The Fern Hotels & Resorts Strengthens North India Presence with Budhni Signing Announces Crescent The Fern Budhni, Series by Marriott

Mumbai, January 2026: The Fern Hotels & Resorts, India’s leading environmentally sensitive hotel chain, is pleased to announce the signing of Crescent The Fern Budhni, Series by Marriott, located in Budhni, Madhya Pradesh. This strategic addition further strengthens the group’s presence in North India, taking the total number of operational and upcoming properties in the region to 21.

Sharing his thoughts on the signing, Mr. Suhail Kannampilly, Managing Director, The Fern Hotels & Resorts, said, “India’s hospitality growth story is increasingly being shaped by emerging destinations that are benefiting from infrastructure development, improved connectivity and evolving travel demand. This signing reinforces our commitment to disciplined growth while continuing to elevate guest expectations through sustainable and contemporary hospitality offerings. Our expansion under The Fern, Series by Marriott reflects a focused approach to building a balanced portfolio that combines location relevance, brand strength and long-term value creation.”

The upcoming hotel will feature 82 well-designed rooms and suites, offering a refined stay experience tailored to the needs of both business and leisure travellers. The accommodations will combine thoughtful design with modern comforts, ensuring a seamless and welcoming guest experience. Dining options at the property will include an all-day dining restaurant and a vibrant bar and lounge café, providing guests with diverse culinary choices in carefully curated settings suited for both casual dining and social interaction. For meetings and events, the hotel will offer well-appointed facilities, including one conference room and two banquet halls, making it an ideal venue for corporate gatherings, meetings and social celebrations of varying scale.

Strategically located in Budhni, the property is well positioned to serve travellers seeking quality hospitality in a growing regional market. Scheduled to open in the first half of 2026, Crescent The Fern Budhni, Series by Marriott, will further strengthen The Fern Hotels & Resorts’ presence in North India while reinforcing its commitment to sustainability, service excellence and market-led expansion.

FHRAI Concludes DPDP Rules 2025 Awareness Summit with Strong Emphasis on Data Protection and Cybersecurity

New Delhi, January 2026: The Federation of Hotel and Restaurant Associations of India (FHRAI), in association with the Hotel and Restaurant Association Western India (HRAWI), successfully concluded the Industry Awareness Summit on the Digital Personal Data Protection Rules 2025 at Omni Residency, Indore. The Summit focused on building clarity, preparedness and sector specific understanding of India’s new data protection framework and its relevance for the hospitality industry.

The Summit was organised in the context of the Digital Personal Data Protection Rules 2025 notified under the Digital Personal Data Protection Act 2023, which mark a significant shift in India’s approach to data governance. The discussions highlighted how data protection has emerged as a core operational and strategic priority, particularly for the hospitality sector, which relies extensively on digital platforms and technology driven services for guest engagement, service delivery and business growth.

The Summit was graced by Mr. Tulsiram Silawat, Hon’ble Minister of Water Resources, Govt. of Madhya Pradesh, as Chief Guest. Industry leadership was represented by Mr. Surendra Kumar Jaiswal, President, FHRAI, Mr. Jimmy Shaw, President, HRAWI, Mr. Garish Oberoi, Hony. Secretary, FHRAI, and Mr. Sumit Suri, Executive Committee Member, HRAWI and President, Indore Hotel Association. Other dignitaries included Mr. K Syama Raju immediate Past President of FHRAI and Mr Pradeep Shetty Past President of FHRAI.

Dr Mohan Yadav, Chief Minister Madhya Pradesh, said in a video message, “Madhya Pradesh has immense possibilities in the hospitality industry. We are supporting the industry by promoting all forms of tourism such as forest, religious, cultural etc. We expect lot of new hotel projects in the state with up to 30 per cent subsidy on investments for large projects.”

Mr. Tulsiram Silawat, Minister of Water Resources, Madhya Pradesh, said, “The Madhya Pradesh government dedicated the year 2025 to industry policies. We can assure you that the state’s tourism and hospitality policy is among the best in the country today. I also feel these discussions on Digital Personal Data Protection will give a new dawn and direction to the industry. We are determined to support the hopes and aspirations of hospitality industry, which is also in line with Hon’ble Prime Minister Modi’s vision for development of tourism.”

Speaking on the outcomes of the Summit, Mr. Surendra Kumar Jaiswal, President, FHRAI, said, “The Digital Personal Data Protection Rules 2025 represent a critical milestone for India’s digital economy. For the hospitality sector, compliance is directly linked to guest trust and long-term sustainability. This Summit has enabled our members to clearly understand their responsibilities and take practical steps towards building robust data governance and compliance frameworks.”

Mr. Jaiswal further said, “Inspired by the vision of our Honourable Prime Minister, the association has undertaken several initiatives to support the growth of the industry, many of which have already begun to deliver positive results. The Delhi government has assured us of a single-window clearance system for all licences, along with third-party fire safety audits, which we have been advocating for long. FHRAI and HRANI have been regularly advocating for the removal of the requirement of the Eating House Licence by the Delhi Police. This has now been abolished, which is a great relief for hospitality establishments. We have also proposed the adoption of dry fogging systems across hotels and restaurants in Delhi as an alternative to anti-smog guns, and thankfully this is under consideration. In addition, we are encouraging hospitality establishments to procure directly from Farmers Producers Organization, ensuring that the benefits of tourism reach the farming community as well.”

Speaking on the practical implications for hospitality operators, Mr. Jimmy Shaw, President, HRAWI, said, “For hotels and restaurants, the DPDP Rules 2025 translate into day-to-day operational changes from front-desk processes and online reservations to vendor management and payment systems. The Summit has been particularly valuable in demystifying compliance and equipping establishments, especially small and mid-sized operators, with clarity on how to embed data protection into routine business operations without disrupting service delivery.”

As a key outcome, the Summit enhanced industry readiness by strengthening understanding of organisational obligations and data governance standards, improving preparedness for consent management and breach handling, and encouraging closer collaboration between industry and regulators. The Summit reaffirmed FHRAI’s commitment to supporting the hospitality sector in achieving smooth and effective implementation of the Digital Personal Data Protection Rules 2025 while reinforcing transparency, accountability and consumer confidence.

Mr Garish Oberoi, Hony. Secretary, FHRAI presented the vote of thanks and expressed special gratitude to the Government of Madhya Pradesh during the inaugural session, adding, “With such a progressive tourism policy in place, we are extremely optimistic about the future of hospitality and tourism in the state.”

Mr. Sumit Suri, Executive Committee Member, HRAWI, and President, Indore Hotel Association, said, “Madhya Pradesh is emerging as a key state for the industry, supported by its attractive tourism policies, including subsidies for new hotel projects. We appreciate and thank the state government for consistently being cooperative and supportive of our industry.”

The deliberations provided participants with clear insights into the scope and applicability of the DPDP Rules, including consent and notice requirements, obligations of data fiduciaries and processors, protection of children’s data, breach preparedness and reporting, data principal rights, and compliance requirements for significant data fiduciaries. The discussions also addressed the hospitality sector’s extensive use of online booking systems, property management platforms, loyalty programmes, payment gateways, AI enabled guest services and third-party aggregators, all of which involve processing of sensitive personal data.

Royal Orchid & Regenta Hotels Ltd. has announced the signing of Regenta Suites & Residences Jaipur

Royal Orchid & Regenta Hotels Ltd. has announced the signing of Regenta Suites & Residences Jaipur, a new 60-key property located in Jaipur City Centre. The hotel will operate under a management agreement, reinforcing the group’s asset-light expansion strategy and strengthening its footprint in Rajasthan.

Royal Orchid & Regenta Hotels, one of India’s fastest-growing hospitality chains, continues to expand its portfolio with the addition of Regenta Suites & Residences Jaipur. The property, being developed by SSBC Group under the ownership of Madan Lal Yadav, is strategically positioned to cater to long-stay guests, business travellers, and families seeking larger and more flexible accommodation formats in the heart of Jaipur.

The new hotel will feature 60 suites and residences, offering spacious layouts designed to meet the needs of extended-stay guests while maintaining the brand’s hallmark of comfort and service excellence. Its central location in Jaipur City Centre ensures easy access to business hubs, cultural landmarks, and leisure destinations, making it an attractive choice for both domestic and international travellers.

This signing is part of Royal Orchid & Regenta Hotels’ asset-light growth strategy, which focuses on management contracts rather than ownership, allowing the company to expand rapidly across key urban and leisure-driven markets. With this addition, the group strengthens its presence in Rajasthan, a state known for its vibrant tourism and growing demand for upscale hospitality options.

The property is expected to play a pivotal role in meeting Jaipur’s rising demand for extended-stay accommodations, a segment increasingly popular among corporate travellers and families. By offering residences alongside suites, the hotel aims to provide flexibility, convenience, and a homely atmosphere within a luxury setting.

Royal Orchid & Regenta Hotels’ latest move underscores its commitment to strategic expansion and innovation in hospitality. The signing of Regenta Suites & Residences Jaipur not only enhances the brand’s portfolio but also contributes to Jaipur’s evolving hospitality landscape, positioning the city as a hub for both leisure and business travel.

In summary, the Regenta Suites & Residences Jaipur will bring a blend of luxury, convenience, and extended-stay comfort to the city, further cementing Royal Orchid & Regenta Hotels’ reputation as a leading player in India’s hospitality sector.

Royal Orchid Hotels Strengthens Central India Portfolio with New Signing in Gwalior, Madhya Pradesh

Bengaluru : Royal Orchid Hotels Ltd. (ROHL), one of India’s fastest-growing hospitality chains, today announced the signing of a new upscale hotel in Gwalior, Madhya Pradesh. Strategically located near the Gwalior Airport, this signing marks another significant step in ROHL’s expansion across emerging business and leisure destinations in Central India. The hotel will operate under a Management Agreement, reinforcing the group’s asset-light growth strategy.

This new signing also marks Royal Orchid & Regenta Hotels’ second property in Gwalior and the fourth hotel in the Madhya Pradesh region, where the group already operates one hotel each in Bhopal, Indore, and Gwalior. With this addition, ROHL continues to strengthen its presence and commitment to serving the growing hospitality demand across the state.

The upcoming Regenta Gwalior will open in two planned phases. Phase I will feature 71 well-appointed rooms along with multiple banquet venues designed to cater to weddings, corporate meetings, social gatherings, and MICE requirements.
Phase II will introduce an additional 30 rooms, increase the property’s overall inventory and strengthen its presence in one of Madhya Pradesh’s most promising hospitality markets.

Owned by Mr. Hoshiyar Singh Tomar (Oakwood Hotel Pvt. Ltd.), the property is designed to serve the growing demand from business travelers, transit guests, and tourists exploring Gwalior’s rich cultural and historical landscape. Its proximity to the airport, key industrial zones, and major landmarks like the Gwalior Fort and city temples positions the hotel as an ideal choice for both convenience and comfort.

Speaking on the strategic signing, Mr. Chander K. Baljee, Chairman & Managing Director, Royal Orchid Hotels Ltd., said, “Gwalior is an important cultural and economic centre, witnessing rising demand for quality hospitality. Signing Regenta Gwalior aligns with our commitment to expand in high-potential markets across India. We are confident that this new property will offer exceptional value and become a preferred address for travelers arriving in the region.”

Sharing his views on the partnership, Mr. Hoshiyar Singh Tomar, Owner, Oakwood Hotel Pvt. Ltd., said, “We are delighted to collaborate with Royal Orchid Hotels to bring the renowned Regenta experience to Gwalior. With its strategic location and thoughtfully planned phases, this property will redefine hospitality standards in the city. We look forward to a successful association and welcoming guests soon.”

Ingredient Ideology - Soy Milk Delights To Good Health By: Dr. Kaviraj Khialani – Celebrity Master Chef.

These days we come across a lot of conversations among people with regards to choosing the right milk and getting away from animal-based products to an extent it has been observed that many are moving towards the other options now easily available and in fact offering the same or even better amount of nutrition benefits to our body, while most of us have had a habit of having a glass of milk a day it’s a good change switching over to soy milk!

Soy milk is one of the plant based healthy and nutritious ingredient produced by soaking & grinding soy beans, bringing the mix to a boil and then filtering out the particulates and this is how it emerges and further it is a stable emulsion of oil, water & protein. 

I often come across queries where people tend to ask if soy milk is a good option in our daily life with regards to culinary and international cooking in various recipes etc, and does it kind of give out the similar output as the regular milk would do?

The concept is pretty simple before we adapt to any change we need to first fully accept change! that is how life becomes 80% easy and for the rest 20% keep exploring is the way of life. Recently I also enjoyed a cuppa of turmeric latte made with soy milk and it was simply awesome!

Some people also always had a concern about its little pre-dominant taste and flavor, it is easy to overcome that as well with a few tricks in the kitchen by adding our spices, herbs and natural ingredients it just works fine.

The original form of soy milk is a natural byproduct of the manufacture of tofu. Being a part of plant based commodity soy milk is also naturally low in saturated fats and cholesterol free, which means that it is a great option to substitute regular milk for weight management systems all the way great up to the heart & its care.

Soy contains all the nine essential amino acids/fatty acids while being a fantastic source soy milk is also high in protein and has a perfect balance of fats and carbohydrates as a part of its composition. Soy milk also happens to be a great source of essential vitamins and minerals needed by us including Vitamin –A, Vitamin B-12 & Potassium which are required by us as a part of dietary requirements.

While some have tried it once or twice as a part of experiment and 

Health Benefits of Soy Milk:

• Soy milk is beneficial and aids in maintaining optimal blood pressure in diabetic patients.

• Soy milk is considered good for improving cardio- vascular health.

• Soy milk is an instant energy booster and good for bones.

• It is also regarded as an excellent weight loss supplement.

• Soy milk improves our bodies lipid profile.

• Helps and assists in treatment of arthritis.

• Though it is not very high in calcium levels which is why we fortify soy milk based products & it does help us in constipation issues since it is light and easy to digest.

• Soy milk is low in sugar and fat content as compared to regular cow milk.

• Soy milk is full of fiber and gives us a feeling of fullness for a longer time also helps curb hunger pangs.

Culinary Uses of Soy Milk:

• Besides having a glass full of this great milk I personally found it to be very useful in a number of ways from using it in health shakes and smoothies. It just blends itself and emulsifies beautifully into whatever healthy stuff comes its way in the blender. 

• Soy milk after a little careful application and thought did work fairly well in a number of desserts and sweet dishes as well from the custards to the soufflé mixes, the chilled and set options to the softy versions.

• A brown rice phirni with jaggery, cinnamon and soy milk was one variation to the real phirni which turned out nice.

• Soy milk with oat meal and little vegan butter worked well for making a sauce for a baked dish to replace the white sauce.

• Adding it to vegan cake mixes, cookies and even breads worked well in terms of color, flavor after being baked.

• We also have recipes which have been including curd, ice-creams etc being made as well from soy milk which is truly worth a try.

• Stews with soy milk turn to be delicate in texture and intense in flavors as well, a mix veg variety with a little cinnamon and coconut cream just makes it a wow factor.

• Health shakes and smoothie concepts have always been top of the charts for many of us when it comes to soy milk, a few good varieties would be the power packed dates with soy and little spice element attached, or the superfood avocado as well goes well into a smoothie concept with a little chia or sunflower seeds etc.

Here are a couple of recipes with soy milk which am sure all of you would love trying at your end, they are simple, varied at the same time there is a health element attached to all of them.

Recipe- 1] Healthy Soy Date Shake

Ingredients

Soy milk- 250 ml

Coconut milk- 100 ml

Date puree- 2- 3 tbsp.

Honey- 1 tsp

Cinnamon powder- 1 pinch

Chia seeds/ pumpkin seeds- 1 tsp

Nuts of your choice- Almonds, Pista, Cashews- 1 tbsp. chopped

Mint/basil for garnish as needed.

Method: 

1.Prepare all the ingredients for the recipe.

2. Combine the soy milk, date puree, a sliced banana for some more flavor, add in the nuts, honey, cinnamon powder.

3. Blend it all into a smooth mixture, check for taste and flavor.

4. Serve in a tall glass, garnish with fresh herbs/seeds as desired.

Chefs Variations:

Try the same shake with a combination of banana, chickoo and soy together along with a few slivered almonds and raisins.

Recipe- 2] Soy Avocado Shake

Ingredients

Soy milk- 400 ml

Avocado-1 no.

Fresh mint- 4 to 5 leaves

Green cardamom powder- 1 pinch

Apricots- 3 to 4 chopped

Sliced cashews- 1 tbsp.

Method:

1. Prepare all the ingredients for the shake

2. Peel the avocado, remove the stone and use the flesh part.

3. In a blender jar, combine together all the ingredients

4. Run the mixer to blend all very well, to a smooth texture.

5. Pour the healthy shake into a tall glass, garnish with fresh mint/ nuts/ any seeds like flax seeds or assorted chia/ pumpkin etc.

Serve chilled.

Chefs Variations:

Try the same health drink with additions like berries/ walnuts/ papaya instead of avocado, pine nuts in place of cashews.

Recipe 3] Soy Baked Goodie Pudding

Ingredients

Soy milk- 2 cups

Brown bread- 2 to 3 slices/leftover bread/cake/croissants.

Turmeric- ½ tsp

Cinnamon stick- 1 inch. piece.

Jaggery- to taste[optional]

Peanut butter- 1 tbsp.

Raisins- 1 tbsp.

Sliced nuts- 1 tbsp.

Sliced assorted fruits- banana/ chickoo/ apples-1cup

Cherries/ nuts/mint/ chocolate chips for garnish.

Method:

1. Prepare all the ingredients for the recipe.

2. Warm the soy milk in a saucepan, add jaggery, turmeric, cinnamon stick and stir it well for few mins on a low flame, turn off the flame and add in a little peanut butter and mix.

3. In a baking dish, place the bread cut into small pieces, add a little butter/ vegan butter or almond/cashew butter if desired.

4. Pour the warm soy milk mixture with all the goodies loaded in it and evenly spread all over the dish.

5. Pre-heat an oven at 160 degrees Celsius for 10 mins, cover this baking dish with aluminum foil and bake for 15 to 18 mins.

6. Serve the pudding warm with tea/coffee or at the end of a light meal.

Chefs Variations: Try using leftover brownies as well the same way, also various fruits of your choice can be added tinned or fresh pineapple cubes, dates, pears stewed in a little cinnamon and jaggery syrup taste good too. It is also a good idea to use a little vegan cheese in this pudding, spread a little of it on the bread slices and then use them in the pudding.

______________________________________________________ 

Brief about the writer:

Dr. Kaviraj Khialani – celebrity master chef is a gold medalist and winner of several national awards and global recognitions having specialization in over 33 international cuisines he is also known as a Culinary Guru in India and Overseas. With over 21 plus years of experience with various sectors associated with hospitality like hotels, airlines, television and print media and also education field and is a well-known academician. A food designer, author, writer and consultant to food companies and f & b industry he loves to share his knowledge and has been featured in over 30 global publications so far.

How to Make It to Tripadvisor's Best Hotel List in 2026

Let's be honest, making it onto Tripadvisor's Best Hotels list isn't just about luck. It's about consistently delivering experiences that make guests want to shout from the rooftops (or at least from their keyboards). With the 2026 awards likely analyzing reviews from January 2025 through December 2025, we're right in the thick of the evaluation period.

The good news? There's still time to make your mark. The challenging news? You're competing against the top 1% of over 1.6 million hotel listings worldwide. But hey, we love a good challenge, don't we?

Understanding What Tripadvisor Really Wants

Tripadvisor's algorithm isn't some mysterious black box, it's actually pretty straightforward. Three things matter most: how many reviews you get, how good those reviews are, and how recent they are. Think of it like a popularity contest where being talked about recently matters more than past glory.

The awards span ten categories, from Top Hotels and All-Inclusive to quirky niches like "One of a Kind" and "Pet-Friendly." This means you don't necessarily need to be the biggest or fanciest, you just need to be exceptional at what you do.

Start With Your Digital Foundation

Before anything else, make sure you actually exist on Tripadvisor. Sounds obvious, right? But you'd be surprised how many fantastic hotels are either poorly listed or not claimed by their owners.

Search for your property first. If it's already there (maybe a guest created it), click "Claim Your Business" and prove you're the real deal. If you're nowhere to be found, request a new listing with complete details, category, name, address, contact info, and your property's story.

Here's where most hotels drop the ball: photos. Upload at least 30 high-quality, original images. We're talking different room types, your stunning lobby, those Instagram-worthy amenities, and seasonal highlights. Skip the stock photos and graphic design tricks, authenticity wins every time.

Master the Art of Review Generation

Reviews are your lifeline, but getting them requires strategy, not just hope. Start with the basics: ask every guest during checkout. Yes, every single one. Make it conversational: "We'd love to hear about your stay on Tripadvisor when you have a moment."

Follow up with personalized emails containing direct review links. Don't just send generic messages; reference something specific about their stay. Did they mention loving the rooftop bar? Remind them about that sunset they photographed.

And here's something most hotels get wrong: don't cherry-pick who you ask based on whether you think they'll leave positive reviews. High review volume signals credibility, and even constructive criticism shows you're actively engaged with guest feedback.

Respond Like Your Reputation Depends On It (Because It Does)

Every single review deserves a response. Every. Single. One. Thank guests for positive feedback: make them feel like VIPs even after checkout. But the real magic happens in how you handle negative reviews.

Respond promptly and personally to criticism. Don't get defensive; get constructive. Show potential guests that you care about improvement and take concerns seriously. We've seen hotels completely transform their reputation simply by demonstrating they listen and act on feedback.

Remember, future guests read these responses just as carefully as the original reviews. Your response might be the deciding factor for someone choosing your hotel over the competition.

Create Experiences Worth Talking About

This is where the real work happens. Tripadvisor winners aren't just providing rooms and meals: they're crafting memories. What makes guests grab their phones and start typing enthusiastically about their stay?

Maybe it's your concierge who somehow secured impossible restaurant reservations. Perhaps it's the housekeeping team that turned towels into elephants for a child's birthday. Could be your bartender who remembers every regular's favorite drink and asks about their kids by name.

These moments can't be manufactured, but they can be encouraged through team culture and guest-first thinking. When your entire team understands that they're memory-makers, not just service providers, magic happens.

Leverage Local Partnerships for Unique Experiences

Cookie-cutter experiences don't win awards. Partner with local artisans, restaurants, tour guides, and cultural sites to offer something genuinely unique to your destination. Guests don't just want a place to sleep: they want insider access to the best your city offers.

Develop packages that showcase local culture, seasonal experiences, or exclusive access to hidden gems. When guests feel like they've discovered something special through your hotel, they can't help but share that excitement in their reviews.

Perfect Your Operational Excellence

Behind every glowing review is flawless execution of the basics. Your WiFi needs to work perfectly. Rooms must be spotless. Check-in should be smooth. Breakfast should be consistent. These aren't exciting topics, but they're review killers when they go wrong.

Audit every touchpoint in your guest journey. Where do things typically go sideways? Fix those pain points before they become negative reviews. Sometimes winning awards is less about grand gestures and more about never dropping the ball on fundamentals.

Time Your Efforts Strategically

Since we're in the 2026 evaluation period right now, every review posted through December 2025 counts. Don't wait until next year to implement changes: start immediately. Focus on maintaining consistent excellence while actively encouraging review submissions.

Consider seasonal opportunities too. Holiday experiences, summer amenities, local festival tie-ins: each season offers chances to create memorable moments that translate into enthusiastic reviews.

Choose Your Category Battles Wisely

Study the award categories and identify where you can realistically compete. Are you genuinely luxury-level, or would you be stronger in the "Small and Boutique" category? Sometimes being a big fish in a smaller pond leads to more recognition than getting lost among mega-resorts.

If you have unique features: maybe you're pet-friendly with exceptional amenities for four-legged guests, or you offer truly one-of-a-kind experiences: lean into those differentiators. The 2025 winner, Secrets Akumal Riviera Maya, claimed recognition in three categories by excelling at what they do best.

Maintain Momentum Through Consistency

Here's what separates award winners from also-rans: consistency. One month of great service won't cut it. You need to deliver exceptional experiences month after month, creating a steady stream of positive, recent reviews that keep you top-of-mind with Tripadvisor's algorithm.

Track your review patterns. When do you typically get the most reviews? What experiences generate the most enthusiastic responses? Double down on what works while continuously improving areas that consistently receive criticism.

The Long Game Mindset

Making it onto Tripadvisor's Best Hotels list isn't a sprint: it's a marathon of excellence. Every guest interaction, every team training session, every operational improvement contributes to your reputation.

But here's the beautiful thing about this pursuit: even if you don't make the 2026 list, you'll have built systems and standards that create better guest experiences, more positive reviews, and ultimately, a more successful hotel. That's a win regardless of awards.

The path to Tripadvisor recognition runs straight through exceptional guest experiences, authentic engagement, and unwavering commitment to quality. Start where you are, use what you have, and remember: every world-class hotel started with a decision to be better tomorrow than they were today.

Your guests are waiting to be amazed. Are you ready to amaze them?

Ingredient Ideology! The Amla Trivia : Goodness Of Gooseberries By: Dr. Kaviraj Khialani- Celebrity Master Chef

Amla also known as Indian Gooseberries or Amalaki in Sanskrit which means “Nectar of Life” in Ayurveda is a fruit that has long been revered in India as a nutritive tonic and beneficial ingredient. Amla are small round berries with a light pastel green skin translucent to look at making it appear as if it is segmented and in the center of the berry lies a hexagonal shaped stone with six small seeds. Indian gooseberry grows on trees found in the wild and cultivated in various parts of our country today. 

Amla is said to possess five of the tastes sour, bitter, pungent, astringent, sweet although sour is the dominating one. The berry is one of the three fruits in the Ayurvedic preparation which forms triphala and is a base for the rejuvenating formulae for a chavanprash consumed by many of us to boost our immunity and more. The marble like berries are not only used in variety of recipes but also highly referred and used in medicinal properties too in healing and treatment under Ayurveda.

Amla can be eaten fresh as it is though a light sprinkling of salt does make the bitterness and sourness a bit better as a mouthfeel to adapt to in for starters and at times we also soak it in a little salted water before cooking it since it reduced the pungency to an extent. Traditionally Amla has been used in India for making pickles and chutneys since it has both a dual sweet and sour application in our recipes of indian kitchens. Amla murabba is a popular sweet preservative served with hot puries as a breakfast dish as well in various parts of India. Amla can also be baked into tarts or juice as we all know being popular to be had on its own or to flavor vinegars and marmalades. 

Amla juice with honey or jaggery can be enjoyed as a refreshing healthy shot of goodness for our overall well-being. Dried Amla powder sprinkled onto our fruit salads. Ayurveda also says that Amla can help us balance the three Doshas namely kapha, vata and pitta thereby eliminating the underlying cause of many diseases. Amla holds a lot of religious significance too during the holy month of Karthik according to Hindu mythology the Amla tree is said to be germinated from the tears of lord brahma.

 These days Amla is available around us all year round which makes it more easy to include it in our daily dietary routines to help us stay fit.

Here are a few Health Benefits of AMLA:

1. Amla is said to be a complete powerhouse of essential nutrients for our body.

2. Amla improves our immunity levels and protects our body against any possible infections.

3. Amla is rich in vitamin- c and helps in de-toxification of our body.

4. Amla is also a rich anti-oxidant and eliminates toxins and improves body metabolism.

5. Amla helps reduce inflammation and is good for the eyes, hair, mental functioning and skin.

6. Amla is also considered for weight loss and weight.

7. Amla is also known to have anti-aging properties, helps in digestion and also lowers cholesterol levels.

Let us check on 10 uses of Amla in our kitchens:

1. Amla in making our classic style indian pickle.

2. Amla in an authentic sweet form called as Murabba.

3. Amla as a healthy drink with ginger, honey, lime as shots.

4. Amla in the form of condiments like chutney.

5. Amla as dehydrated form or powdered forms.

6. Amla infused water to be had as detox fluid.

7. Amla in the form of a tempered rice preparation.

8. Amla can also be prepared in curries or subzis, methi-Amla combination or Achari Amla ka tadka as a vegetable format.

9. Amla also finds its way in the form of Jams & candies too.

10. Amla as a snack option is good as Pudina-Amla aur chukandar ki tikki, as a side dish as a Amla- Anar ka Raita.

Here are a few recipes with The Indian Gooseberries- AMLA:

Recipe-1] AMLA GAJRELA RAITA

Ingredients:

Amla- 3-4 no cut and de-seed and boil/steam for 4-5 mins and cut into small pieces.

Carrot-1 med sized, peeled and grated.

Fresh grated coconut

Green chili- 1 no cut into small pieces.

Curd- 2 cups, beaten.

Salt to taste

Sugar if needed.

Mint leaves- 10-12 no

Coriander leaves- 2 tbsp.

For the tempering on the raita:

Oil- 2 tsp

Mustard seeds-1/2 tsp

Curry leaves- 10-12 no

Hing- 1 pinch

Cumin seeds-1/2 tsp

White sesame seeds-1/2 tsp

Method:

1. Prepare all the ingredients for the Amla raita.

2. In a mixing bowl combine the beaten curd, add salt and sugar to taste if needed.

3. Add in the grated carrots and steamed/boiled Amla pieces, green chili, coconut mint and coriander leaves and mix well.

4. Heat oil in a tadka pan and splutter-crackle the tempering ingredients for a few seconds and pour it into the raita, give it a nice mix and chill the raita for 20-25 mins and serve, to variate the raita further one can also add almonds, walnuts or raisins as well, we can also add flax seeds, pumpkin seeds etc to add a crunch to the raita.

Recipe-2] AMLA KA ANOKHA ANDAZ

Ingredients:

Amla- 10-12 no.

Ingredients for making the Amla pickle masala:

Kashmiri red chili powder- 1 tsp

Salt- ½ tsp

Mustard seeds- ½ tsp

Jaggery-2 tbsp. grated

Turmeric powder-1/4 tsp

Fenugreek seeds-1/2 tsp

Hing-1 pinch

Cumin seeds-1/2 tsp

Fennel seeds-1/2 tsp

Sesame oil/ regular oil- ¼ cup

Method:

1. To prepare the Amla achar firstly wash them well and prick it well with a fork and allow to remain in a sieve or colander for 15 mins and steam it over boiling water for 12-15 mins, there is an option of removing the seeds once steamed and cut into wedges.

2. On a tava lightly roast the fenugreek seeds, fennel seeds cumin seeds, mustard seeds, and once cooled prepare a fine dry powder of the same and keep aside.

3. In a mixing bowl, combine together the spice powders and all other spices and salt into the steamed Amla mix them all up very well.

4. Add in the soft grated jaggery and mix it into the jaggery mixture, now heat up the oil separately to smoking point and pour it over the Amla pickle and mix well, cover it and keep it in the fridge and shake the bottle occasionally and start using it from the 3rd day from day of preparation.

Recipe-3] MASALEDAAR AMLA

Ingredients:

Amla- 10-12 no cut into halves and stone removed.

Oil- 2 tsp 

Ghee- 2 tsp

Hing-1/4 tsp

Ajwain-1/4 tsp

Mustard seeds-1/2 tsp

Cumin seeds- ½ tsp

Ginger- 1 tbsp. chopped

Green chili-1 tsp chop

Red chili-1 no shredded.

Onion- 1 small chopped

Red chili powder-1/4 tsp

Turmeric powder-1/4 tsp

Coriander powder-1 tsp

Tamarind pulp-2 tsp or as per taste

Jaggery- 2-3 tsp or as per taste.

Salt to taste

Coriander leaves-2 tbsp. chopped.

Roasted crushed peanuts-1 tbsp. optional.

Method:

1. Prepare all the ingredients for the masaledaar Amla recipe.

2. Heat oil and ghee in a kadai and add in the hing, ajwain, ginger, onion and the seeds and allow to splutter for a few seconds, add in the cut Amla pieces which have been boiled in water with a little turmeric for 8-10 mins, remove the seed or stone from the Amla and cut into wedges.

3. Add in the green and red chili, the powdered spices, jaggery, salt, tamarind paste and little warm water as needed in order to get it all together. 

4. Cook this mixture on a low flame for 3-4 mins until jaggery is well dissolved and blended into the Amla subzi, I also like to add a tbsp. full of roasted crushed peanuts into this recipe for a crunch.

5. Check for balance of salt, sweetness and sourness and fine tune it, add a nice helping of fresh coriander leaves and serve the subzi with hot phulkas, rotis, with some fresh cut salad and a bowl of curd or raita.

Recipe- 4] TADKEWALA AMLA RICE

Ingredients:

Rice- 2 cups cooked- white or brown- boiled/ pre-cooked.

Oil- 2 tsp

Ghee- 2 tsp

Amla- 4- 5 pieces.

Jaggery- 2 tsp grated or as per taste.

Hing- ¼ tsp

Mustard seeds- ½ tsp

Split urad dal-1 tsp

Split Bengal gram-1 tsp

Cumin seeds-1/2 tsp

Red chilies-2 no slit

Green chili- 2 no slit

Curry leaves- 4-5 no

Turmeric powder-1/2 tsp

Salt to taste

Coriander leaves- 2 tbsp. chopped

Fresh desiccated coconut-2 tbsp.

Fried sliced cashews- 2 tsp.

Method:

1. Prepare all the ingredients for the Tadkewala Amla rice.

2. Heat oil and ghee in a kadai and add in the hing, red and green chilies and add in the split grams and other seeds for the tempering allow them to crackle and splutter for a few seconds, also add in the curry leaves.

3. Add in little water to prevent burning followed by the pre-cooked and boiled Amla wedges or cubes without the stone and seeds, add in the fresh coconut, powdered spices, salt and jaggery to taste in order to balance the Amla sourness and cook for 3-4 mins.

4. Now add in the cooked rice white or brown rice can be used as well give it a nice toss with the Amla, allow to cook for 2-3 mins and add in coriander leaves, nuts and seeds of your choice for garnish and serve hot with a bowl of curd, papad and pickle.

Recipe-5] AMLA KA COOLER

Ingredients

Amla- 5-6 no.

Sugar syrup/Jaggery syrup or powder/Organic Honey- any one sweetener can be used avoid sugar if possible, try coconut sugar.

Mint leaves- 10-12 no.

Roasted crushed jeera powder- ½ tsp.

Green cardamom powder-1 pinch optional.

Black salt-1/2 tsp or pink salt may be used.

Water and ice cubes as needed

Lemon juice-1 tsp.

Ginger- 1 tbsp. juice.

Method:

1. Assemble all the ingredients for the Amla cooler recipe.

2. Wash and cut the Amla remove the stone and seeds and cut into wedges. Using a mixer jar combine together the Amla, water approx. 1 cup, few mint leaves, roasted crushed jeera, black or pink salt and give it a nice blend.

3. Remove into a mixing bowl, add in the sweetener of your choice as per taste and mix well, add a dash of lime juice and ginger juice to balance it.

4. Place the mint leaves in your serving glasses and pour this nutritive and refreshing Amla cooler and serve it immediately.

Mocha Café & Bar Brings a Trendsetting New Mood to Connaught Place

Mocha’s new café in Connaught Place serves everything from breakfast specials to innovative bar bites, keeping flavours exciting all day long. 

New Delhi, December 2025: Mocha, one of India’s most iconic homegrown café brands, welcomes you to Mocha Café & Bar in Connaught Place, marking its return to the NCR and a new chapter in its two-decade-long legacy. The revived Connaught Place restaurant brings that ethos back in an evolved  café-and-bar format, relaxed by day, vibrant by night, and in sync with the beat of contemporary Delhi

Now celebrating 24 years, Mocha continues to shape the way people dine and connect. Since opening  its doors at Churchgate Mumbai in 2001, Mocha has played a key role in defining India’s café culture.  Known for its scrumptious food ,warm and inviting spaces, Mocha offers more than just great food— it creates experiences. Every Mocha is designed to feel like an extension of home, where people come  together, share stories, enjoy meaningful conversations, and make lasting memories.  

A Beloved Delhi Legacy Returns 

First introduced to Delhi in 2004 through its beloved GK-1 café, Mocha helped shape the city’s early  café culture with its warm and inviting spaces designed for great coffee, comforting food, and unhur ried conversations. Reflecting the vision behind the new space, Mr. Riyaaz Amlani, MD of Impresario  Entertainment & Hospitality Pvt. Ltd, shares, 

“Mocha is a state of mind. At its core, we embrace the spirit of letting you be. Each Mocha is de signed as a unique retreat, offering a distinct experience every time you walk in. We waited for the  right location to bring Mocha back to Delhi, and once we found it, we set out to create a true escape  in the heart of urban life. The result is a space designed to awaken your senses, redefine Delhi’s food  and nightlife culture, and receive a warm, heartfelt response from the city’s food lovers.” 

Building on the energy lent by those who frequent it, Mocha has founded communities that are not  restricted by geography or dictated by a few but rather are a gathering of likeminded people. With a  belief that each customer makes his or her own space at Mocha, the mood is unlike any and transports  you to a zone where you can put your feet up and watch the world go by. Mocha continues to set the  standard for innovative café experiences, offering a perfect blend of comfort, creativity, and connec tion.  

Rishub Malhotra, Franchisee Partner, Mocha Café & Bar, adds: 

“Connaught Place has the vibrancy and cultural energy that perfectly match Mocha’s spirit. With  Mocha Café & Bar, we wanted to create a warm, everyday space where great food, great cocktails,  and great conversations come together. Mocha CP feels familiar yet fresh, the kind of place that  quickly becomes ‘your spot’ in the heart of the city.”

Mocha’s all day menu offers comforting, multicultural flavours for every mood, from Bun Maska &  Chai, Korean Garlic Bun, Keema Ghotala, Smoothie Bowls, and Global Omelettes to Purani Dil li inspired dishes, Asian bowls, pastas, pizzas, bao, burgers, momos, paninis, sandwiches, and  sizzlers. 

Indian favourites such as Dal Makhani, Paneer Tikka Butter Masala, Matka Chicken, Murgh  Rara, and Dum Biryanis anchor the menu, while decadent desserts including Biscoff and Hazelnut  Mocha cheesecakes, Mocha Lava Lava, Sizzling Brownie, Kunafa, and Chocolate Avalanche of fer a perfect finish. 

Complementing its signature beverages, the café and bar format includes a curated alcohol menu with clarified cocktails, wines, and premium spirits, ideal for meet ups, after work drinks, or late night  conversations. 

Pradeep Pathak, AVP Operations India, shares: “At Mocha, we study food culture rather than  trends. This guides what we add to the menu, helping us enhance and complement our culinary offer ing. We are excited for Mocha’s next voyage and can’t wait for guests to share their experiences. Our  guests have always been our driving force, and they’re the reason we are still here after twenty four  years.” 

A Design Rooted in Fluid Lutyens’ Delhi 

Mocha CP has been reimagined with refined bohemian warmth. The space features an earthy, neutral  palette enriched with terrazzo flooring, textured walls, rough stone, wood, terracotta accents, and soft  greenery. 

Designers Prantap Trikha- Praxis Studio & Asif Kureshi -The Matchworks share: “We wanted Mocha CP to echo the spirit of Lutyens’ Delhi through a softer, more fluid lens, modern  boho sensibilities blended with the architectural and cultural cues of the neighbourhood. The design  subtly draws from the idea of “Fluid Lutyens’ Delhi”, with sculptural elements, botanical art, and  nods to neighbourhood landmarks such as Agrasen ki Baoli and Jantar Mantar, creating an immer sive yet understated connection to the area’s architectural heritage. 

Rajiv Dogra Brand Chef says All the dishes are designed keeping the mind the palette of Delhites and  are meant to let you bond over great food with family and friends.With options to satiate liquor afi cionados as well as foodies, there will be something new to sample on every visit. 

Mocha Café & Bar CP is poised to become one of Connaught Place’s most inviting new social spaces,  a destination where mornings linger, evenings spark to life and coffee sits comfortably beside cock tails in an atmosphere that feels both familiar and refreshingly new.  

Whether you drop in alone or with someone else..you can read a book, hum along to a favourite tune,  work on your laptop or just listen to the sounds of laughter and chatter that Mocha is always filled  with. Be it a peaceful morning breakfast, a comfortable working atmosphere or a socializing evening,  we have accommodated it all.  

We take immense pride in presenting The MOCHA Cafe & Bar @ Connaught Place to you.” The  overall effect is that of a peaceful abode where you would least expect one. So come by and soak it in  for yourself. You will be in a Mocha state of mind in no time at all!

About Mocha: 

Mocha, the flagship and award winning brand from Impresario Entertainment & Hospitality Pvt.  Ltd. (IEHPL), is India!s first completely indigenous, eclectic café brand. Offering a wide ranging menu shaped by local and cultural nuances, Mocha is one of the country!s most successful café and bar concepts. Born in 2001 in the bylanes of Churchgate, Mumbai, and introduced to Delhi in 2004  with its iconic GK 1 outpost, Mocha has spent over two decades shaping India!s urban café culture through its warm spaces and community driven ethos. Today, the brand continues to evolve with its  café and bar format, bringing together great food and experiences that feel both familiar and refresh ingly contemporary. 

Ammakai by Bastian Hospitality Brings Mangalorean Home Cooking to Bandra

Led by Ranjit Bindra, Founder & CEO of Bastian Hospitality venture, celebrates coastal Mangalorean cuisine rooted in tradition, emotion, and shared meals.

Bastian Hospitality, led by founder Ranjit Bindra, expands its culinary portfolio with the launch of Ammakai, an all-day dining South Indian restaurant in Bandra that celebrates the warmth and comfort of home-style cooking. Inspired by the idea of Ammakai, meaning Mom’s Hand, the restaurant draws from the rich culinary traditions of Mangalorean households, where recipes are guided by memory, instinct, and love rather than written rules. Ammakai is also among the few South Indian restaurants to serve matcha alongside traditional preparations, offering a contemporary dining experience.

Ammakai is led by chefs from southern India with years of experience, who travelled to villages in Mangalore to learn recipes directly from home kitchens. The focus is on presenting Mangalorean cuisine in a way that feels refined and relevant while staying true to its roots, highlighting coastal flavours defined by coconut, tamarind, and spices. Rather than reinventing the food, the menu reveals the depth of the cuisine through thoughtful, modern touches.

Guests are encouraged to eat with their hands and discover lesser-known regional dishes, while a few Bastian classics have been retained due to the emotional significance of the space. With modern branding but a contemporary take on southern flavours, Ammakai offers a warm, personal dining experience inspired by the hospitality of the southern coast. Designed as an all-day dining space, the restaurant is also consciously priced to be accessible and inclusive, making it a place guests can visit often, not just for special occasions.

Talking about the Ammakai, Mr Ranjit Bindra, Founder and CEO of Bastian Hospitality, shares, “Ammakai reflects the kind of food and hospitality we have always believed in at Bastian Hospitality: comfort-led, honest, and rooted in familiar flavours. What sets Ammakai apart is its approach to South Indian cuisine, where the focus is on specific regional traditions rather than a broad, generic menu. The food is guided by home-style techniques, instinctive cooking, and flavours that come from lived experience. It’s a natural extension of how we build our restaurants, creating spaces that feel welcoming and food that people can return to time and again.”

For Bastian Hospitality, building restaurants has never been about creating standalone destinations. It’s about building community spaces where people from different generations come together, where meals feel familiar yet special, and where food becomes a shared language. The space mirrors this philosophy. Warm, coastal, and quietly sophisticated, Ammakai feels like a place you want to return to.

The signature dishes anchor the menu and tell their own stories. The Mutton Khara Boti is bold and rustic, layered with traditional Mangalorean spice blends that deliver depth and heat in every bite. In contrast, the Coastal Stew is delicate and soulful, a comforting bowl that captures the gentler side of coastal cooking. The family-style Ammakai Dosa, simple and deeply reassuring, brings everyone to the table, embodying the restaurant’s ethos of shared meals and togetherness.

With Ammakai, Bastian Hospitality continues to evolve as a multi-cuisine hospitality group, guided by founder Ranjit Bindra’s vision of creating spaces that are as emotionally resonant as they are culinary-driven. More than just a restaurant, Ammakai is a reminder that the best meals are the ones that feel like home, and that in Bandra, that home now has a new address.

Darjeeling Tops Agoda's List of Most Searched Domestic Destinations in North-East for Oct-Dec 2025

Cherrapunji, Pelling, and Kalimpong are also enjoying increased domestic interest
 

National,December 2025: Digital travel platform Agoda has revealed its latest insights into domestic travel interest to India’s North-East. Darjeeling (West Bengal) emerging as the most searched destination in the region on Agoda for the period of October to December 2025. The picturesque hill station, Gangtok (Sikkim) in second, and Shillong (Meghalaya) in third, together form the top trio of destinations in the region, drawing travellers with their scenic beauty and unique cultural experiences.  

The data, based on accommodation searches made on Agoda by Indians between July and September 2025, underscores the appeal of these hill stations as quintessential retreats for domestic travelers in the holiday season. 

Following the top 3 closely are Guwahati (Assam) and Siliguri (West Bengal) in the fourth and fifth spot, respectively. Guwahati's lively city life and Siliguri's strategic location as a gateway to the region make them integral parts of many travel itineraries.  

To underline the growing popularity of India’s North-East, smaller towns like Cherrapunji (Meghalaya), Pelling (Sikkim), and Kalimpong (West Bengal) are also drawing increased attention from domestic travelers. Cherrapunji offers lush landscapes and stunning waterfalls, Pelling provides breathtaking views of the Kanchenjunga range, and Kalimpong delights with vibrant flower markets and colonial architecture. These hidden gems are also enriching the North-East travel experience with their quaint offerings. 

Commenting on the trend, Gaurav Malik, Country Director for the Indian Subcontinent and Indian Ocean Islands at Agoda, said, “It's great to witness travellers embracing the diverse landscapes of India, in this case the North-East. The region's natural beauty and serenity captivate those seeking both popular and quaint experiences. In recent years, many accommodation providers, including hotels, hostels, and non-hotel accommodations like villas, serviced apartments, and homestays, have partnered with Agoda to capture the growing interest from domestic and inbound travelers alike. I would encourage any hotelier or other accommodation provider, big or small, that isn’t listed on Agoda yet to take advantage of our easy 30-minute onboarding program to ensure they aren’t missing out.” 

With over 130,000 flight routes, more than 6 million holiday properties, and over 300,000 activities, Agoda offers flexible options and deals to help travelers discover destinations that suit their plans and preferences. Discover the best deals on Agoda's mobile app and visit Agoda.com to plan the perfect year-end trips.   

The Fern Hotels & Resorts Expands Presence in Pune with The Fern Habitat Pune, Mundhwa, Series by Marriott

Mumbai, December 2025: The Fern Hotels & Resorts, India’s leading environmentally sensitive hotel chain, is pleased to announce the launch of its newest property in Maharashtra- The Fern Habitat Pune, Mundhwa, Series by Marriott. Strategically located adjacent to Mundhwa-Ghorpadi Road and positioned as an extension of Koregaon Park, the hotel offers seamless connectivity to Pune’s prominent business corridors and lifestyle hubs. With this addition, The Fern Hotels & Resorts continues to strengthen its presence in Pune, a key market driven by sustained corporate travel and evolving urban hospitality needs. The company now has a total of 7 hotels in Pune, both operational and opening shortly.

Mr. Suhail Kannampilly, Managing Director, The Fern Hotels & Resorts, shared, “Pune has consistently demonstrated strong momentum as a hub for education, technology, manufacturing and entrepreneurship, which continues to drive demand for efficient and well-connected hospitality offerings. The Fern Habitat Pune, Mundhwa, Series by Marriott has been conceptualised to address the needs of today’s discerning traveller by combining strategic location, functional design and value-driven comfort.”

The Fern Habitat Pune, Mundhwa, Series by Marriott is an Apartotel - a unique concept that blends the flexibility of apartment-style living with the services and amenities of a modern hotel. The hotel features 33 thoughtfully designed rooms and suites across three categories where each accommodation is designed to deliver a comfortable and functional stay with modern in-room amenities. Culinary offerings at the hotel include The Canteen, the all-day multi-cuisine restaurant serving a diverse selection of local and international dishes along with savouries and snacks. Designed for both business and leisure guests, the restaurant operates from morning until late evening and offers a relaxed dining experience. In-room dining is available with a specially curated menu including options for children.

The hotel is equipped with contemporary meeting and event facilities designed to host corporate interactions and social gatherings. The 1000 sq. ft. Activity Hall offers a versatile indoor venue suitable for meetings and private events. The hotel also features a well-equipped gym/fitness centre to ensure a seamless guest experience. As a Series by Marriott hotel, all guests at the hotel will enjoy all the benefits of Marriott’s award-winning Bonvoy Loyalty Program.

Conveniently located 8 km from Pune Airport, 9 km from Pune Junction Railway Station and 14 km from Shivajinagar Bus Stand, the hotel provides easy access to key business destinations such as Kharadi IT Park and Magarpatta. Whether for corporate travel or leisure stays, The Fern Habitat Pune, Mundhwa, Series by Marriott offers a smart, comfortable and well-connected hospitality experience aligned with The Fern’s commitment to responsible and sustainable growth.

IHG Hotels & Resorts joins hands with YB Group to enhance its portfolio in Mumbai with Holiday Inn Express Mumbai BKC

The 100-key hotel will serve strong corporate, MICE, and transit demand in one of India’s most robust business destinations

India, December 2025: IHG® Hotels & Resorts, one of the world’s leading hotel companies, has announced the signing of a franchise agreement with the Yb Group for the development of Holiday Inn Express Mumbai BKC. Scheduled to open in Q1 2028, the upcoming hotel marks a relevant addition to IHG’s essentials offerings in Mumbai, further reinforcing the company’s growth strategy to grow in high demand and potential markets across India.

Situated on the periphery of Bandra Kurla Complex (BKC) — Mumbai’s most coveted commercial district and a thriving base for corporate headquarters, consulates, cultural venues, high-end hotels, dining, luxury malls. The hotel will provide guests with exceptional connectivity to the core of the city’s business capital. Upon opening, it is expected to aattract a strong blend of international and domestic business delegates, MICE visitors and travellers across business and leisure categories.

As IHG’s largest and fastest-growing brand with over 3,200 hotels globally, Holiday Inn Express delivers more where it matters most—offering travellers simple, smart hospitality designed to balance efficiency with comfort. With the rollout of its Generation 5 design, the brand continues to elevate the essentials, combining flexible workspaces and refreshed aesthetics tailored for both business and leisure stays. 

Commenting on the announcement, Sudeep Jain, Managing Director, South West Asia, IHG Hotels & Resorts, said: “We are pleased to partner with the Yb Group to introduce Holiday Inn Express to Mumbai’s BKC district, an address synonymous with global business. This signing marks an important milestone in strengthening our presence in India’s financial capital. With its exceptional location and strong year-round corporate demand, the hotel is poised to become a preferred choice for travellers seeking a modern, efficient, and comfortable stay experience in Mumbai.”

Ms. Tinaaz Wadia, Asset Manager - Real Estate Strategy for YB Group, commented:
“Our partnership with IHG Hotels & Resorts to bring Holiday Inn Express to the periphery of BKC underscores our continued focus on building institutional-grade assets in core business districts. Backed by IHG’s global network, trusted brand strength, and robust systems, we are confident that Holiday Inn Express Mumbai BKC will set a new benchmark in the segment and elevate the stay experience for business and MICE travellers.”

The upcoming property will be IHG Hotels & Resorts’ third Holiday Inn Express under development in Mumbai, complementing projects underway in Andheri–Kurla Road and Powai. IHG also has a voco hotel slated to open in mid-2026, along with an operational portfolio that includes InterContinental Marine Drive Mumbai and Holiday Inn Mumbai International Airport.

Suba Hotels Limited Opens Boutique Property Comfort Inn Emerald in Dapoli, Maharashtra

Dapoli, Maharashtra: Suba Hotels Limited has announced the opening of its latest boutique property, Comfort Inn Emerald, in the scenic coastal town of Dapoli. With existing operations in Mumbai, Pune, and Aurangabad, the group continues to expand its footprint across Maharashtra.

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

“Dapoli has emerged as one of the favourite destinations for travellers in Maharashtra. We intend to provide these discerning travellers with well-thought-out hospitality.”

Adding to this, Mubeen Mehta, CEO of Suba Hotels Limited, shared:

“Though we are headquartered in Maharashtra, we currently have a limited presence in the state. We plan to open several properties in key cities across Maharashtra to consolidate our position as one of the leading hospitality players in the region.”

A Blend of Coastal Charm and Contemporary Comfort

Nestled along the picturesque Dapoli–Harnai Road, Comfort Inn Emerald brings together Konkan’s natural beauty with modern hospitality. The boutique hotel is distinguished by its elegant Anglo-Gothic façade and offers well-appointed rooms across four categories, ensuring a warm and welcoming stay for guests.

Amenities and Experiences

• Eat Local: A multi-cuisine restaurant serving diverse flavours.

• Aqua Lounge Bar: A rooftop lounge with panoramic views.

• Leisure facilities designed to enhance relaxation and recreation.

The property’s location provides easy access to beaches, temples, and sightseeing attractions, making it an ideal choice for both leisure and cultural exploration.

Address

Comfort Inn Emerald
Dapoli–Harnai Road, Near KKV Information Center, Dapoli, Maharashtra

Marriott International Opens Its 200th Property In India, With The Westin Jaipur Kant Kalwar Resort & Spa

This milestone opening reinforces Marriott’s deep commitment to the dynamic hospitality landscape and long-term expansion strategy in the country

L-R: The Westin Jaipur Kant Kalwar Resort & Spa Façade, Lobby Lounge, Deluxe Room overlooking the Aravali range 

INDIA, December  2025: Westin Hotels & Resorts, part of Marriott Bonvoy’s portfolio of 30 extraordinary brands, today announced the opening of The Westin Jaipur Kant Kalwar Resort & Spa. The brand’s debut in one of India’s most sought-after leisure destinations marks a landmark opening as Marriott International’s 200th property in the country. The company continues to enhance access and relevance for travellers across India, including through the recently expanded Hindi-language website. The Westin Jaipur Kant Kalwar Resort & Spa stands as a reflection of Marriott’s deepening connection with the market, set across nine acres at the tranquil foothills of the majestic Aravali range, and expands Westin’s restorative, balance-driven approach to hospitality in the country. 

Commenting on this significant milestone for India, Kiran Andicot, Senior Vice President, South Asia, Marriott International said, “Celebrating the opening of our 200th property in India is a defining moment for Marriott International and a reflection of the continued trust our guests and owners place in our brands. Over the years, our growth in India has been shaped by hotels that offer enriching experiences through distinctive design, elevated culinary programs, and service excellence that create memorable journeys. This achievement is also a testament to the resilience of the Indian hospitality sector and the strong demand we continue to see across leisure and business segments. We continue to have confidence in our brands and our teams and remain steadfast in our commitment to advancing our growth through a strong pipeline of hotels.”

With 200 open properties in India across 18 distinct brands and a robust pipeline of nearly 150  hotels, Marriott continues to strengthen its presence in the country, spanning major metropolitan centres to emerging business and leisure destinations nationwide. India remains one of Marriott’s top three priority markets globally, driven by a rapidly expanding domestic travel base, rising affluence, and continued investment in tourism infrastructure. 

This milestone opening further reflects Marriott’s continued commitment to the region and its confidence in India’s dynamic hospitality landscape.  As part of the Marriott Bonvoy ecosystem connecting nearly 260 million members globally, travellers enjoy seamless access to a broad spectrum of experiences, rewards, and destinations across the country. Together, this momentum underscores the company’s commitment to expanding choice, deepening guest engagement, and shaping the future of hospitality in one of the world’s most dynamic travel markets.

The Westin Jaipur Kant Kalwar Resort & Spa brings the brand’s wellness-focused experience to life while embracing the artistry and cultural richness of Rajasthan. The resort features a harmonious blend of Balinese-inspired architecture and timeless Jaipur craftsmanship, creating an atmosphere of effortless calm.  From the moment of arrival, guests step into a realm of quiet beauty with serene water bodies, open courtyards, and the gentle fragrance of Westin’s signature White Tea scent easing them into a sense of renewal and restoration. Subtle design elements such as the finely crafted décra sheets and a statement chandelier in the lobby lounge inspired by the cosmic dance of Radha and Krishna add to the overall charm of the space

At the heart of the resort experience is Westin’s Pillars of Well-being - Sleep Well, Eat Well, Move Well - brought to life through integrated offerings designed to restore balance, spark vitality and deliver the brand’s promise of rest and renewal.

The resort comprises 135 elegantly appointed keys, including premium guestrooms, suites and private villas. Each villa is conceived as a personal sanctuary, complete with private garden spaces and exclusive plunge pools, offering a restorative retreat amid the peaceful Aravalli landscape. Guests can expect deep, rejuvenating rest on the iconic Heavenly® Bed, underscoring Westin’s Sleep Well promise.

For guests who prioritize fitness and routine, the resort provides extensive options to Move Well: a 24-hour WestinWORKOUT® Fitness Studio with state-of-the-art Technogym equipment, Sculpt & Flow Kits by Bala, and Recover & Recharge Kits by Hyperice, mapped jogging routes, a dedicated cricket turf and multi-purpose court configured for pickleball, badminton and basketball, enabling guests to transcend the rigors of travel while on the road. Culinary programming across four distinct venues embodies the Eat Well pillar. Harvest, the all-day restaurant, champions a farm to fork philosophy; Ira reinterprets Rajasthani soul cuisine with contemporary sensibilities; Haven Bar & Coffee Lounge serves as an ideal venue for relaxed conversations and tranquil evenings; and the Pool Bar offers water-side refreshments and expertly crafted cocktails. 

Heavenly Spa by Westin™ offers natural therapies and restorative treatments across five serene treatment rooms. Complementing the guest offering, the resort is equipped for social gatherings and celebrations with flexible meeting spaces, elegant ballrooms and sprawling lawns ideal for corporate events and destination weddings. Families are welcome at the Westin Family Kids’ Club, which provides curated activities for younger guests. Together, these elements create an environment that invites renewal, clarity and calm - helping guests reset, reconnect and leave feeling renewed.

Additionally, the resort offers curated activities, such as the Rangilo Aangan evening tea and regional art performances, ensuring a deep connection with the local environment and culture, and provides the perfect abode for exploring nearby majestic attractions like the Amer and Nahargarh Forts or simply seeking a restorative pause on-site. 

 “We are excited to welcome guests to discover Jaipur through the Westin lens, where cultural richness pairs seamlessly with elevated comfort and balance,” said Kamaljit Singh, General Manager, The Westin Jaipur Kant Kalwar Resort & Spa. “Whether it’s unwinding with our signature wellness offerings, exploring the serene Aravalli surroundings, or enjoying deeply rooted regional flavours, every touchpoint has been designed to create a sense of clarity, calm, and connection.”

SKÅL INTERNATIONAL COIMBATORE WINS BID TO HOST SKÅL INTERNATIONAL INDIA NATIONAL CONGRESS 2026

Sanjeev Mehra

Ramesh Chandrakumar

December 2025: Skål International India is pleased to announce that Skål International Coimbatore has been selected to host the Skål International India National Congress (SINC) 2026, following the decision taken by the National Board of Skål International India. The selection comes after a competitive bidding process involving Skål International Jaipur, Skål International Jammu & Kashmir, and Skål International Coimbatore, with each club presenting strong and well-structured proposals.

After careful evaluation, the National Board voted in favour of Skål International Coimbatore, recognising its holistic, B2B-led, value-for-money presentation, destination readiness, and the club’s sustained contribution to strengthening industry engagement at the local and national levels. The final dates of SINC 2026 will be announced soon keeping important annual dates of national importance in consideration.

Sanjeev Mehra, President, Skål International India, said: “We congratulate Skål International Coimbatore on winning the bid to host the Skål International India National Congress 2026. Skål International India has grown into a strong and influential voice within the global Skål movement, and our national congresses now serve as platforms for leadership, collaboration, and strategic exchange. We look forward to working closely with the host club to deliver a super successful and memorable Congress in 2026.”

Ramesh Chandrakumar, President, Skål International Coimbatore, added: “We sincerely thank the Skål International India National Board for entrusting us with this prestigious responsibility. Hosting the National Congress is both an honour and a responsibility. Our team is fully committed to delivering an outstanding Congress that reflects the true spirit of Skål—friendship, professionalism, inclusivity, and responsible tourism.”

Skål International India today stands among the most dynamic and influential national organisations within the global Skål movement, with 20 active clubs across the country and several more in advanced stages of formation. India’s rapidly expanding tourism economy — driven by strong domestic demand, rising outbound travel, and a steady recovery in inbound tourism — has positioned Skål International India as a critical connector of tourism decision-makers across the value chain.

Indian Skålleagues represent leadership across travel trade, hospitality, aviation, destination management, travel technology, media, and allied sectors, making Skål International India a powerful B2B platform and a respected voice in industry dialogue. The organisation’s consistent focus on transparent governance, sustainability, youth engagement, and global collaboration has strengthened India’s standing within Skål worldwide.

The SINC 2025 in Mumbai marked a defining moment, setting new benchmarks in participation, organisational excellence, sustainability practices, and leadership vision. Building on this strong foundation, SINC 2026 is widely anticipated as a landmark event on the national and global tourism calendar.

Coimbatore offers a distinctive blend of industry, culture, wellness, spirituality, and nature, making it an ideal host city for a congress of this scale and significance. Known as one of South India’s most enterprising and well-connected cities, Coimbatore combines strong infrastructure with experiential richness.

As a gateway to the Western Ghats, the city connects seamlessly to destinations such as Ooty, Coonoor, and Valparai, offering scenic landscapes, plantation trails, trekking routes, and nature-based tourism experiences. The destination is further enriched by diverse hospitality offerings, vibrant local markets, unique shopping experiences, and the authentic flavours of Kongunadu cuisine, creating an engaging backdrop for business, networking, and cultural exchange.

Skål International Coimbatore has emerged as one of India’s most proactive and industry-integrated Skål clubs, hosting a steady calendar of B2B interactions, professional networking events, and socially responsible initiatives. The club’s sustained engagement with tourism stakeholders at the regional level has strengthened Skål’s relevance and visibility within the local industry.

The National Board acknowledged the club’s clarity of vision, operational preparedness, destination positioning, and strong member involvement as key strengths in awarding the hosting rights. Skål International Coimbatore’s recent recognition for excellence in CSR further reinforced confidence in its ability to deliver a Congress that reflects Skål’s core values.

With Skål International India continuing to expand its footprint and influence, the Skål International India National Congress 2026 in Coimbatore is expected to be more than a national gathering. It will serve as a strategic platform for tourism leaders, decision-makers, and industry influencers, fostering dialogue on emerging trends, sustainability, innovation, and collaborative growth.

Backed by a strong national organisation, an experienced host club, and a destination that balances business efficiency with experiential appeal, SINC 2026 is poised to become a defining milestone for Skål International India and a globally relevant event in the tourism landscape.

Suba Hotels Limited Opens Comfort Inn Vindhyan, Vindhyachal, Uttar Pradesh

Suba Hotels Limited has further strengthened its footprint in Uttar Pradesh with the opening of Comfort Inn Vindhyan in Vindhyachal, Mirzapur. This is the company’s second property in the city and its 17th operational property in the state. Conveniently located in the heart of this historic and pilgrimage destination, the hotel offers premium service, top-tier amenities, and timeless hospitality.

Commenting on the launch, Mansur Mehta, Managing Director of Suba Hotels Limited, said, “The launch of Comfort Inn Vindhyan consolidates our position as one of the leading hospitality brands in the country. We have been making swift progress after our very successful IPO last month.” It reaffirms Suba Hotels’ commitment to expanding quality hospitality across key religious and cultural destinations in India, the MD added.
The CEO of the company, Mubeen Mehta, added, “Comfort is a very popular brand within the Choice portfolio. Patrons have embraced this brand very positively, and this is the 30th property we have opened under the Comfort brand.”


Comfort Inn Vindhyan features 42 well-appointed rooms. The rooms are modern, sleek, and equipped with all essential facilities. The hotel is an ideal destination for spiritual seekers, corporate travelers, and families looking for a comfortable and premium stay in the sacred city of Vindhyachal. It is located just a minute away from the Vindhyavasini Temple and other major temples, as well as being close to the Ganga ghat.
The hotel’s multi-cuisine restaurant, Vindhyan Chahel Pahel, offers delectable dishes from various states of India. The property also boasts a rooftop banqueting facility with panoramic views of the temple town.

In addition to being a spiritual destination, Vindhyachal is also known for its scenic waterfalls, including Tanda, Khursiya, and Kharania, among others.
Vindhyachal Railway Station: 0.5 km away
Address:
Comfort Inn Vindhyan, Bangali ka Chauraha, Near Vindhyavasini Temple,
Vindhyachal, Mirzapur – 231307, Uttar Pradesh. 8381857774

The Fern Hotels & Resorts Announces the Launch of The Fern Residency Bengaluru, Seshadripuram, Series by Marriott

Mumbai, December 2025: The Fern Hotels & Resorts, India’s leading environmentally sensitive hotel chain, announces the launch of its newest property in Karnataka- The Fern Residency Bengaluru, Seshadripuram, Series by Marriott, located in one of Bengaluru’s most dynamic neighbourhoods, known for its blend of heritage landmarks, educational institutions and proximity to the city's thriving business and cultural districts. With this opening, the company strengthens its footprint in South India, increasing its regional portfolio there to 13 properties, both operational and upcoming.

Mr. Suhail Kannampilly, Managing Director, The Fern Hotels & Resorts, shared, “Bengaluru continues to evolve as a multi-faceted hub for technology, entrepreneurship and culture, which has significantly reshaped guest expectations and hospitality trends. The launch of this hotel strengthens our presence in a high-potential market where demand for quality midscale accommodation remains consistently strong. Our focus is to complement the city’s growth by creating properties that align operational efficiency with sustainability and thoughtful design.”

The hotel features 79 well-appointed rooms and suites, with each accommodation designed to offer a blend of comfort and functionality with a wide range of amenities. Culinary offerings at the hotel include Revival, the all-day multi-cuisine restaurant that serves a diverse selection of local and global dishes for breakfast, lunch and dinner. A special 24x7 in-room dining menu is also available for guests seeking convenience and privacy.

The hotel is equipped with versatile event and meeting spaces designed to accommodate a wide range of corporate and social gatherings. The three banquet halls- Chambers 01, Chambers 02 and the Grand Ballroom offer expansive indoor venues suitable for receptions, conferences, workshops and intimate celebrations. The Board Room provides an ideal setting for corporate meetings and small group discussions. These facilities are supported by modern audio-visual equipment and professional event services. Guests can also enjoy access to a well-equipped gymnasium that supports a balanced and active stay. As a Series by Marriott hotel, all guests at the hotel will enjoy all the benefits of Marriott’s award-winning Bonvoy loyalty program

Conveniently located 32 km from Kempegowda International Airport, 2.2 km from Majestic Railway Station and 2.3 km from Majestic Bus Stand, the hotel offers seamless accessibility to major commercial districts, cultural landmarks and key transit points. Whether for business travel, family stays or events, The Fern Residency Bengaluru, Seshadripuram, Series by Marriott delivers an experience that is contemporary, comfortable and aligned with The Fern’s commitment to responsible hospitality.

Monday Hotels Launches Monday Premium, Madhapur; Marks Fourth Property in Hyderabad

Monday Hotels, a new-age hospitality brand catering to modern business and leisure travelers, today announced the launch of Monday Premium, Madhapur, marking its fourth hotel in Hyderabad and strengthening its footprint in one of India’s fastest-growing urban markets.

Located in Madhapur, at the heart of Hyderabad’s HITECH City, the new property benefits from proximity to major IT hubs such as Deloitte, Accenture, Knowledge City, and Mindspace, as well as prominent corporate and social event venues including HICC, T-Hub, and Meydan Expo Centre. The hotel is also surrounded by upscale residential neighborhoods and a vibrant social and lifestyle ecosystem, making it well-suited for corporate and contemporary travelers.

Monday Premium, Madhapur features thoughtfully designed rooms and suites, modern business facilities aligned with the needs of today’s professionals, bespoke dining experiences, and personalized service that reflects the brand’s customer-first philosophy.

Commenting on the launch, Mitesh Kadam, Co-Founder, Monday Hotels, said, “The launch of Monday Premium in Madhapur represents an important milestone for us in Hyderabad. As our fourth property in the city, it underscores our commitment to offering consistently high-quality hospitality experiences tailored to the modern business traveler.”

Sapaad Forays into India, Strengthening Digital Infrastructure for the Country’s Organised F&B Sector

Bootstrapped SaaS company introduces India-focused pricing; targets 8–10% share of India’s organised restaurant technology market by 2030

New Delhi, India, December, 2025: Sapaad, a bootstrapped, Make-in-India cloud-based restaurant technology company with a strong global footprint, today announced its formal entry into the Indian market. With several thousand customers across more than 40 countries, Sapaad brings over a decade of global operating experience to India at a time when the country’s food services sector is accelerating its adoption of digital, data-led operating models.

As part of its India strategy, Sapaad is focused on the organised and technology-ready segment of the restaurant market, estimated at 5–6 lakh outlets nationwide. This segment includes organised, multi-outlet and growth-oriented F&B brands such as QSR chains, franchise-led brands, cafés and bakeries, cloud kitchen operators and mid-sized restaurant groups. By concentrating on this defined market, Sapaad expects to build a scalable footprint and aims to serve 8–10% of this segment by 2030, translating into a potential nationwide presence across approximately 50,000 restaurant outlets.

For India, the company has introduced localised pricing with monthly subscriptions ranging from INR 5,999 to INR 12,999 per outlet, while offering the same enterprise-grade platform used by customers globally. Sapaad also offers a hybrid pricing model that combines software subscriptions with integrated fintech payments, enabling operators to manage total operating costs through blended payment processing fees. Deployment and onboarding are offered as paid services, reinforcing the company’s focus on implementation quality and long-term customer success. The platform follows a modular pricing approach, allowing restaurants to begin with core capabilities and progressively adopt advanced modules such as inventory automation, kitchen systems, analytics and AI as their operations scale.

Built on a cloud-first architecture, Sapaad’s platform eliminates hardware dependency, delivers high uptime and supports complex, multi-format restaurant operations. Its integrated suite includes cloud-native POS, online ordering, self-ordering kiosks, QR ordering, kitchen display systems, delivery management, CRM, recipe and inventory management, loyalty programmes, analytics and cloud-based printing, all delivered through a unified operational platform.

Announcing the India entry, Vishnu Vardhan Madabhushi, Founder & CEO, Sapaad, said, “India’s restaurant industry is moving beyond basic digitisation towards systems that can support scale, consistency and data-driven decision-making. While the country has an estimated 10–12 million food outlets, the organised, technology-ready segment presents a clear opportunity for platforms built for operational depth rather than surface-level automation. Having built Sapaad as a bootstrapped company over the last decade, our focus has been on dependable, real-world technology. India is a natural next phase of our journey, and we are committed to building for the long term.”

Commenting on the company’s product and engineering approach, Anup Anthony, Co-Founder & CTO, Sapaad, said, “Sapaad has been engineered with performance, reliability and scale at its core. Beyond transactional systems, the platform is designed to convert operational data into actionable intelligence, enabling restaurants to improve control, forecasting and decision-making as they grow.”

Sapaad has developed AI-led capabilities across its platform, including Ask Vantage, a conversational analytics layer that enables operators to query business performance in real time, an AI-driven promotion engine, and predictive menu engineering tools that help optimise pricing, demand and margins. These capabilities are designed to move restaurants from static reporting to proactive, data-led operational decisions. The platform is integrated with major Indian fintech payment aggregators, enabling unified payments and operations, real-time order and settlement reconciliation, reduced manual intervention and improved cost management.

With the global food technology market valued at approximately USD 205 billion in 2024 and projected to grow significantly over the next decade, Asia-Pacific accounts for over 30% of this growth, underscoring the strategic importance of markets such as India. Globally, Sapaad powers a wide range of foodservice businesses including boutique and Michelin-star restaurants, bakeries and dessert chains, large Middle Eastern restaurant groups, ice-cream chains, café chains, QSR operators, franchise networks, cloud kitchens and delivery-first concepts, highlighting the platform’s versatility and enterprise-grade reliability across formats.

Ingredient Ideology | Christmas Special Baked Treats By: Dr. Kaviraj Khialani- Celebrity Master Chef

Cupcakes are usually defined as a miniature version of a cake baked in a cup shaped mould and happens to be a delicacy for most of us among all age groups for its pleasant appearance & presentation. Cupcakes gained popularity close to 1900s in the united states and since then their varied creations have been increasing tremendously. In Britain cupcakes are called as fairy cakes since they use a lighter glaze icing as compared to the heavy frostings used by the American bakers. The term cupcake was justified to its name by the fact that it was prepared using measurements by the cups and baked as a cup full too. Cupcakes have swept the culinary world since the last few years and it’s no wonder why, with its flavors ranging from the classic vanilla to deliciously sweet caramel and butterscotch, to oddly savoury jalapeno-cheddar variety, there truly is a cupcake for everyone! Wishing all our readers Merry Christmas & Happy New Year 2023.

Recipe-1] CHOCO- EXOTICA CUPCAKES

Ingredients

3/4th cup refined flour

½ cup cocoa powder

1 tsp baking powder

½ tsp baking soda

2 eggs

1 and a half tsp vanilla essence

¼ tsp salt

¼ cup butter

1 cup grain sugar

½ cup milk.

For the chocolate butter cream topping:

1 cup unsalted butter

3 tbsp. Milk or heavy cream

1 and a half cups sugar

1 pinch of salt

2 tsp vanilla essence

½ cup cocoa powder

Method:

Pre-heat the oven to 180 degrees Celsius. in a mixing bowl combine together the flour, baking powder, cocoa powder, baking soda, salt, sieve them altogether and keep aside. In a separate bowl, combine together the eggs, sugar, butter and vanilla essence and whisk them up well with a hand blender. Add the dry ingredients a little at a time into the wet ingredients and fold them gently add in the milk gradually to get a desired dropping consistency. Grease and line the cupcake moulds and pour the prepared mixture into each of the compartments fill them 3/4th to the top in each mould and set them for baking for 15- 20 mins or until a toothpick comes out clean from the center upon checking. Allow to cool the cupcakes for 30 mins on a cooling rack and then decorate them as desired with chocolate cream/butter cream/ fresh cream etc. to prepare basic chocolate butter cream- using a dry clean stainless steel bowl beat the unsalted butter until creamy in texture for about 2 mins, add in sugar, cocoa powder, salt, vanilla essence and continue beating on a low speed for around a minute adjust the texture with cream/milk and cocoa powder if needed.

Recipe-2] VEGAN STYLE VANILLA CUPCAKES

Ingredients

1 cup soy milk or any other dairy free milk like almond milk etc

1 and a half cup refined flour

½ cup vegan butter

3/4th cup grain sugar

1 tsp vanilla essence

1 and a half tsp baking powder

1 tbsp. lime juice / white vinegar

1 pinch of salt.

For the vegan vanilla frosting on the cupcakes:

2 and a half cups sugar

½ cup vegan butter

½ tsp vanilla essence

1 tsp. soya milk/ dairy free milk.

Method:

Pre-heat the oven to 180 degrees Celsius. grease and line a cupcake mould. Sieve the flour with baking powder and salt and keep aside. In a mixing bowl combine together the soy milk with lime juice/vinegar and keep it aside for 3-4 mins and then add in the sugar, butter, vanilla essence and whisk them all up using an electric beater until the sugar has dissolved completely. Now slowly fold in the dry ingredients and gently mix them all in to a dropping consistency. Pour the prepared cupcake mixture into the moulds do not fill completely and place them for baking for 15-18 mins or until the toothpick comes out clean, allow to cool for 15-20 minutes before going ahead with the frosting. To prepare the frosting mixture beat the vegan butter with an electric beater until light and fluffy add in the sugar little by little, add in the vanilla essence and the dairy free milk and mix well, spoon the mixture into a frosting or icing bag and decorate the cupcakes and serve.

Recipe-3] CAFÉ WALNUT CUPCAKES

Ingredients

3 eggs

1 cup flour

1 cup butter

1 pinch of salt

½ tsp baking powder

3/4th cup brown sugar

2 tsp coffee powder

100 gms/ ½ cup chopped walnuts

For the coffee butter cream frosting:

1 and a half cup icing sugar

¾ cup butter

1 tsp coffee

For decorating the cupcakes walnuts as desired.

Method:

Pre-heat the oven to 180 degrees Celsius. grease and line up the cupcake moulds and keep them ready. Dissolve 2 tsp coffee powder with 1 tbsp. boiling water and prepare a coffee decoction, mix well allow to cool completely. Sieve the flour with a pinch of salt and baking powder and keep aside. In a mixing bowl cream together the butter and brown sugar until light and fluffy, add in the beaten eggs. Now add in the dry ingredients little at a time and slowly fold them in using a spatula. Add in the coffee mixture and beat once again until all is well combined, add in a few sliced walnuts and fold them in as well. Now spoon up the cupcake mixture and place them into the lined up moulds and place them for baking around 18-20 mins, check the center with a toothpick and once it comes out clean, remove the cupcakes and allow them to cool on a wire rack for around 30 mins. To prepare the butter cream, dissolve the coffee powder the same way like above and keep aside, cool completely. In a mixing bowl cream the butter until light and creamy in texture add in the icing sugar gradually with a low speed on your hand blender and mix well for 3-4 mins until fluffy and smooth add in the dissolved coffee and continue whipping for another couple of minutes. Pipe this buttercream onto the cooled cupcakes and decorate with a few more walnuts and serve with a nice cuppa coffee!

Recipe-4] DIVINE MASALA CUPCAKES

Ingredients

1 egg

1 and a half cup flour/maida

½ cup butter

1 cup grain sugar

½ tsp vanilla essence

1 and half tsp baking powder

Pinch of salt

¼ cup milk

For the masala mix as below or use 1 tsp readymade chai masala.

½ tsp ginger powder

¼ tsp cinnamon powder

¼ tsp cardamom and clove powder mix.

For the masala cupcake frosting:

1 cup butter

2 cups icing sugar

3-4 tbsp. milk

1 tsp vanilla essence

Dusting of the spice mix on top

Method:

 Pre-heat the oven to 180 degrees Celsius. grease the cupcake moulds and keep aside. Prepare the spice mix and keep aside. Sieve the flour with pinch of salt, baking powder and the spice mix and keep all dry ingredients aside. In a bowl cream the butter and sugar until light and fluffy using an electric beater. Beat in the egg and vanilla essence, add in the dry ingredients into the wet mixture carefully and mix it all well add in the milk gradually and get a desired dropping texture for the cupcake mixture. Portion the mixture into the prepared cupcake moulds and allow to bake for 18-20 mins, using a toothpick check in the center of the cupcakes once it comes out clean, remove the cupcakes and allow them to cool for 20 mins. For the frosting in a bowl beat up the butter until light and add in the sugar and vanilla essence add in milk to achieve the desired consistency enabling smooth piping on the cupcakes. Decorate the cupcakes with the frosting and sprinkle a little of the spice mix and serve them with a nice cuppa chai!

Recipe-5] CARROT CUPCAKES WITH CREAM CHEESE FROSTING

Ingredients:

1 and a half cup flour/maida

2 eggs

1 and a half cup grated carrots

1 cup grain sugar

½ cup butter

 1 pinch of salt

¼ tsp baking powder

1 tsp vanilla essence

2 tbsp. chopped raisins

¼ tsp cinnamon powder.

For the cream cheese frosting:

1 cup cream cheese

½ cup butter

2 cups powder sugar

1 tsp vanilla essence

1 pinch of salt

Method:

Pre-heat the oven to 180 degrees Celsius. grease and line up the cupcake mould. Sieve the flour, baking powder, salt and cinnamon powder and keep aside. In a bowl beat together the butter, sugar, vanilla essence and whisk in the eggs one at a time and beat well. Now add in the dry ingredients into the wet ingredients a little at a time and ensure the cupcake mixture is smooth upon mixing, also add in the carrots and raisins and mix them well. Pour this prepared cupcake mixture into the lined cupcake moulds and bake for 15-18 mins and allow to cool before frosting. To prepare the cream cheese frosting in a mixing bowl beat the cream cheese, butter, vanilla essence and salt using a medium speed of an electric hand blender until light and creamy add sugar gradually and continue beating. Transfer the frosting into a piping bag and decorate the cupcakes and serve them.