Yauatcha Bengaluru Elevates Vegetarian Dining with New Curated Selections

Yauatcha Bengaluru introduces two curated tasting experiences, The Taste of Yauatcha and The Supreme Taste of Yauatcha, with thoughtfully composed vegetarian selections that bring together delicate dim sum, vibrant stir-fries, comforting staples and refined desserts. Created to showcase the breadth of Yauatcha’s contemporary Cantonese cuisine, the menus offer a considered progression of flavours for vegetarian diners.

Across both experiences, the vegetarian offerings highlight a diverse mix of textures, flavours and contemporary Cantonese preparations.

The Supreme Taste of Yauatcha opens with a choice between Hot and Sour Soup with Mushroom and Mixed Salad with Lotus Root, followed by a selection of two dim sum preparations. Guests can choose from Vegetable Dumpling, Vegetable Crystal Dumpling, Vegetable Char Siu Bun, Fried Turnip Cake with Vegetables and Vegetable Shanghai Dumpling, each highlighting a different combination of textures and flavours.

The menu then moves into heartier preparations, with a choice of Spicy Aubergine with Okra and French Beans, Szechuan Mapo Tofu or Stir-Fry Vegetable in Curry Sauce. These are paired with Steamed Jasmine Rice, Vegetable Fried Rice or Hakka Noodles, creating a satisfying progression from delicate starters to more robust flavours. To finish, guests can choose Yauatcha’s Chocolate Pebble or a selection of ice cream and sorbet. The experience is complemented by a premium beverage selection, including a classic Lychee Martini, domestic wine or a crisp Kingfisher Ultra. 

Alongside this more expansive experience, The Taste of Yauatcha offers a more concise multi-course selection, beginning with Hot and Sour Soup with Mushroom or Mixed Salad with Lotus Root. The dim sum course features a choice of Asparagus, Water Chestnut and Corn Dumpling, Vegetable Chive Dumpling or Fried Turnip Cake with Vegetables, each offering its own expression of texture and flavour.

The menu then moves to a choice of Stir-Fry French Beans with Shiitake Mushroom or Vegetable in Assam Sauce, accompanied by Steamed Jasmine Rice. Guests can round off the experience with Yauatcha’s Chocolate Pebble or a selection of ice cream and sorbet, paired with Jasmine Green Tea or Fresh Lime Soda.

Together, the two selections invite diners to discover how much depth and variety vegetarian Cantonese dining can hold, with every course offering deeply flavoured mains and elegant sweet finishes.

Courtyard by Marriott Pune Chakan Unveils New Japanese Menu at Marriott Bonvoy on Wheels (MBOW)

Guests can now savour authentic Japanese flavours crafted with fresh, seasonal ingredients, 2026, Pune: Courtyard by Marriott Pune Chakan is delighted to announce the launch of a new Japanese menu at Marriott Bonvoy on Wheels (MBOW), its all-day dining restaurant. The curated spread brings together traditional Japanese cooking techniques with fresh, wholesome ingredients, offering guests an immersive culinary journey.

The menu opens with comforting soups, including a classic Miso soup made with red miso, dried seaweed and tofu, along with an Udon noodle soup featuring shrimps, soy and dashi broth, finished with fresh green onions.

For salad lovers, the Sunomono combines cucumber with soy, sesame and vinegar for a refreshing bite, while the Japanese Green Salad brings together lettuce, orange, cucumber and cherry tomato tossed in a tangy ginger dressing.

The appetizer selection features Tonkatsu Water Buffalo, crumbed water buffalo served with tonkatsu sauce and cabbage salad, alongside Okonomiyaki Shrimps, a savoury pancake made with cabbage, onion, dashi and shrimps.

The main course lineup includes a hearty Ramen bowl with udon noodles, water buffalo, pok choi, egg and sesame, along with Chicken Katsu Curry served with jasmine rice and fried chicken cutlet in a rich katsu curry sauce. Guests can round off their meal with the Sago Coconut Pudding, a light and satisfying dessert.

The new menu reflects the hotel's commitment to offering guests diverse and authentic dining experiences under one roof.

Guests with food allergies or dietary restrictions are requested to inform the restaurant attendant, as the hotel takes all necessary precautions while preparing each dish.

The new Japanese menu at Marriott Bonvoy on Wheels (MBOW) is now available for both

Roswyn Announces a Cultural Collaboration with Dheeya Somaiya to Shape its Art and Programming Vision

Mumbai, 2026: Roswyn, the luxury lifestyle hotel under Ennismore’s Morgans Originals, has announced a cultural collaboration with Dheeya Somaiya to shape the hotel’s art and cultural programming, marking a new chapter in Roswyn’s vision of creating a hospitality experience where art, design, and culture are woven into the everyday life of the space.

The collaboration is built around a simple idea: art should not feel like something added to a hotel, but something that naturally belongs within it. Together, Roswyn and Somaiya will develop a long-term cultural programme that includes exhibitions, artist residencies, collaborations with artists and designers, and experiences that connect the hotel more deeply with Mumbai’s creative landscape.

“What interested me was that the conversation went beyond putting art on the walls and towards thinking about what the hotel could become culturally,” said Dheeya Somaiya. “Roswyn feels less like a conventional hotel and more like a place where people can spend time. That gives it real scope to host cultural experiences.”

Roswyn has already established a strong design identity, and this collaboration aims to build on that by introducing a dynamic cultural layer that evolves over time. The focus is on creating a living programme rather than a static collection, allowing guests to engage with art in a way that feels unexpected, accessible, and personal.

“I don’t want art to feel like something added to the hotel after the fact,” Somaiya added. “It should feel part of the experience. In a place like Roswyn, people can come across an artist or an exhibition naturally, even if they didn’t arrive looking for it.”

A key part of the vision is artist residencies, where artists live and work within the space, allowing guests to encounter the creative process as it unfolds. Alongside residencies, Roswyn plans to build a contemporary programme that encourages experimentation and collaboration across art, design, and culture.

The collaboration reflects a broader shift in luxury hospitality, where hotels are increasingly becoming cultural destinations in their own right. For Roswyn, the ambition is to create a space that is connected to Mumbai’s artistic energy while building a distinctive cultural identity of its own.

“Art can give a place a sense of memory,” said Somaiya. “You might not remember every detail of a hotel, but you remember a work that caught your attention or a cultural experience that stayed with you. For Roswyn, I think art can make a stay feel more personal and give people something to take away with them.”

Over time, Roswyn aims to create a programme that becomes closely associated with the hotel, one that brings artists and audiences together and becomes part of Mumbai’s wider cultural conversation.

With this collaboration, Roswyn is not simply adding art to its walls; it is investing in a cultural identity that will continue to evolve with the city, its artists, and the people who pass through its spaces.

Atlantis The Royal rises to No. 4 on the 50 Best Hotels list

dding to its No. 4 ranking, Atlantis The Royal was also honoured with two special accolades – the Best Hotel in the Middle East 2026 and Best Beach Hotel 2026, reinforcing its position as the pinnacle of luxury.

DUBAI, United Arab Emirates (2026) – Atlantis The Royal has been named No. 4 in the global ranking of The 50 Best Hotels 2026. Following a successful debut in 2023, the resort’s latest accolade was announced at the fourth edition of The 50 Best Hotels awards ceremony in Paris, alongside industry-defining hotels from across the globe. In addition, the resort was bestowed two special accolades, including the Best Hotel in the Middle East 2026 and Best Beach Hotel Award 2026 for the second consecutive year. 

The awards ceremony once again brought together the global travel and hospitality community to celebrate the world's finest hotels. For the first time in Paris, at Les Salles du Carrousel, the event showcased experiences that will inspire consumers, travellers and hoteliers around the globe.

Already established as an iconic Dubai landmark, the resort continues to redefine the future of luxury hospitality. Whether in gastronomy, fashion, or entertainment, Atlantis The Royal leads with pioneering collaborations from Dolce&Gabbana’s vibrant new Carretto Siciliano takeover at Cloud 22 in partnership with Ounass, to the launch of CARBONE Dubai, Major Food Group’s celebrated Italian-American restaurant, unveiled with a glittering, star-studded celebration and hailed as one of the most anticipated restaurant openings in 2025. With 760 exquisite rooms, suites, and signature penthouses, guests can swim amongst the clouds in sky-pools and dine at more celebrity-chef restaurants than anywhere else in the world.

Kym Barter, Managing Director of Atlantis, comments: “To be recognised among The 50 Best Hotels for the fourth consecutive year is an extraordinary achievement, but to rise from No. 6 to No. 4 this year makes this recognition even more special, and one we are immensely proud of. This continued recognition reflects the passion, creativity and dedication of our colleagues, who bring Atlantis The Royal to life every day through truly exceptional guest experiences. To also be named the Best Hotel in the Middle East 2026 and Best Beach Hotel 2026 further underscores the significance of this year’s achievement and what Atlantis The Royal has come to represent on both a regional and global stage. As we continue to evolve, our ambition remains unchanged: to push the boundaries of luxury hospitality and create experiences that are distinctive, memorable and unmistakably Atlantis The Royal.”

Faye Huggett, Director of Community for The 50 Best Hotels, says: “Bringing The 50 Best Hotels to Paris for the first time has been a privilege, and a fitting backdrop to celebrate the hotels shaping the future of travel. This year’s list recognises not only extraordinary places to stay, but the exceptional people whose vision, craft and care create truly memorable guest experiences. Congratulations to every hotel honoured in 2026, thank you to our Academy whose votes shape the list and everyone who continues to make this a moment the industry look forward to each year.”

The World’s 50 Best Hotels 2026 was revealed as part of a live countdown from No.50 to No.1. The ranking is complemented by a host of special awards alongside the first ever 51-100 list and reflects the very best travel experiences around the globe, collated from the votes of 800 anonymous experts. This voting panel – the 50 Best Hotels Academy – comprises a balanced mix of hoteliers, travel journalists, educators and seasoned luxury travellers, led by a group of industry-leading Academy Chairs. 

Essentia Group Expands Footprint in Andhra Pradesh with the Launch of Essentia Residency Tirupati

Contemporary residential-style hospitality arrives in one of India’s leading pilgrimage destinations

 Bengaluru, 2026: Essentia Hotels & Resorts has announced the opening of Essentia Residency Tirupati, marking the group’s entry into Andhra Pradesh and strengthening its presence in India’s fast-growing pilgrimage and leisure hospitality market.

Located in Ramachandra Nagar, Mangalam, Tirupati, Essentia Residency has been designed to address the evolving accommodation needs of pilgrims, families, leisure travellers and extended-stay guests. The property combines contemporary design with spacious, residential-style accommodation and Essentia’s signature approach to personalised hospitality.

The property offers Deluxe Rooms, 1-Bedroom Residences, 2-Bedroom Residences and 3-Bedroom Residences, providing accommodation options for individual travellers, couples and larger families. The residences feature dedicated living spaces and practical layouts, offering guests greater flexibility and privacy during their stay.

Commenting on the launch, Mohammed Parvez, CEO, Essentia Hotels & Resorts, said:

“Tirupati is a place of deep devotion, but a meaningful journey also requires restful comfort. We created Essentia Residency to give guests a peaceful home to return to after their sacred visits — a space where warm hospitality meets genuine comfort and where families can feel cared for, restored and truly at ease.”

Positioned for Tirupati’s growing visitor economy

Tirupati’s importance as a major pilgrimage destination, coupled with its growing connectivity and tourism infrastructure, makes it a strategic market for Essentia Hotels & Resorts.

The property provides convenient access to key transportation hubs, including Tirupati International Airport, Tirupati Railway Station and the APSRTC Bus Stand, while offering connectivity to prominent religious and tourist attractions such as the Sri Venkateswara Swamy Temple at Tirumala, Sri Padmavathi Ammavari Temple at Tiruchanoor, Sri Kapileswaraswamy Temple at Kapilatheertham, Srikalahasti Temple and Talakona Waterfalls..

The accommodation has been planned around the needs of today's travellers. Deluxe Rooms cater to solo travellers and couples, while the 1-Bedroom Residences offer additional space with dedicated living areas. The 2-Bedroom Residences provide families with a combination of shared and private spaces, while the spacious 3-Bedroom Residences can accommodate up to six guests.

Premium furnishings, warm interiors and functional layouts are complemented by Essentia’s emphasis on attentive and personalized service, creating a stay experience designed for both short pilgrimage visits and longer family stays.

Essentia's expansion beyond metropolitan markets

The launch of Essentia Residency Tirupati is part of Essentia Hotels & Resorts’ broader expansion strategy, with a particular focus on Tier II and Tier III cities and emerging tourism destinations across India.

Established in 2018 under the aegis of Aaverina Hospitality Private Limited and headquartered in Bengaluru, Essentia Hotels & Resorts is a contemporary Indian hospitality company built around its “Affordable Luxury” philosophy, combining thoughtful design, sincere service and genuine human connections.

Under the leadership of CEO Mr. Mohammed Parvez, Essentia Hotels & Resorts is accelerating its expansion across India’s emerging hospitality markets, with a strategic focus on prominent destinations, supported by the strategic direction of Chairman Mr. Xavier Furtado and Managing Director Ms. Savita Da Silva.

The group’s portfolio includes Essentia Luxury Hotel Indore, Essentia Premier Hotel Pune, Essentia Premier Hotel Chennai, Essentia Luxury Hotel & Convention Nagpur and Essentia Luxury Resort & Spa Udaipur, alongside a growing development pipeline across markets including Tirupati, Wayanad, Gujarat, Indore and Bhopal.

The expansion into Tirupati reflects Essentia’s strategy of identifying high-potential destinations where growing pilgrimage, leisure and business travel is driving demand for quality accommodation.

With the launch of Essentia Residency Tirupati, the group adds a residential-style hospitality offering to the city’s accommodation landscape, combining contemporary comfort, flexible living spaces and personalized Indian hospitality for travellers visiting one of the country’s most important spiritual destinations.

ibis Styles Mysuru Marks Its Second Anniversary by Exploring the Lesser-Known Side of Mysuru

The August anniversary celebration brought together the cycling community to discover a lesser-explored side of Mysuru.

Mysuru, - ibis Styles Mysuru marked its second anniversary in August with “Pedal in Style”, a cycling experience organised in collaboration with Cyclopedia, a premium cycling store based in Mysuru with strong ties to the city’s cycling community. The celebration brought together cycling enthusiasts for a morning of exploration, community and a more sustainable way to experience the city.

The ride began at ibis Styles Mysuru and took the cyclists towards Ranganathittu before continuing to Karighatta near Srirangapatna. Ranganathittu holds a deep connection with ibis Styles Mysuru, with the bird sanctuary serving as the inspiration for the hotel’s design, visual identity and overall character. The route then led the cyclists up Karighatta and its hilltop temple, bringing together scenic surroundings, a physical challenge and the opportunity to discover places beyond Mysuru’s familiar landmarks.

While Mysuru is widely known for the Mysuru Palace and its royal heritage, “Pedal in Style” highlighted another side of the destination, with quieter roads, natural landscapes and lesser-explored places. Exploring by bicycle also offered a more sustainable way to discover the city, reducing reliance on motorised transport while allowing participants to experience the surroundings more closely.

The cyclists returned to ibis Styles Mysuru, where the team thanked the participants and invited them to share their experiences from the ride. The morning concluded with giveaways and breakfast hosted for the group, bringing the cycling community together to celebrate the hotel’s second anniversary.

Speaking on the occasion, Manali Gupta, Cluster General Manager, Grand Mercure Mysore & ibis Styles Mysuru, said, “Our second anniversary was an opportunity to celebrate our journey in Mysuru while discovering more of the city we call home. With Ranganathittu being an important part of our identity, taking the cycling community through the sanctuary and onwards to Karighatta made the celebration especially meaningful. It was wonderful to see our anniversary become a shared experience with the local community, while also encouraging a more sustainable way to explore the destination.”

Lokesh Narasimhachar and Fariyal Jamadar, Founders of Cyclopedia, said, “We were happy to partner with ibis Styles Mysuru for this celebration and bring the cycling community together. The route offered a wonderful way to experience some of Mysuru’s lesser-known roads and destinations, making the morning about cycling, exploration and community.”

Through “Pedal in Style”, ibis Styles Mysuru celebrated its second anniversary by bringing together the hotel’s connection with Ranganathittu, the local cycling community and the lesser-known side of Mysuru, while highlighting cycling as a more sustainable way to experience the destination.

The Big F Awards Celebrates Culinary and Hospitality Excellence at its 13th Edition

A rigorous, independent evaluation process continues to define the credibility of The Big F Awards

New Delhi, 2026: The 13th edition of The Big F Awards concluded at The Westin, Gurgaon, bringing together accomplished professionals, emerging talent and enterprising brands from across India’s culinary and hospitality landscape. More than a celebration of achievement, this year’s edition reaffirmed the platform’s core principle: recognition must be earned through a credible and rigorous evaluation process.

At the heart of The Big F Awards is a jury-led approach designed to place merit ahead of visibility, reputation or commercial scale. The awards follow a structured and independent evaluation process, with entries assessed through successive rounds of screening and scoring against defined parameters including originality, execution, consistency, quality and sectoral relevance. The framework is designed to ensure that every participant is assessed on the strength of their work, rather than their profile, popularity or market presence.

The jury for the 13th edition comprised Chef Nita Mehta, Chef Manisha Bhasin, Chef Ashish Bhasin, Chef Sabyasachi Gorai, Pawan Soni, Diwan Gautam Anand, Siddharth Jalan, Zorawar Kalra, Sameer Bawa, Khurafati Nitin, Sourish Bhattacharya, Rocky Singh and Anirudh Singhal. Bringing together experience across cuisine, hospitality, media and business, the panel applied a common evaluation framework to assess the nominees and arrive at the final results.

Importantly, the process is built to create a level playing field. Commercial size, public visibility and geographical location do not determine recognition. The platform actively seeks to bring deserving work into consideration, including independent ventures, emerging professionals, newer businesses and establishments that may not always receive the same visibility as larger or more established names.

The awards also maintain a clear separation between participation and recognition. There are no nomination fees and no pay-to-participate mechanisms, reinforcing the principle that an award should be a result of merit rather than commercial participation. Winners are not disclosed in advance, with the final results remaining confidential until they are announced at the awards ceremony.

Speaking after the ceremony, Pawan Soni, Host, The Big F Awards, said, “Thirteen editions have reinforced our belief that credibility cannot be created through a trophy or an announcement; it comes from the process behind it. This year, in the 6-month long process the jury evaluated nominations with the same discipline across categories, looking closely at the work, its consistency, execution and relevance. What stood out was the diversity of talent—from established names to smaller ventures and professionals receiving national recognition for the first time. That is precisely what we want The Big F Awards to stand for: a platform where deserving work has an opportunity to be recognised on merit, irrespective of visibility or scale.”

The 13th edition saw participation from independent ventures, established organisations, chefs, restaurateurs and emerging businesses across multiple regions and formats. The broad participation model reflects the awards’ continued effort to identify and recognise excellence beyond conventional industry circles.

The recipients included Megu, who won League of Legends Awards, followed by Nisaba in the Noteworthy Newcomer category. Inja received the Restaurant of the Year distinction, while Best Cocktail Bar, Cocktail Menu of the year and Best Debut Bar were presented to AaBbCc.concept. Further honours went to Porus Arora for Restaurateur of the Year and Sahil Sambhi for Nightlife Entrepreneur of the Year.

Highlights from the evening included Chef Manish Mehrotra, Chef Harpal Singh Sokhi, Rocky Mohan, Chef Manisha Bhasin, Siddharth Jalan, and Zorawar Kalra, amongst other dignitaries attending the presentation ceremony.

As The Big F Awards closes its 13th edition, its focus remains unchanged: to build recognition around work that stands up to scrutiny. The platform will continue to expand its outreach for the next edition, bringing a wider pool of professionals, establishments and businesses into a process where credibility, consistency and merit remain at the centre of recognition.

Grand Hyatt Cancun Beach Resort to Debut a Fully All-Inclusive Experience Inspired by the Brand’s Signature Spirit of Grand Hospitality

The 500-room beachfront resort is set to open in December and will mark the first Grand Hyatt hotel in Cancun and invite guests to fully immerse themselves in Puerto Cancun – one of the destination’s most anticipated new landmarks

CHICAGO (, 2026) – Hyatt Hotels Corporation (NYSE: H) today announced that Grand Hyatt Cancun Beach Resort is expected to open in December as an all-inclusive property and will mark the Grand Hyatt brand’s highly anticipated debut in Cancun.

Its premium experience will be shaped by the distinctive Grand Hyatt spirit, where exceptional service, elevated culinary and wellness offerings, and sophisticated meeting space for connection come together to create memorable stays, while building on Hyatt’s leadership in the all-inclusive space and its ability to shape every aspect of service and the guest experience through a resort lens.

“Grand Hyatt Cancun Beach Resort will offer guests the opportunity to experience the destination through a fully all-inclusive experience defined by best-in-class accommodations and exceptional hospitality,” said Omar Vázquez, General Manager, Grand Hyatt Cancun Beach Resort. “Guests can immerse themselves in Puerto Cancun, with its vibrant marina, white-sand beaches and privileged location, while enjoying beautifully designed rooms and suites alongside the culinary, wellness and entertainment experiences they expect from a Hyatt resort. Every detail will be thoughtfully curated through the Grand Hyatt lens and commitment to creating elevated stays that feel both effortless and unforgettable.”

Owned by Grupo Diestra, Grand Hyatt Cancun Beach Resort will bring the Grand Hyatt brand’s ‘destination within a destination’ approach to life through its prime location in the heart of Puerto Cancun, a private, gated community and one of Mexico’s most ambitious waterfront developments. The resort will serve as a landmark property within the destination giving guests direct access to a marina, close proximity to a world-class golf course, and a range of premium shopping and dining experiences – all within easy reach of Cancun’s renowned attractions and Hotel Zone, and approximately 25 minutes from its international airport.

Oceanfront Accommodations in Puerto Cancun

The resort’s 500 guestrooms, including 47 suites, will feature a private terrace with ocean or marina views and are designed to draw inspiration from the natural surroundings and local culture, pairing a contemporary aesthetic with open-air spaces and an effortless connection between indoor and outdoor living.

Select suites will feature private pools, while Grand Club rooms will offer access to the Grand Club, a premium offering from the Grand Hyatt brand. The premiere private lounge with continental breakfast, afternoon cocktails, and other exclusive experiences. Guestrooms will be thoughtfully appointed with modern comforts designed to support a seamless and comfortable stay.

At the resort’s entrance, guests will encounter an installation by renowned artist Teresa Solar, while tiles designed by acclaimed Mexican artist and designer María Pizarro feature throughout the property. Together, these artistic elements reflect the resort’s close connection to its destination and reinforce its strong sense of place.

A Grand World of Culinary Experiences

Grand Hyatt Cancun Beach Resort will feature 14 food and beverage outlets, bringing the breadth of choice guests expect from an elevated all-inclusive resort while reflecting the Grand Hyatt brand’s longstanding reputation for international culinary excellence. The lineup will include Quattro, a Northern Italian restaurant; Fiera San, a sushi and omakase concept; Kaab, offering international breakfast, buffet and lunch experiences; Bistrot Cigalette, a French restaurant by chef Thierry Blouet; and Chacho and Los Fuegos del Sur, featuring Argentine and Uruguayan-inspired cuisine.

Additional concepts will include Mona Limona, Leonora’s Boulevardier Bar & Terraza, Saká pool bar, Grand Café & Market, Fiera Tacos and Paradiso, offering street food, snacks and grilled favorites. Together, the venues will give guests the freedom to move from relaxed daytime dining and poolside refreshments to refined cuisine, cocktails and globally inspired experiences.

Spa Serenity Meets Beach Club Energy

The resort’s Ritua Sanctuary Spa will serve as the serene centerpiece for wellbeing, offering a holistic approach inspired by local traditions. Guests will unwind in tranquil outdoor relaxation areas, experience a traditional temazcal, and visit the fully equipped fitness center and hammock lounges. The spa will also introduce an innovative menu of treatments designed to bring new wellness experiences to Cancun’s all-inclusive landscape.

Wellbeing extends to the water, with nine multi-level outdoor pools, including an adults-only pool, an infinity pool and a pool at the Beach Club. The private Beach Club will pair laid-back beachfront energy with its own pool and restaurant, as well as a range of aquatic activities including snorkeling, diving, kayaking, windsurfing and paddleboarding.

Guests can arrange yacht and sailing experiences from the nearby marina, while personalized excursions offer access to coral reefs, cenotes and archaeological sites. Additional family-friendly amenities include a dedicated Grand Kids Club.

Spaces for Grand Gatherings

Grand Hyatt Cancun Beach Resort will bring the Grand Hyatt brand’s iconic meetings and events experience to the destination, offering approximately 30,000 square feet of flexible indoor event space on a single level, complemented by a range of terraces, beach venues and poolside settings. The thoughtfully designed facilities will feature a Great Ballroom dividable into eight sections, two breakout rooms, and a boardroom, creating a sophisticated and seamless setting for everything from intimate gatherings to large-scale celebrations and signature events.

From its location in Puerto Cancun to its fully all-inclusive approach, Grand Hyatt Cancun Beach Resort will bring together the ease of an effortless, elevated resort stay with the spirit, sophistication and sense of discovery that define Grand Hyatt.

From a Love for Cooking to Building Thai Naam, Chef Jawairia Merchant's Journey

From discovering a love for cooking early on to building restaurants with a clear point of view, a new generation of young culinary entrepreneurs is finding its place in India’s dining scene. Jawairia Merchant, Founder of Thai Naam, is one such voice, building a restaurant around her love for Thai cuisine and the traditions that make it distinct.”

For Jawairia Merchant, the journey into food began long before Thai Naam. As a child, she found herself drawn to the kitchen, experimenting with cooking and taking part in competitions. What began as curiosity gradually became something she wanted to pursue more seriously. By the time she was in the 11th standard, she had started training with chefs, taking her first steps towards understanding the craft beyond her own experiments at home.

Today, that early interest has grown into Thai Naam, a restaurant in Mumbai shaped by Jawairia’s interest in Thai cuisine and her desire to introduce diners to its flavours and traditions. Building the restaurant has also meant learning the many sides of running a food business, from the kitchen and the menu to the details that shape a guest’s experience. Her father, Anis Merchant, has been closely involved in the venture, helping bring the restaurant’s vision and interiors to life.

For Jawairia, the idea has never been simply to serve Thai food. It is about giving diners a sense of the cuisine and the culture behind it, while making them feel at home at the table. That thinking carries through Thai Naam’s approach to its food, its setting and its hospitality. “I started cooking because I genuinely enjoyed it, and over time, I realised that I wanted to build something around that love for food. With Thai Naam, I want people to experience Thai cuisine for what it is, understand its flavours and traditions, and feel welcome when they walk in. I’m still learning every day, and I think that is an important part of being in this industry. You have to stay curious, listen to people and keep finding ways to do better,” says Jawairia Merchant, Founder of Thai Naam.

Her journey also reflects how the idea of being a chef today can extend beyond the kitchen. For many young culinary entrepreneurs, the work involves shaping a restaurant’s identity, building a team, understanding what diners connect with and staying true to the food they want to put on the table. The challenge is not only to create a memorable meal, but to build a place that people want to return to. Jawairia’s work with Thai Naam has received recognition through multiple Times Food & Nightlife Awards for the restaurant. She has also been recognised as an ET F&B Leader and an ET Inspiring Women Leader for Global Culinary Experiences and was named Chef of the Year at the Times Food & Nightlife Awards 2026.

This International Chefs Day, her story offers a look at the journey behind a restaurant: the early curiosity, the learning that continues long after the first dish is served, and the decisions that turn a love for food into something of one’s own. For young chefs and restaurateurs like Jawairia, the journey is still unfolding, one service, one dish and one guest at a time.

Royal China Bengaluru Marks Its First Anniversary with a Year of Culinary Success

Twelve months, countless celebrations and a growing list of familiar faces later, Royal China Bengaluru has made its mark on the city.

Mumbai, 15th October, 2026: One year, with countless tables gaining popularity, Royal China Bengaluru marks its first anniversary as one of the city’s most talked-about dining addresses. In just twelve months, its distinctive Cantonese offering has drawn a discerning clientele, including celebrities, prominent personalities and Bengaluru’s most recognisable names. From leisurely lunches and intimate dinners to high-profile celebrations and late-evening gatherings, Royal China has become a sought-after address where exceptional food and the city’s social scene come together.

For Bengaluru’s discerning dining crowd, Royal China has brought a distinctive new flavour to the city’s culinary scene. Its delectable Cantonese menu has won over diners with its depth of flavour with delicate craftsmanship and indulgent signatures. The Royal China Prawn Dumplings (Har Gau), Crispy Aromatic Duck with Pancakes, Lobster in Black Pepper Sauce and Chocolate Dim Sum have emerged as enduring favourites, giving the city plenty to savour and return for. 

“Royal China’s first year in Bengaluru has exceeded our expectations. To see our distinctive approach to Cantonese dining resonate so strongly with the city has been immensely rewarding. As we celebrate this milestone, we remain focused on evolving our culinary offering and creating experiences that keep our guests coming back,” says Faiz Rizwan, Executive Director of Prestige Group and the Head of Royal China Bengaluru. 

The interiors make a statement of their own, drawing inspiration from the mythical phoenix through soaring walls, sculptural chandeliers and fluid ceiling forms. Rich gold, amber and deep blue tones give the space a dramatic, regal character. 

“Royal China was envisioned as a space where the food, ambience and art of entertaining come together seamlessly. Seeing guests embrace that experience, return for it and make the restaurant their own has been one of the highlights of our first year in Bengaluru,” says Fajr Qureishi, Co-Founder, Royal China.  

The first year of Royal China Bengaluru has been one of discovery, recognition and a growing appetite for what the restaurant does next. What began as the arrival of a celebrated Cantonese name has, in twelve months, become a dining address with its own following, its own rhythm and its own place in Bengaluru’s social landscape. As Royal China looks to the year ahead, it continues to experiment with flavours, explore new culinary possibilities and create experiences that give its growing audience yet another reason to come back.

Goa on a plate at JW Marriott Goa

Presenting Goa’s signature culinary favorites on a plate in a luxury setting.

Goa, October 2026 – Goa reveals itself in its food as much as in its landscape. From the daily catch along the coast to the spices ground in village kitchens, its culinary identity remains deeply rooted in terrain and tradition. At JW Marriott Goa, the signature favorites of the state, better known by locals as the Goan Thali, come together on a single plate, celebrating flavors that define Goan homes and heritage. Prepared by our Goan chefs using recipes passed down through generations, each element is presented with care and authenticity, elevated by the understated luxury, thoughtful craftsmanship and refined hospitality that define the JW Marriott experience.

The thali tells the story of Goa’s coastal communities, whose lives and kitchens have long been shaped by the day’s catch and the rhythms of the sea. At its heart is xit kodi , or rice and fish curry, the soul of the traditional Goan meal. Coconut-rich gravies, the tang of kokum, distinctive spice blends and locally sourced seasonal produce come together in a celebration of the region’s culinary heritage. Rooted in time-honored techniques and guided by a deep understanding of local ingredients, every preparation honors the simplicity and soul of Goan cooking. Served in the serene, luxurious setting of JW Marriott Goa, the Goan Thali offers more than a meal; it is an invitation to savor the authentic flavors of Goa, thoughtfully brought together on a plate and experienced through a lens of contemporary luxury.

 The non-vegetarian thali features Rawa Fry Surmai, Mutton Xacuti, Sungtache Kodi and Chicken Cafreal, served with traditional Goan accompaniments and finished with Coconut-Crusted Bebinca. The vegetarian selection showcases, Rissois de Queijo Vegetable Xacuti, Mushroom, Green Peas & Cashew Caldeen and Potato Cafreal, alongside classic sides and Coconut-Crusted Dodol for dessert. Both thalis are served with Soul Kadi, a traditional Goan kokum and coconut drink that balances the richness of the meal with its tangy, refreshing flavor.

Served at JW Kitchen, the Goan Thali brings these regional flavors into a refined setting. A favorite among guests, it has become a ritual for travelers returning to Goa and a must-experience addition to the bucket list for those discovering the state for the first time.

 In the spirit of susegad, Goa's celebrated approach to unhurried living, the experience invites guests to slow down and savor each preparation. More than a meal, it is an opportunity to discover Goa through its food, one that lingers in memory long after the journey home.

Promotion Details:

 Dates: 14 October 2026 - Ongoing

Time: 11:00 AM – 11:30 PM

Pricing: Vegetarian & Non-Vegetarian Thali: INR 2500++ |  Seafood Thali: INR 3500++

Venue: JW Kitchen, JW Marriott Goa

Encalm Hospitality Unveils Lounges and Meet & Assist Services at Alluri Sitarama Raju International Airport

National, 2026: Encalm Hospitality, a leader in redefining the way guests experience air travel, has announced the expansion of its award winning hospitality services to Vizag International Airport. Encalm will bring together its lounges and guest services across multiple passenger touchpoints. This marks another step in the company’s commitment to addressing the evolving needs of guests through thoughtfully designed and connected experiences across the airport journey.

As India’s aviation landscape continues to evolve, travellers increasingly expect airports to deliver more than connectivity. They seek experiences defined by convenience, comfort and personalised service throughout their journey. At Vizag, Encalm will offer two lounges with live food counters, a bar, lounge bay and private dining room, one each for domestic and international travellers, along with Atithya Meet & Assist services and an EnWrap baggage-wrapping facility. Together, these offerings will support guests across key moments of their airport journey, from arrival and assistance to relaxation and departure.

Speaking on the announcement, Vikas Sharma, Group Chief Executive Officer, Encalm, said, “We are excited to bring Encalm’s established ecosystem of Airport Hospitality Services to Vizag International Airport. Our focus has always been on bringing excellence in hospitality to travellers and making their time at the airport more comfortable and convenient. We look forward to extending the Encalm experience to guests at Vizag and contributing to the airport’s passenger experience.”

Pooja Bhondekar, Business Head – Airport Hospitality, Encalm, added, “We are pleased to bring our established guest-focused approach to Vizag International Airport. Through our lounges, Atithya Meet & Assist and EnWrap services, we aim to support guests across different stages of their journey. Each offering has been designed to complement the others and make the overall airport experience more convenient, comfortable and responsive to guests’ needs.”

Encalm’s presence at Vizag reflects the company’s continued commitment to strengthening its airport network alongside India’s growing aviation sector. By bringing together thoughtfully curated services and a guest-first approach, the brand continues to make airport journeys more seamless, comfortable and memorable for travellers.

Aurelis Fragrance and Khazana by Taj Hotels Announce Strategic Partnership

Aurrelis to introduce its premium Extrait de Parfum collections across select Khazana locations in India

Mumbai, , 2026: Aurrelis, the flagship luxury fragrance brand of Aurelis Fragrance Pvt. Ltd., has announced a strategic partnership with Khazana by Taj Hotels, marking a key milestone in its journey to build a globally admired Indian luxury fragrance house.

Through this collaboration, Aurrelis will retail more than 15 SKUs, including perfumes and bath & body collections, and a specially curated selection of its Extrait de Parfum collections across select Khazana stores, including Taj Mahal Palace (Mumbai), Taj Palace (New Delhi), Taj Falaknuma Palace (Hyderabad), Taj Bengal (Kolkata), and Taj Exotica Resort & Spa (Andamans). The rollout will feature the Signature, Royal, and Mafia collections, along with select limited-edition creations.

“This partnership with Khazana by Taj Hotels is a defining milestone for Aurrelis. As a homegrown brand, it is meaningful to collaborate with an institution as iconic as IHCL. We remain focused on building Aurrelis through strategic partnerships aligned with our vision of creating a globally respected Indian luxury fragrance house rooted in craftsmanship, innovation, and quality,” said Sourjya Mohanty, Founder, Aurelis Fragrance Pvt. Ltd.

Founded in 2025 by Sourjya Mohanty, CFA and a trained perfumer from SDA Bocconi, Italy, Aurelis Fragrance Pvt. Ltd. aims to advance the niche fragrance segment in India through its brands Aurrelis, Slayd, and Taahara. Its integrated capabilities spanning fragrance creation to finished products enable strong control over quality, innovation, and consumer experience.

As Aurelis Fragrance Pvt. Ltd continues to expand, the partnership with Khazana will strengthen the brand’s ability to engage luxury consumers within premium retail environments while showcasing the growing sophistication and global potential of Indian fragrance craftsmanship. The brand also views the partnership as an opportunity to deepen consumer engagement through curated fragrance discovery, luxury gifting, and elevated retail experiences over time.

Biryani Bees Raises USD 1 Million from Vivek Oberoi Family Office

The investment will be used to accelerate its expansion across India’s Tier 2 markets.

 ·       The investment will be used to expand the brand from its current 3 outlets in UP to 10 outlets across UP, MP & other high potential Tier 2 markets, laying the foundation for a larger national expansion.

 ·       The funding will initially focus on expanding Biryani Bees to 10 outlets, strengthening its central kitchen infrastructure, building its operating team & establishing a repeatable expansion playbook across Tier 2 markets.

 Dubai, 2026: Biryani Bees, a fast-growing biryani and Indian meals brand incubated by Wolfpack Labs, has raised USD 1 million in funding from the Vivek Oberoi Family Office to accelerate its expansion across India’s Tier 2 markets.

The investment will be used to expand the brand from its current three outlets in Uttar Pradesh (UP) to 10 outlets across Uttar Pradesh (UP), Madhya Pradesh (MP) and other high potential Tier 2 markets, laying the foundation for a larger national expansion.

Vivek Oberoi said:

“What attracted us to Biryani Bees is not just the love for the product, but the business model behind it. India’s next wave of consumption is going to come from Tier 2 and Tier 3 cities, and we believe there is a massive opportunity to build high quality, standardised and affordable food brands for these consumers. Biryani Bees has the potential to become to Indian food what McDonald’s became to QSR: consistent, accessible and trusted. We are excited to partner with Nitin and the team as they take the brand to its next phase of growth.”

The investment will enable Biryani Bees to take this proven model into new markets while strengthening the brand and operating infrastructure required to scale across multiple states.

The funding will initially focus on expanding Biryani Bees to 10 outlets, strengthening its central kitchen infrastructure, building its operating team and establishing a repeatable expansion playbook across Tier 2 markets.

Prerna Gupta, Co-Founder, Wolfpack Labs, said:

“From the beginning, we wanted Biryani Bees to look and feel like a national brand, not a local biryani business. We built the visual identity, packaging and brand world with the ambition of making Biryani Bees feel as polished, recognisable and aspirational as the global QSR brands people already know and trust. The opportunity now is to take that brand equity and pair it with a highly efficient operating model to build something truly national.”

Nitin Tiwari, Founder, Biryani Bees, said:

“We started Biryani Bees with a very simple belief: consumers in India’s Tier 2 cities deserve food brands that offer the same consistency, quality and experience they expect from the best national chains, but at a price that works for an everyday meal. This investment gives us the opportunity to take what we have built in Uttar Pradesh and replicate it across markets. Our immediate goal is to reach 10 outlets, prove the model at scale and then build Biryani Bees into India’s most trusted everyday biryani and meals brand.”

Once the company reaches this milestone and demonstrates the scalability of its model across multiple states, Biryani Bees expects to be positioned for a larger institutional funding round focused on national expansion and establishing a dominant presence across India’s Tier 2 markets.

The company’s long-term ambition is to create a national network of highly efficient outlets serving high quality, standardised and affordable daily meals, while building a brand that consumers can trust regardless of which city they live in.

From three outlets in Uttar Pradesh (UP) to a national Tier 2 food network, Biryani Bees is building for scale.

Standardise the Invisible. Localise the Visible

Vikram Lalvani outlines Sterling's blueprint for the next generation of hospitality brands At FHRAI's 56th Annual Convention.

Varanasi,  2026: The hospitality brands that endure will not be those with the most hotels—they will be those that build the strongest destination ecosystems.

Speaking at the 56th Annual Convention of the Federation of Hotel & Restaurant Associations of India (FHRAI) in Varanasi, Vikram Lalvani, Managing Director & CEO, Sterling Holiday Resorts Limited, presented a simple but powerful philosophy for scaling hospitality without losing authenticity:

"Standardise the invisible. Localise the visible."

Set against the backdrop of Varanasi—where spirituality, heritage, cuisine and culture are inseparable from hospitality—the conversation explored how India's next generation of brands can combine operational consistency with deeply local experiences.

Building a Scaled Leisure Hospitality Company

For Sterling, this philosophy reflects more than brand thinking—it reflects the company's own transformation.

Once primarily associated with vacation ownership, Sterling has evolved into a scaled, leisure-led hospitality company, expanding across established holiday destinations, emerging leisure markets and cities where leisure intersects with business and other travel occasions.

" We are building Sterling into a scaled hospitality ecosystem—one that spans destinations, travel occasions and experiences, and serves the Indian traveller wherever and however they choose to travel.   We are proud to be part of the Fairfax family,  our growth is sustained by the strength of our own business. The balance sheet we have built has been earned through years of disciplined strategy, operational execution and prudent financial management."

Lalvani emphasised that growth is no longer about adding more dots on the map.

"Our objective is to broaden the occasions on which guests choose Sterling."

That philosophy explains Sterling's expansion into destinations such as Dehradun, Karwar, Mohali, Madurai and Bokaro, while simultaneously identifying emerging leisure markets including Sattal and Jagdalpur.

Becoming Destination Architects

Lalvani argued that Sterling's competitive advantage lies in recognising destinations long before they become obvious hospitality markets.

The company's early presence in destinations such as Ooty and Darjeeling amongst many other popular destinations today, combined with its continued expansion into newer locations, reflects an approach that evaluates long-term destination potential rather than simply following established hotel markets.

"We tend to enter destinations where others hesitate to enter. We are not simply expanding hotels—we are helping expand destination ecosystems."

This philosophy positions Sterling not merely as an operator of hotels and resorts, but as a destination architect—building networks of experiences that encourage travellers to discover India more meaningfully.

The Future of Brand Equity

According to Lalvani, hospitality brands increasingly need to think beyond individual properties.

"A hotel or resort is like the road. The destination is the content."

Rather than treating cuisine, wellness, nature, heritage and culture as add-ons, Sterling believes these experiences should become defined products that create richer journeys across its growing network.

The principle is straightforward:

• Standardise the invisible—operating processes, safety, hygiene, service standards, revenue management and quality controls.

• Localise the visible—architecture, cuisine, storytelling and experiences that preserve each destination's character.

Technology as the Orchestration Layer

Lalvani described technology—particularly Artificial Intelligence—not as a replacement for hospitality, but as the invisible engine that enables better hospitality at scale.

Sterling is already deploying AI across backend functions, including AI-assisted income audits that identify operational exceptions, while expanding its use of connected data and decision intelligence to better understand guest intent and personalise experiences.

"AI should manage complexity so that people can focus on judgement. The stronger the invisible machinery becomes, the more meaningful the guest experience becomes."

Sterling's Next Chapter

Lalvani concluded that Sterling's future lies in bringing together four capabilities that reinforce one another:

• A trusted national brand

• A growing network of differentiated destinations

• Productised local experiences

• Technology-enabled operating excellence

"Standardise the invisible. Localise the visible. Create meaningful journeys, and use technology as the orchestration layer that scales them. That is how hospitality brands build lasting differentiation."

Momoka Brings The Spirit Of a Japanese ‘Kissaten’ To Pune

PUNE, 2026: Shaping a distinctive part of Japanese dining culture, Kissatens have long existed in Japan as neighbourhood cafés centred around coffee, tea, small meals and a sense of familiarity. Inspired by this philosophy, Momoka arrives in Pune as a Japanese kissaten-inspired venue where food, desserts, coffee, tea and atmosphere come together as one cohesive experience. 

Founded by Chef Brainard Colaco, Momoka draws from the culture of traditional Japanese cafés while exploring Yoshoku cuisine, a culinary tradition that blends Western techniques with Japanese ingredients and flavours. Through this contemporary lens, the brand offers guests a soulful and comforting side of Japan that feels both authentic and approachable. 

At the heart of Momoka is a menu inspired by Chef Brainard's travels across Japan and his fascination with everyday food culture, particularly the dishes found in Kissatens and Konbinis. Reinterpreting Japanese convenience store favourites and café staples through the Yoshoku style of cooking, the menu features handcrafted Sandos made with Momoka's in-house shokupan (Japanese milk bread), including Cottage Cheese, Miso Mushroom Korokke, Chicken Katsu, 7/11 Egg Salad, Oyako, Chicken Nanban and Ebi Katsu. Guests can also enjoy comforting Udon Bowls such as Katsu Curry Udon, Phad Krapao, Crab & Prawn Udon, Naporitan Udon and Edamame & Goma Udon, alongside Yoshoku signatures including Okonomiyaki, fresh Sarada and the restaurant's signature Risoni, a unique take on the classic rice-shaped pasta, replacing traditional Japanese rice to create a dish unlike anything else in India. The menu is further complemented by Tokyo Toasties, Croissants and Cro-Burgs, a classic croissant dough, reimagined and baked into a buttery, flaky burger bun with Japanese-inspired fillings, along with a signature dessert bar showcasing Kuro Mori, Liam's Teddy Bear, Pebu, KOKO and the iconic Shibuya Honey Toast and Mochi Brownie & Matcha Fudge Brownie.

Complementing the food is a thoughtfully curated beverage programme that celebrates the artistry of Japanese café culture. Featuring ceremonial-grade Matcha sourced from Uji alongside Hojicha, Neri Goma (black sesame) and Ube (purple yam) based creations, the handcrafted beverage collection includes Kumo Ube, Dirty Cookie Latte, Ispahan Matcha, Hokkaido Matcha Cheesecake, Peach Yakult, Iced Coffee Jelly Latte, Okinawa Breeze, Sencha Tea, Hojichagato, Coconut Foam Cold Brew and Sparkling Yuzu Matcha Soda. 

Extending the experience beyond the café, guests can also take home Momoka's thoughtfully curated retail offerings, including Artisanal Cookies in a variety of flavours, Shibuya Kurutons made with the brand's signature shokupan, Shiroi Koibito Cookies filled with ceremonial-grade matcha and white chocolate, and Momoka's signature Nama Chocolates available in Hazelnut and 70% Dark Chocolate. 

Speaking about the launch, Chef Brainard Colaco says, "Momoka has always been about sharing a more everyday side of Japan ,the warmth of a modern kissaten, comforting food and desserts, and flavours that feel familiar yet exciting. With our new flagship on Prabhat Road, we wanted to create a space where guests can experience Japan through soulful food, a dessert bar like no other and thoughtfully crafted beverages." 

Located on Prabhat Road, Momoka welcomes guests from 8:00 AM to 11:00 PM, offering Pune a destination that brings together the comforting flavours, café culture and everyday charm of Japan under one roof. 

EuMo Announces Visitor Experience Centre Services to Deliver Immersive High-Impact Narrative Spaces for Indian Firms

The Mumbai-based design intelligence firm integrates spatial storytelling, technology and behavioural design.

Mumbai,  2026: EuMo DesignIntelligence, India’s leading integrated brand experience design firm, announces its Visitor Experience Centres (VECs) offerings. Designed for forward-looking enterprises, institutions and conglomerates, EuMo’s VEC offering brings brand narrative, spatial architecture and world-class audiovisual engineering under a unified delivery framework.

Modern experience environments encompassing Executive Briefing Centres (EBCs), Innovation Hubs and Corporate Experience Galleries serve as vital commercial and strategic instruments for influence. These spaces translate complex capabilities into intuitive human experiences, driving key enterprise outcomes: accelerating enterprise sales cycles, engaging institutional investors, hosting delegations and building long-term stakeholder trust.

Single-Source Accountability Across Narrative and Space

Historically, enterprise experience environments face operational friction when execution is fragmented across separate architectural firms, technology vendors, software developers and content agencies. EuMo addresses this gap by providing an end-to-end framework, uniting spatial strategy, interior architecture, custom media production and complete technology integration under one roof.

"The world’s most ambitious institutions understand that spatial design is an instrument of leadership. When narrative architecture, emotional sequence, and spatial proportions are engineered as one continuous discipline, a visitor centre becomes a decisive catalyst for institutional trust. A Visitor Experience Centre is an environment designed to shape market conviction and communicate ambition," says Shanoo Bhatia, Co-Founder and Creative Director at EuMo. "When physical design and enterprise technology operate in silos, the narrative gets lost. Our approach aligns spatial design, emotional storytelling and interactive systems into a cohesive high-performance brand environment that creates demonstrable value for firms."

"True technical mastery in physical spaces never competes with the idea. Enterprises require purposeful technology that clarifies complexity rather than adding spectacle for its own sake. By designing and integrating hardware and software in tandem with physical spaces, we eliminate friction. The result is an intuitive, world-class experience centre that enterprise leaders can control effortlessly over time," says Harkaran Singh Grewal (Gary), Co-Founder and Director at EuMo. “We architect world-class audiovisual engineering into the very anatomy of the room so that immense industrial and technological complexity translates into immediate intuitive clarity. It gives global leaders an enduring platform to project their vision with absolute precision and zero operational friction."

World-Class Audiovisual and Sensory Technology Integration

Central to EuMo’s VEC offering is an advanced audiovisual and interactive tech stack engineered for reliability, multi-sensory immersion, and continuous content evolution. EuMo’s integrated technology capabilities include:

• Immersive Large-Format Displays: Seamless ultra-fine-pitch curved LED walls, transparent OLED screens and multi-surface projection setups

• Spatial Storytelling & Dynamic Projection: 360-degree projection environments and synchronised architectural mapping for scale models and interactive exhibits

• Interactive & Phygital Touchpoints: Multi-touch collaboration tables, spatial audio zones, and gesture-responsive interfaces for exploratory data visualization

• Future-Ready Content Infrastructure: Centralized Content Management Systems (CMS) that allow enterprise teams to update narratives, metrics, and presentations dynamically

Cross-Industry Strategic Impact

EuMo’s visitor experience solutions serve diverse sectors including energy, manufacturing, infrastructure, education, BFSI, technology and healthcare. By uniting strategy, design intelligence, and technology, EuMo creates immersive environments that transform how institutions engage their most critical audiences.