Hotel, Industry and Farmers Partnerships is Critical for Mutual Growth: Agriculture Secretary

New Delhi, November 2025: Secretary, Department of Agriculture & Farmers’ Welfare, Shri Devesh Chaturvedi, today urged the hospitality industry to forge direct, structured, and long-term partnerships with Farmer Producer Organizations (FPOs), calling such collaborations indispensable for ensuring consistent access to high-quality agricultural produce.

Addressing the FPO–Hospitality & Farmers’ Benefit Summit 2025, organised by the Federation of Hotel & Restaurant Associations of India (FHRAI), he emphasized that direct FPO–hotel linkages would form a powerful win-win model—boosting farmers’ incomes while enabling hotels to source premium, largely chemical-free ingredients.

Mr. Chaturvedi highlighted that India now hosts nearly 40,000 FPOs, many offering produce that naturally aligns with the hospitality sector’s rising demand for clean, safe, and sustainable food. He underscored that farmers continue to face an inverted pricing cycle—buying inputs at retail prices but selling produce at wholesale—an imbalance that can be corrected only through direct procurement partnerships with hotels.

Reiterating the Prime Minister’s call for stronger agriculture–industry collaborations, he noted that such partnerships would reduce middlemen, secure supply chains, raise farmer profitability, and enable the hospitality sector to expand GDP contribution and employment.

He added that the Government is promoting organic farming, GI-tagged products, and responsible tourism, citing the Kumarakom Model in Kerala as a benchmark for sustainable industry–community integration.

Speaking at the Summit, Mr. Suman Billa, Additional Secretary & Director General, Ministry of Tourism, said India needs a fast-tracked, structured farmer–hotel partnership architecture. Such a model, he noted, would accelerate the Government’s vision while uplifting rural livelihoods and strengthening tourism-driven value chains.

FHRAI President Mr. Surendra Kumar Jaiswal reaffirmed the readiness of hotels to procure directly from FPOs—provided supply is consistent and quality-assured.
Mr. M. P. Bezbaruah, Secretary-General, HAI, reiterated the long-standing demand for granting infrastructure status to hotels to unlock broader development opportunities.

Industry leaders including Mr. Rahool Macarius (Wyndham Hotels & Resorts), Mr. Vishvapreet Singh Cheema (Lemon Tree Hotels), and Ms. Ankita Jaiswal (HRANI & UPHRA) also shared insights during the inaugural session.

Delivering the Vote of Thanks on behalf of FHRAI and HRANI, Mr. Garish Oberoi expressed gratitude to Chief Guest Shri Devesh Chaturvedi for his policy direction and to Guest of Honour Shri Suman Billa for reinforcing the tourism sector’s commitment to rural linkages.

He offered a special acknowledgment to Ms. Maninder Kaur DwivediAdditional Secretary, Ministry of Agriculture & Farmers’ Welfare, whose strategic guidance, conceptual leadership, and cross-ministerial coordination shaped the Summit’s theme and made the collaboration possible.

He thanked distinguished guests

Mr. M. P. Bezbaruah, Secretary-General, HAI
Mr. Ajay Bakaya, Managing Director, Sarovar Hotels
Mr. Vishvapreet Singh Cheema, President, Lemon Tree Hotels
• Mr. Rahool Macarius, Market Managing Director – Eurasia, Wyndham Hotels & Resorts

He also extended appreciation to Mr. Surendra Kumar Jaiswal, President FHRAI, and Ms. Ankita Jaiswal, Chairperson, Sustainable & Responsible Tourism (HRANI & UPHRA), for their leadership in bringing stakeholders together.

He thanked all ministries, FPO representatives, panellists, hospitality leaders, media, and the Le Meridien team for their support and participation. A focused technical session moderated by food writer Mr. Sourish Bhattacharyya delivered a clear operational blueprint for implementing a national farm-to-hospitality supply chain.

Key contributors included

Ms. Asha Sota (MoAFW),
Mr. Vijay Pratap Singh Aditya (Ekgaon Group),
Mr. Kirti Prasanna Mishra (Ecociate Consultants),
Mr. Ashwni Kumar Goela (Radisson Hotel Group),
Ms. Meena Bhatia (Le Meridien, New Delhi),
Chef Davinder Kumar and Chef Rakesh Sethi.

This framework marks one of India’s first aligned, multi-stakeholder national blueprints for integrating farmers with the hospitality supply chain.

A major highlight of the Summit was FHRAI’s curated exhibition featuring 50 FPOs from 17 states, showcasing an extensive range of regional and GI-tagged products — including yellow tea, Kashmiri mamra almonds, Himalayan saffron, makhana, black turmeric, forest honey, katarni rice, and Kandhamal haldi. The exhibition demonstrated India’s agricultural diversity and offered FPOs unprecedented visibility into institutional market requirements.

Ingredient Ideology! Wise Meal Plans & Lifestyle To Help Thyroid Health. By: Dr. Kaviraj Khialani- Celebrity Master Chef.

INTRODUCTION TO THYROID: -

The thyroid is a small butterfly-shaped gland located in your neck. It plays a crucial role in regulating your body's metabolism, energy levels, and growth. It produces hormones that control various functions in your body. When the thyroid is overactive (hyperthyroidism) or underactive (hypothyroidism), it can lead to a range of symptoms like fatigue, weight changes, mood swings, and more. It's important to get regular check-ups and consult a healthcare professional if you have concerns about your thyroid health.

The thyroid gland is like the boss of your body's metabolism. It controls how fast or slow your body burns calories and uses energy. It also helps regulate important functions like heart rate, body temperature, and digestion. So, when the thyroid isn't working properly, it can affect your overall well-being. That's why it's important to take care of it and seek medical advice if you notice any symptoms or concerns.


TYPES OF THYROID & THE THYROID GLAND:-

The thyroid gland is a small, butterfly-shaped gland located in the front of the neck, just below the larynx. It is a crucial part of the endocrine system and plays a vital role in regulating metabolism, growth, development, and various bodily functions.


There are several types of thyroid conditions that can affect the function and structure of the thyroid gland. Here are some of the most common ones:


1. Hypothyroidism: This refers to an underactive thyroid, where the gland does not produce enough thyroid hormones. Symptoms may include fatigue, weight gain, depression, cold intolerance, and dry skin.


2. Hyperthyroidism: This is the opposite of hypothyroidism, where the thyroid gland becomes overactive and produces excessive amounts of thyroid hormones. Symptoms may include weight loss, rapid heartbeat, anxiety, sweating, and tremors.


3. Goiter: A goiter is an enlarged thyroid gland, which can be caused by various factors such as iodine deficiency, inflammation, or certain growths. It may cause difficulty swallowing, breathing, or in some cases, may not cause any noticeable symptoms.


4. Thyroid nodules: These are abnormal growths or lumps that form within the thyroid gland. While most nodules are benign, some can be cancerous. Nodules may cause swelling in the neck, difficulty swallowing, or can be detected incidentally during a medical examination.


5. Thyroiditis: This refers to the inflammation of the thyroid gland, which can be caused by autoimmune conditions, viral infections, or certain medications. Symptoms can vary depending on the type of thyroiditis, but may include pain in the neck, fever, fatigue, and changes in thyroid hormone levels.


It is important to note that the diagnosis and treatment of thyroid disorders should be done by qualified healthcare professionals. If you suspect any issues with your thyroid gland, it is recommended to consult with a medical expert for appropriate evaluation and management.


HOW DOES THYROID AFFECT US AND OUR HEALTH?


The thyroid gland plays a vital role in regulating various bodily functions and maintaining overall health. It produces hormones that influence metabolism, growth, development, and energy levels in the body. Here are some ways the thyroid affects us and our health:


1. Metabolism Regulation: The thyroid hormones, primarily triiodothyronine (T3) and thyroxine (T4), control the body's metabolic rate. They help convert food into energy and regulate how quickly the body burns calories. An overactive thyroid (hyperthyroidism) can accelerate metabolism, resulting in weight loss, increased heart rate, irritability, and heat intolerance. Conversely, an underactive thyroid (hypothyroidism) can slow down metabolism, leading to weight gain, fatigue, cold sensitivity, and constipation.


2. Growth and Development: Thyroid hormones are crucial for proper growth and development in children and maintaining tissue integrity in adults. Inadequate hormone production during childhood can result in stunted growth and cognitive impairments. In adults, an imbalance in thyroid hormones can affect muscle strength, bone health, and brain function.


3. Body Temperature Regulation: The thyroid gland influences body temperature regulation. Hyperthyroidism can cause excessive sweating, heat intolerance, and high body temperature. On the other hand, hypothyroidism can lead to cold intolerance, decreased sweating, and a lower body temperature.


4. Cardiovascular Health: Thyroid hormones have a direct impact on the cardiovascular system. Hyperthyroidism can lead to elevated heart rate, increased blood pressure, irregular heart rhythms, and an enlarged heart, which can increase the risk of cardiovascular diseases. Hypothyroidism, on the other hand, can cause low heart rate, reduced cardiac output, and high cholesterol levels, which can contribute to heart disease.


5. Mood and Mental Health: Imbalances in thyroid hormones can affect mood and mental well-being. Hyperthyroidism can cause anxiety, irritability, restlessness, and insomnia. Hypothyroidism, on the other hand, can lead to depression, fatigue, memory problems, and difficulty concentrating.


6. Reproductive Health: Thyroid disorders can impact fertility, menstrual regularity, and pregnancy outcomes. Both hypothyroidism and hyperthyroidism can disrupt normal menstrual cycles, leading to irregular periods or heavy bleeding. Thyroid dysfunction during pregnancy can increase the risk of complications such as miscarriage, preterm birth, and developmental issues in the baby.


It is important to note that thyroid disorders are common, and if you suspect any thyroid-related issues, it is recommended to consult a healthcare professional for evaluation, diagnosis, and appropriate treatment.


FOOD WHICH CAN BE A PART OF OUR DIET TO MAINTAIN PROPER LEVELS OF THYROID:-


Maintaining proper thyroid function involves a balanced diet that includes specific nutrients. Here are some foods that can support thyroid health:


1. Iodine-rich Foods: Iodine is essential for thyroid hormone production. Good sources include seaweed (kelp, nori), iodized salt, cod, shrimp, and dairy products like milk and yogurt.


2. Selenium-rich Foods: Selenium is involved in the metabolism of thyroid hormones. Brazil nuts, sardines, tuna, turkey, eggs, and legumes like lentils and chickpeas are good sources.


3. Zinc-rich Foods: Zinc supports thyroid function and helps with hormone production. You can find it in oysters, beef, crab, chicken, pumpkin seeds, and fortified cereals.


4. Omega-3 Fatty Acids: Found in fatty fish like salmon, mackerel, and sardines, as well as flaxseeds and walnuts, omega-3 fatty acids help reduce inflammation and support thyroid health.


5. Antioxidant-rich Foods: Berries, colorful fruits, and vegetables are rich in antioxidants that help protect the thyroid and reduce oxidative stress. Include blueberries, cherries, spinach, kale, and bell peppers in your diet.


6. Protein-rich Foods: Thyroid hormones require adequate protein for synthesis. Include lean sources of protein like poultry, lean meat, fish, tofu, and legumes in your meals.


7. Whole Grains: Incorporate whole grains like quinoa, oats, brown rice, and whole wheat bread in your diet. They provide B vitamins and fiber, which support overall thyroid function.


Remember, maintaining a well-rounded diet and avoiding excessive consumption of goitrogens (found in cruciferous vegetables like broccoli, cabbage, and Brussels sprouts) can also help support your thyroid health. However, if you have specific thyroid concerns, it's important to consult with a healthcare professional for personalized advice.


HOW CAN WE MAINTAIN THYROID LEVELS BESIDES DIET?


Maintaining thyroid levels involves more than just dietary considerations. While a balanced diet is crucial, there are several other lifestyle factors you can focus on to support healthy thyroid function. Here are some suggestions:


1. Manage stress: Chronic stress can adversely affect thyroid function. Engage in stress-reducing activities such as exercise, meditation, deep breathing, yoga, or hobbies that help you relax.


2. Get enough sleep: Prioritize quality sleep and ensure you are getting adequate rest each night. Lack of sleep can disrupt hormone regulation, including thyroid hormones.


3. Exercise regularly: Regular physical activity has been shown to support optimal thyroid function. Aim for a combination of aerobic exercises, strength training, and activities that help you stay active and maintain a healthy weight.


4. Avoid toxins: Certain environmental toxins can interfere with thyroid function. Limit exposure to chemicals in household cleaners, plastics, pesticides, and heavy metals.


5. Manage medication and supplements: If you are on thyroid medication, ensure you follow your doctor's instructions and take it consistently. Discuss any supplements or medications you are taking with your healthcare provider, as some can potentially affect thyroid function.


6. Regular check-ups: It is important to have regular check-ups with your healthcare provider to monitor your thyroid health. They can perform necessary tests to assess hormone levels and make any adjustments if needed.


7. Consider iodine intake: Iodine is an essential nutrient for thyroid hormone production. In areas where iodine deficiency is prevalent, consuming iodized salt or including iodine-rich foods like seafood, seaweed, and dairy products can help support thyroid function. However, too much iodine can also be harmful, so it's important to maintain a balance.


8. Support gut health: Healthy digestion and absorption of nutrients can indirectly impact thyroid function. Promote good gut health by consuming probiotic-rich foods like yogurt, sauerkraut, or taking a probiotic supplement.


Remember, it's always best to consult with a healthcare professional for personalized advice tailored to your specific situation. They can provide proper guidance based on your health history, current condition, and any medications you may be taking.


FEW RECIPES WHICH CAN HELP IN MAINTAINING THYROID FUNCTIONING IN THE BODY?


  1. TUMERIC GINGER LENTIL SOUP.

Ingredients:

- 1 cup red lentils

- 4 cups vegetable broth

- 1 tablespoon turmeric powder

- 1 tablespoon grated ginger

- 1 onion, diced

- 3 cloves of garlic, minced

- 2 carrots, diced

- 2 celery stalks, diced

- 1 tablespoon olive oil

- Salt and pepper to taste


Instructions:

1. Rinse the lentils under cold water and set aside.

2. In a large pot, heat the olive oil over medium heat.

3. Add the diced onion, minced garlic, grated ginger, carrots, and celery. Sauté until the vegetables are tender.

4. Add the turmeric powder and stir well to coat the vegetables.

5. Add the rinsed lentils and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for about 20-25 minutes until the lentils are cooked through.

6. Season with salt and pepper to taste.

7. Serve hot and enjoy your delicious Turmeric Ginger Lentil Soup!


Remember, this recipe is just a suggestion, feel free to adjust the ingredients and seasonings according to your taste preferences.


  1. BAKED SALMON WITH DILL AND LEMON.

Ingredients:

- 1 pound salmon fillet

- 2 tablespoons fresh dill, chopped

- 1 lemon, sliced

- Salt and pepper to taste

- Olive oil for drizzling


Instructions:

1. Preheat your oven to 400°F (200°C).

2. Place the salmon fillet on a baking sheet lined with parchment paper.

3. Season the salmon with salt and pepper to taste.

4. Sprinkle the chopped dill evenly over the salmon.

5. Place the lemon slices on top of the salmon.

6. Drizzle a little olive oil over the salmon to keep it moist.

7. Bake the salmon in the preheated oven for about 12-15 minutes, or until it flakes easily with a fork.

8. Remove from the oven and let it rest for a few minutes before serving.

9. Serve the baked salmon with dill and lemon alongside your favourite sides.


Enjoy your delicious and healthy Baked Salmon with Dill and Lemon!




  1. QUINOA AND ROASTED VEGETABLE BUDDHA BOWL.

Ingredients:

- 1 cup quinoa

- 2 cups water or vegetable broth

- Assorted vegetables (such as sweet potatoes, bell peppers, zucchini, and broccoli), chopped

- 2 tablespoons olive oil

- 1 teaspoon paprika

- 1/2 teaspoon cumin

- Salt and pepper to taste

- For the dressing:

   - 2 tablespoons tahini

   - 1 tablespoon lemon juice

   - 1 tablespoon maple syrup

   - 1 clove garlic, minced

   - Salt and pepper to taste


Instructions:

1. Preheat your oven to 400°F (200°C).

2. Rinse the quinoa under cold water and drain.

3. In a saucepan, bring the water or vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for about 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed.

4. While the quinoa is cooking, toss the chopped vegetables with olive oil, paprika, cumin, salt, and pepper on a baking sheet.

5. Roast the vegetables in the preheated oven for about 20-25 minutes, or until they are tender and slightly charred.

6. In a small bowl, whisk together the tahini, lemon juice, maple syrup, minced garlic, salt, and pepper to make the dressing.

7. Assemble your Buddha bowl by dividing the cooked quinoa, roasted vegetables, and drizzle the dressing on top.

8. Feel free to add any additional toppings or garnishes of your choice, such as avocado slices, fresh herbs, or toasted nuts.Enjoy your nutritious and delicious Quinoa and Roasted Vegetable Buddha Bowl!


  1. SEAWEED SALAD WITH GINGER LIME DRESSING.

Ingredients:

- 4 cups mixed seaweed (such as wakame, hijiki, or kombu)

- 1 tablespoon sesame oil

- 1 tablespoon soy sauce

- 1 tablespoon rice vinegar

- 1 tablespoon lime juice

- 1 tablespoon grated ginger

- 1 teaspoon honey or maple syrup (optional)

- 1 tablespoon sesame seeds, for garnish


Instructions:

1. Rinse the mixed seaweed under cold water to remove any excess salt.

2. In a large bowl, soak the seaweed in cold water for about 5 minutes, or until it becomes tender.

3. Drain the seaweed and squeeze out any excess water.

4. In a separate bowl, whisk together the sesame oil, soy sauce, rice vinegar, lime juice, grated ginger, and honey or maple syrup (if using) to make the dressing.

5. Add the dressing to the seaweed and toss until well coated.

6. Let the seaweed salad marinate in the dressing for about 10-15 minutes to allow the flavors to meld together.

7. Sprinkle sesame seeds on top for garnish.

8. Serve the seaweed salad chilled and enjoy its refreshing flavors!


Enjoy your delicious Seaweed Salad with Ginger Lime Dressing!


  1. THYROID BOOSTING SMOOTHIE BOWL.


Ingredients:

- 1 frozen banana

- 1 cup spinach

- 1/2 cup frozen blueberries

- 1/2 cup almond milk (or any milk of your choice)

- 1 tablespoon chia seeds

- 1 tablespoon flaxseeds

- 1/2 teaspoon spirulina powder (optional)

- Toppings of your choice (such as sliced fruits, granola, coconut flakes)


Instructions:

1. In a blender, combine the frozen banana, spinach, frozen blueberries, almond milk, chia seeds, flaxseeds, and spirulina powder (if using).

2. Blend until smooth and creamy. If the mixture is too thick, you can add a little more almond milk to reach your desired consistency.

3. Pour the smoothie into a bowl.

4. Top with your favourite toppings, such as sliced fruits, granola, and coconut flakes.

5. Enjoy your thyroid-boosting smoothie bowl!

Remember, this smoothie bowl is packed with nutrients that may support thyroid health, but it's always important to consult with a healthcare professional for personalized advice

IHM Ranchi Successfully organised of Annual Sports Festival ‘SPARDHA–2K25’.


Mr. Sahil Khan and Ms. Niteen Sanga Declared Overall Champions

 

The Annual sports festival of Institute of Hotel Management (IHM) Ranchi Spardha–2K25 culminated with a grand award ceremony on 22.11.2025. The two week long annual sports event witnessed a tremendous and enthusiastic participation from the students. The closing ceremony was graced by the Hon’ble Minister of State for Defence, Shri Sanjay Seth, as the Chief Guest. The distinguished guests included Mr. James Muntode, General Manager, Hotel Marriott Courtyard Ranchi, Mr. Chandrakant Raipat, CMD, Rameshwaram Group, and Dr. Bhupesh Kumar, Principal, IHM Ranchi.

 

The valedictory event commenced with the ceremonial lamp lighting by the Chief Guest and dignitaries, followed by a soulful Ganesh Vandana presented by the students. A captivating performance of Jhumar, showcasing the rich cultural heritage of Jharkhand, received wide appreciation.

 

Addressing the gathering, Shri Sanjay Seth congratulated the students and urged them to pursue excellence and contribute to nation-building. He stated that the presence of a premier hospitality institute like IHM Ranchi in Jharkhand ensures immense opportunities for youth. Highlighting the talent and potential of India’s young generation, he said that today’s youth are making a mark globally across diverse fields. The Minister praised the rising startup ecosystem and emphasised the role of innovation, dedication and entrepreneurial mindset in India’s economic growth. He encouraged students to remain disciplined, give their best, and continue learning. Acknowledging the achievements of young women, he said that today’s daughters are emerging as youth icons and bringing pride to the nation. Shri Seth also called upon the students to work with the vision of ‘Nation First’, inspired by Prime Minister Narendra Modi’s dream of a developed India by 2047, marking 100 years of Independence. He urged youth to be responsible voters and contribute actively towards strengthening democracy. He concluded by motivating students to work tirelessly and selflessly for the nation’s progress, drawing inspiration from the Prime Minister’s discipline, commitment and nation-first approach.

 

Speaking on the occasion, Guest of Honour Mr. Muntode congratulated the winners of Spardha–2K25 and encouraged students to maintain discipline while building physical and mental strength.

 

Principal Dr. Bhupesh Kumar lauded all participants and noted that events like Spardha–2K25 do not merely promote sportsmanship and discipline but also foster valuable life skills such as teamwork, leadership and confidence. He added that the enthusiasm, energy and commitment of the students were the key highlights of the festival, and the institute remains committed to organising such meaningful and inspiring events in the future.

 

This year’s festival witnessed competitive events across multiple sports, including carrom, chess, table tennis, badminton doubles, athletics (javelin throw, shot put, discus throw, long jump, race events), relay race, cricket, football, tug of war, volleyball and kabaddi.
In carrom (boys), Ashish Kumar & Vishal (1st year) won the title, while Raj Ranjan & Mohit (3rd year) finished runners-up. In the girls’ category, Ahana Kumari & Anshu Kerketta (1st year) secured the first position. In chess, Ritesh Kumar (3rd year) and Amrit Ranjan were adjudged winner and runner-up respectively, while among girls, Haripriya Singh (2nd year) and Mahi Tomar claimed the top positions. Table tennis titles were won by Prafull Tigga (3rd year) and Neha Topno (3rd year). In badminton doubles, Sumit–Rajesh (2nd year) and Simmi Singh–Anisha Kerketta (2nd year) emerged champions. Athletics events saw remarkable performances by Sahil Khan, Nishant Kachhap, Nitin Minz, Niteen Sanga, Priya Sinha, Aakriti Tirkey, Amit Mahato and Shalini Kumari. The relay race was won by 1st-year boys’ team and 2nd-year girls’ team. In cricket, Dheerendra Kumar, Aditya Kumar and Nitesh Kumar were named “Man of the Match”, while Nitesh Kumar was declared “Player of the Tournament”.
In football, Shreyash Sharma was awarded “Player of the Tournament” and the 3rd-year team lifted the trophy. The senior teams dominated tug of war in both categories.
In volleyball, the Principal XI emerged victorious, with Rahul and Dr. Bhupesh Kumar named “Players of the Tournament”. The senior girls’ team clinched the kabaddi title. Based on outstanding overall performance, Niteen Sanga (Girls, 3rd year) and Sahil Khan (Boys, 3rd year) were declared Overall Champions of Spardha–2K25.

 

On the occasion of Jharkhand Foundation Day, the institute had also organised competitions on the theme "Jharkhand @ 25". In the painting competition, Ahana Kumari secured first place, followed by Priya Sinha and Ankit Linda. In the speech competition, Ardra Purbey won first place, while Ishan Rai and Shalini Kumari received second and third positions respectively.

 

The successful execution of Spardha–2K25 was coordinated by Mr. Rishav Thakur, Assistant Lecturer, and Mrs. Kusum Kassimir Bara, Assistant Lecturer. The closing ceremony was hosted by second-year student Ms. Sanskriti Agrawal, and concluded with a vote of thanks proposed by Mr. Dhiren Tiu, Senior Lecturer.

SaffronStays Launches JungleBrooke: India’s First Cageless, Pet-First Retreat in Kolad

SaffronStays has unveiled JungleBrooke, a pioneering hospitality concept in Kolad, Maharashtra, designed as a cageless, pet-first retreat where animals take center stage and humans are welcomed as companions. This unique property marks a milestone in India’s conscious travel movement, blending leisure with compassion

JungleBrooke is developed in partnership with Animals Matter To Me (AMTM), founded by Ganesh Nayak.

  • The retreat is envisioned as a safe haven for strays and pets, where animals are treated with dignity and freedom.

  • Unlike conventional resorts, JungleBrooke prioritizes pets—offering them open spaces, activities, and care—while humans enjoy the experience alongside them.

Spread across an acre within the lush AMTM Kolad campus, JungleBrooke offers a serene escape surrounded by greenery.

  • The retreat features 8 spacious cottages set amidst nature, designed to accommodate families, friends, and their pets.

  • Facilities include:

    • Pet-friendly swimming pool

    • Yoga and meditation sessions with pets

    • Pet karaoke and play zones

    • Guided nature trails and opportunities to interact with rescued animals


  • A portion of proceeds from JungleBrooke supports rescue, care, and rehabilitation of animals under AMTM’s sustainability program.

  • Guests are encouraged to participate in feeding rescued animals, fostering a deeper connection with the cause.

  • The retreat embodies responsible tourism, offering travelers a chance to contribute to animal welfare while enjoying a luxury getaway.


JungleBrooke is not just a vacation spot—it’s a movement towards compassionate hospitality. Guests can:

  • Bond with their pets in a cageless environment

  • Engage in mindful activities that celebrate the human-animal connection

  • Be part of a larger mission to support animal welfare in India

With JungleBrooke, SaffronStays has redefined hospitality by creating India’s first pet-first, cageless retreat. Nestled in Kolad’s natural beauty, the property offers a rare blend of leisure, sustainability, and compassion—making it a destination where every paw print matters.


Royal Orchid Hotels Expands Goa Presence with New Candolim Property

Royal Orchid Hotels’ latest opening in Candolim not only expands its footprint in Goa but also reinforces its reputation for delivering value-driven hospitality experiences in India’s most sought-after coastal destination.


Royal Orchid Hotels Ltd. has announced the opening of Regenta Place M.A.R.S. Candolim, its 8th property in Goa, reinforcing the group’s strong foothold in India’s coastal tourism hub.

  • The new hotel is a 3-star deluxe property under the Regenta Place brand, designed for travelers seeking affordability and convenience.

  • Located in the heart of Candolim, North Goa, the property offers guests easy access to beaches, nightlife, and cultural attractions.

  • This expansion highlights Royal Orchid Hotels’ commitment to Goa as a cornerstone of India’s leisure and business tourism market.

Property Overview

The hotel features 36 rooms across four categories:

  • Standard Room – 9 units, 203 sq. ft.

  • Club Room – 12 units, 241 sq. ft.

  • Deluxe Room – 12 units, 256 sq. ft.

  • Family Room – 3 units, 317 sq. ft.

All rooms are equipped with:

  • Private balconies

  • Air conditioning

  • LCD TVs

  • Mini-bar fridges

  • Complimentary Wi-Fi

  • Limelight Restaurant: A rooftop multicuisine venue offering open-air dining with panoramic views.

  • Infinity Pool: Perfect for relaxation and recreation.

  • Seasons Hall: A 1,120 sq. ft. rooftop banquet and meeting space, ideal for corporate events and intimate gatherings.

Chander K. Baljee, Chairman & Managing Director of Royal Orchid Hotels Ltd., emphasized:

“Goa remains a cornerstone of India’s leisure and business tourism. The opening of Regenta Place M.A.R.S. Candolim underscores our commitment to providing quality, affordable, and conveniently located hospitality experiences across the country.”


  • With this launch, Royal Orchid Hotels strengthens its portfolio in Goa, catering to both domestic and international travelers.

  • The property reflects the group’s strategy of balancing affordability with premium experiences, ensuring accessibility for a wide range of guests.

  • Positioned in a high-growth market, the hotel is expected to attract families, leisure tourists, and business travelers alike.


Moustache Group of Hotels Expands Select Portfolio with New Manali Property

The Moustache Group of Hotels, known for its innovative hospitality concepts across India, has announced the launch of a new property in Manali, Himachal Pradesh, further strengthening its Moustache Select portfolio. This expansion underscores the brand’s commitment to offering curated experiences in India’s most sought-after leisure destinations.


  • The new property is located in Old Manali, a vibrant hub for travelers seeking both adventure and tranquility.

  • With this addition, Moustache Group continues to diversify its portfolio, which already spans boutique stays, experiential hostels, and luxury retreats across India.

  • The Manali property is designed to cater to millennial and Gen Z travelers, blending affordability with premium experiences.


  • The hotel offers well-appointed rooms and suites with panoramic views of the Himalayas.

  • Interiors reflect a fusion of modern design and local aesthetics, creating a cozy yet contemporary atmosphere.

  • Facilities include:

    • Multi-cuisine restaurant serving local Himachali delicacies alongside global favorites

    • Bonfire and outdoor lounge areas for social gatherings

    • Adventure concierge services for trekking, paragliding, and river rafting

    • Work-friendly spaces to support digital nomads and remote workers


The Moustache Group has consistently positioned itself as a youth-centric hospitality brand, offering experiences that go beyond traditional stays. The Manali property reflects this ethos by combining:

  • Community-driven spaces for travelers to connect

  • Adventure-focused itineraries tailored to the region’s natural offerings

  • Affordable luxury, ensuring accessibility without compromising comfort


Commenting on the launch, the Moustache Group leadership emphasized:

“Manali has always been a favorite among travelers, and with this new property, we aim to redefine the way people experience the Himalayas. Our focus is on creating spaces that are not just about accommodation, but about building memories and connections.”

✨ Significance

  • This expansion strengthens Moustache Group’s footprint in North India’s tourism circuit, complementing its existing properties in Rajasthan, Uttarakhand, and Madhya Pradesh.

  • The Manali property is expected to attract backpackers, families, and adventure seekers, while also appealing to the growing segment of remote professionals seeking scenic workstations.

  • By integrating local culture and sustainable practices, the hotel contributes to responsible tourism in the region.

The launch of Moustache Select Manali marks a bold step in the group’s growth journey, offering travelers a blend of adventure, community, and comfort in one of India’s most iconic mountain destinations.

Would you like me to also draft a LinkedIn-style announcement post for this launch, similar to the Sofitel GM update we did earlier? That way, you’ll have both a full article and a crisp social-ready version.

IHM Ranchi Celebrates State Foundation Day with “Jharkhand@25”–Themed Culinary League, Speech, and Painting Competitions

On the occasion of the 25th State Foundation Day, the Institute of Hotel Management (IHM) Ranchi organized a series of competitions including a “Jharkhand@25”–themed Culinary League, Speech Contest, and Painting Contest. The event was graced by the presence of the Chief Guest, Mrs. Minakshi Prakash, Cluster Officer, JSLPS Ranchi.

Under the Palash Didi Café Food Cluster Development Project of JSLPS Ranchi, IHM Ranchi also conducted a “Jharkhand@25”–themed Culinary League for participants undergoing the 10-day Foundation Course training. A total of 10 teams comprising trainees (Didis) from various districts—Lohardaga, Godda, Simdega, Pakur, Ramgarh, and East Singhbhum—prepared 25 traditional dishes of Jharkhand. After evaluation by the institute’s faculty members, the team of Mrs. Rajkumari Oraon, Mahila Mandal Lohardaga; Mrs. Chamni Kumari, Maha Lakshmi Aajeevika Mahila Group, Ramgarh; and Mrs. Vilasho Devi, Maa Kali Aajeevika SHG were declared winners for their preparations of Gulgulla and Madua Chhilka. Certificates were also awarded to the trainees who successfully completed the course.

 

In the painting competition, Ms. Ahana Kumari (First Year) secured the first position, Ms. Priya Sinha the second, and Mr. Ankit Linda the third. In the speech competition, Ms. Aardra Poorbe won first place, followed by Mr. Ishan Rai in second place and Ms. Shalini Kumari in third.

 

Congratulating all the winners, the Principal of IHM Ranchi, Dr. Bhupesh Kumar, said that the “Jharkhand@25” themed culinary, speech, and painting competitions provided an excellent platform for students to showcase their talent and creativity. He added that such events play a vital role in promoting Jharkhand’s cultural diversity, traditions, and identity among the younger generation.

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.

The Fern Hotels & Resorts Strengthens Presence in South India with Belagavi Signing Announces Rajpath Beacon Hotel Belagavi

Mumbai, November 2025: The Fern Hotels & Resorts, India’s leading environmentally sensitive hotel chain, is pleased to announce the signing of Rajpath Beacon Hotel Belagavi, located in the vibrant city of Belagavi, Karnataka. This new addition marks another milestone in the group’s continued expansion across South India, taking the total number of operational and upcoming properties in the region to 13.

Sharing his thoughts on the signing, Mr. Suhail Kannampilly, Managing Director, The Fern Hotels & Resorts, said, “India’s hospitality landscape is witnessing rapid growth beyond traditional metros, with cities like Belagavi emerging as key demand drivers due to increasing business activity, improved connectivity and evolving consumer preferences. Our presence in such markets aligns with our long-term vision of creating a strong network of well-positioned hotels that serve both business and leisure segments, delivering contemporary, value-driven hospitality that resonates with today’s discerning travellers.”

The upcoming property will feature 35 well-appointed guestrooms offering a comfortable blend of modern amenities and thoughtful design. Each room will be tailored to meet the needs of both business and leisure travellers, ensuring a relaxed and enriching stay experience. Guests will also enjoy a contemporary all-day dining restaurant serving a variety of cuisines in a welcoming ambiance, providing the perfect setting for both casual meals and social gatherings.

Conveniently located in Belagavi, the property will cater to a diverse mix of guests drawn to the city’s thriving business ecosystem, educational institutions and cultural heritage. Scheduled to open in January 2026, Rajpath Beacon Hotel Belagavi will further reinforce The Fern Hotels & Resorts’ commitment to delivering exceptional hospitality experiences rooted in comfort, sustainability and regional character.

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.