Yuki Opens Doors in Whitefield, Delivering Authentic Pan-Asian Cuisine to East Bangalore

Bangalore, August, 2025 – Yuki Cocktail Bar & Kitchen proudly announces the opening of its newest outlet in Whitefield, marking another significant milestone in the brand's expansion across Bangalore. This new location brings Yuki's signature Pan-Asian cuisine and artisanal cocktails to the vibrant Whitefield neighborhood, offering residents and visitors an exceptional dining destination. The spacious 4000 square feet venue features comfortable seating for 130 guests, creating an inviting atmosphere perfect for both intimate dinners and larger celebrations.

Signature Pan-Asian Cuisine Comes to Whitefield

The Whitefield outlet features Yuki's signature meticulously curated menu spanning Japanese, Korean, Malaysian, and Thai cuisines. Guests can indulge in beloved signature dishes including cream cheese dumplings, truffle edamame dumplings, and the popular fried sushi (Yasai Futomaki Age). The menu showcases regional specialties such as Larb Gai from North-Eastern Thailand, Burmese Chickpea Tofu, and authentic Kampung Rice from Malaysia, catering to diverse palates including vegetarian and vegan preferences.

Complementing the culinary offerings is Yuki's celebrated cocktail program, featuring unique creations like the Geisha's Garden, Pandan Teq-Tea, and the indulgent Fig & Cheese Old Fashioned. Each cocktail is expertly crafted to enhance the dining experience, reflecting the restaurant's commitment to quality and innovation.

"We are excited to bring Yuki's unique dining experience to Whitefield," said Sai Shivani, Co-founder of Yuki. "This expansion allows us to reach more food enthusiasts who appreciate authentic Pan-Asian flavors. Yuki is not just a restaurant; it's an invitation to embark on a gastronomic adventure where tradition meets modernity, and every bite is a celebration of flavor."

Building upon Yuki's reputation for thoughtfully designed spaces, the Whitefield location features a unique Japanese-inspired aesthetic. The restaurant welcomes guests through a tranquil courtyard setting centered around a majestic bonsai tree, with cherry blossom-inspired pink tones creating a serene atmosphere. The interior showcases contemporary elements including an artistic fabric and brass chandelier and a natural stone bar facade, perfectly complementing the exceptional culinary offerings.

"The Whitefield outlet represents our continued commitment to creating memorable spaces," explained Priyesh Busetty, Co-founder of Yuki. "We've designed an environment where guests can enjoy exceptional food in a setting that celebrates both Japanese aesthetics and modern sophistication."

The Whitefield opening reinforces Yuki's position as Bangalore's premier destination for authentic Pan-Asian dining. From its origins to now multiple locations across the city, Yuki has consistently delivered exceptional experiences that transport guests across Asia's diverse culinary landscape. With signature dishes like cream cheese dumplings, fried sushi, and Japanese cheesecake becoming local favorites, the brand continues to set new standards for Asian cuisine in the region.

The new Whitefield outlet is now open, inviting food enthusiasts to discover why Yuki has become synonymous with exceptional Pan-Asian dining in Bangalore.

IHM Ranchi successfully organizes BridgeX a 6-Day Academic, Cultural & Culinary Exchange Programme under Ministry of tourism aegis

The Institute of Hotel Management (IHM) Ranchi successfully organized a grand 6-day Academic, Cultural, and Culinary Student Exchange Programme between IHM Ranchi and IHM Guwahati from August 21 to 27, 2025, under the theme “Bridge-X.” This initiative marked a significant step towards strengthening mutual cooperation, sharing experiences, and promoting cultural integration between the two premier hospitality education institutes of the country.

The programme was organized as part of a unique effort by the Ministry of Tourism, Government of India, and the National Council for Hotel Management & Catering Technology (NCHMCT). Its primary objectives included promoting cultural understanding among students and faculty, sharing knowledge of regional and traditional cuisines, exchanging best practices in academics and training, and developing presentation, communication, and teamwork skills among students.

During the exchange, students from Guwahati experienced Jharkhand’s traditional tribal dances, local markets, handicraft showrooms, various tourist attractions, and local industries. They also attended regular classes at IHM Ranchi and showcased the specialties, regional cuisines, and cultural traditions of their own institute.

The 6-day exchange concluded on August 27, 2025, with a closing ceremony held at the institute’s auditorium. The event was successfully anchored by Ms. Sanskriti Agarwal, a second-year student of IHM Ranchi. A joint feedback session followed, where students and faculty shared their experiences and insights gained through this academic and cultural exchange. Subsequently, participation certificates were distributed to all participants.

A total of 8 students and one faculty member from IHM Guwahati and 16 students from IHM Ranchi participated in the exchange, guided by experienced faculty members from both institutes. Accommodation, meals, and local transportation for the Guwahati participants were arranged by IHM Ranchi.

To provide a comprehensive cultural and educational experience, students from Guwahati visited several significant locations, including Brambe Haat Market, Bichhawan Handloom & Handicraft Showroom, State Museum, Patratu Dam & Lake Resort, and Palani Waterfall. They also explored The Open Field Farm in Khunti, where they learned about local cuisine, organic farming, and startup culture.

Academic engagements included faculty interactions, kitchen management practice, and participation in theory classes. An interactive session on “Career Opportunities and Livelihood Pathways” was conducted by IHM Ranchi Principal Dr. Bhupesh Kumar, highlighting future prospects in the hospitality sector, higher education opportunities, entrepreneurship, and the latest industry trends. Students also showcased their talents in regional culinary arts and cultural performances.

Additionally, “Spardha” – an inter-institute sports competition – and a joint cultural programme were organized, which not only enhanced students’ practical knowledge but also fostered linguistic, cultural, and professional integration. A Culinary Masterclass on regional cuisines was conducted by Dr. Manisha Oraon, Co-Founder of The Open Field Farm; Chef Rajnish Kumar Singh, Lecturer at IHM Ranchi; and Chef Anil Kumar Koriya, Senior Lecturer at IHM Guwahati. Students learned to prepare authentic dishes from Jharkhand and Assam and were trained in presentation and plating techniques.

On behalf of IHM Guwahati, Senior Lecturer Mr. Anil Kumar Koriya, and on behalf of IHM Ranchi, Senior Lecturer Mr. Ravi Kumar, along with student coordinator Ms. Sanskriti Agarwal, successfully managed the programme.

Speaking on the occasion, IHM Ranchi Principal Dr. Bhupesh Kumar praised the exchange programme, stating:

“This initiative goes beyond cultural exchange and culinary arts – it is a step towards building a long-term academic bridge between institutions. The programme has significantly contributed to developing cultural sensitivity and culinary expertise among students while enhancing their communication, presentation, and teamwork skills. The collaborative effort of IHM Guwahati and IHM Ranchi stands as an inspiring example of cooperation, innovation, and quality enhancement in hospitality education in India.”

Thank you

Tamarind Global elevates Amal Senan to Head of Sales & Operations – South India to bolster expansion in the region

Mumbai, August 2025: Tamarind Global, India’s foremost DMC and a leading travel, hospitality, and event management solutions provider, is expanding its presence in South India strategically to promote the unique destinations and travel offerings in the region to cement its strategic expansion, Tamarind Global has elevated Amal Senan to Head of South India Sales & Operations. He will be looking at the operations of Tamarind Global’s offices across Kerala, Karnataka, and Tamil Nadu.

With over 14 years of experience at Tamarind Global, Amal is a seasoned leader. He will spearhead business development and growth initiatives across all company verticals. He is known for driving strong partner relations and exploring new business avenues.

The Tamarind Global offices in Kochi, Bengaluru, and Chennai are poised to scale up their operations in South India. Kerala and other regional offices in South India remain on priority as the company is expanding its footprint with initiatives such as immersive local excursions, boutique travel experiences, dedicated offices, best-in-class transport fleet, and thoughtful partnerships with local vendors.

Speaking about the expansion, Louis D’Souza, Managing Partner, Tamarind Global said, “Driven by its unique culture, serenity and age-old traditions paired with scenic destinations, South India remains a strong market for us. By strengthening our presence here under Amal’s leadership, we aim to deliver stronger value to our clients and partners. This expansion is aimed at bolstering our local relationships, updated services, and curating new opportunities in the vibrant region.”

Amal Senan said, "I am excited to take on the new role and lead Tamarind Global’s strategic growth across South India. Our strong teams in the region are equipped to strengthen partnerships, uplift service offerings including authentic cultural immersions and tailored event experiences, and present the unique travel market to travellers from across the world."

Kamat Hotels Strengthens Goa Presence with the Launch of IRA Porvorim

Mumbai/Goa: Kamat Hotels India Ltd (KHIL) has announced the upcoming launch of IRA Porvorim, Goa, a remarkable addition to its rapidly growing IRA by Orchid Hotels portfolio. Scheduled for a grand opening in September 2025, this milestone underscores the brand’s aggressive expansion across India. It follows the successful debut of Orchid Passaros in Benaulim, South Goa, earlier this year, and joins a strong pipeline of IRA hotels opening in prime destinations including Mumbai, Bhubaneswar, Ayodhya, Noida, Nashik, and Chhatrapati Sambhaji Nagar.

Nestled in the vibrant heart of Porvorim, the new IRA Porvorim will feature 43 thoughtfully designed guest rooms tailored for both discerning business travelers and leisure seekers. The property emphasizes a holistic guest experience with its array of premium facilities, including a capacious banquet hall for elegant events, a refreshing swimming pool, a curated in-house restaurant, and a fully equipped health club, all crafted to set new standards in Goa’s hospitality scene.

KHIL’s expansion through the IRA brand reflects a strategic push into prime tier-2 and tier-3 markets, offering mid-market travelers a blend of value, comfort, and location advantage, a philosophy echoed in IRA’s earlier openings. Going beyond hospitality, IRA by Orchid has also pledged to donate one percent of its sales towards community welfare initiatives, with a special focus on supporting the education of the girl child.

Sharing his views on the expansion, Vishal Vithal Kamat, Executive Director, KHIL, said, “Goa continues to attract both domestic and international travelers, and with IRA Porvorim, we aim to redefine hospitality in the city. From curated experiences to modern comforts, this property will serve as a preferred choice for families, corporates, and event planners alike.”

Dr. Vithal Venkatesh Kamat, Chairman, KHIL, added, “Each new IRA hotel defines our growth blueprint. Porvorim reflects the essence of our brand: sustainable, stylish, and guest-centric.”

As preparations for the September 2025 launch proceed, IRA Porvorim is poised to become a standout destination—whether for vibrant social celebrations, business events, or relaxed getaways in KHIL’s rapidly growing Indian hospitality portfolio.

Monday Hotels Strengthens presence in Hyderabad with fifth Hotel

Monday Hotels, the new-age hospitality brand catering to modern business and leisure travellers, is pleased to announce the signing of its newest property – Monday Premium, in the vibrant business and lifestyle hub of Madhapur, Hyderabad.

This strategic expansion marks a significant milestone in Monday Hotels' journey, bringing the brand's signature blend of comfort, contemporary aesthetics, and customer-first service to a key market known for its thriving IT corridor, cultural energy, and growing demand for quality hospitality experiences.

Madhapur, located in the heart of Hyderabad’s HITECH City is a thriving hub for technology, business, and lifestyle. Known for housing major IT companies, upscale residences, buzzing cafes, and vibrant nightlife, it seamlessly blends work and leisure - making it one of the most sought after locations for modern travellers and corporate professionals alike.  

Set to open its doors later this year, Monday Premium – will offer a thoughtfully curated selection of well- appointed rooms and suites, modern business facilities, bespoke dining experiences, for today’s discerning traveler.

"We are thrilled to bring our 5th Hotel in Hyderabad, Monday Premium to Madhapur – a location that resonates with the energy and aspirations of our brand," said Mitesh Kadam, Co Founder, Monday Hotels.

Managing Partner, Samanth Reddy Nalagatla commented

"Our association with Monday Hotels reflects our commitment to purposeful growth—where every new partnership is more than just a hotel; it becomes a vibrant extension of the guest experience that the Monday brand consistently delivers."

Ingredient Ideology | Eggy Centric Fiesta By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Healthy- Hearty & Wholesome

Eggs are one of the best-known useful commodities known to us. The very significant role of eggs in our life is the number of us who include eggs from the start to the end of the day meals. From a filling morning breakfast with varied egg preparations to brunch menus, adding them to salads, sandwiches, dressings and dips too. Eggs are truly easy to adapt to and its role has been quite important in not only cooking but baking as well from cakes to fancy exotic goodies.

Eggs are among the most nutritious foods you can find, providing virtually all the vitamins and minerals you need. To top things off, eggs are cheap, taste awesome and go with almost any food. They really are an exceptional superfood.

Eggs provide the highest-quality protein – while also containing 13 essential vitamins and minerals, alongside necessary omega-3 fatty acids and antioxidants. 

60% of the high-quality protein in eggs can be found in the egg white, while the yolk contains the rest, along with vital healthy fats, vitamins, minerals and antioxidants – all compounding for a valuable contribution to your daily nutritional needs. 

Eggs whites and yolks being the two components within the shell need to be checked for quality and freshness before being broken and blended into our recipes. Egg fried rice, egg curry, egg Akoori or bhurji concept, baked eggs with spinach and cheese, eggs with chicken sausages/ fish/ prawns and quick munchies are great to try as well once in a while.

Here are a few simple recipes using Eggs:

Recipe-1] BRUNCH STYLE PAN SET EGGS

Ingredients

Eggs- 3-4 no

Oil-2 tsp

Butter-1 tsp

Garlic-1 tsp chopped

Green chilies-1 tsp

Onions-1 small chopped

Tomato-1 med sized chopped

Potatoes-1-2 cut into cubes

Salt and pepper to taste

Turmeric powder-1/4 tsp

Red chili powder-1/2 tsp

Coriander powder-1 tsp

Salt and pepper to taste

Green capsicum-1 no cubed

Water-1/2 cup

Coriander leaves- 2 tbsp. chopped

Method:

1. Prepare all the ingredients for the recipe and keep aside.

2. In a pan heat oil and butter add in the garlic, onions, chilies and saute for 2-3 mins, add in the tomatoes and potatoes, salt- pepper and all spices and saute for 1-2 mins, add in little water and allow to simmer few min until potatoes are cooked.

3. Now add in the capsicums and eggs and allow eggs to set in for a few minutes.

4. Add fresh coriander leaves and serve hot.

Recipe-2] EGG MUSHROOM FLORENTINE

Ingredients

Oil-2 tsp

Butter-1 tsp

Garlic-1 tsp chopped

Onion-1/2 chopped

Mushrooms- 5-6 sliced

Peas-1/2 cup boiled

Eggs- 3-4 no

Salt and pepper to taste

Mixed herbs and chili flakes to taste

Fresh cream-1/2 cup

Cheese-2 -3 tsp.

Fresh herbs like basil- 4- 6 no.

Method:

1. Prepare all the ingredients for the brunch type dish called egg mushroom Florentine.

2. Heat oil and butter in a pan and saute the onion and garlic, add in the salt and powdered spices, add in the peas, mushrooms and blanched spinach.

3. Cook the mixture for 4-6 mins and break in the eggs and allow to set and cook on a bed of the spinach and mushrooms, check for salt, pepper, herbs and seasonings.

4. Once done we shall be plating it and serving with a portions of bread rolls/ toasts etc.

Recipe- 3] EGG SALAD IN LETTUCE LEAVES ON TOAST

Ingredients

For the base- assorted lettuce leaves -1-2 cups

For the salad mixture:

Boiled cubed eggs- 2-3 no

Salt and pepper to taste

Capsico/ tabasco sauce- few drops.

Mayonnaise sauce- 2-3 tbsp.

Boiled macaroni pasta-1/4 cup

Boiled potato cubes-1/4 cup

Assorted sprouts-1/3 cup

To serve on: toasted bread slices/ french bread slices etc.

For the garnish: parsley, mint, micro-greens.

Method:

1.Prepare all the ingredients for the salad recipe.

2. In a mixing bowl combine together the ingredients for the salad and add in the dressing for the dressing and give it all a nice toss, chill the salad for 20 mins.

3. Remove and arrange the lettuce leaves as a base on the serving plate.

4. Top with the interesting garnishes like olives, cherry tomatoes, parsley sprigs, nuts and seeds of your choice.

5. Portion the salad onto the base of the lettuce leaves and garnish appropriately and serve chilled.

Recipe-4] HEALTHY EGG BREAKFAST SCRAMBLE

Ingredients

Eggs-4-5 no

Oil-2 tsp

Butter-1 tsp

Onion-1 small chopped

Green chilies- 1 tsp chopped

Tomato-2 med sized chopped

Salt to taste

Kasuri methi- 1 tsp

Red/yellow/green capsicums-1/2 cup 

Coriander powder-1 tsp

Cumin powder-1 tsp

Red chili powder-1 tsp

Water-1/4 cup

Sunflower seeds/ flax seeds/ melon seeds- 2 tsp.

Fresh coriander leaves- ½ cup chopped

Olives -2 -3 no sliced.

To serve with:

Bread rolls, multi-grain bread/ toasts etc.

Method:

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

2. Heat oil and butter in a pan add in the onions and chilies, methi, and saute for a few seconds, add in the chopped tomato.

3.Continue to add in the capsicums and salt, powdered spices and mix well add in a little water to prevent burning, cook 2 mins.

4. Break in the eggs one by one and allow them to settle and slowly scramble them as they start cooking.

5. Reduce the flame and allow to cook for 2-3 mins, add in the seeds and coriander leaves and mix well, serve hot with assorted breads, butter, cheese and cup of tea/coffee, add shredded boiled chicken or sliced chicken sausages to the same recipe for variation.

Recipe-5] EGG MASALA DUM BIRYANI

Ingredients:

Eggs- 4-6 no hard boiled, peeled

Basmati rice-2 cups boiled.

For the masala:

Oil-2 tsp

Ghee-2 tsp

Bay leaf- 2 no

Peppercorns- 4-5 no

Green cardamom- 1-2 no

Onions-1 cup sliced

Ginger-garlic paste-1 tsp

Green chilies- 2 tsp chopped

Tomatoes-1/2 cup puree

Curd- ½ cup beaten, thick

Water-1/2 cup

Salt to taste

Turmeric powder-1/2 tsp

Red chili powder-1/2 tsp

Coriander powder-1 and a half tsp

Cumin powder-1/2 tsp

Garam masala powder-1/2 tsp

Kasuri methi-1 tsp

Coriander and mint leaves- 2 tbsp. chopped

Rose water-2 tsp

Saffron solution-1-2 tsp

Fried nuts-2-3 tsp

Browned fried onions-1/2 cup

Kewra water/essence-1 tsp

Method:

1. Prepare all the ingredients for the egg masala biryani as listed.

2. Heat oil and ghee in a pan add in the whole spices and add in the sliced onions and lightly brown them, add in ginger-garlic paste, green chilies, and cook for 1-2 mins. Add in tomatoes.

3. Add salt and all powdered masalas and cook for 1-2 mins, add little water as needed, add the thick beaten curd and mix well, cook on low flame for 2-3 mins.

4. Add kasuri methi and the boiled eggs and cook in the masala for 2-3 mins and layer the cooked rice on top, add in the onions, nuts, rose water, saffron water, kewra water etc and top with mint and coriander leaves, cover and give dum to the egg biryani for 10-12 mins. Open and serve hot with raita, papad, pickle.

Recipe- 6] JHATPAT AKOORI KA ZAIKA

Ingredients:

Ingredients:

Eggs- 6- 8 no

Oil- 2 tbsp.

ghee- 1 tsp

Cumin seeds- ½ tsp

Fennel seeds-1/2 tsp

Curry leaves- 6- 8 no

Slit red/ green chilies- 3-4 no

Sliced onions- 1 small

Tomatoes- 2 med sized, diced

Salt to taste

White pepper powder to taste

Garam masala powder-1/4 tsp

Turmeric powder-1/2 tsp

Coriander powder-1/2 tsp

Parsley/ spring onions/ coriander-2 tbsp. chopped

Lime juice- 2 tsp

Method:

1. Pre-prep all the ingredients for the recipe as listed above.

2. In a mixing bowl beat up the eggs with a pinch of salt and few drops of cold water and add in all the ingredients from salt to powdered spices and all the assorted veggies as well, give it all a nice mix.

3. Heat oil and ghee/butter in a pan add in the curry leaves, slit chilies, jeera and fennel and saute for 15 seconds, add in the entire egg mixture into the pan and allow to settle for a couple of mins, cover and cook on a medium flame for 2-3 mins.

4. Using a spatula or flat spoon gently mix the contents of the pan and add in the greens and a dash of lime juice and serve it hot with roti, phulkas, naans, parathas or even cheesy garlic toasts.

A New Era of Loyalty Begins: Marriott Bonvoy and Flipkart launch a strategic partnership

A New Era of Loyalty Begins: Marriott Bonvoy and Flipkart launch a strategic partnership, opening a world of unrivalled value and experiences for Indian consumers

• India’s first travel-retail loyalty integration brings together the one of the country’s largest e-commerce platform and global hospitality leader

• Members can now earn and redeem rewards seamlessly across Flipkart’s shopping ecosystem and Marriott Bonvoy’s global travel program

India, August 20th, 2025: Marriott Bonvoy, Marriott International’s award-winning travel platform, and Flipkart SuperCoins, the country’s most rewarding and inclusive loyalty program, have announced India’s industry-first dual loyalty integration. This alliance brings together Marriott Bonvoy’s global rewards ecosystem and Flipkart’s SuperCoins, a multi-brand rewards program that forms the core of the Flipkart Plus loyalty scheme, giving members a frictionless way to earn more, redeem smarter, and unlock rewards faster.

Premised on “Your Cart Takes You Places,” this first of its kind collaboration in India lets millions of members seamlessly earn and swap Flipkart SuperCoins and Marriott Bonvoy points — unlocking rewards that stretch from everyday shopping carts to free stays, suite upgrades, and unforgettable getaways across the globe. 

The strategic partnership between Marriott Bonvoy and Flipkart brings the best of both worlds to consumers in India, making it easier than ever to shop, earn, and travel, turning everyday transactions into unforgettable experiences. By linking both accounts, members enjoy exclusive Marriott Bonvoy member benefits, earn Marriott Bonvoy points when they shop on Flipkart and unlock great deals on Cleartrip and Flipkart Travel.

Cafe Calma Returns: An Elevated Chapter in Soulful, Everyday Eating

An ingredient-first approach where food is the love language

Mumbai, 2025 — Nestled atop the iconic Shalimar Hotel since 2022, cafe Calma was always more than a rooftop restaurant—it was a feeling. Founded by Yash Advani, Calma began as a heartfelt vision to transform the city’s relationship with food. A space built on conscious eating, nourishing meals, and soulful experiences. Now, with a renewed lens and evolved identity, cafe Calma reopens its doors - refreshed, reimagined, and still rooted in the same values that made it beloved.

At the heart of cafe Calma is a simple truth: good food is a good mood. From day zero, the ethos has been ingredient-driven meals that aren’t just aesthetically plated but emotionally fulfilling.The new menu stays true to Calma’s long-standing al-fresco spirit—only this time, it’s reimagined with a playful twist that’s equal parts familiar and fresh, comforting and elevated.

A NEW ERA FOR CALMA

As diners evolve, so does Calma. The space has undergone a thoughtful transformation, both in design and on the plate. The interiors have been reimagined to feel warmer, expressive, and fluid, allowing the food, ambience, and community to exist in effortless harmony.

The new menu at Calma leans into the familiar — comforting classics reimagined with a signature twist. Less experimental, more intuitive, it’s a celebration of wholesome indulgence, where nourishment meets nuance. Each dish is thoughtfully curated to evoke nostalgia while surprising the palate in subtle, satisfying ways.

From the umami-rich Miso-Glazed Mushrooms, to the Smashed Bacon Burger — layered with molten cheddar, crispy bacon, and sharp pickles for that perfect balance of golden crunch and creamy depth — and the briny punch of the Mediterranean Olive Dip served with toasted baguette, every plate is designed to soothe the soul and stir the senses.

From small plates to cocktails, the approach is holistic yet unpretentious. The cocktail programme, dubbed “Sip the Suites” takes guests on a global tasting tour—each drink a nod to world flavours, anchored in premium ingredients and local stories.

“Calma has always been my love letter to food,” says Yash Advani, founder. “We’ve grown, our guests have grown, and Calma continues to grow with them. This new chapter isn’t about changing who we are, it’s about becoming more of who we’ve always wanted to be

The new menu is more expressive, more grounded, and more in tune with how people eat today. These are dishes that come from a place of joy and experience, from travel, conversation, and from quiet pauses in between where a single bite said more than words could. The kind that made us pause, and know instinctively: “ this belongs on the menu”

At its heart, Calma has always been about more than food- it’s about slowing down, sharing something real, and leaving with a feeling that stays long after the table’s been cleared.”

WHAT’S NEW, WHAT STAYS

The beloved classics remain—like Calma’s cult-favourite flatbreads, now elevated with fresh, thoughtful pairings. Signature staples such as The Whipped Feta and the house favourite Tacos return to the menu - familiar, but dialled up in flavour and finesse. This season, the menu leans into what Calma does best: food that celebrates seasonality, encourages shareability, and always tells a story.

Chef Nitin & Chef Anand bring in a refreshing European-forward palate in a market dominated by Asian culinary experiences. Every dish balances comfort with craft - each bite designed to be both rooted yet sinfully imaginative.

WHY RESET?

The focus now is on making the Calma experience more accessible, more usable, and more rooted in community.

It’s a reset that puts people first—through thoughtful spaces, efficient operations, and food that’s elevated but never out of reach.

This isn’t just a reopening—it’s a recalibration. With a clearer understanding of its diners and a renewed commitment to authenticity, Calma is ready to grow with its community. This new chapter builds on what’s always worked: food that brings comfort, spaces that foster connection, and an experience that feels considered, not contrived, elevated yet personal in so many ways.

Cafe Calma is open now at The Shalimar Hotel rooftop, Mumbai. Come for the food. Stay for the feeling.

Nestled in the heart of South Mumbai, Cafe Calma is an urban oasis offering a fresh take on conscious dining. Launched in November 2022, grounded in Modern European cuisine and complemented by subtle Asian influences, our menu strikes a harmonious balance between approachability and sophistication - serving up nourishing bowls, hearty mains, and mindful indulgences in a serene, sun-kissed setting.. We place a strong emphasis on ingredient-centric dishes, showcasing fresh, seasonal produce sourced from local suppliers and small businesses. From chef-led pop-ups to themed brunches and workshops, Cafe Calma is more than just a café—it's a community for good food and good mood.

IHM Ranchi Hosts “Ārambh 7.0” – A Vibrant Freshers’ Day to Welcome the Class of 2025–26

Ms. Fresher Ms. Mahi Priya Lohra and Mr. Fresher Mr. Tushar Paul

The Institute of Hotel Management (IHM) Ranchi celebrated its much-awaited Freshers’ Day 2025 with the theme “Ārambh 7.0”, marking a warm and grand welcome for the newly admitted students of the academic session 2025–26.

The event was graced by Miss Universe Jharkhand 2025 Ms. Riya Tirkey as the Chief Guest and Mr. Anubhav Sapra, founder of Delhi Food Walks and a renowned food influencer, as Guest of Honour, along with Mrs. Alisha Gautam Oraon. The presence of dignitaries, Principal Dr. Bhupesh Kumar, faculty, staff, and students added prestige to the celebration.

The program began with a felicitation ceremony, followed by a series of stunning performances including ramp walks, soulful singing, and energetic group dances, creating an atmosphere of creativity and excitement. Students competed for various titles, showcasing their talent, confidence, and charisma. The coveted crowns went to Mr. Freshers Tushar Paul and Ms. Fresher Mahi Priya Lohra. Other accolades included Big Name on the Campus Mr. Hariom, Mr. Handsome Mr. Faizal Laraib, and Ms. Elegant Ms. K. Tanishka Rao.

As part of the Student Exchange Program, students from IHM Guwahati also presented vibrant cultural performances, which were met with great appreciation and applause.

Addressing the students, Chief Guest Ms. Riya Tirkey encouraged them to pursue their dreams with confidence and determination, stating that the energy and creativity displayed today reflects the bright future of these young talents.

Guest of Honour Mr. Anubhav Sapra inspired the audience by emphasizing innovation and passion in the hospitality industry. He said that Hospitality and culinary arts are more than careers, they are experiences to be shared. The future belongs to those who embrace this with heart and innovation.

Principal Dr. Bhupesh Kumar congratulated the winners, highlighting that IHM Ranchi is not just an institute but a nurturing family. Ārambh symbolizes that every new step marks the beginning of a new success story.

The celebration truly embodied a perfect blend of enthusiasm, innovation, and cultural spirit, setting the tone for an exciting academic journey ahead.

ROHL Signs New Property in Jabalpur, Expanding Madhya Pradesh Portfolio

Bengaluru, Aug, 2025:Royal Orchid Hotels Ltd. (ROHL) is strengthening its presence in Central India with a new signing in Jabalpur - a city fast emerging as a hub at the crossroads of Chhattisgarh, Uttar Pradesh, Rajasthan, and Maharashtra. The upcoming 54-key Regenta Resort Jabalpur, developed in partnership with TRIUMPH DEVCON & TRADING PRIVATE LIMITED, will operate under a management agreement. This move reflects ROHL’s clear strategy to scale aggressively without owning physical assets while staying true to its vision of taking quality hospitality to high-potential, underexplored markets.

Purpose-built for both leisure and business travellers, the resort offers more than just a stay. Guests can expect a multi-cuisine restaurant, bar, gym, spa, and swimming pool all under one roof. For events, the property features three banquet halls (7,000 sq. ft., 3,500 sq. ft., and 3,500 sq. ft.) and two expansive lawns spread over 40,000 sq. ft., ideal for *destination weddings, corporate offsites, and large social gatherings*. Its location is another advantage, just 5 km from the railway station and 18 km from the airport, with direct access to the national highway.

Commenting on the signing, Arjun Baljee, President Royal Orchid Hotels Ltd. Said, “Jabalpur is at an exciting turning point. It’s a city with deep cultural roots and growing business importance. With this property, we’re tapping into that potential. At Royal Orchid Hotels, we’ve always believed in identifying emerging markets and delivering dependable hospitality experiences. This signing is another step in that direction, and we’re delighted to bring Regenta’s service promise to Jabalpur.”

Long known for the iconic *Dhuandhar Falls, Marble Rocks, and rich heritage*, Jabalpur is now stepping up as one of Central India’s most dynamic growth centres. With improving infrastructure, better connectivity to metros, and its role as a defence and administrative hub, the city is seeing strong demand for quality hospitality. ROHL is among the first national chains to place a long-term bet here.

On behalf of the development partners, Mrs. Tavinder Gujral said, “We are proud to collaborate with Royal Orchid Hotels to introduce Regenta to Jabalpur. Together, we want to create a property that blends comfort, reliability, and the signature warmth the brand is known for.”

Cygnett Hotels & Resorts Launches “Evolution 2025” with Bold Commitments to Technology, Sustainability, Wellness & Nationwide Expansion

New Delhi, August 2025: Cygnett Hotels & Resorts unveiled its forward-looking roadmap at its annual leadership conclave, Evolution 2025, held at Cygnett Inn Airport, Jaipur. The company announced a series of transformational initiatives set to redefine the future of hospitality.
The conclave, held every year as a platform for vision-sharing and innovation, brought together mentors, leaders, and industry stakeholders to chart the course for the brand’s growth in a rapidly evolving travel landscape.

At the heart of this year’s conclave was a strong focus on technological innovation, with Cygnett Hotels introducing seamless digital check-ins, AI-enabled guest personalization, and smart room features that adapt to individual preferences, ensuring a blend of convenience and comfort. Equally central was the company’s commitment to sustainability. Cygnett announced new eco-friendly practices across its hotels designed to minimize environmental impact while enhancing guest experience, reinforcing that sustainability is a responsibility, not a choice.

Recognizing the rising demand for well-being, the brand also announced an expanded wellness portfolio. From rejuvenating spa therapies to health-focused culinary experiences, Cygnett is set to cater to the modern traveler’s need for holistic balance. The conclave also highlighted enhanced customer engagement strategies, with the company investing in advanced training and tools to help teams anticipate guest needs and craft personalized, memorable moments.

Further, Cygnett announced a shift towards flexible and adaptive hotel spaces. With changing guest behavior, its venues will be designed to seamlessly transform from business hubs by day to social celebration spaces by evening. Cygnett Hotels & Resorts also announced a robust pipeline of new openings that will significantly strengthen its footprint across tier II & III cities as well as key metropolitan hubs, underscoring the brand’s strategy to be present wherever India travels. The pipeline includes a mix of upscale hotels, mid-market properties, and resorts, targeting both business and leisure travellers.

“The hospitality industry is at the cusp of one of its greatest transformations. At Cygnett Hotels, we are not just responding to these changes , we are driving them. Evolution 2025 marks our commitment to delivering unforgettable experiences where quality, comfort, and innovation meet,” Sarbendra Sarkar said at the conclave. With Evolution 2025, Cygnett Hotels & Resorts reinforces its ambition to be at the forefront of the hospitality sector’s transformation, combining vision, agility, and responsibility to deliver experiences that truly matter. 

With Evolution 2025, Cygnett Hotels & Resorts reinforces its ambition to be at the forefront of the hospitality sector’s transformation, combining vision, agility, and responsibility to deliver experiences that truly matter. Strengthening this vision further, Cygnett has entered into a strategic alliance with Wyndham Hotels & Resorts, which will introduce La Quinta® by Wyndham and Registry Collection Hotels® to India and is expected to add more than 60 hotels across India, Bangladesh, Sri Lanka, and Nepal over the next decade. 

Israel Ministry of Tourism Appoints Galit Hoffman as Consul-Tourism Affairs for India

Mumbai, August 2025: The Israel Ministry of Tourism has appointed Galit Hoffman as the Consul-Tourism Affairs for India, reaffirming its strategic commitment to deepening tourism ties with the Indian market.

Galit comes with a rich professional background spanning diplomacy, strategic communication, international market development, and private sector leadership. She previously served at the Israeli Embassy in New Delhi as Spokesperson and later as Deputy Defense Attaché, where she helped foster cooperation between Israel and India. In the private sector, she led sales and product marketing for the Indian market at Mobileye, a global leader in automotive safety and smart mobility solutions. Her deep familiarity with India- professionally and culturally- adds meaningful perspective to her new role.

In her current position, Galit will lead Israel’s tourism promotion strategy in India, working closely with travel trade professionals, airlines, media partners, and digital platforms to raise awareness of Israel as a diverse and enriching destination.

“India has been part of my journey for many years,” said Galit. “I feel fortunate to return once again, and to continue strengthening the special relationship between our two countries. In this new role, I’m looking forward to helping more people from India discover Israel- a destination that blends history and innovation, nature and spirit, culture, great culinary, and lots of fun- a mix you won’t find anywhere else.”

Michael Izhakov, Director-General of the Israel Ministry of Tourism, added:

“Galit brings a rare combination of experience in diplomacy, marketing, and long-standing engagement with the Indian market. Her work across both the public and private sectors, along with her understanding of India’s diverse travel ecosystem, will be invaluable in strengthening Israel’s positioning in the market.”

India continues to be one of Israel’s most dynamic and high-potential tourism markets. In recent years, it has topped the list of Asian countries in terms of tourist arrivals to Israel, and the numbers keep rising. Galit’s appointment is part of the Ministry’s broader efforts to deepen international engagement and open new avenues for cultural and economic exchange.

A Slow and Soulful Sojourn: Why Canberra is the Perfect Destination for India’s New-Age Mindful Traveller

As travel shifts away from mere bucket lists and photo opportunities, a growing number of Indian  travellers are embracing slower, more immersive experiences. According to Thomas Cook’s holiday  report, 85% of Indian travellers are now willing to spend up to 50% more to prioritise meaningful,  enriching journeys over rushed itineraries. For those seeking more meaningful, mindful escapes,  Canberra, Australia’s thoughtfully designed capital offers the ideal backdrop. Unlike the rush of big urban hubs, Canberra invites visitors to lean into stillness. A walk-up Mount Ainslie unveils the city’s  intentional symmetry, originally where lake, hills, and public spaces come together in quiet harmony,  setting the tone for unhurried exploration. 

• For the architecture enthusiast, Canberra’s urban  

environment is a thoughtful blend of modernist  

vision and democratic symbolism. The iconic  

Australian Parliament House, opened in 1988, is one  

of the most open parliamentary buildings in the  

world. Nestled into a hill with a grass-covered roof  

that visitors can walk over, the Parliament House is a 

powerful symbol of people being above the  

government. Nearby, the historic Old Parliament House stands as a timeless reminder of  Australia’s democratic evolution. Together, these landmarks invite visitors to wander their  corridors, admire the interplay of clean lines and heritage facades, and unwind in the curated  gardens that surround them. Canberra’s architecture seamlessly integrates with its natural  landscape, offering countless pockets to pause whether it’s lakeside over a morning coffee or  during an evening stroll as the sun sets behind the skyline. 

• Canberra is also a haven for creative souls and photography lovers. At sunrise, hot air balloons  drift gracefully across the sky as part of the city’s renowned ballooning experience, offering a  breathtaking perspective of Lake Burley Griffin and its shimmering reflections. The calm waters  and soft light at dawn and dusk turn the lake into a living canvas, perfect for capturing stunning  photographs or simply soaking in the serenity. Commonwealth Park and the gardens  surrounding the Old Parliament House bloom seasonally, creating the perfect setting for  mindful journaling, sketching, or simply soaking in nature. The National Gallery of Australia’s  “Skyspace”, best experienced during the early or twilight hours, elevates this connection  further inviting visitors to observe light, space, and silence in transformative ways. 

• Canberra’s vibrant food scene, embracing a farm-to-table ethos, perfectly complements the  spirit of slow travel. From artisanal cafés in Braddon like Barrio Collective to immersive  paddock-to-plate experiences at Beltana Farm, food here fosters connection, not just through

flavour, but through people and stories. At the Capital Region Farmers  

Market, travellers can engage directly with local farmers and makers,  

gaining insight into the care behind the produce. For Indian travellers  

increasingly seeking global culinary stories and experiences, Canberra  

offers a food culture that is honest, seasonal, and deeply embedded in  

local collaboration, making every meal a memory. 

• Beyond its cultural and culinary draws, Canberra’s outdoors offers a calm, inviting escape.  With cycling paths, nature reserves, and scenic trails like the Centenary Trail and picturesque  lakeside loops, the city encourages exploration at one’s own  

pace. Nature lovers can find peaceful moments of reflection  

while watching kangaroos roam freely at Weston Park or  

strolling through the tranquil landscapes of the National  

Arboretum.  

As more Indian travellers seek meaningful, unhurried experiences, Canberra stands out as a natural  choice. It doesn’t shout for attention; it quietly draws you in. Here, every path, plate, and moment  encourage you to slow down, engage deeply, and return not just with photos, but with stories.

Bangalore's Iconic Chin Lung Brewery Expands with Grand New 15,000 Sq Ft Marathalli Outlet

Historic Community Bar Since 1960 Opens Largest Flagship Location with 650-Seat Capacity, Bringing Award-Winning Craft Brews and Elevated Dining Experience to East Bangalore

Bangalore, August 2025 – Chin Lung Brewery, Bangalore's beloved community bar and brewing institution since 1960, proudly announces the grand opening of its newest and largest flagship outlet in Marathalli. The expansive 15,000 square feet venue with a seating capacity of 650 guests represents a significant milestone in the brewery's expansion across the Garden City.

Known for its cozy ambiance and curated menu, Chin Lung has evolved from Bangalore's oldest community bar into a craft brewing powerhouse. The new Marathalli location blends the brand's rich 65-year heritage with contemporary brewing excellence.

The Marathalli outlet showcases Chin Lung's commitment to brewing innovation and culinary excellence through its comprehensive offerings. The premium craft beer portfolio features house-brewed signature varieties including hoppy IPAs, smooth wheat beers , Fruit Infused beers, and seasonal specialties, all produced using temperature-controlled brewing systems that ensure consistent quality. Expert food and beer pairings elevate the dining experience, perfectly complementing the brewery's elevated culinary program. The contemporary Asian cuisine menu highlights signature Chin Lung classics like the legendary Roti pe Bhoti - tender, marinated mutton on soft roti, topped with fresh herbs and spices, alongside expertly curated food options designed specifically to complement craft beer offerings. The premium bar program extends beyond beer to feature craft cocktails , Range of LIIT’s and Gin and Tonic and premium spirits. The world-class 15,000 square foot facility designed by Studio Camarada accommodates 650 guests across multiple seating zones including casual dining areas, premium lounges, and outdoor beer garden spaces, while modern brewing equipment visible through glass partitions provides an immersive viewing experience that connects guests to the craft brewing process.

The Marathalli location strategically positions Chin Lung in one of Bangalore's fastest-growing commercial and residential corridors, serving the large community of IT professionals, residents, and visitors in East Bangalore. This marks the brewery's continued expansion alongside existing successful outlets in Indiranagar, Residency Road, New Bel Road, Koramangala, and Gandhinagar.

"For over six decades, Chin Lung has been more than just a  bar , we’ve now evolved into a brewery - we've been the heart of countless celebrations, first dates, business deals, and lifelong friendships," said Prajwal Lokesh, Founder, Chin Lung Brewery. The Marathalli outlet is our love letter to this incredible city and its people. We're not just serving beer; we're creating memories, fostering connections, and continuing the legacy that has made generations of Bangaloreans call Chin Lung their home away from home. Every pint poured here carries the warmth and stories of 65 years of bringing people together."

The new outlet incorporates industry trends including innovative brewing processes and flexible dining formats. The venue caters to evolving consumer preferences while maintaining Chin Lung's authentic community atmosphere.

Sterling Delivers Record Q1 Performance, Sets Stage for Accelerated FY26 Growth

• Achieves highest-ever Q1 revenue and EBITDA with continued debt-free status

• Adds two new resorts, strengthens asset-right expansion model

• Guest delight soars with 30 resorts winning TripAdvisor awards

Sterling Holiday Resorts Ltd. has kicked off FY26 on a strong note, reporting its best-ever first-quarter performance. With an 8% year-on-year revenue growth to ₹1,392 million and a robust 25% rise in EBITDA to ₹514 million, Sterling continues to lead the way in delivering upscale experiential hospitality across India. The company also posted a 27% growth in Profit Before Tax to ₹371 million and remains debt-free, with cash reserves touching ₹2,963 million.

Even as Sterling increased its available room inventory by 21% year-on-year, the company maintained strong pricing power, with Average Room Rates (ARR) holding firm at ₹7,089. Room revenue rose 11% and Food & Beverage revenue surged by 16%, indicating balanced and healthy growth.

Mr. Vikram Lalvani, MD & CEO, Sterling Holiday Resorts Ltd. said, "This quarter marks the start of a pivotal shift for Sterling — from a phase of transformation to one of high-performance execution. With a strong foundation in people, brand, and technology, we are now poised to scale with purpose, delivering exceptional holidays while creating lasting value."

With the addition of Sterling Kastoori in Rudraprayag and Sterling Vanavasa in Lansdowne the network now spans 54 destinations across the country – with a dominant presence in states like Rajasthan, Uttarakhand, Tamilnadu and Kerala; and in segments like wildlife and across the Himalayas.

Sterling’s commitment to Guest Delight continues to be recognised nationally: 30 resorts were honoured with TripAdvisor Travelers’ Choice Awards, including Sterling Kanha which earned “Best of the Best” for the third consecutive year, underscoring consistently exceptional service delivery.

Through its ESG initiative, Sterling Sankalp, the company advanced key sustainability efforts such as expanding solar and heat pump installations and eliminating plastic bottled water with in-house bottling plants across multiple resorts. Its partnership with the Fairfax India Charitable Foundation facilitated the installation of dialysis machines across seven hospitals, extending its impact beyond hospitality.

Looking ahead, Sterling is poised for an accelerated growth trajectory in FY26, backed by a robust pipeline of over 20 resorts, deepening domestic travel trends, and a strong foundation in technology, brand, and people. As it transitions from transformation to high-performance execution, Sterling is set to scale responsibly while continuing to delight guests across India.

About Sterling Holiday Resorts Limited

Sterling Holiday Resorts Limited is a leading hospitality company in India that has a portfolio across 54 unique destinations, comprising over 63 resorts, hotels and retreats with over 3,200 keys operational (including Nature Trails). The company caters to leisure stays, Meetings and Conferences (MICE), Destination Weddings, Reunions, Picnics and Group travel. The company offers a network of properties across hills, beaches, jungles, waterfront, adventure, heritage, pilgrimage and drive-to locations.

Sterling has resorts at some of the best holiday destinations in India, including Alleppey, Amritsar, Anaikatti, Athirappilly, Badami, Bokaro, Corbett, Chail, Coorg, Darjeeling, Dehradun, Gangtok, Gir, Goa, Godavari, Guruvayur, Haridwar, Jaisalmer, Kalimpong, Kanha, Karwar, Kodaikanal, Kufri, Lansdowne Forest Division, Lonavala, Madurai, Manali, Mount Abu, Munnar, Mussoorie, Nainital, Ooty, Panchgani, Pench, Puri, Pushkar, Ranthambore, Rishikesh, Rudraprayag, Sariska, Shimla,

Srinagar, Thekkady, Tiruvannamalai, Tipeshwar, Udaipur, Vythiri, Wayanad, Yelagiri and Yercaud.

Sterling Holiday Resorts Limited is a part of Fairfax Financial Holdings Limited and is a 100% independently managed, wholly owned subsidiary of Thomas Cook (India) Limited (TCIL), India's leading integrated travel and travel-related financial services.

Antara Cruises Joins Serandipians, the Exclusive Network of Luxury Travel Designers

New Delhi, August 2025 - Antara Cruises, India's pioneering luxury river cruise line, is pleased to announce its partnership with Serandipians, a distinguished global network of bespoke travel designers, luxury hotels, and curated experiences. This collaboration marks a significant milestone in Antara’s ongoing journey to redefine luxury travel in India and elevate its offerings to a discerning international clientele.

Serandipians is renowned for curating the world’s most refined collection of luxury brands and experiences. Membership is by invitation only, reserved for companies that uphold the highest standards of bespoke service, creative excellence, and authentic storytelling—qualities that Antara Cruises embodies through its elegant river journeys across India’s most iconic waterways.

"We are proud to join the Serandipians community, as it represents a shared commitment to delivering extraordinary, culturally immersive experiences,” says Raj Singh, Chairman of Antara Cruises.“This partnership opens new pathways for global travelers seeking authentic, intimate, and transformational voyages, directly connecting them with India’s rich heritage from a truly luxurious vantage point."

Antatra Cruises’ meticulously designed all-suite vessels offer a seamless blend of heritage, sustainability, and refined elegance. Curated itineraries explore UNESCO World Heritage sites, immersive excursions, and authentic cultural encounters, showcasing India’s diverse heartland through an exceptional lens.

As a part of the Serandipians network, Antara will collaborate closely with top luxury travel designers worldwide and travel trade partners to craft tailor-made journeys, providing heightened visibility within the high-end travel sphere and reinforcing India’s position as a premier destination for river cruising.

About Antara Cruises

Since 2003, Antara Cruises has been at the forefront of India’s river travel renaissance and regenerative travel, pioneering the revival of passenger river travel after nearly a century-long hiatus. From a single vessel to a fleet of nine—including 56-pax boutique ships, eco-catamarans in Odisha, and private river yachts—Antara is the largest and most innovative luxury river cruise operator in India. Focused on sustainability, personalized service, and cultural immersion, Antara crafts unforgettable journeys along India’s historic rivers, celebrating the country’s diverse heritage

About Serandipians
Serandipians is a global network of luxury travel designers and suppliers committed to offering bespoke, high-touch travel experiences. The network fosters connections between elite travellers and exceptional travel providers, ensuring personalized, exclusive, and memorable journeys of a lifetime.

The Fern Hotels & Resorts Introduces Tranquil Getaway in Gujarat with The Fern Vishranta Resort, Kamrej-Surat

Mumbai, August 2025: The Fern Hotels & Resorts, India’s leading environmentally sensitive hotel chain, announces the launch of its latest leisure property in Gujarat- The Fern Vishranta Resort, Kamrej-Surat. Strategically located on National Highway 48 between Vapi and Ahmedabad, this 89-room resort embodies a harmonious blend of refined design, thoughtful service and eco-conscious hospitality. With this addition, the company further reinforces its presence in Gujarat, a key market in its national growth strategy, with 36 properties in the state, operational and opening shortly.

Mr. Suhail Kannampilly, Managing Director, The Fern Hotels & Resorts, shared, “Surat and its surrounding regions have rapidly emerged as significant nodes in Gujarat’s industrial, cultural and hospitality landscape. The Fern Vishranta Resort, Kamrej has been envisioned as a tranquil contemporary retreat that caters to both leisure travellers and corporate guests. With its comprehensive amenities and purposeful design, the resort reflects our commitment to elevating regional hospitality while integrating sustainability and operational excellence.”

The resort features 89 spacious rooms and suites across five categories where each accommodation is designed to offer a balance of comfort and functionality, equipped with modern in-room conveniences. Culinary experiences at Kadamba, the all-day, pure vegetarian multi-cuisine restaurant present a thoughtfully curated menu featuring an array of regional specialties and global favourites. The inviting ambience makes it an ideal setting for families, leisure travellers and corporate guests alike. Complementing this is the 24-hour in-room dining service, including a specially crafted night menu designed to cater to late-hour preferences with comfort and convenience.

The Fern Vishranta Resort is also positioned as a premier destination for weddings and events. With an expansive 3900 sq. ft. Banquet Hall, 17,000 sq. ft. Convention Hall and 32,000 sq. ft. Banquet Lawn, the resort offers a versatile mix of indoor and outdoor venues suitable for everything from intimate gatherings to grand celebrations. These spaces are complemented by manicured lawns and scenic vistas, making it an ideal location for destination weddings, pre-wedding shoots and romantic getaways. Guests seeking relaxation and recreation can enjoy the resort’s expansive swimming pool, full-service spa, well-equipped gym and a dedicated children’s play area etc.

Located 21 km from Surat Airport, 15 km from Surat Railway Station and 6 km from Kamrej Bus Stand, the resort also offers convenient proximity to nearby destinations including Daman (122 km), Vadodara (150 km), Ahmedabad (264 km) and Mumbai (280 km). Whether for a family getaway, a business retreat or a celebratory event, The Fern Vishranta Resort, Kamrej-Surat delivers an experience that is immersive, comfortable and environmentally responsible.

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.