CGH Earth Saha Unveils Hibiscus Villa: A Private Lakeside Retreat on Vembanand Lake

May 2025: CGH Earth Saha unveils Hibiscus Villa, a serene private retreat nestled on the shores of Vembanad Lake. Tucked away on the banks of the iconic waterway in Kerala, this residence serves as an intimate getaway where sustainable living meets tropical elegance, and mindful hospitality takes centre stage.

Hibiscus Villa has been thoughtfully crafted to provide privacy, comfort, and a holistic connection with nature. The villa features three spacious bedrooms, an airy living-cum-dining area, and a fully equipped kitchenette. Each room opens up to calming views of the garden, pool, and lily pond, extending out to the majestic lake beyond. The residence’s public spaces are equally captivating, surrounded by a landscaped garden blooming with tropical flora.

“Hibiscus Villa is our answer to families and small groups seeking a more relaxed, private way to experience the quiet magic of Vembanad Lake. It’s a home that invites you to slow down and truly connect—with nature, with each other, and with the gentle rhythm of backwater life. Designed with sustainability at its core, the villa blends eco-conscious living with an authentic, intimate retreat that reflects the spirit of Kerala’s waterways.” said George Joseph, Vice President – Operations, CGH Earth

He further added, “This residence offers a serene escape with all the comforts of a private home. Lounge by your private pool with views of the backwaters, savour homestyle Kerala meals crafted by a personal home cook using fresh, local ingredients and the day’s catch, and enjoy a quiet cup of tea by the Chinese fishing nets as the sun dips over Vembanad. Tucked away on the serene shores of Kumarakom, the villa invites you to slow down, reconnect, and soak in the gentle rhythm of backwater life.”

A standout feature of the villa is its trio of outdoor lounging areas, thoughtfully designed for peaceful moments by the lake—a patio for alfresco dining, a sunbed-lined poolside deck, and a cozy garden set-up ideal for quiet contemplation. Embracing a modern approach to sustainable living, Hibiscus Villa incorporates eco-friendly materials, energy-efficient systems, and water conservation techniques for offering mindful hospitality. The lush landscaping supports local biodiversity, attracting native bird species, while the use of local artisans and craftsmen in both construction and décor.

The dining experience at Hibiscus Villa celebrates Kerala’s rich culinary heritage. Guests can indulge in traditional favorites such as appams, fish moilee, konju roast, red rice, avial and more, lovingly prepared with fresh catch of the day and seasonal produce picked from its own vegetable garden and sourced from nearby farms. Each meal is a tribute to freshness, sustainability, and local flavor, offering a true farm-to-table experience.

Guests at Hibiscus Villa can look forward to a range of curated experiences, from witnessing the sunrise over Vembanad Lake as local fishermen cast their nets, to exploring village trails and engaging in cultural exchanges that provide a glimpse into the region’s traditional way of life. Guided nature walks and afternoons by the pool offer opportunities to reconnect with Kerala’s vibrant biodiversity.

Whether you're seeking a soulful escape, a family gathering by the lake, or a quiet celebration of togetherness, Hibiscus Villa offers the perfect setting. Here, time slows down, nature takes the lead, and every moment is touched by the gentle spirit of the backwaters.

Hyatt’s Luxury Portfolio to Grow in Argentina with Casa Duhau

The Scalesciani family, owner of Palacio Duhau - Park Hyatt Buenos Aires, and the David family, Mendoza entrepreneurs, announced plans for Casa Duhau, a new-build luxury hotel – with 52 villas and suites – in Mendoza. As the only hotel in The Unbound Collection by Hyatt in Argentina, Casa Duhau will be part of Reserva Alto Agrelo, a new development project spanning nearly 1,000 acres that will also feature a premium winery and 116 luxurious residential lots for sale. Hotel construction is expected to begin by the end of 2025, with an anticipated opening date in late 2027.

As part of Hyatt’s Luxury Portfolio, Casa Duhau will be located in Alto Agrelo, Mendoza, one of the most significant wine regions in the world, leaving travelers approximately 30 minutes from the city of Mendoza and 35 minutes from El Plumerillo International Airport. Inspired by the surrounding environment of nearly 100 acres of vineyards and fruit trees, Reserva Alto Agrelo will be home to Bodega Agrelia, a premium boutique winery with world-class expertise from winemakers Michel Rolland and Marcelo Pelleriti, along with Casa David – Wine & Horses, an equestrian club with an advanced facility offering a veterinary clinic and training center for horses, 24-box stable, a state-of-the-art laboratory, and more. 

“We are proud to announce plans to introduce The Unbound Collection by Hyatt brand in Argentina through this highly anticipated luxury hotel project – and expand our relationship with the Scalesciani family, in collaboration with the David family,” said Cristiano Goncalves, VP, Development, South America & Caribbean, Hyatt. “The Unbound Collection by Hyatt brand invites guests to discover unforgettable places, opening the doors to wonders around the world, and Casa Duhau will offer just that for guests and World of Hyatt members.”

The Unbound Collection by Hyatt brand is a thoughtful curation of stories worth collecting. Whether it’s a modern marvel, a historic gem or a revitalizing retreat, each luxury property provides thought-provoking environments and experiences that inspire guests seeking elevated service when they travel. With panoramic views of Cordón del Plata, a mountain range in Mendoza, and Tupungato, a dormant volcano located on the border between Argentina and Chile, Casa Duhau is set to become an inspiring sanctuary, setting the stage for unforgettable horseback riding adventures, mountain biking, bonfires at sunset, and much more.

The hotel will offer 40 villas strategically located throughout the property to ensure absolute privacy, with extensive views of the Andes Mountains, in addition to 12 spacious suites located in the main building. Guests can expect two signature restaurants, a swimming pool, fitness center, state-of-the-art spa, modern meeting rooms, a lagoon, curated wellness experiences, thoughtful programming and more. Offering the perfect backdrop for a variety of events, Casa Duhau’s gardens, terraces and event hall will set the stage for unforgettable moments. Reserva Alto Agrelo also has a chapel where weddings can be held, allowing for a seamless transition to an extraordinary celebration in one of the thought-provoking venues.

Marriott International Announces Plans to Debut First Autograph Collection Safari Camp in Serengeti, Tanzania

Marriott International, Inc. has signed an agreement to open the first Autograph Collection safari camp globally. Expected to debut in Q3 2025, Mapito Safari Camp, Serengeti, Autograph Collection will deliver a distinctive and immersive safari experience in Tanzania’s world-renowned Serengeti wilderness, marking a milestone expansion for the brand into experiential, nature-based travel.

Mapito Safari Camp, Serengeti, Autograph Collection is set in the heart of the Serengeti ecosystem, near the Fort Ikoma gate of Serengeti National Park. Positioned between Central Serengeti and the western migration corridor, the camp lies directly along the Great Migration route, where vast herds of wildebeest, zebra and antelope pass through between May and July each year. The surrounding area teems with wildlife year-round – including lion, elephant, buffalo, leopard and giraffe – offering remarkable encounters in every season.

“Mapito Safari Camp will mark a defining moment for Autograph Collection as we introduce the brand’s first safari experience in one of the world’s most breathtaking wildlife destinations,” said Jerome Briet, Chief Development Officer, Europe, Middle East & Africa, Marriott International. “The Serengeti’s scale, beauty, and cultural heritage will make an unforgettable setting for a property that will embody the individuality and character that Autograph Collection is known for.”

Mapito Safari Camp, Serengeti, Autograph Collection is expected to offer 16 tented suites, including a two-bedroom villa. Each suite will feature an outdoor deck, fire pit and retractable roof for open-air stargazing – a first for the region. Plans for the camp include a spa, fitness centre, swimming pool and multiple dining options, such as ‘The Boma’, a communal restaurant inspired by traditional bonfire gatherings.

Design inspiration will be drawn from the surrounding landscape and local Ikoma culture, and the camp will aim to incorporate sustainable practices that support conservation and minimize environmental impact.

Guests can anticipate a range of immersive experiences, from spectacular daytime game drives and evocative night safaris that unveil the Serengeti's nocturnal rhythms, to walking safaris, hot air balloon flights, bush dining, and meaningful engagement with the local Ikoma tribe.

“We are excited to collaborate with Marriott International to bring Autograph Collection to the Serengeti,” said Rishen Patel, developer of Mapito Safari Camp, Serengeti, Autograph Collection. “This camp will offer an intimate, and immersive experience that reflects both the natural wonder of the region and the timeless storytelling and craftsmanship of the brand.”

Autograph Collection’s global portfolio currently includes over 330 hotels that are carefully selected for their vision, passion, and unique perspectives on design and hospitality. Each property offers immersive moments that are Exactly Like Nothing Else.

Sterling Expands Spiritual Circuit with the Launch of Sterling Kastoori Rudraprayag

11th property in the Spiritual Circuit for Sterling | 7th in Uttarakhand

Chennai, May 2025: With spiritual tourism emerging as one of the fastest-growing segments in Indian travel, Sterling Holiday Resorts is expanding its footprint to meet this rising demand. The launch of Sterling Kastoori Rudraprayag marks the brand’s 11th resort in its spiritual tourism circuit and its 7th property in Uttarakhand, reinforcing Sterling’s commitment to offering soulful, immersive stays at India’s sacred destinations.

According to the recent reports, spiritual tourism in India is poised for significant growth in the coming years, driven by rising interest in wellness, pilgrimage, and cultural rediscovery. Sterling is actively tapping into this trend with dedicated resorts at key spiritual hubs across India — including Rishikesh, Haridwar, Guruvayur, Tiruvannamalai, Madurai, Puri, Amritsar, Pushkar, Mount Abu, and Badami.

The newest addition, Sterling Kastoori Rudraprayag, is located along the Badrinath Highway, just 2 km from the sacred confluence of the Alaknanda and Mandakini rivers. It serves as a peaceful yet well-connected base for Char Dham pilgrims, nature lovers, and trekking enthusiasts.

The hotel features thoughtfully crafted accommodations — from cosy rooms to suites with private balconies and bathtubs, all with panoramic views of Himalayan valleys. Guests can dine at Vatika, the in-house pure vegetarian restaurant offering regional fare and special Jain meals for pilgrims, or relax at the café lounge Chai & You.

For small gatherings, retreats, and offsites, the property includes a versatile banquet hall for up to 60 guests. Treks to Tungnath, Deoriatal, and Chandrashila are easily accessible, with Chopta nearby as a key basecamp.

“Sterling Kastoori Rudraprayag is a strategic step in our vision to bring transformational travel experiences to destinations rich in spiritual and natural significance,” said Mr. Vikram Lalvani, MD & CEO, Sterling Holiday Resorts. “This launch reinforces our commitment to making Uttarakhand a key focus area for meaningful and immersive stays.”

“We’re proud to partner with Sterling Holiday Resorts. Their expertise and guest-first approach give us full confidence that Sterling Kastoori Rudraprayag will redefine hospitality standards in the region,” said Shri Mahabeer Singh Panwar, MD, Hotel Kastoori Inn.

Rudraprayag is both a spiritual and scenic destination — a gateway to sacred shrines and tranquil treks. It is easily accessible by road from Rishikesh and Haridwar, with the nearest airport (Jolly Grant in Dehradun) and railway station (Rishikesh) just a few hours away.

With this launch, Sterling continues to offer curated experiences for India’s spiritually inclined travellers while enriching its diverse resort portfolio.

Pride Hotels Group Strengthens North India Presence with New Signings in Jodhpur, Noida, and Alwar

Mumbai,  May 2025: In a move that underlines its ambitious growth trajectory, Pride Hotels Group has announced the signing of three new properties in North India – Pride Resort Jodhpur, Pride Premier Noida, and Pride Elite Alwar. These signings add strategic depth to the Group’s northern portfolio and reaffirm its vision to deliver high-quality hospitality across key leisure and business destinations.

The newly signed Pride Elite Jodhpur becomes the Group’s 6th property in Elite category and 4th in  Rajasthan and will offer 64 elegantly designed rooms, a massive 50,000 sq. ft. of total banquet space, including an expansive 44,000 sq. ft. of lush lawns – ideal for weddings and grand social functions.

In the NCR region, Pride Premier Noida promises to be a business traveler’s haven with 80 rooms, a 90-cover all-day dining restaurant, an 85-cover rooftop restaurant, a 8,000 sq. ft. banquet venue, and comprehensive amenities including a gym, pool, and spa. Noida’s surge as a hub for expos, tech companies, and infrastructure developments makes it a strategic location for the upscale Premier brand.

Further enriching its Elite brand footprint, Pride Elite Alwar will offer 81 spacious rooms, a 600 sq. ft. banquet venue, 24 cottages, and a vibrant rooftop restaurant and bar with alfresco seating. With its proximity to heritage attractions and increasing footfall from leisure travelers, Alwar is poised to emerge as a preferred short-haul getaway from Delhi-NCR.

Mr. Atul Upadhyay, Executive Vice President, Pride Hotels Group, remarked, “Our expansion into Jodhpur, Noida, and Alwar strengthens our presence across diverse demand generators – from cultural tourism to corporate movement and destination weddings. These cities play a pivotal role in our pan-India development strategy.”

Mr. Mohammed Shoeb, AVP – North India, added, “Noida’s dynamic business inflow, Jodhpur’s heritage tourism, and Alwar’s rising leisure appeal make these cities ideal for our differentiated hotel brands. We are excited to offer guests new experiences in these vibrant locations.”

With these additions, Pride Hotels Group continues to solidify its presence across India with a robust portfolio of over 60 hotels ( 33 operational, 20 Upcoming )  and 5,500+ rooms ( 3500 operational, 2000 upcoming ) under distinct brands such as Pride Plaza, Pride Premier, Pride Elite, and Biznotel by Pride. Known for blending Indian hospitality values with contemporary service standards, the Group caters to both business and leisure travellers across Tier 1, 2, and emerging markets. This expansion in the North further reinforces its commitment to offering exceptional experiences, regionally relevant offerings, and a growing footprint across key cultural and commercial hubs in India.

Apeejay Surrendra Park Hotels Signs Management Agreement for Zone by The Park, Indore

National, May 2025: Apeejay Surrendra Park Hotels Limited (ASPHL) is pleased to announce the signing of a definitive hotel management agreement for the development of Zone by The Park, Indore, located within the upcoming Alankrit Film City. This 117-key hotel will bring the brand’s signature design-led, social and vibrant hospitality to one of Madhya Pradesh’s fastest-growing urban hubs.

Strategically positioned just 30 minutes from Devi Ahilyabai Holkar Airport, Zone by The Park, Indore is set amidst the state’s first-of-its-kind film city development. Alankrit Film City is envisioned as a cultural and entertainment destination, offering multiple shooting locations, thematic gardens, film sets, recreational parks and a dedicated wedding mandapam—making the hotel a prime location for both business and leisure travelers.

The hotel will feature thoughtfully curated experiences including Bazaar – the all-day dining restaurant, Z Bar – a high-energy bar, Vitalia Spa, and Playa – the pool. In addition, a range of indoor and outdoor banquet spaces will offer the ideal setting for social celebrations, weddings, and corporate gatherings.

Commenting on the signing, Mr Vikas Ahluwalia, General Manager and National Head, Zone by The Park Hotels, said, “We are thrilled to bring Zone by The Park to the dynamic city of Indore. With its strategic location inside the Alankrit Film City and a vibrant blend of hospitality, design, and entertainment, the hotel will be a landmark destination. This signing further strengthens our presence in Central India and reflects our commitment to delivering exceptional guest experiences across emerging markets.”

Mr Ravish Jain, Partner RR Jain Infra opined, “We are happy to partner with Apeejay Surrendra Park Hotels Limited- one of the oldest hospitality brands who has been delivering unmatched guest’s experience. This partnership provides us with an incredible opportunity to reach more travellers.”

With this addition, ASPHL continues to grow its Zone by The Park portfolio, offering upper mid-scale hotels that are stylish, social, and rooted in local culture.

A proud moment for the hospitality industry!

LeAmanah, as a proud collaboration partner, extends heartfelt congratulations on the Grand Opening of The Orchid Chandigarh — a landmark that redefines eco-luxury in the region.

Here’s to visionary leadership, sustainable excellence, and a new era of hospitality in Tricity.

#LeAmanah #TheOrchidChandigarh #GrandOpening #EcoLuxury #SustainableHospitality #TricityLaunch #HospitalityExcellence

Pride Hotels Group Expands Gujarat Footprint with New Signings in Gandhinagar and Surat

Mumbai, May 2025: Pride Hotels Group continues its aggressive expansion strategy across India with two significant additions in the state of Gujarat – the signing of Pride Elite Gandhinagar and Biznotel by Pride Surat. These properties strengthen the Group’s presence in western India, bringing the total number of hotels in Gujarat to 6 under the Biznotel brand and 4 under the Elite brand.

Strategically located in the capital city, Pride Elite Gandhinagar adds 70 well-appointed rooms, over 10,000 sq. ft. of versatile banquet space, and two signature dining venues. This premium boutique hotel is being developed in collaboration with the Plutus Group and aims to cater to the growing demand from trade fairs, exhibitions, and government-led conventions, especially given its proximity to Mahatma Mandir Convention Centre.

In the diamond and textile powerhouse Surat, Biznotel by Pride introduces 57 luxurious rooms and a grand 13,000 sq. ft. banquet venue featuring an impressive 20-ft ceiling height. The project is developed in partnership with the Samprati Group and is expected to cater to the strong demand from MSMEs and corporate events in the city.

“At Pride Hotels Group, we remain focused on our vision to penetrate high-growth Tier 2 cities with differentiated brands catering to evolving traveler preferences,” said Mr. Atul Upadhyay, Executive Vice President, Pride Hotels Group. “Both Gandhinagar and Surat represent tremendous opportunities driven by trade activity and business tourism.”

Mr. Koustuva Mukherjee, AVP – Gujarat Region, added, “These new signings in two distinctly thriving economic corridors mark an exciting chapter for our West Zone portfolio. Gandhinagar’s positioning as a state capital and Surat’s strength in MSME exports align perfectly with our brand strategy.”

With the addition of Gandhinagar and Surat, Pride Hotels Group continues to strengthen its western India portfolio, now operating 60+ (20 upcoming) hotels with over 5,500 rooms (2000 upcoming) across the country. With distinct brands like Pride Plaza, Pride Premier, Pride Elite, and Biznotel, the Group is uniquely positioned to serve diverse segments—from upscale urban travelers to boutique leisure seekers and mid-scale business clientele. This strategic expansion reaffirms Pride Hotels Group’s vision of being truly Indian, deeply rooted in local culture, while offering world-class hospitality experiences across India’s most dynamic destinations.

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.