The Kachori Story Brings India’s Iconic Snack Back to the Forefront with a Contemporary Twist

Founded by Jai Agarwal and Yash Chandak, the brand reimagines India’s beloved kachori with regional authenticity, culinary innovation, and a modern QSR experience helmed by Chef Vineet Manocha

Gurgaon, India — The Kachori Story is not just a brand, it’s a movement. A new-age QSR concept built to celebrate the timeless appeal of kachoris, the brand brings together age-old recipes and modern culinary innovation in a format that resonates with today’s fast-paced, food-loving generation.

Co-Founded by Jai Agarwal and Yash Chandak, two passionate entrepreneurs with deep roots in the Indian snacks industry. The concept was born out of a desire to revive a snack deeply embedded in India’s cultural and emotional fabric.

The idea took shape during the pandemic, when co-founders Jai, Yash, and advisor Deepak Agarwal began exploring India’s lesser-documented kachori traditions. What followed was a three-year research and development journey—travelling across cities, lanes, and households, decoding how each region folds, fills, and fries its kachoris.

From Rajasthan’s spice-forward moong dal to Bengal’s hing-laced urad fillings, the menu today is a celebration of culinary anthropology designed to stir memories while offering something entirely fresh.

“The Kachori Story is deeply personal to us. Growing up, kachoris weren’t just food, they were tradition, memory, and identity. With this brand, we set out to honour that emotion while reinventing the experience for today’s India. It’s about bringing forgotten flavours back into the spotlight and celebrating the cultural pride that comes with every bite,” say co-founders Jai Agarwal and Yash Chandak.

At the culinary helm is Chef Vineet Manocha, whose 30+ years of experience across global hospitality names like The Oberoi, Hyatt, and Radisson, has shaped a meticulously developed menu crafted through three years of R&D. Every kachori is an homage to tradition designed to spark memory and curiosity.

The Kachori Story is not just a culinary venture, it's a cultural dialogue. It revives a snack often lost to commercial homogeneity, placing it back on the map with pride. In doing so, the brand taps into a rising hunger for rooted Indian flavors, cleaner food formats, and emotionally resonant experiences.

It’s a brand that speaks to Gen Z's love for authenticity, millennials’ nostalgia, and families looking for safe, hygienic versions of what they grew up eating.

From the bold spices of Rajasthan to the delicate hing notes of Bengal and the hearty fillings of Uttar Pradesh, The Kachori Story offers a pan-India flavor journey that celebrates regional diversity. Designed as a modern quick-service model, the brand delivers fresh, flavorful food with speed and consistency without compromising on authenticity. Each kachori is a product of three years of chef-led research and development, reflecting a deep commitment to culinary storytelling. At its core, The Kachori Story is more than a food brand : it’s a cultural revival that rekindles India’s emotional connection with one of its most beloved snacks.

The Kachori Story offers a multi-sensory journey through India’s streets with a curated menu that pays homage to the country’s diverse culinary traditions. Highlights include the flaky, spiced Rajasthani Moong Dal Pyaaz Kachori, the aromatic Bengali Hinger Kachori served with classic aloo sabzi, and the Green Peas & Cracked Pepper Kachori, a reimagined winter favourite from North India. For those with a sweet tooth, the brand offers indulgent Seasonal Dessert Kachoris filled with jaggery, coconut, or rabri. Completing the experience are comforting Kachori Combos and Chaats, thoughtfully paired with in-house chutneys, sabzis, and traditional Indian beverages delivering nostalgia in every bite.

The menu pays homage to regional traditions while inviting customers to discover forgotten flavors in a modern, hygienic setting.

The Kachori Story is currently delighting food lovers across Gurgaon with six vibrant locations: Sector 43 Vyapar Kendra, Sushant Lok Phase 1, the food court at AIPL Business Club in Sector 62, HUDA Market in Sector 46, Sapphire Mall in Sector 83, Sector 56 HUDA Market. Each outlet offers a unique entry point into the brand’s flavorful world, making the kachori experience accessible to diverse audiences across the city.

About The Kachori Story

The Kachori Story is a chef-led quick-service restaurant (QSR) brand rooted in nostalgia and innovation. Founded by Jai Agarwal and Yash Chandak, and led by the culinary mastery of Chef Vineet Manocha, the brand aims to bring India's rich street snack heritage to a national audience one kachori at a time. Each product is thoughtfully curated to reflect regional flavor, texture, and emotion, wrapped in a contemporary culinary experience.

Ran Baas, The Palace recognized as one of the World's Most Beautiful Hotels by Prix Versailles 2025

National,  June 2025: Apeejay Surrendra Park Hotels is proud to announce that Ran Baas, The Palace, in Patiala, has been recognized as one of the World’s Most Beautiful Hotels 2025 by the esteemed Prix Versailles at the 11th edition of the World Architecture and Design Award. This global honour is supported by UNESCO and the International Union of Architects.

The Prix Versailles is a series of architectural competitions that shine a light on the finest contemporary projects worldwide. The laureates, all of them newly opened or reopened, are located in very diverse parts of the globe.

The only hotel selected from India, Ran Baas, The Palace - a Relais & Châteaux property - stands out for its celebration of Punjab’s architectural and royal heritage. Following painstaking restoration, it emerges as the oldest surviving Sikh fort that embodies cultural preservation and sophisticated design.

The 35-suite luxury palace blends the old with the new, merging late Mughal, Rajput, Sikh, and Colonial styles while preserving the architectural integrity of Punjab’s rich heritage. The design, rooted in THE Park Hotels' signature approach, reimagines the lost glory of the region’s culture and aesthetics.

The palace features Neel, an all-day dining restaurant serving global cuisine; and The Patiala, a vibrant bar that fuses THE Park Hotels’ legendary nightlife experiences with Punjab’s spirited traditions of music, dance, and celebration.

This global recognition reaffirms Apeejay Surrendra Park Hotels’ continued commitment to crafting design-led destinations that honour history, celebrate culture, and shape the future of Indian hospitality.

Marriott India strengthens the Green Commitment on World Environment Day 2025

Achieves Milestone of Planting 100,000 Trees

June 2025: Marriott India proudly achieved its ambitious goal for World Environment Day 2025, a commitment to plant 100,000 trees across its extensive portfolio of over 150 hotels nationwide. This significant undertaking marked a powerful escalation of Marriott India's dedication to sustainability and ecological restoration, building upon the success of its previous environmental initiatives.

This landmark endeavor was built upon the successful foundation of last year's "Two Trees per Room" initiative, launched on World Environment Day 2024. That program, a cornerstone of Marriott India’s environmental stewardship, saw over 32,600 trees planted by more than 4,900 volunteers. This year, Marriott India exponentially scaled its impact, with over 15,000 volunteers planting 100,000 trees. This monumental achievement reinforced its commitment to tangible environmental action and a healthier planet.

To achieve this ambitious goal, each Marriott India property actively participated in localized tree-planting initiatives. This collective effort, in collaboration with reputable reforestation organizations, was designed to dramatically expand our collective green footprint. Trees were strategically planted in areas optimized for ecosystem restoration, biodiversity enhancement, and climate change mitigation, while also providing vital support to local communities.

"Marriott India is incredibly proud to have successfully achieved our goal of planting 100,000 trees, a testament to our profound dedication to environmental responsibility," said Sanjay Gupta – Chairman of the Marriott India Business Council. "This ambitious goal truly underscores our belief that sustainability is not just a passing trend, but a fundamental pillar of responsible hospitality. We are committed to making a lasting, positive impact on our environment for generations to come."

As part of Marriott’s larger commitment to sustainability, the Bengaluru Airport Cluster hotels - JW Marriott Bengaluru Prestige Golfshire Resort & Spa, Mulberry Shades Bengaluru Nandi Hills - A Tribute Portfolio Resort, and Moxy Bengaluru Airport Prestige Tech Cloud, came together for a collective tree plantation drive at Karahalli Government School, a long-standing partner in the cluster’s CSR initiatives.

In a joint effort involving hotel associates and over 50 enthusiastic school children, 300 trees were planted within the school premises, creating a greener learning environment and nurturing environmental awareness among the young participants. The activity also saw the dispersal of 150+ seed balls in the Nandi Hills area, supporting biodiversity and ecological restoration.

A diverse mix of native, drought-tolerant, fruit-bearing, and oxygen-rich trees were selected to ensure long-term environmental benefits- including improved air quality, reduced soil erosion, and increased

local biodiversity. The school has taken on the responsibility for the care and upkeep of the saplings, while the hotel teams will continue to monitor the project’s progress.

This collaborative initiative reflects Marriott’s ongoing dedication to community engagement and environmental stewardship, inspiring positive change through sustained local partnerships.

Marriott India's dedication extends beyond this signature initiative. We continue to implement a wide array of innovative practices aimed at minimizing our ecological impact, including energy-efficient operations, robust waste reduction programs, and responsible sourcing. By leading through example, Marriott India is committed to setting new benchmarks for sustainable hospitality within the industry.

Where Mumbai Meets Tokyo: Celebrate Sushi Day at Sozo Izakaya

This International Sushi Day, Sozo Izakaya invites sushi enthusiasts to discover where Mumbai meets Tokyo - on a plate. Located in the heart of Mumbai’s evolving dining scene, Sozo Izakaya blends the warmth of Japanese izakaya culture with global influences, presenting a sushi experience that is rooted in tradition yet refreshingly modern.

With a menu crafted to reflect its ethos of elevated comfort food with a global touch, Sozo Izakaya brings together an eclectic selection of sushi rolls - each one combining fine Japanese technique with bold, contemporary flavours. Designed for both purists and adventurous palates, the sushi offerings are vibrant, indulgent, and perfect for sharing.

Highlights from the menu include vegetarian favourites such as the Avocado Maki, Veg Dynamite, and Sozo Veg Maki, which offer familiar comfort with a twist of texture and spice. Seafood-forward selections like the Crab Avocado, Shrimp Dynamite, Sozo Shrimp Maki, and Prawn Dumpling speak to the restaurant’s skill in balancing umami-rich ingredients with freshness and depth. Each roll is thoughtfully constructed to deliver contrast—crispy and creamy, spicy and cool, indulgent yet balanced.

For those seeking something unconventional, rolls like the Sweet Paprika Cream Cheese (nori out) and Spicy Salmon Avocado (nori out) bring in smoky, spicy, and umami-forward notes that reflect Sozo’s globally inspired palate. The Tori Maki, made with chicken nanban, slaw, and tonkatsu sauce, introduces a hearty take on sushi, reimagining it through the lens of comfort food.

True to its identity, Sozo Izakaya offers more than just a sushi menu, it offers an experience. Each plate is visually striking, flavourful, and designed to be savoured. This Sushi Day, Sozo Izakaya is where culinary boundaries blur, flavours collide, and every roll tells a story.

For more information: 

Address: 02, JP Rd, Aram Nagar Part 2, Jeet Nagar, Versova, Andheri West, Mumbai, Maharashtra 400061, India

Instagram Link: https://www.instagram.com/sozo_izakaya/

AWARD | Ms. Jayashree Nagaraj bestowed 'Decades of Dedication' award

Ms. Jayashree Nagaraj, the visionary Founder President and Chairperson of the Professional Housekeepers Association (PHA), has etched an indelible mark on the realm of hotel management with her unwavering dedication of over four decades to the hospitality industry. Her unrelenting passion, pioneering spirit, and exceptional leadership have been the driving forces behind the industry's growth and evolution, fostering a culture of excellence in housekeeping.

Ms. Nagaraj’s fervent belief in nurturing future leaders who will contribute to the country’s Swachh Mission is a testament to her dedication to the nation’s well-being. Her tireless efforts to promote excellence in housekeeping are not only a reflection of her professionalism but also a commitment to the betterment of society.

Throughout her resplendent career, Ms. Nagaraj has garnered an impressive array of accolades, including the prestigious GCC Puraskar, Best Team Leader award, and the esteemed Qualitas Visionary Award. Her innovative housekeeping strategies have earned her and her organizations widespread recognition, and she has been lauded for her unwavering dedication to delivering quality and professional service.

As the Founder President of PHA, Ms. Nagaraj has played a pivotal role in shaping the organization and promoting its mission. Under her visionary leadership, PHA has launched several chapters, initiated PHA YUVA to bridge the industry-academia gap, and achieved significant milestones. Her leadership has inspired a new generation of housekeeping professionals, and PHA has become a prominent platform for industry experts.

Ms. Nagaraj’s remarkable contributions to the hospitality industry have been illuminated by a constellation of prestigious awards and recognitions. She shone brightly as the Best Team Leader at Best Western Premiere La Marvella in 2012-13, and her visionary leadership was celebrated with the Qualitas Visionary Award in 2014-15 for conceptualizing the foundation of PHA. Her outstanding contributions earned her another esteemed award from FHSAI in Delhi in March 2017.

Furthermore, she received appreciation certificates from AHPWI on International Women’s Day 2023 and from The Voice of Indian Hospitality, the same year she was felicitated with the venerable Vishista Seva Rathna award. Additionally, her expertise has been acknowledged through her appointment as an Academic Advisory Board of Directors for AIMS School of Hospitality & Tourism, solidifying her legacy as a trailblazer in the industry.

Ms. Nagaraj’s relentless efforts continue to elevate PHA to new heights, engaging housekeepers from diverse verticals and nurturing future talent through various activities. Her dedication to excellence and her passion for the hospitality industry have inspired countless professionals, and her legacy will continue to shape the industry for years to come.

Radisson Hotel Group launches first two Verified Net Zero hotels

Radisson Hotel Group is proud to announce its first two hotels to achieve Verified Net Zero status, achieving 2040 requirements of the Net Zero Methodology for Hotels today. The properties in Oslo and Manchester are taking steps to eliminate Scope 1 & 2 emissions, significantly reduce Scope 3 emissions, aligned with the GHG protocol, and remove the remaining footprint with Nature Based Solutions. The achievement is unique, as the alignment with the Net Zero Methodology for Hotels is verified by a third party, TÜV Rheinland.

With the launch of two Verified Net Zero Hotels, Radisson Hotel Group is setting the gold standard for sustainable hospitality. The existing Park Inn by Radisson Manchester City Centre is renovated to Radisson Hotel Manchester City Centre, A Verified Net Zero Hotel, completing its transition on 19 th May 2025. The current Park Inn by Radisson Oslo City Centre will be renovated to Radisson RED Oslo City Centre, A Verified Net Zero Hotel, and will be in operation as of the beginning of July 2025.

All remaining emissions are compensated using Nature Based carbon credits from carbon removal in partnership with Agreena, the largest soil carbon program in Europe, supporting over 2,300 farmers to regenerate more than 4.5 million hectares of European farmland.

“Radisson Hotel Group aims to become Net Zero by 2050. While the move is easier in new build properties, the reality is that 80% of the buildings that need to become Net Zero by 2050 are already built. We believe it is critical to move as fast as possible with these existing buildings. Today, we are demonstrating that Net Zero conversion hotels are possible. In a conversion approach, the Manchester and Oslo hotels prove that non-sustainable hotels can become high performing asset classes with a positive impact on the planet. This approach needs to be serious and verified. And we are doing so with TÜV Rheinland. These Verified Net Zero hotels bring the future forward and offer guests the pinnacle of sustainable stays.” commented Federico J. González, Executive Vice Chairman at Radisson Hotel Group.

 The Radisson Hotel Manchester City Centre, A Verified Net Zero Hotel, has installed heat pumps to generate hot water. Together with a fully electrified kitchen using induction cooking, the hotel is entirely eliminating gas use. Because the hotel buys 100% renewable electricity, none of the electricity used at the hotel comes from fossil fuels.

 The Radisson RED Oslo City Centre, A Verified Net Zero Hotel, is powered by a combination of renewable electricity and heating provided by the city. Oslo is one of the few cities in Europe to use fully renewable energy for its district heating by using renewable heat generated from multiple sources such as city waste treatment, or data centers.

Radisson Hotel Group partnered with Klimato – a specialized partner from Sweden – to develop low-carbon menus by analyzing the entire food offering for in-room dining menus, M&E menus and the breakfast buffet, curating recipes to lower their overall carbon footprint. Guests are informed by clear labels, ranking recipes’ carbon footprints from A (best) to E (worst). Menus focus on fresh, seasonal ingredients while reducing recipe carbon footprints up to 40%, without compromising on taste.

New measures are in place to minimize waste based on the Reduce, Reuse, Recycle principles. Guests can rest assured a maximum of the waste will be avoided or recycled, and none of the waste goes to landfill. To enhance recycling and minimize waste, Verified Net Zero hotels:

 Use kitchen food waste management software – eSmiley – which tracks the weight of food leftovers on plates when they return to the kitchen, updating menu portions and ingredients to minimize waste

 Offer unused ingredients on the social innovation platform Too Good to Go – providing the community with tasty affordable meals avoiding readymade meals going to waste

 Recycle coffee pods in partnership with Nespresso

 Provide glass water bottles in guest and conference rooms, as opposed to PET plastic

 Offer recycling bins in all guestrooms and main public areas including the lobby and conference rooms

 Conduct waste audits to ensure high accuracy of recycling throughout the hotel

 Reduce paper use with the Stay E-concierge app which displays hotel bookable services, and provide online check-in, check-out, and e-invoicing

 Use 100% bulk bathroom amenities and recycle the packaging with Clean the World

 Adopt plastic free dry amenities and implement a program to minimize wastage of accessory amenities

Regarding the announcement, Inge Huijbrechts, Chief Sustainability & Security Officer at Radisson Hotel Group, said, “With the opening of our first two Verified Net Zero hotels, Radisson Hotel Group demonstrates its commitment to Net Zero 2050, and to showcasing truly sustainable hospitality. For the first time, we focus on reducing emissions from energy, operations and the supply chain. As we face the evolving challenge of climate change, Radisson Hotel Group is taking an essential step in reshaping the future of hospitality, one Verified Net Zero hotel at a time.”

Top Rising Destination in India for Spiritual Tourism: The Garden of Spiritual Wisdom, Sarnath

June, India – Nestled in the heart of Sarnath, Varanasi, behind the historic Chaukhandi Stupa, the Garden of Spiritual Wisdom is quickly emerging as one of India’s top rising destinations for spiritual tourism. Designed to immerse visitors in the timeless teachings of Indian spirituality and Buddhism, the garden is capturing the attention of global travelers seeking meaning and mindfulness.

The Garden of Spiritual Wisdom is more than just a visual delight—it's a sacred experience. Through a thoughtful mix of sculptures, educational exhibits, and tranquil landscaping, the garden brings to life the essence of Buddhist philosophy and the spiritual richness of India in a way that is visually engaging and easy to understand. 

The idea behind making the Garden was to use art installations and illustrations to spark an interest in spirituality.

The concept was envisioned by Umesh Mathur, Chief Functionary of Foundation For Learning Technologies, an NGO dedicated to spiritual education and meaningful initiatives, including spiritual videos, books, and cultural projects. “Evenings in summers are the perfect time to visit the Garden,” says Umesh Mathur. “The serene atmosphere, combined with the warmth of the season, allows for deep reflection and an uplifting spiritual experience.” 

In an age where the pace of life is increasingly hectic, the garden invites visitors to pause and reconnect—with nature, with knowledge, and with themselves. The Gallery spaces include:

• The Gallery of Indian Philosophy
  

• Buddhist Philosophy
  

• Journey of the Four Noble Truths and the Eightfold Path

• Ayurvedic plant display with traditional knowledge
  
  

A key highlight of the garden is its Ayurvedic Garden. It features herbs sourced from across India. Ayurveda, India’s 5,000-year-old natural healing system, emphasizes harmony with nature and well-being. Today, Ayurveda is recognized globally as a vital component of mind-body medicine.

Located just minutes from the historic Dhamek Stupa, the Garden of Spiritual Wisdom adds a unique, interactive dimension to any visit to Sarnath, making it a must-see destination for pilgrims, spiritual seekers, and wellness enthusiasts alike.

Marriott India strengthens the Green Commitment on World Environment Day 2025

Marriott India strengthens the Green Commitment on World Environment Day 2025 Achieves Milestone of Planting 100,000 Trees

June 2025: Marriott India proudly achieved its ambitious goal for World Environment Day 2025, a commitment to plant 100,000 trees across its extensive portfolio of over 150 hotels nationwide. This significant undertaking marked a powerful escalation of Marriott India's dedication to sustainability and ecological restoration, building upon the success of its previous environmental initiatives.

This landmark endeavor was built upon the successful foundation of last year's "Two Trees per Room" initiative, launched on World Environment Day 2024. That program, a cornerstone of Marriott India’s environmental stewardship, saw over 32,600 trees planted by more than 4,900 volunteers. This year, Marriott India exponentially scaled its impact, with over 15,000 volunteers planting 100,000 trees. This monumental achievement reinforced its commitment to tangible environmental action and a healthier planet.

To achieve this ambitious goal, each Marriott India property actively participated in localized tree-planting initiatives. This collective effort, in collaboration with reputable reforestation organizations, was designed to dramatically expand our collective green footprint. Trees were strategically planted in areas optimized for ecosystem restoration, biodiversity enhancement, and climate change mitigation, while also providing vital support to local communities.

"Marriott India is incredibly proud to have successfully achieved our goal of planting 100,000 trees, a testament to our profound dedication to environmental responsibility," said Sanjay Gupta – Chairman of the Marriott India Business Council. "This ambitious goal truly underscores our belief that sustainability is not just a passing trend, but a fundamental pillar of responsible hospitality. We are committed to making a lasting, positive impact on our environment for generations to come."

Sheraton Grand Bangalore Hotel at Brigade Gateway has planted 920 saplings as part of its ongoing initiative to plant four trees for each of its 230 rooms, in alignment with Marriott’s sustainability vision.

Marriott India's dedication extends beyond this signature initiative. We continue to implement a wide array of innovative practices aimed at minimizing our ecological impact, including energy-efficient operations, robust waste reduction programs, and responsible sourcing. By leading through example, Marriott India is committed to setting new benchmarks for sustainable hospitality within the industry.

Lemonridge Hotels Pvt Ltd Group announces grand launch of it's third hotel in Hyderabad

Lemonridge Hotels Group has officially unveiled its third hotel in Hyderabad, named Lemonridge Hotels IDPL Balanagar Hyderabad, located in the vibrant IDPL Balanagar Chintal. This hotel, featuring 30 keys, offers a variety of dining options through its multi-cuisine restaurant and includes event spaces that can accommodate between 30 and 300 guests. Guests can also expect round-the-clock, personalized service.

The hotel boasts a strategic location, approximately 36 kilometers from Rajiv Gandhi International Airport and around seven kilometers from Secunderabad Junction Railway Station, with Balanagar Metro situated just four kilometers away.

Mr. V.V. Narayana, Srinivas Reddy Uppathi, and Mr. Vijay Kumar Garine, co-founders of Lemonridge Hotels Group, jointly stated on the occasion, "We are thrilled to announce the launch of our third hotel in Hyderabad. IDPL Balanagar (Chintal) is renowned for its robust economy, rapidly expanding pharma and other hardware sectors, and significant tourist attractions, making it an ideal destination for both leisure and business travelers."

They further added, "It is also conveniently connected to other major parts of the city through National Highway 65 (NH-65), ensuring easy access to key locations such as Begumpet and Ameerpet."

Ingredient Ideology | YAM Special Recipes to Relish By: Dr. Kaviraj Khialani- celebrity master chef.

INTRODUCTION TO YAM OR SURAN:

Suran, also known as yam or elephant foot yam, is a tropical tuber widely cultivated for its starchy edible root. Belonging to the Dioscoreaceae family, Suran is a staple in many Asian and African cuisines. Its unique appearance, characterized by a rough, scaly exterior resembling an elephant's foot, contributes to its distinctive identity. This versatile tuber is not only a source of nutrition but also holds cultural significance in various regions where it is consumed.

ORIGIN OF YAM OR SURAN

The exact origin of Suran can be traced to Southeast Asia and is believed to have been cultivated for centuries. It is thought to have originated in regions encompassing India, Malaysia, and Indonesia. Over time, Suran spread to other tropical and subtropical areas, becoming a significant part of the culinary landscape in many countries. As a hardy and adaptable crop, Suran thrives in warm climates with well-drained soil, making it well-suited for cultivation in diverse regions across Asia, Africa, and parts of the Americas.

HEALTH BENEFITS OF YAM/SURAN:

Yam, including Suran, offers various health benefit:

Rich in Nutrients: Yam is a good source of essential nutrients such as carbohydrates, fiber, vitamin C, vitamin B6, potassium, and manganese.

Digestive Health: The fiber content in yam supports digestive health by promoting regular bowel movements and preventing constipation.

Antioxidant Properties: The presence of antioxidants, especially vitamin C, helps neutralize free radicals in the body, potentially reducing the risk of chronic diseases.

Blood Sugar Regulation: The fiber and complex carbohydrates in yam contribute to stable blood sugar levels, making it a suitable option for those managing diabetes.

Heart Health: Potassium in yam supports heart health by helping regulate blood pressure, reducing the risk of cardiovascular diseases.

Immune System Support: Vitamin C and other antioxidants in yam play a role in supporting the immune system, helping the body defend against infections and illnesses.

Bone Health: Yam contains minerals like manganese and potassium, which are important for maintaining healthy bones.

Weight Management: The fiber content in yam can contribute to a feeling of fullness, potentially aiding in weight management by reducing overall calorie intake.

USING YAM/SURAN IN KITCHEN

Suran, or elephant foot yam, is a versatile ingredient that can be used in various culinary applications. Here are some common ways to use suran in the kitchen:

Curries and Stews: Suran is often used in traditional curries and stews. Its starchy texture absorbs flavors well, making it a great addition to spicy and aromatic dishes.

Frying and Roasting: Suran can be cut into slices or cubes and fried or roasted. This method enhances its natural sweetness and creates a crispy exterior.

Grilled or Barbecued: Suran can be marinated and grilled or barbecued for a smoky flavor. It works well with various spices and marinades.

Soups and Broths: Adding suran to soups and broths can provide a hearty and substantial element. Its texture complements liquid-based dishes.

Stir-Fries: Suran can be included in stir-fries with a mix of vegetables and sauces. Its firmness holds up well in high-heat cooking.

Chips or Fries: Thin slices of suran can be deep-fried or baked to create chips or fries. This offers a crunchy and flavorful snack.

Grated in Batters: Grated suran can be added to batters for pancakes, fritters, or pakoras, enhancing the texture and nutritional content.

Pickling: Suran can be pickled in various ways, adding a tangy and spicy element to your meals.

RECIPES USING YAM/SURAN

1. Suran Stir-Fry:

Ingredients:

• 1 medium-sized suran (elephant foot yam), peeled and diced

• 1 onion, finely chopped

• 1 tomato, chopped

• 1 green chili, finely chopped

• 1 teaspoon ginger-garlic paste

• 1/2 teaspoon turmeric powder

• 1 teaspoon cumin seeds

• 1 teaspoon coriander powder

• Salt to taste

• Fresh coriander leaves for garnish

• Cooking oil

Instructions:

1. Heat oil in a pan, add cumin seeds, and let them splutter.

2. Add chopped onion and green chili, sauté until onions are golden brown.

3. Stir in ginger-garlic paste and sauté for a minute.

4. Add diced suran, turmeric powder, coriander powder, and salt. Mix well.

5. Cover and cook on medium heat, stirring occasionally until suran is tender.

6. Add chopped tomatoes and cook until they are soft and the suran is cooked through.

7. Garnish with fresh coriander leaves and serve hot.

2. Suran Chips:

Ingredients:

• 1 large suran (elephant foot yam), peeled and thinly sliced

• 1 tablespoon rice flour

• 1 teaspoon red chili powder

• Salt to taste

• Oil for frying

Instructions:

1. In a bowl, mix rice flour, red chili powder, and salt.

2. Toss the thinly sliced suran in the spice mixture, ensuring even coating.

3. Heat oil in a pan for deep frying.

4. Fry the suran slices in batches until they are golden brown and crisp.

5. Remove from the oil and place on absorbent paper to drain excess oil.

6. Serve the suran chips as a crunchy snack or as a side dish.

3.Suran Curry:

Ingredients:

• 1 medium-sized suran (elephant foot yam), peeled and diced

• 1 onion, finely chopped

• 2 tomatoes, pureed

• 1 tablespoon ginger-garlic paste

• 1 teaspoon turmeric powder

• 1 teaspoon red chili powder

• 1 teaspoon garam masala

• Salt to taste

• Fresh cilantro for garnish

• Cooking oil

Instructions:

1. Heat oil in a pan, sauté onions until golden brown.

2. Add ginger-garlic paste, diced suran, and cook until suran is slightly tender.

3. Mix in tomato puree, turmeric powder, red chili powder, garam masala, and salt.

4. Cook until suran is fully cooked, and the curry reaches desired consistency.

5. Garnish with fresh cilantro and serve with rice or flatbread.

4. Suran Masala Roast:

Ingredients:

• 1 large suran (elephant foot yam), peeled and cut into cubes

• 2 tablespoons oil

• 1 teaspoon mustard seeds

• Curry leaves

• 1 tablespoon sambar powder

• Salt to taste

Instructions:

1. Heat oil in a pan, add mustard seeds and curry leaves.

2. Add suran cubes, sambar powder, and salt. Roast until suran is golden brown.

3. Stir occasionally, ensuring even coating of masala.

4. Once suran is tender and roasted, remove from heat.

5. Serve hot as a side dish or snack.

5. Suran Kebabs:

Ingredients:

• 1 cup boiled and mashed suran

• 1/2 cup boiled and mashed potatoes

• 1/2 cup breadcrumbs

• 1 teaspoon garam masala

• 1 teaspoon chaat masala

• Salt to taste

• Oil for frying

Instructions:

1. Mix mashed suran, potatoes, breadcrumbs, garam masala, chaat masala, and salt.

2. Shape the mixture into small kebabs.

3. Heat oil in a pan, shallow fry the kebabs until golden brown.

4. Serve with mint chutney or your favorite sauce.

6. Yam Pineapple Salad:

Ingredients:

• 2 cups yam, peeled and diced

• 1 cup pineapple chunks, fresh or canned

• 1/2 cup red bell pepper, diced

• 1/4 cup red onion, finely chopped

• 1/4 cup fresh cilantro, chopped

• 1/4 cup unsweetened coconut flakes (optional)

• 2 tablespoons olive oil

• 1 tablespoon lime juice

• 1 teaspoon honey or maple syrup

• Salt and pepper to taste

Instructions:

1. Peel and dice the yam into bite-sized pieces. Boil in salted water until tender but still firm. Drain and let it cool.

2. If using fresh pineapple, peel and dice it into chunks. In a bowl, combine the cooled yam, pineapple chunks, diced red bell pepper, chopped red onion, and fresh cilantro.

3. In a small bowl, whisk together olive oil, lime juice, honey or maple syrup, salt, and pepper. Adjust the sweetness and acidity according to your taste.

4. Pour the dressing over the yam and pineapple mixture. Gently toss to coat all the ingredients evenly.

5. If using coconut flakes, add them to the salad and toss again.

6. Refrigerate the salad for at least 30 minutes to allow the flavors to blend and the salad to cool.

7. Serve the yam pineapple salad chilled as a side dish or a refreshing appetizer.

8. Garnish with additional cilantro before serving, if desired.

INSTRUCTIONS:

1. Choose a suran that feels firm and heavy for its size.

2. Look for a smooth, unblemished skin without soft spots or signs of decay.

3. Use a sharp knife to remove the rough, scaly skin of the suran.

4. Suran contains oxalate crystals that can cause skin irritation. To minimize this, rub your hands with oil before handling or wear gloves.

5. Suran is versatile and can be boiled, fried, roasted, or incorporated into various dishes.

6. Suran has a neutral taste and can absorb flavors well. Pair it with spices, herbs, and seasonings to enhance its taste in various dishes.

7. If not using immediately, immerse cut suran in water with a little lemon juice or vinegar to prevent browning.

8. Store suran in a cool, dry place. Once cut, store it in the refrigerator for a few days.

CONCLUSION:

Suran, or elephant foot yam, is a versatile and nutritious tuber with a rich culinary history. From its origins in Southeast Asia to its widespread cultivation in various tropical regions, Suran has become a staple in many cuisines. Its unique appearance, characterized by a scaly exterior resembling an elephant's foot, adds to its distinct identity.Suran offers a range of health benefits, including being a good source of nutrients, supporting digestive health, and contributing to heart health and immune system support. Its adaptability to different cooking methods makes it a versatile ingredient in the kitchen.Whether you're a seasoned chef or a home cook, incorporating Suran into your culinary repertoire can bring a unique and nutritious element to your dining experience.

Green Hospitality Starts with Clean Machines: Embracing Sustainable Operations By Mr. Varun Handa - Strategic Lead - BSC, Hospitality Kärcher India

Green hospitality begins not with marketing slogans but with the tools that maintain every guest-facing surface—and clean machines lie at the heart of this transformation. By integrating sustainability into the design of cleaning equipment and operations, hospitality leaders can maintain the highest hygiene standards while conserving energy, water, and materials. From ergonomic, whisper-quiet vacuums to intelligent scrubber-driers, modern cleaning systems deliver both environmental and operational excellence. In this article, our leadership team outlines how clean-machine ethics, rooted in guest experience, operator wellbeing, and product stewardship, serve as the foundation for truly sustainable hospitality.

Hospitality is a 24/7 showcase, and cleanliness shapes every guest’s first impression. Leading properties choose equipment that combines powerful performance with quiet operation and effortless handling—ensuring public areas remain pristine without disturbing patrons or staff. Ergonomic design minimizes operator fatigue, reduces turnover, and promotes consistent cleaning quality. Moreover, by retiring outdated manual tools in favor of battery-powered sweepers and compact dry vacuums, teams can swiftly address high-traffic zones with minimal noise and zero emissions at the point of use.

Hospitality cleaning demands machines that disappear into the background—quiet enough to run during check-in hours and compact enough for narrow corridors and small alcoves. This “only the best is good enough” mindset drives us to specify vacuums under 60 dBA that still deliver commercial-grade suction, as well as scrubber-driers engineered for both textured and smooth floors. Investing in quiet, versatile cleaning tools not only elevates guest comfort but also underscores an operator-centric culture where ease of use and noise reduction are non-negotiable.

Beyond operator comfort, sustainable operations hinge on reducing resource consumption at every step. Advanced scrubber-driers now integrate adjustable pressure settings and roller-brush technologies that deliver deeper clean in a single pass, cutting energy and water use by up to 40% per cycle. On-board metering systems ensure precise detergent dosing, eliminating wasteful overuse and reducing chemical runoff. These features align with our commitment to responsible resource stewardship across product lifecycles.

Water scarcity is a growing global concern, and cleaning processes must adapt accordingly. By equipping machines with quick-change nozzles and optimized flow regulators, hotels can slash rinse-cycle volumes by half without compromising hygiene standards. In larger properties, capturing and recirculating rinse-water for pre-clean or landscaping applications further extends conservation gains—transforming waste streams into operational assets.

Sustainability isn’t only hardware-driven; it flourishes where machines communicate and learn. Connected cleaning platforms monitor usage patterns, flag maintenance needs, and optimize cleaning schedules to avoid energy-intensive peak periods. This predictive approach reduces unplanned downtime, extends equipment lifespan, and ensures cleaning resources are allocated precisely when and where they’re needed—minimizing idle time and unnecessary wear.

True sustainability encompasses the full product journey—from raw materials to end-of-life recycling. We source components with low embodied carbon and robust recyclability profiles, while requiring manufacturing partners to adhere to strict environmental and social standards. At end-of-service, equipment is returned, refurbished, or responsibly dismantled, keeping materials in use and out of landfills. This cradle-to-cradle philosophy underpins our pledge to “be the difference” in both guest environments and the communities we serve.

Technology alone cannot drive sustainability—people do. Comprehensive training programs reinforce best practices for machine operation, resource conservation, and guest-centric service. By empowering staff with intuitive interfaces and clear impact metrics, we foster ownership and pride in sustainable cleaning routines. As a result, team members become ambassadors of green hospitality, embedding eco-friendly habits into every shift.

Embracing clean-machine ethics transforms routine housekeeping into a strategic pillar of green hospitality. By prioritizing ergonomic, low-impact equipment and embedding sustainability into design, materials, and operations, hotels achieve hygienic excellence while safeguarding resources. As guest expectations evolve, this integrated approach delivers both superior experiences and meaningful environmental returns—proving that the path to true hospitality begins with the machines we trust to clean.

ABOUT MR. VARUN HANDA

STRATEGIC LEAD – BSC & HOSPITALITY | KÄRCHER INDIA

Mr. Varun Handa is at the helm of Kärcher India's hospitality strategy, steering its expansion, innovation, and sustainability initiatives. Under his leadership, the brand has strengthened its national presence, introduced cutting-edge cleaning solutions, and reinforced its commitment to environmental responsibility. His focus on ‘Make in India’ drives localized production, ensuring tailored offerings for Indian consumers. Beyond business growth, Mr. Handa champions cultural preservation, overseeing Kärcher’s efforts in maintaining iconic heritage sites. With a customer-first approach, he continues to position Kärcher as a reliable partner in operational excellence for the hospitality sector.

FHRAI Marks World Environment Day with ‘Harit Yoga’ in Ghaziabad

Organised in collaboration with Yashoda Medicity and supported by the Ministry of Ayush, Government of India

Ghaziabad, June 2025: In celebration of World Environment Day, the Federation of Hotel & Restaurant Associations of India (FHRAI), in collaboration with Yashoda Medicity and with the support of the Ministry of Ayush, Government of India, organised a special yoga session titled ‘Harit Yoga’ at Yashoda Medicity. The event brought together the core values of wellness and environmental responsibility on a day globally observed to raise awareness for sustainability and ecological balance.

Observed every year on June 5, World Environment Day serves as a global call to action for individuals and organizations to work toward preserving and protecting the natural world. Harit Yoga, reflecting this year’s theme of ecological harmony, was designed to not only promote physical and mental well-being but also to strengthen the bond between human life and nature. The session witnessed the enthusiastic participation of 150 individuals, including members of the local community and healthcare staff.

Harit Yoga is one of the ten flagship programs envisioned by Hon’ble Prime Minister Shri Narendra Modi, representing a fusion of inner wellness with environmental consciousness. Drawing from India’s ancient yogic wisdom, the initiative advocates for sustainable living, mindful health practices, and greater environmental stewardship.

Following the yoga session, a tree plantation drive was conducted at Yashoda Medicity, reinforcing the day’s message of environmental commitment. Participants eagerly joined in planting saplings, symbolizing hope and responsibility for future generations.

Speaking on the occasion, Dr. Upasana Arora, Managing Director of Yashoda Group of Hospitals, said, “Yoga is not just a discipline for the body and mind, it is a bridge to nature. On this World Environment Day, through the practice of Harit Yoga, we are reminded of the deep harmony that exists between human health and the well-being of our planet.”

Ms. Payal Swami, Assistant Secretary General, FHRAI, added, “Our initiative through Harit Yoga underscores the vital connection between well-being and sustainability. This collaboration is part of FHRAI’s broader commitment to supporting health-forward and environmentally conscious practices across the hospitality and wellness industries.”

The event concluded with a sense of reflection and purpose, echoing the overarching message of World Environment Day—that building a healthier planet begins with individuals who actively care for the environment and live in harmony with nature.

Cygnett Hotels & Resorts signs new property in Itanagar, advances towards 600-key portfolio in Northeast India

New Delhi, June 2025: Cygnett Hotels & Resorts, one of India’s fastest-growing hospitality chains, has announced the signing of its newest property, Cygnett Park Itanagar, in the capital city of Arunachal Pradesh. The strategically located property, just 800 meters away from the Donyi Polo, Arunachal Pradesh Airport, will mark Cygnett’s second hotel in Itanagar and is scheduled to open less than two years from now.

With this new signing, Cygnett Hotels & Resorts, one of the first branded hospitality chains to establish a presence in the region is steadily moving toward a 600-key footprint in Northeast India. The group currently operates four hotels in the region, with eight additional properties in various stages of development and pre-opening.

"The Indian government is committed to the development of Northeast India. The union government has made a significant investment in infrastructure projects, including national highways, the railway network, and telecommunications, in the region. The corporate world is looking at the Northeast with optimism, which has also created positive business sentiments. We expect a balanced demand for our new property, from leisure, business, MICE to a robust wedding segment,” said Mr. Sarbendra Sarkar, founder & managing director, Cygnett Hotels & Resorts.

Cygnett Park Itanagar boasts excellent connectivity while being embraced by the serene natural beauty of Itanagar’s landscape. The city has several important tourist sites, including Ita Fort, Jawaharlal Nehru Museum, Ganga Lake, and Gompa Mandir.

The 100-keys property spread out in two acres will features over 6,000 sq. ft. of versatile banqueting space, accompanied by an adjoining lawn. The other amenities of Cygnett Park, Itanagar include a club lounge, Roof top Speciality restaurant, an all-day dining restaurant, swimming pool, spa, gym and recreation zones.

“Cygnett Park Itanagar will be a refreshing urban resort designed with contemporary aesthetics, sustainable architecture, and five-star amenities. True to the Cygnett Park brand ethos: Green, Refreshing, and Wellness-focused; this property aims to offer a rejuvenating stay for the modern traveller,” added Mr. Sarkar. 

As Cygnett Hotels & Resorts moves ahead with its target to establish itself as a 100-plus strong hotel group in the coming years, the hospitality chain is expected to open 10-12 properties across the country annually.

Suba Group of Hotels Signs New Property in Bengaluru

Suba Group of Hotels has announced the signing of a new property in Bengaluru, Karnataka. The group currently operates six properties in the city.

Sharing the development, Mubeen Mehta, CEO of Suba Group, stated, "We are excited to announce the signing of our seventh property, located at Brookefield, Doddanakundi in Bengaluru, Karnataka. This will be our second hotel under the Comfort Inn brand. The other hotel under the same brand is operational near the World Trade Center in Yeshwanthpur," he added.

The group also operates three properties under the Click Hotels brand and one each under the Quality Inn and Clarion brands. The contract for the new property was signed by Mansur Mehta, Managing Director of the group, with Desai Developers. Speaking about the development, the MD said, "The Bengaluru hospitality market has been a good source of revenue for us; that is why we decided to add one more hotel to our portfolio."

Set to open in December 2025, the upcoming Comfort Inn & Suites will offer 72 luxury rooms and suites. The property will feature a coffee shop, a well-equipped gym, meeting rooms, and banquet facilities.

The group already has a strong presence in South India, with operational hotels in Bengaluru, Hyderabad, Chennai, Kochi, Kaikaluru, Kumbakonam, Vijayawada, and Visakhapatnam.

Suba Hotels is one of India's fastest-growing hospitality companies, with a portfolio of 95 operational properties across more than 70 destinations and over 5,000 keys nationwide. Known for its commitment to quality, guest satisfaction, and modern hospitality standards, Suba Hotels operates through four strategic business models, enabling sustainable growth and investor-friendly scalability: Owned Properties, Leased & Revenue Sharing, Managed Properties, and Franchise Model.

ROHL expands presence in Uttarakhand, signs 8th property in the state

Bengaluru: June, 2025: Royal Orchid Hotels Ltd. (ROHL) announced the signing of a new Regenta branded hotel, in the picturesque town of Dehradun, Uttarakhand. The new property Regenta Resort Dehradun will operate under a management contract model aligning with ROHL’s asset-light expansion strategy. With the addition of this hotel, ROHL will have 8 hotels in Uttarakhand.

Slated to open in June 2025, the 50-key hotel in Kulhan promises to be the ultimate ‘Urban Retreat’ for modern travellers and is easily accessible from popular destinations like Mussoorie, Rishikesh, Haridwar and Dhanaulti. Spanning 5,050 sq. mt., the resort boasts panoramic views of lush forests and breathtaking Himalayan vistas . With its chic, contemporary design and warm, inviting ambiance, this hotel promises to be the perfect haven for the discerning travelers seeking transit, adventure, relaxation, or spiritual rejuvenation.

Commenting on the signing, Chander Baljee, Chairman & Managing Director, Royal Orchid Hotels Ltd., said, “Uttarakhand’s burgeoning tourism and thriving commercial landscape offers vast potential, and our steady penetration in this market underscores our commitment to capitalizing on these opportunities. With this new hotel, we're also making significant strides towards our vision to dominate India's top leisure destinations and offer premium yet accessible luxury that resonates with the evolving preferences of new-age travelers. We're thrilled to collaborate with Sanjeevani Luxury Clouds to bring this vision to life.”

The resort will feature an all-day dining restaurant and a rooftop restaurant offering stunning views. Recreational facilities include a spa offering holistic wellness therapies, a state-of-the-art gym, an infinity pool as well as a dedicated kids area. Additionally, the resort will house an expansive 12,300 sq. ft. banquet hall complemented by a 1,506 sq. ft. open lawn and a 1,636 sq. ft. pre-function area, providing a versatile and elegant setting for any occasion.

Mr. Shrikant Sharma, MD said, “We are excited to partner with ROHL and make the shared vision of showcasing the unparalleled beauty and rich natural heritage of Uttarakhand to global travellers, a reality through this hotel.”

Dehradun, the capital city of Uttarakhand, is nestled in the Doon Valley at the foothills of the Himalayas. Located 2,100 feet above sea level, the city is known for its pleasant, milder climate, lush green landscapes, and flowing rivers, making it a popular destination for those seeking peace and solitude.

Young Indians lead travel boom; 48% of international travellers are Millennials and Gen Z: ACKO India Travel Report 2025

Mumbai, June 2025: ACKO, India’s leading protection destination, today unveiled its comprehensive annual travel trends report. The ACKO India Travel Report 2025 offers a deep dive into the evolving landscape of Indian outbound travel.

According to the report, Millennials and older Gen Zs are leading the charge in international travel, making up 48% of outbound travellers, with 36% under the age of 35. Young, mobile, and experience-driven, these travellers are redefining why, where, and how India explores the world. Whether it’s for work, weddings, wellness, or wanderlust, often combined in a single trip, this generation is planning longer, deeper, and more meaningful journeys.

India’s outbound travel accelerates

Based on over 49,000 travel insurance policies covering more than 102,000 travellers, the report indicates a strong surge in international travel from India. Driven by rising incomes, increased connectivity, and a global-first mindset across Tier 1, 2, and 3 cities, outbound travel is projected to exceed $55 billion by 2034, with FY 2024 alone witnessing a 25% rise in overseas spending, reaching $31.7 billion.

The rise of the modern Indian traveller

Today’s traveller is young, digitally savvy, and well-informed, with protection top of mind. In fact, 99.48% of ACKO’s travellers opted for medical insurance, while 83% chose comprehensive plans covering disruptions such as baggage loss and delays. This reflects a growing preference for risk-managed, seamless travel.

Women travellers close the gender gap

Another significant trend: Women now make up 43% of India’s international travellers. The narrowing gender gap reflects a notable cultural shift — as more women take to the skies, their growing independence and appetite for adventure are reshaping travel norms. From solo trips to all-women getaways and family holidays, female travellers are making their mark on India’s global travel story.

Where India’s heading: Top international hotspots

According to ACKO’s travel insurance data, the top destinations for Indian travellers in 2024 include: Thailand (13%), UAE (10%), USA (6%), Vietnam (5%), Indonesia (5%). Visa ease, social media trends, and flight accessibility are key drivers behind these choices. Two distinct traveller segments emerged: Beach

lovers, flocking to sunny spots like Phuket, Bali, and Da Nang and City explorers, heading to global hubs such as Dubai, New York, Los Angeles, and San Francisco.

Travel mishaps are common and costly

Despite the joys of exploration, many travellers face disruptions that lead to significant expenses. Medical claims comprise 33% of payouts, averaging ₹16,542 per claim. The UK and USA emerge as the most expensive countries for outpatient care. Delayed baggage accounts for 25% of travel insurance claims, with an average payout of ₹17,379. The UK, Schengen countries, and the USA report the highest incidents. Trip rescheduling (due to delays, missed connections, or cancellations) results in major claims, with an average payout of ₹72,428.

“India’s travellers are stepping into the world with newfound energy and confidence, but each trip also comes with uncertainty. Our report reinforces the importance of smart planning and comprehensive insurance to ensure every journey stays on track. Travel today is more than a break, it is a statement of freedom, curiosity, and connection. And as more Indians take to the skies, it is clear we are not just travelling more, we are travelling smarter. ACKO offers travel protection plans that are easy to access, affordable, and tailored to modern travel needs, from medical emergencies to baggage delays, helping travellers explore the world with confidence and peace of mind,” said ACKO spokesperson.

Ingredient Ideology | Dabeli Delights By: Dr. Kaviraj Khialani- Celebrity Master Chef.

A delicious all-day munch to satisfy a snack bite!

Dabeli has that genius blend of softness and crunch. A dabeli is made of buttered pao, grilled on a tawa, split open & stuffed each vendor insinuates his own special flavours into the dish. Apparently, dabeli was invented by one Keshavji Gabha Chudasma in one of the port town of Kutch. The name Dabeli comes from the act of pressing a filling made with spiced mashed potatoes with simple ingredients. It has its origin in the Gujarati language. So it is essentially a snack where a potato filling is pressed into a paav or a bun. 

Dabeli is believed to have been invented in the 1960s by Keshavji Gabha Chudasma in Mandvi in Kutch district of Gujarat. It is the most popular fast food from Gujarat and Gujarati people love to have Kutchi Dabeli during the whole days, it is a very simple but very unique and interesting recipe made from Aloo or Potato Masala Mixture and Bun Rolls or Pav which is also used in Vada Pav, Pav Bhaji, Misal Pav, Usal Pav, etc.

One of the very basic recipe of a dabeli masala calls for Whole Spices – To make this Dabeli Masala at home, you will need an array of spices that are roasted until aromatic and then ground to make a powder. These spices include coriander seeds, cumin seeds, sesame seeds, fennel seeds, cloves, black peppercorns, cinnamon, star anise, dry red chilies, and bay leaves.

While some foodies also try finding out the difference between a dabeli and a vada pav, Dabeli or Dabeli is the Gujarati cousin of Mumbai's vada pav, unlike vada-pav, dabeli is sweet and spicy and crunchy which makes it my personal favourite between the two at times for a change. The pomegranate pearls, chutneys, onions and peanuts all come together to add flavour and a unique texture to the potato mix. Today this concept of dabeli has gained its popularity the world over and has been well accepted by fans, foodies and followers.

“Dabeli is just too amazing to relish & it is also possible to innovate with this concept as well, I tried a mexican peri- peri spiced dabeli with salsa and olives, an Italian dabeli with sun-dried tomato garlic chutney laced on an herbed chili potato mash with choice of herbs and flavors.”- Chef Kaviraj Khialani- Celebrity Master Chef.

Here are Three easy to make Dabeli Recipes for that perfect Snack Bite:

Recipe-1] DILDAAR DABELI

Ingredients

For the fresh mix of dabeli spice:

Coriander seeds- 1 tsp

Cumin seeds-1 tsp

Fennel seeds- ½ tsp

Black pepper powder-1/2 tsp

Cinnamon stick- ½ inch piece

Black cardamom-1 piece

Cloves- 2-3 no.

Star anise-1 no

Bay leaf-1 no

White sesame seeds- 1 tsp

Dry coconut- 2tbsp.

Red chili- 2-3 no

Turmeric powder-1/2 tsp

Aamchur powder-1/2 tsp

Salt to taste

Sugar-1 tsp

For the potato mixture:

Potatoes- 3 medium sized, peeled, mashed

Tamarind chutney- 2-3 tsp

Water-1/4 cup

Oil-2 tbsp.

Salt to taste

Coconut- 2tbsp. grated

Coriander leaves- 2tbsp. chopped

Roasted/fried peanuts-2-3 tbsp.

Nylon sev- ¼ cup

Fresh pomegranate seeds-1/4 cup

For serving the dabeli:

Pav- 5-6 pieces

Butter-2-3 tbsp.

Green mint-coriander chutney- 2-3 tbsp.

Tamarind chutney-2-3 tbsp.

Onions-2 small, chopped

Method:

1. Prepare all the ingredients for the dabeli recipe.

2. Start with the dry roasting of the spices for a few mins as listed under dabeli masala and cool completely.

3. Make a dry powder mix of the same and keep in an airtight container and use the dabeli masala as needed.

4. Now to prepare the potato mixture, heat oil/ghee in a kadai, and add in the prepared dabeli masala mix- blend it with ¼ cup water and tamarind chutney and allow it to cook for 30 seconds, add in the boiled mashed potatoes and mix well.

5. Remove the prepared potato mixture into a plate. Allow to cool, top it up with the other ingredients like coconut, coriander, pomegranate and sev.

6. Now comes the assembling part of the dabeli. Slit open the pao, apply little butter/chutney, and tamarind chutney, place the cooked and cooled potato mixture in the center. Press it down well and add in some onions, heat up a tava, grease it well and cook the dabeli on both sides to a nice light crusty color, remove and coat the sides with nylon sev and serve hot as a snack.

Recipe-2] TEEKHI- MEETHI DABELI

Ingredients

For the fresh mix of Dabeli spice:

Coriander seeds- 1 tsp

Cumin seeds-1 tsp

Fennel seeds- ½ tsp

Black pepper powder-1/2 tsp

Cinnamon stick- ½ inch piece

Black cardamom-1 piece

Cloves- 2-3 no.

Star anise-1 no

Bay leaf-1 no

White sesame seeds- 1 tsp

Dry coconut- 2tbsp.

Red chili- 2-3 no

Turmeric powder-1/2 tsp

Aamchur powder-1/2 tsp

Salt to taste

Sugar-1 tsp

For the spicy- sweet stuffing mixture:

Potatoes- 3 medium sized, peeled, mashed

Schezuan chutney-2-3 tsp.

Fried Manchurian balls- 10-12 no

Water-1/4 cup

Sweet- n- sour jaggery imli chutney-2-3 tsp

Oil-2 tbsp.

Salt to taste

Coconut- 2tbsp. grated

Coriander leaves- 2tbsp. chopped

Roasted/fried peanuts-2-3 tbsp.

Nylon sev- ¼ cup

Fresh pomegranate seeds-1/4 cup

For serving the dabeli:

Pav- 5-6 pieces

Butter-2-3 tbsp.

Green mint-coriander chutney- 2-3 tbsp.

Tamarind chutney-2-3 tbsp.

Onions-2 small, chopped

Method:

1. Prepare all the ingredients for the dabeli recipe.

2. Start with the dry roasting of the spices for a few mins as listed under dabeli masala and cool completely.

3. Make a dry powder mix of the same and keep in an airtight container and use the dabeli masala as needed.

4. Now to prepare the potato mixture, heat oil/ghee in a kadai, and add in the prepared dabeli masala mix- blend it with ¼ cup water and tamarind chutney & little schezuan chutney and allow it to cook for 30 seconds, add in the boiled mashed potatoes and fried Manchurian balls and mix well.

5. Remove the prepared potato and Manchurian ball mixture into a plate. Allow to cool, top it up with the other ingredients like coconut, coriander, pomegranate and sev.

6. Now comes the assembling part of the dabeli. Slit open the pao, apply little butter/chutney, and tamarind chutney/ schezuan chutney, place the cooked and cooled potato mixture in the center add in some onions. Press it down well and heat up a tava, grease it well and cook the dabeli on both sides to a nice light crusty color, remove and coat the sides with nylon sev and serve hot as a snack.

Recipe-3] DILKHUSH DABELI

Ingredients

For the fresh mix of Dabeli spice:

Coriander seeds- 1 tsp

Cumin seeds-1 tsp

Fennel seeds- ½ tsp

Black pepper powder-1/2 tsp

Cinnamon stick- ½ inch piece

Black cardamom-1 piece

Cloves- 2-3 no.

Star anise-1 no

Bay leaf-1 no

White sesame seeds- 1 tsp

Dry coconut- 2tbsp.

Red chili- 2-3 no

Turmeric powder-1/2 tsp

Aamchur powder-1/2 tsp

Salt to taste

Sugar-1 tsp

For the spicy- sweet stuffing mixture:

Potatoes- 3 medium sized, peeled, mashed

Peanut butter-2-3 tsp blended with 3-4 tbsp. water.

Grated carrots-1/4 cup

Boiled green peas-1/4 cup

Tomato ketchup-2-3 tsp

Water-1/4 cup

Sweet- n- sour jaggery imli chutney-2-3 tsp

Oil-2 tbsp.

Salt to taste

Coconut- 2tbsp. grated

Coriander leaves- 2tbsp. chopped

Roasted/fried peanuts-2-3 tbsp.

Nylon sev- ¼ cup

Fresh pomegranate seeds-1/4 cup

For serving the dabeli:

Pav- 5-6 pieces

Butter-2-3 tbsp.

Green mint-coriander chutney- 2-3 tbsp.

Tamarind chutney-2-3 tbsp.

Onions-2 small, chopped

Cheese- ¼ cup grated

Method:

1. Prepare all the ingredients for the dabeli recipe.

2. Start with the dry roasting of the spices for a few mins as listed under dabeli masala and cool completely.

3. Make a dry powder mix of the same and keep in an airtight container and use the dabeli masala as needed.

4. Now to prepare the potato mixture, heat oil/ghee in a kadai, and add in the peas, carrots and any other veggie of your choice as well like cut and blanched french beans, or some fresh sprouts, add in the prepared dabeli masala mix- blend it with ¼ cup water and tamarind chutney & little schezuan chutney and allow it to cook for 30 seconds, add in the boiled mashed potatoes and mix well.

5. Remove the prepared potato mixture into a plate. Allow to cool, top it up with the other ingredients like coconut, coriander, pomegranate and sev.

6. Now comes the assembling part of the dabeli. Slit open the pao, apply little butter/chutney, and tamarind chutney/ schezuan chutney, place the cooked and cooled potato mixture in the center. Press it down well and add in some onions, grated cheese, heat up a tava, grease it well and cook the dabeli on both sides to a nice light crusty color, remove and coat the sides with nylon sev and serve hot as a snack. 

Advani Hotels & Resorts Reports Highest Ever Q4 Revenue and Declares Interim Dividend

Recorded a milestone of the highest ever revenue of INR 3,457 lakhs in Q4 of FY25, the highest revenue in Q4 in its operating history. 

Advani Hotels declares a 2nd Interim dividend of 45% on enhanced paid-up Capital post the 1:1 Bonus issue in FY24 (Total Dividend of 95% for FY25).

Mumbai, June 2025: Advani Hotels & Resorts (India) Limited approved the unaudited standalone financial results on May 23, 2025, for the quarter and full year ended March 31, 2025.
Key performance indicators of the quarter and year ended March 2025 are below:

During FY25, the total income has improved on a YoY basis by 2.6%. This is despite a decrease in demand for the overall destination of Goa, due to domestic tourists travelling overseas for holidays and a reduction in foreign tourists visiting Goa.

·         In FY25, in comparison to the previous year, the EBITDA margin improved to 34.5%.

·         During the year, the hotel recorded an average occupancy of 82.0% vs 83.9% last year.  Though the occupancy reduced marginally, the Total Income increased as the Total Revenue Per Occupied Room per night (TRevPOR) increased during FY25 to INR 19,724 vs
INR 18,798 last year.  This is the preferred way to grow total revenue.       

·         The Company is debt-free, and the Liquid Fund Reserves (including Fixed Deposits) are at INR 5,066 lakhs as on March 31, 2025.

·         The Company’s Cash Generation from Operations (before tax) continues to be healthy at Rs. 3,016 lakhs for FY25.

·         The Company’s Before Tax Return on Equity (attributable to the owners of the Company) has been robust at 43% and is amongst highest in the Hospitality industry.

·         The Company’s Return on Assets at 25.5% and is one of the highest in the Hospitality industry.

·         The Cash Conversion Cycle of the Company is healthy at minus 4.3 days.

·         The Company has declared their second interim dividend of 45% i.e. INR 0.90 per share, which will result in a pay-out of INR 832 lakhs on the enhanced Paid-up Capital post the 1:1 Bonus issue in FY24.

·         Taking into account the first interim dividend of 50% declared earlier and the 45% dividend declared now on the enhanced capital post the bonus issue, the amount of INR 1,756 lakhs is the highest dividend pay-out in the history of our Company.

·         The Company continues to reward its shareholders with a dividend pay-out of 66% of the net profit, which is one of the highest dividend pay-out percentages.

Commenting on the results Mr. Sunder G. Advani, Chairman & Managing Director of Advani Hotels & Resorts (India) Limited said;

"We are excited to report that the revenue for FY25 has set a new record as the highest ever Q4 and full year revenue in the history of the Company. Our Company has achieved the highest return on Equity measured in Profit Before Tax of all listed companies in Hospitality.  This achievement reflects consistent revenue growth with the Total Revenue Per Occupied Room per night (TRevPOR). As we move ahead, we are optimistic about our future and remain committed to enhance our value proposition for our guests."

To provide a broader perspective (beyond financial measures), from a qualitative perspective, the Company and Management received the below awards during FY25:

·         In July 2024, the Economic Times MICE & Wedding Tourism Awards 2024 honoured us with the ‘Destination Wedding Resort of the Year—West India’ award. This accolade recognized our exceptional services and facilities, making us the top choice for destination weddings in the region.

·         In August 2024, we proudly received the ‘Best Beach Front Wedding Destination Resort’ in Goa award at the Shubh Food Travel & Wedding Tourism Expo Summit & Awards 2024. This award celebrated our stunning beachfront location and our dedication to creating memorable wedding experiences.

·         October 2024 was remarkable for us as we were awarded two significant awards. First, we were named the ‘Iconic Deluxe Beach Resort’ in Goa by the Times of India - Times Hospitality Icon 2024. This recognition highlighted our luxurious offerings and our iconic status in the hospitality industry. Additionally, we won the ‘Best MICE Resort of Goa’ at the India MICE Awards 2024 by TravTour MICE Guide, acknowledging our outstanding facilities and services for meetings, incentives, conferences, and exhibitions.

·         In November 2024, we were delighted to receive the ‘Guest Review Award 2024’ from GO-MMT. This award was a testament to the positive feedback and satisfaction of our guests, showcasing our dedication to providing exceptional hospitality.

·         Starting the new year on a high note, we were awarded the ‘Traveller Review Award 2025’ by Booking.com in January 2025. This recognition reflected our consistent efforts to deliver outstanding guest experiences and our commitment to excellence in the hospitality industry.  Our current Booking.com review rating is 8.5 points out of maximum of 10.0 points.

These awards reflect our unwavering commitment to providing our guests with unparalleled experiences and exceptional service. We are grateful for the recognition and will continue to strive for excellence in all aspects of our operations.

About Advani Hotels & Resorts (India) Limited:

 

Advani Hotels & Resorts (India) Limited (ADVANIHOTR) is a publicly-traded, Company incorporated in 1987, headquartered in Mumbai and is listed on the Bombay Stock Exchange and National Stock Exchange of India.

It owns and operates the ‘Caravela Beach Resort, Goa’; an independent, 201-key, 5-Star DELUXE golf resort on the Arabian Sea, designed by the world-famous architects WATG (who designed both the ‘Atlantis’ resorts).

The Caravela is located on a 23-acre estate with a 275-meter long beach-front on the powdery white sands of Varca Beach, South Goa. The Caravela is surrounded by immaculately landscaped gardens and a golf course designed by the international landscape architect, Belt Collins.

The audited results for the Financial Year 2024 – 2025 indicate a noteworthy set of financial ratios. The Company is debt-free and has been consistently rewarding its shareholders through the distribution of dividends over the last 11 years, excluding the year of COVID-19 (the Financial Year 2020 - 2021).

Over the last ten years, Advani Hotels has paid Dividends totaling to INR 88 crore (including dividend tax), to all its shareholders on its low equity base of INR 9.24 crores until February 2024 (pre-bonus equity) and subsequent equity base of INR 18.48 crores from March 2024 onwards.

The Board of Directors at its meeting held on May 23, 2025, has approved the payment of the second Interim Dividend of 45% i.e Rs.. 0.90/- per share of face value of INR 2/- on the enhanced Paid-up Capital post the 1:1 Bonus issue for the financial year 2023 - 2024.

The Company is managed by the Founder and Chairman & Managing Director - Mr. Sunder G. Advani, the Chief Executive Officer & Whole-Time Director - Mr. Prahlad S. Advani, and the Executive Director - Mr. Haresh G. Advani; together with a distinguished Board of Independent Directors.

Agoda launches AI Vacation Planner in India starring Bollywood star Ayushmann Khurrana

New Delhi, June 2025 – Digital travel platform, Agoda, has unveiled a one-of-a-kind AI Vacation Planner for Indian travelers as part of its latest marketing stunt. The travel planner, available for a limited time only on a special campaign website, is built using Google’s AI technology and experiments with a new approach to visual travel planning. Bollywood star and Agoda brand ambassador Ayushmann Khurrana features in this AI-powered marketing stunt, taking on the new role of the charismatic "Chief Wellness Officer," Mr. Vacaywala.

The campaign is slated to run for a limited time only, with the AI Travel Planner being accessible via AgodaVacationPlanner.com until 30 June. In the videos generated by the AI Travel Planner, Ayushmann Khurrana provides stress-free and budget-friendly travel solutions. Taking on the new role of Mr. Vacaywala, the Bollywood star presents hyper-personalized itineraries and even addresses travelers by their first name.

Ayushmann Khurrana shared, “Travel is all about discovery and inspiration. Agoda’s use of AI to create personalized recommendations and stunning visuals makes it easier for people to dream, plan, and book their next adventure. And the best part is that we take away the stress of putting together an itinerary, because we do it for you! It’s amazing to see AI bring such creativity to life and I’m proud to be part of this innovation.”

Agoda’s AI Travel Planner was created in collaboration with Google. The combination of Google Gemini and Imagen, with Agoda’s global inventory, delivers customized destination and itinerary suggestions based on travelers’ personal needs and desires. 

This means Indian travelers can get a tailor made itinerary in a matter of seconds and receive additional discounts in the process, without having to go through the over 5 million holiday properties, 130,000 flight routes, and 300,000 activities that are available on Agoda’s platform. 

Gaurav Malik, Country Director India, Sri Lanka, and Nepal at Agoda, shared, "Imagine travel planning that's as exciting and smooth as the journey itself. That's what we've achieved by blending Google's advanced AI models with Ayushmann Khurrana's dynamic Mr. Vacaywala. On the campaign website AgodaTravelPlanner.com, we've redefined the travel planning experience to be both personal and inspiring, and we're absolutely thrilled to make this available to Indian travelers this month!"

How it works:

• The AI Travel Planner leverages the advanced natural language understanding capabilities of Gemini to understand traveler preferences and intent, and draws upon Agoda’s extensive inventory of destinations, attractions, restaurants, accommodations, activities, transportation options and more to generate detailed itineraries and personalized recommendations. 

• Imagen brings this all to life by turning the itinerary into a beautifully presented, interactive, and visually rich travel itinerary.

• Mr. Vacaywala summarizes and narrates the day-to-day itinerary with text-to-speech AI.

• Agoda travelers can get their dream itineraries within seconds and easily download and share them with travel companions. 

“At Google, we believe in empowering visionaries to transform industries. Our collaboration with Agoda is a perfect example, as we collectively embark on a journey to truly reimagine travel – moving beyond simple bookings to instantly personalized, vividly inspiring journeys for every traveler, powered by advanced AI,” said Pulkit Lambah, Industry Head for Travel, Google Asia Pacific.

The campaign aims to reach multiple travel-type personas in a precise way using Google AI-infused YouTube and Google Ad platforms, delivering a highly relevant and visually compelling experience. In addition to Google, Agoda partnered with a creative agency, Kulfi Collective, and AI studio, TrueFan, to bring the campaign to life. The Agoda Vacation Planner is available for Indian travelers via AgodaVacationPlanner.com. Agoda will run campaigns on YouTube and Meta to promote the platform.

LeAmanah proudly collaborates with Ramada Encore by Wyndham Chandigarh

LeAmanah proudly collaborates with Ramada Encore by Wyndham, Chandigarh Zirakpur for a grand celebration of hospitality, vision, and growth.

With the leadership of Mr. Rahul Saxena, General Manager of the property, this partnership marks the beginning of a journey dedicated to exceptional guest experiences and industry innovation.

Grand Opening Celebration:

Press Release & Launch Evening - 5th June 2025

Here’s to creating milestones together, one remarkable moment at a time