Professional Housekeepers Association and Karnataka Pest Management Association Sign MoU at Housekeeping Synergy 3.0

Bengaluru, January 2026: In a significant step towards strengthening industry collaboration and enhancing hygiene standards, the Professional Housekeepers Association (PHA) and the Karnataka Pest Management Association (KPMA) formally signed a Memorandum of Understanding (MoU) at a special knowledge-sharing program titled Housekeeping Synergy 3.0, held at Hotel Ramanashree, Bengaluru, on 17 January 2026.

The MoU marks a strategic partnership between the two associations aimed at fostering collaboration, knowledge exchange, training initiatives, and the promotion of best practices to create cleaner, safer, and more sustainable environments across hospitality, healthcare, commercial, and institutional spaces.

Chief Guest Address

The program was graced by Mr. PK Mohankumar, Founder & CEO – Turnstone Hospitality LLP, who attended as the Chief Guest and lauded the initiative as timely and impactful. Speaking on the occasion, Mr. Mohankumar said:

“Cleanliness and safety are no longer isolated functions; they are interdependent responsibilities. This MoU between the Professional Housekeepers Association and the Karnataka Pest Management Association reflects a progressive mindset and sets a benchmark for collaborative efforts that will benefit the industry and society at large.”

Panel Discussion

A key highlight of the event was an engaging panel discussion titled “Power of Collaboration: Redefining Clean and Safe Environments through Housekeeping and Pest Management Synergy”, moderated by Mr. Virender Razdan, Founder & CEO – Incode Hotels & Hospitality. The discussion brought together industry experts who deliberated on integrated approaches, compliance, innovation, and the critical role of coordination between housekeeping and pest management professionals.

Leaders’ Perspectives

• Mr. Ravichandra V, President – Karnataka Pest Management Association, stated:

  “This MoU is a milestone for our association. By aligning closely with housekeeping professionals, we can jointly develop holistic solutions that address hygiene, safety, and preventive care more effectively. Collaboration is the future, and this partnership is a step in that direction.”

• Mrs. Jayashree Nagaraj, Founder President & Chairperson – Professional Housekeepers Association, added:

  “Housekeeping today goes beyond aesthetics—it is about health, safety, and sustainability. Partnering with KPMA allows us to create stronger frameworks, shared learning platforms, and unified standards that will elevate the profession and deliver greater value to stakeholders. We should start with renaming the concept of ‘vendors’ into the realm of partnerships and equal stakeholders!”

Event Highlights

Housekeeping Synergy 3.0 witnessed participation from senior housekeeping professionals, pest management experts, solution providers, and industry stakeholders, reinforcing the shared commitment of both associations to drive excellence through collaboration. The MoU is expected to pave the way for joint training programs, workshops, awareness campaigns, and industry advocacy, further strengthening the ecosystem of facility hygiene and safety management.

About PHA

The Professional Housekeepers Association (PHA) is a national professional body dedicated to advancing housekeeping standards across the hospitality and allied sectors. Through conventions, workshops, training, and industry partnerships, PHA fosters knowledge sharing, operational excellence, and professional development within the housekeeping community.

PHA was registered in Bengaluru on 16 February 2015 and officially launched on 21 May 2015 by a group of like-minded, enthusiastic professional housekeepers. The founding members and Executive Committee bring vast professional experience from their respective areas of expertise. Its life members are seasoned professionals who contribute immensely to the collaborative development of the fraternity.

Ingredient Ideology l Shakshuka Fiesta By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Healthy & Versatile

Shakshuka is a Maghrebi dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion and garlic, commonly spiced with cumin, paprika and cayenne pepper. It is also said that Shakshuka is a delicious combination of eggs, tomatoes, and spices popular across the Middle East and North Africa. Shakshuka comes in many shapes and sizes. The dish is likely of Tunisian or Yemini origin, and the name is thought to originate from either Arabic or Amazigh (Berber) for "mixture." The exact provenance of the word is often contested, but, like the names of many Maghrebi dishes and terms, is believed to come from the language of the Amazigh (or Berber) people indigenous to the region. 

The best part about it is that Shakshuka is an easy, healthy breakfast (or any time of day) recipe in Israel and other parts of the Middle East and North Africa. It's a simple combination of simmering tomatoes, onions, garlic, spices and gently poached eggs. It's nourishing, filling and one recipes guarantee you'll make time and again and enjoy them. While we also know that Shakshuka is a simple dish made of gently poached eggs in a delicious chunky tomato and bell pepper sauce. Said to have originated in Tunisia, this breakfast recipe is popular in many parts of North Africa and the Middle East. It is so satisfying, you can serve it for breakfast, lunch, or dinner.

Talking about the health benefits of it, Shakshuka is a delicious combination of eggs, tomatoes, and spices popular across the Middle East and North Africa. Shakshuka comes in many shapes and sizes. In fact, this shakshuka recipe has many health benefits, and it's a great food to incorporate into your diet. Traditional shakshuka is rich in vitamin A, vitamin C, vitamin K, folate, and potassium, the eggs add lots of protein and the feta has lots of calcium. This dish is nourishing and deliciously health friendly. What to serve with this easy shakshuka recipe? It is traditionally served for breakfast with warm pita bread, challah, or naan. Also pairs well with hummus, grits, roasted potatoes, herb salad, cucumber salad, or Greek salad, according to some food historians, shakshuka originated in Yemen, while others claim it came from the Ottoman Empire. It is only known that to Israel, the dish came from northeast African cultures, and more specifically, from the Libyan-Tunisian region. The best baked eggs in the world – Shakshuka! A Middle Eastern and North African dish traditionally served up for breakfast or lunch, this can be made entirely on the stove or finished in the oven.

Here are a few of my ideas with Shakshuka which can be easily made and relished!

Recipe-1] BEAN AND VEG SHAKSHUKA

Ingredients:

Oil- 2-3 tsp

Butter-1 tsp

Star anise-1-2 for flavour

Cinnamon stick- 1-inch piece

Garlic-1 tsp chopped

Green chilies- 1-2 tsp chopped

Onion-1 small chopped/ sliced

Tomatoes- 2-3 small, fresh puree/ blanched, peeled and chopped

Tomato puree-2-3 tsp ready to use

Red chili sauce- 1-2 tsp

Salt to taste

Black / white pepper powder to taste

Cumin powder-1/2 tsp

Coriander powder-1 tsp

Red chili powder-1/2 tsp

Turmeric powder-1/4 tsp

Tomato ketchup- 2-3 tbsp.

Grated cheese-2-3 tsp

Fresh cream- 2-3 tsp

Fresh coriander leaves- 2-3 tbsp. chopped

Or fresh parsley- 2-3 tsp chopped

Green/red/ yellow capsicums- ½ cup shredded

Baked beans- ½ cup from the tin

Any other assorted veggies- sliced mushrooms/ blanched sliced Babycorn or boiled American corn/ diced zucchini can also be used.

Method:

1. Prepare all the ingredients for the shakshuka recipe and assemble them.

2. Choose a thick bottomed pan to do this recipe ideally will be nice to have a tight fitting lid too since it can help in the cooking process.

3. To start the recipe, heat oil in the pan, add in the whole spices from star anise to cinnamon/ green cardamom etc and flavour the pan.

4. Add in the garlic, onions, chilies as per taste and saute for a few seconds. Now add in the tomatoes saute them, add in a few basic spices a little water to prevent burning, cook the mixture for 1-2 mins, add in salt to taste as well.

5. Add in the cream, tomato ketchup, chili sauce etc and mix, add in capsicums or any choice of veggies, also add in the baked beans, break open the eggs and place them in the pan carefully not to break the yolks.

6.Cover and cook the shakshuka on a low to medium flame for around 6- 8 mins, allowing the eggs to settle down and get cooked too.

7.Finally add in the grated cheese and fresh coriander or parsley and serve it hot with assorted breads.

Recipe-2] BELL PEPPER & CHICKEN SHAKSHUKA

Ingredients:

Oil- 2-3 tsp

Butter-1 tsp

Bayleaf- 1 no

Black peppercorns- 3-4 no

Garlic-1 tsp chopped

Ginger-1 tsp chopped

Green chilies- 1-2 tsp chopped

Onion-1 small chopped/ sliced

Tomatoes- 2-3 small, fresh puree/ blanched, peeled and chopped

Tomato puree-2-3 tsp ready to use

Red chili sauce- 1-2 tsp

Salt to taste

Black / white pepper powder to taste

Cumin powder-1/2 tsp

Coriander powder-1 tsp

Red chili powder-1/2 tsp

Turmeric powder-1/4 tsp

Tomato ketchup- 2-3 tbsp.

Grated cheese-2-3 tsp

Fresh cream- 2-3 tsp

Fresh coriander leaves- 2-3 tbsp. chopped

Or fresh parsley- 2-3 tsp chopped

Green/red/ yellow capsicums- ½ cup shredded

Boiled cubed chicken -1 cup/ sliced chicken sausages-1/2 cup

Any other assorted veggies- sliced mushrooms/ blanched sliced Babycorn or boiled American corn/ diced zucchini can also be used.

Method:

1. Prepare all the ingredients for the shakshuka recipe and assemble them.

2. Choose a thick bottomed pan to do this recipe ideally will be nice to have a tight fitting lid too since it can help in the cooking process.

3. To start the recipe, heat oil in the pan, add in the whole spices from bay leaf, peppercorns to green cardamom etc and flavour the pan.

4. Add in the garlic, onions, chilies as per taste and saute for a few seconds. Now add in the tomatoes saute them, add in a few basic spices a little water to prevent burning, cook the mixture for 1-2 mins, add in salt to taste as well.

5. Add in the cream, tomato ketchup, chili sauce etc and mix, add in the bell peppers or capsicums or any choice of veggies, also add in the boiled chicken cubes or sliced sausages, break open the eggs and place them in the pan carefully not to break the yolks.

6.Cover and cook the shakshuka on a low to medium flame for around 6- 8 mins, allowing the eggs to settle down and get cooked too.

7.Finally add in the grated cheese and fresh coriander or parsley and serve it hot with assorted breads.

Recipe-3] HERBED CHICKPEA SHAKSHUKA

Ingredients:

Oil- 2-3 tsp

Butter-1 tsp

Bayleaf- 1 no

Black peppercorns- 3-4 no

Garlic-1 tsp chopped

Ginger-1 tsp chopped

Green chilies- 1-2 tsp chopped

Onion-1 small chopped/ sliced

Tomatoes- 2-3 small, fresh puree/ blanched, peeled and chopped

Tomato puree-2-3 tsp ready to use

Red chili sauce- 1-2 tsp

Salt to taste

Black / white pepper powder to taste

Cumin powder-1/2 tsp

Coriander powder-1 tsp

Red chili powder-1/2 tsp

Turmeric powder-1/4 tsp

Tomato ketchup- 2-3 tbsp.

Mixed herbs-1/2 tsp

Grated cheese-2-3 tsp

Fresh cream- 2-3 tsp

Fresh coriander leaves- 2-3 tbsp. chopped

Or fresh parsley- 2-3 tsp chopped

Boiled chickpeas/ kabuli chana-1 cup

Boiled sweet potato-1/2 cup cubed

Any other assorted veggies- sliced mushrooms/ blanched sliced Babycorn or boiled American corn/ diced zucchini can also be used.

Method:

1. Prepare all the ingredients for the shakshuka recipe and assemble them.

2. Choose a thick bottomed pan to do this recipe ideally will be nice to have a tight fitting lid too since it can help in the cooking process.

3. To start the recipe, heat oil in the pan, add in the whole spices from Bayleaf to peppercorns to green cardamom etc and flavour the pan.

4. Add in the garlic, onions, chilies as per taste and saute for a few seconds. Now add in the tomatoes saute them, add in a few basic spices a little water to prevent burning, cook the mixture for 1-2 mins, add in salt to taste as well.

5. Add in the cream, tomato ketchup, chili sauce etc and mix, add in the bell peppers or capsicums or any choice of veggies, also add in the boiled cubed sweet potatoes, boiled chickpeas, break open the eggs and place them in the pan carefully not to break the yolks.

6.Cover and cook the shakshuka on a low to medium flame for around 6- 8 mins, allowing the eggs to settle down and get cooked too.

7.Finally add in the grated cheese and fresh coriander or parsley and serve it hot with assorted breads.

Recipe-4] SAUSAGE AND CHEESE SHAKSHUKA

Ingredients:

Oil- 2-3 tsp

Butter-1 tsp

Bayleaf- 1 no

Black peppercorns- 3-4 no

Garlic-1 tsp chopped

Ginger-1 tsp chopped

Green chilies- 1-2 tsp chopped

Onion-1 small chopped/ sliced

Tomatoes- 2-3 small, fresh puree/ blanched, peeled and chopped

Tomato puree-2-3 tsp ready to use

Red chili sauce- 1-2 tsp

Salt to taste

Black / white pepper powder to taste

Cumin powder-1/2 tsp

Coriander powder-1 tsp

Red chili powder-1/2 tsp

Garam masala powder-1/4 tsp

Golden fried sliced onions- ¼ cup

Tomato ketchup- 2-3 tbsp.

Mixed herbs-1/2 tsp

Grated cheese-2-3 tbsp. or use 2-3 tsp cream cheese.

Fresh cream- 2-3 tsp

Fresh coriander leaves- 2-3 tbsp. chopped

Or fresh parsley- 2-3 tsp chopped

Sliced chicken sausages- 1 cup, saute in 2 tsp butter.

Boiled sweet potato-1/2 cup cubed

Any other assorted veggies- sliced mushrooms/ blanched sliced Babycorn or boiled American corn/ diced zucchini can also be used.

Method:

1. Prepare all the ingredients for the shakshuka recipe and assemble them.

2. Choose a thick bottomed pan to do this recipe ideally will be nice to have a tight fitting lid too since it can help in the cooking process.

3. To start the recipe, heat oil in the pan, add in the whole spices from Bayleaf to peppercorns to green cardamom etc and flavour the pan.

4. Add in the garlic, onions, chilies as per taste and saute for a few seconds. Now add in the tomatoes saute them, add in a few basic spices a little water to prevent burning, cook the mixture for 1-2 mins, add in salt to taste as well.

5. Add in the cream, tomato ketchup, chili sauce etc and mix, add in the bell peppers or capsicums or any choice of veggies, also add in the sautéed sliced sausages, garam masala powder, break open the eggs and place them in the pan carefully not to break the yolks.

6.Cover and cook the shakshuka on a low to medium flame for around 6- 8 mins, allowing the eggs to settle down and get cooked too.

7.Finally add in the golden fried sliced onions, grated cheese and fresh coriander or parsley and serve it hot with assorted breads.

Recipe- 5] SPINACH AND HERB SHAKSHUKA

Ingredients:

Oil- 2-3 tsp

Butter-1 tsp

Bayleaf- 1 no

Black peppercorns- 3-4 no

Garlic-1 tsp chopped

Ginger-1 tsp chopped

Green chilies- 1-2 tsp chopped

Onion-1 small chopped/ sliced

Tomatoes- 2-3 small, fresh puree/ blanched, peeled and chopped

Tomato puree-2-3 tsp ready to use

Spinach-2 cups, blanched and roughly cut

Red chili sauce- 1-2 tsp

Salt to taste

Black / white pepper powder to taste

Cumin powder-1/2 tsp

Coriander powder-1 tsp

Red chili powder-1/2 tsp

Garam masala powder-1/4 tsp

Golden fried sliced onions- ¼ cup

Tomato ketchup- 2-3 tbsp.

Mixed herbs-1/2 tsp

Grated cheese-2-3 tbsp. or use 2-3 tsp cream cheese.

Fresh cream- 2-3 tsp

Fresh coriander leaves- 2-3 tbsp. chopped

Or fresh parsley- 2-3 tsp chopped

Sliced chicken sausages- 1 cup, saute in 2 tsp butter.

Boiled sweet potato-1/2 cup cubed

Any other assorted veggies- sliced mushrooms/ blanched sliced Babycorn or boiled American corn/ diced zucchini can also be used.

Method:

1. Prepare all the ingredients for the shakshuka recipe and assemble them.

2. Choose a thick bottomed pan to do this recipe ideally will be nice to have a tight fitting lid too since it can help in the cooking process.

3. To start the recipe, heat oil in the pan, add in the whole spices from Bayleaf to peppercorns to green cardamom etc and flavour the pan.

4. Add in the garlic, onions, chilies as per taste and saute for a few seconds. Now add in the tomatoes saute them, add in a few basic spices a little water to prevent burning, cook the mixture for 1-2 mins, add in salt to taste as well.

5. Add in the cream, tomato ketchup, chili sauce etc and mix, add in the bell peppers or capsicums or any choice of veggies, also add in the blanched and roughly cut spinach leaves, herbs and garam masala powder, break open the eggs and place them in the pan carefully not to break the yolks.

6.Cover and cook the shakshuka on a low to medium flame for around 6- 8 mins, allowing the eggs to settle down and get cooked too.

7.Finally add in the golden fried sliced onions, grated cheese and fresh coriander or parsley and serve it hot with assorted breads.

Recipe-6] ZUCCHINI AND TOMATO SHAKSHUKA

Ingredients:

Oil- 2-3 tsp

Butter-1 tsp

Bayleaf- 1 no

Black peppercorns- 3-4 no

Garlic-1 tsp chopped

Ginger-1 tsp chopped

Green chilies- 1-2 tsp chopped

Onion-1 small chopped/ sliced

Tomatoes- 2-3 small, fresh puree/ blanched, peeled and chopped

Tomato puree-2-3 tsp ready to use

Yellow zucchini cubes- 1 cup, blanched

Red chili sauce- 1-2 tsp

Salt to taste

Black / white pepper powder to taste

Cumin powder-1/2 tsp

Coriander powder-1 tsp

Red chili powder-1/2 tsp

Garam masala powder-1/4 tsp

Golden fried sliced onions- ¼ cup

Tomato ketchup- 2-3 tbsp.

Mixed herbs-1/2 tsp

Grated cheese-2-3 tbsp. or use 2-3 tsp cream cheese.

Fresh cream- 2-3 tsp

Fresh coriander leaves- 2-3 tbsp. chopped

Or fresh parsley- 2-3 tsp chopped

Sliced chicken sausages- 1 cup, saute in 2 tsp butter.

Boiled sweet potato-1/2 cup cubed

Any other assorted veggies- sliced mushrooms/ blanched sliced Babycorn or boiled American corn/ diced eggplant can also be used.

Method:

1. Prepare all the ingredients for the shakshuka recipe and assemble them.

2. Choose a thick bottomed pan to do this recipe ideally will be nice to have a tight fitting lid too since it can help in the cooking process.

3. To start the recipe, heat oil in the pan, add in the whole spices from Bayleaf to peppercorns to green cardamom etc and flavour the pan.

4. Add in the garlic, onions, chilies as per taste and saute for a few seconds. Now add in the tomatoes saute them, add in a few basic spices a little water to prevent burning, cook the mixture for 1-2 mins, add in salt to taste as well.

5. Add in the cream, tomato ketchup, chili sauce etc and mix, add in the bell peppers or capsicums or any choice of veggies, also add in the blanched yellow zucchini cubes, herbs and garam masala powder, break open the eggs and place them in the pan carefully not to break the yolks.

6.Cover and cook the shakshuka on a low to medium flame for around 6- 8 mins, allowing the eggs to settle down and get cooked too.

7.Finally add in the golden fried sliced onions, grated cheese and fresh coriander or parsley and serve it hot with assorted breads.

Machan Resorts Accelerates Value Hospitality with ‘Moments by The Machan’

Mumbai, India | January 2026 : Machan Resorts, a pioneer in India’s eco-luxury hospitality space, continues to strengthen its commitment to value-driven, experience-led stays with Moments by The Machan, a brand thoughtfully designed to balance responsibility, comfort, and value for modern business and leisure travellers.

As part of its planned growth, Machan Resorts is expanding Moments by The Machan through a flexible development approach. The brand looks forward to collaborating with property owners who share its vision for modern hospitality. Built on a technology-led model, Moments by The Machan features digital check-ins, smart systems, and intuitive service touchpoints that appeal to Gen Z and millennial travellers, while ensuring a consistent, value-driven guest experience.

Rooted in the group’s philosophy of sustainability, authenticity, and mindful design, Moments by The Machan will offer modern comfort with eco-conscious hospitality. Strategically planned across business-led urban centres and high-growth leisure corridors, these hotels will provide convenient access to corporate parks, shopping hubs, and major attractions, making them ideal for both business and leisure travellers.

The hotels will feature smartly designed rooms focused on comfort, efficiency, and ease of stay, complemented by streamlined dining options and business-ready services tailored for short and extended stays. Versatile banquet and meeting spaces will further make the hotels a preferred choice for conferences, corporate events, and social gatherings.

Rakshit Sharma, COO, Machan Resorts commented, “Our vision is to focus on comfort, sustainability, and thoughtfully designed experiences. Moments by The Machan reflects our ongoing effort to create hospitality offerings that resonate with today’s conscious traveller, without compromising on purpose or design integrity.”

Royal Orchid Hotels Expands Leisure Portfolio with New Regenta Place Resort in Jim Corbett

Bengaluru, Jan 2026: Royal Orchid Hotels Ltd. (ROHL), one of India’s fastest-growing hospitality chains, today announced the signing of a new resort in the world-renowned wildlife destination of Jim Corbett, Uttarakhand. Operating under the Regenta Place brand, this new addition underscores ROHL’s commitment to expanding its footprint in premier leisure destinations across India.

Developed by M/S VACAN HAUSS REALTY, the upcoming resort is designed to offer a blend of comfort and nature, catering to wildlife enthusiasts, adventure seekers, and corporate groups. The property will feature 50 spacious rooms, providing an upscale stay experience in the heart of one of India’s most popular national parks.

Key features of the Regenta Place Jim Corbett include:

• Accommodations: 50 well-appointed, spacious rooms.

• Dining: An on-site restaurant and bar offering diverse culinary experiences.

• MICE & Events: A 3,500 sq. ft. banquet hall, ideal for corporate retreats, weddings, and social gatherings.

• Wellness & Recreation: Premium amenities including a Spa, Swimming Pool, and a fully equipped Gym.

Mr. Chander K. Baljee, Chairman & Managing Director of Royal Orchid Hotels Ltd., commented on the signing: “Jim Corbett is a critical hub for leisure tourism in North India. Adding a Regenta Place in this region aligns with our strategy of capturing high-demand leisure markets. We are excited to partner with M/S VACAN HAUSS REALTY to deliver our signature hospitality in such a scenic and vibrant location.”

Mr. Abhishek Sharma, representing M/S VACAN HAUSS REALTY, added: “We are delighted to collaborate with Royal Orchid Hotels to bring the Regenta Place brand to Jim Corbett. With its comprehensive facilities and strategic location, we are confident this resort will become a preferred destination for travelers seeking both relaxation and adventure.

Bira 91 Taproom Turns Up the Heat with a Fiery New Picante Cocktail Menu

New Delhi, January 2026: Bira 91 Taproom, India’s most vibrant craft beer and cocktail destination, turns up the heat with the launch of its Picante Cocktail Menu – a bold, spice-led line-up designed to spark conversation and elevate the Taproom cocktail experience.

Crafted for those who enjoy a kick in their glass, the Picante Menu brings together heat, balance, and creativity through four distinctive Picante variants, each delivering a layered, flavour-forward expression of spice that’s easy to enjoy and hard to forget.

Anchoring the menu is the Classic Picante, also referred to as the Taproom Picante, a signature blend of tequila, jalapeño brine, lemon juice, coriander leaves, and agave, priced at INR 699 onwards. Adding a playful twist is the Mango Picante, where in-house ripe mango purée meets jalapeño heat for a sweet-spicy profile, available at INR 799 onwards. The Guava Picante, priced at INR 799 onwards, offers a tropical desi edge with guava juice, citrus, and fresh coriander, while the Tropical Picante, also at INR 799 onwards, layers pineapple juice, coconut syrup, and jalapeño brine for a vibrant, island-inspired serve.

Designed to be fun, quirky, and high-energy, the Picante Cocktail Menu reflects Bira 91 Taproom’s upbeat personality and its commitment to pushing the boundaries of contemporary mixology. Whether it’s the first sip or the final fiery finish, these cocktails are crafted to keep the heat high and the conversations flowing.

Guests can experience the Picante Cocktail Menu at Bira 91 Taproom outlets across India, where bold flavours, lively vibes, and innovative drinks come together to create memorable Taproom moments.

IHG Hotels & Resorts to scale India presence to over 400 open and in-development hotels within five years

The company had another year of record signings in 2025, introduced its new mainstream brand, Garner, to the market and is set to debut its Luxury & Lifestyle brand, Vignette Collection early this year

India, January 2026:  With more than 50 open hotels and 80 in development, comprising close to 12,000 rooms, IHG® Hotels & Resorts, one of the world’s leading hotel companies, is set to more than triple its estate in India over the next five years.

India remains a key growth engine for IHG and delivered a third consecutive year of record signings in 2025. This momentum supports IHG’s ambition to reach more than 400 open and in development hotels within the next five years and reflects strong owner confidence in IHG’s brand portfolio and enterprise system.

IHG currently has hotels opened or signed across eight brands in India - including Six Senses, InterContinental, Crowne Plaza, voco, Holiday Inn, Holiday Inn Express, Garner and Staybridge Suites within luxury, premium and midscale categories forming a strong foundation for its next phase of growth in the market. As part of its continued portfolio expansion, IHG will also debut its Vignette Collection brand in early 2026, to further accelerate its presence in the Luxury & Lifestyle category in India.

Elie Maalouf, Chief Executive Officer, IHG Hotels & Resorts, said: “India is one of IHG’s strategic markets globally and a key contributor to our long-term growth ambitions. Strong domestic demand, favourable demographics and the depth of confidence owners express in our brands continue to support our expansion here. With a global portfolio of 20 distinct brands, IHG is strategically expanding its presence in India by introducing more choices to the market. The upcoming debut of Vignette Collection and a strong response to newer brands such as Garner highlight the relevance and flexibility of our portfolio in meeting evolving owner and guest needs. Backed by a robust portfolio of hotels in development, we are well positioned to accelerate growth in India while advancing our broader ambition of building scale across key markets.”

Sudeep Jain, Managing Director, South West Asia, IHG Hotels & Resorts, added: “India remains one of IHG’s most active markets, supported by an underpenetrated branded hotel landscape and strong demand across business and leisure segments. The introduction of Vignette Collection and rapid growth of the InterContinental and Crowne Plaza brands strengthens our offering across luxury and premium segments, complementing the strong performance of our mainstream brands such as Holiday Inn and Holiday Inn Express that anchor our scale in India. With 80 hotels in development and an increasing signing momentum, we remain focused on delivering accelerating growth in the country over the next five years.”

IHG’s essentials portfolio continues to underpin presence in India, supported by consistent demand from business and leisure travel, weekend getaways and experience-led stays across urban centres and resort destinations. Holiday Inn and Holiday Inn Express together account for over 70% of IHG’s operating hotels in India, as well as the majority of its hotel currently in development. Holiday Inn Express ranked #1 for signings in its industry category in Q3 2025 year-to-date, reinforcing its strong position within the segment.

The launch of Garner in India in 2025 marked the introduction of IHG’s newest mid-scale conversion brand to the market. Signings during the year included Garner Etawah (Uttar Pradesh) and Garner Kathua (Jammu & Kashmir), with additional hotels in Garner Kutch and Garner Bhiwadi recently added to the pipeline. The brand’s early traction underscores growing owner appetite for efficient, branded essentials offerings, and reinforces IHG’s focus on conversion-led growth in India.

IHG is also seeing healthy momentum across its premium portfolio. Crowne Plaza continues to grow and now represents around 25% of IHG hotels in development in the region. The opening of Crowne Plaza Lucknow in May 2025 marked a significant milestone as IHG’s 50th open hotel in India. The company has also recently debuted the voco brand in India, with signings across cities and leisure destinations including Srinagar, Goa, Gurugram, Mumbai, Amritsar and the first voco opening in Jim Corbett National Park.

Luxury & Lifestyle brands represent a growing share of IHG’s India pipeline. The InterContinental brand continues to expand across key metros such as Bengaluru and Hyderabad, as well as alongside resort destinations including Mahabalipuram, Kasauli and Kodaikanal, supported by high-end leisure demand. IHG has further strengthened its luxury presence with the opening of Six Senses Fort Barwara in Rajasthan in 2021, and the addition of Six Senses Vana in 2023.

Looking ahead, IHG remains focused on disciplined, portfolio-led expansion in India, supported by strong owner partnerships and conversion opportunities. With a balanced presence across mainstream, premium and luxury brands, the company is well positioned to capture the next phase of growth in India’s hospitality sector.

The LaLiT Resort & Spa Bekal Launches Swasthya Retreat, Redefining Conscious Luxury for the New Year

As the new year signals a moment to slow down and reset, The LaLiT Resort & Spa Bekal introduces the Swasthya Retreat, offering a refined wellness experience where luxurious hospitality meets ancient healing traditions, all set against Kerala’s most tranquil landscapes.

Nestled at the serene confluence of the Nombili River and the Arabian Sea, this all-suite resort spans lush greenery featuring 38 spacious suites, each equipped with private jacuzzis and serene lagoon views. At the heart of the resort is a 20,000 sq. ft. Ayurvedic spa, which includes 11 dedicated treatment rooms. This spa is designed to serve as a sanctuary for restoration, privacy, and deep rejuvenation. 

With Swasthya Retreat, The LaLiT Bekal reinforces its position as a destination for slow, intentional travel, where wellness is seamlessly integrated into the experience of a luxurious stay. Rooted in the Sanskrit philosophy of Swasthya—a state of natural balance and harmony—the retreat embodies the belief that well-being is a way of life, not just a temporary escape.

Developed in collaboration with Spiceology, a modern wellness brand inspired by India’s ancient spice wisdom and elevated through French techniques, the retreat offers a sensorial approach to healing. From bespoke spa rituals to thoughtfully curated nutrition, every detail is designed to feel both restorative and indulgent.

Guests can choose from six structured wellness journeys, including Panchakarma Detox, Anti-Ageing & Rejuvenation, Weight Management, and De-Stress & Burnout Recovery—each subtly integrated into the resort experience. Days unfold gently with sunrise yoga, personalised therapies, nourishing regional cuisine, and unhurried evenings by the backwaters.

“Swasthya Retreat at The Lalit Resort & Spa Bekal is my ode to unapologetic indulgence wrapped in holistic wellness. Set between river and ocean, amid blooming flowers, birdsong, and endless blue horizons, this is where luxury slows down, and self-care takes centre stage. I believe relaxation should be extraordinary; there can be no compromise on beauty, comfort, or experience. From our serene Spiceology spa and expansive suites to the freshest flavours and bespoke wellness rituals, Swasthya is designed to spoil you sensorially and restore you completely. You don’t just leave relaxed—you leave renewed, radiant, and irresistibly alive,” said Cyril Feuillebois, Founder, Spiceology.

True to The LaLiT Suri Hospitality Group’s philosophy of conscious luxury, the retreat embraces locally sourced ingredients, mindful culinary practices, and a deep respect for regional culture and craftsmanship. 

As 2026 begins, Swasthya Retreat at The LaLiT Resort & Spa Bekal offers a new definition of luxury—one that restores, renews, and allows guests to travel inward, as much as outward.

Seclude Hotels Introduces Hampi 1800, a Restored Royal Residence in Sandur

January 2026: Seclude Hotels has announced the launch of Seclude Hampi 1800, a six-bedroom royal heritage residence in Sandur, offering an intimate way to experience one of India’s most historically significant regions. Located close to the UNESCO World Heritage Site of Hampi, the property marks Seclude’s entry into a destination known globally for its monuments—but often underserved when it comes to meaningful places to stay.

One of the residences of the Royal family of Sandur, Seclude Hampi 1800 has been thoughtfully restored with a strong emphasis on preserving its original Character. Adding to its sense of continuity, the residence still has original carved artefacts, paintings and brass pieces that belong to the royal family. These elements have been carefully preserved and integrated into the restored spaces, allowing the home’s history to remain visible throughout the property.

Set amidst palm-lined gardens and built in the region’s traditional architectural style, the residence offers a quiet retreat away from conventional hotel environments, while remaining within easy reach of Hampi’s temples, bazaars, and historic ruins.

Each of the six rooms at Seclude Hampi 1800 is individually named, drawing from local history and the region’s cultural vocabulary. For example, Bazaar Yellow room draws inspiration from the historic Hampi Bazaar, once the heart of daily life and trade, while Lotus Pink room takes its name from the sacred lotus associated with Lord Vishnu, reflecting Hampi’s spiritual legacy.

Commenting on the launch,Ramit Sethi, Founder of Seclude Hotels, said,“We chose Sandur because it reflects what Seclude stands for — offbeat destinations with a strong sense of story. Being so close to the rich, timeless heritage of Hampi gives this home a soul that you simply cannot recreate. It’s a place with character, shaped by its own story.”

Rohit Sethi, Founder of Seclude Hotels, added,“This home holds deep historical and emotional value. Our vision was not to convert it into a hotel, but to allow guests to experience it as a living heritage space — where stories, architecture, and hospitality come together naturally.”

From exploring Hampi’s vast temple complexes and royal enclosures to witnessing the famed musical pillars and taking coracle rides along the Tungabhadra River, the region offers a deeply immersive cultural experience.

With the launch of Hampi 1800, Seclude Hotels continues to build a portfolio of distinctive heritage homes that prioritise cultural context, thoughtful restoration, and understated hospitality—offering travellers not just a place to stay, but a sense of place to return with.

Sterling Unveils Udaipur Katha:A Rooftop Dining Experience Where Fire, Flavour, and Heritage Converge

Udaipur, January 2026: As dining preferences across India evolve from transactional meals to immersive, story-led experiences, Sterling Holiday Resorts has introduced Udaipur Katha — a refined rooftop dining destination at Sterling Jaisinghgarh, Udaipur. Designed as a live-fire, open-sky culinary theatre, Udaipur Katha brings together regional heritage, artisanal cooking, and contemporary indulgence in a format that is both evocative and unhurried.

Set across two elevated terraces with panoramic views of the Aravalli ranges, Udaipur Katha reinterprets the evening meal as a ritual. Intimate jharokha-style cabanas, curated music under the stars, and live barbecue counters form a sensorial backdrop where food unfolds slowly, guided by flame, craft, and provenance.

Commenting on the launch, Dileep Nair, Senior Vice President – Customer Experience, Sterling Holiday Resorts, said, “Today’s diner is seeking depth — an experience that connects them to place, people, and culture. Udaipur Katha was conceived as a space where guests can unwind at sunset, savour fire-led cooking inspired by Mewar, and let the evening linger. It is designed to be experienced, not rushed.”

Udaipur Katha marks Sterling’s seventh destination-led restaurant concept and builds on the brand’s growing portfolio of acclaimed, hyperlocal dining formats across India like The Malabar (at Sterling Wayanad), Pahaare (at Sterling Darjeeling), Airavat (at Sterling Aravalli Udaipur), and award-winning restaurants like Amo Odisha (at Sterling Puri), Slate and Pearl (at Sterling Kodai Lake). From coastal flavours in the east to mountain-inspired kitchens in the north, Sterling’s specialty restaurants have been shaped by long-stay guest insights and a growing appetite for immersive culinary storytelling.

The menu at Udaipur Katha celebrates live-fire cooking through both indulgent and nuanced expressions. Dishes such as slow-grilled Laal Maas, saffron-infused kebabs, and charcoal-fired game meats draw from regal Rajasthani traditions, while thoughtfully crafted vegetarian plates like Jackfruit Shashlik, Smoked Kaddu Steaks, and Churma-Stuffed Sweet Potatoes spotlight desert produce, native spices, and age-old techniques. Each course is complemented by bespoke condiments and suggested beverage pairings, ranging from fine spirits to locally inspired mocktails.

Desserts such as Ghewar Cheesecake and Baked Churma Tart reinterpret familiar favourites with contemporary finesse, extending the narrative from grill to plate with warmth and nostalgia.

The launch comes at a time when rooftop and open-sky dining formats are emerging as preferred choices in heritage destinations, reflecting a broader shift toward slower, experience-rich dining. For Sterling, Udaipur Katha represents both a brand-defining statement and a strategic reimagining of destination dining — transforming rooftops into memory-driven social spaces.

Udaipur Katha is located at Sterling Jaisinghgarh, Udaipur, and is open for dinner service. Prior reservations are recommended.

Address to Udaipur Katha:

3, Trident Rd, opp. Haridas Ji Ki Magri, Shavri Colony, Udaipur, Rajasthan 313004.

IHM Ranchi Successfully organised Wall painting and Debate competition to mark the occasion of National Youth Day

Institute of Hotel Management (IHM), Ranchi celebrated National Youth Day on the occasion of the birth anniversary of Swami Vivekananda, a great philosopher, spiritual leader, and an enduring inspiration for the youth, with immense enthusiasm and fervour.

The campus resonated with youthful energy as IHM Ranchi organised a wall painting competition on the theme “Jharkhand@25” and a debate competition on the topic “Youth entrepreneurship is far more crucial than government jobs for Jharkhand’s future.” Adding a unique regional touch, all participating teams were named after Jharkhand’s renowned waterfalls.

Students from IHM Ranchi and prominent city schools including Tender Heart Secondary School, Ideal International School, Bright Future School, Carmel School and St. Maria School enthusiastically participated, participated enthusiastically in the competitions, showcased remarkable zeal and creativity.

The programme was graced by Dr. Shumbul Alam, Principal, Ideal International School, Daladali, Ranchi, as Chief Guest. Other distinguished guests included Ms. Shivangi Shukla, Vice Principal, Tender Heart Secondary School, Dr. Manisha Oraon, Co-founder, The Open Field, Khunti, Mr. Kumar Abhishek and Dr. Bhupesh Kumar, Principal, IHM Ranchi.

The formal ceremony began with floral tributes to Swami Vivekananda’s statue, ceremonial lamp lighting, and a spirited Jhumar dance performance by students of IHM Ranchi, reflecting Jharkhand’s rich cultural heritage.

Following this, the debate competition was held in the auditorium, where students confidently presented well-researched arguments and ideas. Ms. Aardra Purve and Mr. Arpit Tamang were declared winners, while Mr. Monodeep Banerjee and Ms. K. Tanishka Rao secured the runner-up positions.

In the school category of the wall painting competition, Usri Falls Team of Tender Heart School, Tupudana emerged as winners, with Ghaghri Falls Team of St. Maria School as runners-up. In the college category, Hundru Falls Team (second-year students) won first prize, while Hirni Falls Team (third-year students) secured the runner-up position. Winners were honoured with awards and books by Swami Vivekananda for their outstanding performances.

Addressing the gathering, Dr. Shumbul Alam applauded the institute’s initiative and the students’ enthusiasm, urging them to dream big and pursue their goals with sincerity and dedication.

Ms. Shivangi Shukla congratulated all participants on National Youth Day and extended her wishes on National Youth Day. She also advised students to remain focused on the topic while presenting their views during the debate competition.

Jury members Dr. Manisha Oraon and Mr. Kumar Abhishek lauded the participants for their preparation, creativity, and commitment.

In his address, Dr. Bhupesh Kumar, Principal, IHM Ranchi, highlighted Swami Vivekananda’s legacy as a powerful orator, thinker, and global spiritual leader. He stressed that debating and artistic expression help build confidence and that every student who stepped onto the stage was a winner. He encouraged students to follow Swami Vivekananda’s ideals of discipline, patience, determination, and unwavering focus to achieve success.

The competitions were coordinated by Ms. Komal Sharma and Mr. Rishabh Thakur, Assistant Lecturers at the institute. The event concluded with a vote of thanks and closing remarks by Dr. Anindita Bhardwaj, Head of Department, IHM Ranchi.

Sri Lanka Tourism Hosts Awareness Session to Reinforce Readiness and Strengthen India Market Engagement

Sri Lanka Tourism Hosts Awareness Session in New Delhi, Mumbai and Chennai To Reinforce Readiness and Strengthen India Market Engagement

The Sri Lanka Tourism Promotion Bureau (SLTPB) successfully conducted a Sri Lanka Tourism Awareness Session in New Delhi on 7 January, Mumbai on the 8 January and Chennai on the 9th January 2026, aimed at reaffirming Sri Lanka’s readiness to welcome visitors and strengthening tourism ties with the Indian travel trade and media.

An Awareness Session on Sri Lanka Tourism was successfully conducted in New Delhi, aimed at informing the Indian travel trade and media on Sri Lanka’s readiness to welcome visitors. The session was represented by Her Excellency Mahishini Colonne, the High Commissioner of Sri Lanka to New Delhi, Mr. Buddhika Hewawasam, Chairman, and Ms. Shirani Herath, Assistant Director of the Sri Lanka Tourism Promotion Bureau (SLTPB), Mr. Nalin Jayasundera, the President of the Sri Lanka Association of Inbound Tour Operators (SLAITO), Mr. Anura Lokuhetty, the Past President of The Hotels Association of Sri Lanka (THASL), and Mr. Fawzan Fareid, the Regional Manager – India, Bangladesh & Nepal of SriLankan Airlines. Ms. Priyanga Wickremasinghe, Consul General of Sri Lanka in Mumbai, while the Chennai session was attended by H.E. Dr. Ganesanathan Geathiswaran, Consul General of Sri Lanka in Chennai.

The distinguished panel shared valuable insights on destination readiness, connectivity, accommodation capacity, and collaborative opportunities between Sri Lanka and the Indian travel trade. The discussion reaffirmed Sri Lanka’s strong commitment to the Indian market, highlighting enhanced air connectivity, diverse tourism offerings, and close public–private sector collaboration. The interactive Q&A session further addressed trade and media queries, reinforcing confidence and strengthening partnerships to drive tourist arrivals from India.

Alivaa Hotels & Resorts has announced the addition of The Hoften Vibranta, Haridwar to its portfolio, marking the group’s third property in Uttarakhand

Alivaa Hotels & Resorts has announced the addition of The Hoften Vibranta, Haridwar to its growing portfolio, marking the group’s third property in Uttarakhand. This expansion strengthens Alivaa’s presence in one of India’s most iconic spiritual destinations while catering to the rising demand for midscale staycations.

The Hoften Vibranta is strategically located in Haridwar, a city revered as the Gateway of the Gods and known for its spiritual significance, daily Ganga Aarti, and the Kumbh Mela. With millions of pilgrims and tourists visiting annually, Haridwar has become a hub for both religious tourism and leisure travel. By entering this market, Alivaa Hotels aims to serve the evolving needs of travelers who seek accessible yet premium hospitality experiences.

The property is designed to reflect Alivaa’s ethos of blending modern comfort with cultural resonance. Guests can expect contemporary interiors, curated experiences tailored for both pilgrims and leisure travelers, and a strong focus on sustainability. The hotel is positioned to deliver quality accommodations at affordable prices, aligning with Alivaa’s strategy of targeting the midscale segment.

This addition is part of Alivaa Hotels’ broader growth strategy, which emphasizes expanding into destinations that combine cultural heritage with modern hospitality demand. With three properties now in Uttarakhand, the group has reinforced its foothold in the state and continues to build a portfolio that balances tradition with modernity.

The launch of The Hoften Vibranta, Haridwar underscores Alivaa Hotels’ vision of becoming a key player in India’s evolving hospitality landscape, offering travelers memorable experiences in destinations that matter most.

Ingredient Ideology - Steaming: The Way to Good Health By Dr. Kaviraj Khialani – Celebrity Master Chef

Introduction

Steaming is a method of cooking that uses moist heat. The heat is created by boiling water, which vaporizes into steam. The steam transfers heat to the food and cooks it. Unlike boiling, the food is kept separate from the water and only comes into direct contact with the steam.

Steaming is considered one of the healthiest cooking techniques. It preserves nutrients, requires less water, and is energy efficient due to the excellent heat transfer properties of steam.

History and Techniques

• Ancient steam pits used for cooking have been found in the American Southwest dating back 5,000 years.

• In Japan, glutinous rice is steamed to prepare Mochi rice cakes, while traditional sweets like wagashi often involve steaming dough.

• In Western cooking, steaming is mostly used for vegetables, though seafood like clams are also steamed.

• In Chinese cuisine, steaming is common for seafood and meat dishes such as whole fish, crab, pork spare ribs, and chicken.

Modern steaming can be done using:

• Food steamers (metal, bamboo, or wood)

• Woks with steaming racks

• Microwave steamers

• Specialized steam ovens

Benefits of Steaming

• Retains nutrients and natural flavors

• Produces moist, tender textures

• Requires minimal oil or fat

• Suitable for vegetables, seafood, poultry, and even dough-based dishes like buns and cakes

Healthy Steamed Recipes

Recipe 1: Steamed Veggie Platter

Ingredients

• Carrots – 1 cup, cubed

• French beans – ½ cup, cut

• Green zucchini – ½ cup, cubed

• Yellow zucchini – ½ cup, cubed

• Asparagus – 10–12 pieces, cut

• Cauliflower – 10–12 florets

• Broccoli – 10–12 florets

• Mushrooms – 4–5, cut into halves

• Baby potatoes – 3–4, halved

• Snow peas – 100 g

• Bell peppers (red/green/yellow) – ½ cup, cubed

For the dressing

• Olive oil – 2 tbsp

• Star anise – 1–2

• Garlic – 3–5 cloves

• Mustard paste – ½ tsp

• Soy sauce – 1–2 tsp

• Tomato sauce – 2–3 tsp

• Parsley – 1 tbsp, chopped

• Lime juice – 2–3 tsp

• Mixed herbs – ½ tsp

• Chili flakes – ½ tsp

• Salt and crushed black pepper – to taste

Method

1. Wash and prepare all vegetables. Soak cauliflower and broccoli in salted vinegar water for 5 minutes, rinse well.

2. Preheat the steamer, add water, and arrange vegetables in compartments. Steam until tender.

3. For the dressing, heat olive oil in a pan, add garlic, star anise, sauces, herbs, and lime juice. Cook for 2–3 minutes.

4. Serve steamed vegetables warm with the dressing.

Recipe 2: Soy Mustard Marinated Chicken

Ingredients

• Chicken (legs/thighs/breast) – 750 g, cut

For the marinade

• Olive oil – 2–3 tbsp

• Mustard paste – 2 tsp

• Lime juice – 2–3 tsp

• Soy sauce – 2–3 tbsp

• Red chili sauce – 2–3 tsp

• Green chili sauce – 2–3 tsp

• White vinegar – 1 tsp

• Mixed herbs – ½ tsp

• Chili flakes – ½ tsp

• Celery – 1 stalk, cut

• Bay leaf – 2

• Crushed black peppercorns – 1 tsp

• Salt and pepper – to taste

Method

1. Wash chicken, remove skin if desired. Marinate with all ingredients for 30–45 minutes.

2. Preheat steamer, arrange chicken with shallots, celery, and sweet potatoes. Steam for 15–20 minutes, brushing with marinade occasionally.

3. Thicken leftover marinade with cornflour slurry, serve as sauce.

4. Plate chicken with vegetables, drizzle sauce, and serve hot with bread rolls or wine.

Recipe 3: Steamed Ginger Lime Prawns

Ingredients

• Prawns – 750 g, cleaned, tail-on

For the marinade

• Olive oil – 2 tbsp

• Lime juice – 2–3 tsp

• Ginger – 2–3 tsp, julienned

• Orange segments – ½ cup

• Lemongrass – 3–4 pieces

• Kaffir lime leaves – 3–4

• Thai red chilies – 2–3, slit

• Green chilies – 2–3, slit

• Mustard paste – 1 tsp

• Coriander leaves – 2–3 tbsp, roughly cut

• Sweet lime slices – 3–4

• Salt and pepper – to taste

• White wine – 2–3 tbsp (optional)

To serve with: Lemon garlic butter sauce, dill mayo, or pepper butter sauce.

Method

1. Clean and devein prawns, soak briefly in salted vinegar water, rinse.

2. Mix marinade, coat prawns, refrigerate for 20–30 minutes.

3. Line steamer with banana leaf, arrange prawns, brush with marinade. Steam for 6–8 minutes.

4. Serve hot with choice of sauces.

Recipe 4: Steamed Honey Chili Lime Fish

Ingredients

• Fish fillets – 500–750 g

For the marinade

• Olive oil – 2–3 tsp

• Lime juice – 2–3 tsp

• Lemon zest – 1 tsp

• Lemongrass – 5–8 pieces

• Lemon leaves – 4–5

• Basil leaves – 4–5

• Red chilies – 3–4, slit

• Green chilies – 3–4, slit

• Thai red curry paste – 2–3 tsp

• Honey – 2–3 tsp

• Soy sauce – 2–3 tsp

• Chili vinegar – 2–3 tsp

• Salt and pepper – to taste

• White wine – 2–3 tbsp (optional)

• Fresh herbs – parsley/dill/coriander

Method

1. Marinate fish with all ingredients for 20 minutes.

2. Line steamer with banana leaf, place fish, brush with marinade. Steam for 7–8 minutes.

3. Heat leftover marinade with coconut milk and basil, thicken with cornflour slurry.

4. Serve fish with sauce and steamed rice.

Recipe 5: Citrus Lobster Steamed Delight

Ingredients

• Lobster – 2, meat removed, shells blanched

For the marinade

• Olive oil – 2–3 tbsp

• Lime juice – 2–3 tbsp

• Garlic – 1 tsp, chopped

• Ginger – 1 tsp, chopped

• Cumin seeds – 1 tsp, roasted & crushed

• Curry leaves – 10–12

• Lemongrass – 5–6 pieces

• Lime slices – 4–5

• Red chili flakes – ½ tsp

• Mixed herbs – ½ tsp

• Salt and pepper – to taste

For the sauce

• Butter – ¼ cup

• Garlic – 1 tsp, sliced

• Shallots – 5–7, sliced

• Parsley – 2–3 tbsp, chopped

• Lime juice – 2–3 tbsp

• Cherry tomatoes – 6–8

• White wine – 2–3 tbsp (optional)

• Salt and pepper – to taste

Method

1. Marinate lobster flesh for 30 minutes.

2. Steam lobster for 8–10 minutes, brushing with marinade.

3. Prepare sauce by sautéing garlic, shallots, parsley, lime juice, and cherry tomatoes in butter.

4. Serve lobster with sauce hot.

Recipe 6: Steamed Stuffed Chicken Breasts

Ingredients

• Chicken breasts – 500–750 g, 3–5 pieces

For the marinade

• Olive oil – ¼ cup

• Lime juice – 2 tsp

• Mustard paste – 1 tsp

• Honey – 2–3 tsp

• Brown sugar – 2–3 tsp

• Red chili sauce – 2 tsp

• Capsico sauce – 1 tsp

• Mixed herbs – ½ tsp

• Chili flakes – ½ tsp

• Salt and pepper – to taste

For the stuffing

• Mashed potatoes – 2–3 cups

• Garlic – 2 tsp, chopped

• Ginger – 1 tsp, chopped

• Green chilies – 1 tsp, chopped

• Green peas – 1 cup, boiled

• Grated cheese – ½ cup

• Black & green olives – 2 tbsp each, sliced

• Parsley/coriander – 2 tbsp, chopped

• Mixed herbs – ½ tsp

• Garam masala – ½ tsp

• Salt and pepper – to taste

For the sauce

• Mayonnaise – 1 cup

• Cream cheese – 2–3 tsp

• Olive oil – 2 tsp

• Curry leaves – 10–12

• Slit red chilies – 2–3

• Shallots – 2–3 tbsp, sliced

• Coriander leaves – 2 tbsp, chopped

• Lime juice – 2 tsp

• Peanut butter – 2 tsp

• Assorted seeds – 2 tsp (pumpkin, sunflower, flax)

Method

1. Prepare chicken breasts by slitting open and marinating inside and out.

2. Cook stuffing ingredients in oil for 3–4 minutes, add cheese, cool, and fill chicken breasts. Seal and refrigerate for 20 minutes.

3. Mix sauce ingredients, chill for 20 minutes.

4. Steam stuffed chicken for 20–25 minutes.

5. Slice breasts to reveal stuffing, serve with chilled sauce.

Conclusion

Steaming is a versatile, nutrient-preserving, and health-conscious cooking method. From vegetables to seafood and poultry, it offers endless possibilities for creating delicious, wholesome meals. With the right marinades and accompaniments, steamed dishes can be both flavorful and satisfying, making steaming a true way to good health.

Tourism in the Northeast: From Hidden Gem to India’s Next Hospitality Frontier By Vikas Agarwal, MD & CEO, SM Developers

Introduction

Tourism has long been one of the most powerful bridges between cultures, people, and economies. In recent years, Northeast India has emerged from the margins of the tourism map to becoming a sunrise player in the country’s hospitality and travel story.

The Turning Point

It was only in December 2014 that the Northeast saw its first five-star hotel open its doors. Within three years, two more followed. While this may seem late compared to other parts of the country, it marked a turning point. Since then, the region has steadily transformed. Today, with increased economic activity and rising tourist inflows, the hospitality sector in the Northeast is not just catching up but creating its own unique identity.

Growth in Numbers

• Tourist footfall across the Northeast doubled in FY 2024-25.

• States like Mizoram, Arunachal Pradesh, and Sikkim recorded over 100% growth, joining high-footfall states such as Assam and Meghalaya.

• Improved air connectivity, better road networks, and upgraded airports have enabled travellers to reach destinations that once felt distant.

• Assam’s Chief Minister Himanta Biswa Sarma projected that Guwahati will host 11 five-star hotels within the next three years, contributing directly to GDP growth and generating significant employment.

National Hospitality Context

This surge in interest is part of a larger national trend. Across India, the hospitality sector is witnessing robust expansion:

• Investments are expected to reach USD 1 billion by 2028.

• The industry is projected to touch nearly USD 60 billion in the same period (IDBI Capital).

• Domestic travel is forecasted to grow from 2.5 billion trips in 2024 to 5.2 billion by 2030.

• Revenue per available room (RevPAR) has seen strong growth, reflecting a demand-supply mismatch that benefits investors and operators alike.

Why the Northeast Stands Out

With its unparalleled natural beauty, rich cultural heritage, and enhanced connectivity, the Northeast has the right ingredients to become a global tourism hub. For a new generation of travellers seeking immersive and experiential holidays, the region offers authenticity that goes far beyond conventional tourism.

Global Travel Shifts

The pandemic reshaped travel preferences, with wellness, sustainability, and cultural immersion taking precedence. Travelers now seek destinations that combine peace and authenticity with modern comforts.

In the Northeast, boutique properties and luxury stays are responding to this demand by blending local art, material, and cuisine with world-class service.

• Example: Rhino & River, a wildlife retreat near Pobitora, offers “farm-to-table” dining, village walks, birding trails, and Brahmaputra boat rides.

• Luxury properties such as Vivanta Shillong and Novotel Guwahati signal confidence in the region’s potential to attract upscale visitors while raising benchmarks of quality.

Beyond Leisure: Corporate & Spiritual Tourism

The story is not only about leisure. Corporate travel, MICE (Meetings, Incentives, Conferences, Exhibitions), and spiritual tourism are also on the rise. The Northeast is increasingly hosting business gatherings and cultural events that once bypassed the region.

Employment & Community Impact

Hospitality is one of the most employment-intensive industries.

• Every new hotel or resort creates hundreds of direct jobs and many more indirect opportunities in transportation, handicrafts, food supply chains, and local experiences.

• For the youth of the Northeast, this sector represents not just jobs but also dignity of work and global exposure.

Sustainability Imperative

The Northeast is a biodiversity hotspot and home to fragile ecosystems. Tourism development must embrace sustainability through:

• Eco-friendly design

• Responsible sourcing

• Community engagement

The goal should not be to replicate mass tourism models but to offer high-value, low-footprint experiences that benefit both travellers and local communities.

Conclusion

The Northeast today stands at a remarkable juncture. It is no longer a hidden corner of India but a vibrant region ready to welcome the world. With visionary policy support, growing investor confidence, and an evolving tourism landscape, the next decade could very well belong to the hospitality and tourism sector of the Northeast.

As someone deeply engaged in this sector, I see this not merely as an opportunity for business, but as an opportunity to reshape perceptions, create employment for thousands of young people, and give travellers memories that last a lifetime. The journey of tourism in the Northeast has just begun, and its future promises to be as diverse and extraordinary as the land itself.

A New Chapter in Mindful Drinking: Gracia Cero

Guilt-free way to raise a glass

As mindful consumption takes centre stage this January, Gracia Cero by Kantala Spirits offers a refreshing alternative for those choosing balance without compromise. Positioned firmly as not anti-alcohol, Cero champions choice, moderation, and inclusivity, allowing modern consumers to enjoy social moments on their own terms.

Cero is India’s first non-alcoholic agave drink, crafted for those embracing Dry January, post-festive resets, or simply a more mindful way of drinking, without sacrificing flavour or experience. Designed for parties, work events, and everyday social occasions, it ensures no one feels left out of the celebration.

Completely sugar-free and non-alcoholic (0% ABV), Gracia Cero is a premium zero-alcohol agave drink with only 4 calories per serving. It delivers the goodness of agave minus the alcohol, making it an ideal choice for those focused on health, detox, or mindful living.

Available in two exciting flavours Raw ‘n’ Wild Mango and Pineapple Piñata Cero brings a fun, flavour-forward twist to the zero-alcohol category, proving that non-alcoholic drinks can still feel elevated and indulgent.

Whether driven by lifestyle choices, wellness goals, or a desire for moderation, Gracia Cero offers a guilt-free way to raise a glass without sugary mixers, next-day fatigue, or compromising social rituals. With Cero, mindful choices fit seamlessly into modern drinking culture.

Gracia Cero is where mindful choices meet modern taste.

For more information:

Pricing: Gracia Cero is priced at Rs.1299 per bottle

A New Chapter in Goa’s Culinary Story — Sabores Opens Its Doors

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Goa, January 2026: Set against the sun-kissed, verdant landscape of Bambolim, located shortly before the quaint village of Siridao, Goa, Sabores makes its debut as a contemporary destination where the soulful flavours of Goa’s Portuguese heritage meet the elegance and refinement of modern design. Nestled within Clube de Palma, the intimate 60-seater restaurant evokes the serene charm of a Goan-Portuguese architecture, offering a culinary journey that is both warm and sophisticated, a celebration of nostalgia, craft, and the rich coastal cuisine of Goa.

Inspired by Mandovi’s Rio Rico, Sabores is the brainchild of Akshay Quenim from the owning family of this Goa landmark as well as founder of the much sought after dining destination in Goa : Tataki and Shoyu as well as Co-Chapter Head of NRAI Goa, and the founder of Banaba Kolhapur, a premium lifestyle and f&b dining destination for the HNIs of tier 2 and tier 3 cities. Drawing on his family’s deep hospitality heritage, Akshay brings together generational wisdom with contemporary sensibilities, crafting a space that honours tradition while embracing modernity.

A globally trained hospitality visionary, Akshay (Les Roches, Switzerland) infuses Sabores with a refined, narrative-driven philosophy where every element from cuisine to design, music, and storytelling is deliberately curated to create an emotionally resonant experience. The restaurant invites guests to savour a sophisticated interpretation of Goan-Portuguese cuisine, where heritage flavours are elevated through modern techniques and presented in a setting that balances intimacy, elegance, and timeless charm.

The culinary program at Sabores pays homage to Goa’s diverse Hindu and Christian traditions while drawing from Portuguese influences. - Goan Favourites showcasing dishes from both community traditions and Portuguese Signatures like Bacalhau (salted cod), a Portuguese classic; Bulhão Pato (clam), clams in garlic, coriander, olive oil and Lourenço Marques  prawns, spicy, coastal, vibrant, named after the former name of Mozambique while it was a Portuguese colony. Guests can expect thoughtful plates such as a hot prawn balchão, a sweet-spicy tender coconut carpaccio (A house special), rissóis de camarão (a popular goan snack done the original Goan-portuguese way), chicken cafreal, traditional Goan curries in multiple styles, wood-fired seafood, Choriso pulao, and classics like the Portuguese Bacalhau. A dedicated Bread Program offering Poie, Onde, Pao and celebratory dinner rolls served with an array house-made butters that include a Goan choriso flavour to a classic Café de Paris.

Complementing the food is a beverage menu crafted in collaboration with Pankaj Balachandran of Countertop India, one of the country’s most influential beverage design teams. Guided by Akshay Quenim’s vision, the cocktail list draws on Goa’s seasonal produce, flavour memories and global techniques. Highlights include – Toasted Banana Bread toasted poie, whiskey banana, coffee liqueur, chocolate, espresso, Mango Verde tart, vibrant mango meets tequila in a crisp refreshing highball, Flor De Palma frangipani flower infused vodka and many more.

Sabores Goa: A Cinematic Fusion of Heritage and Contemporary Design

Designed as a serene architectural retreat, Sabores is a masterful interplay of heritage textures and modern sophistication, highlighting a Goan Portuguese architecture inspired structure. Traditional red semi-cylindrical tiled roofs, textured laterite walls, and vaulted ceilings harmonize with lush tropical greenery, creating a cinematic dialogue between Goa’s architectural legacy and contemporary design sensibilities. A rare symbol of wealth since the Portuguese era, terrazzo flooring at Sabores captures the essence of Goa’s most refined and affluent households. The journey begins at a tranquil poolside courtyard, where mirrored waterlines reflect the --inspired structure, setting a tone of quiet elegance. Inside, the dining room exudes understated luxury: warm cove lighting caresses sculptural metal installations, exposed brick, and polished stone, forming a restrained yet inviting palette that emphasizes mood, texture, and atmosphere over excess.

Deep teal seating, marble-topped tables, and rhythmically arranged lighting carve intimate enclaves across the space, while expansive glazing frames verdant views of the surroundings. As the sun dips toward the horizon, reflections in the glass amplify the ambient glow, crafting a warm, immersive vignette that transforms the restaurant into a living, breathing tableau of elegance and serenity.

At Sabores Goa, every meal becomes a celebration of legacy, craftsmanship, and the coastal spirit, offering discerning diners a rare opportunity to experience Goa’s rich culinary and cultural history reimagined for today’s sophisticated palate. Adding to the heritage experience will be postcard-style comment cards that allow guests to write to the kitchen highlighting a nod to Goa’s tradition of sending postcards home to regular Portuguese Fado Nights that honour musical culture.

Sabores and Akshay Quenim reimagine heritage as something interactive and alive in a modern day perspective. 

Sabores, Goa Fact Sheet:

• Address: Clube de Palma, Phase 2, Aldeia de Goa, Bambolim, Goa

• Footprint: Approximately 200 sq. meters

• Seating Capacity: Around 60 covers, indoors

• Instagram Handle: @sabores_goa 

• Price: INR 3000 for 2 (approx) inclusive of alcohol  

Javaphile Café Opens in Worli, Bringing Its Speciality Coffee Rituals to the City’s Most Dynamic Neighbourhood

Mumbai, January 2026: Mumbai’s cherished neighbourhood café, Javaphile Café, marks a new chapter with the launch of its latest Flagship outlet in Worli, a locale that effortlessly balances legacy charm, modern living and an ever-evolving creative pulse. Known for its deeply rooted coffee culture, comforting all-day fare and inviting spaces, Javaphile’s Worli address is designed for those who appreciate quiet luxury, consistency and moments of pause in the middle of a fast-moving city.

More than just a new café opening, the Worli outlet represents Javaphile’s thoughtful expansion into a neighbourhood where mornings begin early, workdays run long and coffee breaks are treated as small but essential indulgences. The space reflects the brand’s signature warmth, cozy, unfussy and welcoming, making it equally suited for unhurried solo visits, informal meetings, relaxed brunches and extended work sessions that stretch well into the afternoon.

Coffee-First, Always

At its core, Javaphile remains deeply committed to coffee craftsmanship. The Worli café serves the brand’s full spectrum of brews from classic espressos, cappuccinos and flat whites to signature favourites like the Sea Salt Mocha, Spiced Latte and the much-loved Java Chip Frappe. Cold brew enthusiasts can explore refreshing variations such as Citrus, Elderflower, Sweet Lime, Cucumber and Cream Cold Brew, while purists can opt for manual brewing methods including Chemex, AeroPress, Origami Pour Over and French Press.

Comfort-Led Food, Elevated Thoughtfully

The food menu is designed to complement the coffee experience while standing strong on its own. Guests can expect comforting breakfast classics like Akuri Scramble on Toast, Shakshuka, indulgent Eggs Benedicts and flavour-forward Turkish Eggs. For those seeking wholesome, balanced meals, the café offers a range of grain bowls from Mediterranean and Asian Peanut Bowls to Chicken Makhani and Mexican Fajita Bowls alongside vegan chia bowls, gourmet tartines, hearty sandwiches and protein-rich wraps.

Desserts are a highlight, with indulgent French Toasts in flavours like Tiramisu, Raspberry Cream Cheese, Banana Chocolate and Blueberry, making the café a natural choice for leisurely brunches and mid-day breaks alike.

A Neighbourhood Space That Feels Familiar

Designed to blend seamlessly into its surroundings, Javaphile Café in Worli embraces a sense of familiarity from the very first visit. With friendly service, an approachable yet premium menu, the café delivers an experience that feels refined without being formal, an everyday luxury that fits effortlessly into daily routines.

Speaking about the launch, Suren Joshi, Founder of Javaphile Café, shares,
“Javaphile has always been about creating spaces where people feel comfortable enough to slow down, even if it’s just for a cup of coffee. Worli felt like a natural progression for us—a neighbourhood that values quality, routine and good food. This café is designed to be familiar, dependable and welcoming, whether you’re stepping in for five minutes or staying for hours.”

With its Worli opening, Javaphile Café continues to strengthen its presence across Mumbai, staying true to its core philosophy of good coffee, honest food and inviting spaces—while quietly becoming part of the city’s everyday rhythm.

About Javaphile Café:

Javaphile Café is a much-loved neighbourhood coffee destination in Mumbai, known for thoughtfully brewed coffee, comfort-led café fare and warm, unfussy spaces. With a strong focus on coffee craftsmanship and an approachable everyday experience, Javaphile brings together good coffee, honest food and inviting environments across its city locations.

Royal Orchid & Regenta Hotels Signs 43-Key Regenta Place Golden Castle in Baddi, Strengthening Presence in Himachal Pradesh

New 43-key signing marks a strategic entry into Asia's largest pharmaceutical hub, Baddi

National: Royal Orchid Hotels Ltd. (ROHL), one of India's fastest-growing hospitality chains, is expanding its footprint in North India with the signing of a new 43-key property, Regenta Place Golden Castle, in Baddi, Himachal Pradesh. Baddi is widely known as Asia's largest pharmaceutical hub.

The property is strategically located on the Baddi Nalagarh Road, NH-105, and will operate under a Management Agreement, aligning with the group’s asset-light expansion strategy. Regenta Place Golden Castle is designed to be the perfect base for business travelers, as well as those planning social events like weddings.

The Regenta Place Golden Castle offers 43 spacious and well-appointed rooms, featuring modern amenities like LED TV, high-speed Wi-Fi, electronic safe, and mini-bar. The room categories include Suite Rooms (600 sq. ft., 2 units, with bathtub and hill view), Super Deluxe Rooms (350 sq. ft., 23 units, with roadside view), Deluxe Rooms (320 sq. ft., 9 units, with pleasing view of Hills), and Executive Rooms (250 sq. ft., 9 units, with pleasing view of the lawn).

Key facilities and services include PINXX, a multi-cuisine restaurant located on the Ground Floor offering Indian, Chinese, and Continental options; Sky Bar and Lounge, an open terrace bar and restaurant; two banquet halls (Orchid and Orchid-1) and one meeting room; and an expansive lawn spanning 12,000 sq. ft., ideal for weddings and social gatherings. Other amenities include a swimming pool, spa, 24-hour in-room dining, and high-speed Wi-Fi.

The property provides smooth connectivity, situated just 2 km from the Baddi Bus stand, 27 km from the Chandigarh Railway station, and 50 km from the Chandigarh Airport.

Speaking on the strategic signing, Mr. Arjun Baljee, President, Royal Orchid & Regenta Hotels, said: “Baddi's status as a major industrial and pharmaceutical hub makes it a key market for our business traveler segment. The signing of Regenta Place Golden Castle reinforces our strategy to establish a reliable, high-quality presence in important regional centers across North India, offering world-class service combined with exceptional comfort and value.”

PHA Announces 8th 'National Housekeepers Convention' in New Delhi on 30th May 2026

New Delhi – The Professional Housekeepers Association (PHA) is pleased to announce its 8th National Housekeepers Convention on 30th May 2026 at Eros Hotel, New Delhi, bringing together Housekeeping Professionals and Hospitality Leaders from across the country for a focused day of industry insight, dialogue, and excellence.

Theme: Stewards of Standards

The theme reflects the evolving role of housekeeping leaders as custodians of quality, safety, and consistency in hospitality operations. Today’s housekeepers go beyond maintaining cleanliness—they uphold brand promises, ensure guest trust, protect assets, and drive sustainable practices. The theme underscores leadership accountability in preserving and elevating operational benchmarks while adapting to innovation, technology, and changing guest expectations.

Convention Title: Leadership in the Art and Science of Housekeeping

The title highlights the dual nature of housekeeping—where art represents attention to detail, aesthetics, and guest-centric care, and science signifies systems, processes, technology, hygiene protocols, and performance metrics. The focus on leadership reinforces the strategic influence of housekeeping professionals in shaping service excellence and operational efficiency.

Convention Inspiration: Care – Create – Elevate

• Care: Emphasizes people, purpose, and responsibility towards guests, teams, assets, and the environment.

• Create: Encourages innovation, problem-solving, and adoption of smarter processes and tools.

• Elevate: Inspires continuous improvement, professional growth, and pursuit of higher standards across the housekeeping function.

Together, the theme, title, and inspirations present a clear narrative—positioning housekeeping leaders as guardians of standards and drivers of excellence in modern hospitality.

The announcement follows the highly successful 7th National Housekeepers Convention, held on 17th May 2025 in Bangalore, which drew over 220 delegates and featured sessions on talent development, operational efficiency, sustainable housekeeping, and technology integration.

Key highlights from the 2025 Convention included:

• Strategic keynote addresses on workforce empowerment and operational leadership

• Case study presentations from major hotel chains showcasing best practices in linen management, cleanliness analytics, and guest-centric housekeeping

• Solution showcase segments with innovations in housekeeping automation, eco-friendly chemicals, and productivity tools

• Strong emphasis on skill development and career pathways for housekeeping professionals

Building on this momentum, the 2026 Convention will spotlight key trends shaping housekeeping operations, including AI-assisted workflows, sustainability standards, workforce training frameworks, digital quality assurance practices, and process excellence in housekeeping and facilities management.

Ms. Jayashree Nagaraj, Founder President and Chairperson, PHA, commented:
"Housekeeping has transitioned from a back-of-house function to a strategic pillar in hospitality operations. The overwhelming participation and quality of discourse at the 2025 Convention reaffirmed the industry’s commitment to excellence. In 2026, we aim to deepen this conversation with actionable insights and practical solutions tailored to modern operational realities."

Ms. Bharti Singh Kalappa, Founder Member, National Vice President & VP Operations, PHA-North Chapter, added:
"The New Delhi edition will extend the learning trajectory established in Bangalore, emphasizing operational innovation, sustainable practices, skill enhancement, and technologies that amplify housekeeping performance. We are curating an agenda that resonates with the challenges and aspirations of housekeeping leaders across hotel segments."

The 8th National Housekeepers Convention is expected to attract over 300 Housekeeping Professionals, Operations Leaders, Procurement Heads, Hospitality Educators, and Leading Suppliers of housekeeping products and solutions.

About PHA

The Professional Housekeepers Association (PHA) is a national professional body dedicated to advancing housekeeping standards across the hospitality and allied sectors. Through conventions, workshops, training, and industry partnerships, PHA fosters knowledge sharing, operational excellence, and professional development within the housekeeping community. Established in 2015 in Bangalore, PHA continues to synergize the housekeeping fraternity with collaborative initiatives and industry leadership.

Italian Classics Get a New Address as Toscano Arrives in Nariman Point

Mumbai, January 2026: Toscano is known for serving authentic Italian cuisine, delivering a sophisticated fine-dining experience that extends well beyond its much-loved pizzas.

 The much-loved Italian restaurant chain continues its expansion in Mumbai with the launch of its third outlet at Nariman Point. After winning diners over with their Tuscan-inspired flavours in Andheri and Navi Mumbai, Toscano is now arriving at one of South Mumbai’s most iconic addresses. It brings the same familiar warmth of rich, handmade creamy pastas, crisp salads, classic grills, fresh sourdough pizzas and more. 

Toscano is the shared vision of Chef Jean Michel and Chef Goutham to make the true taste of Italy available across India. Chef Michel brings European techniques as Chef Goutham infuses them creatively to local sensibilities. Together, they craft traditional Italian recipes made using premium ingredients that deliver the authenticity of a faraway pizza land. Over the years, the brand has built a strong presence covering major cities like Bangalore, Chennai, Pune, Delhi, Hyderabad, and now expanding with its 3rd outlet within Mumbai. 

Favourites on their menu feature artisanal Sourdough pizzas, Insalata di formaggio di capra e pere (Goat Cheese & Roasted Pear Salad), Salmone Grigliato (Grilled Norwegian Salmon), Chicken di Toscano (Spinach & Ricotta Filled Chicken Breast, an Italian comfort food) and Spaghetti Aglio Olio. For a round of desserts, you can order from the classic Tiramisu or the indulgent Kahlua Mousse which is a crowd favourite.There are refreshing mocktails like Toscano Sling, Ginger Berry Fizz, Lychee Lemonade and more that complement your main course The entire menu celebrates Tuscan traditions while appealing to modern tastes.  

The interiors echo familiarity with earthy tones, warm lighting on the deep green and maroon accents. The spacious seating arrangements bring a little feel of enjoying pizzas and pastas in cozy European diners. With the new outlet, get ready to pair Toscano’s well-loved Italian flavours with one of Mumbai’s most iconic locations. Come in for a romantic date night, an after-work pizza outing or a family dine-out to relish the best creamy pastas. 

Address: Tulsiani Chambers, Next to Free Press Journal, Nariman Point, Mumbai, Maharashtra 400021