Aralea Beach Resort Sets New Benchmark for Beach Weddings in Goa

Aralea Beach Resort, a premier property of Stone Wood Hotels & Resorts, is rapidly emerging as Goa's most sought-after destination for beach weddings. It offers couples a perfect blend of luxury, natural beauty, and personalized service just right on the beach from the pristine shores of Morjim Beach.

As the wedding season approaches, Aralea Beach Resort is enhancing its offerings to cater to the growing demand for beach weddings in Goa. The resort's beachfront mandap, which provides couples with a stunning backdrop of the Arabian Sea for their ceremonies, is being complemented with additional wedding amenities. The property's expansive lawns and elegant banquet hall are being reimagined with customizable décor options that reflect both contemporary trends and traditional elements, catering to intimate gatherings of up to 250 guests.

The resort's 69 well-appointed rooms, offering either pool or lawn views, are being prepared to accommodate wedding parties with special amenities and services designed specifically for bridal parties and guests. The sea-view restaurant is expanding its catering menu to include more local Goan specialties alongside international cuisine, recognizing that culinary experiences have become a central element of modern wedding celebrations.

Beach weddings have witnessed a significant surge in popularity, with Goa remaining India's premier coastal wedding destination. The combination of golden sands, spectacular sunsets, and the rhythmic sounds of waves creates an unmatched romantic ambiance that traditional venues cannot replicate. Aralea Beach Resort's location in Morjim offers couples the additional advantage of a less crowded, more exclusive beach setting compared to the more commercialized beaches in South Goa.

"Goa's wedding market has evolved dramatically in recent years, with couples increasingly seeking immersive, experience-driven celebrations rather than conventional ceremonies," says Shikhar Kumar, Managing Director of Stone Wood Hotels & Resorts. "At Aralea Beach Resort, we've seen a 40% increase in beach wedding bookings over the past year alone, with couples particularly drawn to the intimacy and natural beauty of our Morjim location. The Goa wedding market is projected to grow by 25% annually, with beach venues like ours leading this transformation."

Aralea Beach Resort is introducing customized wedding packages that embrace the growing trend of micro-weddings with high-end, personalized touches. The resort's wedding planning team has been expanded to include specialists in beach ceremony logistics, sustainable décor options, and immersive guest experiences unique to the Goan culture and landscape.

"What sets Goa apart in India's wedding market is the perfect combination of natural beauty, cultural richness, and modern infrastructure," explains Abhijit Dey, Vice President Operations & Sales. "At Aralea, we're seeing couples book their beach weddings 8-12 months in advance, with a particular focus on creating authentic Goan experiences for their guests. From local cuisine showcases to beachfront cocktail ceremonies incorporating Goan traditions, couples are looking to give their guests a genuine taste of Goa while celebrating their union."

Responding to the increasing demand for environmentally conscious celebrations, Aralea Beach Resort is implementing eco-friendly wedding practices that preserve the natural beauty of Morjim Beach. The resort has partnered with local artisans to create sustainable décor elements, reducing plastic use and incorporating reusable materials in wedding setups. These initiatives not only minimize environmental impact but also provide guests with authentic cultural touchpoints during the celebrations.

The resort's proximity to Goa's Mopa Airport, just 30 kilometers away, has further enhanced its appeal for destination weddings, making it easily accessible for guests flying in from across India and internationally. This strategic location advantage has been a significant factor in the resort's growing popularity as a wedding destination, especially for couples based in major metropolitan areas looking for a coastal getaway wedding.

Aralea Beach Resort is positioning itself as a catalyst for Goa's wedding tourism sector, which has become a significant contributor to the state's economy. By focusing on creating immersive, authentic Goan experiences within wedding celebrations, the resort is helping establish Morjim as a premier wedding destination that offers both luxury and cultural authenticity.

Vaniitha Jaiin, a leading authority in the Indian alcobev industry unveils Revelry Distillery

The first offering ushers in a new wave of Indian craft spirits with Vanaha Gin

 India’s first 5 step Distilled Gin, Forest to Bottle Gin, Crafted from 24 Handpicked Botanicals, 100 % Natural Gin

May 2025: Vaniitha Jaiin, one of India’s foremost voices in the premium and luxury alcobev space, widely recognized among the Top 10 Women of Wine in India and internationally celebrated as an authority on wines and spirits proudly announces the launch of Revelry Distillery, a craft-driven distillery in Sattari India, that is committed to creating small-batch, world-class spirits that honour depth, origin and detail.

Located in the lush Sattari region of North Goa, Revelry Distillery is purpose-built to nurture small-batch spirits that honour terroir, sustainability and precision. Designed with a global sensibility and equipped with state-of-the-art distillation technology, Revelry Distillery is more than a facility, it is a creative sanctuary where botanicals meet science and intuition meets intention. With a strong focus on scalability (approx a million bottles annually), the distillery is equipped with cutting-edge infrastructure, including a dedicated R&D lab and a meticulous spirits making system. The distillery houses a 5 step process for the creation of its artisanal gin namely, Botanical Maceration, Copper Pot Distillation, Vapour Infusion, Cold Vacuum Distillation and Staging. Housing a customized Hagyo pot still from Hungary, it offers precision for exceptional flavour consistency & scalability. One of the very few distilleries in the world using the 3 techniques - Copper Pot distillation, Vapor Infusion and Cold Vacuum distillation in the production process, it is elevated by cutting-edge technologies that allow real-time monitoring and data-driven decision-making, using technology to craft the best.

From copper stills calibrated for gentle extraction to bespoke aging and blending processes, every detail has been curated to enable the creation of spirits with soul. 

“Revelry is built on a foundation of authenticity, storytelling and meticulous craftsmanship, paving the way for India to establish itself as a key contender in the premium global spirits market.” says Vaniitha Jaiin, Founder & Chief Evangelist of Revelry Distillery. 

At the heart of this new venture lies its debut creation—Vanaha Gin. Inspired by the tranquility and biodiversity of Indian forests, Vanaha (Vana वन = forest; Aha आहा = epiphany) is a Sipping Gin that seamlessly combines bold character with nuanced depth and forest-born elegance.

Distilled from the Forest, Made for the World, Vanaha is a 100 % natural gin with no artificial flavors , it embodies the essence of the forest and is a layered, expressive spirit that celebrates India’s rich natural landscape while catering to the tastes of the modern connoisseur who values moments of sophistication—whether in a gathering or solo.

Vanaha is a unique ‘Forest to Bottle’ gin, crafting a distinct identity that resonates with consumers by combining elements of heritage, quality, and unique flavour profiles to create a memorable and aspirational presence in the market.

Crafted with deep respect for nature, Vanaha holds the rhythm of the forest – rich, layered and alive. It features a rare blend of 24 handpicked botanicals, including Deodar Wood, Patchouli, Cacao Nibs, Palash Flowers, Pine Tips, Assam Lemons, Wild Berries, Sikkim Mandarin, Orris Root, Angelica Root, and Juniper Berries. The botanicals are carefully selected for their purity, provenance, and contribution to the gin’s Earthy, Woody and Aromatic profile. With no artificial flavors or additives, Vanaha is natural, distilled to its purest essence.

Elevated by Cold Vacuum Distillation — the first of its kind in India — this technique ensures the preservation of delicate botanical notes, allowing Vanaha to stand out in aroma, flavour, and finish. By combining three unique production methods, the result is a complex, smooth, and layered gin with floral, earthy, woody, and subtly spiced notes. It is best enjoyed as a neat pour with ice or in cocktails, offering a versatile experience for connoisseurs who value ritual, not rush.

Designed for discerning gin drinkers and collectors, Vanaha appeals to connoisseurs of craft spirits who appreciate depth and nuance, and to those who seek ritual, stillness, and sophistication in their drinking experience. It also resonates with global, evolved Indian consumers seeking premium, terroir-driven Indian spirits that reflect both provenance and purpose.

"With Vanaha, we are not just launching a gin—we hope to usher in a quiet revolution in Indian spirits: where provenance meets purity, craftsmanship meets consciousness, and indulgence meets intention. We wanted to create a spirit that speaks to the modern connoisseur—someone who seeks depth, not dazzle; ritual, not rush. At its core, Vanaha is a celebration of India—its richness, its roots, and its rising global presence. Our vision is to build a world-class gin that proudly embodies the Make in India spirit, and stands shoulder to shoulder with the finest international brands,” says Vaniitha.

Vanaha arrives at a pivotal time for India’s spirits market. The Indian gin market is estimated at $1,789.8 million in 2025 and is expected to reach $2,952 million by 2032, with a CAGR of 7.4%. The premium gin segment alone is expected to expand from 20% to 45% of the total gin market—driven by an emerging audience that values authenticity, qualitative experiences, craftsmanship, and purposeful indulgence. 

“With Revelry, we’re building more than a brand—we’re crafting a platform for Indian excellence in spirits. The focus is on quality, authenticity and global readiness. We believe India deserves its place on the map of world-class craft distillation,” adds Navvin Jaiin, Director, Revelry Distillery.

Vanaha officially launched on 16th May 2025 in Goa, the heartland of its inspiration and origin. Following its debut at Goa, the gin will gradually roll out across key metro markets beginning with Karnataka. Priced at INR ₹2400 for a 750ml bottle at Goa, Vanaha is presented in exquisitely crafted glass bottles, each adorned with illustrated labels that reflect the spirit’s profound connection to nature. The bottle’s distinctive silhouette, cloaked in deep forest-green hues, conjures the mystique of a rare botanical elixir. At the heart of the design lies the Woodpecker, embossed within the seal—an evocative and rare symbol of the vitality of India’s forests, and a tribute to Vanaha’s commitment to craftsmanship and artisanal distillation.

From the iridescent green of the bottle to the copper foiling, embossed detailing, and raised textures, every element of the packaging is as refined and intentional as the gin within—an invitation to indulge in a truly immersive forest-to-bottle experience.

Vanaha Gin is not just a product; it is a movement. It invites you to savour and experience gin as a form of poetic self-expression, and a portrayal of refined taste. With its earthy woody aromatic signature and depth in every sip, Vanaha is set to become a collectible for aficionados and a staple at refined celebrations around the world.

Moët Hennessy India Expands in Lucknow to Drive Premiumization in Uttar Pradesh with Iconic Luxury Wines and Spirits Portfolio

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Uttar Pradesh, May, 2025 – As India’s Tier 2 cities emerge as vital consumption hubs for luxury, Moët Hennessy India is expanding its footprint in Uttar Pradesh, a whisky-forward market marked by growing demand for premium experiences. The company is introducing its iconic portfolio, which includes Glenmorangie, Belvedere, Chandon, Moet et Chandon, and Hennessy, to high-end retail stores, premium hotels, and luxury lounges across all key cities, including Lucknow, Noida, Agra, and Ghaziabad.

Building on its success in metros like Mumbai, Delhi, this expansion is part of Moët Hennessy India’s strategy to lead the premiumization of the spirits category and cater to the evolving tastes of consumers seeking craftsmanship, heritage, and elevated social experiences.

“Uttar Pradesh stands at the confluence of tradition and aspiration. The region is witnessing a clear shift in consumer preferences to refined, globally benchmarked preferences. We see strong traction for premium and above whisky, and our curated portfolio of Glenmorangie, a luxury Scotch single malt,  is designed to meet this demand,” said Ipsita Das, Managing Director, Moët Hennessy India. “As a part of our expansion while we introduce the Glenmorangie Original, a classic favourite from the house of Glenmorangie, we are also introducing Glenmorangie Infinita 18 Years Old, a 19 time global award winner,  single malt recently launched in India, aimed at the country’s growing base of connoisseurs and collectors.”

Portfolio Highlights Now Available in Uttar Pradesh: 

• Chandon – Premium sparkling wines made in Nashik 

• Glenmorangie – Including the Infinita 18 Years Old and other acclaimed single malts such as Original and LAsanta

• Hennessy – Cognac expressions tailored for classic and contemporary serving occasions

• Belvedere Vodka – Crafted from Polish rye using time-honored distillation methods

• Moet et Chandon 

India’s premium and above whisky segment is growing at nearly two times vs the standard and below price segment in Uttar Pradesh, playing a pivotal role in this surge. In Uttar Pradesh, a strong whisky culture combined with rising disposable incomes and aspirational consumption makes it a strategic focus for Moët Hennessy’s next phase of growth.

This move reinforces the company’s commitment to reshaping consumer expectations and elevating social occasions with globally celebrated spirits. With an increasing demand for curated experiences, Moët Hennessy India’s premiumization push is well-positioned to tap into Uttar Pradesh’s fast-evolving luxury culture.

Atlantis Dubai Now Home to More Michelin-Starred Restaurants Than Anywhere Else in the Middle East as FZN by Björn Frantzén Earns Three Stars

·         FZN by Björn Frantzén – Three Michelin stars (2025)

·         Dinner by Heston Blumenthal Dubai – One Michelin Star (2023 – 2025)

·         Ossiano – One Michelin Star (2022 – 2025)

·         Hakkasan Dubai – One Michelin Star (2022 – 2025)

·         Inclusions in the Michelin Guide Dubai 2025: Ariana’s Persian Kitchen, estiatorio Milos, La Mar by Gastón Acurio, Nobu Dubai and Studio Frantzén

DUBAI, United Arab Emirates – During Dubai’s fourth edition of its Michelin Guide ceremony, four restaurants located at the region’s leading culinary destination, Atlantis Dubai, collectively earned six stars – making Atlantis Dubai home to more Michelin-starred restaurants than any other destination in the Middle East. FZN by Björn Frantzén, which opened at Atlantis, The Palm in November 2024, earned the highest new entry with three Michelin stars, making Björn the only chef globally to currently hold three Michelin three-star restaurants. Ossiano, Hakkasan Dubai, and Dinner by Heston Blumenthal Dubai each retained their one-star status, marking an incredible achievement for the destination.  

In addition, four restaurants across the culinary destination retained their honourable mention in the 2025 guide, including Nobu Dubai at Atlantis, The Palm and Ariana’s Persian Kitchen, estiatorio Milos and La Mar by Gastón Acurio at Atlantis The Royal. Plus, Studio Frantzén by Björn Frantzén was announced as a brand-new entry.

Paul Baker, President of Atlantis, commented, “Having four Michelin-awarded restaurants under one destination with a total of six stars is a true testament to our commitment to world-class dining. It allows guests, including residents and international visitors alike, to experience some of the finest cuisines in the world, all in one location. The opening of FZN by Björn Frantzén marked an exciting milestone for us, and to achieve three Michelin stars in under 12 months is nothing short of extraordinary. We are proud to be home to the most Michelin-starred restaurants in the Middle East and remain committed to elevating our culinary offering even further.”

Björn Frantzén said, “This recognition is an incredible honour, not just for me, but my entire team. Receiving three Michelin stars for FZN is a proud moment for us and reflects the hard work and creativity of everyone involved. We always knew we wanted to launch a restaurant in Dubai, and selecting the right partner was paramount. We are grateful to the Atlantis Dubai team for supporting our journey and helping to bring to life our vision.”

FZN by Björn Frantzén at Atlantis, The Palm

Helmed by Björn Frantzén and Executive Chef Torsten Vildgaard, FZN is the sibling to the three-star Frantzén in Stockholm and Zén in Singapore. Known for Björn’s creative approach to modern European cuisine infused with Japanese influences, guests can expect a nine-course tasting menu featuring new creations alongside beloved signatures.

Upon arrival, guests are welcomed into a stylish living room, where they will be treated to a selection of canapés. Following this, guests are invited to enjoy a guided house tour before being escorted to the 27-seat dining room, where a culinary journey awaits. The experience concludes with a visit to the living room for a selection of petit fours and the restaurant’s famous miso madeleines.

Since its opening, FZN has garnered numerous accolades, including Gault&Millau UAE’s “Breakthrough Restaurant of the Year” and “International Brand of the Year” with a four toque status. Additionally, Star Wine List of the Year honoured FZN with five awards, including a gold star for “Best Sparkling Wine List”, “Best Long Wine List”, and “Best Newcomer Wine List”.

Ossiano at Atlantis, The Palm

Located at Atlantis, The Palm, the one Michelin-starred Ossiano is one of the region’s most exclusive and unique progressive fine dining destinations. Upon arrival, guests descend into a stunning subterranean dining room, submerged 10 meters below one of the world’s largest aquariums. Anchored in a storytelling framework that mirrors an oceanic expedition, each season reveals new dishes inspired by global coastal cultures and historic ocean journeys.

During the Middle East & North Africa’s 50 Best Restaurants 2025, Ossiano retained its place on the prestigious list. Ranking No.5, it was also honoured with the coveted ‘Art of Hospitality’ award, highlighting its excellence in service and hospitality, underscoring the region’s dedication to world-class dining. In addition, it retained its four toque status in the Gault&Millau UAE Guide 2025.

Hakkasan at Atlantis, The Palm

Renowned for blending traditional techniques with a modern flair, Executive Chef Andy Toh sources the finest ingredients to embody Hakkasan’s authentic yet contemporary culinary philosophy. With the recent introduction of new signature dishes and cocktails, Hakkasan continues to evolve its celebrated approach to Cantonese cuisine.

Dinner by Heston Blumenthal at Atlantis The Royal

One of the world’s most unique and exciting award-winning restaurants, Dinner is the brainchild of Heston Blumenthal OBE, who is celebrated worldwide as one of the most progressive chefs of his time. A relaxed and informal dining experience, the one-Michelin-star restaurant at Atlantis The Royal is a reimagining of Britain’s gastronomic past, with dishes bearing historical dates and stretching back as far as the 13th century.

In 2025, Dinner by Heston Blumenthal was ranked No.33 in MENA 50 Best Restaurants and retained its three toque status in the Gault&Millau UAE Guide. In addition to being bestowed Wine Offering of the Year and Arturo Scamardella named Sommelier of the Year.

Clarks Safari to Launch 100-Room Eco-Luxury Resort at Rewa Eco Park

Clarks Safari, a leader in eco-conscious hospitality, is set to expand its footprint with a new 100-room property at Rewa Eco Park. This upcoming resort will feature a thoughtfully designed restaurant, lush garden spaces, and a versatile banquet hall, offering guests a perfect blend of nature and luxury. The resort also has inhouse adventure park and a natural waterfall.

Located amidst the serene landscapes of Rewa, the property is poised to become a nature-centric retreat, seamlessly integrating sustainable architecture with modern amenities. Guests can indulge in authentic culinary experiences at the restaurant, unwind in the tranquil garden areas, and host events or celebrations in the spacious banquet hall.

“The new Rewa property is an extension of our commitment to eco-luxury and sustainable tourism,” said Prakash Bedi, Vice President of Clarks Safari. “From nature-inspired accommodations to locally sourced cuisine, every aspect of the resort will reflect our dedication to environmental stewardship and exceptional guest experiences.”

Set against the backdrop of the Vindhya Range, the Rewa Eco Park property will also offer guided nature walks, birdwatching, and wildlife safaris, allowing guests to explore the region’s rich biodiversity. This project will also generate employment opportunities for the local community, supporting Clarks Safari’s ongoing 'Vocal for Local' initiative.

New Restaurant ‘Union’ Brings A Plant-Based, Modern and Conscious Eating Experience to Ahmedabad

Ahmedabad, May 2025: Diners in Ahmedabad should look forward to a new, thoughtful culinary upgrade with the launch of a modern restaurant, Union. Acclaimed Chef and restaurateurs Viraf Patel and Prakriti Lama from Bombay have collaborated with visionary entrepreneurs Ishit Patel and Harshavardhan Sheth to bring a new restaurant that redefines global dining in the city. The completely plant-based, artfully presented and bold flavoured dishes will serve indulgence with the intention of clean, conscious eating.

Chef Viraf Patel from Bombay comes with a rich expertise in contemporary European cuisine. From a career that began in Switzerland to opening and developing several restaurants on return to India, his experience precedes his unique menu curation. At Union, the concept marries the finesse of European cuisine with bold and refreshing Asian influences. Every dish is planned to include fresh, seasonal ingredients, play on their vibrant flavours and present them artistically for a sensory experience at every bite. 

You can start the meal with thick soups like Corn and Kaffir Lime, Wild Mushroom or classic Tomato & Fennel topped with parmesan croutons. For small plates, opt for creamy Chickpea Hummus, Oven Roasted Carrots, Greek Tzatziki, Spice Dusted Corn Ribs or tender Jalapeno, Cheddar and Lemongrass Cutlets. For something light yet flavourful, the Burrata & Tomato Tartar, Charred Artichoke & Asparagus, and the peanut dressed Sweet Potato Noodle Salad offer well-balanced bites. Signature Sourdough Flatbreads impress with their super fluffy textures. The toppings include herby Green Goodness, spicy Green Chili Zough & Cheese, or the comforting House Marguerita and many more options. For a large plate, you can opt for Vietnamese Aglio E Olio with leeks, green chilli and hints of sesame oil, Potato Gnocchi with flavourful chilli butter sauce, Union Lasagne made with spicy lentil bolognese, Cambodian Curry with peppered rice or Homemade Cottage Cheese Steak. End your meal on a sweet note with the Chocolate Tofu Mousse, delicately set Panna Cotta, or the indulgently spiced Biscoff Cheesecake. The menu also thoughtfully includes options suited for Jain and Swaminarayan dietary preferences.

For devoted vegetarians, the entire menu promises a far refined dining that aligns taste with elegance. Curated by Chef Viraf Patel, the menu is a bold expression of his European sensibilities, brought to life through seasonal ingredients, regional inspiration, and creative techniques exclusive to this restaurant.

The interiors also mirror their food philosophy, keeping it pure, natural and elegantly understated. The space is designed with Scandinavian principles featuring clean lines and minimalist aesthetics. A soothing backdrop that comforts like the food that will grace your tables.

With such a globally inspired menu and modern interpretation of familiar favourites, Union brings together pleasure and purpose in every plate. Enjoy fine food in a relaxed setting and make memories as you indulge in a one-of-a-kind menu in the city. 

Agoda Unveils Chennai as India’s Leading Destination for “Slow Travel”

New Delhi, May 20, 2025 – Digital travel platform Agoda has revealed the top destinations in Asia to embrace the art of “slow travel”, with Thailand’s coastal city Rayong emerging as the top choice for travelers looking to hit the brakes and linger longer.

While some travelers thrive on jam-packed itineraries that squeeze in as much as possible in a short time, others find joy in longer stays enabling them to soak up the local charm. Slow travel provides the ideal opportunity to fully immerse in a destination, allowing time to create meaningful connections with its culture, cuisine, and people.

Across nine markets in Asia, Agoda data shows that slow travelers are booking the longest stays in Rayong (Thailand), Kalegowa (Indonesia), Seoul (South Korea), Tokyo (Japan), Nha Trang (Vietnam), Boracay Island (Philippines), Taipei (Taiwan), Kuala Lumpur (Malaysia), and Chennai (India).

In India, Chennai, Mumbai, and Bangalore have emerged as the top destinations for extended stays. Meanwhile, travelers from India looking to venture abroad spend the most time in Seoul for a slower-paced travel experience.

From tranquil beaches to bustling city streets, these destinations prove that sometimes, the best way to travel is to take it slow.

1. Rayong, Thailand

This coastal paradise is a haven for those seeking peace and quiet, with its pristine beaches offering a perfect escape from the crowds. Visitors can indulge in fresh seafood straight from the fishing boats, explore islands like Koh Samet, or simply relax under the shade of palm trees. Rayong’s unhurried pace and natural beauty make it an ideal destination for travelers looking to recharge and reconnect with nature.

1. Kalegowa, Indonesia

Kalegowa is a hidden gem that invites travelers to slow down and embrace its lush landscapes and rich cultural heritage. The area is known for its verdant rice fields, traditional Bugis architecture, and warm hospitality. Visitors can take their time exploring local markets, savoring authentic Indonesian cuisine, or taking a leisurely trek through scenic trails. Kalegowa’s charm lies in its simplicity, making it a perfect spot for those seeking a slower, more meaningful travel experience.

1. Seoul, South Korea

Seoul may be a bustling metropolis, but it’s also a city where slow travel thrives. From wandering through the historic streets of Bukchon Hanok Village and taking a break in a traditional tea house to exploring hidden alleyways and savoring Korean barbeque, Seoul offers countless ways to take it easy and explore at a relaxed pace.

1. Tokyo, Japan

With its endless blend of history, innovation, and culture, it’s no surprise that travelers can spend countless days in Tokyo and still have so much left to see and do. Whether it’s the fast-paced energy of Shibuya, the quiet charm of Yanaka neighborhood, or the myriad food options, Tokyo’s multifaceted appeal ensures there’s always something new to uncover, making it a perfect destination for those who want to explore at their own pace.

1. Nha Trang, Vietnam

With its stunning coastline and relaxed atmosphere, Nha Trang is a haven for beach lovers who want to take their time soaking up the sun and sea. Beyond its beaches, Nha Trang offers a wealth of experiences, from exploring the ancient Po Nagar Cham Towers to indulging in rejuvenating mud baths. Nha Trang’s laid-back vibe makes it an ideal spot for slow travel.

1. Boracay Island, Philippines

Boracay’s white sandy beaches and crystal-clear waters are perfect for those who want to kick back, relax, and let the island’s beauty wash over them. Beyond its famous beaches, Boracay offers opportunities for slow travelers to explore its colorful marine life through snorkeling and diving or by taking a sunset sail on a traditional paraw boat. The island’s welcoming atmosphere and stunning scenery make it a destination where travelers can easily lose track of time.

1. Taipei, Taiwan

Taipei offers a mix of modernity and tradition, with night markets, hot springs, and scenic hikes that encourage visitors to linger and explore. Slow travelers can wander through the historic streets of Dadaocheng, savor local delicacies like xiao long bao, or take a day trip to the serene Yangmingshan National Park. Taipei’s friendly locals and rich cultural experiences make it a city worth savoring, one moment at a time.

1. Kuala Lumpur, Malaysia

Slow travelers can take their time exploring Kuala Lumpur’s neighborhoods, from the colorful streets of Little India to the bustling markets of Chinatown. The city’s architectural wonders, such as the Petronas Twin Towers and Sultan Abdul Samad Building, offer plenty of photo-worthy moments. Food enthusiasts can enjoy leisurely meals at hawker stalls or upscale restaurants, sampling everything from nasi lemak to char kway teow. Kuala Lumpur’s blend of tradition and modernity makes it a fascinating destination for those who want to stay a while.

1. Chennai, India

Chennai’s rich heritage, vibrant arts scene, and coastal charm make it a destination where travelers can slow down and immerse themselves in South Indian culture. Visitors can explore the city’s historic temples, enjoy a peaceful walk along Marina Beach, or attend classical Carnatic music performances. Chennai’s warm hospitality and cultural richness make it a city that rewards those who take the time to explore.

Gaurav Malik, Country Director India, Sri Lanka, and Nepal at Agoda, said, “In today's fast-paced world, the concept of slow travel encourages travelers to genuinely engage with the destinations they explore. In India, travelers are increasingly seeking deeper, more meaningful experiences by embracing this trend. Destinations like Chennai, Mumbai, and Bangalore allow visitors to immerse themselves in vibrant cultures, rich histories, and diverse cuisines at their own pace. Agoda is excited to champion this style of travel by providing great deals on accommodations and activities that help travelers take their time and fully enjoy the experience.”

With over 5 million holiday properties, 130,000 flight routes, and 300,000 activities, Agoda makes it simple to plan a slow travel adventure. Visit Agoda.com or download the Agoda mobile app for the best deals to start planning a leisurely getaway.

Evoke Experiences Enters New Phase of Expansion, Announces New Destinations with Experiential Hotels

Ahmedabad, May 2025: Evoke Experiences, a leading name in India’s experiential hospitality sector, has announced a strategic expansion that marks a defining shift in its operating model. Known for its immersive glamping retreats and cultural tent cities, the company is now set to deepen its presence in the hospitality landscape by adding a wider variety of experiential properties to its portfolio, and welcoming partnerships through asset lease and management collaborations.

With flagship properties like Rann Utsav – The Tent City, Statue of Unity Tent City-1, Gandhisagar Forest Retreat, the newly launched Evoke Dholavira, and soon to be launched Evoke Ram Bagh, Ayodhya with 156 keys, Evoke Experiences has built a strong reputation for curating destination-led stays that merge luxury with culture, nature, and sustainability. The brand currently operates a total inventory of 750 keys and aims to cross the 1,000-key milestone by the end of 2025.

Looking ahead, Evoke Experiences is preparing to launch a new site in Gir, further establishing its footprint in ecologically significant regions. This addition will mark the company’s growing emphasis on permanent experiential resorts, signalling a transition from seasonal formats to year-round offerings.

In a significant move, the company invites hospitality asset owners and landholders across India to partner through long-term lease or management agreements. With high-impact branding, operations, and storytelling-led design expertise, Evoke Experiences is positioned to transform underutilised or hidden destinations into profitable, world-class experiences.

“We believe the next wave of hospitality growth in India lies beyond convention,” said Bhavik Sheth, Chief Operating Officer (COO) of Evoke Experiences. “Evoke is not just creating places to stay, we’re building narratives, environments, and economies rooted in local culture. We are now actively looking to collaborate with like-minded owners who see the potential of experiential tourism.”

This strategic shift underscores Evoke’s ambition to become India’s most trusted experiential destination company, where every property is a story, and every stay, a memory.

Karnataka Tourism Forum’ announces appointment of new Office Bearers

Bengaluru, May 2025 :The Karnataka Tourism Forum (KTF), a key association representing stakeholders from across the travel, tourism, and hospitality sectors in the state, has announced its newly appointed office bearers for the upcoming term. With a renewed focus on collaborative growth, sustainable tourism practices, and strengthening Karnataka's position as a preferred destination on the global tourism map, the new leadership team brings together a dynamic mix of experience, innovation, and industry commitment.

Speaking on the occasion,  Mr. Patrick George, President of the newly elected President of KTF, said "I am deeply honoured to have been elected President of the Karnataka Tourism Forum. This is a pivotal time for our industry, and I look forward to working closely with our members, government bodies, and stakeholders to position Karnataka as a leading year-round tourism destination. Together, we aim to drive growth, foster innovation, and enhance the global visibility of our diverse offerings—from heritage and nature to wellness and adventure."

Mr. Vaibhav D Kamat, Vice President of Karnataka Tourism Forum added, "It is a privilege to serve as Vice-President of the Karnataka Tourism Forum. I believe this platform plays a vital role in bringing together tourism professionals and policymakers to shape the future of tourism in our state. My focus will be on strengthening partnerships, supporting tourism entrepreneurs, and promoting Karnataka’s hidden gems through inclusive and responsible tourism practices."

The newly appointed office bearers of the Karnataka Tourism Forum (2025 – 27) are:

President: Mr. Patrick George (Prakruthi Holidays)

Vice President: Mr. Vaibhav D Kamat (Kamat Eco-Tours & Jungle Holidays)

Secretary: Mr. Ganesh Basavaraj (Rainforest Retreats Pvt. Ltd.,)

Joint Secretary: Ms. Vinutha Kiran (Travel Lounge Inc)

Treasurer: Mr. Vinay KN (Cruise and Travel Pvt. Ltd.,)

Core Committee Members: 

Mr. SN Krishna Chidambara, Sri Sathya Sai Tourists

Mr. Prashanth BS (Safe Wheels Tours and Travels)

Mr. Arvind (Crimson Holidays LLP)

Mr. Prashanth Shenoy (Dravidian Trails Destination Management)

Mr. Dinesh SD (Amazing India Travelxp)

Mr. Sudhir KR (Vizi Tours)

Mr. Ramesh Chandran (Soukhya Holidays)

The Karnataka Tourism Forum has been instrumental in organizing trade events, capacity-building workshops, and public-private dialogues to promote tourism within the state. The new leadership plans to further enhance outreach initiatives, develop thematic circuits, support sustainable travel, and encourage responsible tourism through community engagement. 

The Forum aims to work proactively with Karnataka Tourism, allied associations, and stakeholders across various sectors to unlock new opportunities and create a robust platform for industry representation and development.

Ingredient Ideology | Soy Milk Trivia The Humble Yet Nutritious One By: Dr. Kaviraj Khialani – Celebrity Master Chef

These days we come across a lot of conversations among people with regards to choosing the right milk and getting away from animal based products to an extent it has been observed that many are moving towards the other options now easily available and in fact offering the same or even better amount of nutrition benefits to our body, while most of us have had a habit of having a glass of milk a day it’s a good change switching over to soy milk!

Soy milk is one of the plant based healthy and nutritious ingredient produced by soaking & grinding soy beans, bringing the mix to a boil and then filtering out the particulates and this is how it emerges and further it is a stable emulsion of oil, water & protein. 

I often come across queries where people tend to ask if soy milk is a good option in our daily life with regards to culinary and international cooking in various recipes etc, and does it kind of give out the similar output as the regular milk would do?

The concept is pretty simple before we adapt to any change we need to first fully accept change! that is how life becomes 80% easy and for the rest 20% keep exploring is the way of life. Recently I also enjoyed a cuppa of turmeric latte made with soy milk and it was simply awesome!

Some people also always had a concern about its little pre-dominant taste and flavor, it is easy to overcome that as well with a few tricks in the kitchen by adding our spices, herbs and natural ingredients it just works fine.

The original form of soy milk is a natural byproduct of the manufacture of tofu. Being a part of plant based commodity soy milk is also naturally low in saturated fats and cholesterol free, which means that it is a great option to substitute regular milk for weight management systems all the way great up to the heart & its care.

Soy contains all the nine essential amino acids/fatty acids while being a fantastic source soy milk is also high in protein and has a perfect balance of fats and carbohydrates as a part of its composition. Soy milk also happens to be a great source of essential vitamins and minerals needed by us including Vitamin –A, Vitamin B-12 & Potassium which are required by us as a part of dietary requirements.

While some have tried it once or twice as a part of experiment and 

Health Benefits of Soy Milk:

• Soy milk is beneficial and aids in maintaining optimal blood pressure in diabetic patients.

• Soy milk is considered good for improving cardio- vascular health.

• Soy milk is an instant energy booster and good for bones.

• It is also regarded as an excellent weight loss supplement.

• Soy milk improves our bodies lipid profile.

• Helps and assists in treatment of arthritis.

• Though it is not very high in calcium levels which is why we fortify soy milk based products & it does help us in constipation issues since it is light and easy to digest.

• Soy milk is low in sugar and fat content as compared to regular cow milk.

• Soy milk is full of fiber and gives us a feeling of fullness for a longer time also helps curb hunger pangs.

Culinary Uses of Soy Milk:

• Besides having a glass full of this great milk I personally found it to be very useful in a number of ways from using it in health shakes and smoothies. It just blends itself and emulsifies beautifully into whatever healthy stuff comes its way in the blender. 

• Soy milk after a little careful application and thought did work fairly well in a number of desserts and sweet dishes as well from the custards to the soufflé mixes, the chilled and set options to the softy versions.

• A brown rice phirni with jaggery, cinnamon and soy milk was one variation to the real phirni which turned out nice.

• Soy milk with oat meal and little vegan butter worked well for making a sauce for a baked dish to replace the white sauce.

• Adding it to vegan cake mixes, cookies and even breads worked well in terms of color, flavor after being baked.

• We also have recipes which have been including curd, ice-creams etc being made as well from soy milk which is truly worth a try.

• Stews with soy milk turn to be delicate in texture and intense in flavors as well, a mix veg variety with a little cinnamon and coconut cream just makes it a wow factor.

• Health shakes and smoothie concepts have always been top of the charts for many of us when it comes to soy milk, a few good varieties would be the power packed dates with soy and little spice element attached, or the superfood avocado as well goes well into a smoothie concept with a little chia or sunflower seeds etc.

Here are a couple of recipes with soy milk which am sure all of you would love trying at your end, they are simple, varied at the same time there is a health element attached to all of them.

Recipe- 1] Healthy Soy Date Shake

Ingredients

Soy milk- 250 ml

Coconut milk- 100 ml

Date puree- 2- 3 tbsp.

Honey- 1 tsp

Cinnamon powder- 1 pinch

Chia seeds/ pumpkin seeds- 1 tsp

Nuts of your choice- Almonds, Pista, Cashews- 1 tbsp. chopped

Mint/basil for garnish as needed.

Method: 

1.Prepare all the ingredients for the recipe.

2. Combine the soy milk, date puree, a sliced banana for some more flavor, add in the nuts, honey, cinnamon powder.

3. Blend it all into a smooth mixture, check for taste and flavor.

4. Serve in a tall glass, garnish with fresh herbs/seeds as desired.

Chefs Variations:

Try the same shake with a combination of banana, chickoo and soy together along with a few slivered almonds and raisins.

Recipe- 2] Soy Avocado Shake

Ingredients

Soy milk- 400 ml

Avocado-1 no.

Fresh mint- 4 to 5 leaves

Green cardamom powder- 1 pinch

Apricots- 3 to 4 chopped

Sliced cashews- 1 tbsp.

Method:

1. Prepare all the ingredients for the shake

2. Peel the avocado, remove the stone and use the flesh part.

3. In a blender jar, combine together all the ingredients

4. Run the mixer to blend all very well, to a smooth texture.

5. Pour the healthy shake into a tall glass, garnish with fresh mint/ nuts/ any seeds like flax seeds or assorted chia/ pumpkin etc.

Serve chilled.

Chefs Variations:

Try the same health drink with additions like berries/ walnuts/ papaya instead of avocado, pine nuts in place of cashews.

Recipe 3] Soy Baked Goodie Pudding

Ingredients

Soy milk- 2 cups

Brown bread- 2 to 3 slices/leftover bread/cake/croissants.

Turmeric- ½ tsp

Cinnamon stick- 1 inch. piece.

Jaggery- to taste[optional]

Peanut butter- 1 tbsp.

Raisins- 1 tbsp.

Sliced nuts- 1 tbsp.

Sliced assorted fruits- banana/ chickoo/ apples-1cup

Cherries/ nuts/mint/ chocolate chips for garnish.

Method:

1. Prepare all the ingredients for the recipe.

2. Warm the soy milk in a saucepan, add jaggery, turmeric, cinnamon stick and stir it well for few mins on a low flame, turn off the flame and add in a little peanut butter and mix.

3. In a baking dish, place the bread cut into small pieces, add a little butter/ vegan butter or almond/cashew butter if desired.

4. Pour the warm soy milk mixture with all the goodies loaded in it and evenly spread all over the dish.

5. Pre-heat an oven at 160 degrees Celsius for 10 mins, cover this baking dish with aluminum foil and bake for 15 to 18 mins.

6. Serve the pudding warm with tea/coffee or at the end of a light meal.

Chefs Variations: Try using leftover brownies as well the same way, also various fruits of your choice can be added tinned or fresh pineapple cubes, dates, pears stewed in a little cinnamon and jaggery syrup taste good too. It is also a good idea to use a little vegan cheese in this pudding, spread a little of it on the bread slices and then use them in the pudding.

Brief about the writer:

Dr. Kaviraj Khialani – celebrity master chef is a gold medalist and winner of several national awards and global recognitions having specialization in over 33 international cuisines he is also known as a Culinary Guru in India and Overseas. With over 21 plus years of experience with various sectors associated with hospitality like hotels, airlines, television and print media and also education field and is a well-known academician. A food designer, author, writer and consultant to food companies and f & b industry he loves to share his knowledge and has been featured in over 30 global publications so far.

OYO adds 3500 corporate clients in FY25, records 20% YOY growth

Top brands include SBI Life, Cult Fit, and Sun TV Direct  

·        OYO’s business accelerator division adds 3500 new corporate clients in FY25 recording 20% YOY growth

·        Top new additions include clients such as SBI Life, Cult Fit, and Sun TV Direct

·        Mumbai led the growth with 700 new clients in last one year followed by Hyderabad and Pune that onboarded 400 and 350 clients respectively

·        Metros such as Mumbai, Chennai, Hyderabad, Pune, and Bangalore have led the surge in corporate bookings

·       Business accelerated following the launch of Oravel Travel Solutions – a dedicated business vertical for corporate travel in October last year

·        Small and medium scale enterprises, traditional business houses & conglomerates, startups, travel management companies as well as film production houses leading the corporate bookings

New Delhi. May 16, 2025: Global hospitality technology company OYO has announced that its business accelerator division has added over 3500 new corporate clients in FY25, marking a 20% year-on-year growth in its corporate portfolio. OYO now has a network of more than 6500 corporate clients with this addition. Mumbai emerged as the top-performing market, adding over 700 new corporate clients in the past year, followed by Hyderabad with 400 and Pune with 350. Other major metro cities including Chennai and Bangalore also played a key role in the surge in corporate accounts.

Some of the key brands added in FY25 include SBI Life, Cult Fit, and Sun TV Direct, further strengthening OYO’s presence among large enterprises and pan-India organisations.

The company’s corporate travel business witnessed a significant boost following the launch of Oravel Travel Solutions in October last year. This dedicated business vertical caters exclusively to the travel and accommodation needs of corporate clients such as smooth check-ins at more than 1100 conveniently located company serviced hotels in 300+ cities, tailored meal options, conference facilities, and event management support as well as tailormade holiday packages. OYO has also recorded a surge in long stays and event-based stays with the corporate clients.

Commenting on the growth, Manish Kashyap, Head, OYO Business Accelerator said, “The growth has been driven not just by large corporations but also by a diverse mix of small and medium enterprises, traditional business houses, startups, travel management companies, and even film production houses. These clients are increasingly leveraging OYO’s expansive network of properties, flexible booking solutions, and technology-enabled travel tools to meet their evolving business needs.”

With a robust pipeline of potential partnerships and continued focus on innovation in corporate travel, OYO aims to accelerate its expansion with focus on premium brands such as SUNDAY, Palette and Clubhouse Townhouse, Townhouse O and Collection O.

According to the latest Business Travel Index (BTI) released by the Global Business Travel Association (GBTA), India has emerged as the 4th largest business travel market in the Asia-Pacific region, driven by a robust economy and surge in demand for face-to-face meetings, signalling a revival of business travel across sectors. Additionally, the rapid expansion of small and medium enterprises (SMEs) in India is playing a pivotal role in fueling regional travel demand. These trends have created a fertile ground for OYO to scale their offerings and capture a growing share of business travel.

Role Of Being An Educator In Today’s Times!!!Article By: Dr. Kaviraj Khialani- Celebrity Master Chef

EDUCATOR: is one such strong word which comes with a lot of impressions and mindset which would typically stand for disciplined approach towards sharing of knowledge & imparting of skills & brushing up on the talent updates in any field that it may apply to. Though teaching & educating has always been regarded as one of the most noble professions out of all it comes with a lot of pros and cons as well which we need to look at over a period of time and have to adapt- adjust & apply the needed changes as well with times of change.

Let me express my views when it comes to defining an educator:

E – Expressive

D- Determined.

U- Understanding.

C- Consistent

A-Admirable

T- Tolerant

O- Observant

R- Restorable

Education from school was always very enchanting for most of us and while some have very good memories of school time with friends and mates of those times, some of us are still in touch with school time friends and often meet and look back in times and speak about how we were then and now, the change elements with time in life and its impact as well from personal to professional lives.

I somehow didn’t like maths during school times and would somehow manage to pass the number game and move on to the next grade, though my overall numbers would be pretty good and high on the whole. The fact that I wanted to develop myself in the said subject I opted for private tutions as well at home to enhance by know how and mathematics skills, collaborated with a gold medalist maths teacher who came down to teach me for an hour three times a week during early hours of the evening after having a post lunch power nap.the expectations she had about me and her subject expertise didn’t somehow match on the number grid and her way of teaching would not gel with me, she would expect me to pick things up on a high speed level and for me it would need sometime to get used to it. Tried adjusting with her for a few days and finally decided to give it up and I somehow managed the guts to tell her on the face that she didn’t know how to teach! It left her furious and razed up but I couldn’t manage it somehow so had to give it a break from the gold medal angle to a self-study angle. The moral of this example is that you may have a bucket full of knowledge with you but if you do not use it mug by mug or little by little and use it effectively in the benefit of someone it would be a waste.

I came across many such instances where people thought they knew a lot and when it came to prove themselves it was a game over session. Even while I am writing this article right now it is taking me back into memory lane where even during my 10th standard exams I had a support system of coaching in maths it was a struggle period for me to get over it and finally come out clean with shining colors. 

These instances since childhood were also some of the reasons I chose to be into teaching and training in my area of expertise. The observations since then and knowledge gained over the years helped me to be a better person and brought out the best from within me to come out as a shining star- best teacher- outstanding trainer and filled up my caps with a lot many feathers associated with teaching and sharing of knowledge from certifications to national awards and more.

Experience is the best teacher in life! Is something we all agree with but my aspect would be to check on whether you have been a good student as well over the years to learn from your mistakes. While some don’t agree with this some say let it be…life goes on! For me the best part of life is that it goes on as well as gets more rocking with time. We all come across funny- fancy & fussy people in life who are around us to make a point, to judge us and to make us feel vulnerable too at times! But the educational learning we must pick from here is that we need to be rock hard- consistent and powerful enough to make life more valued and worth living. 

Some of the essentials ideally needed or should possess by an Educator would be as below:

K Y C: KNOW YOUR CONTENT – while being into educating minds it is important not to have too many cooks spoiling the broth but to rather have one pot which dishes out a perfect dish once prepared properly step by step using the correct list of ingredients. As teachers we need to bear this in mind that social media has today taken a great toll on all of us and we should ensure that our facts & figures are realistic & apt.

B A D: BE ABLE to DELIVER – it is important for any educator or teacher/trainer to ensure that he/she has the basic essentials needed which is a flair for delivery. It is the first stage towards being successful that whether or not the audience/ students are able to understand you what you want to say or does it leave them in doldrums- doubts and confusions. I have often evaluated people those who wish to get into education line but themselves are not even clear with their dialogue delivery and self-introduction too at times.

H L O: HAVE LEARNING OUTCOMES-Education without a purpose is like a biryani without masala! So lets get this right and correctly put here that we need to be completely sure of what we are going to teach our audience, be it a practical demo of a French recipe from scratch or from delivering a seminar on how to get selected in an interview and get your desired dream job! The outcomes should be laid down at the start enabling the crowd to understand and see how to get there and what can go wrong as well all along the way and road to success. 

 W O W : WORDS OFFER WISDOM – an educator should be well aware of his context of words and the kind of vocabulary as well which needs to be used effectively while delivering the topic or presenting a demo or even addressing a seminar or a webinar. The choice here needs to be influencing, impressing, and also inculcating the thought and need to continue listening to the speaker. A lot of teachers do not make the best use of this quality that words offer wisdom, it should spark something interesting in the minds of the audience and they should feel like being there for your next session as well, they should want to be present in every class of yours in order to absorb, get motivated and take the best from you when it comes to knowledge- skills and abilities. An educator should always bear in mind that the listener is one who not only wants to benefit by being in your session but also wants to feel the change, be the change for the future.

E S I : EXPRESS – SHARE & INSTILL – students look up to their teachers and educators in a number of ways. Firstly it is the first impression which is created, the body language, the dressing, the approach, the eye contact, the smile, the voice- tone – pitch everything matters so much here! We are judged in matter of seconds by our audience be it the way we carry ourselves, our shoes, our hairstyle, the way we introduce ourself etc. Second factor that also plays a role here is that preparedness of the educator for the session be it theory or practical. Besides the tutorial being shared it is also how we do every bit of it, the thoughts we express, the way we share our inputs and what qualities we want to instil in the students also matters. For instance, in my sessions, I often observed students getting more conscious about their outlook, smart appearance, smarter way of expressing and sharing their points and overall instilling sense of punctuality and discipline in their outlook which is the need of the hospitality industry.

R A C: REVISE- ASSESS- CONFIRM- the very fact that an educator must keep in mind that all five fingers cannot be same- a universal truth, therefore not every student in the class will understand everything at one go. It has to be an on-going process by constantly revising stuffs, the topics done last time in class should be randomly taken up again and the ones who don’t seem to be very confident on the same should be made to speak, if not correct they would now ensure that they need to get it right. So therefore, assessing of our students in class is very important. I often indulge in cross revising as well which means practical menus being revised in theory class and theory facts and definitions being revised in practical briefings as well. It really works well in my training sessions as students are prepared at all times with the revision aspect with makes them retain things for a long time.

A M P : APPRECIATE – MOTIVATE & PREPARE- the very fact that our hospitality industry is very competitive and analysing types it is very important for educators to let the students know that the real-time world is a different one altogether as compared to college life. As hospitality educators we need to acknowledge the efforts put in by the students and appreciate them in a way that makes them do even better. They need to be motivated at all times in order to have their mind working on better things to do and moving ahead in a positive direction to make a great career. Be it interviews or exams an educator needs to ensure that the students know it all and are able to grasp as much as possible from our side. Sharing of content- notes- ppts- information and facts must be done by all on a regular basis. At times there will be some issues which may pop up but doesn’t mean that we are here to give up anytime soon!

On a concluding note: being stern, being strict and being sensitive towards tolerance doesn’t mean that we are not in favour of the world becoming a better place to live in! it is just that some of us have our own way of looking at things and that isn’t a crime. We all know that educating the minds of tomorrow raising the levels of perfection too and also ensuring that everything falls in place. Time management- work management- self management, space management, resource management you name it all. Overall, a candidate needs to feel accomplished and contended that he/she made the right choice and feels confident enough to face the challenges of the real work in a very smart way!

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Delhi HC sets aside arbitral award and dismisses execution petition by Zostel in a win for OYO

May, New Delhi: Global travel-tech company OYO announced on Tuesday that the Honourable Delhi High Court has set aside an arbitral award in its dispute with Zostel Hospitality, ruling that it did not act in breach of an agreement following acquisition discussions with Zostel, which owns ZO Rooms.

The Delhi High Court's order substantiates OYO’s position that no part of Zostel's business was transferred to OYO and that a determinable contract cannot be specifically enforced, in line with established precedents from the Supreme Court of India. It also dismissed Zostel's execution petition.

The dispute originated in November 2015 when OYO signed an exploratory non-binding term sheet with Zostel to potentially acquire their business. However, the transaction did not materialise due to failure of the due diligence process and lack of consensus in the deal terms documentation.

Zostel initiated arbitration proceedings almost three years later in September 2018, leading to a March 2021 arbitral award that OYO promptly challenged. Throughout the legal battle, OYO maintained its position successfully, with the Delhi High Court dismissing Zostel's application for injunction in February 2022.

This ruling vindicates OYO’s position and puts to rest the contention that there was any binding, definitive agreement between the parties. The court has recognised that no definitive agreements were executed, no consensus was reached, and essential commercial aspects of the potential transaction were never finalised.

OYO remains committed to its mission of offering quality accommodation spaces through technological innovation and operational excellence to millions of customers around the world.

Monday Hotels Celebrates the Successful Anniversary of its Project Management Consultancy (PMC) Services

Monday Hotels, the new-age hospitality brand catering to modern business and leisure travelers proudly announces the successful anniversary of its Project Management Consultancy (PMC) Services division DNH PROjects, marking a year of remarkable growth, strategic collaborations, and impactful project executions. Renowned for its expertise in seamless project handling and innovative solutions, Monday Hotels continues to elevate standards within the hospitality sector.

Launched with a vision to streamline hotel development and renovation projects, Monday Hotels' PMC Services division has successfully delivered exceptional results, completing multiple projects across India and currently executing three major projects in Hyderabad. Demonstrating a proven track record of efficiency and expertise, the division has become synonymous with quality and precision in project execution.

From design and construction to operational readiness, their' dedicated team ensures high-quality outcomes while adhering to strict timelines, establishing the brand as a trusted partner in the industry. The team is committed to designing properties that meet market demand and maximize potential. Strategic planning optimizes every square foot—from kitchen layouts supporting cloud kitchen operations to back-of-house designs that streamline workflow. Additionally, its Mechanical, Electrical, and Plumbing (MEP) engineering solutions are meticulously tailored to reduce operational expenses, enhance long-term profitability, and accelerate break-even timelines.

Reflecting on this achievement, Mateen Khan, Co-founder of Monday Hotels, commented, "This anniversary is a testament to our commitment to delivering excellence. Our team's dedication and our clients' trust have been the driving force behind our success. We look forward to building on this momentum and achieving even greater milestones.

ROHL strengths presence in Maharashtra; launches first property in Dapoli

Mumbai, May 2025: In line with their vision of bringing India’s largely unexplored destinations on the global tourist map, Royal Orchid Hotels Ltd. (ROHL) has recently opened Regenta Waterfront Resort-Dapoli, ROHL’s Regenta branded debut property in the serene coastal town of Dapoli in Ratnagiri district of Maharashtra. The new resort further solidifies ROHL’s foothold in Maharashtra bringing the overall portfolio to 15 hotels across brands in the region.  

Perched on a hilltop, the 75-key Regenta Waterfront Resort-Dapoli is a scenic beachfront retreat that boasts breathtaking panoramic views of the Arabian Sea and offers direct access to the tranquil Dapoli shoreline. The property features tastefully decorated suites and rooms with scenic views and state-of-the-art amenities, multiple dining options offering global and local cuisines, including an all-day dining restaurant and a poolside bar. A refreshing infinity pool, a fully equipped fitness centre, and a signature spa are among the world-class recreational amenities that guests may enjoy. The resort caters to diverse needs offering a dedicated kids' play area for families and an expansive 4,000 sq. ft. ballroom and 800 sq. ft. banquet hall for corporate and private events making it an ideal choice for all discerning travellers. The close proximity of the property to popular tourist attractions such as Murud Beach, Karde Beach, Suvarndurg Fort and Harnai beach makes it an ideal choice to plan scenic day excursions. 

Speaking on the announcement, Arjun Baljee, President, Royal Orchid Hotels Ltd., said, “Dapoli’s pristine beaches, historical monuments and tranquil atmosphere offer immense tourism potential. At same time the close proximity of the town from Mumbai and Pune makes it a sought-after destination for business and leisure tourism. A great amount of attention has been paid to preserve the town’s old charm through various elements while designing the property and we are certain this will be a landmark destination of the region catering to the growing demand for premium ‘Bleisure’ destinations near metropolitan cities. We are glad to partner with Mr Ahmad Makani for this project.”

“Aligned with the Government of India’s ‘Swadesh Darshan’ scheme we remain steadfast to highlight India's varied and rich cultural and geographical heritage and this launch is a reflection of that ongoing commitment.” He further added.

Mr Ahmad Makani added, “We are excited to partner with a renowned brand like ROHL, known for its longstanding legacy and signature hospitality.  We aim to encourage more people to discover the stunning landscape of Dapoli and by providing a distinctive hospitality experience to all our guests, this collaboration is poised to set new benchmarks in the industry.”

SOORAHI Whisky On-boards F&B Veteran Ankur Chawla as Brand Evangelist to Power On-Trade Growth and Community Engagement

New Delhi, May, 2025:  SOORAHI – Finest Blended Indian Whisky, crafted by Uppal Brewers and Distillers Pvt. Ltd. (UBD), has been charting its growth path and accordingly have announced collaboration with F&B veteran Ankur Chawla as its Brand Evangelist. Known for his love for travel and cultural exploration, Ankur’s passion for discovering new places & stories resonates deeply with SOORAHI’s ethos of travel & exploration.

The partnership marks a significant step in SOORAHI's journey to strengthen its presence within the F&B industry and deepen its connection with consumers. The name SOORAHI itself evokes a sense of travel and discovery; ‘Soo’ meaning good and ‘Raahi’ meaning traveller, capturing the spirit of exploration which both they both share in common.

Commenting on this development, Mr. Ankur Sachdeva (CEO of UBD) emphasized the importance of having a well know experienced personality representing the brand who is multi facet and understands how this trade operates. “We are excited to have Ankur Chawla join us as Brand Evangelist. Ankur’s journey of self-exploration embracing new cultures and experiences makes him a natural fit for SOORAHI,” says Sachdeva.  

As part of the collaboration, Ankur Chawla will play an instrumental role in imparting skill training and tasting sessions for F&B industry professionals, bartenders, servers, hostesses, and supervisors across Soorahi’s key markets starting with Delhi. These initiatives aim to create a deeper connection with the brand within key hospitality outlets, serving as a bridge between SOORAHI's presence in retail outlets and its outreach to end consumers. Additionally, Ankur will curate SOORAHI Signature Serves/Cocktails, inspired by India’s diverse climate zones, and contribute to planned tasting sessions and collaborative events, reinforcing the brand’s commitment to cultural storytelling.

“Ankur’s experience of working with top hotel brands adds to his expertise in curating experiences that resonate with people, which will play a key role in bringing our vision to life, connecting with both the F&B community and whisky lovers across the region.” Says Kanhav Uppal, Co-Owner at UBD.

 “This partnership is a reflection of my own passion for travel and the joy of connecting with people from diverse backgrounds,” says Ankur Chawla. “With SOORAHI, we’re not just sharing another new whisky to the connoisseur; we’re in quest to create experiences that celebrate the beauty of exploration and culture.”

With this interesting collaboration, SOORAHI aims to foster a cultural movement that celebrates exploration, heritage, and authenticity. Through shared experiences and storytelling, the brand is poised to connect with whisky lovers across India, inviting them on a journey that is as much about the spirit as it is about the stories that bring people together. It’s about harnessing the true spirit of discovery.

FHRAI and CIRC Sign MoU to Strengthen Legal and Compliance Capacity Across Hospitality Sector

New Delhi, May 2025- "It is important to bridge the gaps between hospitality law and practice, as regulatory uncertainty and overlaps create hurdles for the industry." said K. Shyama Raju, President of FHRAI, while signing the MoU with CIRC  to strengthen legal and compliance capacity across the hospitality sector.

India’s tourism and hospitality sector holds immense potential, with projected revenues exceeding Rs. 5.12 lakh crore (US$59 billion) by 2028. However, startups and smaller enterprises struggle to navigate a complex web of regulatory requirements involving multiple licenses, labour laws, and compliance mandates. This not only delays business setup and expansion in hospitality space but also negatively impacts the consumers.

Adding to this burden, evolving environmental regulations now demand compliance with strict standards for energy efficiency, water conservation, and waste management. While these are critical for sustainable development, the cost and complexity of implementation—especially for green building certifications and ESG disclosures—pose significant challenges to the businesses in the industry. These requirements, though aligned with global investment trends, are difficult to meet for many businesses without adequate awareness, support or incentives.

In the backdrop of the same  Mr K Shyama Raju, President, FHRAI, stated, “Today, understanding of the law is not just an advantage—it is a necessity in the hospitality industry. With laws constantly evolving, compliance demands growing, and customers expecting more, it’s crucial for hospitality professionals to understand the legal systems that impact their day-to-day work. Therefore, Federation of Hotel and Restaurants Association of India (FHRAI) is proud to collaborate with CIRC on the ‘Navigating the Legal Landscape of Hospitality’ course. It is a timely and much-needed initiative that will help professionals gain the legal know-how to run their businesses more responsibly and efficiently.

Spanning eight weeks, the course is designed to benefit a diverse audience— hoteliers, restaurant owners, HR professionals, legal advisors, entrepreneurs, and even hospitality students. It covers essential topics like licensing, contract law, labour regulations, intellectual property, taxation, and dispute resolution. In short, it is the kind of practical knowledge every hospitality leader needs to stay compliant and future-ready.”

Pradeep Mehta, Chairman, CUTS Institute for Regulation & Competition (CIRC) commented, “With years of experience in public policy, I have seen a critical gap in legal knowledge within the hospitality industry. This shortfall often leads to unintentional consumer rights violations and regulatory missteps. Strengthening legal awareness among hospitality professionals is essential to uphold consumer protection, ensure compliance, and foster trust in an increasingly regulated service landscape. A comprehensive capacity-building programme will help individuals and the industry navigate these challenges more effectively.”

Mehta added, “To unlock the full potential of the sector, a more streamlined regulatory environment and greater support for sustainability compliance are essential. Equally important is creating widespread awareness of compliance requirements across the hospitality industry. When businesses are well-informed, they can plan proactively, avoid penalties, build investor confidence, and align better with global standards—paving the way for sustainable, long-term growth.”

Explaining the importance of the course, Raju added, “What really sets this course apart is its focus on real-world application. With weekend live sessions, industry experts as instructors, and case-based learning, participants don’t just learn theory—they gain insights they can use immediately. It empowers them to spot legal risks early, make smarter decisions, and better safeguard their businesses.

Meet Quro – The First Liqueur of Its Kind

Crafted with 36 Ingredients from Across the Country, Quro is a Celebration of India’s Flavours and Diversity

National, 2025: Most spirit-producing nations boast a signature liqueur they can call their own — a spirited expression of their culture, flavours, and identity. And yet, India, with its boundless bounty of botanicals and deep-rooted traditions of flavour, had none until now.

Introducing Quro, a bold and beautifully crafted Indian liqueur made from 36 carefully selected ingredients sourced from across the country. It’s a first-of-its-kind drink that blends tradition with innovation — smooth and easy to sip, yet rich with complexity, character, and colour.

The recipe features a medley of fruits like (orange, grapefruit, and amla), flowers such as (hibiscus and moringa), and spices and herbs including (cinnamon, stone flower, ashwagandha, and talispatra). Each ingredient plays a role — from vibrant citrus bursts to soft floral notes and a subtly bitter finish. Its double pot distilled and macerated, resulting in a drink that intrigues the seasoned palate yet remains approachable for the casual sipper.

“Liqueurs are meant to be expressive, yet much of what currently exists in the market feels heavily influenced by the West,” shares Anmoll Alok Bansal, Founder of Inspired Spirits. “With Quro, our aim was to craft something truly original—rooted in India’s rich cultural and botanical diversity, and developed thoughtfully from the ground up.”

Versatile in its use, Quro can be enjoyed neat, as a shot, as a spritzer or mixed into refreshing cocktails like the popular Quro Qrisp— already making waves across Goa. With 30% ABV, it packs more punch than most liqueurs, offering a lighter and tastier alternative to standard spirits.

Designed to delight, Quro’s bespoke bottle is a sleek, transparent ode to Indian artistry. A closer look reveals ‘Quro’ inscribed in multiple Indian scripts — a subtle yet meaningful homage to the country’s rich linguistic and regional diversity that has inspired its creation

Every element of Quro breaks convention — the liquid, the packaging, the process, and even its purpose. It’s a liqueur that doesn't just taste different, it feels different.

Now available exclusively in Goa, Quro is poised to make its mark across India and beyond.
About Inspired Spirits

Founded in 2023 by Anmoll Alok Bansal, Inspired Spirits emerged from a vision to bring innovation and fresh thinking to a category often defined by either mass-market simplicity or heritage-led luxury.

Observing a gap in the space for bold experimentation—particularly in flavour and ingredient-led creativity, which has transformed industries like chocolate and craft sodas—Anmoll saw an opportunity to reimagine what spirits could be.

Ingredient Ideology | The Sabudana Fiest By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Introduction to Sabudana:

Sabudana, also known as sago or tapioca pearls, is a popular ingredient in Indian cuisine, particularly during fasting. It is made from the starch extracted from the pith (center) of the sago palm stems or the cassava plant. Sabudana is commonly used to make various dishes such as khichdi, kheer (pudding), vada, and papad. During fasting in Hindu culture, sabudana is often consumed as a permissible food item. It is rich in carbohydrates, making it an excellent source of energy. However, it is low in other nutrients like protein and fiber. Sabudana pearls are typically small, round, and white, although sometimes they can be found in other colors like yellow or brown. They are often soaked in water before cooking to soften them, as they are quite hard when dry. After soaking, they become translucent and plump. Sabudana dishes are not only enjoyed during fasting but also as a delicious snack or breakfast option. The versatility of sabudana allows for a wide range of recipes, both sweet and savory, making it a beloved ingredient in Indian cuisine.

Origin of Sabudana:

The origin of sabudana can be traced back to Southeast Asia, where it is believed to have been consumed for centuries. It is derived from the starch extracted from the pith of various palms, including the sago palm (Metroxylon sagu) and the cassava plant (Manihot esculenta). Sago has been a staple food in many parts of Southeast Asia, including Indonesia, Malaysia, and the Philippines, where it has been cultivated for its starchy center. The process of extracting the starch and turning it into small pearls likely evolved over time, leading to the creation of sabudana as we know it today. In Indian cuisine, sabudana became popular as a fasting food during Hindu religious observances. Its use during fasting periods likely spread through cultural exchanges and migrations, particularly as Indian communities settled in various parts of Southeast Asia. Over time, sabudana became integrated into Indian culinary traditions, leading to the development of numerous dishes enjoyed across the country. While the exact historical timeline of sabudana's introduction to India is not well-documented, it is now widely consumed and cherished as a versatile ingredient in Indian cooking, especially during fasting periods and as a part of festive celebrations.

HEALTH BENEFITS OF SABUDANA:

Sabudana offers several health benefits, although it is primarily known for its high carbohydrate content, which provides a quick source of energy. Here are some of the health benefits associated with consuming sabudana:

1. Rich in Carbohydrates: Sabudana is predominantly composed of carbohydrates, which are essential for providing energy to the body. It is especially useful during fasting periods when individuals need sustained energy without consuming regular meals.

2. Gluten-Free: Sabudana is naturally gluten-free, making it suitable for individuals with gluten intolerance or celiac disease.

3. Easily Digestible: Sabudana pearls are easy to digest, making them a gentle option for those with digestive issues or during periods of illness.

4.Low in Fat: Sabudana is low in fat, making it a good choice for those following a low-fat diet or trying to manage their fat intake.

5. Source of Iron: While sabudana is not a particularly rich source of micronutrients, it does contain small amounts of iron, which is important for maintaining healthy blood cells and preventing iron deficiency anemia.

6. Versatile: Sabudana can be used in a variety of dishes, both sweet and savory, providing culinary versatility and allowing individuals to incorporate it into their diet in different ways.

7. Rich in Tryptophan: Sabudana contains tryptophan, an essential amino acid that plays a role in serotonin production. Serotonin is a neurotransmitter that regulates mood, appetite, and sleep, so consuming foods rich in tryptophan may contribute to overall well-being.

RECIPES USING SABUDANA 

1. Sabudana Khichdi:

Ingredients:

• Sabudana (sago pearls): 200g

• Potatoes: 2 medium (diced)

• Peanuts: 50g (roasted and crushed)

• Green chilies: 2-3 (finely chopped)

• Cumin seeds: 1 teaspoon

• Ghee (clarified butter): 2 tablespoons

• Curry leaves: 8-10

• Salt: to taste

 Instructions:

1. Wash sabudana thoroughly and soak in water for 4-5 hours.

2. Heat ghee in a pan, add cumin seeds, curry leaves, and green chilies. Sauté for a minute.

3. Add diced potatoes and cook until they are soft.

4. Add soaked and drained sabudana along with crushed peanuts and salt. Mix well and cook for 5-7 minutes until sabudana pearls turn translucent.

5. Garnish with chopped coriander leaves and serve hot.

2. Sabudana Kheer (Tapioca Pudding):

Ingredients:

• Sabudana (sago pearls): 100g

• Milk: 500ml

• Sugar: 100g (adjust according to taste)

• Cardamom powder: 1/2 teaspoon

• Saffron strands: a few (optional)

• Almonds and pistachios: 25g (sliced)

 Instructions:

1. Rinse sabudana and soak in water for 1 hour.

2. Boil milk in a heavy-bottomed pan, then add soaked sabudana.

3. Simmer and cook until sabudana pearls turn translucent, stirring occasionally.

4. Add sugar, cardamom powder, and saffron strands. Mix well and cook for another 5-7 minutes.

5. Garnish with sliced almonds and pistachios. Serve warm or chilled.

3. Sabudana Vada (Tapioca Fritters):

 Ingredients:

• Sabudana (sago pearls): 200g

• Potatoes: 2 medium (boiled and mashed)

• Peanuts: 50g (roasted and crushed)

• Green chilies: 2-3 (finely chopped)

• Coriander leaves: a handful (chopped)

• Cumin seeds: 1 teaspoon

• Salt: to taste

• Oil: for frying

  Instructions:

1. Soak sabudana in water for 4-5 hours, then drain excess water.

2. In a bowl, mix soaked sabudana, mashed potatoes, crushed peanuts, chopped green chilies, coriander leaves, cumin seeds, and salt.

3. Divide the mixture into small portions and shape them into patties.

4. Heat oil in a pan, fry the patties until golden brown and crispy on both sides.

5. Serve hot with chutney or yogurt.

4. Sabudana Thalipeeth (Tapioca Pancakes):

   Ingredients:

• Sabudana (sago pearls): 150g

• Potatoes: 2 medium (boiled and mashed)

• Roasted peanuts: 50g (crushed)

• Green chilies: 2-3 (finely chopped)

• Cumin seeds: 1 teaspoon

• Coriander leaves: a handful (chopped)

• Salt: to taste

• Oil: for frying

  Instructions:

1. Soak sabudana in water for 4-5 hours, then drain excess water.

2. In a mixing bowl, combine soaked sabudana, mashed potatoes, crushed peanuts, chopped green chilies, cumin seeds, coriander leaves, and salt. Mix well.

3. Heat a non-stick pan, grease it with oil, and spread a portion of the mixture evenly to form a pancake.

4. Cook on medium heat until both sides are golden brown and crispy.

5. Serve hot with yogurt or chutney.

5. Sabudana Papad (Tapioca Wafers):

   Ingredients:

• Sabudana (sago pearls): 200g

• Salt: to taste

• Black pepper powder: 1/2 teaspoon

• Cumin seeds: 1 teaspoon

• Water: as needed

   Instructions:

1. Rinse sabudana and soak in water for 6-8 hours.

2. Drain excess water and blend soaked sabudana into a smooth paste.

3. Transfer the paste to a bowl, add salt, black pepper powder, and cumin seeds. Mix well.

4. Grease plastic sheets or plates with oil. Spread a thin layer of the sabudana paste on the sheets.

5. Dry them under the sun until completely dried and firm.

6. Once dried, carefully remove the papads from the sheets and store them in an airtight container.

7. Fry in hot oil or roast over flame before serving.

6. Sabudana Bhel (Tapioca Salad):

 Ingredients:

• Sabudana (sago pearls): 150g

• Potato: 1 medium (boiled and diced)

• Tomato: 1 medium (diced)

• Onion: 1 small (finely chopped)

• Green chilies: 1-2 (finely chopped)

• Coriander leaves: a handful (chopped)

• Lemon juice: 2 tablespoons

• Roasted peanuts: 50g (crushed)

• Salt: to taste

• Chaat masala: 1 teaspoon

• Sev (fried gram flour noodles): for garnish

 Instructions:

1. Soak sabudana in water for 4-5 hours, then drain excess water.

2. In a large mixing bowl, combine soaked sabudana, diced potatoes, tomatoes, onions, green chilies, coriander leaves, crushed peanuts, lemon juice, salt, and chaat masala. Mix well.

3. Garnish with sev before serving.

4. Serve immediately as a crunchy and tangy snack.

CONCLUSION 

In conclusion, sabudana, also known as sago or tapioca pearls, is a versatile ingredient that plays a significant role in Indian cuisine, especially during fasting periods. Originating from Southeast Asia, sabudana has been incorporated into various dishes across cultures and has gained popularity for its unique texture and culinary adaptability. Despite being primarily composed of carbohydrates, sabudana offers several health benefits, including being gluten-free, easily digestible, and a source of energy. It can be used in a multitude of recipes, both sweet and savory, providing endless possibilities for culinary creativity. From traditional favorites like sabudana khichdi and kheer to innovative dishes like sabudana vada and papad, there are numerous ways to enjoy the delicious flavors and textures of sabudana. Whether you are looking for a comforting meal during fasting periods or a delightful snack to savor any time of the day, sabudana dishes are sure to satisfy your taste buds. With its rich history, nutritional benefits, and versatility in the kitchen, sabudana remains a beloved ingredient cherished by many across the globe. Incorporate sabudana into your cooking repertoire to add a touch of Indian flavor and wholesome goodness to your meals.

Double Win for Rosetta Hospitality in Tripadvisor’s 2025 Travelers’ Choice Awards

Rosetta Sakleshpur and Elements by Rosetta – Varca, Goa Ranked Among the Top 10% of Hotels Worldwide

Bengaluru, India – May 2025 – Rosetta Hospitality is proud to announce that both its properties — Rosetta Sakleshpur and Elements by Rosetta – Varca, Goa — have been recognized as winners of the Tripadvisor Travelers’ Choice Awards 2025.

This prestigious recognition places both properties in the top 10% of hospitality businesses worldwide, based on consistent guest ratings and reviews shared on Tripadvisor over the past year.

The Travelers’ Choice Awards celebrate businesses that have consistently delivered outstanding experiences to travelers around the globe. The recognition is based solely on genuine guest feedback — making it one of the most trusted accolades in the travel industry.

“This dual recognition is a proud milestone for our brand,” said Jai Sreedhar, Joint Managing Director & CEO, Rosetta Hospitality. “It reaffirms our commitment to delivering thoughtfully curated experiences — whether set amidst the expansive coffee plantations of Sakleshpur or in the serene tropical setting of Varca in South Goa.”

From tranquil, nature-immersed stays at Rosetta Sakleshpur, surrounded by a coffee estate, to culturally rich getaways at Elements by Rosetta – Varca, where modern design meets Goan warmth, both properties have earned a strong reputation for authentic hospitality, attention to detail, and elevated guest experiences.

Kristen Dalton, President at Tripadvisor, added “Congratulations to Rosetta Hospitality for this remarkable achievement. Ranking among the top hotels worldwide is a true testament to the trust and appreciation of your guests.”