EkoStay Accelerates National Expansion with Strategic Villa Onboarding Across Emerging Leisure Destinations

Adds 8 New Villas Across Panchgani, Igatpuri, Dahanu and Alibaug; Announces 5 Upcoming Launches in Palghar, Kodaikanal and Goa with Luxe Category Expansion in Ooty

Mumbai, India | March 2026: Professionally managed vacation home brand EkoStay, one of India’s fast growing alternative accommodation platforms, has announced a significant expansion milestone with the onboarding and launch of multiple premium villas across key leisure markets, further strengthening its footprint across high demand holiday destinations nationwide.

Over the past two months, the company has added eight new villas to its growing portfolio, including three in Panchgani, one in Igatpuri, one in Dahanu and three in Alibaug, reinforcing its presence across Maharashtra’s most sought after getaway corridors. Building on this momentum, EkoStay is set to launch five additional villas this month, including one in Palghar, two in Kodaikanal and two in Goa, marking a strategic move into both emerging coastal markets and established luxury leisure destinations.

Further accelerating its premium category growth, the brand has also successfully closed three Luxe category villas in Ooty, comprising expansive 4, 5 and 6 BHK configurations. These properties are currently undergoing final readiness processes and are expected to go live next month.

Founded in 2018 by hospitality entrepreneurs Husain Khatumdi, Sohail Mirchandani, Varun Arora and Zishan Khan, EkoStay has rapidly evolved into one of India’s prominent professionally managed homestay platforms, offering curated villa experiences designed around privacy, comfort and personalised hospitality. With a portfolio now spanning over 150 villas across 12 cities, the company continues to redefine the alternative accommodation ecosystem through a homeowner partnership driven model.

Speaking on the expansion, Varun Arora, Chief Executive Officer and Co-Founder, EkoStay, said: “India’s travel behaviour has fundamentally shifted towards private, experience led stays where travellers seek space, flexibility and curated hospitality. Our recent expansion reflects both growing consumer demand and strong homeowner confidence in professionally managed vacation rentals. We are focused on building depth within high performing micro markets while simultaneously unlocking new leisure destinations that show strong long-term potential.”

The expansion strategy reflects EkoStay’s dual focus on strengthening established markets such as Alibaug and Goa while entering emerging lifestyle driven destinations including Dahanu and Palghar, which are witnessing increasing interest from urban travellers seeking short drive getaways.

Husain Khatumdi, Managing Director and Co-Founder, EkoStay, added: “Our vision has always been to simplify hosting for homeowners while delivering consistent guest experiences. Every new property onboarding represents a partnership built on trust. As more second home owners look at structured asset monetisation, professionally managed homestays are becoming a strong alternate income stream, and we see tremendous opportunity ahead.”

The upcoming Luxe category villas in Ooty mark another step towards premiumisation for the brand, catering to evolving consumer expectations around larger group travel, celebrations and destination led experiences.

Commenting on acquisitions and market growth, Zishan Khan, Chief Acquisition Officer and Co Founder, EkoStay, said: “We are seeing accelerated interest from homeowners across destinations that were previously considered niche leisure markets. Our acquisition strategy is focused on quality inventory rather than scale alone. The Luxe villas in Ooty represent the next phase of curated expansion where design, location and experiential value come together.”

Operational excellence continues to remain central to the company’s growth approach, supported by regional market leadership teams across locations including Goa, Lonavala, Karjat, Panchgani and Ooty.

Sohail Mirchandani, Chief Operating Officer and Co Founder, EkoStay, said: “As we expand, maintaining standardisation alongside personalisation remains critical. Each property undergoes a structured operational and guest experience integration process before going live. Our goal is to ensure that regardless of destination, guests experience the same reliability and service quality that defines EkoStay.”

With increasing domestic tourism, remote work flexibility and group travel trends continuing to fuel demand for private villa stays, EkoStay remains focused on sustainable expansion, homeowner partnerships and destination diversification as it scales its national presence.

About EkoStay 

EkoStay is a professionally managed vacation home platform offering curated villa stays across India. Founded in 2018, the company collaborates with homeowners to transform private properties into hospitality ready vacation homes, delivering standardised yet personalised guest experiences. With a portfolio spanning over 150 villas across 12 cities, EkoStay combines technology, operational expertise and customer centric design to redefine India’s alternative accommodation landscape.

UNOX India Expands to Kochi with the Launch of the UNOX Lounge

March 2026, Kochi: UNOX, a leading Italian brand and manufacturer of professional cooking equipment trusted by chefs and foodservice operators in more than 130 countries, marked a significant milestone in its India growth journey with the successful launch of the UNOX Lounge Kochi on February 25, 2026, at Rising Loaf Academy of Baking and Pastry Arts, Palarivattom, Kochi. The lounge was launched in collaboration with Savvy Kitchen Equipment, represented by its Partner, Mr. Ajith Prasad.

The new lounge strengthens UNOX India’s presence in South India, bringing its advanced professional cooking solutions closer to chefs, hoteliers, restaurateurs, bakers, and food entrepreneurs across Kerala and neighboring markets. UNOX’s portfolio includes intelligent combi ovens, high-speed ovens, and convection ovens designed to deliver precision, consistency, energy efficiency, and operational excellence in professional kitchens.

The grand inauguration ceremony began with an opening address by the UNOX India leadership team and was graced by Chief Guest Chef George K. George, Executive Committee member of the South India Chef Association (SICA), who officially unveiled the experience centre.

Speaking on the occasion, Vivek Mishra, Team Leader Sales, India, UNOX, said: “The launch of the UNOX Lounge in Kochi is a proud moment for us and a strong step forward in our India expansion journey. South India has always been a vibrant and progressive food market. With this new lounge, we aim to provide chefs and food entrepreneurs with a dedicated platform to experience and test our cooking solutions firsthand, direct access to cutting-edge professional cooking technology that enhances efficiency, consistency, and sustainability in commercial kitchens. Our goal is not just to supply equipment, but to build long-term partnerships and empower culinary businesses to scale with confidence.”

Adding to this, Chief Guest Chef George K. George, Executive Committee member of the South India Chef Association (SICA) shared: “Kochi and the larger South Indian culinary community are evolving rapidly, with growing demand for precision, innovation, and global standards in kitchen operations. The UNOX Lounge will serve as an important platform for chefs to experience advanced technology firsthand, learn, experiment, and elevate their craft. This initiative will certainly contribute to raising professional kitchen standards in the region.”

The event brought together industry professionals, hospitality leaders, bakery entrepreneurs, and culinary experts for an immersive technology and culinary showcase. Guests witnessed live cooking demonstrations by the UNOX Corporate Chef team, featuring bakery and multi-cuisine preparations using flagship equipment such as the CHEFTOP-X and the CHEFTOP MIND. Maps PLUS commercial combi ovens. The demonstrations highlighted the precision, performance, and intelligent automation that define UNOX’s professional solutions for modern kitchens.

In the spirit of Ramadan, the celebrations concluded with a special Iftar dinner, fostering a sense of togetherness and community while showcasing the versatility and efficiency of UNOX equipment in real-time service scenarios.

With the launch of the UNOX Lounge in Kochi, UNOX India continues its commitment to supporting the growth of the Indian foodservice industry by delivering innovative, sustainable, and high-performance commercial cooking solutions tailored to the evolving needs of professional kitchens.

For more information: https://www.unox.com/en_in/

Rang, Ras & Resort Revelry: Holi Comes Alive at The Westin Jaipur Kant Kalwar Resort & Spa

As Jaipur prepares to celebrate the festival of colours, The Westin Jaipur Kant Kalwar Resort & Spa presents Rang, Ras & Revelry — a vibrant Holi celebration bringing together music, festive flavours, and lively outdoor experiences set amidst the resort’s expansive lawns. Designed as a joyful blend of tradition and contemporary celebration, the day unfolds through a spirited lawn carnival followed by an indulgent festive brunch.

The celebrations begin at the Central Lawn from 12:00 PM to 3:00 PM, where in-house guests can immerse themselves in an open-air Holi carnival featuring upbeat Bollywood Holi tracks, organic skin-safe colour counters, and a lively festive atmosphere. A selection of traditional snacks including Gujiya, Mathri, Dahi Bhalla, Chaat, and refreshing non-alcoholic Thandai adds authentic seasonal flavour to the festivities, while optional prepaid beverage wristbands offer curated alcohol packages with select IMFL, premium imported spirits, cocktails, beer, and soft beverages. This lawn celebration is exclusively curated for in-house guests of the resort.

The festivities continue indoors at Harvest, where a special Holi Brunch is served from 12:00 PM to 3:00 PM. The elaborate buffet features live stations serving Chaat, Tandoor favourites, Jalebi–Rabri, and freshly prepared Gujiya, alongside festive mains such as Dal Makhani, Shahi Paneer, Dum Aloo, Veg Pulao, Poori, Butter Chicken, and Rogan Josh.

Desserts round off the experience with seasonal classics including Thandai Mousse, Malpua with Rabri, Rasmalai, and traditional Ghewar, bringing a sweet and celebratory finish to the afternoon.

Blending vibrant outdoor revelry with a relaxed dining experience, Holi at The Westin Jaipur Kant Kalwar Resort & Spa promises a festive escape where colours, cuisine, and celebration come together in true resort style.

Airbnb Supports Eight Indian Nonprofits Through the 2026 Airbnb Community Fund

Key Takeaways

• The Airbnb Community Fund will distribute $100 million USD to communities globally through 2030.

• In the Fund’s fifth year, over 130 organizations across 25 countries are receiving nearly $10 million USD in donations. 

• Eight Indian nonprofit organizations will receive donations this year.

• Recipients in India include organizations working across economic empowerment, education, environmental sustainability, and ending abuse and exploitation.

India, March 2026 – Airbnb today announced the latest recipients of Airbnb Community Fund donations, including eight nonprofit organizations across India that are driving meaningful change across communities.

Launched in 2020, the Airbnb Community Fund is a $100 million USD initiative designed to support local communities and the people who live there. This year, Airbnb donated nearly $10 million USD to nonprofits globally, supporting organizations working to strengthen communities around the world.

Airbnb hosts are deeply connected to their communities, and each year we proudly partner with the host community to identify important issues and many of the nonprofit organizations that will receive donations. Globally, Host Advisory Board members helped select economic empowerment, sustainable and rural tourism, environmental sustainability, and ending abuse and exploitation as focus areas for this year’s donations. They also reviewed nominations in their regions, bringing host perspective to every decision.

Photos courtesy of FIDR, Aasman Foundation & ACCESS

Amanpreet Bajaj, Country Head, Airbnb India and Southeast Asia, said, “Community is at the heart of everything we do at Airbnb. Through the Airbnb Community Fund, we are proud to support organizations across India that are creating sustainable opportunity and building resilience at the grassroots level. These nonprofits are addressing some of the most critical challenges facing local communities today from livelihoods and education, to sustainability and protection for vulnerable groups, and we are honored to support their work alongside our host community.”

Airbnb Community Fund Recipients in India

The nonprofit organizations receiving donations in India are:

• Goonj, supporting community-led development and empowering livelihoods with dignity across urban and rural India.

• Forum for Integrated Development and Research, empowering rural and marginalized communities in Goa through sustainable livelihood and youth entrepreneurship initiatives.

• Access Development Services, supporting female entrepreneurs’ incomes through community-based tourism programs including homestays and craft enterprises, as well as promoting support for women's entrepreneurship.

• Keystone Foundation, working with Indigenous and marginalized communities to build sustainable livelihoods through eco-tourism and craft-based micro-enterprises .

• Stree Mukti Snaghatana, advancing gender justice for female waste pickers through education, promoting mental health, and supporting women facing violence.

• Aasman Foundation, enabling students from underserved communities to transition successfully into higher education and skill pathways.

• Protsahan India Foundation, supporting adolescent girls impacted by violence and exploitation through trauma-informed care, rehabilitation, and education.

• Navgurukul Foundation for Social Welfare, offering affordable, high-quality education and holistic support to at-risk youth.

Vipin Sharma, CEO, ACCESS Development Services, said, “Airbnb’s support will help expand women’s entrepreneurship and community-based tourism initiatives, helping us mentor women from low-income households to strengthen decision-making, build sustainable livelihoods rooted in their local contexts, and expand their incomes.”

Siddhant Vernekar, Director, Forum for Integrated Development and Research, “With growing interest in Goa’s hinterlands as tourism destinations, we aim to nurture tourism-linked enterprises that can meaningfully contribute to local economic growth, while also protecting their natural surroundings. By acting early and investing in people, not just projects, we envision a new generation of rural leaders — especially women from Goa’s rural and tribal regions — who will lead the holistic development of their villages where livelihood and sustainability thrive together.”

Anshu Gupta, Founder, Goonj, shared, “This support recognises the power of communities to shape their own futures, with dignity and local wisdom at the center. It will go a long way to sustain and strengthen our work building deeper connections and respect between urban and rural communities across India.”

The Airbnb Community Fund in action

To date, more than 640 organizations in nearly 70 countries have benefited from the Airbnb Community Fund, with hosts providing input each year. To learn more about the Airbnb Community Fund and this year’s recipients, please visit the Airbnb Community Fund website.

The 2025-2026 Airbnb Community Fund donations will be distributed from November 2025 through March 2026. Airbnb works with grantmaking partners including Goodstack to support due diligence and facilitate payment to many non-profit recipients.

About Airbnb

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

Suspension of Flights to/from Doha, Jeddah and Madinah on 28 February - 4 March 2026

KLIA, March 2026 - In addition to the cancellations implemented from 28 February to 1 March 2026, and following continued closure of airspace in parts of the Middle East amid escalating regional security developments, Malaysia Airlines has suspended all flights to and from Doha (DOH), Jeddah (JED), and Madinah (MED) until 4 March 2026.  

All other flights, including those to and from London (LHR) and Paris Charles de Gaulle Airport (CDG) remain on schedule at this time. These flights are operating on alternative routings, well clear of the affected conflict zone.   

The affected flights are: 

• MH150/1 March 2026 (KUL-JED) STD/STA: 05:00/14:40 

• MH151/1 March 2026 (JED-KUL) STD/STA: 16:10/01:10 

• MH156/1 & 3 March 2026 (KUL-JED) STD/STA: 11:00/20:40 

• MH157/1-3 March 2026 (JED-KUL) STD/STA: 22:10/07:10 

• MH160/1 - 4 March 2026 (KUL-DOH) STD/STA: 12:45/20:40 

• MH161/1 - 4 March 2026 (DOH-KUL) STD/STA: 22:30/06:05 

• MH164/1 - 4March 2026 (KUL-DOH) STD/STA: 18:30/02:15 

• MH165/1 - 5 March 2026 (DOH-KUL) STD/STA: 05:10/12:50 

• MH6126/1 March 2026 (KUL-DOH) STD/STA: 17:35/01:15 

• MH6126/2 March 2026 (DOH-AMS) STD/STA: 02:15/10:05 

• MH6127/2 March 2026 (AMS-DOH) STD/STA: 12:40/19:30 

• MH6127/2 March 2026 (DOH-KUL) STD/STA: 20:30/04:00 

• MH150/2 March 2026 (KUL-JED) STD/STA: 05:50/15:30 

• MH155/2 March 2026 (JED-JHB) STD/STA: 17:00/02:05 

• MH162/3 March 2026 (JHB-MED) STD/STA: 03:35/13:20 

• MH153/3-4March 2026 (MED-KUL) STD/STA: 14:40/23:35 (2 & 3 March) |  13:05/22:00 (4 March) 

• MH158/2 March 2026 (KUL-MED) STD/STA: 07:35/16:50 • MH159/2 March 2026 (MED-KUL) STD/STA: 18:30/03:15 

• MH152/4 March 2026 (KUL-MED) STD/STA: 02:15/11:45 

Malaysia Aviation Group Berhad  201101027431 (955566‐U) 

Lot R-01, 3rd Floor, CITTA Mall, No: 1, Jalan PJU 1A/48, Ara Damansara, 47301 Petaling Jaya, Selangor, Malaysia. 

Affected passengers are being notified and assisted with alternative travel arrangements where required. Flights to the affected destinations will remain suspended pending further assessment of the security situation.  

Passengers are advised to update their contact details via ‘My Booking’ for timely updates. Assistance is also available via Live Chat support available on the website or contact the Malaysia Airlines Global Contact Centre at 1 300 88 3000 (within Malaysia) or +603 7843 3000 (outside Malaysia).  

Malaysia Airlines continues to closely monitor developments and will take all necessary measures to ensure safe and reliable operations.   

The safety of passengers and crew remains our highest priority.  

Kamats Legacy Introduces Its Flavour of the Month: Parotta Urulai Kulambu – A Comfort Classic

Mumbai, India – Continuing its legacy of Authentic South Indian vegetarian hospitality, Kamats Legacy introduces its Flavour of the Month, Parotta Urulai Kulambu a one pot meal that brings together flaky Kerala-style paratha and rich, slow-cooked dal and potato gravy (Urli Kulambu).

Rooted in decades of heritage-driven cooking, Kamats Legacy is known for honouring regional South Indian flavours through dishes that feel homestyle, familiar, and deeply satisfying. A celebration of tradition, the brand brings authentic South Indian flavours to life through its signature Banana Leaf dining experience, focusing exclusively on specialties from the five southern states. With age-old recipes, traditional cooking techniques, and the use of natural ingredients such as groundnut oil, coconut oil, white butter, desi ghee, and podis, Kamats Legacy creates a dining experience rooted in culture and taste.

Available across its Mumbai outlets in Nariman Point, Vashi, Malad, and Mira Road, this Flavour of the Month celebrates traditional recipes that have stood the test of time while appealing to today’s comfort-food lovers.

Prepared by skilled South Indian chefs, Parotta Urulai Kulambu celebrates the joy of simple, honest food, with its flaky layers soaking beautifully into a rich, slow-cooked gravy that delivers warmth and depth in every bite. Best enjoyed with a refreshing glass of Majjiga (Andhra-style buttermilk), this classic pairing perfectly balances the richness of the dish with a cooling, traditional touch. Staying true to its philosophy, Kamats Legacy incorporates wholesome ingredients to create a comforting and deeply satisfying dining experience.

Speaking about the Flavour of the Month, Dr. Vikram Kamat, Founder, Vikram Kamats Hospitality Limited, said:

“Parotta Urulai Kulambu is more than just a dish, it represents comfort, nostalgia, and everyday food memories many of us grew up with in South India. At Kamats Legacy, our aim has always been to preserve authentic flavours while serving food that feels familiar and nourishing. Through this Flavour of the Month, we are sharing a taste that truly feels like home.”

Much like the wider culinary experience at Kamats Legacy, a pure vegetarian destination, which offers wholesome breakfast favourites, traditional South Indian thalis, flavourful snacks, and a thoughtfully curated kids’ menu, every dish is crafted to create moments of togetherness and authentic taste.

For menus, festival updates, and ongoing offers, follow Kamats Legacy on Instagram and Facebook:

Instagram: https://www.instagram.com/kamats_legacy
Facebook: https://www.facebook.com/kamatslegacy

Israeli Chef Ruthie Rousso Brings the Flavours of Israel to Bengaluru

Bengaluru, February 2026: Renowned Israeli chef, author and culinary ambassador Ruthie Rousso brought the flavours of Israel to Bengaluru during a curated week of culinary experiences initiated by the Israeli Consulate in Bengaluru, in collaboration with the Israel Ministry of Tourism (IMOT), Aura Greens (Hosur) and Vandey, an Israeli company operating in Bengaluru.

The program combined gastronomy, agricultural innovation and cross-cultural dialogue- highlighting the freshness, diversity and creativity that define contemporary Israeli cuisine.

A judge on MasterChef Israel and one of the leading voices in Israel’s modern food scene, Chef Rousso connects food with identity, land and community. In Bengaluru, that philosophy translated into two distinct experiences- one elegant and urban, the other rooted in the soil.

Mediterranean Soul Meets Bengaluru Terroir

At the heart of the visit was an exclusive showcase dinner at Conrad Bengaluru, held in partnership with the Israeli Consulate in Bengaluru and attended by senior representatives from the Israeli and Indian ecosystems, including Consul General Orli Weitzman, alongside business leaders and policy stakeholders.

Titled “Mediterranean Soul Meets Bengaluru Terroir,” the menu created a dialogue between Israeli culinary tradition and locally sourced Indian ingredients. The evening opened with a smoked cherry tomato and peach gazpacho, followed by an inventive pani puri fish tartare. Freshly baked challah and za’atar pitas anchored a vibrant mezze spread, while a live musabaha station- warm, hand-crushed chickpeas with tahini, garlic and lemon- became a highlight of the shared table.

Main courses balanced innovation and tradition, including a plant-based Redefine Meat “steak” and slow-roasted lamb over freekeh maqluba, before desserts that combined Mediterranean warmth with Indian fragrance.

From Greenhouse to Table: The Farm Experience

At Aura Greens in Hosur, Chef Rousso led a farm-based culinary experience built entirely around produce grown on-site using advanced Israeli greenhouse and irrigation technologies.

A curated “Tomato Gallery” celebrated multiple varieties harvested from the farm, alongside crisp garden salads, harissa-glazed local carrots and warm hand-crushed hummus. The meal concluded with seasonal tropical fruits- underscoring a shared appreciation in both cultures for food grown in the soil and served with minimal intervention.

The visit also demonstrated how Israeli agricultural technology is being successfully implemented on Indian soil, producing premium, sustainable vegetables with a vision to scale similar farm models nationwide.

Chef Ruthie Rousso said, “During my visit to India, I felt I was eating real food- ingredients grown in the land and treated with respect. In Israel, we share that same instinct. I often say that food is a mirror- it reflects the people around it. When you eat real food, you are usually surrounded by real people, and that is why I immediately felt at home here.

If a picture is worth a thousand words, a dish is worth a thousand pictures. Through the plate, I understood more deeply the special friendship between Israel and India- because it works on the plate just as it works in the heart.”

Galit Hoffman, Consul- Tourism Affairs, India, Israel Ministry of Tourism (IMOT), said, “Israel today is one of the most dynamic culinary arenas in the world- rich in flavours, shaped by global influences and driven by constant creativity. Tel Aviv is widely regarded as a global capital of vegan cuisine, making Israel especially relevant for Indian audiences who value plant-based food traditions. Combined with cutting-edge agricultural innovation that continually transforms what we grow and how we cook, Israel’s food scene is both surprising and inspiring. And of course, cuisine is just one of the many vibrant experiences Israel offers to Indian travellers.”

Ingredient Ideology | Festival Of Colors, Spring & Love – Holi By: Dr. Kaviraj Khialani- Celebrity Master Chef

Holi one of our most traditional festival in India since ages, it marks the arrival of the spring or summer season and also victory of good over evil. I remember having heard these mythologically interesting stories from my grandparents during childhood about the divine child prahlad and his firm belief in lord Vishnu and the tale of hiranyakashyap and his evil karma which led to holika dahan and thus is the message for the world that goodness is bound to revive and stand upfront against all evils.

This festival also marks the arrival of summer season and harvest time of the winter crop which is celebrated with pomp and prosperity across the country and for Hindus worldwide it is yet another reason to meet, greet and of course eat delicious homemade delights from namkeen to meetha and come together and strengthen the bonding among families and friends.

H- Happiness, O- Occasion, L – Love, I - Integrity

Here are some of the most popular all-time favorite foods eaten on Holi.

• Thandai: one of the most popular beverage consumed on Holi besides bhang, it is an Indian cold drink made with a mix of almonds, milk, sugar, fennel seeds, watermelon kernels, poppy seeds, cardamom, saffron, pepper and rose petals, it is very refreshing and a must in many homes during Holi.

• Gujiyas: interesting half-moon shaped sweet delights made during Holi and they are delicate, mild with a filling of milk solids like mava, khoya, nuts and also with little coconut at times, it is fried made up of whole wheat flour, also called as ghughra and karanji across different states in India.

• Namakpara: also called as nimki is a savoury snack crunchy in texture and yummy to enjoy especially during Holi also referred to as mathhri in some parts of Punjab and Uttar Pradesh. These are ribbon like strips of pastry made up of maida delicately seasoned with ajwain and cumin seeds in puree ghee/oil.

• Chaats: these need no introduction as they are so very well-known and popular across the world, the Indian Chaats are some of the best ways to represent colors, flavours, thoughts and tastes all in one. The variety is just never ending from the Puchkas, gol guppe, pani puries, to the Papdi chaat, chana chaat, aloo chaat, katoris chaat, dahi bhallas, palak pakoda chaat, kachori chaat and more! These are best prepared fresh from a live counter during get-togethers and it is so much fun doing them for your loved ones not to forget we do them in fusion as well with a mix- n- match concept too!

• Makhane Ki Kheer: this is one of my all-time favorite sweets during Holi, lotus seeds as they are called full of nutrients and benefits for us, add them to some nicely reduced sweet elaichi and touch of kesar wala milk and mava, simmer it to perfection, serve it chilled or warm, garnish with assorted nuts it is a vow sweet!

Here are some of my festive recipes for HOLI!

Recipe-1] THANDAI AUR KHAJOOR KI PHIRNI 

Ingredients

Milk- 1 lit.

Sugar to taste

Milkmaid/condensed milk-1/2 can

Mava- 100gms

Green elaichi powder-1/4tsp

Khajoor-4-5 chop

Cashews- 1 tbsp. sliced

Rice paste- 50 gms raw rice, soaked for 30 mins and ground to a fine paste using little water.

Thandai syrup- 3-4 tbsp.

Rose petals- 10-12 no. for garnish.

Method:

1. In a thick bottomed saucepan, heat the milk, add sugar to taste, mava and simmer, allow to reduce a little, stir constantly to prevent sticking at the base.

2. Add in the rice paste, keep stirring, add elaichi powder and cook on a low flame 20-25 mins.

3. Now check the sweetness add little condensed milk for a nice flavor and texture, mix well and allow to cool until room temperature.

4. Add in a few nuts of your choice, add thandai syrup, mix well, set the phirni into serving bowls, dishes and garnish with rose petals, chill for 3-4 hours and serve.

Recipe-2] Mavedaar Nutkhut Gujiyas

Ingredients

For the dough:

Maida-1 cup

Salt -1 pinch

Ghee-3 tbsp.

Water- 2 tbsp.

For the filling:

Khoya- 100gms

Grated dry coconut- 50gms/desiccated/fresh

Chironji- 2 tbsp.

Raisins- 2 tbsp.

Powder sugar- 2 tbsp. + sugar syrup- to glaze 

Green elaichi powder-1/4 tsp

Oil/ghee- for the frying.

To seal the Gujiyas- use maida-water thick paste.

Method:

1. Prepare the dough first, use little water and make a nice firm texture dough, cover with a damp kitchen cloth and keep aside for 20 mins.

2. Meantime prepare the filling, crumble the khoya and saute it until light pinkish in color, cool and add the other ingredients and mix well.

3. To prepare further, roll out the dough, cut into circles use a cutter round shape and place the filling, cover it, seal it well and make sure filling doesn’t come out, deep fry in medium hot oil until golden coloured.

4.Remove and dip in thick sugar syrup, garnish with chopped nuts/varq and arrange on a serving tray and serve.

Recipe- 3] KALI MIRCH WALE NAMAKPARE

Ingredients

Maida- 1 cup

Atta-1 cup

Salt to taste

Ajwain- 1 tsp/jeera- 1 tsp/ toasted white til- 1 tbsp.

Black pepper- 1 tbsp. Crushed

Warm water- ½ cup or as needed

Ghee- 3 -4 tbsp. + oil for deep frying.

Method:

1. In a mixing bowl combine together the maida, Atta, salt, ajwain, pepper, ghee and rub in the ghee well into the flour using your fingers and it should look like breadcrumbs.

2. Using little warm water at a time knead a well firm smooth dough, cover with a damp kitchen towel and allow to rest it for 30-45 mins.

3. Divide the dough into 4 equal parts and then roll up each part into a circle, not very thick not very thin, around ¼ inch thickness works well.

4. Using a knife/pizza cutter cut the sheets into diamonds, meantime heat oil on a medium flame and start adding the Namakpara into the oil for frying, keep turning the sides gradually in order to get even color on all sides to a golden brown shade.

5.Remove and drain oil on kitchen paper, allow to cool to room temperature, store in an air tight container. Serve with hot chai!

Jaipur Meets Italy: OPERA Redefines Everyday Luxury with Hand-Rolled Pastas, Neapolitan Pizzas & Aperitivo Culture

“Opera Everyday didn't start in a boardroom; it began in the shared wanderlust of four friends. Chef Ayush Khandelwal, along with Ronak, Ujjwal, and Shreya, wanted to bottle the feeling of a sun-drenched Italian afternoon and pour it into the heart of Jaipur. It’s a quiet rebellion against 'diluted' flavors—Where Italian craftsmanship harmonises with local flavours. At Opera, we don’t just serve food; we serve the unhurried, sophisticated joy of an everyday Italian life."

Stepping into Opera feels less like entering a restaurant and more like stumbling upon a secret. Set within the bones of a pre-Independence building, it is a hidden European escape quietly tucked into a storied Indian neighborhood. You’re greeted by a soft pink façade wrapped in greenery, where a mature champa tree stands as a silent, welcoming host. Inside, the house breathes with a life of its own. The striking black-and-white marble floors lead you deeper into a space where old walls and signature red thread art tell a story of modern craftsmanship. Above, dreamy paper lanterns cast a warm, intimate glow that softens the world outside. At the bar, the preserved original windows hum with the nostalgia of an old Italian home, while the gingham upholstery and wooden tables keep the conversation grounded and effortlessly welcoming. This isn’t a theatrical performance; it is a timeless, cultured sanctuary designed for those who seek beauty in the everyday.

At its heart, Opera is unapologetically food-first. The menu champions Hand-Rolled Pastas and Neapolitan Pizzas, crafted using premium ingredients including imported Tipo 00 flour for that perfectly blistered crust. Signature dishes like the Spicy Margherita Neapolitan Pizza, Beetroot Fettuccine (Hand-Rolled), Mushroom Goat Cheese Ravioli (Hand-Rolled), Verde Ratatouille Bun Panuozzo, Burrata Sourdough, and the indulgent Skillet Cookie have quickly built a loyal following. Each plate reflects Opera’s philosophy of authentic techniques, honest ingredients and elevated comfort — flavours that feel both familiar and globally confident.

The bar mirrors Italy’s relaxed aperitivo culture with fresh, thoughtfully crafted cocktails that are effortless and social. Aperol-led spritz variations, house-signature blends and seasonal creations sit comfortably alongside refreshing mocktails designed to complement the cuisine. The beverage program, curated with equal intention, ensures that every pairing enhances the experience rather than overpowering it.

While Opera is honored to be recognized as “The Best Italian Restaurant” and the “Most Promising” newcomer at the Eazydiner and Bikaji Awards, its true success is found in the people who fill its tables. It has fast become a sanctuary for well-travelled diners, creatives, and entrepreneurs—those who seek authenticity over trend. Confidently carved into Jaipur’s dining scene, Opera proves that world-class Italian cuisine doesn't need a metro city to thrive; it just needs a soul. We’ve traded fine-dining formality for Urban casual focusing on community and warmth over spectacle. It is a place where conversations linger, the perfect crust is celebrated, and cocktails feel unhurried. Here, you don’t just "eat and leave"; you depart feeling both at home and quietly elevated.

HISTORY CREATED: Jaipur National University Sets India Book of Records with India’s Largest Millet Base Pizza

NATIONWIDE RECORD: Jaipur National University Crafts India’s Largest Millet Base Pizza for India Book of Records

“Today, we have not just created India’s Largest Millet Base Pizza — we have created a benchmark of vision, courage, and commitment. This record reflects our determination to transform traditional wisdom into global excellence. Jaipur National University stands proud as a catalyst of change, shaping a healthier and more sustainable tomorrow for our nation.” - Dr Sandeep Bakshi 

Jaipur Feb 2026 :  In a historic and visionary achievement, students of School of Hotel Management and Catering Technology,  Jaipur National University successfully created India’s Largest Millet Base Pizza under the esteemed guidelines of the India Book of Records. The record-setting initiative stands as a symbol of innovation, sustainability, and national pride.

The mega event was graced by the Hon’ble Chancellor Dr Sandeep Bakshi and spearheaded by Dr Preeti Bakshi, Executive Director, who formally announced the successful establishment of the record.

Addressing the gathering, the Hon’ble Chancellor stated, “This achievement is far more than a record—it is a statement of intent. At Jaipur National University, we are committed to transforming ideas into impact. By elevating millets onto a national platform through this monumental initiative, we are not only honoring India’s rich agricultural heritage but also championing a healthier, more sustainable future. This record reflects our spirit of innovation, leadership, and nation-building.”

The accomplishment reinforces the University’s dedication to excellence in education, innovation-driven, and socially responsible initiatives. The milestone was celebrated with immense enthusiasm of the students and faculty members of  JNU, marking yet another proud chapter in the University’s journey of distinction.

The event concluded on a celebratory note as JNU students from various departments of JNU enthusiastically participated in and applauded the remarkable efforts of the students and faculty members of SHMCT at University. Their active involvement, energy, and encouragement reflected the vibrant academic spirit of the University, turning the record setting initiative into a true campus wide moment of innovation, teamwork, and pride.

Mumbai’s Frozen Fun Debuts Its Signature Gelato Experience at R City Mall

Frozen Fun has further strengthened its presence in Mumbai with the launch of its newest outlet at R City Mall. Located within one of the city’s most prominent retail destinations, the new store introduces the brand’s premium, experience-driven dessert concept to the eastern suburbs.

R City Mall was identified as a strategic location owing to its consistent footfall and diverse consumer base comprising families, young professionals, and Gen Z shoppers who demonstrate a strong affinity for elevated dining experiences. With this expansion, Frozen Fun reinforces its positioning as a premium dessert destination rather than a conventional ice cream offering within a mall environment.

The Ghatkopar outlet presents the brand’s full portfolio of artisanal gelato, alongside a comprehensive range of sundaes, shakes, frappes, signature gelato burgers, affogato, hot chocolate, and both iced and hot beverages including coffees and teas. The emphasis at this location is on dessert-led, shareable formats that align with contemporary consumption trends and experiential dining preferences.

In the coming weeks, the outlet will introduce a chocolate tap feature designed to pour warm liquid chocolate over gelato and desserts, further enhancing the sensory and experiential appeal of the store.

Spanning approximately 700 sq. ft., the outlet accommodates 15–20 seated guests, with additional standing space to efficiently manage walk-in mall traffic. The spatial design has been planned to ensure a balance between comfort and operational flow.

To commemorate the launch, the brand has implemented an in-store Spin the Wheel activation. Guests who share a story tagging @Frozenfungelato are eligible to participate once per visit, with rewards including complimentary toppings, a mini scoop, or exclusive discounts. This initiative aims to foster community engagement while enhancing the overall in-store experience.

With its debut at R City Mall, Frozen Fun continues its measured expansion across Mumbai, underscoring its commitment to quality craftsmanship, innovation, and experience-led dessert retail.

Holi Stay Package - The Westin Hyderabad Mindspace

We’re delighted to introduce our special “Colours of Holi: Festive Getaway Package,” thoughtfully curated for those who want to combine joyful celebration with a relaxing city escape. Available for stays from February 27 to March 8, 2026, this package brings together festive dining and rejuvenating experiences for a truly memorable stay. This Holi, celebrate with colour, flavour, and comfort at The Westin Hyderabad Mindspace.

Your experience includes:

• Daily breakfast at Seasonal Tastes

• A choice of lunch or dinner at Seasonal Tastes

• A complimentary Holi Brunch on March 4, 2026 (for stays inclusive of this date)

• 15% savings on spa treatments

• Valid for stays between February 27 and March 8, 2026

If you’re staying with us on March 4, enjoy a vibrant Holi Brunch featuring festive specialties and colourful culinary creations that capture the spirit of the season.

Whether you’re planning a celebration with family or a festive city break, the “Colours of Holi” getaway promises vibrant moments paired with refined comfort.

To make your reservation or learn more, please visit our official website or call us at +91 40 6767 6767.

You can also explore the offer here:
https://www.marriott.com/offers/colours-of-holi-festive-getaway-package-off-213774/hydwi-the-westin-hyderabad-mindspace 

If you are working on any holi listicle, request you to please include the property.

Best,

Arpita

Roxie & Barry—An Indo-Italian Crafthouse Opens in Bangalore City

Bangalore’s dining landscape welcomes a distinctive new address with the launch of Roxie & Barry, India’s first Indo-Italian crafthouse that blends culinary philosophy, music, and storytelling into a deeply personal guest experience. 

Conceived and led by restaurateur Pravesh Pandey, Roxie & Barry is not positioned as another Italian restaurant. Instead, it is a narrative-driven space inspired by two Italian coasts, two contrasting food cultures, and the reunion of two characters whose identities shape the menu and the mood. 

The menu design is by Head of Culinary Jagdish Naidu and Head of Kitchen Operations Chef Abhrajyoti Nandy, while the bar programme is led by Sagar Sarki. Roxie represents the vibrant spirit of Italy’s western shoreline, particularly the Amalfi Coast—a region known for its celebratory cuisine, citrus-forward flavours, fresh seafood, tomatoes, and layered, expressive dishes. This is food that is bold, colourful and designed to be shared. From Roxie’s West Coast kitchen come distinctive creations such as Charred Pineapple al Piccante—gently smoked pineapple layered with coconut-turmeric sauce and goat cheese mousse; Ricotta & Truffle Agnolotti—house-made pasta parcels finished in sage butter and toasted hazelnuts; and Mediterranean Baked Seabass—delicately roasted with cherry tomatoes, olives, capers, and citrus zest. 

Barry draws from the eastern coast, rooted in Apulia—where cuisine is shaped by land, restraint, and ingredient integrity. Olive oil-forward preparations, handmade durum wheat pastas, wild greens, legumes, and simply treated seafood define this side of the menu. Here, flavour develops through patience rather than excess. Barry’s East Coast menu leans into soulful, ingredient-led plates, including Lobster Bisque Risotto—slow-simmered and seafood-rich with layers of depth; Hummus & Lamb Bolognese—a comforting meeting of Middle Eastern warmth and Italian tradition; and Confit Duck Leg with Mushroom Jus—slow-cooked to tenderness and paired with silky mash and reduced jus. 

At Roxie & Barry, these two culinary philosophies coexist—offering guests a table that balances indulgence and purity, glamour and humility. 

Under Pravesh Pandey’s direction, the restaurant operates as a true crafthouse. Every foundational element is prepared in-house. Pastas are shaped and extruded fresh daily. Doughs are mixed, rested, and baked internally. Stocks and sauces are slow-cooked from raw ingredients. Compotes, pickles, and preserves are produced in small batches. The kitchen avoids commercial premixes and ready-made bases, prioritizing control, freshness, and authenticity.

Time is treated as an ingredient. Fermentation is respected. Reductions are not rushed. Preparation follows process rather than convenience. 

The bar mirrors Barry’s philosophy—organic, spirit-forward, and intentionally restrained. Highlights from Barry’s Paradise include Barry’s Signature Picante, Scarlet Whisper, Pandon Moon, and Drink at Your Own Risk, while Roxie’s Secret Collection features Beni Hana, Summer in Sicilia, White Petronia, Tequila Flora, and much more. 

Music plays a defining role in the brand identity. A daily 7 PM welcome ritual signals the start of the evening service, reinforcing the restaurant’s commitment to shared experience rather than passive dining. Live performances are curated to create an atmosphere rooted in personality, not background noise. 

Sustainability and responsible sourcing are also embedded into operations, reflecting a philosophy that values seasonality, mindful procurement, and minimal-waste practices. 

For Pravesh Pandey, Roxie & Barry represents a belief that the guest experience should feel intentional. “We wanted to build a place where craft replaces convenience and emotion sits comfortably beside discipline,” he shares. “This is about honest food, thoughtful drinks, and creating a space that feels alive.” 

Housed in a restored mansion setting in Bangalore, Roxie & Barry aims to become more than a dining venue—positioning itself as a cultural landmark where food, music, and memory intersect. 

Roxie & Barry officially opens its doors on 27 February 2026, inviting Bangalore’s diners to experience East and West Italy reinterpreted through Indian warmth and craftsmanship. 

Media Contact:

Name: Shabeena

Phone: 9830282382

A Coastal Twist to Holi at The Bheemili Resort – Managed by Accor

Visakhapatnam, February 2026 - Celebrate Holi with a vibrant coastal twist at The Bheemili Resort - Managed by Accor, where the festival of colours meets a spirited global influence. Inspired by Spain’s iconic La Tomatina, the beachside property introduces a playful tomato-splash experience alongside traditional colour play, creating a celebration that feels both festive and refreshingly unique.

Speaking about the upcoming celebration, Lakshmi Sridhar, General Manager, The Bheemili Resort - Managed by Accor, says, "At The Bheemili Resort, we are always looking to reimagine celebrations in ways that delight our guests. By bringing the playful spirit of La Tomatina into our Holi festivities, we are creating a unique coastal experience that blends global inspiration with local tradition. Our goal is to offer a safe, vibrant and memorable celebration by the sea for our community and visitors alike."

The festival promises a high-energy atmosphere complete with a lively rain dance and back-to-back sets by international and Telugu DJs, ensuring an uninterrupted flow of music throughout the day. Guests can also enjoy a thoughtfully curated selection of food and beverages available at the venue, offering the perfect break between festivities while keeping the celebratory spirit alive.

Blending immersive entertainment with a safe and well-managed environment, the Holi celebration at The Bheemili Resort offers the perfect seaside gathering for friends and families looking to mark the occasion in style.

Located along the coastline of Bheemunipatnam, The Bheemili Resort - Managed by Accor provides a distinctive seaside setting for celebrations and social gatherings, inviting guests to come together and enjoy the festival of colours.

Event Details:
Venue: The Bheemili Resort

Date: 4th March 2026
Passes: Starting at ₹999
Reservations: 7799822880

Where Women’s Day Ends on a Sweet Note: Hunaaan Celebrates with a Complimentary Dessert

This Women’s Day, Hunaaan invites guests to celebrate the occasion with a relaxed, thoughtfully crafted dining experience at its Indiranagar restaurant. To mark the day, Hunaaan will be offering a complimentary dessert to all women diners, adding a small yet meaningful touch to the celebration. The gesture reflects the restaurant’s approach to Women’s Day, simple, sincere, and centred around good food and shared moments rather than spectacle.

At Hunaaan, Women’s Day is seen as an opportunity to acknowledge women in everyday spaces and routines. It’s a day that naturally lends itself to catching up with friends, stepping out with colleagues, or simply taking a moment for oneself. The restaurant’s calm, welcoming atmosphere allows guests to enjoy the day at their own pace, making it an easy choice for those looking to celebrate without formality. The complimentary dessert serves as a subtle nod to appreciation, woven seamlessly into the overall dining experience.

The food remains at the heart of the celebration, with a menu that showcases Hunaaan’s flavour-forward Pan-Asian identity. Guests can begin with the Avocado Garden Sushi, followed by favourites like Chicken Satay and BBQ Pork Spare Ribs. Mains such as the Chicken Thai Red Curry bring warmth and depth, while the signature Dragon Shrimp Hunaaan delivers bold, satisfying flavours. The meal can be rounded off with Hunaaan’s dessert offerings, which typically range from rich, chocolate-forward creations to lighter Asian-inspired finishes like crisp, golden darsaan paired with ice cream, comforting, indulgent touches that complete the experience.

Located in the heart of Indiranagar, Hunaaan is known for its contemporary take on Pan-Asian cuisine and thoughtfully designed interiors. With warm lighting, modern textures, and an inviting layout, the restaurant encourages lingering meals and easy conversations. Rooted in consistency, flavour, and atmosphere, Hunaaan continues to be a preferred dining destination for guests seeking Asian cuisine that feels both familiar and elevated.

GRT Hotels & Resorts Launches Regency Palani

Palani – February, 2026: GRT Hotels & Resorts, a pioneer in Indian hospitality, is proud to announce the grand opening of Regency Palani. This strategic expansion ensures that devout travelers can now experience the brand’s hallmark hospitality at every stop of the significant Arupadai Veedu (the six abodes of Lord Murugan) temple circuit.

With this launch, GRT Hotels reinforces its exclusive "Divine Darshan" initiative – a specialized hospitality IP designed to provide pilgrims with a seamless, spiritually enriching journey. For the first time, devotees can embark on the complete spiritual circuit – spanning Tiruttani, Swamimalai, Palani, Pazhamudhircholai, Thirupparamkunram and Tiruchendur – while enjoying the consistent "Promise of More" and hospitality excellence that GRT hotels is known for. 

A Sanctuary for the Modern Pilgrim 

Located at the foothills of the Palani Hills, Regency Palani stands as the first and only branded hotel in the city, offering a peaceful retreat with guest-centric features tailored specifically for the spiritual traveler. The property features 31 elegantly designed rooms, each meticulously crafted to offer a sanctuary of peace. Guests can behold stunning, panoramic views of the Palani Hills, providing a constant visual connection to the divine landscape. Each room blends modern sophistication with the warmth of traditional hospitality, ensuring a restful retreat after a day of pilgrimage.

Guest Services & Spiritual Amenities:

• Complimentary Temple Shuttle: Provides a stress-free, round-trip service to the Arulmigu Dhandayuthapani Swamy Temple.

• Priority Darshan Facilitation: Assists with logistical details.

• Pet-Friendly Accommodations: Welcomes pets as part of the family, ensuring they can accompany guests to the holy city.

• Skanda Meditation Lounge: A dedicated, serene space for prayer and contemplation, serving as a soulful retreat before or after temple visits.

• Senior Citizen Special: Launch offer of 50% off* on stays for senior citizens, making the pilgrimage more accessible for elders.

• Flexible Timing: Offers early check-in and late check-out (subject to availability) to align with your travel and temple schedules.

“The opening of Regency Palani is a deeply proud moment for us. It isn't just about adding another hotel; it is about completing a circle of faith,” said Vikram Cotah, CEO of GRT Hotels & Resorts. “We are now the only hospitality group that can accompany a devotee through the entire Arupadai Veedu circuit. From the first prayer at Tiruttani to the final darshan at Tiruchendur, travelers can now trust in the GRT family for their entire journey.”

A Symphony of Flavors 

The culinary experience at Regency Palani is designed to nourish and delight:

• Dhanyam: The signature multi-cuisine restaurant offers a menu that balances tradition and variety. From the sacred flavors of a traditional South Indian Sappadu to global Continental favorites, the kitchen provides a dedicated Sattvik dining menu for the devout and special Thali meals during lunch.

• Madhuram: The hotel’s elegantly appointed bar, Madhuram, provides a sophisticated space for guests to unwind. It offers a curated selection of beverages in a serene atmosphere, perfect for evening reflections.

Event Spaces for Grand Celebrations 

With its versatile indoor and outdoor venues, Regency Palani is set to become the town’s premier destination for weddings and social gatherings. Guests can choose from a selection of venue options:

• Maha Sabha: A grand banquet hall ideal for significant social functions and seminars.

• Sabha: An intimate space perfect for smaller gatherings or private family rituals.

• Nilam: A sprawling outdoor lawn offering a breathtaking backdrop for large-scale celebrations, embracing the natural beauty of the Palani foothills.

The Complete Arupadai Veedu Circuit with GRT Hotels:

1. Tiruttani: Regency Tiruttani

2. Swamimalai: GReaT Trails Thanjavur

3. Palani: Regency Palani (New Launch)

4. Pazhamudhircholai: Regency Madurai

5. Thirupparamkunram: Regency Madurai

6. Tiruchendur: Regency Tuticorin/ Regency Tirunelveli

Four Seasons Hotel Mumbai Unveils ‘Celebrating Her’ Limited-Period Spa Experience

This Women’s Day, Four Seasons Hotel Mumbai celebrates women in a way that feels personal and thoughtful. Celebrating Her is a limited-period spa offering, available through the month of March, designed to honour the strength, warmth and resilience women bring into every space they step into.

Set within the tranquil surroundings of the hotel’s spa, the 150-minute experience is designed as dedicated time for herself. The journey begins with a gentle foot cleanse to settle the senses, followed by a 60-minute customised massage that focuses on easing tension and restoring balance. A personalised 60-minute facial follows, tailored to refresh the skin and enhance its natural glow. Mindful breathing and light stretches are incorporated through the treatment, ending with a nourishing ritual that leaves her feeling calm, restored and truly cared for.

“Women give so much of themselves every single day. This month is about recognising that and creating a space where they can simply pause, feel appreciated and focus on their own wellbeing”, says Nitesh Gandhi, General Manager, Four Seasons Hotel Mumbai.

Duration: 150 minutes
Price: INR 15,900 plus taxes per person
Reservations: +91 (22) 6982 8000

*Available all month long in March

The Reservoire Emerges as India’s Largest Cocktail Bar with a 100+ Drink Menu

The Reservoire is redefining India’s drinking culture as the country’s largest cocktail bar, boasting an extraordinary menu of over 100 meticulously crafted cocktails. Built on the philosophy of experimentation, storytelling, and immersive hospitality, the brand has emerged as a destination for cocktail connoisseurs and curious first-timers alike. The Reservoire is not just a bar, it is a liquid library of flavors where every drink is designed to surprise, delight, and spark conversation. With an expansive menu that pushes boundaries while honoring classics, it sets a new benchmark for scale, creativity, and craftsmanship in India’s F&B landscape.

At the heart of The Reservoire’s identity is its diverse and dynamic cocktail program. Signatures like Kokum Spiritz celebrate regional Indian flavors with a refreshing twist, while indulgent creations such as Strawberry Cheesecake blur the line between dessert and drink. Playful reinventions like Not A Pinacolada challenge expectations, offering familiar flavor notes presented in entirely unexpected ways. For purists, timeless classics like Paloma sit comfortably alongside contemporary favorites such as Blueberry & Gin Sour, each executed with precision and premium ingredients.

The innovation continues across every page of the menu. Mellow Minty delivers a crisp, herbaceous lift, while the bold and spicy GCT (Guava Chilli Tequila) brings heat and fruit together in perfect harmony. Tropical escapism finds form in Paradise, and the visually stunning Blue Pea Ultimate G&T captivates with both color and complexity. Meanwhile, the signature Reservoire Drop encapsulates the brand’s spirit—balanced, refined, and memorable. With over 100 cocktails to explore, the menu ensures that every visit unveils something new, making repetition nearly impossible and discovery inevitable.

As India’s largest cocktail bar, The Reservoire stands as a testament to how far the country’s beverage culture has evolved. By combining scale with artistry and innovation with approachability, it has created a space where cocktails are not just served, but celebrated. For F&B enthusiasts and industry observers alike, The Reservoire represents the future of experiential drinking in India - bold, boundary-pushing, and brilliantly crafted.

Where AI Enhances Hospitality—Without Replacing the Human Touch

Hospitality has always been defined by people—the warmth of a welcome, the intuition of service, and the creation of memorable experiences. As artificial intelligence (AI) becomes more integrated into hotels and travel services, its role is not to replace human interaction, but to strengthen it.

AI now shapes the guest journey before arrival, analysing booking behaviour, preferences, and travel purpose to personalise stays in advance. This ensures guests feel recognised, while staff can focus on genuine engagement rather than last-minute data collection. It also improves room allocation, balancing loyalty status, preferences, and operational constraints to reduce errors and enhance satisfaction.

Behind the scenes, predictive analytics drive operational efficiency—optimising staffing, energy use, and housekeeping schedules. For international travellers, AI-powered translation tools bridge language barriers, helping staff confidently serve diverse guests. Over time, AI builds a memory of guest preferences, ensuring returning visitors are welcomed with familiarity and care.

Perhaps most importantly, AI reduces the cognitive load on frontline teams. By handling routine alerts and decisions, it allows employees to remain calm, attentive, and present—qualities that define true hospitality.

AI’s greatest contribution lies in its quiet support. It works in the background, enabling efficiency and personalisation, while leaving the heart of hospitality—human warmth and connection—untouched.