Say Heyou to Bengaluru’s Newest Social Drinking and Dining Spot

Opened on MG Road on June 12th, the new restaurant and bar is designed for spontaneous plans, shared tables and evenings that unfold naturally.

Bengaluru, 2026: Heyou, the newest hospitality concept from Keen Mustard Ventures, opened to the public on 12 June 2026 on MG Road, Bengaluru. Conceived as a contemporary social drinking and dining destination, Heyou brings together flavour-forward drinks, globally inspired food and a two-level experience designed around the way people gather today. The menus are built around the natural flow of an evening: the first round, the shared bite, the second drink, the table that grows and the plan that turns into dinner.

This launch marks the latest addition to the Keen Mustard Ventures portfolio, which includes Daysie, Serious Slice, Quarter House, Suzy Q and 1Q1. Founded by Anirudh Kheny, Neeti Gokhalay Kheny and Atul Sunder, the Bengaluru-based hospitality company is known for creating concepts with distinct identities, thoughtful guest experiences and strong operational foundations. With Heyou, the team brings together its collective expertise in concept development, operations, food and beverage innovation, design and guest experience into a concept built around contemporary social dining.

Speaking about the new spot, Anirudh Kheny, Managing Partner and Co-founder, Keen Mustard Ventures, said: "Heyou is created as a place people can return to again and again, whether it is for cocktails, dinner or an easy evening out. We wanted to build something approachable, energetic and welcoming, with great food, great drinks and an atmosphere that encourages people to stay, connect and enjoy themselves. The best hospitality experiences are the ones that feel effortless. With Heyou, our focus has been on creating a place that combines quality with accessibility and delivers memorable experiences without taking itself too seriously."

THE MENU FLOW

The food and beverage menus at Heyou are designed as one connected evening. Drinks lead the room, food keeps the plan moving, and both menus are structured around how people naturally gather, snack, share, drink and stay.

The beverage menu moves from bright first-round serves to playful nostalgic cocktails, deeper layered drinks, hybrid classics, small social serves and flavour-forward no-alcohol options. The food menu follows the same rhythm: light first bites, crunchy bar snacks, steamed and folded plates, small plates for passing around, fire-led dishes for the centre of the table, comfort plates when the group settles in, and desserts for the table that stayed.

BEVERAGE PROGRAMME

At the heart of Heyou is a beverage programme inspired by contemporary drinking cultures across Seoul, Singapore, Melbourne, London, Barcelona and Mexico City. The programme favours recognisable flavour profiles, freshness, carbonation, salinity, spice and citrus, resulting in cocktails that are approachable, balanced and highly drinkable.

The drinks are grouped not just by what they are, but by the role they play in the evening. Easy Does It focuses on bright, refreshing and easy-drinking serves, while One More features playful and nostalgic cocktails designed to keep the conversation going. Low Lights explores deeper, spirit-forward creations, Mixed Signals brings together inventive hybrid cocktails and unexpected flavour combinations, and Trouble Shoots offers playful, bite-sized serves designed for groups. The programme is complemented by No Pressure, a dedicated collection of flavour-packed non-alcoholic drinks crafted with the same attention to detail as the rest of the menu.

Signature cocktails include the Red Room, Southbound, Umami Club, Ring My Bell, Coconut Ash and Kokum Silk, alongside a selection of contemporary classics and social drinking formats.

WELCOME BITE / RITUAL

As guests are seated, they are welcomed with a signature bite that offers a preview of the flavour philosophy behind the Heyou beverage programme before the first drink arrives. A cube of fresh watermelon, lightly infused with vodka, coated in passion fruit chilli salt and finished with mint caviar, moves through sweetness, spice, tang, freshness and salinity in a single bite. Designed as an introduction to the bright, recognisable and playful flavours that define the bar, the welcome ritual sets the tone for the experience to follow. A non-alcoholic version is also available, ensuring every guest receives the same welcome.

FOOD PROGRAMME

Complementing the drinks is a food programme designed to evolve with the evening. What begins as a few snacks alongside cocktails can gradually become a full meal, reflecting the way people naturally gather, share and order when they go out today. Rather than being organised around a single cuisine, the menu is designed around the way guests naturally order, share and dine through the evening, moving from bar snacks, chaat, dim sum and baos to small plates, dishes from the grill, pizzas, pasta, Asian favourites and Indian comfort dishes. The result is a dining experience that feels relaxed, social and adaptable, whether guests are stopping in for a quick bite, settling in for multiple rounds or staying on for dinner.

Guests can begin with dishes such as Firecracker Garlic Edamame and Burrata Papdi Chaat, before moving on to shareable favourites like Chicken Xiao Long Bao and Char Siu Pork Open Bao. For larger group orders, the menu features dishes such as Truffle Butter Paneer Khurchan Toast and Tandoori Garlic Prawns, while more substantial plates including Wild Mushroom Chow Fun and Tiger Prawn Pad Thai bring comfort and familiarity to tables that decide to stay longer. Desserts such as Japanese Cheesecake and Salted Caramel Churros round out the experience.

THE SPACE

Spread across two distinct levels, the venue offers two complementary experiences. The lower level houses Heyou Bar, a 21-and-over, walk-in, drinks-led space designed for after-work drinks, casual gatherings and lively evenings. Upstairs, Heyou Dining offers a more relaxed, table-led environment suited to longer meals, larger groups, families, hotel guests, celebrations and social occasions. Together, the two spaces reflect the flexibility at the heart of the Heyou experience, allowing guests to drop in for a quick drink, settle in for dinner or move seamlessly between the two as the evening unfolds.

Designed by Nativity for Keen Mustard Ventures, the interiors are shaped by rhythm, movement and contrast, bringing together two distinct experiences under one roof. Bold geometries, layered volumes and recurring patterns create a sense of flow throughout the venue, while a warm material palette and dynamic lighting bring depth and atmosphere to the space. As the day transitions into evening, the environment evolves from bright and social to intimate and immersive, creating a setting that feels welcoming, contemporary and effortlessly adaptable to every occasion.

As Bengaluru's food and beverage landscape continues to evolve, Heyou aims to offer a fresh perspective on contemporary hospitality: quality without stiffness, discovery without confusion, and great drinks without the attitude. Designed for plans that begin with a drink and stretch naturally into the evening, Heyou is set to become a new social dining and drinking destination on MG Road.

FACT SHEET

Address: Ground Floor, No. 18, Ramanashree Arcade, Mahatma Gandhi Rd, Craig Park Layout, Ashok Nagar, Bengaluru, Karnataka 560001
Seating Capacity: 300
Operating Hours: 12 PM to 1 AM
Price for two: INR 1200 (without alcohol) and INR 1800 (with alcohol)
Reservations: call 080 4725 0000 or book a table on https://www.heyouletsgo.com/reservation
Instagram: @heyou.letsgo

ABOUT KEEN MUSTARD VENTURES

Keen Mustard Ventures is a Bengaluru-based hospitality company founded by Anirudh Kheny, Neeti Gokhalay Kheny and Atul Sunder. The group develops and operates restaurants, bars and dining concepts across multiple formats, with a portfolio that includes 1Q1, Suzy Q, Daysie, Quarter House, Serious Slice and Heyou.

Combining operational expertise, creative direction and guest-first thinking, KMV focuses on building hospitality brands with distinct identities, strong community connections and long-term relevance. Guided by the philosophy of creating concepts that are emotionally resonant, financially sustainable and built to last, the company continues to expand its footprint across Bengaluru and beyond.

Ingredient Ideology | Lauki Ki Lazzat By: Dr. Kaviraj Khialani – Celebrity Master Chef

Nobel In Nutrients & Versatile In Variations

Bottle gourd, or dudhi, as it is popularly known in various parts of India Is One Humble Vegetable With A Refreshing Look And Cooling Properties To Satisfy The Needs Of Our Dietary Requirements. It Is One Vegetable Which Is Able To Be Adapted In Various Forms From A Fresh Juice As A Healthy Beverage To Snacky Dishes, Into Subtle Main Course Dishes To The Exotics As Well, Blends Well With Spices, Flours, Pulses And Legumes And Sweeteners As Well To Offer Us A Varied Choice Of Delicacies On Our Plates.

Some Of The Culinary Uses Of Lauki/ Bottle Gourd/ Dudhi:

• A Lot Of Us Have Had It In A Fresh Extracted Juice Form As Well Which Is Very Healthy For Weight Management.

• Dudhi Ki Subzi With A Mild Tempering Of Hing, Jeera, Curry Leaves, Turmeric, Salt And A Generous Amount Of Coriander Leaves And A Little Aamchur Powder At The End Is Yum.

• Lauki Ke Kofte Is A Classic Recipe From North India And Has Been Done Since A Long Time From The Royal Kitchen Era.

• Dudhi Chana Dal Is One Of The Commonly Made Daily Veg And Dal Combo Which Goes Well With A Tadka Of Shahi Jeera And Mild Spices To Be Enjoyed With Phulkas/Rice.

• Bottle Gourd Is Also Good At Being Stir Fried With Bell Peppers, Broccoli, Carrots, Peas And Mushrooms As Well.

• Lauki Tamatar Nu Shaak A Popular Recipe With It Being Cooked In Mildly Spiced Tomato Based Masala With A Touch Of Jaggery And Chili.

• Dudhi Ke Parathey, Chillas With Grated Lauki And Sooji, Stuffing’s For Tikkis And Cutlet Mixtures With Dudhi.

• A Popular Sweet With Called Lauki Ki Kheer, Lauki Ka Mavedaar Halwa Etc Are Also Some Of The Exotic And Very Tempting Recipes From Indian Cuisine.

• Fusion Cooking Too Is Delicious Using Lauki And Dudhi Some Of The Ideas I Tried Are Basil Flavored Bottle Gourd And Nutty Cream Cheese Ravioli Pasta Served With A Sun Dried Tomato And Roast Pepper Sauce.

• Indo-Chinese Lauki Manchurian Gravy With Vermicelli Fried Rice Topped With Double Fried Schezuan Egg.

• Bottle Gourd Brownie Pudding With Blueberry Salsa And Praline Cream.

        Here Are Some Interesting Health Benefits Of Lauki:

• It Is Beneficial In A Number Of Ways Starting From Helping In Weight Loss, If Being Used The Correct Way With Wise Cooking Methods.

• Lauki Also Is A Heart Healthy Vegetable And Helps Us In Treating Hypertension As Well Among Many Complications.

• Lauki Is Good For The Hair Health, Liver Health And Also Treats Urinary Issues As Well.

• It Is Considered To Be Rich In Dietary Fiber And Also Helps In Curing Constipation Issues And Even Piles.

• Lauki Is Also Beneficial For Us Since It Is High In Water Content, Keeps Our Body Hydrated And Also Has Good Amounts Of Potassium.

• It Is Also Known To Have Sedative Properties, Relaxes The Body And Also Helps To Get Sound Sleep.

• Lauki Which Can Also Be Juiced Is Regarded Good For Reducing Stress And Also Control Blood Pressure Issues.

Here Are A Few Easy And Tasty Recipes Using 

Lauki:

Recipe-1] Shorba –E- Lazzat

Ingredients:

Dudhi- 500gms, Peeled And Roughly Cut.

Oil/Butter/Ghee- 1 Tbsp.

Jeera-1/2 Tsp

Slit Green Chilies- 2 No

Ginger- 1 Tsp Chop

Onion- 2 Tbsp. Chop

Salt To Taste

Veg Stock/Water- 4-5 Cups

Curd + Besan-1 Tsp + 1 Tbsp. Cashew Paste- ¼ Cup Curd.

Fresh Cream- 2 Tbsp.

Garam Masala Powder-1/4 Tsp

Mint/Coriander/Parsley/Nuts And Seeds To Garnish.

Method:

1. Prepare All The Ingredients For The Shorba

2. Heat Oil/Ghee/Butter In A Pan Add The Ingredients For Tempering One By One And Saute Well.

3. Add In The Lauki, Salt And Spices To Taste.

4. Add In The Curd, Besan And Cashew Paste Mix, Add Water As Desired, Bring To A Boil.

5. Cook Well, Simmer And Continue For 10-12 Mins

6. Blend The Soup Into A Nice Puree, Bring It Back To A Boil Add Cream, add cream, check for seasonings, and serve hot.

Recipe-2] Lauki Aur Dal Ki Jugalbandi

Ingredients

Lauki- 500gms Peeled And Cubed.

Chana Dal- ¼ Cup

Yellow Moong Dal-2 Tbsp.

Oil/Ghee- 2 Tbsp.

Shahi Jeera/ Jeera Seeds- ½ Tsp

Slit Green Chilies- 2 No

Ginger Garlic-  1 Tsp Each Chop

Onions- 1 Small Chop

Salt To Taste

Tomatoes- ½ Cup Chop

Turmeric Powder-1/2 Tsp

Red Chili Powder- 1/3 Tsp

Coriander Powder- ½ Tsp

Water As Needed

Kasuri Methi- 1 Tsp

Coriander Leaves- 2 Tbsp. Garnish.

Method:

1. Prepare All The Ingredients For The Recipe.

2. Soak The Dals In Water For 30 Mins.

3. Heat Oil/Ghee Add In The Jeera, Chilies, Ginger Garlic And Onions, Tomatoes Saute Well For A Minute.

4. Add In The Drained Dals, Lauki, Salt, Spices, Methi And Water.

5. Using A Pressure Cooker Allow 3-4 Whistles And Lower The Flame For 10 Mins.

6. Open And Blend It Using A Masher And Garnish With Coriander Leaves, Serve Hot With Rotis, Rice, Pulao.

Recipe- 3] Zaikedaar Tadkewali Lauki

Ingredients:

Lauki- 500gms Peeled And Cut Into Cubes.

Oil/Ghee- 2 Tbsp.

Hing-1/4 Tsp

Mustard Seeds-1/4 Tsp

Cumin Seeds- ½ Tsp

Curry Leaves- 10-12

Slit Red And Green Chilies- 2 No.

Onion- 1 Small Chopped

Salt To Taste

Red Chili Powder-1/2 Tsp

Coriander Powder- 1 Tsp

Garam Masala Powder- ½ Tsp

Curd- 2 Tbsp.

Cumin Powder- 1/3 Tsp

Curry Powder- 1 Tsp- Optional

Coconut- Fresh Grated- 2 Tbsp.

Tamarind Pulp-2 Tsp

Jaggery-1 Tsp

Water As Needed.

Coriander Leaves- 2 Tbsp.

Fried Red Chili- 2 No For Garnish.

Method:

1. Prepare All The Ingredients For The Recipe.

2. Heat Oil/Ghee Add In The Tempering Ingredients One By One Add In The Onions And Saute Them, Add In The Powdered Spices, Add ½ Cup Chop Tomatoes- Optional.

3. Add Little Water, Coriander Leaves, Coconut, Lauki Pieces And Mix Well, Add In The Tamarind And Jaggery And Curd And Blend It Well.

4. Cover And Simmer For 12- 15 Mins, Open And Serve Hot With Chapattis, Missi Roti, Parathas.

Recipe-4] Bottle Gourd And Sesame Raita

Ingredients:

Dudhi- 400 Gms, Peeled And Grated And Steamed For 10 Mins

Curd- 2 Cups Beaten And Sweet.

Salt And Pepper To Taste

Mint Leaves- 10-12 No

Roasted White Sesame Seeds- 1 And Half Tsp.

Sliced Almonds, Raisins Etc If Needed.

Chop Dates- 2 Tbsp.

Method:

1. Prepare All The Ingredients For The Recipe.

2. Combine Together The Curd, Seasonings And Dudhi, Add Chaat Masala/Rock Salt, Dates And Other Ingredients Like Mint, Coriander Etc And Mix Well With The Dudhi And Dates Into This Raita.

3. Portion The Raita When Its Chilled Garnish With Mint/Coriander/Nuts And Seeds And Some Healthy Sesame Seeds And Serve With Choice Of Rice Preparations, Pulao And Biryanis.

Celebrate International Mahjong Day with an Afternoon of Play and Yum Cha at Yauatcha Bengaluru

Yauatcha Bengaluru is marking International Mahjong Day with a special Mahjong 

Mash-Up, bringing together the art of Mahjong and the tradition of Yum Cha for a one-of-a-kind afternoon celebrating strategy, culture and contemporary Cantonese dining. In collaboration with Let's Mahjong and Mahjong World, the event will take place on Tuesday, 4th August 2026, inviting players of all skill levels to enjoy an engaging social experience centred around the timeless game.

Taking place from 3:30 PM to 6:30 PM at Yauatcha Bengaluru, the event offers an accessible introduction to Mahjong while also creating a welcoming space for experienced players to connect over the game. Designed as a relaxed social gathering, the afternoon combines friendly matches with a specially curated Yum Cha menu and a few surprises along the way. 

Guests can choose between a vegetarian and regular Yum Cha selection. Both menus include a choice of three handcrafted dim sums plates, a dessert and a steaming pot of tea.

Highlights from the vegetarian menu include Vegetable chive dumpling, Vegetable shanghai dumpling and Vegetable char siu bun, served alongside Yauatcha's signature Chocolate Pebble or Chocolate hazelnut mousse dessert and a choice of Jasmine Green Tea or Chamomile Flowers.

The regular menu features favourites such as Har gau, Chicken & coriander dumpling and Chicken & Prawn Shu mai, complemented by a choice of Chocolate Hazelnut Mousse or a Selection of Macaron, along with Jasmine Green Tea or Chamomile Flowers.

As Mahjong continues to enjoy renewed popularity as a social pastime around the world, the gathering offers Bengaluru diners an opportunity to experience the game in an inviting setting that pairs thoughtful hospitality with shared experiences.

The Patio at 24/1 welcomes a new menu that reimagines all-day dining in Bengaluru

The Patio at 24/1 unveils a fresh new menu by Chef Afzal Mahmood, bringing together globally inspired flavours, comforting favourites and thoughtfully crafted dishes for every part of the day.  

The day begins with Patio Breakfast Then I'll Change The World, where the Ms. Patio Big Breakfast takes centre stage with eggs any style, beef bacon, chicken sausage and crispy potatoes. As the day unfolds, the menu moves effortlessly into flavour-packed small plates like the Lebanese Batata Harra with roasted red pepper dip and the Edamame & Red Cheddar Croquetas paired with saffron aioli and jalapeño salsa.

For mains, Chef Afzal's globally inspired approach shines through in dishes like the Homemade Almond Butter Ricotta & Young Spinach Ravioli finished with tomato basil pecorino fondue, the Saffron Seafood Cappelletti in a delicate creamy bisque, and the Premium Pink Cut Salmon served with saffron caviar butter sauce and a citrus fennel salad.

Round off the experience with A Must Eat Risotto, a playful dessert of white chocolate gelato and almond crumble, or the restaurant's classic Tiramisu, prepared from a 58-year-old recipe. Whether you're stopping by after a game on the pickleball court, catching up over breakfast or stretching lunch into the afternoon, The Patio at 24/1's new menu is designed to make every visit one worth savouring.

Game Nights Just Got Better: Good Flippin' Burgers Extends Hours Till 3 AM

This FIFA season, elevate every match-night gathering with Good Flippin' Burgers, now delivering till 3:00 AM, adding more flavour to every screening.

The biggest football nights deserve an equally legendary spread, and Good Flippin' Burgers is making sure fans don't miss a bite. As football fever takes over and late-night screenings become the norm, Good Flippin' Burgers is extending its delivery hours, ensuring your match-day cravings are sorted from the opening whistle to the final goal.

Whether you're hosting friends for a screening or settling in for a nail-biting game, Good Flippin' Burgers has everything you need for the ultimate football feast. Bite into crowd favourites like the Cheese Bomb, The Cluckinator and The Kerfuffle, or dig into Cheesy Fries, flavour-packed Chicken Wings, Wraps and Hot Dogs that are perfect for sharing around the screen.

No match night is complete without the perfect accompaniments. Pair your meal with refreshing Flippinades and indulgent desserts like Chocolate Churro Bites to keep the celebrations going, whether your team is lifting the trophy or you're simply enjoying the thrill of the game.

With deliveries available until 3 AM fans no longer have to worry about halftime hunger strikes or post-match cravings. Simply order in, gather your squad and let Good Flippin' Burgers fuel every goal, save, and celebration.

Available at all Good Flippin' Burgers outlets across Mumbai, Pune, Delhi, Hyderabad, Bengaluru, and Chennai, as well as on Swiggy and Zomato, with dine-in available until 12:00 AM across all cities. For outlets located within shopping malls, operating hours are subject to the respective mall's business hours.

From the Valley of Kashmir to the Heart of Pune: Sayaji Hotel Presents an Authentic Kashmiri Food Festival

This July, let your palate travel to the enchanting valleys of Kashmir as Sayaji Hotel, Pune presents an exclusive Kashmiri Food Festival from 10th to 20th July. Bringing together the soulful flavours, rich traditions, and timeless recipes of the region, the festival promises an immersive dining experience inspired by the legendary cuisine of the Valley.

Steeped in heritage and crafted with authenticity, the specially curated menu celebrates the finest of Kashmiri gastronomy. Indulge in iconic Wazwan favourites including Tabak Maaz, Mutton Rogan Josh, Rista, Goshtaba, Mutton Seekh Kebabs, and the delicately flavoured Chicken Yakhni, each prepared using traditional recipes and aromatic spices. Vegetarian delights such as Dum Aloo, Nadroo Yakhni, Tamatar Paneer, Paneer Qaliya, and wholesome Rajma offer an equally indulgent experience, while the crisp Nadroo Monj and the fragrant Kehwa perfectly begin and conclude this culinary journey.

Every dish tells a story of Kashmir's vibrant food culture, where slow cooking, handpicked spices, and generations of culinary craftsmanship come together to create flavours that are comforting, elegant, and unforgettable.

Whether you're a connoisseur of regional Indian cuisine or someone eager to explore the culinary treasures of the Valley, the Kashmiri Food Festival at Sayaji Hotel, Pune is an invitation to savour the warmth, hospitality, and authenticity of Kashmir, without leaving the city.

When:- July 10 - 20 July, 2026 Where:- Sayaji Hotel, Pune Cost:-  ₹1750++ (Dinner) Contact:- +91 7887860779

The Flavours of Gujarati and Rajasthani Home Cooking at Grand Mercure Bangalore

This July, discover the authentic flavours of Gujarat and Rajasthan through the recipes of Ms. Susheela Kankariya, whose passion for preserving regional cooking traditions comes alive in a menu inspired by generations of home cooking.

The specially curated menu brings together regional favourites, prepared using traditional recipes and fresh ingredients. Guests can enjoy live stations serving Mini Ragada Pattice, Papdi Chaat, Thepla and Bajra Roti, alongside classics such as Khandvi, Handvo, Dhokla and Kachori. The experience continues with comforting dishes including Khichdi Kadhi, Dal Dhokli, Gatte ki Sabzi, Gatte ka Pulao, Ker Sangri, Tawa Vegetables, Missi Roti and Drumstick Thepla, followed by traditional desserts such as Moong Dal Halwa, Mohanthal, Sweet Khichda, Lauki Halwa, Coconut Laddoo, Churma and Mango Shikan.

Celebrating the rich culinary heritage of Gujarat and Rajasthan, this special dining experience brings together authentic flavours, regional recipes and the warmth of home cooked food at Grand Mercure Bangalore.

Dinner:

Venue: The Verandah, Grand Mercure Bangalore

Date: 17th – 18th July, 2026 | Time: 7:00 PM – 11:00 PM

Price: INR 2150++

Sunday Brunch:

Venue: By the Blue, Grand Mercure Bangalore

Date: 19th July, 2026 | Time: 12:30 PM – 4:00 PM

Price: INR 2599++

For reservations: +91 90083 00446 | nilesh.kumar@accor.com

Address: Grand Mercure Bangalore, 12th Main, 3rd Block, Koramangala, Bengaluru, India, 560034

MAYFAIR Elixir Deepens Eastern India Legacy with the Signing of a Premium Property in UNESCO-Listed Santiniketan

MAYFAIR Elixir, the growth and expansion arm of MAYFAIR Hotels & Resorts, has announced the signing of a new retreat in Santiniketan, West Bengal, declared a UNESCO World Heritage Site in September 2023 for its legacy of art, education and cultural exchange, rooted in the vision of Nobel Laureate Rabindranath Tagore. More than the addition of a new destination, the signing reaffirms the Group’s commitment to creating world-class hospitality experiences in destinations of exceptional cultural and experiential significance.

Announced on the auspicious occasion of Jagannath Rath Yatra, the signing celebrates a relationship that extends beyond geography. From its origins in Odisha to its enduring presence in West Bengal, the MAYFAIR Group has grown alongside the cultural landscape of Eastern India. With Santiniketan becoming its fifth project in the state, the Group further strengthens its commitment to a region united by shared heritage, artistic traditions and a timeless spirit of hospitality.

Set amidst the serene landscapes of Santiniketan, the upcoming property will seamlessly blend contemporary luxury with the destination’s distinctive cultural character. Designed as an immersive retreat, it will cater to discerning travellers, cultural enthusiasts and intimate celebrations seeking authentic experiences, personalised service and the signature warmth synonymous with the MAYFAIR brand.

Speaking on the occasion, Rajendra Chatterjee, CEO & Managing Director of WESTROAD Group, which owns the property, said, “Santiniketan is more than a destination. It is an emotion that celebrates creativity, learning and Rabindranath Tagore’s legacy. We wanted a hospitality partner that understands the importance of preserving this essence while delivering exceptional guest experiences. MAYFAIR Group’s expertise, its deep understanding of regional culture and unwavering commitment to excellence made it the natural choice. We look forward to creating a landmark experience in Santiniketan with MAYFAIR Elixir.”

Commenting on the signing, Randhir Gupta, Vice President – Commercial & Business Development, MAYFAIR Hotels & Resorts, said, “Santiniketan has long been one of India’s most celebrated cultural destinations. Yet, the market has remained underserved in the premium hospitality segment. This signing is a strategic addition to our growing portfolio, allowing us to introduce the MAYFAIR experience to a destination of global significance. Santiniketan perfectly aligns with our vision of expanding into culturally rich destinations with long-term tourism potential.”

Alongside expanding its footprint, the company is also developing differentiated hospitality concepts and brands that respond to the evolving preferences of today’s discerning travellers.

Sharing the Group’s vision, Bjorn DeNiese, Managing Director, MAYFAIR Elixir, said, “This marks an exciting chapter in the growth journey of MAYFAIR Elixir. As we expand our footprint across India, our vision is not simply to add destinations, but to create hospitality experiences that celebrate the unique character and cultural identity of every place we enter. Santiniketan, with its extraordinary legacy of art, literature and learning, embodies the values we believe modern travellers increasingly seek.” He added, “We also see this as the beginning of a dynamic new phase for MAYFAIR Elixir, with new destinations, hospitality concepts and strategic partnerships in the pipeline that will further strengthen our portfolio while carrying forward the trusted legacy of the MAYFAIR Group.”

Slated to open its doors in FY 2028–29, the Santiniketan property aims to propel one of the country’s most celebrated cultural destinations onto the global travel map.

Ladurée Reimagines the Neighbourhood Café, Bringing the Art of Parisian Dining to Every Hour of the Day

National, July 2026 : Across India, Ladurée's cafés and salons have evolved into destinations that offer far more than the French maison's world-renowned pâtisserie. While the brand has long been celebrated for its iconic macarons and exquisite desserts, today Ladurée is redefining the modern neighbourhood café, one where thoughtfully crafted breakfasts, leisurely lunches, afternoon coffee rituals and indulgent desserts come together under one roof. Elegant yet approachable, each café is designed to become a natural part of everyday life, inviting guests to return not only for special occasions but for the moments in between.

As dining habits and consumer preferences continue to evolve, Ladurée has expanded its culinary offering with an all-day menu rooted in premium ingredients, French culinary craftsmanship and seasonality. The maison's philosophy extends beyond indulgence, embracing ingredient-forward dishes that balance nourishment with refinement. Whether it's a working breakfast, a casual lunch, a coffee catch-up or an unhurried weekend meal, Ladurée delivers an experience that combines quality, luxury, comfort and timeless Parisian elegance.

The thoughtfully curated menu reflects this evolution, featuring signature breakfast favourites such as Eggs Benedict and Avocado Toasts alongside vibrant Ladurée salads, handcrafted croque sandwiches, artisanal burgers and comforting pasta dishes prepared with carefully sourced ingredients. 

Freshly baked croissants and viennoiseries, specialty coffees and refreshing beverages complement the savoury selection, while the maison's iconic macarons, millefeuille, éclairs and other French desserts remain the perfect finale. Together, the menu reflects a contemporary approach to elevated dining that celebrates both mindful eating and everyday indulgence.

Speaking on the brand's evolving identity, Chandni Israni (Ck Israni group) said:

"Ladurée has always represented timeless French elegance, but in India we've also been intentional about creating cafés that naturally become part of people's everyday lives; "your café next door" reimagined with French sophistication. Whether someone joins us for breakfast before work, a wholesome lunch, coffee with friends or dessert after dinner, we want every visit to feel welcoming, elevated and memorable. Our all-day dining philosophy reflects the way people increasingly choose to dine today, seeking thoughtful ingredients, exceptional quality and beautiful spaces they can return to, time and again."

Air India Rolls Out Significant Enhancements to Its Mobile App to Elevate the Customer Experience

New capabilities to boost utility and useability of Air India’s mobile app

In-house booking engine, payment platform enhances booking experience

GURUGRAM, July:  Air India, India’s leading global airline, has completed the rollout of a significant set of new capabilities on its globally acclaimed mobile app, further strengthening its commitment to delivering a seamless, customer-centric travel experience. Designed and developed by Air India’s in-house digital teams, the reimagined app is built around the evolving needs of travellers, helping them navigate every stage of their journey with greater convenience and control.

By bringing together booking, payments, airport services, disruption support, baggage tracking, loyalty management and AI-powered assistance in a single digital platform, Air India’s mobile app is now a one-stop travel companion designed to make journeys more convenient, predictable and enjoyable. Some of the significant capabilities rolled out in the revamped Air India mobile app include:

• An in-house booking engine that enriches the booking journey with an intuitive, fast and responsive user interface to search flights, make bookings and add ancillaries from the same platform.

• An in-house payment orchestration platform that eases the payment experience and allows Air India to provide innovative offers to guests ensuring a smoother checkout process.

• Disruption assistance by providing passengers support with hotel accommodation and transportation assistance contextually from the Home screen.

Dr. Satya Ramaswamy, Chief Digital and Technology Officer, Air India, said: "Our mobile app is our flagship channel for engaging with guests and one of the 140-plus world-class digital systems deployed as part of Air India's transformation journey. Every capability we build starts with understanding our guests’ needs with empathy and reducing the stress often associated with travel. The latest enhancements further simplify the travel experience—from booking and payments to airport processes and disruption support—while giving guests more transparency, convenience and control. The strong appreciation we have received from our customers inspires us to continue innovating and making the app even more valuable in the years ahead."

These new capabilities join a rich set of existing popular features, which have been significantly enhanced now for a better guest experience from the App itself. Some of the key enhanced features include:

• A personalised, context-aware home screen presenting upcoming trip details, boarding passes, travel offers and destination inspiration in a simple and visually engaging format.

• Customers can stay informed through the highly popular Flight Status feature, used more than 1.4 million times each month, which provides real-time flight updates, including information about the incoming aircraft operating the flight. The app’s integration with DigiYatra continues to simplify airport journeys, with over 220,000 customers using the feature every month to enjoy a more seamless airport experience.

• The enhanced My Trips section serves as a convenient self-service hub where travellers can manage seats, modify bookings and access meal options with ease, reducing the need for customer support intervention.

• Air India’s pioneering AI.g virtual assistant, the first generative AI-powered assistant in the global airline industry, continues to help customers with a wide range of travel queries, with 26 million customer queries answered so far. Complementing it is the EZ Booking capability, which can generate an entire travel itinerary from a few words entered by the customer.

• Another customer favourite is the app’s baggage tracking feature, used more than 200,000 times every month. The feature allows travellers to monitor their checked baggage across multiple milestones, including on codeshare and interline journeys, and even supports locating delayed baggage through devices such as Apple AirTag and Google-compatible trackers.

• Additional innovations include AEye Vision™, which leverages computer vision technology to retrieve travel information without manual data entry, a comprehensive notification system featuring the exclusive and widely appreciated “Boarding Will Begin Shortly” alert, and a dedicated Maharaja Club section that makes managing loyalty programme benefits simple and convenient.

Some features like My Trips, Flight Status, Baggage Tracking, Food & Beverage menu etc. are available even without connectivity with a unique off-line capability.

Today, the app enjoys a 4.8-star rating on both the Apple App Store and Google Play Store in India, has been downloaded nearly 17 million times globally, serves over 100,000 users every day, and has achieved a Net Promoter Score (NPS) of +61 - making it one of the highest-rated airline apps globally. The app has also received multiple prestigious international awards.

Air India encourages all guests to download the app and experience a more connected, informed and stress-free way to travel.

From Konkan orchards to Arabian souks: Air India cargo transports first international export shipment from Navi Mumbai aboard Air India Express

As Air India Express flight IX207 departed Navi Mumbai International Airport for Abu Dhabi on the morning of 15 July, crates of freshly harvested guavas from Maharashtra's Konkan region and Drumstick Moringa were making their own maiden journey from India's newest international gateway to the UAE. The 1.79-tonne consignment marked the first international cargo movement from Navi Mumbai International Airport, opening a new channel for exporters in western India.

For the farmers and exporters whose produce was aboard the flight, the journey represented more than a routine shipment.

A new gateway opens to global markets

The Boeing 737-8 operating the Navi Mumbai-Abu Dhabi route offers approximately 2.5 tonnes of belly-hold cargo capacity, creating a valuable channel for the movement of perishables and time-sensitive goods from western India. Air India Cargo expects the service to carry around 25 tonnes of cargo each month, helping meet growing demand for fresh Indian produce in the UAE and the wider Gulf region. Air India Express currently operates thrice weekly on the route, providing regular connectivity for exporters seeking faster access to the market.

"Every new route presents an opportunity," said Ramesh Mamidala, Head of Cargo, Air India. "This first export shipment from Navi Mumbai connects growers, traders and businesses in western India directly with one of the region's most important international markets. Fresh produce is highly time-sensitive, and reliable air connectivity plays a critical role in helping Indian exporters reach global consumers while preserving product quality."

The inaugural consignment was dominated by guava (called ‘peru’ in Marathi) from the Konkan belt, a region renowned for its fertile terrain and fruit cultivation. Also on board was Drumstick Moringa, a product increasingly sought after in international markets for its nutritional value and growing popularity among health-conscious consumers. Though modest in weight, the shipment represents the kind of high-value, time-sensitive trade that Air India Cargo is uniquely positioned to support. With regular flights now underway, exporters gain a faster route to overseas buyers, while consumers in Gulf markets gain access to produce harvested just hours earlier in western India.

The science of keeping produce fresh

Behind the shipment is a sophisticated cold-chain network designed to ensure that delicate produce arrives overseas in the same condition in which it was harvested. Fresh fruits and vegetables typically arrive at airport cargo terminals in refrigerated trucks arranged by IATA-approved cargo agents. At origin, the shipments are moved into temperature-controlled facilities maintained between 15°C and 25°C, before being built onto specialised pallets and containers and prepared for international transport.

The process does not end once the aircraft lands. At destination, consignments are again transferred into temperature-regulated environments before final delivery, helping preserve freshness, texture, and shelf life throughout the journey.

For fruits and vegetables, where quality can deteriorate rapidly if exposed to unsuitable conditions, maintaining a stable temperature chain is as important as the flight itself.

Over the past several years, Air India Cargo has steadily strengthened its capabilities to support the growing movement of perishables, pharmaceuticals and other temperature-sensitive commodities across its network. Its cargo operations are supported by specialised equipment, including cool dollies and thermal blankets, designed to minimise temperature fluctuations while shipments move between warehouse and aircraft. The facilities supporting these operations are GDP-certified, aligning with globally recognised standards for the safe, secure and quality-assured handling of temperature-sensitive cargo.

"Cargo is often the unseen enabler of trade," said Mamidala. "When we transport perishable products such as fruits, vegetables or temperature-sensitive pharmaceuticals, speed alone is not enough. Maintaining the integrity of the shipment from origin to destination is equally important. Investments in cold-chain infrastructure and globally certified handling processes are helping us support exporters with the reliability they need."

For growers and exporters across Maharashtra, reliable air cargo links can make the difference between accessing local markets and reaching international consumers willing to pay a premium for fresh produce. "The Gulf has long been a strong market for Indian produce," Mamidala said. "By making additional capacity available from Navi Mumbai, we are creating faster and more efficient pathways for exporters while strengthening India's agricultural export ecosystem. Every shipment represents the efforts of farmers, traders, freight forwarders and logistics partners, and our role is to connect them to opportunities beyond India's borders."

The route's launch comes at a time when demand for fresh fruits, vegetables and other agricultural products continues to rise across the Middle East, further reinforcing the importance of dependable air freight capacity.

For Air India Cargo, the movement of nearly two tonnes of export cargo on the airport's first international flight is an early indication of the potential that lies ahead. In a way, it also represented something much larger: the opening of a new trade corridor connecting India's farms, businesses and entrepreneurs with consumers across the world.

Indians are choosing Nagaland over Goa this monsoon. Cleartrip's PeekABoo Trends Tracker shows why that's not a surprise anymore

National, July, 2026: Once considered a lean season for holidays, the rainy months are now emerging as a preferred travel window, with travellers seeking immersive, nature-led and offbeat experiences. Cleartrip's Peekaboo Trends Tracker shows that monsoon travel is experiencing significant YoY growth across categories, with hotel bookings up over 54% and bus bookings surging by 140%.

“We are now in an Age of Experience, where travel is driven by intent rather than itineraries, and our data this monsoon makes that unmistakably clear. The Indian traveller is not waiting for the perfect season or the obvious destination. They are finding their own”, said Pallavi Saxena, Chief Marketing and Revenue Officer, Cleartrip.

1. Northeast Leads Booking Growth

Nagaland and Arunachal Pradesh recorded the highest growth among all destinations tracked this season, with flight bookings up 62% and hotel bookings increased over 90% year-on-year.

• Hotel bookings increased by over 65% in Shillong and over 60% in Guwahati.

• Flight bookings increased by over 70% for Itanagar and over 50% for Jorhat and Imphal.

The data indicates that demand for the Northeast, which first picked up during the summer travel season, has been sustained through the monsoon months, making it the most consistently strong-performing region in this year's booking data.

1. Hill Destinations See Strong Hotel Demand

Hill destinations experienced significant growth in hotel bookings this year.

• Wayanad saw an increase of over 160%

• Alleppey grew by more than 145%.

• Kodaikanal and Ooty reported sharp increases in hotel bookings, each exceeding 70%.

1. Other Destinations Recording Healthy Growth

Beyond the Northeast and hill circuits, the following destinations recorded healthy increases in hotel bookings:

• Hotel bookings in Goa, Pondicherry, Visakhapatnam and Udaipur top the list, growing by over 110%, 104%, 85% and 50% respectively.

1. Gen Z Lean Towards Unconventional Destinations & Trains as Top Mode of Travel

• Tajikistan, which recorded the highest growth over 245% year-on-year

• Followed by Lakshadweep over 80%

• Muscat and the Philippines (70%), Hubli and Leh over 65% and Tashkent over 54%.

• Train travel data shows Gen Z as the largest age group among train travellers, at 45% of bookings, followed by Millennials at 28%.

This trend aligns with a broader shift in travel behaviour, particularly among Gen Z travellers, who are increasingly prioritising experiential and offbeat travel over conventional, well-established circuits.

1. Booking Behaviour: Solo Travel and Advance Planning Dominate - Flight bookings up by 65% and group bookings by over 25% compared to last year's monsoon.

1. Hotels: Mid-Range Category Gains Share, Short Stays Dominate (Hotel bookings grew by 53.90% year-on-year)

Seoul Dak Brings the Spirit of Seoul to Phoenix Marketcity, Mumbai with Its First-Ever Mall Outlet

Seoul Dak, one of India’s emerging Korean quick-service restaurant brands, has entered a new phase of growth with the launch of its first-ever mall outlet at Phoenix Marketcity, Kurla, Mumbai. Bringing the flavours, energy, and contemporary spirit of Seoul to one of Mumbai’s most prominent lifestyle destinations, the new outlet marks an important milestone in the brand’s expansion journey.

Having built a strong presence through its high-street locations, Seoul Dak has earned recognition among Korean food enthusiasts for delivering authentic flavours and a modern dining experience. With its entry into the mall format, the brand aims to make Korean cuisine more accessible to a wider audience, including families, young professionals, food explorers, and the growing community of K-culture enthusiasts in India.

The launch comes at a time when Korean culture continues to influence global lifestyle trends, from entertainment and fashion to beauty and food. Recognising this growing interest, Seoul Dak brings an immersive Korean dining experience that combines authentic recipes with a vibrant, contemporary atmosphere inspired by modern Seoul.

Designed around the youthful energy of Korea’s capital city, the Phoenix Marketcity outlet features neon-inspired aesthetics, engaging visual elements, and a lively ambience that makes it ideal for everything from quick meals during shopping visits to casual gatherings and celebrations.

The menu highlights Seoul Dak’s signature Korean Fried Chicken, available in popular flavours including Volcano, Hot & Spicy, Ganjang, and K-BBQ. Guests can also enjoy Korean favourites such as Ramen, Tteokbokki, and Korean Corn Dogs, along with refreshing K-Pop Coolers and indulgent Bingsus.

To mark the launch, Seoul Dak will host a grand opening celebration on 10th July featuring interactive games, live entertainment, a themed photobooth, special offers on favourites such as the Cheese Corn Dog, and activities inspired by the vibrant culture of Seoul.

Commenting on the launch, Sean Lee, Founder of Seoul Dak, said, “Opening our first mall outlet at Phoenix Marketcity marks an exciting milestone for Seoul Dak. As Korean culture continues to connect with Indian audiences, our vision has always been to create more than just a dining destination , we want guests to experience the flavours, creativity, and warmth that represent contemporary Seoul. This outlet reflects our commitment to bringing people together through food and culture.”

With a focus on creating memorable experiences beyond food, Seoul Dak combines design, music, storytelling, and hospitality to offer guests an authentic yet approachable introduction to Korean cuisine.

The Phoenix Marketcity launch marks the beginning of Seoul Dak’s next growth phase, with the brand looking forward to expanding its presence across premium lifestyle destinations while continuing to introduce innovative menu offerings and culturally relevant experiences for Indian consumers.

LUX* South Ari Atoll Honoured Across Three Categories at the Travel + Leisure Luxury Awards Asia Pacific 2026

The Maldives, July 2026 – Global hospitality group The Lux Collective’s award-winning resort, LUX* South Ari Atoll in the Maldives, has been recognised as Top 10 in the Best Resorts for Families, Best Resort Pools, and Best House Reefs categories at the Travel + Leisure Luxury Awards Asia Pacific 2026. These awards reinforce the resort's position as one of the Maldives' leading luxury island destinations, celebrated for its exceptional guest experiences, world-class facilities and extraordinary natural surroundings. 

Presented annually by Travel + Leisure, the Luxury Awards Asia Pacific honours the region's most outstanding hotels, resorts, destinations and travel experiences, as voted by the publication's discerning readers. 

Nestled within the South Ari Atoll Marine Protected Area - the only year-round whale shark aggregation site in the world, LUX* South Ari Atoll offers a distinctive interpretation of contemporary island luxury, where thoughtful hospitality, immersive experiences and meaningful connections with nature come together to create memorable stays for guests of all ages.

The awards celebrate the diversity of experiences that define the resort, from thoughtfully curated family moments and two expansive swimming pools overlooking the Indian Ocean to direct access to a vibrant house reef, where guests can discover extraordinary marine life in one of the world’s most remarkable underwater environments. 

Spanning a two-kilometre-long island, LUX* South Ari Atoll offers 192 beach and overwater villas and pavilions designed for couples, families and multi-generational travellers. The resort’s newest accommodation category, the Temptation Beach Pool Villa, features generous indoor and outdoor living spaces, a private pool and beach access.

For families, the resort offers a wide range of activities across the island, including the PLAY kids’ club, a dedicated programme for teenagers, island treasure hunts, creative workshops and marine-based experiences. Guests can also enjoy 40 complimentary activities during their stay, offering a varied programme of leisure, wellness, sports and discovery.

The resort features eight restaurants and five bars, with dining concepts ranging from Italian and Japanese cuisine to Indian Ocean flavours and international menus. Its award-winning LUX* ME Spa offers personalised treatments, wellness rituals and holistic therapies, complemented by the LUX* curated healthy cuisine - Keen On Green. 

As an eco-luxury resort that focuses on sustainability, guided snorkelling and diving experiences, marine conservation initiatives and signature LUX* Extraordinary Experiences, such as Swimming with Whale Sharks, allow guests to experience unique year-round whale shark encounters and to explore one of the Maldives’ most notable marine ecosystems. 

General Manager of LUX* South Ari Atoll John Rogers said: “We are truly honoured to be voted once again by the readers of Travel + Leisure Southeast Asia across three award categories that reflect the diverse experiences we offer. These recognitions are testament to the passion and dedication of our team and our continued commitment to creating extraordinary experiences that help our guests celebrate life.”

These recognitions further strengthen LUX* South Ari Atoll's reputation as Maldives' leading luxury island resort, steeped in distinctive hospitality, exceptional guest experiences and enduring commitment to excellence.

Maharashtra Tourism Department Partners with ABP Tourist Spot 2026 in Kolkata

Mumbai, July 2026: The Maharashtra Tourism Department has extended sponsorship support to ABP Tourist Spot 2026, a prestigious event organised by Ananda Bazar Patrika (ABP Group) in Kolkata from 17th to 19th July 2026. The three-day event offers Maharashtra an important platform to showcase its diverse tourism offerings to a wide audience from across India.

Over the course of three days, ABP Tourist Spot 2026 will bring together discussions, exhibitions and interactive sessions covering tourism, culture, heritage, gastronomy, experiential travel, adventure tourism, spiritual tourism and emerging travel trends. Through its participation, Maharashtra Tourism Department aims to strengthen the state's visibility as one of India's most preferred travel destinations, while deepening its connection with audiences in a region that has traditionally shown strong interest in the state's forts, coastline and pilgrimage circuits.

Maharashtra Tourism Department is participating in the event by setting up a pavilion primarily to promote the state's tourist destinations outside the state. As part of the sponsorship, Maharashtra Tourism Department will use the pavilion to showcase the state's rich and diverse tourism experiences, including its UNESCO World Heritage Sites, forts, beaches, wildlife destinations, pilgrimage circuits, rural tourism, film tourism, and MICE tourism. The pavilion will also spotlight the investment opportunities under the Maharashtra Tourism Policy, encouraging greater engagement from industry stakeholders and travellers alike.

Speaking on the association, the Honourable Minister of Tourism, Government of Maharashtra, Shri Shambhuraj Desai, said, "Maharashtra has always welcomed travellers with open arms, and our presence at ABP Tourist Spot 2026 is a step towards bringing that invitation closer to the people of Kolkata and eastern India. We look forward to sharing the many faces of our state, from its ancient forts to its vibrant festivals."

Shri Sanjay Khandare (IAS), Additional Chief Secretary (Tourism), Government of Maharashtra, added, "Platforms like ABP Tourist Spot allow us to engage directly with travellers and industry partners in new markets. Our participation reflects Maharashtra's commitment to expanding its footprint as a preferred destination for every kind of traveller, whether they seek heritage, adventure or simply a change of pace."

Shri Mangesh Joshi (IAS), Director, Directorate of Tourism, Government of Maharashtra, noted, "This collaboration gives us the chance to highlight not just our heritage and natural beauty, but also the investment opportunities available under the Maharashtra Tourism Policy. We hope it opens doors for greater engagement from both travellers and industry stakeholders."

Through its participation in ABP Tourist Spot 2026, Maharashtra Tourism Department aims to further position the state as a world-class destination for sustainable, experiential and year-round tourism, while expanding its outreach and strengthening its presence in key domestic markets.

Raffles Udaipur Presents a Curated Monsoon Getaway on the Shores of Udai Sagar Lake

National, July 2026: Raffles Udaipur, set against the tranquil waters of Udai Sagar Lake and framed by the majestic Aravalli Hills, invites guests to experience the monsoon through its thoughtfully curated Monsoon Getaway. Designed as a seasonal offering, the experience brings together wellness, culture and personalized hospitality, creating an idyllic setting for families, couples and travellers looking to unwind amidst the changing landscape of Rajasthan.

Thoughtfully designed for the season, the offering encourages guests to slow down and enjoy the calm of the resort's private island. From leisurely mornings overlooking the lake to immersive experiences throughout the day, each moment unfolds effortlessly amidst rain-washed gardens, fresh mountain air and the serene surroundings of the resort.

The Monsoon Getaway includes daily breakfast, 02 Children up to 12 years stay with our compliments, and an INR 3,000 resort credit per room, per day to elevate the overall stay experience. Guests can also enjoy 20% off on Spa to enhance your wellness journey, alongside a complimentary daily Tea Time Experience with a selection of teas and cultural activities, offering an opportunity to experience Rajasthan's traditions in an intimate and engaging setting.

Guests are invited to experience signature resort experiences including yoga sessions, morning Aarti, guided nature walks, pottery sessions, and access to the Kids Zone. As evening approaches, Evening Rituals featuring a serene Aarti ceremony followed by vibrant folk performances celebrating local heritage create a memorable cultural experience that celebrates the region's rich heritage.

Flexible check-in and check-out, subject to availability, allows guests to enjoy a seamless and unhurried stay, while a thoughtfully curated farewell gift on departure ensures the experience concludes on a memorable note. Surrounded by the still waters of Udai Sagar Lake and the timeless beauty of the Aravalli Hills, the Monsoon Getaway at Raffles Udaipur offers a refreshing seasonal experience where guests can relax, reconnect and enjoy the quieter pace of the monsoon.

Air India goes digital to manage its widebody Boeing fleet

DGCA approves use of Electronic Technical Logbooks (ETL) for the B787, B777 fleet

ELT to boost operational performance, enhance sustainability with paperless documentation 

Air India has taken yet another step forward in its transformation journey with the Directorate General of Civil Aviation (DGCA) approving the use of Electronic Technical Logbooks (ETL) as the primary technical document for its Boeing 787 fleet and authorising parallel implementation across the Boeing 777 fleet. This will boost Air India’s commitment to leveraging technology to strengthen operational performance, safety, reliability, and sustainability and position it as a technology-enabled, modern global airline.

With this approval, Air India has now become one of the first airlines to adopt fleet-wide Electronic Technical Logbooks across its entire B787 widebody fleet, to achieve a complete fleet-wide ETL implementation.

The Electronic Technical Logbook replaces traditional paper-based maintenance records with a secure digital platform, enabling faster, more accurate, and more efficient management of aircraft maintenance and engineering activities. The digital system provides real-time information sharing between maintenance engineers, and operational teams, improving coordination, accelerating defect reporting and rectification, and enhancing aircraft dispatch reliability.

The ETL platform also delivers enhanced data integrity, traceability, and regulatory compliance while providing advanced analytics that support predictive maintenance and informed engineering decision-making. In addition, the paperless system significantly reduces paper consumption, supporting Air India’s sustainability objectives.

Commenting on the development, Jeremy Yew Jin Kit, Senior Vice President – Engineering & Maintenance, Air India, said: “The implementation of Electronic Technical Logbooks across our widebody Boeing fleet reaffirms the collaborative work involving engineering, flight operations, digital technology teams, OEM partners and the regulator. Replacing paper-based processes with real-time digital information, we are improving operational efficiency, strengthening maintenance governance, enhancing regulatory compliance and enabling faster decision-making across our engineering and operations teams.”

The achievement reflects Air India’s continued investment in digital technologies to modernise engineering and maintenance operations while maintaining the highest standards of safety and regulatory compliance. It is a key step in the airline’s broader vision of building a world-class, data-driven aviation business that excels in operational performance and customer service.

India’s Hospitality Industry Needs More Skilled Professionals Than Ever Author: Dr. Vivek Pathak, Founder Director, NIPS Institute of Hotel Management

Behind every memorable hotel stay, seamless event, exceptional dining experience and warm guest interaction stands a skilled hospitality professional. As India’s tourism and hospitality sector enters a new phase of growth, the industry’s biggest requirement is no longer only infrastructure, investment or new properties. It is skilled human talent.

The numbers clearly show the opportunity. According to TeamLease, hospitality-sector hiring in the apprentice and trainee category increased by 271% over two years, while overall apprentice and trainee hiring grew at a CAGR of 54%. The Tourism and Hospitality Skill Council’s Skill Gap Study has also projected that India’s hospitality sector will require nearly 3 million additional skilled professionals by 2028.

This demand should be seen not merely as a manpower challenge, but as one of the biggest career opportunities for India’s youth.

Hospitality Is No Longer a Limited Career

For today’s students, hospitality is no longer restricted to hotels alone. A trained hospitality professional can build a career in hotels, resorts, restaurants, cruise lines, airlines, airport hospitality, luxury retail, events, tourism, healthcare hospitality, facility management, guest relations, customer experience and international service sectors.

This makes hospitality one of the most versatile career pathways after Class 12. It is a field where a young student can begin with practical training in India and, with the right skill, grooming and attitude, move towards national and international career opportunities.

The world is increasingly looking at India as a strong talent base for hospitality. Indian students are known for adaptability, warmth, service attitude and willingness to learn. If they are trained properly, they can become part of the global hospitality workforce across hotels, cruise lines, airlines and premium service industries.

The Industry Needs Skills, Not Just Degrees

The modern hospitality industry does not need only degree holders. It needs employable professionals.

Hotels, restaurants, airlines, cruise companies and service-led businesses are looking for young people who can communicate well, present themselves professionally, understand guest expectations, solve problems, work in teams, handle pressure and maintain service standards.

Technical knowledge is important, but it is not enough. A student must also develop confidence, grooming, discipline, punctuality, emotional intelligence, cultural sensitivity and a positive service mindset.

This is where hospitality education has to evolve. Institutes can no longer depend only on classroom teaching. Students must be exposed to real hotel operations, practical training, internships, mock interviews, group discussions, role-plays, guest handling situations, culinary fundamentals, hygiene standards and industry interactions.

New Careers Are Changing the Hospitality Landscape

The hospitality industry itself is changing rapidly. Traditional roles such as chefs, front office executives, housekeeping professionals and food and beverage service teams remain extremely important. But new-age roles are also emerging.

Revenue management, digital marketing, guest experience management, wellness hospitality, MICE planning, luxury service, sustainability, food entrepreneurship, cruise hospitality, aviation hospitality and customer-experience leadership are becoming important career areas.

This means the future hospitality professional must be more than technically trained. They must understand business, technology, guest psychology, communication and service excellence.

Technology is also changing how hotels operate. Artificial intelligence, booking platforms, customer relationship management systems, digital payments, data-led revenue management and automation are becoming part of daily hotel operations. But technology will not remove the need for people. It will increase the need for better-trained people.

Machines can support service, but they cannot replace warmth, empathy, cultural understanding, personal attention and relationship-building. Hospitality will always remain a human-centric industry.

Retention Is Also a Skill Challenge

Another major challenge for the industry is talent retention. Hospitality professionals develop transferable skills that are valued across aviation, retail, customer experience, luxury brands, FMCG, facility management and corporate services.

If the hospitality sector wants to retain skilled professionals, employers must focus on better working environments, clear career progression, continuous learning, leadership development and respect for frontline talent.

A skilled hospitality professional should not be seen as easily replaceable manpower. They are the face of the guest experience. Their confidence, behaviour and attitude directly shape the reputation of a brand.

Preparing the Next Generation

India has a huge opportunity to become a global hospitality talent hub. But that will happen only when industry and educational institutions work together.

Hospitality education must focus on transforming students. Many young students enter hospitality education after Class 12 with limited exposure, hesitation in communication and uncertainty about their future. The role of an institute is to build their confidence, sharpen their skills, improve their personality and prepare them for real industry expectations.

At NIPS Institute of Hotel Management, our focus has always been to prepare students not just for a job, but for a career. Practical training, grooming, communication development, internships, expert sessions, industry exposure and interview preparation are essential parts of making students industry-ready.

The aim is to help students understand that hospitality is not a small or limited career. It is a global career platform. It can take them to hotels, cruise lines, aviation, luxury services, tourism, events and international hospitality opportunities.

The Road Ahead

India’s hospitality industry is growing, and the demand for skilled professionals will only increase in the coming years. But the future will belong to those who are prepared — students who are confident, disciplined, service-oriented, skilled, adaptable and ready to learn.

The next generation must understand that hospitality is not just about serving guests. It is about creating experiences, representing culture, solving problems, leading teams and building careers across the world.

If India can skill its youth properly, the hospitality sector can become one of the country’s strongest engines of employment, entrepreneurship and global career mobility.

Suggested Quote

“India’s hospitality industry does not only need more people; it needs skilled, confident and globally employable professionals. The next generation must understand that hospitality is not a limited career. It can open doors to hotels, cruise lines, aviation, luxury services, tourism, events, and international opportunities. But aspiration must be matched with skill, discipline, communication, and a service attitude. At NIPS, our effort is to prepare students not just for their first job, but for long-term global careers in hospitality.”

Ingredient Ideology | Delicacies Using Patato...By: Dr. Kaviraj Khialani- Celebrity Master Chef

presenting fusion melting pot of ideas using our favourite potatoes!

Potatoes a favourite of almost all of us, one ingredient which we can rarely do

without in our kitchens. Near and dear one, also turns out to being a saviour

amidst us while cooking many recipes, be it adding up volume into the recipe

or absorbing up a little over normal salt added in a dish during the cooking

process, it has the ability and capacity to please us in a number of ways.

Potatoes are a good source of fiber, which can help you lose weight by keeping

you full longer. Fiber can help prevent heart disease by keeping cholesterol

and blood sugar levels in check. Potatoes are also full of antioxidants that work

to prevent diseases and vitamins that help your body function properly.

Besides indian cooking, potatoes are a world famous commodity and has been

with global culinary world since thousands of years now. New or old category

of potatoes as we usually classify them are both equally nutritious and

beneficial to us in a number of ways, infact some of them are also rated on size

from small baby potatoes to the medium and the large.

Here are a few Health Benefits of Potatoes:

 Potatoes are a rich source of magnesium, iron and ascorbic acid,

beneficial for our body in a number of ways.

 Potatoes minimise sugar absorption & help in digestion.

 Potatoes are rich in Vitamin – C, Vitamin –B6 & copper too.

 Potatoes are regarded as best energy producing vegetable.

 Potatoes are low in sodium & reduce inflammation.

 Potatoes offer liver cleansing & control blood pressure.

 Potatoes are high in Vitamin-A & also prevent kidney stones.

Let us now try out a few of my recipes using our favorite POTATOES:

Recipe-1] CRISPY INDO-FRENCH POTATO CROQUETTES

Ingredients:

For the potato mixture:

Boiled mashed potatoes- 2 cups/ approx. 5-6 med sized potatoes

Salt to taste

White/black pepper powder-1/4 tsp

Butter-2 tsp at room temperature

Egg yolk-1 no- optional.

Grated cheese- 2-3 tsp- optional.

Nutmeg powder/ jaiphal- 1 pinch

Chaat masala-1/4 tsp

Roasted crushed jeera- ¼ tsp

Parsley & mint leaves- 2 tsp each chopped

Bread crumbs-1 cup for binding and coating as well

Maida / corn flour- ¼ cup for binding and for the dipping mixture with water

Oil- to deep fry

To serve with:

Chili Mili Mayo Dip:

Mayonnaise-1/2 cup

Chopped green chilies-1 tsp

Coriander-1 tsp chopped

Salt and pepper to taste

Mango pickle masala-1/2 tsp

Mix and chill.

Method:

1. In a mixing bowl, combine together all the ingredients for the potato

croquette recipe, mix up the ingredients for the dip and chill until used.

2. Add seasonings, herbs and flavorings as desired to taste and add

breadcrumbs along with little maida/cornflour and butter and bind it well

together.

3.Divide the potato mixture into 12-14 even portions lemon sized and apply

little oil on the hands/fingers and shape every portion into a cylindrical shape

and dip it in a coating batter of maida and water and then coat with

breadcrumbs and place on a plate.

4. Prepare all the portions the same way, as a variation we can also stuff them

with combination of grated cheese with nuts, cooked mincemeat with cheese

or nuts etc as well, capsicum, cheese, cooked mushrooms etc can be used as

well.

5. Chill the prepared portions in the fridge for 30 mins, heat oil for frying to a

medium hot flame and slide in the croquettes one by one and fry them well on

all sides to nice golden color, remove on a kitchen paper, drain off excess oil

and serve with the prepared chilled dip.

Recipe-2] HASSLE FREE HERBED POTATOES

Ingredients:

Potatoes- 10-12 no medium sized.

For the marination:

Oil/ olive oil- 2-3 tbsp.

Salt to taste

Black pepper powder-1/2 tsp

Mixed herbs- 1 tsp preferably use fresh herbs.

Chili flakes- 1 tsp

Honey-2-3 tsp

Soy sauce- 2 tsp

Red chili sauce- 2 tsp

White vinegar-2 tsp

Butter- 2-3 tbsp. melted

Parsley- 2-3 tsp

Parmesan cheese/ cheese- 2-3 tsp grated for garnish.

Dip to serve alongside with the Potatoes:

Hung curd- 1 cup, beaten and thick

Cream cheese- 2 tsp

Salt and pepper to taste

Mustard paste-1/2 tsp

Chaat masala-1/2 tsp

Mint and coriander leaves- 2 tsp chopped

Dates-2-3 chopped.

Mix well and chill until used.

Method:

1. Clean and rinse the potatoes few times under running water.

2. Scrub the potatoes with a little regular salt to remove any dirt etc and rinse

again.

3. Do not peel them for this recipe, using a sharp knife make slit slices as

shown in the pic in every potato and keep in salted water for 10 mins.

4. In a mixing bowl combine together the oil based marination for the potatoes

and using a kitchen brush apply the marination in and on every potato and

arrange them on a baking tray and put them to bake/ roast in a pre-heated

oven at 160 degrees for 25-30 mins.

5.Remove the potatoes from the oven and arrange on a serving platter and

place the prepared dip alongside and serve as a snack.

Recipe-3] INDO- AMERICAN POTATO CUPS

Ingredients

Potatoes- 4-5 no slightly oval or elongated shaped, cut half horizontally and par

boil them, scoop out the center part and use in stuffing.

For the marination:

Oil- 2-3 tsp

Mustard paste- 1 tsp

Salt and pepper to taste

Mixed herbs- 1 tsp

Chili flakes-1/2 tsp

Chaat masala-1/2 tsp

Red chili sauce- 2 tsp

For the stuffing:

Baked beans-1/2 cup tinned

Scooped out potatoes- chopped

Garlic-1 tsp chopped

Onion-1 small chopped

Green chilies-1 tsp

Oil-1 tsp

Butter-1 tsp

Chicken sausages-2-3 chopped/sliced

Tomato ketchup-2 tsp

Salt and pepper to taste

Chopped coriander-2 tsp

Garam masala powder-1/4 tsp

Capsicum-1/2 chopped

Red chili sauce-1 tsp

Grated cheese-2-3 tbsp. topping.

Method:

1. Prepare all the ingredients for the stuffed potato recipe.

2. Heat oil and butter and saute the garlic, onions, chilies and add in the

capsicums, sausages or any veggies of your choice and baked beans from a tin

and add along salt and all spices, herbs, flavorings and sauces to taste.

3. Cook the mixture on a low flame for 4-5 mins and turn off the flame, stuff

the parboiled potato cups with this mixture and top with cheese and place it

on a baking tray and bake them at 160 degrees Celsius for 20-25 mins.

4. Serve them as a snack with dips and sauces of your choice or as a side dish

to main course or mini meal.

Recipe-4] INDO- MEXICAN POTATO WEDGES

Ingredients:

Potatoes-4-5 no cut into wedges

For the marination:

Oil- 2-3 tbsp.

Chopped garlic-1 tbsp.

Red chili powder-1/2 tsp

Chaat masala-1/2 tsp

Black salt-1/4 tsp

Black pepper powder-1/4 tsp

Coriander powder- 2 tsp

Cumin powder-1 tsp

Turmeric powder-1/4 tsp

Garam masala powder-1/4 tsp

Salt to taste

Melted butter-1/4 cup

Chopped coriander/ parsley-2 tbsp.

Dip to serve alongside with the wedges:

Tomato ketchup-2 tsp

Tomato puree-1/2 cup

Garlic-2 tsp chopped

Olive oil-2 tsp

Butter-1 tsp

Red chili sauce-2 tsp

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Chopped coriander-2 tsp

Cook all the above in a pan for 2-3 mins and keep warm.

Method:

1. Prepare all the ingredients for the potato wedges recipe.

2. In a mixing bowl combine together the marinate and apply it on the potato

wedges, pre-heat oven to 160 degrees Celsius and place the potato on a baking

tray to cook in the oven for 25- 30 mins.

3. Remove and arrange them on a serving platter, and serve with the prepared

warm tomato dip and also suggested to serve with the mexican avocado dip

called guacamole.

Recipe-5] INDO- WESTERN MASHED POTATOES

Ingredients:

Potatoes- 5-6 large ones, boiled, peeled and mashed.

To add into the mashed potatoes:

Olive oil- 2 tsp

Melted butter-1/4 cup

Salt and crushed black pepper-to taste

Red chili powder-1/4 tsp

Chaat masala-1/4 tsp

Garlic-1 tsp chopped

Spring onions-2-3 chopped

Parsley-2- 3 tsp chopped

Lime juice-2 tsp

Toasted/ fried peanuts- 2-3 tbsp.

Sunflower seeds/ flax seeds- 2 tsp toasted-crushed.

Method:

1. Prepare all the ingredients for the indo-western mashed potatoes.

2. Once the potatoes are boiled, peeled, mashed add the ingredients into it

while they are still warm, saute the garlic and onion in the oil and butter and

then add into the potatoes.

3. Cream the mixture well in order to mix in the flavors and getting them well

blended into the potatoes.

4. Serve them immediately with toasted bread/ lavash or cheese straws/ fancy

bread rolls etc.

Recipe-6] LETS BAKE ON WITH LAYERED POTATOES

Ingredients

Potatoes- 3-4 medium sized, peeled and sliced, par boiled.

To prepare the filling for the layered potato recipe:

Oil-2 tsp

Butter-2 tsp

Garlic-2 tsp chopped

Onion-1 chopped

Chicken mince/ soya granules-1 cup

Green peas- ½ cup

Assorted capsicums-1/2 cup chopped

Salt and pepper to taste

Mixed herbs and chili flakes to taste

Water/stock-1/2 cup

Garam masala powder-1/4 tsp

Tomato puree-1/2 cup

Tomato ketchup-2 tbsp.

Red chili sauce- 2 tsp

Sliced onions-1 cup saute in little oil and butter until light pink

Grated cheese/ cream cheese- 2 tbsp.

Coriander/ parsley-2 tsp chopped.

Method:

1. Prepare all the ingredients for the layered baked potato combi recipe.

2. Pre-heat the oven to 160 degrees Celsius and grease a deep baking dish with

olive oil/butter.

3. Heat oil and butter in a pan saute the garlic, onions until light pink in color

add in the green capsicums, peas, and the chicken keema or the soya granules

which can be soaked in warm water earlier for around 15 mins, drained and

added here.

4. Add in the tomato puree, ketchup, salt and other seasonings, herbs, and mix

well. Simmer and cook for 15-18 mins.

5. Layer this mixture with the sliced potatoes, little cheese and the saute sliced

onions and allow to bake for 20-25 mins, serve hot with garlic bread, french

bread or masala herbed focaccia.

The Hari Art Prize 2026: Celebrating Hong Kong's Next Generation of Artists By Hospemag

Luxury hospitality and contemporary art came together once again as The Hari Hong Kong announced the winners of the third annual The Hari Art Prize 2026, celebrating some of Hong Kong's most exciting emerging artistic voices.

With nearly 700 applications—the highest number in the competition's history—the 2026 edition demonstrates the growing importance of The Hari Art Prize as a platform supporting young artists, recent graduates and self-taught creatives across Hong Kong.

At the heart of this year's celebration was sculptor Man Mei To, whose powerful work Curly Breathing I earned the top honour and the HK$100,000 cash prize, donated by Dr. Aron Harilela, CEO and Chairman of Harilela Hotels Limited and founder of The Hari Hong Kong.

A Sculpture About Healing, Breath and Human Resilience

Crafted from African padauk wood, oil and stainless steel, Curly Breathing I captivated judges with its organic forms and emotional depth.

According to Dr. Aron Harilela, the sculpture reflects "fragility and resilience amid forces beyond our control," tracing cycles of transformation, survival and healing while encouraging viewers to reconnect with the body's unseen rhythms.

But behind the sculpture lies an intensely personal story.

Speaking to Hospemag, Man Mei To explained that the artwork was inspired by breathing exercises and years of research into body movement.

"The fragmented, curling forms capture the hidden currents of chi and the tangled emotions inside the body," she says. "They represent releasing accumulated pressure, relearning the rhythm of breathing, and letting go of sadness and anxiety."

The sculpture evolved from collaborations with dancers, body casting, and later 3D scanning techniques that allowed her to capture movement and transform it into sculptural forms.

"I kept folding and reshaping these movements until they eventually became the sculptures people see today."

Winning the prize came as a complete surprise.

After completing her MFA at London's Slade School of Fine Art, Man says she faced countless rejections while applying for grants and exhibitions.

"I had almost zero expectations," she admits. "Receiving this recognition felt like a gesture of warmth during a very challenging time."

Her advice to aspiring artists is refreshingly honest:

"Calling yourself an artist is easy. Using your voice to speak about the world's issues is much harder. If you choose this path, you must be prepared to dedicate your passion to art for a lifetime."

Runner-Up: Katrina Leigh Mendoza Raimann Finds Beauty in Everyday Nature

One of this year's runners-up, Katrina Leigh Mendoza Raimann, was recognised for her textile artwork Small Stepping (2022), created from burlap, wool and cotton yarn.

Inspired by moss and algae growing along a quiet riverside walk, the artwork transforms overlooked moments in nature into expressive abstract forms.

"The piece is rooted in the emotional terrain of everyday life," she explains. "Like moss held still within flowing water, my work captures memories and emotions that continue changing even while frozen in time."

Entirely handmade, the work combines embroidery, knotting, crochet, tufting and sculpting techniques to create its rich carpet-like surface.

Interestingly, this was Katrina's first international competition.

"Being shortlisted and becoming runner-up was an amazing experience. It's an honour to exhibit alongside such talented artists in Hong Kong."

Her advice is beautifully simple:

"Keep making work, regardless of exhibitions or shows. Your work reflects your life, your emotions and your thoughts."

Runner-Up: Ailsa Wong Explores Digital Painting Beyond Traditional Boundaries

Joining Katrina as runner-up was Ailsa Wong, whose archival inkjet print Lightning impressed judges with its atmospheric composition and experimental digital language.

Created entirely on an iPad, the work explores textures, glitches and fragmented digital layers that cannot exist in traditional painting.

"Rather than delivering a fixed meaning, I want viewers to discover their own interpretations," Wong says. "The work reflects contemporary life shaped by digital environments while remaining emotionally open."

She believes digital art deserves equal recognition alongside more traditional mediums.

"I'm especially happy that a digital painting was selected. The award encourages me to continue taking creative risks."

For Wong, art has the power to transform hospitality spaces.

"A hotel is often a place of movement and transition. Art can interrupt that flow, creating moments of reflection that guests remember long after they leave."

More Than an Art Prize

Alongside the winners, sixteen additional finalists were selected, representing painting, sculpture, photography, installation, textiles and mixed media.

The judging panel brought together leaders from the worlds of hospitality, galleries, luxury brands and publishing, including representatives from White Cube, CHANEL, TASCHEN, Ben Brown Fine Arts and A Space for Art.

The Hari Hong Kong: Where Hospitality Meets Contemporary Art

The Hari Hong Kong has steadily established itself as one of Asia's most distinctive art hotels.

Rather than simply displaying artwork, the hotel integrates contemporary art into the guest experience. Public spaces, guest areas and lounges feature carefully curated exhibitions developed in partnership with London's A Space for Art, allowing guests to discover museum-quality works throughout their stay.

The hotel also hosts The Hari Art Prize and The Hari Chronicles, an ongoing programme of conversations celebrating art, design, culture and Hong Kong's creative community.

Until October 2026, guests can view works by the winning artists and finalists throughout the hotel, turning a stay at The Hari into an immersive cultural experience where hospitality and creativity exist side by side.

A Growing Platform for Emerging Talent

The record-breaking number of submissions this year reflects the growing reputation of The Hari Art Prize as one of Hong Kong's most meaningful opportunities for emerging artists.

Beyond the prize money, it offers something equally valuable—visibility, encouragement and the chance to connect with collectors, curators, guests and the wider creative community.

As Man Mei To reflected after receiving the award, recognition can sometimes arrive when artists least expect it. For many creatives navigating an increasingly competitive landscape, that encouragement may be the greatest prize of all.