A Testament to Culinary Craft: LOYA at Taj West End, Bengaluru Earns Acclaim in the DLC Guide 2026, Bengaluru Edition

March, Bengaluru, India – LOYA, Taj West End Bengaluru has been recognised in the DLC Guide 2026, Bengaluru Edition for Excellence in Fine Dining, and reaffirming LOYA’s place among the city’s most distinctive dining destinations.

The recognition celebrates LOYA’s immersive culinary philosophy, which takes guests on a soulful journey through the culinary heritage of North India. Under the distinguished culinary leadership of Grand Chef, Rajesh Wadhwa, the restaurant presents a menu inspired by the culinary traditions of the Himalayan foothills and northern plains, bringing together heirloom recipes, indigenous ingredients, and time-honoured cooking techniques.

Commenting on the recognition, Taljinder Singh, Senior Vice President and Brand Custodian, said:

“LOYA is envisioned not merely as a restaurant, but as a holistic journey—where every detail, from the cadence of the music and the artistry of the cocktails to the authenticity of the architecture and the grace of the service, harmoniously converges to create indelible moments. To be recognized in the DLC Guide’s 2026 Bengaluru Edition is a distinguished affirmation of this all‑embracing vision.”

Speaking about the culinary experience, Rajesh Wadhwa, Grand Chef at LOYA, added:

“Our vision has always been to present the authentic flavours and timeless culinary narratives of the Himalayan foothills. Each dish is meticulously composed with traditional techniques and heritage ingredients to evoke a profound sense of place and memory. It is deeply gratifying that this philosophy has been acknowledged by the DLC Guide, and we are honoured that the artistry of our culinary team has been recognised in this distinction. Their dedication embodies the very essence of LOYA: a celebration of heritage, authenticity, and culinary excellence.”

Set amidst the verdant, heritage‑rich expanse of Taj West End, Bengaluru, the restaurant’s architectural narrative is shaped by timeless design elements such as graceful arches, carved niches, and intricate stone jalees, while its bespoke serve ware handcrafted by artisans.

This prestigious recognition by the DLC Guide further reaffirms LOYA’s dedication to preserving India’s culinary heritage, presenting it through a lens of contemporary sophistication and elevated dining artistry.

About LOYA, Taj West End, Bengaluru.

IHCL presents LOYA as its signature North Indian dining concept, showcasing the rich culinary heritage of the region. The restaurant revives time-honoured recipes, slow cooking techniques, and heirloom ingredients, delivering flavours that are authentic, nuanced, and deeply memorable. With a seating capacity of 117, LOYA, Taj West End, Bengaluru, offers a refined dining experience where every element, from the thoughtfully designed interiors to the curated music enhances the journey through India’s gastronomic traditions. Here, tradition meets modern sophistication, creating a space where guests savour not just a meal, but an immersive story of culture, craftsmanship, and care.

ELIVAAS, backed by Peak XV Partners, Vertex Ventures, and 3one4 Capital, Wins ‘Brand of the Year 2026’ at MakeMyTrip Homestays Awards

New Delhi, March’26: ELIVAAS, a rapidly emerging name in India’s premium villa hospitality segment, has been recognised as the Brand of the Year 2026 at the MakeMyTrip Homestays Awards, marking a significant milestone in its growth journey within just its second financial year of inception.

The brand was nominated across multiple categories, including Traveller’s Choice – Brand, India’s Favourite Villa, India’s Favourite Farmhouse, and India’s Favourite Pet-Friendly homestays award. The team also extends its gratitude to MakeMyTrip for its continued partnership and support in building the homestays ecosystem.

“Being recognised as Brand of the Year is a strong validation of the trust our guests and home owners have placed in ELIVAAS in a relatively short period of time. Our focus has always been on delivering consistently high-quality, experience-led stays, and this recognition encourages us to further strengthen our presence across India while continuing to elevate the villa hospitality segment,” said Ritwik Khare, the Founder and CEO of ELIVAAS.

Backed by Peak XV Partners, Vertex Ventures, and 3one4 Capital, ELIVAAS has rapidly scaled its operations and strengthened its position in the premium villa category.

This recognition places ELIVAAS alongside some of the most established names in the hospitality sector, underlining its rapid rise as a category leader in the luxury villa space. Founded just three years ago, the brand has already hosted over 3 lakh guests across more than 40 cities, while maintaining a consistently high 95 percent 5-star review rating.

ELIVAAS has built its positioning around curated, experience-led stays that combine privacy, comfort, and personalised service. Its offerings extend beyond accommodation, with thoughtfully designed guest experiences such as private dining setups, wellness therapies, and bespoke celebrations, aimed at creating memorable stays.

The award also reflects the brand’s evolution from individual property excellence to a more holistic hospitality offering across markets. It builds on earlier recognitions, including category wins at previous editions of the MakeMyTrip Homestays Awards.

With this recognition, ELIVAAS aims to expand its footprint further while continuing to refine its offerings for the evolving preferences of premium travellers.

About ELIVAAS:

ELIVAAS is a luxury villa hospitality brand offering curated private villas with professionally managed operations and personalised guest experiences across India’s most desirable destinations. ELIVAAS operates 650+ villas and apartments across 42 locations across India.

https://www.elivaas.com/

Ingredient Ideology | Summer Special: Yellow Pepper Delight By: Dr. Kaviraj Khialani- Celebrity Master Chef.

The Bell Pepper Is The Fruit Of Plants In The Grossum Cultivar Group Of The Species Capsicum Annuum. Cultivars Of The Plant Produce Fruits In Different Colors, Including Red, Yellow, Orange, Green, White, And Purple. Bell Peppers Are Sometimes Grouped With Less Pungent Chili Varieties As "Sweet Peppers”. Yellow Bell Peppers Are Full Of Great Health Benefits—They're Packed With Vitamins And Low In Calories! They Are An Excellent Source Of vitamin A, Vitamin C, And Potassium. Bell Peppers Also Contain A Healthy Dose Of Fiber, Folate, And Iron. Peppers Are Native To mexico, Central America, And Northern South America. Pepper Seeds Were Imported To Spain In 1493 And Then Spread Through Europe And Asia. The Mild Bell Pepper Cultivar Was Developed In The 1920s, In Szeged, Hungary. 

Yellow Capsicums Are 3 To 4 Lobed Fruits Of The Capsicum Annum Species. They Are Milder In Taste Than Green Capsicum, And So Are Known As sweet Peppers. Orange Or Yellow Bell Peppers Are More Mature Than Green Bell Peppers, And Are Harvested Before They Fully Mature And Turn Red. The Yellow Ones Exist in The Middle Of Their Color Spectrum That Has A Very Mild Taste As Compared To Others.

The Yellow, Orange, And Red Peppers Are More Expensive Than The Green Ones because They Are Harvested Later And Spend More Time On The Vine. The Green Ones Are The Cheapest Because They Are Picked Earlier While They Are Still Unripe.

Let Us Have A Look At Some Of The Health Benefits Of Yellow Bell Peppers:

1. Yellow Bell Peppers Are Considered To Be Good Since They Are Anti- Inflammatory, Prevent Hypertension As Well.

2. Yellow Bell Peppers Are Also Regarded Good For Eye Health Should Be Considered A Good Option Once In A While.

3. Yellow Bell Peppers Are Good For Heart Health And Also Considered Anti- Cancer.

4. Yellow Bell Peppers Regulate The Blood Sugar Levels And Also Help In Reducing Weight

5. Yellow Bell Peppers Are Regarded As A Good Immunity Boosting Ingredient And It Also Prevent Anaemia.

Sharing A Few Thoughts On The Culinary Uses Of Yellow Bell Peppers:

• Yellow Bell Peppers A Good Choice To Add Into Our Choice Of Salads, Its Vibrant Color Adds A Great Deal Of Eye Appeal To A Freshly Tossed Salad. 

• Yellow Bell Peppers Go Well On An Open Sandwich Concept. Shred Them, Dice Them, Cut Them Into Fancy Shapes, Toss Them A Little With Some Olive Oil, Or Grill Them A Bit And Place Them With A Contrasting Flavor Of Spreads.

• Yellow Bell Peppers Combine Well Into Soups As Well. Add Them To A Wide Variety Of Clear Soups, Though I Would Not Recommend To Over Cook Them Or Grind Them Into A Puree Or So.

• Yellow Bell Peppers Complement Well On Bruschettas, With Olives, A Little Garlic, Sun-Dried Tomatoes And In The Non-Veg Categories With Tuna Fish, Chicken Sausages, Ham/ Salami Etc. It Goes Well With Simply Boiled Eggs As Well.

• Yellow Bell Pepper Salsa- Add Them To Your Mexican Recipes, Goes Well With Nachos As A Salsa Topping With Cheese Sauce, Great To Add Into Burritos, On Tostadas, Encase Them In Your Favorite Enchiladas With Refried Beans, Chicken Or Veg.

• Yellow Bell Peppers Are Also One Of My Favorites When It Comes To Quiche, Savoury Tarts/ Pies Etc. Love Using Them In My Mushroom And Spinach Quiche Filling, The Yellow Variety Adds A Nice Spark, Tartness And Balances The Other Ingredients As Well.

Here Are A Few Of My Favorite Recipes Using Yellow Bell Peppers:

Recipe-1] Chatpata Stuffed Yellow Bell Peppers

Ingredients:

Yellow Bell Peppers/ Capsicums- 400 Gms

Oil/ Olive Oil/ Butter- 2 Tsp

For The Stuffing:

Garlic- 1 Tsp Chopped

Onion-2 Tbsp. Chopped

Tomatoes- ½ Cup Chopped

Green Chilies- 1 Tsp Chopped

Salt And Pepper To Taste

Mixed Herbs- ½ Tsp

Chili Flakes- ½ Tsp

Tomato Ketchup-2 Tsp

Red Chili Sauce- 2 Tsp

Options For Veg/Non-Veg:

Cottage Cheese/ Paneer- 150 Gms, Grated

Soy Keema/ Granules- 100 Gms, Soaked

Soy Chunks- 150 Gms, Soaked

Assorted Mix Veggies- Carrots/ Beans/ Peas/ Cauliflower/Mushrooms/Corn/ Zucchini/ Broccoli Etc.

Garam Masala Powder-1/2 Tsp

Chaat Masala-1/2 Tsp

Assorted Nuts-2-3 Tsp Chopped, Cashews, Raisins, Almonds.

Fresh Coriander Leaves-2 Tbsp. Chopped

Grated Cheese-1/4 Cup

Method:

1. Prepare All The Ingredients For The Stuffed Capsicums As Listed Above.

2. Cut The Yellow Peppers Into Two Each Horizontally And Remove The Seeds From Within, Wash And Pat Dry Them.

3. To Prepare The Stuffing, Heat Oil/Butter In A Pan Add In The Garlic, Onion And Saute For A Few Seconds. Add In The Choice Of Ingredients For Veg / Non-Veg As Per Choice And Add In Seasonings, Sauces And Little Water As Needed To Cook The Ingredients.

4. When It Is All Just Done, Turn Off The Flame And Add In The Cheese And Adjust The Stuffing, Add Nuts And Stuff The Capsicum Cups With The Same, Place It In A Pre-Heated Oven At 170- 180 Degrees Celsius For 12-15 Mins And Serve It Hot With Some Toasted Garlic Bread.

Recipe-2] Baked Yellow Pepper Lasagne

Ingredients:

Yellow Bell Peppers- 300 Gms

For The Lasagne Dough:

Refined Flour- 1 And A Half Cup

Salt- ½ Tsp

Olive Oil/ Oil- 2 Tsp

Warm Water- As Needed To Make The Dough

Mixed Herbs- ¼ Tsp

Chili Flakes- ¼ Tsp

For The Yellow Pepper Filling:

Oil/Butter- 2 Tsp

Garlic- 1 Tsp Chopped

Onion-1 Small Chopped

Bayleaf- 2 No

Peppercorns- 4-5 No

Green Chili – 1 Tsp Chopped

Tomato Puree-1/4 Cup

Salt And Pepper To Taste

Chili Sauce/ Schezuan Sauce- 1 Tsp

Mincemeat- Chicken / Sliced Mushrooms For Veg- 1 Cup

Green Peas- ½ Cup

Grated Cheese-1/2 Cup

White Sauce- 2 Cups For Layering

Method:

1. Prepare All The Ingredients For The Lasagne Recipe Using Yellow Bell Peppers.

2. Firstly, Prepare The Dough For The Lasagne Sheets Or Else Use Readily Available Ones. Rest The Dough For 20 Mins. Roll Out Cut Into Rectangle Shaped Sheets, Boil Them In Water 3-4 Mins, Place In Cold Water Until Used Further.

3. Now Prepare The Filling, Heat Oil Or Butter In A Pan Add In Garlic, Onions, Chilies, Bayleaf, Peppercorns And Saute For Few Seconds.

4. Add In The Mincemeat, Peas, Or The Veg Options As Well And Saute For 1 Min, Add In Seasonings, Herbs, Puree And Bhunao For A Couple Of Minutes. 

5. Add A Little Water Or Stock If Needed. Cover And Cook For Few Minutes. Turn Off The Flame And Check For Seasonings, Adjust As Needed.

6. Pre-Heat The Oven At 180 Degrees Celsius, Grease A Baking Dish With Little Butter, Place A Layer Of The White Sauce, Then Place The Lasagne Sheet And Top It Up Evenly Spreading Out The Prepared Filling.

7. Sandwich The Same And Continue With The Layers Going Upwards, Finally A Spread Of White Sauce, Sprinkling Of Chili Flakes, Herbs And Cheese And Place The Dish For Baking For Around 20 -22 Mins, Remove And Serve Hot.

Recipe-3] Marinated Yellow Pepper Relish

Ingredients:

Yellow Bell Peppers – 250 Gms

For The Base Of The Salad:

Assorted Lettuce Leaves- 1 Cup, Iceberg/ Lollorosso

For The Body Of The Salad:

Red/ Green Capsicums-1/2 Cup Cut Into Strips

Cucumber- 1 Med Sized, Peeled, Cut Into Strips.

Sliced Onions- ½ Cup

White Radish/ Red Radish- ½ Cup Cut Into Strips

For The Dressing Of The Salad:

Oil/ Olive Oil- 2-3 Tsp

White Vinegar- 1-2 Tsp

White Wine-1 Tsp Optional

Salt And Pepper To Taste

Mint Leaves- 10-12 No

Coriander Leaves- 2 Tbsp. Chopped

Sugar- 1 Tsp

Flax Seeds/ Pumpkin Seeds/ Sunflower Seeds- 1-2 Tsp

For The Garnish Of The Salad:

Pomegranate Seeds- ¼ Cup

Fresh Sprigs Of Parsley- 3-4 No

Sliced Lime- 2-3 No

Cherry Tomatoes- 2-3 No

Method:

1. Prepare All The Ingredients For The Relish/Salad Recipe As Listed.

2. Clean, Wash And Rinse The Lettuce Leaves Under Running Water, Place Them In Ice-Cold Water Until Used.

3. In A Mixing Bowl, Combine Together The Ingredients For The Dressing And Mix Well. Add In The Body Of The Salad From Strips Of Yellow Bell Peppers To All The Others.

4. Toss The Salad Well, Add Choice Of Non-Veg Ingredients If Desired Like Saute Prawns, Sliced Tandoori Chicken Tikka, Sliced Chicken Salami Etc.

5. Place The Tossed Salad On A Bed Of Crispy Lettuce Leaves In A Salad Plate And Garnish It Appropriately. Serve Immediately And Enjoy The Crunch And Munch On The Relish Bowl.

Recipe- 4] Zaikedaar Bharwan Yellow Simla 

Ingredients:

Yellow Bell Peppers- 400 Gms.

For The Stuffing:

Oil/ Butter/ Olive Oil- 2 Tsp

Mustard Seeds-1/2 Tsp

Cumin Seeds-1/2 Tsp

Curry Leaves- 8-10 No

Slit Red Chilies- 1-2 No

Garlic-1 Tsp Chopped

Ginger-1 Tsp Chopped

Green Chilies- 1 Tsp Chopped

Onion- 1 Small Chopped

Salt To Taste

Boiled Mashed Potatoes- 2-3 Med Sized

Boiled Whole Green Moong Dal- ½ Cup

Tomatoes- ¼ Cup Chopped

Turmeric Powder- ¼ Tsp

Cumin Powder-1/4 Tsp

Coriander Powder- 1 Tsp

Red Chili Powder- ½ Tsp

Garam Masala Powder-1/4 Tsp

Lime Juice-2 Tsp

Coriander Leaves- 2 Tbsp. Chopped

Grated Cheese- 2-3 Tsp

Method:

1. Prepare All The Ingredients For The Stuffed Simla Mirch Recipe.

2. Slice Off The Tops Of The Yellow Bell Peppers And Scoop Out The Seeds, Rinse The Opened Up Cups And Pat Dry Them.

3. To Prepare The Filling, Heat Oil/ Butter In A Pan And Add In All The Ingredients For The Tempering/ Tadka And Allow To Crackle/Splutter A Little.

4. Now Add In The Garlic, Ginger, Chilies And Onions And Saute For A Few Seconds. Now Add In The Boiled Mashed Potatoes, All Masalas, And Salt To Taste, The Boiled Green Moong As Well And Cook Them All Together For 3-4 Mins.

5. Add In The Fresh Coriander Leaves, Lemon Juice And Cheese And Turn Off The Flame, Stuff The Filling Into The Prepared Yellow Bell Pepper Cups And Place Them On A Baking Tray And Allow To Cook In The Oven At 160 Degrees Celsius For Around 18-22 Mins, Remove And Enjoy It!

Recipe- 5] Yellow Bell Pepper Tangy Toss Salad

Ingredients:

Yellow Bell Peppers- 250 Gms

For The Base Of The Salad:

Assorted Lettuce Leaves/ Purple Cabbage/ White Cabbage- 1 Cup

For The Body Of The Salad In Addition To Yellow Peppers:

Red Peppers- ½ Cup Cut Into Strips/ Dices

Tomatoes- 2 No Ripe, De-Seeded And Cut Into Strips

Cucumber- 1 Small, Peeled And Cut Into Strips

Shallots- 10-12 No, Peeled And Cut 1 X 2

Feta Cheese- ½ Cup Crumbled A Little 

Black Olives- 4-5 No

Green Olives- 4-5 No

Fresh Basil Leaves- 10-12 No

Cherry Tomatoes- 4-5 No

For Non-Veg Options For The Salad:

Boiled Diced Chicken Cubes- ½ Cup

Sliced Chicken Sausages- ½ Cup

Sliced Grilled / Chicken Tikka- ½ Cup

For The Dressing Of The Salad:

Olive Oil/ Oil-2-3 Tbsp.

Mustard Paste-1 Tsp

Salt And Crushed Black Pepper To Taste

Capsico/ Tabasco- ½ Tsp

Mango Pickle- 2 Tsp

Orange Juice- ¼ Cup

Mint Leaves- 8-10 No

For The Garnish Of The Salad:

Assorted Nuts And Seeds – 1-2 Tsp

Fresh Pomegranate Seeds- ¼ Cup

Method:

1. Prepare All The Ingredients For The Salad As Listed With All The Elements.

2. Place The Base Of The Salad In The Serving Plate / Salad Bowl.

3. In A Mixing Bowl, Combine Together The Ingredients For The Dressing And Adjust The Seasonings To Taste.

4. Arrange The Body Of The Salad On The Bed Of Lettuce Leaves And Place The Feta Cheese As Well.

5. Just Before Serving, Drizzle The Tangy Tart Dressing Over And Place Garnishes As Desired On The Salad Plate And Serve It Immediately.

6. Non-Veg Options As Listed Above Can Also Be Used In The Above Recipe To Add Variety.

Recipe- 6] Stuffed Pasta Shells With Yellow Peppers

Ingredients:

Yellow Bell Peppers- 150 Gms

Shell Shaped Pasta / Conchigle- 150- 200 Gms

Oil/ Olive Oil- 2-3 Tsp

Butter-1 Tsp

Garlic- 2 Tsp Chopped

Onion- 1 Small Chopped

Green Chilies- 1 Tsp Chopped

Salt And Pepper To Taste

Soya Granules- ½ Cup Soaked

Garam Masala Powder-1/4 Tsp

Water-1/4 Cup To Cook

Tomato Sauce-2-3 Tsp

Fresh Cream-2-3 Tsp.

Grated Cheese-1/4 Cup

Olives- 3-4 No Each, Black And Green

White Sauce- 1 And A Half Cup

Chili Flakes-1/2 Tsp

Mixed Herbs-1/2 Tsp

Chopped Parsley-2 Tsp

Method:

1. Prepare All The Ingredients For The Stuffed Shell Pasta Recipe.

2. Boil Water, Add In A Little Salt And Oil And Boil The Shell Pasta In It For A Few Mins Until Just Cooked/ Al Dente Stage, Refresh With Cold Water And Drizzle A Little Oil And Keep Aside.

3. In A Pan Heat Oil And Butter And Saute The Garlic, Onion, Chilies For A Few Minutes And Add In The Soaked, Drained Soya Granules, Small Dices Of Yellow Bell Peppers, Add In The Seasonings, Sauces, Spices As Per Taste.

4. Saute The Mixture For A Minute, Add In Little Water And Allow To Cook For 6- 8 Mins. Turn Off The Flame And Add In Little Cheese And Mix.

5. Once Cooled Down A Little, Stuff The Boiled Shell Shaped Pasta With The Prepared Filling As Above. Pre-Heat The Oven To 160 Degrees Celsius. Grease A Baking Dish, Place A Little White Sauce At The Base And Arrange The Stuffed Pasta On It, Drizzle Some Tomato Sauce, Mixed Herbs, Chili Flakes, Some More White Sauce And Cheese.

6.Bake The Pasta In The Dish For Around 10-12 Mins And Remove, Serve It Hot With Toasts/ French Bread/ Garlic Masala Pao Etc.

The Anam Mui Ne Unveils ‘Vietnamese Market Favourites’

In Vietnam, the sidewalk comes to life as the country’s famed street food, based on recipes handed down the generations, is served with gusto on tiny tables huddled by low stools.

To pay tribute to this quintessential Vietnamese pastime of pulling up a stool and savouring street food, The Anam Mui Ne, a 1.2 hectare beachfront resort with a design inspired by the Indochine era, has unveiled “Vietnamese Market Favourites” held every Tuesday and Friday from 6-9.30pm.

Staged on the resort’s beach lawn, flanked by Mui Ne Beach and the property’s 266sqm saltwater infinity pool, the dining experience sees staff set up low bamboo stools and tables circled by an array of live stations concocting street food favourites before diners’ eyes.

Accompanied with signs explaining the fare, signature local dishes from the local Phan Thiet area are served. Hyper-local options include: mini rice cakes served with minced pork meatballs, quail eggs, braised fish and green mango; handrolls comprising finely ground pork seasoned with spices, wrapped in thin rice paper and served with fresh herbs, cucumber and pickled vegetables; and grilled sesame crackers, spread with fermented shrimp and filled with pork and Vietnamese ham, pickled vegetables and herbs, before grilled over an open flame.

Crispy fried pancakes Banh Xeo made with rice flour, water and turmeric powder, and stuffed with pork, shrimp and mung bean sprouts, Bo La Lot minced beef wrapped in betel leaves, and Mi Quang noodles with chicken are also among the host of delectable options.

Serving stations also brim with fresh seafood such as oysters and giant river prawns, hot dishes including Vietnamese braised beef Bo Kho, fresh salads such as pomelo salad with prawn and pork, and an array of desserts such as Vietnamese crispy sweet cake Banh Kep and seasonal fruits.

Entertainment from local instrumentalists playing the likes of the Dan Bau, a one-stringed zither with a bamboo rod for extensive pitch bending, add to the occasion’s ambience.

Free-flow packages on offer include soft drinks and local beer, and wine.

The Anam Mui Ne’s resort manager Peter Ye said he and his team introduced Vietnamese Market Favourites as they wanted to “bring the rhythm of Vietnam’s much-loved sidewalk culture with its street stalls to life in our resort”.

“For many visitors, the most memorable experience of Vietnam is sampling the street food,” he said. “We’ve taken the best of the local offerings and expanded upon them in the one location, albeit a scenic one right by Mui Ne’s stunning stretch of sand, with an educational element in that you can learn more about what you’re eating and the history behind it”.

For further information or to make a booking, visit.theanam.com, email The Anam Mui Ne on info.mn@theanam.com or telephone The Anam Mui Ne on tel. +(84) 252 628 4868.

Vietnamese Market Favourites is priced at 950,000 VND++ per adult, with 50% off for children between 6-12 years of age. Free-flow soft drink and local beer is an extra 300,000 VND and free-flow wine an additional 600,000 VND per person.

A Nouvelle Tribute to Awadh, 'Ummrao Saaj', Through the Eyes of Chef Gaurav Sircar

At Ummrao Saaj, the story begins not with a concept note, but with a feeling—one of reverence.

We caught up with Chef Gaurav Sircar, Executive Chef, to understand the thinking behind this modern expression of Awadhi cuisine.

Chef Gaurav Sircar

What’s the core inspiration behind the ‘nouvelle tribute to Awadh’?
Ummrao Saaj is shaped by reverence. Awadhi cuisine carries a quiet regality — poetic in spirit and precise in craft. The patience of dum, the gentle layering of spices, silken gravies, and warmth that unfolds with restraint reflect a cuisine rooted in finesse.
Our inspiration was to honour this elegance through the sensibility of today’s diner. Here, nouvelle speaks of reinterpretation with integrity — a thoughtful exploration of how Awadh might express itself in the present moment.
At its heart lies a simple intent: to preserve the soul of Awadh — its craftsmanship, its tehzeeb, its romance — while presenting it with a lightness and clarity that feels intimate to the contemporary palate.

Why blend modern plates with rooted stories?
Awadhi food has always been more than a meal. It unfolds like a courtly conversation — poetry in motion, layered with cultural memory and emotion. Every korma, every kebab, every pulao carries a sense of lineage.
Modern plating becomes a way to illuminate these stories with clarity. It sharpens flavours, brings precision to portioning, and sparks curiosity at the table. Most importantly, it opens the door for a new generation to connect with a cuisine that holds deep history.
The rooted stories keep us honest.
The modern expression keeps us relevant.

If someone visits once, what are the must-dos?
Begin with the Raag Table — a communal welcome where the experience gently unfolds. Set beside the Ummrao Saaj Bar, which showcases a splendid collection of Indian-born spirits, the Raag ritual interprets India’s seven swaras through flavour, aroma, and mood.
Guests play a note on the xylophone, and the swara that resonates becomes their cocktail — each sip a story in melody.
As the dining experience unfolds, the Palak Dudhiya Kebab offers a soft, silken bite of cottage cheese and pine nuts, lifted by a vibrant chlorophyll sauce. The Galouti Khaste, a delicate meat pâté khari with kasundi, brings warmth and depth, while the Raan Wellingdon — pulled lamb encased in puff pastry — arrives as a rich, theatrical centrepiece.
End with Shakr Amba, a sweet-tangy finale that lingers like the last refrain.

How do you balance Awadhi roots with modern, global appeal?
For us, balance begins with reverence.
The foundations of Awadhi cuisine — dum cooking, nuanced spicing, textural refinement, and tehzeeb in service — remain at the heart of everything we do. Gravies continue to be slow-cooked, kebabs handcrafted, and spice blends layered with patience.
Where we evolve is in interpretation. Textures feel lighter while retaining depth, plating gains refinement while holding warmth, and familiar global formats offer a new canvas where Awadhi flavours lead the narrative. Tradition gives us depth. Modernity gives us reach.

What’s next?

Right now, our focus remains on deepening the experience that guests are discovering today. Rather than rushing toward new additions, we see this phase as an opportunity to build familiarity — to invite guests to return, to notice new details each time, and to form a lasting connection with the space and its cuisine.
For now, the most exciting chapter is the one unfolding every evening in the dining room.

Abhishek Sachdev

Ummrao Saaj is a special moment for us as it marks Marriott International’s first Modern Indian restaurant in South Asia. The idea was to create a space that feels rooted yet relevant, built on restraint, elegance, and storytelling.

The cuisine, cocktails, and overall experience come together naturally to create moments that feel timeless and invite guests to not just dine, but truly connect.

What sets Ummrao Saaj apart is its belief in quiet sophistication. There is no performance, only purpose.

- Abhishek Sachdev, General Manager

---

About Ummrao Saaj

Located at Courtyard by Marriott Mumbai International Airport, Ummrao Saaj presents a contemporary celebration of Awadhi cuisine—where centuries-old culinary wisdom meets modern creativity.

Guided by its philosophy, “Modern Plates, Rooted Stories,” the restaurant balances heritage with evolution through three pillars:

• Nava – thoughtful reinterpretation of tradition

• Raag – cocktails inspired by Indian classical music

• Sangam – shared, unhurried dining experiences

From slow-cooked dum preparations and delicately layered spices to multisensory cocktail rituals and storytelling-led service, Ummrao Saaj is designed as an immersive journey—one that honours the past while speaking to the present.

Details
Lunch: Saturday–Sunday, 12:30 PM to 3:30 PM
Dinner: Daily, 7:00 PM to 11:00 PM
Cost for two: INR 3,000++
Contact: +91 77188 94075
Address: Andheri Kurla Road, Andheri East, Mumbai – 400059

Post event press release: Young Mind Start-Up Fest 2026

On March 16, 2026, the campus of Banarsidas Chandiwala Institute of Hotel Management and Catering Technology transformed into a vibrant hub of entrepreneurial energy as the Developing Innovation Culture and Entrepreneurship (DICE) Cell hosted the "Young Mind Start-Up Fest". Under the inspiring theme "Fueling Innovation-Empowering Entrepreneurship," 16 teams stepped up to the challenge of merging culinary skill with business acumen. 

While the competition was incredibly stiff, ranging from bold Pan Asian Street food to delicate artisanal chocolates, one stall managed to stop traffic: Sweet Scoop Paradise. They didn’t just serve dessert; they sold an experience. The team transformed their counter into a visual masterclass in branding, flanking their station with vibrant sprinkles, fluffy marshmallows, and seasonal fruits that added a gourmet touch. A clear, innovative vision for how a simple scoop can be scaled into a viable hospitality business.

The core mission of the DICE Cell has always been to bridge the gap between abstract classroom theory and the persistent, fast-paced reality of a startup. Watching these student teams navigate the complexities of indenting management, real-time customer service, and strategic branding under the watchful eyes of the jury was a powerful testament to the talent brewing within our halls. The day served as a vivid reminder that these students are not merely preparing to enter the hospitality industry; they are preparing to lead it. By stepping out of their comfort zones and into the role of entrepreneurs, they demonstrated that the spirit of innovation is alive and well at BCIHMCT, paving the way for a new generation of hospitality pioneers.

Club Mahindra Adds 159 Keys with New Resorts in Amba Ghat and Bandhavgarh

Launch supports FY26 goal of 1,000 new rooms and 12,000 keys by FY30

Mumbai, March 2026: Mahindra Holidays & Resorts India Limited (MHRIL), India’s leading leisure hospitality company, today announced the launch of two new resorts in Club Mahindra Amba Ghat, Maharashtra and Club Mahindra Bandhavgarh, Madhya Pradesh, adding 159 keys to its growing portfolio thus strengthening its presence across Western and Central India.

These launches reflect Club Mahindra’s broader strategy of pioneering new destinations by bringing lesser-known destinations onto the travel map for Indian holidaymakers. Supported by strong and sustained demand for leisure travel, the company has adopted a capital-efficient, asset-light approach to expand its portfolio through a mix of greenfield developments, management contracts, and other flexible operating models. The additions are aligned with MHRIL’s expansion strategy of  scaling the portfolio to 12,000 keys by FY30.

Commenting on the launch, Manoj Bhat, Managing Director & Chief Executive Officer, Mahindra Holidays & Resorts India Limited, said, " Destinations such as Amba Ghat and Bandhavgarh reflect the growing preference for immersive, nature-led experiences among today’s travellers. At Club Mahindra, we have always believed in identifying and thoughtfully developing emerging leisure destinations for India’s evolving base of holidaying families. As we build for the future, our focus remains on expanding high-quality inventory across diverse locations, while consistently delivering memorable family holiday experiences. This approach continues to guide us in our journey towards becoming India’s most trusted leisure hospitality brand”.

Amba Ghat, a scenic mountain pass along the Kolhapur–Ratnagiri route in Maharashtra’s Sahyadri ranges, is steadily emerging as a serene hill getaway for travellers seeking nature-led escapes away from crowded tourist circuits. The Amba Ghat resort comprising 96 keys will feature river-facing apartments with the Kadvi River flowing through the property, offering guests a tranquil retreat amid the lush Sahyadri landscape.

Bandhavgarh, located in the Vindhya Hills of Madhya Pradesh, is globally renowned for Bandhavgarh National Park, one of the world’s premier wildlife tourism destinations and home to the highest density of Bengal tigers. The Bandhavgarh resort with 63 keys will offer an immersive wilderness stay experience with expansive verandas, outdoor decks, and uninterrupted forest views, designed to bring guests closer to the surrounding natural environment.

Together, these destinations reflect Club Mahindra’s focus on expanding into locations that offer immersive natural experiences for families and leisure travellers.  It recently launched Club Mahindra Nadiya Parao, in Uttarakhand and signed a new property in Dapoli, Maharashtra.

Island Wellness Redefined at Four Seasons Resorts Maldives

There are few places in the world where wellness feels as natural as it does in the Maldives. At the two island retreats Four Seasons Resort Maldives at Landaa Giraavaru and Four Seasons Resort Maldives at Kuda Huraa wellbeing is not just a spa treatment you book for an afternoon. It is woven into the rhythm of island life. Imagine waking up to endless turquoise waters, soft ocean breezes and the quiet stillness that only a remote island can offer. Days begin slowly here. Perhaps with sunrise yoga by the water, a swim in the lagoon, or simply a moment of pause before breakfast. The surroundings themselves encourage you to slow down, something many of us rarely do in our everyday lives.

AyurMa, Four Seasons Resort Maldives at Landaa Giraavaru

At Landaa Giraavaru, wellness takes on a deeply immersive form through AyurMa, a pioneering centre for holistic healing rooted in the ancient science of Ayurveda. Here, the focus is not just relaxation, but restoration. The programmes combine traditional Ayurvedic therapies, yoga, meditation and modern wellness practices to create experiences tailored to each guest.

Treatments are thoughtfully curated after consultations with Ayurvedic doctors who assess your lifestyle and wellbeing goals. Guests may find themselves experiencing therapies such as Abhyanga massages, Panchakarma-inspired rituals or guided meditation sessions designed to bring balance to the body and mind. The setting only enhances the experience treatment rooms suspended over water, gentle waves in the background, and the feeling that time has slowed down.

Beyond the treatment rooms, Landaa Giraavaru encourages guests to reconnect with nature. Activities such as aerial yoga, sound healing and beach meditation allow visitors to explore different pathways to mindfulness. It is the kind of place where wellness becomes less about a schedule and more about discovering what truly helps you feel balanced.

Urja Naturopathy, Four Seasons Resort Maldives at Kuda Huraa

A short speedboat ride away, a different but equally restorative philosophy unfolds at Urja Naturopathy (The Island Spa). The focus here is on natural healing through the principles of Naturopathy which is working with the body rather than against it. It offers personalised programmes that blend therapeutic treatments, nutrition, yoga and lifestyle guidance. Hydrotherapy sessions, detoxifying body treatments and guided wellness consultations are designed to support the body’s natural healing processes. For many guests, it becomes an opportunity not just to unwind, but to reset habits and gain insights that extend well beyond the holiday.

Summit Hotels & Resorts Signs Two New Boutique Properties in Siliguri and Darjeeling Hills

Siliguri, March 2026: Homegrown hospitality chain, Summit Hotels & Resorts has announced the signing of two new boutique properties in North Bengal, further strengthening its presence across the Darjeeling and Siliguri region, one of the fastest growing tourism corridors in Eastern India. The hospitality group has signed Summit Gulma River Resort in Siliguri and Summit Falling Water near Darjeeling, both 30-room boutique properties positioned around nature-led experiences and intimate hospitality formats. The Siliguri property is expected to open on 15 August, while the Darjeeling project is scheduled to open in early January 2027.

Located in the Gulma area of Siliguri, overlooking the scenic Gulma Tea Estate and a flowing river, Summit Gulma River Resort is being developed as a boutique hospitality address combining leisure stays with event-led demand. The 30-room hotel will feature a mix of standard and studio-style rooms with kitchenettes suited for extended stays. The property will also include an in-house restaurant, bar, spa, gym and a banquet hall with capacity for approximately 150 guests, positioning it as a venue for boutique weddings, celebrations and corporate gatherings in the tea garden belt of Siliguri.

The second property, Summit Falling Water, will be located at Rangbull, around 3 kilometres before Darjeeling town, along the main highway connecting the hill station. Designed as an off-beat destination stay, the hotel draws architectural inspiration from the iconic Fallingwater residence designed by Frank Lloyd Wright, integrating the structure with the natural landscape. Built over a natural water stream that flows through the property, the hotel will offer 30 rooms with private balconies overlooking the stream and surrounding hills. The Darjeeling Himalayan Railway (Toy Train) track passes directly in front of the property, allowing guests views of the heritage train from the hotel.

"North Bengal continues to be one of the most compelling tourism regions in Eastern India, with demand driven by leisure travellers, weddings and the growing popularity of experiential hill destinations. With Summit Gulma River Resort in Siliguri and Summit Falling Water near Darjeeling, we are focusing on boutique properties that are deeply connected to their surroundings. Whether it is tea garden landscapes in the plains or a stream flowing through a hill property with views of the toy train, our aim is to create stays where the destination itself becomes the central experience for travellers," Sumit Mitruka, Founder of Summit Hotels & Resorts commented. 

The property will also feature a restaurant, coffee shop, spa overlooking the stream, gym, and large parking facilities. Seasonal snowfall in the area during winter months is expected to further enhance the destination appeal. With these additions, Summit Hotels & Resorts continues to deepen its footprint in the Eastern Himalayan region, focusing on smaller boutique formats that integrate local landscape, accessibility and experiential stays rather than large-scale resort developments.

AlienKind – The Next Gen Café Lands in Delhi’s Connaught Place

National, March 2026 – A bold new entrant has arrived in the capital’s dining scene. AlienKind, the futuristic café brand redefining India’s quick service culture, has officially opened its doors in Connaught Place, bringing a fresh spin to café experiences with superfood-driven innovation, immersive design, and a distinctive extraterrestrial brand universe.

From Bengaluru to Delhi: A Cult Brand Expands

AlienKind has already built a loyal following across Bengaluru with five outlets in Indiranagar, HSR, Kalyan Nagar and other neighborhoods. Known for its striking visual identity and experimental menu formats, the brand challenges conventions with its philosophy: “Humans Make Stupid Choices, Rather Be an Alien.”

This sharp cultural point of view has positioned AlienKind as more than a café—it’s a lifestyle statement that blends bold design, functional ingredients, and unconventional product formats.

Futuristic Brutalism: A Design Universe

At the heart of AlienKind lies its proprietary design ethos, Futuristic Brutalism. Defined by raw architectural geometry, sharp neon accents, and graphic futurism, the café’s interiors create a striking, immersive environment that feels bold, uncompromising, and instantly recognizable.

Superfood Innovation Meets Sci-Fi Packaging

AlienKind’s menu is equally distinctive. From the signature three-layered Cloudy drink to the anti-spill Starship Burger—often described as the most efficient burger of its kind—every product reflects the brand’s focus on functionality, visual impact, and deliberate innovation. Complemented by sci-fi–inspired packaging, the AlienKind universe extends far beyond the counter, creating a holistic brand experience.

A Rebellious Energy for Delhi

With its arrival in Connaught Place, AlienKind introduces a rebellious new energy to Delhi’s dining culture. The concept blends bold design, functional superfoods, accessible pricing, and inventive formats to reimagine the possibilities of quick service dining.

Speaking about the expansion, Vikram Kakkireni, Co-founder of AlienKind, said:
"AlienKind was created as a space for people to step away from the ordinary and engage with something experimental and uncompromising. Our goal is to build a new playbook for the QSR industry, one that pushes the boundaries of design, product innovation and cultural relevance. Expanding to Delhi marks an exciting step forward as we introduce the AlienKind universe to a new audience."

Location

Centrally located at Block M-60, Radial Road 6, Inner Circle, Connaught Place, AlienKind is set to welcome curious explorers, customers, and cultural placemakers to experience its distinctive take on F&B culture, bold design, and a whole other universe of flavor and imagination.

Journal Bombay Serves Up Classic Tiramisu This World Tiramisu Day

Tucked away in the heart of Santacruz, Journal Bombay invites dessert enthusiasts to indulge in a classic with a thoughtful twist this World Tiramisu Day. Known for creating experiences that encourage guests to pause, savor, and connect, Journal’s take on the beloved Italian dessert is made with savoiardi biscuits, rich mascarpone cheese, coffee, and a dusting of cocoa powder, offering the perfect balance of flavor, texture, and nostalgia.

“Food is best enjoyed in moments of calm, and desserts like tiramisu are a celebration of that pause. World Tiramisu Day felt like a natural moment to share our love for this classic with our community,” says Ateet Singh, Founder of Journal.

More than just a café, Journal Bombay has become a creative hub where patrons come together over thoughtfully curated food, artisanal beverages, and community-led experiences. From vinyl-themed brunches to interactive workshops, the space reflects Journal’s philosophy of slowing down, creating together, and cherishing the little moments.

This World Tiramisu Day, guests can enjoy Journal’s signature dessert in-house alongside the café’s artisanal coffee and beverage program or take it home to celebrate the day in their own space.

Details: 

Where : 396/3, Ground Floor, Parvati Building, N Ave Rd, Santacruz, Mumbai, Vithaldas Nagar, W, Mumbai, Maharashtra 400054

Contact : 090046 99654

Instagram : https://www.instagram.com/journal.bombay?igsh=MWhmbWpmczk3NTdxcQ== 

The Fern Hotels & Resorts Announces Signing of The Fern Residency Pushkar, Series by Marriott

Mumbai, March, 2026: The Fern Hotels & Resorts, India’s leading environmentally sensitive hotel chain, is pleased to announce the signing of The Fern Residency Pushkar, Series by Marriott, located in Pushkar, Rajasthan. This strategic addition further strengthens the group’s growing presence in the state. Including this, there are now 18 properties, operational and opening shortly, in Rajasthan.

Sharing thoughts on the signing, Mr. Suhail Kannampilly, Managing Director, The Fern Hotels & Resorts, said, “Pushkar is a culturally rich destination known for its spiritual significance and vibrant tourism landscape. With the city attracting both spiritual and leisure travellers throughout the year, we believe this collaboration will bring a high-quality stay option that blends comfort, modern amenities and warm hospitality. We are confident that The Fern Residency Pushkar, Series by Marriott will become a preferred destination for travellers and social gatherings in the region.”

The upcoming hotel will feature 100 well-designed rooms and suites, offering a refined stay experience for both business and leisure travellers. Guests will be able to enjoy diverse culinary offerings at the all-day dining restaurant, along with a specialty restaurant, both designed to provide thoughtfully curated dining experiences.

The hotel will also offer well-appointed event facilities, including conference rooms and banquet halls, making it an ideal venue for corporate events, meetings and social celebrations.

Strategically located in Pushkar, the hotel is tentatively scheduled to open in the first half of 2028, further strengthening The Fern Hotels & Resort’s expanding footprint in India.

Ramee Group of Hotels strengthens North India presence with Signing of new property in Mohali

The project aligns with the group’s focus on boutique hospitality in high-potential urban markets

National, March 2026 – Ramee Group of Hotels, a globally recognized hospitality brand known for its vibrant lifestyle experiences and guest-centric service, has announced the signing of new hotel with Pure Hotels Pvt Ltd in Mohali, marking strategic expansion of the brand’s footprint in North India following the introduction of its boutique concept in Amritsar. The upcoming boutique property reinforces the group’s focus on strengthening its presence across emerging destinations in the country. 

The new property aligns with Ramee Group’s strategy of developing distinctive hospitality offerings in densely populated urban centres with strong demand from leisure and business travellers. 

Speaking on the new signing, Saurabh Gahoi, Senior Vice President – India, Ramee Group of Hotels, said, "North India continues to be an important market for our growth strategy, and Mohali’s rapidly evolving business and lifestyle landscape makes it an ideal location for our boutique hospitality concept. Through this property, we aim to offer a well-balanced hospitality experience that combines comfortable stays, engaging dining spaces, and versatile venues for celebrations and events."

Jaspal Singh, Director, Pure Hotels Pvt Ltd, said, “We are delighted to partner with Ramee Group of Hotels, one of the most respected hospitality brands in the lifestyle hospitality space. This collaboration marks an exciting step for us as we work together to bring quality hospitality experiences to emerging markets like Mohali. With a strong vision for growth, we aim to expand our portfolio and develop around 10 hotels over the next 24 months, strengthening our presence across high-potential destinations.”

The Hotel will feature well-appointed guest rooms that combine comfort, functionality, and contemporary design. The property will also offer multiple food and beverage experiences with global and contemporary flavours, along with elegant banquet and event spaces for weddings, corporate conferences, and social gatherings, supported by curated menus, dedicated event planning, and modern leisure facilities to enhance the overall guest experience.

Mohali, part of the rapidly developing Tricity region of Mohali–Chandigarh–Panchkula, has witnessed significant infrastructure development and increasing business activity in recent years. The city has become an important hub for corporate travel, sporting events, weddings, and lifestyle experiences. With its proximity to the international airport, IT parks, and educational institutions, Mohali attracts a diverse mix of business and leisure travellers, making it a strong growth destination for hospitality players.

2026 stands as a defining year in Ramee Group of Hotels' growth trajectory—accelerating strategic footprint across India's most dynamic markets and unveiling varied signature hospitality experiences to set new industry benchmarks.

Atmosphere Core Enters India’s Iconic Pilgrimage Destination Shirdi

Leaders from Atmosphere Core and Assotech Realty formalise their partnership for SANDAL SUITES by Atmosphere Shirdi.

The all-suite luxury hotel, SANDAL SUITES by Atmosphere Shirdi to be developed in collaboration with Assotech Realty, marks Atmosphere Core’s entry into Shirdi, the revered abode of Sri Sai Baba in Western India.

India, March 2026 - Atmosphere Core and Assotech Realty, Delhi, join hands to launch SANDAL SUITES by Atmosphere Shirdi, a first-of-its-kind, all-suite upper upscale property in Shirdi the abode of Sri Sai Baba, in Maharashtra.

Atmosphere Core, a distinguished name in global hospitality, proudly announces its partnership with Assotech Realty to launch an all-suite upper upscale hotel project in Shirdi, one of India’s most revered spiritual destinations. Slated to open in the second quarter of 2028, SANDAL SUITES by Atmosphere Shirdi will be ideally located just 30 minutes from Shirdi International Airport, and within close proximity to the iconic Sri Sai Baba Temple.

Mr. Salil Panigrahi, Co-Founder and Managing Director of Atmosphere Core, says “India’s spiritual tourism sector is entering a new phase, with destinations like Shirdi seeing demand beyond devotional travel. Today’s travellers expect comfort, curated experiences and globally benchmarked service even in pilgrimage centres. Our collaboration with Assotech Realty allows us to bring our hospitality expertise to a destination with year-round demand and deep cultural significance. The project is designed as a welcoming retreat that brings together warm hospitality and the calm, spiritual atmosphere of Shirdi. It also supports the town’s growing reputation as a destination for both spiritual journeys and modern travel experiences, in line with the Government of India’s vision to promote pilgrimage destinations globally.”

Operating under the “by Atmosphere” sub-brand of Atmosphere Hotels & Resorts, the all-suite upper upscale hotel will feature 160 suites, each spanning 45 square metres and thoughtfully designed to capture views of the lush green surroundings and tranquil landscapes of western India.

SANDAL SUITES by Atmosphere Shirdi promises a rich and diverse culinary experience. The property will house a vibrant all-day dining restaurant with outdoor seating, a bakery, confectionery, and an elegant bar, all tailored to offer gastronomic excellence. 

Guests will enjoy a host of well-curated indoor and outdoor experiences aimed at delivering a holistic leisure journey. The spa & wellness centre, managed by Atmosphere Core’s award-winning wellness brand ELE|NA Ayur will offer a serene sanctuary overlooking the pilgrimage corridor. The resort will feature modern indoor meeting spaces, banquet, expansive lawns, outdoor event venues, and boardrooms—positioning it as a premier destination for corporate gatherings, social celebrations, and serene retreats. 

Nestled in Maharashtra’s Ahilyanagar district, Shirdi is a globally recognised pilgrimage centre known as the home of Shirdi Sai Baba, a revered 19th-century saint with a large and diverse following. His teachings of compassion, unity, and service continue to draw millions of pilgrims each year. The town’s significance grew after the Saint’s passing in 1918, evolving into a vibrant spiritual hub adorned with sacred landmarks and cultural sites.

Reflecting on the new venture, Mr. Neeraj Gulati, Managing Director, Assotech Realty, said, “Our collaboration with Atmosphere Core reflects our belief that spiritual destinations deserve thoughtfully designed hospitality experiences that respect their cultural essence while meeting modern traveller expectations. This project is not merely about adding rooms to the city’s inventory; it is about contributing to Shirdi’s next phase of growth as a holistic tourism hub for pilgrims, families and experiential travellers. We are developing an all-suite property with comfortable accommodations to meet the demand of new-generation devotees. Particularly, millions of NRI and HNI, including devotees, prefer extended stays and properties with all-suite accommodations.”

Mr. Souvagya Mohapatra, Managing Director, Atmosphere Core for India, Nepal, Bhutan & Sri Lanka, added, “Western India, particularly pilgrimage destinations, have always held strategic importance in our expansion journey. Shirdi stands out as a beacon of spirituality, attracting global devotees with its rich heritage and serene ambiance. We are thrilled to mark our entry into this revered region and are confident that our partnership will shape a destination of exceptional value and experience”. 

With its exceptional design, spiritual surroundings, and commitment to creating unforgettable guest experiences, SANDAL SUITES by Atmosphere Shirdi is poised to become a landmark address in Shirdi’s evolving hospitality landscape.

comfort to one of India’s most prominent pilgrimage destinations.

Blondie by Bastian Is Now Delivering on Swiggy and Zomato

Bandra’s beloved café Blondie by Bastian is now just a few taps away. Known for its design-forward space, cult-favourite desserts, and signature beverages, Blondie is officially available on Swiggy and Zomato, bringing its much-loved café experience straight to homes across the neighbourhood.

Since opening its doors, Blondie has become a go-to spot for everything from leisurely brunches and coffee catch-ups to dessert cravings that turn into full-blown indulgent afternoons. With its delivery launch, the café now extends that experience beyond its vibrant Bandra space, making it easier than ever to enjoy Blondie’s favourites wherever you are.

Guests can now order the café’s signature desserts, beverages, and comfort plates from the comfort of their homes, whether it’s a mid-week sweet craving, a cozy night in, or a thoughtful treat sent to a friend.

“Blondie was always designed to be part of people’s daily rituals. Delivery allows us to extend that experience beyond the café - whether it’s someone starting their morning with a matcha at home or sending a Blondie order to a friend,” says Natasha Hemani, Brand Director at Blondie.

With this step, Blondie continues to evolve as more than just a café destination, becoming part of the everyday moments that make the city’s food culture so vibrant.

Now available on Swiggy and Zomato, Blondie invites guests to enjoy its signature flavours whenever the craving strikes.

Agoda Survey: India Ranks Third in Asia for Sustainable Travel Interest

India, March 2026 –Digital travel platform Agoda’s 2026 Sustainable Travel Survey revealed that 88% of Indian travellers consider sustainability important when choosing travel options in 2026, placing India third in Asia for prioritising sustainable travel. The findings highlight that sustainability is becoming increasingly central to how Asian travellers plan their trips. Across the region, Thailand leads the ranking with 95%, followed by Indonesia (93%) and India (88%), with Malaysia (88%) and Taiwan (83%) rounding out the top five. Agoda’s survey results also reveal that the growing emphasis on sustainability in travel is here to stay. Looking ahead, 90% of Indian respondents say sustainable travel will matter to them over the next three years. 

The survey, which engaged respondents across eight Asian markets, captures changing expectations across the region, where travellers increasingly link sustainability not only to environmental responsibility, but also to outcomes that strengthen local communities and protect the destinations they love. 

Purpose and Community Benefit Lead Sustainable Travel Motivations 

When asked which outcome matters most when traveling more sustainably, Indian travellers put direct community impact at the top. Almost 39% of respondents say the most important outcome is ensuring travel-spend benefits local communities, followed closely by the preservation of natural landscapes and wildlife for the future (33%) and then the focus on building a deeper connection with the destination (16%). This means that travellers are defining “sustainable” less as an abstract environmental target and more as travel that benefits people on the ground and feels more purposeful. 

Travelers Want More Sustainable Experiences and Easier Ways to Book Them 

Travelers from India showed interest in experiences that combine enjoyment with positive impact. Tours and experiences that protect the environment and support local communities rank first at 35%, ahead of programs that enable travellers to give back to nature and communities (31%). Interest in transportation options with lower environmental footprints (18%) and accommodations with recognized sustainability certifications (16%) together highlight a desire for broader, end-to-end support for more sustainable travel. 

Travelers See Tourism as a Catalyst for Local Economic Growth 

Indian travellers believe tourism’s most meaningful impact lies in strengthening local economies. More than half (53%) say the biggest benefit of responsibly managed tourism is driving economic growth for local businesses, while 16% believe in its role in supporting the preservation of local cultures and traditions, underscoring a strong preference for sustainable tourism that both empowers communities and safeguards cultural heritage. 

Gaurav Malik, Country Director, Indian Subcontinent & Indian Ocean Islands at Agoda, said, “Indian travellers are becoming increasingly conscious about the impact their journeys have on destinations and communities. What we are seeing today is a shift from sustainability being viewed purely through an environmental lens to a broader understanding that includes supporting local economies, protecting cultural heritage, and traveling more thoughtfully. At Agoda, initiatives such as our Eco Deals program are designed to make it easier for travellers to turn these intentions into action, allowing them to enjoy great value on their stays while also contributing to wildlife conservation and habitat protection efforts across destinations in Asia.” 

In partnership with World Wide Fund for Nature (WWF), Agoda’s Eco Deals program enables travellers across Asia to make more conscious choices that contribute to conservation, turning everyday travel into a force for good. This year’s program reflects Agoda’s highest funding commitment to date of US$1.5 million supporting WWF`s conservation projects across 10 markets. Eco Deals continues to provide savings of up to 15% until 18 December, while Agoda donates US$1 to WWF for every completed program booking at participating properties. 

India's Halwai Legacy Meets Modern Craft as Amara Makes Its Debut

Amara launches with a flagship store and 10 satellite stores in Bengaluru, bringing together generational artisans and elevated regional flavours in one menu for the first time

Bengaluru, March 2026 - Amara is officially open, introducing Bengaluru to a new kind of dessert experience, one that bridges India's rich regional heritage with contemporary craft. The brand launches with its flagship store in Indiranagar, along with 10 satellite stores across Bengaluru. It marks the arrival of India’s first premium, frozen dessert brand built around collaboration with generational halwais. At Amara, dessert recipes passed down over decades are given a thoughtful makeover using new-age formats, delivering flavour profiles that feel elevated and new, while remaining deeply nostalgic.

For decades, India’s most iconic cold desserts have remained regional treasures, tied to specific cities and seasons, carried forward through memory rather than accessibility. Meetha paan belonged to Banaras. Gudbud was a Udupi speciality. Chikki was synonymous with Lonavala. Meanwhile, the premium dessert market has largely been shaped by Western formats or mass-produced sweets that lack cultural depth and emotional connection.

Amara exists to address this gap. The brand brings together cold desserts from across India, working directly with traditional halwais whose families have preserved these recipes for generations. Everything at Amara is made with 100% real milk and natural ingredients, with zero preservatives, following time-honoured techniques that have stood the test of time.

“We realised there was a clear gap in the premium dessert space,” says Edwin Daniel, Co-founder of Amara, “India has extraordinary regional dessert traditions, but they were either hyper-local or not presented in a contemporary format. We wanted to bring these flavours together on one platform - not as fusion, but as respectful reinterpretations that make them accessible year-round, without losing their authenticity.”

Amara's debut collection reads like a map of India's sweetest memories. From the North comes the Meetha Paan Sundae - a post-meal dessert that captures the taste of paan in a modern format. From the South comes Gadibadi, a modern interpretation of the Mangalore classic Gudbud. From the West, there is the Lonavala Salted Caramel Chikki Sundae. The menu also features a dessert that encapsulates the taste of the masala chai-soaked Parle-G biscuit that so many fondly remember. Rounding out the collection are creative interpretations like Filter Kaapi ice cream, Gulkhand Rose Sundae, and Desi Tres Leches.

"With the launch of a flagship store and 10 satellite stores, our focus is on reach and accessibility from day one. We wanted Amara to feel premium but approachable - a brand that can scale while staying rooted in authenticity. Bengaluru is the right city to begin this journey; it embraces craft and innovation. This is just the start of building a nationally relevant dessert brand," said Jeff Jose, Co-founder of Amara.

The Indiranagar store is designed like traditional Indian homes, featuring red oxide floors and rattan furniture that reflect the warmth and familiarity of Indian households. The space celebrates the pride and legacy of Indian dessert-making, creating an environment that feels nostalgic yet contemporary, much like the desserts themselves.

Amara enters the market at the right moment. Indian consumers are increasingly moving away from mass-produced sweets toward artisanal, heritage-driven indulgences made in small batches with unadulterated ingredients. The brand fills a clear gap: premium frozen desserts that are unmistakably Indian, deeply rooted in regional tradition, and presented with confidence.

Address of the store - 472, HAL 3rd Stage, 80 Feet Road, Thippasandra, Bangalore

The Indiranagar store is open from 12 noon to 1 AM. Also available on Swiggy, Zomato, and Ownly. 

About Amara
Amara is a premium frozen dessert brand that bridges India's dessert traditions with contemporary expression. Collaborating with generational halwais and skilled sweet makers, Amara creates cold desserts that honour regional heritage while presenting them in modern formats. Amara currently operates across its flagship store in Indiranagar and 10 satellite stores across Bangalore, serving timeless Indian frozen desserts.