Agoda Reveals Europe's 2026 Summer Travel Interest to Asia: Searches to India climb

India, August 2026 – Digital travel platform Agoda has unveiled its ranking of European travel interest to Asia, based on accommodation search data from April to June 2026 for travel during July and August. India emerged as the fastest-growing destination, recording a 14% year-on-year increase in searches compared to the same period last year.

The United Kingdom was the largest European market driving travel interest to India, followed by Germany, the Netherlands, France, and Italy, based on accommodation search volumes.

While these markets saw the highest overall travel interest, several emerging European markets recorded notable year-on-year growth in accommodation searches compared to 2025. Slovakia led with a 148% increase, followed by Croatia at 128% and Ireland at 88%.

For Europeans, July and August mark the height of summer and a peak travel period, when schools break and holiday plans come to life. In 2026, Thailand retains its crown as the most-searched Asian destination among European travelers for the second consecutive year, Indonesia shifts to second place, and Japan takes third.

Across the top 20 destinations, India saw the most notable year-on-year growth in European searches at 14%, followed by South Korea at 13% and Vietnam at 12%. These three markets stand out as the region's fastest rising European summer travel interest, pointing to a growing appetite for diverse itineraries beyond Asia's traditional hotspots.

Among destinations within India, New Delhi, Mumbai, and Goa emerged as the most-searched cities among European travelers for summer 2026. As India's primary international gateways, New Delhi and Mumbai serve as key metropolitan hubs that connect travelers to destinations across the country while also offering rich cultural, culinary, and urban experiences. Complementing these gateway cities, Goa continues to attract European visitors with its beaches, vibrant hospitality scene, and laid-back coastal charm.

New Delhi attracts travelers with its rich history, iconic monuments, and vibrant cultural heritage, while Mumbai continues to draw visitors with its cosmopolitan energy, culinary scene, and entertainment offerings. Goa remains a perennial favourite for its beaches, laid-back lifestyle, and unique mix of Portuguese heritage, nightlife, and coastal experiences, making it one of India's most sought-after leisure destinations.

Gaurav Malik, Country Director, Indian Subcontinent & Indian Ocean Islands, Agoda, said: "India's growing popularity among European travelers reflects a broader shift in how international visitors are discovering the country. Beyond iconic landmarks, travelers are increasingly seeking authentic cultural experiences, wellness retreats, culinary journeys, and nature-led escapes. The strong year-on-year search growth from both established and emerging European markets highlights India's expanding appeal as a diverse and value-driven destination. At Agoda, we connect travelers to India with great accommodation, flight and activity deals, helping them explore both renowned destinations and lesser-known gems."

In Europe, the top five origin markets of France, Germany, the United Kingdom, Netherlands, and Spain remain consistent from 2025 to 2026, a sign that Europe’s most enthusiastic Asia travelers are as keen as ever. However, other European markets have also seen growing interest: Türkiye leads with a 39% increase in Asian destination searches, followed by Hungary (22%) and Czech Republic (16%). This signals that interest in Asian travel is spreading further across the European continent, with Central and Eastern European travelers increasingly joining the Asia-bound wave.

As European travelers finalize their summer plans, Agoda continues to offer seamless bookings across more than six million holiday properties, 130,000 flight routes, and 300,000 activities worldwide. To find the best deals for summer travel to Asia and beyond, visit Agoda.com or download the Agoda mobile app.

Celebrating the ‘home-grown’ this 15th August | ellementry - Designed in India. Crafted by India. Inspired by India

As conversations around supporting homegrown brands continue to gain momentum, few brands embody the spirit of modern Indian living quite like ellementry.

Founded in 2018 by Ayush Baid, ellementry is a design-led home and gifting brand that brings together contemporary design with the richness of Indian craftsmanship. Born out of Dileep Industries - a company with over three decades of experience manufacturing handcrafted home and lifestyle products for some of the world's leading retailers, ellementry was created with a simple vision: to make thoughtfully designed, handcrafted products accessible to the modern Indian consumer.

What makes the brand distinctly Indian isn't just where its products are made. It is the philosophy behind them.

Indian craftsmanship has always been admired across the world. ellementry has endeavored to bring that same appreciation home by creating products that not only celebrate the country’s traditions, but also fit seamlessly into the way people live today. Across its collections, ellementry reinterprets everyday Indian rituals through contemporary design. Whether it's the Terracotta collection, which gives a timeless kitchen tradition a refined, modern expression or the Cow-Waste Collection, which reimagines an age-old Indian resource into contemporary handcrafted home décor, ellementry celebrates India's traditions through thoughtful, design-led innovation.

Its handcrafted serveware, wooden kitchen accessories, terracotta collections, ceramic tableware and natural material-led décor pieces are all rooted in a design language that draws inspiration from India's culture, craftsmanship and everyday way of life, without feeling dated.

Behind every product is a network of over 3,000 artisans and a vertically integrated manufacturing ecosystem that enables ellementry to work across materials including wood, ceramic, terracotta, marble, glass, metal and proprietary eco-mix. This blend of traditional craftsmanship and modern manufacturing allows the brand to preserve handmade techniques while creating products that meet the expectations of contemporary consumers.

For ellementry, being homegrown is not just about manufacturing in India. It is about designing products that are inspired by the country’s culture, rituals and stories that make homes uniquely Indian. At a time when consumers are increasingly choosing brands with authenticity, purpose and cultural relevance, ellementry offers a contemporary interpretation of Indian living - one where heritage is not preserved behind glass, but experienced every day through the objects people use, share and gather around. 

This Independence Day, ellementry celebrates an India that continues to inspire through its craftsmanship, creativity and enduring traditions,   one thoughtfully designed product at a time.

ixigo Delivers All-Time High PAT of Rs. 34.24 Cr (+81% YOY) with Record GTV & Revenue from Operations in Q1 FY27

Q1 FY27 GTV at Rs. 5524.33 Cr (+19% YoY), Revenue from Operations at Rs. 356.75 Cr (+13% YoY), and Contribution Margin at Rs. 144.94 Cr (+13% YoY).

• Q1 FY27 Profit After Tax (PAT) at Rs. 34.24 Cr (+81% YoY), Profit Before Tax (PBT) up 68% YoY

• Flights gains market share, now ixigo's largest vertical by GTV; Bus GTV grows 39% YoY

• Hotels emerges as ixigo's Fastest-Growing Business line, 0.5 Million ‘heads on beds’ in Q1

Gurugram, India, August 2026: Le Travenues Technology Limited (NSE: IXIGO, BSE: 544192), India’s leading AI-based travel platform, today announced its standalone and consolidated financial results for the quarter ended June 30, 2026.

Despite a volatile operating environment, ixigo delivered another resilient quarter, underpinned by the strength of its diversified multimodal business. The company reported Gross Transaction Value (GTV) of Rs. 5,524.33 Cr, up 19% YoY, while Revenue from Operations grew 13% YoY to Rs. 356.75 Cr Contribution Margin increased 13% YoY to Rs. 144.94 Cr Profit Before Tax (PBT*) surged 68% YoY, while Profit After Tax (PAT) rose 81% YoY to an all-time high of Rs. 34.24 Cr.

The Bus business, Abhibus, delivered the highest growth (+39% YoY GTV, +34% YoY Revenue) and Bus Contribution Margin soared 28% YoY. Despite a volatile international flights market due to the Iran conflict, as well as higher domestic fares, Flights gained market share and became ixigo's largest vertical by Gross Transaction Value (GTV), growing 27% YoY. Trains continued to hold steady with market share gains (63% share of OTA market) and contribution margin improvements, despite volume pressures due to policy changes last year.

Higher airfares and limited availability of confirmed train tickets continue to boost demand for intercity bus travel. ixigo's Bus business significantly outpaced the broader market through continued investments in customer experience, including its industry-first Roadside Assistance feature, offering cab support within an hour for bus breakdowns, as well as deeper supply expansion. The momentum extended well beyond metro markets, with 17 states recording over 60% YoY growth, spanning established markets such as Delhi, Odisha, Uttarakhand, West Bengal and Himachal Pradesh, as well as emerging markets across North-East India. The launch of BusBiz and BUSGDS.AI are going to create new distribution channels and deepen our relationship with operators.

Hotels: ixigo’s Next Growth Engine

• Hotels emerged as ixigo's fastest-growing line of business by GTV in Q1 FY27

• Recorded 0.5 Million Heads on Beds during the quarter

• ixigo strengthened it’s hotels business through the acquisition of a 54.66% majority stake in Brevistay, India's largest flexible-stay hotel network, expanding its presence in the flexible and short-stay accommodation segment

• Direct hotel footprint expanded to 10,000+ properties across 700 towns in India, powered by its AI-first hotel extranet, HELLO

• Overall hotel supply crossed 70,00 properties across India and 1 million properties worldwide

Key Performance Highlights - Q1 FY27

• Gross Transaction Value (GTV) stood at Rs. 5,524.33 Cr in Q1 FY27, registering a 19% YoY growth compared to Q1 FY 26

• Revenue from Operations grew by 13% YoY to Rs. 356.75 Cr in Q1 FY27 from Rs. 316.05 Cr in Q1 FY 26

• Contribution Margin (CM) increased 13% YoY to an all-time high of Rs. 144.94 Cr in Q1 FY27

• EBITDA increased by 65% YoY at Rs. 53.52 Cr for Q1 FY27 as compared to the same period in the previous year. Adjusted EBITDA (EBITDA plus ESOP Expenses less Other Income) stood at Rs. 29.24 Cr in Q1 FY27.

• Profit Before Tax, Share of Loss of Associates and Exceptional items is at Rs. 48.14 Cr in Q1 FY27, up from Rs. 28.66 Cr in Q1 FY 26.

• Q1 FY27 also recorded an all-time high Profit After Tax at Rs. 34.24 Cr compared to Rs. 18.94 Cr in Q1 FY26, reflecting an 81% YoY increase.

Management Commentary

Aloke Bajpai, Group CEO, ixigo and Rajnish Kumar, Group Co-CEO, stated: “In Q1 FY27, despite the challenging macro environment, we continued taking market share and delivered resilient growth, crossing ₹5,524 Crores Quarterly GTV with an All-Time High Revenue and PAT.  Our Bus business was the hero with 39% GTV growth YoY. This was also the quarter when ixigo’s Hotels business shifted gears through the Brevistay acquisition, crossing critical mass of direct supply and room nights. We are closer to product-market fit on hotels than ever before and we are investing for growth and customer experience”

Saurabh Devendra Singh, Group CFO, ixigo, added: “Q1 FY 27 had much progress and some challenges. We continue to execute and remain optimistic about the long-term trajectory. Until the Iran conflict is not fully resolved, we expect some volatility. We are using uncertain times to strengthen our core, build market share and invest in hotels and our AI-native future.”

Fairmont Jaipur Celebrates 14 years Legacy of Royal Hospitality, Timeless Luxury and Unforgettable Experiences

National, August 2026: Fairmont Jaipur marks its 14th anniversary, celebrating a journey defined by timeless elegance, heartfelt hospitality and an unwavering commitment to creating extraordinary experiences. Nestled amidst the Aravalli Hills and inspired by the grandeur of Rajput and Mughal architecture, the hotel has become one of India's most distinguished luxury destinations. For fourteen years, it has welcomed guests from around the world with experiences that celebrate Rajasthan's rich heritage while reflecting Fairmont's philosophy of Make Special Happen.

Over the years, Fairmont Jaipur has become synonymous with destination weddings and landmark celebrations. Its regal design, magnificent venues and highly personalised approach have made it the setting for some of India's most spectacular weddings, intimate family occasions and prestigious social events. Every celebration is thoughtfully curated, blending impeccable service with bespoke culinary experiences to create moments that are as individual as the people they honour.

This year has marked an exciting chapter in the hotel's culinary journey as Fairmont Jaipur became the first hotel to introduce a refined oil-free culinary philosophy. Reimagining traditional Indian cuisine through a healthier lens, the hotel's chefs thoughtfully prepare dishes using locally sourced desi ghee, mustard oil, extra virgin olive oil and cold-pressed canola oil, allowing the natural character of every ingredient to shine while preserving the richness and authenticity of regional flavours.

Complementing this philosophy is the launch of The Green Kitchen, a dedicated vegetarian culinary space created for Jain, Marwari and other vegetarian celebrations. Designed with its own exclusive kitchen equipment, utensils and vessels, it ensures complete separation throughout food preparation, preserving authenticity and respecting individual dietary preferences, while offering guests complete confidence in every culinary experience.

Celebrating culture has always been at the heart of the Fairmont Jaipur experience. The hotel continues to champion Rajasthan's artistic heritage by collaborating with local musicians, artisans and cultural practitioners, offering guests authentic connections with the region's traditions. Signature experiences such as The India Music Retreat, which brings together some of the country's most celebrated musicians and performers, reflect the hotel's continued commitment to preserving and showcasing India's vibrant cultural legacy.

The past year has also been a defining one for Fairmont Jaipur's commitment to responsible hospitality. The hotel was recently awarded the internationally recognised Green Key Certification, reaffirming its dedication to environmental stewardship and sustainable operations. From mindful resource management and community engagement initiatives to experiences that celebrate local craftsmanship and culture, sustainability continues to shape the way the hotel welcomes and cares for its guests.

Commenting on the milestone, Rajat Sethi, Cluster General Manager, Fairmont Jaipur and Raffles Jaipur, said:

"Celebrating fourteen years is an opportunity to reflect on the remarkable journey we have shared with our guests, colleagues and partners. Every milestone has been shaped by their trust and unwavering support. This year has been particularly meaningful as we continue to strengthen our commitment to responsible hospitality, elevate our culinary offerings and create experiences that celebrate the rich culture of Rajasthan. As we look ahead, we remain dedicated to our philosophy of Make Special Happen by continuing to innovate while delivering the warmth, authenticity and personalised service that define Fairmont Jaipur."

As Fairmont Jaipur embarks on its next chapter, it continues to honour its legacy while embracing new ideas, elevated experiences and thoughtful hospitality. With every guest journey, celebration and meaningful connection, the hotel remains committed to creating moments that are truly special and enduring.

Hotel Launches Rooftop Sound Healing Experiences Above Gulf of Thailand

PATTAYA, Thailand (, 2026) – A new sound healing experience suspended high above Pattaya’s shoreline is beckoning guests to calm the nervous system and encourage mindfulness.

Conducted at the Meliá Pattaya Hotel’s rooftop bar, the new Sound Healing Retreat combines therapeutic sound frequencies with guided relaxation techniques.

The sessions harness singing bowls, crystal bowls, gongs and other instruments to shift the mind from a heightened alert state, spurred by the busyness of everyday life, into slower, more meditative brainwave patterns. The experience supports physical and mental wellbeing by activating the body’s parasympathetic nervous system.

Private sessions are available at the hotel’s YHI Spa for individuals and couples, while larger group classes and corporate wellness experiences are also on offer for meetings, incentives and retreats.

Among the most atmospheric offerings is the hotel’s “Yoga with Sound Bath” experience held at the rooftop bar at sunrise. Combining a 45-minute yoga class with a 20-minute sound healing journey, the session unfolds as the city gradually wakes beneath the rooftop venue.

“There’s something especially powerful about experiencing sound healing above the city as the sea stretches out in front of you,” said Meliá Pattaya Hotel’s general manager Alexander Lopez. “These experiences encourage guests to come up for air and reconnect with themselves in an extraordinary setting that simultaneously feels calming and reinvigorating.”

Sound healing builds on Meliá Pattaya Hotel’s wider wellness offering at YHI Spa, which blends Asian healing traditions with contemporary wellbeing therapies. The spa menu offers an array of massages, body rituals, facials and hydrotherapy treatments using natural products and techniques designed to restore balance and relaxation.

The hotel’s regular morning yoga and Pilates classes held throughout the week offer guests gentler movement-based wellness experiences. Hosted at Yitong Sky Bar, the beginner-friendly sessions focus on flexibility, posture, core strength and mindful movement while taking in Pattaya’s morning skyline.

Sound healing sessions, yoga and Pilates classes are available by advance booking through the hotel’s spa.

Maharashtra Tourism Participates in the 17th 'WOW Awards Asia' Ceremony

Mumbai, 2026: The 17th edition of WOW Awards Asia concluded on a successful note with Maharashtra Tourism as the Presenting Partner. The Department of Tourism took part in the event by setting up a pavilion. The main purpose of the pavilion was to promote the state's tourist destinations worldwide. Through the pavilion, Maharashtra's tourist destinations were promoted and showcased using modern technology. The partnership reinforces the state's vision to position Maharashtra as a premier destination for tourism, MICE (Meetings, Incentives, Conferences, and Exhibitions), destination weddings, and large-scale experiential events.

The event, held recently at the Jio World Convention Centre in Mumbai, was inaugurated by Shri Sanjay Khandare (IAS), Additional Chief Secretary (Tourism), Government of Maharashtra, and Shri Mangesh Joshi (IAS), Director, Directorate of Tourism, Government of Maharashtra. Also in attendance were Shri Santosh Rokade, Deputy Secretary, Department of Tourism, Government of Maharashtra; Shri Vijay Powar, Deputy Secretary, Department of Tourism, Government of Maharashtra; Shri Santosh Jadhav, Joint Director, Directorate of Tourism, Government of Maharashtra; Mrs Pradnya Manohar, Deputy Director, Konkan Division, Directorate of Tourism, Government of Maharashtra, along with other senior officials. Ms Naveli Deshmukh, Maharashtra's Ambassador of Youth Tourism, was also present at the event and felicitated several winners during the awards ceremony.

A key highlight of the second day was the special keynote session, “Tourism & Events: Driving India’s Future,” delivered by the Honourable Minister of Culture and Tourism, Government of India, Shri Gajendra Singh Shekhawat. The session highlighted the growing role of tourism and MICE events in strengthening India's position as a global destination for leisure and business travel. Earlier, a session on Simhastha Kumbh Mela was delivered by the Honourable Mayor of Nashik Municipal Corporation, Mrs Himgauri Aher-Adke, who shared insights into the planning, significance, and opportunities associated with one of India’s largest religious and cultural gatherings.

Bringing together more than 6,000 delegates from over 25 countries across various sectors, the event once again served as a meeting point for tourism boards, hospitality brands, event professionals, marketers, entertainers, destination experts and wedding specialists. It facilitated interactions among industry experts, policymakers and key decision-makers across tourism, hospitality, event management, entertainment, marketing and technology, creating valuable opportunities for collaboration and knowledge exchange.

As the Presenting Partner, Maharashtra Tourism showcased an exclusive pavilion that drew strong visitor interest throughout the event. Designed as an immersive destination experience, the pavilion featured the Maharashtra Convention Bureau, MICE offerings, destination wedding venues, UNESCO World Heritage Sites, and the state's diverse coastal, wildlife, and adventure tourism experiences. The showcase highlighted Maharashtra's rich tourism portfolio, seamless connectivity, world-class infrastructure, and visitor-ready facilities, reinforcing its position as a leading destination for both leisure travel and business events. Over the course of the two-day event, Maharashtra Tourism engaged with key national and international stakeholders, generating significant interest in the state as a preferred destination for conventions, incentive travel, destination weddings, and large-scale events.

Shri Shambhuraj Desai, Honourable Minister of Tourism, Government of Maharashtra, said, “Maharashtra is committed to becoming one of India's leading destinations for tourism, business events and destination weddings. Our association with WOW Awards Asia has provided an excellent platform to showcase the state's strengths to a global audience while creating new opportunities for collaboration, investment and tourism growth.”

Shri Sanjay Khandare (IAS), Additional Chief Secretary (Tourism), Government of Maharashtra, said, “The 17th edition of WOW Awards Asia has brought together the right stakeholders from across the world under one roof, once again highlighting Maharashtra's capabilities in tourism, MICE and experiential events. We remain committed to positioning Maharashtra as a globally competitive MICE destination, while continuing to create new opportunities for business tourism and long-term economic growth.”

Shri Mangesh Joshi (IAS), Director, Directorate of Tourism, Government of Maharashtra, said, “The event has once again demonstrated Maharashtra's ability to successfully host world-class events, backed by modern infrastructure, diverse tourism experiences and exceptional hospitality. WOW Awards Asia has further elevated Maharashtra's presence on the global tourism map while showcasing its rich heritage, pristine beaches, wildlife and adventure tourism offerings to an international audience.”

The 17th edition of WOW Awards Asia honoured excellence across 106 award categories. Beyond the awards, the two-day business convention featured keynote addresses, panel discussions, specialised masterclasses and networking forums. The WOW Expo hosted tourism boards, destination representatives, leading hospitality brands, event technology companies and event management organisations, creating valuable opportunities for business collaborations and partnerships.

On the opening day, the Experiential CMO Awards were also presented. The event additionally recognised distinguished professionals through its annual honours, including 35 Under 35, Women of the Year, Entertainers Connect, Event Managers A-List and the Wedding Power List.

The 17th edition of WOW Awards Asia, organised in association with Maharashtra Tourism and supported by leading national and international organisations, further reinforced its standing as one of Asia's leading platforms for the experience economy. Through its participation, Maharashtra Tourism highlighted the state's diverse tourism offerings while reaffirming its commitment to establishing Maharashtra as India's preferred destination for global conventions, business events, destination weddings and experiential tourism.

Suba Hotels Ltd. Strengthens Bengaluru Presence with the Launch of Quality Inn Bhavishya, Brookfield, Whitefield

(Sixth Hotel in Bengaluru reinforces the company's commitment to India's fastest-growing technology and business destination)

Suba Hotels Ltd. has announced the opening of Quality Inn Bhavishya, Brookfield, Whitefield, Bengaluru, further expanding its footprint in Karnataka and reinforcing its strategic growth in one of India's most dynamic commercial markets. The launch marks the company's sixth operational hotel in Bengaluru and the second Quality Inn in the city under its partnership with the globally recognised Choice Hotels portfolio.

Strategically located in Brookfield, Whitefield, one of Bengaluru's most sought-after IT and business corridors, the hotel enjoys seamless connectivity to leading technology parks, multinational corporations, EPIP Zone, ITPL, RMZ Ecospace, and key commercial districts. Its convenient location also provides easy access to major exhibition venues, shopping destinations, hospitals, and entertainment hubs, making it an ideal choice for business travellers, corporate guests, long-stay expatriates, and leisure visitors alike.

Commenting on the launch, Mansur Mehta, Managing Director, Suba Hotels Ltd., said:
"Bengaluru continues to be India's technology and innovation capital, offering tremendous opportunities for hospitality growth. The launch of Quality Inn Bhavishya reflects our confidence in this market and our commitment to providing world-class hospitality experiences in key business destinations. With six operational hotels in Bengaluru, we are well positioned to serve the city's growing corporate, MICE and leisure travel demand."

Mubeen Mehta, CEO, Suba Hotels Ltd., added:
"Quality Inn Bhavishya is our third Choice Hotels offering in Bengaluru, complementing our existing Comfort Inn and three Click Hotels in the city. This expansion further strengthens our diversified brand portfolio while taking Suba Hotels Ltd. beyond the milestone of 100 operational hotels across India and the UAE. Our focus remains on delivering quality hospitality backed by international standards and personalised guest experiences."

Designed for Today's Modern Traveller
Quality Inn Bhavishya features 72 contemporary Executive and Premium Rooms, thoughtfully designed with modern interiors, ergonomic workspaces, high-speed Wi-Fi, premium amenities, and international hospitality standards, ensuring a comfortable and productive stay for both business and leisure guests.

Key Highlights & USPs
Prime location in Brookfield, Whitefield – Bengaluru's leading IT and corporate hub.
Close proximity to major technology parks, multinational companies, and business districts.
72 well-appointed Executive & Premium Rooms designed for business travellers, expatriates, and families.
Ideal for Corporate, MICE, Long Stay & Leisure segments.
Cinnamon, the hotel's all-day multi-cuisine restaurant, serving Indian, regional and international cuisine.
24-hour in-room dining for added guest convenience.
Modern banquet and meeting facilities, suitable for conferences, corporate meetings, training sessions, social gatherings and private events.

Contemporary hospitality backed by the trusted Quality Inn by Choice Hotels brand standards.Convenient connectivity, located approximately 30 km from Kempegowda International Airport and 20 km from Bengaluru Railway Station.
Whether travelling for business meetings, extended corporate assignments, conferences, or a weekend getaway, Quality Inn Bhavishya offers the perfect combination of comfort, convenience, personalised service, and international hospitality standards in the heart of Bengaluru's thriving business ecosystem.

OMO Gurgaon’s New Menu Turns the Spotlight on India's Harvest

In its first major menu refresh in two years, OMO unveils a new menu shaped by India's regenerative farms, seasonal harvests, fermentation and regional food traditions.

GURGAON,  2026: OMO, the ingredient-led restaurant from Bright Hospitality known for placing ingredients ahead of cuisine, unveils a reimagined menu that marks the most significant evolution of the restaurant’s culinary philosophy since the restaurant opened. Led by Chef Chetna Chopra and built around India's regenerative farms and the people who cultivate them, the new menu is anchored by four defining pillars: seasonality, fermentation, place and interpretation.

Moving beyond its earlier approach of exploring Indian produce primarily through European technique, OMO's latest menu broadens its perspective by drawing equally from regional Indian recipes, preservation traditions, forgotten ingredients and contemporary global cooking. Each dish carries its own reference point and journey across India's diverse terroirs, making the menu less a collection of recipes and more a reflection of India's rich and evolving culinary landscape.

"This isn't fusion. We're not combining cuisines for novelty. It's adaptation, finding new ways to express Indian ingredients, traditions and memories through contemporary techniques and formats. Guests who've visited OMO before will still recognise our ingredient-led DNA, but they'll discover a menu that's far more confident in drawing from India's regional food traditions while remaining open to the world," said Chef Chetna Chopra.

Built Around the Harvest

Rather than designing dishes first and sourcing ingredients to match, OMO has built its new menu around what its partner farmers grow, and when. The kitchen now works directly with a close network of growers and cooperatives across the country. All rice is sourced from Amar Khamar, mushrooms from The Shroomery, and grains and most vegetables from Tijara, while India's "exotic" produce is sourced directly from origin. Indigenous and heirloom varieties, many cultivated by smallholder and women-led farming cooperatives in the Sundarbans and the lower Gangetic plains, take centre stage in place of imported staples.

For Chef Chetna, the approach is not about reviving forgotten luxury but revealing the extraordinary value in everyday food traditions. Rather than elevating festive food, the menu celebrates the ingredients, techniques and flavours that have long shaped everyday Indian cooking.

Fermentation as Everyday Practice

Fermentation remains one of OMO's defining pillars, but rather than existing as a standalone experience, it now runs throughout the menu. It appears across condiments, sauces, preserved ingredients, beverages and flavour development, becoming an integral part of the kitchen's approach to respecting seasonality, reducing waste, extending the life of ingredients and building complexity over time.

Stories Told Through Ingredients

The menu's signature dishes bring this philosophy to life through the journeys of ingredients across regions and traditions. Bandel and Potato Wontons bring together two chapters of West Bengal's history on a single plate; the wonton nodding to Tangra's Chinese communities, and Bandel cheese tracing its roots to the Portuguese settlement of Bandel. Jackfruit Croquette with Phalsa Compote and Coconut Salan celebrates jackfruit on its own terms rather than as a meat substitute, pairing a Hyderabadi-inspired coconut salan with seasonal phalsa and saffron sourdough sheermal, tracing a journey from tropical orchards to the Deccan plateau and the northern plains. Corn Ribs with Sankeshwari Chilli and Black Garlic reinterpret a globally familiar street-food format through flavours that travel from Bengal to Maharashtra and the Himalayan foothills.

Among the menu's most ambitious reinterpretations is the Saffron Risotto with Moringa Marrow, which reimagines the classic Risotto alla Milanese entirely through Indian ingredients. In place of imported rice, the dish is built on Karpurkanti, a low-yielding indigenous variety grown by women farmers in the Sundarbans, while moringa pods finished with warming nihari spices stand in for the richness of traditional beef marrow. Darima Farm goat cheese, charred fiddlehead ferns, jhuri aloo and fragrant gondhoraj lime butter complete a dish that begins in Milan, draws its rice from the Sundarbans, borrows the soul of nihari, and finishes rooted in Bengal.

Regional and global traditions continue to meet across the menu. Curd Risotto with Kurkuri Bhindi reimagines the comfort of South Indian curd rice through the texture of an Italian risotto, made with Radhatilok, an indigenous rice variety from the Sundarbans and the lower Gangetic plains, and finished with mango shorshe, smoked ghee, crisp appalam and a lentil-curry leaf furikake. Gnocchi with Raw Mango Beurre Blanc, Crispy Morning Glory and Spiced Bengal Gram reworks a classical French sauce through the brightness of raw mango and the wetlands greens of eastern India.

Global comfort formats are reimagined through an Indian pantry as well. Maitake Sando, made with mushrooms from The Shroomery and crusted in poha rather than panko, reinterprets the Japanese sando; Kachori with Mole pairs Jaipur's iconic Rawat kachori with a Mexican mole made from single-origin cacao sourced directly from growers in Idukki. Mango Caldin Curry draws on a gentle Goan home-style curry, layering fresh and lacto-fermented mangoes with Kerala's heirloom red Matta rice, while Pazham Pori, Kerala's beloved banana fritter, is served simply with coconut milk gelato and spiced jaggery caramel to close the meal.

Fermentation extends into the menu's beverages as well: Jamun Wine treats one of the monsoon's most fleeting fruits with the patience traditionally reserved for grapes, while Bael Kanji reinterprets the classic North Indian fermented kanji using bael in place of black carrot.

Together, these dishes reflect OMO's belief that meaningful adaptation begins with ingredients and their origins, rather than recipes alone.

The Story Behind the Menu

At its heart, the new menu reflects OMO's own evolution. Fermentation, regional ingredients, GI-tag produce, farmer partnerships and individual dishes all contribute to that larger story, inviting guests to first experience the restaurant through its ingredient-led approach before discovering the thinking behind every plate.

More than a collection of new dishes, the menu invites diners to trace food back to its source, from the fields and the seasons to the quiet craft of growing and preserving. Every plate reflects OMO's continued commitment to conscious cooking, Indian-grown produce and the connection between land and table.

The Anam Foundation Commits One Billion VND Annually for Greener Communities

CAM RANH, Vietnam (, 2026) – The Anam Foundation has launched an ambitious new long-term initiative that will invest one billion VND annually to plant trees where they are needed most, creating greener, healthier and more liveable communities across Vietnam.

Titled "Anam Green Life", the program will identify schools, public spaces and neighbourhoods with limited greenery and work with local authorities to plant trees that provide shade, improve air quality, beautify urban environments and create lasting benefits for local communities.

Unlike many large-scale tree planting initiatives focused primarily on carbon offsetting, The Anam Foundation's program prioritises planting trees where they will have the greatest social impact, to enhance everyday life for the people who live, work and study nearby.

The first projects will be carried out in communities surrounding The Anam Cam Ranh and The Anam Mui Ne, before expanding to other areas of Vietnam.

Established by The Anam Group founder and chairman Mr Pham Van Hien, The Anam Foundation encapsulates the group's commitment to creating much-needed and lasting change in the communities surrounding its properties.

"Nature has always been at the heart of The Anam," Mr Hien said.

"Our resorts are defined by lush tropical gardens because we believe greenery contributes to beauty and wellbeing. Through this initiative we want to extend that philosophy beyond our resorts and into the communities around us."

"We won’t be simply planting trees wherever space is available. We want to, rather, plant them where they will genuinely improve people's daily lives; whether that's providing shade for children in a school playground, creating cooler public spaces or helping make neighbourhoods healthier and more attractive."

The initiative represents a long-term annual commitment of one billion VND and forms part of The Anam Foundation's mission to support sustainable community development throughout Vietnam.

The announcement follows several recent community projects undertaken by the Foundation, including last month’s completion and donation of two new homes for disadvantaged families in Cam Lam, near The Anam Cam Ranh.

The first home was provided to Mrs Truong Thi Loi of Lap Dinh Village, who had spent many years living alone in a deteriorating house increasingly vulnerable to heavy rain, strong winds and flooding. The Anam Foundation contributed VND 90 million to renovate her home, providing her with a safer and more secure place to live that is also more spacious and comfortable.

The Foundation also contributed VND 150 million to build a new home for Mr Nguyen Thanh Nhan, a technical employee at The Anam Cam Ranh who has been raising his four young children alone following the passing of his wife. His family had been living in a cramped and deteriorating house.

"Whether we're helping a family have a safe place to call home or planting trees that will provide lasting benefits for entire communities, our goal is the same - to create impactful change," Mr Hien said. "These initiatives are driven by our vision of supporting people and their communities as well as caring for the environment."

The tree-planting program complements a broad range of sustainability initiatives already in place across The Anam Group's operations, including extensive tropical landscaping, rainwater collection systems, the reduction of single-use plastics and environmentally responsible operating practices such as solar power designed to minimise the resorts' environmental footprint.

The Anam Group contributes a percentage of its annual profits to The Anam Foundation, providing an ongoing source of funding for community development, environmental initiatives, disaster relief, staff welfare and other charitable programs.

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

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

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

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

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

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

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

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

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

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

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

KOKO introduces a limited-time Chef's Special Menu inspired by Asia's most distinctive flavour

Launching from 1st August across Mumbai, Bengaluru and Hyderabad, the limited-time menu explores the many expressions of Mala through KOKO's signature take on modern Asian cuisine. 

Mumbai, August 2026: KOKO, the Asian luxury dining restaurant by Pebble Street Hospitality, returns with the latest edition of its much-awaited Chef's Special Menu, available from 1st August 2026 across Mumbai, Bengaluru and Hyderabad. Introduced annually, the limited-time menu gives KOKO's culinary team the opportunity to spotlight a defining ingredient or flavour that inspires the season. This year, the focus is on Mala, the bold, unmistakable flavour profile that has long held its place at the heart of Asian cuisine. 

Known for its balance of heat, spice and aromatic depth, mala serves as the starting point for a menu that explores its many expressions across salads, sushi, dim sum, small and big plates. Interpreted through KOKO's signature style of modern Asian cuisine, each dish showcases a different expression of the flavour, highlighting its versatility while staying true to the restaurant's refined approach to cooking. 

"At KOKO, every menu is an opportunity to evolve while staying true to the flavours our guests know and love.This Chef's Special Menu is our take on Mala, a flavour profile that's complex, premium and deeply soulful. We've reimagined it through a fresh perspective allowing its many layers to shine through dishes that feel both familiar and unexpected." says Keenan Tham, Founder, Pebble Street Hospitality. 

The menu begins with the Green Harvest Salad, a refreshing combination of romaine and iceberg lettuce, tempura crisps and sesame peppercorn dressing. The sushi selection features the Forest Mushroom Roll, bringing together avocado, cucumber and chia seeds, alongside the Smoked Truffle Dory Roll, with John Dory, avocado and smoked truffle mayo.

The dim sum offering includes the Golden Pocket, filled with mozzarella, cheddar and cream cheese, kimchi and green peppercorn, and the Imperial Lamb Dumpling, packed with lamb, scallions and peppercorn.

Among the small plates are Sesame Spinach Cake, served with chilli peppercorn oil, sesame and sweet chilli sauce, Garden Vegetables, Mala Style, a vibrant medley of seasonal vegetables tossed in KOKO's signature mala sauce, Mala Chicken, Thai Chilli, featuring tender chicken with asparagus, water chestnuts, Thai chillies and dried chillies, and Lobster & Scallions, Mala Style, combining lobster with portobello mushrooms and fragrant peppercorns.

The larger plates include the Signature Roast Chicken, glazed with peppercorn oil and roasted peanuts, the Chef's Signature Catch of the Day, featuring John Dory finished with a ginger chilli sauce, the Aromatic Pepper Fried Rice, infused with celery, baby corn and house-made aromatics, and the Lamb Chop Fried Rice, bringing together lamb chops, egg and bold Asian flavours.

The experience concludes with Brown Butter Indulgence, a rich brown butter cake served with chocolate mousse, salted caramel sauce and caramel ice cream.

"Every new menu begins with curiosity. Some dishes are inspired by flavours I've cooked with for years, while others come from experimenting with ingredients and techniques that continue to excite me. With this menu, I wanted to showcase the aromatic and layered character of mala. My hope is that guests leave having discovered a new side to a flavour they thought they already knew," says Chef Eric Sifu, Chief Culinary Officer at KOKO.

Available for a limited time, KOKO's Chef's Special Menu invites guests to discover a fresh expression of one of Asia's most celebrated flavours. Whether returning to KOKO or visiting for the first time, the menu offers a compelling reason to experience the restaurant's evolving take on contemporary Asian cuisine.

Doubletree suites by Hilton Bengaluru outer ring road unveils a reimagined menu at spot 360

DoubleTree Suites by Hilton Bengaluru Outer Ring Road has unveiled a reimagined menu at Spot 360, its signature open-air poolside bar and kitchen, introducing an elevated culinary experience inspired by the philosophy "Curated. Crafted. Elevated. Reinvented."

Perched atop the hotel with panoramic views of Bengaluru's Outer Ring Road skyline, Spot 360 combines globally inspired cuisine, contemporary mixology and warm Hilton hospitality in a vibrant alfresco setting. Designed for today's discerning and well-travelled diner, the refreshed menu celebrates premium ingredients, bold flavours and immersive culinary craftsmanship.

At the heart of the new menu is a distinctive culinary philosophy where progressive global comfort food meets the rich heritage of India's regional kitchens and the timeless artistry of the clay oven. Every dish has been thoughtfully created to balance innovation with familiarity, delivering an experience that is adventurous, comforting and memorable.

The menu is anchored around four signature pillars:

• The Artisanal Green Room – Fresh, vibrant soups and salads featuring premium ingredients including burrata, charred peaches and pearl barley.

• High-Octane Small Plates – Global lounge favourites infused with bold Indian flavours, bringing together ingredients such as Mathania chilli, Kasundi and wild mushrooms.

• Flame & Fire Grills – Premium proteins including Norwegian salmon and New Zealand lamb chops, complemented by refined sauces and precise grilling techniques.

• The Comfort Sanctuary – Slow-cooked Indian classics, aromatic dum biryanis, signature lagan preparations and indulgent desserts that celebrate heritage with a contemporary touch.

Complementing the culinary offering is an equally distinctive beverage programme.

The new cocktail collection, "Old Souls – Modern Pours," reinterprets seven iconic classics using premium spirits, house-made infusions, fresh botanicals and modern techniques. Signature creations include the Smoky Negroni, Elderflower 75, Mediterranean Fig Old Fashioned, Milk-Washed Mediterranean Picante, Smoked Mary and The Green Flame.

Adding an element of theatre is The Signature Surprise—an off-menu cocktail experience where guests simply describe their preferred flavour profile, allowing Spot 360's mixologists to craft a bespoke cocktail unique to each guest. The beverage programme also features curated sharing cocktails, sophisticated zero-proof creations and mindful mixes for every occasion.

The refreshed menu has been developed under the leadership of Executive Chef E. Lokesh, who spearheaded the culinary transformation, alongside Food & Beverage Manager Binod Singh, who curated the innovative beverage programme, creating a seamless harmony between food and drink.

Speaking on the launch, Akash Kalia, General Manager, DoubleTree Suites by Hilton Bengaluru Outer Ring Road, said:

"Spot 360 has always been envisioned as more than a restaurant, it is a destination where people come together to celebrate great food, handcrafted cocktails and memorable moments. With this reimagined menu, we have elevated every aspect of the experience, blending global culinary influences with the authenticity of India's rich food heritage. Our goal is to offer guests an experience that is contemporary, immersive and unmistakably memorable."

More than simply introducing a new menu, this launch reinforces Spot 360's position as one of Bengaluru's most distinctive open-air dining destinations. Whether it's a sunset cocktail by the pool, a leisurely weekend brunch, an intimate dinner or an evening under the stars, every visit is thoughtfully Curated. Crafted. Elevated. Reinvented.

Ingredient Ideology | Monsoon Special: Cuppa Soup to Relish by Dr. Kaviraj Khialani – Celebrity Master Chef

The concept of soups is truly an age-old one, and not many are always in favor of having a bowl full of goodness, rather choosing to binge on junk and fast foods as a preferred choice. There is a need for creating a balance in our meals these days, especially during pandemic times when we need to keep our immunity levels high, besides being a little choosy since it is also monsoon time and we need to be careful about what is coming into our kitchen, getting cooked, and finally being dished out on our plates.

The idea of a good soup is simply discussed as being wholesome, nutrient-rich and full of flavour and colours, while also being appealing to the eyes, palate and the senses on the whole. Soups are one of the simplest things to make in a kitchen without much fuss or irritation. It just calls for a little wise decision-making, picking the right combinations, cooking them just right, and pouring the delicacy piping hot into our soup bowls and relishing the goodness, especially with the downpour and monsoon season all around.

While we hear of clear soups, cream soups, purée soups, broths, hot and cold soups, ethnic and international favourites from many countries like Minestrone soup from Italy, French Onion Soup from France, Mulligatawny popular from South India and Sri Lanka, Seafood Chowder Soup from America, the chilled refreshing soup called Gazpacho from Spain, and Manchow, Hot-and-Sour, Shark Fin Soup from China, to name a few!

"SOUPS to me are an interesting concept of creating formulae of wonders in the pot while cooking and simmering them to perfection to bring out an enticing mélange of flavour mixes into the soup bowls and excite the diners and foodies to surprises & treats." – Chef Kaviraj.

Here are a few simple, easy and healthy soup recipes for our readers.

Recipe-1] ASIAN CHICKEN NOODLE SOUP

Ingredients

Oil – 2 tsp

Garlic – 1 tsp, chopped

Ginger – 1 tsp, shredded

Green chilies – 1 tsp, chopped

Spring onion – 2–3, sliced

Carrots – ¼ no., shredded

Celery – 1 stalk, chopped

French beans – 3–4, sliced

Capsicum – ½ no., shredded

Boiled noodles – 1 cup

Boiled shredded chicken – 1 cup (optional)

Salt and pepper to taste

Chili flakes – ½ tsp

Soy sauce – 2 tsp

Schezwan sauce – 2 tsp

Water/chicken stock – 2–3 cups

Corn flour solution – 2 tbsp., to thicken

Spring onion greens – 2 tbsp., for garnish

Method

1. Heat oil in a pan. Add the garlic, ginger, chilies and onions, and sauté for a few seconds.

2. Add the assorted vegetables and sauté for 30 seconds. Add the water or stock, salt, pepper, chili flakes and sauces. Bring to a boil and simmer for 3–4 minutes.

3. Add the corn flour solution and mix well to slightly thicken the gravy. Add the boiled noodles and chicken pieces if desired, or else serve with vegetables. Cook everything together for 2–3 minutes and serve hot, garnished with spring onion greens.

Recipe-2] HERBED ONION POTATO SOUP

Ingredients

Oil – 1 tsp

Butter – ½ tsp

Garlic – 2–3 cloves, sliced

Onion – 1 medium-sized, sliced

Potatoes – 1–2 medium-sized, peeled and chopped

Salt and pepper to taste

Mixed herbs – ½ tsp

Chili flakes – ½ tsp

Water/vegetable stock – 3–4 cups

Almond/cashew paste – 2 tsp

White sesame seeds/flax seeds/sunflower seeds – 2 tsp

Parsley – 2 tsp, chopped

Cream – 2 tsp

Method

1. Prepare all the ingredients for the soup and keep them ready.

2. Heat the oil and a little butter in a saucepan. Add the garlic, onions and potatoes, and sauté them for 1 minute.

3. Add the salt, pepper, herbs and chili flakes and mix well. Add the water or stock, bring to a boil and simmer the soup for 25–30 minutes.

4. Cool it down a little and purée the soup. Strain it and bring it back to a boil. Add a little water or stock if needed, followed by the cashew/almond paste and cream. Check for seasonings.

5. Serve the soup hot, garnished with fresh herbs, parsley, coriander or lightly toasted seeds of your choice..

Recipe-3] NUTTY PUMPKIN COCONUT SOUP

Ingredients

Oil – 1 tsp

Butter – ½ tsp

Bay leaf – 1 no.

Peppercorns – 3–4 nos.

Ginger – 1 tsp, chopped

Green chilies – 1 tsp, chopped

Curry leaves – 4–5 nos.

Turmeric powder – ¼ tsp

Onion – ½ no., chopped

Water/vegetable stock – 3–4 cups

Yellow pumpkin – 150 gms, peeled and chopped

Potatoes – 1–2 small, peeled and chopped

Coconut milk – ½ cup, thick

Almonds/cashews/walnuts – 2 tsp, chopped

Sunflower seeds/chia seeds – 1 tsp

Coriander/parsley – 2 tsp, chopped

Method

1. Prepare all the ingredients for the soup and keep them ready.

2. Heat oil and butter in a pan. Add the bay leaf, peppercorns, curry leaves, ginger, chilies and onions, and sauté for a minute.

3. Add the pumpkin and potato cubes and sauté. Add the salt, turmeric powder, pepper, herbs and chili flakes as per taste, and mix well.

4. Add the water or stock and bring to a boil. Simmer for 20 minutes.

5. Cool the soup, remove the bay leaf, purée and strain it. Bring it back to a boil, add the nuts and seeds, adjust the texture, add the coconut milk, mix well and simmer for 3–4 minutes.

6. Serve hot, garnished with fresh coriander, parsley or coconut cream.

Recipe-4] SEAFOOD – COCONUT VEGGIE SOUP

Ingredients

Oil – 1 tsp

Butter – ½ tsp

Garlic – ½ tsp, chopped

Ginger – 1 tsp, chopped

Green chilies – 2, slit

Onion – ½ no., chopped

Broccoli – ½ cup florets

Carrots – ½ cup, sliced

Zucchini – ¼ cup, cubed

Boneless fish cubes – 1 cup

Cleaned prawns – ½ cup

Salt and pepper to taste

White wine – 2 tsp

Water/stock – 3–4 cups

Coconut milk – 1 cup, thick

Thai red curry paste – 2 tsp

Lemongrass – 3–4 pieces

Fresh basil – 3–4 leaves

Corn flour solution – 2 tbsp.

Lime juice – 1 tsp, to add while serving

Roasted crushed peanuts – 2 tsp

Method

1. Prepare all the ingredients for the yummy soup recipe.

2. Heat oil and butter in a pan. Add the ginger, garlic, onions and chilies, and sauté. Add the lemongrass, basil, Thai curry paste and a little water or stock, and cook for 1–2 minutes.

3. Add the assorted vegetables, salt and pepper to taste, and allow them to simmer and cook for 8–10 minutes until just done. Now add the wine, prawns and fish, and carefully mix them in. Allow them to cook for 3–4 minutes over a medium flame.

4. Now add the coconut milk and a little corn flour solution to slightly thicken the soup. Simmer for 2–3 minutes and serve hot, garnished with fresh basil, roasted crushed peanuts, a splash of lime juice and coriander.

Recipe-5] VEGGIE WONDER SOUP

Ingredients

Oil – 1 tsp

Butter – ½ tsp

Bay leaf – 1 no.

Peppercorns – 2–3 nos.

Garlic – 1 tsp, chopped

Ginger – 1 tsp, chopped

Red chilies – 1–2, slit

Onions – ½ no., chopped

Potatoes – 1 medium-sized, peeled and cubed

Green peas – ¼ cup, boiled

Baby corn – 2–3, sliced

Mushrooms – 2–3, sliced

Carrot – ½ no., sliced

Salt and pepper to taste

Water/vegetable stock – 2–3 cups

Turmeric powder – ½ tsp

Coriander powder – ½ tsp

Cashew/almond paste – 2 tsp

Milk – ½ cup

Cream – 1 tbsp.

Coriander/parsley – 2 tsp, chopped

Method

1. Prepare all the ingredients for the soup and keep them ready.

2. Heat oil and butter in a pan. Add the bay leaf, peppercorns, garlic, ginger, red chilies and onions, and sauté for a few seconds.

3. Add the assorted vegetables of your choice. Add the seasonings, herbs and flavour the soup as desired with the powdered spices.

4. Add the water or stock, bring to a boil, simmer for 15–20 minutes, then add the milk, cream and cashew/almond paste. Slightly thicken the soup and simmer for another 3–4 minutes.

5. Check the soup for texture, salt and balance, and adjust it accordingly. Add parsley, coriander, seeds, nuts, microgreens, etc., and serve the soup hot.

Nando's India Introduces the NEW PERi-Crackle Avo Burger

Nando's India has introduced its newest limited-time menu innovation, the NEW PERi-Crackle Avo Burger. Available until 30th September 2026, the burger combines Nando's signature flame-grilled chicken with fresh ingredients and an exciting new texture experience.

At the heart of the burger is the NEW PERi-Crackle, a crunchy blend of toasted seeds, crispy garlic, onions and African Bird's Eye Chillies. Layered with smashed avocado, zingy pickled red onions and flame-grilled chicken thighs in a toasted Portuguese roll, the burger delivers the bold flavours Nando's is known for, with a satisfying crunch in every bite.

Guests can customise their chicken with a choice of Mild, Hot or Extra Hot PERi-PERi heat levels. The NEW PERi-Crackle Avo Burger is priced at ₹595, served with a regular side, and is available across all Nando's casas in India for dine-in, takeaway and delivery.

Commenting on the launch, Sameer Bhasin, CEO, Nando's India, said, "At Nando's, we're always looking for ways to bring something fresh and exciting to our menu while staying true to what we're known for - bold flavours, PERi-PERi and flame-grilled chicken. The NEW PERi-Crackle Avo Burger introduces an entirely new texture experience through PERi-Crackle, paired with fresh ingredients that make every bite satisfying and unmistakably Nando's. We can't wait for our guests to try it."

Available for a limited time only, the NEW PERi-Crackle Avo Burger offers guests a fresh reason to visit Nando's and experience a new take on the brand's signature flame-grilled chicken.

MIRAI Introduces Mumbai's First Interactive Half Japanese & Half Korean Hot Pot Experience This Monsoon

As Mumbai welcomes the rains, MIRAI invites diners to experience the warmth of its Monsoon Special Half Japanese & Half Korean Hot Pot Menu, an interactive dining experience that celebrates the communal traditions of both Japanese and Korean cuisine. At the heart of the experience is MIRAI's signature Half & Half Hot Pot, allowing guests to enjoy two contrasting broths in one pot while creating their own personalised meal at the table. Available in Vegetable Hot Pot, Chicken Hot Pot, Prawn Hot Pot and Seafood Hot Pot, each pot is served with a comforting classic base featuring Napa Cabbage, Bok Choy, White Radish, Broccoli, Bean Sprouts, Zucchini, Shiitake Mushrooms, Button Mushrooms, Tofu, Spring Onions and Glass Noodles. Guests can then customise every bowl with their choice of premium ingredients, transforming every meal into a fun, interactive and social experience perfect for the monsoon season.

The experience comes alive through an extensive selection of DIY add-ons that let diners create their own perfect hot pot. Guests can choose from premium vegetables such as Lotus Root, Snow Peas, Bamboo Shoots, Enoki Mushrooms, Shimeji Mushrooms and King Oyster Mushrooms, along with indulgent proteins including Sliced Buff, Sliced Pork Belly, Smoked Ham, Fish Cakes and Chicken Sausages. Signature additions like Kimchi, Cheese and Onsen Egg add another layer of flavour, while handcrafted Veg Mandu, Chicken Mandu and Prawn Mandu bring authentic Japanese and Korean comfort to the table. Diners can complete their bowl with Udon Noodles, Ramen Noodles, Korean Ramyun, Korean Rice Cakes, Garlic Rice or Steamed Rice, before finishing with flavour-packed accompaniments including Korean Chilli Sauce, Ponzu Sauce, Chilli Oil and Goma Sauce. With unlimited broth refills, every pot becomes an evolving experience that can be enjoyed at one's own pace.

Speaking about the launch, Saamir and Rinchen, Co-Founders of MIRAI, said, "Across Japan and Korea, hot pot is more than just a meal, it's a tradition that brings people together. We wanted to recreate that same warmth and sense of connection while introducing something truly unique to Mumbai. Our Half Japanese & Half Korean Hot Pot lets guests enjoy two broths in one pot while customising every bowl with premium ingredients inspired by both cuisines. From selecting fresh vegetables and proteins to adding sauces, noodles and signature accompaniments, every guest creates a hot pot that's completely their own. It's an experience designed for sharing, conversation and making memories around the table."

Available for a limited time throughout the monsoon, MIRAI's Half Japanese & Half Korean Hot Pot Menu offers one of the city's most immersive dining experiences. Whether gathering with friends, enjoying a family meal or escaping the rain over a bubbling pot, guests can savour the comfort of two culinary traditions in one unforgettable experience only at MIRAI.

Shangri-La Eros New Delhi Presents A Taste of Assam with Chef Ayesha Zaman in Collaboration with Chef Pin

Celebrate the soul of the Seven Sisters as Assam's vibrant flavours, authentic recipes, and timeless culinary traditions come together in a thoughtfully curated showcase.

New Delhi,  2026 — Shangri-La Eros New Delhi invites guests to Tamra, its award-winning international cuisine restaurant, for A Taste of Assam, an exclusive pop-up in collaboration with Chef Pin by home chef Ayesha Zaman. From 30th July to 1st August, 2026 the three-day showcase will present an authentic exploration of Assamese cuisine, introducing diners to the distinctive flavours, culinary traditions, and cultural heritage of one of India's most remarkable regions.

For home chef Ayesha Zaman, every dish tells the story of home. What began as a childhood fascination with cooking at the age of five has grown into a decade-long journey dedicated to preserving and sharing the cuisine of Assam. Through successful culinary ventures, collaborations with leading brands, and appearances at some of the country's most celebrated food festivals, she has consistently championed the region's rich food traditions, bringing its lesser-known flavours to audiences across India. Her collaboration with Chef Pin at Tamra marks another chapter in that journey.

The specially curated menu brings together some of Assam's most cherished regional delicacies, each reflecting the simplicity and depth that define the cuisine. Guests can savour traditional favourites such as Pitha, Laru, Tenga, and Khar, prepared with respect for age-old recipes and the flavours that have been passed down through generations. Every dish offers a glimpse into the culinary charm of Assam, where fresh ingredients and balanced flavours delights.

Beyond the menu, the pop-up offers an opportunity to experience the traditions that shape Assamese cuisine. Through stories inspired by the region's food culture and recipes that honour its culinary legacy, Chef Ayesha invites guests to discover a cuisine that remains deeply connected to its roots while introducing it to a wider audience in the heart of Delhi.

Set within the vibrant surrounds of Tamra, A Taste of Assam promises an experience that brings together authentic regional cuisine and Shangri-La Eros New Delhi's signature hospitality. Whether guests are familiar with the flavours of Assam or discovering them for the first time, the pop-up offers a memorable opportunity to explore one of India's richest culinary traditions.

Rainy Days, Comfort Plates: Millo Unveils a Monsoon Menu Crafted for the Season

As the rains take over Mumbai, Millo Mumbai, the city's popular pure vegetarian dining destination in Lower Parel, invites guests to embrace the season with a specially curated Monsoon Menu that celebrates warmth, comfort, and bold global flavours. Known for its contemporary take on vegetarian cuisine, vibrant ambience, and thoughtfully designed space, Millo brings together a collection of dishes that perfectly complement cosy monsoon indulgence. From nourishing bowls to flavour-packed small plates, the limited-time menu promises a dining experience that is both comforting and memorable.

The menu opens with hearty favourites that are perfect for rainy-day cravings. Guests can begin with the velvety Nut Butter Squash Almond Soup or warm up with the wholesome Miso Udon Hot Pot, both offering rich, satisfying flavours for the season. For those who enjoy sharing plates, the Cheese Chilly Onion Borek delivers layers of crisp pastry and gooey cheese, while the indulgent Parmesan Churro, flavourful South Indian Singoda, and creamy Malai Soya Chaap add exciting textures and bold flavours to the table. Delicate Crystal Dumplings further elevate the spread with their light yet comforting appeal.

For the mains, Millo continues its signature approach of bringing together global inspirations with vegetarian creativity. Guests can savour the comforting Asian Udon Noodles, indulge in the rich flavours of Khowsuey, or explore innovative creations like Cottage Cheese Twists and Italian Fusion, each thoughtfully crafted to suit the season's appetite for wholesome, satisfying meals. To end on a sweet note, the decadent Chocolate Fudge offers the perfect finale, making every monsoon meal complete.

Whether it's catching up with friends over comforting favourites, enjoying a leisurely family meal, or simply escaping the rain with good food, Millo Mumbai's Monsoon Menu offers the perfect excuse to slow down and savour the season. With every dish thoughtfully created to match the mood of the rains, Millo promises an experience where comforting flavours, warm hospitality, and memorable moments come together, one delicious bite at a time.

1932 at Raffles Grand Hotel d’Angkor Unveils Four New Khmer Tasting Menus

Chefs Dorn Doeurt and Memo Hernandez elevate Cambodian fine dining

SIEM REAP, Cambodia (July , 2026) – The iconic 1932 restaurant at Raffles Grand Hotel d’Angkor has launched four distinctive new tasting menus, further cementing its position as a leader in Khmer fine dining.

Three of the new menus are curated by Executive Sous Chef Dorn Doeurt, a Siem Reap native and renowned expert in Cambodian cuisine, while the fourth is a creative collaboration led by Executive Chef Memo Hernandez.

Building on the success of the Khmer tasting menus first introduced in 2023, these new offerings deepen the exploration of Cambodia’s culinary heritage while introducing innovative interpretations.

Highlights of the new tasting menus include:

The King’s Apothecary

This vegetarian, pre-colonial inspired menu honours King Jayavarman VII. Signature dish Garden Bite (cucumber, kaffir lime) leads a refined selection that also features creative plant-based plates such as jackfruit and mango salad, pumpkin and coconut, stuffed eggplant, cauliflower steak, and a red pepper chocolate tarte.

The Reign of King Monivong

This menu celebrates the king’s trip to Marseille, France to promote Cambodian tourism with a replica of Angkor Wat that reached a height of 55 metres. Hamok Royal (Tonle Sap fish, organic brown rice, lotus) is a standout, alongside other elegant creations including Nataing mousse, banana blossom and poached chicken salad, sour lobster consommé, braised pork belly, and Akor Thnoat Royale.

The Golden Age

Spotlighting the 1960s luminaries who visited Cambodia, this menu includes signature dish Bay Damneub Muk Bangkang (lobster, turmeric, sticky rice), joined by crab cake, Kep tiger prawns pomelo salad, Mekong bouillon, sous vide duck, and sweet potato and cinnamon crème brûlée.

New Khmer Expressions (curated by Executive Chef Memo Hernandez)

A vibrant dialogue between Latin American and Khmer flavours, this menu features Humidity (Barramundi, coconut water, bird’s eye chili, ma’om) as a highlight, together with other bold fusions such as First Light, Zenith, Equatorial, Horizon, Dusk, and Lunar.

“We are proud to continue evolving Khmer cuisine by drawing inspiration from our rich history and the incredible local produce of Siem Reap. These menus tell stories of Cambodia’s past while delivering modern, refined dining experiences,” said Chef Dorn Doeurt.

Chef Memo added: “New Khmer Expressions represents a beautiful fusion, bringing the soul of Latin America to meet the aromatic depth of ancestral Khmer flavours.”

Raffles Grand Hotel d’Angkor was recently named one of the World’s “500 Best Hotels” by Travel + Leisure. Together with its sister property, Raffles Hotel Le Royal in Phnom Penh, the hotels were voted the No. 1 and No. 2 city hotels in Cambodia in the Travel + Leisure Luxury Awards Asia-Pacific 2026.

Fire, Flavour and Theatre: FOO Launches All-New Pan-Asian Sizzlers

As the rains set in and comfort food takes centre stage, FOO is introducing a new way to experience one of the world's most loved comfort classics. The contemporary Pan-Asian restaurant has introduced its all-new Pan-Asian Sizzlers, bringing together bold Asian flavours, hearty portions and the unmistakable theatre of a sizzling platter.

Designed as a complete meal that's perfect for two to share, each sizzler showcases vibrant Pan-Asian flavours, FOO's distinctive sauces, and satisfying textures, all presented on a sizzling hot plate for a memorable dining experience.

The Veg Asian Sizzler features layered blue and jasmine rice, Cantonese greens, sweet corn, crispy cheese gyoza, and FOO's signature peppercorn-chilli sauce. Guests can choose between tofu or cottage cheese as their preferred protein, creating a comforting yet flavour-packed meal.

For those looking for a heartier option, the Non-Veg Asian Sizzler combines layered blue and jasmine rice, Cantonese greens, sweet corn, crispy cheese gyoza, and FOO's signature Lantern sauce. Guests can choose from chicken, prawns, or lamb as their protein, making the offering versatile for every palate.

With the launch of its all-new Pan-Asian Sizzlers, FOO is redefining comfort dining this monsoon, bringing together bold Asian flavours, shareable portions, and sizzling tableside theatre in one unforgettable experience. Designed to delight both the palate and the senses, these sizzling platters are set to become the season's hottest new dining attraction. 

• Mumbai: Bandra, Andheri, Juhu, Phoenix Palladium, Thane, Town, Jio World Drive, NESCO, Powai, Borivali

• Ahmedabad: Palladium  (Alcoholic beverages are not served at Foo Ahmedabad.)

• Bengaluru:  Brigade Road, Orion Mall- Rajajinagar, Indiranagar

• Pune : The Kopa Mall

• Hyderabad : Inorbit

Start date:  27th July 2026  |  End date: 30th September 202

Kiwi Link India 2026 Concludes on a High Note in Goa, Reinforcing New Zealand's Commitment to India Outbound Travel Market

Mumbai, July 2026: Tourism New Zealand is reinforcing its long-term commitment to India – one of New Zealand's priority growth markets – with this year's edition of Kiwi Link India, its flagship travel trade event aimed at elevating New Zealand's status as a premier, year-round destination for Indian travellers.

The comprehensive trade event took place in Goa from 20–23 July and brought together 75 leading travel buyers from across India and 49 New Zealand tourism businesses. This year's event has been designed to strengthen commercial partnerships, build trade capability and increase consideration for New Zealand as a year-round holiday destination. The flagship event continues its momentum, as New Zealand recorded Indian arrivals at 125% of 2019 levels in the year ended May 2026. Visitor expenditure (in YE March 26) climbed to NZD229M, nearly 49% higher than pre-pandemic levels.

Commenting on the success of this year's event, Gregg Wafelbakker, Regional Director Asia, Tourism New Zealand, says, "The Indian traveller is looking beyond traditional holidays towards richer, more immersive experiences across culture, adventure, culinary discovery, and wellness. New Zealand delivers this holiday experience, and more. Kiwi Link India reflects Tourism New Zealand's commitment to working closely with our trusted travel trade partners to unlock demand, deepen relationships, share market intelligence, and inspire confidence in promoting destination New Zealand."

Kiwi Link India builds on more than two decades of Tourism New Zealand's trade engagement in India, consistently building commercial relationships, deepening destination knowledge, negotiating new business, and helping curate experiences that reflect the evolving preferences of Indian travellers.

As Tourism New Zealand continues to invest in the Indian market, Kiwi Link remains a cornerstone of its trade engagement strategy, creating stronger industry connections, expanding destination knowledge and supporting the travel trade in converting growing interest into future visitation.

Prospective participants for Kiwi Link India 2027 are advised to monitor this link for updates regarding application dates and the event prospectus.