Vietjet named Asia Low Cost/Hybrid Airline of the Year by CAPA, strengthening its global standing

Mumbai, , 2026 – Vietjet has been named Asia Low Cost/Hybrid Airline of the Year by CAPA – Centre for Aviation, a leading international provider of market intelligence and analysis for the aviation and travel industries. The award was presented at the CAPA Airline Leader Summit Asia 2026 in Chitose, Hokkaido, Japan, recognizing Vietjet’s strategic development and business model innovation.

After 15 years of operations, Vietjet is advancing its Hybrid airline model, built on operational efficiency and cost discipline. The model offers passengers greater choice in fares, amenities, and services, while enabling the airline to expand its international network and enhance the overall passenger experience. India is expected to be one of the key markets benefiting from this Hybrid approach, with Vietjet operating direct flights connecting Delhi, Mumbai, Ahmedabad, Hyderabad, and Bengaluru to Hanoi and Ho Chi Minh City.

Ms. Ho Ngoc Yen Phuong, Vice Chairwoman of Vietjet’s Board of Directors, Vice President and Group CFO, said: “For Vietjet, Hybrid means offering passengers more choices and better experiences on a foundation of competitive fares, operational efficiency, and safety. We are investing in our fleet, technology, and service capabilities so that every step of our growth creates long-term value for our customers, shareholders, and the markets Vietjet connects.”

Vietjet’s Hybrid strategy is reflected in the development of its wide-body Airbus A330 fleet and a broader range of fares and services designed to meet diverse travel needs. Passengers can choose products and services that best suit their needs, enjoy a diverse menu featuring the finest flavors of Vietnamese and international cuisine, and experience professional and attentive service from Vietjet’s cabin crew.

Vietjet also plans to deploy Starlink satellite Internet across its fleet, giving passengers high-speed connectivity to work, stay in touch, and access entertainment in flight. In addition, the airline is investing in an aircraft maintenance facility in Long Thanh, exploring local engine MRO capabilities, and expanding cooperation in technology, AI, data, and cybersecurity, strengthening its technical capabilities and supporting greater participation by Vietnamese enterprises in the global aviation value chain. The airline is developing an aviation ecosystem spanning training, maintenance, ground services, and technology, creating a foundation for long-term growth.

The CAPA award recognises Vietjet’s evolution into a hybrid airline, supported by its growth, expanding international network and broader aviation ecosystem. The award was presented at the CAPA Airline Leader Summit Asia 2026 in Chitose, Hokkaido, Japan.

Sayaji Raipur Takes Guests on a Mediterranean Culinary Journey at Horizon

Raipur, Chhattisgarh: Sayaji Raipur’s rooftop dining destination Horizon is set to transport diners to the Mediterranean with a specially curated Mediterranean Food Festival from 9 to 17 October.

The festival will bring together the vibrant flavours and relaxed spirit of the Mediterranean through a selection of colourful mezze, rustic breads, fresh salads, grilled specialities and indulgent desserts.

Designed as a culinary exploration of the region, the festival will showcase the diversity of Mediterranean cuisine while offering guests an opportunity to enjoy the experience in Horizon’s rooftop setting.

From fresh and flavourful preparations to hearty grilled dishes and traditional-inspired accompaniments, the menu will highlight the balance of fresh ingredients, herbs, spices and comforting flavours associated with Mediterranean dining.

The festival is part of Sayaji Raipur’s October culinary calendar, which brings together themed dining experiences and seasonal celebrations across its outlets.

Festival: Mediterranean Food Festival
Venue: Horizon, Sayaji Raipur
Dates: 9–17 October

Royal Orchid Hotels Strengthens Presence in Karnataka with the Launch of Regenta Hubballi

Bengaluru / Hubballi,2026: Royal Orchid Hotels Ltd. (ROHL) through its subsidiary Regenta Hotels Private Limited, announced the launch of its newest property, Regenta Hubballi. Strategically positioned within the city’s growing commercial corridor, the contemporary hotel strengthens the Group’s footprint in Karnataka and caters to both business and leisure travellers seeking comfort, style, and convenience.

The property features 117 thoughtfully designed rooms and suites across Deluxe, Executive, Premium, and Suite categories. Each room is equipped with modern amenities such as complimentary Wi-Fi, mini bar, electronic safe, and tea/coffee maker, ensuring a comfortable and productive stay for both business and leisure travellers.

Key facilities include:

• PINXX - Multi-cuisine all-day dining restaurant serving regional favourites, Indian specialties, and international dishes

• MIX - Lounge offering beverages, light bites, and a relaxed social setting

• Magnolia Hall (2,580 sq. ft.) and Magestic Hall (2,480 sq. ft.) - versatile indoor venues for meetings and celebrations

• Anugraha Hall (7,000 sq. ft.) - spacious ground-floor venue ideal for large weddings, receptions, and conferences

• Anugraha Lawn (6,000 sq. ft.) - outdoor venue for weddings, cocktail evenings, and social gatherings

• Runway Rooftop (6,500 sq. ft.) - open-air venue on the 6th floor for stylish evening events and corporate gatherings

• Wellness facilities and modern guest amenities

The hotel offers excellent connectivity (approximately 8 km from both Hubballi Junction Railway Station, high-speed Wi-Fi, and amenities designed for corporate and leisure guests. Located beside the Deshpande Foundation on Gokul Main Road, it is an ideal base for corporate stays, social gatherings, conferences, and destination celebrations.

Mr. Keshav Baljee, Whole Time Director, Royal Orchid Hotels Ltd added: “Regenta Hubballi represents our focused approach to growing in high-potential urban centres that combine strong business demand with lifestyle appeal. This 117-key property - with its thoughtfully designed rooms, extensive banquet and outdoor venues, and contemporary dining experiences - perfectly aligns with the evolving expectations of today’s travellers. We are excited to strengthen our presence in Karnataka and look forward to delivering memorable stays.”

Location: Hubballi, Karnataka

OMO and Hearth Unite Over a Menu of Fire, Flavour and Unexpected Combinations

OMO makes its Mumbai debut for one night only, as its produce-forward, fermentation-led cooking meets Hearth's instinctive, open-fire craft. 

Mumbai, October 2026: For the first time, Gurgaon's OMO comes to Mumbai. On October 9th, the restaurant makes its city debut with a one-night-only collaboration at Hearth, on the first floor of Churchgate's iconic Eros Cinema building. Two restaurants with distinct philosophies, one rooted in ingredients, seasonality and time, the other in fire, instinct and flavour, will share a single kitchen and a single table, and Mumbai will get its first taste of OMO's cooking. 

OMO, led by Culinary Director Chef Chetna Chopra, is known for globally influenced, ingredient-led plates that draw on India's regional produce and food traditions. Hearth, a fire-led restaurant built around open-flame cooking and chef-driven warmth, brings the char, smoke and generosity of its kitchen. Across bar bites, mains and desserts, the menu moves between smoke, char, spice, fermentation and unexpected flavour combinations, with a special cocktail menu created for the evening to be announced shortly. 

The collaboration brings OMO and Hearth signatures together rather than creating a menu that belongs entirely to one kitchen. From the bar bites, guests can expect Hearth’s Grilled Cheese, made with a truffle cheese blend, blue cheese dip and caramelised onions; Smoked Pork Toast with rosemary focaccia, smoked pork and chorizo sofrito; and Smoked Duck Tostada with masa tostada, wafu ketchup, smoked duck and arugula.

The bar bites menu also brings OMO’s signature to the table with Jackfruit Croquettes, served with coconut salan, falsa and jamun compote and saffron pita, and Mushroom Petals, deep-fried oyster mushrooms with chimichurri and Bombay aioli. OMO’s Finger Millet Fries, tossed in fragrant Timur salt and served with Sikkimese dalle chilli aioli, add another playful bar bite to the evening.

For the mains, OMO brings some of its signatures to the collaboration, including Charred Oyster Mushroom with harissa, tamarind and jaggery glaze, muhammara feta spread, pistachio dukkah, herb and chilli thecha, cucumber raita and pita; Naga Chilli Linguine with house-made fermented Naga chilli butter; and Saffron Risotto with Kashmiri-grown saffron, Karpurkranti rice, charred asparagus, moringa marrow, potato salli and Gondhoraj lime-scented goat’s cheese.

Hearth’s signatures bring its fire-led cooking into the mix, with Podi Rubbed Chicken served with lime crema, curry leaf and garlic tempering and grilled lemon; Tiger Prawns & Poi with chilli garlic and herb butter; the Hearth Signature Smash Burger with double-patty buff, caramelised onions, cheddar, house mustard and dill pickles; and Lamb Chops & Bheja, pairing spiced lamb chops with bheja masala and roselle jus.

The collaboration also sees the two kitchens come together on dishes created specifically for the evening. Corn Ribs feature monsoon corn with Sankeshwari chilli glaze, fermented black garlic, toasted coconut and pineapple pico, finished with charred galgal lemon, while Hearth’s signature pork chop will bring the restaurant’s fire-led approach into the menu. OMO’s The Seitan pairs homemade seitan with Sankeshwari chilli and fermented black garlic sauce, charred pineapple and onion, finished with OMO’s tropical ketchup.

The evening closes with desserts from the Hearth menu, including Coffee & Nolen Gur, combining nolen gur and miso ice cream, coffee mousse, brown butter cake, pecan praline and nolen gur caramel; Kappi Clouds French Toast, a caramelised milk bread French toast layered with white chocolate and cream cheese clouds, soaked in a velvety espresso crème anglaise made with micro-batch coffee from Nagaland, offering a comforting take on tiramisu; and Hearth S’mores, with rice cracker, dark chocolate, Maldon salt and marshmallow fluff. 

Together, the two restaurants keep what makes each of them distinct: OMO's playful, curious flavour combinations, shaped by seasonality, fermentation and time, and Hearth's belief in fire as a cooking language. The result is a one-evening menu that moves freely between both kitchens, with a cocktail menu for the collaboration to be announced shortly. The collaboration also marks a wider moment for both restaurants in Mumbai this October. Alongside the one-night menu together, OMO and Hearth will each feature independently at SALT, a food, drink and culture festival by Goya Journal, taking place on October 10 and 11 at Pioneer Hall, Bandra. Chef Chetna Chopra's cooking is shaped by years spent working on farms in Italy, an experience that grounded her interest in where food comes from and the people who grow it, and today informs OMO's approach to seasonality, traceable produce, regional food traditions and techniques like fermentation and preservation. Hearth brings the same instinctive, ingredient-led and memory-driven cooking that defines its Churchgate kitchen, rooted in Indian traditions and shaped by global technique. At SALT, both restaurants join a gathering of fifty makers across food, drink, home and lifestyle, in a festival built around the idea that hosting, at its best, starts with knowing your ingredients and the stories behind them. From the house of Goya Journal, which has spent over a decade documenting how India eats, SALT brings together the products, recipes and people worth knowing as the festive season begins, and both kitchens' presence there extends the same food philosophies they bring together for their Mumbai collaboration.

OMO x Hearth takes place on October 9, 2026, at Hearth, Churchgate, Mumbai.

Address: Hearth, 1st Floor, Eros Theatre, Cambata Building, Opp Churchgate Station, Maharshi Karve Road, Churchgate 400020

Day: Friday
Timings:  7pm onwards

Approximate price for Two: ₹3,000

HUNAAAN Adds a New Dessert Chapter with London Viral Cake and Thapthim Krop

Bengaluru, October 2026: At HUNAAAN, the meal doesn’t end when the savoury plates leave the table. The Bengaluru favourite, known for bringing the flavours and spirit of Pan-Asian cuisine to the city, is giving its dessert selection a playful new chapter with two additions that bring together two very different sides of Asian dessert culture. London Viral Cake and Thapthim Krop now join the menu, pairing the internet’s appetite for indulgent, highly shareable desserts with the timeless appeal of a classic Thai sweet. Together, the additions offer diners two distinct ways to end their meal at HUNAAAN - one contemporary and buzz-worthy, the other rooted in tradition.

Leading the new dessert line-up is the London Viral Cake, a decadent creation inspired by the viral dessert trend that has taken social media and dessert menus by storm. With its indulgent appeal and unmistakably photogenic character, the cake brings a sense of fun and discovery to the table. It taps into the growing fascination with desserts that are not just about satisfying a sweet craving but also about the experience around them - the anticipation of trying something everyone is talking about, sharing it across the table and, naturally, capturing the moment before the first bite. 

Taking the menu in a more traditional direction is Thapthim Krop, a beloved Thai dessert known for its distinctive textures and refreshing sweetness. Often recognised for its jewel-like appearance, the dessert brings a delicate contrast to the richer indulgence of the London Viral Cake. Its Thai roots add another layer to the brand’s Pan-Asian dessert offering, reflecting the restaurant’s approach of bringing together flavours and culinary influences from across Asia. It is the kind of dessert that feels familiar yet intriguing, offering diners an opportunity to discover a classic beyond the more familiar Asian sweets.

With the London Viral Cake and Thapthim Krop, HUNAAAN continues to expand the way its Pan-Asian identity comes to the table. Whether diners are drawn by the buzz around a viral creation or curious to explore a classic Thai dessert, the new additions offer a sweet reason to linger a little longer and make dessert the final highlight of the meal.

Mix, Mingle, Munch & a Blend of Cheer!

JW Marriott Goa ushered in the festive season with a joyful cake-mixing ceremony followed by a festive Bubbalicious Brunch.

Goa, October 2026 – As the festive season draws near, JW Marriott Goa brought back its much-loved Cake Mixing ceremony, marking the beginning of a season of warmth, festive elegance and togetherness. The celebration unfolded across its award-winning culinary destinations, Heliconia and JW Kitchen, beginning with a traditional cake-mixing ceremony at Heliconia, followed by a Bubbalicious Brunch at JW Kitchen.  

Set in the heart of Vagator, Heliconia and JW Kitchen provided a fitting setting for families, friends and food enthusiasts to come together. Guests donned their aprons and gloves to mix an assortment of dried fruits, nuts and aromatic spices soaked in spirits, marking the first step in preparing JW Marriott Goa’s signature Christmas cakes. The ceremony brought together many hands and generations, capturing the warmth of a tradition that has long been synonymous with the festive season.

Hosted by Himanshu Taneja, General Manager, JW Marriott Goa, the occasion saw a gathering of glitterati from the world of entertainment and fashion, including Sameera Reddy, Suchitra Pillai, Ramona Arena, Kimi Katkar and Svetlana Casper. Guests enjoyed an afternoon of conversation, culinary indulgence and festive cheer, adding to the convivial spirit of the celebration.

The festivities continued over festive bites like Minced Pies, Stollen Bread, Five Spice Vegan Financier and brunch at JW Kitchen, bringing together the flavors and traditions of the season in an afternoon centered around shared moments, togetherness and the joy of celebrating with one another.

Marriott International Signs Landmark Agreement with FICO Corporation for Seven Hotels in Thailand

Marriott International Inc. signs agreement with FICO Corporation to bring seven hotels to Thailand, which are projected to add a further 1,262 keys to Bangkok, Pattaya and Phuket. The portfolio deal includes the expansion of the JW Marriott brand and is set to introduce citizenM, Four Points Flex by Sheraton and Series by Marriott to Thailand for the first time.

“We are delighted to further strengthen our relationship with FICO Corporation through this significant expansion in Thailand. This growing portfolio reflects a shared vision for the future of hospitality – one that embraces evolving traveler preferences, distinctive lifestyle experiences and destinations designed for holistic wellbeing and meaningful connection. We look forward to continuing our collaboration with FICO to bring this vision to life across Thailand’s dynamic urban and leisure destinations,” said Rajeev Menon, President, Asia Pacific excluding China, Marriott International.

Bangkok

• JW Marriott Bangkok Sathorn - expected to feature 288 keys, the luxury hotel is slated to bring together refined hospitality and urban living, with enhanced well-being experiences offered through diverse sports and fitness facilities and a vibrant lifestyle hub, creating a welcoming environment where guests can recharge, reconnect and experience the energy of Bangkok.
  

• citizenM Bangkok Sukhumvit 11 - anticipated to mark the brand’s debut in Thailand with 147 keys. Reflecting citizenM’s signature approach to modern hospitality, the hotel is expected to combine intuitive technology, bold contemporary design and genuine service and an exciting food and beverage venue in the heart of Bangkok’s Sukhumvit district.
  

• Four Points Flex by Sheraton – three properties set to mark the brand’s entry in Thailand, strategically located across Bangkok. Four Points Flex by Sheraton Bangkok Sukhumvit 8 (expected 162 keys), Four Points Flex by Sheraton Bangkok Sukhumvit 14 (expected 130 keys), and the heritage rich Four Points Flex by Sheraton Bangkok Surawong (expected 201 keys) are slated to offer seamless stays close to the city’s BTS skytrain network. Designed for travelers who are always on the move, it focuses on the fundamentals with principles of reliability, efficiency and value in both design and guest experience.

Pattaya & Phuket

Marriott’s newest collection brand, Series by Marriott, is designed to deliver comfortable, approachable stays that celebrate the character of each destination while offering the reliability and consistency that travelers value. Set to make its debut in Thailand, the brand is coming to two of the country’s most popular resort destinations with the 192-key Easy Planet North Pattaya, Series by Marriott, and the 142-key Easy Planet Phuket Patong, Series by Marriott.

“For me, hospitality has always been about more than simply providing a place to stay. It is about creating places where people feel good, connect with others and enjoy how they spend their time. As we look ahead, I believe wellness, sports and lifestyle will play an increasingly important role in how people travel and live. This expansion gives us the opportunity to bring that thinking into our hospitality portfolio and create experiences that are relevant not only to our guests, but also to the communities around us. We are excited to continue this journey with Marriott International and to build something meaningful together in Thailand,” commented Krit Srichawla, Chairman, FICO Corporation.

This multi-property agreement builds on the existing relationship between Marriott and FICO Corporation, which spans four hotels in Bangkok under four distinct brands: Hotel Muse Bangkok, Autograph Collection; Marriott Executive Apartments Bangkok Townhall Sukhumvit; Four Points by Sheraton Bangkok Ploenchit Sukhumvit; and Metropole Bangkok, a Tribute Portfolio Hotel. This expanded collaboration is set to create a joint portfolio of 11 hotels across 8 brands, including three brand debuts in the country.

Ingredient Ideology | THE TRIVIA OF SEEDS IN COOKING. by Dr. Kaviraj Khialani – Celebrity Master Chef

Healthy & Versatile ways to use seeds in day-to-day cooking

Introduction to Seeds:
Seeds are an integral part of our culinary world, offering a diverse
range of Flavors, textures, and nutrients to enhance the taste and
nutritional value of various dishes. In this introduction, we will explore
10 commonly used kitchen seeds that have found their way into
cuisines around the world
 Mustard Seeds: For pungent flavors in Indian cuisine.
 Cumin Seeds: Nutty and earthy, used globally.
 Coriander Seeds: Citrusy, sweet, and versatile.
 Sesame Seeds: Tiny with a nutty kick, ideal for garnishing.
 Chia Seeds: Superfood for puddings and smoothies.
 Onion Seeds (Nigella Seeds): Peppery seasoning in Indian dishes.
 Poppy Seeds: Nutty topping for bread and pastries.
 Sunflower Seeds: Healthy, crunchy snacks or salad toppers.
 Flax Seeds: Rich in omega-3, perfect for smoothies.
 Pumpkin Seeds (Pepitas): Sweet and nutty, great for snacking.
These seeds add flavor, texture, and nutrition, enhancing dishes
worldwide. From spicy curries to wholesome salads, kitchen seeds are
culinary essentials.

Health Benefits of Seeds
 Nutrient-Packed: Seeds are rich in vitamins, minerals, and
essential fatty acids.

 Heart Health: Omega-3-rich seeds reduce cholesterol and
promote heart health.
 Antioxidants: Seeds combat cell damage and lower disease risk.
 Weight Management: Fiber in seeds curbs appetite and aids
weight control.
 Blood Sugar Control: Some seeds help stabilize blood sugar levels.
 Bone Health: Calcium-rich seeds support strong bones.
 Digestive Health: Fiber eases digestion and prevents constipation.
 Skin and Mood: Seeds contribute to healthy skin and better mood.
 Inflammation: Seeds can reduce harmful inflammation.
 Cancer Prevention: Some seeds contain compounds studied for
cancer prevention.

Uses of Seeds in Cooking and Baking:
 Flavorful Seasoning: Mustard, cumin, and onion seeds for
seasoning in various cuisines.
 Spice Blends: Coriander and cumin seeds in spice mixes.
 Texture and Flavor in Baking: Poppy, chia, and sesame seeds in
bread, muffins, and cakes.
 Snacks: Sunflower and pumpkin seeds as healthy, roasted
snacks.
 Smoothies and Breakfast: Chia and flax seeds in smoothies and
as egg substitutes.
 Salads and Garnishes: Sesame and pumpkin seeds for added
texture and flavour.
 Health-Focused Recipes: Flax, chia, and sunflower seeds for
nutritional benefits in various dishes.

5 recipes using seeds in them with ingredients quantity method and
garnish.

1. Chia Seed Pudding:
   Ingredients:

• 1/4 cup chia seeds

• 1 cup almond milk

• 1 tablespoon honey

• 1/2 teaspoon vanilla extract

• A pinch of cinnamon
  Method:

1. In a bowl, combine chia seeds, almond milk, honey, vanilla extract,
   and cinnamon.

2. Stir well and refrigerate for at least 2 hours or overnight.

3. Before serving, top with fresh berries, sliced almonds, and a drizzle of honey
   
   2.Quinoa and Roasted Pumpkin Seed Salad:
   Ingredients:

• 1 cup quinoa

• 2 cups water

• 1/4 cup roasted pumpkin seeds

• 1/4 cup diced cucumber

• 1/4 cup cherry tomatoes, halved

• 2 tablespoons lemon juice

• 2 tablespoons olive oil

• Salt and pepper to taste
  Method:

1. Cook quinoa in water as per package instructions and let it cool.

2. Toss quinoa with roasted pumpkin seeds, cucumber, and cherry tomatoes.

3. In a small bowl, whisk lemon juice, olive oil, salt, and pepper. Drizzle
   over the salad.

4. Garnish with fresh herbs like parsley and a few extra pumpkin seed

   3.Sunflower Seed-Crusted Baked Salmon:
   Ingredients:

• 4 salmon fillets

• 1/4 cup ground sunflower seeds

• 2 tablespoons Dijon mustard

• 2 tablespoons honey

• 1/2 teaspoon garlic powder

• Salt and pepper to taste
  Method:

1. Preheat the oven to 375°F (190°C).

2. In a bowl, mix ground sunflower seeds, Dijon mustard, honey, garlic
   powder, salt, and pepper.

3. Coat each salmon fillet with the sunflower seed mixture.

4. Place the fillets on a baking sheet and bake for 12-15 minutes.

5. Garnish with fresh dill and lemon wedges.

   4.Sesame Crusted Tofu Stir-Fry:
   Ingredients:

• 1 block of firm tofu, cubed

• 2 tablespoons sesame seeds

• 2 tablespoons soy sauce

• 1 tablespoon sesame oil

• 2 cloves garlic, minced

• 2 cups mixed vegetables (bell peppers, broccoli, carrots)

• 2 tablespoons vegetable oil
  Method:

1. In a bowl, marinate tofu in soy sauce, sesame oil, and garlic for 15
   minutes.

2. Coat the tofu with sesame seeds.

3. Heat vegetable oil in a pan, add tofu, and cook until golden brown.

4. Remove tofu and stir-fry mixed vegetables.

5. Serve tofu over stir-fried vegetables and garnish with sliced green
   onions.

   5.Lemon-Poppy Seed Muffins:
   Ingredients:

• 2 cups all-purpose flour

• 1/2 cup sugar

• 2 tablespoons poppy seeds

• 1 tablespoon lemon zest

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1/2 cup unsalted butter, melted

• 2/3 cup milk

• 1/4 cup fresh lemon juice

• 2 large eggs
  Method:

1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper
   liners.

2. In a bowl, combine flour, sugar, poppy seeds, lemon zest, baking
   powder, baking soda, and salt.

3. In another bowl, mix melted butter, milk, lemon juice, and eggs.

4. Combine wet and dry ingredients and stir until just combined.

5. Fill muffin cups 2/3 full and bake for 18-20 minutes.

6. Garnish with a lemon glaze made from lemon juice and powdered
   sugar once they've cooled.

Conclusion
On a Concluding note, seeds are versatile, nutritious, and elevate both
cooking and baking. The showcased recipes featuring chia, pumpkin,
sunflower, sesame, and poppy seeds highlight their diverse
applications. Whether for flavour, texture, or health benefits, seeds are
a small ingredient with big culinary potential.