Royal Orchid Hotels Ltd. launches new property ‘Regenta Science Centre’ in Bhuj, Gujarat

BENGALURU,OCTOBER 2025: Royal Orchid Hotels Ltd. (ROHL) today announced the launch of a new property in the desert city of Bhuj, Gujarat. Expanding its footprint in western India, the 4-star property marks ROHL’s 15th hotel in Gujarat, furthering the brand’s state expansion plans. Earlier this year, ROHL commenced operations of one of the state’s largest all-suite hotels, The World, Surat.

Regenta Science Centre, Bhuj offers guests a seamless blend of hospitality and leisure in the historic ‘walled city’. Strategically located near the Regional Science Centre, Smritivan, and the main highway market yard, the hotel provides easy access to major attractions. It is only 5 km (10 minutes) from Bhuj Airport, 2 km (5 minutes) from Bhuj Railway Station, and 2 km (10 minutes) from the Local Bus Stand.

Guests can explore popular sites such as the Smritivan Earthquake Memorial & Museum, Prag Mahal, Aina Mahal, Bhujia Fort (Bhujio Dungar), Shree Swaminarayan Temple, and the Vande Mataram Memorial. The nearby Regional Science Centre features six distinctive galleries dedicated to Space Science, Marine Navigation, Energy Science, Nanotechnology, Bonsai, and the Fields Medal - inspiring visitors from across the country to explore, wonder, and learn. The city’s soon-to-be-unveiled renewable energy power plant, expected to be one of the world’s largest, will also become a major attraction in the near future.

The 59-key hotel features elegantly designed rooms with modern amenities to ensure a comfortable stay. Guests can enjoy Pinxx, the all-day multi-cuisine restaurant (72 covers), and Fusionzz, the rooftop specialty restaurant (54 covers) offering panoramic views of Bhuj. Recreational facilities include a swimming pool, spa, fully equipped gymnasium, and an indoor games zone for guests of all ages.

For meetings, events, and celebrations, the property houses the Orchid Banquet Hall (3,000 sq. ft.) offering flexible seating arrangements: Theatre style for up to 250 guests, Cluster setup for 120 guests, and U-shape setup for 60 guests. The hotel also includes a Forum Board Room, ideal for smaller discussions and business meetings, along with an adjoining outdoor area suited for intimate gatherings and pre-function events.

Ideal for both business travellers and tourists exploring the charm of Kutch, Regenta Science Centre, Bhuj is designed to host memorable stays, conferences, and social functions with ease.

Ingredient Ideology | Diwali Special: Snacky Bites To Savour!!! By: Dr. Kaviraj Khialani, Celebrity Master Chef.

A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is usually shortcrust pastry; the filling may be sweet or savoury, though modern tarts are usually fruit-based, sometimes with custard. A tart is also referred to as a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is usually shortcrust pastry; the filling may be sweet or savoury, though modern tarts are usually fruit-based, sometimes with custard. Tartlet refers to a miniature tart; an example would be egg tarts. The categories of 'tart', 'flan', 'quiche', and 'pie' overlap, with no sharp distinctions. 

the French word tarte can be translated to mean either pie or tart, as both are mainly the same with the exception of a pie usually covering the filling in pastry, while flans and tarts leave it open. Tarts are thought to have either come from a tradition of layering food, or to be a product of Medieval pie making. Enriched dough (i.e. short crust) is thought to have been first commonly used in 1550, approximately 200 years after pies. In this period, they were viewed as high-cuisine, popular with nobility, in contrast to the view of a commoner’s pie. While originally savoury, with meat fillings, culinary tastes led to sweet tarts to prevail, filling tarts instead with fruit and custard.[2]Early medieval tarts generally had meat fillings, but later ones were often based on fruit and custard/cream etc.

there are a number of ways in which we can use tarts/ tartlets in both sweet and savoury ways in our recipes/ cuisines and kitchens. Some of the common characteristics of a good tart include that a Tart is a dessert or savoury preparation which has a bottom crust and shallow sides. The crusts are made from pastry dough, which is usually made using flour, sugar, unsalted butter and ice cold water. The goal is to get a thick, firm and crumbly crust. The filling is directly added on the crust, which is later baked to make it settle down. One of the most common tart base used since a long time now is short crust pastry, while a Shortcrust pastry dough is a simple recipe used for pies, tarts, and quiche. It calls for just four ingredients—flour, fat, salt, and water—and the ratio of flour to fat is usually 4-to-1 [ has also been modified and or redesigned by many bakers as well] Shortcrust pastry is easy to make and can be prepared either by hand or with a food processor.

We also come across products made with a base of puff pastry/ flaky pastry tarts/ filo pastry sheets can also be used to prepare small tarts shells/ cup like shapes to fill with savoury delicacies and more. The best option today we all look for is the ready to use tarts which are available in a nearby market place. We prefer to avoid doing lengthy steps and time consuming recipes sometimes in that case this convenience cooking concept really works well for parties / get together etc.

Here are a few interesting and easy to dress up canape concepts which work well as snacks/ starters/ appetizers and more!

Wishing all our readers a very Happy Diwali 2025 & a prosperous year ahead!!!

Recipe-1] BEET AND WALNUT TARTS

Ingredients:

Tart shells /short crust/ canape cups- 12- 16 pieces

For the stuffing:

Oil- 1 tsp

Butter-1 tsp

Garlic-1 tsp chopped

Shallots- 5-6 no sliced

Boiled beetroot- 2 medium sized, peeled, small dices

Boiled sweet corn-1/2 cup

Feta cheese- 2-3 tbsp.

Salt and pepper to taste

Fresh parsley- 2 tsp chopped

Chaat masala-1/2 tsp

For the final dressing:

Lime juice- 2 tsp

Honey- 2 tsp

Chili flakes- ½ tsp

Spring onion greens- 2 tbsp. chopped

Walnuts-2 tbsp. chopped

For non- veg options:

Boiled chopped chicken- ½ cup

Boiled eggs- 1-2 no cut into small pieces

Method:

1. Prepare all the ingredients for the tarts as per the recipe.

2. The tart shells need to be kept ready to use.

3. To prepare the stuffing for the tarts, heat oil and butter in a pan, add in garlic and shallots and saute them for a few seconds.

4. Add in the corn, beetroot, seasonings, herbs and cook it for 2 mins, turn off the flame and allow to cool a little.

5. Now add in the final dressing ingredients along with feta cheese and walnuts into the mixture, keep the mixture at room temperature.

6. Just before serving the tarts the prepared filling can be stuffed or spooned into the tart shells and can be garnished appropriately and arranged on a platter.

Recipe- 2] CHICKEN CHEESE TARTS

Ingredients:

Short crust tart shells/ filo tarts/ canape cups- 12- 16 pieces

For the stuffing:

Oil-1 tsp 

Butter- 1 tsp

Maida- 2 tsp

Milk- ¾ cup

Cheese- 2-3 tbsp. grated

Boiled chopped chicken-1 cup

Salt and pepper to taste

Red/yellow/ green capsicums- 2-3 tbsp. chopped

Mixed herbs- ¼ tsp

Chili flakes- ½ tsp

Tomato ketchup-2 tsp

Capsico sauce-1/2 tsp

Parsley- 2 tsp chopped

Sliced black/ green olives- 2 tsp

Method:

1. Prepare all the basic ingredients needed for the filling as per recipe.

2. Heat oil and butter in a pan add in the maida and cook it for 5- 7 seconds add in hot milk and stir well, add in the chicken pieces, a little fresh cream as well to enrich the filling, add salt, pepper, herbs, chili flakes.

3. Cook the mixture for 2-3 mins, add capsicums/ olives etc as per choice and mix well, turn off the flame and allow to cool a little.

4. Just before serving place the prepared filling into the tart cups or shells, top with a little grated cheese and place under a hot oven/ salamander to lightly melt the cheese, serve warm.

Recipe- 3] ITALIANO TARTS

Ingredients:

Short crust tarts/ canape cups/ filo tarts – 12-18 pieces

For the stuffing:

Oil-1 tsp

Butter-1 tsp

Garlic-1 tsp chopped

Onion-1 small chopped

Ham/ salami- ½ cup chopped

Boiled macaroni pasta-1/2 cup

Green/red/yellow capsicums-2-3 tbsp.

Fresh cream-1/4 cup

Cheese-2-3 tbsp. grated

Capsico sauce- 1 tsp

Salt and pepper to taste

Fresh basil/ mixed dried herbs- 6- 8 no/ ½ tsp

Chili flakes-1/2 tsp

Parsley-2-3 tsp chopped

For veg options:

Crumbled paneer/tofu- ½ cup

Capsicums-2 -3 tbsp. chopped

Soya keema- ½ cup cooked

Boiled mashed potatoes-1/2 cup

Method:

1. Prepare all the ingredients as per the recipe.

2. Keep the tart shells ready to use and then start the filling.

3. Heat oil and butter in a pan, add in the garlic and onions and saute for a few seconds, add in the non-veg/ veg ingredients as per choice and add seasonings, herbs, chili flakes.

4. Cook the mixture for 2 mins, add in the pasta, capsicums, and fresh cream, little cheese and mix well, turn off the flame.

5. Place the filling into the tart shells top with a little more cheese and bake in a pre-heated oven at around 150 degrees celsius for 8-10 mins and garnish with fresh herbs and serve.

Recipe- 4] SPINACH AND EGG TARTS

Ingredients:

Canape cups/ short crust tart shells/ filo tarts- 12- 16 no

For the filling:

Oil-1 tsp 

Butter-1 tsp

Garlic- 1 tsp chopped

Onion-1 small chopped

Green chili-1 tsp chopped

Spinach-1 cup, blanched and chopped

Paneer/tofu for veg options-1/2 cup crumbled

Boiled chopped eggs- for non-veg- 2-3 no

Salt and pepper to taste

Mixed herbs- ½ tsp

Flax seeds/ pumpkin seeds- 2 tsp

Chili flakes-1/2 tsp

Capsico sauce- ½ tsp

Tomato ketchup-2-3 tsp

Cheese-2-3 tbsp. grated

Fresh cream-1/2 cup

Mixed fresh herbs for garnish

Method:

1. Prepare all the ingredients as per the listed ones in the recipe.

2. The tart shells to be kept ready to use beforehand.

3. Heat oil and butter in a pan saute the garlic and onion for a few seconds add in the spinach, salt, pepper, herbs, chili flakes.

4. If using paneer or tofu add them in or add in the eggs, mix well add fresh cream and little grated cheese or cream cheese and mix well.

5. Add in the tomato sauce, Capsico and turn off the flame, add in the choice of seeds as mentioned for a little crunch.

5. Now place the filling into the tart shells, top it with a little cheese and flash the tarts into a hot oven for a few mins, around 150 degrees celsius for 6- 8 mins.

6. Remove the tarts from the oven, place them on a serving platter and garnish them appropriately with olives, jalapenos, fresh herbs, micro-greens etc and serve.

Recipe- 5] TIC TAC TOE SPROUT TARTS

Ingredients:

Short crust tarts/ canape cups/ filo tart shells- 12- 16 no

For the filling:

Oil- 1 tsp

Butter-1 tsp

Garlic- 1 tsp

Onion-2 tbsp. chopped

Green chilies- 1 tsp chopped

Boiled/blanched sprouts- 1 cup

Cucumber-1 small, peeled and chopped

Tomato -1 small, chopped

Mint leaves- 12-15 no

Salt and pepper to taste

Roasted crushed cumin- ½ tsp

Chaat masala-1/2 tsp 

Tamarind chutney- 2-3 tsp

Schezuan sauce-1-2 tsp

Tomato sauce- 1-2 tsp

Chopped coriander-2 tsp

Anardana-2-3 tbsp. fresh

Salt and pepper to taste

Mixed herbs-1/4 tsp

Chili flakes-1/2 tsp

Nylon sev/ bhujia sev- 2-3 tbsp. for garnish

Method:

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

2. Keep the tart shells ready to use and then start the filling.

3. Heat oil and butter in a pan saute the garlic and onions for a few seconds, add in the blanched sprouts or raw as well can be added for a better crunch.

3. Add in the salt, pepper, herbs, chili flakes, tomatoes, and cook for 2-3 mins, add in green chilies and turn off the flame.

4. Now add in the sauces, chutney as per taste and choice, add coriander, cucumber and toss it all up.

5. This filling can be served cold as well in ready to eat tarts/cups. Assemble them on a serving platter, garnish with fresh anardana and garnish with mint leaves etc and also add a dash of chaat masala, sev, bhujiya, grated cheese if desired and enjoy it.

Recipe- 6] ALOO BHUJIYA TARTS

Ingredients:

Canape cups/ ready to use tart shells- 12- 16 no

For the stuffing:

Boiled potatoes- peeled and diced

Boiled sweet potato-1/2 cup cubed

Oil-2 tsp

Garlic-1 tsp chopped

Ginger-1 tsp chopped

Green chilies -1 tsp chopped

Spring onion-2-3 tbsp. chopped

Salt and pepper to taste

Water-4-5 tbsp.

Soy sauce- 2 tsp

Red chili sauce-1 tsp

Green chili sauce- 2 tsp

Chaat masala-1/2 tsp

Tomato- 1 medium sized, chopped

Lime juice- 2 tsp

Aloo bhujia- ¼ cup for garnish

Mint and coriander leaves- 2 tbsp. chopped for garnish.

Method:

1. Prepare the tart shells/ canape cups in advance and keep them ready to use.

2. To start the recipe for the filling, heat oil in a pan add in the garlic, ginger, green chilies, onions and saute for 1 min.

3. Add in the potatoes, sauces, salt and pepper, herbs etc to taste and mix well. Add a little water if needed.

4. Cook the potato mixture for 2 mins, turn off the flame, add in the tomatoes, chaat masala, lime juice, mint and coriander and mix well.

5. Just before serving, place the aloo mixture into the canape cups and garnish with mint, coriander and aloo bhujiya and assemble on a serving plate, ready to go.

Institute of Hotel Management (IHM), Ranchi, organized a grand event — “Millet Fest 2025” — in collaboration with Milli Life Naturals Ltd. and Startup Jharkhand.

On the occasion of World Food Day, the Institute of Hotel Management (IHM), Ranchi, organized a grand event — “Millet Fest 2025” — in collaboration with Milli Life Naturals Ltd. and Startup Jharkhand.

The event was graced by Ms. Shilpi Neha Tirkey, Hon’ble Minister, Department of Agriculture, Animal Husbandry and Cooperation, Government of Jharkhand, as the Chief Guest. Distinguished guests included Dr. Bhupesh Kumar, Principal, IHM Ranchi; Dr. Aarti Mahato, Co-founder & COO, Milli Life Naturals; Mr. Pankaj Roy, Founder & CEO, Milli Life Naturals; Dr. Manisha Oraon, Dental Surgeon and Co-founder, The Open Field; Mr. Gaurav Kumar, Deputy General Manager, NABARD Ranchi; Ms. Shelin Jaya Ekka, State Coordinator, Indian National Youth Congress; Mr. Arun, Agricultural Scientist, Birsa Agricultural University; and Dr. Mamta, Clinical Nutritionist and Dietitian.

Addressing the gathering, Hon’ble Minister Ms. Shilpi Neha Tirkey praised IHM Ranchi for hosting such an impactful event and emphasized the importance of farmers in the prosperity and progress of the state and the world. She highlighted the nutritional and environmental value of millets, urging people to incorporate them into daily diets. She further spoke about the Jharkhand Millet Mission, government financial support for millet cultivation, and encouraged IHM Ranchi to establish a Millet Café to promote millet-based innovations and entrepreneurship. “Millets are not only a rich source of nutrition but also play a crucial role in increasing farmers’ income and combating climate change,” she stated.

Mr. Gaurav Kumar, DGM, NABARD, discussed financial support, training, and market linkages available for millet cultivation and processing.

Dr. Bhupesh Kumar, Principal, IHM Ranchi, extended his gratitude to all dignitaries and highlighted that the event symbolizes a movement toward sustainable agriculture and farmers’ prosperity. He noted the significant growth in millet (Madua) cultivation in Jharkhand and reiterated IHM Ranchi’s commitment to promoting local food culture on a global platform.

The festival also featured a “Live Millet-Based Culinary Show” by faculty member Chef Rajshekhar, who demonstrated innovative dishes such as Foxtail Museli Tabbouleh, Veg Ragi Tacos with Turmeric Cheese Sauce & Mishri Pineapple Salsa, Kodo Millet Falafel in Madua Pitha with Burani Tzatziki, and Millet Godil Kheer.

A panel discussion on “Millets for Sustainability” followed, moderated by Dr. Deepti Kumari from IIAR. Panelists included Dr. Manisha Oraon, Mr. Abhishek, Mr. Arun, Mr. Anuj, and youth food and travel influencers Anurag, Arya, Shelin Jaya Ekka, and Ayush, who shared insights on promoting millets through culinary innovation and social media.

The event concluded with “Success Stories of Progressive Farmers”, recognizing individuals who have made significant contributions to millet cultivation. The valedictory session ended with a vote of thanks and expressions of appreciation to all collaborators and participants.

The Millet Fest 2025 at IHM Ranchi stood as a testament to the institute’s commitment to sustainability, local food heritage, and the empowerment of farmers through innovation and education.

6th YOUNG VISIONARY HOUSEKEEPERS’ NATIONAL CONVENTION

The Professional Housekeepers Association (PHA) & PHA YUVA organized the 6th Young Visionary Housekeepers National Convention and 8th Anniversary of PHA YUVA on 04th October 2025 at Clarks Exotica Convention Resort and Spa, Bengaluru. The event was witnessed by a record crowd of almost 350 participants, including YUVAs from 13 different Hotel Management colleges and stalwarts from Hotels, Healthcare sector, Facility Management, Aviation, and Faculty Members.

The theme of the Convention was ‘Entrepreneurship in Housekeeping’, intending to evolve the role of housekeeping beyond traditional boundaries, creating entrepreneurship opportunities for everyone. This convention reasserts that empowering youth will lay down the path of fostering creators of change. And by walking the path together in the event, Housekeeping stakeholders and PHA YUVA members pledged to transform aspirations into sustainable entrepreneurial pathways. This convention with the title ‘Empowering Together: Creating YUVA Entrepreneurial Pathways’ ensures that today’s youth will become tomorrow’s resilient leaders and innovators.

The convention commenced with a mindful meditation session by Dr. D. P. Sudhagar, Chief Convenor, and Head Strategy-PHA India, followed by the Entrepreneurship Promotion Sign Walk by the proud PHA YUVA & Leaders.

Introducing the event in their welcome note, emcee YUVA Jeevitha from M. S. Ramaiah University, and YUVA Karthik from Administrative Management College, Bengaluru, also presented a quick brief on PHA.

The convention commenced auspiciously with the lamp lighting ceremony led by Ms. Jayashree Nagaraj, Founder-President & Chairperson-PHA; Chief Guest Ms. Illa Prabhu, General Manager, Welcomhotel by ITC Hotels, Cathedral Road, Chennai; Guest of Honour Ms. Nilisha Ghuliani, VP, Clarks Exotica Convention Resort & Spa, Bengaluru; Lead Speaker Mr. Satish Kumar, Vice President, Ceres Hotels Pvt. Ltd; Star Collaborator Mr. Kiran Rao, President, Pepper Mint Robotics.

Proceeding further, a soulful invocation prayer w beautifully rendered by YUVA Bhagyashree from Acharya Institute of Management Studies (AIMS), Bengaluru.

Following the prayer, the audience was treated to a vibrant welcome dance performance by YUVA Adhidev J. & YUVA Bhavana from AIMS Bengaluru.

In her inaugural address, Ms. Jayashree Nagaraj extended a warm welcome to the dignitaries: Ms. Illa Prabhu, the esteemed Chief Guest; Ms. Nilisha Ghuliani, the Guest of Honour; and Mr. Satish Kumar, the Lead Speaker. Ms. Nagaraj specifically acknowledged Mrs. Darshan J. Singh for gracing the event with her presence, thereby making it truly memorable. She expressed sincere gratitude to Mr. Kiran Rao for his steadfast and unconditional support to the Professional Housekeepers Association. Furthermore, special appreciation was conveyed to Dr. Indrajit Chaudhary, Director, School of Hospitality and Tourism, AIMS Institute, Bengaluru, for his unwavering commitment to the association. Finally, a cordial welcome was extended to all other esteemed guests, collaborators, PHA life members, YUVA mentors, and PHA YUVA member participants attending the convention.

The event continued with the PHA YUVA experience-sharing session, which was introduced by Ms. Smitha Mohan, Assistant Professor & Visiting faculty, BGS Institute of Hotel Management, and AIMS Institute, Bengaluru.

The event continued with the formal YUVA Investiture Ceremony, where the newly elected members of the PHA YUVA Board were officially inducted, and the badges were presented by Ms. Illa Prabhu & Ms. Jayashree Nagaraj. Ms. Sandhya Anilkumar, Assistant Professor & HOD Housekeeping at MSRUAS and Chief Mentor of PHA YUVA-India conducted the ceremony read out the Oath and the YUVA Board members repeated after her and pledged to dutifully complete all the tasks that are required to be performed for the advancement of the YUVA community.

In her opening remarks, our Guest of Honor, Ms. Nilisha Ghuliani, VP, Clarks Exotica Convention Resort & Spa, highlighted entrepreneurship as a disciplined execution of a crazy idea into a profitable, reliable solution that fundamentally and positively transforms the life of its consumers. She also identified Housekeeping as an entrepreneurial endeavor defined by the creative application of dedication, focus, and a relentless pursuit of excellence in every task.

In her presentation on topic ‘Career Ownership’, Chief Guest, Ms. Illa Prabhu, General Manager, Welcomhotel by ITC Hotels, suggested that YUVA needs to be sharp, authentic, and focused.

The Lead Speaker of the event Mr. Satish Kumar, Vice President, Ceres Hotels Pvt. Ltd. shared his experiences and highlighted his journey from ‘broom to board room’. During his discussion on the successful entrepreneurial journey, Mr. Satish emphasized a core philosophy: success is rooted in a foundation of agility and resilience. This requires continuous learning to hone fundamental skills, a never-give-up attitude driven by a genuine passion for the work, and the essential commitment to trust your team while readily embracing challenges.

In his presentation, Mr. Kiran Rao, President, Peppermint Robotics elaborated on his journey from brooms to boots. Mr. Rao identified two principal obstacles to achieving enterprise success, first the ongoing difficulty of securing trained manpower and second, the challenge presented by significant budgetary constraints.

In her address on ‘How to lead a happy professional and personal life’, Indian Hotel Industry legend Ms. Darshan J. Singh shared her insights and experience. She emphasized the importance of building robust personal and professional networks, maintaining a crucial work-life balance, dedicating time to family and friends, ensuring sufficient personal time "me time", and, fundamentally, striving to live without regrets.

Following the ceremony, Dr. D. P. Sudhagar moderated the session, which brought together esteemed leaders from the housekeeping industry to present their collective vision and share experiences and insightful views that inspired the PHA YUVA members. This high-impact session focused on the pre-identified theme, 'Housekeeping for ALL', aiming to inspire members to innovate and contribute to the creation of a new-age housekeeping business. Esteemed speakers for the session were Ms. Indrani Sanyal, HOD- Housekeeping, Woodlands Hospital, PHA- East Coordinator; Dr. Madhu Chandhok, Founding Partner, PIP 2020, Hon. Advisor- PHA North; Ms. Bindu K.C, CHK, Abad Hotels and Resorts Pvt Ltd, VP Operations- PHA Kerala Chapter; Ms. Bharti Singh Kalappa, Head Facilities, Noida International Airport, Founder Member & Vice President Operations, PHA-NCR Chapter; Ms. Babita Butola, Executive Housekeeper, Grand Mercure Bengaluru, Gopalan Mall, VP-Operations, PHA- Karnataka Chapter; Mr. Shivakumar V, AGM- Housekeeping, Prestige Property Management and Services, General Secretary-PHA; Ms.CR Nagamani, Executive Housekeeper, Royal Orchid, Airport Road, Bengaluru; Ms. Usha Ramalingam, Hospitality Consultant, PHA- Tamil Nadu Co-ordinator; & Ms. Subhadra, Proprietor, Sai Housekeeping Services.

The event featured individual presentations by experts discussing the topic 'Best Practices in Hospitality Entrepreneurship Education in India.' The star academician for this discussion were Dr. Indrajit Chaudhury, Director, School of Hospitality and Tourism, AIMS Institute, Bengaluru; Ms. Nirupama Patra, HOD-IHM Shri Shakti, VP-L&D, PHA Telangana Chapter; Ms. Sandhya Anilkumar, Chief Mentor, PHA YUVA & Assistant Professor, HOD-Housekeeping, MSRUAS, Bengaluru; Mr. Eabin Mathew, Principal, BGS Institute of Hotel Management, Bengaluru; Dr. Jaykumar, Chairperson & Professor, PES University, Bengaluru; & Mr. Sheri Kurian, Principal, St. Joseph's Institute of Hotel Management & Catering Technology, Palai; & Ms. Naina Paul, Associate Professor, Naipunnya Institute of Hotel Management, Kerela. The discussion highlighted various successful practices implemented by the respective organizations. The presenters collectively stressed the critical need to shift from traditional classroom models to experiential learning. This transition must involve integrating mandatory industry mentorship and immersion programs. Furthermore, they emphasized that the curriculum must be redesigned to focus on digital literacy, sustainable business models, and service design thinking to effectively cultivate job creators rather than mere job seekers.

A business inspiration session, themed ‘One Minute Small Story with Big Impact,’ was presented by all the representatives of Raenco, Carewell, British Clean, Care Clean, Peppermint Robotics, and Trident. During their sessions, the collaborating companies not only highlighted their individual products' Unique Selling Propositions (USPs) but also announced the winners of their respective online promotional campaigns. A key consensus among the presenters was the crucial need to adopt modern technology in conjunction with traditional methods, all while adhering to sustainable practices and relying on a skilled and certified workforce.

In her presentation Ms. Vanishree Koul, Founder and Managing Director of E-VANIH, clearly outlined the essential stages and processes from ‘Vision to Venture’. She highlighted that the startup journey begins with a clear vision and requires a structured approach to turn it into a profitable venture. Specifically, Ms. Koul stressed the importance of first identifying core strategies that will guide the business. Following this foundational step, she emphasized the critical need for managing finances effectively to ensure sustainability. The next crucial phase involves exploring robust strategies for marketing and sales to reach customers and generate revenue. Finally, she concluded that the success of any startup hinges on the effective execution of the work plan, which translates the strategies into actionable results.

The proceedings of the convention continued with the conferring of Awards for different competitions organized by the PHA. The winner for ‘New Age Housekeeping Ideation Challenge’ was given to YUVA Safaan Shoukath Hussain Shaikh, from IIHM, Bengaluru; for ‘Housekeeping Entrepreneurs -Entrepreneurship Qualities Reporting’ competition, it was a tie between YUVA Devanand S. Anish from IHM Pusa, Delhi and YUVA Pratiksha from Sea College Bengaluru; and winner for the ‘Housekeeping Business Success Mantra Revelation’ competition was YUVA Nalla Bipinteja, IHM, Hyderabad.

The BEST PHA YUVA MENTOR awards celebrated five outstanding mentors for their specific areas of expertise. Recognition for leading the operational aspects went to Ms. Smitha Mohan, who was named 'Operations facilitator for PHA YUVA'. Ms. Sandhya Anilkumar, the Chief Mentor of PHA YUVA-India, was honoured with the award for 'PHA YUVA Standards and Mentoring'. Dr. Jitendra Das was acknowledged as the 'Community Developer of PHA YUVA' for his work at the Institute of Hotel Management, Chennai. The 'Credible Supporter of PHA YUVA' award was presented to Ms. Nirupama Patra. Rounding out the recognitions, Mr. Sujith Bharadwaj R. from BGS Institute of Hotel Management, Bengaluru, was recognized as the 'Rising Mentor of PHA YUVA’.

At the 6th Young Visionary Housekeepers’ National Convention & 8th PHA YUVA Anniversary, the Champions Trophy was bagged by IIHM, Bengaluru. However, the ultimate honor, the Overall Champion of Champions Trophy, was awarded to IHM, Hyderabad.

Cultural Extravaganza was presented by PHA YUVA members from IIHM, Bengaluru; South East Asian Group of Institutions, Bengaluru; M. S. Ramaiah University of Applied Sciences; IHM, Chennai; Administrative Management College, Bengaluru; BGS Institute of Hotel Management, Bengaluru; Garden City University, Bengaluru; Acharya Institute of Management and Science, Bangalore; Army Institute of Hotel Management & Naipunnya Institute of Hotel Management, Kerela.

All participants grooved to the PHA anthem presented by Mr. R. S. Ganesh Narayan and concluding the convention, Dr. Thomas Mathew, HOD-Housekeeping, Army Institute of Hotel Management & Catering Technology, & PHA Executive Vice President-L&D proposed the vote of thanks. The convention ended with the national anthem.

PHA family participating in 6th YOUNG VISIONARY HOUSEKEEPERS’ NATIONAL CONVENTION & 8th PHA YUVA ANNIVERSARY

Lamp Lighting ceremony

Oath-taking ceremony by the newly elected members of the PHA YUVA Board, Karnataka chapter

Veteran Speaker Mrs. Darshan J. Singh

PHA Champions Runner-up trophy was bagged by IIHM, Bengaluru

Overall PHA Champions trophy bagged by IHM, Hyderabad

PHA family attending the 6th Young Visionary Housekeepers’ National Convention

Delegates attending the 6th Young Visionary Housekeepers’ National Convention

The Postcard Hotel dominates World Travel Awards 2025 with 11 major wins

The brand continues to set benchmarks with its visionary approach and community impact.

In a remarkable triumph at the World Travel Awards Asia & Oceania Gala Ceremony 2025, The Postcard Hotel has once again been named Asia’s Leading Boutique Hotel Brand, cementing its position as one of the region’s most exceptional luxury hospitality brands.

Building on this achievement, The Postcard Hotel’s distinctive properties across India continued the winning streak, securing a total of 11 prestigious awards. Among the highlights, The Postcard on the Arabian Sea was named Asia’s Leading Boutique Hotel 2025, while The Postcard Gir Wildlife Sanctuary earned the title of Asia’s Leading Wildlife Resort 2025. The brand’s recent additions—The Postcard in the Durrung Tea Estate, Assam, and The Postcard in the Himalayan Willows, Ladakh—were also recognised as India’s Leading Boutique Hotel and India’s Leading Mountain Resort, respectively, underscoring the brand’s growing influence and excellence across diverse destinations.

Held at the InterContinental Grand Stanford Hong Kong, the glamorous red-carpet event brought together the most influential figures in the travel and tourism industry from across Asia and Oceania. The World Travel Awards, regarded globally as the ultimate hallmark of industry excellence, celebrates innovation, service, and distinction in hospitality.

“To be recognised by the World Travel Awards on such a prestigious platform is an incredible honour — and a true reflection of the passion, commitment, and hard work of our entire team,” said Kapil Chopra, Founder of The Postcard Hotel. “But beyond the accolades, what fills us with the greatest pride is the positive impact we’re creating within the communities we serve. In Assam and Ladakh, we remain deeply dedicated to empowering local communities — by skilling and employing local talent, supporting sustainable livelihoods, and preserving cultural heritage. For us, true hospitality goes beyond luxury; it lies in ensuring that tourism uplifts and sustains the people and places that make it possible.”

Chopra further adds, “To our guests, thank you for your unwavering trust and belief in our vision. And to our remarkable team — this achievement belongs to you. In just seven years, we’ve come so far, and if our journey so far is any indication, the next seven years will be even more extraordinary.”

Agoda Data Reveals Top Honeymoon Destinations for Indian Travelers in 2025

India, October 2025: Digital travel platform Agoda’s latest data on the most searched honeymoon destinations reveals Indian newlyweds are chasing sunsets, islands, and immersive experiences. Goa continues to reign as the top domestic choice, while Dubai leads internationally. The surprise of the year: Vietnam’s Phu Quoc Island has seen an eightfold increase in popularity, entering the top ten rank for the first time.

India’s wedding season is just around the corner, as the monsoon season draws to a close and the cooler, more pleasant weather of winter approaches from November to January. In the coming months, wedding-related travel is set to be on the rise, with couples, families, and guests preparing to celebrate together in destinations near and far. Honeymoons, in particular, can be a significant demand driver as couples book their first trip together, and this year’s trends highlight both enduring favorites and new discoveries.

Domestically, Goa has held strong as India’s most-loved honeymoon spot for the second-year running, thanks to its sun-soaked beaches, boutique resorts, and vibrant culinary scene. Meanwhile, Udaipur, the “City of Lakes,” climbed to second place in 2025, appealing to couples with its royal charm and serene lakeside views. Mumbai ranks third, while Jaipur and the Andaman & Nicobar Islands complete the top five. The Andamans are emerging as an increasingly sought-after island escape closer to home, making its debut in the top five rank for honeymooners this year.

Internationally, Dubai remains the top choice, drawing couples with its luxury, desert adventures, and glamorous cityscape. Phuket and Bangkok follow close behind, while Bali and Pattaya continue their tropical pull. But it’s Phu Quoc Island that’s stealing the spotlight this year, climbing from outside the top 10 in 2024 to sixth place in 2025 with nearly 700% growth in search interest - highlighting Indian travelers’ appetite for fresh and affordable Southeast Asian escapes.

Commenting on the data, Gaurav Malik, Country Director, Indian Subcontinent & Indian Ocean Islands at Agoda said, “Honeymoons are among the most meaningful trips couples take, and Indian travelers are showing a growing preference for destinations that offer both romance and discovery. From classic getaway destinations like Goa and Bali to rising stars like Phu Quoc, beach and island getaways are winning hearts and setting the stage for a lifetime of happiness for newlyweds. Agoda’s wide range of stays and activities helps couples create trips as unique as their journey together.”

Whether it’s watching a sunset on a Goan beach, dining lakeside in Udaipur, or exploring the beauty of the island of Phu Quoc, Agoda helps every couple plan their ideal romantic escape. With over 6 million holiday properties, more than 130,000 flight routes, and over 300,000 activities available, travelers can plan and book their dream honeymoon in just a few clicks.

ibis Styles Mysuru Adopts Scarlet Ibis to Celebrate Local Wildlife

~THE HOTEL STRENGTHENS ITS BOND WITH MYSURU’S NATURAL HERITAGE THROUGH A MEANINGFUL INITIATIVE~

MYSURU October 2025 : In a city celebrated for its calm landscapes and rich biodiversity, ibis Styles Mysuru has taken a step forward in supporting conservation by adopting the Scarlet Ibis at Mysuru Zoo. This striking bird, with its vivid red feathers, stands out at Mysuru Zoo and perfectly represents the hotel’s commitment to vibrancy and care.

The vibrant Scarlet Ibis reflects the hotel’s ethos of lively hospitality and mindful living. More than a symbolic gesture, this adoption represents ibis Styles Mysuru’s commitment to giving back to society and safeguarding the ecological treasures that make Mysuru truly special. As part of the hotel’s Corporate Social Responsibility (CSR) initiatives, the program underlines its dedication to environmental sustainability and wildlife conservation, contributing meaningfully to the protection of local biodiversity.

The hotel’s interiors are deeply inspired by the colourful birdlife at the Ranganathittu Bird Sanctuary, one of Mysuru’s most cherished ecological landmarks, where birds like the Scarlet Ibis thrive in their natural habitat. Designed with bright accents and contemporary comfort, the property embodies a blend of style, serenity, and the vibrant spirit of local wildlife. In keeping with this nature-inspired concept, the hotel’s beverage menu features signature cocktails named after birds, celebrating the beauty of Mysuru’s skies and fauna.

Unveiled last year, ibis Styles Mysuru has quickly become a preferred destination for travellers seeking a refreshing and stylish stay with a local touch. Nestled in the cultural heart of the city, the hotel mirrors Mysuru’s scenic landscape—known for its lush greenery and proximity to ecological attractions such as Karanji Lake and the Chamundi foothills.

Commenting on the initiative, Mr. Ganeshram Iyer, Hotel Manager, ibis Styles Mysuru, said: "Our adoption of the Scarlet Ibis symbolizes ibis Styles Mysuru’s dedication to safeguarding the ecological balance of this beautiful city. Mysuru is celebrated not only for its royal grandeur but also for its diverse ecosystem, and as a hospitality brand, we believe it is our duty to contribute to the well-being of both the community and the environment that inspire us. Through this initiative, we hope to encourage our guests and peers to take part in protecting the natural heritage around us.”

With this adoption, ibis Styles Mysuru reinforces its commitment to responsible hospitality—supporting the community, caring for nature, and creating a positive impact that extends well beyond the hotel’s walls.

Ingredient Ideology-Health Total : Sprouts To Relish By: Dr. Kaviraj Khialani: Celebrity Master Chef.

It’s always good to have a varied choice of ingredients in our plate be it the fresh pick of the day or a simple meal keeping in mind the nutrient balance and colors to get appeased by and prepare the palate to a treat!

Sprouts is one of my all-time favorite choice to work with be it a breakfast or an evening snack or even a quick toss salad in minutes, it has always been a value added pop in since it has a bunch of beneficial qualities which can help us to stay fit and be healthy.

I often came across guests who loved sprouts in various forms and would love one of your meals per day to include a good handful of them at their best ideally not to be cooked too much. Having tried a number of legumes and pulses in their sprouted form not only added a bit of spark into the new format of the dishes but also offered a single new variety per day to add into the recipes and present something better than the previous day.

For most of us sprouts start from the green moong sprouts to the long Chinese version of the sprouts ones which go well into spring rolls, stir fries and noodles.

“Sprouts are an interesting ingredient to work with since it offers loads of freshness, crunch, texture all of it in a good quantity to balance our diets. Steam, Stir-fry, Saute are some of the best ways to enjoy them with a perfect bite to add value added nutrition in cooking variety of recipes & I always suggest when in doubts go for Sprouts”- Dr. Kaviraj Khialani- Celebrity Master Chef.

Health Benefits of Sprouts:

To list a basic variety of sprouts from the moong, alfalfa, lentil sprouts, kidney bean sprouts, soybean sprouts, wheat sprouts to the black eyed bean sprouts and the like there is a whole lot of variety available.

Sprouts are rich in folate, good choice for pregnant women.

They also prevent constipation and keeps the track clear.

They are rich in fiber, vitamins like A, C, K making it a great source of nutrients

Sprouts are also rich in omega-3 fatty acids, zinc, magnesium, iron and calcium.

It is a rich source of enzymes and essentials to good health.

Sprouts also assist a lot in weight loss management, helps lower the cholesterol.

Is a good immunity boosting ingredient, low in fat content.

It is also beneficial for our eyes, skin and bones, they not only increase the blood circulation but also prevents thickening of the blood.

Culinary Uses of Sprouts:

• Most of us love sprouting our own varieties and its fun to wait and see them germinate and grow in the muslin cloth and looking at them all set to be eaten is a great feel by itself.

• Chickpeas, red lentils like orange masoor, usal and the varieties are quite popular with us in Indian cooking as well.

• Sprouts can add in well into soups, ideally the clear ones.

• Toss them up in a combination fashion in a light lemon, honey, ginger dressing and few bits of fresh fruits, tomatoes etc on a bed of crispy lettuce is good to go.

• Some like it steamed a little as well with some add on flavors like fresh basil, nuts, a few spices, sauces etc.

• They are a good option to add into various stir fry recipes from the Chinese, to the Malaysian stir fry, the Mongolian hot pot also includes a good crunch from the sprouts.

• I also like to add them into a Buddha bowl, the Burmese Khow-Suey and also into Thai curries as they just give me that perfect touch of crunch in them.

• Sprouts in a simple egg fried rice with spring onion greens taste good too.

• Sprouted choice of ingredients with cream cheese in mini cocktail samosas, veg cigars, stuffing for parathas etc.

• Sprouts in a raita format with crushed peanuts and mint leaves with a touch of roasted crushed jeera is just awesome.

• Add a few sprouts to a coconut based Indian style curry and have it with steamed white rice, it’s amazing.

• Sprouts with fresh methi in a pulao or a steamed rice preparation with tomato rice tempered with curry leaves and mustard seeds is simply awesome to have with a bowl of rasam.

Here are a couple of my recipes for our readers to try out and enjoy the spirit of Sprouts!

Recipe -1] NUTRI-RICH SPROUTS TOSS SALAD

Ingredients

Green moong sprouts/ or any of your choice- 2 cups,

washed and steamed for 2 to 3 mins- optional.

For the base of the salad:

Assorted lettuce leaves- 2 cups

For the body of the salad:

Assorted sprouts- 2 cups

Green/black grapes- ½ cup sliced

Mint leaves- 10-12 no

Apple- ½ no, cubed

Cucumber- ½ cubed

Tomato-1/2 no, cubed

For the dressing:

Lime juice- 2 tbsp.

Black salt/ pink salt- 1/2 tsp

Orange segments- ½ cup

Olive oil-1 tbsp.

Honey- 1 tbsp.

Flaxseeds/ chia seeds/ pumpkin seeds- 1 tsp of your choice

For the garnish of the salad:

Pomegranate seeds-1/2 cup

Black/green olives- 2 to 3 no for garnish

Method:

1. Prepare all the ingredients for the salad.

2. In a salad bowl, combine together the sprouts with the other parts of the body of the salad.

3. Add in the ingredients for the dressing and toss well.

4. Prepare a bed of crispy lettuce leaves and portion it out.

5.Add seeds/leaves or garnish as per choice and serve.

Chefs Variations: for non-veg- can try boiled cubed eggs, sliced chicken sausages, ham or salami.

Also try adding saute prawns, lobster or crab meat as well in a salad with sprouts for a nice texture and crunch.

Also try using a little garlic and ginger/ lemon grass/ basil and other fresh herbs as a part of the dressing.

Recipe-2: MOONG SPROUTS BEMISAAL

Ingredients

Sprouts- 2 cups, assorted/ of your choice.

Olive oil- 2 tbsp.

Garlic-1 tsp chopped

Dry red chilies-1-2 no

Lemon grass- 3 to 4 pieces

Red/green/yellow bell peppers- ½ each, cut into thin slices

Shallots- 4 to 5 no’s, peeled and cut into quarters or use onions

Broccoli- 4 to 5 florets- blanched

Yellow zucchini- ½ cup, cubes

Salt and pepper to taste

Turmeric powder-1/4 tsp

White vinegar-1 tsp

Soy sauce- 1 tsp

Cherry tomatoes-1-2 no

Red chili sauce- 1 tsp

Mixed herbs- 1 tsp

Roasted crushed peanuts- 2 tbsp.

Spring onion greens- 2 tbsp. garnish.

Method:

1. Prepare all the ingredients for the tossed recipe.

2. Heat oil in a pan, add in the shallots, red chilies, onions and cook for 20 seconds, add in the veggies, sprouts and seasonings, sauces and toss well.

3. Cook on a medium high flame for 3 to 4 mins, add seasonings, turmeric etc as per taste and mix, cook for 3-5 mins.

4. Add in the peanuts and spring onion greens, cherry tomatoes, and serve hot.

Chefs variations:

Try adding sliced boiled chicken into the toss recipe.

Prawns, fish, assorted seafood also works well.

Marinated tofu or paneer can be a good choice too.

Try adding a little brown sugar and little schezuan sauce in the same dish.

Recipe-3] DESI TADKE WALE SPROUTS

Ingredients:

Moong/green sprouts- 1 and a half cup, washed.

Oil- 1 tsp

Ghee-1 tsp

Hing-1/4 tsp

Mustard seeds-1/2 tsp

Cumin seeds-1/2 tsp

Curry leaves- 3-4 no

Slit green chilies- 1-2 no

Dry red chilies-1-2 no

Onions- 1 small chopped

Ginger-1 tsp chopped

Garlic-1 tsp chopped

Tomatoes-1/2 cup chopped

Salt to taste

Red chili powder-1/2 tsp

Turmeric powder-1/4 tsp

Coriander powder- 1 tsp

Water-1/2 cup

Grated coconut-1/4 cup

Fresh coriander leaves- 2-3 tbsp. chopped

Lime juice- 2- 3 tsp

Method:

1. Prepare all the ingredients for the desi tadka sprouts.

2. Heat oil and ghee and saute the spices, adding them one by one into the pan and allow to crackle and splutter for a few seconds.

3. Add in the onions and saute until pink and add little water as needed to soften them well. Add in the chopped tomatoes and all spices, salt to taste and cover and cook for 5-7 mins on low flame.

4. Now add in the sprouts and mix, simmer and cook for 8-10 mins and finally add in the coconut, coriander, lime juice and serve it hot.

Chefs variations:

Try the same sprouts variety by adding fresh garden veggies like cubes of carrots, beetroot, sweet potatoes, capsicums.

I also prefer to add a few assorted sprouted pulses as well in the same recipe to add more color, crunch and mouthfeel.

Also try the same recipe in a curried form by adding fresh coconut milk into this recipe and have it with steamed rice, phulkas or brown rice.

Papa Johns Launches in India with Four Restaurants in Bengaluru

In partnership with PJP Foods India Private Limited, the brand is set to deliver on its iconic brand promise of Better Ingredients. Better Pizza. in India, featuring an exclusive Ghee Roast Pizza.

New Delhi, Oct. 2025: Papa Johns India, operated by master franchisee PJP Foods India (a joint venture between PJP Investments Group & Ambrosia QSR), has debuted in the country with four new restaurants in Indiranagar, Hennur, Electronic City, and Sarjapur Road - bringing its Better Ingredients. Better Pizza. brand promise to Indian consumers, with nationwide expansion to follow.

All restaurants in Bengaluru will be supported by a centralised Quality Control Center (QCC) in Hennur, where Papa Johns’ signature fresh dough is prepared daily to ensure quality and consistency across all outlets. To celebrate the opening, Papa Johns has collaborated with actor, influencer, and content creator Danish Sait, who features in a launch video capturing the brand’s entry into the Indian market with humour and local flair.

Speaking on the launch, Tapan Vaidya, Group CEO, PJP Investments Group, said:

“This is a proud moment for us as we deliver the Papa Johns experience to Indian customers. Our pizzas are crafted with fresh, never-frozen dough, premium toppings, and a focus on consistent quality. We are confident that this approach, combined with an experience centred on customer satisfaction, will create strong appeal in India. Bengaluru is a fitting city to begin this journey, and we look forward to expanding rapidly across the country.”

“India is one of the most dynamic foodservice markets in the world, and we are delighted to open our first store in Bengaluru,” said Ravi Thanawala, Chief Financial Officer and Executive Vice President at Papa Johns. “Opening both our first restaurant and a Quality Control Center represents a strong foundation for long-term growth and ensures we continue to deliver the highest standards of quality and service that define our brand.”

“We are excited with our partnership with PJP to bring Papa Johns to this thriving market and present specially crafted pizzas to appeal to diverse Indian palate”, added Vish Narain, Managing Partner, Pulsar Capital & Chairman, Ambrosia QSR. “Our endeavour would be to provide excellent quality pizzas at affordable prices.”

Papa Johns’ entry into India blends global favourites with local innovations. Every pizza is prepared with the brand’s signature recipe of fresh dough made with six simple ingredients, delicious tomato sauce made from Naati and Californian tomatoes, and cheese made from real mozzarella - offering the same quality enjoyed in Papa Johns restaurants worldwide.

The launch menu for Bengaluru features the specially crafted Ghee Roast Pizza, available in both chicken and paneer variants. Inspired by the rich South Indian preparation, it combines slow-roasted spices with the indulgent aroma of ghee. Alongside this Bengaluru-exclusive addition, customers can also enjoy Papa Johns’ global bestsellers paired with the brand’s signature Special Garlic Sauce, a fan favourite worldwide. Customers can choose from multiple vegetarian and chicken options, ensuring a thoughtful balance of international classics and India-specific offerings. The brand will be available across dine-in and takeaway formats, supported by seamless digital ordering through app and web, with delivery services launching in the near future.

The launch reinforces Papa Johns’ international growth strategy and its mission to bring premium-quality pizza experiences to customers in every market it enters.

Hyatt announces Hyatt Place Kolhapur Sangli in Maharashtra

Hyatt Hotels Corporation announced that a Hyatt affiliate has entered into a management agreement with Shah Lagoo Properties LLP for Hyatt Place Kolhapur Sangli, reinforcing Hyatt’s strategy to further expand its brands in India and high-growth corridors. The hotel will be a part of SL Highstreet, a prominent mixed-use development, featuring premium office spaces and upscale retail.

Hyatt Place Kolhapur Sangli will feature 115 spacious and thoughtfully designed guestrooms, created for today’s modern traveler with distinct zones for sleeping, working, and relaxing.

The hotel is set to provide a seamless and elevated experience, offering a range of amenities including a vibrant 24/7 dining venue serving freshly prepared meals, a fitness center, and a swimming pool. For events and gatherings, the property will offer versatile banquet and conference facilities, making it an ideal destination for both business and leisure travelers.

“The signing of Hyatt Place Kolhapur Sangli aligns with Hyatt’s strategy to thoughtfully grow our brand presence in India’s secondary cities, delivering high-quality hospitality experiences in underserved yet fast-developing markets,” said Dhruva Rathore, Vice President, Development, India & Southwest Asia, Hyatt. “As the first internationally branded hotel planned for this region, Hyatt Place Kolhapur Sangli will bring our signature comfort, convenience, and care to Sangli.”

Akshay Shah, Partner at Shah Lagoo Properties LLP, added, “Our association with Hyatt to develop Hyatt Place Kolhapur Sangli is a proud moment for us and aligns with our vision to establish a world-class commercial and hospitality destination in Sangli. We are confident that this hotel will set new benchmarks for quality and service in the region, and we look forward to creating a modern, welcoming experience for travelers and businesses alike.”

Hyatt Place Kolhapur Sangli will join Hyatt’s growing portfolio in India, offering guests the brand’s signature 24/7 conveniences, efficient service, and thoughtfully designed spaces. The hotel’s strategic location and contemporary amenities will make it an ideal choice for travelers seeking comfort and connectivity in Maharashtra’s burgeoning growth corridor.

Zuper Hotels Expands Its Footprint with the Launch of ‘Vaarsa by Bay Hotels’ in Alibaug

October, 2025, India: Alibaug has a new serenity destination at Vaarsa by Bay Hotels. The latest tropical getaway encompassing all the features you need, this budget-friendly property, powered by Zuper Hotels & Resorts, is ideal for couples, families, gatherings, and more. Twenty-five specially curated rooms under four different categories are available. Authentic service takes precedence at this property as personalized services turn into curated experiences filed away into your memory and never to be erased. The place is colorful and dotted with a range of tropical hues in blue, green, and brown shades as if nature’s brush strokes are personally created just for you. Sit on the beach watching the sunset or simply gather around a bonfire with a friendly congregation - this budget-friendly locale gives you the ideal staycation you wished for. Close to the coast, with the sea breeze directly flowing into your coziness, Vaarsa by Bay Hotels is highly accessible and the newest haunt you must get to.

 
The azure poolside epitomizes serenity as you are surrounded by lush greenery and nature’s calm when you take a quiet dip or a lazy lounge. Step into this refined, timber-finished, and ornate space, where indoor games and leisure amenities are available to cater to every aspect of your needs.

 
In-house dining is made scrumptious with unique gastronomies whipped up by our expert chefs, who always keep your palate in mind. Authentic coastal cuisines, agri foods and freshly caught seafood are the delicacies served on your platter. Enjoy in-room dining from a distinctive menu delivered to your bedside.

Accommodations are cozy, comfortable and innovative. Simplicity and charm are interwoven delicately in Deluxe Rooms, while Super Deluxe Rooms gives you a star pool-facing view where comfort and relaxation are found in abundance. Premium Rooms are expensive and have a private balcony for you to spend time with the breeze as you sip your favorite beverages. Executive Rooms exude the charm of old Portugal, offering a range of amenities, and each room reveals its unique heritage character.

 
Mr. Mehfooz Khan, Corporate General Manager, Food & Beverage at Zuper Hotels & Resorts, said, “Luxury has been reimagined at Vaarsa by Bay Hotels, keeping the guests’ needs and their budgets in mind. The property has been curated to offer a personalized tropical luxury escape that everyone can enjoy without compromising on value, comfort, and convenience. With Bay Hotels powered by Zuper, this coastal gem features spaces that are thoughtfully designed and tailored to create immersive experiences that last a lifetime.”

Events at Vaarsa by Bay Hotels are made memorable, whether it’s a wedding or a corporate gathering. Plan a destination wedding near the coast that offers the perfect blend of natural beauty, authenticity, and modernism. 

UK Prime Minister Keir Starmer Visits Mumbai’s Iconic Khyber Restaurant

Mumbai, October 2025: UK Prime Minister Keir Starmer visited Khyber, one of Mumbai’s most iconic dining institutions, while in the city. The Prime Minister and his delegation from the British High Commission attended a sit-down dinner for 40 guests at the landmark restaurant in Kala Ghoda, renowned for its North-West Frontier cuisine and rich cultural legacy.

The menu for the evening featured Khyber favourites such as Paneer Tikka Masala, Chicken Kagani, Jeera Aloo, Dal Makhani, Steamed Rice, Reshmi Broccoli, Chicken Reshmi Kebab, Palak Paneer, and Chicken Rara, among others; dishes that have defined Khyber’s legacy for over six decades.

Currently celebrating its 65th anniversary, Khyber continues to stand as a symbol of India’s timeless culture and world-class hospitality under the leadership of Mr. Ishaan Bahl, third-generation custodian of the brand.

“It is a proud moment for all of us at Khyber to have hosted the UK Prime Minister. For over five decades, Khyber has embodied India’s culture and hospitality, and this visit reaffirms our place as a landmark in Mumbai’s dining legacy and history,” says Ishaan Bahl, CEO, Khyber.

Sterling Expands Its Boutique Portfolio with the Launch of Sterling Ameris Kasauli

• Sterling’s 5th Resort in Himachal Pradesh

• A tranquil, quick getaway that celebrates Kasauli’s timeless charm, design simplicity, and mindful travel

Sterling Holiday Resorts, one of India’s leading experiential hospitality brands, announces the launch of Sterling Ameris Kasauli, a boutique retreat nestled amid pine-clad slopes and panoramic Shivalik views. Located along the scenic Dharampur–Kasauli Road, this intimate resort invites travellers to slow down and rediscover the art of mindful mountain living.

Once a colonial hamlet, Kasauli has evolved into one of North India’s most loved escapes — where misty mornings, heritage trails, and the rhythm of slow travel meet. Just a short drive from Chandigarh and Delhi NCR, it remains a haven for those seeking peace, wellness, and understated sophistication.

With Shivalik-facing rooms featuring private sit-outs, Sterling Ameris Kasauli pairs contemporary mountain chic with natural elegance — handcrafted accents, warm palettes, and a design aesthetic that mirrors the quiet grace of its surroundings.

At Valley View, dining is more than a meal — it’s a mindful encounter with the mountains. Curated for today’s traveller who values flavour and philosophy alike, the pure-vegetarian menu brings together clean eating and culinary storytelling. Local classics such as Siddu, Sepu Vadi, and Cholai Kheer are reinterpreted with a modern sensibility, served against a panoramic Shivalik backdrop. As daylight fades, the terrace transforms from a yoga deck into an open-air lounge — where conversations linger as long as the view.

As part of Sterling’s Discoveries & Experiences program, guests can explore Gilbert Trail, Manki Point, Christ Church, and Sunset Point, or join a guided pine walks to rediscover Kasauli’s gentle pace and mountain charm.

“Sterling Ameris Kasauli reflects our intent to grow with purpose — expanding into destinations that embody serenity, design, and discovery. As travel evolves from movement to meaning, Sterling is reimagining how guests experience journeys — not as isolated stays, but as connected stories. Our branded ‘What a Trip’ curated circuits link destinations like Kasauli, Chail, Shimla, and Kufri into drive-to experiences that inspire both short and long-haul travellers. Through this approach, we’re shaping a more immersive, seamless, and soulful travel ecosystem across India,” said Vikram Lalvani, Managing Director & CEO, Sterling Holiday Resorts.

“Our vision for Ameris Kasauli was to create a retreat that honours the land’s natural grace while offering guests refined simplicity. Partnering with Sterling was a natural choice — their deep understanding of India’s leisure segment, regional presence, and ability to blend local character with national scale make them an ideal collaborator.

Together, we hope to present Kasauli not just as a destination, but as a feeling of renewal — a place that stays with you long after you leave,” said Mr. Madhav Gupta, Director, Satvik Bliss Pvt. Ltd.

About Sterling Holiday Resorts Ltd.

Sterling Holiday Resorts Limited is a leading hospitality company in India with a growing footprint across hills, beaches, jungles, heritage destinations, and spiritual circuits. With five resorts in Himachal Pradesh, including Chail, Kasauli, Kufri, Shimla, and Manali, Sterling continues to offer diverse and immersive travel experiences tailored to today’s explorer.

Mokai x Indu Icecream Turn Diwali Into a Scoop of Celebration

This Diwali, Mokai and Indu Ice Cream come together to create a festival of flavors that’s indulgent, playful, and full of surprises. Every creation is designed to feel both familiar and surprising, turning the season’s sweetness into something a little more mischievous.

The limited-edition menu features four festive specials, each crafted to reimagine comfort with unexpected twists. The Strawberry Slurp Matcha Sago Float is a pastel dream, layering strawberry purée and ice cream with jelly, sago pearls, condensed milk and the earthiness of ceremonial matcha. It’s cheeky, bright, and reminiscent of summer nostalgia with a Japanese touch. The Kesar Pista Kulfi Matcha takes the childhood kulfi cart in a more decadent direction, with crushed pista kulfi, saffron strands, pistachio paste, raw honey and A2 milk, all balanced by the umami depth of matcha. The Cold Kaapi French Toast with House Miso Caramel & Hazelnuts is indulgence at its boldest, pairing thick Hokkaido milk bread and Indu’s kaapi ice cream with a glossy miso caramel drizzle and hazelnut crunch. And for those who prefer stripped-back pleasures, the Cold Brew Affogato lets kaapi ice cream meet cold brew in one bittersweet, creamy pour.

“This collaboration is about desserts refusing to sit quietly at the end of a meal,” says Karreena Bulchandani, Founder of Mokai. “At Mokai, we’ve always believed in creating playful desserts that tell a story. With Indu, we found the perfect partner to celebrate nostalgia while adding a festive twist.”

Saloni Kukreja, Founder of Indu Ice Cream, adds, “Indu has always been an ode to Indian ice cream, but one that isn’t afraid to surprise. Every scoop begins with memory, then we push it further, bolder, sharper, more alive. With Mokai, that spirit clicked instantly. Together, we’ve built a menu that feels like a celebration you’ve always known, with a little surprise waiting at every bite.”

Together, Mokai and Indu turn every scoop into a story: playful, nostalgic, and made to be celebrated

Where: MOKAI, 54 newton house, st sebastian colony, Mumbai, Maharashtra 400050
Contact Number: 098209 83607

EkoStay Unveils New Guest Experience & Hospitality Innovations, Championing Wellness and Mental Well-Being in Villa Travel

Launch of Work-from-Villa packages, Petcation Collection, and wellness-led retreats marks a new era of restorative and experiential travel in India

India, Mumbai | October 2025: As the world arrives at World Mental Wellness Day on 10 October, EkoStay, one of India’s leading names in the alternative hospitality space, is spotlighting the growing role of travel, space, and restorative experiences in supporting mental well-being. The brand has announced a series of guest experience and hospitality innovations designed to enhance and personalize villa stays for modern travellers. These initiatives focus on digital nomads, pet parents, and wellness-focused guests, while reinforcing EkoStay’s commitment to operational excellence and hospitality innovation at scale.

As India’s travel landscape evolves, travellers are no longer looking at villas merely as accommodation, but as immersive, lifestyle-led spaces where work, leisure, wellness, and personal well-being converge. With World Mental Wellness Day approaching on 10 October, EkoStay’s new offerings reflect the growing desire for travel that restores, recharges, and supports mental well-being, setting a fresh benchmark for villa hospitality in India.

Work-from-Villa: The New Way to Work and Travel

With the rise of digital nomads and remote professionals, EkoStay has introduced dedicated Work-from-Villa packages across all properties. These packages combine high-speed internet, smart TVs with multiple streaming platforms, and wellness and food add-ons, making it seamless for guests to work efficiently while enjoying a vacation lifestyle.

According to a 2025 report by NASSCOM & FICCI on the Future of Work, over 28% of India’s urban workforce now works remotely for at least part of the year, fuelling the rise of “workcations” and hybrid travel models. EkoStay’s villas are strategically positioned to cater to this new wave of mobile professionals who seek comfort, connectivity, and flexibility.

Zeeshan Khan, Chief Acquisition Officer & Co-founder, EkoStay, said: “As work patterns evolve, we saw a clear opportunity to reimagine how second homes can serve as inspiring, functional workspaces. Our Work-from-Villa model is designed to offer professionals all the infrastructure they need, without compromising on the experience of living in a beautiful, private space.”

India’s First Structured Petcation Collection

EkoStay has launched India’s first structured “Petcation Collection”, a curated selection of pet-friendly vacation homes across its portfolio.

According to Euromonitor’s India Pet Care Market Outlook 2025, pet ownership in urban India has grown by 66% over the last decade, with millennials and Gen Z driving the trend of travelling with pets. However, only a small fraction of hospitality providers offer truly pet-accommodative services. EkoStay’s collection fills this gap with thoughtfully designed spaces, including open lawns, pet-friendly dining setups, and curated pet experiences ensuring that pets are not just welcome, but celebrated guests.

Varun Arora, CEO & Co-founder, EkoStay, added: “We’re witnessing a cultural shift where pets are becoming central to how families plan their holidays. Our Petcation Collection brings structure, comfort, and joy to pet-friendly travel, ensuring that both owners and their pets have an equally memorable stay.”

Wellness + Stay Crossover: Retreats that Restore

As part of its commitment to holistic and mentally restorative travel experiences, EkoStay has initiated tie-ups with yoga and meditation practitioners to host wellness-led villa retreats. Guests can now elevate their stay with private yoga sessions, guided meditations, or rejuvenation therapies by connecting with their respective Stay Experience Manager. This transforms a villa holiday into a restorative, soul-nourishing experience supporting not just physical relaxation but mental well-being too.

According to the Global Wellness Institute, India’s wellness tourism market is projected to grow at a CAGR of over 10%, reaching USD 27 billion by the end of 2025. Wellness-focused travellers are increasingly seeking intimate, experiential formats over large resort settings a space where EkoStay’s villas offer the ideal blend of privacy, authenticity, and curated experiences.

Additionally, EkoStay’s Dedicated Stay Experience Managers curate bespoke experiences from decorations for parties, DJ setups, and live musicians, to wellness add-ons like yoga instructors and massage therapists tailoring every stay to the guest’s personal vision.

Husain Khatumdi, Managing Director & Co-founder, EkoStay, shared: “Wellness is no longer a niche it’s becoming a core reason why people travel. Our retreats are designed to bring mindful experiences into private villa settings, giving guests a sense of restoration without the rigidity of a traditional retreat.”

Operational Excellence as the Foundation

Behind these guest-facing innovations is a robust operational backbone, which ensures that every villa meets EkoStay’s hospitality standards:

• Villa Readiness SOPs designed to maximize guest satisfaction.

• High-speed internet & smart TVs installed across all villas.

• Curated food programs, with professional kitchen setups offering diverse packages veg, non-veg, Jain, seafood, and local cuisine catering to every type of traveller.

• A Dedicated Stay Experience Manager at every property, ensuring seamless logistics and personalized service.

Sohail Mirchandani, COO & Co-founder, EkoStay, emphasized: “Innovation only works when backed by strong systems. Our focus has always been on building an operational backbone that delivers consistently across hundreds of properties. That’s what allows us to scale experiences without diluting quality.”

New Hospetalk Episode: Insights from Imit Arora, GM – Holiday Inn Chandigarh

We are excited to announce the latest episode of Hospetalk with Vikas Mehra, featuring Mr. Imit Arora, General Manager of Holiday Inn Chandigarh Zirakpur. With over 23 years of hospitality experience across Leela, Taj, Lalit, and IHG, Mr. Arora shares invaluable insights into hospitality leadership, guest experience, and career growth in the hotel industry.

In this engaging conversation, listeners will discover:

• How to excel in hotel operations and leadership

• Strategies to enhance guest experience

• Career tips for aspiring hotel management professionals

Listen to the full podcast here: https://youtu.be/L_l14JhHkZM

We would be delighted if you could share this episode with your audience or feature it in your hospitality coverage.

Thank you for supporting Hospetalk and helping us inspire the next generation of hospitality leaders.

Wellness Reimagined at Four Seasons Resort Maldives at Kuda Huraa

Just beyond the turquoise horizon of Four Seasons Resort Maldives at Kuda Huraa, a resort known for its village charm, vibrant coral gardens, and authentic island soul, lies a world where time softens and stillness takes the shape of The Island Spa. Reached by a gentle two-minute sail across the lagoon, this secluded sanctuary feels almost dreamlike, suspended between sea and sky. Here, the rhythm of the waves sets the pace, the scent of the ocean mingles with warm island air, and every element  from the open pavilions to the play of sunlight on water invites guests to rediscover balance in its purest form.

An Island Within an Island

Thatched-roof treatment pavilions sit gracefully above wooden decks, their louvred walls and open sliding doors inviting in the sea breeze. Beneath each massage bed, a glass portal reveals the shimmering coral gardens below a gentle reminder of the harmony between nature and wellbeing. The spa features seven treatment rooms, each surrounded by lush tropical greenery, with private garden courtyards and open-air showers that blur the lines between indoors and out. Guests arrive via a short boat ride, a symbolic crossing from the everyday to a world of calm. Every architectural detail here has been considered: geometric lines play with natural light, and the soft tones of wood and thatch stand in contrast to the vivid blues of the sea. The result is a space that feels both grounded and ethereal,  a true expression of island serenity.

Guided by Nature: Dr. Anand Prayaga (Director of The Island Spa and Naturopathy Physician)

Leading The Island Spa is Dr. Anand Prayaga, whose philosophy centers on treating the root cause of imbalance rather than the symptoms. A firm believer in the body’s innate ability to heal itself, Dr. Anand draws from naturopathy, combining gentle detox practices, stress management techniques, mindful movement, and the use of food as medicine.

“My vision is to create a sanctuary where body and mind heal together in harmony. Through therapeutic treatments and mindful practices, guests will have the opportunity to reconnect with themselves on a deeper level  leaving them not just relaxed, but renewed and inspired to continue their wellness journey beyond the spa,” he says. 

Signature Experiences

The spa’s signature experience, Enchanted Reef – A Journey to Serenity, is a two-day immersion designed to align body, mind, and spirit. Each treatment draws inspiration from the ocean, guiding guests through a holistic process of deep relaxation and inner balance. Another transformative highlight, The Healing Tent Ritual, takes place within a 5.5-metre (18-foot) cocooning space designed for intimate connection with nature and self. This powerful ritual blends Reiki, sound healing, guided breathwork, and ice bath therapy for a complete sense of rejuvenation.

Wellness Under the Stars

As evening falls, guests can experience The Night Spa, now set on a treetop terrace, steps closer to the stars. Surrounded by moonlit palms and the sound of waves, this unique setting features double massage tables, a crystal singing bowl, and a circular bath a perfect union of luxury and tranquility. Starlit rituals invite guests to return to self, quieting the mind and restoring balance through the soothing energy of the night sky.

Wellness for Every Guest

At Kuda Huraa, wellness extends far beyond the treatment table. Guests can explore a full spectrum of offerings designed to nurture both body and spirit:

• AntiGravity Yoga – Experience the joy of flying as you move through suspended poses in a silk hammock, improving balance, flexibility, and alignment.

• HydraFacial Treatments – Personalized, non-invasive facials that target individual skin concerns using the latest mineral cosmetic innovations.

• Massages & Body Treatments – A selection of healing massages, body scrubs, and masks inspired by oceanic elements and ancient Maldivian traditions.

• Multi-Day Spa Programs – Bespoke wellness journeys crafted to align with each guest’s personal goals.

• Kuda Spa for Kids – Gentle, fun treatments for younger guests, creating joyful family moments of calm.

• Salon Services – Haircare, manicures, and pedicures to complete the wellness experience.

• After-Hours Spa – Begin a treatment after 8:00 pm and ease into a state of deep oceanic restfulness.

• Treatment Boosters – Add 30-minute enhancements to any therapy for an extra layer of bliss.

Each offering reflects the spa’s belief that wellness is not a luxury, but a way of being  accessible, intentional, and deeply personal.

The Art of Stillness

To step onto The Island Spa is to step into a different rhythm, one defined by simplicity, nature, and self-connection. Here, every sound, scent, and texture is designed to guide you inward, toward a sense of stillness that feels effortless and true. At Four Seasons Resort Maldives at Kuda Huraa, wellness isn’t an indulgence, it's a way of life. From sunrise yoga to starlit rituals, the journey towards balance begins the moment you set sail across the lagoon and stays with you long after you return home.

Radisson Blu Hotel & Spa, Nashik marks four years of redefining lifestyle hospitality in India

Radisson Blu Hotel & Spa, Nashik, one of India’s most celebrated lifestyle and wedding destinations, marks its fourth anniversary this month. Over the past four years, the hotel has redefined Nashik’s position on India’s tourism map, setting new benchmarks in hospitality, culinary innovation, and experiential travel.

Nestled in the heart of India’s wine capital with panoramic views of the Pandav Caves, the hotel has become a landmark for both leisure and MICE travellers. Its iconic dining concepts, Governor Sahab, India’s first-of-its-kind restaurant, and India Wine Studio, a destination celebrating the diversity of Indian wines, have established it as a culinary hub. Through bespoke experiences such as the India Wine Trail and Wedding Whispers, Radisson Blu Nashik has successfully bridged local culture with global standards of luxury, pioneering vineyard weddings and curated lifestyle events that have resonated with guests and industry leaders alike.

To commemorate this milestone, the hotel is extending exclusive anniversary offers across its award-winning restaurants, spa, and accommodations. The special Staycation Package, priced at INR 4,444++ per person on double occupancy, includes a luxurious stay and breakfast, available throughout the anniversary month using promo code THEGRT4.

“In just four years, Radisson Blu Hotel & Spa, Nashik has become a benchmark for destination-led luxury, blending local heritage with contemporary experiences. Its success reflects Radisson Hotel Group’s focus on expanding across India’s leisure and spiritual corridors. We congratulate the Nashik team for making this property a true flagship in our South Asia portfolio,” said Nikhil Sharma, Managing Director and COO, South Asia, Radisson Hotel Group.

“These four years represent a journey of growth and gratitude. From curating immersive experiences to hosting global travellers and unforgettable celebrations, Radisson Blu Nashik has evolved into a destination where every stay tells a story. We remain committed to delivering excellence and creating moments our guests cherish,” said Jatish Ghai, General Manager, Radisson Blu Hotel & Spa, Nashik.

With its distinctive blend of design, local culture, and exceptional hospitality, Radisson Blu Hotel & Spa, Nashik continues to define the future of lifestyle travel, reinforcing Radisson Hotel Group’s leadership in India’s luxury and leisure segments.

Guests can book the anniversary staycation package through this link.

Mayfair Spring Valley Resort, Guwahati, Wins ‘Best Luxury Hotel’ at Global Tourism Awards 2025

With its vast banquet halls and sprawling green lawns, the resort redefines luxury weddings, events, and leisure stays.

Guwahati October 2025: Mayfair Spring Valley Resort, Guwahati, a premier luxury hospitality destination in Northeast India, has been honoured with the prestigious ‘Best Luxury Hotel’ award at the Global Tourism Awards 2025. The accolade, received by Ms Neha Sharma, on behalf of the resort, recognizes Mayfair Spring Valley Resort’s exceptional service, elegant design, and unmatched hospitality standards, celebrating excellence and innovation within the global tourism and hospitality sector.

This award highlights the growing prominence of Northeast India, and Assam in particular, as a luxury travel destination. Recently named the 4th must-visit destination in the world, Assam is gaining international recognition for its crowd-free environment and improved accessibility, with Mayfair Spring Valley Resort standing out for its unique blend of natural beauty, cultural richness, and modern amenities. Featuring 260 well-appointed rooms, expansive indoor event spaces covering 72,000 square feet, and lush green lawns stretching across 2.2 lakh square feet, the resort is perfectly suited for grand weddings, corporate events, and leisure stays. Its 30,000 square feet banquet hall is the largest in East India, providing an ideal venue for celebrations of any scale.

Commenting on the recognition, Mr Ratan Sharma, MD, Mayfair Spring Valley Resort said, “Our team is dedicated to delivering memorable experiences that stay with our guests long after their visit. This recognition reflects not only the resort’s commitment to excellence but also honors Assam’s vibrant culture and breathtaking natural beauty. We look forward to welcoming more travelers who seek luxury and unconventional experiences that connect deeply with the distinctive character of this region.”

With this award, Mayfair Spring Valley Resort further elevates its standing as a leader in luxury hospitality across Northeast India. The resort’s focus on delivering exceptional experiences continues to enhance Assam’s reputation on both national and international tourism maps, making it a preferred venue for weddings, social events, corporate retreats, and leisure holidays.

The Orchid Group Expands South with IRA by Orchid Hyderabad Opening in HiTec City

Hyderabad: Kamat Hotels India Ltd is expanding its footprint in the south with the launch of IRA by Orchid Hyderabad, opening on 1st October. Strategically located in the bustling HiTec City, this contemporary business hotel is designed to cater to the needs of modern corporate travelers seeking comfort, convenience, and efficient service.

IRA by Orchid Hyderabad offers 63 thoughtfully designed rooms across three categories – Deluxe Room, Premium Vibe, and Premium Active – ensuring a stay tailored to the varying preferences of business travelers. Each room combines modern amenities with functional layouts, making it ideal for work and relaxation alike.

The property features a multi-cuisine restaurant, Makeba, where guests can enjoy diverse culinary experiences in a stylish, relaxed setting. Designed as a pure business hotel, IRA by Orchid Hyderabad provides all the essentials for seamless corporate travel, while maintaining the signature hospitality that Kamat Hotels is known for.

"Hyderabad is a thriving hub for business and innovation. With IRA by Orchid, our first property in the South, we intend this opening to serve as the initial phase of a broader plan to establish The Orchid presence in southern markets. We aim to offer a space that caters to the evolving needs of corporate travelers, conveniently located, efficient, and designed for productivity without compromising on comfort. We are committed to elevating hospitality standards while complimenting the vibrant business landscape of South India as we expand The Orchid legacy." Vishal Kamat, Executive Director, Kamat Hotels India Ltd.

We are delighted to introduce IRA by Orchid as The Orchid Group’s first property in the South, marking a significant milestone in our expansion strategy. Hyderabad, with its dynamic growth and thriving business environment, particularly around HITEC City — is an ideal location to begin this journey. I am honored to be part of Kamat Hotels India Ltd. and to lead this flagship venture. Having worked extensively in the Hyderabad hospitality market, I bring a deep understanding of the local landscape, which will help us drive guest satisfaction and optimize revenue. Designed for the modern corporate traveler, IRA by Orchid blends comfort, convenience, and productivity. We are committed to delivering a world-class experience that reflects the Orchid brand promise,” Shivangi Gupta, General Manager, IRA by Orchid Hyderabad.

With its strategic location, contemporary design, and focus on business excellence, IRA by Orchid Hyderabad is set to become the preferred choice for corporate guests visiting the city.