IHM Ranchi Hosts ‘Coffee with GMs’ Under SMART Class Series; Hospitality Leaders Share Success Mantras with Students

As part of its SMART Class Series aimed at bridging the gap between academia and industry, Institute of Hotel Management (IHM), Ranchi, organized a unique and interactive session titled “Coffee with GMs” for third-year students on 30th June 2026. IHM Ranchi’s yearly series of SMART classes are designed to provide students with direct exposure to hospitality industry leaders and equip them with the skills, perspectives, and leadership qualities required to succeed in the dynamic world of hospitality.

Coffee with GMs is one of the initiatives of IHM Ranchi which serves as a valuable platform for interaction between students and some of the most accomplished professionals in the hotel industry.

This year the distinguished panel of General Managers included Mr. Rohit Tiwari, General Manager, Trident Bhubaneswar; Mr. Yogesh Kumar, General Manager, Ramada by Wyndham Ranchi; Mr. Prateek Mohan, General Manager, Grand Mirage, a Member of Radisson Individuals, Dhanbad; Mr. Vijay Kumar, General Manager, Vivanta; and Mr. Alok Bhardwaj, General Manager, Le Lac Sarovar Portico Ranchi. In his welcome address, Dr. Bhupesh Kumar emphasized that IHM Ranchi’s objective is not only to develop skilled hospitality professionals but also to nurture confident, responsible, and future-ready leaders capable of representing the Indian hospitality industry on a global platform. He highlighted that regular engagement with industry experts under the SMART Class Series enables students to gain valuable insights into real-world workplace challenges, industry expectations, and emerging trends.

Unlike a conventional lecture, “Coffee with GMs” was conceptualized as an informal and interactive discussion forum where students could engage directly with senior hospitality leaders. The General Managers shared their personal journeys, career experiences, challenges, and success stories, offering students practical insights into professional growth and leadership development. The experts stressed that success in the hospitality industry goes beyond technical expertise and requires strong communication skills, confidence, positive attitude, discipline, perseverance, and a continuous willingness to learn. Discussions also covered contemporary industry trends, effective management practices, leadership styles, conflict resolution, budgeting and financial management, team leadership, decision-making, hotel operations, and the challenges associated with launching and managing hospitality establishments.

The panelists emphasized that leadership ability, problem-solving skills, confidence, attitude, and interpersonal behavior are critical attributes for a successful hospitality professional. They highlighted that while technical competence is essential, effective communication and a positive approach to work are what truly distinguish between an ordinary and extra ordinary hospitality professionals.

Sharing their experiences, the General Managers encouraged students to view failures and challenges as opportunities for learning and growth. Mr. Rohit Tiwari highlighted communication skills, general awareness, and attitude as the foundation of success. Mr. Yogesh Kumar emphasized patience, SMART work, and maintaining a healthy work-life balance. Mr. Prateek Mohan underscored the importance of emotional intelligence, punctuality, and accountability. Mr. Vijay Kumar stated that confidence is one of the most important qualities in the hospitality industry and reminded students that “the guest is equivalent to God.” Mr. Alok Bhardwaj highlighted confidence, presentation skills, alertness, positive thinking, and lifelong learning as essential ingredients for professional success.

 The session was jointly moderated by Mr. Aditya Bikram Bajaj, an alumnus of IHM Ranchi (Batch 2021–24), and Dr. Bhupesh Kumar, Principal, IHM Ranchi.

The event witnessed enthusiastic participation from students, who actively interacted with the industry leaders and sought guidance on various career-related aspects. The programme continued during the Lunch and informal interaction of 3rd year student with these industry stalwarts. Students described the session as highly inspiring, informative, and beneficial for their future careers.

“Coffee with GMs” once again demonstrated IHM Ranchi’s commitment to providing industry-oriented learning experiences and preparing students to become future leaders of the hospitality sector through meaningful engagement with accomplished professionals.

What if airports became destinations? Adani is investing ₹20,000 crore to make it happen

The first phase will span six airports, integrating hotels, retail, entertainment, convention and commercial infrastructure.

Adani Airport City Limited (AACL) has unveiled an ambitious programme to develop integrated airport cities across its airport network, bringing together hospitality, retail, entertainment, convention and commercial infrastructure within seamlessly connected, walkable urban districts.

Investment plans

The development represents an investment of more than ₹20,000 crore in the first phase. Approximately 22 million sq. ft. will be developed across Mumbai, Navi Mumbai, Ahmedabad, Lucknow, Jaipur and Guwahati.

The development encompasses a land bank of over 655 acres across six airports in five states, including nearly 440 acres in Mumbai and Navi Mumbai alone. Nearly 70 per cent of the planned investment will be concentrated in Mumbai and Navi Mumbai, reflecting the Mumbai Metropolitan Region’s (MMR) position as India’s leading commercial, financial and aviation gateway.

Integrated developments

The developments are designed as integrated, walkable urban districts where travellers, businesses and local communities can access hotels, offices, retail, dining, entertainment and convention facilities within environments seamlessly integrated with airport, Metro and city transport infrastructure.

Leadership comments

Jeet Adani, Director, AAHL, said: “Around the world, the most successful airport districts have become centres of commerce, tourism and urban growth. As India’s aviation market expands, airports have an opportunity to create value far beyond aviation. We are creating a network of integrated urban destinations where airports become catalysts for investment, employment, better passenger experiences and the long-term growth of the cities they serve.”

The development is inspired by globally successful airport districts such as Singapore’s Changi, Dubai International, Amsterdam’s Schiphol and Seoul’s Incheon, bringing an airport-led development model to India’s rapidly expanding aviation market.

“These developments are being designed with leading global design and engineering partners and informed by emerging trends in hospitality, retail, workplaces and entertainment,” Adani added. “Our objective is to create vibrant districts that combine connectivity with experience, generating economic activity, employment and long-term value for the communities around them.”

Airport City model

Unlike conventional real estate developments, the Airport City model is designed around connectivity and experience. Rather than functioning as standalone developments, the districts are being planned as natural extensions of the airport ecosystem. By integrating hotels, workplaces, retail, entertainment and convention facilities within a single master-planned environment, the developments aim to create vibrant, walkable destinations that contribute to the economic vitality of the surrounding cities.

Hospitality partnerships

As part of the initiative, AAHL has signed hotel management agreements with IHG Hotels & Resorts for five luxury and premium hotels, including the debut of the Kimpton brand in India. The company is also engaging with leading domestic and international partners across hospitality, food and beverage, retail and entertainment.

Sustainability

Sustainability is a key pillar of the programme. All Airport City projects have received Leadership in Energy and Environmental Design (LEED) Gold pre-certification from the U.S. Green Building Council (USGBC), reflecting a focus on resource efficiency, sustainable design, walkability and high-quality public spaces.

Project partners

At the launch event today, AACL felicitated its partners across master planning and architecture, including Kohn Pedersen Fox (KPF), Benoy and Znera Space; construction, design and build, including Larsen & Toubro (L&T), Tata Projects Ltd and PSP Projects Ltd; and consulting and project management, including CBRE, JLL and Cushman & Wakefield

From Zo House Bangalore to Y Combinator: How an 18-year-old built a $7,239 MRR startup in 72 hours

The founder is among several Zo House residents accepted into Y Combinator's 2026 startup cohorts.

Discussions around startups often focus on funding, accelerators and mentorship, while the role of a founder’s living environment receives less attention. Zo House, which describes itself as India’s first permanent hacker house network, provides residential spaces designed for startup founders.

Y Combinator founders

Savio Martin, one of the youngest Indian founders ever accepted into Y Combinator (Spring 2026 batch, at 18 years and 10 months), first caught the world’s attention when his side project SimpleClaw hit $7,239 MRR within 72 hours of launch, trended on X with 1.3 million impressions, and scaled to $40K MRR. That velocity earned him a spot at YC, where he chose Zo House Bangalore as his base for the batch. It was inside that ecosystem that he built Result (result.dev), a unified platform that takes a founder from idea to incorporated company with product, finances, taxes, and marketing in one place, featured by Y Combinator on June 10, 2026.

The pattern continued into the very next batch, Harish Ashok, 17, a Zo House Bangalore resident, has been accepted into Y Combinator Summer 2026, where he is building Markov, a platform creating reinforcement learning environments that teach AI to use computers. Also from the Zo World ecosystem, Shubham Palriwala and Parth Ajmera, co-founders of Agnost AI, infrastructure for self-improving AI agents already working with Google and Exa AI, have been accepted into the same batch.

Zo House model

Zo House was built on a foundational belief: that the physical space a founder inhabits shapes the quality and speed of what they build. Unlike co-working spaces that offer desks or accelerators that offer programming, Zo House offers something harder to manufacture: a permanent community of builders who live, think, and ship together. The people in the next room are not colleagues. They are co-founders, future investors, and the kind of peers whose daily intensity raises your own baseline.

Leadership comment

“India has world-class founders. What it has lacked is world-class founder infrastructure, the kind of environment where ambition compounds because of who you are surrounded by every single day. Zo House exists to build exactly that,” said Aviral Gupta, CEO of Zostel and Zo World.

Expansion plans

Zo House Bangalore is the first location in Zo World’s planned network of permanent hacker houses across India. The model is designed as a long-term residential community for startup founders rather than short-term accommodation.

The expansion comes as India sees a growing number of early-stage founders building startups for global markets, with Zo House offering a dedicated living and collaborative environment for entrepreneurs.

The Art of Exceptional Pizza Finds a Home at Poppy Udaipur

In a city known for its heritage and evolving culinary culture, Poppy Udaipur has become a standout dining destination, especially for its artisanal approach to Italian food.

Located in a restored heritage bungalow, Poppy is built on a simple idea made with craft, patience, and intention. This is most visible in its pizza programme, where fermentation, technique, and quality ingredients come together to create consistently well-executed dishes.

Signature pizzas include the Pomodori Pepe (sun-dried tomato pesto), Almond Florentine Pie, Ecstasy (aubergine pesto), and The Italian Grandma (a six-cheese pizza with a hint of spice). Each pizza is designed to feel distinct in flavour, while staying rooted in classic Italian style.

Poppy’s Italian offering extends beyond pizza. The oven section features dishes like the Smoked Scamorza Doughball, Smoked Chicken Pepperoni Panuozzo, and Stuffed Garlic Breads. The menu also includes hand-rolled artisanal pastas such as Radiatori, Mafaldine, Girelle, Gnocchi, and Ravioli, highlighting texture-driven, comfort-led Italian cooking.

Alongside this, Poppy brings equal focus to rare and authentic Rajasthani cuisine from the Bedla family legacy. Key dishes include Smoky Laal Maas, Banjara Aaloo, Gobhi Lal Shorba, and Hari Mirch ka Paneer recipes that are rich, regional, and rarely found on restaurant menus across India.

This dual identity Italian craft and Rajasthani heritage—defines Poppy’s menu. Every section feels intentional, and every dish is designed to make guests curious about what comes next.

Over time, Poppy has grown into one of Udaipur’s most recommended restaurants, driven largely by word-of-mouth, travel discovery, and returning guests.

“Every dish is built with intention—whether it’s pizza, pasta, or traditional Rajasthani food. Our focus is on flavour, balance, and making sure guests always want to explore more of the menu,” shares the team at Poppy.

As Udaipur continues to grow as a culinary destination, Poppy stands out for bringing together two distinct cuisines under one roof—crafted Italian food and authentic regional Indian cooking—both executed with equal depth and care.

Revel Travel Partners with Kappa FuturFestival to Bring Italy’s Premier Electronic Music Experience to Indian Travellers

Mumbai, June 2026: Attending premier international music festivals has traditionally been a complex undertaking for Indian travellers, requiring navigation of visa appointments, flights, accommodation, ticket purchases and unfamiliar destinations. However, the landscape is shifting rapidly as Indian audiences increasingly pursue global travel experiences. Recognising this growing appetite, Revel Travel has become an official travel partner of Italy’s celebrated Kappa FuturFestival, scheduled for July 3 to 5, 2026 in Turin.

Held at Parco Dora—an iconic industrial venue transformed into Europe’s leading electronic music destination—Kappa FuturFestival attracts over 120,000 attendees from 150 countries annually. The festival has established itself as a premier gathering for international techno and house music enthusiasts, featuring more than 130 DJs across six stages.

Festival tourism has emerged as a defining trend in international travel. A new generation of travellers now plans itineraries around concerts, sporting events and cultural experiences rather than traditional sightseeing. Experience-led travel has created opportunities for platforms like Revel Travel to simplify access to global events and remove logistical barriers that deter Indians from taking that crucial first international festival trip.

As an official travel partner, Revel Travel provides Indian travellers with curated Kappa FuturFestival packages that bundle accommodation, festival passes and transfers—eliminating the complexity of coordinating these elements separately. Travellers can focus entirely on the experience rather than logistics.

Speaking about the partnership, Sahil Wahid, Director at Revel Travel, said: “Kappa FuturFestival is an extraordinary cultural moment. We’ve witnessed growing appetite among Indian travellers for experiences that transcend typical holidays. Music festivals today merge culture, travel and community. This partnership exists to remove barriers and make it possible for Indians to immerse themselves fully in these transformative experiences.”

As international festivals increasingly function as cultural destinations, the question is no longer whether Indians want to attend—it’s how to make the journey seamless. Partnerships like this one are making that future

Mumbai Meet Seasee : A Curated Edit of Southeast Asian Street Eats

founded by the team behind Mirai, Seasee presents a travel-inspired menu shaped by the street food culture of Southeast Asia.

Mumbai, June 2026 - Mumbai’s culinary landscape welcomes a new Southeast Asian dining destination with the launch of Seasee, a contemporary restaurant dedicated to the vibrant street food traditions of Southeast Asia. Recently opened on June 24th, 2026, in Bandra, Seasee brings together a thoughtfully curated menu inspired by years of travel, exploration, and culinary immersion across the region.

Founded by hospitality entrepreneurs, Saamir Chandnani and Rinchen Angchuk (founded Kofuku & Heng bok) with years of experience shaping Mumbai’s dining scene through successful ventures like Mirai, Seasee represents a natural evolution of their culinary journey. United by a shared appreciation for travel-driven food experiences, the founders envisioned a space that celebrates the accessibility, boldness, and spontaneity of Southeast Asian street food while remaining true to its original flavours and spirit.

In a city like Mumbai, where street food forms an essential part of its cultural and culinary identity, Seasee arrives with a concept that feels both familiar and refreshingly distinct. Drawing inspiration from Southeast Asia’s bustling food streets, hidden alleyway eateries, open-air markets, and roadside grills, the restaurant presents an elevated yet deeply authentic interpretation of the dishes that define the region’s everyday food culture.

Speaking about the launch, Founder Saamir Chandnani says, "After years in hospitality and building concepts like Mirai together, Rinchen and I travelled across Southeast Asia and found ourselves returning to the same kind of places - the busy food streets and local eateries serving some of the most memorable meals of our trips. That journey became the inspiration for Seasee. This is our way of bringing those experiences together and celebrating the authentic flavours, energy, and diversity of the region's street food culture in Mumbai." 

The name Seasee itself reflects the philosophy behind the concept: an abbreviation for “Southeast Asian Street Eats Edit.” Conceived as a curated edit of the founders’ most memorable food experiences across Southeast Asia, the restaurant brings together flavours and dishes discovered through their travels across Thailand, Indonesia, Malaysia, Singapore, Vietnam, and the Philippines. Every dish on the menu is rooted in personal experiences, conversations, and moments shared across these destinations.

While the menu draws inspiration from across the region, Thailand, Indonesia, and Malaysia form the strongest culinary influences at Seasee. Rather than focusing on a singular cuisine, the restaurant embraces the diversity of Southeast Asia as a whole - bringing together flavours, techniques, and dishes that coexist across its many cities and cultures.

A Menu Inspired by the Streets of Southeast Asia

Seasee’s menu begins with a selection of comforting broths and vibrant salads, inspired by the everyday food culture of Southeast Asia. Signature soups include the classic Tom Yum, infused with lemongrass, kaffir lime, and chilli, alongside the deeply comforting Vietnamese Pho layered with aromatic herbs and delicate flavours. Fresh, tropical flavours continue through dishes such as the Thai Mango Salad, where raw mango, herbs, chilli, and citrus dressing come together in a bright expression of Thailand’s street-side dining culture. 

At the core of Seasee’s menu is a carefully assembled selection of small plates and street-style appetisers designed to recreate the experience of discovering food across Southeast Asia’s vibrant street markets. Built around bold flavours, layered textures, and regional authenticity, the menu encourages guests to explore and share.

Highlights from the small plates include the crisp Poh Pia Tod, inspired by Thailand’s iconic spring rolls; smoky Smoky Wok-Tossed Prawns finished in rich Southeast Asian sauces; and the Singapore Chilli Crab Lajiao, a reinterpretation of one of Singapore’s most recognised street food dishes. The Chicken Satay, influenced by the charcoal grills of Indonesia and Malaysia, is paired with a rich peanut sauce, while the playful Money Bag offers crisp golden dumplings stuffed with edamame and vegetables .

Additional offerings include handcrafted Wild mushroom Bao, Chicken Cilantro Dumplings, and Honey Lotus Bliss preparations inspired by the region’s balance of sweet, spicy, and savoury flavours.

Moving into the mains, Seasee continues its culinary journey through a selection of wok-fried noodles, fragrant curries, comforting rice dishes, and regional specialties. Signature offerings include the Pad Thai Noodles, a staple of Thailand’s street-side dining culture; Mee Goreng inspired by Indonesia and Malaysia’s hawker stalls; and the Thai Green Curry, that captures the vibrant flavours synonymous with Thailand's culinary landscape. 

The menu further features dishes such as Hainanese Chicken Rice from Singapore, Pad Krapow from Thailand, and Malaysian Char Kway Teow for a smoky wok flavour. Seafood-led dishes like Pla Kapong - a crisp whole seabass finished with sharp Thai herbs and sauce - reflect the bold, flavour-forward style synonymous with Southeast Asian coastal cuisine.

Adding to the street-food experience is Seasee's interactive wok station, where guests can customise their meal with a choice of noodles, rice, proteins, sauces, and toppings. Inspired by the quick-fire energy of Southeast Asia's night markets, the station offers more than just made-to-order dishes. Diners who order directly at the wok counter can jump the queue and have their creations cooked on priority, just as they might at a bustling food stall on Khao San Road or in Hoi An's night markets. 

Desserts at Seasee continue the regional narrative with familiar Southeast Asian classics and tropical influences. Guests can expect Mango Sticky Rice, Pandan Burnt Basque Cheesecake, and Lapis - the traditional Indonesian-Malaysian layered cake, alongside lighter, playful creations such as Khanom Buang and Coconut Cloud French Toast.

A Cocktail Programme Rooted in Southeast Asian Flavours

Complementing the food menu is a cocktail program curated by co-founder Samir Chandnani . Inspired by ingredients and flavour profiles found across Southeast Asia, the beverage program incorporates tropical fruits, herbs, spices, and citrus-forward elements designed to pair seamlessly with the menu.

Highlights include Jack-Pot, a vibrant mix of vodka, jackfruit, pineapple, basil, and charred capsicum; Missed The Tuk Tuk, a tropical combination of coconut-washed rum, passionfruit, and citrus; and Rice Rice Baby, featuring jasmine rice-infused vodka balanced with lemongrass, coconut water, and citrus.   

For those who enjoy spirit-forward serves, Grind On My Thai reimagines the Negroni through the lens of Bangkok with cacao gin, Thai vermouth, and Campari, while Sip On My Scooty brings together turmeric-infused gin, yuzu, ginger, and sweet lime. With names that spark curiosity and flavours that deliver on the promise, the cocktail menu is designed to be every bit as fun, vibrant, and memorable as the streets that inspired it.

Designed in collaboration with the Holy Duck team, Seasee’s interiors reflect the dynamic and unpretentious energy of Southeast Asia’s food streets. The approximately 60 seater space balances warmth and vibrancy through layered textures, relaxed seating, and contemporary design elements that create an atmosphere centred around communal dining and discovery.

The interiors at Seasee are designed as a visual extension of the menu's travel-led narrative, bringing Southeast Asia's vibrant street food culture to life through bespoke illustrations, playful artwork, and immersive design details. From mythical creatures and animals enjoying regional dishes to scenes of bustling hawkers and food stalls, the space celebrates the people, places, and flavours that inspired the concept. House-inspired structures, window-style installations, and cosy booth seating recreate the charm of Southeast Asia's neighbourhood eateries, while an interactive wok station allows guests to customise their meals and enjoy a touch of the spontaneity synonymous with the region's bustling food streets. 

With Seasee, the founders aim to introduce a concept that goes beyond cuisine alone - one that captures the memories and spirit of Southeast Asia’s most beloved food destinations while offering Mumbai diners an experience rooted in authenticity, exploration, and shared moments around food.

Raffles Cambodia Celebrates Top Rankings in Travel + Leisure Luxury Awards 2026

Raffles Hotel Le Royal ranked Cambodia’s No. 1 city hotel; Raffles Grand Hotel d’Angkor No. 2

PHNOM PENH, Cambodia (June , 2026) – Raffles Hotel Le Royal has been named Cambodia’s top city hotel, while its sister property, Raffles Grand Hotel d’Angkor, secured the No. 2 position in the prestigious Travel + Leisure Luxury Awards Asia-Pacific 2026.

The iconic luxury heritage hotels were also honoured at the awards for having the country’s best hotel swimming pools (Raffles Hotel Le Royal No. 2 and Raffles Grand Hotel d’Angkor No. 4) and best hotel spas (Raffles Grand Hotel d’Angkor No. 4). Additionally, Raffles Hotel Le Royal General Manager Dagmar Lyons was named one of Cambodia’s best General Managers.

“We are deeply honoured that Raffles Hotel Le Royal has been named Cambodia’s best city hotel,” Lyons said. “This recognition belongs to our entire team who bring the spirit of 1929 to life every day while delivering the warm, intuitive service for which Raffles is renowned.”

Joseph Colina, General Manager of Raffles Grand Hotel d’Angkor, added, “It is a great privilege to see our luxury hotel recognised among Cambodia’s finest. As a historic gateway to the wonders of Angkor, we are proud to preserve and share this extraordinary legacy.”

The strong showing in the “Best City Hotels” category follows the recent launch by Raffles Cambodia of the “Grand Path of History” tour and new history book chronicling the golden age of travel in Southeast Asia. A permanent exhibition at Raffles Grand Hotel d’Angkor showcases rare photographs, video footage, architectural drawings, and other vintage artefacts.

Raffles Hotel Le Royal in Phnom Penh originally opened in 1929 and today features 175 elegantly appointed rooms and suites. The property completed a meticulous one-year restoration in 2019, reinterpreting its heritage in a bold, contemporary style that is inspired by French colonial, Khmer and Art Deco influences.

Raffles Grand Hotel d’Angkor in Siem Reap opened in 1932 as a rest stop for archeologists and adventurers exploring the ancient temples of Angkor Wat. The hotel remains an authentic expression of 1930s French Art Deco style, with refined rooms, suites and villas that blend old-world charm with Cambodian influences and modern comfort.

Both properties were among only 10 hotels in Cambodia awarded MICHELIN Keys in the MICHELIN Guide’s inaugural edition in the Southeast Asian country last year. Separately, Raffles Hotel Le Royal was voted the No. 2 hotel in Southeast Asia in the Condé Nast Traveler Readers’ Choice Awards 2025.

In a further celebration of their shared heritage, the two Raffles Cambodia hotels last year introduced the exclusive 7-day stay ‘A Tale of Two Cities’ package – a seamless multi-property journey described as ‘a journey like no other, where grand history, enchanted glamour and extraordinary adventure entwine’.

Jacob's Brew House Brings Two New Internet-Worthy Stars to Jaipur: Meet the Tropical Ube & the Adorable Jiggly Dessert

Jaipur's favourite design-led café, Jacob's Brew House, is giving diners two new reasons to pull out their cameras before their spoons. Known for blending specialty coffee, thoughtfully crafted food, and an aesthetic that celebrates slow living, the café has unveiled two playful new additions that are equal parts conversation starters and comfort food.

Leading the launch is the Tropical Ube, a vibrant drink inspired by one of the world's most-loved trending ingredients. Combining refreshing coconut water with the naturally sweet, velvety richness of purple ube, the drink delivers tropical freshness balanced with creamy, earthy notes. Light, hydrating, and visually striking, the Tropical Ube is both nostalgic and contemporary, a refreshing sip designed for Jaipur's warm days and café catch-ups.

On the sweeter side comes the irresistibly charming Jiggly Dessert, a teddy bear-shaped creation that's as entertaining as it is indulgent. Designed with a signature jiggle that makes it impossible not to smile, the dessert is crafted using premium pistachios for a rich, nutty flavour and finished tableside with warm chocolate sauce that melts beautifully over every bite. Playful, luxurious, and incredibly satisfying, it's a dessert that's made to be shared both at the table and on your social feed.

With these latest additions, Jacob's Brew House continues to push beyond the expected café experience by introducing globally inspired flavours and interactive desserts while staying true to its philosophy of thoughtful craftsmanship and memorable hospitality.

Whether you're discovering ube for the first time or simply looking for your next favourite dessert, Jacob's Brew House invites guests to experience two creations that promise flavour, fun, and just the right amount of viral-worthy charm.

Because sometimes the best things on the menu are the ones that make you pause, smile, and reach for your camera before your first bite.

Cloudy Skies, Long Lunches & Late Cocktails: Jaipur's Rainy-Day Guide

There's something about the monsoon that brings out the best in a city. In Jaipur, it highlights everything that makes the city's hospitality scene so compelling, thoughtfully designed spaces, memorable food and drinks, and experiences that encourage guests to stay a little longer. If you're looking to make the most of the season, these standout destinations deserve a place on your rainy-day itinerary.

1932 Trevi 

Set within a beautifully restored heritage space in Jaipur's Santha Bagh, 1932 Trevi offers a dining experience that feels particularly special during the monsoon. The restaurant's elegant interiors and garden-inspired setting make it an inviting escape on rainy afternoons and cool evenings.Pair the refreshing Compressed Watermelon Salad with its chilled watermelon, whipped feta, olive crumble, and basil oil alongside comforting dishes like the Lamb Shorba with Keema Ravioli, and end with the indulgent Rasmalai Parfait, complemented by cocktails from the storytelling-led Uncut Gems menu, such as the Song of Pearls or Trevi Paloma, for a meal that feels both comforting and memorable as the rain rolls in.

Price: INR 4500/- (for two pax)

Swinton House 

With its heritage architecture, intimate corners, and timeless charm, Swinton House feels made for rainy-day indulgence. The venue brings together elevated dining, thoughtfully curated experiences, and a sense of old-world hospitality that comes alive during the monsoon. Whether you're looking for a long afternoon meal or an evening gathering with friends, Swinton House offers one of Jaipur's most atmospheric settings. Settle in with comforting plates like the Laal Maas Uttappam, Butter Chicken Inferno, or Ghee Roast Prawns Toast, and round off the experience with Just A Refreshing Drink a vibrant blend of kiwi gin, mint & lychee cordial, Chardonnay, and carbonation that lives up to its name. As the rain pours outside, few places capture the season's cosy, unhurried mood quite like Swinton House.

Price: INR 2500/- (for two pax)

Room No. 102 

When the skies turn grey, Room No. 102 offers the perfect excuse to linger a little longer. Hidden behind an unassuming entrance, this cocktail-forward speakeasy is known for its inventive drinks, immersive storytelling, and intimate setting. The moody interiors and carefully crafted cocktail programme make it an ideal destination for monsoon evenings spent discovering new flavours and conversations. Sip on signature creations like The Florist, The Heiress, or The Rogue, paired with standout bites such as the Kachori Ravioli and Pulled Junglee Maas Bao, as live jazz, candlelit corners, and old-world charm create the perfect setting to escape the rain and settle into the season.

Price: INR 4000/- (for two pax)

Jacob's Brew House 

Few things pair better with rainy weather than a great cup of coffee, and Jacob's Brew House delivers exactly that. This design-led café combines specialty coffee, artisanal bakes, and a relaxed atmosphere that encourages guests to slow down and savour the season. Whether you're escaping a sudden downpour or settling in for a leisurely morning, Jacob's Brew House is one of Jaipur's most inviting monsoon destinations. Pair a comforting Thecha Avocado Toast or Brown Butter Ravioli with a warming Spanish Latte, or choose refreshing sips like the Hibiscus Iced Tea or Tropical Harmony smoothie for a lighter monsoon indulgence. It's the kind of place that makes lingering a little longer feel like the perfect rainy-day plan.

Price: INR 800/- (for two pax)

Hyatt and Parks Hospitality Holdings Share New Details on Upcoming Park Hyatt and Grand Hyatt Hotels in Mexico

Park Hyatt Riviera Maya and Grand Hyatt Los Cabos are slated to open in the second half of 2026, bringing two distinct expressions of the Park Hyatt and Grand Hyatt brands to sought-after leisure destinations, with an all-inclusive experience thoughtfully integrated into each stay.

CHICAGO (June , 2026) — Hyatt Hotels Corporation (NYSE: H) and Parks Hospitality Holdings ("PHH") today announced that Park Hyatt Riviera Maya and Grand Hyatt Los Cabos, both owned by PHH and expected to open in the second half of 2026, will bring new expressions of the Park Hyatt and Grand Hyatt brands in Mexico's leading leisure destinations, with an all-inclusive offering designed to complement each brand's distinctive identity and guest experience.

Park Hyatt Riviera Maya and Grand Hyatt Los Cabos will reflect this approach, combining globally recognized brands with strong loyalty among luxury, business and group travelers and Hyatt’s market-leading all-inclusive expertise, further strengthening Hyatt’s position in the leisure segment. 

“At Hyatt, we’re continuing to evolve how our brands connect with travelers, ensuring they remain distinct and compelling,” said Javier Águila, President, Inclusive Collection, Hyatt. “Drawing on our deep expertise and leadership in elevated all-inclusive, we’re selectively bringing this model to these two new hotels, combining the ease of all-inclusive with the exceptional design, service and sense of place that define the Park Hyatt and Grand Hyatt brands.” 

This move reflects Hyatt and PHH’s shared focus on thoughtful growth in high-demand leisure destinations and on creating resorts that express each brand authentically while responding to how guests are traveling today. 

“These two openings represent a defining moment—not only for PHH, but for Mexican tourism as a whole. With more than 11,000 hotel rooms across our portfolio, we have built this company on a deep, unwavering conviction in Mexico's potential as one of the world's premier destinations,” said Charles El Mann Fasja, CEO, Parks Hospitality Holdings. “Our collaboration with Hyatt is a natural expression of that conviction—and one we are truly excited about. Across our growing portfolio of more than 1,200 rooms with Hyatt, including Park Hyatt Riviera Maya and Grand Hyatt Los Cabos, we are bringing a new standard for luxury all-inclusive travel to two of Mexico's most celebrated destinations, as part of a long-term relationship built on a shared commitment to excellence and authenticity. Park Hyatt Riviera Maya and Grand Hyatt Los Cabos are not just resorts; they are a statement of confidence in this country, in this industry, and in the guests who choose Mexico time and time again.”

Park Hyatt Riviera Maya: The refinement of Park Hyatt, the freedom of all-inclusive

Slated to open by the end of 2026 on a secluded stretch of Mexico’s Caribbean coastline between Cancún and Puerto Morelos, Park Hyatt Riviera Maya is poised to redefine the luxury all-inclusive experience for the region. One shaped by the Park Hyatt hallmarks: residential luxury, highly personalized service, exceptional culinary experiences, and a strong connection to the destination that will run through every part of the stay.

The resort will sit within AMAI, a private coastal enclave reached through a winding mangrove landscape that gradually opens to the sea. From the moment guests arrive, there will be a feeling of stepping away from the outside world. Even at full occupancy, the resort is designed to feel spacious and unhurried, with a layout that moves naturally between privacy and connection.

Across the property, Mexico will come through in craft rather than theme. Architectural details will draw on local materials and techniques, with millwork, furnishings and artwork created alongside regional artisans. The result will feel grounded, contemporary, and unmistakably of its place.

The 148 guestrooms and suites will look out across the Caribbean blue, designed with Park Hyatt’s residential sensibility. Select accommodations will include private pools and plunge pools, alongside a 2,300 square foot penthouse for guests seeking a more expansive retreat.

Service will be intuitive and highly considered. Each guest will be supported by a dedicated Resort Ambassador from pre-arrival onward, creating a stay that feels personal from the outset. There will be no signatures to chase or interruptions to navigate, just the ease of knowing everything has already been taken care of. 

Food and drink will sit at the heart of the experience. A chef-led culinary program will span seven distinct venues, each with its own point of view. Dining will be entirely à la carte, with refined Mexican cuisine and seafood at the center, balanced by global influences handled with restraint. Mornings will begin at the coffee bar with a curated selection of Mexican beans, while evenings will move between intimate restaurants and The Botanist cocktail bar. Sommelier-led wine and premium spirits programs will run throughout.

Wellness and leisure will follow the same rhythm. There will be a beachfront pool lined with private cabanas, an open-air spa garden with secluded treatment spaces, daily wellness rituals, and preferred access to El Tinto Golf Course. Indoor and outdoor event spaces will be woven naturally into the resort, designed to feel considered rather than conventional.

Park Hyatt Riviera Maya will signal a new chapter for luxury all-inclusive, where the experience is defined by the details: the pace of service, the quality of what is on the table, the feeling of space and the elegant confidence that defines a Park Hyatt stay.

Grand Hyatt Los Cabos: A Dynamic Destination for Leisure and Celebrations 

Expected to open later this year within the Oleada Pacific Living & Golf oceanfront community in Cabo San Lucas, Grand Hyatt Los Cabos Resort, Golf & Spa will be an all-inclusive resort that brings together bold, Baja-inspired architecture, expansive resort experiences for leisure travelers and group gatherings associated with the Grand Hyatt brand.

The resort will feature 301-rooms comprised of 244 standard rooms and 57 suites, with 42 swim-out rooms included within those totals. Offerings include one-bedroom suites and a 4,602-square-foot Presidential Suite, many featuring bathtubs, plunge pools or private pools. The rooms and suites are designed as refined coastal retreats with breezy balconies, natural light, elegant marble bathrooms and thoughtful spaces for gathering. 

The resort will offer more than 20,000 square feet of sophisticated indoor meeting and event space, complemented by outdoor garden venues that reflect the signature Grand Hyatt blend of grandeur, seamless functionality, and inspiring design for exceptional gatherings. 

Complementing the resort’s gathering spaces, Grand Hyatt Los Cabos will offer dynamic culinary programming with five à la carte restaurants and five vibrant bar concepts. Guests will enjoy experiences ranging from elevated beachfront dining and rooftop cocktails to lively poolside bars, a market café, a refined steakhouse, pan-Asian and Italian cuisine and an intimate speakeasy, each creating an atmosphere that transitions seamlessly from relaxed daytime experiences to spirited evenings. 

Set only minutes from Cabo San Lucas, the oceanfront resort will offer guests a pristine beachfront escape with amenities designed for both relaxation and activity, such as an 18-hole, world-class Ernie Els Design golf course, a fitness center, kids’ and teen clubs and pickleball courts. Guests can enjoy multiple ocean-view pools, including an adults-only pool, family-friendly infinity-edge pools, a beachfront family pool, and a dedicated splash park.

The resort’s expansive spa will feature 12 private treatment cabins and immersive wellness experiences inspired by the traditions and natural elements of Baja. Guests will enjoy hydrotherapy, steam and sauna rituals, as well as a traditional temazcal experience designed to promote restoration and wellbeing. 

These openings reflect Hyatt’s continued momentum in Mexico and its commitment to offering differentiated luxury and lifestyle experiences across the country. Following the recent openings of Park Hyatt Cabo del Sol and Alila Mayakoba, and ahead of the anticipated debut of Park Hyatt Mexico City later this year, Hyatt continues to expand its luxury portfolio in key destinations. At the same time, the recent re-opening of Secrets Mirabel Cancun Resort & Spa, following a complete renovation, underscores the strength and continued evolution of Hyatt’s all-inclusive offering in the region.

The Westin Pune Koregaon Park Welcomes Aafreen, a Culinary Destination Inspired by India’s Diverse Flavours

Pune: Bringing together the rich tapestry of India's culinary traditions under one roof, The Westin Pune Koregaon Park has unveiled Aafreen: Inspired Indian, a thoughtfully reimagined dining destination that celebrates regional flavours, timeless recipes and immersive storytelling through food. Blending heritage with contemporary craftsmanship, Aafreen invites guests to embark on a gastronomic journey across the country, where every dish reflects the culture, history and artistry of its place of origin. 

Leading Aafreen's new chapter is Master Chef Mohd. Mahtab Shaikh, a Lucknow-born Awadhi specialist trained under Chef Sanjeev Kapoor. With over a decade of experience, Chef Mahtab brings a deep understanding of India's culinary traditions, curating a menu that honours regional heritage while embracing modern techniques and presentation.

Evolving beyond its celebrated Awadhi roots, Aafreen now offers a culinary journey across India, bringing together artisanal small plates, tandoor signatures, slow-cooked delicacies, regional specialities, signature biryanis and desserts inspired by India's rich confectionery traditions.

The menu features standout dishes such as the legendary Kakori Kebab, flavourful Chicken Vepudu, aromatic Dum Pukht Gosht Biryani and Kerala-inspired Seabass Moilee, alongside indulgent desserts like the Brioche Shahi Tukda. Each dish reflects the unique flavours, traditions and stories of its region.

Complementing the cuisine is an immersive dining experience featuring handcrafted terracotta serveware, thoughtful tableside rituals and a curated cocktail programme inspired by indigenous botanicals, regional ingredients and Indian spices.

"With Aafreen, our vision is to celebrate the remarkable diversity of Indian cuisine through a menu that honours regional traditions while embracing contemporary craftsmanship. Every dish tells a story, inviting guests to experience the soul of India, one plate at a time," said Master Chef Mohd. Mahtab Shaikh, The Westin Pune Koregaon Park.

Blending evocative aromas, regional music, narrative-led service and elegant design, Aafreen: Inspired Indian offers guests an immersive journey through the flavours, stories and traditions that define India's vibrant culinary heritage.

Novotel Vijayawada Varun's Manish Pathak Wins Young GM Award 2026 at Hotelier India GM Awards

Vijayawada, June 2026: Mr. Manish Pathak of Novotel Vijayawada Varun has won the Young GM Award 2026 at the Hotelier India GM Awards, recognizing his leadership and contribution to the hospitality industry.

Organized by ITP Media India in association with Hotelier India, the GM Awards celebrate hospitality leaders who have driven operational excellence, innovation, guest experience and business growth across the country. Winners were selected by an independent jury of leading industry experts.

The awards ceremony was held on 25 June 2026 in Bengaluru, bringing together hospitality professionals from across India to celebrate excellence in leadership across key categories, including Young GMs, ESG & Sustainability, Service Residences, Boutique Hotels and Resorts.

With over 15 years of experience in hospitality, Mr. Pathak has led Novotel Vijayawada Varun to sustained growth across revenue, guest experience and operational performance. He has overseen several high-profile events and welcomed distinguished guests, including the Prime Minister, President, Chief Ministers, renowned sportspersons and leading business personalities. His hands-on approach and operational expertise have played a pivotal role in the hotel’s continued success.

Speaking on the recognition, Mr. Manish Pathak said, “I am truly honoured to receive the Young GM Award 2026. This recognition belongs as much to my team at Novotel Vijayawada Varun as it does to me. People are the cornerstone of exceptional hospitality, and I have always focused on building a workplace rooted in collaboration, continuous learning and mutual respect. By investing in our team through training, recognition and skill development, we empower them to create memorable guest experiences every day. This award inspires us to keep raising the bar while embracing innovation and sustainability in everything we do.”

Mr. Pathak has also championed sustainability by embedding responsible practices into everyday hotel operations. His initiatives include reducing food waste through improved forecasting, responsible sourcing, menu optimization and a sustainability-led breakfast buffet that promotes mindful consumption. The hotel has also introduced complimentary EV charging facilities, transitioned from plastic to glass bottles and implemented resource-efficiency measures aligned with Accor’s ESG commitments.

These efforts are reflected in Novotel Vijayawada Varun’s Green Key Certification, a globally recognised benchmark for environmental responsibility in the hospitality industry.

Top 6 Monsoon Getaways in Maharashtra Where the Clouds Come Home

There is a particular kind of madness that grips the traveller the moment the sky turns that bruised, pewter grey and the first fat drops begin to fall on parched earth. In Maharashtra, this madness has a name, and six very good addresses. By June, the Western Ghats are already pulling clouds off the Arabian Sea, the rivers swell, the waterfalls throw themselves off cliffs with reckless abandon, and the hills go so green they almost hurt to look at.

1. Jawhar

Maharashtra has its own Darjeeling, and almost nobody knows about it. Jawhar, a former princely state tucked into the forested hills of Palghar district, wears its obscurity well. The Dabhosa waterfall, one of the highest in the state at over 500 feet, is the centrepiece, but the real reason to come in June is the quality of silence here. The Warli tribe has lived in these hills for centuries, and their geometric art, white figures on mud walls, appears on homes throughout the village.

1. Chikhaldara

The only coffee-growing hill station in Maharashtra sits at 1,118 metres in the Satpura range, so far from the Western Ghats crowd that it operates in its own atmospheric timezone. With the coffee plantations glistening, Chikhaldara in June is almost comically green. The Melghat Tiger Reserve on its doorstep breathes mist into the valleys each morning, and the Bhimkund waterfall crashes through the forest with the kind of force that makes conversation impossible.

1. Matheran

India's only automobile-free hill station gets considerably more itself in June when the narrow-gauge toy train climbs through cloud-hung forest, and the red-mud paths are empty of summer crowds. The famous viewpoints such as Echo Point, Panorama Point, and Monkey Point are frequently obscured by mist, which is, paradoxically, their best version. You hear the valley before you see it. The whole place exists at a pace that the monsoon enforces, and the soul quietly thanks.

1. Koyna Nagar

Long before travellers discovered the vocabulary of slow tourism, Koyna Nagar was already practising it. Built around the vast Shiv Sagar Lake, formed by the Koyna Dam, this small lake town in Satara district sits within an eco-sensitive zone where development has been, by necessity and by choice, kept to a minimum. In June, the forests thicken visibly by the day, and the boat ride across Shiv Sagar to reach the trailhead for Vasota Fort is one of those journeys that renders the destination almost secondary.

1. Malshej Ghat

The Konkan railway may be Maharashtra's monsoon icon, but Malshej Ghat is its unsung poem. The plateau waterfalls cascade across the ghats in sheets, flamingos occasionally shelter in the water bodies near Pimpalgaon Joga Dam, and the entire landscape operates under a near-constant veil of cloud. The fort of Harishchandragad nearby draws the serious trekker, while the ghats themselves satisfy anyone who simply wants to stand in the rain and feel unreasonably glad to be alive.

1. Amboli

Amboli sits at the southern edge of Maharashtra's Konkan coast, a hill station so lush and so consistently overlooked that its waterfalls and viewpoints feel like genuine discoveries even in the age of Instagram. The Amboli Ghat receives some of the heaviest rainfall in the Sahyadris, and the forest here, home to the rare Amboli bush frog, is the real headline. June is when the mist settles lowest, the waterfalls run highest, and the frogs sing loudest. It is, quietly, one of Maharashtra's finest monsoon secrets.

Maharashtra in June asks only one thing of you: that you show up willing to be rained on, delayed, rerouted, and occasionally stranded at a dhaba with a glass of tea and nowhere particular to be. That, as it turns out, is not a bad way to travel. It may, in fact, be the only way that counts.

SMOOR's Most Unique Couverture Chocolate Creations to Explore This World Chocolate Day

The most memorable chocolates are often the ones that challenge your expectations. Whether through unexpected flavour pairings, regional inspirations or exceptional craftsmanship, they offer something beyond the familiar bite. This World Chocolate Day, SMOOR, India’s leading luxury couverture chocolate brand, brings together a collection of its most distinctive creations, showcasing how premium chocolate can serve as a canvas for flavour exploration, creativity and craftsmanship.

United by Flavours Truffles Pack 

Inspired by ingredients and flavour traditions from across the country, the United by Flavours Truffles Pack offers a distinctly Indian take on luxury chocolate. Dates and cinnamon sit alongside coconut and lemon, orange and hazelnut, while Rajasthani chilli introduces an unexpected note of warmth. Crafted using Indian estate cocoa, it is a collection that reflects the diversity of India's palate through the lens of fine chocolate.

Price- ₹1,350

SMOOR x IRONHILL Orange Hops Dark 70%

Dark chocolate crafted using SMOOR's signature couverture and infused with Ironhill hops, layered with bright orange notes, is a collaboration that rarely finds its way into the world of chocolate. The bar balances rich cocoa with a subtle floral bitterness, resulting in a flavour profile that is layered, nuanced and distinctly contemporary.

Price- ₹350

Classic Podi Cashew Chocolate Nibbles 

These roasted cashews coated in chocolate and seasoned with South Indian podi spice draw inspiration from South India's much-loved podi spice blend. Bringing together roasted nuts, rich chocolate and a gentle savoury heat, they offer an interesting twist on a familiar snack, with flavours that feel both familiar and distinctly rooted in regional culinary traditions.

Price- ₹275

Luxury Couverture Chocolates Box 

For those who appreciate the finer nuances of chocolate, the Luxury Couverture Chocolates Box showcases what sets premium chocolate apart. Featuring 25 handcrafted couverture pieces with up to 70% cocoa, the collection delivers richness, depth of flavour and a refined chocolate experience. Presented in an elegant box, this collection is less a box of chocolates and more a statement.

Price- ₹2,249

Celebration Pack Box of 20 

Sometimes, the best part of chocolate is the variety. This 20-piece assortment brings together 4 Almond Snaps, 30 g Choco-Coated Almonds, 30 g Choco-Coated Butterscotch, 2Nougat Bars, 12 Choco Treats, the Celebration Pack Box offering a blend of textures and flavours designed to please every kind of chocolate lover. Generous, festive and beautifully curated, it is made for sharing.

Price- ₹795

Baileys x SMOOR Creamy Berries Chocolate Bar 

The Baileys Non-Alcoholic Creamy Berries Chocolate Bar brings together rich dark chocolate and the fruity sweetness of berries in an indulgent collaboration inspired by the iconic Baileys flavour profile. Smooth, creamy and full of character, it delivers a flavour combination that feels both comforting and contemporary.

Price- ₹195

Hot Chocolate 80% Extra Dark – Stir It Up 

Crafted for those who prefer to savour their chocolate rather than simply snack on it, this chocolate-on-a-stick delivers a rich and comforting hot chocolate experience. With 80% dark chocolate at its core, it offers depth, intensity and a welcome excuse to slow down, especially now that the monsoon is around the corner.

Price- ₹195

This World Chocolate Day, take a moment to savour chocolate differently. Whether you're drawn to familiar comforts or unexpected discoveries, SMOOR's collection offers something for every palate and every occasion worth celebrating!

Ingredient Ideology | The Magical Macaroni By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Tempting Curly Delicacies

Macaroni A Well-Known Pasta Shaped At Curve And Looks Like Our Elbow Shape Is One Of The Easiest And Tasty Versions Of Pasta Which Has Been Known To Us. A Lot Many Ways With Macaroni Have Been Designed And Presented To Our Guests From The Classic Italian To The Contemporary Versions And The Creative Concoctions Which Are My Favorite And Out Of The Box Offerings!

A Pasta Is One Of The Easiest Dish To Prepare Since It Just Needs A Few Basic Tips To Adapt To And The Recipes From The Simplest To The Fusion Are Just A Thought Process Which Is Imaginary And Full Of Aromas And Flavors To Balance That Perfect Pasta Plate To Indulge Into At Any Hour Of The Day.

Macaroni Pasta Is Small In Size And Easy To Handle For Someone Working With Pasta For The First Time And Is Also Good To Learn With A Variety Of Sauces, Ingredients And Taste Enhancing Ingredients To Make The Pasta Experience All The More Enticing And Mesmerising. 

Here Are A Few Tips On How To Combine Macaroni Pasta In Our Day To Day Cooking:

• Combine Boiled Macaroni With Boiled Green Peas And Cook It In Tomato Based Masala With Simple Home Spices Like Cumin, Coriander, Turmeric, Red Chili, Mixed Herbs And A Little Salt To Taste, Fresh Coriander Leaves And Have It With A Little Topping Of Grated Cheese, Good Munch For The Kids And Teenagers.

• Macaroni Pasta Goes Well Into Our Palak Paneer Gravy As Well, Try Using A Little Leftover Gravy Next Time Add Boiled Pasta To It And Some Sweet Corn, Capsicums And Chili Flakes, Top It With Cheese And Bake.

• Adding Macaroni Pasta To A Chana Chaat, Tossing It Together With A Sprouts Salad With Desi Chutneys For Dressing, Serving It With Roasted Crushed Peanuts With A Little Curd And Chaat Masala, Mint And Coriander In A Raita Format For A Change With A Tadka Of Curry Leaves And Mustard Seeds Is Just Yummy!

• I Have Always Enjoyed Macaroni With Cubes Of Hard Boiled Eggs, Boiled Shredded Chicken Pieces, Saute Prawns Or Boiled Shrimps, Some Sliced Chicken Sausages, Salami, Bacon Etc Dressed In A Little Mayonnaise With Some Mustard Paste And A Dash Of Capsico Or Tabasco Sauce For A Snack.

• Macaroni Pasta Can Also Be Done With A Tomato/ Onion- Tomato Masala And Additions Can Be Potato Cubes, A Few Fox Nuts/Makhanas Or Phool Patasha As We Call It In Sindhi, It’s A Little Gravy To It And Eaten With Rotis.

• I Also Enjoy Macaroni Pasta With A Methi Garlic Masala And With Some Paneer Or Colorful Capsicums/ Little Lady Fingers/ Bitter Gourd/ Small Baby Onions Cooked In A Green Masala Also Is A Good Choice As A Variety.

Here Are A Few Easy And Yummy Recipes With Macaroni Pasta For A Perfect Sunday Brunch!

Recipe-1] Macaroni Maska Masala

Ingredients:

Macaroni- 2 Cups Boiled

Green Peas-1/2 Cup Boiled

Oil-1 Tsp

Butter-1 Tsp

Slit Green Chilies- 2-3 No

Curry Leaves -5-6 No

Salt To Taste

Cumin Seeds-1/2 Tsp

Turmeric Powder- ½ Tsp

Red Chilli Powder-1/2 Tsp

Coriander Powder-1/2 Tsp

Chaat Masala-1/2 Tsp

Tomatoes-1 Cup Grated/Puree

Cheese-2 Tbsp. Grated

Coriander Leaves- 2 Tbsp. Chopped

Lime-2-3 Slices

Method:

1. Prepare All The Ingredients For The Macaroni Pasta Recipe In A Desi Style.

2. Heat Oil In A Pan Add In The Curry Leaves, Green Chilies And Cumin Seeds Allow To Splutter For A Few Seconds, Add In The Grated Or Fresh Tomato Puree.

3. Add In Salt And All The Powdered Spices, Boiled Green Peas And Mix Well.

4. Cook The Mixture For 4-5 Mins On A Medium Flame And Add In The Boiled Macaroni Pasta, And Coriander Leaves, Herbs To Taste And Toss Well. Cook For Another 4-5 Mins On Low Flame.

5. Finally Add Grated Cheese Mix And Serve Hot With A Slice Of Lime.

Recipe-2] Spiced Tomato Macaroni Soup

Ingredients

Oil-1 Tsp

Butter-1 Tsp

Garlic- 1 Tsp Chopped

Onion-1 Small Chopped

Carrot-1/2 No Small Cubes

Celery-1 Stalk Small Pieces

Potato-1 Small Cubes

Green Capsicum-1/2 No Small Cubes

Sprouts-1/2 Cup

Boiled Rajma/ Chana/ Pulses Of Your Choice-1/2 Cup

Water/Vegetable Stock- 3-4 Cups

Salt And Crushed Black Pepper To Taste

Mixed Herbs/Fresh Basil To Taste

Chili Flakes-1/2 Tsp

Grated Cheese-2 Tbsp. Optional.

Coriander/Parsley/Basil-1 Tbsp. For Garnish.

Method:

1. Heat Oil And Butter In A Pan Add In The Garlic And Onions And Saute For A Few Seconds. Add In The Assorted Vegetables, Ideally Start With The Tough Ones Of Your Choice And Saute Them For A Minute.

2. Add In The Seasonings From Salt, Pepper To Flavorings With Mixed Herbs And Chili Flakes To Spice It Up.

3. Add In Vegetable Stock Or Water And Allow To Boil, Simmer And Cook The Soup For Around 20-25 Mins On A Medium Flame Or Until The Macaroni And Tough Veggies Are Just Done.

4. Now Add In The Capsicums, Sprouts And Mix Well Into The Soup, Cook For Another 3-4 Mins And Serve Hot Garnished With Cheese/ Fresh Herbs/Coriander.

Recipe-3] The Healthy Macaroni Salad Bowl

Ingredients

Macaroni Pasta-1 Cup Boiled.

Cucumber-1 Small, Cut Into Small Cubes

Tomatoes-1 Small, Cut Into Small Cubes

Onion-1/2 Small, Cut Into Small Cubes

Boiled Pulses- Rajma/ Beans/ Peas- ½ Cup

Fresh Sprouts-1/2 Cup

Cabbage-1/2 Cup Cut Into Cubes- White Or Purple Cabbage

For The Dressing:

Curd- 1 Cup – Hung To Remove Excessive Whey/Liquid

Salt And Crushed Black Pepper To Taste

Mint Leaves- 2 Tsp Chopped

Coriander Leaves- 2 Tsp Chopped

Fresh Herbs/Basil Leaves- 4-5 No

Chili Flakes-1/2 Tsp

Lime Juice- 2 Tsp

Chaat Masala-1/4 Tsp

Cumin Powder-1/4 Tsp

Flax Seeds/ Melon Seeds/Roasted Crushed Peanuts- 2 Tsp

Fresh Pomegranate Seeds-1/2 Cup

Method:

1. Prepare All The Ingredients For The Healthy Macaroni Salad Bowl.

2. In A Mixing Bowl Combine Together All The Ingredients For The Dressing And Mix Well.

3. Now Add In The Body Of The Salad From Macaroni To All Other Veggies/Fruits/Non-Veg Ingredients If Any Of Your Choice And Give The Salad A Nice Toss.

4. Arrange A Bed Of Assorted Lettuce Leaves Or Salad Leaves At The Base Of The Serving Bowl/Salad Plate And Top It Up With A Generous Portion Of The Freshly Tossed Healthy Salad.

5. Garnish With Fresh Herbs, Assorted Seeds And Serve Immediately.

Recipe-4] Soy Macaroni Combo Meal

Ingredients

Macaroni -1 Cup Boiled

Soy Granules-1 Cup, Soaked In Warm Water For 15-20 Mins

Oil-1 Tsp

Butter-1 Tsp

Cumin Seeds-1/2 Tsp

Ginger-Garlic Paste- 1 Tsp

Green Chilies-1 Tsp Chopped

Onion-1 Small Chopped

Salt And Pepper To Taste

Red Chili Powder-1/2 Tsp

Coriander Powder-1 Tsp

Garam Masala Powder-1/2 Tsp

Tomato Puree-1 Cup Fresh

Kasuri Methi-1 Tsp

Water-1/2 Cup

Green Peas-1/2 Cup Boiled

Coriander Leaves-2 Tbsp. Chopped

Grated Cheese-2 Tbsp.

Method:

1. Heat Oil And Butter In A Pan Add In The Cumin Seeds, Onions, Ginger-Garlic Paste And Green Chilies And Saute For 1-2 Mins.

2. Add In The Tomato Puree, Kasuri Methi, Salt, All Spices And Add In The Drained Soy Granules And Green Peas, Saute Well For A Couple Of Mins.

3. Simmer And Allow To Cook For 8-10 Mins. Add In The Boiled Macaroni And Mix Well, Cook For Another 4-5 Mins And Add In The Coriander Leaves And Grated Cheese Mix And Serve Hot With Garlic Bread/ Masala Pao.

Recipe-5] Macaroni Mushroom Melange

Ingredients:

Macaroni Pasta-1 Cup Boiled

Mushrooms-1/2 Cup Sliced

Oil-  1 Tsp

Butter-1 Tsp

Garlic-1 Tsp Chopped

Onion-1/2 Small Chopped

Celery-2 Tsp Chopped Optional

Salt And Crushed Black Pepper Powder To Taste

Maida-1 Tsp

Milk-1/2 Cup

Veg Stock/ Water-1/4 Cup

Cream-2 Tbsp.

Mixed Herbs-1/2 Tsp

Chili Flakes-1/2 Tsp

Cheese-2 Tbsp. Grated

Parsley/Basil/Coriander-2 Tbsp. Chopped

Method:

1. Heat Oil And Butter In A Pan Add In The Garlic, Onions And Saute For A Minute.

2. Add In The Sliced Mushrooms, Maida And Saute For 30 Seconds, Add In The Milk And Water, Herbs, Chili Flakes And Stir Well.

3. Bring The Mixture To A Boil And Add In The Boiled Macaroni Pasta And Mix, Allow To Cook On A Medium Flame For 2-3 Mins.

4. Add Cream And Cheese, Herbs To Flavor The Pasta And Serve Hot With Toast.

Starline Hospitality Launches End-to-End Consultancy and Expansion Advisory Services for Hotel Owners and Investors

Starline Hospitality (OPC) Pvt. Ltd. has officially introduced its comprehensive suite of hospitality consultancy, asset management, and expansion advisory solutions. Led by Principal Hospitality Consultant Abhijit Dey, who brings over 28 years of industry experience, the firm delivers bespoke, data-driven strategies to transform independent properties and portfolios into high-performing hospitality assets.

Starline Hospitality supports owners, promoters, and institutional investors through six core integrated service pillars:

  - Operations Audits & SOP Development: Departmental evaluations and rigorous operational frameworks to optimize costs while maintaining the guest experience.
  - Sales, Loyalty & Membership Development: Advanced channel analysis and custom loyalty programs designed to optimize revenue across corporate, MICE, and direct booking channels.
  - Asset Procurement & Expansion Advisory: Market diligence, feasibility studies, and commercial negotiations for lease, management contract, and hybrid expansion models.
  - Project Development & Asset Management: Strategic support from greenfield builds to property repositioning, including Detailed Project Reports (DPRs) and P&L oversight.
  - Training & Leadership Development: Tailored capability building, including Leadership Development (LDP) and Train-the-Trainer (T3) programs.
  - Quality Assurance & Brand Positioning: Compliance auditing, NPS tracking, and brand repositioning frameworks to increase long-term asset value.

"Every recommendation we make is anchored in financial reality," says Abhijit Dey, Principal Consultant at Starline Hospitality. "We embed ourselves as trusted partners within our clients' organizations, offering tailored, transparent advisory cycles that guarantee performance and sustainable growth."

Three Sky-High Thai Bars Put Sunset on The Menu with Diverse Dining Experiences

HAILAND, (June , 2026) – From artisan Thai cheese and local wine pairings in Chiang Mai to Spanish-style social hours in Bangkok and wood-smoked Peking duck overlooking Pattaya’s coastline, a trio of sky bars across Thailand are pairing panoramic sunset views with markedly different food and drink experiences.

Meliá Chiang Mai’s MAI The Sky Bar is offering ‘Artisan Thai Cheese & Wine Pairing’ daily from 6pm, featuring a glass of Thai wine from Monsoon Valley in Hua Hin paired with a rotating selection of artisanal cheeses from Chiang Mai producer Jartisann. The small-batch cheesemaker works with locally sourced raw milk, with selections changing according to seasonal availability.

‘MAI The Sky’ cocktail references the venue’s golden hour by blending lychee and vanilla beneath a cloud-like cava air foam, topped with a miniature aeroplane designed to mirror aircraft visible overhead. Cocktail ‘Temple’ combines Siam Lanna Gin with a Niem-Sompoi cordial made with Sompoi, a botanical associated with spiritual cleansing, and Niem leaves.

This month named a 2026 Tatler Best Spotlight Bar by Tatler Asia, the 360-degree rooftop bar on the hotel’s 22nd floor affords views of the Ping River to the city’s east and famed Doi Suthep Temple on the mountaintop to the west. A glass bridge connects the bar’s highest seating areas.

In Bangkok, INNSiDE by Meliá Bangkok Sukhumvit’s LUZ Bangkok Tapas Bar stages a two-for-one sunset drinks promotion daily dubbed ‘Social Hours’ from 5-7pm, pouring selected wines, Chang draught beer and signature cocktails. Options include Tinto Sour, made with bourbon whiskey, red wine, lemon and sea buckthorn-rooibos honey, and Cremoso, which combines white rum, cava sparkling wine, tiramisu syrup, mascarpone and soy milk.

As the sun sinks, the hotel’s 34th floor, featuring a pool bar, transparent infinity pool, and rooftop terrace dotted with outdoor lounges, sunbeds and a contemporary interpretation of Bangkok’s Brahman structure The Giant Swing, becomes an upper-floor extension of 33rd floor LUZ. In a spectacle unlike any other in Bangkok, diners on the 33rd floor peer into the bottom of the pool.

The venue has also launched a new menu by Madrid-born Spanish Chef de Cuisine Juan Ignacio García Racionero, with dishes referencing regional Spanish styles including Basque pintxos, Madrid-inspired tapas, Andalusian seafood and eastern coastal rice dishes.

A short commute from Bangkok, Meliá Pattaya Hotel’s Yitong Chinese Restaurant & Sky Bar on the 12th floor offers ‘A Feast of Flavour’ experience underpinned by a traditional wood-smoked Peking duck Hong Kong style, served from 5pm, with traditional accompaniments and Gulf of Thailand vistas. Paying homage to the longstanding Chinese communities of Chonburi and their shrines and markets, the name Yitong translates to “together”, with dishes served family-style to encourage shared meals and connectedness.

The food and beverage menus have a prime focus on “goodness for the body, mind and soul”. The cocktail list incorporates Chinese ingredients and references throughout, with sunset signatures including ‘Kuaile De’, made with goji berry-infused gin, honey, lemon juice and cava; ‘Chun Hou’, blending brandy, orange curaçao, rosella tea and rose syrup; and ‘Tian De’, featuring Campari infused with ginseng alongside Chinese liquor and brown sugar syrup. Non-alcoholic options are similarly considered, with mocktails such as the ‘Virgin Chit-Cha Toddy’ comprising oolong tea, lemon juice, ginger syrup and cinnamon.

Zero Proof, Full Drama: Call Me Sofia Bets on Mumbai's Sober-Curious Generation

Across Mumbai's bar scene, a new kind of regular is showing up earlier in the evening, and ordering differently. Raised on wellness culture and an open conversation about moderation, Gen Z drinkers are driving a global swing toward low- and no-alcohol nights out, and India's metros are very much part of that shift. A single mocktail tacked onto the end of a cocktail list, treated as the consolation prize for the designated driver, no longer cuts it for a generation that wants the ritual and the glamour of a great drink, minus the alcohol.

Call Me Sofia, the Italian-style aperitivo bar tucked behind Olive Bandra's iconic white walls, is answering that shift with intent. The bar's entire identity is built on a low-ABV philosophy, championing aperitifs and lighter sipping over heavy pours, and that instinct now extends into a dedicated Zero Proof Cocktails menu, where every drink carries the same house-made syrups, oleos, foams and finishing flourishes as Sofia's signature, full-strength pours.  

Each of the four cocktails is designed to be ordered on its own merit, not as a substitute. The line-up:

First Base - a grape and oregano cordial, carbonated and finished with a paper-thin carrot slice.

Pick Me Up - a coffee-forward sip built on cold brew, orgeat, lemon and chocolate bitters, served alongside an almond-slim biscotti.

Naked - a strawberry and mint oleo balanced with balsamic and white pepper, topped with an edible flower set in isomalt.

The Evening After - rice syrup, butter apple and mascarpone foam, finished with printed rice paper.

The zero-proof programme sits within Sofia's wider small-plates menu and golden-lit, semi-open courtyard space in Khar West. For a generation increasingly choosing how much, or how little, to drink on a given night, Call Me Sofia is wagering that the answer to “what are you having?” shouldn’t require an explanation.

JASHN 2.0 Brings Music, Elements, and Cuisine Together at LOYA, Taj West End, Bengaluru

LOYA, Taj West End, Bengaluru recently hosted the city premiere of JASHN 2.0, the second edition of its signature music album, on 5th May 2026, as part of its celebrated Qissa series. Conceived as an immersive evening where sound, story, and culinary artistry converged, the experience was crafted to be savoured as much as it was heard.

Curated and composed by acclaimed musician Shreyas Patkar, JASHN draws inspiration from the five universal elements Earth, Water, Fire, Air, and Space and their intrinsic relationship with LOYA’s distinctive culinary techniques. From the smoky theatre of dhungar and the aromatic crescendo of baghaar, to the slow indulgence of dum cooking and the primal allure of the open-fire sigdi, the album translates the language of the kitchen into a meticulously composed musical narrative.

Richly layered with instrumentation including santoor, sitar, ghatam, flute, tabla, and bass guitar, JASHN seamlessly blends classical Indian soundscapes with a contemporary lounge sensibility. Each composition is thoughtfully designed to complement the cuisine, creating an orchestrated dialogue between plate, palate, and performance.

The evening unfolded with Raahein, a melodic journey tracing LOYA’s culinary trail from Kashmir to Punjab, followed by Thumka with Dungaar, a spirited fusion of Thumri and modern rhythm that echoed the moment smoke rises as a pot is lifted from the fire.

Adding to this, Mr. Taljinder Singh, Senior Vice President and Brand Custodian, IHCL, remarked, “LOYA has always been a celebration of craft, culture, and storytelling. With JASHN unveiled as LOYA’s second signature music album, we extend this philosophy beyond the plate, creating an experience where music becomes an integral part of the dining journey: immersive, evocative, and as thoughtfully layered as the cuisine itself. Inspired by the cultural nuances of the land, its people, languages, and changing seasons, LOYA has shaped a musical narrative that transcends the restaurant. With both albums now available on Spotify, guests can experience the spirit of LOYA beyond the dining space.”

Expanding beyond the dining space, JASHN has evolved into a collaborative platform featuring celebrated artists including Padmashree Shankar Mahadevan and Pandit Suresh Bapat, and is now available to stream on Spotify, Apple Music, Instagram Audio, and YouTube.

ITC Grand Central, Mumbai, Marks International Day of Yoga with a Morning of Mindfulness and Wellness

June 2026: Reaffirming its commitment to holistic wellness and mindful living, ITC Grand Central, Mumbai, once again marked International Day of Yoga with a thoughtfully curated morning of movement, mindfulness and nourishment. Hosted at the hotel’s serene Terrace Garden on Sunday, 21 June, the annual wellness experience was organised in association with Airbound Academy and brought together wellness enthusiasts, guests and members of the community for a rejuvenating start to the day.

Against the tranquil backdrop of the open-air terrace, the session was led by renowned yoga instructor Masuma Mun, who guided participants through an immersive practice combining mindful movement, breathwork and moments of stillness. The morning offered guests an opportunity to disconnect from the pace of urban life and reconnect with themselves through the timeless practice of yoga.

The yoga session, held from 8:00 AM to 9:00 AM, was followed by ITC Grand Central’s specially curated wholesome breakfast featuring a nourishing spread designed to complement the morning’s focus on wellness and balance.

Adding to the overall experience, the event was supported by a collective of like-minded wellness and lifestyle partners, including Airbound Academy, Poppy by Opium, TEGO, SEVA Home and The Func. Lab, further enhancing the celebration of conscious and mindful living.

Speaking on the occasion, Mr. Kunal Pahwa, General Manager, ITC Grand Central, Mumbai, said, “At ITC Grand Central, Mumbai, we believe wellness is an integral part of creating meaningful and enriching experiences for our guests and community. Our annual International Day of Yoga celebration is a reflection of this philosophy, bringing people together to embrace mindfulness, movement and balance amidst the tranquillity of our Terrace Garden. Through such initiatives, we continue to celebrate the timeless wisdom of yoga while encouraging a more conscious and holistic way of living.”

Year after year, ITC Grand Central, Mumbai, has celebrated International Day of Yoga as an extension of its larger philosophy of responsible luxury and holistic wellbeing. Through thoughtfully designed experiences that blend wellness, community and meaningful connections, the hotel continues to create spaces where guests can pause, rejuvenate and embrace a more balanced way of life.