Ingredient Ideology | FIVE TEMPTING EVENING SNACKS by Dr. Kaviraj Khialani – Celebrity Master Chef

A desi fusion twist on tempting bites

Snack bites and temptations are a bit difficult to hold back when it comes to hunger pangs, and we all, somewhere, need a little break from the routine and want to try something different yet easy to make without too much fuss or messing up the kitchen.

Preparing snacky meals does not really mean that it is a very time-consuming or tedious activity at the end of a busy day. It simply means a little pre-planning and preparation, which need to be looked at in order to enjoy quick and tasty mini meals in minutes. A lot of us have a habit of bingeing on frozen foods, and the ready-to-eat food segment of the market is so huge today that people just want something handy and ready to relish at the count of five.

The point we are trying to make here is that it is not bad to eat ready-to-cook and ready-to-fry snacks. They are all okay once in a while, and at times we do not have many options but to go for them and use them in a way that not only impresses our guests and family but also saves time and effort needed to make recipes from scratch, especially with limitations in a number of ways. The concept being presented today is for those who wish to pre-plan a get-together or want to do something with ease.

Snacks can be modified, varied, and designed according to our tastes, choices, and preferences. While some are looking for non-vegetarian options, we also have many vegetarians, not to forget vegans and eggetarians. What matters when planning a snack menu is the cooking method involved. Avoid frying everything and avoid using the oven for every single recipe since it will delay the service time as well. We also need to consider whether the snacks will be served hot or cold. We do have cold starters, such as salads served on canapés, in which case the preparation and serving temperatures also need to be considered.

Here are a few snack ideas for our readers to try and spend some quality time with family and friends.

"Snack ideas are not only creative to work on, they can be designed to suit the tastes, flavours, and choices of our guests in such a way that they leave an everlasting impression of our culinary skills and talent on their minds and palates."
– Dr. Kaviraj Khialani, Celebrity Master Chef

Recipe-1] Crispy Fried Chili Cauliflower

Ingredients

Cauliflower

• 250 gms, cleaned and cut

For the marination

• Oil – 2–3 tsp

• Ginger-garlic paste – 1 tsp

• Salt to taste

• Lime juice – 2 tsp

• Mustard paste – 1 tsp

• Soya sauce – 2 tsp

• Red chili sauce – 2 tsp

To add after marination

• Maida – 2–3 tbsp

• Cornflour – 1–2 tsp

• Water/Egg – 2–3 tbsp

Mix well and deep fry until golden brown.

To prepare the chili sauce

• Oil – 2 tsp

• Ginger – 1 tsp, chopped

• Garlic – 1 tsp, chopped

• Green chili – 1 tbsp, slit

• Red chilies – 2–3, slit

• Salt and pepper to taste

• Green capsicum – 1 cup, cubed

• Red chili sauce – 2–3 tsp

• Green chili sauce – 2–3 tsp

• Soya sauce – 1–2 tsp

• Water – 1 cup

• Cornflour – 2–3 tsp + ¼ cup water

• Spring onion greens – 2–3 tbsp, chopped

• White vinegar – 1–2 tsp

• Schezuan sauce – 1–2 tsp

Method

1. Prepare all the ingredients for the chili cauliflower snack.

2. Marinate the cauliflower pieces and keep aside for 20 minutes. Add maida, cornflour, egg or water, coat well, deep fry until golden brown, and keep aside.

3. Prepare the chili sauce by heating oil. Add the chilies, ginger, garlic, and spring onions, and sauté for a couple of minutes. Add the sauces, seasonings, salt, pepper, and a little water. Bring to a boil.

4. Add the cornflour and water solution to the pan and bring to a boil. Once the sauce thickens, add the cauliflower pieces and capsicum cubes. Cook for 2 minutes. Add vinegar and a little Schezuan sauce. Garnish with spring onion greens and serve hot.

Recipe-2] Cheesy Mushroom and Pepper Veg Rolls

Ingredients

For the roll wrappers

• Spring roll wrappers – 10–12

• Filo pastry wrappers – 10–12

• Or fresh wrappers made with maida

For the stuffing

• Oil – 2 tsp

• Ginger – 1 tsp, chopped

• Garlic – 1 tsp, chopped

• Onion – 1 small, chopped

• Chili – 1 tsp, chopped

• Green capsicum – ½ cup, chopped

• Mushrooms – 1 cup, sliced

• Salt and pepper to taste

• Mixed herbs – ½ tsp

• Chili flakes – ½ tsp

• Garam masala powder – ¼ tsp

• Maida – 1 tsp

• Chopped spring onion greens – ¼ cup

• Grated cheese – ¼ cup

• Oil for deep frying

To serve with

• Red chili sauce

• Green chili sauce

• Schezuan sauce

• Tomato ketchup

• Chili vinegar

Method

1. Prepare the wrappers for the rolls.

2. Heat oil in a pan. Add garlic, ginger, chilies, onions, and capsicum. Sauté for 2–3 minutes. Add mushrooms and sauté well.

3. Add maida, salt, pepper, herbs, chili flakes, and garam masala. Cook for another 2–3 minutes. Turn off the flame and transfer to a plate. Add cheese and spring onion greens and mix well.

4. Spread out the wrappers, place the filling on one side, roll, tuck in the sides, and roll again. Seal the ends with a maida-water paste.

5. Heat oil in a kadai and deep fry until golden brown. Drain excess oil, cut into 1 x 2 pieces, and serve with dips and sauces.

Recipe-3] Chicken Chiang Mai

Ingredients

Chicken

• Boneless chicken cubes – 250 gms, cut into 1-inch cubes

For the marination

• Oil – 2 tbsp

• Ginger-garlic paste – 1 tsp

• Soya sauce – 1 tsp

• Red chili sauce – 1 tsp

• Salt and pepper to taste

• Chili flakes – 1 tsp

• Chili vinegar – 1 tsp

• Egg – 1

• Maida – 1–2 tsp

• Cornflour – 1–2 tsp

• Oil for deep frying

To prepare the sauce

• Oil – 2 tsp

• Garlic – 1 tsp, chopped

• Ginger – 1 tsp, chopped

• Green chilies – 2–3, slit

• Red chilies – 1–2, slit

• Onion – ½ cup, cubed

• Salt and pepper to taste

• Water – 1 cup

• Soya sauce – 2–3 tsp

• Red chili sauce – 2 tsp

• Tomato ketchup – 2 tsp

• Chili vinegar – 1–2 tsp

• White sesame seeds – 2–3 tsp

• Cornflour and water solution – 2–3 tbsp

• Spring onion greens – 2–3 tbsp, chopped

• Fried cashews – 2–3 tbsp

Method

1. Clean, wash, and cut the chicken into cubes.

2. Apply the marinade and keep aside for 20 minutes.

3. Add egg, maida, and cornflour to the marinated chicken. Mix well and deep fry until golden brown for about 3–4 minutes. Drain excess oil.

4. Heat oil in a pan and sauté ginger, garlic, chilies, and onions. Add sauces, seasonings, and a little water. Bring to a boil. Add the cornflour solution to slightly thicken the sauce. Add a little honey for extra taste.

5. Add the fried chicken pieces and cook in the sauce for 2–3 minutes. Finish with toasted sesame seeds and fried cashews. Garnish with spring onion greens and serve hot.

Recipe-4] Soya Veggie Sesame Toast

Ingredients

• White or brown bread – 3–4 slices, cut into 1 x 4 triangles

• Butter – 2–3 tsp

For the topping

• Oil – 2 tsp

• Ginger-garlic – 1 tsp, chopped

• Onion – 2 tbsp, chopped

• Tomato puree – 2–3 tsp

• Soya granules – ½ cup, soaked in warm water for 10 minutes

• Green peas – ½ cup, boiled

• Salt and pepper to taste

• Green capsicum – ¼ cup, chopped

• Mixed herbs – ¼ tsp

• Chili flakes – ½ tsp

• Water – ¼ cup

• Tomato ketchup – 2 tsp

• Red chili sauce – 2 tsp

• Grated cheese – 2–3 tbsp

• White sesame seeds – 2–3 tbsp

• Boiled mashed potato – 1 cup

To serve with

• Red chili sauce

• Green chili sauce

• Mayo dips

• Schezuan sauce

• Tomato ketchup

• Oil for frying or bake in the oven.

Method

1. Remove the crusts from the bread and cut into 1 x 4 triangles.

2. Heat oil in a pan and sauté ginger-garlic and onions until golden. Add green peas, drained soya granules, tomato puree, salt, spices, herbs, chili flakes, and garam masala as desired.

3. Add a little water and cook on a low flame for 10–12 minutes until the mixture dries slightly. Add boiled mashed potato, coriander leaves, and cheese. Mix well and cool.

4. Butter the bread pieces, spread the topping evenly, sprinkle cheese and sesame seeds, and bake on a tray at 180°C for 3–4 minutes.

5. Serve hot, garnished with more greens and accompanied by a variety of sauces and dips.

Recipe-5] Pan Fried Tofu Delight

Ingredients

• Tofu – 250 gms, cut into cubes

For the marination

• Oil – 2 tsp

• Lime juice – 2–3 tsp

• Honey – 1–2 tsp

• Salt and pepper to taste

• Garam masala powder – ¼ tsp

• Chaat masala – ½ tsp

• Capsico – ½ tsp

Apply the marinade and keep aside for 10 minutes.

Heat 2 tsp oil and pan fry the tofu for 2 minutes. Keep aside.

For the stir fry

• Oil – 2 tsp

• Butter – 1 tsp

• Garlic – 1 tsp, sliced

• Ginger – 1 tsp, chopped

• Green chilies – 2–3 tsp, chopped

• Onion – ½ cup, cubed

• Red capsicum – ½ cup, cubed

• Green capsicum – ½ cup, cubed

• Yellow capsicum – ½ tsp, cubed

• Salt and pepper to taste

• Soya sauce – 1–2 tsp

• Peanut butter – 2 tsp

• Red chili sauce – 1–2 tsp

• Chili vinegar – 1–2 tsp

• Sugar – ½ tsp

• Water – ¼ cup

• Cornflour and water solution – 2–3 tsp

• Spring onion greens – 2–3 tbsp, chopped

Method

1. Prepare all the ingredients for the tofu recipe.

2. Paneer cubes can also be used in the same recipe.

3. Cut the tofu or paneer into cubes.

4. Apply the marinade, toss well, cover, and keep aside for 10 minutes.

5. Heat oil and sauté ginger, garlic, and chilies for a few seconds. Add onions and capsicum cubes. Season with salt, pepper, herbs, and chili flakes as desired.

6. Add a little water and bring to a boil. Stir in the cornflour-water solution to thicken the sauce slightly. Add the tofu cubes and cook for 2–3 minutes. Adjust the seasoning and consistency as required.

7. Finally, add peanut butter and mix well. Garnish with spring onion greens and serve hot.

Kouzina Food Tech Launches Mad Over Parathas & Pakodas in Bengaluru

The launch follows Kouzina's strategic investment in MOPP Foods & represents the company's vision of building scalable, technology-powered Indian food brands through its extensive cloud kitchen network, operational expertise, & technology platform.

·       Kouzina plans to leverage its nationwide kitchen network to introduce the brand to consumers across multiple cities while maintaining the consistency and quality that have made MOPP a customer favourite.

Bengaluru | July 2026: Kouzina Food Tech, one of India's fastest-growing food technology companies, has announced the launch of Mad Over Parathas & Pakodas (MOPP) in Bengaluru, marking the first step in the national expansion of the much-loved Delhi NCR comfort food brand.

The launch follows Kouzina's strategic investment in MOPP Foods and represents the company's vision of building scalable, technology-powered Indian food brands through its extensive cloud kitchen network, operational expertise, and technology platform.

Kouzina plans to leverage its nationwide kitchen network to introduce the brand to consumers across multiple cities while maintaining the consistency and quality that have made MOPP a customer favourite.

Kouzina believes this presents a significant opportunity to build one of India's leading national brands centered around timeless favourites like parathas and pakodas, combining traditional recipes with modern culinary innovation and delivery-first operations.

Commenting on the expansion, Gautam Balijepalli, Co-founder of Kouzina Food Tech, said:

"Mad Over Parathas & Pakodas has already earned deep customer love in Delhi NCR through its exceptional food quality and differentiated product experience. Our goal is to preserve everything customers love about the brand while making it accessible to millions more consumers through Kouzina's technology platform, operational excellence, and nationwide kitchen network. We believe MOPP has all the ingredients to become one of India's leading comfort food brands."

Speaking about the milestone, Geetika Anand Gupta, Co-founder of MOPP Foods, said:

"Mad Over Parathas & Pakodas was created with a simple vision, to elevate India's everyday comfort food into a premium, trusted, and delivery-friendly experience without compromising on authenticity. Watching a brand that was nurtured and loved by customers across Delhi NCR begin its national journey is an emotional milestone for us. With Kouzina's technology, operational expertise, and scale, we are confident that millions more customers across India will discover that traditional Indian food can be every bit as innovative, consistent, and exciting as any global cuisine."

Rise in pet-inclusive travel prompts Summit Hotels & Resorts to introduce pet-friendly stays across key hill destinations

Siliguri, July, 2026: As more Indian travellers choose to holiday with pets rather than leave them behind, hospitality operators are increasingly adapting their offerings to accommodate changing travel behaviour. Reflecting this shift, Summit Hotels & Resorts has introduced pet-friendly accommodation across selected properties in its portfolio across Eastern and Northeast India.

The move comes amid growing demand for personalised and experience-led travel, where pets are increasingly becoming part of family holidays and longer leisure stays. Industry observers have noted a steady rise in enquiries around pet-friendly accommodation, particularly across nature-driven and hill destinations.

Summit will initially offer designated pet-friendly room categories across selected properties in Gangtok, Darjeeling, Kalimpong, Kaziranga, and Tashigang, with access limited to specific room formats including cottages, villas, premium rooms, and select ground-floor categories.

Commenting on the development, Sumit Mitruka, CEO, Summit Hotels & Resorts, said, “We are seeing a noticeable shift in travel patterns where guests increasingly want their pets to be part of the holiday experience. Destinations in the hills and nature-focused locations naturally align with this trend because travellers are seeking more relaxed and family-oriented experiences. Hospitality today is becoming more personalised, and adapting to changing guest preferences is becoming increasingly important.”

The initiative forms part of the company’s broader focus on strengthening experience-led offerings across its network of leisure destinations. A nominal fee structure for pet stays is currently being finalised and will apply to designated room categories.

Fora Raises $60M at $1 Billion Valuation, Defining a New Category of Entrepreneurs

The Series D, led by Forerunner and Tactile Ventures, comes as Fora crosses $3 billion in bookings and rolls out its embedded AI assistant for travel advisors.

NEW YORK, July , 2026 — Fora, the platform powering a new generation of travel entrepreneurs, today announced it has closed a $60 million Series D at a $1 billion post-money valuation. The round is led by Forerunner and Tactile Ventures, with continued participation from existing investors Thrive Capital, Insight Partners, and Heartcore Capital. New investors PLUS Capital, alongside Amy Schumer and other members of its artist and athlete collective, BlackPines Capital Partners, and Tribeca Venture Partners, also joined the round.

The financing follows a period of accelerated growth for the company. Since its founding in 2021, Fora advisors have booked more than $3 billion in travel. It took Fora three years to reach its first $1 billion in lifetime bookings, eight months to reach the second billion, and just five months to reach the third.

Fora's next bet is that AI will make travel advisors more valuable—not obsolete. Fora is focused on scaling Via, its embedded AI assistant, currently in beta with a group of the company's top advisors. The new AI operating layer across Fora's entire platform is designed to help advisors tackle tasks like destination research, supplier knowledge, client itineraries, and proposal generation, dramatically reducing time-consuming administrative work. With Via, advisors spend less time on operations and more time on the things only humans do well: building relationships, offering experience-informed judgment and personalization, and planning the kind of trip no algorithm can replicate.

"Fora's mission has always been to give advisors the infrastructure they need to build real businesses," said Evan Frank, co-founder of Fora. "In the age of AI, the ceiling on what's possible for this profession is only getting higher, and the things that are hardest to replicate—human expertise, relationships, taste—matter even more. With AI increasingly handling the operational layer, we're already seeing advisors building bigger, more meaningful businesses—faster."

Fora's growth has coincided with broader momentum in the travel advisory profession. LinkedIn ranked travel advisor as the fifth-fastest-growing job in the United States in 2025. 97% of Fora's over 15,000 active advisors are new to the travel advising profession, including former physicians, attorneys, traders, full-time parents, and retirees who use Fora to run travel businesses. Fora's model accommodates a range of advisor businesses on the platform, from those advising for supplemental income to advisors making more than $10 million in annual bookings.

"Fora has more revenue than all AI travel companies, combined," noted Brian O'Malley, founder and managing partner of Tactile Ventures. "Fora is bigger in AI travel because their offering combines automation when you want it with human accountability when you need it to provide a seamless traveler experienc e."

The new capital brings Fora's total funding to $138.5M and will allow Fora to deepen AI capabilities through Via, expand to new markets, grow its presence in categories like cruise, flights, and enterprise investment, and continue hiring.

Eighth Me and All Hotels property in Germany and ninth in Europe

CHICAGO, IL (July , 2026) – Hyatt Hotels Corporation (NYSE: H) today announced the opening of Me and All Hotel Leipzig, a 282-room hotel that combines Bauhaus-inspired design, local culture and social experiences in the heart of Leipzig. Operated by the Lindner Hotel Group as part of its strategic collaboration with Hyatt, the hotel reflects the successful combination between Hyatt’s global brand expertise and Lindner’s deep understanding of the German hospitality market. The opening marks the continued expansion of the Me and All Hotels brand in Germany, further strengthening its position within Hyatt’s Lifestyle portfolio.

Located in Leipzig Zentrum-Ost, just moments from Leipzig Central Station and the historic city centre, Me and All Hotel Leipzig places guests within easy reach of popular attractions, cultural institutions and business hubs. The historic Old Town, Leipzig Market Square, St. Thomas Church and the renowned Gewandhaus concert hall are all nearby, while Leipzig Central Station provides convenient connections across Germany and beyond.

Michel Morauw, Managing Director, EAME North, Hyatt, said, “Leipzig has emerged as one of Germany's most exciting urban destinations, attracting creative talent, entrepreneurs, international businesses and cultural travellers alike. Me and All Hotel Leipzig perfectly captures the energy of the city through its vibrant social spaces, design-led approach and strong connection to the local community. The opening reflects Hyatt's continued focus on expanding our Lifestyle portfolio in sought-after destinations across Europe.”

In the heart of Leipzig's creative and cultural scene

The surrounding neighbourhood reflects Leipzig's evolving identity as a hub for creativity, innovation and culture. Independent cafés, galleries, bars and event venues sit alongside a growing startup ecosystem, creating an energetic atmosphere that appeals to both visitors and locals. The city is also internationally recognised for major events including the Leipzig Book Fair, music festivals and a thriving arts scene. Through collaborations with local partners, the hotel aims to become a vibrant meeting place within Leipzig’s creative scene, offering guests authentic connections to the destination beyond a traditional hotel stay.

Bauhaus-inspired design with a contemporary twist

Designed by Kitzig Interior Architects in collaboration with Grimbach Nogales Hochbauarchitekten, Me and All Hotel Leipzig draws inspiration from the Bauhaus movement, one of Germany's most influential design traditions. The hotel blends clean architectural lines with organic forms, creating spaces that feel both contemporary and welcoming.

A dynamic palette of colours, fluid shapes and thoughtfully selected materials runs throughout the hotel, reflecting the Me and All Hotels philosophy of individuality, creativity and local connection. Bauhaus-inspired artistic influences can be found throughout the property, creating an environment that celebrates both Leipzig's cultural heritage and its forward-looking spirit.

A social hub for guests and locals alike

At the heart of the Me and All Hotel Leipzig is Biladi & All, a vibrant social hub where hotel guests and locals come together to enjoy handcrafted drinks, authentic Neapolitan pizza and unforgettable experiences. The culinary focus is on authentic Neapolitan pizza, prepared using traditional methods with carefully selected ingredients and long-fermented dough, then baked at high temperatures to achieve its characteristic light, airy crust and unmistakable flavour.

As the hotel's lively bar and event venue, Biladi & All comes alive throughout the day and well into the evening. Guests can enjoy expertly crafted cocktails, local beers and a carefully curated drinks selection, while regular DJ sessions, live entertainment and community events create an energetic yet welcoming atmosphere. More than just a restaurant, Biladi & All is a place where food, music and people come together—reflecting the vibrant spirit of Leipzig and the Me and All Hotels brand.

The relaxed atmosphere reflects the brand's community-driven approach, with regular programming and social experiences creating a dynamic environment throughout the day and into the evening. Me and All Hotel Leipzig is designed as a true gathering place where locals and travellers naturally come together to work, meet, relax and experience the city.

Designed for modern urban travellers

The hotel features 282 guestrooms across a range of categories, including standard rooms, twin rooms, studios and boarding houses. Designed with comfort and functionality in mind, accommodations feature premium bedding, large flat-screen televisions, minibars, in-room coffee stations and keyless entry technology for a seamless guest experience. In addition to its guestrooms, the hotel offers studios and long-stay apartments, providing contemporary accommodations for everything from weekend city breaks to extended stays.

Flexible spaces for collaboration and connection

With 250 square metres of meeting and event space across four rooms, equipped with smart layouts and modern technology, Me and All Hotel Leipzig is well-placed to host business meetings, workshops and private events. The largest meeting room spans 100 square metres, offering flexibility for a variety of event formats. The hotel's central location further strengthens its appeal for corporate travellers and event organisers.

Wellness in the city

Guests have access to a 150-square-metre fitness centre equipped with a comprehensive range of cardio and strength-training equipment, alongside a 70-square-metre sauna designed for relaxation after a day in the city. Complementing the hotel's vibrant social spaces, these wellness facilities create a balanced experience for both business and leisure travellers.

Kenneth Hein, General Manager, Me and All Hotel Leipzig added, “Opening Me and All Hotel Leipzig is an exciting moment for our team and for the city. Leipzig is known for its creativity, openness and entrepreneurial spirit, and we wanted to create a hotel that reflects that energy in every detail. From stylish guestrooms and engaging social hubs to community experiences and central location, the hotel offers the perfect base for guests to relax, connect and explore the city. Whether staying for one night or several weeks, guests will experience a hotel that combines the international strength of Hyatt with the individuality and character of Leipzig.”

The term “Hyatt” is used in this release for convenience to refer to Hyatt Hotels Corporation and/or one or more of its affiliates.

Gut Health Takes Centre Stage at Kamalaya

Award-winning Samui wellness sanctuary shares expert insights into health trend

KOH SAMUI, Thailand (July , 2026) – Gut health has never been a hotter topic. And Kamalaya Wellness Sanctuary in Thailand is highlighting the vital role the digestive system plays in everything from immunity and energy levels to mental wellbeing.

Drawing on the latest scientific understanding alongside holistic healing traditions, the award-winning wellness sanctuary's dedicated Enriched Gut programme is designed to help guests restore balance from the inside out.

"All disease begins in the gut" is often attributed to the ancient Greek physician Hippocrates. More than 2,000 years later, a growing body of scientific research continues to reinforce just how central the gut is to overall health. Far more than a digestive organ, the gut is now recognised as a key influence on the immune system, metabolism and the gut-brain connection.

At the centre of gut health is the microbiome: the vast community of bacteria, fungi and other microorganisms that inhabit the digestive tract. Around 70% of the body's immune cells are in the gut, helping explain why an imbalance can have effects that extend far beyond digestion. Persistent bloating, fatigue, disturbed sleep, skin issues and recurring minor infections can all be signs that the microbiome is out of balance, while research increasingly points to the important role that nutrition, stress management and sleep play in maintaining a healthy digestive system.

"When we look after the gut, we are not tending to a single organ; we are supporting the ground on which immunity, metabolism and mood are built," says Rita Castanhito, Naturopath and Wellness Consultant at Kamalaya Wellness Sanctuary.

She adds: "The gut tends to signal when it needs attention. The clearest signs are digestive: persistent bloating, discomfort after meals or changes in bowel habits. Low energy, disturbed sleep, skin changes and frequent minor infections can also point towards an imbalance worth exploring. No single symptom confirms a problem, but when several persist, they are the body's invitation to look more closely."

Nutrition plays a central role in supporting the microbiome. A varied diet rich in fibre, healthy fats, quality protein and minimally processed foods helps nourish beneficial gut bacteria, while consistent eating habits and good sleep support the body's natural rhythms. Together, these everyday choices provide the foundation for long-term digestive health and overall wellbeing.

Kamalaya's Enriched Gut programme combines personalised nutritional guidance with a predominantly plant-based, nutrient-rich approach designed to support the microbiome and optimise digestive health. Alongside tailored meal plans, guests receive treatments including Chi Nei Tsang abdominal massage, Ayurvedic Kati Vasti therapy, ozone therapy and targeted infusion therapies.

The programme also incorporates yoga, meditation, pranayama and Traditional Chinese Medicine therapies including acupuncture and cupping, with guidance from Kamalaya's multidisciplinary team of wellness consultants, naturopaths, Traditional Chinese Medicine practitioners and movement specialists, helping guests develop sustainable habits that extend well beyond their stay.

"So much of how we feel each day begins quietly, in the gut," says Rita. "Nourish it well, and you give the whole body a steadier foundation to thrive on."

Cleartrip's Book@0 Lets Travellers Book Hotel Rooms Now and Pay When They're Ready

~No card details needed. Pay only when you're closer to your stay across 7 lakh+ domestic & international hotels~

National, July , 2026: For many Indian travellers, the hardest part of booking a hotel is not finding the right one; it is committing financially before plans are confirmed. Cleartrip, a Flipkart company, today launched Book@0, which lets travellers reserve any hotel and room at ₹0, with no card details required, and pay only when they are closer to their stay.

Available across 7 lakh+ domestic & international hotels, Book@0 addresses one of the most common challenges travellers face today, which is wanting to lock in a great hotel and price while plans are still evolving. Customers can now reserve their preferred stay without an immediate financial commitment.

With Book@0, a customer selects a hotel and room, confirms the booking at ₹0, and completes payment on the app within a defined window ahead of the stay date. There is no cancellation fee, entering card details, and no risk of losing the room and rate in the interim.

Akhil Malik, Head, Hotels, Cleartrip, said, “A growing number of Indian travellers, especially Gen Z booking on their phones, want to plan without the pressure of an immediate financial commitment. Book@0 is built for that mindset. It removes the last real barrier between a traveller and the hotel they want, and we expect it to meaningfully expand access to online hotel booking for people who have stayed on the sidelines.”

Book@0 is expected to be especially valuable for leisure travellers who plan their trips well in advance, as well as international travellers, for whom last-minute changes or cancellations can often lead to real financial loss. This is part of Cleartrip's broader commitment to democratising travel and solving for every traveller pain point. Book@0 marks a major milestone in that journey, addressing the need for greater booking flexibility. Over the next two to three months, Cleartrip will continue building on its hotel momentum with a series of product launches focused on making booking and stay experiences simpler and more flexible for Indian travellers.

Antara Cruises to invest over ₹500 crore to transform Assam into India's luxury river cruise hub

Antara Cruises to invest ₹500 crore as India's river cruise sector gathers momentum

Guwahati, July , 2026:  Antara Cruises, South Asia's largest luxury river cruise operator, plans to invest over ₹500 crore over the next five years to strengthen the Brahmaputra as India's premier luxury river cruise destination. The investment will support the expansion of the company's fleet, tourism infrastructure, and the broader cruise ecosystem in Assam.

The announcement follows a meeting between Raj Singh, Founder & Managing Director of Antara Cruises, and Assam Chief Secretary Ravi Kota, IAS, during which the company shared its long-term roadmap for developing river cruise tourism in the state.

The investment comes at a time when India's river cruise sector is gaining significant momentum. According to the Ministry of Ports, Shipping and Waterways, river cruise voyages on India's National Waterways grew by 19.4% during FY2024-25. Under the Government's Cruise Bharat Mission, 51 river cruise circuits are planned across 14 states and three Union Territories by 2027. In comparison, Europe's mature river cruise market welcomed 1.39 million passengers in 2024, generating €3.54 billion in ticket sales, underscoring the significant opportunity for India to emerge as a global destination for premium river-based tourism.

As part of its expansion, Antara Cruises will deploy four new purpose-built luxury river cruise vessels on the Brahmaputra, commencing with the launch of the first vessel next year, followed by the induction of one vessel each subsequent year. Each vessel is being specially designed to accommodate 80 guests and engineered for the unique navigational conditions of the Brahmaputra, incorporating shallow-draft technology and full compliance with the latest Inland Vessels Act and Indian Register of Shipping (IRS) standards. These new vessels will complement MV Ganga Vilas, the company's flagship luxury river cruise vessel operating on the Brahmaputra, significantly expanding Assam's capacity to attract high-value domestic and international tourism.

"Our discussions with the Chief Secretary were extremely encouraging. Our priority is to build an enabling ecosystem for river cruising through improved jetties, road connectivity, shore power, safety, and seamless guest movement across destinations. With the right infrastructure in place, Assam has the potential to become India's leading river cruise destination. Around the world, river cruising has transformed regional economies by bringing high-value travellers to destinations beyond major cities. We believe the Brahmaputra can do the same for Northeast India, creating sustainable employment, supporting local businesses and positioning India on the global luxury river cruise map," said Raj Singh, Founder & Managing Director, Antara Cruises.

Antara Cruises has been working closely with the Ministry of Ports, Shipping and Waterways and the Inland Waterways Authority of India (IWAI) to advance the development of luxury river cruising in the region. The meeting with the state administration formed part of the company's ongoing efforts to align its long-term plans with Assam's tourism and infrastructure priorities.

The new vessels will incorporate several sustainability-focused technologies, including onboard sewage treatment plants, advanced water filtration systems, shore power connectivity to minimise emissions while berthed, and WWF-approved dolphin deterrent technology to help protect the Brahmaputra's fragile ecosystem.

"These are purpose-built ships for the Brahmaputra. Every aspect of their design reflects the river's unique characteristics while adhering to the highest environmental and operational standards," Singh added.

Sharing details of the meeting on X, Assam Chief Secretary Ravi Kota said the proposed investment has the potential to position Assam as a globally recognised luxury river cruise destination while generating around 5,000 direct and indirect employment opportunities. He also emphasised the importance of creating high-value tourism experiences, strengthening local enterprises and artisans, and building skills among Assamese youth in hospitality, cruise operations, culinary services and marine engineering.

With its proposed investment, fleet expansion and focus on sustainable infrastructure, Antara Cruises aims to establish the Brahmaputra as one of Asia's leading inland luxury cruise destinations while contributing to Assam's tourism-led economic growth.

Sofitel Legend Metropole Hanoi Unveils Legendary Mooncake Collection Inspired by its 125th Anniversary

Special mooncake collection and decorative boxes set for Mid-Autumn Festival

HANOI, Vietnam (July , 2026) – Sofitel Legend Metropole Hanoi has unveiled an exquisite new mooncake collection ahead of the Mid-Autumn Festival, as the Grande Dame of Hanoi celebrates its 125th anniversary this year.

Under the theme “Metropole – A Tale of the Living Legend,” the collection transforms the traditional Mid-Autumn gift into a celebration of heritage, artistry and timeless elegance. Since opening its doors in 1901, the Metropole has embodied French art de vivre and upheld its enduring status as the Grande Dame in the heart of Hanoi. This year’s mooncakes invite guests to turn the pages of a special history book that pays tribute to the Metropole’s 125-year legacy across the eras through refined flavours and exquisite presentation.

Handcrafted without preservatives by the Metropole’s culinary team, the mooncakes are available in both baked and snowskin varieties. Flavours include Traditional Mix; Mung Beans, Apricots and Salted Egg; Lotus Seeds and Macadamia Nuts; Black Sesame and Sunflower Seeds (baked only); Orange Zest and Grand Marnier; and Ube and Cordyceps.

To mark the milestone anniversary, Metropole Hanoi has partnered with Bát Tràng Museum Atelier, a ceramic workshop founded nearly 50 years ago by the late People’s Artisan Vũ Đức Thắng, to introduce an exclusive gift collection that honours Vietnamese heritage and craftsmanship. These unique ceramic Heritage Plates are handcrafted using the atelier’s signature layered glazing technique. Available in six colours and chosen at random, each gift offers a one-of-a-kind keepsake that unites the two legacies: Metropole Hanoi and Bát Tràng ceramics.

The “Metropole Mooncake Collection” comes in a six-piece box (100g/piece) or a four-piece box (150g/piece) with a Metropole Heritage Plate, both priced at VND 3,500,000.

The limited-edition “Metropole Lacquer Box” is a timeless work of art that embodies sophisticated taste and quiet luxury. Each box includes six pieces of mooncake (100g each), Emperor Lotus & Jasmine Tea, and a pair of Metropole Heritage Plates, priced at VND 10,990,000.

For purchases completed on or before Aug. 23, guests can choose one of the following offers:

• Receive 1 complimentary 2-piece box for every 5 boxes purchased

• 10% discount for orders of 10 boxes or more

• 15% discount for orders of 20 boxes or more

• 20% discount for orders of 30 boxes or more

For purchases completed on or before Sept. 13, guests can choose one of the following offers:

• Receive 1 complimentary 2-piece box for every 7 boxes purchased (*limited offer)

• 5% discount for orders of 10 boxes or more

• 10% discount for orders of 20 boxes or more

• 15% discount for orders of 30 boxes or more

ALL Accor+ Explorer members receive an additional 10% discount. Metropole Hanoi offers delivery service upon request, along with a complimentary one-time delivery to a single address within Hanoi (within 20km from the hotel), extended for orders of 10 boxes or more.

Register online before Aug. 11 to enjoy exclusive “Early Bird” privileges, in addition to the 2026 Mooncake promotional offers, available upon completion of a purchase:

• Receive 1 complimentary 2-piece box for every 10 cumulative boxes purchased

• VND 50,000 savings on the listed price of each box purchased

“This year’s mooncake collection is more than a festive treat – it is a tribute to 125 years of Metropole’s living legacy and the enduring craftsmanship of Vietnam,” said George Koumendakos, General Manager of Sofitel Legend Metropole Hanoi.

The Mid-Autumn Festival, known as Tet Trung Thu in Vietnam, is a time for families to come together to enjoy delicious teas and mooncakes, while giving thanks and praying for good fortune in the year ahead

AIRDA Advocates Destination-Led Growth for India’s Tourism Economy at FAITH Tourism Conclave 2026

Highlights need for integrated planning, infrastructure & differentiated policy support.

New Delhi,  July 2026: Vikram Lalvani, Chairman of the All India Resort Development Association (AIRDA) called for a more integrated tourism ecosystem that connects policy, infrastructure, hospitality investment, consumer trust and destination development.

Speaking at the FAITH Tourism Conclave 2026 during the panel discussion, “Building a Seamless Tourism Ecosystem for India,” Lalvani highlighted the role of vacation ownership and organised leisure hospitality in creating recurring demand, supporting regional economies and enabling investment in emerging destinations. The conclave was held on 16–17 July in New Delhi, under the theme “Incredible India: Invaluable Economics.”

With India recording nearly 2.95 billion domestic tourist visits in 2024, Lalvani said domestic leisure tourism should increasingly be viewed as economic infrastructure—capable of directing investment, employment and consumption into regional and non-metro markets.

He also called for differentiated policy support for leisure destinations, noting that wildlife, wellness, pilgrimage, heritage and remote resort markets face very different infrastructure, environmental and operating requirements. Swadesh Darshan 2.0’s destination-centric approach is an important step in this direction, with 53 projects worth ₹2,208.31 crore sanctioned across the country.

Vikram Lalvani, Chairman, AIRDA, and Managing Director & CEO, Sterling Holiday Resorts, said: “India’s tourism opportunity cannot be unlocked through room supply alone. Domestic leisure must be recognised as economic infrastructure, supported by policies designed around complete destinations rather than individual assets. Vacation ownership adds a further advantage by creating predictable demand, enabling investment in emerging markets and supporting stable regional employment.”

He added that this requires tourism policy to recognise domestic leisure as a driver of regional economic development, while moving from uniform, property-level interventions to destination-specific planning. Better last-mile connectivity, streamlined approvals, sustainability-linked incentives and public-private partnerships can improve the viability of emerging leisure markets, to support local employment, local supply chains and private investment in new tourism circuits.

AIRDA is the nodal industry body for India’s vacation ownership, resort-development, and mixed-use resort hospitality sector working with government, hospitality operators and travel-trade partners to advance policy advocacy, ethical standards, consumer trust and sustainable destination growth. The association represents more than five lakh vacation-ownership member households across 20 member organisations. 

The FAITH Tourism Conclave brought together policymakers, tourism associations, hospitality leaders and state tourism representatives to discuss tourism’s contribution to economic growth, employment and regional development.

Opus at Four Seasons Hotel Mumbai Receives the Award of Excellence at the Wine Spectator Restaurant Awards 2026

Opus, the all-day dining restaurant at Four Seasons Hotel Mumbai, has been recognised with the Award of Excellence at the Wine Spectator Restaurant Awards 2026, honouring the restaurant's exceptional wine programme and its commitment to pairing fine wines with memorable dining. Presented annually by Wine Spectator, the Restaurant Awards recognise restaurants whose wine lists complement their cuisine while offering quality and choice for wine lovers.

"At Opus, we have always believed that a great wine list should feel like a natural extension of the menu, not an afterthought. This recognition from Wine Spectator is a wonderful acknowledgment of that philosophy and of the team's dedication to making every meal, whether it is breakfast or a celebratory dinner, feel complete," said Nitesh Gandhi, General Manager, Four Seasons Hotel Mumbai.

The restaurant's EuroCave showcases a curated collection of labels from renowned wine regions across the world, carefully selected to complement its globally inspired menu. Bringing together generous flavours, exceptional wines, and a relaxed yet refined ambience, Opus has become a favourite among both hotel guests and Mumbai's discerning diners.

"This recognition reflects the care that goes into every aspect of our wine programme. From the timeless vineyards of Bordeaux, Burgundy, and Tuscany to exciting wine regions such as Stellenbosch, Mendoza, and the Douro Valley, our collection has been thoughtfully curated to complement the diverse flavours of Opus while encouraging guests to explore the world of wine with confidence," said Vishal Singh, Wine Sommelier, Four Seasons Hotel Mumbai.

Four Seasons Hotel Mumbai continues to shape the city's dining and hospitality landscape. Home to destinations including AER, Gimlet Garden, The Spa, and a collection of contemporary rooms and suites overlooking the city, the hotel remains one of Mumbai's leading luxury addresses.

This recognition marks another milestone for Opus and further strengthens Four Seasons Hotel Mumbai's reputation as one of the city's leading destinations for dining, hospitality, and contemporary luxury.

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.