The Leela will open its first international hotel on Dubai’s Palm Jumeirah

Anuraag Bhatnagar, Chief Executive Officer, The Leela

India’s luxury hospitality leader posts double-digit growth in revenue and EBITDA, unveiling bold global expansion plans with its debut in Dubai’s Palm Jumeirah.

Leela Palaces Hotels & Resorts Limited (formerly Schloss Bangalore Limited), India’s only listed pure-play luxury hotel company operating under “The Leela” brand, announced its financial and operational results for the quarter ending September 30, 2025 (Q2 FY26).

Commenting on the results, Anuraag Bhatnagar, Chief Executive Officer, said: “We delivered a robust performance in Q2 FY26 with total revenue growing 11% to ₹3,334 million, EBITDA rising 17% to ₹1,607 million, and PAT growing to ₹747 million. This marks our fourth consecutive quarter of positive PAT, underscoring the strength of our business. RevPAR grew 13% reflecting industry-leading performance, driven by improved occupancy and ADR, with owned hotels posting strong double-digit RevPAR growth across both city and resort segments. We remain on track to deliver mid-to-high teens EBITDA growth for FY26, supported by robust operating momentum, strategic initiatives, and continued portfolio enhancements. We are also very excited to announce our international foray with entry into Dubai’s Palm Jumeirah, a top luxury tourist destination, extending The Leela’s hospitality on a global stage.”

Key consolidated financial results Q2 FY25–26 (YoY)

• Total revenue grew 11% year-on-year to ₹3,334 million, while EBITDA increased 17% to ₹1,607 million and PAT grew to ₹747 million.

• EBITDA margins expanded to 48.2% driven by operating leverage and improved cost management.

• Same-store portfolio delivered robust operating leverage with 77% flow-through to EBITDA for H1 FY25-26.

• RevPAR grew 13% to ₹13,262, reflecting industry-leading performance, driven by higher occupancy and ADR growth, demonstrating customers’ continued willingness to pay a premium for The Leela experience – reflected in best-in-class net promoter score of 86.

• RevPAR growth outperformed the luxury segment across all markets with 3x market benchmark growth in H1 FY26.

Continued strategic expansion and brand enhancement

The Leela currently operates 13 properties with 3,544 keys across 11 cities in India, including 5 owned, 7 managed, and 1 franchised hotel. With 9 hotels in the pipeline, it is on track to expand to 22 properties over the next three years in high-growth markets including Agra, Ayodhya, Bandhavgarh, Mumbai, Ranthambore, Sikkim, Srinagar, and now Dubai.

Received board approval to sign binding agreements to acquire a 25% stake in a luxury beachfront resort in Dubai’s iconic Palm Jumeirah. Private funds, managed by Brookfield, will acquire the balance 75% stake. For its 25% equity stake, The Leela will require upfront capital of c. $49M / c. ₹4,370 million. Upon conversion to “The Leela”, this will mark the brand’s first international foray. The Resort is spread across 23 acres on one of the largest freehold beachfront land plots in Dubai and comprises 546 keys including a 361-key hotel, 182 residences, and 3 villas.

• Trophy beachfront location: The Palm Jumeirah is one of the most well-established and supply-constrained luxury hospitality destinations in the world, with more than 5 million annual tourists and the highest concentration of $1M+ homes in Dubai.

• Attractive investment economics: The purchase price of $503 million implies an entry multiple of 12.8x on estimated CY 2025 EBITDA and c.7.0x on stabilized 2030 EBITDA, significantly accretive to The Leela.

• Fast equity recycling: 100% of The Leela’s equity is expected to be returned within 2–3 years through the sale of branded residences.

• The Leela Palace BKC structure update: Leela BKC Holdings Private Limited will seek regulatory approvals to demerge the office business of the Mumbai BKC mixed-use development. Under the revised structure, The Leela will retain and fund a 50% stake in the hotel component, while Brookfield will fund the remaining 50% of the hotel and fully fund and own the 0.7 million sq. ft. office space.

• ARQ by The Leela: Successfully launched the ultra-exclusive, invite-only members club at The Leela Palace Bengaluru in September 2025, with New Delhi and Chennai launches planned for H2 FY26.

• Luxury retail enhancement: Launch of the revamped c. 34,000 sq. ft. luxury retail wing at The Leela Palace Bengaluru with anchor tenants like Sabyasachi and Zoya, expected to generate over ₹100 million revenue annually.

Strengthened balance sheet and financial flexibility

• Post-IPO balance sheet strengthening continues with net debt to LTM EBITDA at 0.5x, providing significant financial flexibility for growth initiatives.

• Enhanced financing efficiency and strategic refinancing have strengthened financial flexibility and liquidity position — with the cost of debt reduced to 8.4% (from 9.1%), extended loan tenure, and an upgraded credit rating to AA (Stable).

Outlook

The company remains well-positioned to deliver mid-to-high teens EBITDA growth in FY26, supported by:

• Strong same-store growth through increased direct business and optimal channel mix.

• Healthy macro tailwinds on luxury demand in key Leela markets.

• Disciplined cost management and operating leverage improvement.

• Continued portfolio enhancements.

Leela Palaces Hotels & Resorts Limited (formerly Schloss Bangalore Limited) announced its financial and operational results for the quarter ending September 30, 2025 (Q2 FY26).

Commenting on the results, Anuraag Bhatnagar, Chief Executive Officer, said: “We delivered a robust performance in Q2 FY26 with total revenue growing 11% to ₹3,334 million, EBITDA rising 17% to ₹1,607 million, and PAT growing to ₹747 million. This marks our fourth consecutive quarter of positive PAT, underscoring the strength of our business. RevPAR grew 13% reflecting industry-leading performance, driven by improved occupancy and ADR, with owned hotels posting strong double-digit RevPAR growth across both city and resort segments. We remain on track to deliver mid-to-high teens EBITDA growth for FY26, supported by robust operating momentum, strategic initiatives, and continued portfolio enhancements. We are also very excited to announce our international foray with entry into Dubai’s Palm Jumeirah, a top luxury tourist destination, extending The Leela’s hospitality on a global stage.”

Key consolidated financial results Q2 FY25–26 (YoY)

• Total revenue grew 11% year-on-year to ₹3,334 million, while EBITDA increased 17% to ₹1,607 million and PAT grew to ₹747 million.

• EBITDA margins expanded to 48.2% driven by operating leverage and improved cost management.

• Same-store portfolio delivered robust operating leverage with 77% flow-through to EBITDA for H1 FY25-26.

• RevPAR grew 13% to ₹13,262, reflecting industry-leading performance, driven by higher occupancy and ADR growth, demonstrating customers’ continued willingness to pay a premium for The Leela experience – reflected in best-in-class net promoter score of 86.

• RevPAR growth outperformed the luxury segment across all markets with 3x market benchmark growth in H1 FY26.

Continued strategic expansion and brand enhancement

The Leela currently operates 13 properties with 3,544 keys across 11 cities in India, including 5 owned, 7 managed, and 1 franchised hotel. With 9 hotels in the pipeline, it is on track to expand to 22 properties over the next three years in high-growth markets including Agra, Ayodhya, Bandhavgarh, Mumbai, Ranthambore, Sikkim, Srinagar, and now Dubai.

Received board approval to sign binding agreements to acquire a 25% stake in a luxury beachfront resort in Dubai’s iconic Palm Jumeirah. Private funds, managed by Brookfield, will acquire the balance 75% stake. For its 25% equity stake, The Leela will require upfront capital of c. $49M / c. ₹4,370 million. Upon conversion to “The Leela”, this will mark the brand’s first international foray. The Resort is spread across 23 acres on one of the largest freehold beachfront land plots in Dubai and comprises 546 keys including a 361-key hotel, 182 residences, and 3 villas.

• Trophy beachfront location: The Palm Jumeirah is one of the most well-established and supply-constrained luxury hospitality destinations in the world, with more than 5 million annual tourists and the highest concentration of $1M+ homes in Dubai.

• Attractive investment economics: The purchase price of $503 million implies an entry multiple of 12.8x on estimated CY 2025 EBITDA and c.7.0x on stabilized 2030 EBITDA, significantly accretive to The Leela.

• Fast equity recycling: 100% of The Leela’s equity is expected to be returned within 2–3 years through the sale of branded residences.

• The Leela Palace BKC structure update: Leela BKC Holdings Private Limited will seek regulatory approvals to demerge the office business of the Mumbai BKC mixed-use development. Under the revised structure, The Leela will retain and fund a 50% stake in the hotel component, while Brookfield will fund the remaining 50% of the hotel and fully fund and own the 0.7 million sq. ft. office space.

• ARQ by The Leela: Successfully launched the ultra-exclusive, invite-only members club at The Leela Palace Bengaluru in September 2025, with New Delhi and Chennai launches planned for H2 FY26.

• Luxury retail enhancement: Launch of the revamped c. 34,000 sq. ft. luxury retail wing at The Leela Palace Bengaluru with anchor tenants like Sabyasachi and Zoya, expected to generate over ₹100 million revenue annually.

Strengthened balance sheet and financial flexibility

• Post-IPO balance sheet strengthening continues with net debt to LTM EBITDA at 0.5x, providing significant financial flexibility for growth initiatives.

• Enhanced financing efficiency and strategic refinancing have strengthened financial flexibility and liquidity position — with the cost of debt reduced to 8.4% (from 9.1%), extended loan tenure, and an upgraded credit rating to AA (Stable).

The company remains well-positioned to deliver mid-to-high teens EBITDA growth in FY26, supported by:

• Strong same-store growth through increased direct business and optimal channel mix.

• Healthy macro tailwinds on luxury demand in key Leela markets.

• Disciplined cost management and operating leverage improvement

Helen’s Place, Bengaluru Launches Pizzapalooza - A Global Celebration of Flavour, Stories, and Slices

Bengaluru, November 2025: Helen’s Place, the Indo-Portuguese restaurant known for blending flavour with storytelling, has unveiled Pizzapalooza - a celebration of the world’s most beloved comfort food told through Helen’s signature lens of travel, nostalgia, and shared joy. Located in the heart of Marathahalli, this new experience from the house of PP Ventures transforms pizza into an expression of culture and connection, inviting diners to travel the world one slice at a time.

Rooted in Helen’s philosophy that “great food becomes unforgettable when paired with experience,” Pizzapalooza captures the essence of togetherness - the laughter, the conversation, and the simple pleasure of gathering around food that tells a story. Each pizza on the menu represents a page from Helen’s imagined travel diary, drawing inspiration from places and people she’s encountered along her journey.

Curated by Executive Chef Abhrajyoti Nandy, fondly known as Chef Abhra, the menu showcases his balance of technique, authenticity, and creative instinct. From the Fig & Gorgonzola, a sweet, nostalgic nod to Helen’s childhood in India where ripe figs meet creamy gorgonzola, arugula, and a drizzle of Himalayan honey, to the Sweet Heat Chicken, a fiery Bangkok-inspired creation layered with sambal sauce, tender chicken, and red onions glazed with honey-chilli - every pizza carries a story of flavour and feeling. For those who crave something coastal, the Anchovies Amalfi Coast captures the bright, briny essence of southern Italy with San Marzano tomatoes, anchovies, lemon zest, and herbed garlic butter brushed on the crust - a taste of sunshine and simplicity.

“Pizzapalooza is not just about pizzas - it’s about people, memories, and the simple joy of breaking bread together. Each slice tells a story, and together, they form a map of shared experiences,” says Chef Abhrajyoti Nandy, Executive Chef, Helen’s Place.

Launched amidst the festive season, Pizzapalooza mirrors the spirit of warmth and celebration when friends gather, stories are exchanged, and hearty meals become the language of love. At its heart, it is a love letter to flavour baked with Italian soul, seasoned with global imagination, and served with the warmth of Helen’s world.

“The modern diner seeks more than novelty - they seek meaning. In a market flooded with concepts, experience for experience’s sake no longer excites the consumer. They are curious, yes, but equally discerning. Experimental dining works only when it delivers on quality and lands beautifully on the palate. At Helen’s Place, that’s our focus - to create experiences that are not just memorable, but genuinely satisfying. Flavour is our foundation; experience is the expression,” says Pravesh Pandey, Founder, PP Ventures.

Ingredient Ideology | Yummy Recipes Using Purple Cabbage By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Purple cabbage is a great source of antioxidants and other beneficial plant compounds that help protect against cellular damage. Its antioxidants include vitamin C, carotenoids, and flavonoid antioxidants, such as anthocyanin’s and kaempferol. In fact, it often contains higher amounts of these than green cabbage. While it is also addressed as red cabbage, Red cabbage is a nutrient-rich, cruciferous, or Brassica vegetable that's related to cauliflower and kale. It's sometimes called purple cabbage since its leaves are a dark purple-reddish color. Red cabbage typically is a little smaller and denser than green cabbage, and has a more peppery taste.

Some people wonder what is so special about this cabbage? And the very prompt reply to that implies that It has an outstanding nutrient profile and is especially high in vitamins C and K. In addition, eating cabbage may even help lower the risk of certain diseases, improve digestion and combat inflammation. Plus, cabbage makes a tasty and inexpensive addition to a number of recipes, while The purple color in red cabbage comes from a class of pigment molecules called anthocyanin’s. It turns out that anthocyanin’s are found in flower petals, leaves (it makes them turn red in the fall!) and some fruits such as blueberries.

Purple cabbage can also be roasted or sautéed with meats or beans, or it can be shredded and used as a nutrient-rich garnish for soups, salads, and warm dishes. It also offers an antioxidant-rich and visually appealing alternative to green cabbage in coleslaw or sauerkraut, or it can be fermented to make kimchi. While it remains easy to adapt into our diets and cooking in a number of ways Red cabbage is easy to incorporate into your diet. This versatile vegetable can be added to soups, stews, salads, and coleslaw. It's delicious raw, steamed, sautéed, and fermented. It retains the most nutrients when it's eaten raw, but is still highly nutritious when cooked.

Here are a few health benefits of Purple Cabbage:

1. Purple cabbage is regarded as good for our skin and it also protects us against radiation.

2. Purple cabbage is also good for the brain health and also takes good care of our bone health and wellness, hence it should be consumed.

3.Purple cabbage is helps in weight loss, in digestion as well. It is also considered beneficial since it regulates our blood pressure.

4.Purple cabbage is also good for us since it has a good quantity of water present in it, besides it also prevents constipation and also prevents acne.

5.Purple cabbage is also a good detoxifying ingredient in addition to that it is also good for eye health and vision.

Here are a few of my favorite ways with Purple Cabbage:

Recipe-1] VEGGIE SPROUT CABBAGE ROLLS

Ingredients:

Purple / red cabbage leaves- 150- 200 gms, cleaned.

For the stuffing:

Oil-2 tsp

Butter-1 tsp

Garlic- 1 tsp chopped

Onion-1 small chopped

Beansprouts-1 cup, steamed

Mushrooms- 1 cup, sliced

Boiled and crushed sweet corn-1/4 cup

Salt and pepper to taste

Mixed herbs-1/4 tsp

Chili flakes-1/4 tsp

Tomato sauce- 2-3 tsp

Grated cheese- 2-3 tbsp.

Chopped parsley-2-3 tsp

Schezuan sauce- 2-3 tsp

Method:

1. Prepare all the ingredients for the cabbage rolls.

2. Clean up the leaves, sort them out and wash them well, place them in a hot water steamer for 2-3 mins and remove, place them in chilled water, since we may need to trim the leaves a little before rolling.

3. Once the ingredients for the stuffing are ready, heat oil and butter in a pan saute the garlic, onions for a few seconds, add in the mushrooms, corn, beansprouts, saute them add in salt, pepper, herbs, chili flakes, cook for 2 mins.

4. Add in the tomato sauce, schezuan sauce, and cook the mixture for 2-3 mins, turn off add in the parsley, cheese and mix lightly. Place the stuffing in between the steamed cabbage rolls, secure them well and roll up, place them back into the steamer and steam them for 2-3 mins more.

5. Serve the stuffed purple cabbage leaves with an assortment of dips, sauces, chutneys, spreads etc and enjoy it like a starter/ snack.

Recipe-2] VITAMIN ENRICHED CABBAGE TOSSED SALAD

Ingredients:

For the base of the salad:

Iceberg lettuce/ Lollorosso lettuce/ cos lettuce- 2 cups

For the body of the dressing:

Purple cabbage-1 cup shredded

Orange segments- ½ cup cleaned

Apple/ pears- ½ cup cubed

California grapes- ½ cup

Shallots- 4-5 no, sliced

Boiled sweet potato cubes- ½ cup

For the dressing of the salad:

Olive oil- 2-3 tbsp.

Mustard paste-1 tsp

Honey-1 tsp

Chaat masala- ¼ tsp

Lime juice- 2 tbsp.

Fresh squeeze of orange-1/4 cup

Fresh parsley- 2 tsp chopped

Crushed black pepper-1/2 tsp

Flax seeds/ pumpkin seeds – 1 tsp

For the garnish of the salad:

Almond flakes- 2-3 tsp

Cashews- 2-3 tsp 

Fresh basil leaves- -5-6 no

Microgreens- ¼ cup

Cherry tomatoes-3-4 no cut 1 x 2

Pineapple cubes- ½ cup

Method:

1. Prepare all the four parts of the salad and keep them chilled.

2. Arrange the bed of lettuce leaves of your choice on a serving plate/ platter and proceed with the next step.

3. In a mixing jar combine together the ingredients for the dressing as listed and give it a nice shake and stir well.

4. Just before serving toss the salad and dressing together and place it on the base of the lettuce leaves, decide the garnish and do so appropriately, at times we also use chopped dates, walnuts, pine nuts etc as well to garnish the salad, for non-veg we can also add shredded boiled chicken or chicken sausages etc.

Recipe-3] BEAN AND CABBAGE TACO SHELLS

Ingredients

For the taco filling:

Purple cabbage-150 gms, shredded

Bean sprouts-1/4 cup

Baked beans/ chickpeas/ black eyed beans/peas- 1 cup cooked

Salt and pepper to taste

For non-veg filling:

Boiled shredded chicken/ roast chicken with makhani salsa etc

For veg filling options:

Capsicum/ paneer tikka/ paneer bhurji/ mix veggies tossed in cheesy white sauce etc

For the sauces to go along in the tacos:

Mexican peri chili salsa sauce/ pesto peri spice spread/ hung curd and re-fried bean hummus in the form of a spread.

For the toppings and garnishes:

Grated cheese/ fresh herbs like parsley/thyme/ coriander etc

Jalapeno peppers/ olives – black /green etc can be added.

Method:

1. Prepare and assemble all the ingredients for the taco shells.

2. This recipe works well If we do like a live counter or a live taco counter where the guests can choose between the assortment of fillings, spreads, sauce etc.

3. Add in the purple cabbage shreds towards the end and place assortment of garnishes of your own choice and color.

Recipe-4] QUINOA CABBAGE BOWL

Ingredients:

Purple cabbage-150gms, cut into small dices / cubes 

For cooking the cabbage bowl:

Oil-2 tsp 

Butter-2 tsp

Garlic- 1 tsp chopped

Ginger – 1 tsp chopped

Chilies- 2-3 tsp

Onion-1 small chopped

Quinoa- 1 cup cooked

Green peas-1/4 cup cooked

Cauliflower- 500 gms, cleaned, blanched

Purple cabbage-1 cup 

Sweet corn-1/2 cup boiled

Salt and pepper to taste

Mixed herbs-1/4 tsp

Chili flakes-1 tsp chopped

Peanut butter-2 tsp

Soy sauce-2 tsp

Spring onion greens- 2-3 tbsp.

For the dressing:

Olive oil-2 to tsp

White vinegar-2 tsp

Lime juice-2 tsp

Roasted crushed cumin seeds-1/2 tsp

Mint leaves- 10-12 no

Cheese- 2-3 tsp grated or use cream cheese

For non-veg: add chopped salami, bacon, chicken/ roast chicken pieces, chicken tikka etc.

For the garnishing:

Assorted nuts/ assorted seeds/ micro- greens/ jalapeno/ olives use.

Method:

1. Prepare all the ingredients for the one meal dish.

2. To cook up the cabbage bowl, heat oil and butter in a pan, lightly saute the ingredients one by one, can add in the green peas and cauliflower, followed by any other choice of ingredients as included in the recipe.

3. Give it all a nice mix, add in the seasonings, herbs, chili as per taste and cook for 8-10 mins on a low flame, add a little stock or water and cook it all up well. 

4. Add in the cooked quinoa and cabbage pieces, peanut butter and soya sauce, chili sauce if desired and toss it all up well. Add in parsley/coriander leaves/mint leaves etc and add nuts/ seeds for garnish and serve warm, add a squeeze of fresh lime juice, add cherry tomatoes and relish this healthy bowl.

Recipe-5] QUICK TOSSED CABBAGE AND APPLE

Ingredients:

Purple cabbage-150 gms, shredded

Green apple/red apple- 1 -2 med sized, small dices

Salt and pepper to taste

Oil-2 tsp

Butter-1 tsp

Garlic-1 tsp chopped

Celery- 2-3 tbsp. chopped

Onion-1 small chopped

Parsley-2 tsp chopped

Sugar- 1 tsp

White wine-2 tsp

White vinegar-1 tsp

Raisins-2-3 tsp

Walnuts-2-3 tbsp. sliced

Additional ingredients for non-veg:  use bacon, sausages, salami cubes etc in the same recipe as well for a varied flavor.

Method:

1. Assemble and prepare all the ingredients for the recipe.

2. Heat oil and butter in a pan, quickly add in the garlic, onions, celery and cook for 1 min.

3. Add in the apples and cabbage and cook in the mixture for 2-3 mins, add in the sugar, salt, pepper, white wine/ vinegar/

4.Give it all a nice toss and check for a balanced taste and flavor in the brand.

5. This tossed cabbage and apple recipe can be enjoyed as a relish/pickle format as well and can be enjoyed in a number of ways.

Recipe-6] RIZO CHICKEN CABBAGE CUPS

Ingredients:

Purple cabbage cups- 150-200 gms

For the stuffing:

Oil- 2 tsp 

Butter-1 tsp

Garlic- 1 tsp chopped

Onion-1 small chopped

Boiled cooked white/brown rice-1 cup

Cooked/boiled chicken-1/2 cup diced

Mushrooms-1/2 cup sliced

Green peas-1/4 cup

Salt and pepper to taste

Mixed herbs-1/4 tsp

Chili flakes-1/4 tsp

Cheese-2-3 tbsp. grated

Mayonnaise sauce-1/2 cup

Tomato sauce-1/4 cup

Tabasco/ Capsico- 1 -2 tsp

Soya keema/ soya chunks- ½ cup 

Paneer /tofu- ½ cup

Parsley/coriander/mint- ¼ cup

Lime juice—2-3 tbsp.

Assorted nuts- 2-3 tsp

Assorted seeds- 2-3 tsp

Method:

1. Assemble all the ingredients for the recipe as listed above.

2. Prepare the cabbage leaves, place them in ice cold water to maintain their texture.

3. To prepare the filling, heat oil and butter in a pan, saute the garlic, onions, add in the mushrooms, peas, chicken and rice and any other choice of ingredients as you feel like.

4. Add in the seasonings, herbs, chili flakes, sauces to taste and give it a nice mix.

5. Cook the mixture on a medium to low flame for 3-4 mins, turn off the flame and add in the grated cheese and mix.

6. Just before serving, remove the cabbage leaves from the water, pat dry them one by one and spoon in the filling into the cups while still warm.

7. Garnish the cabbage cups with assorted nuts/seeds/ greens and arrange them on a serving platter/plates.

Serve warm/chilled.

Imaginative Plates, Beautiful Spirits - Sora by The Nines is Mumbai’s New Culinary Gem

New to the bustling streets of Kandivali, Sora by The Nines invites its patrons to look around, breathe, and rediscover vegetarian dining through a refreshing new lens. Translating to “sky” in Japanese, Sora reflects freedom, openness, and creativity qualities that define this new culinary destination by the team behind The Nines. The space is a tranquil yet vibrant escape, seamlessly blending the artistry of modern vegetarian cuisine with a contemporary bar culture. Here, every dish tells a story, every cocktail complements the mood, and every moment feels like an effortless celebration of togetherness.

The vision behind Sora stems from the success of The Nines and the ambition to connect with a younger, more dynamic audience, one that appreciates experience as deeply as taste. Built on the idea of reimagining vegetarian cuisine, Sora challenges the notion of it being traditional or limited, instead presenting it as indulgent, bold, and full of creative potential. It embodies a spirit of exploration, bringing together food that feels imaginative, soulful, and distinctly modern.At the culinary helm is Chef Khushal, who leads the kitchen with an inspired mix of authenticity and innovation. Having mastered regional South Indian flavours at Devengere Benne, Chef Khushal brings that same respect for ingredients and technique to Sora, but with a global approach. His menu is a creative expression of how vegetarian food can be elevated while still feeling comforting and familiar. “At Sora, we’ve built a menu that celebrates flavour, texture, and balance, drawing inspiration from around the world but rooted in Indian sensibilities,” shares Chef Khushal. The result is a modern vegetarian journey that’s thoughtful yet playful, refined yet approachable.
Guests can indulge in signature creations like the vibrant Chimichurri Paneer, a bold, herbed take on a classic; the creamy, comforting Khow Suey layered with aromatic coconut and noodles; and the fiery, flavourful Mock Meat Chilly, a vegetarian twist on an all-time favorite. Other highlights include the Broccoli Corn Cheese, an indulgent bar bite that pairs beautifully with cocktails, and the decadent Pull Me Up Tiramisu, a dessert that’s as dramatic as it is delicious. Every dish on the menu reflects the balance of imagination and comfort that defines Sora’s approach to food that feels familiar, yet endlessly exciting.

Clarks Resort Expands Footprint with a New Property in Hanumangarh, Rajasthan

Rajasthan, India: Clarks Resort, one of India’s rapidly growing mid-scale hospitality brands, has announced the opening of its newest property in Hanumangarh, Rajasthan. Strategically located on Jaipur Road, the hotel enjoys excellent connectivity to the Punjab and Haryana markets, catering seamlessly to both business and leisure travelers.

With no major branded mid-scale or premium property currently operating in the area, Clarks Resort is set to leverage its first-mover advantage in this emerging market. The new opening also aligns with the brand’s strategy to tap into India’s booming destination wedding segment and the rising demand for quality stays among the aspirational middle class.

The hotel features 54 well-appointed rooms across categories, designed to blend comfort with modern amenities. Guests can enjoy an all-day dining restaurant offering multi-cuisine delicacies, a bar, outdoor café, swimming pool, and a spa & wellness center—providing a complete hospitality experience under one roof.

The highlight of the property is Darbar, an elegantly designed 6,900 sq. ft. banquet hall with direct garden access, capable of hosting 500 guests indoors and 800 outdoors. The 27,000 sq. ft. open area offers the ideal setting for destination weddings, grand celebrations, and large corporate events.

Speaking on the launch, Mr. Prakash Bedi, Vice President, Clarks Resort, shares, “Hanumangarh represents a high-potential market that has remained underserved in terms of quality hospitality. With this opening, we aim to offer our signature Clarks experience—warm service, refined comfort, and exceptional value—to both domestic and regional travelers.”

He further adds, “The property also strengthens our brand’s presence in Rajasthan and complements our ongoing expansion across key Tier-II and Tier-III cities, where demand for branded hospitality is on the rise.”

The launch of Clarks Resort Hanumangarh further reinforces the group’s commitment to expanding its portfolio across India’s promising emerging markets, combining legacy, local insight, and contemporary hospitality to deliver memorable guest experiences.

Suba Hotels Limited Brings Global Hospitality to the Sacred City of Ayodhya with the Launch of Quality Inn Rama

Mumbai, October , 2025 - Suba Hotels Limited one of India’s leading domestic hotel chains in the hospitality segment, proudly announces the opening of Quality Inn Rama, Ayodhya, a landmark property that beautifully unites Ayodhya’s spiritual legacy with the global hospitality excellence of the Quality Inn brand, one of the world’s largest hotel chains.

This marks Suba Hotel’s second property in Ayodhya, following the success of its Click Hotel, and underscores the company’s continued expansion across India’s key pilgrimage and cultural destinations.

By bringing the Quality Inn brand to Ayodhya, Suba Hotels has created a destination where faith, comfort, and international hospitality converge. The property offers travellers — from pilgrims to families and business guests — a sanctuary of calm and modernity amid one of India’s most revered cities.

The launch of Quality Inn Rama is part of Suba Hotels broader strategy to strengthen its presence in Northern India’s pilgrimage and heritage circuit, offering travellers a unified brand experience across key destinations.

Management Perspective        

Commenting on the launch, Mr. Mansur Mehta, Managing Director, Suba Hotels Limited, said:

“Ayodhya is not merely a city - it’s a symbol of faith and heritage that connects millions of devotees. With the opening of Ǫuality Inn Rama, we are proud to bring international hospitality standards to this sacred destination, blending spiritual warmth with modern comfort.”

Adding further, Mr. Mubeen Mehta, CEO, Suba Hotels Limited, stated:

“We are creating a spiritual circuit across Uttar Pradesh with our presence in Varanasi, Vrindavan, Ayodhya, and Prayagraj. Soon, we will introduce a unified travel package that allows pilgrims to journey across these holy cities while experiencing our signature hospitality at every stop.”

Bintan Lights Up with BRAVE 2025 - One Hour Away from Singapore, The Indonesian Island Hosts Their First Ever Bioluminescent Beach Event

Bintan, October 2025: Sixty minutes by ferry from Singapore, the serene island of Bintan roared to life  last weekend as BRAVE 2025 transformed its coastline into a glowing playground of music, light and  movement. 

Held at Lagoi Beach, the BRAVE short for Bintan Rhythmic Adventure festival drew over three thousand plus music lovers across Asia for an unforgettable bioluminescent beach rave, blending tropical energy  with world-class soundscapes against Bintan’s stunning natural backdrop. The event featured  appearances of international DJs such as Wukong, Faustix & Jade Rasif. The event reflected Bintan  Resorts’ vision to transform the island into a creative playground merging music, light and lifestyle into  one unforgettable experience that celebrates its vibrant spirit and modern appeal. 

Abdul Wahab, Chief Operating Officer of Bintan Resorts stated, “BRAVE isn’t just another festival; it’s  our way of showing that Bintan is evolving. This was about energy, creativity and youth, bringing  together travellers who want more than a vacation; they want an experience. It’s a bold new side of the  island and this is just the beginning.” 

Bringing rhythm to wanderlust, the festival also drew music enthusiasts from India who represent the  country’s growing trend of exploring the world through unique, experience-driven events. BRAVE spotlighted Bintan’s accessibility from India via Singapore, especially for Indian travellers seeking short,  high-value getaways. For Indian travellers, Bintan offers the ultimate “two-country escape” in addition  to all Singapore itineraries. A comfortable and scenic ferry ride from Tanah Merah Ferry Terminal in  Singapore brings one to Bintan within an hour, allowing travellers to experience the island’s luxury  resorts, adventure sports, pristine beaches and cultural festivals.  

Bintan is fast emerging as a top Southeast Asian destination for short-haul, experience-driven travel,  appealing to all age groups and interests. GB Srithar, Head of Tourism Services, VFS Global expressed  “Creative and experiential events such as the BRAVE bioluminescent beach rave attract both new and  evolved travellers, offering a unique Bintan experience. Visitors can enjoy the island’s idyllic charms 

alongside Singapore’s vibrant city life, creating the perfect holiday blend.”

About Bintan Resorts: 

Bintan Resorts is an integrated tourism destination on Bintan Island, Riau Islands, Indonesia. Featuring  23 world- class resorts along the northern coastline and four golf courses designed by renowned  designers. The destination offers seamless accessibility, with a 60-minute catamaran ferry ride from  Singapore. A newly introduced 1-hour 30-minute direct ferry service also connects Pasir Gudang Ferry  Terminal in Johor Bahru, Malaysia to Bandar Bentan Telani Ferry Terminal in Bintan Resorts. Additionally,  

direct flights are available from Jakarta to Tanjung Pinang and Batam Island, making it an ideal vacation  choice. 

Ingredient Ideology | Culinary Delights From Goa By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Goa also known as the paradise on earth, one of the most popular vacation and leisure destination of many staycations explorers is one place offering peace of mind, great ambience, amazing foods and lovely people! It is also one of the smallest state regarding population, Goa is one of the best destination places for tourist, the beauty of nature, beaches, culture, festivals are popular in Goa. Therefore, Goa is not only famous for its beauty; it also serves a huge variety of Desserts.

Food has been one of the strong attractions in goa for a number of tourists who love to have an array of fresh sea food varieties cooked to perfection in a great blend of spices be it live barbeque sessions, grills and roasts, the Goan style curries with steamed white rice, delicate and perfectly sweetened Goan sweets end the experience beyond expectations.

Here are a few of my all-time favourites with a twist from Goan Cuisine for all of you to try and relish!

Recipe-1] POTATO CHOPS

Ingredients:

Boiled mashed potatoes- 2 cups

Salt and pepper to taste

Chopped coriander leaves- 2 tbsp.

Breadcrumbs- ½ cup

Maida/cornflour as needed for coating and binding.

Eggs-2 no beaten, use maida-water paste for veg options.

For the stuffing various options can be used:

Scramble eggs + chopped ham/salami + cheese.

Assorted cooked mixed veggies + cheese

Oil to fry

To serve with- tomato ketchup & salad.

Method:

1. Prepare the ingredients for the chops.

2. In a mixing bowl combine together all ingredients one by one and prepare the mixture of potatoes for the chops/cutlets.

3. Choose a type of filling for the chops- veg or non-veg and stuff and shape them into oval type formats and dip them in egg and breadcrumbs or maida water paste and then breadcrumbs for veg.

4. Chill for 15-20 mins and then deep fry in medium hot oil until golden browned and remove excess oil on a kitchen towel and then serve it with ketchup, chutney, dips of your choice.

Recipe-2] CHICKEN VINDALOO

Ingredients:

Chicken- 750 gms curry cuts/med size pieces with bones and marinate with 1 tsp ginger- garlic paste, salt-1/4 tsp and turmeric powder- ½ tsp mix well and keep aside for 20 mins.

For the Vindaloo Paste:

Oil/ghee- 2 tbsp.

Red chilies- 8-10 no.

Cloves-3-4, peppercorns- 8-10, cinnamon- 1-inch piece, cumin seeds- ½ tsp, garlic- 4-5 cloves, white vinegar- 1 tbsp. Mustard seeds-1/4 tsp, tomatoes- ½ cup chop.

For the Gravy

Oil- 2 tbsp.

Onions- 1 cup chop

Salt to taste

Water- ½ cup

Sugar-1/2 tsp

Coriander leaves- 2 tbsp.

Method:

1. Marinate the chicken and keep aside.

2. Prepare the paste by slightly roasting the spices in a pan and combine all of it together in a grinder jar and blend it well to a smooth paste.

3. Heat oil add in onions and saute them until light brown and then add in the paste for a few seconds, add in the marinated chicken pieces saute them well until oil starts leaving the sides in the pan.

4. Add in the salt, sugar and water to cook the chicken pieces, add cubes of potato as well if desired with chicken, simmer and cook for 12- 15 mins, serve hot garnished with coriander/chilies.

Recipe-3] GOAN STYLE PRAWN CURRY

Ingredients

Prawns- 500 – 700 gms cleaned and deveined

Water- with little salt to soak the prawns

For the masala:

Dried Kashmiri red chilies- 12-15 no

Garlic cloves- 6- 8 no

Peppercorns- ¾ tsp

Coriander seeds- 1 tbsp.

Cumin seeds- 1 tsp

Tamarind pulp- 1 tbsp.

Turmeric powder-1/2 tsp

Grated coconut- ¾th cup fresh preferred.

Coconut milk -1 and a half cup- use as needed.

For the curry:

Oil- 2 tbsp.

Ginger- 1 tbsp. chopped or paste

Onions- ½ cup chop

Tomatoes-1/2 cup chop.

Salt to taste

Curry leaves-10-12 no

Coriander leaves- 2 tbsp. chop

To serve with steamed white rice.

Method:

1. Clean the prawns and place them in salted water for 10 mins.

2. Lightly roast the ingredients for the paste and then combine into a mixer jar and grind to a smooth paste.

3. Heat oil in a pan add in the curry leaves, the onions, ginger and cook them well for a few mins, add in the tomatoes, curry paste and saute well.

4. Add prawns and thick freshly extracted coconut milk and allow them to simmer in the gravy for 12-15 mins, serve hot garnished with coriander leaves to go with steamed rice.

Recipe-4] SERRADURA SWEET

Ingredients:

Marie biscuits- 15-18 no crushed to a coarse powder.

Heavy cream- 3/4th cup

Vanilla custard- 1 cup

Condensed milk- ¼ cup

Vanilla essence- ½ tsp

Orange juice- ½ cup

Orange segments- ¼ cup

Peanut praline or chikki- 2 tbsp. crushed.

Assorted nuts of your choice- 2-3 tbsp.

White/ dark chocolate shavings- 2 tbsp.

Cherries/mint leaf/sprinklers to garnish

Method:

1. Prepare all the ingredients for the sweet, this is a Portuguese influenced recipe in Goan Cuisine and is getting popular across various places.

2.We will need dessert bowls or small dessert glasses to layer this sweet dish.

3.In a mixing bowl combine together the custard, cream and condensed milk and start the layering with the cream mixture in the glass with a layer of crushed biscuits sprinkle little orange juice on them, add the praline, chocolate orange segments/chocolate and garnishes of your choice.

4.Layer and chill the glasses/bowls in the fridge for 3-4 hours and serve.

A New Era of Luxury and Comfort Dawns in Dwarka with the Grand Opening of IRA by Orchid Hotels

Dwarka, October, 2025 – The grand opening of IRA by Orchid Hotels in the heart of Dwarka marks the arrival of a new era of luxury and comfort in the city. Conveniently located near the sacred Dwarkadhish Temple (Jagat Mandir)—one of India’s revered Char Dham pilgrimage sites—the hotel offers a distinguished experience that blends modern amenities with exceptional services. Its prime location provides guests with easy access to local attractions and diverse culinary experiences.

IRA by Orchid Hotels is poised to enhance the hospitality options in the vibrant city of Dwarka, offering guests a comfortable and sophisticated stay. The hotel provides a comprehensive range of facilities, including on-call doctor services, a dedicated concierge, a well-equipped travel desk, and secure luggage storage. Guests will also benefit from complementary, high-speed Wi-Fi access throughout their stay.

The property features a variety of spacious and tastefully furnished rooms to suit every need. Accommodation options range from the elegant Deluxe Rooms and the superior Super Deluxe offerings to the refined Premiere category, the scenic Club Sky View, and the luxurious Presidential Suite. Each room is centrally air-conditioned and comes equipped with an electric kettle, free Wi-Fi, efficient room service, a personal safe, and an attached bath with premium toiletries. The Club Sky View and Presidential Suites offer an enhanced level of luxury with a separate living room and a dressing area, complete with a jacuzzi.

Guests can look forward to dining at the hotel’s two distinctive restaurants, Sattva & Nivediyam, which promise a delightful gastronomic journey. These dining establishments are set to offer an unforgettable experience, whether guests prefer traditional regional flavors or contemporary international cuisine.

"We are incredibly excited to open our doors in Dwarka and offer a refreshing stay that combines luxury with heartfelt service," said Purva Adhikary, General Manager of IRA by Orchid Hotels, Dwarka. "Our aim is to create an environment where every guest feels cherished and experiences the highest standards of hospitality. We believe that our personalized approach and extensive range of amenities will make IRA by Orchid Hotels the preferred choice for both leisure and business travelers in Dwarka."

Vishal Kamat, Executive Director, Kamat Hotels (India), added, "With IRA by Orchid Hotels in Dwarka, we continue our legacy of offering premium hospitality experiences across India. Our focus has always been on creating spaces where luxury meets comfort, and every guest enjoys personalized attention. We are confident that this property will redefine the hospitality landscape in Dwarka and set new benchmarks in service excellence."

Experience the comfortable luxury and personalized service at IRA by Orchid Hotels, Dwarka, now open to guests.

About IRA by Orchid Hotels: IRA by Orchid Hotels is a renowned hospitality brand committed to providing exceptional guest experiences through a blend of modern comfort, exquisite dining, and unparalleled service across its properties.

Rann Utsav Returns on October 23 with Expanded Itinerary Including Dholavira

Ahmedabad, October 2025: The much-awaited Rann Utsav begins today, October 23, 2025, and will continue until March 4, 2026, marking a significant shift in the way travellers will experience Kutch. Organised by Eyak Ventures Pvt. Ltd under their flagship brand, Evoke Experiences, the festival is expanding its focus beyond the Rann of Kutch to include Dholavira, the UNESCO World Heritage Site that represents the ancient Indus Valley civilisation. The move aligns with this year’s theme, “Adhura Nahi Pura Kutch Dekhiye,” encouraging visitors to explore the region in its entirety rather than limiting their journeys to the Rann alone.

Evoke Experiences will continue to manage and operate Rann Utsav – The Tent City, while also promoting Dholavira through curated experiences at the White Rann Tent City at Dholavira and the year-round Evoke Dholavira property. Travellers will be able to combine the cultural vibrancy of Dhordo with the historical depth of Dholavira, offering a more comprehensive view of Kutch’s landscape and legacy.

The White Rann Tent City at Dholavira has been developed to host a range of recreational activities suitable for families and groups, including cricket, trampolines, bungy trampoline, bull rides, moonwalker bouncy setups, water rollers, archery, air gun shooting and high rope courses. These facilities have been designed to provide visitors with a balanced experience of discovery and leisure in one of Gujarat’s most significant archaeological sites.

Built on a Harappan civilisation theme, all room categories and common areas at the Tent City are named after elements of the Indus Valley era. Visitors can also explore nearby attractions, including the Fossil Park, the Harappan Civilisation excavation site, a museum, and the opportunity to experience the “most amazing Road through Heaven.” Guests can further unwind through additional services, including a spa, bicycle rides, and stargazing sessions under the vast desert sky.

At Rann Utsav – The Tent City, new additions will enhance the festival experience while maintaining its core focus on culture and sustainability. A toddler area is being introduced for families with young children, and an open-air cinema will screen films under the desert sky. A sustainability stall will showcase eco-friendly practices such as waste segregation and recycling initiatives being implemented at the festival site. Storytelling sessions with bonfires will highlight local folklore and traditions, offering visitors deeper cultural engagement.

Evoke Experiences is also introducing a new personalised service called Mitram, exclusively for Rann Utsav – The Tent City. Designed to provide guests with dedicated assistance throughout their stay, Mitram will act as a personal guide and facilitator from check-in to check-out. This service aims to make it easier for visitors to navigate activities, experiences and logistics while enjoying a more seamless and curated stay.

“Rann Utsav has always been about more than just the White Desert, it’s about the stories, traditions, and heritage that make Kutch truly unique. With the introduction of Dholavira into the festival circuit under the theme ‘Adhura Nahi Pura Kutch Dekhiye,’ we are encouraging travellers to experience Kutch in its entirety. From vibrant cultural celebrations in Dhordo to the archaeological depth of Dholavira, this season is designed to offer a seamless and complete journey through time, landscape and legacy,” Bhavik Sheth, Chief Operating Officer at Evoke Experiences, shared.

Sustainability remains a key focus this season, with eco-friendly tents, improved waste management systems, LED lighting, plastic crusher installations, and regular cleanliness drives being implemented across the festival area. These measures reinforce the commitment to responsible tourism in the fragile White Rann ecosystem.

By expanding the festival circuit to Dholavira, Evoke Experiences aims to redefine how travellers explore Kutch. Rather than treating the White Desert as a standalone attraction, the integration of Dholavira into the itinerary enables visitors to experience the cultural, natural, and historical layers of the region in a single journey. 

Atmosphere Core Announces New Resort In Jaisalmer, Rajasthan

ATMOSPHERE JAISALMER is set to welcome guests to the enchanting Golden City of Rajasthan, enriching the state's array of vibrant attractions and cultural treasures.

Jaisalmer, October 2025 — Atmosphere Core, in partnership with Aaditva Hospitalities Private Limited, is set to unveil its luxurious boutique resort, ATMOSPHERE JAISALMER, scheduled to open in Q4 2027. This marks Atmosphere Core’s third project in Rajasthan, further cementing its footprint in one of India’s most iconic tourism regions. Strategically located near Jaisalmer Airport and easily accessible from Jaipur, Jodhpur, and Udaipur, the resort blends contemporary luxury with the rich heritage of Rajasthan, offering an immersive experience for discerning travellers.

Reflecting on the expansion, Co-Founder and Managing Director, Mr. Salil Panigrahi, shared, “India is emerging as a leading global destination for luxury travel, and we intend for Atmosphere to be at the heart of that journey. In Jaisalmer, we are not simply developing a resort, we are creating an experience that celebrates the Thar Desert’s mystique, its heritage, and its beauty, while offering the finest in modern comfort. Atmosphere Jaisalmer reflects our long-term vision to establish truly iconic properties across India’s most remarkable destinations”. 

Thakur Dilip Singh Rajawat, the Director of Aaditva Hospitalities Private Limited, added, "The legacy of excellence and luxury that Atmosphere Core represents aligns perfectly with our vision of developing a world-class resort in the breathtaking Jaisalmer, often called the Golden City of India. Together, we are dedicated to creating an ultra-luxurious boutique resort that embodies sophistication, grandeur, and authenticity. This collaboration will not only enhance the hospitality scene in Rajasthan but also highlight Jaisalmer as a captivating global destination." A seasoned hotelier, Thakur Dilip Singh Rajawat has been a distinguished flag bearer of Jaisalmer’s hospitality industry, earning numerous awards and accolades in recognition of his invaluable contributions.

Under the ‘ATMOSPHERE’ sub-brand, the resort will feature 70 thoughtfully designed accommodations, including cottages, suites, luxury tents, and villas. Guests will enjoy panoramic views of sand dunes, shimmering water bodies, and desert plantations, accompanied by the gentle sounds of nature, from the sweeping winds across the vast Thar Desert to the melodic calls of peacocks.

Culinary offerings will include all-day dining with outdoor seating, a specialty restaurant showcasing authentic Indian and Rajasthani cuisine, an in-house bakery, a cosy lounge with a library, and a themed bar for relaxed evenings. Wellness enthusiasts can indulge at the award-winning ELE|NA Ayur Spa, featuring serene therapy rooms, meditation and scenic yoga decks, and holistic wellness programmes rooted in Indian traditions. The resort will also offer diverse indoor and outdoor leisure activities, ensuring a rich and memorable stay. For events, versatile indoor venues, expansive lawns, and dedicated meeting spaces make Atmosphere Jaisalmer ideal for MICE, weddings, and social gatherings.

Mr. Souvagya Mohapatra, Managing Director of Atmosphere Core for India, Nepal, Sri Lanka, and Bhutan, expressed his enthusiasm for the company's expansion, stating, “Rajasthan’s tourism is breaking records. In 2024, domestic arrivals rose by 28 percent, while foreign visits increased by 21 percent. With Atmosphere Jaisalmer, our vision is to harness this wave and create a resort that fuses heritage, desert allure, and our
signature Joy of Giving hospitality. As we advance with these plans, I am confident this partnership will raise the benchmark for luxury hospitality in the region”.

Antara Cruises Redefines Celebrations with Antara Events - Bespoke Charter Cruises along the Ganga

New Delhi, October 2025– Antara Cruises, India's premier luxury river cruising announces Antara Events - refined event experiences aboard its luxurious all-suite boutique ship, MV Bengal Ganga. Offering an exquisite blend of Antara Cruise’ personalized service and bespoke itineraries, Antara Events curates exceptional milestone celebrations, corporate gatherings, pre and post wedding events, off-site and exclusive launch events amidst the timeless beauty of the Ganges.

The MV Bengal Ganga, inspired by traditional Burmese river vessels and the eclectic 1970s décor, presents an intimate and stylish atmosphere marked by luxurious, spacious settings of expansive lounges and large balconies. Gleaming teakwood sundeck makes for a stunning venue for open-air ceremonies and cocktail evenings against the backdrop of the sublime Ganges, and 20 well-appointed suites that echo a sense of history and refinement.

Additionally, the ship’s fully equipped lounge with AV support and Wi-Fi, is ideal for meetings, incentives, conferences, and team building exercises in a private club-like ambience.

In keeping with the brand, Antara Cruise’s philosophies, Antara Events distinguishes itself through a commitment to all-inclusive hospitality. “From the moment guests step aboard, they are immersed in a world of curated dining experiences – from hyperlocal, regional to international delicacies, wellness offerings including revitalizing spa treatments and invigorating sunrise yoga sessions, and engaging onboard activities led by seasoned experts. These elements converge to ensure a seamless and memorable event for every guest.”, states Raj Singh, Founder Chairman of the brand.

Central to the Antara experience is the concept of full customization. Each event, from the decorations and cuisine to the musical accompaniments and onboard experiences, is meticulously personalized in collaboration with event designers and hosts. Even the sailing routes themselves are tailored to create a magical ambiance and an unforgettable celebration.

Recognizing the unique vision of each host, Antara Cruises provides a spectrum of customizable itineraries, ranging from captivating three-hour sailing along the serene warers for shorter celebrations to immersive multi-night voyages that unlock the hidden gems of the Ganges exploring historic sites and ancient shores where Indian art were born. For celebrations that transcend the ordinary, Antara Events offers the option of enchanting Sandbank Parties (available on sailings of two nights or more).

"At Antara Cruises, we don't just host events; we curate legacies," adds Raj Singh. "Our commitment is to meticulously craft each occasion, ensuring it resonates with the host's unique vision and unfolds against the stunning backdrop of the Ganges."

Sailing from and to Kolkata, MV Bengal Ganga are currently available as private charters to host milestone celebrations including pre and post wedding events, birthday parties, conference events and launch parties and family reunions.

BCIHMCT Celebrates Grand Opening of 24th Chandiwala Hospitality Ensemble with a theme of “Sanskriti se Samriddhi” – Prosperity through Culture

Banarsidas Chandiwala Institute of Hotel Management and Catering Technology (BCIHMCT) witnessed the grand opening of the 24th Chandiwala Hospitality Ensemble (CHE) 2025 on October 15, with the vibrant theme “Sanskriti se Samriddhi”– Prosperity through Culture. The campus came alive with enthusiasm as students, faculty members, and industry experts gathered to inaugurate the mega hospitality event.

The Inaugural ceremony opened with the Lighting of the Lamp lighting Ceremony. This year’s event was elevated by the presence of Ms.Sujata Anand, Secretary , Banarasidas Chandiwala Sewa Smarak Trust Society, Chief Guest – Mr. Diwan Gautam Anand, a highly respected hospitality industry Professional, Founding Trustee of the Cuisine India Foundation and Former GM of ITC Maurya, New Delhi along with other distinguished guests from Hotel Industry including Ms. Viniti Behl(Area Director L&D Young Talent Development- Taj Hotels and Resorts), Ms. Nishiganda Chaitale (L&Q Manager,Crowne Plaza Today, Okhla), Mr. Sanjiv. S. kumar (Operations Manager ,Crowne Plaza Today),Okhla, Chef Ajay Sood, Ms Navneet Batra (Assistant Manager Learning and Development - Young Talent Development and L&D Hub Delhi NCR) and our respected Principal Prof. R.K. Bhandari and Event coordinator Dr. Chef  Prem Ram.

Prof. Bhandari highlighted CHE as a premier national forum uniting aspiring hospitality professionals to showcase creativity and excellence. He remarked, *“Each failure refines our wisdom, every challenge heals our spirit, and together they shape our rise.”* Mr. Anand inspired participants to pursue guest satisfaction as the key to growth and discussed emerging opportunities in GIG hotels and cruise lines. Dr. Prem Ram emphasized the significance of the theme, the use of millets in culinary innovation, and the importance of sustainability in hospitality.

Adding to the festivity, the Royal Groove Future Chef Competition celebrated young culinary talent from Delhi schools. Participants prepared fireless dishes and beverages under the same theme, blending tradition with innovation. The winners were Saanya Puri (New Era Public School), Laavanay Nagwaani (Jagannath International School), and Dimya Luthra (DLF Public School). The event truly embodied Sanskriti se Samriddhi, merging India’s rich heritage with modern creativity in hospitality.

Frozen Fun Opens Its Newest Gelato & Dessert Café in Belapur, Navi Mumbai

Frozen Fun, renowned for its dedication to artisanal, high-quality Italian gelato, has officially opened its newest Gelato & Dessert Café in Belapur, Navi Mumbai. This launch is a significant milestone, establishing the brand’s second large-format outlet after Jaipur.

This premier dessert brand is celebrated for crafting "the best gelato in town," distinguished by its authentic Italian method, which involves making gelato in small batches using premium ingredients. With the launch of the new outlet in Belapur, the brand strengthens its presence as a premium destination for handcrafted desserts, blending artisanal gelato with an indulgent dessert experience in a space that features a modern, welcoming design.

Navi Mumbai is a dynamic and thriving market, and we are thrilled to bring the complete Frozen Fun experience to Belapur. Our café is a celebration of the sweet life, where every customer can find joy in a perfect scoop of authentic Italian gelato or an indulgent dessert. It's more than just a café; it's a destination for quality, comfort, and pure delight,” shared Vasuki Punj, Founder of Frozen Fun.

The newest Gelato & Dessert Café in Belapur offers an experience with a curated menu that extends well beyond its signature frozen treats. Guests can indulge in over 24+ flavours of authentic Italian gelato, signature sundaes, and a diverse range of beverages, including gelato shakes, frappes, and specialty hot and cold coffees. 

The café also offers a selection of fresh bakes, such as salted caramel brownie fingers, peach crumble pie, banana bread, cherry and blueberry muffins, and chocolate gooey cake, alongside unique café-style favourites like the gelato burger, affogato, pancakes, and waffles.

This handcrafted menu makes Frozen Fun the go-to spot for amazing desserts, a fun place where great Italian gelato meets comforting treats. Plus, with its extended late-night hours, the newest outlet is the perfect stop for late-night munchies in Navi Mumbai, ready for you to find your new favourite sweet moment.

About Frozen Fun:
Frozen Fun is a premium Gelato brand that serves authentic Italian gelato, distinguished by its small-batch production and use of premium ingredients. It is known for crafting the best gelato in town, and the brand celebrates quality, creativity, and indulgence in every scoop. The brand is positioned as a premium destination for handcrafted desserts.

Indian Gen Zs are Travelling Differently This Festive Season: Longer stays, deeper connections and global adventures reveals Airbnb data

• Searches by Gen Z travelers in India grew by over 30% YoY, driving a new wave of intentional, experience-led travel.

• Gen Z Indian travelers are exploring both India and the world - with longer trips, authentic stays, and a focus on connection and culture.

New Delhi, India – October 2025 - India’s festival season has long been a time for celebration and togetherness - but this year, Gen Z travelers are rewriting the script. Instead of staying home, they’re hitting the road and skies, using festive breaks and long weekends to discover new corners of India and the world.

According to Airbnb data, searches by Indian Gen Z travelers have jumped by over 30% year-on-year, reflecting a clear shift toward travel that’s longer, deeper, and more intentional[1].

Travel That’s Longer, Deeper, and More Intentional

The median international trip length by India’s Gen Z stands at 4 days[2], mirroring a growing appetite for immersive, experience-led travel. Rather than racing through destinations, young Indians are choosing to stay longer - embracing “slow travel” that’s rooted in exploration, culture, and meaningful connection.

Festivals Meet Wanderlust

From Dussehra to Diwali, Christmas to New Year, Gen Z travelers are redefining what it means to celebrate. They’re trading crowded malls for coastal escapes in destinations like Goa, Varkala, Koh Samui, and Langkawi, hometown reunions for hilltop retreats in Mussoorie, Ooty and Darjeeling, and routine celebrations for cultural immersion in Jaipur, Rishikesh, Varanasi and Kolkata - proving that travel is fast becoming the new festival ritual[3].

“The way India celebrates its festivals is evolving, and Gen Z is leading this transformation,” said Amanpreet Singh Bajaj, Airbnb’s Country Head for India and Southeast Asia. “We’re seeing Indians choosing to travel during festive seasons, exploring destinations close to home as well as internationally. At Airbnb, we’re proud to enable these journeys through stays and experiences that make every travel special and unique.”

Exploring the World, One Stay at a Time

Indian Gen Z travelers are broadening their travel maps with a mix of familiar favorites and fresh explorations. Searches for international stays have grown, with Thailand, Japan, and key European destinations such as Paris, Rome and Amsterdam emerging as top picks[4]. Closer to home, Goa, Coorg, Jaipur, and Rishikesh continue to shine as preferred domestic getaways[5], where design-forward homes, nature-rich stays, and unique experiences make for the perfect festive escape.

About Airbnb

Airbnb was born in 2007 when two hosts welcomed three guests to their San Francisco home, and has since grown to over 5 million hosts who have welcomed over 2 billion guest arrivals in almost every country across the globe. Every day, hosts offer unique stays, experiences, and services that make it possible for guests to connect with communities in a more authentic way.

OZEN LIFE MAADHOO introduces Wind Villa with Jacuzzi & Slide

AN OVERWATER PLAYGROUND VILLA FOR THRILL-SEEKERS & ROMANTICS
The new Wind Villa with Jacuzzi & Slide at OZEN LIFE MAADHOO is the perfect choice for adventurous & romantic Hearts 

Maldives, October 2025 – OZEN LIFE MAADHOO is delighted to announce the launch of its newest villa category, the Wind Villa with Jacuzzi & Slide—adding a playful yet luxurious twist to holidays in the Maldives. Designed for fun-seeking travellers, this vibrant villa blends stunning ocean vistas with thrilling amenities for a truly memorable escape.

Nestled at the island’s edge, the Wind Villa boasts an enviable sunrise position, featuring a spacious bedroom with high ceilings, a sophisticated outdoor lounge, and direct access to the crystal-clear lagoon. The addition of a waterslide and private Jacuzzi injects a sense of adventure and romance, making it perfect for small families and couples looking for both excitement and intimate relaxation.

Guests can unwind on the plush outdoor deck, soak in the Jacuzzi beneath the Maldivian skies, or take an exhilarating slide straight into the stunning turquoise waters, all while soaking up the tranquil beauty of Maadhoo’s glimmering lagoons.

“Imagining the children’s faces when they see for the first time the striking blue lagoon off the terrace and the bonus of sliding down direct from the deck into the warm calm waters below. What’s an even greater picture is for adults to not just enjoy the slide experience during the day, but to cuddle up under the sparkling Maldivian night sky spotting shooting stars immersed in a hot jacuzzi with bubbles all around – including in the flute glass!

“We are thrilled to introduce the Wind Villa with Jacuzzi & Slide, a fresh approach to luxury that merges private leisure with a sense of adventure. This new villa category reflects our dedication to crafting unforgettable experiences, particularly for families and those seeking a lively island retreat or that next level of romantic intimacy”, commented Stéphane Laguette – Chief Commercial Officer, Atmosphere Core.

The launch of the new villa category comes at the perfect time, with holidays just around the corner. Following recent upgrades, including the new pool additions to the Earth Villas, OZEN LIFE MAADHOO continues evolving its products and services in its aim to enhance guest experience. 

With its stylish design, sumptuous comforts, and playful touches, the Wind Villa with Jacuzzi & Slide promises a stay that is both refreshing and exhilarating, offering the ideal balance of relaxation and adventure.

Stay More & Pay Less with 20% savings when booking directly. These one-of-a-kind exclusive rates ensure a perfectly tailored Maldivian escape. Discover more at theozencollection.com

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