Royal Orchid Hotels Opens Regenta Magnus in Pune’s Viman Nagar

Royal Orchid Hotels Ltd. (ROHL) has opened Regenta Magnus, Pune, through its subsidiary Regenta Hotels Private Limited. The contemporary upscale hotel in Viman Nagar adds to the group’s footprint in Maharashtra and caters to both business and leisure travellers.

The hotel currently has 66 rooms and suites: 62 Club Rooms of 380 sq ft and four Executive Suites of 750 sq ft. A further 39 rooms are scheduled to be added by December 2026, taking the total to 105 keys.

Dining options include Mellan, a restaurant serving global flavours and regional favourites, and Cocobrisa, an all-day café, kitchen and bar. The hotel also has a rooftop infinity pool with panoramic city views and three banquet halls, Magnova I, II and III, with a combined capacity of up to 192 guests theatre-style.

Located on Airport Road, the hotel offers airport and metro connectivity, high-speed Wi-Fi, workspaces and 24-hour amenities for corporate and leisure guests.

“The launch of Regenta Magnus, Pune is an important milestone in our continued expansion across key business and leisure destinations in India. With this property, we are delighted to offer the warmth of Royal Orchid hospitality combined with contemporary elegance, making Regenta Magnus the preferred choice for discerning guests in Pune,” said Chander K. Baljee, CMD, Royal Orchid Hotels Ltd.

Keshav Baljee, Whole-time Director, Royal Orchid Hotels Ltd., added: “Regenta Magnus represents our focused approach to growing in high-potential urban micro-markets. Pune’s Viman Nagar corridor offers excellent connectivity and a vibrant catchment. We are excited to strengthen our presence in Maharashtra and look forward to delivering memorable stays as we scale towards 105 keys.”

Royal Orchid & Regenta Hotels currently operates more than 123 hotels across India. The Regenta brand includes Regenta, Regenta Central, Regenta Resort, Regenta Place and Regenta Inn.

**Address:** Anand Heights, Airport Road, Sakore Nagar, Viman Nagar, Pune 411014

The Dough Therapy Raises ₹5.25 Crore in Seed Funding, Plans to Double to 20 Outlets

Mumbai gourmet pizza brand The Dough Therapy has raised ₹5.25 crore at a company valuation of ₹35 crore in its first institutional seed funding round. The round was led by Michigan Capital Advisors Ltd. (MCAL), formerly known as Melwani Finance Limited, with participation from Equiglobe Investment Pvt. Ltd.

The brand plans to grow from 10 to 20 outlets over the next 12 months, expanding in Mumbai and taking its offering to new cities across India. The funds will be allocated 60% to expansion, 15% to marketing and 25% to supply chain infrastructure, centralised operations and kitchen technology.

The Dough Therapy was founded in November 2020 by three friends, Abhishek Dedhia, Mohit Chheda and Gaurav Majrekar, with a single outlet in Mumbai. The idea was to approach vegetarian pizza with the same ambition, indulgence and attention to flavour as any gourmet offering. Its menu now lists more than 30 varieties of 100% vegetarian and vegan pizzas.

Rather than a one-size-fits-all model, the brand will combine its own outlets with select dine-in formats and franchise partnerships. It says this will let it grow its footprint while staying close to the product, quality and experience that built its customer base.

“From the beginning, our focus, along with my co-founders Mohit Chheda and Gaurav Majrekar, has been to build The Dough Therapy around the food, the customer, and the experience, and to create a brand that could grow without losing what made it special in the first place. This investment is an important milestone for us because it gives us the opportunity to take that vision to a much larger scale. Also, Raghav Chaudhary, Founder of Tiger Assets, deserves a special mention for making this happen by visualising the potential in our business and bringing the right investors together for our future plans. With their backing, we are ready to move from building our presence in Mumbai to creating a much larger, multi-market brand,” said Abhishek Dedhia, Founder, The Dough Therapy.

The Serai Resorts Chikmagalur Ranked No. 9 Resort in India in Condé Nast Traveller Readers’ Choice Awards 2026

The Serai Resorts Chikmagalur has been ranked the No. 9 Resort in India in Condé Nast Traveller’s 2026 Readers’ Choice Awards, announced on 7 October.

The awards drew more than 296,356 survey responses from readers across the United Kingdom, rating their travel experiences around the world. The 2026 results are published on [Condé Nast Traveller’s website](https://www.cntraveller.com/gallery/best-resorts-world-2026) and will be celebrated in the November issue.

Saibal Sen, Chief Operating Officer, The Serai Resorts, said, “Being ranked #9 among India’s Best Resorts by Condé Nast Traveller’s Readers’ Choice Awards 2026 is a proud moment for us. It reflects the trust of our guests and the unwavering commitment of our teams to create Living Sanctuaries, where a deep connection with nature is complemented by graceful hospitality.”

The Chikmagalur property is the brand’s flagship and sits in the coffee country where The Serai Resorts began nearly two decades ago. The collection now spans three destinations in Karnataka, Chikmagalur, Bandipur and Kabini, each combining locally inspired cuisine, wellness offerings and curated experiences shaped by its landscape.

The resort was also named Best Staycation Resort in India at Travel + Leisure India’s Best Awards 2025 and Best Retreat in India at the TravTour MICE Awards 2025, and features in the Condé Nast Traveller Black Book 2026.

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.