The Supper Club Mumbai and Fairmont Mumbai present South Indian Culinary Heritage with ‘South Side Supper’ dining experience

Mumbai, 2026: Celebrating the rich flavours and aromas of South India’s heritage delicacies, The Supper Club Mumbai has partnered with Fairmont Mumbai to showcase South Side Supper - an exclusive one-evening dining experience. Curated by Chef Rajshri of The Supper Club Mumbai along with Chef Vishal Shetty and Chef Selvam Maddu of The Merchants Mumbai. The experience is set to be hosted at The Merchants, Fairmont Mumbai, on July 15, 7.30 pm onwards.

Inspired by the simple joy of yele oota (a traditional meal served on a banana leaf), and recipes that have travelled across generations, South Side Supper is an immersive culinary journey through the exclusive flavours of South India. The mindfully designed menu will present the region’s authentic rich dishes that showcase the complexity, diversity and richness of the culture experienced in southern Indian cuisine.

To provide a seamless experience that feels like a culinary tour straight into southern India, wherein the ingredients and selected mindfully, cooked using tradition methods, blended with aromatic regional spices, and elevated into thoughtfully crafted recipes to underscore South India’s warm, homely hospitality. Along with aromatic, lip-smacking culinary creations, the dining experience also gives one an opportunity to learn and engage in the vibrant memories and traditions of the South Indian region.

Popular for curating intimate, community-backed dining experiences, The Supper Club Mumbai is known for bringing people together to celebrate regional cuisines and their cultural importance. In partnership with Fairmont Mumbai, the dining collective aims to offer guests a deeper appreciation of South India’s culinary legacy in an elegant and warm outset.

Speaking about the collaboration, Chef Rajshri, Founder, The Supper Club Mumbai said, “Every South Indian household has recipes that carry generations of memories. With South Side Supper, we aimed at reigniting the feeling of coming together over sumptuous meals with each dish having their own unique story to tell. We envision curating an experience that presents the unique diversity of South Indian cuisine while providing guests with a memorable and nostalgic experience.”

Spokesperson of Fairmont Mumbai said, “We at Fairmont Mumbai are elated to partner with The Supper Club Mumbai to host the South Side Supper as it aligns with our aim to curate memorable culinary experiences that celebrate heritage and skills. We look forward to welcome diners to an evening dedicated go celebrate India’s oldest culinary heritage.”

With experiential dining continuing to gain popularity, South Side Supper offers food enthusiasts an opportunity to explore the authentic flavours of South India in an intimate setting where heritage, storytelling, and hospitality align effortlessly.

Beyond the Table: Destination Dining Journey at OZEN RESERVE BOLIFUSHI

From the intimate dining set-ups to celebrated restaurants, experiences are carefully designed not just to be eaten, but to be remembered

Grandeur cuisine is woven into the resort’s larger expression of island luxury, where every setting, flavour, and ritual is designed to feel as distinctive as the destination itself. Across the island, each restaurant is shaped by a clear culinary identity, a refined sense of place, and the unhurried rhythm of Maldivian living.

“The island’s beauty, service, and hospitality set the stage, but culinary experiences give guests another way to explore the Maldives. As chefs, our role is to create flavours that feel as memorable as the turquoise waters and endless horizons around us. Every dish is shaped by the rhythm of island life and crafted to complement the landscape. When guests leave remembering not only the beauty of the Maldives, but also the meals they shared here, that is when we know the culinary experience has truly travelled with them,” says Chaitanya Raghava Sharma, Director of Culinary at OZEN RESERVE BOLIFUSHI.

At Vista del Mar, the resort’s all-day dining destination, mornings unfold with leisurely Champagne breakfasts overlooking the lagoon, complemented by international dishes and live cooking stations that bring a polished, convivial energy to the experience. As the day progresses, the restaurant transitions naturally into long lunches and intimate dinners framed by uninterrupted ocean views.

Set directly on the sand, SANGU BEACH introduces an effortless yet refined beachside dining experience through modern Levantine and Moroccan flavours. From grilled seafood and slow-cooked meats to mezze-style plates and curated wines, the restaurant is designed for sunset dining, ocean breezes, and the unhurried elegance of island evenings.

At SAFFRON, the experience becomes more intimate and narrative-led, guiding guests through India’s historic spice routes with regionally inspired Thali menus that celebrate the depth and diversity of Indian cuisine. Rich aromas, layered spices, and traditional cooking techniques come together in a setting that feels warm, immersive, and deeply rooted in culinary heritage.

Soyi brings a contemporary Pan-Asian dimension to the island’s culinary journey, drawing inspiration from Chinese, Thai, Malaysian, and Indonesian kitchens. Built around aromatic herbs, spice-led broths, wok-fired dishes preparations, the restaurant adds a vibrant, flavour-forward counterpoint to the resort’s more intimate dining experiences.

For guests seeking a more rarefied gastronomic experience, ORIGINƎ delivers contemporary seafood-led fine dining paired with one of the resort’s most sophisticated beverage programmes. The restaurant is also home to CUVÉE, an intimate wine library featuring over 2,000 bottles and 101 labels sourced from renowned vineyards across the Old and New Worlds.

Sommelier-led pairings and private tastings further shape the experience for wine enthusiasts and discerning travellers alike.

The resort’s beverage culture comes alive at OZAR, the island’s striking pool bar, where guests gather for sundowner cocktails, Champagne rituals, and slow evenings overlooking the sunset across the idyllic coastline of South Malé Atoll. Across the island, dining and beverage experiences are designed not simply around cuisine, but around mood, atmosphere, and the refined ease of island living.

At Bolifushi island, dining extends far beyond the plate. Framed by turquoise waters and sweeping island views, each meal is shaped by the artistry of the resort’s chefs and crafted to complement the natural beauty of the Maldives, reinforcing the resort’s promise of immersive, destination-led luxury.

The Lind Boracay Reinforces Reputation Via New Accolades

T+L Asia recognition adds to growing list of honours from MICHELIN, Tatler, and TripAdvisor

BORACAY, Philippines , 2026) – The Lind Boracay has reinforced its position among the Philippines' leading lifestyle resorts following a string of recent accolades.

Most recently, the resort was named among the Philippines' Best Beach, Island + Upcountry Resorts in the Travel + Leisure Luxury Awards Asia Pacific 2026, ranking No. 6 in the category.

The recognition to a growing list of honours that includes a place in the MICHELIN Guide's 2026 hotel selection, and acclaim as one of Tatler Philippines' 2026 Spotlight Hotels and in TripAdvisor's Travelers' Choice Awards.

Together, the accolades reflect recognition from some of the travel world's most respected editorial, professional and guest-driven platforms, underscoring The Lind Boracay's reputation for consistently delivering exceptional hospitality and memorable guest experiences.

"We are incredibly proud of these recognitions because they reflect the passion and dedication of our entire team," said Pierre Henrichs, Chief Operating Officer of The Lind Hotels. "While every award is meaningful, what matters most is knowing that our commitment to genuine hospitality continues to resonate with both our guests and the travel community."

Situated on the quieter northern stretch of White Beach at Station 1, The Lind Boracay has become one of the island's most distinctive hotel addresses, combining contemporary Filipino design with warm, personalised service, spacious accommodations and direct access to one of the world's most celebrated beaches.

The past year has also seen the resort continue to enhance its guest offering, including the official opening of Yím, its signature Thai restaurant led by Boracay's only professional Thai chef, alongside a growing collection of culinary, wellness and family experiences that encourage guests to experience the island beyond its famous shoreline.

The latest honours continue to strengthen The Lind Boracay's reputation as one of the Philippines' premier beachfront resorts, reflecting its ongoing commitment to thoughtful hospitality, meaningful experiences and service that inspires guests to return.

Hunaaan Introduces Its Monsoon Menu, Showcasing Authentic Pan-Asian Flavours and Seasonal Favourites

Bengaluru’s beloved Pan-Asian dining destination, Hunaaan, is celebrating the monsoon season with an exciting new menu curated to bring warmth, comfort, and bold Asian flavours to the table. With nearly two decades of creating memorable dining experiences, Hunaaan continues to evolve at its Indiranagar space, staying true to its philosophy of serving authentic and flavour-driven Pan-Asian cuisine. The specially curated monsoon menu brings together comforting classics, indulgent bites, and aromatic creations designed to make rainy evenings even more delightful.

The new menu takes guests on a flavourful journey across Asia with an array of handcrafted favourites. Dumpling lovers can indulge in the unique Charcoal Mushroom and Cheese Truffle Dumpling, featuring earthy mushroom flavours elevated with the richness of truffle and cheese, or savour the Prawn and Crab Sticks Dumpling and Charcoal Spicy Chicken Dumpling, each packed with delicious fillings and bold Asian-inspired flavours. For those craving something hearty, the Veg Khao Sew offers a comforting bowl of coconut-based Burmese goodness, while the Manchow Soup with noodles brings together warming spices, crunchy textures, and rich flavours perfect for the monsoon weather.

Guests can also explore dishes like Tofu Bok Choy with Black Bean Sauce, Chicken Chilli Garlic Fried Rice, and Thai Lemon Basil Chicken showcasing the restaurant’s expertise in balancing authentic Asian flavours with contemporary dining preferences.

With its inviting ambience, thoughtfully crafted menu, and commitment to delivering an immersive Pan-Asian experience, Hunaaan continues to remain a favourite destination for food enthusiasts in Bengaluru. This monsoon, the restaurant invites guests to gather over comforting bowls, flavourful bites, and timeless Asian favourites, making every rainy day a reason to celebrate good food and great company

Ingredient Ideology | Eggless Cake Fiesta... by Dr. Kaviraj Khialani – Celebrity Master Chef

Baking is a passion to many people and for some it’s even beyond that leading to a full-time profession as well. Come any occasion or celebration cake is one thing which finds itself amidst us making every moment special and memorable to cherish for a long time!

Most of the times it has been observed that the smile which comes on peoples face or the expressions which show out when the cake of the function arrives is just not easy to compare & not to forget the chocolate garnishes, the cherries and all the attractions which make it look all the more presentable.

We all wait for that piece of cake and a second helping usually goes without saying! The essence of baking cakes starts from understanding the type of flour to be used, the flavors to be combined, the colors and essence which go a long way making it lip-smacking, the method and process to be followed, the quantity of ingredients, the exactness and proportionate approach, moulds & cake tins, the baking time & temperature, garnishes and icings to be used also play a key role in cake making.

Some of our all-time favorites with cakes and their smaller versions - pastries as we call them are the black forest, Dutch truffle, rich chocolate ganache cake, red velvet cake, fresh pineapple cake, the seasons special mango cream cake, rich cakes also known as gateaux are equally popular with many. We also have festive cakes, wedding cakes, anniversary and theme cakes as well which of course are the advanced version of cake making. Most people love their cakes with egg but there are many who are vegetarian and do not prefer eggs as well in their cakes and pastries. Here we present a few simple- start up type easy to bake eggless cake recipes with our readers to try out and relish!

Recipe-1] Eggless Date Cake

Ingredients

Refined flour/maida-2 cups

Dates- 1 cup – seedless, chopped or puree

Sugar- white grain/brown sugar/castor sugar- 3/4 th cup

Butter-1/2 cup

Water- 2 cups

Cashews and raisins- ¼ cup assorted can also be used.

Vanilla extract-1 tsp

Baking powder- 1 tsp

Soda bi carb-1/2 tsp

Pinch of salt

Lemon juice- 1 tbsp.

Milk/soy milk- 1 cup or as required to get the consistency.

Method:

1. Sieve the flour with pinch of salt, baking powder and soda bi carb and keep aside, pre-heat the oven to 180 degrees Celsius.

2. In a pan add date puree or chopped dates, water, sugar and butter, stir all of this well until the sugar and butter has well blended cook the mixture for 4-5 mins, allow to cool and add the lime and vanilla extract and give it a stir.

3. To the above prepared cooled mixture add in the flour in small batches or a little at a times and using a spatula and cut and fold method carefully mix it in and also gradually add in milk to assist in getting the desired batter texture, also lastly fold in the chopped nuts.

4. The cake batter needs to now get into the greased and dusted cake tin and enter the pre-heated oven for baking without delay for Atleast 30-35 mins or until a toothpick comes out clean from the center of the baked cake.

5. Allow to cool for at least 30 -45 mins and upturn it and cut into wedges/slices and dust with powder sugar and cinnamon powder and serve with coffee/tea.

Recipe-2] TUTTI FRUITYCAKE

Ingredients

Refined flour- 150 gms + 1 tbsp. for dusting on the tutti fruity

Sugar- 100gms- use white or brown.

butter- 125 gm

Baking powder- 1 tsp

Soda bi carb-1/2 tsp

Tutti fruity- 200gms

Condensed milk- ¼ cup

Milk-120 ml

Pinch of salt.

Vanilla essence- 1 tsp

Method:

1. Pre-heat the oven to 180 degrees Celsius and sieve the flour with the baking powder, soda bi carb and pinch of salt and keep aside.

2. Grease and dust a cake tin with butter paper and keep ready.

3. In a mixing bowl combine together the 1 tbsp. flour and mix it with the chopped tutti fruity and toss it well.

4. Cream together the butter, sugar and vanilla essence add in the condensed milk, milk and mix it all up very well.

5. Now add in the sieved flour into this mixture in small batches and carefully fold it in using a spatula and also add in the tutti fruity into the mixture, as an option add a tbsp. of chopped cashews as well into the mixture.

6. Pour this cake batter into the lined cake tin and spread it evenly, allow to bake in the pre-heated oven for 40-45 mins or until the toothpick test confirms the cake is baked.

7. Allow the cake to cool for 15-20 mins and then carefully upturn and de-mould it, cut into sliced and store in an air-tight container in the fridge.

Recipe-3] EGGLESS BANANA WALNUT CAKE

Ingredients

Refined flour – ½ cup

Whole wheat flour- ½ cup

Pinch of salt

Ripe bananas-2 no.

Walnuts-1/4 cup roughly cut.

Powdered sugar- 1/3 rd cup

Butter- 1/3 rd cup

Baking powder-1 tsp

Soda bi carb- ½ tsp

Vanilla extract- 1 tsp

Lemon juice- 1 tsp

Milk- ¼ -1/2 cup as needed.

Method:

1. Pre-heat the oven to 180 degrees Celsius, sieve the flours with salt, baking powder, soda bi carb and keep aside.

2. In a mixing bowl add in the peeled bananas and mash them using a fork, now add in the butter and powdered sugar and using a beater beat it well until light and fluffy in appearance.

3. Add in the lemon juice and the vanilla extract and mix it well into the batter, add in the dry ingredients carefully and blend it all in well.

4. Add in the chopped walnuts lastly and fold them in well, add a little milk if needed to get a proper texture to the cake batter.

5. Pour it into a greased and dusted cake tin and allow to bake for 30-45 mins or until well done, remove allow to cool completely, slice and serve.

Recipe- 4] PINEAPPLE UPSIDE DOWN CAKE

Ingredients:

Refined flour- 2 cup

Butter- ½ cup

Sugar – 1 cup

Milk – 1 cup

Vinegar- 1 tsp

Pineapple Essence/Vanilla Essence -1 tsp

Baking Powder – 1 tsp

Baking Soda – ¼ tsp

Pinch Salt

For the Topping

Butter -2 tbsp.

Brown Sugar – ¼ cup

Pineapple 4 -5 round slices- tinned.

Cherry- 7-10 no.

Method:

1. Pre-heat the oven to 180 degrees Celsius. Sieve the flour with baking powder, pinch of salt and soda bi carb and keep aside.

2. To prepare the caramel topping in a pan combine butter and brown sugar and cook until sugar is dissolved and transfer this mixture into the lined up cake tin. Place the 4-5 slices of pineapple and center it with the cherries and keep aside for some time.

3. For the cake batter: in a mixing bowl start with butter, sugar, milk, essence and vinegar and beat it all well until sugar is well blended.

4. To the above mixture add in the dry ingredients and mix it well by cut and fold method and form a nice thick cake batter.

5. Transfer the cake batter to the resting cake tin and pat it lightly to remove any air gaps, bake it for 35-45 mins or until the toothpick test confirms the baking and carefully remove the cake tin, allow to cool completely and de-mould the cake, slice and serve.

Sterling Deepens Wildlife Leadership with the Launch of Sterling Quinta Jim Corbett

New resort strengthens Sterling’s destination-cluster strategy in Corbett while expanding its curated wildlife portfolio to 13 leading jungle destinations

Aug 2026, Chennai: Sterling Holiday Resorts has strengthened its leadership in India's fast-growing wildlife hospitality segment with the launch of SterlingQuintaJim Corbett, its second resort in the Corbett landscape and 11th property in Uttarakhand. The addition expands Sterling's curated wildlife portfolio to 13 resorts with over 480 rooms and suites, reinforcing the company's long-term strategy of building destination clusters across India's most sought-after nature and wildlife regions.

As travellers increasingly seek immersive, experience-led holidays over conventional sightseeing, wildlife destinations are evolving into year-round leisure markets. Sterling's growing presence across India's iconic forests reflects this shift, offering guests deeper engagement with nature through thoughtfully curated stays and destination experiences.

Located in the tranquil Bail Parao–Kaladhungi belt of Ramnagar, SterlingQuintaJim Corbett offers guests convenient access to the wider Corbett landscape while providing a quieter and more spacious alternative to the busier tourism zones. The resort complements Sterling's existing presence in Corbett, allowing travellers greater flexibility to explore different parts of the destination while enjoying the brand's signature hospitality.

With this launch, Sterling now operates one of India's most diversified wildlife resort portfolios spanning tiger reserves, lion habitats, rainforest ecosystems and Himalayan forests across destinations including Corbett, Gir, Kanha, Pench, Ranthambore, Sariska, Thekkady, Wayanad, Anaikatti and Tipeshwar.

Designed for families, couples, celebration-led travel and corporate retreats, SterlingQuintaJim Corbett features 46 spacious rooms across five categories, including rooms with private sit-outs, balconies and exclusive plunge pools. Guests can also enjoy a swimming pool, spa, Nectar—the resort's all-day dining restaurant—and a range of curated outdoor experiences.

The resort also strengthens Sterling's growing leisure-plus-events proposition. A 2,800 sq. ft. banquet hall complemented by two landscaped lawns makes it an attractive venue for destination weddings, social celebrations, corporate offsites and incentive travel.

Beyond the resort, guests can explore the wider Corbett region through safaris across multiple forest zones including Phato and Sitabani, birdwatching trails, plantation walks and local cultural attractions such as Chhoi Village, Shri Hanuman Dham, the Jim Corbett Museum and Corbett Falls.

According to Mr. Vikram Lalvani, Managing Director & CEO, Sterling Holiday Resorts Ltd, “Wildlife tourism in India is undergoing a significant transformation. Travellers today are looking for experiences that extend well beyond the safari—they want longer stays, meaningful engagement with nature and authentic connections with local landscapes and communities. Our strategy has been to build destination clusters across India’s most iconic wildlife regions, enabling guests to experience these destinations in richer and more diverse ways while enjoying the consistency of Sterling’s hospitality. SterlingQuintaJim Corbett is another important milestone in strengthening that vision.”

Commenting on the association, Mr. Shailendra Goswami and Mr. Amit Aggarwal partners at Shreena Hospitalities Pvt Limited, shared that “SterlingQuintaJim Corbett was envisioned as a peaceful, nature-connected retreat that complements the wider Corbett experience. Partnering with Sterling enables us to bring together the resort’s distinctive location and design with the scale, trust and hospitality expertise of the Sterling brand. With the blessings of Banke Bihari ji, we look forward to a lasting association and to establishing the resort as a preferred destination for families, wildlife travellers, celebrations and corporate retreats.”

With the addition of SterlingQuintaJim Corbett, Sterling further strengthens its presence across Uttarakhand while reinforcing its long-term strategy of building leadership across India's high-potential experiential travel segments including wildlife, mountains, wellness, pilgrimage and heritage destinations.

IHM Ranchi Organizes ‘Tiranga Yatra’ under ‘Har Ghar Tiranga’ Campaign

Under the guidance of Dr. Bhupesh Kumar, Principal, Institute of Hotel Management (IHM), Ranchi, the institute organized a ‘Tiranga Yatra’ as part of the ‘Har Ghar Tiranga’ campaign to promote respect for the National Flag and strengthen the spirit of patriotism and national unity among students and the local community.

The Tiranga Yatra commenced from the IHM Ranchi campus and passed through Brambe village and adjoining areas. During the Yatra, the institute distributed 100 National Flags among local residents and encouraged them to participate in the ‘Har Ghar Tiranga’ campaign by hoisting the Tricolour at their homes.

Dr. Bhupesh Kumar, Principal, IHM Ranchi, along with faculty members, non-teaching staff and students, participated in the Yatra. The participants carried the National Flag and conveyed the message of patriotism, unity and respect for the Tricolour. The local residents welcomed the Yatra and appreciated the initiative.

Speaking on the occasion, Dr. Bhupesh Kumar appreciated the enthusiasm, discipline and participation of the students and staff. He said that initiatives such as the ‘Tiranga Yatra’ help strengthen patriotic values among the youth and encourage them to contribute towards nation-building. He further emphasized that the National Flag represents the unity, integrity and pride of the nation.

The Yatra concluded with a message of patriotism, unity and civic responsibility, encouraging greater public participation in the ‘Har Ghar Tiranga’ campaign and adding to the spirit of the Independence Day celebrations.

Ananta Spa & Resort Jaipur Introduces Helicopter Arrivals for Destination Weddings

Ananta Spa & Resort Jaipur, managed by Black Rock Hotels & Resorts, has introduced helicopter arrivals for wedding couples as part of its destination wedding offering.

The 40-acre, 351-key property is among Rajasthan’s larger destination resorts, featuring extensive indoor and outdoor event infrastructure designed for multi-day, large-format destination weddings and MICE events. The new aerial arrival experience allows couples to incorporate a personalized, memorable entrance into their wedding itinerary, reflecting a broader trend in India's luxury wedding market toward experience-led celebrations.

Key Highlights of the Property & Offering

• Event Infrastructure: 12 event venues, including multiple indoor banquet spaces and the 70,000 sq. ft. Suijin Lawn.

• Traditional Ritual Spaces: A dedicated 16-pillared, Vastu-compliant ceremonial Pagoda designed for traditional wedding rituals such as ghudchadi, baraat, and jaimala.

• Accommodations & Amenities: Accommodation options across five categories, wellness and leisure facilities, landscaped grounds, and multiple on-site dining experiences.

Leadership Commentary

Ravindra Pratap Singh, Chairman of Ravi Surya Group and owner of Ananta Spa & Resort Jaipur:

“Destination weddings have become much more personal. Families are no longer looking only for a beautiful venue; they want to create moments that feel specific to them and that guests will remember. An aerial arrival is one such experience. At Ananta Jaipur, our scale gives us the flexibility to think beyond conventional wedding formats and work with families on how the entire celebration unfolds, from the arrival to the ceremonies and experiences in between.”

About Black Rock Hotels & Resorts

Founded in Jaipur in 2022 by Anshul Bhargava, Black Rock Hotels & Resorts is a modern Indian hospitality brand specializing in luxury hotels, destination resorts, wildlife getaways, and event venues. Operating across six destinations in Rajasthan and North India (including Jaipur, Ajmer, Pushkar, and Ranthambore), the company aims to expand to over 50 hotels across 75 Indian cities and become the largest hotel operator in Rajasthan by 2028.

More details about the resort can be found at Ananta Spa & Resort Jaipur.

How AI Is Reshaping the Business Strategy of Wedding Planning Companies

Wedding planning has always required careful management of multiple details including guest lists, vendors, budgets, dates, travel arrangements, and modifications from family members. In 2026, AI is joining this process. The technology is allowing wedding planners to speed things up, getting a better insight into the needs of clients, and basically planning for the future. What matters most is not really that planners will be replaced by machines but rather that they will get more time to focus on matters that require human involvement.

- Smarter Operations – “ Artificial Intelligence has the capability to assist planners by taking over the monotonous jobs that have previously occupied their time. Guest data can be organized, timelines generated, communication with the chosen vendors can be improved, and necessary actions can also be tracked from one platform. AI can also help in managing RSVPs, streamlining guest communication and supporting concierge services by providing timely information and assistance to guests. It can also assist with décor design, moodboards and collateral design, helping planners visualise concepts and develop creative elements more efficiently. AI can also help in managing multiple wedding events and keeping in mind minor but crucial details simultaneously. All this greatly favors wedding planning companies in managing their regular processes. Planners do not have to waste hours on gathering data and can focus this time on design, client discussions, work with vendors, and the whole experience.” Explains Anjali Tolani, Vice President – Celebrations at Tamarind Global

-  Predictive Planning – “There is plenty of unpredictability associated with wedding planning. There can always be a delayed flight, unfavorable weather conditions, late vendors, or an adjustment made to the timeline that may affect many areas of the wedding. Artificial intelligence can go through vast quantities of data and point out potential conflicts or risks. For instance, it can take note of a packed timeline and pinpoint spots where the buffer time is very little, or where a delay in the work of one vendor may lead to troubles at some other part of the celebration. AI can also use RSVP and guest data to anticipate requirements, helping concierge teams and planners prepare for potential changes in guest movement, preferences or communication. Therefore, predictive planning is turning from guessing what might occur to being prepared for various scenarios.” Highlights Anjali Tolani, Vice President – Celebrations at Tamarind Global

-        Human + AI Collaboration: “The technology of AI is capable of processing information at a fast pace; nevertheless, human input is still vital in wedding planning processes. AI tools may create timelines, but wedding planners have knowledge of factors behind the processes including people’s mentality, cultural norms and other unique characteristics that AI still cannot capture. Thus, the future does not lie in the choice between human beings and AI; rather, it lies in their combination. AI can be used for research, planning and analysis, while human professionals concentrate on creativity, relationships and decision-making.” Points out Aksheshkumar Ajaykumar Shah, Founder and CEO of Cogniify.ai

- Risk & Contingency Planning: “Things do not always unfold as expected at a wedding. The weather may shift, travel may be delayed, technical problems may arise, vendors may cancel, etc. AI comes to aid planners in preparing for these situations by combining disparate data into various scenarios. With this data planners may come up with contingency options concerning venues, vendors, transport, and time arrangements. The presence of such backup plans may noticeably ease the preparations for the wedding.” Asserts Aksheshkumar Ajaykumar Shah, Founder and CEO of Cogniify.ai

- Smarter Client Insights: “Every couple has different priorities. One person may care about food, another about decoration, and the third person may want their wedding to reflect their culture or their life story. By using artificial intelligence, managers can have a better understanding of what the client actually needs because AI can provide information about what the client prefers, what they said, and what they have done in the past. Then the manager will have a better opportunity to present a more appropriate offer. For a company, it means creating better relationships with the client.” Elaborates Prerak Manish Shah, Co-founder and Technology Lead in Data Infrastructure & AI, Cogniify.ai.

-Data-Driven Budgeting: “The budget for a wedding can change faster than the speed of light, especially when the number of guests, vendors or locations changes. Using artificial intelligence, planners can keep tabs on spending and make the comparison between the original budget and actual expenses more accurate. With the help of AI technology, managers can identify the source of constantly rising expenses, as well as devise several budgeting scenarios. This tool provides managers and clients with a full picture of the expenses so as not to miss an opportunity to make the right choice.” Reiterates Prerak Manish Shah, Co-founder and Technology Lead in Data Infrastructure & AI, Cogniify.ai.

Technology is having a big effect on the way we prepare for weddings. Thanks to advancements in artificial intelligence technology, companies are now able to become better organised, more prepared and better informed. In 2026, the smartest wedding businesses may not be the ones using AI everywhere, but the ones that know exactly where it adds value.

Dnyaan Prasad Global University School for Hospitality and Tourism, by Dr. D. Y. Patil Unitech Society, Joins Hands with Singapore's Nanyang Institute of Management to Build Bridges Across Borders

New MoU opens doors for student exchanges, joint research, and shared learning between India and Singapore's hospitality education sectors.

Pune, India - Dnyaan Prasad Global University School for Hospitality and Tourism, by Dr. D. Y. Patil Unitech Society, Pune, under the leadership of Dr. Pradyuman Rathore, Director, DPGU School for Hospitality and Tourism, has entered into a Memorandum of Understanding with Singapore's Nanyang Institute of Management (NIM), represented by Mr. Khoo Raymond, Vice President (SRA), Nanyang Institute of Management, Ms. Tanny, Student Recruitment & Admissions, Deputy Director and Mr. Harsh Pagaria, Assistant Country Manager - India (Sales & Marketing). The partnership sets the stage for a deeper academic collaboration between the two institutions, laying the groundwork for cross-border learning, shared research, and closer ties between faculty and students on both sides.

Under the terms of the MoU, the two schools will work together on student and faculty exchange programmes, collaborative research projects, and the exchange of academic resources and teaching practices. The goal is straightforward: give students a wider lens on the hospitality and tourism industry by connecting them with a different education system, a different culture, and a different way of thinking about the field.

Hon. Dr. Somnath P. Patil, Pro-Chancellor, said, "At Dnyaan Prasad Global University, we believe that education should prepare students for a truly global future. Our partnership with the Nanyang Institute of Management reflects this vision by creating opportunities for international learning, cultural exchange, and academic excellence. Together, we are empowering our students with the global perspective, industry exposure, and cross-cultural competencies needed to succeed in the evolving hospitality and tourism sector."

For Dnyaan Prasad Global University (DPGU), this tie-up is part of a broader push to give students exposure beyond the classroom. Hospitality and tourism industries reward adaptability and cross-cultural fluency, and the school sees international partnerships like this one as a direct way to build those skills into the curriculum.

Dr. Rohini S. Patil, Chief Operating Officer, added, "This collaboration is an important milestone in strengthening our commitment to delivering world-class education. By working closely with Nanyang Institute of Management, we aim to enrich the academic experience through collaborative research, faculty engagement, and international student exchanges. These initiatives will equip our learners with practical knowledge, global exposure, and the confidence to thrive in an increasingly interconnected hospitality industry."

The MoU runs for an initial five years, giving both institutions time to develop and roll out joint initiatives rather than treating the agreement as a one-off signing. Programmes under the partnership are expected to be phased in over the coming academic terms.

Mr. Khoo Raymond, Vice President (SRA), Nanyang Institute of Management, Singapore, said, "We are delighted to partner with Dnyaan Prasad Global University's School for Hospitality and Tourism in fostering meaningful academic collaboration between Singapore and India. This partnership reflects our shared commitment to nurturing globally competent graduates through knowledge exchange, innovation, and cross-border learning experiences. We look forward to building lasting educational value for students and faculty from both institutions."

This collaboration adds to Dnyaan Prasad Global University (DPGU) School for Hospitality and Tourism's growing list of international collaborations aimed at producing graduates who are ready to work anywhere in the world, not just familiar with global standards in theory, but shaped by direct exposure to how another country's institutions teach and practice the discipline.

TRG The Mall Expands Its Dining Experience with Leading Food Brands

Reinforcing its vision of creating a comprehensive lifestyle destination, TRG The Mall has officially launched the TRG Food Court, adding a vibrant culinary hub to its growing retail and entertainment ecosystem. The newly opened food court marks another milestone in the mall's journey of offering visitors an integrated destination where shopping, dining, leisure, and social experiences come together under one roof. 

Spread across 12,000 sq. ft. with a seating capacity of nearly 500 guests, the TRG Food Court has been thoughtfully designed with modern interiors and spacious seating to cater to families, young professionals, students, shoppers, and corporate visitors. The addition further strengthens TRG The Mall's position as one of the region's leading lifestyle destinations.

Sharing his thoughts on the launch, Mr Pawan Sharma Managing Director TRG Group, said, "At TRG, we believe the future of commercial real estate lies in creating destinations that offer much more than shopping. The launch of TRG Food Court reflects our commitment to building integrated lifestyle spaces where people can shop, dine, unwind, and connect. This addition not only enhances the visitor experience but also creates new business opportunities, generates employment, and contributes to the growth of the region's retail and hospitality ecosystem."

The newly launched food court offers an extensive selection of cuisines, including North Indian, South Indian, Chinese, Continental, Asian, fast food, pizzas, cafés, beverages, street food, desserts, and family dining options. It brings together a curated mix of renowned national and international food brands such as Burger King, KFC, Pizza Hut, Domino's Pizza, Taco Bell, Wendy's, Subway, Chicago Pizza, Wow! Momo, Chinese Wok, Biryani Blues, Sagar Ratna, Moti Mahal, Vaango, Bikanervala, Mithas, MOD, Baskin Robbins, Belgian Waffles, and Belgian Fries, offering visitors a diverse culinary experience under one roof.

Mr Shorab Upadhyay, Managing Director, TRG Group, added, "Today's consumers are looking for destinations that combine convenience with memorable experiences. The TRG Food Court has been developed to become more than just a dining space; it is designed as a vibrant social hub where families, friends, and professionals can gather, celebrate, and spend quality time together. We are confident it will become one of the most preferred food and leisure destinations in the region."

The launch of the food court also reflects the changing preferences of modern consumers who increasingly seek destinations that seamlessly integrate shopping, dining, entertainment, and community experiences. Designed as a lively social space, the food court encourages visitors to spend more time at the mall while enjoying a wide range of culinary offerings in a comfortable and welcoming environment.

Beyond enhancing customer experience, the project is expected to generate significant direct and indirect employment across hospitality, retail, operations, facility management, security, maintenance, and allied sectors. It will also create fresh business opportunities for food brands, franchise operators, local vendors, logistics partners, and service providers, contributing positively to the regional economy.

With the successful launch of the TRG Food Court, TRG The Mall continues to strengthen its vision of developing future-ready mixed-use destinations that seamlessly combine retail, dining, entertainment, and business opportunities. As the mall continues to evolve into a premier commercial and lifestyle hub, the new food court stands as yet another step towards delivering world-class experiences for visitors while fostering sustainable economic growth in the region

Embrace the Comfort of the Rains with The Dimsum Room's Monsoon Favourites

As the rain pours outside, The Dimsum Room in Kala Ghoda invites diners to savour a selection of comforting dishes that perfectly complement the monsoon season. Known for its handcrafted dim sums and authentic Asian flavours, the restaurant brings together warm broths, delicate dumplings and rich, comforting textures that make every rainy day a little more special. Featured dishes include:

Classic Pork Xiao Long Bao & Luffa Gourd Xiao Long Bao – Delicate handcrafted dumplings filled with rich, flavourful broth that bursts with every bite. Whether you prefer the classic pork filling or the lighter luffa gourd variation, these soup dumplings are the perfect way to warm up on a rainy day.

Chef's Special Hainan Soup – A wholesome bowl of comfort prepared with a light coconut broth, pak choy and noodles, served with your choice of poached chicken or seared tofu. Finished with chilli, garlic, oyster sauce, fresh coriander and a squeeze of lemon, this nourishing soup is packed with comforting flavours and is ideal for the season.

Butter Soy Dumplings – Soft, handcrafted dumplings tossed in a silky emulsion of butter, soy and chilli oil, creating a velvety sauce that coats every bite. Rich, savoury and deeply comforting, this signature dish is a monsoon favourite that pairs beautifully with the cool weather.

Pan-Fried Noodles in Veg Oyster & Garlic Sauce – Crispy pan-fried noodles served with seasonal vegetables in a rich oyster and garlic sauce that brings together savoury flavours and satisfying textures. A comforting classic, this hearty dish is perfect for enjoying on cool, rainy days. 

Whether you're craving delicate soup dumplings, a nourishing bowl of Hainan Soup, rich Butter Soy Dumplings or a hearty plate of Pan-Fried Noodles, The Dimsum Room offers the perfect setting to enjoy comforting Asian flavours while the city enjoys the rains

Sofitel Legend Metropole Hanoi Launches 125th Anniversary Celebrations

125 Years of a Legend’ - honouring Hanoi’s most iconic hotel since 1901

HANOI, Vietnam (, 2026) — Sofitel Legend Metropole Hanoi is celebrating its 125th anniversary with a rich and varied programme of immersive experiences throughout 2026. The milestone honours a timeless heritage while embracing the future, reflecting the hotel’s enduring elegance, French art de vivre, and its iconic status as a living legend of Hanoi.

Under the theme “125 Years of a Legend,” these celebrations blend culture, artistry, entertainment, gastronomy and hospitality to elevate experiential luxury in the capital. The Metropole’s “Live the Legend” experience features a series of curated stays, along with inspired gastronomic and wellness journeys, designed to immerse guests in the heritage and glamour of Hanoi’s Grande Dame.

“We are thrilled to open a new chapter in the Metropole’s legendary story,” said George Koumendakos, General Manager of Sofitel Legend Metropole Hanoi. “For 125 years this hotel has been the beating heart of Hanoi — witnessing history, welcoming the world, and setting the standard for refined hospitality. This anniversary allows us to honour that remarkable legacy while inviting guests to experience the timeless soul of the Metropole in fresh, unforgettable ways as we look confidently to the future.”

‘Live the Legend’ Stay Experience

Guests can embrace quiet luxury and create treasured memories with the “Live the Legend Experience,” a stay inspired by the Metropole’s 125-year legacy. This package includes a lavish daily breakfast buffet for two, an elevated Vietnamese lunch at Spice Garden for two, and the exclusive Path of History (and bomb shelter) tour guided by the hotel’s resident historian.

Additional benefits include guaranteed early check-in from 11am, late check-out until 2pm, and a complimentary upgrade to the next non-suite room category, subject to availability. The offer is valid for bookings and stays from now until Sept. 30, with a minimum stay of two nights.

‘Sensations Orientales’ Wellness Journey

Inspired by age-old Oriental rites and the timeless elegance that has defined Sofitel Legend Metropole Hanoi for 125 years, “Sensations Orientales” offers a unique sensory journey where Eastern traditions meet French refinement.

This exclusive, 90-minute ritual at Le Spa du Metropole begins with a body exfoliation using unctuous enzymatic gel, followed by Sothys’ Digi-Esthétique® techniques that blend acupressure with refined modelling movements drawn from Eastern and Western traditions. Warm notes of amber and myrrh, paired with flowing massage gestures, deliver deep relaxation and renewal, completed by a special gift to extend comfort at home. The treatment is available from now through the end of the year.

‘Carnet de Voyage’ at Bamboo Bar

Bamboo Bar presents the captivating “Carnet de Voyage” cocktail collection, inspired by the 1920s journey across Indochina and beyond envisioned for the Metropole’s co-founder and first “directeur,” André Ducamp. Guests can retrace his path while lounging by the pool, enjoying expertly crafted cocktails that blend exotic flavours with the charm of a bygone era.

Timeless French Dining at Le Beaulieu

Operating in its current space since 1901, Le Beaulieu is believed to be the oldest continually operating restaurant in Vietnam. Guests can savour a special 3-course set menu with century-old classics such as Lobster Bisque and Crêpe Suzette with guéridon service—recipes that date back to its earlier days and have been passed down through generations of chefs.

Legendary Cocktails and Le Burger ‘1901’ at Club Bar

Le Club Bar celebrates taste and nostalgia with signature cocktails inspired by cultural icons and former hotel guests Charlie Chaplin, Graham Greene, and the Metropole’s co-founder André Ducamp. Guests can now enjoy an exclusive new drink on the Legendary Cocktail Collection menu called “The Last Telegram,” along with the “1901” Burger, a bold yet elegant creation blending French refinement with premium ingredients.

Golden Era ‘Pho’ at Spice Garden

Spice Garden, the Metropole’s elevated Vietnamese restaurant, simmers a delicious pho broth for 125 hours, with a recipe rooted in the culinary traditions that flourished at the hotel in the 1920s. The dish is presented with Wagyu beef, gold leaf short rib and a dramatic tableside pouring. This is not just pho; it is a living piece of Hanoi’s history and culinary soul.

Metropole Liquid Chapters at angelina

angelina, the cocktail lounge, whisky bar and restaurant, has unveiled the “Metropole Liquid Chapters,” a special menu commemorating historic milestones at the hotel. Cocktails include “1901,” honouring the Metropole’s golden beginning; “1968,” inspired by the wartime bunker beneath the hotel; and “2026,” spotlighting a new era of Hanoi by night.

The 125th Anniversary Collection

Drawing on the Metropole’s rich 125-year legacy, La Boutique and the gourmet deli and patisserie L’Epicerie offer curated Metropole-branded items and exclusive special editions. These refined keepsakes allow guests to take a piece of the legend home, while the Metropole’s e-vouchers provide a seamless way to share legendary Metropole experiences for any occasion.

125th Anniversary Exhibition: A Journey through Time Since 1901

The first exhibition, kicking off the series, launched in June at the Heritage Wing, housed within the hotel’s original 1901 structure, and the Opera Wing, hosting a visual tribute to the Metropole’s timeless elegance and enduring legacy. It features rare photographs from early 20th-century colonial Indochina through conflict periods to the present day.

The hotel will unveil additional exhibitions throughout the year thoughtfully curated to commemorate its 125th anniversary. Through painting, mixed media and photography, these exhibitions celebrate the artistic legacy of the Indochine era, Hanoi’s rich cultural heritage and the enduring spirit of Vietnamese life that continues to inspire today.

Le Petit Journal and Metropole History Book

The hotel presents Le Petit Journal, its exclusive bi-monthly newspaper featuring the finest moments, exclusive updates and legendary experiences at the Metropole. Guests can also explore the Metropole History Book, an archive of untold tales and important milestones of both the property and the city, available at La Boutique or via the E-Shop

Nandhini Deluxe Returns to Its Roots with the Launch of Its Newest Outlet in Jayanagar

Bengaluru’s beloved Andhra dining destination, Nandhini Deluxe, is all set to return to where a significant chapter of its journey began with the launch of its newest outlet in Jayanagar on 6th July 2026. Reviving the iconic location that has become a landmark over the years, Nandhini presents a refreshed dining experience that blends its rich legacy with a contemporary new identity. Inspired by the architectural language of Bengaluru’s T2 International Airport, the revamped flagship space features a modern yet warm ambience with a seating capacity of 200 guests, along with a banquet hall accommodating 350–400 guests, making it an ideal destination for everyday dining as well as celebrations.

Founded with a passion for serving authentic Andhra cuisine, Nandhini has been a pioneer in bringing the flavours of Andhra to Bengaluru since 1989. Over the years, the brand has built a loyal following by staying true to its roots while evolving with changing customer preferences. The vision behind Nandhini’s growth has always been centred around creating an experiential dining destination where guests don’t just enjoy a meal but become part of a memorable culinary journey. With the new Jayanagar outlet, the brand continues this philosophy by bringing together its signature hospitality, thoughtfully designed spaces, and consistent flavours that customers have cherished for decades.

At the heart of Nandhini’s success lies its commitment to authenticity, quality ingredients, and timeless recipes passed down through generations. The Jayanagar outlet continues to celebrate the best of Andhra cuisine with much-loved favourites including the iconic Andhra Meals, Nellore Biryani, Hyderabadi-style Boneless Biryani, Karnatic Donne Biryani, Nandhini Chilli Chicken, Sholay Kebab, Mutton Roast, Tawa Fish Fry, Guntur Chicken, and a range of beloved vegetarian delicacies. While preserving its traditional flavours, Nandhini has also adapted to modern dining preferences by offering balanced spice levels and a focused Andhra menu that appeals to today’s diverse audience.

“Nandhini Returns to Its Roots with the Reopening of Its Iconic Jayanagar Location, Bringing 37 Years of Andhra Legacy to Bengaluru’s Oldest Neighbourhood” says the Nandhini team.

With the Jayanagar launch, Nandhini strengthens its position as a destination for authentic Andhra dining experiences in Bengaluru. As the brand continues its expansion across cities in India and beyond, its mission remains unchanged, to serve food rooted in tradition while creating contemporary spaces where every guest feels at home.

Bodega39 unveils an all-new menu inspired by guest demand and global flavours

Bodega39 unveils an all-new menu, expanding its offering with a wider selection of wood-fired pizzas, handmade pastas, risottos, Indian specialities, Asian curries, seafood mains and desserts.

Developed in response to what guests have been asking for over the past few months, the refreshed menu introduces greater choice while continuing to reminisce about the restaurant's signature style of bringing global flavours together under one roof.

The new menu commenced with a simple idea: listen to the people who dine at Bodega39 the most. Regular patrons repeatedly asked for more artisanal pizzas, a broader pasta selection, comforting risottos, flavourful Indian dishes and Asian curries. Those conversations became the foundation of the refresh for a menu that grows with its guests while staying true to the restaurant's special identity.

Italian flavours form the heart of the new additions. The expanded pizza selection introduces the Verde Stracciatella, layered with basil pesto, cherry tomatoes, arugula, creamy stracciatella and toasted pine nuts for a fresh yet indulgent bite. The Pepperoni Pizza combines spicy pork pepperoni, blistered mozzarella, San Marzano tomato sauce and basil, while the La Romana blends smoky bacon, mushrooms, fresh mozzarella, carbonara cream and cracked black pepper over a perfectly wood-fired crust.

Fresh pasta takes equal prominence across the menu. The Smoked Chicken Tagliolini pairs delicate ribbons of pasta with smoked chicken, mushrooms, green peas and a silky mascarpone emulsion, concluded with truffle oil and pickled enoki mushrooms. The handcrafted Cappellacci is filled with chicken and porcini mushrooms before being tossed with shimeji mushrooms in a white wine butter sauce and finished with shaved parmesan. Complementing the selection is the Agnolotti, where confit chicken-filled pasta is served with creamy chicken jus, roasted grapes and parmesan cream for a dish that balances richness with subtle sweetness.

The risotto selection presents two unique presentations of Italian comfort. The Pumpkin Risotto merges roasted pumpkin, brown butter, sage and parmesan for a rich, velvety finish, while the Asparagus Risotto layers spinach pesto, mascarpone, asparagus, arugula, chives and hazelnuts into a lighter, herb-forward plate that celebrates freshness.

Alongside its European offerings, Bodega39 has backed its Indian and Asian selection to recall the diversity of its guests' preferences. A highlight is the Bhavnagri 39, inspired by the culinary traditions of Gujarat and interpreted through the restaurant's contemporary lens. The expanded Asian curry selection brings together aromatic herbs, slow-cooked gravies and balanced spice profiles, adding comforting, flavour-forward dishes to the menu.

The seafood offering is led by the Smoked Roasted Salmon, served with red cabbage purée, green peas, carrots, braised fennel and citrus beurre blanc. Delicate in flavour yet full of essence, the dish balances gentle smokiness with bright citrus notes and seasonal vegetables.

Desserts top off the menu with familiar favourites and pristine additions. Guests can choose from the Tres Leches Cheesecake finished with a rich tres leches sauce, the Dark Chocolate Bento Cake layered with dark chocolate ganache, or the Vanilla Tres Leches and Chocolate Tres Leches, each offering a decadent finish to the meal.

With this refresh, Bodega39 continues to build on what its guests appreciate most. The new menu offers more reasons to return, whether it's for a familiar favourite or something entirely new.

Air India welcomes its third line-fit Boeing 787-9 aircraft to the fleet

Air India, India’s leading global airline, has welcomed VT-AWC, its third line-fit Boeing 787-9 aircraft, to its fleet. The aircraft completed a non-stop journey of 17 hours and 14 minutes from Boeing’s facility in Charleston and landed in Delhi on 4 July 2026.

The factory-fresh aircraft marks another milestone in Air India’s fleet modernisation journey and features a three-class cabin configuration with 30 Business Class suites, 28 Premium Economy seats, and 238 Economy seats. The aircraft is equipped with state-of-the-art interiors, including Thales’ AVANT Up inflight entertainment system, offering customers an enhanced long-haul travel experience.

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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.

Treebo Hospitality Ventures Opens Medalio Kota, Expanding Its Mid-Market Lifestyle Hotel Portfolio in India

• The 30-room hotel features The Rising Forks, an elevated vegetarian restaurant, and Toastroom, a dedicated events venue.

• Launch reflects growing demand for experience-led stays as the city evolves drawing a broader mix of travelers

Bengaluru, Aug , 2026: Treebo Hospitality Ventures (THV) has opened a new 30-key Medalio hotel in Kota, as the group continues to expand its lifestyle hotel brand built for the intentional traveller.

Kota has long been recognised as India's education capital, attracting students, parents and business travellers throughout the year. With improved infrastructure and attractions such as the Chambal Riverfront, Kishore Sagar Lake and Seven Wonders Park, the city is also drawing a broader mix of leisure travellers. Medalio Kota is located within convenient reach of several of these key destinations, as well as the city’s commercial and education hubs, placing it close to key centres of both business and leisure travel.

Medalio brings together contemporary design, intuitive hospitality, dining and event spaces under one roof. It has been developed for the city’s growing mix of education-led, business, family and leisure travel, while also creating new dining and celebration experiences for the local community. The property also offers web check-in and digital key access, allowing guests to use their smartphones to unlock their rooms, reducing friction across the check-in experience.

The property is home to The Rising Forks, a restaurant that offers elevated vegetarian cuisine. The menu brings together Indian, regional and global flavours, offering contemporary interpretations of familiar dishes while adding greater variety to Kota’s vegetarian dining landscape.

The hotel also features Toastroom, a versatile banquet and events venue designed for weddings, anniversaries, family celebrations, corporate meetings and social gatherings. With the addition of Toastroom, Medalio Kota aims to serve not only as a place to stay, but also as a destination for the city to meet and celebrate.

Commenting on the opening, Sidharth Gupta, Co-founder and CEO, Treebo Hospitality Ventures, said:

"Kota is entering a new phase, with improved infrastructure, new public spaces and a growing tourism ecosystem broadening the reasons people visit the city. We believe travel to Kota is set to grow significantly over the coming years, across education, business and leisure. As this demand expands, travellers will expect more from mid-market hotels than a dependable stay alone. Medalio Kota has been developed to meet that opportunity through thoughtful design, good dining and spaces that feel genuinely welcoming."

Amama opens its newest flagship store at DLF Summit Plaza, Gurugram

A new home for contemporary jewellery, craftsmanship and immersive design 

New Delhi, August 2026: Amama continues its retail expansion with the opening of its newest flagship store at DLF Summit Plaza, Gurugram. Marking another milestone in the brand's journey from a digital-first label to an immersive retail experience, the new store brings Amama's vibrant design philosophy to life through a thoughtfully curated space that celebrates creativity, craftsmanship and individuality.

Having received tremendous love from customers across Gurugram over the years, the city has always been a key market for the brand. The new store strengthens Amama's presence across Delhi-NCR, offering customers an opportunity to discover and experience its handcrafted jewellery and accessories in an environment that reflects the brand's distinctive aesthetic.

Designed as an extension of the Amama universe, the interiors feature a warm palette of cream and gold accented with the brand's signature green, creating a refined yet inviting atmosphere. Sculptural fixtures inspired by human anatomy, a striking mirror inspired by the Maxima Collection, and thoughtfully curated display elements celebrate the artistry and ergonomics of jewellery.

A standout feature of the store is the larger-than-life ear installation adorned with Amama's iconic Sahara earrings, transforming one of the brand's most-loved product categories into a bold artistic statement. Playful details, including the quirky ear wall bearing the message "Deewaron ke bhi kaan hote hain," add moments of surprise and reinforce the brand's expressive personality.

Woven subtly throughout the space is one of its most meaningful details - the word "Dadi", displayed in multiple languages as a tribute to the woman who inspired the brand's journey. The installation serves as a heartfelt reminder of Amama's roots and the values that continue to shape its identity.

The Gurugram flagship brings together Amama's signature jewellery collections alongside its newly launched Festive Polki Collection, viral Black Bags and bestselling classics, offering customers the complete Amama experience under one roof.

Founder & Creative Director Nikita Gupta said,

"Opening our Gurugram store is a very special milestone for us. This city has always shown Amama so much love, and we're excited to finally create a space where customers can truly experience the world we've built. Every detail of the store has been thoughtfully designed to reflect our passion for craftsmanship, storytelling and self-expression. We hope it becomes a place where people not only discover our collections but also connect with the spirit of the brand."

The opening at DLF Summit Plaza marks another exciting chapter in Amama's retail journey as the brand continues to bring its design-led world closer to customers through immersive physical experiences.