Chef Hari Nayak Brings His Signature Indian Cuisine Back to Baraabaru

Chef Hari Nayak returns to Four Seasons Resort Maldives at Kuda Huraa from November 2 to 8 for a week-long residency at Baraabaru, bringing his distinctive interpretation of Indian cuisine back to the Maldives.

At the resort’s award-winning Indian restaurant, recognised among CNN Travel’s Top 10 Maldives’ Finest Tables in 2022, Chef Nayak reunites with Head Chef Kishan Singh for a menu that pairs the depth of Indian culinary traditions with a contemporary approach and the fresh flavours of the region.

The menu features Daab Chingri, pairing prawns with tender coconut and ground mustard, Cashew Cod, served with fermented rice crêpe, red chilli and curry leaf, Shiso Chaat, with tamarind, yoghurt and chaat masala and Chicken Barta, combining roasted chicken, tomatoes and cashews. Together, the dishes offer a fresh perspective on familiar Indian flavours in the distinctive setting of Baraabaru.

Mango Hill Hotels & Resorts Signs Up 11th Hotel in Tamil Nadu

Mango Hill Hotels & Resorts has signed up its 11th hotel in Tamil Nadu, marking its entry into Tiruvannamalai, a destination renowned for its spiritual heritage and cultural significance.

Located opposite Sri Ramanasramam and along the Girivalam path, Mango Hill Tiruvannamalai will offer a comfortable stay for pilgrims, families and leisure travellers visiting the town’s spiritual landmarks.

The hotel will feature 32 premium guest rooms, a 60-cover restaurant and a spacious lobby, catering to travellers seeking a peaceful and convenient base to explore the destination.

Key attractions in the vicinity include Arunachaleswarar Temple, Sri Ramanasramam, Skandashramam and Virupaksha Cave, along with the popular Girivalam route around Arunachala Hill.

Tiruvannamalai Railway Station is approximately 3–5 km from the hotel. By road, Puducherry Airport is around 2–2.5 hours away, Chennai International Airport approximately 3.5–4.5 hours, and Bengaluru International Airport around 4–5 hours, depending on traffic and route conditions.

With this addition, Mango Hill Hotels & Resorts continues to strengthen its presence across Tamil Nadu, focusing on destinations that offer distinctive cultural, spiritual and leisure experiences.

Luxmi Estates and Makaibari Recognised at the Bean & Leaf Asia Awards 2026

October 2026: Luxmi Estates and Makaibari have been recognised at the Bean & Leaf Asia Awards 2026, held as part of Coffee & Tea Asia at the Jio World Convention Centre in Mumbai. Luxmi Estates was named Specialty Tea Brand of the Year, while Makaibari received the title of Heritage Tea Brand of the Year. The awards recognise the distinct strengths of the two brands, from the diversity of teas across Luxmi Estates’ growing regions to Makaibari’s longstanding legacy in Darjeeling.

The Bean & Leaf Asia Awards celebrate contributions across the tea and coffee industry, recognising brands that demonstrate quality, innovation and a strong understanding of their craft. The dual recognition reflects the breadth of the Luxmi Group’s tea portfolio, spanning diverse growing regions and generations of tea-making expertise.

Commenting on the recognition, Rudra Chatterjee, Managing Director, Luxmi Tea Co Pvt Ltd, said, “Every tea has a story shaped by the land it grows on and the people who nurture it. At Luxmi Estates, we are committed to bringing the diversity and character of our teas to a wider audience, while Makaibari represents a heritage that has been nurtured across generations. These recognitions are meaningful milestones for us, acknowledging both our continued focus on quality and craftsmanship and our commitment to preserving the traditions, knowledge and natural environments that make each of our tea-growing regions distinctive.”

With a legacy dating back to 1912, Luxmi Estates brings together tea gardens across India and Rwanda. Its estates in Darjeeling, Assam and Rwanda reflect the influence of varied landscapes, climates and growing conditions on tea, offering a portfolio characterised by distinct aromas, flavours and regional identities.

Established in 1859 in Kurseong, Darjeeling, Makaibari is the region’s oldest continuously operating tea estate. Its history of cultivation includes becoming the first tea garden to receive organic certification in 1988, followed by Fairtrade and Demeter biodynamic certifications in 1993. The estate continues to draw on more than 160 years of tea-making expertise, combining traditional knowledge with organic cultivation, biodynamic principles and permaculture.

The Roof at Marriott Executive Apartments Bengaluru UB City Introduces a New Asian Grill Menu Led by Chef Samir Tamang

Bengaluru, 2026 – The Roof at Marriott Executive Apartments Bengaluru UB City has unveiled a new menu curated under the culinary direction of Chef Samir Tamang, Junior Sous Chef, bringing together the diverse flavours of Asia with a contemporary approach to poolside dining. Drawing from his 14 years of experience specialising in Thai and Chinese cuisine, Chef Samir has crafted a menu that balances authentic Asian flavours with modern grilling techniques, fresh ingredients and vibrant presentation.

 Located at Marriott Executive Apartments Bengaluru UB City, The Roof offers an elevated poolside dining experience with a menu that celebrates fresh, seasonal ingredients and vibrant flavours. Chef Samir’s approach focuses on lighter yet flavour-forward preparations, with an emphasis on fresh vegetables, seafood, grilled meats, salads and versatile rice and noodle dishes.

 

The new menu brings together influences from across Thai, Japanese, Korean, Chinese and Southeast Asian cuisines, creating a dining experience that is both familiar and exploratory. Guests can expect a selection that moves seamlessly from refreshing salads such as Som Tam, featuring raw papaya in a tamarind-chilli sauce, to small plates and signature grills that showcase the depth of Asian marinades, spices and sauces.

At the heart of the menu is The Roof’s Asian Grill offering, with dishes such as Robatayaki Tenderloin, combining tamarind, chilli and jaggery, alongside seafood and poultry preparations that highlight Chef Samir’s expertise in balancing bold Asian flavours. The vegetarian grill selection also brings the same attention to flavour through ingredients such as sweet potato, tofu, portobello mushrooms and broccoli, ensuring a well-rounded offering for different dining preferences.

 The menu extends into comforting mains and Asian-inspired rice and noodle preparations, including Chicken Katsu Curry, as well as wok-tossed noodles and fried rice options. Desserts bring the meal to a close with contemporary interpretations of Asian flavours, including Black Sesame Tart with Yuzu Curd and a delicate pandan-based Tres Leches.

 Speaking about the new menu, Chef Samir Tamang, Junior Sous Chef, Marriott Executive Apartments Bengaluru UB City, said, “The idea behind the new menu was to create an experience that reflects the diversity of Asian cuisine while being suited to the relaxed atmosphere of The Roof. I wanted to work with flavours that are authentic and recognisable, while also bringing in different techniques, textures and ingredients. The grill is an important part of the menu, and we have focused on creating dishes that are fresh, vibrant and full of character.”

 With a focus on fresh ingredients, vibrant flavours and refined presentation, the new menu has been developed to complement The Roof’s elegant yet relaxed poolside setting. From lighter salads and vegetable-forward grills to seafood, meats, rice and noodles, the selection is designed to work across casual lunches, relaxed evenings and leisurely gatherings.

 Chef Samir brings extensive experience to the new offering. Prior to joining Marriott Executive Apartments Bengaluru UB City, he served as Asian Sous Chef at Lounge Hospitality’s Sriracha and Sanchez, following nearly eight years at The Oberoi Bengaluru, where he progressed through various culinary roles and specialised in Asian cuisine. His career also includes experience at Tao Asian Restaurant and other leading hospitality establishments in Bengaluru.

 At The Roof, Chef Samir brings this experience to a menu that balances familiar Asian flavours with contemporary techniques, creating an approachable offering designed for the easy-going atmosphere of poolside dining.

Baglami Puts a Fresh Spin on the Sunday Brunch

Baglami’s new Sunday brunch invites guests to slow down and make the most of their weekend.

Baglami is giving Sundays a little more reason to linger with a new brunch menu that brings together relaxed dining, generous plates and easy-going pours, designed for an afternoon that unfolds at its own pace. From hearty soups and indulgent small plates to wholesome mains and decadent desserts, the brunch offers something for every kind of Sunday mood.

The meal opens with a choice of soups, setting a warm and comforting start to the afternoon. The Creamy Roasted Cauliflower & Truffle Soup with crispy garlic chips and white truffle, and the Tomato & Roasted Red Pepper Bisque served with toasted crostini. Chicken options include Chicken & Roasted Red Pepper Soup with herb-crusted chicken skewers and Creamy Chicken & Sweet Corn Chowder with scallions and black pepper. 

Things get more playful with the next course, where small plates, sliders and poppers take centre stage. The vegetarian line-up includes Smoked Eggplant & Burrata Dip, Pulled Beetroot & Slaw Sliders, Five Spice Cottage Cheese and Cheesy Lactо Fermented Chilli & Corn Poppers. The non-vegetarian selection features Harissa Chicken Croquettes, Crispy Fiery Chicken Poppers, Smoked Chicken & Cheddar Sliders and Chilli Garlic Chicken for a bolder mix of flavours.

For the main course, the menu takes a more hearty turn with a choice of vegetarian and chicken preparations. Slow-Roasted Pumpkin Risotto, alongside Farfalle Pasta in Creamy Sun-Dried Tomato Sauce with spinach, garlic and parmesan. Grilled Cottage Cheese Steak in Chimichurri and Asian Green Curry & Jasmine Rice offer hearty vegetarian options, while chicken plates include Pan-Seared Chicken Breast in Lemon-Caper Butter, Asian Red Chicken Curry & Jasmine Rice and Creamy Tuscan Chicken Ragu.

Dessert brings the brunch to a sweet close with Classic Pistachio Baklava Sundae, layered with phyllo and pistachio; Dark Chocolate & Sea Salt Tart, with Belgian chocolate ganache; and Warm Almond & Orange Blossom Cake, served with Greek yoghurt and orange compote. 

Complementing the food is a drinks programme made for a long Sunday afternoon, spanning house-made red and white wine sangrias, New York Sour, Thai Mojito, Raw Mango Wine, Mary Goes Clear, Bagloma and Citrus Veil. Wine and beer are also available, with brunch packages extending to Bellini and Mimosa for those looking to make the most of the afternoon. Live music adds to the laid-back Sunday setting, creating an easy-going atmosphere to settle into over good food and drinks. Together, the spread makes for a Sunday experience designed to linger over, from the first course to the last pour.

Location: BKC 7, INS Tower, Opp. NMACC, Bandra Kurla Complex, Mumbai
Time: Every Sunday | 12:00 PM - 4:00 PM

Price: Food Only: ₹2,500

Food, Wine, Beer & Sangria: ₹4,500

Food, Cocktail, Wine, Beer & Sangria: ₹5,000

Food, Cocktail, Wine, Beer, Sangria, Bellini & Mimosa: ₹5,500

Lords Hotels & Resorts Posts Robust Q2 Performance

Lords Hotels & Resorts has recorded a strong performance during the second quarter of 2026, reflecting sustained demand for quality hospitality experiences across its portfolio.

The group witnessed healthy growth across key performance indicators during Q2 2026, with occupancy increasing by 9%, Average Daily Rate (ADR) rising by 12% and Revenue Per Available Room (RevPAR) registering a growth of 18% compared with the corresponding period last year.

The positive performance was supported by strong leisure travel, business movement and growing demand across the group’s destinations. Properties across Gujarat, Rajasthan, Nepal and other key markets continued to contribute to the group’s overall performance, with festive travel, weddings, corporate movement and destination-led tourism emerging as important demand drivers.

Commenting on the performance, Pushpendra Bansal, COO, Lords Hotels & Resorts, said, “The second quarter has been encouraging for Lords Hotels & Resorts, with healthy growth across our key performance parameters. The sustained demand across our markets reflects the strength of our portfolio and the growing preference for well-located, quality hospitality experiences. We remain focused on strengthening our operations, enhancing guest experiences, and creating sustainable growth across our properties.”

Tamarind Global Turns 20, Celebrating Two Decades of Taking Experiences Beyond the Ordinary

Mumbai, October 2026: Tamarind Global, one of India’s leading destination management and experiential travel companies, marks 20 years in the travel, hospitality and events industry, celebrating a journey that has evolved alongside the changing expectations of travellers, businesses and celebrations. Founded in 2006, Tamarind Global has evolved from a travel-focused enterprise into a multi-vertical organisation delivering integrated solutions across luxury holidays, destination management, corporate travel, MICE, events, destination weddings and social celebrations. As the industry has moved beyond conventional travel arrangements towards more personalised and experience-led offerings, the company has expanded its capabilities to deliver programmes that bring together travel, hospitality, logistics and bespoke experiences.


Over the past two decades, Indian travel industry has undergone a significant transformation. Greater access to international travel has expanded the possibilities for Indian travellers, destination weddings have emerged as a prominent segment, and corporate gatherings have evolved from conventional meetings into more immersive experiences designed to engage employees, clients and business partners. Tamarind Global has grown alongside these shifts, developing specialised teams, destination partnerships and operational capabilities to meet increasingly complex requirements.


Commenting on the milestone, Mahesh Shirodkar, Managing Director, Tamarind Global, said, “Twenty years gives you a unique perspective on how dramatically our industry has evolved. Travel has moved well beyond transactions to become about experiences, connections and the memories we create. We have continually adapted to these changes, but the fundamentals of our business remain the same: relationships, trust and the ability to deliver on our promises. Our journey would not have been possible without the people who have built this organisation, the clients who have placed their trust in us and the partners who have supported us across destinations.”


Holidays: Curating Journeys Beyond the Ordinary
Holidays remain at the heart of Tamarind Global, with bespoke luxury escapes, immersive cultural journeys, family getaways and tailor-made international holidays crafted around each traveller’s preferences and aspirations. Its destination expertise spans India and the world, bringing together exceptional hotels, distinctive experiences, trusted local partners and seamless travel arrangements. Through its inbound and domestic destination management capabilities, Tamarind Global showcases India’s rich heritage, diverse landscapes, cuisine and contemporary experiences to international travellers. Complementing this is a rapidly expanding outbound footprint, achieving tremendous success across both domestic and international markets. Every journey goes beyond the ordinary to deliver meaningful, personalised experiences that travellers cherish long after they return home.


Celebrations: Creating Moments That Last a Lifetime
Celebrations and destination weddings have become an important part of Tamarind Global’s portfolio, reflecting the growing demand for personalised experiences across domestic and international destinations. Delivering these programmes involves far more than event production, requiring the seamless coordination of guest travel, accommodation, hospitality, destination experiences, vendor partnerships and on-ground logistics. Tamarind Global’s teams bring these elements together to create celebrations that are distinctive, thoughtfully planned and seamlessly executed.


Corporate: Bringing People and Possibilities Together
Its MICE and corporate travel businesses have similarly evolved as organisations increasingly use travel and events to strengthen relationships, recognise performance and bring people together. From incentive travel and conferences to leadership retreats, corporate celebrations and destination-based gatherings, these programmes require a combination of creative thinking, travel expertise and operational precision. Tamarind Global’s integrated capabilities enable it to manage these requirements through a coordinated approach.


Looking ahead, Tamarind Global plans to build on its established strengths while pursuing new opportunities for growth. Commenting on the company’s future direction, Louis D’Souza, Managing Partner, Tamarind Global, said, “As we enter our third decade, our focus is on building on our strengths while pursuing new opportunities for growth. We aim to expand our international business and strategic partnerships, strengthen our capabilities across Holidays, Celebrations and Corporate, and invest in technology, automation and smarter systems to improve operational efficiency and enhance the client experience. Our aim is to build a more agile, innovative and future-ready organisation, with sustainable profitability and personalised service continuing to guide everything we do.”


The 20th-anniversary celebrations will feature events throughout the year, recognising the collective contribution of the employees, clients, hotel partners, destination specialists, suppliers and other stakeholders who have been part of Tamarind Global’s journey, while marking the beginning of the company’s next phase of growth.


With a multi-locational presence and a team of over 400 professionals, 20 years is not simply a milestone for Tamarind Global to celebrate, but a foundation for what comes next: continuing to take travel beyond the ordinary, create meaningful experiences and build lasting relationships in an industry that never stands still.

SOAK Socials Sipscape: Novotel Pune Introduces a Vibrant Poolside Sunday Experience

Pune: Sundays are getting a vibrant new twist with a lively poolside experience at SOAK, Novotel Pune Nagar Road. Designed for those looking to unwind, have fun, and make the most of their Sunday, the experience brings together sound healing, games for adults and kids, pool access, and an evening sundowner.

From  4:30 PM to 10:00 PM, guests can enjoy a relaxed afternoon by the pool with sound healing sessions, board games, and activities for both adults and kids. Guests can also use the pool and enjoy à la carte food and beverage options while soaking up the easygoing poolside setting.

As the afternoon transitions into evening, the atmosphere at SOAK picks up with the sundowner, bringing music, curated beverages, and a lively poolside setting. The DJ starts in the evening, setting the mood as guests unwind, socialise, and enjoy the sunset by the pool.

Whether it is spending time with family, catching up with friends, or simply enjoying a relaxed Sunday by the pool, the experience offers a refreshing way to unwind in Pune.

When: October 25 & 1, 2026 | 4:30 PM to 10:00 PM onwards
Where: SOAK, Novotel Pune Nagar Road
Food & Beverages: À la carte

AI to Bring Chhatrapati Shivaji Maharaj’s Valour and Maharashtra’s Glorious Heritage Closer to the Younger Generation: Minister of Tourism, Shambhuraj Desai

Review of Shivpratap Din Shaurya Smarak and Veer Jivaji Mahale Statue Projects at Pratapgad Fort

 Mumbai, October , 2026: Minister of Tourism, Shri Shambhuraj Desai, today directed officials to leverage modern technology in the development of the Shivpratap Din Shaurya Smarak and the statue of Veer Jivaji Mahale at Pratapgad Fort, ensuring that Chhatrapati Shivaji Maharaj’s valour and Maharashtra’s glorious historical legacy are effectively brought to the younger generation.

The review meeting, held at Meghdoot bungalow (Government Residence), was attended by Shri Sanjay Yadav (IAS), Secretary (Tourism), Government of Maharashtra; Shri Vikas Pansare (IAS), Director, Directorate of Tourism, Government of Maharashtra; Shri Santosh Rokade, Deputy Secretary (Tourism), Government of Maharashtra; Shri Bharat Langhi, Divisional Director (Pune), Directorate of Tourism, Government of Maharashtra; Shri Akash Chakor, Executive Engineer, Directorate of Tourism, Government of Maharashtra; and other officials from the concerned departments.

 

The meeting covered a detailed review of various components proposed under the Shivpratap Din Shaurya Smarak project, including a ceremonial torch atop the bastion, lighting arrangements, a drone show, a 3D film, presentations powered by artificial intelligence (AI), and other development works.

 

Minister Desai directed officials to produce a high-quality film using 3D and AI technology to bring alive the historical significance of the events commemorated on Shivpratap Din. He also called for increasing the seating capacity of the memorial’s gallery and developing facilities that would offer visitors a more engaging and informative experience.

Highlighting Pratapgad Fort’s importance as a landmark in the history of Chhatrapati Shivaji Maharaj’s valour and the establishment of self-rule, Desai emphasised that the memorial and its surrounding area must be developed to high standards while preserving the fort’s historical character. He directed officials to ensure that all work is completed in a planned and co-ordinated manner, with due emphasis on heritage conservation, visitor amenities and the effective use of modern technology.

The project aims to offer visitors an immersive understanding of Chhatrapati Shivaji Maharaj’s valour, the bravery of Veer Jivaji Mahale, and the significant events that shaped the history of Swarajya. Minister Desai further emphasised the need for close co-ordination among all concerned departments, with particular attention to maintaining the quality of the project.

Red Dot Representations partners with Funun Hospitality Group to offer Oman’s luxury hospitality to the world

Mumbai, October , 2026: One of India’s foremost representation businesses, Red Dot Representations is adding yet another notable name to its hospitality portfolio with the onboarding of Oman-based client Funun Hospitality Group. The partnership brings together two businesses with a common focus on taking fascinating hospitality stories to the right global audiences, with Funun bringing its expertise across travel, luxury hospitality, culinary experiences and events to the table.

Led by Founder and CEO Sara Chortani, Funun brings together the Omani hospitality, tourism, travel, events and culinary experiences under one umbrella, with a clear focus on creating experiences that retain a sense of place while meeting contemporary expectations. The company’s name itself reflects that philosophy, i.e. ‘Funun’ meaning ‘art’. A reference to the company’s belief that hospitality is not simply a service but something that is carefully created through people, culture, detail and execution.

For Red Dot Representations, the association brings on board a company with a portfolio that goes beyond conventional travel offerings. Funun’s business covers luxury hotels and resorts, fine dining and culinary experiences, exclusive catering and private dining, and event and banquet management. Funun has designed its services with leisure travellers, corporate groups, and private celebrations and events in mind.

A brainchild of Sara Chortani, Funun Hospitality is enriched with her 17 years of experience in the regional tourism and hospitality industry. She has spent over 15 years providing hospitality services in Oman, which has paved her path to the Tourism Committee at the Oman Chamber of Commerce and Industry. Sara has also bagged recognitions like Entrepreneur of the Year - Tourism & Hospitality at The Origin 2026 Awards.

Speaking about the association, Sara Chortani, Founder & CEO, Funun Hospitality Group, said, At Funun Hospitality & Tourism Group, our vision extends beyond offering exceptional hospitality experiences. We are building an integrated Omani hospitality and tourism group that brings together hotel and resort management, destination management, travel experiences and events under one umbrella.

Our partnership with Red Dot Representations represents an important step in strengthening our international presence, developing strategic relationships and showcasing the diversity and potential of Oman as a world-class destination.

 With over 17 years of experience in the hospitality and tourism industry, I believe that sustainable growth is built through innovation, operational excellence, meaningful partnerships and a genuine commitment to the destination we represent

Speaking about the development, Prabhakar Kamat, Business Head, Red Dot Representations, said, “Funun Hospitality is an interesting addition to our portfolio because its proposition is not restricted to one part of the hospitality value chain. There is a strong story across tourism, hotels, culinary experiences and events, with Sara bringing significant experience and a very clear point of view to the business. Our role will be to take that story to the right audiences from across the globe.”

The partnership allows Red Dot Representations to further showcase Oman’s hospitality and tourism proposition through a company that has brought together several complementary segments of the industry. For Funun, it marks another step in building recognition for its approach to hospitality — one where the experience is treated as the product, and the details are what ultimately make it memorable.

Temple Street Introduces a New Menu of Indian Favourites with a Contemporary Twist

Bringing together inventive vegetarian kebabs, rich regional curries and comforting classics

Temple Street, the neighbourhood Indian restaurant known for bringing familiar Indian flavours to the modern dining table, has introduced a new selection of dishes that further expands its menu with a mix of inventive preparations, regional favourites and comforting classics.

The new additions put a contemporary spin on traditional Indian cuisine, with thoughtfully crafted vegetarian dishes that showcase the versatility of Indian ingredients and cooking styles.

The Edamame & Ricotta Cheese Kebab brings together the freshness of edamame with the creamy richness of ricotta, creating a soft, indulgent kebab with a modern touch. The Mushroom Galouti offers a vegetarian take on the iconic galouti, with finely prepared mushrooms lending a rich, melt-in-the-mouth texture and deep, aromatic flavours to the classic kebab, while the Kathal Nihari reimagines the slow-cooked, deeply spiced nihari in a vegetarian format using tender jackfruit.

For curry lovers, the Soya Roganjosh takes inspiration from the iconic Kashmiri preparation, pairing soya with the aromatic spices and robust flavours associated with Rogan Josh. The Shahi Gatta Curry brings the traditional Rajasthani gatte into a rich, royal-style gravy, making for a hearty and flavourful main course.

Rounding off the new additions is the Vegetable Dal Khichdi, a comforting bowl of lentils, rice and vegetables that celebrates the simplicity of one of India's most beloved comfort foods.

With this new menu, Temple Street continues its approach of making Indian food approachable, familiar and exciting at the same time, bringing regional inspirations and contemporary interpretations together while staying rooted in the flavours diners know and love.

SALT Indian Restaurant Expands Its Pune Presence with Its Third Outlet in Balewadi

Pune, October 2026: Following the success of its outlets in Kalyani Nagar and Amanora Mall, SALT Indian Restaurant, Bar & Grill is expanding its Pune presence with the opening of its third outlet in Balewadi. Bringing its contemporary take on Indian cuisine to one of the city’s evolving dining neighbourhoods, the new restaurant carries forward SALT’s approach to Indian dining, bringing together familiar flavours, regional influences and contemporary presentations in a lively setting. Balewadi opening marks another chapter in the brand’s growing relationship with Pune and its diners.

The menu brings together a broad selection of Indian flavours, with an emphasis on dishes designed for sharing and leisurely dining. Guests can explore Dahi Ke Kebab, Crispy Corn, Paneer Tikka, Tokri Papdi Chaat, Moong Mattar Ki Tikki alongside non-vegetarian favourites such as Chicken Seekh Kebab, Amritsari Tandoori Chicken, Ghee Roast Prawn, Prawn Koliwada, Bombay Fried Chicken, Mutton Pepper Roast and Galouti Kebab. The main course moves into comforting Indian preparations including Dal Makhani, Paneer Butter Masala, Malai Kofta and Awadhi Chicken Curry, accompanied by biryanis, rice preparations and an assortment of Indian breads. 

The beverage programme brings its own contemporary Indian character to the table, with a selection of cocktails and refreshing mocktails designed to complement the food. The signature mocktails include Berry Shower, blending blueberry, cranberry, coconut and mint; Fall For Me, combining lychee, grapefruit, hazelnut and lime; and Kairi Panna, a refreshing raw mango cooler with ginger, black salt and Indian spices. The cocktails take a more spirited route with Bagh, a blend of gin, lemongrass, curry leaves and ginger ale; Passion Aabhushan, bringing together white rum, Aperol, passion fruit and banana-cinnamon; and Queen of Deccan, a rich combination of gin, mango, coconut cream, lime, cardamom, honey and bitters.

The new Balewadi outlet extends SALT’s warm and energetic dining experience into a new part of Pune, with an inviting setting designed for everything from casual meals and relaxed drinks to family gatherings and celebrations. The space complements the brand’s food-and-beverage offering, creating an atmosphere where guests can settle in, share a meal and spend time over conversations and cocktails.

Balaji Balachander, Founder and Culinary Director, SALT Indian Restaurant, says, “Pune has given SALT a wonderful response across our first two restaurants, and opening in Balewadi is an exciting next step for us. We are looking forward to bringing our flavours, cocktails and the SALT experience to the Balewadi community, and hopefully becoming part of many of their everyday meals as well as special occasions.”

With Kalyani Nagar, Amanora Mall and now Balewadi, SALT continues to strengthen its presence across Pune, bringing its take on Indian food, cocktails and convivial dining to another part of the city

A winter sojourn at Raffles Jaipur

Discover a season of refined indulgence, gracious service and timeless palace living

There is a certain art to winter in Rajasthan. The mornings arrive with a delicate crispness, the Aravalli Hills bask in the warmth of the afternoon sun, and the hours between are best spent in the company of those who matter. To enjoy the season, Raffles Jaipur welcomes guests for A Winter Sojourn. An invitation to experience the romance of palace living, elevated by the quiet distinction and legendary service that define Raffles.

Conceived as a reimagined Queen’s Palace, Raffles Jaipur brings together the splendour of royal heritage and the sensibilities of contemporary luxury. Here, marble-clad interiors, considered rituals and the intuitive attentiveness of the Raffles Butler create a world that feels both extraordinary and intimately personal. As winter lends a golden warmth to the Pink City, the palace offers an elegant setting for families and loved ones to discover Jaipur at its most inviting.

The experience begins with the Signature Raffles Breakfast at Arkaa, followed by a leisurely lunch or dinner, inviting guests to savour every moment of their palace retreat. As the afternoon settles in, the Raffles Signature Afternoon Tea Experience, presented with the London Tea Exchange, offers a ritual of fine teas and delicate indulgences.

Younger guests are invited to create their own culinary memories with a Junior Master Chef Experience. Children up to 5 years may enjoy complimentary dining from the children’s menu.

As evening descends, The Writers Bar becomes a place for unhurried conversation, with 50% savings on select beverages between 7:00 PM and 8:00 PM.

Designed for families travelling together, the retreat also offers 30% savings on a second room, bringing loved ones closer while allowing each guest their own space. A complimentary room upgrade and late check-out until 4:00 PM, both subject to availability, lend further ease to the experience.

At Raffles Jaipur, winter is not simply a season to escape to; it is an opportunity to experience the enduring allure of palace living through thoughtful detail, meaningful rituals and the unmistakable art of Raffles hospitality.

Corbett Literature Festival opened a new conversation on conservation, culture and responsible tourism

In India’s first national park, a new generation of writers, conservationists, local voices and hospitality partners came together to ask what a responsible future for Corbett should look like 

Corbett, Uttarakhand | 13th October 2026 

Corbett has been a place of firsts. Established in 1936 it became India’s first national park. In 1973 it was one of the original nine landscapes where Project Tiger was launched. Corbett’s forests have shaped some of India’s most enduring wildlife writing, photography and conservation thinking.  

With the inauguration of the first edition of the Literature Festival, Corbett began another first. The inaugural Corbett Literature Festival took place from 6–8 October 2026, bringing together writers, conservationists, scientists, wildlife photographers, historians, artists, local voices and readers for three days of conversations across the Corbett landscape. But the festival was intended to be more than a literary gathering. It was inaugurated by the Forest Minister and concluded by a local MLA.  

It comes at a moment when destinations across India are rapidly developing, and asks a more fundamental question: How do we grow responsibly? 

The festival supported by Uttarakhand Tourism Development Board, brought more than 20 conversations and with over 30 speakers, the festival explored conservation, coexistence, responsible tourism, Uttarakhand's cultural heritage, Himalayan ecology and the relationship between communities and the landscapes they call home. The larger ambition was to place conservation and communities at the heart of the conversation about tourism and recognizing that protecting a landscape also means protecting the culture, traditions, livelihoods and local knowledge that have evolved alongside it. 

The festival was held with the support of the wider Corbett ecosystem and across three independent hospitality partners: The Riverview Retreat, Aahana Resort & Spa and The Golden Tusk; each opening its doors to a different part of the programme. Rather than presenting hospitality simply as a means of bringing visitors to a destination, the three properties see their role as extending to the future of the landscape in which they operate. 

A LANDSCAPE THAT HAS ALWAYS INSPIRED STORIES 

From the writings of Jim Corbett to the pioneering wildlife photography and natural history of F.W. Champion, Corbett has long been a landscape where the wild has been observed, documented and interpreted. 

Therefore, the festival seeks to continue that tradition while widening the conversation. Its four broad themes: Nature & Wildlife, The Himalayas, Uttarakhand, and Culture & Heritage, bring together national voices with those who live, work and create within the region. 

Among the speakers were conservationists Prerna Singh Bindra, Sanjay Gubbi, Vijay Dhasmana, and Raza Kazmi; writers and naturalists including Neha Sinha and Stephen Alter; and wildlife explorers and photographers including Dhritiman Mukherjee, Anup Shah and Akash Das, alongside historians, artists and local cultural practitioners. The programme also looked beyond wildlife itself: towards folk traditions, oral histories, music, food, photography and the lived relationship between people and the forest, bringing names like Pushpesh Pant, Shekhar Pathak, Madhuri Barthwal, Kalyan Singh Rawat to the festival; along with that representation from Corbett National Park: Saket Badola, Praveen Pardeshi, and Samir Sinha.  

 “CORBETT HAS ALWAYS BEEN A PLACE WHERE CONSERVATION AND STORYTELLING HAVE MET.” 

Mr. Saket Badola, Field Director Corbett Tiger Reserve and Festival Director, Corbett Literature Festival, said:  

“Corbett’s future lies in finding the right balance between conservation and responsible tourism. The government and the hospitality sector have an important role to play in working together to improve the visitor experience while ensuring that tourism remains sensitive to the needs of the park, its wildlife and surrounding communities. The Corbett Literature Festival brings together many voices around this larger conversation, but the responsibility extends well beyond these three days. Our shared objective must be to protect Corbett, strengthen the region and ensure that tourism grows in a way that supports the long-term health of this landscape.” 

 THREE HOSPITALITY PARTNERS. ONE LIVING LANDSCAPE. 

For The Riverview Retreat, the festival begins beside the Kosi River, with the property hosting the opening day of the programme. 

Karam Srivastava, Promoter, The Riverview Retreat, said: 

“For over 20 years, The Riverview Retreat has grown alongside the remarkable landscape of Corbett, which has been central to our journey. Hosting the inaugural Corbett Literature Festival has strengthened our resolve to give back to the region through more responsible tourism, sustainable practices and greater conservation awareness. We hope to extend this commitment beyond our property, working with neighbouring villages and hospitality establishments to ensure that the festival creates a lasting, positive impact on Corbett and its communities.” 

The festival then moves through the Corbett landscape, with Aahana Resort & Spa hosting conversations centered on conservation, wildlife and the future of responsible tourism. 

Ayu Tripathi, Promoter, Aahana Resort & Spa, said: 

“Aahana has always believed that being a hospitality business in Corbett comes with a responsibility beyond welcoming guests. We are custodians of a landscape, and the future of tourism here depends on how thoughtfully we grow alongside it. The Literature Festival gives us a chance to bring different voices into the same room — conservationists, communities, storytellers, travellers and those building businesses here — and ask what we want Corbett to stand for in the years ahead.” 

At The Golden Tusk, the festival continues its exploration of the relationship between people, place and the wild. 

Anirudh Lakhotia, Promoter, The Golden Tusk, said: 

“It's a privilege to have been associated with the Corbett Literature Festival which brings conversations about nature conservation, cultural preservation & responsible tourism to centrestage. This festival will act as a catalyst for action-oriented initiatives for creating world-class traveller experiences” 

Together, the three properties represent three independent hospitality businesses choosing to invest not only in the visitor experience, but in the wider conversation around the landscape they inhabit. 

 

FROM TOURISM TO STEWARDSHIP 

The festival comes at an important point in Uttarakhand's tourism story. 

As destinations evolve and infrastructure expands, the question is no longer simply how many people a place can welcome, but how tourism can strengthen, rather than erode, the ecological and cultural systems that make that place special. 

For Corbett, that means protecting its forests and wildlife, while also recognising the people who live around them; preserving local traditions, music, food and oral histories; creating meaningful livelihoods; and ensuring that tourism remains compatible with the long-term health of the landscape. The first edition is therefore not being positioned as an endpoint, but as an inception. An annual platform; a gathering that can continue beyond these three days. And, potentially, a new chapter in how Corbett thinks about tourism, conservation, and its own future. 

Because some landscapes are not simply destinations. They are inheritances. And what we choose to do with them becomes part of their story. 

Maharashtra Tourism Department Receives Enthusiastic Response at TTF Hyderabad 2026

Mumbai, October , 2026: The Maharashtra Tourism Department participated in TTF Hyderabad 2026, a major travel and tourism exhibition held at the HITEX Exhibition Centre in Hyderabad from October 9 to 11, 2026. The department set up a dedicated pavilion to showcase the state’s diverse tourism offerings, which drew an enthusiastic response from visitors. During the exhibition, Telangana’s Honourable Minister for Tourism and Culture, Shri Jupally Krishna Rao, and Advisor to the Honourable Chief Minister of Jammu and Kashmir, Shri Nasir Aslam Wani, visited the Maharashtra Tourism pavilion.

Shri Vijay Jadhav, Deputy Director (Tourism), Government of Maharashtra, welcomed the dignitaries and briefed them on Maharashtra’s rich historical and cultural heritage, along with its varied tourism attractions. The pavilion highlighted the state’s many travel experiences, including cultural and heritage tourism, spiritual destinations, wildlife and nature tourism, beaches, adventure activities, agro-tourism and experiential travel. The exhibition helped disseminate information about Maharashtra’s tourist destinations to a wider audience and created opportunities to attract investment in the tourism sector and engage with stakeholders.

Organised by Fairfest Media Limited, TTF Hyderabad is an important trade platform for the travel and tourism industry in South India. The exhibition brought together tourism departments from various states, travel agents, tour operators, hoteliers, tourism management organisations and other industry stakeholders. The Maharashtra Tourism Department’s pavilion received an enthusiastic response from visitors throughout the event. Through its dedicated pavilion, the department presented the many facets of tourism in Maharashtra.

Shri Vikas Pansare (IAS), Director of the Directorate of Tourism, Government of Maharashtra, said, “TTF Hyderabad 2026 provides us with an important platform to showcase Maharashtra’s rich historical and cultural heritage, along with its diverse tourism attractions, to travellers and tourism professionals from across the country. The response to our pavilion is encouraging and reflects the importance of such platforms in promoting the state’s tourism potential. These exhibitions help us increase awareness of Maharashtra’s destinations, strengthen relationships within the tourism industry and explore new opportunities for collaboration. We remain committed to promoting lesser-known destinations alongside our popular tourist attractions, ensuring that more people get the opportunity to discover the many experiences Maharashtra has to offer.”

Maharashtra’s participation in TTF Hyderabad 2026 marks another step in the state’s efforts to strengthen its presence in the national tourism market. By showcasing its diverse destinations, building industry partnerships, and creating greater awareness of its tourism offerings, the department aims to attract more visitors and further establish Maharashtra as one of India’s leading tourism destinations.

Fire, Flavour & Tradition: Kebabs & Curries Take Centre Stage at The Reef

The Reef at Sheraton Grand Chennai Resort & Spa invites guests to savour the rich and diverse flavours of Indian cuisine with Kebabs & Curries, a specially curated buffet experience running from 16 to 25 October 2026. Celebrating the art of traditional Indian cooking, the showcase brings together live kebab grills, authentic tandoor preparations and an assortment of slow-cooked curries, highlighting the depth and diversity of India’s culinary heritage.

Designed for leisurely lunches and indulgent dinners, the experience combines the theatre of live grilling with the comforting richness of classic Indian preparations. Guests can look forward to a flavourful spread that celebrates time-honoured cooking techniques in a relaxed seaside setting, making it an ideal occasion to gather with family and friends.

Event Details

  • What: Kebabs & Curries – A Special Indian Buffet

  • Where: The Reef, Sheraton Grand Chennai Resort & Spa

  • When: 16–25 October 2026

  • Weekday Lunch: INR 2,299

  • Weekend Lunch/Dinner: INR 2,699|| Time: 12:30-3:00PM| 6:30PM- 11:00 PM

  • Sunday Brunch: INR 3,299

Mirari – The Hills Have a New Table

A new culinary bungalow in the hills where Lonavala’s stories, flavours and timeless hospitality come alive.

For generations, the drive to Lonavala has been more than just a weekend escape.

It has been a ritual.

The winding roads through the Sahyadris, monsoon waterfalls cascading over mountain cliffs, steaming cups of chai, roadside corn, long conversations with family and friends, and, inevitably, a memorable meal at one of the region’s beloved dhabas have made Lonavala an emotion that generations have grown up with.

Among the names that have become synonymous with this journey is Sunny Da Dhaba, an institution known for its legendary Butter Chicken, iconic khatiya seating and warm hospitality that has welcomed travellers for decades.

Today, that legacy enters an exciting new chapter.

Introducing Mirari, a thoughtfully imagined culinary bungalow nestled in the hills that brings together the nostalgia of Lonavala with contemporary dining, creating a destination designed to be discovered, revisited and remembered.

More than a restaurant, Mirari is a place where people don’t simply stop to eat, they arrive to pause, reconnect and celebrate everything that makes Lonavala special.

Eat. Sip. Unwind.

That philosophy lies at the heart of Mirari.

Derived from the word meaning to wonder, Mirari captures the feeling every traveller experiences on arriving in Lonavala, the mist rolling over the mountains, the fresh air after the rain and the quiet beauty of the hills. That sense of wonder has inspired every corner of the bungalow.

Within Mirari are two distinct dining experiences, each inspired by the destination itself.

Leni is an ode to Lonavala’s heritage and evolving café culture. Named after the ancient Buddhist cave sanctuaries - or lenis - that have shaped the region’s history, the café celebrates slow mornings, artisanal coffees, comforting bakes and leisurely conversations. Its menu brings together comforting classics and thoughtful local nods, from the Burrata Margherita Flatbread, Corn Bhaji with Poached Egg and the Pulled Lamb Leg Sandwich to the indulgent Lonavala's Famous Walnut Fudge Crêpes and Sticky Toffee Ginger Pudding. These are best enjoyed alongside refreshing signature beverages such as the Morning After Cold Brew, the fragrant Mogra Cooler, each thoughtfully crafted to complement Leni's menu and encourage guests to slow down, savour the moment, and linger long after the last sip. 

Avaali, inspired by the rolling hills and valleys that embrace Lonavala, presents contemporary Indian cuisine rooted in tradition and elevated through thoughtful craftsmanship. The menu showcases signature Sunny Da Dhaba favourites alongside modern Indian creations, from the 100 Layer Sindhi Aloo Tukk, Kerala Prawn Pepper Fry Cigars and Truffle & Herb Kothambir Wadi to the iconic OG Butter Chicken and the indulgent Mirari Falooda. Complementing the menu is an inventive cocktail programme featuring signatures such as the Aamlet, a refreshing twist on the classic aam panna cocktail, and Fudge, a decadent blend of Baileys coffee liqueur inspired by Lonavala's iconic fudge. Together, they create a vibrant dining experience where India's culinary heritage is reimagined for the modern table  

Together, Leni and Avaali celebrate the many ways people experience Lonavala—from relaxed café mornings to memorable family feasts and long evenings over exceptional food and drinks.

For founder Sharad Wadhwani, Mirari is a heartfelt tribute to the destination that has shaped generations of memories. “Lonavala has always been more than a getaway, it is where memories are made. With Mirari, we wanted to create a grand bungalow in the hills that honours the warmth and legacy of Sunny Da Dhaba while offering a fresh dining experience for today’s traveller. This is our way of giving back to a place that has given us so much.”

Whether it’s a leisurely lunch with family, a sunset coffee overlooking the hills, cocktails with friends or an unplanned stop on a road trip, Mirari is designed to become part of every Lonavala journey.

Because some places are destinations.

And some become traditions.

Welcome to Mirari

SALT Indian Restaurant Bar & Grill Introduces a New Lunch & Dinner Menu Celebrating India’s Diverse Flavours

Bengaluru, 2026: SALT Indian Restaurant Bar & Grill introduces its new Lunch and Dinner Menu, bringing together a thoughtfully curated selection of contemporary Indian dishes inspired by flavours and culinary traditions from across the country. Known for its contemporary take on classic Indian cuisine, SALT presents an expansive menu that moves from familiar favourites to regional specialities, combining comforting preparations with distinctive ingredients and modern presentations. From vibrant chaats and small plates to tandoor specialities, slow-cooked curries and biryanis, the new menu offers guests a versatile Indian dining experience across the day.

For lunch, the menu brings together a variety of dishes suited to everything from quick meals to leisurely dining. Guests can begin with the Banarasi Palak Patta Chaat, featuring crisp spinach fritters with sweet yoghurt, tamarind and mint-coriander chutneys, or opt for the Millet & Burrata Salad with foxtail millet, barley, quinoa, grilled pineapple, pomegranate and burrata. The selection also includes hearty favourites such as Paneer Bhurji with Khameeri Kulcha, Chicken Kathi Roll, Salt’s Kheema with Khameeri Kulcha and Kothu Parotta, alongside comforting preparations such as Salt’s Special Dal Makhani and Allepey Vegetable Curry.

As the day moves into dinner, the menu expands into a more indulgent spread designed for relaxed dining and sharing. The Dahi Ke Kebab, Ghee Roast Prawns, Mutton Pepper Roast and Mangalorean Ghee Roast Paneer offer a selection of rich small plates, while the tandoor features highlights such as Himalayan Pink Salt Salmon, Tandoor Grilled Lobster, Galouti Kebab and Masaledar Mutton Chops. The dinner selection continues with slow-cooked curries including Awadhi Chicken Korma, Rajasthani Nalli Laal Maas and Cookerwala Mutton, alongside SALT’s range of dum-cooked biryanis, including the Pardha Mutton Biryani and Masal­edar Prawn Biryani.

Speaking about the new menu, Chef Balaji Balachandar, Culinary Director & Co-Founder, SALT Indian Restaurant Bar & Grill, said, “With this menu, we wanted to bring together the many flavours and culinary influences that make Indian food so diverse. From chaats and tandoor preparations to slow-cooked curries and biryanis, each dish has its own character while staying rooted in familiar Indian flavours. The idea is to offer guests a menu that feels exciting to explore, while still bringing the warmth and comfort of Indian food to the table.”

With its new Lunch and Dinner Menu, SALT Indian Restaurant Bar & Grill brings together a wide-ranging selection that celebrates the richness and diversity of Indian cuisine. From lighter daytime favourites to elaborate dinner preparations, the menu invites guests to discover different flavours, textures and regional influences while enjoying SALT’s contemporary approach to Indian dining.

Eat Right Chef by Flamboyanté Introduces a Smarter Way to Eat Healthy Without Compromising on Taste

A delivery-first concept bringing high-protein, low-calorie and macro-counted meals from the kitchens of Flamboyanté to Mumbai's health-conscious diners.

Mumbai's wellness movement has transformed the way people approach food, but finding meals that are both nutritionally balanced and genuinely satisfying remains a challenge. Bridging this gap is Eat Right Chef (ERC) by Flamboyanté, a health-forward food brand that combines scientifically balanced nutrition with the culinary expertise and legacy of Flamboyanté.

Built on the philosophy of making healthy eating both accessible and enjoyable, Eat Right Chef offers high-protein, low-calorie, macro-counted meals designed to support diverse lifestyles—from fitness enthusiasts and athletes to busy professionals, vegetarians and individuals with specific dietary requirements. Every dish is thoughtfully developed to help customers meet their daily nutritional goals while enjoying the flavours synonymous with Flamboyanté.

Launched in 2020 by Fountain Hospitality during the lockdown, Eat Right Chef was born out of a growing need for healthier food options that didn't compromise on taste. Over the years, the brand has refined its menu through extensive nutritional research and expert consultations, creating a balanced offering that caters to a wide spectrum of dietary preferences and fitness journeys.

Guided by its mission to make India healthy, fit and eat right, Eat Right Chef aims to redefine everyday dining through wholesome, flavour-packed meals. Its long-term vision is to make healthier food choices with the taste of Flamboyanté widely accessible through cloud kitchens across India.

The menu has been curated to offer complete nutrition across multiple formats, making healthy eating convenient throughout the day. Signature offerings include Custom Muscle Meal Bowls and CR7 Bowls (Broccoli Chicken Rice), High Protein Wraps, On-the-Go Slim Rolls, and a selection of Low Calorie Snacks & Healthy Desserts. Popular dishes include the Paneer Tikka Slim Roll, Keto Chicken Tikka Omelette Wrap, Zucchini Khow Suey Bowl, Nachni-Based Pizza, Cauliflower Keto Risotto, and the indulgent yet guilt-free Sugar-Free Tiramisu.

Speaking about the brand, Amrish Arora, Managing Director, said:

"Healthy eating should never feel like a compromise. At Eat Right Chef, we've combined nutritional science with the culinary excellence that Flamboyanté is known for, creating meals that are wholesome, flavourful and sustainable for everyday living. Our goal is to make macros like good proteins and fats , carbohydrates eaten at correct times and thus making nutrition an enjoyable lifestyle choice rather than a restrictive diet."

Adding to this, Ayush Arora, Director – Strategy & Operations, said:

“Eat Right Chef is the answer to healthy, fitness & sports forward meals that are not just a salad or a cliche western instagrammable bowl, it’s catered to India’s taste with the culinary legacy of Flamboyante.”

Whether someone is tracking macros, following a high-protein lifestyle, managing calorie intake or simply looking for healthier everyday meals, Eat Right Chef delivers a menu that supports conscious eating while celebrating exceptional taste.

Currently operating as a delivery-first brand, Eat Right Chef serves customers across South Mumbai from its locations at World Trade Center, Cuffe Parade, and Phoenix Palladium, Lower Parel. Customers can conveniently order through Swiggy and enjoy balanced, chef-crafted meals delivered straight from the kitchens of Flamboyanté.

With nutrition-led innovation, premium ingredients and culinary excellence at its core, Eat Right Chef is setting out to prove that healthy food can be every bit as satisfying as it is nourishing.

Moxy Hotels Brings Its Playful Spirit to Japan’s Premier Alpine Destination with Opening of Moxy Niseko Village

Moxy Hotels, part of Marriott Bonvoy’s portfolio of over 30 extraordinary hotel brands, announces its Niseko debut with the opening of Moxy Niseko Village. Situated adjacent to the Niseko Village Gondola in the heart of Japan’s leading powder skiing destination, the hotel will bring Moxy Hotels’ bold, social spirit to the mountains, offering seamless ski-in/ski-out access and a fresh, energetic base for travelers seeking thrill both on and off the slopes.

“Moxy Niseko Village reflects the evolution of travel today, where guests are seeking authentic places, flexible experiences and meaningful opportunities to connect,” said Cristiano Rinaldi, Chief Lodging Product & Services Officer, Asia Pacific excluding China, Marriott International. “Niseko’s year-round appeal, global reputation and adventurous spirit make it a natural fit for Moxy. This opening brings the brand’s playful social energy to one of Japan’s most celebrated mountain retreats, creating a stay experience that is approachable, design-forward and deeply connected to the destination.”

Inspired by Hokkaido’s natural landscapes, the hotel’s interiors bring together Moxy’s bold, contemporary aesthetic with Japanese craft and pop culture influences, creating spaces that balance playful energy with a strong sense of place. Drawing on the design narrative of “the craft of play,” traditional Japanese elements are reimagined through colourful Kawaii-inspired styling, nostalgic objects and artwork that references both Japan’s cultural heritage and Niseko’s mountain landscape. Moxy Niseko Village features 310 guestrooms smartly designed for modern travelers, maximizing functionality and comfort while providing everything guests need to recharge after a day on the slopes or exploring Hokkaido.

Dynamic Social Spaces for Connection and Play

Designed with Moxy’s signature playful spirit, the spaces around the hotel offer a glimpse into the eclectic spirit of Japan’s vibrant street culture, where tradition is unboxed in a modern social setting. Bold visual moments, nostalgic references and playful styling bring unexpected character to the guest experience, creating spaces made for exploration, interaction and spontaneous connection. At the heart of the hotel, Moxy Bar is a vibrant social hub where guests can check in, connect over drinks and unwind after a day of exploring Niseko.

Food and beverage options reflect the dynamic pace of Niseko. Moxy Bar & Cafe offers bites, sips and cheeky vibes throughout the day; guests can start their morning with an energizing breakfast, while Moxy Grab & Go offers an all-day selection of fast snacks and drinks for those always on the go.

Additionally, Moxy Gym, the hotel’s 24/7 fitness center, allows guests to maintain their fitness regimen while traveling or build up stamina for a day on the ski slopes. Guests can unwind at the hotel’s outdoor foot onsen, designed to soothe tired muscles and provide a moment of relaxation after a day of outdoor exploration or skiing in Niseko’s renowned powder snow.

Gateway to Niseko’s Four-Season Playground

Moxy Niseko Village is a year-round base for adventure, offering direct access to Niseko’s renowned winter sports alongside hiking, cycling and golf during the green season. Located within the Niseko Village ski resort at the base of Mount Niseko Annupuri, the hotel sits near dining, shopping and onsen experiences and is conveniently connected to Hokkaido's key destinations, just two hours from New Chitose International Airport, with JR Niseko Station only 10 minutes away and JR Kutchan Station 20 minutes away.

The opening marks Moxy Hotels’ debut in Japan’s alpine resort market and coincides with the launch of a new eight-person gondola from December 2026, doubling uplift capacity and enhancing access to more than 30 kilometers of ski terrain. Just steps away, Niseko-yo’s dining and lifestyle offerings further reinforce the hotel’s position at the center of one of Asia’s most exciting mountain destinations.

“We are thrilled to welcome guests to Moxy Niseko Village and introduce the brand’s playful, social spirit to one of the world’s most celebrated alpine destinations,” said Panch Ratnavale, Captain, Moxy Niseko Village. “Whether visiting for Niseko’s legendary powder snow, outdoor adventures during the green season, or the beauty of Hokkaido, guests will find an energetic and approachable base that combines modern comfort, seamless connectivity, and opportunities to connect with fellow travelers. We look forward to creating memorable stays and becoming part of the Niseko community.”

Moxy Niseko Village will be the brand’s fifth location in Japan, joining Tokyo, Osaka and Kyoto, and its debut in the country’s alpine resort market.