HyLo Unveils a New Menu Celebrating India's Hyper-Local Culinary Traditions

Mumbai, August 2026: HyLo, Kala Ghoda introduces its thoughtfully reimagined menu, deepening its commitment to celebrating India's extraordinary culinary diversity through hyper-local ingredients, regional recipes and time-honoured cooking techniques. More than a menu refresh, the new additions further HyLo's vision of bringing the country's lesser-known flavours into the spotlight, offering diners an immersive journey through India's rich gastronomic landscape.

The culinary programme, led by Chef Swati Harsha, Head Chef, HyLo and Chef Mrigank Singh, Culinary Director, All In Hospitality, continues to be rooted in extensive research and a deep appreciation for India's regional food cultures. Built around GI-tagged ingredients and native produce, the menu enables diners to discover the origins and stories behind every dish while celebrating the country's remarkable culinary heritage. Guided by HyLo's hyper-local philosophy, the chefs honour traditional Indian cooking techniques including Sigri (open spitfire), Tawa (griddle cooking), Dum (slow cooking) and Patthar (stone cooking), creating an evocative dining experience for the well-travelled, informed and discerning gourmand.

The latest menu builds upon this philosophy with an exciting collection of new dishes inspired by diverse culinary traditions from across the country. Guests can begin their experience with comforting Kalimpong-Style Thukpa, wholesome Barnyard Millet Salad and Chickpea & Baby Spinach Salad, alongside seafood favourites such as Thecha Prawns, Bombil Rawa Fry, Paplet Fry and Crispy Calamari. The menu also introduces HyLo Baigun Bhaja, Chicken Wings and the Farmer's Taco, each reflecting the restaurant's playful interpretation of regional flavours while staying true to authentic Indian ingredients and techniques.

The mains continue this journey across India's culinary map with bold regional flavours and comforting classics. Diners can savour the robust Balochi Chicken Kadhai, aromatic Bhopali Chicken Rezala, fiery Chicken Chettinad, rich Pandi Curry, comforting Heirloom Tuar Dal and the perfectly crisp Crispy Naga Pork Belly. The menu also features favourites such as Paharganj Chhole Bhature, Kakori Kebab, Qeema Naan, Bheja Pao, Sanpiau and Shadi Wala Methi Matar, each showcasing the diversity of India's regional cuisines while remaining true to HyLo's philosophy of preserving authentic flavours through contemporary presentation.

Ending the experience on a memorable note, HyLo introduces two distinctive desserts that blend nostalgia with innovation. The Filter Coffee Tiramisu brings together the bold richness of South Indian filter coffee with the elegance of the classic Italian dessert, while the silky Wattalappam pays homage to the beloved coconut and jaggery pudding enjoyed across Sri Lanka and South India.

Speaking about the new menu, Chef Swati Harsha, Head Chef, HyLo, said, "Every addition to the menu has been inspired by our travels, conversations with local communities and the incredible diversity of India's regional cuisines. We wanted to celebrate recipes that are deeply rooted in tradition while presenting them in a way that feels relevant to today's diner. The menu is an invitation to discover familiar flavours from a fresh perspective and lesser-known dishes that deserve a place on the modern table."

Located in the heart of Kala Ghoda, HyLo continues to redefine contemporary Indian dining by bringing together regional storytelling, hyper-local ingredients and a vibrant beverage programme in a space designed for meaningful conversations. The new menu reflects the restaurant's continued commitment to celebrating India's culinary heritage while inspiring diners to explore the country's rich and diverse food traditions, one plate at a time.

CHEF HARSH SHODHAN WINS SILVER AT WOW AWARDS ASIA 2026 FOR BEST F&B EXPERIENCE

Founder of The Gourmet Kitchen & Studio recognised for creating an immersive showcase experience that brought food, hospitality and storytelling together

Mumbai: Chef Harsh Shodhan, Founder & Culinary Director of The Gourmet Kitchen & Studio, has been honoured with the Silver Award for Best F&B Experience – Social Event at the prestigious WOW Awards Asia 2026. The recognition celebrates his vision and the team's execution of a showcase event designed to bring together food, hospitality and meaningful guest experiences.

The award-winning showcase brought together leading food creators, lifestyle influencers and members of the media for an evening that offered a closer look at the world of The Gourmet Kitchen & Studio. Conceptualised and led by Chef Harsh and his team, the experience brought together thoughtfully crafted dishes, engaging presentation and warm, personalised hospitality, reflecting his approach to creating food experiences that go beyond the meal.

With over 14 years of experience across catering, bespoke dining and hospitality, Chef Harsh has built The Gourmet Kitchen & Studio around the idea that every event should have its own character. From intimate celebrations to large-scale occasions for some of the country's most prominent families and organisations, his work focuses on bringing together food, presentation and service to create memorable experiences.

Speaking on the achievement, Chef Harsh Shodhan, Founder & Culinary Director, The Gourmet Kitchen & Studio, said, “This recognition is incredibly special because it celebrates the kind of experiences we have always wanted to create. For us, it is never just about the food, but about how every element comes together to make guests feel welcomed, engaged and part of the experience. I am extremely grateful to my team and everyone who has supported us on this journey. This award encourages us to keep experimenting, creating and finding new ways to make every occasion memorable.”

The Silver Award at WOW Awards Asia 2026 adds to Chef Harsh Shodhan's recognition on the platform, following his Gold Award for Best F&B Experience at the WOW Awards Asia 2020. The latest honour marks another milestone in his journey of creating bespoke food and hospitality experiences through The Gourmet Kitchen & Studio.

IHM Ranchi’s ‘Madua Laddoo’ Work Secures Copyright Registration

Scientific documentation of a traditional millet delicacy strengthens the institute’s research and innovation ecosystem

The Institute of Hotel Management, Catering Technology and Applied Nutrition, Ranchi (IHM Ranchi), has achieved another significant milestone in the fields of research, innovation and intellectual property. The Copyright Office, Government of India, has formally registered the work titled “Madua Laddoo” under the Copyright Act, 1957. The application was filed on 16 May 2026, and the registration certificate was issued on 22 July 2026.

IHM Ranchi is an autonomous institute under the Department of Tourism, Government of Jharkhand, and is affiliated with the National Council for Hotel Management and Catering Technology under the Ministry of Tourism, Government of India.

The work has been jointly developed by Dr. Bhupesh Kumar, Principal, IHM Ranchi; Mr. Ravi Kumar, Senior Lecturer; and Mr. Rajnish Kumar Singh, Lecturer. It presents a traditional madua-based delicacy, widely prepared and enjoyed across Jharkhand, through a structured, standardised and scientifically documented methodology.

The achievement goes beyond the documentation of a traditional sweet. It reflects IHM Ranchi’s institutional approach of treating local food traditions, nutrition, research, innovation and intellectual property as integral components of hospitality education. The initiative seeks to preserve the cultural identity of the traditional preparation while introducing consistency, standardisation, quality control and potential commercial applicability.

Madua, also known as ragi or finger millet, holds an important place in Jharkhand’s culinary heritage. Recognised for its nutritional value and suitability for cultivation with relatively low water requirements, it represents both regional food wisdom and climate-resilient agriculture. Scientific development and documentation of madua-based products can support the preservation of traditional knowledge while creating new opportunities in nutrition, entrepreneurship, product development and employment generation.

IHM Ranchi has consistently worked towards integrating Jharkhand’s indigenous grains, tribal culinary traditions and community knowledge with contemporary hospitality education and skill development. The copyright registration of the “Madua Laddoo” work is another tangible outcome of the institute’s growing research and development culture and its emphasis on faculty-led innovation.

Commenting on the achievement, Dr. Bhupesh Kumar, Principal, IHM Ranchi, said:

“This is a matter of great satisfaction and pride for the institute. We consistently remind our students that hospitality is not limited to service delivery; it is also a field of ideas, innovation, local knowledge and the disciplined effort required to document and protect those ideas. The copyright registration of the ‘Madua Laddoo’ work will encourage our faculty members and students to recognise the research and intellectual-property potential of their everyday professional knowledge and traditional culinary practices.”

Dr. Kumar further stated that IHM Ranchi has recently been recognised as a Host Institute under the Ministry of Micro, Small and Medium Enterprises, Government of India, and is also actively associated with MSME Hackathon 6.0. The copyright registration will further strengthen the institute’s confidence and provide added momentum to its initiatives in research, innovation, entrepreneurship, product development and start-up promotion.

The faculty members of IHM Ranchi remain committed to advancing research based on local grains, traditional recipes and community knowledge through scientific documentation, standardisation and intellectual property protection. Through such initiatives, the institute aims to preserve Jharkhand’s culinary heritage while making it relevant to contemporary hospitality education, skill development and enterprise creation.

Fairmont Mumbai and Le Florence India to present “Longevity Summit India: India Vows for Longevity”

15th–16th August 2026

A first-of-its-kind platform bringing together longevity science, biohacking, preventive healthcare and human performance 

Mumbai, July'2026 — As India witnesses a growing shift towards preventive healthcare, personalised medicine, biohacking, and evidence-based longevity, the focus is rapidly moving beyond simply extending lifespan to enhancing healthspan and human performance. This evolution is creating demand for platforms that bring together global experts, pioneering research, emerging technologies, and interdisciplinary collaboration to shape the future of longevity.

Against this backdrop, Fairmont Mumbai and Le Florence India have announced Longevity Summit India 2026: India Vows for Longevity, a first-of-its-kind platform dedicated to advancing conversations around longevity science, biohacking, preventive healthcare, and human performance. Scheduled to take place on 15th–16th August 2026 at Fairmont Mumbai, the summit aims to position India at the forefront of the global longevity movement.

Bringing together leading scientists, clinicians, biohackers, wellness pioneers, medical experts, entrepreneurs, investors, innovators, and luxury brands, the summit will explore the evolving intersection of science, technology, medicine, wellness, hospitality, and lifestyle, while showcasing breakthrough ideas and innovations shaping the future of healthy ageing.

The summit marks a natural evolution of Fairmont Mumbai's commitment to redefining wellness through its pioneering Fairmont Spa & Longevity and Blu Xone, India's first luxury-integrated longevity hub. By combining advanced therapies, preventive healthcare, biohacking protocols, and personalised longevity experiences, Fairmont Mumbai has established itself as one of the country's few hospitality destinations with a dedicated focus on healthspan optimisation.

"The conversation around wellness is evolving rapidly, and longevity is increasingly becoming one of its most important pillars," said Rajiv Kapoor, General Manager, Fairmont Mumbai. "Longevity Summit India is a natural extension of our vision at Fairmont Mumbai. Through Fairmont Spa & Longevity and Blu Xone, we have been building experiences centred around preventive wellness and long-term vitality. The summit allows us to take that conversation beyond the hotel and create a meaningful platform that brings together global perspectives, scientific innovation, and expertise."

Presented in partnership with Le Florence India, a name synonymous with curating some of India's most distinguished luxury experiences, the summit reflects a shared commitment to creating transformative platforms rooted in credibility, expertise, and meaningful collaboration.

"Longevity Summit India is envisioned as a movement rather than a moment," said Vikramjeet Sharma, Managing Director, Le Florence India. "Our ambition is to create a future-facing platform that inspires dialogue, collaboration, and innovation around one of the most important conversations of our time—how we can leverage science, technology, and preventive healthcare to help people live healthier, longer lives."

As the summit's Chief Scientific Curator, Dr. Arpit Bansal is leading the scientific direction of the programme, curating a two-day agenda alongside an international faculty of experts to ensure the discussions remain rooted in scientific rigour while advancing the global dialogue on longevity and human performance.

"India has the opportunity to become a global leader in longevity by combining cutting-edge science with its rich heritage of preventive health and holistic well-being," said Dr. Arpit Bansal, Chief Scientific Curator, Longevity Summit India 2026. "Our objective is to create a platform where leading researchers, clinicians, innovators, and biohackers come together to exchange knowledge, challenge conventional thinking, and shape the future of human healthspan. Longevity Summit India is designed to establish India as an important contributor to the global longevity ecosystem."

Further details regarding the summit programme, experiences, partnerships, and participating experts will be announced in the coming weeks.

IHM Ranchi Organises 8th Jharkhand Cookery League to Showcase Tribal Culinary Heritage

Institute of Hotel Management (IHM), Ranchi, organised the 8th edition of the Jharkhand Cookery League on the occasion of World Tribal Day 2026, bringing together the rich culinary traditions, indigenous ingredients and cultural heritage of tribal communities from across India. The event witnessed participation from 32 contestants representing Jharkhand, Mumbai, Hyderabad, Raipur, Himachal Pradesh, West Bengal and other parts of the country. In the preliminary round, participants were evaluated on taste, culinary skills, originality, hygiene, presentation and authenticity of traditional recipes. Following the assessment, 17 contestants from institutions including IHM Ranchi, IHM Mumbai, IHM Hyderabad, IHM Hamirpur, IHM Raipur, CAI Hyderabad, DAV Model School Dhanbad and Tata Steel Foundation qualified for the final round. The finalists showcased a diverse range of traditional and innovative dishes, including Bamboo Chicken, Patra Pitha, Rugda Biryani, Gundli Ki Kheer, Bakra Solai, Chicken Axone with King Chilli, Sarai Puto Khukra, Prawn Thali, Ukda Tandula Chi Kheer, Jungli Chicken with Mahua Chutney, Sobai Jong Dao and Chicken Letto with Coriander-Tomato Chutney. The dishes highlighted the diversity of India's indigenous food traditions and demonstrated how traditional recipes can be presented creatively while retaining their cultural essence.

The event was graced with Ms. Roshni Khalkho, Ranchi Municipal Corporation Mayor as the chief guest and competition was adjudicated by Chef Subyendu Roy, Chef Vijay Prabhat Srivastava and Dr Manisha Oraon. The jury assessed the entries on taste, culinary skills, hygiene, presentation, originality, use of local ingredients and adherence to traditional culinary practices.

Shirish Supratik of IHM Hyderabad emerged as the winner and received ₹10,000 and a certificate. Chavan Tanish Mahesh of IHM Mumbai secured the second position and was awarded ₹7,000 and a certificate, while M. Surya of CAI Hyderabad stood third and received ₹4,000 and a certificate. All finalists were also felicitated for their culinary talent and participation.

The programme concluded with a vibrant cultural performance by Dhukudiya Natya Manch at the IHM Ranchi auditorium, showcasing Jharkhand’s rich tribal art, traditions and close bond with nature. Traditional attire, folk songs, music and dances, accompanied by the rhythmic beats of the dhol and mandar, created a lively cultural atmosphere. The performance transformed the culinary celebration into a vibrant confluence of food, culture and tradition, highlighting the deep connection of nature, community, art, music and cuisine in Jharkhand’s tribal heritage.

Ranchi Municipal Corporation Mayor Roshni Khalkho, the chief guest, appreciated IHM Ranchi for providing a platform to promote Jharkhand's traditional cuisine, art and cultural heritage. Extending greetings with a traditional Johar, she urged young people to become ambassadors of Jharkhand's indigenous culture and take its rich traditions to different parts of the country. Ms. Khalkho emphasised the need to preserve traditional food practices, local ingredients and indigenous cooking methods. Referring to the Dhukudiya tradition, she stressed the importance of passing the knowledge and experiences of elders to the younger generation. She also recalled the legacy of Bhagwan Birsa Munda, urging the youth to draw inspiration from his contribution and commitment to tribal identity and society.

Dr Bhupesh Kumar, Principal, IHM Ranchi described the event as an important initiative towards preserving and promoting Jharkhand's culinary heritage. He said the institute has been consistently working to bring traditional Jharkhand cuisine into mainstream hospitality and noted that several indigenous dishes are now finding a place in five-star hotels. Dr Kumar also highlighted the nutritional value and He informed that, Madua Ladoo has recently received copyright certification from Govt. of India ad IHM Ranchi is rapidly progressing it’s R&D initiatives global recognition. He reiterated IHM Ranchi's commitment to skill-based education and creating meaningful employment opportunities for its students.

The programme concluded with a vibrant cultural presentation by Dhukumudiya Natya Manch at the IHM Ranchi auditorium. Traditional attire, folk music, dance and the rhythmic beats of the dhol and mandar brought Jharkhand's tribal traditions and its deep connection with nature to life.The 8th Jharkhand Cookery League thus went beyond a culinary competition, emerging as a celebration of food, culture, tradition and identity, while providing a contemporary platform for preserving and promoting India's rich indigenous culinary heritage.

Scoop Room Arrives in Bengaluru, Inviting a New Conversation on Premium Ice Cream

Launched this month in Indiranagar, the premium vegetarian ice cream brand champions ingredient-forward craftsmanship, thoughtful technique and  indulgence..

Bengaluru, August 2026: For years, we've learnt to ask better questions about what we eat and drink. We know where our coffee beans come from. We debate sourdough fermentation, natural wines and small-batch spirits. Yet, one of the world's most loved indulgences has largely escaped that conversation. Ice cream has remained a mystery, often judged by nostalgia, sweetness or novelty rather than by the quality of its ingredients or the craft behind every scoop.

Scoop Room, opened now in Indiranagar, Bengaluru, wants to change that conversation.

Founded by hospitality entrepreneur Pallavii Gupta, Scoop Room is a contemporary ice cream brand built on the belief that indulgence deserves standards. The brand introduces a thoughtful approach to premium vegetarian and eggless ice cream, placing flavour, technique and balance at the heart of every scoop. Rather than chasing excess or spectacle, Scoop Room invites people to understand ice cream the way they understand any other craft driven food category.

Every flavour is developed around the principle of ingredient-forward craftsmanship. The objective is not to mask ingredients with excessive sugar or elaborate additions, but to allow each component to express itself with clarity and purpose. The result is an ice cream that feels refined without being intimidating, indulgent without being overwhelming, and familiar while offering an entirely new perspective on what premium ice cream can be.

"We've become incredibly curious consumers in almost every category," says founder Pallavii Gupta. "People want to understand how their coffee is roasted or how chocolate is sourced. But very few people have ever been encouraged to think about ice cream in the same way. For us, the scoop itself deserves that level of attention. We wanted to build a brand where people appreciate the flavours before gimmicks."

That philosophy stems from Gupta's decade-long journey in hospitality, where she has consistently built brands centred around quality, thoughtful design and meaningful guest experiences. Following the success of The Kind, India's first vegetarian coffee roastery and brewroom, Scoop Room continues her larger vision of creating contemporary vegetarian brands that compete on craftsmanship rather than convention.

The launch menu features 24 signature ice cream flavours with prices starting at ₹190 plus GST. Every accompanying element, from waffle cones and sauces, is made in-house to ensure consistency across the experience.  

The menu moves comfortably between familiar comforts and more contemporary flavour explorations. Guests can revisit classics through offerings such as, Cookie Dough Hour, which elevates a beloved childhood favourite through careful balance and texture, to the refined Indian-inspired notes of Paan-tastic, where betel leaf flavours are balanced with a contemporary finish.

The menu also explores unexpected combinations such as Pick Me Avo, a smooth and creamy avocado-based creation that challenges conventional ideas of indulgence, and Nutty Basil, which brings together herbaceous basil notes with a delicate peanut crunch. Gingersnap adds warmth through the gentle spice of ginger. Every element, from the ice creams to the accompanying waffles, cookies, brownies and sauces, is prepared in-house to ensure consistency and depth of flavour across the experience.

This same philosophy extends into the physical space.

Designed by Bengaluru-based architecture and interiors practice the LOCALSTUDIO, led by principal architect Madhurima Kordale, the store balances playful energy with a clean, contemporary aesthetic that reflects the brand's personality.

Responding to founder Pallavii Gupta's vision of creating a youthful neighbourhood ice cream destination, the design combines a largely monochromatic palette with carefully considered accents of neon green, pink, yellow and silver. White tiled surfaces, custom lighting details and mirror-finished stainless steel elements create a sense of lightness and openness, while playful interventions such as vintage telephones and dedicated "scoop corners" introduce moments of discovery throughout the space.

At the heart of the store is a sculptural stainless steel counter that serves as both a functional centrepiece and visual anchor. The experience culminates in a facade wrapped in illuminated perforated steel panels, designed to transform the store into a glowing landmark after sunset. 

Designed as a welcoming neighbourhood destination, Scoop Room also features a pet-friendly outdoor area, encouraging guests to linger, gather and enjoy a scoop with family, friends and furry companions alike.

At a time when consumers increasingly value transparency and craftsmanship, Scoop Room believes premium should be measured by substance rather than excess. It asks diners to look beyond the toppings and the theatrics, and instead appreciate the discipline required to create a scoop that is balanced, flavourful, joyous and memorable.

As India's dining landscape continues to evolve, premium is no longer defined by extravagance alone. It is defined by intention, reliability, restraint and authenticity. Scoop Room enters this conversation with quiet confidence, offering an experience where every scoop alone is the hero. It's just really good ice cream!

Ramee Group’s Saurab Gahoi Honoured with ‘Young Achiever of the Year’ Award at the 13th National Awards of Excellence and Leadership 2026

Mumbai, August 2026: Saurab Gahoi, Senior Vice President – India, Ramee Group of Hotels, has been honoured with the Young Achiever of the Year Award 2026 at the 13th National Awards of Excellence and Leadership 2026, held in July 2026 at Taj Lands End, Mumbai. The award recognises his leadership in driving growth and excellence in the hospitality sector.

Commenting on the recognition, Gahoi said: “I am deeply honoured to receive this award. It reflects the collective efforts of my colleagues, mentors and the entire Ramee Group team. I remain committed to fostering a culture of excellence and creating meaningful experiences for our guests.”

With over two decades of experience in hospitality, Gahoi joined Ramee Group in 2022 as Vice President – India and was elevated to Senior Vice President – India in 2024, since when he has been driving the group’s expansion and business strategy in India.

Ladurée Brings New Indulgences to Its Pâtisserie Collection with Signature Cookies, Croissant and Muffin

National, August 2026: Ladurée announces a new cookie range, placing its cookies at the heart of the maison's pâtisserie tradition while extending its premium offerings with the quality and precision it is known for.

The Plaisir Sucré Muffin brings equal indulgence, filled with homemade hazelnut praline and Valrhona Gianduja and Jivara milk chocolate, and finished with crushed hazelnuts and crumble for added texture. The Croissant Rose Macaron reinterprets the maison’s signature: a golden, buttery croissant filled with Ladurée’s iconic rose macaron (signature offering), bridging two of the brand’s most beloved creations in a single pastry.

Rounding out the launch, the Chocolate Buckwheat Cookie brings together Valrhona chocolate cookie dough with buckwheat seeds, hazelnuts and chocolate-caramel drops, layering texture and depth into every bite. Alongside it, the Peanut Caramel Cookie combines peanut cookie dough with whole peanuts and salted caramel drops, offering a rich, nutty profile balanced by the sweetness of caramel.

Each creation in the range reflects Ladurée’s commitment to premium ingredients and considered craftsmanship, whether through the selection of Valrhona chocolate, the use of whole nuts and seeds, or the homemade fillings that go into every pastry. The launch reaffirms the maison’s place at the intersection of French technique and everyday indulgence, offering guests new reasons to return to their favourite Ladurée café.

Timed ahead of the festive season, the range also marks a considered addition to Ladurée’s retail offerings in the Indian market, giving guests fresh reasons to explore the brand this season.

Ingredient Ideology | Beneficial Brown Rice.... by Dr. Kaviraj Khialani – Celebrity Master Chef

As we are getting more careful and wise about our diet patterns these days and want to be modifying a few of our recipes as well, be it daily cooking recipes or foods for special occasions, there is a need to pick and choose a few beneficial grains, pulses, veggies, fruits and other category of foods as well. Brown rice is a whole grain.

That means it contains all parts of the grain including the fibrous bran, the nutritious germ and the carb-rich endosperm. White rice, on the other hand, has had the bran and germ removed, which are the most nutritious parts of the grain. This leaves white rice with very few essential nutrients, which is why brown rice is usually considered much healthier than white.

Brown rice has a big advantage over white rice when it comes to nutrient content. This type of rice has more fiber and antioxidants, as well as a lot more important vitamins and minerals. White rice is mostly a source of “empty” calories and carbs with very few essential nutrients. Many of the nutrients in brown rice help keep your heart healthy. It's a rich source of dietary fiber, which can reduce your risk of death from heart disease. Brown rice also contains high levels of magnesium, which can help make you less vulnerable to heart disease and stroke.

The recent times have shown us the importance of health over everything else and that’s one of the reasons in an endeavor to share something healthy and wholesome, we have a few easy to make tasty brown rice recipes for our readers to try and stay fit and healthy!

Recipe-1] HEALTHY HERBED BROWN RICE SALAD.

Ingredients

Brown rice- 2 cups cooked/boiled.
Oil-2 tsp
Garlic- 1 tsp chopped
Onion- 1 small chopped
Assorted vegetables- carrots/beans/cauliflower/peas etc -1 cup mix should be cut and boiled.
Salt and pepper to taste
Mushrooms- 4-5 sliced
Sweet corn-1/2 cup boiled
Fresh herbs- 2-3 tbsp. like parsley/basil/coriander/mint

For the dressing of the rice salad:

Lime juice- 2-3 tbsp.
Brown sugar- 1 tsp
Salt and pepper to taste
Grated jaggery-2 tbsp.
Peanut butter-2 tsp
Chili flakes-1/2 tsp
Roasted crushed peanuts-2 tbsp.

For the garnish:

Fresh pomegranate seeds-1/2 cup
Boiled eggs/ boiled or roast chicken pieces/ fish can be used.
Assorted greens/seeds/nuts for garnish.

Method:

1. Assemble all the ingredients for the salad recipe.

2. Heat oil in a pan, add in the garlic and onions and sauté for 2 mins, add in the vegetables and cook for 2-3 mins, add salt, pepper and mix well, remove and keep aside.

3. In a pan, warm together the ingredients for the dressing for 2-3 mins and remove, keep aside.

4. Just before serving, in a large mixing bowl combine together the cooked brown rice with the vegetables and prepared dressing and toss it well.

5. Serve it in a salad bowl and garnish with non-veg ingredients if desired or nuts/seeds/greens or fresh pomegranate seeds.

6. Add in the cooked brown rice and sauces as per taste and mix well on a high flame for 1 min and cook on a low flame for 3-4 mins.

7. Check for taste and adjust accordingly and serve the fried rice hot garnished with spring onion greens and roasted crushed peanuts.

Recipe-2] VEGGIE BROWN RICE CUTLETS

Ingredients

Brown rice- 1 cup cooked/boiled and crushed.
Oil-2 tsp
Ginger-garlic-chili paste-1 tsp mix
Onion-1 small chopped
Green chilies-1 tsp chopped
Capsicum-1/2 chopped
Salt and pepper to taste
Mixed herbs and chili flakes to taste
Cheese-2 tbsp. grated
Coriander leaves-2 tbsp. chopped
Garam masala powder-1/2 tsp
Chaat masala powder-1/2 tsp
Boiled mix vegetables like carrots/beans/peas etc- 1 cup mix boiled and mashed.
Maida/corn flour/ bread crumbs as needed for binding and coating the cutlets.
Boiled mashed potato-1/2 cup

Oil to deep fry/shallow fry the cutlets.

To serve with: tomato ketchup, chutney, dips, mayonnaise etc.

Method:

1. Assemble all the ingredients for the brown rice cutlets.

2. Heat oil in a pan and sauté the ginger-garlic-chili paste, plus chilies along with onions for 1 min.

3. Add in the boiled mashed vegetables, salt, pepper, herbs, chili flakes, add in the masalas and mix well, cook for 2-3 mins.

4. Add in the cooked crushed rice and mix well. Add some boiled mashed potato and coriander leaves and remove into a thali or plate and cool slightly.

5. Start shaping up the cutlets into a nice shape of your choice and dip in maida water batter and coat with dry bread crumbs and deep fry to a nice golden brown color and serve hot.

Recipe-3] NUTTY BROWN RICE AND DATE SWEET

Ingredients:

Brown rice-1 cup boiled-cooked and mashed.
Milk- 750 ml
Green cardamom-2-3 no.
Cinnamon stick-1-inch piece

Sugar/jaggery as per taste.
Dates-3-4 chopped
Almonds/cashews-2 tsp chopped
Ghee-2 tsp
Flax seeds/ sunflower seeds/ melon seeds- 2 tsp
Assorted fresh seasonal fruits like plums/peaches/custard apple etc can also be layered with the dessert and served.

Method:

1. Heat ghee in a pan, add in the cinnamon and green cardamom and add in the rice and cook for 1-2 mins.

2. Add in the sweetener of your choice and mix well.

3. Now add in the boiled milk and dates and stir it all properly.

4. Allow the sweet to cook on a low flame for 15-20 mins.

5. Check for the texture and sweetness and turn off the flame.

6. Serve the sweet dish warm, add chopped dates and nuts into it and choice of seeds as well and serve.

On a Concluding Note: We do have to accept certain changes in life at times without being very choosy on what is coming our way and when it comes to health we surely should have no two ways about it. It becomes imperative to follow our mind, heart and soul in one direction and that is giving ultimate and immediate importance to what we eat and how we cook at the same time the kind of balance we create in our life with a little time being spent on self-well-being and also to towards achieving the correct path towards a life well spent on the whole.

Happy Cooking & Healthy Eating!
Chef Kaviraj Khialani.

Crowne Plaza Greater Noida Unveils a New Culinary Chapter at Spice Art with an All-New Awadhi & Mughlai Menu

A royal culinary journey unfolds at Spice Art with a thoughtfully curated menu celebrating the timeless flavours of Awadhi and Mughlai cuisine, complemented by handcrafted beverages and an immersive fine dining experience.

Greater Noida, India – Crowne Plaza Greater Noida proudly announces the launch of the all-new menu at Spice Art, its signature Indian fine dining restaurant, inviting guests to experience "An Evening of New Flavours." Curated with passion and precision by Chef Vijay, the refreshed menu celebrates the grandeur of Awadhi and Mughlai cuisine while presenting authentic regional flavours through a contemporary dining experience.

Renowned for its elegant ambiance and soulful live ghazal performances, Spice Art continues to celebrate India’s rich culinary heritage with a menu inspired by the royal kitchens of Punjab, Delhi, and Lucknow. The new offerings bring together traditional recipes, handcrafted spice blends, and refined culinary techniques to create an unforgettable gastronomic journey.

The culinary experience begins with an exquisite selection of starters including Dahi Ke Kebab, Bhuna Masala Paneer Tikka, Badami Murgh Chandi Kebab, and Nimbu Neem Ki Tawa Fish, followed by comforting soups such as Tamatar Chakunder Shorba and Murgh Pudina Ka Ark.

The main course showcases the richness of Indian royal cuisine with signature creations including Dal Spice Art, Martaban Ka Paneer, Subz Panchratan Masala, Nawabi Pasanda, Chaap-e-Awadh, Nalli Nihari, Dilli-6 Murgh Korma, Murgh Tikka Makhan Masala, Sarson Wali Macchi, and Saunfyani Kadhai Jhinga. Murgh Tikka Makhan Masala features char-grilled chicken tikka simmered in a rich buttery tomato gravy, while Sarson Wali Macchi presents mustard-marinated river sole cooked with tomato, onion, ginger, garlic, and house-pounded garam masala. Saunfyani Kadhai Jhinga brings together succulent prawns infused with the delicate aroma of fennel and traditional Indian spices.

The menu is further elevated with aromatic Murgh Dum Biryani, Lucknowi Gosht Biryani, and Subz Dum Biryani, alongside freshly baked Indian breads including Roghni Naan, Sheermal, and Amritsari Kulcha, and indulgent desserts such as Khubani Ka Meetha and Shahi Meetha.

Adding to the dining experience, Spice Art introduces specially crafted mocktails inspired by Indian flavours and traditions. Mehmaan Nawazi, a refreshing blend of orange juice and sweet peach, delicately balanced with a subtle hint of house-made pickle, offers a unique sweet, tangy, and savoury welcome inspired by India’s timeless tradition of hospitality. Jamun Jashn, a vibrant blend of jamun, fresh basil leaves, lavender, black salt, and Sprite, celebrates the refreshing flavours of the Indian summer with floral and fruity notes.

Speaking on the launch, Sharad K. Upadhyay, General Manager, Crowne Plaza Greater Noida, said:

"At Crowne Plaza Greater Noida, we continuously strive to create memorable experiences that celebrate India’s rich cultural and culinary heritage. The new Spice Art menu reflects our commitment to authenticity, innovation, and exceptional hospitality. With carefully curated dishes and thoughtfully crafted beverages, we look forward to welcoming guests for an immersive dining experience that captures the essence of India’s royal kitchens."

Sharing his vision behind the new menu, Chef Vijay, said:

"The new menu is a celebration of India’s diverse culinary traditions, especially the timeless flavours of Awadh and Mughlai cuisine. Each dish has been thoughtfully developed to preserve authenticity while adding a modern touch. Through this menu, we want our guests to experience the stories, aromas, and emotions that make Indian cuisine truly special."

Whether it is an intimate dinner, a family celebration, or an evening of refined dining, Spice Art promises an experience where heritage, flavours, and hospitality come together beautifully.

Nara Thai Introduces Curry Shop, A Menu Inspired by Thailand's Regional Curry Traditions

Developed through a close collaboration between Nara Thai's culinary teams in Thailand and India, Curry Shop brings together authentic regional recipes, traditional techniques and thoughtfully sourced ingredients to showcase a side of Thai cuisine that extends far beyond its most familiar dishes. 

Mumbai, August 2026 - Nara Thai introduces Curry Shop, a new menu centred on Thailand's regional curry traditions, available from 7th August 2026. Inspired by recipes from across Southern and Northern Thailand, the menu brings together curries, noodle bowls, small plates and desserts that reflect the distinct flavours, ingredients and cooking styles of each region. At a time when Thai cuisine is often defined by a handful of familiar dishes, Curry Shop draws attention to the country's lesser known regional specialities.

The menu has been co-created by Nara Thai's Executive Chef, who flew to India from Thailand to work alongside the brand's India culinary team. Traditional recipes, regional expertise and signature curry pastes produced in Thailand form its foundation, while the India team has worked to ensure the menu resonates with local diners without compromising its authenticity. Rooted in the shared appreciation for spices, herbs and layered flavours that connect Indian and Thai cuisines, every dish stays true to its regional identity while respecting authentic Thai recipes, the menu has been thoughtfully presented to introduce regional Thai flavours in a way that is approachable for Indian diners.

To preserve the character of each recipe, Nara Thai continues to source its signature curry pastes and sauces from Thailand, while fresh herbs, aromatics and seasonal produce are sourced locally wherever appropriate. Rather than altering traditional recipes, the menu focuses on techniques, flavour balance and ingredients that define regional Thai cooking. Each region of Thailand tells a different culinary story. Southern curries are bold and aromatic, enriched with fresh turmeric and coconut, while Northern recipes highlight fragrant herbs and comforting spice blends. Curry Shop brings these distinctive regional identities together in one menu.

The menu opens with small plates such as Lotus & Betel Leaves with Thai Herbs, Hat Yai Fried Chicken Wings with Spicy Sauce, Dried Fried Prawns with Sweet Tamarind Sauce and Fried Pomfret with Chilli Lime Sauce, each reflecting regional recipes that have long been part of Thailand's everyday food culture. The curry selection features dishes such as the Southern Curry Bowl, Tom Yum Noodles, Massaman Potato Curry with Smoked Coconut Rice, Massaman Lamb Curry with Smoked Coconut Rice, and Seabass Fillet in Yellow Curry, each showcasing distinct regional recipes and flavour profiles from across Thailand. Desserts include Pandan Toast, Coconut & Pandan Pudding, and Kaffir Lime Milk Cake, while the cocktail programme offers Khao Niao Bliss, Green Tuk Tuk, Siam Spice, Coriander Coast, Karabi Kiss, and Som-O Saza, crafted with ingredients including pandan, kaffir lime, Thai basil, mango, pomelo, and coconut to complement the menu.

"Ask someone in Thailand what curry tastes like and the answer will depend entirely on where they grew up. That's what fascinated us while creating Curry Shop. The menu brings together recipes from different parts of the country, each shaped by its own ingredients, traditions and way of building flavour. Our role wasn't to reinvent them, it was to respect them and present them as they were meant to be experienced. ” says Chef JC, Global Executive Chef, Nara Thai.

Ajay’s Café Records 89% Surge in Cold Coffee Sales on Friendship Day

·       Cold coffee sales jumped 89% compared to the previous day, reaching 16,834 cups, while burger sales increased nearly 54% to 33,472 units.

·       The highest contribution came from Ahmedabad, Surat, & Vadodara, which together accounted for nearly 60% of the brand’s total Friendship Day sales across both product categories, highlighting strong demand in Gujarat’s major urban markets.

Ahmedabad, August 2026: Ajay’s Café reported a sharp increase in demand for its signature burgers and cold coffees across its café network on Friendship Day, driven by higher consumer footfall and occasion-led celebrations.

Cold coffee sales jumped 89 percent compared to the previous day, reaching 16,834 cups, while burger sales increased nearly 54 percent to 33,472 units.

The highest contribution came from Ahmedabad, Surat, and Vadodara, which together accounted for nearly 60 percent of the brand’s total Friendship Day sales across both product categories, highlighting strong demand in Gujarat’s major urban markets.

Friendship Day emerged as a key consumption occasion, with both its flagship food and beverage offerings witnessing simultaneous growth. Burgers and cold coffees have been central to Ajay’s menu since its inception and have increasingly become popular choices for social gatherings, casual meetups, and celebrations among consumers.

The company’s café format has evolved beyond being a place to dine, positioning itself as an accessible destination where customers can meet, spend time together, and celebrate everyday moments.

Jaideep Solanki, Director, Ajay's Good Food Pvt. Ltd., said “We have seen the cold coffee category evolve significantly in Gujarat, and Ajay’s has been a trendsetter in building and popularising the cold coffee culture, particularly across South Gujarat. What started as a signature café offering has today become a widely consumed beverage, with consumers associating cold coffee as much with everyday catch-ups and social occasions as with cafés. The Friendship Day numbers are a strong testimony to how deeply this consumption habit has taken root- selling more than 16,000 cold coffees in a single day demonstrates the scale of the occasion-led demand. For us, this is also what the ‘Happy Wali Feeling’ represents, creating familiar products and accessible café experiences that naturally become part of how people come together.”

The Friendship Day performance marks another milestone for the café chain. Since its inception in 2014, Ajay’s Café has served more than 4.36 crore burgers and 3.02 crore cold coffees, reflecting the continued popularity of its core offerings among consumers. 

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.