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

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.

Festive Elegance, Refined for Every Generation with THE OZEN COLLECTION

Across two island sanctuaries, a tapestry of festive experiences unfolds—from cherished tree lighting traditions to dazzling New Year's Eve celebrations, each moment designed to be shared

Maldives, August 2026 – There is a certain magic that settles over the Maldives during the festive season, a quiet sparkle that transforms the island sanctuaries into havens of celebration and togetherness. At THE OZEN COLLECTION, you are invited to experience this enchantment, where every sunset brings new wonder and every evening holds the promise of shared joy.

From 22nd December 2026 to 7th January 2027, OZEN LIFE MAADHOO and OZEN RESERVE BOLIFUSHI invite guests to immerse themselves in a curated calendar of festivities—from cherished Tree Lighting ceremonies that herald the start of the season to spectacular New Year's Eve galas and the serene observance of Orthodox Christmas. Every detail has been thoughtfully composed to honour time-honoured traditions while celebrating the unique spirit of the Maldives.

OZEN LIFE MAADHOO: An Indian Ocean Celebration

Mornings begin with restorative wellness rituals at ELE|NA Elements of Nature Spa, while younger guests delight in the creativity of Gingerbread house-making. A lively Sangria Fiesta and an underwater tree planting ceremony pay tribute to the resort's profound connection with the ocean. Christmas games, a spectacular Gala Dinner, and a Bubbles Breakfast ensure each day is imbued with festive cheer. The season is further enriched by family-themed activities, curated wine, gin, and bubbles tastings, immersive culinary journeys, and interactive cooking classes—ensuring every generation discovers something to treasure.

Speaking on the festive offerings and what to expect, Mei P. Pun, General Manager mentioned "This festive season at OZEN LIFE MAADHOO is a celebration of connection—between families, between cultures, and between the ocean and our island home. Watching our guests create memories that will last a lifetime is the greatest gift we could ever receive."

As the year draws to a close, OZEN LIFE MAADHOO will welcome 2027 with a 'Glitz & Glam' New Year's Eve celebration, complete with fireworks, live entertainment, and an atmosphere of sparkling elegance. The festive season concludes with the serene observance of Orthodox Christmas, offering a moment of quiet reflection and tradition.

You can view and download the Festive Brochure for OZEN LIFE MAADHOO here.

OZEN RESERVE BOLIFUSHI: A Winter Wonderland

The resort transforms into a 'Winter Wonderland' for Christmas, offering an enchanting fusion of festive charm and tropical beauty. Guests can embark on a Wine Journey through rare vintages, master the art of mixology at an exclusive class, and savour gastronomic experiences across the resort's celebrated dining venues. A Black & White Theme Night and a vibrant Pool Party add a playful, spirited touch to the festivities.

The season culminates with 'A Night of Refined Elegance' —a New Year's Eve celebration that promises a sophisticated farewell to the year, complete with gourmet dining, champagne, and live entertainment. The festive period draws to a graceful close with Orthodox Christmas celebrations, offering a moment of calm and reverence before the new year begins.

"At OZEN RESERVE BOLIFUSHI, the festive season is about more than celebrations—it is about the quiet joy of togetherness in a setting of unparalleled beauty. We are honoured to welcome guests to our island sanctuary, where every tradition is reimagined with elegance and every moment becomes a cherished memory." Says Abnash Kumar, General Manager, OZEN RESERVE BOLIFUSHI

Festive-themed entertainment across both resorts will transform the islands into a theatre of music, laughter, and shared celebration.

These curated experiences are seamlessly integrated into the INDULGENCE™ Plan at OZEN LIFE MAADHOO and the RESERVE™ Plan at OZEN RESERVE BOLIFUSHI, offering guests the freedom to immerse themselves fully in the season's magic—without a single worry.

The Biere Club Expands to Bellandur with Its Third Bengaluru Outlet at RMZ EcoWorld

Bengaluru, August 2026: The Biere Club, one of  Bengaluru’s early microbreweries and a name closely associated with the city’s craft beer culture, has opened its third outlet in Bengaluru at RMZ EcoWorld, Bellandur. 

Established in 2011, the brand has been part of Bengaluru’s evolving beer and dining landscape for over a decade, known for its fresh brews, approachable pub atmosphere and food led experience.

Spread across 250 seats, the new outlet brings The Biere Club’s signature beer-led format to one of Bengaluru’s prominent business districts. The space is designed for casual lunches, post work gatherings and evenings with friends, with a beverage programme featuring fresh brews and signature cocktails.

The menu introduces an Indian-inspired contemporary pub cuisine, bringing familiar Indian flavours into a contemporary pub format. Highlights include Podi Nachos with Cheese Sauce and Tomato Salsa, Thai Corn Curry Fritters, Indonesian Mushroom Rendang Bites, Thai-Style Grilled Chicken Wings, and Grilled Thecha Prawns. The selection also features Hara Lamb Tandoori Seekh, Paneer and Corn Bhurji Pav, Mutton Keema Maska Pav, Pineapple, Pumpkin and Paneer Thai Red Curry, and Lamb Dumplings with Bian Biang Sauce and Pandan Rice.

The dessert selection includes The Biere Club Sundae and Banana Split, complementing the bar’s fresh brews and signature cocktails. With its location within RMZ EcoWorld, the new outlet caters to the Bellandur business community as well as diners looking for a relaxed destination for food and drinks.

ADTOI Karnataka Chapter Successfully Installed and Launched in Bengaluru

Bengaluru, August 2026 – The Association of Domestic Tour Operators of India (ADTOI) proudly announced the successful installation and launch of its Karnataka Chapter, marking a historic milestone in strengthening domestic tourism across the state.

The ceremony, held at Hotel Maurya, Race Course Road, Bengaluru, witnessed enthusiastic participation from members, stakeholders, and industry professionals. The programme began with lunch, followed by the formal installation and launch ceremony, and concluded with the first chapter meeting.

Office Bearers of ADTOI Karnataka Chapter

The newly installed office bearers of the Karnataka Chapter are:

• Chapter Chairman: Mr. Roshan Pinto
• Chapter Secretary: Ms. Poonam Shetty
• Chapter Treasurer: Ms. Bhavana Jalan

Chapter Committee Representatives:

• Lady Entrepreneur Officer (LEO) Member: Ms. Neena L. Pereira
• National Growth Committee for Chapter (NGCC) Member: Mr. H. Jagadeesh
• State Chapter Advisor (SCA) Member: Mr. Ramananda K. S.

The launch ceremony was graced by eminent dignitaries including Shri. M. Srinivas - Chairman, Karnataka State Tourism Development Corporation, Shri. Manoj Kumar, IFS – Principal Secretary (Forests), Government of Karnataka, Shri. Janardhan H. P. – Joint Director, Department of Tourism, Government of Karnataka, Shri. K. Syama Raju – President, South Indian Hotel & Restaurant Association (SIHRA); President, Karnataka Tourism Society (KTS); Past President, FHRAI, Shri. Vishweshwar Bhat - Editor in Chief, Vishwavani, Shri. Ved Khanna - National President, ADTOI, Shri. Ashish Segal - National Vice President, ADTOI, Shri. D.R. Chouhan - National Managing Committee Member, ADTOI, and Shri. Atul Singh - National Managing Committee Member, ADTOI. The occasion was also attended by distinguished industry stakeholders, tourism professionals, and representatives from the travel, tourism, and hospitality sectors, whose presence underscored the importance of domestic tourism in Karnataka. Their guidance and encouragement provided strong momentum to the chapter’s vision of promoting Karnataka as a premier destination for travelers across India.

Mr. Roshan Pinto, Chairman, ADTOI Karnataka Chapter said, "The launch of the Karnataka Chapter marks a defining moment for domestic tourism in our state. By bringing together tour operators under one unified platform, we aim to showcase Karnataka’s diverse cultural, natural, and heritage treasures to travelers across India. This chapter will serve as a catalyst for collaboration, innovation, and sustainable growth, ensuring that Karnataka continues to shine as one of the country’s most soughtafter destinations."

Mr. Ved Khanna, National President, ADTOI said, "The installation of the Karnataka Chapter is a proud milestone for ADTOI and a significant step in our mission to strengthen domestic tourism across India. Karnataka, with its rich heritage, natural beauty, and vibrant culture, offers immense opportunities for travelers. This chapter will empower local tour operators, foster collaboration, and ensure that the state’s tourism potential is showcased to its fullest. We look forward to working closely with our members here to create impactful initiatives that benefit both the industry and travelers alike."

The Karnataka Chapter represents more than just the formation of a regional body—it is the foundation of a stronger, collaborative platform for domestic tour operators in the state. The chapter aims to foster greater connectivity, promote Karnataka’s diverse tourism offerings, and provide a unified voice for the industry.

The Karnataka Chapter will serve as a hub for collaboration, innovation, and advocacy, ensuring that the interests of domestic tour operators are represented and advanced at both state and national levels.

The Hari Hotels Join IHG’s Vignette Collection

AUGUST , 2026) – The Hari London, The Hari Hong Kong and the forthcoming The Hari Singapore are partnering with IHG Hotels & Resorts’ Vignette Collection, a distinguished collection of independent luxury properties.

The repositioning, which is to take effect later this year, builds on a strategic relationship between the Harilela Group and IHG that spans more than five decades and extends their partnership to six hotels across Asia and Europe.

The Vignette Collection allows independent luxury and boutique properties to retain their brand identity while tapping into IHG’s global scale and loyalty program. To be considered, hotels must meet specific criteria focused on design, guest experience and community impact. When The Hari Singapore opens in the spring of next year, it’ll be the Vignette Collection’s first property in that market.

As the Harilela Group’s crown jewels, the two existing properties in London and Hong Kong and the emergent Hari Singapore are committed to providing one-of-a-kind guest experiences and positive contributions to their locales. Likewise, the Vignette Collection is renowned for its celebration of ‘Memorable Rituals’ and ‘A Means For Good’.

“The Hari expresses these ideals through genuine, heartfelt hospitality and impeccable service steeped in my family's decades-long hospitality legacy,” said Dr Aron Harilela, Chairman and CEO of Harilela Group and founder of The Hari brand. “Our design-led hotels serve as gateways to the art, culture and communities that define their destinations.”

Imagined by acclaimed British interior designer Tara Bernerd, each of The Hari hotels features elegant, layered interiors and rotating art collections showcasing established and emerging local artists. Whether through insider guides to London’s Belgravia or Hong Kong’s Wan Chai, experiences such as ‘The Hari Neighbourhood Guide Audio Tour’ and ‘Wan Chai By Night’ allow guests to scratch well beneath the destination’s surface, revealing hidden gems, colourful characters and fascinating traditions.

With initiatives such as the annual The Hari Art Prize, supported by generous donations from the Harilela family, championing emerging artistic talent, together with EarthCheck certifications and ongoing charity partnerships, The Hari makes positive contributions to local communities.

"After decades of owning and developing hotels, we distilled the Harilela Group’s collective experience into a brand that reflects the qualities we always sought in a great hotel," said Dr Harilela. "The Hari embodies relaxed elegance punctuated by eccentricity, wit, culture and intuitive, heartfelt hospitality. Joining the Vignette Collection preserves The Hari’s character while connecting our brand to a global community of travellers who value individuality and authenticity.”

“With more than 80 open and pipeline hotels, Vignette Collection is tracking ahead of its ambition to reach more than 100 hotels within its first decade,” said Rajit Sukumaran, Senior Vice President and Managing Director, East Asia & Pacific, IHG Hotels & Resorts. “Welcoming The Hari’s portfolio marks Vignette Collection’s debut in Singapore and strengthens our presence in London and Hong Kong.”

Spiritual Journeys and Southeast Asian Escapes Mark Indian Travel Interest in September: Agoda

India, August 2026: Digital travel platform Agoda’s latest accommodation search data reveals growing interest in India’s spiritual destinations ahead of September, with several temple towns noting an increase in searches, alongside continued popularity of Southeast Asian cities.

 Interest in India's Temple Towns Climbs 

Among domestic destinations, Pachmarhi, known as the “Queen of Satpura,” recorded an almost 7x increase in accommodation searches for September compared with the same period last year. Set in the Satpura ranges of Madhya Pradesh, the hill destination is home to the Jatashankar Temple, a cave shrine dedicated to Lord Shiva, and is also known for its forests, waterfalls and scenic views. Ujjain, another city in the state, recorded an almost 3x increase in accommodation searches. Known for the Mahakaleshwar Temple, one of the twelve Jyotirlingas, the city offers travelers a mix of pilgrimage, historic ghats, and cultural experiences.

 In Puri, accommodation searches increased by 2x, with the Jagannath Temple being a key part of the city’s identity, while its coastline and beaches offer travelers another experience during their stay. Varanasi recorded a 44% increase in searches, with its temples, ghats and cultural heritage offering another way to experience India’s spiritual traditions. Further down south, Tirupati recorded a 29% increase in accommodation searches. Known for the Sri Venkateswara Temple, the destination remains an important pilgrimage centre and spiritual travel destination of interest.

 Southeast Asia Brings Spiritual and Cultural Experiences into September Travel

 Beyond India, September travel searches also point to Southeast Asia, where travelers can find spiritual and cultural experiences alongside beaches, food and city breaks. Hanoi recorded a 58% increase in accommodation searches, with its historic streets, cultural heritage and local food offering travelers a city experience shaped by Vietnam’s traditions.

Da Nang saw a 50% increase in search interest, combining its beaches and proximity to Hoi An with cultural attractions such as Linh Ung Pagoda on the Son Tra Peninsula, a Buddhist site known for its 67-metre statue of Guanyin. Kuala Lumpur recorded a 35% increase, offering multicultural heritage, food and landmarks including Batu Caves, Thean Hou Temple and Sri Maha Mariamman Temple.

In Indonesia, Bali recorded a 24% increase in accommodation searches, offering a mix of beaches, natural landscapes and spiritual experiences, with renowned temples such as Tanah Lot, Besakih Temple and Lempuyang Temple adding to its cultural appeal.

Gaurav Malik, Country Director, Indian Subcontinent & Indian Ocean Islands, Agoda said “Agoda’s 2026 Travel Outlook Report found that 19% of Indian respondents consider spiritual or religious experiences when planning a trip this year, pointing to the diverse motivations shaping travel decisions. Our latest accommodation search data reflects this shift, with destinations being explored for pilgrimages, cultural experiences, nature getaways, and overseas holidays. At Agoda, we make it easier for travelers to find stays that best fit the diverse experiences they desire.”

With a global network of over 6 million hotels and holiday properties, along with flights, activities, and more, Agoda offers travelers a wide range of options to explore destinations across India and around the world. Whether discovering domestic hill escapes or international cities and island destinations, Agoda’s broad selection makes it easier to plan any trip. As part of Agoda’s August Mega Sale, travelers can enjoy up to 60% off on hotel bookings during the main sale from 17 to 31 August.

Ingredient Ideology | Tasty Ways with Baked Beans... by Dr. Kaviraj Khialani – Celebrity Master Chef

Baked beans originate in Native American cuisine, and are made from beans indigenous to the Americas. The dish was adopted and adapted by English colonists in New England in the 17th century and, through cookbooks published in the 19th century, spread to other regions of the United States and into Canada. Baked beans is a dish traditionally containing white beans that are parboiled and then, in the US, baked in sauce at low temperature for a lengthy period. In the United Kingdom, the dish is sometimes baked, but usually stewed in sauce. Canned baked beans are not baked, but are cooked through a steam process.

They were originally called BAKED beans because the can is first filled with blanched beans, then the sauce, then the can is sealed with a lid, and it is then that the cooking begins. The beans are cooked inside the sealed can. The original recipe for Heinz Beans was based on Boston beans, so they used to contain pork. Baked beans provide fiber and plant-based protein. They're also a good source of thiamine, zinc, and selenium, which support energy production, immune function, and thyroid health, respectively.

“Getting Baked Beans into our kitchen for a change is indeed a pleasure – good feel to work with- great to experiment with & brings back loads of compliments innovating with this delicacy using a desi tadka of spices with that perfect twist of taste!” – Dr. Kaviraj Khialani- Celebrity Master Chef.

Let us look at a few culinary applications of Baked Beans:

Baked beans are a good source of fiber, thiamine, copper, phosphorus and lycopene which overall rates it quite well in terms of beneficial offerings.

Some of the ways in which baked beans have been used are well known to us the idea is how to make it more creative and interesting to apply a creative mind to the concept and make it more acceptable.

1. Baked Bean Cheelas with sour cream dip and tossed green salad is a good way to enjoy a brunch with added flavors of curry leaves, cumin seeds, coriander, green chilies.

2. Baked Bean Ragda Pattice has been one of my early time favorites and the fusion of giving it a rustic tadka with garlic, onions, chilies and a dash of rock salt, placed on the chaat plate topped with schezuan tamarind chutney is just awesome.

3. Baked Bean Pan Rolls, this one calls for a mix-n-match approach in which we temper the beans with herbs, chili flakes, ginger, olives and parsley and then roll them in between ragi pancakes/dosas and top it with a pepper salsa, cheese and bake.

4. Baked Bean Stuffed Mexican Kofta Curry, this one is a must try as well. A sweet potato outer covering flavoured with fennel and cumin, the inside softy filling with puree of baked beans cooked with mava and desi masalas, shaped into koftas, deep fried, steeped in a peri-peri mexi makhani sauce.

5. Baked Bean Ravioli Al Fresco, a square shaped fresh home-made pasta with a cheesy baked bean stuffing, boiled/ fried and served with assortment of dipping sauces flavoured with white wine, gherkins, olive oil, fresh basil and parmesan shavings.

6. Baked Bean & Olive Pao Bhaji, one that will call for a second helping or even more on your plate. A typical desi pao bhaji concept involving the beans, cauliflower, peas, potatoes, capsicums, cooked in butter and oil, tempered with the pao bhaji spices, tomato puree, coriander leaves and served with splash of lime, pickled onions and olives, and a nice jalapeno cheese masala pao.

Let us check out a few Easy & Tempting Recipes with Baked Beans:

Recipe-1] Baked Bean Wraps

Ingredients:

For the Wraps:

Maida-1 cup
Oil-2 tsp
Salt-1 pinch
Water-as needed to make a firm dough

Rest for 20 mins, divide into 5-6 portions, prepare thin chapattis and cook them on both sides.

For the spread options on the wraps:

mayonnaise-1/4 cup
Schezuan chutney-2-3 tsp
Green chutney mayo-2-3 tsp
Hung curd spread with mint and cucumber

For the filing of the wraps:

Baked beans in tomato sauce -1 cup
Oil-2 tsp
Butter-1 tsp
Garlic-1 tsp chopped
Green chilies-1 tsp chopped
Onion-1 small chopped
Salt and pepper to taste
Boiled chicken- cubes/shreds-1/2 cup
Grated cheese-1/4 cup
Mixed herbs-1/4 tsp
Chili flakes-1/4 tsp
Kasuri methi-1 tsp
Garam masala powder-1/4 tsp
Tomato ketchup-2-3 tsp
Coriander-1 tsp chopped
Lettuce leaves-1 cup
Sliced olives/ gherkins/ cherry tomatoes as needed

Method:

1. Prepare all the ingredients, assemble them as required for the recipe.

2. Prepare the wraps, cook them on a tava and keep aside.

3. Heat oil and butter in a pan saute the garlic, onions, chilies, add in the canned beans, seasonings, herbs, chili flakes etc and cook for 2-3 mins, add in the ketchup, spices, and coriander leaves and mix well, switch off the flame, cool aside.

4. Re-heat the prepared wraps on a tava, apply little oil/butter, and remove, place the lettuce leaves, prepared filling, add in the assorted veggies/olives, gherkins, cheese etc and give it a nice roll up.

5. Place in a tray and bake it if desired for a few mins with a topping of white sauce and cheese, serve hot.

Recipe-2] DESI BAKED BEAN CASSEROLE

Ingredients

Oil-2 tsp
Butter-1 tsp
Cumin seeds- ½ tsp
Hing-1/4 tsp
Dried red chilies-1-2 slit
Ginger-garlic paste-1 tsp
Onion-1 small chopped
Tomatoes-1-2 small chopped
Salt to taste
Baked beans in tomato sauce- 1 cup
Chicken sausages-2-3 sliced
Baby potatoes- 4-6 no cut 1 x2 boiled
Red chili powder-1/4 tsp
Coriander powder- 1 tsp
Turmeric powder-1/4 tsp
Tomato puree-1/2 cup
Cashew paste-1-2 tsp
Peanut butter-1-2 tsp
Water-1/2 cup
Coriander -2 -3 tbsp. chopped

Method:

1. Prepare all the ingredients for the baked bean recipe.

2. Heat oil and butter in a pan saute the spices for tempering, add in the ginger-garlic paste, onions, tomatoes saute for a minute.

3. Add in the boiled baby potatoes, sausages, salt and all masalas and mix well. Add in cashew paste, peanut butter and a little water, cover and simmer it, Cook for 2-3 mins, garnish with coriander leaves.

4. Serve this delicacy with toasts, pitta bread, lavash, focaccia bread etc.

Recipe-3] TADKEWALA BAKED BEAN PULAO

Ingredients:

Oil-2 tsp
Butter-2 tsp
Curry leaves- 8-10 no
Cumin seeds-1/2 tsp
Slit green chilies- 2-3 no
Slit red chilies-2-3 no
Sliced onions- 1 small
Garlic-1 tsp chopped
Ginger-1 tsp chopped
Tomatoes-1/2 cup chopped
Red chili sauce- 2 tsp
Soya sauce-1 tsp
Mixed herbs-1/2 tsp
Chili flakes-1/2 tsp
Cheese-1/2 cup grated
White sauce/cream-1/2 cup
Sliced black/ green olives- 4-5 no
Baked beans in tomato sauce- 1 cup
Cooked white /brown rice- 1 and a half cup
Additional veggies/non-veg ingredients may be added as well.
Assorted fresh herbs/micro-greens for garnish

Method:

1. Assemble all the ingredients for the tadka rice and bean combo.

2. Heat oil and butter in a pan, saute the curry leaves, cumin, ginger, garlic, chilies, onions for a minute. Add in the tomatoes, salt, pepper, herbs, chili flakes, sauces, I also prefer to add colorful capsicum dices here at this stage for a crunch in the rice.

3. Add in the baked beans, rice and toss it up well, cook for 3-4 mins.

4. Now add in the white sauce/ cream and cheese, olives and mix well, cook for another 2-3 mins and serve hot.

Recipe- 4] TEMPERED BAKED BEANS ON TOAST

Ingredients:

Oil-1 tsp
Butter-1 tsp
Onions-1 small chopped
Green chilies-1 tsp chopped
Garlic- 1 tsp chopped
Celery-1 stalk chopped
Red/green/yellow capsicums-1/2 cup chopped
Baked beans in tomato sauce- 1 cup
Red chili sauce-1-2 tsp
Mixed herbs-1/4 tsp
Chili flakes-1/2 tsp
Chaat masala-1/4 tsp
Garam masala powder-1/4 tsp
Tomato ketchup-1-2 tsp

To spread on the bread:

Cream cheese/ peanut butter/ pesto mayo

Choice of breads/ base:

White bread/ brown bread/ french bread slices- 6- 8 no

Method:

1. Pre-prep all the ingredients for the beans on toast recipe.

2. Toast the cut out pieces of breads/sliced french bread etc for a few mins and keep aside.

3. To prepare the baked bean topping heat oil and butter in a pan, saute the onions, chilies, garlic, celery in a pan for a minute.

4. Add in the capsicums, salt, pepper, herbs, chili flakes, spices, a little water and sauces and mix well. Cook for 2 mins.

5. Add in the beans, and simmer them for 2-3 mins, adjust the seasonings and taste, should be moist but not watery.

6. Just before serving the toasts, apply the spread on the base toasts and spoon over the baked bean mixture, add more grated cheese on top if desired or serve a cheese sauce/ dip at the side. Gratinate/ bake the toasts in the oven/salamander for 2-4 mins and remove. Serve hot as a snack/ appetizer.

Six Metres Down, a World of Fine Dining Awaits

Imagine lingering over dinner as schools of tropical fish glide gracefully past your table, reef sharks drift through crystal-clear waters, and vibrant corals create a living backdrop unlike any restaurant you have ever visited. At M6m, the underwater restaurant at OZEN LIFE MAADHOO, this isn't a scene from a nature documentary—it's a meal served six metres beneath the Indian Ocean.

Named after its location beneath the surface, M6m is one of the Maldives' most extraordinary dining destinations. Hidden six metres below sea level, the 24-seat spacious restaurant is surrounded by floor-to-ceiling glass walls that look directly onto a thriving coral reef. The ever-changing marine landscape becomes part of the meal, with sea turtles, reef sharks, and tropical fish moving effortlessly through the waters beyond, ensuring that no two visits are ever quite the same.

The menu complements the setting with a multi-course selection of seafood, meat, and vegetarian creations such as Pan-Seared Market Fish with tarragon emulsion and basil oil, Black Angus Steak with celeriac mousseline and morel jus, and White Onion & Truffle Soup, each showcasing carefully sourced ingredients and contemporary flavours. The progression of courses moves seamlessly from bold, savoury flavours to elegant desserts, including a rich 65% Cacao Dark Chocolate & Caramel Log to the light Lemon, bringing a well-rounded finish to the meal. Expertly paired wines and Champagnes accompany every course, creating a menu that is as considered as the setting itself without ever overshadowing the spectacle beyond the glass.

The iconic restaurant also hosts annual Champagne Masterclasses and Wine Dinners and is available for private occasions from romantic proposals to intimate celebrations, offering an unforgettable setting for life's most cherished moments.

In the Maldives, where the ocean shapes almost every experience, M6m offers a rare perspective from beneath the surface. Long after the final course, it is the quiet rhythm of the reef, the changing colours of the water, and the effortless movement of marine life that linger in memory, making M6m as much a celebration of the ocean as it is of fine dining.

From Check in to Spin in: Here’s The Most Unexpected Party Happening at the Mumbai International Airport

Think airports are only for flights? Think again. This Sunday, the Mumbai International Airport is putting a spin on your morning plans with a first-of-its-kind spin party in collaboration with The Fit Corporate.

Get ready to pedal, stretch and sweat it out this Sunday morning to an energetic soundtrack; right at the airport’s Terminal 2 Arrivals Forecourt. 

Date and Time :  30 August |  8:00 AM onwards
Venue : Arrivals Forecourt, Terminal 2, Chhatrapati Shivaji Maharaj International Airport Mumbai

So, swap your usual Sunday routine for some serious wheel power. Ready to get spinning?

Atmosphere Core Adds Hillora Eco Resort to Growing India Portfolio

The 180-Keys Eco Resort Strengthens Atmosphere Core’s Presence in Scenic Southern India

Visakhapatnam, August 2026 — Atmosphere Core, a leading global hospitality company, has announced a strategic partnership with A V N G Developers LLP to launch Atmosphere Hillora Eco Resort Visakhapatnam. Set to open in Q1 2029, the 180-key eco resort will be nestled in the enchanting Eastern Ghats of Visakhapatnam, surrounded by lakes and mountains, with the Polavaram Irrigation Project on the Godavari River located nearby. The resort will also be conveniently situated approximately one hour from Alluri Sitarama Raju International Airport, at Bhogapuram.

Mr. Salil Panigrahi, Co-Founder & Managing Director of Atmosphere Core, said, “We are building strong momentum in India, with new properties in key destinations. Visakhapatnam has always been central to our strategy given its importance as both a business and tourism hub. With this resort, we aim to offer a fresh, creative, and experience-led stay for a wide range of travellers—from leisure guests to those planning high-end weddings, MICE events, and holidays with family in a scenic and peaceful setting.”

Part of the ‘Atmosphere’ sub-brand within Atmosphere Hotels & Resorts, the luxury resort will feature cottages, suites, and private-pool villas. It will blend an eco-sensitive design with the natural charm of forests, lakes, and the Eastern Ghats.

Guests can look forward to a memorable culinary journey with an all-day dining restaurant, a café lounge, a specialty restaurant, a bar with lounge and library, and a poolside bar. The menu will celebrate international cuisine alongside Southern India’s globally loved flavours, complemented by a curated selection of fine wines and spirits. The award-winning ELE|NA Ayu Spa will anchor the wellness experience, offering tranquil therapy rooms and expert therapists. Additional facilities include a swimming pool with an outdoor deck and a fully equipped fitness centre.

The resort will also feature extensive banqueting facilities, including large convention halls, state-of-the-art conference rooms, boardrooms, and open-air venues—making it an ideal destination for high-end weddings, MICE events, and corporate meetings.

Visakhapatnam (Vizag) uniquely combines tourism appeal with strong business significance, making it Andhra Pradesh’s coastal economic engine. On the tourism front, the city’s picturesque coastline, pristine beaches, Buddhist heritage circuits, and eco-tourism spots attract many visitors. At the same time, Vizag is a major industrial and logistics hub, home to India’s oldest shipyard, the Eastern Naval Command, two deep-water ports, and heavy industries. It is also emerging as a fast-growing destination for IT, Global Capability Centres, and healthcare, with over 40% of recent state investments flowing into the Visakhapatnam Economic Region. This dual strength—strong visitor economy plus strategic port-led trade, manufacturing, and services—positions Visakhapatnam as both a top South Indian tourist destination and a future-ready business gateway on the Bay of Bengal.

Commenting on the new venture, Mr. A V N Govinda Rao, Managing Director of A V N G Developers LLP, said, “Atmosphere Core’s legacy of excellence aligns perfectly with our vision to create a world-class luxury eco resort in this lush land parcel, rich in vegetation and surrounded by lakes and the rolling hills of Visakhapatnam. As this destination continues to grow in importance, this partnership will help strengthen Southern India’s premium tourism landscape and set new benchmarks in hospitality.”

Mr. Souvagya Mohapatra, Managing Director, Atmosphere Core (India, Nepal, Bhutan, & Sri Lanka), added, “Visakhapatnam, with its awe-inspiring natural landscape, cultural heritage, and timeless appeal, is a natural choice for our expansion. As we enter this extraordinary destination, we look forward to delivering a progressive and immersive hospitality experience, thoughtfully tailored to its surroundings, redefining luxury

Sterling Puts Bastar on the Traveller's Map with its 80th Resort

First national hospitality brand in Jagdalpur opens a gateway to one of India's most compelling worlds of waterfalls, forests, caves, craft, culture and cuisine

Chennai, August 2026: Sterling Holiday Resorts, one of India's leading hospitality companies, has announced its entry into Chhattisgarh with the launch of Sterling Naman Bastar, Jagdalpur—its 80th resort in India and the first property in Jagdalpur to operate under a national hospitality brand.

The milestone opens a gateway to one of India's most fascinating yet relatively under-discovered regions—Bastar.

Here, the dramatic waterfalls meet dense forests; limestone caves sit amidst spectacular natural landscapes; colourful local haats bring communities together; centuries-old Dhokra craftsmanship continues to thrive; and distinctive food traditions offer travellers an experience far removed from the familiar holiday circuit.

Bastar as a Destination

Few destinations bring together nature and living culture quite like Bastar.

The region is home to the spectacular Chitrakote and Tirathgarh Falls, the forests and limestone caves of Kanger Valley, vibrant weekly tribal haats, distinctive Dhokra craftsmanship and culinary traditions shaped by rice, bamboo shoots and produce from the surrounding forests.

Yet Bastar remains relatively under-discovered by the mainstream Indian traveller. That is also part of its appeal. Unlike destinations where tourism itself has become the dominant experience, Bastar gives travellers an opportunity to discover a landscape and culture that retain a strong sense of place. Bastar provides compelling reasons to make the journey.

It makes the destination particularly compelling for travellers seeking nature, culture, photography, craft, food and discovery—or simply the excitement of experiencing a part of India they may not have considered before.

Importantly, Bastar is also becoming increasingly accessible. Jagdalpur's airport provides direct air connectivity with Hyderabad and Raipur, making the region easier to reach and opening up Bastar to travellers from major urban markets and connecting networks.

Located on Chitrakote Road, Sterling Naman Bastar is positioned as a comfortable gateway from which to discover Jagdalpur and the wider Bastar region. Spread across approximately

3.21 acres, the resort offers 45 rooms across five categories, including garden-facing rooms, spacious suites and a private pool villa.

The proposition is deliberately simple, Guests can spend their days discovering waterfalls, forests, caves, markets, crafts and local culture before returning to the comfort of a full-service Sterling resort.

An indoor swimming pool, spa and recreation facilities provide opportunities to unwind between excursions, while expansive lawns and banquet spaces also make the resort suitable for family holidays, celebrations, destination events and group travel.

The objective is not to make the resort the entire reason for the journey, but to make it the platform from which Bastar can be discovered comfortably and meaningfully. At Sterling Naman Bastar, the destination experience continues through cuisine. Amravan, the resort's multi-cuisine vegetarian restaurant, and Little Bites, its relaxed café, complement regional flavours influenced by rice, bamboo shoots and forest produce. Local favourites including Baasta, Angakar Roti, Chaur Bhaja, Farra and Tikhur provide guests another way to engage with Bastar through its culinary traditions.

Speaking on the launch, Mr. Vikram Lalvani, Managing Director & CEO, Sterling Holiday Resorts, said:

"Some destinations are already on everyone's travel list. Others are waiting to be discovered. We believe Bastar belongs firmly in the second category. The combination here is extraordinary—waterfalls, forests, caves, craft, cuisine and a rich living culture. Yet Bastar remains relatively under-discovered by the mainstream Indian traveller. Our role as a Destination Architect is not simply to put a hotel in such a location, but to help travellers understand why they should come here and then make the destination easier and richer to experience.

With Jagdalpur providing the gateway and Sterling Naman Bastar providing a comfortable hospitality base, we have an opportunity to introduce many more travellers to this remarkable region. Our 80th resort is therefore more than a milestone for Sterling—it is an opportunity to help put another compelling Indian destination on the traveller's map."

Come for the Landscape. Stay for the Stories.

A journey through Bastar can begin with the spectacle of Chitrakote and Tirathgarh Falls, continue into the forests and caves of Kanger Valley, move through its local markets and craft traditions, and ultimately reveal the food, stories and communities that give the region its distinctive identity.

Commenting on the partnership, Jayesh Sangani and Rachit Sangani, owners of Sterling Naman Bastar Jagdalpur, a unit of Dishi Resort Pvt. Ltd., said:

"Bastar has tremendous potential as a destination, with remarkable natural landscapes and a rich cultural heritage. Our association with Sterling combines our understanding of the region with the brand's reach, distribution and hospitality expertise. Together, we aim to establish Sterling Naman Bastar as the preferred base for travellers exploring Jagdalpur and the wider Bastar region."

Come for Bastar's spectacular landscapes. Stay to discover its stories, crafts, flavours and culture.

Putting New Destinations on the Traveller's Map

The Bastar opening represents an important dimension of Sterling's broader destination-led growth strategy.

In established markets, Sterling is building greater depth by connecting destinations into regional travel circuits. In emerging markets such as Bastar, the opportunity is different—to enter early, establish a credible hospitality base and use Sterling's reach to introduce more travellers to destinations with compelling reasons to visit.

As Sterling expands its network, its ambition is therefore not simply to put more properties on the map, but to help put more destinations on the traveller's map.

At Roswyn, Intimate Dining Takes Two Different Forms, and Both Ask You to Stay

In a city that rarely slows down, the appeal of a dining experience that asks you to do exactly that is becoming harder to ignore. Intimate restaurants offer an escape from the rush; smaller rooms, quieter corners, thoughtful menus and, settings designed to let people linger, talk, and actually take in the experience. As attention becomes increasingly fragmented by busy schedules and constant stimulation, intimate dining offers something increasingly valuable: the chance to slow down, disconnect from the noise, and give an evening your full attention.

Step into Fi'lia, Mumbai's first female-led Italian restaurant at Roswyn, and the pace of the room changes almost immediately. Recipes passed down through generations of women shape a warm, generous approach to Italian dining here, one where nothing feels rushed and everything feels intentional. True to the Italian tradition of sharing a meal, Fi'lia's format invites exactly that kind of presence, a setting where food, company, and conversation are given room to unfold at their own pace, course by unhurried course. The menu moves easily between antipasti, handmade pastas and risotti, wood-fired pizzas, family-style plates, and seasonal sides, with standouts like the Pappardelle al Ragù, Risotto ai Funghi, Mortadella e Pistacchio, and Melanzane alla Parmigiana anchoring the table. And when the evening starts winding down, the signature Fi'liamisu arrives as a fittingly indulgent final note.

A floor away, in spirit if not in distance, Black Lacquer takes the opposite route to the same feeling. This underground cocktail bar and listening room is dim-lit and vinyl-lined, the kind of space where the music doesn't just play in the background but actually sets the tempo for the evening, with everything else, the conversation, the drinks, the food, falling into step behind it. Cocktails and Japanese-inspired plates keep pace with the soundtrack rather than the other way around, and the whole room feels built for staying a while: sharing a few plates, trading stories, letting the evening be measured in songs rather than minutes. Every pour here feels considered, never fussy, with signatures like the Midori Slush and Old Boy sharing the bar with sake, shochu, Japanese draft beer, wine, and champagne, each chosen to keep the night moving at its own unhurried rhythm. The izakaya-style menu follows the same instinct, with spicy hot wings, hand-rolls, and Tarogashi with black vinegar nuts made for passing around and picking at slowly.

At their core, Fi'lia and Black Lacquer are both making a case against distraction, one through a shared table, the other through a shared soundtrack. In either room, the evening asks for the same thing: a little time, and your full attention.

India Checks In To Calm: EkoStay Positions the Private Villa as the Country's Answer to the Calmcation

As wellness travel defines 2026 and India tops global wellness destination rankings, the vacation home brand's nature led expansion signals where the restorative holiday is headed

Mumbai,  August 2026: The defining travel story of 2026 is the pursuit of calm. Leading lifestyle and travel media have spotlighted the rise of the calmcation, a slow, restorative holiday built around rest, privacy and deliberate disconnection rather than packed itineraries. The shift is being read not as indulgence but as a response to urban exhaustion and rising stress levels in India's cities. It comes at a moment when industry estimates place global wellness tourism at nearly a trillion dollars, and global travel industry rankings have named India the world's leading wellness destination for 2026. EkoStay, one of India's fastest growing professionally managed vacation home brands, believes the country already has a homegrown answer to the calmcation: the private villa stay.

Where the traditional holiday was measured in sightseeing checklists, the calmcation is measured in slow mornings, unhurried meals and unstructured time. What distinguishes it is intent, fewer choices, minimal schedules and the freedom to do nothing at all. Private villas lend themselves naturally to this format, offering travellers an entire home to themselves, with space to rest, cook, swim or read, away from the crowds and rhythms of conventional hospitality.

EkoStay's own growth this year reads like a map of where India is going to find its calm. Established in 2018 by Husain Khatumdi, Sohail Mirchandani, Varun Arora and Zishan Khan, the brand today manages over 160 villas across more than 15 destinations, and its 2026 expansion has been weighted decisively toward nature led geographies. The company has announced a targeted 40 villa boutique cluster across the Nilgiris, spanning Ooty, Coonoor and Kotagiri, entered Karnataka with the Forest Cube Villa in Chikmagalur, and launched new homes across Nashik, Wada, Igatpuri and Lonavala, including Wada Crest, a retreat designed expressly around wellness, slow living and intimate getaways. Alongside, the brand's EKO Gold and EKO Luxe collections and its membership programme cater to travellers who return to villa living as a habit, not a one off.

“The most telling change in Indian travel is what guests are no longer asking for,” said Husain Khatumdi, Co Founder, EkoStay. “Five years ago, the first question was what is there to do nearby. Today guests ask whether the villa has a quiet view, a private pool, a space to truly unwind. The holiday is no longer about the destination. It is about how rested you feel when you leave, and that is exactly what a private home is designed to deliver.”

“Our expansion choices this year are a direct reading of this demand,” said Varun Arora, Co Founder and CEO, EkoStay. “The Nilgiris cluster, our entry into Chikmagalur, homes like Wada Crest built around slow living, none of this is accidental. Travellers are seeking hills, forests, coastlines and quiet, and we are deliberately building a portfolio of design led homes in exactly those geographies, restored thoughtfully so each villa keeps the character of its region.”

“Operationally, the calmcation guest behaves very differently, and we have built for it,” said Sohail Mirchandani, Co Founder and COO, EkoStay. “These travellers value seamlessness above all, smooth check ins, curated meals and support that is responsive without ever intruding on their privacy. Our proprietary backend, app driven guest services and real time maintenance ecosystem exist precisely so the guest experiences calm while the operations work quietly behind the scenes.”

“The calmcation is also changing how people book, not just where they go,” said Zishan Khan, Co Founder, EkoStay. “We see families and friend groups adopting one villa as their recurring escape, guests extending stays once they arrive, and travellers blending work and rest in the same trip. As we invest in AI driven personalisation, smart lock integrations and an upgraded app, the goal is simple, to remove every point of friction so the only thing a guest has to focus on is switching off.”

With wellness travel expected to hold momentum through the festive season and beyond, EkoStay plans to continue expanding across emerging leisure destinations while deepening its food and experience verticals, ensuring that as India seeks calm, there is a well managed home waiting wherever it looks.

A Different Sunday, A Different Feast at Hyatt Centric MG Road Bangalore

The best Sundays don't need a plan. Just a table.

Weekends deserve to be unhurried, and The Bengaluru Brasserie at Hyatt Centric MG Road Bangalore is inviting guests to slow down and savour Sundays with a relaxed brunch experience designed for good food, great company and easy afternoons.

Guests can look forward to a generous spread of brunch favourites, live grills, freshly prepared dishes, indulgent desserts and refreshing beverages, thoughtfully curated by the culinary team. The experience is complemented by live music and poolside moments, creating a lively yet laid-back setting that makes it easy to settle in and spend a few extra hours at the table.

Adding to the Sunday mood is live music, creating the perfect soundtrack for a leisurely afternoon. Guests can also make the most of the poolside setting, turning brunch into an easy-going weekend experience filled with good food, music, great company and time well spent.

Whether it's a family afternoon, a catch-up with friends or simply an excuse to slow down and enjoy the weekend, Sundays at The Bengaluru Brasserie are all about good food, great music and making the most of a leisurely afternoon..

• Date: Every Sunday

• Time: 12:30 PM – 4:00 PM

• Venue: The Bengaluru Brasserie, Hyatt Centric MG Road Bangalore

With a relaxed setting, indulgent spread, live music and poolside moments, Sundays at The Bengaluru Brasserie offer the perfect excuse to slow down, settle in and savour the weekend at your own pace.

Brunch classics, live grills, live music, poolside moments, and time well spent await at The Bengaluru Brasserie. Join us this Sunday from 12:30 PM to 4:00 PM.

FitsAir hosts webinar to underscore improved direct connectivity benefits between Ahmedabad and Colombo

Ahmedabad, August 2026: India’s leading destination representation firm, Red Dot Representations, recently partnered with FitsAir to bring the travel trade closer to Sri Lanka through an exclusive webinar underscoring the airline’s new direct connectivity between Ahmedabad and Colombo. The webinar also shed light on the innumerable travel and experience opportunities one can dive into in the island nation without spending time in layovers.

The webinar, held on 21st August 2026, introduced travel partners to the new Ahmedabad–Colombo route and showcased how the direct connection can make Sri Lanka more accessible for travellers from Gujarat. The session also provided insights into the destination’s large-scale tourism potential that attracts families, honeymooners, MICE, etc., for its spotless beaches, cultural attractions, wildlife, hospitality and local experiences.

During the webinar, the team also highlighted the range of experiences available to Indian travellers in Sri Lanka. From relaxing by the island’s tropical coastline and exploring its cultural heritage to discovering its wildlife and enjoying its hospitality and cuisine, the session presented Sri Lanka as a destination offering considerably more than a conventional beach holiday.
With FitsAir operating the Ahmedabad–Colombo service three times a week, travellers from Gujarat now have a more convenient direct option to reach Sri Lanka. The enhanced connectivity is expected to open up opportunities across leisure travel, experiential holidays, MICE and destination celebrations, while making the island a more accessible short-haul international destination for the Gujarat market.

From Night Manager to Diplomatic Administration: The Unusual Career Path of a Hospitality Professional

At first glance, luxury hospitality and diplomatic administration may seem like two completely different worlds. One revolves around hotels, guests, service standards and operations; the other around administration, protocol, international relations and discretion. Yet, for Anton Aristov, the transition from one to the other has revealed how closely these environments are connected — and how many of the skills developed in hospitality can remain relevant long after leaving the hotel industry.

Anton’s career began in international hospitality, where he worked with Marriott and Hilton before moving into a Night Manager role at Four Seasons Hotel St. Petersburg. Over more than five years in hospitality, he worked across hotel operations, guest experience, team leadership and service development. His experience included managing teams, developing training programs, improving operational processes and working with guests in high-pressure situations. At Four Seasons, for example, he developed three operational manuals that helped reduce training errors by 25%, redesigned deposit workflows that contributed to a 22% increase in revenue, and introduced daily 15-minute Front Desk training sessions that contributed to a 10% improvement in service quality. But the most important lessons of hospitality were not found in procedures or performance figures. They were found in the moments between them.

Working as a Night Manager was particularly formative. During the night, hotel teams operate with fewer resources and less immediate access to senior management. Unexpected situations still happen, guests still have complex requests, and operational decisions still need to be made — often independently and under pressure. The experience teaches a professional to remain calm, make decisions with incomplete information and understand that the guest experience depends on hundreds of details that may never be visible to the guest.

It also changes the way one understands service. In luxury hospitality, standards are essential. They create consistency and provide employees with a framework for delivering a reliable experience. But standards alone cannot create exceptional hospitality. A guest should not feel that a service interaction is simply the execution of a procedure. They should feel understood.

That distinction became increasingly important to Anton. A guest may appreciate a perfectly prepared room, but what they remember may be something much smaller: a preference an employee remembered, a thoughtful gesture at the right moment, a staff member recognizing that they needed privacy rather than conversation, or a cultural detail that was handled with sensitivity. Luxury hospitality is therefore not necessarily about doing more. It is about understanding what matters to a particular person and knowing when and how to act. This understanding of people became one of the most transferable skills in Anton’s career.

Today, he works in international diplomatic administration, managing administrative processes, budgets, contractors, documentation, banking operations and organizational projects within an international environment. From the outside, this may look like a complete departure from hospitality. But in practice, many of the principles remain remarkably similar.

Discretion is one example. In luxury hotels, employees are regularly trusted with personal information, sensitive requests and private moments in guests’ lives. Professionalism means understanding what should remain private. In an international administrative environment, that principle becomes even more important. Trust is built through accuracy, confidentiality and the ability to understand the boundaries of one’s role.

Protocol is another common thread. In hospitality, protocol can determine how a VIP guest is welcomed, how a special occasion is handled or how an interaction should be adapted to a guest’s position and cultural background. In an international environment, the stakes may be different, but the fundamental principle is the same: context matters.

A gesture that is perfectly appropriate in one culture may be misunderstood in another. The way a person is addressed, the amount of personal space they expect, the way a meeting is structured or even the appropriate level of informality can influence how an interaction is perceived. Hospitality teaches professionals to observe these differences every day, often without explicitly calling it cultural intelligence.

This is perhaps one of the most valuable lessons that hospitality can offer professionals outside the industry: people do not experience service in the same way.

There is no universal definition of excellent service. The same interaction can make one guest feel cared for and another feel uncomfortable. Some guests appreciate conversation and personal attention; others value privacy. Some expect the employee to anticipate every need; others prefer to ask when something is required. Cultural background, personality, previous experiences and the purpose of the journey all influence these expectations.

For Anton, moving into an international environment reinforced this idea. Cultural intelligence is not knowing facts about different nationalities. It is the ability to recognize that your own assumptions may not be universal — and to adapt accordingly.

At the same time, the transition has also provided a perspective on what hospitality itself can learn from international and diplomatic environments. Personalization, for example, is sometimes interpreted in hotels as adding more services or collecting more information about guests. But genuine personalization is often much simpler. It is understanding what a person actually needs and respecting what they do not need. Sometimes the most sophisticated service is not an additional amenity, but knowing when not to intervene.

This is particularly relevant to luxury hospitality, where the industry continues to search for ways to create memorable experiences. Technology, design and personalization can all contribute to the guest journey, but none of them can replace human judgement. A perfectly designed digital experience cannot compensate for an employee who does not understand the person standing in front of them. The same applies to leadership.

During his hotel career, Anton saw that service standards only become meaningful when employees understand the purpose behind them. Training cannot teach people what to say or do. It needs to help them understand why a particular action matters and when a standard should be adapted to the situation.

This was the thinking behind the training programs he developed during his hotel career. At Hilton, he introduced an “Art of Hospitality” training program focused on the human side of service, contributing to a 10% increase in guest satisfaction and a 20% reduction in staff turnover. At Four Seasons, short daily Front Desk training sessions created a continuous learning environment rather than relying solely on formal training sessions. The principle is simple: great service is delivered by people who understand the purpose of the service.

This is also why Anton does not view his move into international administration as leaving hospitality behind. Instead, he sees hospitality as a professional foundation. Marriott provided an understanding of international hotel operations and commercial discipline. Hilton reinforced the importance of people development, consistency and service culture. Four Seasons deepened his understanding of luxury, discretion and personalized service. Working as a Night Manager developed independence, decision-making and the ability to manage unexpected situations under pressure. International administration added another dimension: cultural awareness, protocol and a different understanding of responsibility. Together, these experiences have created a skill set that extends well beyond the hotel industry.

Hospitality professionals often think of career progression as a vertical path: Front Office Agent to Supervisor, Manager, Director and eventually Hotel Manager or General Manager. But the skills developed along the way are much broader than the job titles suggest. Leadership, negotiation, problem-solving, crisis management, cultural intelligence and attention to detail are transferable to almost any international organization.

That is perhaps the most unusual lesson of Anton’s career. Hospitality does not necessarily have to be where a professional ends up. It can be where they learn how to work with people. And those skills can travel much further than the hotel itself.

For Anton, the journey from Marriott and Hilton to Four Seasons, and eventually to international diplomatic administration, has demonstrated that hospitality is not an industry. It is a way of understanding people. And sometimes, the most valuable thing a hospitality career gives a professional is not a destination within the hotel industry, but a set of skills that allows them to build meaningful experiences wherever their career takes them.

Hotel Association of India (HAI) to Host 7th Hoteliers' Conclave in New Delhi

New Delhi, August 2026: The 7th HAI Hoteliers’ Conclave will be held on 18 September 2026 at Taj Palace, New Delhi. The event organised by the Hotel Association of India endeavors to bring together policymakers, tourism authorities and leading voices from the hospitality industry to discuss the sector’s evolving role in India’s growth story.

Themed ‘Re-engineering Hospitality’, the Conclave aims to examine how the sector has transformed in recent years on account of changes among others in consumer behavior, technological advancements, practices in sustainability and to discuss how the sector should evolve in the extremely uncertain, volatile and complex future.

India is the world’s fourth-largest economy and also the fastest-growing, expected to become the world's third largest with a projected GDP of $7.3 trillion by 2030. India Vision of 2047 of a Viksit Bharat is founded in Atmanirbharta. India Tourism Vision 2047 is of a tourism economy of US 3 trillion, targeting to attract 100 million foreign travellers, 20 billion domestic visits and featuring among the top five tourism destinations globally. Hotels are a key sector for tourism growth and development. They also contribute significantly to GDP and employment while adding to the local infrastructure and elevating the standard of living.

The discussions will also explore how India can tap the full potential of the hotel sector in terms of contribution to tourism, employment, economic growth and nation-building. Leading hotel groups – both Indian and International will attend the event.

It will be inaugurated by Shri Gajendra Singh Shekhawat, Honourable Minister of Tourism. Other dignitaries at the Conclave include Shri Bhuvnesh Kumar IAS, Secretary (Tourism), Government of India; Shri Amitabh Kant, India’s G20 Sherpa & former CEO of NITI Aayog; Suman Billa, Additional Secretary & DG Tourism, Govt of India, and cricket legend Shri Kapil Dev.

Event Discussions will explore the key forces shaping India’s tourism and hospitality landscape, including leadership, artificial intelligence, new-age F&B, talent acquisition, inclusion, women in hospitality, MICE, and wedding tourism.

The 7th HAI Hoteliers’ Conclave will serve as a platform for meaningful dialogue on the future of Indian hospitality and the opportunities for the sector to become more resilient, inclusive, sustainable and globally competitive.

Banyan Tree Krabi Wins at Sustainable Green Awards Expo

KRABI, Thailand (Aug., 2026) — Banyan Tree Krabi, one of Thailand’s torchbearers in the fields of sustainability and eco-friendliness, proved its credentials once again when it took home first prize in Barista Mixology and second place in the culinary category at the “Hotel Expo Krabi Go Green 2026” challenge in Krabi on 24 July, 2026.

The winning drink in the mixology contest was a harmonious blend of locally-grown coffee mixed with seasonal fruits, concocted by Dawadee Songprasert, affectionately known as Khun Dao, of Banyan Tree Krabi’s beachfront Kredkaew Bar.

She said her “Soil to Soul” entry was inspired by Krabi's rich natural resources and the hotel’s commitment to sustainability, adding that her creation also follows a zero-waste concept. “We reuse coffee grounds and mango peels to make a cordial, giving these ingredients a second life,” she said.

The mocktail was blended with roselle, mangosteen and natural honey, infused with coconut oil, all of which are locally produced.

Additionally, the resort’s culinary team took second place in the “Local Taste Competition” with a recipe of Chargrilled Prawns with Tom Yum Emulsion, showcasing local ingredients and the authentic flavors of southern Thai cuisine.

Speaking at a press conference ahead of the event, the Deputy Governor of Krabi Province said the development of qualitative tourism along with the conservation of natural resources was of great importance to Krabi as its strove towards becoming a green tourism destination.

Krabi in southern Thailand is renowned for its natural wonders, including the iconic towering karst cliffs that jut from the Andaman Sea, hidden lagoons, limestone caves, and islands ringed with white-sand beaches. The region and its dramatic scenery was recently the backdrop for Hollywood blockbuster Jurassic World: Rebirth and previously hosted Leonardo DiCaprio and the crew of hit movie The Beach.

Banyan Tree Krabi has been at the forefront of the local ecological movement and has been recognized with several significant national and international accolades, including a Green Hotel Award - Gold Certification, presented by Thailand’s Department of Environmental Quality Promotion. Last year, it won a Thailand Tourism Sustainability Award in the category of Health & Wellness Tourism at the national Thailand Tourism Awards 2025.

The Award-winning Resort

Banyan Tree Krabi offers 72 pool suites and villas, among them seven two-bedroom options, one three-bedroom villa, and a majestic seven-bedroom beachfront Presidential Villa. Each of the rooms faces the sea and the sunset as the property tiers into the hillside.

Facilities include two restaurants and a beach bar, a kids’ club, a fitness centre, meeting rooms, and — in harmony with Banyan Tree’s wellbeing branding — a tropical spa with Rainforest hydrotherapy facility.

Banyan Tree Krabi was awarded Two MICHELIN stars by the MICHELIN Guide in 2024 and 2025, and lauded by Fodor’s Travel 2026 as the only hotel in Thailand listed in The 100 Most Incredible Hotels in the World.

Jivraj9 Tea Group Donates Ventilator Worth ₹12 Lakh at New Sheth P. T. Multispeciality Hospital

·       Strengthening the hospital’s critical-care infrastructure & its ability to provide advanced respiratory support to patients in need.

·       By supporting an essential piece of critical-care infrastructure, the company aims to contribute to the hospital’s long-term capacity to respond to patients requiring respiratory assistance.

·       The ventilator will form part of the hospital’s ongoing critical-care capabilities & can support patients whenever the need arises.

Surat, August 2026: Jivraj9 Tea Group has donated a ventilator worth ₹12 lakh to New Sheth P. T. Multispeciality Hospital, Surat, strengthening the hospital’s critical-care infrastructure and its ability to provide advanced respiratory support to patients in need.

For Jivraj9 Tea Group, the significance of the contribution extends beyond the value of the equipment. By supporting an essential piece of critical-care infrastructure, the company aims to contribute to the hospital’s long-term capacity to respond to patients requiring respiratory assistance. The ventilator will form part of the hospital’s ongoing critical-care capabilities and can support patients whenever the need arises.

Speaking about the contribution, Rushabh Shah, Executive Director, Jivraj9 Tea Group, said, “When you have the opportunity to contribute to society, the question is not only how much you give, but what your contribution can continue to do after you have given it. We wanted our contribution to create capability. A ventilator becomes part of a hospital’s infrastructure and can be called upon whenever a patient needs critical respiratory support. For us, that makes this ₹12 lakh contribution meaningful not because of the equipment itself, but because of the lives it can potentially support over its useful life.”

Sunil K. Modi, President, New Sheth P. T. Multispeciality Hospital, said, “In healthcare, strengthening capacity is as important as providing care. Every addition to critical-care infrastructure expands a hospital’s ability to respond to patients who require intensive support. We are grateful to Jivraj9 Tea Group for recognising this need and contributing a ventilator worth ₹12 lakh. The equipment will strengthen our ability to provide critical care and support patients who require advanced respiratory assistance.”

The initiative reflects Jivraj9 Tea Group’s broader approach to community development, with a focus on contributions that strengthen essential institutions and their ability to serve communities over the long term. Healthcare infrastructure, in particular, plays a critical role in ensuring that medical institutions are better equipped to respond when patients require specialised and immediate care.

For Jivraj9 Tea Group, the ventilator represents more than a ₹12 lakh contribution. It is a tangible addition to critical-care capacity; one that can remain available to support patients and healthcare professionals whenever advanced respiratory support is required.

Maharashtra Government Steps Up Efforts to Ensure Safety of Tourists Stranded in Nepal: Minister of Tourism Shambhuraj Desai

Mumbai, August 2026: The Maharashtra government is making every possible effort to ensure the safety of tourists from the state who are stranded in Nepal amid the severe situation caused by flash floods. Seven tourists from Maharashtra are currently stranded in Nepal. Authorities have managed to establish contact with four of them, two each from Mumbai and Pune, and confirmed that all four are safe. Efforts are underway to establish contact with the remaining three tourists, the Hon'ble Minister of Tourism, Shri Shambhuraj Desai, said.

The state government has made a toll-free helpline 1070 and the State Control Room number 022-69107600 available for Maharashtra residents stranded in Nepal. The State Control Room is operating round the clock. Based on information received from citizens and their families, the authorities are co-ordinating with the concerned agencies and taking the necessary action.

Flash floods and landslides in Nepal have disrupted roads, bridges and communication networks in several areas, making it difficult to establish contact with stranded tourists. Against this backdrop, Maharashtra’s disaster management authorities are closely monitoring the situation. Information on citizens and tourists from Maharashtra currently in Nepal is being collected, and ongoing efforts are underway to assess their safety and provide assistance as needed.

The Hon'ble Minister of Tourism, Shri Shambhuraj Desai, has directed the concerned authorities to maintain continuous co-ordination and extend all necessary assistance to the stranded tourists. The Maharashtra Tourism Department, the Disaster Management Department, and the respective district administrations are working in close co-ordination to ensure that Maharashtra residents receive timely assistance during emergencies abroad.

In view of the seriousness of the situation in Nepal, citizens have been urged not to panic and to contact official authorities for assistance. They have also been advised not to believe or circulate unverified information or rumours. Information received from the families of stranded tourists is being verified by the concerned authorities, following which further assistance and rescue measures are being undertaken.

Meanwhile, reports indicate that a large number of Indian citizens and tourists are stranded across Nepal following the flash floods. In response, the Maharashtra government is co-ordinating with the Central Government, the Indian Embassy and the concerned authorities in Nepal to take all necessary steps to ensure the safety of Maharashtra residents.

Establishing contact with the remaining three tourists and confirming their safety remains the state government’s top priority. The government machinery is working continuously to reach the stranded tourists and ensure that all possible assistance is provided to them, the Minister of Tourism, Shri Shambhuraj Desai, said.