Ingredient Ideology | A Date With Pizza Varied & Versatile

Pizza is a dish of Italian origin consisting of a usually round, flat base of leavened wheat-based dough topped with tomatoes, cheese, and often various other ingredients, which is then baked at a high temperature, traditionally in a wood-fired oven. A small pizza is sometimes called a pizzetta. Looking back into history and finding out how it all started reveals specifically, baker Raffaele Esposito from Naples is often given credit for making the first such pizza pie. Historians note, however, that street vendors in Naples sold flatbreads with toppings for many years before then. Legend has it that Italian King Umberto I and Queen Margherita visited Naples in 1889. While few food connoisseurs argue on what is so special about a pizza? Your taste buds are the primary factor in what makes pizza special. 

Along with sweet, salty, sour and bitter, there is a fifth "taste" called umami. Umami was pinpointed by a Japanese chemist who took his observations into a lab and determined exactly what "umami" was and how it affected your taste buds.

Few facts about how the very first pizza came into existence says, the first Italian pizza restaurant, Antica Pizzeria Port ‘Alba, began baking pizzas in 1738 as the dish grew in popularity, especially with tourists visiting Naples. Then, in 1889, modern pizza was born when pizza maker Raffaele Esposito created the “Pizza Margherita” for the Queen consort of Italy, Margherita of Savoy. Pizza was first invented in Naples, Italy as a fast, affordable, tasty meal for working-class Neapolitans on the go. While we all know and love these slices of today, pizza actually didn't gain mass appeal until the 1940s, when immigrating Italians brought their classic slices to the United States.

While some also call it is pizza pie for the fact that Pizza was first invented in Naples, Italy as a fast, affordable, tasty meal for working-class Neapolitans on the go. While we all know and love these slices of today, pizza actually didn't gain mass appeal until the 1940s, when immigrating Italians brought their classic slices to the United States. The reason for pizza usually being round in shape but why must is be round? For starters, round pies can be easily cut and divided into equal pieces. Second, a circular shape can be more evenly cooked and heated throughout. Pizza dough is also stretched by spinning the lump of dough in the air, which takes advantage of centrifugal force and rounds the dough out.

Here are a few of my all-time favourite pizza recipes for our readers to freshly bake and relish.

Recipe-1] MURGH AFGHANI PIZZA

Ingredients:

Pizza base of your choice- 2-3 no

For the spread on the pizza base:

Peanut butter- 2-3 tbsp. mixed with 2 tbsp. tomato sauce

For the toppings of the pizza:

Sliced onions-1/2 cup

Slit green chilies- 2-3 no

Boneless chicken cubes/ shreds- 1 and a half cup cooked

Cream cheese-1/2 cup

Mixed herbs-1 tsp

Chili flakes-1 tsp

Crushed black pepper-1/2 tsp

Chaat masala-1/2 tsp

Red chili sauce-1 tsp

Slit black olives- 2-3 no, green or black

Fresh basil leaves- 4-5 no

Method:

1. Prepare all the ingredients for the pizza as listed.

2. Spread up the peanut butter and tomato sauce mixture on the pizza base.

3. Use pre-cooked chicken pieces’/ chicken kababs/ seekh kababs etc for this pizza along with a choice of veggies like corn/ capsicums/ onion rings etc.

4. Mix up the cream cheese and the grated cheese with some herbs, chili flakes and fresh herbs to top it up and spread it on the pizza toppings.

5. Garnish the pizza with sliced olives and gherkins/ fresh basil leaves etc and bake it in a pre-heated oven at around 180 degrees celsius for 8-10 mins, slice and serve hot.

Recipe-2] Pan- n- Pick Pizza

Ingredients:

For the base of the pizza:

Choose as desired thin or thick crust pizza bread.

For the spread on the base:

Tomato sauce ¼ cup mixed with chopped chilies 2 tsp

Or schezuan sauce and little tomato sauce mixed

For the toppings of the pizza:

Paneer/ tofu cubes- 1 cup

Marinate it with salt, pepper, oil, mixed herbs and chili flakes

For the add on toppings:

Sliced onion rings-1/4 cup

Sliced mushrooms- 1/3 cup

Shredded capsicum-1/2 no

Salt and pepper to taste

Chaat masala powder-1/2 tsp

Assorted choice of cheese- 1 cup, mozzarella/ processed cheese.

Method:

1. Prepare all the ingredients for the pizza as listed.

2. Spread the tomato chili sauce on the pizza base.

3. Marinate the paneer/tofu cubes and keep aside for 20 mins.

4. Saute them lightly in a non-stick pan with little oil and chaat masala.

5. Place the assorted veggies as per choice on the pizza base.

6. Top up the pizza with grated cheese to cover it all over.

7. Sprinkle herbs and chili flakes and place the pizza for baking in a pre-heated oven at around 180 degrees celsius. serve hot.

Recipe-3] DESI SAUSAGE PIZZA

Ingredients:

For the base of the pizza:

Choose as desired thin or thick crust pizza bread.

For the spread on the base:

Tomato sauce ¼ cup mixed with chopped chilies 2 tsp

Or schezuan sauce and little tomato sauce mixed

For the toppings of the pizza:

Sliced chicken sausage- 2-3 no

Sliced onions-1/4 cup

Salt and pepper to taste

Shredded green/red/ yellow capsicum-1/2 no

Boiled sweet corn-1/4 cup

Grated cheese- ½ cup, as per choice.

Chaat masala- ½ tsp

Red chilli flakes-1/2 tsp

Olives- 3-4 no black

0lives- 2-3 no black.

Micro-greens for garnish

Method:

1. Prepare all the ingredients for the pizza recipe as listed above.

2. Choose between the desired thickness of the pizza bread.

3. Apply a spread of mayo mixed with chili sauce and a dash of chili flakes, herbs and chopped garlic.

4.Now place the sliced sausages along with all other ingredients on the pizza base and spread it evenly.

5. It is now time to place the herbs/ chili flakes and seasonings to taste and place all the additional toppings on the pizza.

6.We can place the prepared pizzas topped with choice of cheese in a pre-heated oven at around 180 degree celsius. and slice and serve it hot once done. For a choice of veg in the same recipe, we can also use cubes of assorted veggies, use exotics like broccoli, Babycorn/ roasted eggplant etc.

Recipe- 4] FUSION TOSS PIZZA

Ingredients:

For the choice of base for the pizza:

Whole wheat / multi-grain/ regulars

For the choice of spread on the pizza base.

Tomato herbed sauce- ½ cup

Tomato- pepper- chili dip-1/2 cup

Peanut butter with dash of chili sauce and garlic- 2-3 tbsp.

For the toppings:

Sliced onions-1/2 cup

Green capsicum-1/2 no cut into strips

Black and green olives- 3-4 no each

Sliced roast chicken-1 and a half cup

Juliennes of chicken salami- ½ cup

Mixed herbs-1-2 tsp

Salt and pepper to taste

Chili flakes-1 tsp

Choice of cheese as desired from processed to mozzarella

Method:

1.Prepare all the ingredients for the recipe as listed.

2. Choose between regular pizza base of thick crust/ fancy ingredient 

Being added to the base.

For the choice of spreads on the base:

Tomato sauce and chili sauce as per taste- 2-3 tbsp.

Mayo plus white sauce plus Capsico sauce-2 tsp

Cream cheese plus tomato sauce and herbs-2-3 tbsp.

Pesto chutney with a dash of cheese-grated -1 cup

For the toppings on the pizza:

Sliced chicken tandoori pieces- 10-12 no or 2 breast pieces

Assorted veggies like broccoli/ mushrooms, bell peppers and a lot more can be a choice for the toppings. We can also use grilled/ roast or bbq chicken pieces as well.

We can also use tandoori paneer, grilled or pan-fried prawns, tava fish fry can also be used to place, bake and serve.

For the garnishes of the pizza:

Sliced onions-1/2 cup

Sliced tomatoes-1/2 cup

Sliced brown onion rings- 1 cup

Micro-greens-1/4 cup

Sliced olives- black or green-4-5 no

Grated cheese-1 cup, processed or plain.

Recipe-5] MURGH MASALA MIX PIZZA

Ingredients:

For the choice of base for the pizza:

Whole wheat / multi-grain/ regulars

For the choice of spread on the pizza base.

Tomato herbed sauce- ½ cup

Tomato- pepper- chili dip-1/2 cup

Peanut butter with dash of chili sauce and garlic- 2-3 tbsp.

For the toppings:

Sliced onions-1/2 cup

Sliced chicken salami- 1 cup

Sliced red capsicum-1/2 no

Baked beans from a tin-1/3 cup drained

Chicken- 250 gms, cut into cubes to be cooked in makhani gravy.

Makhani gravy- 1/2 tsp

Cream cheese-2-3 tbsp.

Cheese- ½ cup choose between processed and or mozzarella

Slit olives- black and green- 3-4 no each

Assorted herbs- ½ tsp

Chili flakes-1/2 tsp

For the garnishes:

Micro-greens- ¼ cup

Sliced gherkins-1/4 cup

Fresh assorted herbs-1-2 tbsp.

Method:

1. Prepare all the ingredients for the base of the pizza.

2. Apply the choice of spreads on the pizza base or bread.

3. Now place the toppings as per choice as listed above and add in the baked beans, chicken pieces, kale and other greens.

4. Pace the chicken pieces laced with makhani gravy on the pizza bread and top it up with choice of cheese and cream cheese as well.

5. Sprinkle over the garnishes and cheese as needed for the pizza before placing it in the pre-heated oven at 180 degrees celsius.

6. Cut the pizza into equal portions and dish out the pizza while it is still hot since the cheese tends to get rubbery if not cut accordingly and serve hot.

Recipe-6] VEGGIE WONDER PIZZA

Ingredients:

For the choice of base for the pizza:

Whole wheat / multi-grain/ regulars

For the choice of spread on the pizza base.

Tomato herbed sauce- ½ cup

Tomato- pepper- chili dip-1/2 cup

Peanut butter with dash of chili sauce and garlic- 2-3 tbsp.

For the toppings:

Sliced onions-1/2 cup

Green capsicum-1/2 no cut into strips

Black and green olives- 3-4 no each

Sliced roast chicken-1 and a half cup

For the add on toppings:

Water chestnuts- 2-3 no sliced

Sliced mushrooms-1 cup

Salt and pepper to taste

Chaat masala-1/2 tsp

Method:

1. Prepare the ingredients for the pizza as listed above and pre-heat the oven to 180 degrees celsius.

2. Apply a choice of spreads which can be applied on the pizza base and can add a lot more excitement and feast for the palate.

3. Place the assorted toppings as desired and choose between veg and non –veg and evenly spread them all out.

4. Place out the garnishes for the pizza as per choice and ensure that the pizza looks colorful and attractive and not just the regulars but also exotic veggies be added on the pizza bread. 

5. After ensuring a generous topping of grated cheese and assorted nuts/seeds/ herbs etc place the pizza inside the oven and allow to bake for 3-4 mins on each sides.

6. Remove from the oven and slice them hot along with tomato sauce/ chili sauce/ Capsico/ and a small portion of tossed salad.

Living Life King Size: The Elements Of Contentment By Dr. Kaviraj Khialani- Celebrity Master Chef

Synopsis of the Article: Are you the kind of person who has a list of expectations from life? are you the one who feels that if things do not go your way always- disturbs you? Does it really matter to you if people don’t behave as you expect them to? & Finally, are you a kind of person to whom aims – accomplishments & ambitions keep taking a toll on? If yes then this is the perfect read for you, do get started!!!

LIFE as we all have been gifted by the almighty to be able to go through this cycle and journey as a part of the universe, needs to be handled with care. We face and come across a lot of experiences in life from childhood and as we grow up some of them have a very fierce effect on us, our dealing with people, our performance levels & even in our day-to-day life at work etc.

L- Live 

I – Interestingly

F- Face

E- Experiences

By expressing my thoughts on life in the above 4 words there is a lot more to life and its phases and cycles through which we grow over the years! The life we have today and the one we had in our last birth was much different in many ways, we don’t remember and neither should we go back into it. The lord and its devotees always believe that its you today and in this life is what should matter and what should be looked at to add value to this cycle of birth so that the next one can also be pretty exciting & experiential and better than this one.

Life teaches us a lot in many ways and in many genres as well all through our growth stage and beyond. Some of us are very smart and intelligent since childhood while some are average and some do not wish to pursue higher studies as well. Doesn’t matter but life itself teaches us many things which at times the books at the highest levels do not cover in the syllabus and academia.

To look at LIFE with various perspectives here is my version of it in a nutshell with varietals and derivatives to pick on:

1. Life is not a theory of formulae & notions: some people take life as per definitions related to various theories which we have studied over the years where something added to something, multiplied and subtracted from few elements leads to something interesting and new. This doesn’t work in day-to-day real life for all of us and therefore we need to little realistic as well and write our own statistics.

2. Life is not living on other people’s terms: at times some people whom we come across in life are dominating & also my ship my order types! In today’s modern world it is not going to work, it has to be self-driven and well planned in order to be able to make things work for yourself and your family etc. it is not always living life from their perspectives but also being persistent living it on your own terms as well.

3. Life does not always give you a second chance: Let us change the way we look at life and the world on a broader note. It says that watching your steps and decisions taken can have reactions and responses from the other side which may not always be condusive and acceptable by us. At times there are actions we take which have equal opposite reactions as well which can disappoint us and make us feel low and dejected. We need to change our perception.

4. Life is a bouquet of colourful flowers, pick the right one: The influence of colors in our life have had a very strong significance over the years. One side we look at self-choices and self-thoughts and self-satisfying elements. We should be open to experimenting and trying out worthy tasks and risks in life which can bring a lot of praise & welcoming gestures being well exchanged among and within us to create that harmony & connect.

The colour elements can also be enhanced here by food and nourishment of the body – mind & soul by eating right, choosing the right ingredients for our cooking and also getting the perfect balance of colour- flavour & taste impress us on every plate we binge into.

Life is a melange of Likes- Dis-likes & So- So Quotients.

In this journey called Life we come across people whom we get along with very well, seems like a bonding of years and decades in the very first meet at times, while with some it’s a hi- hello factor of minutes and we feel that’s enough & done! And if we look at extremes then there is a Not at all factor which comes by in our mind and thoughts which doesn’t let the dots join at all and it’s a not easy to gel along and get along at all as well.

Life is full of Drama- Deals & Divinity!

While most of us in life are running behind materialistic acquiring techniques, some of us have long lists of things to do as we grow by the decades into physical maturity, few of us have a lot to do with finding the right balance between all the above ensuring the perfect balance helps to keep life at pace and gets us all we need with the push of a button. Be it land, property, money, wealth and valuables, luxury and brands its all somewhere a pleasing factor for us in life and we seem to be finding happiness around all of It which may not be always true. Life is also a journey to reach the higher level going within and inside instead of just outside and external, do remove some me time & mediate time!

Life needs to be lived beyond the clock & its timings:

While time management for some people is a big challenge, from reporting to work on time, to being able to meet people on time, to finishing tasks on time, to be able to find the work- life balance time-table too at times makes things worse for some people. Its all about placing the tasks in life in the order of their importance levels and then play the cards one by one – side by side- and if I may say multi- tasking which is a big challenge for many people be it in personal life or professional life. At times we are good at giving Gyan & Pravachan to people around us but when it comes to us and ourselves, we are always struggling!

Life is lead by example & ease out on expectations:

It is always good to listen to motivational talks and reading inspiring quotes to pep up our mood and mind. What actually matters is how we implement them in our life in order to fix things as they come by and be able to work on problems with a proactive approach and in a very positive way so much so that it doesn’t affect us and our surroundings as well. Today’s generation tells us do not tell us stories of your times- old school of thought! Instead tell us how we can achieve things faster in life, what are the key secrets to being successful in days to come and not years to go by. Therefore, it is imperative to ease out on our expectations from anyone around since it can lead to disappointments and leading by example in such a way that it impacts people around us in a very acceptable manner.

Emotions- Expressions & Enthusiasm formulate life:

At times life throws across a number of Frisbees and Freebees which are just not meant for us and we should accept them with an open heart as they could be a saviour for us or a blessing from angels trying to help us from something unpleasant. We should work on getting emotionally stable and strong as not everyone wants to value them based on their perceptions, not everyone will allow us to be as expressive as we wish to, hence look at working on the same on a positive note and finally life needs to be lived with a lot of enthusiasm and not complaining and on a low note. We need to take every day as it comes by and ensure that life is being looked at on a positive note and write our own formulae of life in such a way that we can not only make the most of this journey and also have memories and sweet memories all along and not keep any space for negativity and unwanted trash.

Life needs Stability- Sustainability & Serenity: as mentioned earlier the journey we are a part of can come to an end any second, any minute, any hour or any day which we are not aware of. We need to take every day as a stepping stone to our self-development & self-improvement which can help in order to sustain ourselves in a stable way for as long as we are present on this track of life and along the path of taking things in the best way for enhancing our life with colors in various forms and formats from the colour wheel of life making it all the more pleasing & enjoyable!

On a concluding note: Life is a palate of colors, a mix of flavours- spices & sweetness. It is important to make our recipe in such a way that the ingredients, their quantities, the step-by-step method, the cooking style and time to be applied is just close to perfection and not to forget the garnish element of life which is the Smile factor which we must maintain and keep at all times!

Hospitality in the Age of Experience: Why Hotels Must Go Beyond Just Stays

Northeast India is no longer just an emerging destination; it has established itself as a formidable player in the national travel landscape. With its breath-taking landscapes, rich indigenous cultures, and unparalleled hospitality, the region has always captivated travellers. Now, as Agoda ranks Guwahati as India’s fastest-growing tourist destination and Sky scanner’s Travel Trends Report places Shillong above Baku as the most sought-after destination for Indian travellers in 2025, the world is taking notice. However, with this surge in interest comes the challenge of meeting the evolving expectations of modern travellers. Today’s hospitality is no longer about offering a place to stay—it is about crafting an experience that lingers far beyond checkout.

The experiential travel market in India is projected to grow at a remarkable CAGR of 17.4% between 2023 and 2030 (Future Market Insights). This shift necessitates that hotels evolve from being mere accommodation providers to becoming curators of immersive experiences. The concept of staycations is redefining hospitality, where the stay itself becomes the highlight. A retreat in the hills must offer more than just a scenic view—it must immerse guests in local flavours, indigenous crafts, and cultural traditions that reflect the soul of the region. A hotel by the Brahmaputra should not just provide a riverside stay but curate experiences such as heritage tea tastings, serene river cruises, or live performances by regional artists. As consumer preferences shift, the hospitality industry must transition from offering stays to delivering transformative experiences.

Events, too, are no longer just gatherings but curated experiences. The global MICE (Meetings, Incentives, Conferences, and Exhibitions) industry is projected to reach $1.7 trillion by 2032 (Allied Market Research, 2023), driven by an increasing demand for immersive corporate and social experiences. Corporate retreats are expanding beyond traditional boardrooms to incorporate adventure, wellness, and cultural engagement. Even a weekend getaway presents an opportunity for storytelling evenings with local folk artists, guided forest walks, or culinary journeys exploring forgotten regional recipes—experiences that are particularly relevant in a culturally rich region like Northeast India.

Sustainability is no longer an option but a defining principle of responsible tourism. The sustainable tourism market is expected to exceed $450 billion by 2032 (Future Market Insights, 2023), with 67% of travellers preferring hotels that integrate eco-friendly practices (Skift Research, 2023). The future belongs to hotels that seamlessly weave sustainability, community, and culture into their operations. Structures incorporating traditional bamboo architecture, farm-to-table dining experiences, and tourism that nurtures rather than disrupts are the way forward. True hospitality now means fostering an ecosystem that supports local communities and preserves the environment while delivering authentic guest experiences.

Technology, while transformative, should serve as an enhancer rather than a replacement for genuine hospitality. The global smart hospitality market is forecasted to reach $58.1 billion by 2032 (Statista, 2024), emphasizing the growing role of digital innovation. Smart rooms, seamless digital check-ins, and AI-driven personalization can certainly elevate convenience, but the essence of Indian hospitality lies in human connection. A guest should not only feel accommodated but truly understood and valued.

As these transformative shifts take hold, Northeast India’s hospitality sector is poised for an exciting future. With global travellers turning their attention to the region, hotels are setting new benchmarks—introducing weekend staycations, festival-themed experiences, curated culinary adventures, and even sustainable infrastructure such as EV charging stations. This is not just an evolution; it is a revolution. Hotels that embrace experiential travel are redefining luxury while positioning Northeast India as a global leader in immersive and sustainable tourism.

Article Written By:

Manmeet Singh,

General Manager,

Novotel Guwahati

BRICKS Bar & Kitchen: Indiranagar's New Neighbourhood Rooftop Hangout Spot

Bangalore, May 2025 - Indiranagar welcomes its newest rooftop destination as BRICKS Bar & Kitchen opens its doors, offering residents a laid-back yet vibrant neighborhood bar experience that stands apart from the area's typical nightlife options.

Located in the heart of Indiranagar near the Domlur Flyover on 100ft Road, BRICKS Bar & Kitchen aims to be the go-to spot for locals seeking a no-fuss place to unwind multiple times a week. The rooftop setting, adorned with lush greenery and warm wooden elements, creates a cozy sanctuary above the bustling streets below.

"The name 'BRICKS' symbolizes a strong foundation—not just in structure, but in relationships," says Mr Parunraj Alexander, Operations Head at BRICKS Bar & Kitchen, Indiranagar. "We've created a space where friendships and stories are built and strengthened over food & drinks, with every visit. Whether it's an after-work drink, a weekend hangout, or a live music night, you'll always find good company, great drinks, and a space that feels like your own."

With its unpretentious and community-driven vibe, BRICKS caters to the neighborhood locals, music enthusiasts, and casual drinkers who appreciate a well-curated menu. The culinary approach balances bar classics with local flavors, ensuring there's something for every palate. The menu complements the drinking experience with quick bites, tandoori grills, and local favorites, while the beverage program features craft cocktails, beers, and straight drinks catering to both casual drinkers and cocktail enthusiasts.

Indiranagar will be the host to the second location for BRICKS Bar & Kitchen, post the successful debut of the brand in JP Nagar in 2024. BRICKS  will regularly host live bands, DJ nights, and fun social evenings, with screens available for major sporting events to add to the good vibes in a warm and welcoming environment.

Introducing Chandigarh to the World of Eco-Luxury 🌿

As we unveil The Orchid Chandigarh, we proudly present the Leaders Forum — a gathering of visionary minds who are reshaping the future of sustainable hospitality in India.

In collaboration with LeAmanah, the forum will feature insights from industry stalwarts:

Anu Singh Bagal – Founder & MD, LeAmanah (Moderator)

Dr. Vithal Venkatesh Kamat – Founder, Kamat Hotels India Ltd

Vishal Goyal – Owner & Passionate Entrepreneur of Tricity

Vishal Kamat – Executive Director, Kamat Hotels India Ltd

Ajay Singla – Owner & Passionate Entrepreneur of Tricity

🗓 Date: May 03

🕗 Time: 8 PM

📍 Venue: The Orchid Chandigarh, Tricity Trade Tower, Patiala Road, Zirakpur, Punjab

Join us for a powerful evening of conversations, collaborations, and the celebration of a greener tomorrow.

#OrchidChandigarh #LeAmanah #LeadersForum #EcoLuxury #SustainableHospitality #GrandOpening #TricityEvents #HospitalityLeadership

Amavi by Clarks: The Vacation Home for a New Way of Living

At a time when the idea of escape has become more essential than indulgent, Amavi by Clarks offers something quietly radical: second homes shaped by nature, guided by design, and softened by hospitality.

Rooted in the Latin word amavi, meaning “I loved,” Amavi by Clarks was born from a belief that homes should do more than house us. They should ground us, slow us down, and make us feel. The brand builds in places the world hasn’t rushed to. Yet each location remains meaningfully connected, offering a life of curated leisure, not isolation.

The journey begins with Mount Kusur, a hilltop sanctuary in the Western Ghats just over two hours from Mumbai. Overlooking the Kusur Valley and lake, it features private villas, panoramic views, and a clubhouse that brings together wellness, dining, and community. It’s a place where time stretches and every detail feels quietly intentional.

Amavi by Clarks is part of The Clarks Hotels & Resorts Group and brings decades of experience into the private world of Leisure homes. More than operational strength, it’s a shared philosophy. Of warmth without overstatement, and care that feels seamless by design. With a presence in over 110 destinations across two countries, Clarks strengthens the Amavi by Clarks vision: where living takes precedence over staying, and every moment is meaningfully composed.

Behind Amavi by Clarks is a leadership team united by clarity of thought and emotional intelligence. Sachin Agrawal, Founder and CEO, brings strategic depth shaped by two decades across Real Estate. Bajrang Bararia, Co-founder and COO, an IIM B Graduate, brings rigour and reliability with more than two decades of experience at Real Estate companies and Consulting firms.

Coming soon after Mount Kusur is Amavi by Clarks at Lake Pawna, a lakeside retreat designed for slow mornings, long stays, and quiet celebration.

With each new escape, Amavi by Clarks offers a life where nature leads, and leisure follows.

Grand Celebration of the 4th Graduation Ceremony at IHM Ranchi

The Institute of Hotel Management (IHM) Ranchi, established by the Department of Tourism, Government of Jharkhand, organized its 4th Graduation Ceremony on Tuesday, April 29, 2025, at its campus. The institute runs a three-year B.Sc. in Hospitality and Hotel Administration programme affiliated with the National Council for Hotel Management and Catering Technology (NCHMCT), Noida. During the event, graduation certificates and job offer letters from leading national and international hospitality and service organizations were awarded to all 77 students of the 2022–25 batch.

The event was graced by august presence as Chief Guest of the ceremony,  the Hon’ble Governor of Jharkhand, Shri Santosh Kumar Gangwar. Distinguished guests included Shri Manoj Kumar, Secretary of Tourism, Government of Jharkhand; Dr. Bhupesh Kumar, Principal of IHM Ranchi; Dr. Alok Aswal, Head of Department; and Dr. Anindita Bhardwaj, Senior Lecturer.The ceremony commenced with the lighting of the ceremonial lamp by the Chief Guest and dignitaries, followed by a graceful rendition of Ganesh Vandana presented by the students and received high appreciation.

The Hon’ble Governor paid tribute to the innocent victims of the recent Pahalgam attack and extended greetings to all dignitaries, faculty members, parents, and students. He congratulated the graduating students for achieving 100% placement and extended his best wishes for their new journey ahead. He lauded the relentless efforts of the faculty and leadership of the institute, stating that this is both a time of opportunity and responsibility for the students to excel in the field of hospitality with wisdom and skill. He further highlighted the immense employment opportunities in the hospitality sector. Appreciating the remarkable achievements of the institute since its inception in 2019, he encouraged students to lead not only themselves but also represent the institute and the state in socially and economically significant domains. Emphasizing the philosophy of “Atithi Devo Bhava,” he wished all students great success in their future endeavours.

Tourism Secretary Shri Manoj Kumar expressed gratitude to the Chief Guest, institute officials, faculty, parents, and attendees. He congratulated the students of the 2025 graduating batch for securing 100% placements in prestigious hospitality and service organizations across India and extended his heartfelt wishes for their bright future. He stated that the presence of the Hon’ble Governor was a matter of immense pride and inspiration for the institute’s continued growth. He encouraged students to carry forward the name of the institute and the Department of Tourism with diligence and responsibility and praised the institute for its consistent excellence over the years. He assured that the department remains committed to supporting the institute in its future developmental needs.

Dr. Bhupesh Kumar, Principal of IHM Ranchi, expressed his gratitude to all dignitaries and attendees. He congratulated the "Student of the Year" and all successful students. He proudly shared the institute’s journey since its establishment in 2019, including its recognition among the top 10 government hotel management institutes in India, ranking among the top 3 in the CSR 2025 survey, and its record-setting millet-based culinary innovations inspired by the Prime Minister’s call. He also highlighted the students' participation in hospitality services during the 46th session of the UNESCO World Heritage Committee in New Delhi. He conveyed his best wishes to all graduates and emphasized that they are brand ambassadors of the institute, urging them to carry its legacy with pride and responsibility wherever they go. He reiterated that the institute, under the Tourism Department’s vision, continues to offer high-quality education and ensure 100% placements, and will strive to do so in the future.

Based on attendance, academic performance, extracurricular involvement, and placement achievements, Ms. Bidisha Ray was declared "Student of the Year 2025" and was honored with a Gold Medal and a cash award of INR 11,000.

The students of IHM Ranchi achieved 100% placement through the campus placement drive, which witnessed participation from 15 esteemed hospitality and service organizations, including Taj Hotels, Park Hotels, Oberoi Hotels, ITC Hotels, Sodexo, Delhi Duty Free, Sterling, Mahindra Group, Mayfair, McDonald's, Lite Bite Foods, Reliance Group, Bikanervala, and BNR Chanakya. Students were selected for various positions such as Executive, Management Trainee, Hotel Operations Trainee, and Associate.

The event concluded with a vote of thanks delivered by Dr. Alok Aswal, Head of Department.

Student of the Year 2025 - Address by Ms. Bidisha Ray

In an emotional speech, Ms. Bidisha Ray expressed, “This moment is profoundly special and humbling for me. Receiving this award is not just a personal achievement but a demonstration to the unwavering support and guidance I have received throughout my inspiring journey at IHM Ranchi. I sincerely thank our respected Principal, all our esteemed teachers, mentors, and dear friends whose encouragement and mentorship empowered me at every step. This award reflects not only my hard work but also the rich academic environment, values, and opportunities provided by IHM Ranchi. I am proud to be part of an institution that prepared us not just for a career, but for life. As I move into the next phase of my life, I pledge to carry forward the legacy of IHM Ranchi with pride, passion, and purpose.

Celebrity Chef Harpal Singh Sokhi Expands Culinary Empire with 11th Karigari Outlet in Connaught Place

Renowned for his vibrant personality and innovative approach to Indian cuisine, celebrity chef Harpal Singh Sokhi continues to make waves in the culinary world. With a legacy of successful ventures across Delhi NCR, including locations in Noida, Faridabad, and Gurgaon, Chef Sokhi’s Karigari brand has become synonymous with a unique blend of traditional flavors and contemporary dining experiences

The latest addition to this growing empire is the 11th Karigari outlet, now open in the heart of Delhi at Connaught Place.The ribbon-cutting ceremony was graced by the Deputy Chief Minister of Delhi, Shri Pravesh Verma. This new establishment promises to deliver the same exceptional quality and inventive dishes that patrons have come to expect, all within a setting that celebrates the rich tapestry of Indian culture.

“Opening our 11th Karigari outlet in Connaught Place is not just a milestone; it’s a testament to our commitment to bringing innovative Indian cuisine to more people,” said Chef Harpal Singh Sokhi. “We aim to create not just meals, but memorable experiences that resonate with the soul of India.”

The Karigari brand is the brainchild of founder and CEO Yogesh Sharma, alongside co-founder and CEO Manish Sharma. Their vision, combined with Chef Sokhi’s culinary expertise, has propelled Karigari to the forefront of India’s dining scene.

In celebration of the new outlet, Karigari has unveiled an exciting menu featuring innovative dishes such as Flying Burgers (sealed burgers), Bun Kulfi, and the classic Kulfi Faluda. These additions reflect the brand’s dedication to reimagining traditional Indian fare with a modern twist.

Lazeez Affaire Makes Its South India Debut in Hyderabad with a Modernized Take on North Indian Cuisine

Hyderabad: April 2025: The iconic North Indian dining destination Lazeez Affair has officially opened its doors in Hyderabad, introducing a thoughtfully modern take on traditional cuisine to the city's vibrant food landscape. Founded in 1999 by Mr.Priyank Sukhija, Lazeez Affaire brings a measured, contemporary lens to North Indian food—preserving its depth while refining the way it’s presented and experienced.

Lazeez Affaire is well-known for its dedication to familiarity, quality, and accuracy. For more than 20 years, it has preserved a unique culinary character. The Hyderabad menu offers meals that are both grounded and elevated, combining traditional regional preparations with delicate modern expressions. Every component, from hearty curries to delicately layered grills, is made with balance, consistency, and a profound regard for tradition.

Speaking on the launch Mr. Yash Trivedi, Director of Innato Hospitality Pvt Ltd, "Our goal has always been to provide more than just a meal—we want to create an immersive dining experience where food, ambiance, and service come together in perfect harmony." "With our Hyderabad launch, we're bringing not just the Northern flavours but also the core of what makes Lazeez Affaire unique carefully chosen dishes, a sophisticated yet welcoming ambiance, and warm, intimate hospitality." We think Hyderabad deserves an elegant, genuine, and unforgettable North Indian eating experience since it is a city that values cultural and culinary diversity. That’s exactly what we’re here to deliver.”

“Bringing Lazeez Affair to Hyderabad is a celebration of the city’s rich culinary culture,” says Mr. Kush Trivedi, Director, Innato Hospitality Pvt Ltd. “We’re blending our signature flavours with an elevated dining experience that speaks to both tradition and modern tastes.” Designed for both individual and shared dining, the format focuses on portion clarity, ingredient integrity, and smooth pacing across courses, creating a dining experience that feels structured, composed, and quietly indulgent.

From the smoky richness of tandoori kebabs to the comforting depth of slow-cooked curries, each dish is crafted with precision and pride. Delicate spices are layered thoughtfully, creating flavours that unfold with every bite. Signature items like the pay homage to tradition while embracing dishes include Mutton Shikampuri Kebab, Patthar Ka Gosht, Shahi dum ka aloo, & Bhatti ka paneer, Shaadi Ka Laal Chicken, Dal Lazeez, Hyderabadi Dum Biryani, Kesar Phirni, and many more. Every plate is a celebration of North Indian heritage—vibrant, soulful, and unforgettable.

 

 “At Lazeez Affaire, every dish is a balance of tradition and technique,” says Chef Siva Innato Hospitality Pvt Ltd. “We stay true to the roots of North Indian cuisine while enhancing it with precision and elegance. It’s about creating flavors that comfort, surprise, and stay with you long after the meal is over.”

Come experience a dining journey where tradition seamlessly blends with sophistication—perfect for those who savor the true essence of North Indian cuisine.

ROHL continues expansion in Maharashtra; launches Regenta Bharti Resort in Mahabaleshwar

 ~ Set amidst 52 acres, the resort is ideal for weddings, leisure, adventure enthusiasts and family getaway 

Bengaluru, April 2025: Continuing the impressive growth momentum in the state of Maharashtra, Royal Orchid Hotels Ltd (ROHL) inaugurated its 14th property in the state with the launch of Regenta Bharti Resort in the picturesque hill station of Mahabaleshwar. The property will be managed by Royal Orchid Hotels based on a management contract under the brand “Regenta,” offering guests a seamless experience in the tranquil vibes of Mahabaleshwar.

Set amidst 52 acres of land in southern Maharashtra, Regenta Bharti Resort is located a mere 1 hour drive from Pune, and set within the lush natural beauty of the Sahyadris. Guests can enjoy the lush strawberry farms, scenic rivers, majestic waterfalls, and towering peaks in close proximity of the resort.

The property features a thoughtfully curated mix of accommodations catering to diverse guest preferences including Deluxe Rooms, Premium Rooms , Junior Suites, Suite Rooms and a spacious multi-bed rooms ideal for group travellers..

The resort offers a vibrant mix of experiences including a water park, amusement park rides, and a dedicated kids' play zone, making it a perfect retreat for families. For those seeking relaxation, the resort features a well-equipped fitness centre, spa, and a swimming pool set amidst scenic views.  Ideal for Meetings, Incentives, Conferences, and Exhibitions (MICE), the property offers many recreational indoor and outdoor activities like chess, carrom, table tennis, and cricket, offering something for every guest. With banquet facilities and lush green lawns spanning over 40,000 sq. ft, the resort can host grand celebrations like weddings and family events against the stunning backdrop of the Sahyadri mountains. Ample parking for up to 200 cars with valet services, and a variety of dining options including an all-day restaurant ensure every event is as seamless as it is memorable. Guests can enjoy a variety of outdoor adventures such as sky cycling, bungee jumping, UTV rides, ziplining, 360° human cycling, and giant wheel rides, all conducted under professional supervision to ensure both safety and excitement

Speaking on the launch, CK Baljee, CMD of Royal Orchid Hotels Ltd., said, “Mahabaleshwar is a popular weekend retreat for city dwellers for its comfortable proximity from Mumbai and Pune. A key highlight of the Regenta Bharti Resort is its wedding and MICE infrastructure, which will drive tourists from all over the country. The tranquil mountain landscape and cultural richness makes it a perfect to carve out a niche for experiential travel with our distinctive hospitality. We are excited to bring ROHL in this region along with Ravindra Bharti”

Ravindra Bharti – MD and CEO of Bharti Group added, “We are delighted to partner with Royal Orchid Hotels Ltd. (ROHL) to introduce a new hospitality experience in Mahabaleshwar. Our joint venture combines ROHL's signature blend of modern luxury and bespoke service, an essential factor for meeting evolving guest expectations.”

Goa Tourism Draws Global Spotlight on Day 1 at ATM Dubai 2025 with Authentic and High-Value Experiences

Strong Middle East Focus as Goa Highlights Cultural, Wellness, and Community-Based Offerings

Goa, April 2025 – Goa Tourism’s participation at Arabian Travel Market (ATM) 2025, being held at the Dubai World Trade Centre from 28th April to 1st May 2025 drew strong attention on the first day from travel trade stakeholders, media, and tourism investors from across the Middle East and beyond.

The Goa Pavilion at ATM Dubai was inaugurated by Mr. Gajendra Singh Shekhawat, Hon'ble Union Minister of Culture and Tourism, Government of India, along with Mr. Satish Kumar Sivan, Consul General of India, Dubai, in the presence of Shri Rohan A Khaunte, Minister for Tourism, Shri Ganesh Gaonkar, MLA Sanvordem and Chairman GTDC, Shri Kuldeep Arolkar, Managing Director GTDC, Shri Shawn Mendes, OSD to Tourism Minister, Shri Laxmikant Vaigankar, GM Administration and Assistant Tourist Officer Smt. Lodovina Quadros along with Goan co-exhibitors and other esteemed guests. A series of B2B meetings, media interactions, and networking sessions marked the first day, as Goa Tourism highlighted its vision of moving beyond conventional beach tourism to promote the state's cultural, ecological, and spiritual wealth.

Speaking on the occasion, Shri Rohan A. Khaunte, Hon’ble Minister for Tourism, Government of Goa, said, “Goa has long been known for its sun, sand, and sea — a perception that once limited how people viewed the state as a tourism destination. Pre-COVID, tourists often saw Goa as a one-dimensional getaway. However, post-COVID, we've realized that Goa holds immense untapped potential. Tourists today want more than a single experience; they want diversity — and Goa offers just that. By diversifying our offerings, we've been able to increase the average length of stay, showcasing Goa's monsoons, hinterlands, culinary richness, heritage, and culture. These post-pandemic learnings have led us to target new, high-value markets like the UAE, which is a strategic region for us. Monsoons in Goa, from June to September, offer a lush, soulful experience — one filled with mystique, flavour, and charm that resonates with travellers from the Middle East. At the Arabian Travel Market 2025, we highlight Goa as a year-round destination. Today, Goa speaks not only of beaches, but of adventure, wellness, weddings, hinterland experiences — and most importantly — regenerative tourism. While the world talks about sustainability, Goa has taken it a step further by being the first state in India to actively pursue Regenerative Tourism based on the pillars of Culture, Economy, and Environment. We want tourism to benefit every Goan, especially those at the grassroots, ensuring inclusivity and shared prosperity. We’re also amplifying digital outreach to the UAE through influencer collaborations, social media, and targeted campaigns. Trade shows like ATM help us engage in important B2B dialogues that can’t happen online. We’ve already hosted influencers from countries like Uzbekistan, and we plan similar engagements for the UAE market. Such initiatives create authentic content, expand our narrative, and reposition Goa as a culturally rich, emotionally resonant destination. Goa is ready to welcome the curious traveller — those who want to relive iconic Bollywood memories, those who seek culinary exploration, and those who want to reconnect with nature and tradition. To our friends from the UAE and across the GCC countries — come, experience the Goa that lives in our villages, thrives in our culture, and breathes through our people. Come once, and you will always want to return. As we say — Atithi Devo Bhava — the guest is God, and in Goa, we welcome you as family.”

Shri Sanjay Sudhir, Ambassador of India to the United Arab Emirates and Consul General of India in Dubai, Dr. Aman Puri appreciated the efforts of the state in encouraging Regenerative Tourism and ensuring that sustainable tourism remains central to its vision. This will further result in ensuring more UAE tourists visit the state and experience its offbeat locations, adventure tourism and much more. 

A key highlight of Goa’s showcase at ATM Dubai 2025 is its strong emphasis on expanding air connectivity. With direct flights between Goa and Dubai, and the dual operation of Goa International Airport (Dabolim) and Manohar International Airport (Mopa), Goa is now more accessible than ever to Gulf travellers.

Goa Tourism is also promoting its pioneering Regenerative Tourism approach, encouraging visitors to contribute positively to local communities, culture, and the environment. From heritage walks and organic farm experiences to backwater explorations and artisanal markets, Goa is offering travellers authentic and enriching experiences that go beyond the conventional.

Ingredient Ideology | Organic Lentil Fare in Cooking!!! By: Dr. Kaviraj Khialani- Celebrity Master Chef

Introduction to Organic Food 

Organic food refers to food products that are produced using organic farming methods. Organic farming is a system of agriculture that relies on ecological processes, biodiversity, and natural inputs to produce crops and livestock. Organic farming typically avoids the use of synthetic pesticides, herbicides, fertilizers, and genetically modified organisms (GMOs).

Origin of Organic Food 

The organic food movement began in the early 20th century in response to concerns about industrial agriculture. It gained momentum in the 1960s and 1970s, leading to the development of organic farming standards and certification programs. Today, organic food is popular due to its focus on sustainability and health.

Health benefits of Organic lentils 

Organic lentils offer several health benefits, similar to conventional lentils. Here are some key benefits:

• Rich in Protein: Lentils are a great source of plant-based protein, making them an excellent choice for vegetarians and vegans.

• High in Fiber: Lentils are high in dietary fiber, which can help improve digestion and promote a feeling of fullness, potentially aiding in weight management.

• Rich in Iron: Lentils are a good source of iron, which is important for the production of red blood cells and oxygen transport in the body.

• Low in Fat: Lentils are low in fat and contain no cholesterol, making them a healthy choice for heart health.

• Rich in Minerals: Lentils are a good source of minerals like magnesium, potassium, and zinc, which are important for various bodily functions.

• Source of B Vitamins: Lentils contain B vitamins, including folate, which is important for cell division and DNA synthesis.

• Antioxidant Properties: Lentils contain antioxidants like polyphenols, which can help protect against oxidative stress and inflammation.

• Blood Sugar Control: The high fiber content of lentils can help regulate blood sugar levels, making them a good choice for people with diabetes.

Overall, organic lentils are a nutritious and versatile food that can be a valuable addition to a healthy diet.

Uses of Organic Lentils in Daily Cooking 

Organic lentils can be used in various ways in daily cooking to add nutrition and flavor to your meals. Here are some common uses:

• Soups and Stews: Lentils are often used in soups and stews as they cook relatively quickly and add a hearty texture.

• Salads: Cooked lentils can be added to salads for extra protein and fiber. They pair well with vegetables, herbs, and a variety of dressings.

• Curries: Lentils are a staple in many curry dishes, adding substance and nutrition. They can be used in Indian dal or other lentil-based curries.

• Side Dishes: Lentils can be cooked and served as a side dish, similar to rice or quinoa. They can be seasoned with herbs and spices for added flavor.

• Burgers and Patties: Mashed lentils can be used as a base for vegetarian burgers or patties, mixed with vegetables and seasonings.

• Dips and Spreads: Lentils can be blended into dips and spreads, such as hummus, for a nutritious and flavorful snack.

• Pasta Sauce: Lentils can be used to make a hearty pasta sauce, either blended or whole, adding texture and protein to the dish.

• Casseroles and Bakes: Lentils can be used in casseroles and bakes, adding nutrition and texture to the dish.

• Stuffed Vegetables: Lentils can be used as a stuffing for vegetables like peppers or squash, adding protein and flavor.

• Breakfast Dishes: Lentils can be used in breakfast dishes like lentil porridge or added to scrambled eggs for extra nutrition.

These are just a few examples of how you can incorporate organic lentils into your daily cooking. They are versatile, nutritious, and can be used in a variety of dishes to add flavor and texture.

Recipes using Organic Lentils 

1. Masoor Dal Pakoda (Red Lentil Fritters)

Ingredients:

• 1 cup organic red lentils (masoor dal), soaked for 2-3 hours

• 1 onion, finely chopped

• 2 green chilies, finely chopped

• 2 tablespoons rice flour

• 1 teaspoon cumin seeds

• 1/2 teaspoon turmeric powder

• Salt to taste

• Oil for frying

  Method:

1. Drain the soaked lentils and blend them to a coarse paste without adding water.

2. Transfer the paste to a bowl and add chopped onion, green chilies, rice flour, cumin seeds, turmeric powder, and salt. Mix well.

3. Heat oil in a deep pan. Drop spoonful of the lentil mixture into the hot oil and fry until golden brown and crispy.

4. Remove the pakodas from the oil and drain on paper towels. Serve hot with chutney or sauce.

2. Dal Makhani (Creamy Lentil Curry)

Ingredients:

• 1 cup organic black lentils (whole urad dal), soaked overnight

• 1/4 cup organic red kidney beans (rajma), soaked overnight

• 1 onion, finely chopped

• 2 tomatoes, pureed

• 2 tablespoons ginger-garlic paste

• 1/2 cup cream

• 1 teaspoon cumin seeds

• 1 teaspoon garam masala

• Salt to taste

• 2 tablespoons ghee

 Method:

1. Pressure cook the soaked lentils and kidney beans until soft.

2. Heat ghee in a pan and add cumin seeds. When they splutter, add chopped onion and sauté until golden brown.

3. Add ginger-garlic paste and sauté for another minute. Add tomato puree, garam masala, and salt. Cook until the oil separates.

4. Add the cooked lentils and kidney beans along with some water. Simmer for 15-20 minutes.

5. Add cream and simmer for another 5 minutes. Serve hot with rice or naan.

3. Chana Dal Fry (Split Chickpea Curry)

Ingredients:

• 1 cup organic split chickpeas (chana dal), soaked for 2-3 hours

• 1 onion, finely chopped

• 2 tomatoes, chopped

• 1 teaspoon ginger-garlic paste

• 1 teaspoon turmeric powder

• 1 teaspoon cumin powder

• 1 teaspoon coriander powder

• 1/2 teaspoon red chili powder

• Salt to taste

• Fresh coriander leaves for garnish

• 2 tablespoons ghee

 Method:

1. Pressure cook the soaked split chickpeas until soft.

2. Heat ghee in a pan and add chopped onion. Sauté until golden brown.

3. Add ginger-garlic paste and sauté for another minute. Add chopped tomatoes and cook until soft.

4. Add turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Cook for a few minutes.

5. Add the cooked split chickpeas along with some water. Simmer for 10-15 minutes. Garnish with fresh coriander leaves and serve hot with rice or roti.

4. Lentil and Vegetable Salad

Ingredients:

• 1/2 cup organic green lentils (moong dal), cooked

• 1 cucumber, chopped

• 1 carrot, grated

• 1 bell pepper, chopped

• 1 tomato, chopped

• 1/2 onion, finely chopped

• Juice of 1 lemon

• 2 tablespoons olive oil

• Salt and pepper to taste

• Fresh coriander leaves for garnish

Method:

1. In a large bowl, combine cooked lentils, chopped cucumber, grated carrot, chopped bell pepper, chopped tomato, and finely chopped onion.

2. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.

3. Pour the dressing over the lentil and vegetable mixture. Toss well to coat.

4. Garnish with fresh coriander leaves and serve chilled.

5. Moong Dal Halwa (Yellow Lentil Pudding)

Ingredients:

• 1 cup organic yellow lentils (moong dal), soaked for 2-3 hours

• 1 cup ghee

• 1 cup sugar

• 1/2 cup milk

• 1/2 teaspoon cardamom powder

• Sliced almonds and pistachios for garnish

 Method:

1. Drain the soaked lentils and grind them to a coarse paste without adding water.

2. Heat ghee in a pan and add the ground lentil paste. Cook on low heat, stirring constantly, until the lentils turn golden brown and aromatic.

3. Add sugar and milk, and continue to cook, stirring constantly, until the mixture thickens and starts to leave the sides of the pan.

4. Add cardamom powder and mix well. Remove from heat.

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

6. Besan Ladoo (Chickpea Flour Balls)

  Ingredients:

• 2 cups organic chickpea flour (besan)

• 1 cup ghee

• 1 cup powdered sugar

• 1/2 teaspoon cardamom powder

• Chopped nuts for garnish

  Method:

1. Heat ghee in a pan. Add chickpea flour and roast on low heat, stirring constantly, until it turns golden brown and aromatic.

2. Remove from heat and let it cool slightly. Add powdered sugar and cardamom powder. Mix well.

3. Shape the mixture into small balls (ladoos) while it is still warm. Garnish with chopped nuts. Allow to cool completely before serving.

These recipes showcase the versatility of organic lentils in Indian cuisine, offering a range of flavors and textures to suit different tastes and preferences. Enjoy experimenting with these recipes in your kitchen!

Conclusion

In conclusion, organic lentils offer a range of health benefits and are a versatile ingredient that can be used in a variety of Indian dishes. From hearty soups and stews to flavorful curries and salads, organic lentils can add nutrition and flavor to your meals. Additionally, organic lentils are easy to cook and are a great source of plant-based protein, fiber, and essential nutrients. Incorporating organic lentils into your daily cooking can be a delicious and nutritious way to enhance your diet.

Jetwing Hotels Announces Portfolio Restructure to Align with Modern Travel Expectations

April 2025: Jetwing Hotels has unveiled a readjustment of its branding strategy, signalling a bold step forward in aligning its offerings with the evolving trends of modern travel. This initiative reflects the company’s commitment to addressing the diverse needs and preferences of today’s travellers while reinforcing its position as a leader in Sri Lanka’s hospitality sector.

Recognising the shifting dynamics of the travel industry, Jetwing Hotels is transitioning from its previous categorization of "Hotels" and "Villas" to a refreshed and more defined portfolio structure. The properties will now be grouped into four distinct segments: Jetwing Luxury Reserves, Jetwing Premium Hotels, Select Hotels, and Essentials. This strategic move aims to provide guests with a clearer, more intuitive understanding of the brand’s offerings, catering to a wide spectrum of travellers—from the budget-conscious to those seeking truly extraordinary escapes.

The first of the newly defined segments, Jetwing Luxury Reserves, represents the epitome of indulgence, crafted for discerning travellers seeking unparalleled exclusivity and personalised experiences. This segment features 5-star, flagship properties, each offering a harmonious blend of distinct architecture in stunning locations, gourmet dining experiences, and bespoke service that anticipates every need. Designed to provide not just stays but unforgettable journeys, Jetwing Luxury Reserves promises intimate sanctuaries where luxury meets authenticity.

The second category, Jetwing Premium Hotels, is a collection of elegant spaces where contemporary comfort meets Sri Lanka’s rich heritage. This category includes a selection of 4-star and 5-star properties, each offering full-service accommodation and modern amenities. For those in search of a peaceful retreat or a place to reconnect, each stay is designed with refinement, warmth, and a touch of timeless charm. Rooted in the legacy of Jetwing, these hotels go beyond a place to stay—they deliver immersive experiences shaped by regionally inspired architecture and the hallmark of legendary Sri Lankan hospitality along with a variety of activities and excursions.

The third category, Select Hotels, bridges the gap between value and comfort, designed for modern travellers seeking authentic experiences at an accessible price point. Though these properties do not carry the Jetwing brand name, they embody its renowned warmth and hospitality. This collection of unique 3-star hotels, including destinations such as Hotel Sigiriyaaya, the award-winning Mermaid Hotel and Club in Kalutara, and Meena Amma’s Tea Experience in Ambewela, offers a delightful variety of experiences—whether it’s the tranquility of a charming cottage, the lively energy of a beachside retreat, or an engaging immersion into Sri Lankan traditions.

The final category, Essentials, is designed for adventurers and explorers; offering budget-friendly accommodations that meet essential travel needs, focusing on simplicity, practicality, and comfort. Included in this category are 3-star and 2-star brands, Hotel J and City Beds, respectively, that provide comfortable rooms at the convenience of a central location. Whether it's a quick overnight stop or a base for exploring the region, guests can enjoy reliable, no-frills hospitality.

Hashan Cooray, Director of Marketing and Development, stated, “Today, after the turmoil we all faced for over four years, we are more optimistic than ever about the growth potential of our industry and its role in transforming Sri Lanka’s economy. With this in mind, we felt it was time to bring more clarity to our branding as we now operate over 35 properties around our paradise island.”

Jetwing Hotels remains steadfast in its commitment to sustainability and delivering exceptional hospitality across all segments, ensuring every traveller experiences the warmth, service excellence, and legendary Sri Lankan hospitality that define the brand. From the quiet indulgence of Jetwing Luxury Reserves to the refined sophistication of Jetwing Premium Hotels, the cosy comforts of Select Hotels, and the practical simplicity of Essentials, Jetwing Hotels offers thoughtfully tailored experiences that resonate with the needs of every guest. Each category reflects the brand's dedication to providing not just accommodation but meaningful journeys that celebrate Sri Lanka’s beauty, culture, and heritage. With a focus on innovation, sustainability, and personalised service, Jetwing Hotels continues to set new benchmarks in the global hospitality landscape, ensuring that every guest feels truly at home.

GRT Hotels & Resorts Hosts Exclusive Meet in Delhi for Destination Management Companies

Industry leaders and partners come together for an engaging evening of collaboration and connection

New Delhi, April: GRT Hotels & Resorts hosted a vibrant meet in the capital, bringing together key players from the fraternity for an evening of networking, knowledge sharing, and partnership building. The event witnessed participation from some of the most respected names in the industry, reinforcing GRT’s commitment to strengthening its travel trade relationships across the country.

The gathering showcased GRT Hotels’ expanding portfolio and innovative experiences across South India, with special emphasis on its award-winning resorts and urban escapes. Guests were also given exclusive updates on new offerings, signature experiences, and the brand’s vision for the year ahead.

Speaking on the occasion, Mr. Vikram Cotah, CEO of GRT Hotels & Resorts, said: “Our travel trade partners have been integral to our growth journey. Events like these allow us to reconnect, exchange ideas, and explore new possibilities. At GRT Hotels & Resorts, we believe in creating not just stays but stories – and our partners help us take those stories far and wide.”

About GRT Hotels & Resorts:

Part of the 50-year legacy of the widely acclaimed G.R. Thanga Maligai group, GRT Hotels & Resorts has been operating for the past 27 years as South India’s premier hospitality chain. 

With 22 upscale hotels and luxury resorts in business, cultural and leisure destinations across Tamil Nadu, Pondicherry, Kerala, Telangana, Andhra Pradesh and Karnataka, and a franchisee association with Radisson Hotel Group in select locations, we pride ourselves in being rooted in tradition and driven by innovation. 

Swish and sophisticated, chic and contemporary best describe our properties. With thoughtfully furnished rooms and suites, unique concept restaurants, cloud kitchens and an award-winning wellness brand, Bodhi Spa, we remain the preferred choice for discerning travellers to the region.

Legacy, Spice & Soul: The Evolution of Persian Darbar

In a city where food trends come and go, Persian Darbar has remained a timeless constant quietly rewriting the story of Mughlai cuisine since 1978. 

It began with two visionaries Mr. Rauf Suleman Upletawala and Late Mr. Umar Bakshi who set out to bring the royal richness of Mughlai food to the people of Mumbai. With no shortcuts and no compromises, they built Persian Darbar on a foundation of authenticity: food cooked over coal-fired sigdis, infused with spices hand-sourced from rural Uttar Pradesh, and served in traditional copperware. From its very first biryani to the now-iconic tandoori platters, every dish carried a piece of their passion and pride. 

What started as a single eatery soon became a name spoken across generations, not just for the flavours it served, but for the sense of familiarity it evoked. Over time, Persian Darbar became less of a restaurant and more of a legacy passed down from founders to family, and from diners to their children.

Today, the reins have been taken up by the next generation Tabrez Rauf Upletawala, Talha Rauf Upletawala, and Faisal Umar Bakshi. But instead of merely preserving the past, they’re reshaping it for the present. Their vision? To revolutionize Mughlai dining while remaining rooted in its original spirit.

Under their leadership, Persian Darbar has grown thoughtfully—its menu expanding to include not just Indian and Awadhi staples, but Middle Eastern influences like Kabsa Rice and Iranian Kebabs, and even carefully curated Indo-Chinese favourites. Dishes like the smoky Murgh Lajawab Tikka sit beside comfort classics, reflecting a harmonious blend of innovation and nostalgia.

But change hasn’t come just on the plate. Walk into any Persian Darbar outlet today and you step into a world inspired by the opulence of 16th-century Persian courts. Walls inscribed with ancient Farsi poetry, stained glass windows, and intricate ceilings reflect months of research and storytelling through design. The experience is immersive, yet unpretentious—inviting yet steeped in grandeur. 

Amidst the evolving aesthetics and menus, the essence remains unchanged: warmth, consistency, and soul. Tabrez Upletawala, who also serves as the brand’s spokesperson, ensures that every decision from expansion to design to the smallest garnish is driven by values passed down from the founders.

In an age of fast food and fleeting dining moments, Persian Darbar offers something far more enduring: a reminder that legacy isn’t about staying the same, but about growing with purpose.

And in that balance between old and new, Persian Darbar continues to redefine what Mughlai cuisine can be: bold, beautiful, and built to last.

Sayaji Pune observes Earth Day by planting 500 trees

Marking Earth Day with action that grows, Sayaji Pune strengthened its commitment to the environment by organizing a tree plantation drive, staying true to its belief that real change begins with small, steady steps.

As part of its CSR activity, the hotel team and leadership planted 500 trees in the Kasarsai dam area. The aim was to increase green cover, improve air quality, and build a more nature-friendly space for both guests and the local community.

"Earth Day is not just about awareness, it's about action. With this drive, we wanted to do our bit for a greener Pune and lead by example," said Anurag Anand – DOPS Sayaji Pune.

The activity saw active participation from hotel staff, community members, and local partners, turning it into a meaningful and collective effort. Native plant species were selected to ensure long-term growth and lower water usage.

Sayaji Pune, known for combining comfort with care, continues to follow eco-friendly practices in its daily operations such as energy saving, waste reduction, and green community outreach.

The hotel encourages guests, organizations, and industry peers to take up similar eco-positive initiatives not just on Earth Day, but throughout the year, to ensure a greener tomorrow for all.

Eternal Oasis opens in Gurugram as India’s newest spiritual and cultural hub

Amid the fast-paced pulse of Golf Course Road, Gurugram just got its soul space. Enter Eternal Oasis — a 100,000 sq. ft. sanctuary dedicated to inner well-being, emotional intelligence, and cultural expression. Think: art therapy meets mindfulness meets emotional reset — all under one purpose-driven roof.

Spread across three expansive floors, the centre features multipurpose halls, an art gallery, 30 guest rooms, and modular spaces designed for everything from silent retreats to high-energy self-discovery workshops. Whether you’re a seeker, creator, change-maker, or just spiritually curious, Eternal Oasis is built for you.

The vision comes from Umesh Mathur, founder of the Foundation For Learning Technologies — an NGO with a track record in spiritual education, videos, books, and creative cultural initiatives. Mathur’s mission? Filling the massive gap in structured life skills education — the kind that teaches you how to actually live with your own mind.

“Most schools never teach you how to cope with your emotions or your own mind — and yet, that’s what shapes our lives,” said Mathur. “Eternal Oasis isn’t just a venue. It’s a movement — one that lets arts, culture, and self-awareness grow together.”

More than a serene space, it’s also a platform — welcoming collabs with organizations and individuals who want to host meditation sessions, self-growth seminars, music events, wellness activities, or just… anything that feeds the soul. From anger management to art appreciation, Eternal Oasis is here to make inner work the new networking.

Why Hospitality Assets Are the New Economic Growth Drivers Mr. Sandeep Ahuja, Global CEO, Atmosphere Living

In the ever-changing landscape of today’s global economy, hospitality properties have become high-performance, growth-driving, and resilience-building strategic assets. Previously considered peripheral to main sectors, hotels, resorts, branded residences, and experience properties are now the focal points of investment portfolios, city planning, and national development strategies—particularly in the post-pandemic recovery phase.

World travel and tourism are poised to generate $9.5 trillion in output for the global economy in 2025, nearly 9.2% of international GDP—essentially back to where it was at the peak before the pandemic. This sharp rebound has helped stimulate renewed optimism towards hospitality-driven model investment and redisposed the sector as an imperative driver of jobs and infrastructure, a report issued in March of 2025 by the World Travel & Tourism Council (WTTC) predicts.

In India, the branded residence market is expected to expand by 60% by 2027 with 90 new projects lined up in the pipeline according to a January 2025 report by Noesis Capital Advisors. The segment is expected to double globally by 2031, reflecting a shift in demand towards lifestyle real estate supported by hotel-standard services and international brands.

Additionally, hospitality properties are now being created as part of mixed-use environments that provide long-term sustainability. Metropolises such as Dubai, Singapore, and Mumbai are experiencing a trend of integrated developments where hotels form the foundation of larger urban structures integrating residential, retail, and entertainment areas. This concept is not tourism-focused—it’s about building urban hubs that bring capital and culture.

The investment returns are just as strong. In their peak markets, branded hospitality developments receive 30–70% premiums on non-branded alternatives. According to a report by Finance Middle East in April 2025, Dubai alone is leading the world with more than 140 branded residence schemes, evincing investor demand for hospitality-backed property.

The industry also generates direct and indirect jobs. For every $1 million in hospitality facilities invested, approximately 15–20 jobs are created, covering construction, design, logistics, operations, and services. The chain reaction renders hospitality a vital element of inclusive economic growth. In addition, new hospitality developments are coming in line with ESG objectives—embedding sustainability in operations, digital guest experiences, and renewable energy infrastructure, thus enhancing their attractiveness to institutional investors.

Overall, hospitality assets are no longer rooms and reservations. They are the convergence of real estate, experience, technology, and international mobility. Nations which adopt hospitality-led development are investing in long-term economic resilience—driving tourism, city innovation, employment, and international competitiveness all at once.

Hospitality in the Age of Experience: Why Hotels Must Go Beyond Just Stays ~ Manmeet Singh, General Manager, Novotel Guwahati

Manmeet Singh, General Manager, Novotel Guwahati

Northeast India is no longer just an emerging destination; it has established itself as a formidable player in the national travel landscape. With its breath-taking landscapes, rich indigenous cultures, and unparalleled hospitality, the region has always captivated travellers. Now, as Agoda ranks Guwahati as India’s fastest-growing tourist destination and Sky scanner’s Travel Trends Report places Shillong above Baku as the most sought-after destination for Indian travellers in 2025, the world is taking notice.

However, with this surge in interest comes the challenge of meeting the evolving expectations of modern travellers. Today’s hospitality is no longer about offering a place to stay—it is about crafting an experience that lingers far beyond checkout.

The experiential travel market in India is projected to grow at a remarkable CAGR of 17.4% between 2023 and 2030 (Future Market Insights). This shift necessitates that hotels evolve from being mere accommodation providers to becoming curators of immersive experiences. The concept of staycations is redefining hospitality, where the stay itself becomes the highlight. A retreat in the hills must offer more than just a scenic view—it must immerse guests in local flavours, indigenous crafts, and cultural traditions that reflect the soul of the region. A hotel by the Brahmaputra should not just provide a riverside stay but curate experiences such as heritage tea tastings, serene river cruises, or live performances by regional artists.

As consumer preferences shift, the hospitality industry must transition from offering stays to delivering transformative experiences. Events, too, are no longer just gatherings but curated experiences. The global MICE (Meetings, Incentives, Conferences, and Exhibitions) industry is projected to reach $1.7 trillion by 2032 (Allied Market Research, 2023), driven by an increasing demand for immersive corporate and social experiences. Corporate retreats are expanding beyond traditional boardrooms to incorporate adventure, wellness, and cultural engagement. Even a weekend getaway presents an opportunity for storytelling evenings with local folk artists, guided forest walks, or culinary journeys exploring forgotten regional recipes—experiences that are particularly relevant in a culturally rich region like Northeast India.

Sustainability is no longer an option but a defining principle of responsible tourism. The sustainable tourism market is expected to exceed $450 billion by 2032 (Future Market Insights, 2023), with 67% of travellers preferring hotels that integrate eco-friendly practices (Skift Research, 2023). The future belongs to hotels that seamlessly weave sustainability, community, and culture into their operations. Structures incorporating traditional bamboo architecture, farm-to-table dining experiences, and tourism that nurtures rather than disrupts are the way forward. True hospitality now means fostering an ecosystem that supports local communities and preserves the environment while delivering authentic guest experiences.

Technology, while transformative, should serve as an enhancer rather than a replacement for genuine hospitality. The global smart hospitality market is forecasted to reach $58.1 billion by 2032 (Statista, 2024), emphasizing the growing role of digital innovation. Smart rooms, seamless digital check-ins, and AI-driven personalization can certainly elevate convenience, but the essence of Indian hospitality lies in human connection. A guest should not only feel accommodated but truly understood and valued.

As these transformative shifts take hold, Northeast India’s hospitality sector is poised for an exciting future. With global travellers turning their attention to the region, hotels are setting new benchmarks—introducing weekend staycations, festival-themed experiences, curated culinary adventures, and even sustainable infrastructure such as EV charging stations. This is not just an evolution; it is a revolution. Hotels that embrace experiential travel are redefining luxury while positioning Northeast India as a global leader in immersive and sustainable tourism.

Banyan Group publishes 2024 sustainability report

Banyan Group, a leader in sustainable hospitality, has released its 2024 Sustainability Report titled One Banyan, One Sustainable Future. This 19th edition highlights the Group’s continuous efforts and achievements in environmental, social, and economic sustainability, reinforcing its commitment to making travel a positive force for change.

Guided by its founding mission and belief in responsible business practices, the Group reported significant progress across several key areas in 2024, including:

• Decarbonisation & Energy Transition: Banyan Group invested in energy-efficient infrastructure, renewable energy on-site, and system upgrades, leading to a 5.7% reduction in emissions intensity per occupied room over 2023.

• Waste Management: A commitment to reducing waste saw a 28% diversion from landfills, a 5% increase from last year, through recycling, upcycling, and food donations.

• Water Stewardship: Efforts in infrastructure repairs, proactive leak detection, and water reuse led to a 5.1% improvement in water efficiency per occupied room.

• Marine Conservation: The expansion of Our Marine Lab and the launch of the Coral Reef Restoration Project, in partnership with the China Environmental Protection Foundation (CEPF), were major steps in the Group’s commitment to protecting marine ecosystems.

• Community Support: Banyan Group’s signature Seedlings programme continued to uplift local communities through training and mentorship, while engaging 306 artisan groups in rural production efforts.

• Greater Good Grants: To celebrate its 30th anniversary, the Banyan Global Foundation funded 30 associate-led projects focused on creating long-term social, environmental, and financial benefits for local communities.

“Sustainability is a cornerstone of Banyan Group’s purpose,” said Ho Ren Yung, Deputy CEO. “We are continually evolving our approach to sustainability and empowering our associates to champion our goals.”

Angsana Velavaru’s 2024 progress

As part of Banyan Group, Angsana Velavaru has continued to align its efforts with the Group’s sustainability goals. Key initiatives in 2024 include:

• Coral Regeneration: After the global coral bleaching event in early 2024, Angsana Velavaru resumed its coral restoration program in October. Guests have actively participated in coral planting sessions, transplanting over 1,000 fragments into the reef ecosystem.

• Plastic-Free Pledge: The resort made strides in eliminating single-use plastics with the introduction of an in-house glass water bottling system and upcycled linen tote bags for guests, highlighting sustainable innovation.

• Zero Net Journey: The resort completed the second phase of its solar panel installation in 2024, generating over 1,500 kWh of renewable energy daily and reducing diesel consumption by 3.8%.

• Community Engagement: Angsana Velavaru deepened its community involvement by welcoming local students for marine conservation and hospitality career sessions, supporting artisans, and funding a computer lab at a partner school through the 2025 Greater Good Grants Fund.

• Staff-Led Initiatives: Angsana Velavaru associates actively participated in local clean-ups and global awareness events such as Earth Hour and World Ocean Day, further fostering a sense of shared responsibility among the team.

“At Angsana Velavaru, sustainability is more than a responsibility; it’s a shared mission,” said Ahmed Zahir, General Manager. “We are proud of our team’s efforts to protect the environment and build connections with our communities.”