Dahi Handi Breaking Competition 2025 at IHM Ranchi

Laxmibai Team of Girls and Shakti Team of Boys Emerges Winners

On the occasion of Krishna Janmashtami, a Dahi Handi Breaking Competition was organized at the Institute of Hotel Management (IHM), Ranchi. In this competition, the boys’ teams Shakti, Josh, and Umeed and the girls’ Laxmibai team participated.

In the event, the girls’ Laxmibai team broke the handi in just 4 minutes, defeating the boys’ teams to claim victory. Among the boys, after two attempts, Team Shakti successfully broke the handi in 6 minutes and secured the win. As prizes, the winning teams were awarded cash rewards. The event was thoroughly enjoyed by all present, and the entire campus resonated with chants of “Jai Kanhaiya Lal Ki” and “Krishna Gopal Ki.”

The Principal of the Institute, Dr. Bhupesh Kumar, extended his greetings on Krishna Janmashtami along with congratulations to the winning teams. He praised the girls’ speed and better team coordination compared to the boys, highlighting that in today’s times, girls are no less than boys in any field and are capable of accomplishing any task. He further emphasized that while society and culture have often created the perception that boys are more capable in certain areas, today’s girls are challenging this mindset by excelling in every field and showcasing their limitless potential.

Ingredient Ideology | Quick Fix Tiffin Packs- Healthy & Nutritious By: Dr. Kaviraj Khialani- Celebrity Master Chef.

The word tiffin is also used as a name for a lunchbox. Tiffin’s (or dabbas) come in all shapes and sizes, but traditionally they are round, with three or four stacking stainless-steel compartments firmly sealed with a tight-fitting lid and a side clip to avoid any nasty spillages and a handle for carrying on top. In India food cooked at home with care and love is considered to deliver not only healthy (and relatively cheap) food but also divine contentment. Lunch is usually eaten thali-style, with a tantalising selection of regional delicacies that may include any combination of spicy vegetables, dhal, rice, yoghurt, pickles, bread and pudding served on a big steel plate or a banana leaf. The separate compartments in the tiffin lunchbox accommodate thali lunches perfectly. 

Tiffin culture is now to be found all over India. Everyone from women in brightly coloured saris working in the fields to giggling families on long train journeys – carries a tiffin to provide a compact, portable, homemade lunch. in British India tiffin has evolved to create a fascinating world of its own, a world that involves a whole range of dishes and equipment and above all of suppliers, from the tiffin wallas of Bombay to the sellers of spiced tea and savoury snacks who cater for busy punters on the run. Today tiffin might mean a packed lunchbox or afternoon tea, a savoury snack or a sweet treat. As long as it is munched between breakfast and dinner, it is simply tiffin. In India we also have a constant and dedicated effort in working on our daily tiffin’s to work being carried from home as well which can be challenging and time consuming as well if not planned ahead of time. Tiffin planning plays a crucial role in cooking and packing meals to carry at work in order to sustain the day all along and to be able to manage the hunger pangs and cravings as well in between meals.

“To me a perfect tiffin refers to variety of temptations packed in a safe manner which offers a perfect balance between color, flavour, taste, temperature and texture which is not only convenient to eat but to also please the palate on the whole!” – Dr. Kaviraj Khialani – Celebrity Master Chef.

Here are a few ideas on daily meal tiffin plans which can be prepared well in time with a little plan of action and pre-preparation to offer a good variety for in meal tiffin boxes & dabbas to work to enjoy with work mates during lunch time.

Recipe-1] ALOO MATTAR KI PESHGI

Ingredients: 

Potatoes- 2-3 medium sized, peeled and cut into cubes

Green peas- 1 cup

Oil-2 tsp

Ghee-1 tsp

Cumin seeds- 1 tsp

Curry leaves- 10-12 no

Salt to taste

Turmeric powder-1/2 tsp

Coriander powder- 1 tsp

Red chili powder-1/2 tsp

Garam masala powder-1/4 tsp 

Water-1/2 cup

Fresh coriander- 2 tbsp. chopped

Grind to a puree/paste:

Onion-1 no

Tomatoes- 2-3 medium sized

Green chilies- 2-3 no

Ginger-1-inch piece

Using ½ cup water grind and keep side.

Method:

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

2. Cut the potatoes, prepare the green peas as well, grind the puree.

3. To start cooking, using a pressure cooker add oil/ ghee and allow the cumin seeds to crackle add in curry leaves, now add in the prepared onion tomato puree.

4. Cook the mixture for 2-3 mins, add in salt to taste, all powdered spices and add potatoes, peas and bhunao for 2 mins, add little water.

5. Pressure cook for 3-4 whistles and carefully open when the steam subsides, check for texture and salt and adjust as needed, add in fresh coriander leaves and mix, pack up the tiffin with the subzi and go along with rotis/ salad/ pickle.

Recipe-2] RASMISE VATANE

Ingredients:

Oil-2 tsp

Ghee-1 tsp

Green vatana- 1 cup boiled

Cumin seeds-1/2 tsp

Mustard seeds-1/2 tsp

Hing-1/4 tsp

Curry leaves- 8-10

Slit green chilies- 2-3 no

Salt to taste

Turmeric powder-1/2 tsp

Red chili powder-1/2 tsp

Coconut milk- 1 cup thick

Fresh coriander- 2 tbsp. chopped

Coriander powder-1 tsp

For the masala paste:

Red chilies-2-3 no

Black peppercorns-4-5 no

Green cardamom-1-2 no

Onion-1 med sized

Tomatoes-2 med sized

Ginger-1 tsp

Garlic-2 tsp

Water-1/2 cup

Method:

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

2. Soak the vatana overnight and boil, keep aside.

3. Prepare the paste using the ingredients as listed.

4. To start cooking, heat oil and ghee in a pan add in the cumin, mustard, curry leaves, green chilies and allow to crackle/ splutter.

5. Add in the prepared paste and all powdered spices, salt to taste and mix well, cook for 1-2 mins.

6. Add in the coconut milk and boiled vatana and give it a nice mix, cover and cook for 10-12 mins, add in fresh coriander and turn off the flame, cool a little and pack up the tiffin, this can be enjoyed with roti/ pao/ bread/ rice and some raw salad/ pickle on the side.

Recipe-3] GOBI GULISTAN

Ingredients:

Cauliflower- 400 gms, cleaned.

Potato- 2 small, cut into cubes

Green peas-1/2 cup

Oil-2 tsp

Ghee-1 tsp

Hing-1/4 tsp

Bayleaf- 2 no

Peppercorns- 4-5 no

Cinnamon stick-1 piece

Onion paste-1/2 cup

Tomato puree-1/2 cup

Ginger-garlic- chili paste- 2 tsp mix

Salt to taste

Turmeric powder-1/2 tsp

Red chili powder-1/2 tsp

Coriander powder-1 tsp

Kasuri methi-1 tsp

Water- ½ cup

Fresh coriander-2 tbsp. chopped

Ginger juliennes-2 tsp for garnish.

Method:

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

2. Clean the cauliflower and soak in salted water for 3-4 mins and refresh.

3.Prepare all the pastes ahead of time and keep them ready for the cooking.

4. To start cooking, heat oil and ghee in a pan, add in the whole spices and start with the onion paste, cook for 2-3 mins, add in the ginger- garlic- chili paste, add in tomato puree, salt and all spices one by one and bhunao the masala well.

5. Add in the cauliflower, potato, peas and mix well, cook for 1 minute. Now add in water, mix, cover and close the pressure cooker and allow to have 3-4 whistles, turn off the flame, open the cooker and check for salt and texture, adjust as per taste, add fresh coriander leaves and garnish with ginger juliennes and serve it hot with rotis/ phulkas etc.

Recipe- 4] JHATPAT SCHEZUAN FRIED RICE

Ingredients:

Boiled basmati rice-2 cups

Oil-2 tsp

Butter-1 tsp

Ginger-1 tsp chopped

Garlic-2 tsp chopped

Green chilies-1 tsp chopped

Onion-1/2 cup chopped

Carrots/ cabbage/ capsicum-1 cup mix chopped as desired

Mushrooms/ boiled corn/ Babycorn/ zucchini etc can be used.

Boiled cut chicken pieces’/ chicken sausages sliced/ chicken salami/

Shredded chicken tikka or leftover grilled chicken can be used too.

Eggs- 2-3 no

Salt and pepper to taste

Soy sauce- 2 tsp

Water-1/4 cup

Schezuan sauce- 2-3 tsp

Spring onion greens- 2-3 tbsp. chopped

Method:

1. Prepare the ingredients for the recipe as listed.

2. The rice in this case needs to be pre-cooked, leftover white rice can be used as well.

3. Prepare the options for the veg/ non-veg choice of ingredients and to get started with the cooking process.

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

5. Add in your choice of veggies/ non-veg ingredients, eggs and give it all a nice toss.

6. Add salt and pepper to taste, schezuan sauce, soy sauce and a little water to ensure even blending of the flavours. Cook for 2 mins.

7. Now finally add in the cooked white rice and give it all a nice toss. Add in the spring onion greens, can also add a little grated cheese as well towards the end for a little distinct flavour in the rice recipe. pack up the tiffin and enjoy with some raw salad.

Recipe-5] PANEER BHURJI BEMISAAL

Ingredients:

Paneer- 250 gms, crumbled

Oil-2 tsp

Ghee-1 tsp

Cumin seeds-1/2 tsp

Slit green chilies-2 no

Curry leaves- 3-4 no

Onion-1 small chopped

Tomato- 1 small chopped

Ginger-1 tsp chopped

Green capsicum-1/2 chopped

Salt to taste

Turmeric powder-1/2 tsp

Red chili powder-1/2 tsp

Coriander powder-1 tsp

Garam masala powder-1/4 tsp

Water-1/2 cup

Curd- 2-3 tsp

Malai-1-2 tsp

Fresh coriander leaves- 2 tbsp. chopped

Method:

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

2. Heat oil and ghee in a pan and add in the ingredients one by one and allow to cook for a few seconds.

3. Add in the onions, light brown them add ginger, tomato and all powdered spices, salt and little water and allow to cook for 2-3 mins.

4. Now add in the green capsicums and cook for 2-3 mins, now add in the curd and malai, paneer and gently mix them together and cover and simmer for 4-6 mins.

5. Check for salt and adjust accordingly, finally add fresh coriander leaves and pack up the bhurji for lunch with pao/ phulkas, rotis with some raw cut salad.

Recipe-6] ANDA MASALA CURRY

Ingredients:

oil-2 tsp

ghee-1 tsp

eggs- 4-5 no boiled, peeled

salt to taste

fresh cream- 2-3 tsp

salt to taste

kasuri methi-1 tsp

coriander powder-1 tsp

turmeric powder-1/4 tsp

red chili powder-1/2 tsp

garam masala powder-1/4 tsp

Curd-2-3 tsp

Cream-2-3 tsp

in a saucepan combine together:

onion-1 sliced

tomato-2 small chopped

ginger-1 tsp

garlic- 3-4 cloves

Bayleaf-1 no

Peppercorn- 4-5 no

Cinnamon-1 small piece

Green cardamom-1-2 piece

Cashews- 2-3 tsp

Water-1 cup

Cook the above all together for 8-10 mins, cool and grind to a fine paste.

Method:

1. Prepare all the ingredients for the Anda curry masala.

2. To start cooking, using the saucepan add in all the ingredients for the paste and cook for a few mins, cool and grind to a puree.

3. To prepare the gravy, heat oil and butter in a pan, add in the cooked and blended spice mix and cook it for 2-3 mins.

4. Add in the salt, powdered spices and mix well. cook for 3-4 mins, simmer the gravy, add in some curd/ cream as desired to offer a creamy texture. Cook the gravy well until the oil starts leaving the sides.

5. Now add in the sliced boiled eggs and allow them to steep a little in the masala to get the flavours well balanced.

6. Finally add in the fresh coriander leaves and pack up the tiffin with the egg masala curry which goes with boiled rice as well or phulkas, rotis etc.

The Fern Hotels & Resorts Expands in Mumbai with The Fern Residency, Mira Road

Mumbai, August 2025: The Fern Hotels & Resorts, India’s leading environmentally sensitive hotel chain, is pleased to announce the opening of its latest property in Mumbai- The Fern Residency, Mira Road. Strategically located and with excellent connectivity to Mumbai’s western suburbs and commercial hubs, this 70-room hotel is designed to serve the needs of business travellers, conference delegates, leisure seekers and social gatherings alike. The company now has a total of 12 properties in Mumbai and 134 properties pan-India, operational and opening shortly.

Mr. Suhail Kannampilly, Managing Director, The Fern Hotels & Resorts, shared, “The launch of The Fern Residency, Mira Road reflects our continued focus on expanding thoughtfully across high-growth urban and suburban locations. Mira Road is emerging as a strategic hub within Mumbai’s evolving landscape, and this property is well-positioned to serve the needs of both business and leisure travellers. With well-appointed rooms, contemporary amenities, curated dining options and a commitment to eco-sensitive hospitality, this hotel reinforces our brand’s promise of delivering consistent comfort, operational excellence, and sustainable experiences.”

The hotel offers 70 spacious and elegantly furnished rooms and suites. Each accommodation is designed for comfort and functionality, featuring modern guest amenities, eco-friendly in-room features and intuitive service. Guests can explore a variety of dining experiences at Mint, the hotel’s multi-cuisine restaurant offering a wide selection of global and local dishes in a casual yet refined setting. For those looking to unwind, Flame, the hotel’s inviting beverage lounge presents a curated selection of drinks in a nostalgic atmosphere ideal for catching up or relaxing. In-room dining is available 24/7, including a thoughtfully crafted compact night menu. For business and social events, the hotel offers three versatile venues- Hazel, Olive and Senate, each spanning 2,300 sq. ft. and equipped to host up to 150 guests in various configurations, making them ideal for receptions, meetings, conferences and private gatherings.

Conveniently located, The Fern Residency, Mira Road is 22 km from Chhatrapati Shivaji International Airport, 7 km from Borivali Railway Station, 9 km from Borivali Bus Stand and 32 km from Dadar Railway Station. With seamless access to major transit points, the hotel serves as an ideal base for travellers seeking a well-connected and comfortable stay in Mumbai. Whether visiting for business or leisure, conferences or celebrations, The Fern Residency, Mira Road promises an enriching and environmentally responsible hospitality experience at the gateway to Mumbai’s western corridor.

IHM Ranchi organizes Grand ‘Tiranga Yatra’ to Mark ‘Har Ghar Tiranga’ Campaign

Under the guidelines of the Ministry of Tourism, Government of India, and the guidance of Principal Dr. Bhupesh Kumar, the Institute of Hotel Management (IHM) Ranchi organized a grand ‘Tiranga Yatra’ as part of the ‘Har Ghar Tiranga’ campaign. The aim of the initiative was to foster emotional connection and respect for the National Flag among citizens.

The yatra commenced at 11:00 AM from the institute campus, passing through Brambe village and nearby areas. During the rally, the institute distributed 300 National Flags among local residents, encouraging them to participate in the campaign and hoist the Tricolour at their homes.

Principal Dr. Bhupesh Kumar, faculty members, non-teaching staff, and students participated enthusiastically in the event. The patriotic atmosphere of the rally was warmly welcomed by the local community, who praised IHM Ranchi’s initiative.

Addressing the gathering, Dr. Kumar commended the discipline and dedication of the participants, noting that such initiatives fortify the spirit of patriotism among youth, galvanize them towards nation-building, and imbue Independence Day celebrations with deeper meaning and inspiration.

SAMHI Reports Robust Q1FY26 Result: PAT Jumps 353.8%, EBITDA Margin Expands to 36.8%

SAMHI Reports Robust Q1FY26 Result: PAT Jumps 353.8%, EBITDA Margin Expands to 36.8%

Gurugram,  August 2025: SAMHI Hotels Limited (BSE: 543984) (NSE: SAMHI) a prominent branded hotel ownership and asset management platform in India, announced its unaudited Standalone and Consolidated results for the quarter and ended 30th June 2025.

Commenting on the performance, Mr. Ashish Jakhanwala, Chairman & Managing Director, SAMHI Hotels Ltd. said, 

“We are pleased to announce results for the period ending 30th June 2025. Despite a short period of interruption due to geopolitical issues, we continue to see good growth across our portfolio. This sets a strong base for future. Total revenue growth was ~13.0% with a consol. EBITDA growth of 18.6% over same period last year despite a moderate growth during the month of May. With strong growth in EBITDA and reduction in finance cost, we witnessed ~4.5x growth in PAT for the quarter.

Post the recently concluded transaction with GIC, we have strengthened our balance sheet to allow us focusing on growth. With a strong pipeline of assets under rebranding and/or completion, we are excited about overall prospects of our company. We also estimate a strong investible surplus available that will allow us to seek value accretive M&A and continued expansion through highly capital efficient variable leases.

We have also entered into an agreement to sell Caspia Hotel, New Delhi. This follows our stated strategy of capital recycling for improving returns for our shareholders. Since 2023 we have concluded over ₹2.1bn of asset sales at average EV/EBITDA multiple of ~20x & incremental ~₹7.5bn of minority dilution in favor of GIC.  At the same time, we have invested/ committed to invest ₹10.0bn+ in new assets and rebranding which will be at a material premium in terms of returns. 

We remain committed to disciplined growth, operational excellence, clear communication and excited about the prospects for SAMHI.”

Key Highlights for Q1FY26:

• RevPAR1 at Rs. 4,760 up 10.3% on a YoY. Business performance in May 2025 was temporarily affected due to geopolitical events, leading to a short-term deviation. From June 2025, year-on-year performance metrics reverted to April 2025 levels, indicating a return to normal operating conditions

• Occupancy stood at 74% for Q1FY26

• Total Income for the quarter was Rs. 2,873 Mn up 13.0% YoY

• EBITDA for the quarter was Rs. 1,056 Mn up 18.6% YoY

• PAT2 stood at Rs. 192 Mn up 353.8% YoY

About SAMHI Hotels Ltd.

SAMHI is a prominent branded hotel ownership and asset management platform in India with an institutional ownership model, experienced leadership and professional management team. SAMHI has long-term management arrangements with three of the established and well recognized global hotel operators, namely, Marriott, IHG and Hyatt. SAMHI has a portfolio of 32 operating hotels comprising 4,948 keys and has a diverse geographic presence in 14 cities across India, including National Capital Region (NCR), Bengaluru, Hyderabad, Chennai and Pune.

Forward-looking and Cautionary Statements

Statements in this document relating to future status, events, or circumstances, including but not limited to statements about plans and objectives, the progress and results of research and development, potential project characteristics, project potential and target dates for project related issues are forward-looking statements based on estimates and the anticipated effects of future events on current and developing circumstances. Such statements are subject to numerous risks and uncertainties and are not necessarily predictive of future results. Actual results may differ materially from those anticipated in the forward-looking statements. The company assumes no obligation to update forward-looking statements to reflect actual results changed assumptions or other factors.

ROHL Expands Presence in Central India with Signing of Regenta, Bhopal

Bengaluru,  Aug, 2025:Royal Orchid Hotels Ltd. (ROHL) has announced the signing of their latest property at Bhopal, at the heart of Madhya Pradesh as its expansion in the Northern region. The strategic expansion aligns with the brand’s strategy of expanding in the less discovered and growing regions of India to boost tourism and hospitality in these smaller undiscovered destinations. Developed in association with Regenta Hotel Bhopal Airport, the 70-key resort will be operated under a management agreement. The property reflects ROHL’s asset-light model and its focus on offering guests an amazing stay.

The new 70 key business hotel, including four spacious suites, is strategically situated on Airport Road, just 1 km from Raja Bhoj International Airport. With a built-up area of 56,000 sq ft, the brownfield property is designed to serve the evolving needs of modern business travellers and MICE clientele. It features three fully equipped conference rooms, a rooftop bar and restaurant, and wellness amenities such as a spa, swimming pool, and gym – creating a perfect balance of business efficiency and leisure comfort.

Commenting on the signing, Arjun Baljee, President, Royal Orchid Hotels Ltd., said, " As we continue to grow our presence across India, cities like Bhopal play an important role in our journey, It’s a city on the rise, with a growing business landscape and a strong demand for quality hospitality. This new hotel is designed with today’s business traveller in mind, practical, comfortable, and well-connected. We’re proud to bring the Regenta experience to Bhopal in partnership with Sarla Builders & Developers and we eagerly await visitors looking for connectivity, comfort, and genuine hospitality”

Bhopal – the capital city of Madhya Pradesh – is a vibrant administrative and commercial centre with growing infrastructure, numerous regional offices, and increasing demand for organised hospitality offerings. Apart from its business appeal, Bhopal also attracts a steady influx of leisure travellers, thanks to its unique blend of serene lakes, cultural heritage, and historical monuments.

Mrs. Komal Punjabi & Mr. Manal Punjabi said “We’re excited to collaborate with Royal Orchid Hotels to bring the Regenta experience to Bhopal. This partnership reflects our shared commitment to offering guests an elevated stay experience – professional yet warm, efficient yet relaxed.”

Ingredient Ideology | Tri- Colour Treats – Independence Day 2025 By: Dr. Kaviraj Khialani- Celebrity Master Chef

Independence Day Is One Of The Events Of Our Country Which Is Not Just Close To Heart But Also Brings About A Special Connect With Our Nation, Reminds Us Of All The Struggle And Tough Situations Faced By Our Heroic Warriors In The Past Who Got Us Independence And The Freedom Which We All Love And Enjoy Today. We Must Always Salute Their Sacrifice And Dedicated Efforts Which Went Into Making All This Possible. Every Year By Hoisting The National Tri-Color Flag We Do Our Little Bit As Well. Besides This We Also Ensure There Is A Good Amount Of Celebration As Well All Across The Nation In Every State Etc.

Food Is Something Which Has Always Been An Integral Part Of Any Festivity Or Celebration Hence All 5 Star Hotels Also Offer Independence Day Special Buffets With Tri-Color Food And Beverages With Various Courses Enjoyed By Foodies From All Walks Of Life.

Here Are A Few Of My All-Time Tri-Colored Recipes To Enjoy This Independence Day 2025.

Tricolor Vegetable Kebabs:

Ingredients:

• For Orange: 1 Cup Carrots, Grated And Mixed With Chaat Masala.

• For White: 1 Cup Paneer (Indian Cottage Cheese), Cubed.

• For Green: 1 Cup Spinach And Mint Puree.

• Skewers For Grilling.

Method:

1. Skewer The Carrot Mix, Paneer Cubes, And Coat With The Spinach-Mint Puree.

2. Grill The Skewers Until The Vegetables Are Golden Brown.

3. Serve Hot, Garnished With A Bit Of Chaat Masala.

Tiranga Dhokla:

Ingredients:

For Each Layer:

Orange Layer:

• 1 Cup Gram Flour (Besan)

• 1/2 Cup Semolina (Rava/Sooji)

• 1/4 Cup Curd (Yogurt)

• 1/2 Teaspoon Turmeric Powder

• 1/2 Teaspoon Red Chili Powder

• Salt To Taste

• 1 Teaspoon Eno Fruit Salt

White Layer:

• 1 Cup Gram Flour (Besan)

• 1/2 Cup Semolina (Rava/Sooji)

• 1/4 Cup Curd (Yogurt)

• Salt To Taste

• 1 Teaspoon Eno Fruit Salt

Green Layer:

• 1 Cup Gram Flour (Besan)

• 1/2 Cup Semolina (Rava/Sooji)

• 1/4 Cup Curd (Yogurt)

• 1/4 Cup Spinach Puree

• Salt To Taste

• 1 Teaspoon Eno Fruit Salt

For Tempering:

• 2 Tablespoons Oil

• 1 Teaspoon Mustard Seeds

• 1 Teaspoon Sesame Seeds

• Curry Leaves

For Garnish:

• Freshly Chopped Coriander Leaves

• Grated Coconut

Instructions:

Prepare The Orange Layer:

1. Mix Gram Flour, Semolina, Curd, Turmeric Powder, Red Chili Powder, And Salt In A Bowl.

2. Add Water Gradually To Make A Smooth Batter.

3. Add Eno Fruit Salt And Mix Gently.

4. Steam The Batter In A Greased Plate For 10-12 Minutes Or Until Cooked. Allow It To Cool.

Prepare The White Layer:

1. Follow The Same Steps As The Orange Layer, Excluding Turmeric And Chili Powder.

Prepare The Green Layer:

1. Mix Gram Flour, Semolina, Curd, Spinach Puree, And Salt In A Bowl.

2. Add Water Gradually To Make A Smooth Batter.

3. Add Eno Fruit Salt And Mix Gently.

4. Steam The Batter In A Greased Plate For 10-12 Minutes Or Until Cooked. Allow It To Cool.

Assemble The Dhokla:

1. Once All Layers Are Cooled, Cut Each Layer Into Squares.

2. Place The White Layer First, Followed By The Green And Orange Layers.

Prepare The Tempering:

1. Heat Oil In A Pan, Add Mustard Seeds, Sesame Seeds, And Curry Leaves.

2. Allow Them To Splutter And Pour This Tempering Over The Assembled Dhokla.

Garnish:

1. Garnish With Freshly Chopped Coriander Leaves And Grated Coconut.

Serve:

1. Serve The Tiranga Dhokla With Mint Chutney Or Tamarind Chutney.

Tricolor Vegetable Biryani:

Ingredients:

• For Orange: 1 Cup Carrots, Julienned.

• For White: 1 Cup Basmati Rice.

• For Green: 1/2 Cup Green Peas And 2 Tablespoons Mint-Coriander Paste.

• Spices: Cumin Seeds, Cardamom, Cinnamon, Cloves.

Method:

1. Cook Basmati Rice Separately.

2. In A Pan, Sauté Cumin Seeds, Cardamom, Cinnamon, And Cloves.

3. Add Julienned Carrots, Green Peas, And Mint-Coriander Paste For Each Colored Layer.

4. In A Serving Dish, Layer Rice With Each Colored Vegetable.

5. Steam The Layered Biryani Until Fully Cooked.

6. Garnish With Fresh Coriander And Serve.

Tricolor Roti:

Ingredients:

• 2 Cups Whole Wheat Flour

• 1/2 Cup Spinach Puree (For Green Color)

• 1/2 Cup Carrot Puree (For Orange Color)

• Water (As Needed)

Instructions:

1. Divide The Wheat Flour Into Three Portions.

2. Mix One Portion With Spinach Puree, One With Carrot Puree, Leaving One Plain.

3. Knead Three Different Colored Doughs.

4. Roll Out Small Portions Of Each Dough And Layer Them To Make Colorful Rotis.

Tricolor Fruit Salad:

Ingredients:

• For Orange: Oranges, Diced.

• For White: Bananas, Sliced.

• For Green: Kiwi, Diced.

Method:

1. Mix The Diced Fruits In Three Separate Layers.

2. Toss Gently To Combine.

3. Serve Chilled.

Tricolor Halwa:

Ingredients:

• 500g Carrots, Grated

• 200g Khoya (Reduced Milk)

• 1/4 Cup Ghee

• 1 Cup Sugar (Adjust According To Taste)

• 1 Teaspoon Cardamom Powder

• Chopped Pistachios For Garnish (As Needed)

• A Pinch Of Saffron Strands Soaked In Warm Milk (For Yellow Color)

Method:

  1. Heat 1/4 Cup Ghee In A Pan.

  2. Add 500g Grated Carrots And Sauté Until They Are Cooked And Moisture Evaporates.

  3. Add 200g Khoya And Continue To Cook Until It Blends With The Carrots.

  4. Divide The Mixture Into Three Portions.

  5. To One Portion, Add A Pinch Of Saffron Strands Soaked In Warm Milk For A Yellow Color.

  6. To Another Portion, Mix In A Handful Of Grated Carrots For An Orange Color.

  7. Leave The Third Portion As Is For The Natural Color.

  8. In The Serving Dish, Layer The Three Colored Portions, Creating A Tricolor Effect.

  9. Sprinkle 1 Cup Sugar And 1 Teaspoon Cardamom Powder On Top.

  10. Garnish With Chopped Pistachios.

Royal Orchid Hotels Expands Footprint in Himachal with a New Signing in Baddi

Bengaluru, Aug, 2025:Building on its impressive growth momentum in Himachal Pradesh, Royal Orchid Hotels Ltd. (ROHL) has signed a new 43-key Regenta Place in Baddi, as part of its continued expansion in North India. The move aligns with the group’s strategy to tap into high-potential, underserved destinations and cater to the increasing demand for premium hospitality experiences beyond metro cities. Developed in association with Mr. Sarvan Kumar, Director of THE GOLDEN CASTLE, the resort is expected to open in September 2025 and will be operated under a management agreement. The property reflects ROHL’s asset-light model and its focus on offering guests authentic, culturally rooted stays paired with contemporary comforts.

Nestled in the scenic Shivalik Hills and positioned within a thriving pharmaceutical and industrial belt, Regenta Place Baddi is designed to serve both business and leisure travellers. It will offer a rooftop restaurant and bar, an all-day dining space, a spa, gym, rooftop swimming pool, and a dedicated kids’ zone. Ideal for families and corporate groups alike, the resort also features 5,627 sq. ft. of banquet space, a 1,482 sq. ft. conference hall, and a sprawling 10,000 sq. ft. lawn, making it perfectly suited for MICE events, destination weddings, and corporate gatherings.

Commenting on the signing, Arjun Baljee, President, Royal Orchid Hotels Ltd., said, "Himachal Pradesh continues to be a sought-after destination, offering both scenic escapes and strategic connectivity for business travelers. Baddi, with its proximity to key industrial zones and the tranquil backdrop of the Shivalik Hills, perfectly embodies this dual appeal. This signing not only strengthens our presence in North India but also aligns with our vision to expand into high-potential, underserved markets. In partnership with Mr. Sarvan Kumar, Director of THE GOLDEN CASTLE, we are excited to bring the Regenta experience to Baddi and look forward to welcoming guests seeking convenience, comfort, and genuine hospitality in the heart of Himachal.”

Mr. Sarvan Kumar, Director of THE GOLDEN CASTLE, said, “We are proud to partner with Royal Orchid Hotels and look forward to extending their legacy of excellence in hospitality. Our vision for Regenta Baddi is perfectly aligned with ROHL’s values, and we are confident that together we will deliver exceptional experiences to every guest.”

Escape to the Ghats: The Orchid Panchgani Set to Welcome Guests This September

Mumbai: As part of its growing nationwide presence, Kamat Hotels India Ltd announces the upcoming launch of The Orchid Panchgani, opening this September. Nestled in the heart of Maharashtra’s picturesque Western Ghats, this new eco-luxury destination offers a refreshing retreat for travelers seeking tranquility, indulgence, and a touch of nature.

Set against a backdrop of rolling valleys, lush strawberry farms, and mist-covered hills, The Orchid Hotel Panchgani is designed to provide an elevated yet immersive experience in one of India’s most charming hill stations.

Whether it’s a romantic getaway, a rejuvenating family vacation, or a spontaneous break from the city, The Orchid Panchgani has something for every kind of traveler. The property features a variety of accommodations - from cozy Classic and Superior Rooms, to lavish Honeymoon, Executive, and Royal Suites. Guests can also opt for a unique stay in rustic wooden chalets or luxury air-conditioned tents, blending comfort with nature-inspired design.

The hotel offers a wealth of leisure amenities, including a spa and wellness center, a state-of-the-art gym, indoor game room, karaoke room, child room, and an in-house discotheque for evening entertainment. A dedicated banquet space called ‘Chamber’ and a 30,000 sq.ft. outdoor lawn make it ideal for weddings, events, and corporate retreats.

“Panchgani has always held a special place in the hearts of travelers—its natural beauty, old-world charm, and proximity to major cities make it a perfect location for our next Orchid experience. With this new property, we aim to offer a stay that blends luxury with sustainability, and comfort with culture,”
— Vishal Kamat, Executive Director, Kamat Hotels India Ltd.

The in-house multi-cuisine restaurant, ‘Boulevard’ will offer guests a delicious culinary experience, while those looking for adventure can enjoy outdoor activities and adventure sports organized by the resort. A stunning outdoor swimming pool invites relaxation amidst nature’s best.

With its serene setting, eco-conscious values, and signature Kamat hospitality, The Orchid Hotel Panchgani is poised to become a preferred destination for discerning travelers.

“Weddings are sacred celebrations of love and tradition. At The Orchid Panchgani, we’ve created an idyllic space where families can host culturally rich and entirely vegetarian wedding galas. With expansive lawns, elegant indoor venues, and a pure-veg gourmet kitchen, the hotel is a perfect destination for Gujarati, Marwadi, Jain, and other community weddings that value authenticity, grandeur, and green surroundings.” — Dr. Vithal Kamat, Chairman, Kamat Hotels India Ltd.

FHRAI and ETS India Sign MoU to Benchmark English Communication Standards in the Hospitality Industry

New Delhi,  August, 2025: In a move set to enhance global competitiveness and service excellence in Indian hospitality, the Federation of Hotel & Restaurant Associations of India (FHRAI) has signed a Memorandum of Understanding (MoU) with ETS India, the Indian subsidiary of the world’s largest non-profit educational testing organization, Educational Testing Service (ETS) to establish robust, role-specific English communication benchmarks for the hospitality and restaurant sector using the TOEIC Link assessment.

The collaboration brings together FHRAI’s industry leadership and ETS’s global assessment expertise to drive a sector-wide transformation in workforce readiness. With communication as the cornerstone of guest engagement and service delivery, the MoU focuses on integrating English language proficiency as a measurable hiring and training standard.

Speaking about this collaboration, Mr. K. Syama Raju, President, FHRAI, said, “This partnership is a significant step toward standardizing hospitality communication skills across our member hotels and institutes. With ETS India’s support, we aim to establish clear benchmarks that will help our industry meet global service expectations. It’s time we equip our workforce not just with technical know-how, but with the ability to communicate confidently and clearly.”

Mr. Sachin Jain, Country Manager India and South Asia, ETS, emphasized the broader significance of the initiative, stating “ETS India is committed to supporting India’s skilling ecosystem through globally validated assessments. By working with FHRAI, we hope to not only bridge the English communication gap but also help create a standardized, scalable framework for talent development in hospitality sector. This collaboration has the potential to become a model for sector-wide adoption not just in India but globally.”

The TOEIC Link assessment, developed by ETS, is a modular and flexible English communication test aligned with the internationally recognized Common European Framework of Reference for Languages (CEFR). Designed specifically for workplace readiness, the test evaluates candidates across four critical communication areas—listening, reading, speaking, and writing—through real-world hospitality scenarios. Delivered entirely online with AI-powered proctoring, it ensures accessibility and integrity even in remote or rural settings.

Under the agreement, FHRAI will identify a representative sample of hotels and Institutes of Hotel Management (IHMs), to participate in a pilot benchmarking study. ETS India will conduct TOEIC Link assessments for hotel staff, new recruits, and final-year IHM students to define minimum communication requirements tailored to key job roles such as front office, housekeeping, and food and beverage services.

The pilot phase of the collaboration will involve diagnostic testing, structured input from HR and training managers, and data-driven analysis to define role-specific communication benchmarks. ETS India will also train faculty through a Train-the-Trainer model, ensuring sustainability and capacity building within participating institutions.

Following the pilot, the initiative aims to scale nationally, helping establish TOEIC Link as the standard English communication test for the hospitality sector. This will aid employers in making informed hiring decisions and empower job seekers—especially from IHMs and vocational streams—to align their communication skills with industry expectations.

This partnership underscores FHRAI’s commitment to raising service standards, improving employability, and enabling India’s hospitality professionals to compete on a global stage. It also positions ETS India as a strategic enabler in the country’s skill development narrative.

About FHRAI

The Federation of Hotel & Restaurant Associations of India (FHRAI) is the apex body of the Indian hospitality industry, representing over 60,000 hotels and 500,000 restaurants nationwide. Established in 1955, FHRAI serves as a voice for the hospitality sector, collaborating with the government, regulatory bodies, and international organizations to support the growth of India’s hospitality and tourism industries.

About ETS and ETS India

Educational Testing Service (ETS), founded in 1947, is the world’s largest non-profit educational assessment organization and is globally recognized for developing standardized tests such as TOEFL®, GRE®, and TOEIC®. ETS conducts more than 50 million assessments annually in over 180 countries. ETS India, established in 2021, brings ETS’s global expertise to the Indian context by supporting institutions, governments, and industries with high-quality assessment solutions and research. ETS India is actively engaged in partnerships within the skilling ecosystem, aiming to strengthen English communication among India’s workforce.

Royal Orchid Hotels Expands Footprint in Himachal with a New Signing in Baddi

Bengaluru, Aug, 2025: Building on its impressive growth momentum in Himachal Pradesh, Royal Orchid Hotels Ltd. (ROHL) has signed a new 43-key Regenta Place in Baddi, as part of its continued expansion in North India. The move aligns with the group’s strategy to tap into high-potential, underserved destinations and cater to the increasing demand for premium hospitality experiences beyond metro cities. Developed in association with Mr. Sarvan Kumar, Director of THE GOLDEN CASTLE, the resort is expected to open in September 2025 and will be operated under a management agreement. The property reflects ROHL’s asset-light model and its focus on offering guests authentic, culturally rooted stays paired with contemporary comforts.

Nestled in the scenic Shivalik Hills and positioned within a thriving pharmaceutical and industrial belt, Regenta Place Baddi is designed to serve both business and leisure travellers. It will offer a rooftop restaurant and bar, an all-day dining space, a spa, gym, rooftop swimming pool, and a dedicated kids’ zone. Ideal for families and corporate groups alike, the resort also features 5,627 sq. ft. of banquet space, a 1,482 sq. ft. conference hall, and a sprawling 10,000 sq. ft. lawn, making it perfectly suited for MICE events, destination weddings, and corporate gatherings.

Commenting on the signing, Arjun Baljee, President, Royal Orchid Hotels Ltd., said, "Himachal Pradesh continues to be a sought-after destination, offering both scenic escapes and strategic connectivity for business travelers. Baddi, with its proximity to key industrial zones and the tranquil backdrop of the Shivalik Hills, perfectly embodies this dual appeal. This signing not only strengthens our presence in North India but also aligns with our vision to expand into high-potential, underserved markets. In partnership with Mr. Sarvan Kumar, Director of THE GOLDEN CASTLE, we are excited to bring the Regenta experience to Baddi and look forward to welcoming guests seeking convenience, comfort, and genuine hospitality in the heart of Himachal.”

Mr. Sarvan Kumar, Director of THE GOLDEN CASTLE, said, “We are proud to partner with Royal Orchid Hotels and look forward to extending their legacy of excellence in hospitality. Our vision for Regenta Baddi is perfectly aligned with ROHL’s values, and we are confident that together we will deliver exceptional experiences to every guest.”

Goa Gears Up to Showcase Regenerative Tourism and ‘Beyond Beaches’ Campaign at TTF Mumbai 2025

Panjim, August 2025 - The Department of Tourism, Government of Goa, is set to participate in the upcoming Travel & Tourism Fair (TTF) Mumbai 2025, to be held from 11th to 13th August 2025 at the Jio World Convention Centre, Mumbai.

After receiving an Excellence Award for the ‘Goa Beyond Beaches’ campaign at TTF Ahmedabad 2025, Goa Tourism is poised to carry forward its momentum at TTF Mumbai with an engaging showcase of its regenerative and inclusive tourism offerings. The Goa pavilion will spotlight the State’s evolving tourism narrative under the banner of Regenerative Tourism, focusing on experiences rooted in local culture, environmental stewardship, and community well-being.

Speaking ahead of the event, Hon’ble Minister for Tourism, Shri Rohan A. Khaunte stated “Goa is leading a paradigm shift in Indian tourism – from volume to value, from seasonal to year-round, and from superficial to immersive. At TTF Mumbai, we aim to reinforce our vision of Regenerative Tourism that benefits the people, nurtures our ecology, and sustains our culture. Goa is no longer just a destination – it is a living experience that must be respected, preserved, and celebrated.”

Director of Tourism, Shri Kedar Naik added “Our participation at TTF Mumbai is part of our ongoing outreach to engage with the travel trade and explore partnerships that align with Goa’s future-ready tourism vision. The state is focusing on diversified circuits including monsoon tourism, heritage and spiritual trails, homestays, and wellness tourism. We are also working closely with stakeholders to build responsible tourism models that support local livelihoods and enhance the visitor experience.”

The Goa pavilion will feature campaign highlights from ‘Goa Beyond Beaches’, immersive experiences under the Ekadasha Teertha spiritual circuit, wellness retreats, monsoon trekking expeditions, and the expanding network of homestays that allow travellers to connect with the authentic soul of Goa.

Officials from the Department of Tourism, along with industry stakeholders, will be available at the Goa pavilion to network with trade partners, media, and prospective investors, reinforcing Goa’s positioning as a forward-thinking tourism destination.

The Leela Ambience Gurugram Earns Dual Platinum Certifications For Sustainable Operations

Recognised by the Indian Green Building Council for Green Existing Building and Net Zero Waste to Landfill Initiatives

Gurugram, 2025 - The Leela Ambience Gurugram Hotel & Residences has been awarded two prestigious Platinum Certifications by the Indian Green Building Council (IGBC)—IGBC’s Green Existing Building and IGBC Net Zero Waste to Landfill. This dual recognition is a reflection of the hotel’s long-standing commitment to embedding sustainability into the very fabric of its operations. From thoughtful resource management to responsible waste practices, every aspect of the hotel’s functioning is designed to minimise environmental impact while upholding the highest standards of guest experience.

In a powerful step towards responsible luxury, The Leela Ambience Gurugram Hotel & Residences has reimagined sustainability across all dimensions of its operations. From the elegance of the front-of-house, streamlined back-end systems to upgraded guest areas and eco-conscious in-room amenities, every element has been elevated with purpose. The hotel’s approach is rooted in the belief that each operational detail, however small, must contribute meaningfully to a future that is not only luxurious but also enduringly sustainable.

Energy at the hotel is managed with deliberate precision. Guest rooms are equipped with energy-saver keycards, while motion-sensor LED lighting, daylight-optimised architecture, energy-efficient air handling units, and PNG-operated kitchens all contribute to reduced emissions. Dual-fuel DG sets further lower the carbon footprint. In addition, the hotel has transitioned to a fully paperless workflow, from check-in to invoicing, and has entirely eliminated the use of single-use plastic across operations.

The hotel has elevated sustainable mobility through a fleet of luxury electric vehicles, including the BMW iX and flagship BMW i7. Supported by in-house EV charging stations, these transfers offer refined travel with a lighter environmental impact.

At the heart of this vision is the advancement of its Farm to Fork philosophy through The Leela Farm, a 3.5-acre organic farm in Gurugram, the only hotel to have its own farm, and The Green House, its on-site homegrown hydroponic garden. Together, they ensure that fresh and organic produce supports the hotel’s dining experiences, from the recently launched wellness-driven menu at Aujasya Café to the refined open-air setting of the Forest View Deck. This tranquil retreat offers intimate cabana seating next to a temperature-controlled outdoor pool overlooking lush green forest views, providing a unique setting that blends nature-inspired cuisines with sustainable sourcing.

Beyond the plate, the hotel cultivates a serene visual and sensory experience through its in-house Leela Nursery, where every bloom gracing the property is meticulously grown and maintained. This commitment to natural beauty continues through a thoughtful floral repurposing programme, where all floral décor is recycled in collaboration with Leela Ke Phool to create handcrafted incense, honouring tradition while reinforcing circularity.

The hotel incorporates advanced technology to support guest well-being through improved air quality. Advanced air purification systems are installed across all guest rooms and public spaces, maintaining a consistently fresh, invigorating environment. In line with its reverence for natural resources, the hotel operates an in-house bottling plant under the Aujasya by The Leela initiative, offering guests purified water in reusable glass bottles. Drip irrigation systems utilise treated water from on-site STPs to nourish gardens, while rainwater harvesting, water aerators, and recycled laundry water all contribute to efficient and responsible water management.

With each initiative, The Leela Ambience Gurugram reaffirms its position as one of the pioneers of sustainable luxury, where thoughtful hospitality not only elevates the guest experience but inspires meaningful change.

About The Leela Ambience Gurugram Hotel & Residences

Nestled in front of a sprawling 1000-acre forest, The Leela Ambience Gurugram offers a serene escape from the urban hustle, blending world-class luxury with a refreshed commitment to conscious and sustainable living. As the only luxury hotel attached to a high-end mall and standing as a luxury urban sanctuary in the heart of Gurugram, this exquisite hotel features 412 elegantly designed rooms, suites, and residences, perfect for both leisure travellers and business professionals seeking a tranquil environment. This award-winning hotel combines traditional luxury and unmatched grandeur with a plethora of immersive rituals and experiences for the guests including a 9-hole golf course, five restaurants, a patisserie and a bar. The Leela Ambience Gurugram Hotel & Residences stands as a true testament to opulence with its high-end butler service. The hotel also offers banqueting space of 35,000 sq ft, including pillar-less ballrooms, board rooms, and meeting rooms.

Machan Resorts signs eco-wellness resort under Myst by Machan in Chhatrapati Sambhaji Nagar

Set across ~15 acres of forested terrain with panoramic views of the UNESCO-listed Ellora Caves, the resort will offer elevated forest rooms, luxury villas, and waterfront cottages, along with a holistic wellness centre, farm-to-table dining, and serene event spaces for boutique weddings, corporate retreats, and cultural gatherings.

Strategically connected via the Samruddhi Mahamarg, the destination lies at the cultural crossroads of Shirdi, Ajanta, and Verul, offering a perfect balance of nature, spirituality, and heritage.

“With this signing, we continue our vision of blending sustainable luxury with India’s rich cultural and natural heritage. Chhatrapati Sambhaji Nagar offers the perfect canvas for our eco-wellness concept under the Myst by Machan brand,” said Rakshit Sharma, COO, Machan Resorts LLP.

Slated to open in 2028, this resort marks the third Maharashtra property under the Machan brand, after successful destinations in Lonavala and Karjat.

Four Seasons to Open New Private Residences in Mumbai’s Renowned Worli District

~ New luxury development set to offer unparalleled living experiences with world-class amenities and exceptional design in the heart of Mumbai

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Construction is complete, and 80 percent of units are sold at the latest Four Seasons branded residential project in Mumbai. The world’s leading luxury hospitality company, in collaboration with Provenance Land, a distinguished Indian real estate developer, have partnered once again to deliver an unprecedented statement of design, hospitality, and exceptional living.

Standing as one of the world’s tallest branded residential towers, Four Seasons Private Residences Mumbai is centrally located in the coveted Worli district, which is known as one of India’s most prestigious residential enclaves. Featuring just 41 homes spread across 64 floors, the exceptionally low-density configuration ensures the pinnacle of privacy and luxury, with each home crafted to the highest standards of contemporary urban living. From expansive three-bedroom residences spanning entire floors to five- and six-bedroom duplexes, these palatial residences will offer spacious seclusion from the vibrant energy of the city below.

“In a city known for its dynamic culture and as one of South Asia’s key commercial markets, this development represents a significant milestone for Four Seasons,” says Bart Carnahan, President, Global Business Development, Portfolio Management and Residential, Four Seasons. “Our established residential presence in India, paired with our two existing Hotels, allows us to build on the renowned service for which we are so well known. Together with our esteemed partners at Provenance Land, we will deliver a lifestyle that is thoughtfully curated and operated end-to-end by Four Seasons, ensuring our residents experience the exceptional experiences, world-class amenities, and personalized service that they have come to know and enjoy.”

In Mumbai, the legendary service of Four Seasons is enhanced with tailored residential services, opulent hotel-inspired offerings, and meticulous property management. Whether at home or abroad, homeowners can have complete confidence and peace of mind knowing that one of their greatest assets will benefit from homes that are overseen only by Four Seasons employees, under the dedicated leadership of a Director of Residences.

“This project will set a new benchmark for sophistication in Mumbai’s luxury branded residential market,” says Adarsh Jatia, Managing Director, Provenance Land. “With over 80 percent of the residences already sold, the strong demand highlights Mumbai’s enthusiasm for unparalleled living experiences. We are excited to continue our collaboration with Four Seasons and ensure that the residences offer not only stunning views and luxurious interiors but also a tranquil retreat from the bustling city.”

An urban retreat in the heart of the city, Four Seasons Private Residences Mumbai has been designed to offer a tranquil yet dynamic living environment. Homeowners will have access to their own Residents’ Club featuring a lounge and media room, a private dining room, and a fully equipped gym. For outdoor activities, residents will enjoy over an acre of greenspace, a meditation garden, a pickleball court, and an elevated pool with a cascading water feature. For private events, the rooftop lounge and outdoor cinema will set the stage for unmatched entertainment and celebrations from the 65th floor with a viewing deck and bar area – all set in harmony with stunning coastline views.

The residences are designed by world-class architectural firm Gensler and the award-winning interior design studio, Yabu Pushelberg. Combining contemporary design with thoughtful floorplans, Gensler and Yabu Pushelberg redefined modern multi-generational living with magnificent vistas, multiple principal bedrooms and flowing family spaces, while also incorporating timeless Vastu principles where directional alignments and shapes are incorporated to promote well-being and prosperity. Spacious kitchens and state-of-the-art home automation systems further emphasize careful consideration and attention to every detail to support modern living at its finest.

As a grand extension of their home, residents will enjoy exclusive access to the adjacent, newly renovated Four Seasons Hotel Mumbai, where traditional Indian design is seamlessly integrated with world-class amenities. The Hotel's recent transformation showcases textile-inspired rooms and state-of-the-art facilities, ensuring an unmatched guest experience. Located near Worli Sea Face, Willingdon Golf Course, Mahalaxmi Racecourse, and the Bandra-Worli Sea Link, the Hotel and newly completed Residences now provide a unique blend of privacy and convenience. The Hotel’s culinary highlights include the iconic rooftop bar, AER, offering breathtaking sunsets and an ideal setting for Sunday brunches; and Opus, an art deco restaurant with a culinary experience that spans continents.

Four Seasons Private Residences Mumbai joins a growing lineup of Four Seasons properties across India, including Four Seasons Private Residences Bengaluru and Four Seasons Hotel Mumbai.

Ingredient Ideology | Ways with Green Peas By: Celebrity Master Chef – Dr. Kaviraj Khialani

Calm, composed, versatile superfood great in its nutritive offering is how it has been defined by many foodies and gourmet lovers. Also called as garden peas, they are small spherical seeds that come from pods. One of most adored and used ingredient in many kitchens from our all-time favorite aloo mattar, pea pulao, mattar aur pyaaz ki Kachories, parathas with green pea filling, mattar paneer korma and more.

Green peas or mattar are one such ingredient which is naturally sweet legume rich in a number of our daily dietary requirements. The composition of this small yet wonderful ingredient is the pod and the pea within. The pods are rich in fiber and some of the softer varieties are consumed as well like the snow peas etc.

They are low in calories and good for our system and eases digestion as well to an extent,100 gms of green peas have around 81 calories approx. and its varied preparations from soups, salads, dips, stir fries and curries make them all the more interesting to incorporate into our diet plans.

Health benefits of Green Peas/ Mattar:

*Green peas are considered as heart healthy food and their consumption in our diet in a number of healthy ways can add to the value of our system.

* Good for our skin, they contain fair amounts of fiber and anti-oxidants which protect us in many ways.

* Peas are also a good source of all the essential vitamins and minerals we need in our body like folate, iron, phosphorus and more.

* Green peas are considered one of the best sources of plant based proteins for us and they increase the levels of certain proteins in our body which reduce number of calories consumed in a day as well.

*They are relatively low in glycemic index which is a measure known to check how quickly our blood sugar rises after eating food.

Uses of Green Peas or Mattar in our Kitchen:

• One of my all-time favorite with green peas is a bhuna mattar aur makkai ka shorba, peas and corn roasted and then tempered to a nice light soup, besides the Pudina mattar broth, cream of green peas soup, pea and lentil puree soup.

• Green peas are popular in Indian and both western cuisines as well from the fresh pea mash with fried fish, pea quenelles in sun dried tomato sauce, pasta with pea pesto and basil, green pea soup with bacon and sunflower seeds, pea and potato croquettes, mashed potatoes with smoked peas, pea roesti and hash browns stuffed with minted pea mixture.

• Indian recipes like mattar filling inside the famous Kachories, cooked mashed spiced peas filling inside parathas, in doughs for puries, also try adding dehydrated pea flour/powder into your dough for making parathas etc it is tasty as well and the list gets even bigger looking at the way we add it to our subzis.

• Mattar paneer, mattar aloo, Gobi mattar ki subzi, makhana mattar korma, pea pulao, mattar ka kofta in mildly spiced Indian gravies. while most of us love the winter fresh green peas, cleaning them is fun and storing them in our freezer keeps a bit of stock in hand as well,but we do have frozen options as well with green peas.

• I also tried using green peas in a puree form converting it into gravies as well with addition of little spinach puree and cashew paste and coconut milk, turned out nice with chicken and cheese koftas & also with soy chunks and mushrooms.

• Green peas with rice also has a great connect from the basic ones to the layered ones, try peas with brown rice in a pulao form by flavoring with cinnamon and add a few chopped dates into it and give it a dum for few mins.

• From the stir fry concepts, to adding them to dips and spreads green peas are handy, helpful, tasty and easy to include in almost every dish we wish to add content color and value.

Here are a few Simple & Tasty Recipes using Green Peas or Mattar:

Recipe-1] HARE MATTAR KA DILKHUSH SHORBA

Ingredients

Green peas- 2 cups fresh/frozen.

Olive oil/ oil/ butter- 1 tbsp.

Bayleaf- 1 no

Garlic- 1 tsp chopped

Onion- 1 small chopped

Salt and pepper to taste

Herbs- fresh or dried as per choice

Chili flakes- 1 tsp.

Potato-1 med sized peeled and cubed.

Roasted crushed jeera-1/2 tsp

Garam masala powder-1/4 tsp.

Water/vegetable stock-4- 5 cups

Flax seeds/ melon seeds/ pumpkin seeds- 2 tsp for garnish

Low-fat cream/fresh cream/almond cream- 1 tsp garnish

Method:

1. Prepare all the ingredients for the soup.

2. Heat oil in a pan, add in the Bayleaf, onions, garlic and saute for a few seconds.

3. Add in the green peas, potato, salt and all spices, flavorings, herbs etc and mix well for 30 seconds.

4. now add in the liquid and bring to a boil, simmer for 10-15 mins and cool, puree and strain the soup well.

5. bring it back to a boil, check for seasonings, adjust the texture and serve hot.

Chefs Variations: 

For Veg: to make it more nutritious try adding ginger, green chili, soy chunks/ tofu as an option.

For added green color, we can also add spinach leaves, fresh basil leaves, broccoli etc as well.

For Non-Veg: can use chicken stock as well to make the soup and later add boiled chopped chicken in the soup and bring to a boil.

Recipe- 2] MATTAR GASHTI WALA PESTO PASTA

Ingredients:

For the Mattar Pesto:

Green peas- 1 cup boiled

Green chili- 1 tsp chopped

Fresh coriander leaves- ½ cup

Fresh mint leaves- ¼ cup

Fresh basil leaves- 1/2cup

Salt and pepper to taste

Lime juice- 2 tbsp.

Garlic- 1 tsp chopped

Oil/olive oil- 3-4 tbsp.

Chilled water- 2-3 tbsp.

Cashews/ almonds/ peanuts- 2-3 tbsp.

For the Pasta:

Use any choice of pasta as desired- penne/fusilli/macaroni etc to be boiled until just cooked and refreshed with cold water, a little sprinkle of olive oil and kept aside.

To Assemble the Dish:

Sliced saute mushrooms/ Babycorn/ blanched broccoli/ zucchini cubes/ roasted or grilled brinjal slices/ cooked sliced tandoori chicken/ saute masala prawns/ sliced grilled fish/scrambled eggs/ shredded double fried eggs/sun-dried tomatoes/canned tuna fish etc can all be a choice of additional ingredients which we can add to our pasta dish.

Elements of Garnish: 

Parmesan cheese shavings- ¼ cup or any cheese of your choice can be used. 

Cherry tomatoes- 4-5 cut 1 x2

Black olives/ green olives- 4-5 sliced

Fresh herbs like parsley/basil/coriander/mint etc.

Method:

1. Prepare the mattar pesto dressing and keep chilled in the fridge.

2. Work on the boiled pasta and keep it chilled as well.

3. In a mixing bowl combine together the sauce and pasta and choose from the add on list and incorporate that as well here and toss the salad well.

4. Arrange the dressed pasta on a salad/serving plate and choose from the garnishes and serve immediately.

Recipe-3] KHUSHNUMA HARE MATTAR KA DIP

Ingredients

Green peas- 1 and a half cup boiled.

Blanched spinach leaves- 1 cup

Fresh coriander and mint-1 cup mix

Green chili-2 no cut

Garlic-1 tsp chopped

Celery- ¼ cup stem part cut

Olive oil/oil- 3-4 tbsp.

Salt and pepper to taste

Roasted crushed peanuts- 2-3 tbsp.

Chilled water-3-4 tbsp.

Method:

1.Prepare all the ingredients for the dip.

2. Using a grinder jar, we shall combine all these ingredients and blend it into a coarsely smooth texture, chilled water will help us to get the desired texture without discoloring it.

3. Add lime/rock salt/ chaat masala as per taste/add any seeds like sunflower/ roasted sesame seeds/pomegranate seeds etc for a crunch as well.

4. Chill the dip until being served, drizzle a little olive oil/sesame oil etc on top and serve with crackers/sticks of veggies/lavash/ toasted garlic bread/grilled or baked potatoes/chicken on skewers etc. I also tried adding tofu/cream cheese/grated cheese/grated paneer into the same dip as well for variety.

The Fern Hotels & Resorts Strengthens Its Maharashtra Footprint with the Launch of Siddharth The Fern-An Ecotel Hotel, Jalna

Mumbai, August 2025: The Fern Hotels & Resorts, India’s leading environmentally sensitive hotel chain, is pleased to announce the launch of its latest property in Maharashtra- Siddharth The Fern-An Ecotel Hotel, Jalna. Strategically located in the heart of the city, this 74-room hotel offers a seamless blend of modern hospitality, refined design and eco-conscious sensibilities. With this addition, the company strengthens its presence in Maharashtra with 40 properties in the state, operational and opening shortly.

Mr. Suhail Kannampilly, Managing Director, The Fern Hotels & Resorts, shared, “Jalna, with its growing prominence as a business hub and its deep historical roots, presents a compelling destination for both corporate and leisure travellers. Siddharth The Fern, Jalna represents our ongoing efforts to bring purposeful hospitality to regions that are emerging as important economic and cultural centres. This hotel has been envisioned to meet the evolving needs of the modern guest while adhering to our brand’s core commitment to sustainability and service excellence.”

The hotel features 74 spacious and elegantly designed rooms and suites where each accommodation is thoughtfully appointed with contemporary conveniences and warm interiors, ensuring a comfortable and rejuvenating stay. Guests can unwind with a curated selection of in-room amenities designed for both leisure and work. A rich culinary journey awaits at Khatirdari, the hotel’s all-day multi-cuisine vegetarian restaurant. For evening leisure, guests can enjoy Saanjh, the in-house bar offering artisanal cocktails and premium spirits in a relaxed, elegant setting. The hotel also features a dedicated VIP Lounge, a quiet space open to resident guests, offering personalised service and thoughtful amenities. A specially crafted in-room dining menu is available 24/7, including a special night menu catering to late-hour cravings.

For events and gatherings, the hotel offers an expansive selection of banquet venues. These include Rangat, Taraana and the sprawling Aamantaran lawn, catering to every need, ranging from corporate meetings to grand celebrations. On-site leisure and wellness offerings include a swimming pool, a modern fitness center and a dedicated children’s play area etc.

Located just 55 km from Aurangabad Airport, 3.5 km from Jalna Railway Station and 10 km from Jalna MIDC, the hotel is easily accessible for travelers. Whether it is a corporate stay, a celebratory gathering or a relaxing getaway, Siddharth The Fern–An Ecotel Hotel, Jalna offers a stay marked by comfort, efficiency and eco-conscious hospitality.

55°NORTH Whisky Announces Launch in Uttarakhand Strengthens Presence Across North India

Uttarakhand, August 2025: After a successful run in Delhi, 55°NORTH Whisky, the flagship brand from the Three Brothers Distillery, is all set to launch in Uttarakhand, bringing its signature premium blend to a market that’s fast becoming a stronghold for quality spirits.

This move marks a strategic step in the brand’s North India rollout, tapping into Uttarakhand’s evolving consumer base, expanding tourism footprint, and thriving hospitality sector. The launch will cover key urban and tourist hubs including Dehradun, Haridwar, Rishikesh, Haldwani, and Nainital, with trade and retail activations kicking off in the first week of August 2025.

“We saw Uttarakhand as more than a potential sales destination,” said Varun Gupta, Founder, Three Brothers Distillery (55North Whisky). “It’s a market with cultural momentum; people here are increasingly intentional about how and what they consume. The bars are sharper, the hotels are investing more, and retail is catching up with the national curve. We felt this was the right time to enter, with the right product and the right teams already in place. We’ve built this brand to reflect personality and confidence. The idea was always to deliver a whisky that’s full-bodied, layered, and memorable.”

“Backed by a fully operational bonded warehouse and state-of-the-art bottling unit in Uttarakhand, 55°NORTH is poised to deliver a seamless experience for our partners and consumers. With robust backend support and a skilled local distribution network, we are committed to ensuring swift, responsive deliveries across retail and HoReCa channels,” said Paritosh Bhandari, Advisor, Three Brothers Distillery (55North Whisky)

The product itself remains unchanged, a distinctive blend of three aged Scotch malts, matured Indian malt, and fine grain spirit, but the brand roll-out has been adapted for the Uttarakhand market with region-specific point-of-sale material and experiential marketing designed around the state’s unique urban-tourist mix.

This expansion is part of a larger national plan. Following Uttarakhand, the brand is scheduled to launch in Rajasthan later this year, with a roadmap already drawn for entry into select southern and western states in 2026.

Since its launch, 55°NORTH has found resonance with whisky drinkers who look beyond generic blends. Whether poured neat, on ice, or as part of a well-made cocktail, its flavour profile, combining smoky peat, sweet malt, citrus zest, dark chocolate, and toasted oak, delivers both boldness and balance.

Consumers can expect to find 55°NORTH at premium liquor stores, modern trade chains, high-end bars, and top hospitality establishments across Uttarakhand starting this August.

Tourism In Ras Al Khaimah Continues To Go From Strength To Strength With Record-Breaking Half-Year Performance

The Emirate recorded 6% growth in visitor arrivals coupled with 9% growth in tourism revenues and 36% in MICE and weddings revenues in the first half of 2025

Ras Al Khaimah, UAE, July 2025: Ras Al Khaimah Tourism Development Authority (RAKTDA) announces a strong performance for the first half of the year, marking a new record for the destination with over 654K visitor arrivals representing 6% year-on-year growth and 9% increase in tourism revenues.

“These half-year achievements are a clear testament to the strength of Ras Al Khaimah’s tourism offering and the impact of its focused strategy,” said Raki Phillips, CEO of Ras Al Khaimah Tourism Development Authority. “From expanded air connectivity and high-profile hotel developments to strategic partnerships and a growing calendar of experiences and events, every milestone contributes to Ras Al Khaimah’s standing as one of the world’s fastest growing destinations. With a clear vision to welcome over 3.5 million visitors annually by 2030, the Emirate is firmly on track to deliver long-term, sustainable value for its economy, communities and tourists.”

These results reflect the success of RAKTDA’s ongoing efforts to expand connectivity, broaden the Emirate’s tourism appeal, and deepen its presence across key international and regional markets. Highlights from the first half of 2025 include:

• 654K visitor arrivals - the highest ever for a six-months period (representing 6% year-on-year growth) 

• 9% year-on-year increase in tourism revenues 

• 36% growth in MICE & Weddings revenues 

• Strong visitor numbers across key source markets, including CIS, UK, India, China and Central and Eastern Europe

• Significant growth from source markers with expanded direct flights connectivity, including Romania (+65%), Poland (+56%), Uzbekistan (+47%), Belarus (+30%)

• Major hotel announcements including, Four Seasons, Fairmont, Taj, NH Collection (Minor Hotels) – supporting plans to double the number of hotel keys by 2030

• Several strategic partnerships signed to boost tourism including MoUs with Fujairah Adventures, Huawei, Open World, and leading OTAs in China and KSA

• Growing events calendar including, the RAK Half Marathon, UAE Tour, HIGHLANDER and new Jais Ride cycling challeng

Key source markets record strong growth

Performance across key source markets saw notable gains, with a 25% year-on-year increase in visitors from India, while the UK (+5%), China (+9.2%) and Russia (+7%) delivered their highest ever arrivals for a half-year period. Meanwhile, Romania (+65%), Poland (+56%), Uzbekistan (+47%) and Belarus (+30%) all saw exceptional growth, supported by direct flight connections to Ras Al Khaimah International Airport – a key enabler of inbound growth. 

Notably, MICE and Weddings revenues grew by 36%, driven by high-value weddings, international conferences, incentive groups, and strategic initiatives positioning Ras Al Khaimah as a rising hub for events and incentive travel.

Connectivity, hotel and investment momentum continues

Ras Al Khaimah International Airport saw continued route expansion during the first half of 2025, with direct flights from Poland (Katowice and Warsaw), Romania (Bucharest), Russia (Moscow), Uzbekistan (Tashkent) and the Czech Republic (Prague) contributing to the upward trajectory in visitor arrivals. These routes are underpinned by its ongoing strategic expansion to further upgrade the airport’s capacity to welcome larger aircraft and improve the arrival experience, reinforcing its role as a key gateway to the Emirate.

Ras Al Khaimah also continued to strengthen its hotel offering with several high-profile announcements across the first half of the year, including NH Collection Ras Al Khaimah Al Marjan Island Hotel & Apartments (156 keys, Fairmont Al Marjan Island (250 keys), Taj Wellington Mews Al Marjan Island (336 hotel apartments) and Four Seasons Resort and Residences Ras Al Khaimah at Mina Al Arab (150 keys). Expanding its appeal across market segments, Ras Al Khaimah also welcomed the opening of Rove Al Marjan Island – a vibrant beachfront hotel that brings the signature charm and accessibility of the homegrown Rove brand to the Emirate. These developments will support Ras Al Khaimah’s goal to more than double its hotel key count by 2030 – one of the fastest growth trajectories in the region. 

Collaborations support destination development and tourism growth

The first half of 2025 also saw a series of strategic partnerships inked to support both destination development and market expansion. This included a cross-Emirate collaboration with Fujairah Adventures, formalised at the International Conference on Adventure Tourism in April, to highlight the complementary strengths of both destinations and offer a compelling inter-Emirate itinerary for adventure seekers. RAKTDA also signed MoUs with leading OTAs in China, including Trip.com and Tongcheng, to boost visitor numbers from China. Additionally, new partnerships with four leading Saudi-based OTAs – Fursan Travel, Smart Holidays, Almatar and Wego – are helping Ras Al Khaimah tap into strong GCC demand and emerging traveller trends. In the digital space, the Emirate signed a strategic MoU with Huawei to advance smart tourism capabilities. Another agreement with Web3 technology partner Open World is exploring a blockchain-powered tourism rewards platform to enhance visitor engagement.

Signature events fuel tourism and destination appeal

Recognising the power of large-scale events in shaping destination appeal and enhancing livability, Ras Al Khaimah continued to expand its calendar of signature sporting experiences in the first half of 2025. The Emirate hosted the 18th edition of the Ras Al Khaimah Half Marathon with a record-breaking turnout of over 10,000 participants and spectators, the return of the UAE Tour in its 7th running of Jebel Jais Mountain stage, and the 4th edition of the internationally broadcast Ras Al Khaimah Championship on the DP World Tour at Al Hamra Golf Club. The globally recognised HIGHLANDER hiking adventure also returned for its 4th edition, drawing participants from around the world. New to the calendar was Jais Ride – a challenging 25km cycling event that debuted in April 2025, pushing riders to conquer the steep ascent of the UAE’s highest peak. Collectively, these events reinforce Ras Al Khaimah’s positioning as a leading regional hub for sports and entertainment. 

Monday Hotels Grows Smart with Asset-Light Model — A Scalable Solution for Hotel Owners

Mumbai, July 2025: Monday Hotels, the new age hospitality brand catering to modern business and leisure travellers continues to strengthen its presence through a well-structured asset-light model, inviting independent and boutique hotel owners to benefit from its established systems, national visibility, and trusted guest experience.

Currently managing multiple properties in Mumbai, Hyderabad and Nagpur, with its latest property signed up in Shamshabad, Monday Hotels offers a partnership model where hotel owners retain control of their asset while leveraging the brand’s expertise in operations, digital marketing, revenue management, and service design.

“Our asset-light format is designed for hotel owners who want to remain independent but not alone,” said Salim Shaikh, Co-Founder at Monday Hotels. “We bring operational strength, while owners continue to hold their assets. Guided by our promise “We Value You”, we are committed to providing seamless stays that empower our guests to focus on what matters most.”

With interest growing across Tier 1, 2, and 3 cities, Monday Hotels presents a compelling option for properties seeking higher occupancy, stronger brand recall, and professional systems — without the burden of heavy investment.