Padharo Sa - Celebrating Rajasthan at Marriott Executive Apartments Hyderabad

This September, Mazzo Rooftop Bar at Marriott Executive Apartments Hyderabad invites diners to experience the timeless charm of Rajasthan with Padharo Sa, a week-long culinary celebration that brings together the state's vibrant traditions, royal recipes and soulful hospitality.

Curated by Chef Mohabbat Singh from Marriott Hotel & Resorts Udaipur, the festival showcases an authentic repertoire of dishes inspired by the kitchens of Rajasthan; from hearty village fare and festive delicacies to flavours once savoured by royalty. Each dish tells a story of the desert state's rich culture, heritage and enduring love for food. Some of the dishes guests can indulge in include Laas Maas, Kabuli Pulao, Ker Sangri, Dal Baati Churma and more. 

Set amidst the elegant ambience of Mazzo, guests can look forward to an immersive dining experience where every meal is a tribute to Rajasthan's famed warmth and culinary legacy.

Courtyard by Marriott Ghaziabad Launches L3 Kitchen with an Immersive Live Cooking Gastronomy Experience

Ghaziabad, 2026: Courtyard by Marriott Ghaziabad has unveiled L3 Kitchen, its all-day dining destination that brings a live cooking gastronomy experience to the forefront, complemented by a diverse menu spanning Indian, Italian and Oriental cuisines. 

The menu brings together regional Indian specialities and global favourites, from the Hindon Bowl, Noor-e-Kebab and Courtyard Signature Dal to Italian pizzas, pastas and risottos, and Oriental dim sum, wok-fried rice, noodles and Thai curries. The restaurant also offers dedicated vegetarian and non-vegetarian selections, casual seating and private dining spaces. 

Jatinder Kumar, F&B Head, Courtyard by Marriott Ghaziabad, expressed, “L3 Kitchen reflects our belief that dining should carry the same sense of quality, consistency and thoughtful service that guests associate with our international hospitality service. The restaurant strengthens the hotel’s overall proposition by adding a distinctive culinary identity to the property and creating a space that can become part of the city’s dining culture.” 

See Every NFL City Through the Eyes of the Players Who Know It Best: Marriott Bonvoy Teams Up with NFL Stars to Launch 37 Player-Curated City Guides

As the NFL’s global footprint continues to expand, Marriott Bonvoy announced today the release of 37 player-curated City Guides, inviting traveling fans to go beyond the stadium and discover the destinations that make attending an NFL game so unforgettable, all through the expert eyes of those who know it best.

The Marriott Bonvoy City Guides cover every U.S. and international city set to host an NFL game this season, including Melbourne, Rio de Janeiro, Mexico City, London, Paris and Madrid, and feature recommendations from current and former NFL stars including Cooper Kupp, Jordan Mailata, Fred Warner, Todd Gurley and more. Designed by popular social media artist Jeff Cole, each City Guide spotlights the local traditions, favorite places and hidden gems that shaped the player’s connections to their in-season homes.

Throughout the NFL season, Marriott Bonvoy will bring these players’ perspectives to life through unique on-property experiences, a new 10-episode content series featuring select players in their home destinations, and on Marriott Bonvoy Moments, the platform that turns points into unforgettable memories. Fans can continue the journey with curated City Guide packages in select host markets, featuring game tickets, hotel stays, local experiences and more.

“Marriott Bonvoy opens the door for travelers to explore the world through an extraordinary portfolio of hotels, experiences and destinations,” said Peggy Roe, Executive Vice President and Chief Customer Officer, Marriott International. “Now, traveling fans who go to incredible lengths to see their favorite team play can experience NFL cities through the lens of those very same players. It is another way we are helping members turn their passions into meaningful travel experiences and lasting memories.”

As part of the season-long program, Marriott Bonvoy is also bringing back its iconic Super Bowl Sleepover Suite – where one lucky winner will get the chance to spend the night in a luxury suite turned hotel room inside SoFi Stadium the night before the biggest game in football.

Marriott Bonvoy also launched its new NFL advertising campaign, Long-Distance NFL Relationships, celebrating the millions of fans whose loyalty to their team transcends their location. Reinforcing Marriott Bonvoy's Where Gameday Checks In platform, the campaign showcases how the brand helps bring fans closer to the teams they love, with hotels located near nearly every NFL stadium. The message is simple: no matter where fandom takes them, Marriott Bonvoy will see them there.

The first release of the Marriott Bonvoy City Guides include insider maps from Cooper Kupp in Seattle, Jordan Mailata in Philadelphia, Jerry Rice in Mexico City, Mark Ingram II in Rio de Janeiro and Todd Gurley in Melbourne. Further City Guide reveals are to come with Fred Warner in San Francisco and Kyle Hamilton in Baltimore, with more to be announced throughout the season.

Visit the Marriott Bonvoy NFL Travel Hub to explore the 37 player-curated city guides, unlock incredible experiences through Marriott Bonvoy Moments and enter the Super Bowl Sleepover Suite sweepstakes.

To discover more about Marriott Bonvoy’s world of hotels, experiences and membership benefits, visit www.marriott.com or follow the conversation on Instagram, TikTok, YouTube and Marriott Bonvoy Insiders.

More information, including sweepstakes Official Rules, is available at www.joinmarriottbonvoy.com/superbowlsleepoversuite. No purchase necessary. Residents of select countries, 18+ and age of majority. Odds depend on # of entries. For CAN res, math skill test required. Ends 15 December 2026.

Hearth Introduces a New Menu That Moves with the Season, the Fire and the Chefs’ Instinct

Chefs Dhriti and Sabby bring together seasonal produce, unexpected pairings and dishes shaped through months of freestyle cooking

Mumbai, September 2026: At Hearth, the menu has never been a fixed rulebook. It has always been a starting point - a way into the chefs’ world of fire-led cooking, instinct, memory and flavour. Since opening, the restaurant has built a distinct identity around food that resists easy categorisation - rooted in Indian sensibilities, shaped by global kitchen experiences and brought alive through fire. Now, the restaurant introduces a new menu that builds on this very idea, bringing together seasonal produce, guest-loved experiments and dishes that have slowly taken shape through months of R&D, freestyle cooking and conversations at the table.

The shift is not a complete departure from Hearth’s original menu, but a natural evolution of the kitchen. As seasons change and certain ingredients move out of focus, the chefs have relooked at the menu through what feels right now - more vegetables, more fruit, more freshness and plates that respond to the moment. With Shravan approaching and seafood moving into breeding season, several fish-led dishes make way for new ideas across meats, vegetarian plates, skewers, desserts and delivery.

The new menu carries Hearth’s familiar flavour-first approach, but with a few unexpected turns. Guests can look forward to a buckwheat grissini topped with smoked aubergine miso and chives, a duck Yorkshire pudding, a zucchini and halloumi skewer finished with blue cheese, and mushrooms marinated in a Maharashtrian hirva masala. There are  pineapple and peppers, a more indulgent brisket mac and cheese, and a pizza inspired by Singaporean chilli crab, finished with a poached egg.

For vegetarians, the menu leans into depth, seasonality and freshness. An aubergine steak replaces the earlier cauliflower, while mushrooms find their way into the menu as a natural fit for the rains. The desserts bring the same sense of play, from a mango course featuring three different varieties served with smoked yoghurt sorbet and raw mango granita, to a chocolate, tamarind and beetroot cake, a corn cookie with pineapple, and a coffee and Nolen Gudh dessert.

Speaking on the new menu, Chef Sabby, Co-Founder and Culinary Director, Hearth, said, “For us, the menu is only a debut of what we do at Hearth. R&D is constant, and over the last few months, we have been trying new things, freestyling with ingredients and understanding what really works. This menu brings together dishes we have loved cooking, dishes guests have responded to, and ingredients that feel right for the season. At the end of the day, it is always flavour first for us. Not too many garnishes or making things look complicated for the sake of it, but cooking food that feels comfortable in unexpected ways.”

Fire continues to remain at the centre of Hearth’s experience, with the menu rooted in different applications of flame - grilling, smoking, charring, caramelising and layering. Some dishes move through multiple processes before they finally reach the fire, but the end result is never meant to feel overworked. This approach also shapes the restaurant’s chef-interactive format, where some plates begin as freestyle creations for guests at the chef’s table before finding their place on the menu.

The new menu also extends to Hearth’s delivery experience in a considered way, with select dishes from the dining menu available based on how well they travel, alongside an extensive burger selection created especially for at-home dining.

With this new menu, Hearth invites guests to return not for a reinvention, but for a restaurant that is constantly growing into itself, by cooking with the season, listening to the flame and finding new ways to make familiar flavours feel surprising.

BLTM 2026 Concludes in New Delhi with Record Trade Visitor Turnout

BLTM 2026 Drives Industry Conversations Around PM Modi’s Vision for Indian Tourism

• Three-day B2B trade show records 13,000+ trade visitors and 23% business meetings from across India and international destinations

New Delhi, September, 2026: With India’s travel and tourism economy already contributing 6.6% of GDP and on track to rise to 7% by 2030 and 10% by 2047, the ninth edition of BLTM 2026 concluded today at Yashobhoomi, Dwarka. The three-day event positioned itself as a key platform to align industry action with Prime Minister Narendra Modi’s vision of a stronger, more inclusive tourism ecosystem. The B2B trade show focused on Business, Leisure Travel and MICE brought together destinations, tourism boards, travel companies, hotels, resorts and travel professionals to capitalise on rapidly expanding domestic travel demand, MICE, destination weddings, experiential and rural tourism.

The event recorded 13,000+ trade visitors, a 23% increase over the previous edition, with 500+ exhibitors and 450+ hosted buyers across the three days. Participation spanned five countries and 18 Indian states and union territories, alongside broad representation from hotels, resorts, tourism organisations, DMCs, airlines and travel businesses.

BLTM 2026 also hosted the ICRT Indian Subcontinent Responsible Tourism Awards 2026, presented by the ICRT India Foundation with the support of the Ministry of Tourism. Recognising exemplary initiatives and practices in responsible and sustainable tourism, the awards celebrated pioneers and changemakers driving positive impact across the sector. The ceremony was graced by Shri Suman Billa, IAS, Additional Secretary & Director General, Ministry of Tourism, as Chief Guest, and Ms. Kanta Singh, Deputy Country Representative, UN Women India, as Guest of Honour, underscoring the growing emphasis on advancing responsible and sustainable tourism across the region.

Shri Suman Billa, IAS, Additional Secretary & Director General, Ministry of Tourism, said, “India has significant potential for MICE, with the country today having some of its best infrastructure for hosting business events. For India, the challenge is not growth; the real challenge is how we bring this growth within a framework of responsibility, so that it becomes an engine for economic growth and development for our people and communities. BLTM has been a strong and successful showcase, and events like this create an opportunity to democratise the industry by enabling smaller players to connect with larger players and creating a real window of opportunity.”

The conversations across the three days reflected the changing nature of India’s travel market, with industry leaders examining what makes a destination win in the Indian MICE market, how AI and technology are reshaping business events, and how travel experiences can deliver stronger business and tourism outcomes. India’s MICE and business travel market continues to expand, with the MICE market projected to grow from USD 49.4 billion in 2024 to USD 103.7 billion by 2030, while outbound MICE tourism is expected to reach USD 13.4 billion by 2031. BLTM 2026 reflected this demand across MICE, destination weddings, experiential and rural tourism, and premium leisure travel.

Sanjiv Agarwal, Chairman & CEO, Fairfest Media Limited, said, “BLTM 2026 closed with trade visitor turnout up 23% over last year, a strong indicator of the growing business appetite in India’s travel and MICE market. Across the three days, we saw buyers actively exploring opportunities across MICE, destination weddings, experiential travel and new domestic and international destinations. The quality of meetings and engagement on the show floor reflects a market that is not only expanding, but becoming more diverse in what it is looking for. BLTM’s role is to bring that demand together with the right destinations and travel businesses, creating connections that can translate into business well beyond the show.”

For destinations seeking access to Indian travellers, the opportunity included corporate meetings and incentive travel to destination weddings, premium group travel and experiential holidays. Complementing this trend, the growth of India's domestic market is creating opportunities for states, smaller destinations, rural tourism enterprises and hospitality businesses to build new products for Indian travellers.

BLTM 2026 reflected this diversification through the participation of Sri Lanka as Partner Country, Israel as Feature Country and Saint Petersburg as Focus Destination, with Delhi as Host State, Odisha and Goa as Partner States, and West Bengal, Punjab and Tamil Nadu as Feature States. The international participation, meanwhile, brought destinations including Sri Lanka, Israel, Saint Petersburg, Nepal and Thailand to Delhi, giving Indian buyers access to a wider range of travel products while creating opportunities for partnerships with overseas suppliers.

Rural tourism was also given dedicated visibility at BLTM 2026, with initiatives from Madhya Pradesh, Delhi NCR, Himachal Pradesh and Uttarakhand showcasing rural homestays and village-based experiences. The participation highlighted how tourism can extend economic opportunities beyond established tourism centres by connecting travellers with local culture, traditional cuisine, handicrafts, nature and community-led experiences.

Across the three days, the BLTM Forum brought together leaders from convention bureaus, hospitality, corporate travel, incentive travel and the wider MICE ecosystem for discussions on key trends shaping the industry. Sessions included “Competing for the Indian MICE Market: What Makes a Destination Win?”, “Future Ready Business Events: Innovation, Technology and Human Connection”, “It’s Not a Holiday – Redesigning MICE for Real Business Outcomes”, “Business Session by NIMA – AI X MICE: From Event Tools to Intelligent Operations”, “WeddingSutra Engage: Travel and Destination Weddings 2027”, “The Future of MICE: AI, Experiences and New Markets” and TIA Recharge 3.0, alongside the B2B Speed Networking Session, complementing the business meetings and networking taking place across the show floor.

Ingredient Ideology | Taste of Mexican Delights... by Dr. Kaviraj Khialani – Celebrity Master Chef

Colorful & Vibrant Mexican delicacies to indulge in.

The flavors of Mexican foods are not only inviting and appealing to us but also easy to adapt into our daily recipes as well. From the chili and peppers to the salsa, nachos and tacos! This cuisine has so much to offer that it gets difficult to pick and choose between the options.

Mexican ingredients are easily available, from assorted fresh vegetables to the cornmeal, the tortillas, jalapenos, peppers and tomatoes for the salsa. The kitchens of Mexico also have a wide array of non-veg ingredients too, including chicken, eggs, fish and seafood, red meat as well in some recipes.

The methods of cooking in this cuisine are easy to follow and also don’t really call for any unusual equipment as well. Pots and pans, griddles and hot plates, fryers and ovens are some of the most commonly used mediums. The steps involved in the recipes are short and easy to follow, keeping in mind the nutritive aspects as well in most recipes. While they do love to have their foods well presented with accompaniments and garnishes, there is a lot more which we can think of as well when it comes to fusion with Mexican recipes.

Here are a few simple recipes from Mexico with my little twist of taste attached to make them more palatable and delicious!

Recipe-1] MEXI-BEAN VEGGIE SOUP

Ingredients:

Oil/olive oil-1 tbsp.

Garlic-1 tsp chopped

Onion-1 small chopped

Red chilies-1-2 slit

Carrot-1 small peeled and cubed

Potato-1 small peeled and cubed

Kidney beans/rajma-1/2 cup boiled.

Green capsicum-1/2 no cubed.

Sweet corn-1/4 cup boiled.

Tomato puree-1/2 cup

Salt and crushed black pepper to taste

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

White vinegar-1 tsp

Sugar-1 pinch

Veg stock/water-3-4 cups

Black/green olives/jalapeno peppers-2-3 tsp sliced

Avocado-1 ripe, peeled and cubed for garnish.

Parsley/coriander leaves-2 tsp chopped.

Method:

1. Assemble all the ingredients for the Mexican-style bean veggie soup.

2. Heat oil in a pan, add in the garlic and onions, sauté for 1 min, add in the vegetables, boiled beans, corn, capsicum and tomato puree, and sauté for 2 mins.

3. Add in the salt, pepper, herbs, chili flakes and mix well. Add in the water/veg stock and bring to a boil, simmer for 15-20 mins.

4. Check for seasonings and texture and adjust accordingly. Add in the white vinegar, pinch of sugar and parsley or coriander and mix. Portion the soup in a soup bowl and top with avocado and fresh herbs, olives, jalapenos etc. and serve hot.

Recipe-2] MEXICAN CORN AND AVOCADO SALAD

Ingredients

For the base of the salad:

Assorted iceberg lettuce/purple-white cabbage-1 cup

For the body of the salad:

Sweet corn-1 cup boiled

Avocado-1 ripe, peeled and cubed

Onion-1 med sized sliced

Tomato-1 med sized cubed

Assorted capsicums-1/2 cup cubed

Sprouts-1/2 cup.

Cucumber-1 no cubed.

For the dressing:

Olive oil-2-3 tbsp.

Mustard paste-1 tsp

Salt and pepper to taste

Lime juice-2-3 tbsp.

Chopped parsley-2 tsp

Chopped mint-2 tsp

Chopped green chilies-1 tsp

Flax seeds/sunflower seeds-2 tsp

Honey-1 tbsp.

Dates-2-3 chopped.

Sliced almonds/cashews-4-5 no

Red chili sauce-2 tsp

Tomato ketchup-2 tsp

For the garnish of the salad:

Assorted fresh herbs/seeds/nuts/pomegranate seeds/olives etc.

Method:

1. Assemble all the ingredients for the salad recipe as listed.

2. Arrange the base of the salad or assorted greens in the serving bowl or on the salad plates.

3. In a mixing bowl, combine together the ingredients for the dressing and mix well.

4. Just before serving the salad, combine the ingredients of the body and dressing together and give it a nice toss.

5. Portion out the salad on the base and garnish appropriately and serve.

Recipe-3] SPICY CHICKEN SALSA TACOS

Ingredients

Taco shells-10-12 no

For the base in the taco shells:

White/purple cabbage-1 cup shredded

Lime juice-2 tsp

Salt and pepper to taste

Chopped mint/coriander leaves-2 tsp

Chili flakes-1/2 tsp

Tomato ketchup-2 tsp

Mix and chill for 20 mins.

For the chicken mixture:

Oil-2 tsp

Garlic-1 tsp chopped

Green chilies-1 tsp chopped

Onion-1 small chopped

Chicken shredded-1 cup boneless boiled.

Salt, pepper, chili flakes to taste

Tomato ketchup-2-3 tsp

Red chili sauce-2 tsp

White vinegar-1 tsp

Chopped coriander leaves-2 tsp.

For the salsa mixture:

Tomatoes-1 cup chopped

Green chilies-1 tsp chopped

Jalapenos/olives/gherkins-2-3 tsp sliced

Salt and pepper to taste

Capsicum-1/2 no chopped

Tabasco/Capsico sauce-1 tsp

Pinch of sugar

Coriander leaves-2 tsp chopped

Mix and chill for 20 mins.

Method:

1. Assemble ingredients for the various components of the recipe.

2. Prepare the salsa and base mixture for the tacos and chill.

3. Heat oil, sauté the garlic, chilies, onions and add in the boiled chicken pieces/shreds and sauté on a high flame for 1 min. Add tomato sauce, chili sauce, vinegar and cook for a few mins. Remove and keep aside.

4. Finally, just before serving, place the base of cabbage in the taco shells, top with the prepared cooled chicken filling and top with the tangy, tasty salsa and garnish as desired and serve immediately.

Recipe-4] MUSHROOM & COTTAGE CHEESE CHIMICHANGAS

Ingredients:

For the wrapper:

Readymade tortilla rotis-4-6 no

Or else whole wheat/flour/cornmeal-based rotis-4-6 no.

For the filling of chimichangas:

Oil-2 tsp + as needed for cooking/frying.

Butter-1 tsp

Garlic-1 tsp chopped

Green chilies-1 tsp chopped

Spring Onion-1 small chopped

Sliced mushrooms-8-10 no

Paneer-1 cup grated

Capsicum-1 no chopped

Salt, pepper, herbs and chili flakes to taste

Red chili sauce + green chili sauce + soy sauce-2 tsp each

Spring onion greens-2-3 tbsp. chopped

Grated cheese-1/4 cup

To serve with: salsa sauce as listed in the above recipe for tacos.

Method:

1. Prepare the wrappers for the chimichangas by either using readymade tortilla wraps or prepare chapattis using variety of flours as desired.

2. To prepare the filling, heat oil and butter in a pan, add in the garlic and onions and sauté until light pink. Add in the sliced mushrooms, capsicums, salt, pepper, herbs and chili flakes to taste.

3. Cook for 2-3 mins and add in the grated cottage cheese or paneer and mix. Cook for another 2-3 mins, turn off the flame, add in the spring onion greens and cheese and mix well.

4. Place the wrapper on a workstation and place the prepared filling in the center of the wrapper. Carefully close up the sides by folding them in and securing it up.

5. If we are using a fresh dough to make chimichangas, we use a maida-water thick paste to seal the edges. If using readymade wrappers, we can just roll them up.

6. Using a non-stick tava or a griddle pan, we can cook the chimichangas using little oil to a nice golden-brown color, but in case of using a freshly made dough concept, we can deep fry the sealed chimichangas as well to a nice crusty color and remove, drain excess oil, cut and serve or top with salsa sauce, cheese sauce or sour cream and enjoy.

Recipe-5] TEX-MEX RICE WITH CHICKEN

Ingredients

For the rice mixture:

Oil-1 tsp

Butter-1 tsp

Bay leaf-2 no

Peppercorns-4-5 no

Sliced onions-1 no

Garlic-ginger-1 tsp chopped

Slit green and red chilies-2-3 each

Boiled white/brown rice-1 and a half cup cooked.

Salt and pepper to taste

Chili flakes-1/2 tsp

Mixed herbs-1/2 tsp

Saffron-8-10 strands soaked in ½ cup milk

Parsley/mint/coriander-2 tbsp. chopped

For the chicken mixture at the base of the pot:

Oil-2 tsp

Butter-2 tsp

Chicken drumsticks/thighs-500 gms or 4-5 pieces.

Salt and pepper to taste

Garlic-ginger-chili paste-1 tsp mix

Onion-1 small chopped

Tomato puree-1 cup

White wine-2-3 tbsp.

Cooked beans-rajma/chickpeas etc.-1/2 cup

Cumin powder-1/2 tsp

Coriander powder-1/2 tsp

Chili flakes, herbs to taste or use Mexican peri peri spice powder-1 tsp

Water/stock-1 cup just to cook up the chicken

To assemble:

Sliced jalapenos/black olives/green olives-2-3 tsp sliced

Cheese-3-4 tbsp.

To serve alongside-a bowl of crispy nacho chips.

Method:

1. Assemble all ingredients as listed to fix the one-pot meal.

2. Heat oil and butter and add in the ingredients one by one and sauté onions, add tomato puree, salt, spices and chicken pieces, wine, cooked or boiled beans and sauté for 2 mins. Add water or stock and allow to cook 12-15 mins.

3. Heat oil and butter in another pan and sauté the spices, garlic, ginger, onions, chilies and add in the rice and saffron solution, salt and pepper to taste and simmer or cook in steam for 4-6 mins.

4. Layer the rice over the chicken, but in between add cheese, olives, jalapenos, herbs, coriander and then the rice. Close the pot with a tight-fitting lid and cook on a low flame for 10-12 mins in steam. Open and serve hot.

Recipe-6] DESI CHOCOLATE EMPANADAS

Ingredients:

For the wrappers:

Maida-1/2 cup

Salt-1 pinch

Powdered sugar-1 tsp

Oil-1 tsp

Baking powder-1/4 tsp

Vanilla essence-1/2 tsp

Warm water-as needed.

For the stuffing:

Brownies-½ cup crumbled

Desi pedha-2-3 no crumbled.

Assorted chopped nuts-2 tsp

Chocolate chips-2-3 tsp

Chocolate sauce-2 tsp

Oil to fry

To top and serve with:

Powdered sugar/chocolate sauce and serve with scoop of vanilla ice-cream/also try serving them with some chilled rabdi.

Method:

1. Prepare the dough for the empanada wrappers and cover with a damp kitchen cloth and keep aside to rest for 12-15 mins.

2. In a mixing bowl, combine together the ingredients for the stuffing and mix them all well. Add a little rum or brandy for flavor.

3. Roll out the dough into a thin chapati. Using a glass cutter or a cookie cutter, cut out the round discs and apply little maida-water thick paste on the edges.

4. Place the prepared chocolate stuffing on one side and carefully close it like a half-moon shape, seal the edges with a fork and deep fry in medium-hot oil for 3-5 mins until nicely golden-browned. Remove and drain excess oil and serve hot, garnished appropriately.

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

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

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

Scoop Room, opened on July 28th in Indiranagar, Bengaluru, wants to change that conversation.

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

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

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

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

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

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

The menu also explores unexpected combinations such as Pick Me Avo, a smooth and creamy avocado-based creation that challenges conventional ideas of indulgence, and Nutty Basil, which brings together herbaceous basil notes with a delicate peanut crunch. Gingersnap adds warmth through the gentle spice of ginger.

This same philosophy extends into the physical space.

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

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

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

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

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

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

Paisabazaar announces unlimited airport lounge access with PB Pass

· All customers who take a new credit card through Paisabazaar would be eligible for PB Pass

· PB Pass provides access to 1,800+ airport lounges and travel experiences across more than 800 domestic and international airports

Gurgaon, September 3, 2026: Paisabazaar, India’s leading marketplace for financial products and largest free credit score platform, announced today its PB Pass programme would provide consumers unlimited airport lounge access for one year in a limited-time offer.

All consumers who take a new credit card through the Paisabazaar platform during the offer period would be eligible for PB Pass. The complimentary pass gets unlocked when they make the first payment of the credit card through the Paisabazaar app.

PB Pass, launched by Paisabazaar in association with Collinson International, provides access to a global network of 1,800+ airport lounges and travel experiences across more than 800 domestic and international airports, powered by LoungeKey. The network also includes travel experiences such as dining outlets, spas and sleep pods. Customers can access the LoungeKey network through a simple QR code-based journey, without the need for additional memberships or registrations.

Santosh Agarwal, CEO, Paisabazaar, said: “At Paisabazaar, we are constantly looking for ways to create greater value for our customers. Airport lounge access is among the most sought-after benefits for credit card users, and through PB Pass’ unlimited access, we are giving eligible customers the freedom to enjoy lounge and travel experiences throughout the year, without worrying about visit limits. We believe this will make travel experience more rewarding for consumers.”

While airport lounge access remains one of the most valued benefits associated with credit cards, access is often subject to card-specific eligibility criteria, spending thresholds and number of complimentary visits. With unlimited access, PB Pass gives customers greater flexibility to enjoy airport lounges and travel experiences throughout the year, without worrying about visit caps.

The limited period offer is designed to provide greater value and flexibility to customers, enabling them to access airport lounges and travel experiences multiple times during the validity period, without being restricted by capping.

This festive season, the Ikk Panjab Table brings Ikk Panjab Home

The Ikk Panjab Table is neither catering nor delivery. It is the kitchen, the service and the soul of Ikk Panjab, arriving at your door and staying for the evening.

Delhi, September 2026: There is an old Panjabi instinct that says a guest is never allowed to lift a finger, not for a glass of water, not for a second helping, not ever. It is the instinct Ikk Panjab was built around, in a dining room designed like the home of a retired army colonel, full of heirlooms and unhurried nostalgia. And it is the same instinct the restaurant is now sending out its front door, as Diwali, Lohri and a full wedding season fill up homes and calendars across the country.

The Ikk Panjab Table is Ikk Panjab's answer to a very specific, very familiar frustration: the host who spends their own party in the kitchen. It is not catering, and it is not delivery, for the length of an evening, the host's own home transitions into Ikk Panjab itself. The kitchen team, the service staff, the curated menu, the tableware, the pacing of a proper meal course by course,  all of it arrives, is set up, is hosted, and disappears again, leaving nothing behind but the evening itself.

More Than a Meal, Fewer Things to Manage

Ikk Panjab's team arrives a full 1.5 hours before the first guest does, enough time to lay a table that looks, and feels, exactly like the one at the restaurant. From that point, the host does not serve, clear, refill or manage a single thing. Course follows course at the table's own pace, attended the whole way through, the way it would be inside the restaurant's own dining room. When the last course is cleared and the evening winds down, the team closes out quietly and leaves the space exactly as they found it, as if nothing had ever happened there but a very good dinner.

It is a distinction Ikk Panjab draws sharply: catering is dropped off, buffet-style, self-served, functional. The Ikk Panjab Table is hosted, plated, attended and personal, an experience built the same way the restaurant builds its own dining room, just carried, whole, into someone else's home.

Built for the Season When Hosting Is Everything

Few stretches of the calendar ask more of a host than the one now underway, Diwali and Lohri gatherings, wedding-season family dinners, anniversaries, milestone birthdays, client entertainment that needs to land just right. These are the evenings people remember, or the evenings they spend too exhausted to enjoy. The Ikk Panjab Table exists for exactly this season, built so the person hosting finally gets to sit down at their own table as a guest.

“For us, hospitality has always been about making people feel looked after. At Ikk Panjab, that happens naturally around our own table, where the guest can simply sit, eat, talk and enjoy the evening without having to think about what comes next. The Ikk Panjab Table came from wanting to take that feeling beyond the restaurant. We wanted to create an experience where people could host at home without becoming the host who is constantly serving, clearing or worrying about the next course. Our team takes care of the evening from beginning to end, but the warmth, the food and the spirit of Ikk Panjab remain at the centre of it. For us, it is not about bringing a restaurant into someone’s home; it is about bringing the same sense of care and hospitality that has always defined Ikk Panjab to a table that is personal to them.”— Rajan Sethi, Managing Director, Bright Hospitality Pvt. Ltd.

From the First Call to the Last Course

Booking begins with a short conversation, guest count, occasion, address, dietary needs, the shape of the evening being planned. A menu rooted in the food of undivided Panjab is then curated for that table and shared for confirmation, before the booking is locked in against advance payment. On the day itself, the team arrives 1.5 hours ahead to set the space, hosts the evening course by course, and closes out professionally once the last guest has left.

The Ikk Panjab Table is currently being booked for private dinners, festive hosting, anniversaries, birthdays, family gatherings and corporate entertaining, across Delhi.

for bookings and enquiries, reach out to 

Contact details: +91 89290 22273

Booking Link: https://brighthospitality.in/the-ikk-panjab-table?utm_source=chatgpt.com

Fact Sheet:

Delhi Address:K 13, Connaught Cir, Block K, Connaught Place, New Delhi, Delhi 110001

Connaught Place| Gurgaon | GK-2

Instagram: https://www.instagram.com/ikkpanjab/?hl=en

Reservations:  98118 88868

About Ikk Panjab

Ikk Panjab is a fine dining restaurant that celebrates the undivided spirit, heritage and culinary legacy of Panjab. Conceptualised as a homage to a land that once shared culture, flavours and stories beyond borders, Ikk Panjab brings together recipes from West and East Panjab, cooked with authenticity, respect and depth.

Designed like the home of a retired army colonel, the space is layered with nostalgia, antique heirlooms and quiet elegance, creating an atmosphere that feels both intimate and timeless. The menu is deeply rooted in traditional techniques, slow cooking and home-Style preparations, using ghee, whole spices and age-old methods rather than shortcuts.

More than a restaurant, Ikk Panjab is a cultural experience where food becomes a medium to preserve memories, honour ancestry and keep Panjabiyat alive at the table.

From Maharashtrian Feasts to Bombay High Tea, ITC Grand Central Celebrates Bappa’s Bombay

This Ganeshotsav, ITC Grand Central, Mumbai brings the spirit of the city to the table with ‘Bappa’s Bombay’, a festive culinary celebration that brings together two distinct dining experiences  ‘Bappa’s Bombay Lunch’ at Hornby’s Pavilion and ‘Bappa’s Bombay High Tea’ at Frederick’s Lounge. Rooted in the flavours of Maharashtra and inspired by Bombay’s diverse food culture, the offerings take guests through a celebration of familiar festive dishes, traditional recipes and much-loved city favourites, interpreted through the lens of contemporary luxury.

At the heart of ‘Bappa’s Bombay Lunch’ is an indulgent Maharashtrian feast inspired by the warmth and abundance of traditional festive dining. The menu opens with Sabudana Vada and Koshimbir, followed by a spread of Bhoplyachi Bhaji, Kala Vatanayachi Bhaji and Batatachi Bhaji, served alongside Amti and Masale Bhaat. Poori and Puran Poli, accompanied by Thecha, Fried Chilli and Papad, complete the savoury spread, bringing together the comforting flavours and textures associated with Maharashtrian home-style cooking.

The feast culminates with a selection of quintessential festive sweets, including Mawa Modak, Ukadiche Modak and Shrikhand, paired with the refreshing Maharashtrian favourite, Piyush. Together, the menu celebrates the richness of the region’s culinary traditions while presenting them within the polished setting of Hornby’s Pavilion, creating an experience that feels both familiar and elevated.

As the afternoon unfolds, ‘Bappa’s Bombay High Tea’ at Frederick’s Lounge offers a more playful interpretation of the city’s food culture. The spread brings together Bombay favourites such as Jeera Butter Khari, Mirchi Vada, Kanda Bhaji, Mini Batata Vada and Kothambir Vadi, giving these familiar savouries a refined high tea setting. The sweet selection features Mawa Modak and Coconut Laddu, paired with a selection of English teas, creating an unexpected meeting point between Bombay’s everyday food culture and the elegance of afternoon tea.

Together, ‘Bappa’s Bombay Lunch’ and ‘Bappa’s Bombay High Tea’ present two sides of the same festive story  one rooted in the generosity of a Maharashtrian feast, the other inspired by Bombay’s unmistakable culinary character. Available from 14th to 24th September 2026, the experiences invite guests to celebrate Ganeshotsav through food, bringing the flavours of Bappa’s festivities to two distinct settings within ITC Grand Central, Mumbai. Lunch is served at Hornby’s Pavilion from 12:30 PM to 2:45 PM at INR 1,650 + taxes per person, while high tea is available at Frederick’s Lounge from 3 PM to 5 PM at INR 1,150 + taxes per person.

About ITC Grand Central, Mumbai: ITC Grand Central, Mumbai is a luxury hotel in the heart of Parel, celebrating Bombay’s heritage through its architecture, hospitality and culinary experiences. With elegant rooms and suites, distinctive dining destinations, banqueting and wellness offerings, the hotel merges the city’s rich cultural character with contemporary luxury, while staying rooted in ITC Hotels’ philosophy of Responsible Luxury.

Bappa's Bombay Lunch:
Location: Hornby’s Pavilion, ITC Grand Central, Mumbai
Address: 287, Dr. Babasaheb Ambedkar Road, Parel, Mumbai – 400012
Date: 14th – 24th September 2026
Time: 12:30 PM – 2:45 PM
Price: INR 1,650 + taxes per person

Bappa's Bombay High Tea:
Location- Frederick’s Lounge, ITC Grand Central, Mumbai
Address-  287, Dr. Babasaheb Ambedkar Road, Parel, Mumbai – 400012
Date - 14th – 24th September 2026
Time - 3 PM to 5 PM
Price - INR 1,150 + taxes per person

Summit Hotels and Resorts Recasts Portfolio Around Spiritual Tourism, Emerging Destinations and Premium Travel

Mandir, Offbeat and Signature Collections mark Summit’s push into spiritual tourism, emerging destinations and premium destination-led hospitality

Siliguri, September  2026: One of the largest homegrown hospitality chains in Northeast India and the Eastern Himalayas, Summit Hotels & Resorts is redrawing its growth strategy around three distinct travel segments, spiritual tourism, lesser-known leisure destinations and premium experiential hospitality.

The company has launched three portfolio verticals, Mandir Collection, Offbeat Collection and Signature Collection, which will increasingly shape how Summit positions its existing hotels and identifies destinations for future expansion.

The move marks a strategic evolution for the 18-year-old hospitality company. Having built its presence largely across the Eastern Himalayas and leisure markets, Summit is now creating differentiated formats around why people travel rather than simply where it can add another hotel.

The Mandir Collection marks Summit’s entry into spiritual hospitality and will begin with the upcoming Summit Salasar,  The Mandir Collection in Salasar, Rajasthan. The format will combine accommodation with Satvik dining, wellness and spaces for spiritual and community experiences, with the collection envisioned for expansion into other important pilgrimage destinations.

The Offbeat Collection, meanwhile, formalises a strategy Summit has followed across the Himalayas: identifying destinations outside established tourism circuits and entering them early. The collection includes Summit Enigma Resort & Spa in Lamahatta, Summit Sherpa Mountain Hotel & Spa in Deolo, Kalimpong, Summit Bougainvillea Tea Resort in Kurseong and Summit Tashi Ghang Heritage Resort in Pelling. Samthar, still relatively unfamiliar to mainstream travellers, represents the next step in this approach.

At the premium end, the Signature Collection brings together hotels where luxury is built around the destination's character. It includes Summit Norbu Ghang,  The Signature Collection in Gangtok and Rungkhung Village Resort - The Signature Collection in Dirang, Arunachal Pradesh, extending Summit’s premium footprint deeper into the Northeast.

Sumit Mitruka, CEO, Summit Hotels & Resorts, said, “India’s next hospitality opportunities will not necessarily emerge only from destinations that are already established. We see considerable potential at the intersection of changing travel motivations and destinations that are still evolving. These three collections give us a sharper framework for that growth. Mandir addresses journeys driven by faith, Offbeat allows us to identify places before they enter the mainstream, and Signature gives us a distinct premium proposition. The strategy is ultimately about being early in markets where we believe travel demand will deepen over time.”

With the new architecture, Summit is effectively moving from a geography-led portfolio towards a travel-motivation-led strategy, using faith, discovery and premium destination experiences as distinct platforms for future growth.

Air India Launches ‘Easy Connect’ Flights from Ahmedabad, Connecting Gujarat to 26 Global Destinations

Operationalises Government of India’s transformative hub-and-spoke model from Ahmedabad

• Two daily ‘Easy Connect’ flights from Ahmedabad to Delhi

• Linking Gujarat to leading global destinations across the US, Canada, the UK, Europe, Australia, Asia Pacific, South East Asia and the Gulf

• Inbound Easy Connect operations to Ahmedabad to begin soon

 AHMEDABAD,  September 2026: Air India today announced the launch of ‘Easy Connect’ services from Ahmedabad, marking a significant milestone in the Government of India’s transformative hub-and-spoke initiative. Ahmedabad joins Amritsar and Varanasi in the growing Easy Connect network, extending seamless international connectivity to travellers across Gujarat while supporting India’s ambition of becoming a leading global aviation hub.

 Through this initiative, more travellers across India can access Air India’s global network through Indian hubs, strengthening the country's connectivity with destinations around the world.

 As part of the Easy Connect programme, international travellers from Ahmedabad can complete through check-in to their final destinations, clear immigration formalities at Ahmedabad airport, and enjoy seamless transfers through Delhi without having to re-check baggage or change terminals.

 This enables travellers to fly via Delhi as international transit passengers, avoiding repeated procedures and making international travel significantly simpler and more convenient. By connecting through an Indian hub rather than a foreign airport, travellers can enjoy a more familiar and seamless transit experience.

 Air India has designated the following two daily flights from Ahmedabad to Delhi as ‘Easy Connect’ services:

 AI1121, departing Ahmedabad at 08:15 PM and arriving in Delhi at 10:00 PM (starting 1 September)

• AI1117, departing Ahmedabad at 08:25 AM and arriving in Delhi at 10:15 AM (starting 2 September)

 Together, these flights provide seamless onward connectivity to 26 international destinations within four hours of arrival in Delhi, including destinations across the US, Canada, the UK, Europe, Australia, Asia Pacific, Southeast Asia and the Gulf.

 Air India will also soon begin inbound Easy Connect operations, enabling seamless international-to-domestic transfers via Delhi for passengers travelling onwards to Ahmedabad.

 Commenting at the launch, Mr Kinjarapu Ram Mohan Naidu, Hon'ble Minister of Civil Aviation, Government of India, said: “The expansion of hub-and-spoke operations to Ahmedabad is another step forward in our vision towards building a more connected, inclusive and globally competitive aviation ecosystem. India’s aviation growth must extend beyond the major metropolitan centres and ensure that the benefits of air connectivity reach every region of the country. By linking Ahmedabad with global destinations through Indian hubs, this initiative will support trade, tourism and mobility, while advancing our vision of strengthening India’s role in global aviation.”

 Hon'ble Minister of Civil Aviation, Government of India, Shri Kinjarapu Ram Mohan Naidu; Hon’ble Chief Minister, Government of Gujarat, Shri Bhupendrabhai Patel; Hon'ble Minister of State for Civil Aviation and Cooperation, Government of India Shri Murlidhar Mohol; Hon’ble Deputy Chief Minister, Government of Gujarat Shri Harsh Ramesh Kumar Sanghavi; Shri Manoj Kumar Das, Chief Secretary, Government of Gujarat; Mr. Samir Kumar Sinha, Secretary, Ministry of Civil Aviation; Mr. P. Balaji, Group Head - Governance, Risk, Compliance & Corporate Affairs, Air India; Mr. Jeet Adani, Director, Adani Airport Holdings Limited, along with other senior officials from government agencies, airport stakeholders and Air India were present at the inaugural event.

 Connecting Gujarat to 26 Global Destinations

Flight AI1117, the morning Easy Connect service from Ahmedabad, provides onward connectivity via Delhi to destinations such as Shanghai, Kathmandu, Dubai, Amsterdam, Manila, Paris, Colombo, Ho Chi Minh City, Frankfurt, Vienna, London, Milan, Phuket, Kuala Lumpur, Riyadh, Birmingham, Copenhagen, Rome and Zurich.

 Flight AI1121, the evening Easy Connect service, provides onward connectivity to destinations such as Singapore, Seoul, Colombo, Bangkok, Hanoi, Phuket, Dubai, Toronto, Sydney and London.

 P. Balaji, Group Head - Governance, Risk, Compliance & Corporate Affairs, Air India, said: “Ahmedabad is an important gateway for travellers from Gujarat that is home to one of the largest globally connected communities of Indians, with generations of families and entrepreneurs forging strong links with communities around the world, especially in the US, United Kingdom and Australia. The launch of ‘Easy Connect’ services from Ahmedabad is an important addition to Air India’s network and to the Government of India’s hub-and-spoke programme. By enabling through check-in, immigration clearance at the point of departure and seamless transfers through Delhi, these services simplify international travel for passengers from Gujarat. As the first airline to operationalise this vision, we are proud to support the development of India has a strong aviation hub and contribute to the continued expansion of the country’s hub-and-spoke network.”

 Air India is leading a phased nationwide rollout that will progressively connect more domestic “spoke” cities in addition to Ahmedabad, Amritsar and Varanasi to the airline’s primary hubs in Delhi, Mumbai, and Bengaluru, unlocking seamless, end-to-end international travel for millions of Indians. In the coming weeks, Air India will begin Easy Connect services from several other Indian cities.

 Strengthening India’s Position as a Global Aviation Hub

The Easy Connect initiative is part of a broader effort to encourage more international traffic to transit through Indian airports instead of overseas hubs. Of the nearly 25 million passengers who travel long-haul to and from India each year, close to 20 million are connecting travellers. Currently, around 85% of them, or approximately 17 million passengers, transit through foreign hubs rather than Indian airports.

 By combining the Government of India's hub-and-spoke framework with Air India's expanding global network, Easy Connect seeks to progressively route a greater share of this traffic through Indian hubs. The initiative is designed to offer travellers a more seamless, familiar and integrated travel experience while strengthening India's position as a global transit hub.

 Air India currently operates the largest international network among Indian carriers, connecting India with destinations across North America, Europe, Australia, Africa, Asia and the Middle East. Together with its extensive domestic network, the airline enables convenient connectivity from cities across the country to destinations around the world.

 More about Easy Connect flights

Passengers travelling on Air India’s Easy Connect flights are required to complete certain pre-departure and transit processes to ensure a seamless journey, including mandatory DigiYatra enrolment for Indian nationals. Indian passport holders connecting internationally on Easy Connect flights are required to enrol in DigiYatra. Web check-in and Customs declaration are not available at spoke airports.

Bookings for Air India’s Easy Connect flights are available across all channels, including Air India’s website, mobile app, contact centre, and travel agents.

Bertolli brings Dress & Drizz and Airfryer Olive Oil Spray to India

The global olive oil brand expands its portfolio In India with two innovative formats designed for convenience, precision and everyday use

Mumbai, , 2026: Bertolli, the world's number one olive oil brand and part of Deoleo's global portfolio, is expanding its presence in India. Founded in Tuscany in 1865, the brand is building on its longstanding olive oil expertise with the launch of Bertolli Dress & Drizz and Bertolli Airfryer Olive Oil Spray in India. Both are being introduced to Indian consumers for the first time, combining Bertolli's heritage with innovative formats that bring greater convenience and ease to everyday olive oil use.India's olive oil market is valued at approximately ₹880 crore and is growing at around 8% annually, driven by rising health awareness and growing interest in premium food choices. As the category grows, consumers are also exploring different ways to bring olive oil into the foods they already enjoy.Bertolli Dress & Drizz brings a little more fun to the way consumers use olive oil. The extra virgin olive oil comes in a distinctive recycled plastic squeeze bottle with textured sides for a comfortable one-hand grip and a rotating nozzle for easy, precise drizzling. Just squeeze, drizzle and dress across a wide range of familiar foods, from toast, dosa, eggs and pancakes to sandwiches, pasta, pizza and rice bowls. It can also be used to finish salads, paneer, roasted vegetables and snacks such as makhana, as well as drizzled over desserts.Bertolli Airfryer Olive Oil Spray marks the brand's first olive oil spray specifically for air frying, tapping into the growing popularity of air fryers in Indian kitchens. As per SNS Insider, India sold around 2.3 million air fryers in 2025, reflecting the growing adoption of the appliance among Indian consumers. The non-aerosol spray delivers a fine mist to lightly coat food before air frying, with around 2 calories per spray, making it easy to apply olive oil to vegetables, paneer, snacks and other foods prepared using the method.The launch brings Bertolli's olive oil expertise into formats that reflect the changing ways consumers are preparing and enjoying food in India, while giving them more ways to experiment with olive oil across familiar foods.Satarupa Majumdar, Marketing Director, Deoleo India, said: “India is at an important stage in the evolution of the olive oil category, with consumers increasingly looking for quality, convenience and products that fit seamlessly into their everyday lives. With Bertolli Dress & Drizz and Bertolli Airfryer Olive Oil Spray, we are bringing new formats to India for the first time, giving consumers more choice in how they use olive oil. This format innovation reflects Bertolli’s focus on understanding evolving consumer preferences and making premium products more accessible and relevant, particularly to younger consumers. We see significant potential to grow the category by creating new consumption occasions and helping more consumers make informed choices.”Bertolli Dress & Drizz and Bertolli Airfryer Olive Oil Spray are now available on Amazon, Blinkit and through premium gourmet outlets.

TABLE by Tatva Hills Opens in Delhi

From Soil. To Table. To Soul.

An ingredient-first neighbourhood dining room shaped by the seasons.

TABLE by Tatva Hills opens on MG Road as an intimate 25-seater dining room built around a simple belief: start with good ingredients and let them lead. The produce comes first. The season decides what is available. The kitchen decides what to do with it. Rooted in the Tatva Hills growing ecosystem, TABLE brings together fresh produce, thoughtful cooking and relaxed hospitality in a space designed for everyday dining. It is a place to begin the day over good coffee and freshly baked sourdough, meet someone for lunch, settle into a long weekend brunch, or stay for dinner as the day slows down.

At the heart of TABLE is an ingredient-first approach to cooking. Rather than beginning with a fixed menu and sourcing ingredients to fit it, the kitchen works in the opposite direction. What is growing, what has just been harvested and what is at its best becomes the starting point. The result is a menu that changes naturally with the seasons.

From Soil

The story of TABLE begins well before the kitchen.

Through Tatva Fresh, its growing ecosystem, the restaurant has a direct connection to the produce that shapes its food. Seasonal vegetables, herbs and other ingredients are cultivated with care, bringing a greater understanding of where food comes from and how it changes through the year. For TABLE, provenance is not a statement on the menu. It is part of how the kitchen works. The season influences what is cooked. The ingredient influences the dish. And the dish is allowed to remain simple enough for the ingredient to speak for itself.

To Table

The food at TABLE is honest, familiar and quietly contemporary.

Mornings begin with freshly baked sourdough, good coffee, botanical breakfast bowls and dishes such as Turkish Poached Eggs and Shakshuka Verde. Weekdays move naturally into lunch, with handmade pastas, seasonal pizzettes, salads and plates built around what is freshest. Weekends are slower. Brunch at TABLE brings together the things that make a long morning worth lingering over: fresh bread, eggs, seasonal produce, coffee and plates designed to be shared. As evening arrives, the menu becomes more comforting, with seasonal dishes, handmade pastas, pizzettes and desserts that invite guests to stay a little longer. The approach is simple: good ingredients, thoughtful cooking and nothing unnecessary.

To Soul

The table has always been about more than food.

It is where conversations begin, friendships grow, families gather and ordinary days become memorable. TABLE is designed around this idea. With just 25 seats, the space is intimate without feeling formal.

Service is warm but unforced. The pace is relaxed. There are no scripted rituals or unnecessary ceremony. You can come in for coffee, meet someone for lunch, spend an afternoon over brunch or sit down for dinner and forget about the time. TABLE is made for lingering.

Ingredient First

Everything at TABLE comes back to one idea:

Let the ingredient lead. Every ingredient has a reason to be there. Every dish is considered for balance, texture and flavour. And every part of the ingredient is treated with respect. The kitchen works with the seasons rather than against them, using what is available at its best and adapting the menu accordingly. This naturally creates a more conscious way of cooking: seasonal sourcing, responsible farming partnerships, whole-ingredient utilisation and a considered approach to waste are simply part of the way the kitchen operates. Sustainability is not presented as a separate programme. It is a consequence of caring about the ingredient.

Reason. Balance. Belonging.

The philosophy of TABLE can be expressed through three simple ideas:

Reason: Everything on the plate has a purpose.

Balance Flavour, texture and freshness come together without one overpowering the other.

Belonging Food tastes better when it is shared, and a restaurant feels better when people feel at home.

These principles extend from the kitchen to the table, shaping everything from the food and service to the atmosphere of the space.

A Day at TABLE

Breakfast - Freshly baked sourdough, botanical bowls, eggs, coffee and a quiet start to the day.

Lunch- Seasonal plates, handmade pastas, pizzettes and good food for good conversation.

Weekend Brunch - Longer mornings, fresh bread, eggs, seasonal produce, coffee and plates meant to be shared.

Dinner- Thoughtful, comforting food that follows the season, with desserts and coffee to finish.

All Day- Come for one thing. Stay for another.

The TABLE Spirit

TABLE takes its cues from a simpler way of dining.

The ease of a neighbourhood café.

The care of a good kitchen.

The pleasure of freshly baked bread.

The rhythm of the seasons.

The warmth of a table shared with people you like.

It is contemporary without trying to be fashionable, thoughtful without being precious and rooted in provenance without making provenance the performance.

A place for good food.

A place for good people.

A place to stay a little longer.

A Note from Tatva Hills

TABLE was born from a simple belief: the best meals begin with the best ingredients, but their real meaning comes from the people we share them with. We wanted to create a place that feels natural to return to. Somewhere you can have coffee in the morning, lunch during the week, a long brunch on the weekend or dinner with friends. Our connection to the soil and to the people who grow our food gives us the starting point. From there, we let the seasons guide us. TABLE is our way of bringing that journey to the city, from soil to table and, ultimately, to the soul.

Sweeney Launches 'From Farm to Table', a New Sunday Marketplace Cookout Experience

Every Sunday, Sweeney transforms part of its restaurant into a vibrant marketplace, where guests can choose their ingredients, enjoy live cooking and make their own cocktails in an interactive Sunday dining experience. 

Sweeney’s Marketplace Cookout brings the energy of a bustling market to the table, reimagining Sunday dining through a from market to table experience. Guests can choose their ingredients, flavours and drinks, taking an active role in creating what lands on their plate and in their glass.

At the heart of the experience is Build Your Wok, where guests pick their base, select from the day’s fresh market vegetables, choose their protein and finish with one of four house flavours. Their creation is then cooked live by the Sweeney chef.

The experience continues at the bar with Shake It Up!, where guests choose one of four signature cocktails and step behind the bar to make their own, guided by the Sweeney team.

Combining fresh produce, live cooking and cocktails made your way, Sweeney’s Marketplace Cookout offers a hands-on, social take on Sunday dining.

Price: ₹1,700 + taxes per person 

When: Every Sunday 

Where: 759, 5th Lane, Opp. Union Bank ATM, Ram Krishna Nagar, Khar West, Mumbai 400052

Time: 12:00 PM - 4:00 PM 

Sri Lanka, Israel Among Five Countries Converging in Delhi as BLTM 2026 Targets India’s Growing MICE Market

00+ exhibitors, 300+ hosted buyers and 12,000+ pre-scheduled business meetings mark the three-day B2B travel and MICE event, inaugurated by Shri Suneel Anchipaka, IAS, Managing Director, Delhi Tourism and Transportation Development Corporation and Mr. Dheera Hettiarachchi, Chairman, Sri Lanka Convention Bureau

New Delhi, September , 2026: BLTM 2026, a B2B trade show focused on business, leisure and MICE travel, opened today at Yashobhoomi, Dwarka, bringing destinations and travel businesses from Sri Lanka, Israel, Saint Petersburg(Russia), Nepal and Thailand, together with the Indian travel market.

The ninth edition brought together 500+ exhibitors from five countries and 18 States & Union Territories, with 300+ hosted buyers and 12,000+ pre-scheduled business meetings. Day 1 recorded a 10% increase in visitor turnout compared with last year’s opening day. More than 10,500 qualified trade visitors are expected in the next two days of the event. Registration is complimentary for trade visitors across all three days.

The event was inaugurated by Shri Suneel Anchipaka, IAS, Managing Director, Delhi Tourism and Transportation Development Corporation, as Chief Guest and Mr. Dheera Hettiarachchi, Chairman, Sri Lanka Convention Bureau, as Guest of Honour.

The inauguration was also attended by distinguished members of the diplomatic community and senior tourism and industry leaders, including H.E. Ms. Mahishini Colonne, High Commissioner of Sri Lanka to India; Mr. Oday Hatim Mohammed, Chargé d’Affaires, Embassy of the Republic of Iraq; Mr. Penday Dorji, Counsellor (Economic), Royal Bhutanese Embassy; Mr. Kapila J. Kumara, Minister Counsellor (Commercial), High Commission of Sri Lanka in New Delhi; Mr. Vivien Espoir Elengs Maloba, Third Secretary, Embassy of the Republic of the Congo; and Mr. Suhail Ahmed, Commercial Specialist, Embassy of the United States of America.

Senior representatives from the travel and MICE industry included Mr. Sunil Kumar R., President, Travel Agents Association of India (TAAI); Mr. Jagdeep Bhagat, President, Travel Industry Association (TIA); Mr. Gajesh Girdhar, Founder & Chairman, Governing Council, Network of Indian MICE Agents (NIMA); Mr. Naveen Rizvi, Vice President, SITE India Chapter; Mr. N. S. N. Mohan, Vice President, SKAL International; Mr Dinesh Kummar, Chairman-North India Chapter, TAFI; and Mr. Rajesh Arya, President, GAEHP.

Speaking at the event, Suneel Anchipaka, IAS, Managing Director, Delhi Tourism and Transportation Development Corporation, said, “Delhi is taking a more collaborative approach to tourism development, with the Delhi Tourism Board bringing government and industry stakeholders together as equal partners. We are placing greater emphasis on MICE, the concert economy and spiritual and heritage tourism. On the MICE front, we are working towards establishing a dedicated convention bureau to attract more business events to the city. Platforms such as BLTM play an important role in this effort by bringing destinations, tourism boards, MICE planners and industry stakeholders together, creating opportunities for partnerships that can translate into tangible business for Delhi and contribute to India’s tourism growth.”

Sanjiv Agarwal, Chairman & CEO, Fairfest Media Limited said, “BLTM 2026 reflects the growing opportunity in India’s business travel and MICE market, and the increasing interest from destinations and suppliers looking to engage with Indian buyers. With strong international and domestic participation, a curated Hosted Buyer programme and thousands of pre-scheduled meetings, our focus this year is on enabling purposeful connections that translate into long-term business partnerships. As the industry evolves, BLTM continues to bring the right buyers, destinations and travel businesses together on one focused platform.”

The opening day saw buyers and exhibitors engage across MICE, corporate travel, group travel, destination weddings and leisure, with discussions centred on what destinations need to offer to win Indian business, how technology and human engagement are reshaping business events, and how MICE can deliver measurable business outcomes. The programme featured sessions including “Competing for the Indian MICE Market: What Makes a Destination Win?”, “Future Ready Business Events: Innovation, Technology and Human Connection” and “It’s Not a Holiday – Redesigning MICE for Real Business Outcomes.”

The strong international participation at BLTM comes as India’s MICE and business travel opportunity continues to expand, with rising demand for conferences, incentive travel, corporate meetings, destination weddings and premium group travel. BLTM cites India’s outbound MICE tourism market as projected to reach USD 13.4 billion by 2031, while the wider India MICE market was valued at USD 49.4 billion in 2024 and is projected to reach USD 103.7 billion by 2030, growing at a CAGR of 13%.

This growing opportunity is reflected in the participation at BLTM 2026, with Sri Lanka as the Partner Country, Israel as the Feature Country and Saint Petersburg as the Focus Destination. Delhi is the Host State, while Odisha and Goa are participating as Partner States and West Bengal, Punjab, and Tamil Nadu as Feature States. The event brings together tourism boards, hotels, resorts, travel companies, convention bureaux and destination management companies with Indian travel trade, corporate buyers, wedding planners and MICE specialists.

Rural tourism also has a dedicated presence at BLTM 2026, with initiatives showcasing rural homestays and authentic village experiences from Madhya Pradesh, Delhi NCR, Himachal Pradesh and Uttarakhand. The initiative aims to connect rural tourism enterprises with the travel trade while highlighting local culture, traditional cuisine, handicrafts, nature-based experiences and sustainable livelihood opportunities for local communities.

BLTM’s appointment-led format is designed to turn this convergence into business opportunities, with pre-scheduled meetings, a Hosted Buyer programme and speed networking sessions connecting international suppliers with qualified Indian buyers across MICE, corporate travel, leisure, group travel and destination weddings.

BLTM Continues on 3 and 4 September

BLTM 2026 to continue on 3 and 4 September, with further B2B meetings and a programme of industry sessions and networking initiatives. Day 2 will feature “Business Session by NIMA – AI X MICE: From Event Tools to Intelligent Operations,” “WeddingSutra Engage: Travel and Destination Weddings 2027,” “The Future of MICE: AI, Experiences and New Markets,” the B2B Speed Networking Session and TIA Recharge 3.0. Day 3 will conclude with the Valedictory and Awards Function and the Responsible Tourism Awards by ICRT.

The Lind Hotels Set to Open Its Next Chapter in Coron, Palawan

Villa-led resort prepares to welcome guests in Palawan in 2027

CORON, PHILIPPINES, September , 2026 — The Lind Hotels is set to open The Lind Coron in 2027, marking the homegrown Filipino hospitality brand’s expansion into Palawan and a return to the destination where its story first began.

More than a decade ago, Coron was the company’s first property acquisition and the place where the idea for The Lind Hotels began to take shape. The company later chose Boracay, then a more established tourism destination, to introduce the brand before returning to its original plans for Coron.

The decision gave The Lind Hotels a strong foundation for growth. Over the past decade, The Lind Boracay has become an internationally recognized hotel, earning several accolades and becoming the first hotel in Boracay to be included in the MICHELIN Guide. The opening of The Lind Coron now brings the brand back to where its journey started.

“We have always believed in pioneering rather than following,” said Pierre Henrichs, Chief Operating Officer of The Lind Hotels. “Coron offers a rare combination of natural beauty and untapped potential. Our goal is not only to be part of its growth, but to help shape its future by bringing a new standard of hospitality to the destination.”

Surrounded by limestone formations, clear turquoise waters, hidden lagoons and rich marine life, The Lind Coron will give guests the freedom to experience the destination at their own pace, whether exploring the islands or spending a quiet day at the resort.

The resort will feature 91 rooms and villas designed for privacy, comfort and time together. Private villas will have their own dipping pools for slow afternoons, along with a dedicated Villa Host providing thoughtful, personalized service throughout the stay.

The Lind Coron will also be a culinary destination, with Yím, its signature modern Thai restaurant, and Crust, set at the heart of the Main House by the infinity pool. With sweeping sea views and a mix of indoor and outdoor seating, Crust will be a natural gathering place throughout the day, serving Mediterranean flavors alongside a selection of locally crafted beverages.

For time away from the day's adventures, The Lind Coron brings the Philippines’ premier name in relaxation to Palawan with the opening of The Spa Wellness Coron. As the country’s first spa brand to earn Superbrand status, it offers guests a serene retreat to recharge through award-winning holistic care in one of the nation's most breathtaking destinations.

The resort will also have its own dive center, operated by one of the Philippines’ diving pioneers, with experience working with some of the country’s leading hospitality brands. Guests can spend their days island-hopping, discovering hidden lagoons or diving among vibrant reefs. World War II shipwrecks just in front of the property bring one of Coron’s most distinctive underwater experiences within easy reach.

Indoor and outdoor spaces will make the most of the natural surroundings for celebrations, events and meetings. The Gallery, an indoor venue for up to 200 guests, will offer panoramic sea views, while The Cove brings gatherings outdoors. At the resort’s highest point, the Roof Deck opens to 360-degree views of the sea, mountains and lush greenery, creating a memorable setting for wedding ceremonies, proposals and special occasions.

“We aim to create a resort that belongs in its setting rather than competes with it,” added Henrichs. “We want guests to experience the beauty, authenticity and adventure of Coron while enjoying the hospitality and service they have come to associate with The Lind Hotels.”

For The Lind Hotels, the opening of The Lind Coron brings a vision more than a decade in the making full circle. Coron was where the idea for the brand first took shape, and in 2027, it will finally become home to The Lind, continuing its journey of Crafting Experiences, Creating Memories in a destination that has always been part of its story.

The Lind Coron will open in Palawan in early 2027, marking the next chapter for homegrown Filipino hospitality brand The Lind Hotels.

The villa-led resort will feature 91 rooms and villas, with private dipping pools and dedicated Villa Hosts.

Surrounded by Coron’s dramatic limestone landscapes and turquoise waters, The Lind Coron brings the brand back to the destination where its story first began.

Expanding Outbound Opportunities Across Five Key Asian Destinations with the Launch of Linkin South Asia

New destination venture to offer Japan, Taiwan, China, South Korea and Hong Kong from 2 September, with a focus on structured products, human-led service and stronger margins for travel agents

New Delhi, India | September 2026 Linkin Reps is expanding its presence in the outbound travel market with the launch of Linkin South Asia, a new brand focused on five key Asian destinations- Japan, Taiwan, China, South Korea and Hong Kong.

Headquartered in New Delhi, Linkin South Asia will commence operations on 2 September 2026, offering directly operated destination services to Indian travel agents and tour operators.

The expansion marks a new phase in Linkin Reps' journey, extending its expertise in travel representation, sales, marketing and destination development into direct outbound operations. Through Linkin South Asia, the company is establishing a dedicated platform to develop and operate its own destination capabilities across five high-potential Asian markets.

Linkin South Asia is a brand under Linkin Reps, with operations spanning Japan, Taiwan, China, South Korea and Hong Kong. The proposition is built around direct destination operations, giving the business greater control over product development, destination expertise, servicing and the overall experience delivered to its trade partners.

Commenting on the expansion, Komal Seth, Founder and Director, Linkin Reps, said, “We wanted to do something different in the destination management space, and in the process, we realised that the vendor supply gap was particularly large across these destinations. It took us a while to build the right foundation. Still, we have finally succeeded in developing and launching packages where we can offer competitive products while also delivering good margins to travel agents. For us, the objective has always been to create a proposition that works for both the traveller and the trade, with strong products, better servicing and a commercially viable model for our agent partners.”

The launch follows several months of groundwork focused on developing a differentiated proposition for the Indian travel trade. Linkin South Asia aims to create a non-compromising and incomparable service experience anchored in strong destination and product knowledge, minimal exchange of emails, and faster, more structured servicing for travel agents and tour operators.

The five-destination portfolio brings together a mix of established and emerging opportunities within the Asian outbound market. While Hong Kong is an established destination for Indian travellers, the company believes there remains considerable potential to develop new products and experiences around the destination. The inclusion of Japan, Taiwan, China and South Korea further strengthens the portfolio across diverse leisure, cultural, experiential and lifestyle travel segments.

At the heart of Linkin South Asia's proposition is a boutique, human-led approach to destination servicing. The company does not intend to operate primarily through online platforms, recognising that specialised destination services require human intervention, detailed product knowledge, personalised communication and on-ground expertise. Technology will support the process, but the proposition will remain centred on people, relationships and destination knowledge rather than automated booking flows.

For Indian travel agents, Linkin South Asia will introduce structured templates and product patterns designed to simplify the booking process and reduce the back-and-forth traditionally associated with destination servicing. A key commercial focus will also be on offering attractive margins to agents, with particular attention to maximising margins on ground transfers.

Mr Amit Rai, Director of Sales, will head Linkin South Asia and bring 24 years of experience across B2B, B2C and MICE, with leadership experience at UDMC and organisations including Cox & Kings, Cadila Pharmaceuticals Ltd, Freedom Travel and Bluemoon Travel to the new venture. He will be supported by Ms Namrata Grover, General Manager of Operations and Sales, based in New Delhi, whose 14+ years of experience spans FIT, MICE, leisure, groups and corporate incentive travel, with expertise in operations, marketing, B2B network development and destination product training.

With the launch of Linkin South Asia, Linkin Reps is expanding its role within the outbound travel ecosystem, moving beyond its established representation and market-development capabilities to build a directly operated destination platform across five strategic Asian markets.

The new venture is designed to give Indian travel partners a more structured, responsive and human-led way of working across Japan, Taiwan, China, South Korea and Hong Kong, supported by dedicated destination knowledge and a clear focus on product development, service efficiency, competitive margins and long-term trade relationships.

Wadi Surgicals Partners with Hubertus Medical Products to Launch Enliva Active – Black Nitrile Glove

●       Bringing India's first dedicated Made-in-India black nitrile glove for the HoReCa sector.

●       Strengthening India's glove manufacturing sector through the vision of Atmanirbhar Bharat.

Hyderabad, September , 2026: Wadi Surgicals Pvt. Ltd., owner of the Enliva® nitrile glove brand, has partnered with Hubertus Medical Products Pvt. Ltd., Andhra Pradesh to launch Enliva Active™, a black, food-safe nitrile glove developed specifically for the HoReCa (Hotels, Restaurants and Catering) sector.

India’s foodservice industry is one of the country’s fastest-growing consumer sectors. The Indian foodservice market was estimated at approximately US$85.2 billion in 2025 and is projected to reach US$153.4 billion by 2031, growing at a CAGR of 10.3%. The growth of restaurants, hotels, QSRs, cafés, catering and organised foodservice is creating increasing demand for products that support hygiene, safety and professional food handling.

Enliva Active is being introduced as India’s first dedicated black nitrile glove for the HoReCa segment, providing a Made-in-India alternative for restaurants, hotels, catering companies, food preparation and food handling environments.

The black colour provides a practical advantage in food handling, offering clear visual contrast against food and helping identify glove fragments in the event of accidental tearing.

The collaboration between Wadi Surgicals and Hubertus Medical Products reflects the power of Indian manufacturing partnerships to create products specifically for evolving domestic market requirements. Rather than simply replicating existing products, the partnership has focused on developing a dedicated glove for one of India’s fastest-growing service sectors.

Production of Enliva Active has commenced at approximately 60 lakh gloves per month, equivalent to 7.2 crore gloves annually, with plans to scale production to approximately 1 crore gloves per month in line with growing demand. Wadi Surgicals also plans to develop export markets for the product.

Speaking on the collaboration, Konda Anindith Reddy, Founder & MD, Wadi Surgicals Pvt. Ltd., said:

“Enliva Active represents an important step for us because we are not simply entering another glove category, we are creating a Made-in-India product specifically for the HoReCa industry. The foodservice sector is growing rapidly, and hygiene and food safety are becoming increasingly important across restaurants, hotels and catering. Our partnership with Hubertus Medical Products brings together Indian capabilities to address this opportunity and build a product for India and, eventually, global markets. This is exactly the kind of collaboration that can strengthen Atmanirbhar Bharat.”

Speaking on the collaboration, Dr. Balaraju Jakkula, Managing Director, Hubertus Medical Products, said:

“We are excited to partner with Wadi Surgicals to bring Enliva Active to the Indian market. The HoReCa sector has distinct requirements when it comes to hygiene, food handling and professional presentation, and we saw an opportunity to develop a product specifically for this segment. Enliva Active combines the strengths of Indian manufacturing with a clear understanding of the needs of the food-service industry. We are proud to be part of this Made-in-India initiative and look forward to taking the product to markets beyond India as well.”

The partnership reinforces Wadi Surgicals’ commitment to expanding the Indian manufacturing collaborations, developing products for emerging sectors and building a stronger Made-in-India glove industry capable of serving both domestic and international markets.

Amama Unveils a New Immersive Experience Centre in Kala Ghoda, Mumbai

An immersive experience centre celebrating craftsmanship, nostalgia and the spirit of Mumbai’s iconic cultural district 

New Delhi, 2026: : Amama continues its retail expansion with the opening of its newest store in Kala Ghoda, Mumbai. Marking the brand’s second store in the city, the new space is envisioned as an experience centre where customers can step into the world of Amama and discover its jewellery, stories and craftsmanship beyond the conventional retail experience. 

Kala Ghoda had long been on Amama’s radar as a potential location, with the neighbourhood’s unique blend of heritage, art, culture and vibrant high-street shopping closely mirroring the spirit of the brand. The store is designed to feel connected to its surroundings, while offering customers an immersive experience that goes beyond conventional retail.

The vision for the interiors was to create a space that feels vintage, familiar and a little nostalgic. Rather than following a conventional retail format, the experience centre takes an almost museum-like approach, with every element thoughtfully designed to invite curiosity and encourage visitors to look a little closer. 

Craftsmanship and a love for the handmade are reflected throughout the space, from the hand-painted façade and custom tiles created from Amama’s own motifs, which offer a new way to tell the brand’s story through architecture, to the playful, bespoke interiors inspired by human anatomy. A door handle shaped like a real ear, display props featuring hands and ears, and vintage books woven into the displays add character, familiarity and nostalgia, transforming functional elements into artistic expressions of Amama’s jewellery-led identity. 

At the heart of the experience centre is a deeply personal tribute to Founder Nikita Gupta’s grandmother, her Amma, whose treasured heirlooms and memories inspired the foundation of Amama. A dedicated corner features her photograph etched onto a silver plate, her bejewelled khadau slippers and other meaningful objects that bring her memory into the space. The details serve as a reminder of the emotional connection and sense of heritage at the heart of the brand. 

The store’s design draws from the artistic and experiential character of Kala Ghoda itself, creating a space that feels both rooted in its surroundings and distinctly Amama. From the heritage-led details to the unconventional displays, every element has been thoughtfully considered to encourage visitors to slow down, explore and discover the stories hidden within the space.

Nikita Gupta, Founder & Creative Director of Amama, said,

"Kala Ghoda was always a neighbourhood we wanted to be a part of. There is something incredibly special about the way it brings together art, heritage, culture and people, and that felt very aligned with Amama. For this store, we wanted to create more than just a retail space. We wanted it to feel like stepping into the world of Amama, with little details that spark nostalgia, curiosity and discovery. At the heart of the store is my Daadi and the memories and heirlooms that have shaped the brand. I hope customers come in, take their time, discover the details and leave feeling a little more connected to the story behind Amama."

The Kala Ghoda flagship brings together Amama’s latest collections alongside its signature classics, offering customers the opportunity to explore the complete Amama universe. The store will feature the brand’s first-ever festive Polki collection, bags, iconic Saharas, Earcrawlers and other bestselling pieces.

As Amama continues to understand its growing customer base in Mumbai, the new store will also serve as a space to explore evolving preferences and create offerings that feel increasingly relevant to the city. The brand sees the Kala Ghoda opening as an important milestone in its larger retail journey, strengthening its physical presence while bringing its digital-first world closer to customers.

With new collections, seasonal drops and limited-edition launches in the pipeline, Amama’s expansion continues to reflect its evolution into a more immersive, lifestyle-led brand where jewellery, craftsmanship, memory and self-expression come together.