India Is Sleeping Less, Stressing More. ELE|NA's Pillars of Vitality Offer a Blueprint to Restore the Body's Natural Rhythm

The award-winning wellness brand, ELE|NA, introduces a six-pillar framework to counter 'Biological Static' — the modern state of stress, broken sleep, and constant stimulation — now within reach of Indian travellers, from Vantara Niwas in Jamnagar and ELE|NA Ayur at Sadar Manzil Heritage by Atmosphere in Bhopal, to its island spas across the Maldives.

MUMBAI, INDIA – July 21, 2026: The numbers tell the story of a nation running on empty: a 2026 LocalCircles survey found that 61 per cent of Indians now get fewer than six hours of uninterrupted sleep a night — up sharply from 50 per cent in 2022 — while an Indeed India study reports that 72 per cent of Indian employees have experienced burnout in their current role. Against this backdrop, ELE|NA, the award-winning international wellness brand, has unveiled the Pillars of Vitality — a holistic framework designed not to treat isolated symptoms, but to restore the body's natural rhythm.

At the heart of the philosophy is a condition ELE|NA calls Biological Static: the state in which stress, poor sleep, inflammation, and constant digital stimulation leave the body unable to regulate, repair, and thrive. For India's urban professionals — juggling long working hours, commutes, and always-on screens — it is a condition many will recognise, even if they have never had a name for it.

The Pillars of Vitality are built on a simple belief: the body is an intelligent, self-regulating system. Rather than chasing quick fixes, the framework focuses on Systemic Restoration — guiding guests from imbalance to Systemic Flow through six interconnected dimensions of wellbeing:

• TouchFlow – restores physical and energetic flow.

• SoulVibe – quiets mental static and cultivates emotional balance and inner calm.

• ReFine – reveals healthy, radiant skin.

• SleepSync – rebalances the body's natural sleep rhythm.

• BodyFit – builds strength, mobility, and resilience through movement, breathwork, and functional fitness.

• FoodDelight – nourishes the gut microbiome to fuel body and mind.

The pillars come to life through signature rituals such as the Holistic Body Ritual, a head-to-toe restorative journey, and the SleepSync Villa Experience, a 90-minute in-residence ritual that prepares body and mind for deep, restorative sleep — a direct answer to India's growing sleep deficit. Every experience is delivered under the brand's Wellness Your Way™ philosophy, tailored to where each guest is on their own journey.

"Across India's cities, we are seeing Biological Static everywhere — bodies held in a constant state of alert by stress, screens, and shrinking sleep," said Heidi Grimwood, Senior Vice President, ELE|NA (Atmosphere Wellness). "The answer is not another quick fix or a weekend of pampering. It is restoring the body's own intelligence — its innate ability to heal, adapt, and flourish. The Pillars of Vitality give every guest a personalised path back to their natural rhythm, whether that journey begins at one of our sanctuaries in India or on an island in the Maldives."

The launch speaks directly to one of India's strongest lifestyle shifts. The country's wellness tourism market is estimated at over USD 30 billion in 2026, with digital-detox escapes its fastest-growing segment, as urban millennials and dual-income households increasingly treat wellness travel not as indulgence but as an investment in long-term health. For these travellers, the Pillars of Vitality are accessible at Minerals by ELE|NA at Vantara Niwas, Jamnagar, while ELE|NA Ayur at Sadar Manzil Heritage by Atmosphere, Bhopal, offers thoughtfully curated wellness rituals inspired by timeless traditions and delivered through the brand's personalised approach to wellbeing. Guests can also discover ELE|NA's award-winning wellness offerings across Atmosphere Core's resorts in the Maldives, just a short flight from every major Indian metro.

As wellness continues to evolve, ELE|NA believes the future lies not in treating individual symptoms, but in restoring the body's innate ability to heal, adapt, and flourish. The Pillars of Vitality offer a modern blueprint for exactly that — lasting vitality, rather than temporary relief.

Harajuku Bakehouse Opens New Defence Colony Outlet with an All-New Beverage Menu, Grab-and-Go Offerings and Exclusive Merchandise

New Delhi, July 2026: Harajuku Bakehouse, the Japanese-inspired bakery and café known for its playful take on contemporary café culture, has opened its newest outlet in Defence Colony, New Delhi. Marking a significant milestone in the brand's growth, the new location introduces an all-new beverage programme, a curated grab-and-go food selection, and Harajuku Bakehouse's first-ever merchandise collection.

Designed as more than just a neighbourhood café, the space brings together innovative food, beverages, and retail experiences, inviting guests to discover something new throughout the day.

A key highlight of the launch is Harajuku Bakehouse's completely refreshed beverage menu, featuring Kokoro Blends, a signature collection of indulgent, Japanese-inspired drinks such as the Iced Banana Hojicha Latte, Sakura Cream Soda, and Iced Strawberry Cheesecake Matcha Latte. The outlet also marks the debut of the Ikigai Club, the brand's new range of functional wellness beverages, offering protein coffee, mushroom coffee, functional matcha drinks, and other nutrient-forward creations that combine wellness with great taste.

Complementing the beverage programme is an expanded grab-and-go menu with freshly prepared salads, poke bowls, Japanese-inspired sandwiches, bakery favourites, and other ready-to-eat offerings, making the café an ideal destination for busy professionals and diners on the move.

Extending the experience beyond food and beverages, the Defence Colony outlet also introduces Harajuku Bakehouse's first-ever merchandise collection. Inspired by Japanese pop culture and the brand's playful design philosophy, the collection features graphic T-shirts, tote bags, and lifestyle merchandise that allow guests to take a piece of the Harajuku experience home. Together, these additions reflect the brand's evolution from a bakery into a complete lifestyle destination where food, design, and community come together under one roof.

Speaking on the launch, Gaurav Kanwar, Founder of Harajuku Bakehouse, said, "This launch feels incredibly rewarding because it's the culmination of months of work behind the scenes. We've reimagined our beverage programme, introduced entirely new categories, expanded our food offering, and even created merchandise that reflects our brand's personality. Defence Colony felt like the perfect neighbourhood to bring all of this together. We're excited to welcome both longtime guests and people discovering Harajuku Bakehouse for the first time, and we hope this space becomes a place people return to throughout the day for great food, exciting drinks, and an experience that always has something new to discover."

With its newest outlet, Harajuku Bakehouse continues to redefine the modern café experience by seamlessly blending artisanal baking, innovative beverages, and thoughtful design. Whether stopping by for breakfast, lunch, coffee, an afternoon pick-me-up, or browsing its exclusive merchandise, guests can now experience Harajuku Bakehouse in an entirely new way at Defence Colony.

LOYA Hosts an Evening of Reflection and Dialogue with Author Sanjiv Sarin

Bengaluru, July 2026 — LOYA, at Taj West End, Bengaluru, presented an intimate and thoughtfully curated literary soirée as part of its evocative LOYA QISSA series, centred around The Other Side of the Mountain: A CEO’s Journey through Spirituality, authored by Sanjiv Sarin former CEO & MD, Tata Coffee Ltd.

Elegantly moderated by Ms. Vinita Bali, former CEO of Britannia Industries and Independent Director, the immersive dialogue traversed the delicate intersection of the personal and the professional. It traced Mr. Sarin’s journey from the corporate boardroom to a deeper exploration of self-awareness, purpose, and conscious leadership. Drawing from the book’s central premise, the exchange highlighted how the most meaningful transformations in leadership often unfold not in positions of authority, but in the quiet, reflective spaces between decisions.

The evening brought together a distinguished gathering of business leaders, entrepreneurs, hospitality professionals, and members of Bengaluru’s discerning cultural milieu. The conversation offered a nuanced exploration of leadership, resilience, purpose, and introspection—interweaving insights from the author’s journey with universal reflections on growth, transition, and the evolving definition of success.

Sanjiv Sarin, Author of The Other Side of the Mountain, remarked, “I wrote this book for young and midcareer executives who are experiencing and exploring the self through their corporate journeys. The fact that it is now reaching boardrooms and senior leadership is great . What unfolded this evening was exactly that a room of individuals willing to engage with questions that resist easy answers. Such dialogue is rare, and the setting offered the perfect canvas for it.”

Taljinder Singh, Senior Vice-President and Brand Custodian, IHCL, added, “At its essence, LOYA Qissa is designed to bring people together through stories, ideas, and experiences that spark meaningful conversations. The Other Side of the Mountain is a compelling reflection on leadership, purpose, and personal growth, and we were delighted to host an evening that encouraged thoughtful dialogue and deeper connections among our guests.”

The evening reaffirmed LOYA QISSA’s vision of fostering an elevated platform where dialogue transcends the culinary, bringing together diverse voices, perspectives, and ideas through thoughtfully curated cultural and intellectual experiences.

Experience the Royal Flavors with Sultanate-E-Zaika at Nazaara, Courtyard by Marriott Bengaluru Hebbal

Nazaara Bengaluru, the signature rooftop restaurant at Courtyard by Marriott Bengaluru Hebbal, is setting the stage for a spectacular culinary journey with its upcoming food festival, "Sultanate-E-Zaika”. Running from July 20th to July 26th, this week-long celebration invites food lovers to step into a world of royal dining. Guests can look forward to an unforgettable evening filled with rich heritage and incredible flavors, all while enjoying the breathtaking skyline views of the city from the open-air rooftop.

Curated by chef Asif Qureshi and his talented team, the festival features a specially crafted menu that brings traditional, slow-cooked royal recipes to life. Guests will be treated to live grilling stations featuring Lamb Seekh Kebab, smoky Burrah Kebabs and  Murgh Malai Tikka. The menu also highlights rich, slow-simmered classics like Nalli Nihari, Dum ka Murgh, fragrant Awadhi Gosht Biryani, Jhinga Zafrani, Paneer Pasanda and velvety Dal Bukhara. All paired perfectly with warm Sheermal fresh from the tandoor. For a sweet finale, indulge in chilled Zafrani Kulfi and Shahi Tukda dripping in rich rabri.

To add even more charm and flavor to the grand finale, a Themed Sunday Brunch will take place at The Hebbal Cafe on July 26th. This special feast features an exclusive menu showcasing  Galouti Kebab paired with Ulte Tawe Ke Paratha, Murgh Noorani Tikka and the rich slow-cooked Nalli Nihari. Guests can also indulge in Gosht Dum Biryani, Murgh Musallam, Subz Navratan Korma and the signature Dal-E-Khaas before wrapping up the royal afternoon with traditional desserts like Shahi Tukda and creamy Zafrani Phirni.

Join us this July for a royal culinary journey where timeless tradition meets culinary artistry, and luxury finds its most delicious expression.

For reservations, dial: +91 96064 82953

What: Sultanate-E-Zaika

Where: Nazaara, Courtyard by Marriott Bengaluru Hebbal

When: 20th July-26th July

Time: 5:00 PM-1:00 AM

Price: A La Carte

Sultanate-E-Zaika -Themed Sunday Brunch

Where: The Hebbal Cafe, Courtyard by Marriott Bengaluru Hebbal

When: 26th July

Time: 12:30 PM-3:30 PM
Price: INR 3000++

Mantra Koodam, CGH Earth Hotel in Kumbakonam (Tamil Nadu) Unveils Diraviyam

Mantra Koodam, a CGH Earth Experience hotel in Tamil Nadu, has launched Diraviyam, an immersive farm-to-table culinary experience that revives the forgotten flavours and food traditions of ancient Tamilagam.

Through Diraviyam, the team has revived the cuisines of four historic Tamil regions—Thondai Nadu, Nadu Nadu, Kongu Nadu, and Pandya Nadu—alongside the Chola Nadu cuisine already served at Annaprasanna.

More than just a dining experience, Diraviyam celebrates cultural preservation, community empowerment, sustainability, and culinary storytelling, offering guests a deeper connection with Tamil Nadu's rich gastronomic heritage

Planet Hollywood Thane Curates a Month of Distinctive Culinary Experiences this July

This July, Planet Hollywood Thane invites guests to discover a thoughtfully curated calendar of culinary experiences celebrating seasonal flavours, regional traditions, live entertainment and contemporary dining across its signature restaurants and social spaces.

The month begins with the much-loved Planet Brunch on 5 and 19 July, followed by Monsoon Social on 12 July, bringing together nostalgic monsoon-inspired street food favourites in a vibrant setting. Closing the month is the Saltwater Brunch on 26 July, a celebration of India's diverse coastal cuisine, featuring regional delicacies inspired by the country's shoreline.

Designed for business professionals and corporate gatherings, Planet Dailies presents its Boardroom lunch experience with specially curated business meal packages. At Banaraas, guests can savour the rich culinary heritage of Varanasi through the traditional Kashi Darbaar Thali and chef-curated kebab selections available throughout the month.

Evenings take on a relaxed monsoon charm at The Monsoon Lounge at Fame Garden, offering live chaat stations, masala chai and freshly brewed filter coffee in an inviting outdoor ambience. Music lovers can also look forward to After Hours: Velvet Unplugged on 25 July, an intimate evening of live performances complemented by curated small plates and signature beverages.

Throughout July, beer enthusiasts can enjoy exclusive Brew Society offers, while PHPAD introduces its refreshing BOBA beverage collection with special promotional pricing. Members of the Viiking Privilege programme can also enjoy exclusive dining privileges, including savings of up to 30% on food and 20% on beverages across participating outlets.

From leisurely weekend brunches and authentic regional cuisine to monsoon-inspired evenings and engaging live entertainment, Planet Hollywood Thane offers a vibrant dining destination for families, corporate guests and leisure travellers throughout the month of July.

An Ode to South Indian Cuisine at The Orchid Chandigarh

This July, embark on a flavourful journey through the diverse culinary traditions of Southern India at South of Vindhyas, the signature South Indian restaurant at The Orchid Chandigarh. From July 18 to July 31, the restaurant presents the South Indian Thali Feast, a limited-period festival celebrating the region's authentic flavours, timeless recipes, and rich gastronomic heritage.

Served in the traditional style, each thoughtfully curated thali showcases an array of regional delicacies, bringing together comforting classics and vibrant flavours from across the southern states. Crafted using fresh ingredients, aromatic spices, and age-old cooking techniques, every meal offers an authentic dining experience that reflects the warmth and hospitality South Indian cuisine is renowned for.

Guests can choose between a wholesome vegetarian thali or a specially curated non-vegetarian selection, each featuring a balanced spread of signature dishes designed to offer a complete and satisfying meal. Whether you're a devoted fan of South Indian cuisine or looking to explore its regional diversity, the festival promises a memorable culinary experience.

Ideal for leisurely family lunches, catch-ups with friends, corporate dining, or simply indulging in comforting regional flavours, the South Indian Thali Feast offers an immersive celebration of one of India's most beloved cuisines in the elegant setting of South of Vindhyas.

When: July 18 to July 31, 2026

Where: South of Vindhyas, The Orchid Chandigarh

Cost: Vegetarian Thali – ₹999 + applicable taxes per person | Non-Vegetarian Thali – ₹1,099 + applicable taxes per person

Contact: +91 9056784618 / +91 9056784619 / +91 9056784617

‘One State, One Destination’ Initiative to Give New Momentum to Tourism in Sindhudurg

Sindhudurg, July 2026: Under the chairpersonship of Ms Trupti Dhodmise (IAS), District Collector of Sindhudurg, Government of Maharashtra, a preliminary planning meeting was held recently at the District Collector's Office to prepare a roadmap for the integrated development of tourism across Sindhudurg district. The exercise is being carried out under the state government's flagship 'One State, One Destination' initiative.

Much of the discussion centred on how the district's tourism potential could be better realised through stronger destination planning, upgraded infrastructure, improved amenities for visitors, wider digital promotion, and greater involvement of local communities. The meeting also addressed developing new tourism circuits, giving local attractions a distinct brand identity, promoting regional art and cuisine, and making the overall visitor experience more rewarding.

Speaking at the meeting, Ms Trupti Dhodmise (IAS), District Collector of Sindhudurg, Government of Maharashtra, said that Sindhudurg brings together a rare mix of pristine beaches, historic forts, rich biodiversity, rural tourism, and vibrant local culture. Realising this potential, she said, will require close coordination among all concerned departments, along with active participation from local communities, a joint effort essential to positioning Sindhudurg as a globally recognised destination under the ‘One State, One Destination’ initiative.

Shri Mangesh Joshi (IAS), Director, Directorate of Tourism, Government of Maharashtra, said, "The One State, One Destination initiative seeks to unlock the unique tourism potential of every region through an integrated and sustainable approach to development. Sindhudurg is blessed with exceptional natural, cultural and heritage assets that give it the potential to emerge as a world-class destination. Through coordinated planning, infrastructure development, destination branding and active community participation, we remain committed to creating quality tourism experiences that also generate greater employment and livelihood opportunities for local communities. Once the preliminary round of consultations concludes, all concerned departments will be asked to submit detailed proposals, which will then feed into a comprehensive action plan for the district."

The meeting was attended by Resident Deputy Collector, Shri Machhindra Sukte, Deputy Collectors, Ms Pratibha Varale and Ms Aarti Desai, Deputy Director, Konkan Region, Directorate of Tourism, Dr Pradnya Manohar, Executive Engineer, Directorate of Tourism, Shri Akash Chakor, District Planning Officer, Shri Yashwant Budhawale and officials from various departments.

Detailed discussions were held on identifying tourism destinations, developing essential infrastructure, sanitation, transportation, tourist information centres, digital outreach, and mechanisms to encourage public participation. Representatives from tourism-related organisations and stakeholders also shared valuable suggestions for the district's tourism development.

5 Luxury Interior Concepts Transforming High-End Residential SpacesBy Jason Samuel, Managing Director, House of Swamiraj

As society moves towards a more environmentally conscious future, the idea of premium home interiors is also expanding in scope. Beyond luxurious rooms and expensive furnishings, residents are now placing greater emphasis on living spaces that combine biophilic architectural elements with personalised design choices to create a home people want to return to after a long day. Here are five interior design ideas that are transforming luxury homes into spaces that are both elegant and comfortable to live in.

1. Integrated Indoor-Outdoor Transitions

One of the biggest shifts in luxury design is the focus on connecting the home to its surroundings. This isn't just about having a large window; it's about using expansive sliding glass systems that disappear into the walls, removing the barrier between the living room and the patio. Designers are also using the same stone and wood flooring for both the interior and exterior to create a visually seamless flow, making the space feel twice as large while allowing natural light and fresh airflow to enter.

2. Smart Technology with Invisible Integration

Home technology in contemporary luxury residences now blends seamlessly into the overall interior design. Architects are incorporating smart technologies where everyday household elements, such as charging points and other electronic fixtures, are built into the walls for a cleaner, more aesthetic appearance. This not only maintains an uncluttered interior but also offers advanced features such as automated lighting and temperature control that adjust themselves throughout the day.

3. Texture-Focused Minimalism

Earlier, minimalism often felt cold and uninviting, more like a gallery than a home. The updated approach uses a simple colour palette while relying heavily on varied textures to add warmth. Instead of flat painted walls, designers are incorporating finishes such as limewash, natural stone, and wood panelling. Layering materials like wool, leather, and matte metals creates interiors that feel refined and visually engaging without relying on bright colours to define the space.

4. Dedicated Private Wellness Spaces

The traditional master bathroom is being replaced by what many now call a wellness suite. Homeowners are dedicating entire sections of their homes to health and relaxation, incorporating features such as built-in saunas, steam showers, and cold plunge pools. These are professionally designed spaces with acoustic panels to maintain quiet, along with carefully planned lighting that promotes relaxation. The goal is to recreate the experience of a high-end spa while tailoring it to an individual's daily routine.

5. Quiet Luxury Through Refined Minimalism

Gone are the days when luxury was loud. Homeowners now prefer spaces designed with minimal elements that create comfort rather than follow expensive design trends. To achieve this sense of quiet luxury, designers carefully select materials such as hand-honed stone, unfinished wood, and heavy linens to create an experience that can be appreciated through touch, without relying on bold colours for visual impact.

India-Linked Atmosphere Core Marks European Debut with Borgo Monchiero Heritage

Atmosphere Core, the hospitality company co-founded by Indian entrepreneur Salil Panigrahi and currently expanding its footprint across India, has marked its entry into Europe with the opening of BORGO MONCHIERO HERITAGE by Atmosphere in Italy's UNESCO-listed Langhe region.

The opening is a significant milestone in the company's global growth journey, making Europe the latest addition to a portfolio that spans the Maldives and an expanding collection of hotels and resorts across India. It also reflects the growing international presence of hospitality brands with strong Indian leadership.

Opening on 16 July 2026, the restored 18th-century monastery has been transformed into a 25-key luxury heritage retreat, offering authentic Italian hospitality through heritage architecture, regional gastronomy, wellness experiences and curated cultural immersions.

Please find the press release and high-resolution images attached for your reference. We would be delighted if you could consider this for editorial coverage. Should you be interested, we would also be happy to facilitate an interaction with Salil Panigrahi.

Meliá Chiang Mai's Meliá Go Green Initiative Tops 6,650 Trees Planted

CHIANG MAI, Thailand (July 20, 2026) – Meliá Chiang Mai's staff have helped regenerate more than seven acres of seasonally dry tropical forest in northern Thailand by planting 6,650 native trees through the hotel's ongoing Meliá Go Green initiative, supporting biodiversity and forest restoration in one of the country's most ecologically significant regions.

Almost 180 hotel team members joined the Doi Suthep Nature Center on June 26, 2026, to plant the latest 800 native trees across two rai in Mae Taeng and Mae Rim in Chiang Mai’s Doi Suthep-Pui National Park.

The 13th Meliá Go Green activity brought together volunteers to plant carefully selected native species that will help restore the area's natural forest ecosystem, including Quercus semiserrata, Castanopsis diversifolia, Ficus capillipes and Antidesma bunius, among others.

Working in partnership with the Doi Suthep Nature Center, Meliá Chiang Mai has supported forest restoration efforts since 2022, helping regenerate degraded areas with native tree species that strengthen biodiversity, improve watershed health and create habitat for wildlife. The forests associated with Doi Suthep-Pui National Park are among northern Thailand's richest natural ecosystems, home to more than 300 bird species and nearly 2,000 species of ferns and flowering plants.

"Meliá Go Green has become so much more than a regular volunteer activity," said Meliá Chiang Mai General Manager Marc Selinger. "Our team is making a tangible contribution to restoring northern Thailand's forests with the Doi Suthep Nature Center to help protect biodiversity and leave a positive environmental legacy for future generations."

The tree-planting initiative forms part of Meliá Chiang Mai's wider commitment to responsible tourism and community engagement. Throughout the hotel, sustainability initiatives are designed to reduce environmental impact and support local people and culture.

The hotel's 360-degree cuisine programme champions locally-sourced chemical-free, seasonal ingredients, and minimising food waste. The hotel works closely with farmers, universities and their students, and communities to encourage sustainability measures that make the food system more resilient.

The GALLERY social enterprise in the hotel lobby showcases handcrafted products created by local artisans and community enterprises. The enterprise helps preserve traditional skills and generate sustainable incomes in communities in need.

Oohmami Opens at Hyatt Centric Hebbal Bengaluru, Bringing Pan-Asian Dining Above the City

Hyatt Centric Hebbal Bengaluru is pleased to reveal Oohmami, a vibrant new rooftop dining destination perched on the 12th floor of the hotel. Conceived as an immersive day-to-night experience, Oohmami brings together contemporary Pan-Asian cuisine, electric cocktails, curated music and an energetic social atmosphere, creating a destination that goes beyond conventional dining. Designed as a space for discovery and connection, the concept reflects the growing desire for experiences that seamlessly combine exceptional food, elevated beverages and engaging hospitality.

Manuj Sawhney, General Manager, Hyatt Centric Hebbal Bengaluru, said, “We are incredibly excited to reveal Oohmami to Bengaluru. This has been a deeply collaborative journey, with our teams thoughtfully curating every detail, from the design language and interiors to the culinary and beverage experiences to create a destination that feels distinctive, welcoming and relevant to a wide range of occasions. As we open our doors, we are excited to invite the city to TURN UP THE HEAT with us”

A significant addition to the hotel's food and beverage portfolio, Oohmami represents a fresh chapter in Hyatt Centric Hebbal Bengaluru's culinary journey. From bold Pan-Asian flavours and a thoughtfully crafted beverage programme to a dynamic rooftop setting that evolves with the rhythm of the day, every element has been curated to deliver a layered and memorable guest experience. Among the menu highlights are signature creations such as the Cream Cheese Dim Sum, Seoul Spicy Prawn Ramyun, Bang On Shrimp, Tokyo Chicken Karaage, and the comforting Thai Galangal Dumpling Soup; each reflecting Oohmami's vibrant and contemporary approach to Asian cuisine. The beverage rituals place a particular emphasis on contemporary drinking culture, while curated music, live acts and immersive programming further enrich the destination's distinctive character.

Oohmami, launched on 17th July 2026 is now taking reservations for dinner hours only, inviting Bengaluru to discover an exciting new rooftop destination where bold flavours, vibrant energy and unforgettable experiences come together.

Redefining Hospitality Beyond Stays: The Orchid Hotel Mumbai Hosts a Special Experience for students from Aawhan Palak Sangh

Mumbai, July 2026: As part of its continued commitment to giving back to the community, The Orchid Hotel Mumbai recently hosted a special afternoon for children from Aawhan Palak Sangh, an NGO that works with specially challenged children and their families.

Held at the hotel's Chancery banquet hall, the initiative brought together 15 specially abled students, along with their parents and teachers, for a memorable experience filled with learning, creativity and celebration.

The visit began with a warm welcome, followed by a guided tour of the hotel. The children explored some of the property's key spaces, including the award-winning South of Vindhyas, a specialty  restaurant at The Orchid Hotel, Mumbai, inspired by food served in 5 states – Andhra Pradesh, Kerala, Telangana, Tamil Nadu and Karnataka, and the Main Kitchen, giving them a glimpse into the world of hospitality. They proceeded to a cozy Privé Lounge, overlooking the runway, on the seventh floor, where they enjoyed watching aircraft take off and land, a moment that sparked excitement and curiosity among the children.

The afternoon featured light-hearted musical performances by members of The Orchid team, creating a cheerful atmosphere. Parents, teachers and children were also invited to share a few words and showcase their talents, making the gathering interactive and personal.

One of the most enjoyable moments of the day was the cupcake decorating activity, organized by pastry Chef – Chef Reshma Bhosale and team.  The children enthusiastically decorated their cupcakes with colorful toppings before coming together for a joyful cake-cutting celebration.

The hotel's chefs also interacted with the children, sharing their passion for food and hospitality before serving a specially curated vegetarian lunch featuring gourmet dishes by the culinary team.

Speaking about the initiative, Gaurav Shiva, General Manager, The Orchid Hotel Mumbai, said, "Hospitality is at its best when it brings people together and creates moments that stay with them. It was truly heartwarming to welcome the children, parents and teachers from Aawhan Palak Sangh to The Orchid. Their energy, curiosity and smiles filled our hotel with positivity. We hope they left with happy memories, just as we did. As a responsible hospitality brand, we remain committed to creating experiences that celebrate inclusion, kindness and the spirit of community."

We were honored to have Dr. Vithal Indira Venkatesh Kamat, Mr. Vishal Kamat, and Ms. Aditi Kamat grace the occasion with their presence. 

Their heartfelt and inspiring words encouraged the students to dream bigger, believe in themselves, and embrace the values of compassion and sustainability. Their interaction added a truly special touch to the event, making the day not only memorable but also deeply meaningful for every young participant present.

The initiative reflects The Orchid Hotel Mumbai's belief that hospitality goes beyond offering exceptional stays—it is also about building meaningful connections and creating experiences that make a positive difference in the lives of people and the community it serves.

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