Royal Orchid Hotels Ltd. Announces Q3 FY26 Results

February 2026, National, India: Royal Orchid Hotels Ltd. (BSE: 532699, NSE: ROHLTD), one of India’s fastest growing hospitality groups with over 120 hotels nationwide, announces its standalone and consolidated financial results for the Quarter 3 ended 31 December 2025, following approval by its Board of Directors.

The Company delivers resilient performance during the quarter, driven by strategic portfolio expansion, improved operational efficiencies and strong demand across key business and leisure markets. 

Standalone Financial Highlights (INR Crores, except EPS)

For Q3 FY26, Standalone Total Income stands at INR 59.82 crore as against INR 57.86 crore in Q3 FY25. EBITDA stands at INR 16.73 crore, with Profit After Tax at INR 6.75 crore. Earnings Per Share for the quarter stands at INR 2.46.

For the Q3 ended 31 December 2025, Standalone Total Income stands at INR 157.91 crore. EBITDA for the period stands at INR 41.45 crore, and Profit After Tax stands at INR 14.24 crore. Earnings Per Share for 9M FY26 stands at INR 5.19.

Consolidated Financial Highlights (INR Crores, except EPS)

For Q3 FY26, Consolidated Total Income rises significantly to INR 117.93 crore compared to INR 94.86 crore in Q3 FY25, reflecting strong year on year growth. EBITDA stands at INR 34.84 crore. Profit After Tax for the quarter stands at INR 9.62 crore, with Earnings Per Share at INR 3.29.

For the Q3 ended 31 December 2025, Consolidated Total Income increases to INR 287.50 crore compared to INR 250.84 crore in the corresponding period last year, demonstrating sustained growth momentum. EBITDA stands at INR 79.30 crore. Profit After Tax for the period stands at INR 25.11 crore, and Earnings Per Share stands at INR 8.84.

The adoption of IND AS results in a notional increase in depreciation and finance cost of INR 38.27 crore for the Q3 ended December 2025, leading to a reduction in PAT of INR 12.58 crore at the consolidated level. For the Quarter ended December 2025, IND AS impact results in a notional increase of INR 19.48 crore, reducing consolidated PAT by INR 6.42 crore. These remain accounting adjustments and do not impact the Company’s operational cash flows.

Operational and Strategic Highlights

During the quarter, the Company adds six new properties, further strengthening its presence across key growth corridors including NCR and Mumbai.

Royal Orchid Hotels continues to accelerate its asset light growth strategy and remains on track to add over 1800 keys over the next 6 to 9 months. The Company strengthens its presence at Mumbai Airport Terminal 2 with a strategic upcoming asset, enhancing visibility in one of India’s busiest aviation hubs.

Commenting on the performance, Mr. Chander K. Baljee, Chairman and Managing Director, says:

“We are pleased to report balanced portfolio growth across regions, supported by steady revenue expansion and disciplined cost management. Our strategic additions in high demand markets and the launch of marquee properties underscore our commitment to sustainable long term value creation. With a strong pipeline of over 1800 keys and new brand categories in development, we remain well positioned to capitalize on India’s growing travel and hospitality demand while delivering consistent value to our shareholders.”

From Kanpur to Lucknow to Agra, Sidewalk’s Newest Address Reflects a Growing Neighborhood Cafe Brand

There’s a certain kind of cafe you begin visiting without quite noticing when it becomes yours. You don’t go for a launch, a trend, or a reason, you go because it fits into your day. Sidewalk has been quietly becoming that kind of place across North India, and with the opening of its second outlet in Agra, the neighbourhood café brand continues its steady, thoughtful rise across Tier 2 cities.

Founded in 2022 by Sagar Bhatia and Jaivardhan Bhatia under the Bhatia Hospitality Group, Sidewalk was envisioned as something more intimate than the idea of a third space. While other cafes position themselves as the third place after your home and work, Sidewalk imagines itself as your second home. A place designed for everyday use: mornings that begin slowly, afternoons that stretch naturally, and evenings that don’t feel rushed. From the outset, the idea was never to create a destination café, but one that becomes part of routine, familiar, welcoming, and easy to return to.

What began in Kanpur in 2022, Sidewalk has steadily expanded its footprint across Lucknow and Agra, now spanning five outlets across the three cities. The brand has found resonance in places that are growing rapidly yet still value comfort and community. While the brand brings the design sensibility, menu depth, and coffee culture often associated with Tier 1 cafés, it remains intentionally approachable. The crowd reflects this balance: friends catching up, solo visitors working, families sharing a meal, and regulars who come back not for novelty, but for consistency.

The brand’s newest Agra address marks its second outlet in the city and offers its most expansive expression yet. Designed as a large, house-style café, the space features playful interiors, bold steel details, and an open, high-energy layout that still feels warm and intuitive. Located within a residential neighbourhood, the space reflects Agra’s everyday rhythm, inviting people to linger over laptops, conversations, and unhurried meals.

Food at Sidewalk is guided by comfort, familiarity, and choice. Breakfast favorites include maple-drizzled pancakes, flaky croissants, and the *Vegan Brekkie Burrito Wrap, while the all-day menu spans gourmet burgers, loaded sandwiches, wood-fired pizzas, peri-peri fries, and freshly baked breads and desserts such as focaccia, cheesecakes, and brownies. Customization from breads to fillings, allows guests to shape meals to their preferences, turning many dishes into repeat orders rather than one-time indulgences.

Coffee remains central to the Sidewalk experience. Using coffee sourced from Chikmagalur and Kohima, the café serves handcrafted drinks like the brown butter latte, cinnamon-spiced cappuccino, and house drip Vietnamese, alongside a manual brew bar, cold foam cold brews, and seasonal matcha creations including the much-loved iced mango matcha.

Inclusivity at Sidewalk is woven quietly into the experience. Guests can opt for oat milk or other milk alternatives without any additional charge, a deliberate choice that reflects the brand’s belief that inclusivity should feel natural, not transactional. It’s a small detail, but one that regulars notice and appreciate.

Beyond food and beverage, Sidewalk places equal emphasis on atmosphere and community. Music, service, and comfort are treated as essentials, creating spaces that feel lived-in from the very beginning. Each city adds its own layer to the brand, wellness-led run clubs in Agra, community gatherings in Kanpur, and collaborations in Lucknow, while the core Sidewalk identity remains unmistakably consistent.

With its newest opening, Sidewalk continues its vision of becoming India’s favorite neighborhood cafe across Tier 2 and Tier 3 cities, growing with intention rather than urgency. More than a cafe brand, Sidewalk is building places that slip seamlessly into everyday life. 

Ingredient Ideology | Pasta To Perfection Connecting Up Flavors And Tastes To Appease Our Compassion By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Pasta Is One Ingredient Close To Many A Hearts And Taste Buds For Various Reasons Well Justified By Most Of Us And Seriously Taken By A Number Of Us Too! Cooking And Eating Good Food Not Only Needs A Bit Of Variation Sometimes But Also Needs To Create A Bit Of Interest To Try Out Something Which Is Not The Regular Always And That’s The Kind Of Thinking Which Makes Us Go A Long Way Creating New Concepts And Concoctions To Please Our Palate!

Cooking With Pasta Is Now Pretty Much An Old Story But The New Ness That Comes To It With Our Ideology Is What Keeps It Right There On The Popularity Charts Since A Long Time Which Shall Continue In The Future Also. From Kids To Teenagers And To All Age Groups Pasta Is A Good Break From Routines Making It Is Fun And So Is Enjoying It Until The Last Bite!

My Experience With Pasta Goes Back To The Times When We Only Had A Couple Of Basic Sauces The White And The Tomato Which Were Most Common And From The Very Technique Of Understanding Al Dente Stage- Just Cooked Or Can Bite Into Stage Of Cooking Pasta To Trying It Out In Fusion Variations It Has Been Simply Divine And Full Of Wow Factors Attached To It From The Guests I Served Some Really Unusual Ones.

It Is This Wow Factor Which Not Only Enhances Guest Experience At A Restaurant But Also Helps Us In Word Of Mouth Publicity On Social Media As Well As Getting The Guest Back For More And Most Importantly Earning His Loyalty With Us.

Pasta Have Been Known To Us In A Number Of Shapes, Sizes, Patterns, Names And Colors As Well. They Go Back To A Basic Classification Of Small And Long, Shapes And Plan Or Stuffed Varieties. From The Fresh Homemade Pasta To The Machines Its Journey Has Been Wonderful And Chefs Around The World Have Contributed Immensely Towards Its Development.

Here Are 3 Simple, Easy To Make And Enjoy Pasta Recipes With A Little Twist Of Taste For All You Foodies To Enjoy:

Recipe- 1] Momentum Of Peace

[Fettucine Pasta Tossed In An Herbed Creamy Sauce With Fresh Sliced Mushrooms, Star Anise And Pepper, Cooked To Perfection]

Ingredients:

Fettucine Pasta- 100 Gms, Boiled To Al Dente Stage.

Fresh Sliced Mushrooms- 150gms.

For The Sauce:

Oil/Olive Oil-1 Tbsp.

Butter- 1tsp

Star Anise- 1 No

Garlic – 1 Tsp Chopped

Onion- 1 Small Chopped

Maida- 1 Tbsp.

Water/Veg Stock-2-3 Cups.

Salt And Crushed Black Pepper To Taste

Mixed Herbs & Chili Flakes To Taste

White Wine- 30 Ml Optional

Fresh Cream- 60ml

Grated Parmesan Cheese- 30gms/As Per Taste.

Parsley- 1 Tbsp. Chopped

Method: 

1. Prepare All The Ingredients For The Pasta.

2. Boil The Pasta To Just Cooked Stage And Keep Aside, Apply A Little Oil To Prevent Sticking Or Boil It Just When The Sauce Is Getting Ready And Put It In Immediately.

3. To Prepare The Mushroom Cream Sauce, Heat Oil And Butter In A Pan, Add In The Star Anise – This Is My Additional Choice Of Ingredient Here Since It Goes Well With The Recipe, It May Be Avoided As Well.

4. Add In The Garlic, Onions And Saute For A Few Seconds, Now Add In The Mushrooms And Saute, Add In The Flour To Thicken Up The Excess Liquid, Add In Wine If Desired.

5. Cook The Mixture On A Medium Flame, Add In Little Veg Stock/Water And Mix, Add In The Fresh Cream A Little Cheese Blend It All Well And Finally Add In The Boiled Pasta Toss Well, Check For Seasonings.

6. Finally Serve The Dish In A Pasta Plate, Garnish With Parsley, Olives, Cheese And Micro Greens And Serve Hot.

Chefs Variations: 

The Same Pasta Can Be Made In A Number Of Ways With A Few Alterations Like Adding An Indian Style Korma Gravy With Mushrooms, Paneer And Capsicums.

Try The Similar Option With Boneless Cubes Of Chicken, Reshmi Malai Tikka, Add In Sliced Cooked Chicken Seekh Kababs As Well.

For The Vegetarians Who Avoid Mushrooms Can Use Colorful Bell Peppers, Broccoli, Zucchini, Snow Peas Etc Too With Their Pasta.

Recipe- 2] Orange Mystiq

[Fusilli Pasta Tossed In A Mix Of Herbs And Spicy Flavors Tomato Base With A Dash Of Cream And Hint Of Cheese]

Ingredients:

Fusilli Pasta- 100 Gms Boiled

For The Sauce:

Oil/Olive Oil- 1 Tbsp.

Butter- 1tsp

Garlic- 1 Tsp Chopped

Onions- 1 Small Chopped

Tomato Puree- 1 Cup Fresh

Kashmiri Red Chili Powder-1/2 Tsp

Paprika/Chili Flakes- 1 Tsp

Salt And Pepper To Taste

Mixed Herbs- 1 Tsp Or Fresh Herbs Like Basil, Thyme, Oregano.

Refined Flour- 1 Tbsp.

Veg Stock/Water- 2 Cups

Fresh Cream- 2 Tbsp.

Grated Cheese- 30gms.

Herbs/Olives To Garnish- 10 Gms.

Additional Veggie Add Ons To The Pasta- Shredded Capsicums, Boiled Corn, Broccoli, Asparagus, Paneer Cubes Etc.

For Non-Veg Variations: Cooked Chicken Cubes, Sliced Tandoori Chicken Or Cubes Of Chicken Tikka, Fish Tikka, Tandoori Prawns, Tandoori Lamb Chops Sliced As Well Can Be Used.

Method:

1. Prepare All The Ingredients For The Pasta.

2. Heat Oil And Butter In A Pan, Saute The Garlic, Onion Saute Well Until Light Pink, Add In The Tomato Puree, Seasonings, Herbs, Spices And Cook Well On Medium Flame, Add Little Water Or Stock.

3. Once It Starts Leaving Oil From The Sides, Add In The Fresh Cream And Mix Well, Add In The Boiled Pasta, Veggies Or Non-Veg Of Your Choice And Cheese And Toss Well, Cook For 2 Mins.

4. Serve Hot Garnished With Olives, Cheese, Fresh Herbs And Serve.

Chefs Variations:

Try The Same Recipe With A Flavor Of Kasuri Methi- Dried Fenugreek Leaves Adding Them Into The Tomato Sauce, With A Little Garam Masala Powder As Well, To Slightly Indianise The Flavors.

For A Denser Flavor Of Fusion, Can Add A Little Schezuan Sauce To The Tomato Base Sauce And Continue With It Add Spring Onion Greens As Well.

Recipe-3] Hariyali Aur Pasta

[A Simple Yet Delectable Spaghetti Pasta Tossed In A Green Sauce With Flavors To Entice The Senses And A Feeling Of Goodness All Over]

Ingredients

Spaghetti Pasta- 100gms Boiled.

For The Green Sauce:

Fresh Basil Leaves- 2 Cups, Stems To Be Trimmed

Garlic- 1 Tbsp. Chopped

Chilled Water- 2 Tbsp.

Olive Oil- 4-5 Tbsp.

Salt And Pepper To Taste

Parmesan Cheese- ¼ Cup

Lime Juice- 1 Tbsp.

Nuts- Cashew Tukda/ Almonds/Pista/ Pinenuts- ¼ Cup

To Add On Into The Pasta:

Cherry Tomatoes- 4- 5 No-Cut 1x2

Sliced Olives- 4-5 Green/Black.

Blanched Snow Peas- 10-12 Nos.

Sliced Roast Chicken Breast/ Poached Fish Fillets/ Sliced Boiled Eggs/ Grilled Paneer Cubes Or Tofu/ Cooked Soy Chunks/ Butter Garlic Prawns/ Malai Paneer Tikka Etc Can Be Combined With This.

Method:

1. Prepare All Ingredients For The Pasta.

2. Boil The Spaghetti Pasta And Keep Aside.

3. In A Blender Jar Combine Ingredients For The Green Chutney And Mix Well.

4. Remove Into A Bowl, Keep In The Fridge Until Used.

5. If Serving Immediately Toss The Sauce With The Boiled Pasta, Add Your Choice Of Additional Ingredients To Add Color/Flavor And Texture.

6. Serve At Room Temperature Or Chilled Ideally Garnish With Cherry Tomatoes, Olives, Parmesan Or Cheese Shavings.

Chefs Variations:

To Prepare The Same Green Sauce Differently I Also Use Blanched Spinach Leaves With Some Fresh Basil, Add Roasted Peanuts, A Bit Of Ginger, Garlic And Green Chili As Well To The Chutney And Blend It Well.

For The Pasta, We Can Toss It In The Pan With Some Olive Oil, Burnt Garlic And Chili Flakes A Little White Wine And Then Add It To The Sauce.

Suba Hotels Limited launches Click Hotel, Bhuntar in Himachal Pradesh

Suba Hotels Limited announced the opening of its third property in the picturesque state of Himachal Pradesh with the launch of Click Hotel Bhuntar near Kullu in Himachal Pradesh. The company also has two other hotels in Manali and Dharamshala.

Nestled in the valley, overlooking the gorgeous snow-capped Himalayan Mountain ranges, the property is located just a 15-minute drive from Bhuntar Airport. Ideal for both business and leisure travellers, the property promises to be a haven for those who are looking for peaceful surroundings, away from the humdrum and cacophony of city life.

Speaking about the opening of the hotel, the Managing Director of the company, Mansur Mehta, said, “There are hardly any good branded hotels in Bhuntar. Most of the hotels are concentrated in Kullu and Manali. Sensing a good business opportunity, we decided to open a hotel in this area.”

The CEO of Suba Hotels Ltd, Mubeen Mehta, said, “We have been consciously exploring leisure destinations for expansion. With the rising demand, we see tremendous potential in strengthening our presence in key leisure markets. Our focus remains on identifying locations that align with our brand philosophy while delivering value and memorable experiences to our guests.”

The COO of the company, Chandrakant Shetty, said, “Nowadays, travellers are looking for offbeat destinations, and this hotel fits that perfectly. Moreover, it is very close to the airport, so it makes connectivity very easy. The company plans to open many hotels in such destinations for travellers seeking complete peace and bliss.”

The property boasts three different categories of rooms—premium, deluxe, and attic rooms. All the rooms are fitted with state-of-the-art modern amenities to ensure that the stay is truly comfortable. Other amenities in the room include hot & cold air conditioning, high-speed Wi-Fi, tea/coffee maker, minibar, LED smart TV, in-room safe, etc.

The property also has a multi-cuisine restaurant which serves food keeping in mind the preferences of both vegetarian and non-vegetarian food lovers. Click Hotel Bhuntar also has proper facilities to conduct small meetings and business conferences.

Nagwain, Bhuntar–Manali Highway,
Distt. Mandi, Himachal Pradesh 175121
+91 90417 07399
om.bhuntar@theclickhotels.com

India’s First Motel-Inspired Travel Stop, Round D Clock Debuts Near Indira Gandhi International Airport

New Delhi, February 2026 : Round D Clock, a 24×7 rest-and-refresh destination, has opened on Terminal 3 Road, near Indira Gandhi International Airport. Designed for travellers on the move, the hub brings together flexible accommodation, round-the-clock dining, a convenience store, and a drive-thru facility under one roof, introducing a motel-inspired concept to India for the first time - reimagined for modern airport travel. Located just 10 minutes from Indira Gandhi Airport Terminal 3, Round D Clock offers easy access to all major airport terminals and quick access to airport shuttles.

Round D Clock is an Encalm Hospitality initiative conceived to offer travellers dependable comfort and convenience, at any hour of the day. The hub features 27 rooms and 12 dormitory beds, with flexible check-in time and stay options, and includes a dedicated accessible room for differently-abled guests.The dining format is a day-to-night quick-service restaurant serving multi-cuisine favourites and local specialties, offering pocket-friendly options and seating for over 100 guests. The experience is enhanced by curated retail options on-site, effortless drive-thru access, complimentary Wi-Fi, laundry services, luggage storage, ATM and secure parking. 

Speaking on the launch, Vikas Sharma, Group Chief Executive Officer, Encalm said, “Round D Clock is designed with one simple in,tent - to be available whenever you need it. In a world where schedules are fluid and time is precious, Round D Clock offers a dependable destination for food, rest, and everyday essentials, accessible throughout the day. Guests can expect fresh, hygienic meals, familiar flavours and a welcoming space that is consistently reliable, at any hour.”

“Round D Clock is a concept built around real travel behaviour,” says Chef Ritesh Negi, Head - Culinary, Encalm. “The menu is thoughtfully designed to deliver comfort and familiarity while upholding consistent standards of quality, hygiene, and flavour throughout the day. We have curated a selection of well-loved dishes that travel seamlessly across time zones and preferences, from meat chawal and crisp chicken fry to delicately spiced momos and biryani, supported by an operational model that enables efficient service without compromising on taste or integrity.”

Round D Clock marks the opening of a thoughtfully designed destination offering affordable comfort, all-day dining, and essential services tailored to modern, always-on lifestyles. It offers fresh, hygienic, and affordable food with familiar flavours, alongside flexible check-in and practical conveniences that suit late nights, early mornings, workday breaks, and spontaneous city visits. 

Created as much for local diners and city regulars as for guests on the move, Round D Clock is a space that feels easy, reliable, and welcoming. Located near Indira Gandhi Airport and within easy reach of CyberHub, Gurgaon, it positions itself as a dependable, round-the-clock address, making every visit comfortable and convenient. Whether you’re flying in, heading out or just passing through, Round D Clock keeps you close to every major terminal, transit hub and city hotspot.

SATTE 2026: India Travel Renaissance Takes Centre Stage at South Asia Leading Travel Trade Exhibition

The flagship travel exhibition by Informa Markets in India returns with 2,000+ exhibitors from 60+ countries, positioning India as the fastest-growing demand market in the global tourism arena.

New Delhi, February, 2026 — The 33rd edition of South Asia Travel & Tourism Exchange (SATTE) will take place from 25–27 February 2026 at Yashobhoomi, New Delhi, under the theme ‘An Opportunity Called India.’ The exhibition is hosting 2,000+ exhibitors representing more than 3,200 brands across 60+ countries. As India’s travel and tourism sector accelerates toward a projected USD 125 billion domestic market by 2027, the sector is poised to contribute nearly 10% of the country’s GDP in the next few years. SATTE 2026 returns as the industry’s most comprehensive and representative B2B marketplace, bringing together policymakers, destinations, travel buyers, and solution providers from across India and around the world.

A Pan-India Marketplace Reflecting the Full Spectrum of Travel Demand

SATTE 2026 is a platform where all of India's travel ecosystem connects with global tourism supply across metros, emerging Tier-2 and Tier-3 markets, and all major segments, including leisure, corporate, MICE, weddings, cruise, luxury, and experiential travel. By bringing together buyers and sellers across inbound, outbound, and domestic travel, SATTE reflects the reality of how India travels today. 

Policy, Infrastructure and Industry Alignment at Scale

SATTE 2026 will feature strong participation from central and state governments, with the Ministry of Tourism leading discussions around Tourism Vision 2047. State tourism boards, including Rajasthan, Kerala, Assam, Telangana, and Punjab, have confirmed their presence so far and will showcase regional tourism offerings and investment priorities, reinforcing SATTE's pan-India character. Conference highlights will feature diverse topics, including Travel Titans: Inside the Winners’ Mind; Reimagining Incredible India!; India: The Next Travel Goldmine, along with panel discussions and fireside chats.

Moreover, this edition will also feature a special address by Anita Mendiratta, a globally respected executive advisor, author, diplomat, and on-air personality in Tourism, Aviation and Development and who also serves as a Special Advisor to the Secretary General of UN Tourism. This reinforces the 33-year legacy of the show as an industry alignment platform where tourism policy, infrastructure and business intersect.

Commenting on the announcement, Mr Yogesh Mudras, Managing Director, Informa Markets in India, said, "India is today one of the most compelling travel stories globally, with tourism emerging as a powerful driver of economic growth and employment. As infrastructure investments continue and policy support strengthens, the sector is projected to contribute nearly US$ 3 trillion to India's GDP by 2047.”

“SATTE 2026, with 2,000+ exhibitors from 60+ countries, is our way of enabling this opportunity in a meaningful, outcome-driven manner. This is truly where all of India meets the world of tourism. From emerging Tier-2 markets to luxury experiential travel, from policy dialogue to technology innovation, the show brings together the conversations that shape how India travels and how the world discovers India. With our 33-year legacy and track record of over 200 business announcements annually, this is where meaningful partnerships are forged, where regional tourism finds its voice, and where the industry aligns on India's USD 125 billion tourism opportunity,” he added.

International participation at SATTE 2026 highlights India's growing importance as a global source market, with strong representation from the Middle East, Africa, Europe, and APAC destinations actively engaging Indian travel buyers. Participating destinations include Thailand, Malaysia, Maldives, Jordan, Egypt, Hong Kong, Nepal, Jamaica, and Vietnam, among others, recognising India's expanding role in shaping global travel demand.

Leading platforms, including EaseMyTrip, Cleartrip, TBO, and TRIPJACK, will showcase innovations in AI-enabled travel planning, mobile-first booking, and data-driven decision-making. High-growth segments such as MICE, destination weddings, cruise tourism and experiential travel will feature prominently. India's wedding tourism market alone generates over $72 billion annually, with destination weddings accounting for nearly 25% of the segment.

Yashobhoomi: A Future-Ready Convention Platform for Global Trade

SATTE 2026 returns to Yashobhoomi, India's largest integrated convention and exhibition centre, purpose-built to support large-scale international trade exhibitions. The venue strengthens SATTE's accessibility for domestic and international participants, supporting efficient engagement across three days of structured business interaction, establishing SATTE as the definitive platform where all of India meets the world of tourism.

Enrise by Sayaji Opens in Latur’s MIDC Hub, Strengthening Marathwada’s Hospitality Infrastructure

Latur (Maharashtra), February, 2026: Enrise by Sayaji, Latur has opened its doors in the city’s thriving Old MIDC Area, marking a significant addition to the hospitality landscape of Maharashtra’s Marathwada region. The 30-room property is positioned to serve the burgeoning industrial and business corridor that has positioned Latur as one of India’s fastest-growing tier-2 cities. 

The launch addresses a critical need in Latur, a district of 24.54 lakh people (Census 2011) that has emerged as a vital business hub in the Marathwada region. Known for its position as one of India’s major soyabean trading centers and home to 11 cooperative sugar factories that have earned the region the moniker “Sugar Belt of Maharashtra,” Latur's industrial ecosystem creates sustained demand for quality business hospitality.

Enrise by Sayaji, Latur offers 30 rooms across three categories for business and leisure travellers, including 18 Deluxe Rooms, 9 Executive Rooms, and 3 Premium Executive Rooms, each thoughtfully designed with modern amenities and comfortable layouts. The property also features expansive MICE and event facilities with four banquet venues of varying sizes, making it suitable for everything from board meetings and training sessions to large conferences and social celebrations. These include Jewel, the largest event space that can host up to 700 guests in a theatre-style setup; Solitaire, ideal for mid-sized gatherings; Crystal, suitable for corporate meetings and functions; and Connect, an intimate boardroom perfect for smaller discussions. Complementing the stay and event offerings are two multi-cuisine restaurants, Momentt and Horizon, which cater to resident guests, business travellers, and local diners seeking contemporary dining experiences. 

“Latur represents the kind of high-potential market that aligns perfectly with our strategic expansion philosophy. Enrise by Sayaji, Latur is designed to meet the city’s evolving hospitality needs while bringing our signature ‘Yours Truly’ service ethos to the Marathwada region.” expressed Mr. Ajay Kanojia, Associate General Manager, Sayaji Hotels. 

Mayur Garje, Managing Director, Garje Unit said, “We’ve witnessed first-hand the transformation of this district into a vital commercial centre, and we recognised the opportunity to create a hospitality destination that could serve this dynamic business ecosystem. Partnering with Sayaji Hotels allows us to bring world-class facilities and service standards to our city.”

Situated in the Old MIDC Area, Enrise by Sayaji, Latur benefits from proximity to major industrial estates and transportation hubs. The property is located 3 kilometres from Latur Railway Station and 120 kilometres from Solapur Airport, offering convenient connectivity for business travellers accessing the region’s manufacturing and processing centres. 

The opening of Enrise by Sayaji, Latur reflects the brand’s continued focus on expanding into high-potential growth markets and supporting the hospitality needs of emerging business destinations across India, while contributing to the city’s evolving identity as a hub for commerce, events, and modern urban experiences.

Property Address: Enrise by Sayaji, Latur, B33, Old MIDC Rd, Sree Nagar, Latur MIDC Area, Latur, Maharashtra 413531 

Email: reservations.enriselatur@sayajihotels.com 

Skyscanner Takes India’s T20 Fever Beyond Stadiums and Into Travel Inspiration

India, February 2026: As India defends its T20 crown under captain Suryakumar ‘SKY’ Yadav, the cricket wave is spilling far beyond stadiums, into airports, metros and city streets. Capturing this cultural moment, Skyscanner, global travel app, has launched a high-impact nationwide Out-Of-Home (OOH) campaign that brings together India’s love for cricket with the growing desire to travel for live sporting experiences.

The OOH campaign draws inspiration from SKY’s fearless, inventive batting style, where his gravity-defying shots often appear to defy field placements and disappear beyond the boundary. Skyscanner playfully imagines what happens when those sixes travel even further, visually “breaking” outdoor installations across host cities and turning everyday urban spaces into extensions of the stadium experience. Running from 7 February to 8 March, the campaign marks one of Skyscanner’s most ambitious India activations to date, underscoring its long-term commitment to the market and its focus on engaging travellers where culture, sport and travel intersect.

Turning Cities into Live Match Experiences

The OOH campaign features bold installations positioned across Mumbai, Delhi and Ahmedabad, with executions concentrated around stadium precincts, airports and key commuter corridors.

Complementing the installations, Skyscanner has rolled out a real-time ‘Live Score’ outdoor experience, activating hundreds of dynamic digital screens across high-footfall transit hubs, including Delhi Airport and Mumbai Metro lines. During India fixtures, these screens display live match scores and rotate tournament-led content such as upcoming match countdowns, latest results and points tables, allowing travellers and daily commuters to stay connected to the action in real time.

Deepening Engagement Across Screens, Platforms and Travel Moments

Beyond OOH, Skyscanner has extended the campaign through strategic partnerships designed to reach fans wherever they follow the game. The brand has partnered with Jio Hotstar during the ongoing ICC Men’s T20 World Cup 2026, with prominent on-screen placements and digital banners during live matches, reaching millions of viewers across India.

To translate cricket passion into travel action, Skyscanner has teamed up with Yatra.com, HappyFares and Paytm Checkin to offer exclusive travel benefits to fans, including 10% off domestic and international flights and 20% off select hotels via Yatra.com. Fans can unlock these offers using the promo code SKYT20.

Cricket Is Now a Travel Driver

Commenting on the campaign, Neel Ghose, Travel Trends and Destinations Expert, Skyscanner, said: “Cricket has become one of the strongest catalysts for how Indians plan their travel today. During this T20 tournament, we’re seeing clear signals of that behaviour translating into travel intent, with search demand to host cities rising steadily and peaking as marquee matches approach. Our role at Skyscanner is to remove the friction from these travel planning moments, helping travellers compare options effortlessly, track prices, and plan smarter so they can focus on the experience, whether that’s match day or the journey around it.”

With fixtures spread across multiple cities, Skyscanner is enabling fans to turn cricket fever into seamless travel experiences, from spontaneous matchday trips to multi-city journeys following the team.

Key tools include:

• Price Alerts to track fare changes for host cities

• Best Value comparison across millions of flights and hotels

• Whole-Month Search to plan travel efficiently around match schedules

Get inspired to plan your next match-day getaway at https://www.skyscanner.co.in/. Download the Skyscanner app for iOS or Android.

Holiday Inn Bengaluru Racecourse Introduces ‘A Coast Apart’ at Glass Kitchen & Bar

Introduces ‘A Coast Apart ‘at the specialty restaurant, inspired by the southern coastline of India

BENGALURU, February  2026 — Holiday Inn Bengaluru Racecourse is pleased to announce the official relaunch of its specialty restaurant, Glass Kitchen & Bar. The establishment unveils a sophisticated culinary direction inspired by the diverse heritage of India’s southern coastline. The menu offers a contemporary interpretation of coastal flavours, seamlessly aligning with Glass Kitchen & Bar’s modern, sophisticated identity.

The redesigned menu is a meticulous reinterpretation of coastal gastronomy through a contemporary lens. By synthesizing the culinary traditions of coastal fringes, the restaurant offers a narrative emphasizing the coast, seasonal produce and slow traditional cooking techniques. These influences come together in a menu that feels both nostalgic and contemporary, honouring regional authenticity while embracing modern culinary sensibilities.

Shiv Bose, General Manager of Holiday Inn Bengaluru Racecourse, commented on the strategic shift: "With the introduction of 'A Coast Apart,' we are repositioning Glass Kitchen & Bar with a definitive culinary identity that resonates with the evolving preferences of the modern epicurean. The menu balances innovation and nostalgia, featuring distinctive offerings such as Tender Coconut Payasam Ice Cream, the thoughtfully curated ‘Amma’s Corner,’ and signature Glass Special Starter Platters crafted for shared indulgence. Spearheaded by Chef Tirupathi and Chef Ajit, this cohesive culinary narrative brings together nuanced coastal flavours with presentation..”

“At Glass Kitchen & Bar, we set out to create a menu defined by distinctive flavours and thoughtful contrasts, delivering a layered and immersive dining experience. As the specialty restaurant at Holiday Inn Bengaluru Racecourse, Glass continues to champion refined yet authentic cuisine, and ‘A Coast Apart’ brings that vision to life through a focused coastal narrative. We believe regional favourites such as Lobster Mappas, Meen Pollichathu, Kuttu Paratha and Gongura Mamsam will particularly resonate with our guests”, said , Mr Ajit Tiwari, Executive Chef at Holiday Inn Bengaluru Racecourse 

Complementing the coastal menu is an inventive beverage experience led by Kuldeep Bhure, Food & Beverage Manager, who shares his enthusiasm for the newly introduced cocktail selection under the banner “Madya Mix.” Designed to pair seamlessly with the dishes, the range features signature creations such as Coorg’s Paradise, Bangalore Blossom, and Memories by Glass. Crafted using botanicals widely found along India’s coastal belt, these innovative mixed beverages are layered with tropical infusions and citrus-forward notes, thoughtfully composed to enhance the bold, flavour-rich nuances of the cuisine.

With this relaunch, Glass Bar & Kitchen solidifies its status as a premier destination for contemporary Indian coastal cuisine, driven by culinary craftsmanship and thoughtful storytelling. The revamped menu is a must-try, offering an elaborate selection that caters to diverse palates. With extended service hours spanning both lunch and dinner, guests can choose their preferred dining time while exploring their favourite dishes from this expansive coastal repertoire.

East Delhi’s Largest Restaurant Opens Its Doors at Yamuna Sports Complex The Autumn House Celebrates a Grand Launch with an evening of Italian indulgence.

New Delhi, February 2026: The Autumn House marked its official arrival in Delhi with a grand and well-attended launch event on February 8th at Yamuna Sports Complex, cementing its position as a new landmark in the city’s dining landscape. The evening witnes

sed an impressive gathering of high-profile guests, media, influencers, and members of Delhi’s social circuit, making it one of the most talked-about restaurant launches in recent times.Adding to the prestige of the evening was the presence of cricket legend Kapil Dev, who attended the launch and several other eminent personalities. Their presence underscored the significance of the opening, drawing attention to the scale and ambition behind the restaurant.

The launch event saw the space packed with top influencers, leading media representatives, and high-net-worth guests, all of whom experienced the restaurant’s warm hospitality and thoughtfully curated Italian offerings. Guests indulged in a range of signature dishes, with the Neapolitan pizza emerging as a crowd favourite. Live pasta stations added an interactive element to the evening, allowing diners to engage with the culinary process while enjoying freshly prepared dishes.

One of the most appreciated aspects of the restaurant was its private dining rooms with private balconies, which received widespread praise for offering intimate, elevated spaces within a grand setting. The restaurant’s layout struck a balance between openness and exclusivity, making it equally suited for social gatherings, private celebrations, and relaxed dining.

Designed as a space truly made for all, The Autumn House is also kid-friendly, featuring a large open lawn that adds to its appeal for families and group gatherings. With its expansive layout, multiple dining zones, and seamless flow between indoor and outdoor spaces, the restaurant offers an experience unlike anything currently available in the region.

With an overwhelming response on launch night, The Autumn House has quickly positioned itself as a standout destination in East Delhi, offering scale, comfort, and thoughtful design in equal measure. As guests continue to discover the space, the restaurant is poised to become a go-to address for everything from intimate dinners to large celebrations.

Fratelli Vineyards Introduces the 15th Anniversary of SETTE as a Landmark Limited Edition in Collaboration with Designer Manish Malhotra

The 15th anniversary edition stands as SETTE’s final bottle from its founding estate

National, February 2026:Fratelli Vineyards, one of India’s most celebrated wine producers, marks a defining milestone with the release of the new vintage of SETTE, unveiled through an exclusive collaboration with celebrated designer Manish Malhotra. Conceived as a limited edition, this release brings together the worlds of fine wine and Indian luxury couture, marking the 15th anniversary of its flagship label SETTE with a bottle created for collectors and connoisseurs.

SETTE has long been regarded as one of Fratelli’s most iconic wines, known for its structure, depth and ability to age with grace. This vintage holds particular significance, having been crafted from very low yielding vines and grapes sourced exclusively from Fratelli’s oldest vineyard parcels planted in 2007. This vintage pays tribute to the inaugural SETTE of 2009 and represents the most mature expression of fruit ever produced for the label.

To honour this milestone, Fratelli Vineyards has collaborated with renowned designer Manish Malhotra, who lends his distinctive design language to a bespoke limited-edition presentation. Rendered in textured gold, the design draws from the world of Indian couture, where surface, detail, and finish are integral to storytelling. The collaboration reflects a shared commitment to modern Indian luxury, craftsmanship, and the patience inherent in both winemaking and couture bringing together two disciplines rooted in artistry, time, and refinement.

Speaking on the collaboration,Gaurav Sekhri, Managing Director, Fratelli Vineyards, said,“At Fratelli Vineyards, SETTE has always embodied the pinnacle of what we strive to achieve. The 15th anniversary of SETTE marks a defining milestone, a testament to years of patience, mastery, and unwavering belief in Indian terroir. Collaborating with Manish Malhotra for this edition was a natural choice; his design language, rooted in heritage yet boldly modern, perfectly reflects the journey of SETTE. This limited edition celebrates time, craftsmanship, and a shared vision of contemporary Indian luxury.”

Speaking on the occasionManish Malhotra, Founder & Creative Directoradded,“Collaborating with Fratelli Vineyards for this milestone edition of SETTE was a true celebration of craftsmanship. Winemaking and couture share a common language — patience, attention to detail, and a dedication to creating something timeless. This limited edition allowed us to translate that philosophy into a design that is both rooted in heritage and unmistakably contemporary.”

A bold blend of Cabernet Sauvignon, Cabernet Franc and Sangiovese, this vintage is aged exclusively in French oak barrels. The wine reveals refined notes of raspberry, violet, and blackcurrant, layered with subtle hints of vanilla and spice. Smooth, structured, and elegantly balanced, it reflects both intensity and finesse.

SETTE has long been celebrated as a benchmark in Indian luxury wines, admired for its depth, structure, and remarkable ability to age gracefully. Following this release, the original vineyard will be replanted, marking a renewal of the land and the start of a new chapter for the estate. This vintage of SETTE is more than just a wine; it is a story of legacy, artistry, and vision. As the final bottling from the founding vineyard, it bridges tradition and modernity, honouring the past while looking ahead to a renewed future. Featuring a limited-edition design by Manish Malhotra, this release stands as a collector’s piece and a testament to the enduring spirit of Fratelli Vineyards where time, craft, and innovation converge to define contemporary Indian luxury.

Please find enclosed here the link to the campaign video: Fratelli X Manish Malhotra

Phab Launches Cheat Bars, Making Protein Snacks Finally Feel Worth Craving

Developed by a nutritionist, high-protein no-sugar Phab Cheat Bars flip the idea that food has to taste bad to be good for you.

February 2026: Phab, the nutritionist-led snacking brand known for making better eating feel easy, has launched Phab Cheat Bars — a new range of soft, fudgy protein bars built to break one

stubborn belief: if it tastes good, it probably isn’t good for you. Cheat Bars are Phab’s answer to that fear.

With dessert-style flavours like Blueberry Cheesecake, Chocolate Hazelnut, and Chocolate Peanut Butter, the bars deliver the kind of taste people usually save for “cheat Days” — while packing 15g of organic vegan pea protein, no added sugar, and under 160 calories. They look indulgent, taste decadent, but function like a hardworking protein bar. No sugar crash, no calorie counting, no pretending to enjoy boring or bland protein. The idea behind Phab Cheat Bars is simple: People crave every day, not just once a week or once in a while. And food that’s actually good for you shouldn’t come with anxiety or rules attached.

Phab created Cheat Bars to solve a very real category problem. Most protein bars prioritise numbers over taste. Most desserts prioritise taste over how you feel after. Cheat Bars sit comfortably in between: indulgent enough to crave, smart enough to have daily. Dropping around Valentine’s Day, Cheat Bars arrive as a reminder that not all cheats deserve the guilt — some are actually good for you :)

Gayatri Chona, nutritionist and founder of Phab says: “As a nutritionist, I’ve spent years watching people negotiate with food by saving joy for ‘cheat days’ and treating everyday eating like a boring chore. That’s not a fun way to go through life. I’ve always believed eating should make you feel good, and so we worked very hard to make Phab bars for anyone who wants pleasure and payoff in the same bite. The idea is that these bars feel indulgent and exciting, but still work for your lifestyle — whether that’s before the gym, after the gym, or even instead of gym. It’s dessert behaviour, with nutrition that actually delivers.”

Why Valentine’s Day Has Become One of the Biggest Micro-Travel Moments of the Year by Louis D’Souza,Director, TripStaq

While once primarily associated with romantic dinners and gifts such as flowers and chocolate; this special day has transformed over time into one of the largest forms of micro travel each year. As couples, buddies and individuals look for new ways to create memories together more often than not they will choose short duration, experience focused holidays rather than purchasing something physical as a gift. In India there has been a marked increase in demand for romantic weekend trips at hotels throughout the month of February.

The rise in demand for experiential gifts such as these has made Valentine’s Day an increasingly important time for hotels and companies in the travel industry to offer promotions, discounts, packages etc. on various types of experiences says Louis D’Souza,Director, TripStaq.

The Rise of Micro-Travel and Time-Poor Lifestyles: Valentine’s Day now represents an optimal opportunity for micro-travel with our busy lives and the need for short but meaningful experiences. Most people today have very little time to go on long trips for a vacation so Valentine’s day provides a great option for those who want a romantic getaway that only takes 2 or 3 days and can fit into our busy schedules. The airlines, boutique hotels, and travel curators will design quick, experience-based packages that are all about intimacy, wellness, and local discovery. As flexible work becomes common and couples seek out experiences, micro-travel will become an easy, on-demand way to celebrate love without interrupting your day-to-day routine.

Experiences Have Overtaken Material Gifts: Valentine’s Day has quickly become one of the largest micro-travel days with more and more couples choosing to have experiences together rather than give material things to each other (like flowers or gadgets). Couples will choose to go away for the weekend to stay at a hotel, visit a vineyard, attend a wellness retreat, or even fly to Dubai or Bali for a holiday together. In India, luxury train dinners, boutique homestays in Alibaug and food trails in Goa are also popular. Travel experiences create great lasting memories, strengthen relationships through shared experiences and provide great opportunities for social media posting, therefore making travel much more meaningful than conventional gifts as well as suiting the busy lifestyle of urban dwellers.

The Instagram Effect and Shareable Moments: Valentine’s Day has also turned into one of the biggest micro-travel moments thanks to the Instagram effect, whereby couples are seeking short getaways that offer beautiful areas for sharing memorable moments with everyone. Destinations are now creating heart-themed displays, sunset lookout points, and other custom experiences to create very visual “post-worthy” moments on social media, which can make all visitors to a location into marketers in real-time. The idea of capturing beautiful moments will create a lot of spontaneous bookings, while social media reels and stories can create significant FOMO for other visitors and will therefore create a sense of urgency for another quick getaway that will feel personal and immediately be posted after the trip.

The Shift from Grand Vacations to Intentional Escapes: In recent years we’ve seen Valentine’s Day become a major opportunity for micro-travel, as couples have shifted away from long, expensive destination vacations to shorter, more purposeful spur-of-the-moment getaways. Today’s couples prefer experiences that are meaningful rather than spectacular, and often turn to quick escapes that accommodate both their jam-packed schedules and constrained budgets, but still allow them to feel pampered. Boutique hotels, nearby nature resorts, and cultural city stop overs all provide intimate ways for couples to connect without much advance planning. Influenced by social media, and making the most of flexible work arrangements, micro-travel has become an easier option for many couples to focus on developing their bond through presence, connection and memory during this time.

A Cultural Shift Toward Celebrating Relationships: What do couples, friends, or families look for in a weekend? A short getaway filled with fun and comfortable places, a staycation, or a nearby retreat where they can connect and create lasting memories. Today’s culture of social media and the desire to spend time with purpose have only helped this trend grow by making travel feel more personal and fulfilling emotionally than ever before. Because of today’s busy lifestyle, these short trips provide a quick and easy opportunity to take time out, celebrate love, and put connection first.

The Psychology of Escaping Routine: With the ability to use social media to inspire travel and the rise in remote work, Valentine’s Day has become an important reason for couples to take short trips for intimate experiences. Many couples are spending more time away from home in celebration of Valentine’s Day than they are travelling anywhere else. This change in travel behaviour has shifted how we look at romance and the definition of romance.

Couples are looking for ways to be romantic, not just by travelling long distances, but through shared experiences.

Valentine’s Day has changed from many days off work to shorter trips that help you feel connected but not overwhelmed. Micro-travel is a way for couples to spend time together, reconnect with one another, and create memories simply. With the world moving so fast, even a short trip creates luxury from the time you spend together, being there with each other, and having experiences together.

Masque in Mumbai Wins the Art of Hospitality Award in Run-Up to Asia’s 50 Best Restaurants 2026

The prestigious recognition for this acclaimed pioneer of modern Indian gastronomy highlights the restaurant’s exceptional dining experience

 February 2026 – Masque in Mumbai, a leading pioneer of modern Indian gastronomy, has won the Art of Hospitality Award 2026. Pre-announced today in the run-up to Asia’s 50 Best Restaurants 2026, sponsored by S.Pellegrino & Acqua Panna, the prestigious award recognises an exceptional establishment which the 350-plus members of the Asia’s 50 Best Restaurants Academy believe has provided the best hospitality experience in Asia over the past 18 months.

Founded in 2016 by Aditi Dugar, a prolific home cook and entrepreneur, Masque has earned global recognition as one of India’s most innovative restaurants. Set in an industrial-chic former textile mill in Mumbai, its pioneering 10-course tasting menus blend tradition and innovation, spotlighting seasonal, locally sourced and foraged ingredients for a unique and interactive dining experience.

A spokesperson for Asia’s 50 Best Restaurants says: “Masque's win recognises more than exceptional service – it celebrates how the restaurant has built a complete ecosystem of hospitality around modern Indian gastronomy. The team's dedication to sourcing across India, their experimental approach to both food and cocktails and their ability to create intimate, interactive dining moments all demonstrate that at Masque, hospitality is inseparable from innovation.”

On winning the Art of Hospitality Award 2026, Aditi Dugar says, “It feels incredible to bring home this award in our tenth year. It’s been a dream for as long as we can remember. It only reaffirms what we’ve been trying to achieve since Masque opened its doors – to treat every guest with care, generosity and the utmost humility. And of course, it goes without saying that this recognition belongs to the brilliant team at Masque, who shows up every day with unwavering commitment and the rigour to be the best. I’m deeply grateful to them, to everyone who has believed in our journey and to Asia’s 50 Best Restaurants for recognising hospitality as something soulful and deeply human.”

Led by head chef Varun Totlani, Masque’s kitchen team travels across India – from the forests of Kashmir to the shores of Goa – to source hyperlocal produce and extract maximum flavour through modern gastronomic techniques. Menu development is anchored by the Masque Lab, an R&D kitchen that bridges traditional Indian cooking with global techniques and influences. It also acts as a separate, intimate and interactive private dining space for just 14 guests. 

Offering both vegetarian and non-vegetarian menus, Masque presents a distinctive vision of contemporary Indian cuisine, from prickly pear with nagphani and coconut malai to a refined take on the winter favourite Gujarati snack ponkh bhel enriched with Goan seaweed. Its rich cocktail programme approaches mixology as an experiment, with seasonal ingredients, techniques and flavour combinations designed to pair perfectly with modern Indian flavours of the tasting menus.

The Art of Hospitality Award recognises restaurants that deliver exceptional dining experiences, where seamless, knowledgeable and highly personalised service is the key ingredient that enhances the overall experience. Masque joins an esteemed line-up of previous winners, including Toyo Eatery in Manila, which was celebrated for elevating service into an art form, Nusara in Bangkok by chef Thitid ‘Ton’ Tassanakajohn and Zén in Singapore by chef Bjorn Frantzen. 

The Art of Hospitality Award is the second of three pre-announced awards ahead of this year’s Asia’s 50 Best Restaurants awards ceremony, held for the first time in Hong Kong at the Kerry Hotel on 25 March 2026.

50 Best works with professional services consultancy Deloitte as its official independent adjudication partner to help protect the integrity and authenticity of the voting process and the resulting list of Asia’s 50 Best Restaurants 2026. See more details on Asia’s 50 Best Restaurants voting process here.

A Mindful Valentine’s Retreat Amid Nature at Swastik Wellbeing, Pune

In today’s fast-paced world of demanding work schedules and constant digital noise, couples often struggle to find time for genuine connection. Purpose-driven wellness retreats are emerging as sanctuaries where partners can pause, realign, and reconnect through mindful, shared experiences.

Swastik Wellbeing in Pune embodies this shift. Spread across 51 serene acres by the Khadakwasla waters, it seamlessly blends ancient wisdom with contemporary wellness practices, offering couples a tranquil escape into nature.

Wellness Holiday – 2 Nights / 3 Days

Specially curated for couples seeking rest, reconnection, and time in nature, this newly introduced holiday is designed to encourage mindful living without rigid schedules.

Highlights

• 🌅 Unhurried mornings and peaceful walks in lush surroundings

• 🥗 Nourishing meals crafted to support calm and balance

• 🧘 Optional yoga and meditation for gentle shared rituals

• 🌳 Flexible pace with no mandatory therapies or fixed routines

• 🌙 Focus on rest and better sleep, fostering meaningful togetherness

This Valentine’s, Swastik Wellbeing invites couples to slow down, breathe deeply, and rediscover each other in a sanctuary of calm. With its non-therapeutic, nature-centric approach, the retreat is ideal for those prioritizing serenity, mindful connection, and rejuvenation.
Website - https://swastikwellbeing.com/

Instagram handle - https://www.instagram.com/swastikwellbeing

Royal Orchid Hotels Limited Announces Strategic Divestment of Subsidiary Multi Hotels Limited

February 2026, National, India: Royal Orchid Hotels Limited (“ROHL”), one of India’s leading hospitality companies, has announced the successful execution of an agreement for the sale of its subsidiary, Multi Hotels Limited, to Greenleaf Properties Limited, a Tanzania-based company. The agreement was executed on January 29, 2026, following the Company’s earlier intimation to stock exchanges.

With this transaction, Multi Hotels Limited has ceased to be a subsidiary of Royal Orchid Hotels Limited with effect from January 29, 2026. The divestment is in line with ROHL’s strategic focus on optimising its portfolio, strengthening its balance sheet, and sharpening its emphasis on core hospitality operations across key markets. Multi Hotels Limited had not commenced commercial operations, and the sale allows the Company to unlock value while reallocating resources towards higher-growth opportunities.

The total consideration (collectively) for the Sale of 100% shares of Multi Hotels Limited is USD 3,412,500, which will be received in instalments within a period of 120 days from the date of execution of the agreement.

Greenleaf Properties Limited is an independent entity, and the transaction has been carried out on an arm’s length basis, in compliance with applicable regulatory requirements. Mr. Chander K. Baljee, Chairman & Managing Director, Royal Orchid Hotels Limited, held minority shareholding in Multi Hotels Limited, which has also been transferred as part of the transaction.

Commenting on the development, Mr. Chander K. Baljee, Chairman & Managing Director, Royal Orchid Hotels Limited, said: “This strategic divestment reflects our continued commitment to disciplined capital allocation and long-term value creation. As Royal Orchid continues to expand and strengthen its core hospitality footprint, this transaction enables us to remain focused on opportunities that align closely with our growth vision.”

Royal Orchid Hotels Limited continues to pursue growth through a mix of owned, leased, managed, and franchised properties, and remains confident about its long-term prospects driven by India’s robust travel and tourism demand.

Ingredient Ideology | Valentine’s Special Treats By: Dr. Kaviraj Khialani – Celebrity Master Chef

February 2026 Valentine’s Day is celebrated worldwide as a time when lovers, friends, and families express affection through greetings, gifts, and shared moments. Rooted in Roman traditions and enriched by poets like Chaucer, the day has evolved into a celebration of love in all its forms.

Beyond roses and chocolates, Valentine’s reminds us of the divine gift of love. As the Bible says: “For God so loved the world that He gave His only begotten Son.” True love is patient, kind, and enduring — a sentiment echoed in every Valentine’s tradition, from Cupid’s arrows to heartfelt dinners.

This year, surprise your Valentine with culinary delights that blend romance, creativity, and flavor. Chef Khialani presents six irresistible recipes designed to make your celebration unforgettable.

❤️ Recipe 1: Love at First Sight

Crispy filo pastry or canape cups filled with a cheesy, herbed chicken/paneer and corn mixture, baked golden and served hot. Perfect bite-sized starters to spark romance.

Ingredients:

• Filo pastry sheets – 10–12 or ready-made canape cups – 12–15

• Oil – 2 tsp, Butter – 1 tsp

• Garlic – 1 tsp chopped, Onion – 1 small chopped

• Green chilies – 1 tsp chopped

• Boiled chicken/paneer – 1 cup, Boiled corn – 1 cup

• Salt, pepper, mixed herbs, chili flakes

• Tomato ketchup – 2–3 tsp, Tabasco – ½ tsp

• Parsley – 2 tsp chopped, Grated cheese – ¼ cup

• Sliced olives – 2–3 tbsp

• Melted butter – ½ cup, Egg wash – ½ cup

Method:

1. Preheat oven to 180°C. Line tart moulds with filo sheets brushed with butter, or use canape cups.

2. Prepare filling: sauté garlic, onion, chilies in oil and butter. Add chicken/paneer, corn, seasonings, ketchup, Tabasco. Cook 2–3 mins.

3. Mix in olives, parsley, cheese. Spoon into cups, brush with egg wash/butter, bake 4–5 mins. Serve hot.

🌹 Recipe 2: On a Romantic Evening

A layered baked rice dish with creamy tomato-spiced sauce, chicken/sausages or paneer, olives, and cheese. Comforting, indulgent, and best enjoyed with garlic bread.

Ingredients:

• Oil – 2 tsp, Butter – 2 tsp

• Garlic – 1 tsp chopped, Onion – 1 small chopped

• Tomato puree – ½ cup, Tomato ketchup – 2–3 tsp

• Schezuan sauce – 2–3 tsp, Kasoori methi – ½ tsp

• Spices: cumin, coriander, chili powder, garam masala

• Curd – 2–3 tsp, Fresh cream – ½ cup, Cashew paste – 2–3 tsp

• Chicken cubes/sausages – 1 cup (or paneer/veggies)

• Boiled rice – 1½ cup, White sauce – 1½ cup

• Cheese – ½ cup grated, Olives – 2–3 tbsp

Method:

1. Heat oil and butter, sauté garlic, onion, chilies. Add puree, sauces, spices. Cook 2 mins.

2. Add curd, cream, cashew paste, kasoori methi. Simmer with chicken/sausages/paneer/veggies for 8–10 mins.

3. Mix with rice. Layer white sauce, rice mixture, olives, cheese in baking dish.

4. Bake 12–15 mins. Serve hot with garlic bread.

💕 Recipe 3: Fusion Feast on First Date

Indo-Chinese chili chicken/paneer/cauliflower tossed in a spicy-sweet sauce with capsicums and spring onions. Served with jasmine or coconut rice.

Ingredients:

• Chicken/paneer/cauliflower – 300 g

• Marinade: oil, ginger-garlic-chili paste, soy sauce, Schezuan sauce, chili powder, chaat masala, lime juice, flour, cornflour, egg/water

• Sauce: oil, red & green chilies, spring onions, garlic, ginger, soy sauce, chili sauces, honey, sugar, capsicums, cornflour solution

Method:

1. Marinate protein/veg 15 mins. Coat with flour mix, deep fry 3–4 mins.

2. For sauce, sauté chilies, onions, garlic, ginger. Add stock, sauces, seasonings.

3. Thicken with cornflour solution. Add fried pieces, capsicums, honey, sugar.

4. Garnish with spring onion greens. Serve hot with rice.

🍷 Recipe 4: Divinity in a Bowl

Al dente pasta tossed in a rich tomato-cream sauce with herbs, wine, and cheese. Garnished with olives and fresh greens, paired with masala cheesy garlic bread.

Ingredients:

• Pasta (fusilli/penne/macaroni) – 1½ cup boiled

• Olive oil – 2 tbsp, Garlic – 2–3 cloves sliced

• Mixed herbs – ½ tsp, Chili flakes – ½ tsp

• Salt and pepper to taste

• Cherry tomatoes – 10–12, White vinegar – 1–2 tsp, Parsley – 2 tsp chopped

For the sauce:

• Oil – 2 tsp, Butter – 2 tsp

• Garlic – 2 tsp chopped, Onion – ½ cup chopped

• Tomato puree – ¼ cup, Tomato sauce – 2–3 tsp

• Water – ¼ cup, Salt and pepper to taste

• Kasoori methi – ½ tsp, Mixed herbs – ½ tsp

• Chili flakes – ½ tsp, Red chili powder – ½ tsp

• White wine – 2–3 tsp, Fresh cream – 2–3 tbsp

• Grated cheese – ¼ cup

• Garnish: olives, parsley, basil leaves, microgreens

Method:

1. Prepare sauce: heat oil and butter, sauté garlic and onion. Add tomato puree, sauce, seasonings, wine, and herbs. Simmer 3–4 mins.

2. Add water as needed, cook further, then stir in cream and fresh herbs.

3. Boil pasta to al dente, refresh. Toss pasta with garlic, herbs, chili flakes, then fold into sauce.

4. Garnish with olives, cheese, and herbs. Serve hot with masala cheesy garlic bread.

🌈 Recipe 5: Colors of Paradise

A vibrant stir-fry of assorted vegetables with lemongrass, garlic, chilies, and basil — bursting with color, crunch, and flavor. A perfect side dish to brighten your Valentine’s table.

Ingredients:

• Oil – 2 tsp, Butter – 1 tsp

• Garlic – 2 tsp sliced, Lemongrass – 4–5 pieces

• Slit red chilies – 2–3, Spring onions – 5–6 sliced

• Salt and pepper to taste

• Veggies: baby carrots, baby corn, bell peppers, mushrooms, broccoli, water chestnuts

• Soy sauce – 2–3 tsp, Red chili sauce – 2–3 tsp

• Water – ½ cup, Chili flakes – ½ tsp, Mixed herbs – ½ tsp

• Sugar – 1 tsp, Fresh basil leaves – 6–8

• Cornflour solution – 2–3 tbsp

• Garnish: spring onion greens, sesame seeds

Method:

1. Heat oil in a wok, sauté lemongrass, garlic, onions, chilies for 1 min.

2. Add assorted veggies, seasonings, herbs, sauces. Mix well.

3. Add water/stock, cook 2 mins. Thicken with cornflour solution.

4. Finish with sugar/honey, garnish with sesame seeds and spring onion greens. Serve hot.

🍓 Recipe 6: A Hearty Surprise on Valentine’s

A layered dessert of strawberry custard, cream, sponge fingers, rasmalai/rossogulla, custard apple pulp, fruits, nuts, and white chocolate — a sweet surprise with every spoonful.

Ingredients:

• Milk – 500 ml, Sugar to taste

• Custard powder – 2–3 tsp (dissolved in cold milk)

• Fresh cream – ½ cup chilled & sweetened

• Strawberry crush – 2–3 tsp, Fresh strawberries – 4–5 sliced

• Sponge fingers/crumbs – 1 cup

• Rasmalai/Rossogulla – 3–4 sliced

• Custard apple pulp – ½ cup

• White chocolate – ½ cup, Assorted nuts – 2–3 tbsp

• Fresh fruits – 1 cup (pomegranate, kiwi, pears)

Method:

1. Prepare custard: boil milk, add sugar, custard solution. Cook until thick, chill.

2. Mix chilled custard with sweetened cream.

3. In dessert glasses, layer custard mix, sponge fingers, custard apple pulp.

4. Add sliced rasmalai/rossogulla, white chocolate, fruits, nuts, strawberries.

5. Repeat layers, garnish, chill before serving.

FOO Presents a Valentine’s Menu with Chandon, Strawberry Specials, and Tequila Cocktail

This Valentine’s Day, FOO, the much loved Pan-Asian tapas restaurant, is following the usual script. Leaning into a mood that’s playful, sparkling, and just a touch mischievous, the experience is designed for easy celebrations and effortless toasts. Bright bubbles, bold flavours, and a thoughtfully crafted dessert come together to create a Valentine’s menu that feels light-hearted, fizz-forward, and celebratory without tipping into the overly sentimental.

Chandon Brut or Rosé

Fresh, lively, and perfect for lingering conversations. For those who enjoy a classic romantic pairing, the bubbles are also offered alongside chocolate-coated strawberries, a timeless combination that feels polished yet fun.

2 Glasses of Chandon (Brut/Rosé): ₹1150

2 Glasses of Chandon (Brut/Rosé) + Chocolate-Coated Strawberries: ₹1350

Pickled in Love
The limited edition cocktail brings a sharp, flirtatious edge to the menu. Tequila meets a punchy pickled strawberry–chilli purée, topped with ginger ale and finished with a kaffir lime leaf salt rim. The result is a confident balance of heat, tang, and fizz.
Price: ₹890

Berry Much in Love
For a sweet finish, Berry Much in Love keeps things light and elegant. A crisp filo cup filled with silky mascarpone and custard cream is finished with a fresh pop of strawberry, offering just the right amount of sweetness without weighing things down.
Price: ₹525

Whether it’s a casual date, a celebratory toast, or simply an excuse to indulge, the menu is crafted for those who like their romance uncomplicated-and their flavours memorable.

SHANGRI-LA EROS NEW DELHI PRESENTS A CELEBRATION OF DUCK AT SHANG PALACE

New Delhi, February 2026 – Shangri-La Eros New Delhi invites guests to A Celebration of Duck at Shang Palace from 1–28 February 2026. This month-long culinary showcase spotlights duck in Chinese cuisine through refined flavours and time-honoured techniques.

Highlights include refreshing starters like Crispy Duck Salad with Pomelo, artisanal dim sums such as Duck & Chestnut Dumpling, and bold dishes like Double Cooked Duck with Sichuan Pepper. The centrepiece is Shang Palace’s iconic Three-Course Roasted Peking Duck, unfolding across crispy skin with pancakes, a reimagined duck cheung fun, and comforting wonton soup.

Main courses feature Six-Hour Braised Duck with Shaoxing Wine, Steamed Duck with Silken Tofu, and modern comforts like E-Fu Noodles with Smoked Duck Breast. Available daily for lunch and dinner, the à la carte menu offers guests a tailored journey into the art of duck, complemented by Shang Palace’s serene setting and signature service.