have been significantly enhanced now for a better guest experience from the App itself. Some of the key enhanced features include:

• A personalised, context-aware home screen presenting upcoming trip details, boarding passes, travel offers and destination inspiration in a simple and visually engaging format.

• Customers can stay informed through the highly popular Flight Status feature, used more than 1.4 million times each month, which provides real-time flight updates, including information about the incoming aircraft operating the flight. The app’s integration with DigiYatra continues to simplify airport journeys, with over 220,000 customers using the feature every month to enjoy a more seamless airport experience.

• The enhanced My Trips section serves as a convenient self-service hub where travellers can manage seats, modify bookings and access meal options with ease, reducing the need for customer support intervention.

• Air India’s pioneering AI.g virtual assistant, the first generative AI-powered assistant in the global airline industry, continues to help customers with a wide range of travel queries, with 26 million customer queries answered so far. Complementing it is the EZ Booking capability, which can generate an entire travel itinerary from a few words entered by the customer.

• Another customer favourite is the app’s baggage tracking feature, used more than 200,000 times every month. The feature allows travellers to monitor their checked baggage across multiple milestones, including on codeshare and interline journeys, and even supports locating delayed baggage through devices such as Apple AirTag and Google-compatible trackers.

• Additional innovations include AEye Vision™, which leverages computer vision technology to retrieve travel information without manual data entry, a comprehensive notification system featuring the exclusive and widely appreciated “Boarding Will Begin Shortly” alert, and a dedicated Maharaja Club section that makes managing loyalty programme benefits simple and convenient.

Some features like My Trips, Flight Status, Baggage Tracking, Food & Beverage menu etc. are available even without connectivity with a unique off-line capability.

Today, the app enjoys a 4.8-star rating on both the Apple App Store and Google Play Store in India, has been downloaded nearly 17 million times globally, serves over 100,000 users every day, and has achieved a Net Promoter Score (NPS) of +61 - making it one of the highest-rated airline apps globally. The app has also received multiple prestigious international awards.

Air India encourages all guests to download the app and experience a more connected, informed and stress-free way to travel.

From Konkan orchards to Arabian souks: Air India cargo transports first international export shipment from Navi Mumbai aboard Air India Express

As Air India Express flight IX207 departed Navi Mumbai International Airport for Abu Dhabi on the morning of 15 July, crates of freshly harvested guavas from Maharashtra's Konkan region and Drumstick Moringa were making their own maiden journey from India's newest international gateway to the UAE. The 1.79-tonne consignment marked the first international cargo movement from Navi Mumbai International Airport, opening a new channel for exporters in western India.

For the farmers and exporters whose produce was aboard the flight, the journey represented more than a routine shipment.

A new gateway opens to global markets

The Boeing 737-8 operating the Navi Mumbai-Abu Dhabi route offers approximately 2.5 tonnes of belly-hold cargo capacity, creating a valuable channel for the movement of perishables and time-sensitive goods from western India. Air India Cargo expects the service to carry around 25 tonnes of cargo each month, helping meet growing demand for fresh Indian produce in the UAE and the wider Gulf region. Air India Express currently operates thrice weekly on the route, providing regular connectivity for exporters seeking faster access to the market.

"Every new route presents an opportunity," said Ramesh Mamidala, Head of Cargo, Air India. "This first export shipment from Navi Mumbai connects growers, traders and businesses in western India directly with one of the region's most important international markets. Fresh produce is highly time-sensitive, and reliable air connectivity plays a critical role in helping Indian exporters reach global consumers while preserving product quality."

The inaugural consignment was dominated by guava (called ‘peru’ in Marathi) from the Konkan belt, a region renowned for its fertile terrain and fruit cultivation. Also on board was Drumstick Moringa, a product increasingly sought after in international markets for its nutritional value and growing popularity among health-conscious consumers. Though modest in weight, the shipment represents the kind of high-value, time-sensitive trade that Air India Cargo is uniquely positioned to support. With regular flights now underway, exporters gain a faster route to overseas buyers, while consumers in Gulf markets gain access to produce harvested just hours earlier in western India.

The science of keeping produce fresh

Behind the shipment is a sophisticated cold-chain network designed to ensure that delicate produce arrives overseas in the same condition in which it was harvested. Fresh fruits and vegetables typically arrive at airport cargo terminals in refrigerated trucks arranged by IATA-approved cargo agents. At origin, the shipments are moved into temperature-controlled facilities maintained between 15°C and 25°C, before being built onto specialised pallets and containers and prepared for international transport.

The process does not end once the aircraft lands. At destination, consignments are again transferred into temperature-regulated environments before final delivery, helping preserve freshness, texture, and shelf life throughout the journey.

For fruits and vegetables, where quality can deteriorate rapidly if exposed to unsuitable conditions, maintaining a stable temperature chain is as important as the flight itself.

Over the past several years, Air India Cargo has steadily strengthened its capabilities to support the growing movement of perishables, pharmaceuticals and other temperature-sensitive commodities across its network. Its cargo operations are supported by specialised equipment, including cool dollies and thermal blankets, designed to minimise temperature fluctuations while shipments move between warehouse and aircraft. The facilities supporting these operations are GDP-certified, aligning with globally recognised standards for the safe, secure and quality-assured handling of temperature-sensitive cargo.

"Cargo is often the unseen enabler of trade," said Mamidala. "When we transport perishable products such as fruits, vegetables or temperature-sensitive pharmaceuticals, speed alone is not enough. Maintaining the integrity of the shipment from origin to destination is equally important. Investments in cold-chain infrastructure and globally certified handling processes are helping us support exporters with the reliability they need."

For growers and exporters across Maharashtra, reliable air cargo links can make the difference between accessing local markets and reaching international consumers willing to pay a premium for fresh produce. "The Gulf has long been a strong market for Indian produce," Mamidala said. "By making additional capacity available from Navi Mumbai, we are creating faster and more efficient pathways for exporters while strengthening India's agricultural export ecosystem. Every shipment represents the efforts of farmers, traders, freight forwarders and logistics partners, and our role is to connect them to opportunities beyond India's borders."

The route's launch comes at a time when demand for fresh fruits, vegetables and other agricultural products continues to rise across the Middle East, further reinforcing the importance of dependable air freight capacity.

For Air India Cargo, the movement of nearly two tonnes of export cargo on the airport's first international flight is an early indication of the potential that lies ahead. In a way, it also represented something much larger: the opening of a new trade corridor connecting India's farms, businesses and entrepreneurs with consumers across the world.

Indians are choosing Nagaland over Goa this monsoon. Cleartrip's PeekABoo Trends Tracker shows why that's not a surprise anymore

National, July, 2026: Once considered a lean season for holidays, the rainy months are now emerging as a preferred travel window, with travellers seeking immersive, nature-led and offbeat experiences. Cleartrip's Peekaboo Trends Tracker shows that monsoon travel is experiencing significant YoY growth across categories, with hotel bookings up over 54% and bus bookings surging by 140%.

“We are now in an Age of Experience, where travel is driven by intent rather than itineraries, and our data this monsoon makes that unmistakably clear. The Indian traveller is not waiting for the perfect season or the obvious destination. They are finding their own”, said Pallavi Saxena, Chief Marketing and Revenue Officer, Cleartrip.

1. Northeast Leads Booking Growth

Nagaland and Arunachal Pradesh recorded the highest growth among all destinations tracked this season, with flight bookings up 62% and hotel bookings increased over 90% year-on-year.

• Hotel bookings increased by over 65% in Shillong and over 60% in Guwahati.

• Flight bookings increased by over 70% for Itanagar and over 50% for Jorhat and Imphal.

The data indicates that demand for the Northeast, which first picked up during the summer travel season, has been sustained through the monsoon months, making it the most consistently strong-performing region in this year's booking data.

1. Hill Destinations See Strong Hotel Demand

Hill destinations experienced significant growth in hotel bookings this year.

• Wayanad saw an increase of over 160%

• Alleppey grew by more than 145%.

• Kodaikanal and Ooty reported sharp increases in hotel bookings, each exceeding 70%.

1. Other Destinations Recording Healthy Growth

Beyond the Northeast and hill circuits, the following destinations recorded healthy increases in hotel bookings:

• Hotel bookings in Goa, Pondicherry, Visakhapatnam and Udaipur top the list, growing by over 110%, 104%, 85% and 50% respectively.

1. Gen Z Lean Towards Unconventional Destinations & Trains as Top Mode of Travel

• Tajikistan, which recorded the highest growth over 245% year-on-year

• Followed by Lakshadweep over 80%

• Muscat and the Philippines (70%), Hubli and Leh over 65% and Tashkent over 54%.

• Train travel data shows Gen Z as the largest age group among train travellers, at 45% of bookings, followed by Millennials at 28%.

This trend aligns with a broader shift in travel behaviour, particularly among Gen Z travellers, who are increasingly prioritising experiential and offbeat travel over conventional, well-established circuits.

1. Booking Behaviour: Solo Travel and Advance Planning Dominate - Flight bookings up by 65% and group bookings by over 25% compared to last year's monsoon.

1. Hotels: Mid-Range Category Gains Share, Short Stays Dominate (Hotel bookings grew by 53.90% year-on-year)

Seoul Dak Brings the Spirit of Seoul to Phoenix Marketcity, Mumbai with Its First-Ever Mall Outlet

Seoul Dak, one of India’s emerging Korean quick-service restaurant brands, has entered a new phase of growth with the launch of its first-ever mall outlet at Phoenix Marketcity, Kurla, Mumbai. Bringing the flavours, energy, and contemporary spirit of Seoul to one of Mumbai’s most prominent lifestyle destinations, the new outlet marks an important milestone in the brand’s expansion journey.

Having built a strong presence through its high-street locations, Seoul Dak has earned recognition among Korean food enthusiasts for delivering authentic flavours and a modern dining experience. With its entry into the mall format, the brand aims to make Korean cuisine more accessible to a wider audience, including families, young professionals, food explorers, and the growing community of K-culture enthusiasts in India.

The launch comes at a time when Korean culture continues to influence global lifestyle trends, from entertainment and fashion to beauty and food. Recognising this growing interest, Seoul Dak brings an immersive Korean dining experience that combines authentic recipes with a vibrant, contemporary atmosphere inspired by modern Seoul.

Designed around the youthful energy of Korea’s capital city, the Phoenix Marketcity outlet features neon-inspired aesthetics, engaging visual elements, and a lively ambience that makes it ideal for everything from quick meals during shopping visits to casual gatherings and celebrations.

The menu highlights Seoul Dak’s signature Korean Fried Chicken, available in popular flavours including Volcano, Hot & Spicy, Ganjang, and K-BBQ. Guests can also enjoy Korean favourites such as Ramen, Tteokbokki, and Korean Corn Dogs, along with refreshing K-Pop Coolers and indulgent Bingsus.

To mark the launch, Seoul Dak will host a grand opening celebration on 10th July featuring interactive games, live entertainment, a themed photobooth, special offers on favourites such as the Cheese Corn Dog, and activities inspired by the vibrant culture of Seoul.

Commenting on the launch, Sean Lee, Founder of Seoul Dak, said, “Opening our first mall outlet at Phoenix Marketcity marks an exciting milestone for Seoul Dak. As Korean culture continues to connect with Indian audiences, our vision has always been to create more than just a dining destination , we want guests to experience the flavours, creativity, and warmth that represent contemporary Seoul. This outlet reflects our commitment to bringing people together through food and culture.”

With a focus on creating memorable experiences beyond food, Seoul Dak combines design, music, storytelling, and hospitality to offer guests an authentic yet approachable introduction to Korean cuisine.

The Phoenix Marketcity launch marks the beginning of Seoul Dak’s next growth phase, with the brand looking forward to expanding its presence across premium lifestyle destinations while continuing to introduce innovative menu offerings and culturally relevant experiences for Indian consumers.

Maharashtra Tourism Department Partners with ABP Tourist Spot 2026 in Kolkata

Mumbai, July 2026: The Maharashtra Tourism Department has extended sponsorship support to ABP Tourist Spot 2026, a prestigious event organised by Ananda Bazar Patrika (ABP Group) in Kolkata from 17th to 19th July 2026. The three-day event offers Maharashtra an important platform to showcase its diverse tourism offerings to a wide audience from across India.

Over the course of three days, ABP Tourist Spot 2026 will bring together discussions, exhibitions and interactive sessions covering tourism, culture, heritage, gastronomy, experiential travel, adventure tourism, spiritual tourism and emerging travel trends. Through its participation, Maharashtra Tourism Department aims to strengthen the state's visibility as one of India's most preferred travel destinations, while deepening its connection with audiences in a region that has traditionally shown strong interest in the state's forts, coastline and pilgrimage circuits.

Maharashtra Tourism Department is participating in the event by setting up a pavilion primarily to promote the state's tourist destinations outside the state. As part of the sponsorship, Maharashtra Tourism Department will use the pavilion to showcase the state's rich and diverse tourism experiences, including its UNESCO World Heritage Sites, forts, beaches, wildlife destinations, pilgrimage circuits, rural tourism, film tourism, and MICE tourism. The pavilion will also spotlight the investment opportunities under the Maharashtra Tourism Policy, encouraging greater engagement from industry stakeholders and travellers alike.

Speaking on the association, the Honourable Minister of Tourism, Government of Maharashtra, Shri Shambhuraj Desai, said, "Maharashtra has always welcomed travellers with open arms, and our presence at ABP Tourist Spot 2026 is a step towards bringing that invitation closer to the people of Kolkata and eastern India. We look forward to sharing the many faces of our state, from its ancient forts to its vibrant festivals."

Shri Sanjay Khandare (IAS), Additional Chief Secretary (Tourism), Government of Maharashtra, added, "Platforms like ABP Tourist Spot allow us to engage directly with travellers and industry partners in new markets. Our participation reflects Maharashtra's commitment to expanding its footprint as a preferred destination for every kind of traveller, whether they seek heritage, adventure or simply a change of pace."

Shri Mangesh Joshi (IAS), Director, Directorate of Tourism, Government of Maharashtra, noted, "This collaboration gives us the chance to highlight not just our heritage and natural beauty, but also the investment opportunities available under the Maharashtra Tourism Policy. We hope it opens doors for greater engagement from both travellers and industry stakeholders."

Through its participation in ABP Tourist Spot 2026, Maharashtra Tourism Department aims to further position the state as a world-class destination for sustainable, experiential and year-round tourism, while expanding its outreach and strengthening its presence in key domestic markets.