FHRAI to Organize FPO–Hospitality & Farmer’s Benefit Summit 2025 in New Delhi

Empowering Farmers, Enriching Hospitality, Elevating India

November 2025 | New Delhi: The Federation of Hotel and Restaurant Associations of India (FHRAI), representing over one lakh hotels and five lakh restaurants across the country will organize the FPO–Hospitality & Farmer’s Benefit Summit on 24 November 2025 in New Delhi. Themed “Bridging Fields to Forks: Strengthening Agri–Hospitality Linkages for Inclusive Growth,” the Summit will bring together leaders from the hospitality industry, Farmer Producer Organizations (FPOs), and government ministries to strengthen cooperation between agriculture and hospitality for inclusive and sustainable development.

The Indian hospitality sector has long been a cornerstone of the service economy, contributing significantly to GDP growth, employment generation, and regional development. Its economic footprint extends well beyond hotels and restaurants, supporting industries such as agriculture, food processing, and logistics. With hotels and restaurants depending extensively on farmers for fresh produce, grains, dairy, and processed products, the relationship between the two sectors is deeply interlinked. Yet, structured collaborations between FPOs and the hospitality sector remain limited. Strengthening these connections can create direct market access for farmers, reduce post-harvest losses, and support the hospitality industry in meeting its sustainability and local sourcing objectives.

The Summit aims to create a national platform that enables direct interaction between FPOs, hospitality chains, and policymakers, encouraging long-term partnerships and sustainable business models. It will explore ways to integrate local sourcing frameworks, promote circular economy practices, and facilitate policy discussions that strengthen the agri–hospitality value chain. The initiative also seeks to highlight the socio-economic importance of this collaboration and identify new opportunities for rural inclusion, sustainable procurement, and responsible supply chain management.

The event will witness participation from key government ministries and institutions including the Ministry of Tourism, Ministry of Agriculture & Farmers’ Welfare, Ministry of Food Processing Industries, NABARD, APEDA, SFAC, and NAFED along with prominent hospitality groups. The Summit is expected to result in the establishment of direct institutional procurement pathways connecting FPOs with hotels and restaurants, as well as increased awareness of the benefits of local sourcing and rural partnerships.

Speaking about the initiative, Mr. Surendra Kumar Jaiswal, President, FHRAI, said, “India’s farmers and hospitality entrepreneurs are two vital pillars of our economy. By connecting them directly, we can create a model that benefits both rural producers and the service sector. With a mission to uplift rural producers and encourage long-term, sustainable partnerships, the Summit will pave the way for a unified, future-ready ecosystem that boosts both community wellbeing and national economic growth. It is also an important step toward building resilient, transparent, and inclusive supply chains that strengthen the country’s food and hospitality ecosystem.”

The FPO–Hospitality & Farmer’s Benefit Summit 2025 is expected to host around more than 500 participants, including representatives from FPOs, hotel and restaurant chains, policymakers, agri-startups, logistics providers, researchers, and media. Participating FPOs at the Summit include Hargaon Farmer Producer Company Limited from Uttar Pradesh, known for its multi-flavoured jaggery and processed sugarcane products; Unchagaon Fed Producer Company Limited from Bulandshahr, specializing in honey and millet produce; and Aryahi Fed Farmers Producer Company Limited from Saharanpur, which focuses on natural honey and fruit-based products. Representing other regions of India, New Agriverse Farmers Producer Company Limited from West Bengal, Zazna Farmers Producer Company Limited from Jammu & Kashmir, and Itarhi Farmer Producer Company Limited from Bihar will also take part, bringing with them a rich diversity of produce such as saffron, organic honey, millets, and rice.

Through this collaborative effort, FHRAI aims to unlock the untapped potential of India’s agri–hospitality linkage and advance a sustainable growth model that benefits both rural and urban economies.

Parallel Hotel Udaipur, a member of Radisson Individuals: The City’s New Landmark of Style & Skyline Luxury

Udaipur’s hospitality scene has a bold new icon—Parallel Hotel Udaipur, a member of Radisson Individuals and a destination redefining modern luxury in the City of Lakes.

Designed with contemporary elegance, the hotel features the stunning H Lounge by The House of Things, where curated art, handcrafted décor, and warm sophistication set the tone for an exceptional stay.

Parallel’s culinary highlights include FIRKI, an exclusive restaurant known for its playful yet refined gastronomy, and the now-famous TARO Skybar & Lounge—the city’s favourite place to unwind. With its vibrant nightlife energy and the breathtaking Infinity Deck offering panoramic rooftop views, TARO has quickly become Udaipur’s most loved social hotspot.

Wellness takes center stage at PARO Spa, complemented by Rajasthan’s first TechnoGym, bringing cutting-edge fitness technology to the state for the very first time.

Driving Parallel’s growth is Pawan Sharma, Director of Sales, whose dynamic leadership and guest-centric approach have positioned the hotel as Udaipur’s newest hospitality sensation.

Ingredient Ideology | Scrumptious Sandwiches To Savour…By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Sandwich is one of the concepts which dates back in history where a famous British statesman named John Montagu also known as the 4th earl of sandwich and had a passion for gambling once put across his request to his server at a casino to assist him putting together the parts of the contents of his platter in the form of assembling them in between two slices of bread which made him concentrate on his cards and was much convenient in enjoying his put together bite. It is since then sandwiches have seen much development happening in its ingredients, breads, spreads, fillings, toppings and garnishes.

While some sandwiches are hot, some are cold, there are also small bite sized open sandwiches called canapes which are also known as Zakuskies in Russia. From the veg to the eggs, diary, poultry, meat, seafood, charcuterie products like ham, sausages, bacon and now even vegan & keto diet varieties of sandwiches are truly a foodie’s delight!

Here are a few interesting ideas with Sandwiches.

Recipe-1] TRIO HERBED TOMATO- SPINACH SANDWICH

Ingredients

4-6 slices of white/brown bread/multi-grain loaf.

2 tsp olive oil.

1 tsp chopped garlic.

1 small onion sliced.

½ bunch spinach cleaned and blanch the leaves & refresh.

Salt and crushed black pepper to taste.

½ tsp mustard paste.

1-2 tbsp. butter.

1- 2 tomatoes sliced and de-seeded.

¼ cup cheese grated- processed/parmesan cheese.

10-12 no fresh basil leaves.

½ tsp chili flakes.

To serve with:

Tossed salad/ chips/ tomato ketchup/ dips.

Method:

Pre-prep all the ingredients for the sandwich, slightly toast the bread slices and then cool, apply a spread of butter and mustard paste on the bread slices. In a separate pan, saute the garlic in olive oil and add in the blanched spinach leaves, add salt and pepper to taste, cook for 2 mins and remove, cool. Place the tomato slices, basil leaves, saute spinach, cheese and chili flakes in between the two slices of bread. Pre-heat the sandwich griller or toaster and once the desired color and texture is achieved, cut into triangles and serve hot with accompaniments.

Recipe-2] COWBOY’S PASSION TANGY CORN SANDWICH

Ingredients

4-6 slices of white bread/ brown bread/ herbed bread. 

2 tsp peanut butter.

1 tsp oil.

1 tsp garlic- chopped.

Salt and pepper to taste.

1 cup American sweetcorn, boiled.

½ cup green/red capsicums, cut into small cubes.

½ tsp mixed herbs.

½ tsp chili flakes.

2 tsp tomato ketchup

2 tbsp. grated cheese

2-3 sliced black/green olives.

1 tsp parsley, chopped.

Method:

Pre-prep all the ingredients for the sandwich. Heat oil in a pan saute the garlic, onion, corn and capsicums for 2-3 mins. Turn off the flame add in the grated cheese, salt, pepper, herbs & chili flakes, olives, parsley and mix well and allow to cool. Separately mix together the peanut butter and tomato ketchup into a smooth spread to apply on the bread slices. To assemble the sandwich, apply butter on one slice and the peanut tomato spread on the other slice, place the corn- capsicum-cheese mixture cover and place the sandwich on the hot griller/toaster or hot plate and cook well on both sides, serve hot.

Recipe-3] THE LAYERED PERSONA SANDWICH

Ingredients

4-6 slices of bread-white/brown/ multi-grain 

2 tsp butter

2 tsp mayonnaise

Salt and pepper to taste

1 cup assorted lettuce leaves.

1 red ripe tomato, sliced

1 ripe avocado- peeled, stones and sliced.

2 tbsp. cream cheese.

2 no chicken breasts, boiled/grilled and sliced.

2 no boiled eggs sliced.

2-3 no jalapenos- sliced.

8-10 no fresh basil leaves.

Method:

Pre-prep all the ingredients for the sandwich. Slightly toast the slices of bread on both sides and apply a spread of butter and mayonnaise. Assemble a few lettuce leaves, few slices of boiled eggs, sliced avocado with a little cream cheese over it, tomato slices, jalapenos, sliced cooked chicken breasts, we can also alternate with slices of ham and salami or bacon as well. Place a few basil leaves as well in between the layers. Once the sandwiches are set lightly brush them with melted butter on the surface and place them on a hot griddle/pan and heat on both sides for a couple of minutes, cut and serve with ketchup and chips.

Recipe-4] CHICKEN MAYO CROISSANT SANDWICH

Ingredients:

3-4 no plain or cheese croissants- slice them open horizontally.

For the filling:

½ cup mayonnaise or hung curd could also be substituted.

½ cup boiled chopped or shredded chicken.

2 no cubes of hard boiled eggs-optional.

Salt and pepper to taste

2-3 cheese slices –optional

¼ cup shredded cabbage- white or purple

Lettuce leaves- as needed to place in the sandwich.

4-5 no slices of cucumber

4-5 no sliced tomatoes.

3-4 no sliced olives- black or green.

Method:

Assemble all the ingredients for the tasty croissant stuffed sandwich. Slit the croissants and keep aside, in a mixing bowl combine together the mayonnaise with the boiled chicken, add in some diced boiled eggs as well if desired, add in seasonings, cabbage and few olives and mix well. Place the crispy lettuce leaves inside the croissant followed by sliced cucumbers, the mayo chicken filling, cheese slices, tomato slices and finally close the croissant lightly secure with a toothpick if needed and serve it at room temperature.

Recipe-5] TUNA – POTATO & OLIVE CREAM CHEESE SANDWICH

Ingredients:

4-6 slices brown/multi-grain bread

½ cup mayonnaise

Salt and pepper to taste

½ tsp mustard paste

2-3 tbsp. sliced black/green olives

½ can tuna fish tin, oil or water to be drained off completely.

1 no boiled peeled cubed potato

2 tsp cream cheese/ feta cheese

½ tsp chili flakes

½ tsp mixed herbs

½ cup lettuce leaves

3-4 no cherry tomatoes or tomato slices

2-3 jalapeno peppers sliced.

4-5 slices of cucumber

1 small onion sliced.

Method:

Assemble and pre-prep all the ingredients for the tuna potato sandwich. Slightly toast the bread slices first, apply a little butter on them and keep aside. In a mixing bowl combine together the tuna fish with boiled cubes of potato into mayonnaise, mustard paste, seasonings, herbs, chili flakes to taste and mix well. Place this filling with cucumber, tomato, jalapenos, onions, olives, cream cheese in between two slices of buttered toasts and secure them in place. Cut the sandwiches into fancy shapes and assemble them on a serving plate or platter and serve with a bowl of tossed salad or a healthy shake to go along.

Recipe-6] PEPPERY COTTAGE CHEESE SANDWICH

Ingredients:

4-6 slices of white/brown bread

For the filling:

2 tsp oil

1 cup paneer grated

1 small onion chopped

½ chopped green capsicum

1 green chili chopped

Salt and pepper to taste

½ tsp chaat masala

1 tsp schezuan sauce

2 tsp tomato ketchup

2 tsp grated cheese

½ cup lettuce leaves

2 tbsp. butter to apply on the bread slices.

Method:

Apply a little butter on the sliced bread and keep aside. Heat oil in a pan and saute the onions add in the chili and capsicums followed by the grated paneer. Add in the seasonings, sauces to taste and give it a nice mix for a couple of mins on a medium flame. Remove from the flame and allow to cool completely and now add cheese and mix. Finally, to assemble the sandwiches place a little lettuce leaves on the buttered bread, place the prepared spicy and tangy paneer filling and secure the sandwiches. Heat a tava/ oven and slightly toast the sandwich on both sides and serve hot with assorted dips and sauces/a bowl of freshly tossed sprout salad goes well too.

Clarks Exotica Rings in the Festive Season with a Joyous Cake Mixing Celebration

Bengaluru, November  2025: Clarks Exotica Convention Resort & Spa ushered in the festive spirit with its annual Cake Mixing Ceremony, held this year at the picturesque poolside in the Clubhouse. The much-awaited tradition brought together guests, residents of Swiss Town and Hollywood Town, Serene Garden, senior management, and resort staff for an evening of warmth, laughter, and community cheer.

The celebration began on a grand note with an exclusive reveal — a set of specially designed cake-mixing logos that offered a glimpse into the resort’s evolving story. This creative teaser added an element of excitement and curiosity to the evening, setting the tone for what’s next at Clarks Exotica.

As the music played and festive aromas filled the air, guests joined hands with the Clarks team to mix an abundance of dry fruits, nuts, and spices, symbolizing joy, togetherness, and good fortune for the season ahead. The ceremony concluded with a lavish spread of snacks and beverages by the poolside, creating the perfect prelude to the holidays.

Adding his thoughts, Mr. Balaji M, CEO, Clarks Exotica, said, “At Clarks Exotica, we believe every celebration is an opportunity to create lasting memories. The annual cake mixing reflects the values we hold close, community, warmth, and connection. Seeing our guests, residents, and team members come together in such high spirits reminds us that hospitality is ultimately about people, not places. This event marks not just the start of the festive season, but also a renewed chapter in our brand’s story.”

As the resort prepares to unveil its new brand identity, this year’s cake mixing served as a joyful beginning, blending time-honoured tradition with forward-looking energy. With festive cheer in the air and a sense of anticipation for what’s to come, Clarks Exotica continues to set the tone for memorable celebrations and meaningful connections.

Thamel, a vibrant experience of Western and Himalayan culinary Opens in Gurugram

Gurugram, India, November 2025: CYK Hospitalities, a leading F&B consultancy firm, announces the launch of Thamel, a new Western and Himalayan restaurant at AIPL Joy Central, Sector 65, Gurugram. The new fine dining is an example of the CYK’s motto of making beautiful F&B places and locating them at the best possible place where the realness of various cultures, aesthetic design, efficient operations, and thoughtful leasing come together perfectly.

Thamel, founded by Piyush Agrawal, an enthusiastic businessman who has a great love for the multiplicity of Himalayan food and the elegance of Western dining. Thamel will be great culinary link between the warmth and organic spirit of Himalayan cuisine and the modern world's continental taste. CYK Hospitalities teamed up with the founder of Thamel to manage the whole process from conceptualization, menu planning, hiring, designing, training, scouting for the best location for the outlet, to the complete brand identity.

Thamel's core is based on locally obtained ingredients and the dedication to maintaining the Himalayan palate through the use of modern methods. The menu covers a wide range of Continental and Himalayan cuisines, presenting a variety that includes not only the luscious momos and laphing but also refined Continental food, and everything in between, all paired with coffee and a wide range of beverages. The geniality of Himalayan hospitality is expressed through each dish, but in a modern context.

Piyush Agrawal, Founder of Thamel says, “Thamel is more than a mere dining establishment; it is a mirror of the emotions that are closely related to my origin and passion to offer irresistible. I intend to invite the world to a table where soft and comfortable tastes from the Himalayan cuisine are served with elegance. CYK Hospitalities was deeply involved in the process of making that dream happen, from concept creation to the development of a brand that feels both real and timeless.”

Commenting on the partnership, Pulkit Arora, Director & Culinary Expert, CYK Hospitalities states, “Every brand is a narrative that is just waiting to be unveiled. At Thamel, we have put our effort to create a place that is both very close and very high in the eye of the beholder, a place where genuineness meets flexibility. We intended to turn it into a spot that not only preserves the cuisines from the past but also embraces its future.”

Simran Jeet Singh, Director, CYK Hospitalities, adds, “A project like Thamel demonstrates the changing F&B approach in India, where local identity mingles with global inquisitiveness. Our target was to locate a place with substantial footfalls and a place like AIPL Joy Central in Gurugram was a great option for Thamel.”

About CYK Hospitalities

CYK Hospitalities, led by Directors Pulkit Arora and Simranjeet Singh, is a leading F&B consultancy that offers comprehensive brand-building services tailored for restaurants, cafes, bars, cloud kitchens, and hospitality ventures. From leasing and location mapping to menu engineering, chef hiring, branding, staff training, SOP formation, and market entry strategy, CYK delivers complete turnkey solutions.

With a proven track record, CYK has partnered with reputed developers and brands such as DLF, Pacific Mall, Phoenix, Lulu Group, Vegas, Lakeshore, and Lovely Professional University to bring to life exceptional dining destinations.

Yas Island Abu Dhabi and Pickyourtrail Host the World’s First AI–Human Holiday

Abu Dhabi, November  2025: Yas Island Abu Dhabi, in collaboration with Pickyourtrail, proudly hosts the world’s first AI–Human holiday, a groundbreaking journey where technology and humanity travel side by side. For the first time ever, an AI influencer named Naina and Bollywood actress Sahher Bambba embark together on a real travel experience, exploring Yas Island’s iconic attractions with a unique blend of human emotion and artificial intelligence curiosity.

This first-of-its-kind holiday celebrates how AI and humans can co-experience the world together, with Pickyourtrail thoughtfully curating every detail for a seamless and memorable journey. While AI influencers have traveled digitally and humans have explored destinations independently, this is the first time they’ve embarked on a journey together, exploring a destination side by side. From the adrenaline rush at Ferrari World Yas Island, Abu Dhabi, to refreshing thrills at SeaWorld® Yas Island, Abu Dhabi, and the immersive adventures of Warner Bros. World™ Yas Island, Abu Dhabi, Naina and Sahher navigate the island's diverse offerings—one through authentic emotions and physical presence, and the other through artificial insight and data-driven exploration of human sensations.

The collaboration marks a significant evolution in travel as AI moves beyond a planning tool to an actual travel companion sharing the journey. This joint travel experience at Yas Island demonstrates the power of integrating cutting-edge AI with genuine human exploration to create a new dimension of travel storytelling, blending real-world emotions with technological curiosity.

Liam Findlay, CEO of Miral Destinations, said, “Smash the Ordinary’ showcases Yas Island’s spirit of innovation, a destination that delivers unique experiences and sparks genuine emotion. By bringing an AI influencer into real-world adventures, we’re redefining tourism storytelling through the perfect blend of innovation and human connection.”

Hari Ganapathy of Pickyourtrail added, “In today’s travel landscape, innovation and authentic experiences go hand in hand. The ‘Smash the Ordinary’ campaign beautifully demonstrates how AI can deepen our understanding and appreciation of human adventures. At Pickyourtrail, we love customizing “sooper” hit holidays that encourage travelers to see the world in new ways. It’s all about making travel more personal, meaningful, and exciting."

This unique journey underscores Yas Island’s leadership as a destination embracing the future of travel, championing innovative ways to experience and share the world with fresh perspectives born from AI and human collaboration.

Sayaji Hotel Kolhapur Hosts Joyful Cake Mixing Ceremony

Sayaji Hotel Kolhapur hosted a vibrant Cake Mixing Ceremony on 7th November 2025, marking the onset of the festive season. The event brought together guests, dignitaries, and community members in a delightful gathering that highlighted the spirit of togetherness, tradition, and festive cheer.

The Cake Mixing Ceremony comes from centuries back, most liked associated and marked with Christmas and New Year occasions. It symbolises love and unity where people come together to create a special memories. People cherish each and every ingredient including in all-purpose flour, dried fruits, nuts and flavoured spices that blend perfectly to the harmony of the season. 

Mr. Mukesh Rakshit, General Manager, Sayaji Hotel, Kolhapur comments, “We were extremely happy to observe guests participating in this ritual which showcases the beginning of the vibrant season. The cake mixing ceremony is not only a festival for us but also an occasion for bringing people together to share joy and love in one place.”

The ceremony was henceforth enriched by distinguished refreshments, recreating those festive moments for all. People participated and got the opportunity to connect, learn and get to know about the cake mixing process filled with enthusiasm and full of festive energy. 

The festival has already begun, Sayaji Kolhapur  look forward to the joyful results of this beautiful celebration, sharing with patrons, celebrating the rich aromas and the occasion that define this special time of year. 

Sayaji Hotels Expands Footprint with Six New Properties Across Madhya Pradesh, Maharashtra, Andhra Pradesh, and Gujarat.

India’s contemporary hospitality brand announces a robust expansion strategy, extending its signature “Yours Truly” experience in emerging destinations.

National, November 2025, Sayaji Hotels, a distinguished name in Indian hospitality celebrated for its signature “Yours Truly” service, has embarked on a bold expansion drive to strengthen its presence and redefine the country’s hospitality landscape. Earlier this year, the group announced a comprehensive plan highlighting its vision to enhance guest experiences across India. As part of this strategic growth initiative, Sayaji Hotels has signed six new properties in key locations — Mandav and Kanha in Madhya Pradesh, Baramati in Maharashtra, Tirupati in Andhra Pradesh, and Bhavnagar and Junagadh in Gujarat.

This strategic development reinforces Sayaji Hotels’ commitment to expanding its footprint across India’s evolving hospitality landscape, tapping into destinations that are witnessing a surge in domestic travel driven by leisure tourism, business mobility and cultural exploration. Each new property has been thoughtfully selected to serve as a gateway for travellers seeking a blend of regional authenticity, contemporary comfort and the personalised warmth synonymous with Sayaji.

“For a long time, hospitality in India was centred around metro cities and established tourist destinations, while Tier 2 and 3 markets were often seen as secondary,” said Ms. Sumera Dhanani, Corporate Head Business Development, Sayaji Hotels. “That perception is changing rapidly. With better connectivity, growing local economies, and evolving traveller expectations, these cities are now becoming vibrant hospitality hubs. They offer guests culturally rich, authentic experiences that go beyond the conventional metropolitan stay — and that’s exactly where Sayaji sees tremendous potential, and we are expected to add another 2000 plus keys in the next six months.” 

With a bold vision for the future, Sayaji Hotels aims to significantly expand its portfolio in the coming years. By blending contemporary comfort with local culture, the brand seeks to redefine hospitality for the modern traveller—where warmth, authenticity, and attention to detail take centre stage.

New Age Education System & Expectations In Hospitality Industry The Talent Curve Spectrum!!! By: Dr. Kaviraj Khialani – Celebrity Master Chef.

The world of hospitality has been witnessing a very unusual and surprising observations in the last few years especially after the covid times. Fact of the matter being that the industry after a very tough phase surged back, came back into life and also opened its doors wide open to the ones who wanted to come back or even get back to the chores which needed them back to add value to the revived look of the industry.

The variety of talent available for the industry has always been on the rise and it has also been a little challenging to re-place people for the right jobs at the right time from the human resources to the management of the hotel. The various sections, departments and areas of the hotels and catering establishments did offer the very best of opportunities on a platter. while some of the experienced personnel did not find it very difficult to replace themselves at various hierarchy levels the new and fresh talent groups did have to pass ways with rejections and not up-to the mark comments and feedback.

There have been fresh graduates as well in huge numbers who have not yet found their ideal place of work/ dream place of work as some of them put it across during interactions. Another aspect to this topic is also the fact that some of the budding professionals keep a very high expectation from the industry as well where it gets difficult at times to join the dots and create that perfect match of demand and supply/ employer & employee as well. In this regard, a detailed conversation with the industry & academia is being put together below for us to get a slightly clear pic of what happens when & what to do when it happens! 

Dr. Kaviraj Khialani shares some of his first hand observations & interactions with the student community & industry diaspora in this article!

The Hospitality Industry Perspective & Expectations:

• NEED FOR REALISITIC APPROACH BY CANDIDATES:

The industry stalwarts and icons shared their thoughts with me on this and expressed a very deep concern and need for thought in terms of fresh talent expecting to rise and soar the skies within no time and want to be the who’s who with time frames and limits as per their expectations which didn’t get much of an approval from the industry at various fronts and departments as well. A rather uncut version got to my ears was like history repeating itself saying “if we came up the hard way with struggle why should there be short cuts”

• BE READY INSTEAD OF JUST WANTING TO BE THERE:

While I have always personally emphasised on this in my sessions/ training classes/seminars etc that candidates need to be self ready/prepared & have all the basic essentials in order to get there and make that first impression in the interviews.one of my quotes from these sessions have also been “you may like something, but something may not like you” which in simple words means that the candidate may like front office department as his/her area of interest, but the personnel taking the interview has complete rights and will not to select him/her keeping in mind various factors limited by the hotel or organisation. From basic grooming, outlook, mannerisms, ethical approach, open minded thinking ability, basic technical know-how and a lot more goes into choosing that candidate.

• KNOWLEDGE IS POWER, APPLYING IT IS SUPERPOWER:

Our hospitality industry thrives on a lot of confidence, guest interface, speaking at ease, understanding the customer/client, soft skills and empathetic approach as well as per need. Here it must be noted that technical and facts about your department/ area of interest cannot have a shortcut, for example: I asked a candidate who came first the chicken or the egg? Firstly, what I got 

To see was complete silence for like 20 seconds, upon re-checking on the same the reply given was doesn’t matter I like to eat both and both are equally tasty! Sounds a little funny but can’t accept it so easily.

• PERSISTENCE & STABILITY IS THE KEY TO MOVE AHEAD:

While some of us are of the opinion that being stable, being stuck to a job for like a few years does speak a lot of the candidate/ his or her grounded approach itself is a benchmark for him/her to cross the rounds easily in life. While some call is passion and some call it formality the industry has made up its mind that a quick move- jump and impression doesn’t really work. The industry is very fast pace moving and so are its clients and customers. That reminds me visiting one of the five-star hotel in Mumbai where I happen to go very occasionally which offers a wide spread of buffet variety including a live pizza counter a must try since ages. The main head chef until today has always come up and confirmed my order within seconds, taken note of all the elements and himself made by margherita pizza and ensured that the taste, quality and presentation is just like always and yummy.

•  BE CLEAR- SEEK CLARITY & BE ASSERTIVE:

The industry has always had concerns on the preparation aspect of the candidates when they venture out to meet up appointments and face the real-time panels of experienced personnel who are eagerly wishing that all goes well each time, they hear a new knock on that interview door seeking permission to come inside, market themselves and accept that most deserving letter of intent/ appointment etc. most of the human resource experts shared that the candidates don’t seem to be very convincing and or making that first right click to move ahead on the keyboard and ensure that Control S- saved for the next round takes place. It is a little strange and surprising to see some funny candidates as well during the rounds who at times don’t know why they are there and what do they seek, you offer them housekeeping in place of front office it’s a yes, you offer them f & b service in place of bakery they are most happy to be there etc. the game of assertion needs to be played well in order to ensure that clarity meets precision.

THE HOSPITALITY MANAGEMENT STUDENTS APPROACH:

• EASE OF SELECTION METHODOLOGY APPROACH:

So while the industry shared its thoughts, feedback and opinions we also sought to check on what are the expectations of our Gen Z, looking at from the hospitality management centric aspect. The graduating batch of students said why do the hotels want to conduct so many rounds of interviews, why group discussions where topics given are not even relevant to our mindset at times and area of interests.there should be just a personal round of interview,check on a few self introduction aspects,some basic educational background checks, some basic idea of the department being chosen etc. why do we need to have psychometrics, and also detailed food trials etc just a basic cutting- chopping round could be done. The multiple series of rounds makes it stressful for the fresh talent and they would rather want to prove it by working instead of just getting shortlisted out since he/she cant speak English very fluently.

• BETTER OPENING BALANCE AND NO OJT CONCEPTS:

Internships and training phase for these students ends at the second year level where they spend around 5 months full-time in the industry covering various challenging departments and working under people with all kinds of temperaments to challenge the students mindset and check on his/her toleration limits. The students investing a lot of money in their 3 years degree programs expect nothing less than 16 to 18 thousand rupees per month plus 6 off days or more the better as well and if at all some more benefits like pick up and drop facilities etc which would be like cherry on the cake. The graduating batches of today want a little ease on the pay checks and a little ease in understanding that they can all have tough days at work & which is very normal so hence not to pinch them with salary cuts etc for small mistakes or so. They already saw a very small and negligible stipend levels of payment during their second year during which they worked long hours already.

• LET THE TALENT HUNT BE APRAISED & BROUGHT UP:

We live in a generation of AI which not only gives us a feel that it is now easy to replace machine with manpower! However, there have been a number of panel discussions and debates on this topic till date whether or not this is applicable to all the core departments of our industry & activities. Let us look at it from being welcomed to a check in counter via AI and be made comfortable in the room too that same way. Let us also assume to experience great dining experiences using the non-human touch and presence. The best part being customising the guest’s dish as wanted by AI cooking for the food connoisseurs as well.

The very thought of it makes us feel so alone, lost and service with a smile as we teach would be just service on the move! Be it a bar counter, banqueting, room service, housekeeping, sales & marketing etc would all not be so easy to be manned by just machines! The other observation at my end since over two and a half decades plus has been that when a candidate walks in to do a hotel management course, the very first thing he aspires to be is a Chef! And most of the times it has been observed that post the internship training phase of around 5 months at the hotels the students want to give it up forever and do not wish to aspire their culinary journey further simply cause of the experience they go through of peeling bags and bags of onions for days, peeling tubs of sweet limes and oranges, cleaning crates of prawns in the butchery section and cutting chopping in the commissary while they expose themselves into the real kitchen areas, which does need a little modification in terms that the chefs should offer some value added experiences as well during the internship, show them, teach them something beyond their expectations as well through which they would want to stick to their dreams and convert them into realities.

• GIVE US THE BEST NOT JUST SOMETHING FOR BEST…

I have come across candidates seeking openings into training/teaching/faculty roles at the mere age of 23 and around the same! Upon having a brief discussion with them in relation to their resume the replies received were i did try to be a part of the industry but the pay packets didn’t match at all, tried around 4 to 5 properties already who said something but gave nothing etc. And that happened to be one of the reason they wished to be a part of a nine to five job which most popular of all is teaching! Also on this matter while they felt, thought and dreamt that this imagination of theirs would soon be reality came the phase of yet another rejection which happened due to not clear with the subject topic during the demo lecture, not impressive contact skills, not well prepared to impress the selection panel who foresees the same when it comes to their students learning quality not being affected.hence this point that the candiates expect good, decent salary hikes upon and after their probation or initial observation phase when they join hotels etc. the next up scale levels need to be soon, automated and should not require too many reminders from the employees side.

EXPECTING PURPOSE-PAYCHECKS & POWER AT WORK:

The phase of life we live in today sees a lot of advancement not just in terms of equipment’s, ease of working styles and methods, also the urge for having some sense of authority as well at work. Not everyone wants to be a follower, some want to be a leader as well with a decent lot of masses who wish to be with him/her and face each day as it comes. Some like to make ways while others are ok to follow the made ways.the need of the hour is to ensure maximum employee satisfactions levels coupled with motivations, stress busting phases, good amounts of raise in salaries and other incentives for the deserving ones and give them some free hand to perform at work as well & not just bind them too much within the limits and strictness.

On a concluding note: the industry today looks at a very realistic and un-biased approach and wants its team mates to be able to add a little flexibility & understanding to the profiles of the candidates who wish to make a career with resounding success in the world of food, beverage, accommodations and even management levels in the hospitality industry. We hope that all will be fine in times of come and that we shall have a much better & more stable environment in order to maximise guests satisfaction levels in the feedback forms being filled up our valued guests.

Brief about the author:

Dr. Kaviraj Khialani, celebrity master chef is a Mumbai based food- education & hospitality industry consultant. He is certified by the Swiss hotel management university, a two times national award winner, a successful name in the food industry. Chef Kaviraj has authored around 6 books available online for sale. He has worked with some of the finest hotel chains in India like the Taj group of hotels, been an airline sky chef with Kuwait airways. Besides having specialised in over 33 plus international cuisines he is also on the advisory board for various hotel managemement colleges in the city of Mumbai.

Chef Kaviraj has been featured on Star Plus & Colors TV hosting & judging food reality shows too. His passion since around 30 years now to share knowledge has been untiring and unwavering in order to produce and prepare some really worthwhile talented candidates to shine up all the way in the hospitality industry.

He can be reached on chefkaviraj249@gmail.com

IHM Ranchi Marks the Beginning of Christmas Celebrations with the Traditional Cake Mixing Ritual “Mix ‘N’ Soak – 2025”

Institute of Hotel Management (IHM), Ranchi celebrated the traditional “Mix ‘N’ Soak – 2025” Christmas Cake Mixing Ceremony with great enthusiasm and festive cheer. The event marked the formal beginning of the preparations for the upcoming Christmas season.

The cake-mixing ceremony is a cherished global tradition where an assortment of dry fruits is soaked in rum, fruit juice, and wine to infuse them with a rich aroma and flavor. The mixture is allowed to mature for about a month and later used to prepare delectable Christmas and New Year cakes, adding to the festive delight.

The ceremony was graced by the esteemed presence of Mr. Chandrakant Raipat, CMD, Rameshwaram Group; Ms. Usha Kiran, Principal, Tender Heart School, Tupudana; Mr. Shailendra Kumar, Principal, Lala Lajpat Rai School; and Mr. Kalol Sengupta, General Manager, Green Horizon Hotel.

The event commenced in a traditional and joyous manner, with active participation from the faculty members, staff, and students of the institute.

Welcoming the guests, Dr. Bhupesh Kumar, Principal, IHM Ranchi, said “The joy and spirit of Christmas and New Year celebrations begin with this cake-mixing ceremony. It not only symbolizes happiness and togetherness but also reflects creativity, teamwork, and the essence of celebrating unity.”

The event beautifully blended tradition, hospitality, and festive spirit, setting a cheerful tone for the upcoming holiday season at IHM Ranchi.

Alivaa Hotels expands footprint in Udaipur with The Hoften DiVi Hotel

New partnership strengthens Alivaa’s growth in India’s leading leisure and cultural destination.

Alivaa Hotels announces the addition of The Hoften DiVi Hotel, Udaipur, to its rapidly expanding portfolio. This significant partnership joins its growing collection and further strengthens the company’s expansion plans in a key leisure and cultural market.

“We are absolutely thrilled to welcome The Hoften DiVi Hotel, Udaipur, into The Hoften family and the wider Alivaa Hotels & Resorts collection,” said Akash Bhatia, CEO of Alivaa Hotels & Resorts (Managed & Franchise Business). “This hotel perfectly embodies our brand ethos of delivering quality, efficient hospitality in premier locations. Its modern design, coupled with our signature smart service model, is designed to significantly enhance the experience of the contemporary traveller visiting the beautiful City of Lakes. Furthermore, this milestone addition is a strong testament to the trust our partners have in our operational capabilities, robust management platform, and our ambitious growth vision across high-potential markets in India.”

Inder Pal Batra, Co-Founder of Alivaa Hotels & Resorts, commented on the strategic importance of the location. “Udaipur is a vital cultural and leisure hub, and the addition of The Hoften is a strategic milestone in our expansion journey. This acquisition underscores Alivaa’s commitment to thoughtful growth in high-potential markets and sets a high benchmark for our brand standard across India.”

Sanjeev Tyagi, Owner of DiVi Hotels, Udaipur, expressed confidence in the new operating agreement. “Partnering with Alivaa Hotels & Resorts to operate The Hoften DiVi Hotel, Udaipur, was a clear choice. Their expertise in management and focus on efficiency perfectly align with our vision for this exceptional property, ensuring it delivers unparalleled value and a memorable stay for every guest.

D.Y. Patil Welcomes Dr. Chef Kaviraj Khialani as Judge for Halloween-Themed Pumpkin Festival

Dr. Chef Kaviraj Khialani Invited As Guest Of Honor & Judge For The Pumpkin Festival -Halloween Theme At D.Y. Patil University School Of Hospitality Management & Tourism Studies On- 31st October 2025

Culinary arts & talent showcase events have been a part of the hospitality industry all across the world as it was Halloween time of the year! The occasion and festivities displayed a great number of creative ideas and imagination at its best, be it the décor and set ups, the food and beverage, the costumes and make up and the overall feel has been very mesmerising. 

Keeping this in mind the team at the school of hospitality management thought of putting up a Pumpkin Carnival with the Halloween theme, conceptualised, planned, organised and executed by the students under the able guidance of their respected faculties. The invite for the same came to me quite as a surprise when one of their second-year students from the school Mr. Parag Kotak connected with me via social media and expressed his genuine interest of having me come to their event and check out this event and judge the various contests as a part of the fest!

Further upon having officially connected by their French faculty and event coordinating faculty Ms. Vandana Maira who was very keen as well on having me visit the campus for the same happened to give me a clear picture on what exactly will be done during this day long fest by the students, I was quite convinced and anxious enough to be there and check out the various talent shows by the very enterprising student groups. The event was scheduled for 31st October 2025 at 10.30 am at their campus in Navi Mumbai. I happened to be there before time and was extended a warm welcome as per hospitality standards by ATG sop system which was very heart warming. The faculty members too were right there for escorting and ensuring that all was in place. After a brief refreshment session, I was taken around the campus and shown the various labs and locations where the sessions for students are conducted which was very impressive and I got to see the new version and re-vamped look of the campus after many years.

The event flow started with me by inaugurating the venue scheduled for the same which happened by cutting the ribbon and there inside the room was a view that was a pleasure for the eyes and it looked just wow! The students had decorated the hall beautifully with Halloween theme cut outs, and posters etc which made the feel just too good! The hosting team for the event too looked great in their Halloween theme outfits and make-up. It was a complete glam show! After having been welcomed with a floral bouquet by Ms.Aarti, vice-principal of the college and being seated on the judge’s stage and chair the event started off with the Halloween theme ramp walk and a beautifully English & French combo song which was sung beautifully by the trio team headed by Sasha & Danish!

The ramp walk was a well-planned showcase of walk the style with a perfect combo of personality clubbed with confidence and poise, the outfits and the look display were too good and was well in sync with the theme of the event fest with over 25 plus contestants from the hospitality and cabin crew course students who were very enthusiastically happy to be there for the fest! The next round of events was the culinary contest where students in groups prepared some wonderful Halloween delicacies which included dishes from the hot kitchen, bakery and also clubbed with a innovative mocktail as well. The recipes were too yummy from the pumpkin ice-cream to the pumpkin paneer nachos, the pumpkin falafels with hummus and pita. There was a very interesting recipe showcase by one of the contestant Deepak Dawda as well who did a French influenced display presentation of a carved pumpkin- melon combo which had fried chicken fingers at the base and drip down pumpkin sauce from the top which was a delight for the eyes and the balance overall too was good, much deserved prize winner!

There were other students too who put their best foot forward ensuring that the use of pumpkin was done most effectively and to make sure that the dishes turned out to be the best! the table set ups, the way of explaining the dishes,the overall confidence levels of the students was great! Parag being one of the core committee member for the event along with his team mates ensured that all was in place. The mocktail recipes too with berries, kokum, cranberry concoctions and beyond were well stirred and shaken!

Post lunch we decided to commence with the final round for the ramp walk contestants who were now shortlisted to 10 finally who had to face a question round and be further brought down to 3 winners! The question rounds were fun and I had a good time asking the contestants impromptu questions to check their on-the-spot reactions and replies in order to be judged for their poise- personality and communication on the whole! We finally decided upon the three winners and commenced with the prize distribution ceremony after a brief chat and interaction with the students present for the event. I got a chance to share some of my quality experience of three decades with the hospitality industry and academia which was in benefit of the students on the whole.

The awards ceremony included surprise gifts and goodies which I offered and presented the student winners from my side. I also got an opportunity to present the winning students with a copy of my authored cookbooks which would be surely treasured by them as memories! The vote of thanks and finale of the event was very heart warming and touching. The core committee of the students were well guided by the faculties all the way. The send-off formality was duly completed by Ms. Vandana Maira along with Parag & Danish after a brief interaction with Ms.Aarti- Vice-Principal of the school of hospitality studies.

“Hospitality Industry is always one step ahead when it comes to offering the very best of creative ideas coupled with confidence & presentation skills which are meant to impress our valued guests all the time in order to add values and memorable experiences to be cherished for long” student communities at colleges all across must encourage and motivate them to perform and display their talent at their very best be it solo or in teams! I personally feel that mentoring & coaching the budding hoteliers of tomorrow in the right direction is of utmost importance in order to bring out the best in the benefit of our industry summarised Dr. Chef Kaviraj Khialani upon leaving the campus at the end of the fest at D.Y. Patil School of Hospitality Studies.

Royal Orchid & Regenta Hotels Signs New 51-Key Regenta Resort in Bathinda, Expanding Presence in Punjab

New 51-key resort signing strengthens Royal Orchid & Regenta Hotels’ growing portfolio in Punjab.

Bengaluru,  November, 2025: Royal Orchid & Regenta Hotels Ltd. is expanding its footprint in Punjab with the signing of a new 51-key Regenta Resort in Bathinda, a vibrant city known for its historic significance and growing industrial and agricultural prominence in the Malwa region.

The upcoming property, developed in partnership with Firdaus Hotels Pvt. Ltd., will operate under a Management Agreement. This signing aligns with the group’s strategy to strengthen its presence in key regional centres and deliver high-quality hospitality experiences in Tier-II cities with strong tourism and business potential.

Property Details and Features
Spread across 2.2 acres, Regenta Resort Bathinda boasts a total built-up area of 80,500 sq. ft. Thoughtfully designed, the resort caters to the needs of both leisure e and business travellers, offering a perfect blend of comfort, functionality, and contemporary elegance. 

Key facilities include:

• 51 well-appointed rooms

• Multi-cuisine restaurant and bar

• Swimming pool and gymnasium

• Spa and wellness facilities

• Multiple banquet halls and event spaces

• Two expansive lawns ideal for weddings and social gatherings

The resort’s versatile event spaces and open lawns make it ideal for destination weddings, conferences, and corporate functions.

The property is conveniently located just 15 km from Bathinda Railway Station and  38 km from Bathinda Airport, with smooth connectivity to the national highway network.

City Spotlight: Bathinda

Bathinda, one of Punjab’s oldest cities with a history spanning more than 1,200 years, has evolved into a thriving hub for agriculture, defence, and industry. Home to landmarks such as Qila Mubarak Fort, Rose Garden, and Thermal Plant Lake, the city attracts visitors for its blend of heritage and modernity.

With improved infrastructure, expanding road connectivity, and rising economic activity, Bathinda is fast becoming a key market for both leisure and business travel in North India.

Quote:

Mr Arjun Baljee, President, Royal Orchid & Regenta Hotels, said: “Bathinda is emerging as one of Punjab’s most promising cities, with strong growth in both tourism and commerce. With the signing of this 51-key resort, we are deepening our presence in the state and continuing to bring our brand of reliable, contemporary hospitality to new markets.”

Mr Amit Paul Singh, Director, Firdaus Hotels Pvt. Ltd., said: “We are delighted to collaborate with Royal Orchid & Regenta Hotels to introduce a premium resort experience in Bathinda. This partnership reflects our shared vision of offering guests exceptional comfort, quality service, and memorable stays.”

The Fern Hotels & Resorts Expands Presence in the Northeast with Itanagar Signing Announces The Fern Residency Itanagar, Series by Marriott

Mumbai, November  2025: The Fern Hotels & Resorts, India’s leading environmentally sensitive hotel chain, is pleased to announce the signing of The Fern Residency Itanagar, Series by Marriott, located in the scenic capital city of Arunachal Pradesh. This landmark signing underscores the group’s strategic focus on expanding its footprint across key destinations in Eastern India, increasing its regional portfolio there to four properties, both operational and upcoming.

Commenting on the signing, Mr. Suhail Kannampilly, Managing Director, The Fern Hotels & Resorts, said, “Itanagar’s blend of natural beauty, cultural heritage and rising economic activity makes it an important destination within our growth vision for the Northeast. This sign-up represents our ongoing commitment to creating sustainable hospitality experiences that reflect the spirit of each location while upholding the brand’s promise of exceptional comfort and service.”

The upcoming property will feature 70 thoughtfully appointed rooms and suites, designed to deliver an exceptional stay experience. Each accommodation will reflect a contemporary design ethos, balancing elegance with functionality to appeal to both business and leisure travellers.

Dining and entertainment options at the hotel will include a vibrant all-day dining restaurant and a stylish restrobar, offering guests a relaxed yet refined atmosphere. For meetings and social occasions, the hotel will offer a spacious banquet hall with an adjoining lawn, providing an ideal venue for corporate gatherings, celebrations and special events. Guests will also be able to unwind with leisure amenities such as a swimming pool, a fully equipped gym, and a rejuvenating spa, ensuring a holistic hospitality experience.

Ideally situated in Itanagar, the hotel enjoys convenient access to key administrative and commercial districts, as well as popular cultural and natural landmarks. With its seamless blend of comfort, sophistication and sustainability, The Fern Residency Itanagar, Series by Marriott, is set to redefine hospitality in the region when it opens in 2027.

Where the Brahmaputra Meets the Wild: Rhino & River Wildlife Retreat & Spa, Pobitora

SM JDB Estate Private Limited, one of Northeast India’s leading names in luxury real estate and hospitality, proudly announces the launch of Rhino & River Wildlife Retreat & Spa, Pobitora — a soulful riverside escape that celebrates the rhythm of the Brahmaputra and the untamed beauty of Assam.

Just a scenic 90-minute drive from Guwahati, this intimate retreat rests gracefully between the Brahmaputra River and the Pobitora Wildlife Sanctuary — home to the world’s highest density of one-horned rhinoceroses. Designed for travelers seeking meaning as much as comfort, Rhino & River blends serene luxury with an authentic sense of place.

Managed by BluSalzz Hospitality, known for its deeply immersive retreats across India, the property marks SM Developers and JDB Group’s debut in boutique hospitality — where design, nature, and storytelling converge to create truly memorable stays.

An Intimate Encounter with Nature and Culture

Cradled in the mystical land of Mayang, known for its legends and ancient healing wisdom, Rhino & River pays tribute to Assam’s timeless dualities — forest and folklore, silence and spirit.

Its 16 handcrafted rooms, built from local bamboo and wood, open out to sweeping views of the wilderness and river horizon. Inside, each space celebrates Northeast India’s artistry — from woven silks and cane accents to traditional tribal motifs.

At the heart of the retreat lies Nirban Spa, inspired by the healing rituals of the Seven Sisters. Guests can unwind through therapies infused with regional herbs, chants, and ancient techniques — an experience that is as grounding as it is rejuvenating. As dusk falls, the retreat glows with soft lanterns, river breezes, and candlelit dinners that capture the quiet romance of Assam’s wild side.

A Vision Rooted in Place

Sanjay Sharma, Founder & CEO, BluSalzz Hospitality, shares:

“Rhino & River embodies BluSalzz’s belief in mindful luxury — intimate, place-driven, and deeply human. It’s about honoring the land, uplifting the community, and creating experiences that move beyond comfort into genuine connection.”

Gaurav Chopra, COO, BluSalzz Hospitality, adds:

“This retreat is an invitation into the living culture of the Northeast. From handcrafted silks to soulful cuisine, from river safaris to temple trails — Rhino & River is a journey through the heart of Assam.”

Design, Sustainability & Soul

Conceptualized in collaboration with acclaimed designer Aku Zeliang, the retreat’s architecture draws inspiration from Assam’s monsoon houses and indigenous bamboo craftsmanship. Built with locally sourced natural materials, the property champions sustainability through solar-lit pathways, community-led sourcing, and a minimal ecological footprint.

Every element — from hand-thrown pottery to the regionally inspired menus — reflects a singular belief: true luxury is rooted in authenticity, serenity, and a deep sense of belonging.

At a Glance

• Location: Mayang, Assam (1.5 hours from Guwahati)

• Setting: Between the Brahmaputra River and Pobitora Wildlife Sanctuary

• Accommodation: 16 rooms inspired by Assamese architecture

• Wellness: Nirban Spa with traditional healing therapies

• Experiences: Rhino safaris, birdwatching, riverbank dining, cultural storytelling, and Kamakhya Temple excursions

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About SM JDB Estate Private Limited

A joint venture between SM Developers and JDB Group, SM JDB Estate Private Limited brings together two of Assam’s most trusted names in real estate and hospitality. Known for landmark developments like Novotel Guwahati and Vivanta Shillong, the group’s expansion into boutique experiential hospitality reflects its commitment to destinations that celebrate culture, sustainability, and timeless design.
🔗 www.smdevelopers.in

About BluSalzz Hospitality

BluSalzz Hospitality curates a growing portfolio of experiential hotels, villas, and retreats across India. Each property is designed to offer authentic local immersion, crafted flavors, and soulful spaces for the modern traveler.
🔗 www.blusalzz.com | @blusalzzhotelsandresorts

one8 Commune continues India expansion 16th Outlet Opens in Goa — A Riverside Destination by the Chapora

Goa, November 2025: one8 Commune, one of India’s most recognised all-day dining concepts known for its global comfort food, will officially open its 16th outlet in the country, this time in Goa on 5 November 2025. 

Set along the Chapora riverside and edged by the winding Siolim backroads and tall palms, the new outpost with the most breathtaking views brings a refreshing blend of coastal ease and the warmth of a neighbourhood favourite. 

Designed by Aayushi Malik, the space captures the spirit of a Mediterranean escape: sun-washed textures, breezy fabric canopies, winding wooden paths, and floral tasselled umbrellas that frame uninterrupted river views. Guests can sink into cosy loungers facing the water or gather around large open-air tables that turn long lunches into unhurried evenings.

Inside, the restaurant is imagined as a rustic Italian home, with glass doors, wood-fronted bar counters, and towering palms aside bringing the outdoors into the room. A softly lit indoor lounge transitions into a semi-covered alfresco space, making the setting ideal for families, groups of friends, sundowners, or quiet date nights that stretch into the night. The tone is effortlessly chic but inviting, echoing the relaxed glamour of coastal Europe translated for Goa’s laid-back rhythm.

The one8 Commune Goa menu is built on the core philosophy of global comfort food, made to be shared, snacked on, and enjoyed over long riverside meals. The opening sections are social and laid-back - mezze platters, burrata with Calabrian chilli, truffle mushroom phyllo, burnt cheese chilli toast, and tuna-kimchi bowls, plates that feel familiar but carry a fresh, modern touch. Pizzas, sliders, khao suey, and rice bowls strengthen the comfort-first approach and make the menu young, versatile, and easy ordering for groups. Balancing this is an elevated Indian menu,restaurant-style, rich, and perfect for families, late dinners, and food-forward travellers who want more than just bar plates.

Because Goa deserves a menu that feels rooted, the kitchen adds coastal freshness and spice through Goan-inspired signatures, squid recheado fry, butter garlic seafood with prawns, clams, and calamari, achari pomfret cooked in the tandoor, crab pepper roast, and chorizo-topped truffle fries and poie. There are house favourites that guests recognise from other cities, mushroom googly dimsums, wild mushroom risotto, the signature fried chicken slider, truffle parmesan fries, and the Commune Mezze Platter, giving the Goa menu both familiarity and a strong sense of place, says Agnibh Mudi, Brand Chef. 

“Classic Comebacks” is  the new bar programme in Goa. The idea is simple: take the cocktails everyone already knows and loves, and pour them better. Not reinvented, not dressed up—just brought back with the right balance, texture, and a contemporary hand.

As part of Classic Comebacks, every cocktail on the menu returns from a timeless original. The Bees Knees refines the classic Gin Sour, the Apricot Jam Sour softens the Whiskey Sour with fruit depth, and the Almond Negroni brings a warmer, nutty twist to the iconic original. Mississippi Mud, a clarified whisky cocktail served with chocolate ice cream, plays on the Old Fashioned with playful indulgence, while the Old Cuban elevates the Mojito with aged rum and champagne. The Apple Basil Whiskey lightens the Highball with herbal freshness, the Breakfast Daiquiri keeps things bright and smashable, the Tiramisu turns the Espresso Martini silky, and the Guava Picante brings tropical heat. 

Goa is where people come to breathe a little deeper, slow down, eat well, and celebrate the good life. That’s the spirit we wanted to capture here. The river, the sunsets, the easy conversations over great food and cocktails, it all comes together to make this a place you don’t just visit, but return to. We’ve always believed one8 Commune should feel like a little getaway in every city, and in Goa, it becomes a true vacation home, relaxed, warm, and full of character. - says Vartik Tihara, Director - Truepalate Hospitality Pvt. Ltd.

About True Palate Hospitality Pvt. Ltd. 

Launched in 2017, True Palate Pvt. Ltd. is a leading multi-speciality hospitality conglomerate with a diverse portfolio of brands across India and a rapidly expanding global footprint. With operations across more than eight Indian cities, the company continues to scale internationally, driven by a strong emphasis on innovation, brand differentiation, and elevated guest experiences. 

Its flagship brand, one8 Commune, co-owned by Virat Kohli, is among India’s most popular restrobars. With ten locations nationwide—including the newest launches in Gurgaon and Jaipur—the brand is on track to reach 20 outlets across India by the end of 2026, with upcoming openings in Goa and Ludhiana. 

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.