Al Habtoor Palace Unveils "The Palace Journey"

 A Seamless Luxury Escape Connecting Dubai and Budapest

Dubai, UAE & Budapest, July 2025: Al Habtoor Palace, a distinguished collection of luxury properties, is thrilled to announce the launch of "The Palace Journey," an exclusive new offer inviting discerning travelers to experience the grandeur of two iconic cities: Dubai and Budapest. This unique promotion seamlessly blends vibrant Middle Eastern hospitality with historic European elegance, providing an unparalleled multi-destination luxury escape.

"The Palace Journey" allows guests to extend their experience of opulence. When booking a minimum of two nights in a lavish suite at either Al Habtoor Palace Dubai or Al Habtoor Palace Budapest, guests will receive a complimentary night's stay at the sister property. This initiative is designed to reward high-value bookings by offering an exclusive opportunity to explore distinct luxury destinations under the trusted Al Habtoor Palace brand.

Whether commencing their journey amidst the dynamic energy of Dubai or the imperial charm of Budapest, guests are assured a consistent standard of lavish accommodations and personalized service. Al Habtoor Palace Dubai, nestled within the Al Habtoor City vibrant Hotel Collection, offers magnificent suites embodying Arabian splendor. Meanwhile, Al Habtoor Palace Budapest, residing in the historic Adria Palace, presents exquisitely designed suites that reflect classic European grandeur.

The offer is reflection of a truly effortless booking experience:

• From Dubai to Budapest: Book two nights in a magnificent suite at Al Habtoor Palace Dubai and receive one complimentary night at Al Habtoor Palace Budapest.

• From Budapest to Dubai: Book two nights in an exquisite suite at Al Habtoor Palace Budapest and receive one complimentary night at Al Habtoor Palace Dubai.

This exclusive offer is valid for bookings made until September 30, 2025, applicable for stays in suites (basic category or higher) at both hotels. The complimentary night, based on double occupancy on a Bed & Breakfast basis (exclusive of taxes and VAT), upon the materialization of the initial suite booking.

This cross-continental promotion underscores Al Habtoor Palace's commitment to creating bespoke and memorable experiences for its global clientele.

To embark on "The Palace Journey" and make a reservation, please visit the official offers pages of Al Habtoor Palace Dubai or Al Habtoor Palace Budapest.

Introducing Morjim Culture: Goa’s New Coastal Escape That Transforms with the Tides

From artisanal café to sultry sundowner to after-dark speakeasy – Morjim Culture is now open and vibing

MORJIM, GOA: There’s a new pulse on the Goan coast, and it’s called Morjim Culture. Located right on the beach with uninterrupted views of the sea, this all-day destination blends the comfort of a soulful café with the electric energy of a sundowner and the hidden allure of a speakeasy. This marks the 34th outlet from hospitality entrepreneur Gaurav Narang, the mind behind Coffee Culture, and it’s already setting the tone for how locals and travellers alike experience life by the sea.

Morjim Culture is where shoreline stories meet stellar nights, where you kick off your morning with a slow brew, transition into sunset cocktails with the sand between your toes, and dive into a night of unforgettable music and drinks behind unassuming doors. This is for the early risers, the dreamers, the locals, the seekers, and anyone craving something a little more real and raw.

By Day: Your Artisanal Café Sanctuary

Imagine sunlight spilling over open books, the aroma of fresh espresso in the air, and time slowing down just enough to breathe. By day, Morjim Culture is an artisanal café with a menu that’s equal parts nourishing and indulgent. Think slow-brewed coffees made with precision; from the 24-hour Cold Drip and PourOver to iced signatures like Mont Blanc (with mascarpone foam and orange zest) and The Oat Life, a jaggery-oat milk espresso on the rocks. We also feature a unique Dirty Matcha in our slow bar cold coffee selection.

Start your day with a Post-Surf Breakfast featuring our Dragonfruit Smoothie Bowl, then move on to flavor-packed plates like the Tofu & Chimichurri Bowl and Overnight Oats. Our coffee offerings are designed to delight every palate, from classic Lattes and Cappuccinos to standout picks like the Toffee and Nut Brittle, made with housemade dark toffee syrup, mascarpone foam and nut brittle. Our House Cold Brew, blended with single-origin Ghana cacao, is already becoming a go-to. Guests can also enjoy a range of revitalizing smoothies and soulful bowls, perfect for a post-surf or post-yoga recharge.

As Dusk Falls: The Sundowner Escape

When the sky begins to blush and the ocean hums along to the playlist, Morjim Culture shifts into sundowner mode. Set right by the beach, this golden-hour space is perfect for barefoot laughter, shared plates, and laid-back beats.

From our sundowner menu, savour dishes like the Vietnamese Beach Bowl and Smoky Lamb Urfa or Smoky Chicken Urfa from our Turkish grill. Seafood lovers can opt for the Shore Seafood Herb Salad with prawns and squid, or Golden Kataifi Prawns with delicate crunch and spice. Sushi fans will love the Black Forest Prawn Roll and Tempura Sushi, while vegetarians can enjoy the Jackfruit Adana Kebab.

Comfort-forward bowls like the Sunkissed Butter Garlic Rice and Shrimp Island Tortellini (served with lemon butter sauce) round off the experience. For dessert, try the Apollo, a rich mix of coffee, Baileys, pistachio cream, and finger biscuit, or our creamy Marble Cheesecake.

While the highlights from the cocktail menu include a curated selection of drinks designed to complement the vibe—light, refreshing, and full of character. Signature creations like the Irish Maid (Irish whiskey, cucumber cordial, elderflower), Hey Honey (gin, grapefruit juice, honey syrup, rosemary cordial), and Blueberry Julip are perfect for laid-back sunset sessions. For something a little more adventurous, the Mexican Murder brings a bold mix of tequila, Aperol, jalapeño and red wine, while the Pepino Picante offers a crisp, herbaceous twist with cucumber and coriander. Rounding off the list are the Matchatini, a unique blend of vodka, yuzu and matcha syrup, and the Malibu Coconut Cosmo, a tropical crowd-placer made with Malibu, cranberry and coconut cream.

By Night: Unculture – The Speakeasy Bar

Tucked behind unassuming doors lies Unculture, Morjim Culture’s speakeasy bar—a world where the music pulses louder than your thoughts, and the night unfolds without a script. Choose your mood from our playful board and let our bartenders create something unexpected. This is where judgment fades, and expression takes center stage.

Unculture boasts a selection of cocktails as bold and original as the space itself. Standouts include the Spro’groni, a coffee-spiked twist on the Negroni; and the Frisky Raw Mango Picante, a fiery blend of tequila, raw mango, and jalapeño.

More Than Just Food & Drinks: The Morjim Culture Ritual

Morjim Culture is built around the rhythm of the place. Sunrise yoga on the sand, soulful meals shared over stories, afternoon espresso under palm shadows—it’s designed for both the settlers who’ve made Morjim their home and the wanderers drawn to its pull. It’s not for tourists; it’s for travellers. For those who come not just to visit, but to feel.

The interiors are as thoughtful as the menu—earthy textures, bold minimalism, and open-air design that flows seamlessly from indoors to out. Each corner invites you to linger a little longer, be it over your morning brew, a long brunch, or a late-night dance with strangers-turned-soulmates.

Join the Tribe

Morjim Culture is more than just a place, it’s a feeling. It’s an invitation to come as you are - brilliant, bored, broken, buzzing, and leave a little more connected. A little more alive.

Welcome to Morjim Culture, Free Spirit.

KHIL Accelerates Gujarat Footprint with New Openings & Statewide Hospitality Roadmap

Mumbai: With Gujarat emerging as one of India’s fastest-growing tourism and business destinations, Kamat Hotels India Ltd (KHIL) is accelerating its expansion in the state. After successfully establishing The Orchid Hotel in Jamnagar, the group is now set to launch two new properties under its mid-market brand IRA by Orchid Hotels in Dwarka and Bhavnagar within this financial year. 

These launches reinforce KHIL’s commitment to tapping into high-growth regions with a sustainable hospitality model that balances ecological sensitivity with warm Indian service. 

Strategic Expansion Backed by Market Demand 

Gujarat welcomed over 70 million tourists in 2024, with religious tourism surging in sacred towns like Dwarka and Somnath. Additionally, the growing infrastructure in Bhavnagar, including industrial parks and heritage projects, has led to a clear demand for branded hotel experiences. 

"There is a clear shift in how Tier-2 and Tier-3 cities in India are evolving," said Vishal Kamat, Executive Director, KHIL. "With Dwarka and Bhavnagar on the rise as spiritual and commercial hubs respectively, we see this as the right time to introduce our eco-sensitive and guest-centric hospitality model to these regions. We’re actively looking at Ahmedabad, Surat, Rajkot, Vadodara, Sasan Gir, and Morbi as part of our long-term growth map. Through our eco-conscious and guest-first hospitality approach, we aim to serve the evolving needs of both leisure and business travellers across Gujarat." 

With Gujarat emerging as one of India’s most promising markets, KHIL has now outlined a wider state expansion plan, with targeted developments being explored in Ahmedabad, Surat, Rajkot, Vadodara, Sasan Gir, and Morbi — cities that blend spiritual significance, commercial promise, and tourism potential. 

According to Ayon Bhattacharya, VP – West India, KHIL, "Gujarat has always been on our strategic radar. And now, the time is right. With religious tourism thriving in Dwarka, industrial momentum in Bhavnagar, and the success of our flagship Orchid in Jamnagar, we 

see a clear opportunity to bring our signature hospitality to travellers seeking both comfort and value. Through IRA by Orchid Hotels, we aim to redefine mid-market stays in Gujarat with a focus on quality, F&B, service, and sustainability. We’re not just expanding our footprint, we’re building meaningful experiences in places that matter." 

Upcoming Projects at a Glance

● IRA by Orchid Hotels – Dwarka 

Strategically located overlooking the iconic Dwarkadhish Temple, this property is designed to offer a peaceful, well-equipped haven for pilgrims, families, and cultural tourists. 

● IRA by Orchid Hotels – Bhavnagar 

Positioned at the intersection of heritage and industrial growth, this property will cater to both leisure travelers visiting Gir and Velavadar, as well as business professionals traveling through Gujarat’s expanding industrial belt. The Hotel is a mixed usage building having Himalaya Mall a part of the Hotel complex 

Both hotels will feature energy-efficient infrastructure, water-saving mechanisms, and local culinary experiences—continuing KHIL’s legacy of responsible tourism. 

Why Gujarat? Why Now? 

● Tourism is Booming: Driven by religious, heritage, and coastal tourism. ● Infrastructure Upswing: Air and road connectivity have vastly improved. 

● Hospitality Gap: Demand for quality, eco-friendly, branded stays outpaces supply in smaller cities. 

● Policy Support: Gujarat’s proactive tourism and hospitality policies are drawing investors from across India. 

About Kamat Hotels (India) Ltd (KHIL) 

Kamat Hotels (India) Ltd (KHIL) is a pioneer in India’s eco-hospitality movement, carrying forward an 85-year legacy of excellence in Indian hospitality. Established in 1986, KHIL is known for its iconic flagship brand The Orchid – An Ecotel Hotel, Asia’s first eco-sensitive hotel chain, present across major metros. The group’s growing portfolio includes IRA by Orchid Hotels (mid-market business and leisure hotels), Lotus Eco Beach Resorts (coastal retreats), Fort Jadhavgadh (Maharashtra’s premier heritage fort hotel), Toyam by Orchid Hotels (A lakeside luxury wellness retreat), and The Orchid Passaros (India’s first adults-only boutique hotel). KHIL integrates sustainability, comfort, and culturally rooted experiences across its brands. Focused on high-potential markets, the company continues to expand through asset-light and franchise models, while championing social and environmental causes such as girl child education, ocean conservation, and forest regeneration.

Cygnett Announces the growth trajectory with Ninth Hotel signing in the Northeast state of India in Scenic Guwahati

New Delhi, July 2025: Cygnett Hotels & Resorts, one of India's leading and most preferred hospitality brands, has announced the signing of its ninth property in the Northeast region - Cygnett Park Guwahati. The company has partnered with SRKS Hospitalities Private Limited to launch this premium midscale hotel in Guwahati, a key gateway to Northeast India.

The hotel is scheduled to open its doors to guests in July 2026. The upcoming Cygnett Park will be strategically located at the border of Guwahati and Meghalaya. The hotel offers convenient access, situated just 45 minutes from Lokpriya Gopinath Bordoloi International Airport and only 15 minutes from the Guwahati city centre, making it ideal for both business and leisure travellers.

Cygnett Hotels & Resorts expansion in Guwahati comes on the heels of its recent signing of Cygnett Park Itanagar in Arunachal Pradesh, highlighting a strong commitment to expanding its footprint across India with special emphasis on the culturally rich and fast-emerging Northeastern region.

Just a short drive from key transit points and commercial hubs, Cygnett Park Guwahati is perfectly positioned to become a preferred address for business travellers, vacationers, bespoke corporate gatherings and grand destination weddings, perfectly complementing the Government of India’s renewed efforts to promote growth in this vibrant region.

“We were one of the first branded hospitality chains to establish a presence in Northeast India. We are steadily moving toward a 2000-key footprint in the region by 2029. In the Rising Northeast Summit 2025, which took place earlier this year, some of the key Indian industries announced investments worth more than ₹4.3 lakh crore to explore opportunities in the Northeast. The economic growth happening in the region is playing an instrumental role in the development of the tourism and hospitality sector here,” said Mr. Sarbendra Sarkar, founder & managing director, Cygnett Hotels & Resorts.

The Cygnett Park brand is defined by its commitment to green, refreshing and wellness-oriented hospitality with affordable luxury. Enhancing the charm of its picturesque surroundings, Cygnett Hotels & Resorts will bring its Cygnetture culinary excellence to the hotel, promising an unforgettable gastronomic experience. The hotel will feature a vibrant all-day dining restaurant with al fresco seating alongside a rooftop speciality outlet celebrating the rich and diverse flavours of the Northeast and a vegetarian restaurant.

Cygnett Park Guwahati will also offer 108 modern rooms and suites, along with a chic bar, 9,000 sq ft of banqueting and conference spaces, wellness amenities including a spa, fitness centre, swimming pool, and recreational areas for its guests.

Guwahati, often referred to as the gateway to Northeast India, is a vibrant city that seamlessly blends natural beauty with cultural richness. Nestled on the banks of the mighty Brahmaputra River, it serves as a vital commercial, educational, and tourism hub for the region. With its ancient temples, vibrant markets, and proximity to scenic destinations like Shillong and Kaziranga, Guwahati offers a unique blend of tradition, modernity, and unmatched connectivity.

“As Cygnett Hotels & Resorts moves ahead with its ambitious target to establish itself as a 100-plus strong hotel group in the coming years, we are targeting to open 12-15 properties across the country annually. Northeast India is strategically important for our expansion plans,” added Mr. Sarkar.

The hospitality group currently has eight hotels in the Northeast, including operational properties as well as those in various stages of development and pre-opening.

Marriott International teams up with Kareena Kapoor Khan for their “TOH, AAJ JAANA KAHAN HAI?” campaign

July, 2025 | Mumbai: Marriott International announces the launch of its pioneering food and beverage campaign “TOH, AAJ JAANA KAHAN HAI?”, a first-of-its-kind, tech-integrated dining experience campaign in South Asia. Anchored by iconic Bollywood star, Kareena Kapoor Khan, this campaign promises to redefine how diners discover and engage with culinary experiences across Marriott’s hotels in the region.

At the intersection of technology, storytelling, and hospitality, the campaign's whimsical, Bebo-themed brand films position Marriott’s diverse restaurants and lounges across India as more than just diners—they become stages for memorable, immersive experiences. Running from July to September 2025, the campaign aims to enhance guest engagement and establish Marriott hotels as must-visit culinary destinations for both loyal patrons and new audiences.

At the heart of the campaign is a video series featuring Kareena Kapoor Khan, who brings her timeless charisma and influence to spotlight the depth and diversity of Marriott’s dining portfolio—from elegant brunches to specialty cuisine-led evenings. The campaign taps into the one question on everyone’s mind as they plan a meal out: “TOH, AAJ JAANA KAHAN HAI?” Whether it's brunch with friends, a date night, or a spontaneous celebration, the answer lies within the Marriott experience.

Kareena Kapoor Khan, commented, “Some of my favourite memories have been created around a table—whether it’s Sunday brunch with family or a spontaneous dinner with friends. Marriott’s campaign is an invitation for everyone to make space for those moments again. And with so many incredible options across a city near you, the only question is: Toh, aaj jaana kahan hai?”

This strategic move further positions Marriott as a leader in the F&B space, focusing on enhanced automation, data-driven personalization, and content-led storytelling to elevate guest engagement and capture a wider audience of experience-driven diners.

How Tech is Elevating Event Engagement and Personalization in 2025

There was a time when corporate events meant ballroom banquets, basic AV, and a barely-there app with a PDF agenda. Not anymore. In 2025, technology isn’t just supporting events—it’s transforming them. As shared by Shivam Mishra, Senior Events Manager at SKIL, these insights reflect firsthand experience from the field.

For those of us who’ve spent the better part of two decades in this space, the shift has been seismic. And for event managers in India, especially those planning large-format MICE events, sales kick-offs, leadership summits, or incentive travel programs, tech is no longer a 'nice-to-have' — it’s core to the experience.

Let’s unpack how:

1. Hyper-Personalised Journeys through AI & Data
Gone are the days of sending one-size-fits-all agendas. Today, AI tools curate bespoke experiences for each delegate. From recommending breakout sessions based on past interests to adjusting F&B choices as per dietary history, events are becoming deeply personal.

Take, for instance, a financial services leadership offsite in Jaipur we executed last year. Delegates received personalised event apps showing tailored agendas, room assignments, table seating based on networking preferences, and push notifications for content most relevant to their roles.

2. Frictionless Mobility and Check-ins
Integrated travel tech now ensures seamless airport-to-ballroom journeys. Smart itineraries, automated flight updates, in-app check-ins, and facial-recognition-based entry eliminate queues and confusion. SKIL Events recently deployed this for a 1,200-pax incentive movement across Vietnam, with under 5% dependency on physical helpdesks. The feedback? "Best-handled logistics we’ve seen."

3. AR, VR & Mixed Reality for Deeper Immersion
Today’s delegates don’t just want to watch—they want to feel. VR booths for factory simulations, AR-enhanced product demos, or immersive brand tunnels using projection mapping are helping brands tell stories like never before.

One of our clients, a leading manufacturing major, wanted to showcase their new plant design at a global distributors' meet. Instead of a 2D walkthrough, we created a VR experience of the future facility. The result? Decision-makers spent nearly 3x longer at the experience zone than at any other booth.

4. Real-Time Engagement Tools
Polling, sentiment tracking, heat maps of delegate movement, gamified feedback – we now have the tools to read the room in real time. This means content can be tweaked on the go, breakout sessions moved, or even food preferences updated instantly.

We once swapped out an underperforming speaker slot with a popular unscheduled fireside chat just by tracking live engagement and app analytics. The audience never knew—but the energy in the room said it all.

5. Tech-Driven On-Ground Engagement Installations
Interactive walls, kinetic LED structures, motion-sensor installations, and AI-powered brand games are redefining physical engagement. These aren’t just decorative elements – they are experience amplifiers.

At a recent annual partner meet, we designed a dynamic LED tunnel that responded to delegate movement and transformed brand values into light and motion. It became the most photographed spot at the venue and drove organic social shares far beyond expectations.

6. Post-Event Memory Making
Event tech doesn’t switch off after the final applause. Auto-generated aftermovies, personalised photo timelines, session recordings, one-click networking follow-ups – all ensure the event lives far beyond the closing act. These aren’t vanity metrics; they’re brand memory triggers.

For one international bank’s India roadshow, we created custom AI-edited highlight reels for each city within 24 hours, pushing them through their internal comms. Result? 30% higher post-event recall in their leadership feedback survey.

Final Thought
Technology isn’t replacing the human element in events – it’s enhancing it. In an age where attention spans are short and expectations are sky-high, integrating tech meaningfully can make the difference between a forgettable gathering and an unforgettable experience.

At SKIL Events, we don’t chase trends. We build tailored engagement ecosystems that blend creativity, logistics, and technology to bring every brief to life – with precision, emotion, and impact.

Because in the end, it’s not just about what people saw. It’s about what they felt. And what they took back with them.


Author’s Profile
Shivam Mishra is a passionate and performance-driven events professional with over 8 years of experience in curating unforgettable experiences across India’s dynamic events landscape. An MBA in Events Management, Shivam specializes in end-to-end event execution—from creative ideation and planning to flawless on-ground delivery. His core strength lies in turning a client’s vision into a tangible, impactful experience, with a strong emphasis on customer delight and innovation.

Currently serving as Senior Event Manager at SKIL Events, Shivam leads high-impact corporate events, conferences, and product launches, combining creative thinking with operational expertise. His work reflects a deep understanding of emerging trends, client psychology, and brand strategy. Prior to this, he has held key roles with industry leaders like Delve-Serwiz, IBFW Hospitality, and Mustang Events, handling everything from luxury weddings to B2B conferences, often under high-pressure environments.

Ingredient Ideology | Desi Ways With Arancini – Snacky Bites To Enjoy By: Dr. Kaviraj Khialani: Celebrity Master Chef.

Arancini is a concept from Italian cooking, preparing snack bites using their rice preparation called risotto made with the classic Arborio rice has been a favorite of many of us around the globe by now, and somehow it is one of those snacks that can suit the needs of almost all of us to deal with those hunger pangs! The authentic recipe however sticks to their basic recipe and mild flavors be it veg or non-veg it is easy to adapt it here to our taste to make it more Chatpata and interesting to please our palates.

The essential of a good Arancini concept is rice and cooking it right and seasoning it well, the stuffing in the center is an absolute delight to bite into and that feeling when the cheese comes oozing out being served fried piping hot is just too difficult to express in words. Here is an attempt to get that concoction fused in a desi innovative style for all of us to relish.

Recipe-1] CHEESY MUSHROOM ARANCINI

Ingredients:

For the rice and mushroom mixture:

Boiled starchy/cooked white rice- 1 and a half cup

Salt and pepper to taste

Oil-1 tsp

Butter-1 tsp

Garlic – 1 tsp chopped

Onion-1 small chopped

Green chilies-1/2 tsp

Fresh mushrooms-4-6 med sized, sliced.

Capsicum- ½ no, chopped.

Red chili powder-1/4 tsp

Garam masala powder-1/4 tsp

Parsley/coriander-1 tbsp. chopped

Mixed herbs-1/2 tsp

Cheese-1/2 cup, small cubes or grated/shavings

Fresh cream/ white sauce-1/2 cup

For coating and frying:

Maida – water batter-1 cup, thick to coat

Bread crumbs-1 and a half cup

Salt and pepper to taste

Oil to deep fry.

To serve with:

Chili- mayo dip, walnut coriander chili pesto, green mint and cucumber dip, hung curd and garlic dip, tomato ketchup, sweet chili and tamarind dip, hot garlic chutney, peanut butter dip, soy- pepper dip etc.

Method:

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

2. We can use leftover white/brown rice as well for these kind of snacks.

3.Heat oil and butter in a pan saute the onion and garlic for a few seconds, add in the mushrooms and capsicums, salt, pepper, herbs, spices as per taste and mix well.

4. Cook on a medium flame for 2-3 mins, add in little fresh cream, the cooked rice and mix well, continue cooking for 8-10 mins, turn off the flame, add in the fresh parsley/ coriander leaves, mix and allow to cool.

5. Apply oil on the hands/fingers and divide the mixture into 10-12 equal portions and turn them into lemon sized balls.

6. Flatten each portion and place a small portion of cheese cube/grated cheese/ shavings and seal it up, chill for 30 mins.

7. Prepare the batter and dip each portion in it, coat it well then give it a coat of bread crumbs and dust off the excess. Heat up oil in a kadai and fry them on a medium flame for 4-5 mins, until nice and golden color, remove on a kitchen paper, drain off excess oil. Arrange them on a serving platter with a dip of your choice and serve hot.

Recipe-2] CORN AND COCONUT ARANCINI

Ingredients

For the rice – corn & coconut mixture:

Boiled starchy/cooked white rice- 1 and a half cup

Salt and pepper to taste

Oil-1 tsp

Butter-1 tsp

Garlic – 1 tsp chopped

Onion-1 small chopped

Green chilies-1/2 tsp

Boiled sweet corn- 1 cup, crushed.

Tender coconut flesh/malai- ½ cup shred.

Red Capsicum- ½ no, chopped.

Red chili powder-1/4 tsp

Garam masala powder-1/4 tsp

Chaat masala-1/4 tsp

Parsley/coriander-1 tbsp. chopped

Mixed herbs-1/2 tsp

Cheese-1/2 cup, small cubes or grated/shavings

Fresh cream/ white sauce-1/2 cup

For coating and frying:

Maida – water batter-1 cup, thick to coat

Bread crumbs-1 and a half cup

Salt and pepper to taste

Oil to deep fry.

To serve with:

Chili- mayo dip, walnut coriander chili pesto, green mint and cucumber dip, hung curd and garlic dip, tomato ketchup, sweet chili and tamarind dip, hot garlic chutney, peanut butter dip, soy- pepper dip etc.

Method:

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

2. We can use leftover white/brown rice as well for these kind of snacks.

3.Heat oil and butter in a pan saute the onion and garlic for a few seconds, add in the boiled crushed sweet corn and red capsicums, salt, pepper, herbs, spices as per taste and mix well.

4. Cook on a medium flame for 2-3 mins, add in little fresh cream, the cooked rice and mix well, continue cooking for 8-10 mins, turn off the flame, add in the fresh parsley/ coriander leaves, tender coconut flesh mix and allow to cool.

5. Apply oil on the hands/fingers and divide the mixture into 10-12 equal portions and turn them into lemon sized balls.

6. Flatten each portion and place a small portion of cheese cube/grated cheese/ shavings and seal it up, chill for 30 mins.

7. Prepare the batter and dip each portion in it, coat it well then give it a coat of bread crumbs and dust off the excess. Heat up oil in a kadai and fry them on a medium flame for 4-5 mins, until nice and golden color, remove on a kitchen paper, drain off excess oil. Arrange them on a serving platter with a dip of your choice and serve hot.

Recipe-3] DESI COTTAGE CHEESE ARANCINI

Ingredients

For the rice and cottage cheese mixture:

Boiled starchy/cooked white rice- 1 and a half cup

Salt and pepper to taste

Oil-1 tsp

Butter-1 tsp

Garlic – 1 tsp chopped

Onion-1 small chopped

Green chilies-1/2 tsp

Paneer-1/2 cup grated

green Capsicum- ½ no, chopped.

Red chili powder-1/4 tsp

Garam masala powder-1/4 tsp

Chaat masala-1/4 tsp

Parsley/coriander-1 tbsp. chopped

Mixed herbs-1/2 tsp

Cheese-1/2 cup, small cubes or grated/shavings

Fresh cream/ white sauce-1/2 cup

For coating and frying:

Maida – water batter-1 cup, thick to coat

Bread crumbs-1 and a half cup

Salt and pepper to taste

Oil to deep fry.

To serve with:

Chili- mayo dip, walnut coriander chili pesto, green mint and cucumber dip, hung curd and garlic dip, tomato ketchup, sweet chili and tamarind dip, hot garlic chutney, peanut butter dip, soy- pepper dip etc.

Method:

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

2. We can use leftover white/brown rice as well for these kind of snacks.

3.Heat oil and butter in a pan saute the onion and garlic for a few seconds, add in the paneer and green capsicums, salt, pepper, herbs, spices as per taste and mix well.

4. Cook on a medium flame for 2-3 mins, add in little fresh cream, the cooked rice and mix well, continue cooking for 8-10 mins, turn off the flame, add in the fresh parsley/ coriander leaves mix and allow to cool.

5. Apply oil on the hands/fingers and divide the mixture into 10-12 equal portions and turn them into lemon sized balls.

6. Flatten each portion and place a small portion of cheese cube/grated cheese/ shavings and seal it up, chill for 30 mins.

7. Prepare the batter and dip each portion in it, coat it well then give it a coat of bread crumbs and dust off the excess. Heat up oil in a kadai and fry them on a medium flame for 4-5 mins, until nice and golden color, remove on a kitchen paper, drain off excess oil. Arrange them on a serving platter with a dip of your choice and serve hot.

Recipe-4] ACHARI POTATO & SAUSAGE ARANCINI

Ingredients

For the rice – potato and sausage mixture:

Boiled starchy/cooked white rice- 1 and a half cup

Salt and pepper to taste

Oil-1 tsp

Butter-1 tsp

Garlic – 1 tsp chopped

Onion-1 small chopped

Green chilies-1/2 tsp

Potato boiled- 1/2 cup grated

Chicken sausages-2 no, chopped.

Mango pickle masala- 1 and a half tsp

Red chili powder-1/4 tsp

Garam masala powder-1/4 tsp

Chaat masala-1/4 tsp

Parsley/coriander-1 tbsp. chopped

Mixed herbs-1/2 tsp

Cheese-1/2 cup, small cubes or grated/shavings

Fresh cream/ white sauce-1/2 cup

For coating and frying:

Maida – water batter-1 cup, thick to coat

Bread crumbs-1 and a half cup

Salt and pepper to taste

Oil to deep fry.

To serve with:

Chili- mayo dip, walnut coriander chili pesto, green mint and cucumber dip, hung curd and garlic dip, tomato ketchup, sweet chili and tamarind dip, hot garlic chutney, peanut butter dip, soy- pepper dip etc.

Method:

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

2. We can use leftover white/brown rice as well for these kind of snacks.

3.Heat oil and butter in a pan saute the onion and garlic for a few seconds, add in the sausage and boiled mashed potatoes salt, pepper, herbs, spices as per taste and mix well.

4. Cook on a medium flame for 2-3 mins, add in little fresh cream, the cooked rice and mix well, continue cooking for 8-10 mins, turn off the flame, add in the fresh parsley/ coriander leaves, mango pickle masala and mix and allow to cool.

5. Apply oil on the hands/fingers and divide the mixture into 10-12 equal portions and turn them into lemon sized balls.

6. Flatten each portion and place a small portion of cheese cube/grated cheese/ shavings and seal it up, chill for 30 mins.

7. Prepare the batter and dip each portion in it, coat it well then give it a coat of bread crumbs and dust off the excess. Heat up oil in a kadai and fry them on a medium flame for 4-5 mins, until nice and golden color, remove on a kitchen paper, drain off excess oil. Arrange them on a serving platter with a dip of your choice and serve hot.

Recipe-5] SPICED KEEMA MATTAR ARANCINI

Ingredients

For the rice and spiced chicken mixture:

Boiled starchy/cooked white rice- 1 and a half cup

Salt and pepper to taste

Oil-1 tsp

Butter-1 tsp

Garlic – 1 tsp chopped

Onion-1 small chopped

Green chilies-1/2 tsp

Chicken keema-1 cup

Green peas-1/2 cup boiled.

Tomato puree-2 tsp

Tomato ketchup-2 tsp

Red chili powder-1/4 tsp

Garam masala powder-1/4 tsp

Chaat masala-1/4 tsp

Parsley/coriander-1 tbsp. chopped

Mixed herbs-1/2 tsp

Cheese-1/2 cup, small cubes or grated/shavings

Fresh cream/ white sauce-1/2 cup

For coating and frying:

Maida – water batter-1 cup, thick to coat

Bread crumbs-1 and a half cup

Salt and pepper to taste

Oil to deep fry.

To serve with:

Chili- mayo dip, walnut coriander chili pesto, green mint and cucumber dip, hung curd and garlic dip, tomato ketchup, sweet chili and tamarind dip, hot garlic chutney, peanut butter dip, soy- pepper dip etc.

Method:

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

2. We can use leftover white/brown rice as well for these kind of snacks.

3.Heat oil and butter in a pan saute the onion and garlic for a few seconds, add in the chicken keema and boiled peas, salt, pepper, herbs, spices as per taste and mix well add in the tomato puree, ketchup and mix.

4. Cook on a medium flame for 10-15 mins, add in little fresh cream, the cooked rice and mix well, continue cooking for 8-10 mins, turn off the flame, add in the fresh parsley/ coriander leaves, mix and allow to cool.

5. Apply oil on the hands/fingers and divide the mixture into 10-12 equal portions and turn them into lemon sized balls.

6. Flatten each portion and place a small portion of cheese cube/grated cheese/ shavings and seal it up, chill for 30 mins.

7. Prepare the batter and dip each portion in it, coat it well then give it a coat of bread crumbs and dust off the excess. Heat up oil in a kadai and fry them on a medium flame for 4-5 mins, until nice and golden color, remove on a kitchen paper, drain off excess oil. Arrange them on a serving platter with a dip of your choice and serve hot.

Recipe-6] TEMPERED TOFU ARANCINI

Ingredients:

For the rice and tempered tofu mixture:

Boiled starchy/cooked white rice- 1 and a half cup

Salt and pepper to taste

Oil-1 tsp

Butter-1 tsp

Cumin seeds-1/2 tsp

Curry leaves-5-6 no

Garlic – 1 tsp chopped

Onion-1 small chopped

Green chilies-1/2 tsp

Firm tofu- 1/2 cup, crumbled

Red/green/yellow capsicums-1/4 cup, chopped mix.

Red chili powder-1/4 tsp

Garam masala powder-1/4 tsp

Chaat masala-1/4 tsp

Parsley/coriander-1 tbsp. chopped

Mixed herbs-1/2 tsp

Cheese-1/2 cup, small cubes or grated/shavings

Fresh cream/ white sauce-1/2 cup

For coating and frying:

Maida – water batter-1 cup, thick to coat

Bread crumbs-1 and a half cup

Salt and pepper to taste

Oil to deep fry.

To serve with:

Chili- mayo dip, walnut coriander chili pesto, green mint and cucumber dip, hung curd and garlic dip, tomato ketchup, sweet chili and tamarind dip, hot garlic chutney, peanut butter dip, soy- pepper dip etc.

Method:

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

2. We can use leftover white/brown rice as well for these kind of snacks.

3.Heat oil and butter in a pan saute the cumin seeds, curry leaves and then add in the onion and garlic for a few seconds, add in the crumbled tofu and colorful capsicums, salt, pepper, herbs, spices as per taste and mix well.

4. Cook on a medium flame for 2-3 mins, add in little fresh cream, the cooked rice and mix well, continue cooking for 3-4 mins, turn off the flame, add in the fresh parsley/ coriander leaves and mix and allow to cool.

5. Apply oil on the hands/fingers and divide the mixture into 10-12 equal portions and turn them into lemon sized balls.

6. Flatten each portion and place a small portion of cheese cube/grated cheese/ shavings and seal it up, chill for 30 mins.

7. Prepare the batter and dip each portion in it, coat it well then give it a coat of bread crumbs and dust off the excess. Heat up oil in a kadai and fry them on a medium flame for 4-5 mins, until nice and golden color, remove on a kitchen paper, drain off excess oil. Arrange them on a serving platter with a dip of your choice and serve hot.

wagamama makes its grand debut in india with a vibrant outlet at mumbai’s churchgate

bringing soul-nourishing pan-asian flavours to the iconic cambata building 

wagamama, the globally loved modern asian dining concept known for its ramen-bar roots and vibrant communal seating, has officially landed in india. its first outpost opens in the heart of south mumbai at the historic cambata building, home to the iconic eros in churchgate and serves bold flavours and nourishment that hits the soul with a bang. 

born in 1992 in london, wagamama flipped the script on modern asian dining, offering fresh, honest food served fast, with no course rules. inspired by the buzzing ramen bars of japan and the bold, nourishing flavours of asia, the brand quickly became a cultural icon across europe and the middle east. rooted in kaizen, the japanese philosophy of continuous improvement; it’s what channels everything wagamama does - from how it cooks and serves, to how it shows up for every guest. 

“we don’t just serve food - we serve energy,” says senior vice president of franchise and partnerships, francisco neves. “wagamama is an eating house for the soul. we’re playful, we’re soulful, and we believe good food has the power to uplift. india appreciates flavour, freshness, and fun, and mumbai was the perfect place to start this journey.” 

the location couldn’t be more iconic. set within the beautifully restored cambata building, wagamama is situated between marine drive, nariman point, and fort. it’s a spot where the city’s old charm meets its modern-day rush. 

we threw convention in the bin when we introduced communal dining, and that same bold spirit shapes every wagamama space. minimal yet warm, our interiors blend bricks + concrete textures and wood, neutral tones and asian cues, inspired by japan’s timeless design and growing global influence. bench-style tables reflect our belief in egalitarian dining, while flexible seating welcomes all party sizes. open kitchens put freshness and transparency on show, nothing reheated, no short-cuts, just dishes fired up and served the moment they’re ready. every layout is built for flow, with clear sightlines that connect guests to the kitchen and each other. it’s fresh, full of soul, and just the kind of place you’d want to hang out in. 

the menu is a greatest-hits playlist of wagamama’s internationally loved dishes. it features katsu curry, yasai yaki soba, donburi bowls, bang bang cauliflower, bang bang prawns, ramens like chicken tantanmen, and kare burosu. there are gyozas and baos in vegetables, chicken, prawn, and lamb. for the ones who are big on dessert: golden banana katsu. over 50% of the menu is vegetarian or vegan. every bowl is made fresh, packed with taste, and served straight from the heart. 

to sip, guests can choose from fresh-pressed juices, asian-inspired cocktails, fruit-forward mocktails, wines, and spirits, each created to complement the depth and complexity of the menu’s flavours.

the menu stays true to wagamama’s global roots—clean, comforting, and unmistakably signature. soon, local inflections, seasonal specials, and spice-forward innovations will join the mix, designed to delight indian palates while staying in sync with wagamama’s ever-curious, ever-evolving spirit. 

wagamama’s india journey is powered by k hospitality corp, one of india’s largest privately held companies in the f&b space. known for bringing world-class concepts to life, k-hospitality brings the experience, insight, and operational strength to grow wagamama’s presence thoughtfully and sustainably. 

next on the culinary map: delhi ncr. after a warm welcome in mumbai, wagamama is headed north, bringing its bold bowls and nourishing broths to a new audience. with more cities in sight, each opening will be thoughtful and true to the brand’s spirit - never rushed, always rooted in quality, experience, and the unmistakable wagamama way. 

wagamama india brings with it the brand’s global sustainability ethos—rooted not in gestures, but in grounded action. the menu champions a plant-forward approach, packaging is consciously sourced and recyclable, and operations are guided by a long-term commitment to reducing food waste and lowering emissions. this isn’t about ticking boxes, it’s about building a future-forward dining experience that nourishes people and the planet alike. 

so whether you’re here for a quick solo slurp, a group food + drinks night, or a long lunch with conversation, wagamama invites you to pull up a bench, share a bowl, and eat with intention. mumbai, your table’s ready.

Hyatt India Launches Exclusive Member Day Offer for World of Hyatt Loyalty Program Members

Exclusive 18% Savings on Stays for World of Hyatt Members on the 18th of Every Month

Bangalore, July 2025 – Hyatt announced today the launch of its highly anticipated Member Day offer in India and Southwest Asia, an exclusive benefit for World of Hyatt loyalty program members. This limited-time offer delivers exceptional savings and Bonus Points while members enjoy a premium travel experience with Hyatt — making every journey more rewarding. 

Starting July 18, 2025, through December 18, 2025, World of Hyatt members can enjoy an exclusive 18% off when they book on the 18th of any month at participating Hyatt hotels across India and Southwest Asia, for stays completed within 30 days of booking. Members will also be rewarded with double Bonus Points and complimentary breakfast for two.

"Everything we do is rooted in caring for our members. This exclusive offer allows members to save on trips while enjoying unforgettable stays and enriching experiences at our properties across India and Southwest Asia." said Kadmbini Mittal, RVP – Commercial, India & Southwest Asia at Hyatt Hotels Corporation.

The Member Day offer is part of Hyatt's ongoing efforts to provide members with more value, flexibility, and personalized experiences. 

To take advantage of the Member Day offer, World of Hyatt members can book their stay on hyatt.com or through the World of Hyatt app. Non-members can join the World of Hyatt loyalty program for free and start enjoying exclusive benefits, including the Member Day offer.

OYO International Summer Holidays Travelopedia 2025: 65% growth in visa-easy destination bookings, Bali and Dubai top choices, family tours most popular

· OYO's International Summer Holidays Travelopedia 2025 reveals key trends shaping India's overseas travel habits

·  OYO sees 65% YOY growth in Indian bookings in visa-easy travel destinations such as Dubai, Bali, and Bangkok in H1 2025

·  Dubai tops list with 3x YOY growth in bookings by Indian families; Bali sees rise in couples and honeymoon travelers

·  Average travel duration is 5-7 days for Southeast Asia and 3-5 days for the middle east

·  Proximity to seas and nightlife, cultural attractions are top preferences for Indian tourists

New Delhi, July 2025: Global hospitality technology company OYO has released its International Summer Holidays Travelopedia 2025, revealing the defining trends shaping how Indians are traveling overseas this summer. The report highlights 65% YOY growth in visa-easy destination bookings by Indian travelers in H1 2025 underscoring a shift in preferences driven by relaxed visa policies, enhanced air connectivity, and a growing appetite for premium experiences. Some of the most popular destinations on this list include Dubai, Bali, and Bangkok, among others. OYO has a strong network of 50 premium hotels in these countries including 23 in Southeast Asia and 27 in the Middle East, mostly under the SUNDAY and Palette brand names.

Dubai tops the charts, Bali emerges as honeymoon hotspot

Dubai has emerged as the leading international destination for Indian families, registering a record 3X year-on-year growth in bookings, fueled by five-year multiple-entry visa for Indian nationals that mostly include family travelers and budget business travelers. Bali, meanwhile, has seen a surge in bookings from couples and honeymooners, reflecting its status as a romantic getaway of choice.

Premium stays in demand: 

Indian travelers are increasingly opting for premium and mid-premium accommodations, with OYO’s Sunday and Palette brands becoming top preferences. In H1 2025 alone, OYO added 13 new premium properties across Southeast Asia and the Middle East, strengthening its premium footprint in these high-demand markets. The report reveals that Sunday Mega Hotel at Sheikh Zayed Road in Dubai and Super OYO Townhouse Hotel Gunung Sahari in Jakarta, Indonesia are the most booked properties in this period.

Booking patterns and guest preferences

Average stay duration: Indian travelers favor 5–7-day trips for Southeast Asia and 3-5 days for the middle east, making the most of long weekends and holidays, while long-haul destinations in Europe and the US see stays of 10–15 days.

Top preferences: Proximity to beaches, nightlife, and easy access to cultural attractions are the most sought-after features among OYO’s Indian guests.

Diverse use cases: From weddings to digital nomads

Bali and Dubai are emerging as popular choices in visa easy countries for destination weddings according to the booking patterns recorded by OYO Total Holidays-OYO's dedicated platform for providing complete travel solutions. These destinations offer bespoke event facilities and scenic locales, making it convenient for guests. Additionally, digital nomads are choosing Indonesia and Malaysia for affordable living, reliable connectivity, and vibrant coworking spaces.

Commenting on the development, Ankit Tandon, Global CBO and CEO, OYO Vacation Homes, Southeast Asia, Middle East, Latin America, OYO said "Our premium property expansion program includes both hotels and serviced apartments, designed to meet the needs of business and leisure travelers alike. In the UAE, we have a network of over 400 premium apartments in Abu Dhabi and 350+ in Dubai, catering primarily to professionals seeking long-term stays. At the same time, we are rapidly growing our portfolio of premium hotels across leading tourist destinations in Asia, including Dubai, Bali, Bangkok, Pattaya, Kuala Lumpur, Langkawi, Jeddah, Riyadh, Angeles, and many others."

Expanding premium offerings & upcoming deals

OYO plans to further expand its premium offerings in emerging global hotspots, with a focus on aspirational properties and personalized guest experiences. Indian travelers can look forward to exclusive packages and deals for upcoming long weekends and Diwali holidays, making international travel more accessible than ever.

The surge in outbound travel is closely linked to government initiatives promoting “ease of travel,” including an increasing number of visa-free or visa-on-arrival countries for Indians and stable foreign exchange rates. These developments, coupled with OYO’s expanding global network of premium properties, are empowering more Indians to explore the world with confidence and convenience.

OYO International Summer Holidays Travelopedia 2025 report aims to serve as a comprehensive guide for industry stakeholders, including hospitality businesses, tour operators, and policymakers, enabling them to adapt and cater to evolving traveler demands.

The Fern Hotels & Resorts Expands Its Portfolio in Jaipur

Announces Signing of 175 Room Apart’otel - The Fern Habitat, Jaipur

Mumbai, July 2025: The Fern Hotels & Resorts, India’s leading environmentally sensitive hotel chain, is pleased to announce the signing of its latest property- The Fern Habitat, Jaipur. This marks a significant milestone in the group’s continued expansion across North India and further strengthens its presence in Rajasthan, taking the brand’s properties in the state to 17, operational and opening shortly. The upcoming property, the company’s 5th hotel in Jaipur, will be located at Central Spine, Jagatpura, one of Jaipur’s rapidly growing urban hubs and is designed to cater to both business and leisure travellers seeking a blend of comfort, flexibility and elevated hospitality.

Sharing his thoughts on the expansion, Mr. Suhail Kannampilly, Managing Director, The Fern Hotels & Resorts, remarked, “The signing of The Fern Habitat, Jaipur is in line with our vision of delivering thoughtfully designed experiences in key destinations across India. Jaipur, with its historical charm and expanding economic activity, is a strategic destination in our portfolio. This property reaffirms our commitment to offering sustainable and high-quality hospitality across the country.”

The Fern Habitat, Jaipur is an Apart’otel - a unique concept that blends the flexibility of apartment-style living with the services and amenities of a premium hotel. The property will feature 175 thoughtfully designed rooms including a mix of studio suites, spacious 1/2/3 BHKs and individual rooms. This configuration is ideal for both short stays and extended visits, appealing to families, corporate travellers and long-stay guests seeking comfort and independence. Guests will also enjoy a host of amenities including F&B outlets, contemporary banquet and meeting spaces and other facilities curated to meet the needs of the modern traveller.

Conveniently located, the apart’otel enjoys excellent connectivity to the airport, business districts and key tourist attractions. In keeping with the brand’s ethos, The Fern Habitat, Jaipur will reflect the chain’s dedication to quality service and eco-conscious hospitality.

Beyond Stays: The Soulful Journey of De Soul Santé

1. The Soul Behind De Soul Santé: A Boutique Brand Born from Intentionality 

De Soul Santé Hotels & Resorts was envisioned as more than a hospitality brand. It was  founded by Mr. Sandeep Narvekar (Founder & CEO) and Mrs. Chetana Narvekar (Co Founder & CHRO) with a simple yet powerful belief; travel should nourish, not exhaust. In  an industry saturated with noise, scale, and sameness, De Soul Santé offers an alternative. 

The brand was created to fill a void in Indian hospitality; the absence of emotionally  intelligent, boutique-driven spaces where guests could connect, reflect, and simply be. Most  hotels today emphasize amenities. De Soul Santé emphasizes atmosphere. Where others  offer rooms, Santé offers calm. 

Its philosophy is built on three pillars: emotional intelligence, boutique soulfulness, and  mindful design. Each Santé property is carefully curated, where the textures, colors, scents,  and sounds are intentionally chosen to create immersive serenity. Hospitality here isn’t  transactional; it’s intuitive. 

Much of this intention is brought to life by a team that believes deeply in the brand’s mission.  From designers and experienced managers to on-ground operations and digital teams,  every team member carries the essence of Santé forward in their own way. They are not just  employees; they are stewards of a philosophy. Whether it’s an F&B team perfecting a  soulful brunch or a guest manager intuitively attending to a need, the team reflects the  brand’s emotional intelligence in every interaction. 

The roots of De Soul Santé trace back to a story as unique as the brand itself. Before it  became a hospitality name, Mr. Sandeep Narvekar was already hosting the world in his own  way, facilitating Russian chartered planes to Goa and welcoming travelers who returned  year after year, trusting his name over any booking platform. What started as a logistical  connection slowly turned into something more heartfelt. He built a space where these  frequent guests felt at home, understood, and safe and that spirit became the blueprint for  what would soon become De Soul Santé. 

The founder’s journey began with La Perla, Morjim, a humble yet heartfelt university project  that marked his entry into the hospitality world. This was followed by two deeply personal  ventures; Artisan, a soulful beachside café, in Agonda and Nature’s Inn Villa, located in  Morjim. These projects helped shape his understanding of experiential design and  emotionally intelligent hospitality. 

And then, standing tall with the clarity of purpose and the maturity of all those learnings,  came De Soul Santé, Morjim; a boutique space that blended all that he had learned about  people, place, and presence.

Amidst the changing tides of tourism, particularly when trust and familiarity became rare, Mr.  Narvekar transformed a property in Morjim into a soulful sanctuary. Russian guests, in  particular, found comfort in a familiar face and a thoughtfully created atmosphere. What was  once just a home-away-from-home evolved into a full-fledged boutique hospitality brand. 

From the start, Santé was never meant to be a chain. It was meant to be a movement; one  where emotional intelligence defines luxury, and familiarity becomes its own form of comfort. Cheers to the Soul.

2. Rooted in Place, Guided by Purpose: The De Soul Santé Expansion  Vision 

At De Soul Santé Hotels & Resorts, expansion is not about replication. It is about resonance.  Every location added to the brand portfolio is chosen with intent and care. 

Founded in Morjim, Goa — a region known for its soulful energy and mindful travelers — De  Soul Santé planted its roots in a space where calm and curiosity coexist. Now, with its  second destination soon to open in Mahabaleshwar, the brand continues to expand its  footprint, but only in places where the environment aligns with the soul of the brand. 

According to Mr. Sandeep Narvekar, "We don’t chase volume. We pursue emotional  relevance." 

Future destinations will follow the same philosophy: rich in culture, surrounded by nature,  and offering the opportunity to build intimate spaces. From lush hill stations to quiet coastal  towns, the goal is to grow without losing the emotional identity that defines Santé. 

This vision is being powered not only by leadership, but by a core team that understands the  nuances of executing brand philosophy across diverse geographies. From property scouts  and architects to storytellers and guest designers, the team brings expansion to life with  agility and integrity. Their shared commitment is what ensures that each new Santé space  still feels like Santé. 

De Soul Santé’s expansion is both regional and aspirational. With plans to eventually scale across India’s boutique belt, the brand remains committed to rooted hospitality in a world of rapid replication. 

Cheers to the Soul. 

3. Understanding the De Soul Santé Guest: Conscious, Curious, and  Calm-Seeking 

De Soul Santé was created for a new kind of traveler. Someone who values stillness over spectacle, connection over convenience, and experience over extravagance. 

Our guests include conscious travelers, slow-living seekers, corporate professionals,  and FITs (Free Independent Travelers) who seek personalized, emotionally resonant stays. Increasingly, the MICE (Meetings, Incentives, Conferences, Exhibitions) segment is also drawn to our boutique settings for their blend of intimacy and productivity. looking for  boutique spaces that balance productivity and peace.

India's hospitality landscape is rapidly shifting. Travelers are more emotionally aware,  digitally connected, and culturally curious. De Soul Santé is positioned perfectly within this evolution, offering personalized moments that can’t be templated. Whether it’s a handwritten welcome card or a curated in-room playlist, every guest touchpoint is layered with meaning. 

Mrs. Chetana Narvekar, who leads the brand’s people and guest philosophy, notes, "We are not here to impress guests. We are here to understand them." 

Delivering that understanding takes an emotionally tuned and passionate team. From guest relations to concierge, from backend systems to social media managers — everyone is  trained and empowered to respond, not react. It is this depth of intuition within the team that  allows De Soul Santé to build real connections with real people. 

As boutique hospitality rises in India, De Soul Santé offers not just a stay, but a state of mind. 

Cheers to the Soul. 

4. Designed to Be Felt: How De Soul Santé Crafts Atmosphere Over  Aesthetics 

At De Soul Santé Hotels & Resorts, design is not decoration — it is the guest's first emotional impression. From the moment you walk through the door, the brand's philosophy of feeling-first spaces takes over. 

Rather than chasing trends or replicating luxury templates, each Santé space is quietly curated to support pause, presence, and peace. The emphasis lies in natural textures,  warm tones, intuitive flow, and moments of visual stillness. A hallway that glows with  

natural light. A room that invites rest with soft corners. A garden where sound and scent ground the senses.

Mrs. Chetana Narvekar, Co-Founder & CHRO, leads this design sensibility. Her influence ensures that each element in a property has soul. From handcrafted tiles to upcycled wood and custom-scented linen, the brand curates an atmosphere the way one would compose music — not loud, but lingering. 

This approach wouldn’t be possible without a cross-functional team that brings the design story to life. Architects, stylists, procurement leads, and in-house creatives collaborate  across every touchpoint to ensure that the physical space aligns with emotional intent. The  team's patience, creativity, and respect for the brand’s design values make every corner of  Santé feel deliberate and alive. 

For De Soul Santé, design is not a layer; it’s the language. One that speaks to the kind of  guest who values space not just to stay, but to feel. 

Cheers to the Soul. 

5. Leading with Soul: The Visionaries Behind De Soul Santé 

The story of De Soul Santé is deeply intertwined with the story of its founders. It is not a  brand born from a boardroom; it is a vision shaped by life, emotion, and human need. 

Mr. Sandeep Narvekar, Founder & CEO, built De Soul Santé from the ground up with a  focus on clarity, scale-with-soul strategy, and authenticity. With a strong entrepreneurial  background, his leadership has remained rooted in a core belief: growth must be graceful,  never rushed. His approach to business marries structure with sincerity — a rare  combination that defines the tone of the brand. 

On the other hand, Mrs. Chetana Narvekar, Co-Founder & CHRO, is the heart of the brand.  Her touch shapes everything from the staff culture to the guest rituals. She ensures that the  brand doesn’t just operate efficiently but feels warm, understood, and emotionally present. 

Her leadership is not in headlines but in gestures — the kind that guests carry back home  with them. 

But behind the vision of the founders stands a growing team that embodies the same  resilience, care, and soulfulness that De Soul Santé represents. From front desk warmth to  housekeeping precision, F&B creativity to digital storytelling — each individual plays a role in  turning intention into experience. 

The brand's journey is filled with stories of long nights, creative problem-solving, and quiet  moments of triumph where the team chose values over shortcuts. Their commitment to  detail, their ability to adapt with grace, and their unshakeable belief in the mission has laid  the foundation for a culture that feels like family. 

Together, they steer De Soul Santé not as executives and employees, but as guardians of  experience. Their complementary roles reflect the brand's duality: part poetic, part  pragmatic.  

Cheers to the Soul.

EHV International Brings Fireback to Mumbai

Mumbai, July 2025 — Following the opening of Fireback in Goa last year, EHV International - the company behind genre-defining concepts like Indian Accent, Comorin, HOSA and Chor Bizarre - now brings  its authentic Thai restaurant and bar to the heart of Mumbai at Nilaya Anthology, Lower Parel. 

Named after Thailand’s striking national bird — the Siamese Fireback — the restaurant is a tribute to the  theatrics and fire-grilled boldness that define traditional Thai kitchens. At its helm is legendary Chef David  Thompson, widely regarded as one of the world’s foremost authorities on Thai cuisine. As Culinary  Director of Fireback, Chef Thompson brings authenticity to shaping a menu that could well be seen in a leading restaurant in Bangkok. Chef David Thompson says, “What an exciting prospect. We are looking  forward to making Fireback fly in Mumbai and across India.”  

Rohit Khattar, Founder Chairman EHV International says, “In 1999 in New Delhi, we opened what was  perhaps India’s first pan Asian restaurant, ‘Oriental Octopus’. I always nurtured the desire to open an  authentic, approachable Thai restaurant. Enter Chef David Thompson, whose cuisine I have always  admired. Our accomplished team of chefs led by Brand Chef Kaustubh Haldipur were extensively trained  in Bangkok by David. Our mixologist extraordinaire, Varun Sharma, too travelled through Asia to create an ideal cocktail list. We hope Mumbai enjoys Fireback, which, like Comorin, has the incredibly beautiful  Nilaya Anthology as its abode.” 

From smokey wok-fried stir-fries and charred skewers to fiercely spiced jungle curries and refined classics,  Fireback’s menu is a study in contrast: sharp heat, soft herbs, bold ferments, and grilled intensity. The  menu is structured to reflect the organic rhythm of Thai cooking — dishes are served in the order they are  prepared, arriving hot from the grill or wok to be shared, savoured, and explored. 

The experience begins with bold, textural small plates like the Miang Kham, a betel leaf bundle layered  with pomelo, toasted coconut and roasted peanuts, and the Mushroom larb, a northern Thai-style herb  salad tossed with toasted rice powder and chilli. The Pineapple som tam, a sweet-sour reimagination of  papaya salad with tamarind, palm sugar and peanuts, delivers both familiarity and surprise. Seafood 

forward dishes like the Scallop salad — delicately spiced and bright with grated coconut and lemongrass — and the Crispy squid, finished with golden garlic and crushed black peppercorns, showcase a balance  of clean, aromatic flavours with intense hits of umami. 

From the Josper grill that is centre stage emerge many fiery grills — the Banana leaf wrapped sea bass, marinated in dried red curry and coconut cream, with aromatic kaffir lime leaves sealing in the heat. The  Lamb chop gorlae, a southern Thai-style grilled lamb served with crispy shallots and ajad pickle, issmokey, juicy, and bold. For something plant-forward, the Pumpkin and sweet potato, glazed in gorlae sauce and  fire-grilled, is surprisingly rich in depth and texture. Larger plates include signature curries like the  Massaman curry, with pumpkin, coriander seeds and peanuts — warm, spiced, and nostalgic, and the  uncompromising Jungle curry of grilled pork, featuring house-made chilli paste, turmeric and deep-fried  shallots. The Red curry with soft-shell crab, fragrant with ginger and lime leaves, offers a moment of  richness and indulgence. For comfort and contrast, the Classic Thai omelette and Crab fried rice deliver  familiarity, each elevated with restraint and technical finesse.

Complementing the kitchen is an equally thoughtful beverage program crafted by EHV International’s  Head of Bars, Varun Sharma. Rooted in Thai ingredients and inventive technique, highlights include the  Thai Spiced Diablo, made with tequila, fresh tomato water, a house Thai spice mix, and finished with a wasabi foam; and the Tom Yum Highball, with gin, guava and lemongrass cordial, kaffirlime, and sparkling  water. The Mango Rice offers a playful take on Thailand’s iconic dessert, blending rum with mango and rice cordial, while the Galangal brings depth with whisky, pickled galangal brine, and honey. From smokey  and complex drinks like the Lapsang Old Fashioned to crisp and refreshing pours like the Lemongrass — a mix of mezcal, lemongrass, coconut, and carbonated water — the cocktail menu is designed to surprise  and delight. 

Kevin Rodrigues, Head of Wines, EHV International, has curated a list of aromatic, fruit-forward wines  with a hint of sweetness — ideal for balancing the spice and complexity of Thai cuisine. A wide selection  of wines by the glass encourages guests to explore and discover pairings that elevate every bite. 

The interiors and exteriors have been designed by London’s Russell Sage Studio, under the direction of EHV’s Director Design, Rashmi Khattar. Architectural services are provided by Incubis Consultants (India). The design is a perfect fusion of tradition and modernity. Fireback restaurant embodies the warmth, energy and authenticity of Thai culture, reimagined through a sustainable and modern lens. The space  blends in a grounded material palette with clean aesthetics and subtle oriental gestures. You are  welcomed with a striking ceiling light feature suspended in gentle curves creates a wave like canopy that  runs the length of the dining area casting a soft glow on the ceiling plaster finish. The interior design of the  space feels very exciting, energetic, cool and confident. Simple design with unfussy playful moments that  connect displaying the mix of easy warmth and dash of urban chic - unfussy like the menu

Indiranagar Gets a New No-Fuss Hangout Spot! Bricks Bar & Kitchen Opens a New Outlet in Bangalore

Bangalore, July 2025: Sensing the demand for casual yet vibrant hangout spots, BRICKS Bar & Kitchen is debuting its second outlet in Bangalore, this time at Indiranagar. Located in the heart of the city, near the Domlur Flyover, this will be a rooftop establishment pairing the beauty of lush greenery with the bustle of regular life below. 

Built on the premise of strong foundations that go beyond bricks and mortar, the place is more than just a hangout. It aims to cement friendships and relationships over a round of chilled cocktails and quick bites. It is the kind of place to build stories brick by brick, fostering a sense of community among neighbourhood regulars, music lovers and casual drinkers who enjoy the comfort of a familiar spot to unwind. Live music, a laid-back vibe and comfortable seating create an ambience one will keep returning to. The management quotes, “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."

The menu taps into familiar flavours. From the classic bar bites, Indian favourites like Tandoori grills and Tawa specialities, Chinese starters to Continental staples, the variety in the food menu caters to every palate. The beverage lineup covers all types of drinks, easygoing beers and straight pours to crafted cocktails that’ll impress the experimental sippers.  

With its earthy brick walls, little touches of greenery, and warm wooden accents, the space creates a cosy sanctuary to hang out regularly. Whether it’s a spontaneous beer-and-fries catch-up or a long overdue ‘wine and whine’ session with your BFFs, BRICKS could become your go-to spot. The place also plans to host live bands, DJ nights, fun social evenings and sports screenings to ensure everybody keeps having a good time. 

The new opening will save you the troubles of googling for the ‘best hangout places in Indiranagar’. Head to BRICKS and lay a beautiful foundation of good memories over food and drinks. 

For more information:

Address: 2nd Floor, 4005, 100 Feet Rd, HAL 2nd Stage, Stage 2, Indiranagar, Bengaluru, Karnataka 560038

Contact no: +91- 78801 14295

Tourism New Zealand partners with Rajkummar Rao and Patralekhaa as Brand advocates, inviting Indians to experience New Zealand #BeyondTheFilter

The campaign’s evocative mini-series takes a refreshing approach to travel through the couple’s authentic discovery of Aotearoa New Zealand

July, 2025: Tourism New Zealand today unveiled its new campaign, #BeyondTheFilter, starring celebrated actors and real-life couple Rajkummar Rao and Patralekhaa. Set against the breathtaking, raw beauty of Aotearoa New Zealand, #BeyondTheFilter invites Indian travellers seeking more than a holiday, but a feeling of completeness, rejuvenation and discovery

In an era where travel is often reduced to perfectly curated Instagram posts and heavily filtered content, #BeyondTheFilter offers a refreshing alternative. The campaign addresses the growing fatigue among Indian travelers with manufactured 'Instagram-worthy' moments, instead celebrating genuine experiences that need no enhancement.

In the campaign’s cinematic mini-series, filmed across New Zealand’s North Island, Rajkummar Rao and Patralekhaa embark on a journey which is both visually captivating and emotionally enriching. From finding serendipity within the ancient Sanctuary Mountain and turning up the thrill along Auckland's pristine waters and Taupō’s majestic skies, to embracing the powerful expression of manaakitanga and whānaungatanga (Deeply-rooted expression of Māori hospitality and  kinship) at The Haka Shop, the couple shed their inhibitions as they experienced parts of New Zealand’s North Island in its most raw and authentic form. 

“Travel for us has always been about connection — with each other, with nature, and with people we meet along the way. New Zealand gave us that and so much more, making our time together truly unforgettable”, said actor Rajkummar Rao. 

"In a world where we're constantly curating our lives for social media, New Zealand gave us permission to just be present. The experiences were so beautiful and genuine, we found ourselves putting our phones down and simply living in the moment," said Patralekhaa.

As Indian audiences increasingly seek escape from digital pressure and crave authentic connections over manufactured moments, New Zealand emerges a strong antidote.  Ancient forests, majestic coastlines, and towering mountains breathe to life through the vibrancy of New Zealand’s people yielding unparalleled experiences that social media simply cannot capture or emulate. 

“We’re seeing a strong shift among Indian travellers toward experiences that are personal, present, and emotionally meaningful, and New Zealand is uniquely positioned  to meet this growing demand. #BeyondTheFilter is part of our continued commitment to showcase New Zealand as more than just a beautiful destination — it’s a place where culture, nature, and connection come together to offer something truly enriching”, said Gregg Wafelbakker, Regional Director Asia, Tourism New Zealand. “Rajkummar and Patralekhaa bring this message to life with their honesty and relatability. Their love for mindful travel and grounded presence make them the ideal voices for a campaign that encourages Indian travellers to embrace what’s real, heartfelt, and 100% unfiltered”. 

Ingredient Ideology | Tempting Ways With Chicken Keema By: Dr. Kaviraj Khialani- Celebrity Master Chef.

INTRODUCTION TO CHICKEN KEEMA:

Chicken keema is a flavorful and popular South Asian dish made from minced chicken cooked with aromatic spices, herbs, and sometimes vegetables. "Keema" refers to minced meat, and chicken keema is a variation that uses finely minced chicken instead of beef, lamb, or other meats commonly used in traditional keema recipes. This dish is versatile and can be prepared in various ways, depending on regional preferences and personal tastes. It can be served as a standalone dish, accompanied by rice or bread, such as naan or roti, or used as a filling for wraps, sandwiches, or stuffed vegetables. Chicken keema is loved for its rich flavor profile, combining the natural taste of chicken with the complex blend of spices like cumin, coriander, turmeric, and garam masala. It is often cooked with onions, garlic, ginger, tomatoes, and sometimes green peas or potatoes, adding layers of texture and depth to the dish. Whether cooked dry or in a gravy, chicken keema is a satisfying and comforting meal enjoyed by many around the world. It is a perfect option for those looking for a delicious way to enjoy chicken in a new and exciting form.

ORIGIN 

The origins of chicken keema can be traced back to the Indian subcontinent, where it is a popular dish in various regional cuisines. Keema itself has a long history in the Indian culinary tradition, with references dating back centuries. The word "keema" is derived from the Persian word for minced meat, indicating influences from Persian and Central Asian cuisines. The exact origin story of chicken keema is not well-documented, but it likely emerged as a variation of traditional keema recipes to accommodate preferences for poultry over red meat, especially in regions where chicken is more widely consumed. Over time, chicken keema has become a beloved dish enjoyed not only in India but also in other parts of South Asia and around the world, thanks to the global popularity of Indian cuisine.

Today, chicken keema is a staple in households, restaurants, and street food stalls across the Indian subcontinent and beyond, reflecting the diverse culinary heritage and evolving tastes of the region. Its versatility and delicious flavor have made it a favorite among both home cooks and professional chefs, contributing to its enduring popularity in the culinary landscape.

HEALTH BENEFITS OF CHICKEN KEEMA:

1. High-Quality Protein: Chicken is a rich source of high-quality protein, essential for muscle repair, growth, and overall body function. Including chicken keema in your diet can help meet your daily protein requirements.

2. Nutrient-Dense: Chicken keema can be packed with essential vitamins and minerals, depending on the ingredients used in its preparation. Onions, tomatoes, and spices like garlic, ginger, and turmeric add vitamins, antioxidants, and other beneficial compounds to the dish.

3. Low in Calories: When prepared with lean chicken and minimal added fats, chicken keema can be a relatively low-calorie option compared to red meat-based keema dishes. This makes it suitable for individuals looking to manage their calorie intake or maintain a healthy weight.

4. Heart Health: Choosing lean cuts of chicken and limiting added fats can contribute to heart health by reducing saturated fat intake. Additionally, incorporating heart-healthy spices like turmeric, which contains curcumin, may have anti-inflammatory and cholesterol-lowering effects.

5. Versatile Ingredients: Chicken keema recipes often include vegetables like onions, tomatoes, and peas, providing dietary fiber, vitamins, and minerals essential for overall health and digestion.

6. Customizable: Chicken keema can be customized to suit individual dietary preferences and restrictions. It can be prepared with reduced sodium, limited added sugars, and tailored spice levels to accommodate various dietary needs.

7. Satiety: The combination of protein, healthy fats, and fiber in chicken keema can help promote feelings of fullness and satiety, potentially reducing overall calorie intake and aiding in weight management.

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RECIPES USING CHICKEN KEEMA

1. Chicken Keema Curry:

Ingredients:

• 500g chicken keema

• 2 onions, finely chopped

• 2 tomatoes, pureed

• 2 cloves garlic, minced

• 1-inch ginger, grated

• 1 tsp cumin seeds

• 1 tsp coriander powder

• 1/2 tsp turmeric powder

• 1/2 tsp red chili powder

• Salt to taste

• 2 tbsp oil

• Fresh coriander leaves for garnish

Method:

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

2. Add onions and sauté until golden brown. Add garlic and ginger, sauté for another minute.

3. Add chicken keema and cook until it changes color.

4. Stir in tomato puree, spices, and salt. Cook until the oil separates.

5. Add water if needed for desired consistency. Simmer for 10-15 minutes.

6. Garnish with fresh coriander leaves and serve hot.

1. Chicken Keema Paratha (Stuffed Flatbread):

Ingredients:

• For the dough:

• 300g whole wheat flour

• Water (as needed)

• Salt to taste

• For the filling:

• 300g chicken keema

• 1 onion, finely chopped

• 2 green chilies, finely chopped

• 1/2 tsp garam masala

• 1/2 tsp cumin powder

• Salt to taste

• Fresh coriander leaves, chopped

Method:

1. Prepare dough by mixing flour, salt, and water. Knead until smooth, then let it rest.

2. For the filling, sauté onions, add chicken keema, spices, and cook until done.

3. Divide dough and filling into equal portions. Roll out dough, add filling, seal, and roll into parathas.

4. Cook on a hot griddle with oil until golden brown on both sides.

1. Chicken Keema Biryani:

Ingredients:

• 500g chicken keema

• 300g basmati rice

• 2 onions, thinly sliced

• 2 tomatoes, chopped

• 2 tbsp biryani masala

• 1/2 cup yogurt

• 1/4 cup mint leaves

• 1/4 cup coriander leaves

• 4 cups water

• Ghee or oil for cooking

Method:

1. Cook rice with water until 70% done, then drain and set aside.

2. In a separate pan, sauté onions until golden brown, then add tomatoes and cook until soft.

3. Add chicken keema and cook until it's almost done.

4. Layer cooked rice over the keema mixture. Sprinkle biryani masala, yogurt, mint, and coriander leaves.

5. Cover and cook on low heat until the rice and chicken are fully cooked. Serve hot.

4. Chicken Keema Samosa:

Ingredients:

• For the dough:

• 250g all-purpose flour

• 1/4 cup oil

• Salt to taste

• Water (as needed)

• For the filling:

• 300gm chicken keema

• 2 potatoes, boiled and mashed

• 2 onions, finely chopped

• 2 green chilies, finely chopped

• 1 tsp cumin seeds

• 1 tsp coriander powder

• 1/2 tsp garam masala

• Salt to taste

• Oil for frying

Method:

1. Prepare dough by mixing flour, oil, and salt. Knead until smooth, then let it rest.

2. For the filling, sauté onions, add chicken keema, mashed potatoes, spices, and cook until well combined.

3. Divide dough into small balls, roll out into circles, and cut each circle in half.

4. Fill each half-circle with the keema mixture, fold into a triangular shape, and seal the edges.

5. Heat oil in a pan, fry samosas until golden brown and crispy. Drain excess oil on paper towels before serving.

5. Chicken Keema Tikka:

Ingredients:

• 500g chicken keema

• 1/2 cup yogurt

• 2 tbsp ginger-garlic paste

• 1 tsp garam masala

• 1 tsp red chili powder

• 1/2 tsp turmeric powder

• Salt to taste

• 2 tbsp oil

• Lemon wedges for garnish

 Method:

1. In a bowl, mix yogurt, ginger-garlic paste, spices, and salt to form a marinade.

2. Add chicken keema to the marinade and mix well. Let it marinate for at least 1 hour.

3. Thread marinated keema onto skewers and grill or bake until cooked through and slightly charred.

4. Serve hot with lemon wedges and your favorite chutney or dip.

6. Chicken Keema Soup:

Ingredients:

• 300g chicken keema

• 1 onion, finely chopped

• 2 carrots, diced

• 2 celery stalks, diced

• 1/2 cup corn kernels

• 1/2 cup green peas

• 1/2 tsp cumin powder

• 1/2 tsp coriander powder

• 1/4 tsp black pepper powder

• Salt to taste

• 1 liter chicken broth

• Fresh parsley for garnish

Method:

1. In a pot, heat oil and sauté onions until translucent. Add chicken keema and cook until browned.

2. Add carrots, celery, corn, peas, and spices. Cook for a few minutes.

3. Pour in chicken broth, bring to a boil, then reduce heat and simmer for 20-25 minutes.

4. Adjust seasoning if needed and serve hot, garnished with fresh parsley.

CONCLUSION:

In conclusion, chicken keema is a versatile and delicious dish that can be enjoyed in various forms, from curries and biryanis to stuffed parathas and samosas. With its rich flavor profile and nutritious ingredients, chicken keema offers both taste and health benefits. Whether you are craving a comforting meal or looking to impress your family and friends with a flavorful dish, chicken keema recipes provide plenty of options to explore and enjoy. By following these recipes and using proper measurements, you can create mouthwatering chicken keema dishes that will satisfy your cravings and delight your taste buds. So, roll up your sleeves, gather your ingredients, and embark on a culinary journey filled with aromatic spices, tender chicken, and hearty satisfaction. Whether you are cooking for a special occasion or simply enjoying a cozy meal at home, chicken keema is sure to be a hit. So, dive into the world of chicken keema and discover the joy of cooking and savoring this beloved dish.

OBLU SELECT SANGELI SIGNS REEF CONSERVATION PACT WITH EPA

Through a landmark agreement with the Maldives Environmental Protection Agency (EPA), Sangeli’s marine team steps up to support reef restoration at Rasfari Marine Protected Area.

Maldives, July 2025 – In a strong example of public–private partnership for environmental stewardship, OBLU SELECT Sangeli has formalised a Memorandum of Understanding (MoU) with the Maldives Environmental Protection Agency (EPA), aligning resort-led marine efforts with national conservation goals. This milestone partnership sets the stage for the joint management and monitoring of the Rasfari Reef Restoration Programme.

Despite the widespread coral bleaching events that have impacted much of the Maldives, Sangeli’s reefs have shown remarkable resilience, a testament to the ongoing efforts of the marine conservation team and the resort’s long-standing commitment to reef protection. The coral restoration project has successfully transplanted over 10,000 coral fragments using nursery and frame techniques.

Given the expertise of the Sangeli marine biology team and the resort’s proximity to the Rasfari Marine Protected Area, just 25 km away, or a swift 20-minute speedboat journey, this partnership offers a natural synergy.

The official signing ceremony took place at the resort on 2 July 2025, where Mr Ashraf, owner of OBLU SELECT Sangeli and a passionate advocate for the marine environment, welcomed Mr Naeem, Director General of the EPA, to formally endorse the agreement.

Mr Ashraf said, “Working directly with the EPA empowers us to make a deeper impact. It’s about more than one reef—it’s about coming together to safeguard the future of these vital ecosystems. We are honoured to support this national initiative and to contribute meaningfully to the wider marine environment”.

As part of the MoU, Sangeli’s marine team will actively support reef health monitoring, implement conservation protocols, and engage in knowledge-sharing and capacity-building sessions with EPA experts. By combining the EPA’s regulatory authority and national conservation framework with the Muraka Project team’s hands-on reef expertise, the partnership will enhance monitoring practices, reinforce protection measures, and foster long-term ecological resilience across the region. Regular visits to Rasfari by the Sangeli team will also positively impact conservation efforts within the resort’s own coral garden.

Situated on the tranquil north-western tip of North Malé Atoll, OBLU SELECT Sangeli is a tropical escape for couples and families alike. The five-star resort offers an enchanting blend of natural beauty, contemporary villa design, world-class dining through the all-inclusive Serenity Plan™, and proximity to some of the Maldives’ most vibrant diving and snorkelling spots. While also setting a shining example that travel and environmental responsibility can go hand in hand, creating unforgettable experiences with a lighter footprint.

ENDS

Notes to Editors

Picture 1:

Caption: Mr Naeem, Director General of the EPA and Mr Ashraf, owner of OBLU SELECT Sangeli sign pact to work together to Rasfari Marine Protected Area.

Download high-resolution images here. 

About COLOURS OF OBLU

COLOURS OF OBLU, a lifestyle hospitality brand by Atmosphere Core, is an experience collective that creates Vibrant Destinations designed to awaken the senses, bring balance, and provide the gift of lifetime memories. Travellers can choose from four vivid and refreshing island resort experiences at OBLU SELECT Lobigili, OBLU SELECT Sangeli, OBLU NATURE Helengeli by SENTIDO, and OBLU XPERIENCE Ailafushi.

About Atmosphere Core

Atmosphere Core is a leading hospitality name in South Asia with strong global partnerships and a robust expansion plan within Asia and Europe. A foundational ethos, Joy of Giving ensures a deep and genuine connection with the destination and the people. Global partners find a rich variety of distinctive brand experiences within THE OZEN COLLECTION, COLOURS OF OBLU, and Atmosphere Hotels & Resorts portfolio, elevated through enriching sustainable stays, simple agile solutions, and innovative, intuitive services. This thoughtful curation of destinations awakens all the senses and weaves restorative stories for guests that they cherish and return to over time.

Atm

Novotel Westlands Nairobi Chef wins Global Chef of the year at Better Kitchen Awards 2025

Nairobi Kenya ,July 2025: Novotel Nairobi Westlands’s Chef has emerged among the top winner of the third edition of the Better Kitchen Awards 2025 held in Mumbai India marking a proud moment for Kenya’s hospitality industry on the global stage.

The prestigious event recognized Chef Abhijeet Bagwe, Executive Chef at Novotel Nairobi Westlands, as a Global Chef, celebrating his outstanding culinary expertise and reaffirming both his and the hotel’s dedication to excellence, innovation, and cross-cultural culinary exchange.

Receiving the award, Chef Abhijeet expressed his gratitude, saying:

"I am truly honored to be recognized with this award. The Better Kitchen Awards are not only respected in India but also hold international prestige. In Nairobi’s hospitality circles, this recognition is seen as a symbol of excellence and a reflection of the high standards we strive for daily. This honour strengthens the power of passion, dedication, and consistency in our craft."

Fabio Gonsalves, General Manager of Novotel Nairobi Westlands, present at the awards praised the honour and Chef Abhijeet’s contribution to the Novotel Nairobi’s culinary journey "It is moments like these that remind us we are part of something much bigger. Our culinary story is not limited by geography, it is a global journey driven by passion. Having Chef Abhijeet represent Novotel Nairobi Westlands at such a prestigious platform made this recognition all the more meaningful."

Since opening its doors in August 2024, Chef Abhijeet has been a key part of the Novotel Nairobi Westlands team. Known for his hearty spreads and creative twists, he brings together local and international flavors in a way that keeps guests coming back. From everyday dining to special events, his dishes have quickly become a favorite among visitors and regulars alike setting a new standard for dining experiences in Nairobi.

The Better Kitchen Awards 2025 brought together over 300 leading professionals from the culinary, hospitality, and HoReCa sectors. The evening celebrated outstanding achievements in innovation, talent, and leadership across the kitchen and service industries across India and the globe.

Now considered one of the most anticipated events on the hospitality calendar, the Better Kitchen Awards honour individuals, institutions, and brands that have made a lasting impact on the growth and transformation of the industry. This year’s edition was themed ‘Nari Shakti’, shining a spotlight on the powerful contributions of women shaping the future of hospitality.

About Novotel Hotel Westlands

Novotel Westlands Nairobi, part of the globally renowned Accor Group, is a premium lifestyle and business hotel located in the heart of Nairobi’s dynamic Westlands district. Since its opening, the hotel has become a go-to destination for both business and leisure travelers, offering contemporary accommodations, world-class dining, and exceptional event spaces. With a strong focus on culinary innovation, immersive experiences, and sustainability, Novotel Westlands Nairobi seamlessly blends local and international flavors, making it a key player in Nairobi’s hospitality scene. Whether it’s a signature Sunday Brunch, themed culinary nights, or festive celebrations like Ramadan, the hotel continues to redefine experiential dining in the city.

📣 COME MEET THEM: The Éclat Mega Job Fair Returns – Bigger, Bolder, and Brimming with Opportunities

The most anticipated hospitality hiring event of the year is here. The Éclat Mega Job Fair returns on July 10, 2025, at DY Patil University, Navi Mumbai, bringing together some of the most prestigious names in the hospitality industry — not just to participate, but to hire.

📣 Come Meet Them.

The brands you admire are not just attending — they’re recruiting. This is not a CV drop. This is your opportunity to make eye contact, shake hands, and walk into real interviews with decision-makers from India’s leading hotels, cruise lines, and hospitality brands.

🎯 One Day. One Venue. Countless Opportunities.

• 📍 Venue: DY Patil University, Navi Mumbai

• 🗓 Date: Thursday, July 10, 2025

• 💼 Openings: From entry-level to mid-management

• 🎟 Entry: Absolutely free

• 📝 Format: On-the-spot interviews. Immediate connections.

Whether you’re a recent graduate, a department supervisor, or a passionate hospitality professional looking for your next move — this is your moment.

🌟 Brands Confirmed to Recruit Include:

Luxury Cruise Lines:

Explora Journeys – Luxury Cruise Liners, MSC Cruises, Cordelia Cruises

Prestige Hotels:

The Oberoi, Mumbai • Trident Nariman Point • Sofitel Mumbai BKC • Aurika Mumbai Skycity

ITC Grand Maratha • ITC Grand Central • Courtyard by Marriott Navi Mumbai

Hilton Mumbai • Sahara Star Mumbai • Fortune Park Lake City, Thane

Four Points by Sheraton Vashi • Ramada Mumbai • Country Inn & Suites by Radisson

Radisson Blu Karjat • Radisson Resort Khopoli • Nyati Hotels & Resorts Pvt. Ltd.

The Corinthians Club • Swastik • The Fern Residency Chembur

Courtyard by Marriott, Andheri • The Park Hotels • Tribe Stays

Centro Hotels • Aralia Hotels

Restaurants & Food Services:

Tru Falafel • Phoenix Mills • Bellona Hospitality Services Ltd.

Birdy’s • Kuuraku • Greenr Café • Theobroma

Blue Sparkles Hospitality LLP (Magic O Meal) • Sodexo • Foodlink • Massive Restaurants

💬 From the Organisers

“This isn’t just a job fair — it’s a chance to get noticed, to have real conversations, and to walk away with career-changing opportunities. We’re proud to bring together over 30 of India’s most respected hospitality employers on one powerful platform,” — Prabhjot Bedi, Founder & CEO, Éclat Hospitality

🔗 Register Now

Job seekers can register free of charge at www.eclathospitality.com or via the link in Éclat Hospitality’s social media bio.

Your future in hospitality could begin with one hello.

Ingredient Ideology | Monsoon Special: Cuppa Soup To Relish By: Dr. Kaviraj Khialani- Celebrity Master Chef.

The concept of soups is truly an age old one and not many are really always in favor of having a bowl full of goodness and rather binge into junk and fast foods as a preferred choice. There is a need for creating a balance in our meals these days especially during pandemic times when we need to keep our immunity levels on a high besides being a little choosy since it is also monsoon time and we need to be careful on what is coming into our kitchen and getting cooked and finally being dished out on our plates.

The idea of a good soup is simply discussed as being wholesome, nutri-rich and full of flavor, colors and should be appealing to the eyes, palate and the senses on the whole. Soups are one of the simplest things to make in a kitchen without much fuss and irritation, it just calls for a little wise decision making, picking the right combinations and cooking it just right and pouring the delicacy piping hot into our soup bowls and relishing goodness especially with the downpour and monsoon season all across.

While we hear of clear soups, cream soups, puree soups, broths, hot and cold soups, ethnic and international favorites from many countries like minestrone soup from Italy, french onion soup from France, mulligatawny popular from south India and sri-lanka, seafood chowder soup from America, the chilled refreshing soup called gazpacho from Spain and Manchow, hot-n-sour, shark fin soup from china to name a few!

“SOUPS to me are an interesting concept of creating formulae of wonders in the pot while cooking and simmering them to perfection to bring out an enticing mélange of flavor mixes into the soup bowls and excite the diners and foodies to surprises & treats”- Chef Kaviraj.

Here are a few simple- easy and healthy soup recipes for our readers:

Recipe-1] ASIAN CHICKEN NOODLE SOUP

Ingredients

Oil-2 tsp

Garlic- 1 tsp chopped

Ginger-1 tsp shredded

Green chilies- 1 tsp chopped

Spring onion- 2-3 sliced

Carrots- ¼ no shredded

Celery-1 stalk, chopped

French beans-3-4 sliced

Capsicums-1/2 no shredded

Boiled noodles- 1 cup

Boiled shredded chicken- 1 cup- optional

Salt and pepper to taste

Chili flakes-1/2 tsp

Soy sauce- 2 tsp

Schezuan sauce-2 tsp

Water/chicken stock- 2-3 cups

Corn flour-2 tbsp. solution to thicken

Spring onion greens-2 tbsp. for garnish.

Method:

1. Heat oil in a pan, add in the garlic, ginger, chilies and onions and saute for a few seconds.

2. Add in the assorted veggies and saute for 30 seconds, add in the water or stock, salt, pepper, chili flakes, sauces bring to a boil, simmer for 3-4 mins.

3. Add in the corn flour solution and mix well slightly thicken the gravy in the pan add in the boiled noodles and chicken pieces if desired or else serve with vegetables. Cook all of it together for 2-3 mins and serve hot garnished with spring onion greens.

Recipe-2] HERBED ONION POTATO SOUP

Ingredients

Oil-1 tsp

Butter-1/2 tsp

Garlic-2-3 cloves- sliced

Onion-1 med sized, sliced

Potatoes-1-2 medium sized, peeled and chopped

salt and pepper to taste

mixed herbs-1/2 tsp

chili flakes-1/2 tsp

water/veg stock- 3-4 cups

almond/ cashew paste-2 tsp

white sesame seeds/ flax seeds/ sunflower seeds- 2 tsp

parsley-2 tsp chopped

cream-2 tsp

method:

1.Prepare all the ingredients for the soup and keep ready.

2. Heat oil and little butter in a saucepan add in the garlic, onions, potatoes and saute them for 1 min.

3. Add in the salt, pepper, herbs, chili flakes and mix well, add water or stock bring to a boil and simmer the soup for 25-30 mins.

4. Cool it down a little and puree the soup, strain it and bring it back to a boil add little water or stock if needed, add in the cashew/almond paste, cream and check for seasonings.

5. Serve the soup hot garnished with fresh herbs/parsley/coriander/ lightly toasted seeds of your choice.

Recipe-3] NUTTY PUMPKIN COCONUT SOUP

Ingredients

Oil- 1 tsp

Butter-1/2 tsp

Bayleaf-1 no

Peppercorns-3-4 no

Ginger-1 tsp chopped

Green chilies- 1 tsp chopped

Curry leaves- 4-5 no

Turmeric powder-1/4 tsp

Onion-1/2 no chopped

Water/veg stock- 3-4 cups.

Yellow pumpkin- 150 gms peeled, chopped

Potatoes-1-2 small, peeled and chopped

Coconut milk-1/2 cup thick

Almonds/cashews/walnuts- 2 tsp chopped.

Sunflower seeds/chia seeds- 1 tsp

Coriander/parsley-2 tsp chopped.

Method:

1. Prepare all the ingredients for the soup and keep ready.

2. Heat oil and butter in a pan add in the Bayleaf, peppercorns, curry leaves, ginger, chilies, onions and saute for a minute.

3. Add in the pumpkin and potato cubes and saute, add in the salt, turmeric powder, pepper, herbs, chili flakes as per taste and mix.

4. Add water/stock and bring to a boil, simmer for 20 mins.

5. Cool, remove the Bayleaf, puree and strain the soup and bring it back to a boil, add in the nuts, seeds and adjust the texture, add coconut milk, mix and simmer for 3-4 mins.

6. Serve hot garnished with fresh coriander/parsley/coconut cream.

Recipe-4] SEAFOOD – COCONUT VEGGIE SOUP

Ingredients

Oil-1 tsp

Butter-1/2 tsp

Garlic- ½ tsp chopped

Ginger- 1 tsp chopped

Green chilies- 2 slit

Onion-1/2 no chopped

Broccoli-1/2 cup florets

Carrots-1/2 cup sliced

Zucchini-1/4 cup cubes

Boneless fish cubes-1 cup

Cleaned prawns-1/2 cup

Salt and pepper to taste

White wine-2 tsp 

Water/stock- 3-4 cups

Coconut milk-1 cup thick

Thai red curry paste- 2 tsp

Lemon grass-3-4 pieces

Fresh basil-3-4 no.

Corn flour solution-2 tbsp.

Lime juice-1 tsp add and serve

Roasted crushed peanuts-2 tsp.

Method:

1. Prepare all the ingredients for the yummy soup recipe.

2. Heat oil and butter in a pan add in the ginger, garlic, onions, chilies and saute, add in the lemon grass, basil, Thai curry paste and little water or stock and cook for 1-2 mins.

3. Add in the assorted veggies, salt and pepper to taste and allow to simmer and cook for 8-10 mins until just done. Now add in the wine, prawns and fish and carefully mix them in allow to cook for 3-4 mins on a medium flame.

4. Now add in the coconut milk and little corn flour water solution to thicken the soup slightly, simmer for 2-3 mins and serve hot garnished with fresh basil, roasted crushed peanuts, a splash of lime juice, coriander.

Recipe-5] VEGGIE WONDER SOUP

ingredients

oil-1 tsp

butter-1/2 tsp

Bayleaf- 1 no

Peppercorns-2-3 no

Garlic- 1 tsp chopped

Ginger-1 tsp chopped

Red chilies-1-2 slit

Onions-1/2 no chopped

Potatoes-1 med sized, peeled and cubed

Green peas-1/4 cup boiled

Babycorn-2-3 sliced

Mushrooms-2-3 sliced

Carrot-1/2 no sliced

Salt and pepper to taste

Water/veg stock-2-3 cups

Turmeric powder-1/2 tsp

Coriander powder-1/2 tsp

Cashew/almond paste-2 tsp

Milk-1/2 cup

Cream-1 tbsp.

Coriander/parsley-2 tsp chopped.

Method:

1. Prepare all the ingredients for the soup and keep ready.

2. Heat oil and butter in a pan add in the Bayleaf, peppercorns, garlic, ginger, red chilies and onions and saute for a few seconds.

3. Add in the assorted veggies of your choice, add seasonings, herbs, and flavor the soup as desired with powdered spices.

4. Add in water/stock bring to a boil, simmer for 15-20 mins and add in the milk, cream, cashew/almond paste and slightly thicken up the soup and simmer for 3-4 mins.

5. Check the soup for texture, salt and balance and adjust it accordingly. Add some parsley/coriander/seeds/nuts/micro-greens etc and serve the soup hot.