Inaugurated by Governor Nand Kishore Yadav, the 56-room Polo Hotel Kohima brings Naga-inspired design, a seven-course Naga menu and valley views to Nagaland's capital, and marks Polo Hotels Group's entry into the state.
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Read MoreAs 2030 approaches, Trishal Rao, Chief Sales Officer at SKIL, argues travel companies are evolving from logistics providers into storytellers, experience designers and trusted advisors.
Read MoreFunding from Flipkart, August One, Trifecta Capital and existing investors will accelerate TravClan’s global supply, AI-led technology and destination operations
New Delhi, October , 2026: TravClan, a global travel platform, today announced that it has raised $5 million in funding from Flipkart, August One and debt financing from Trifecta Capital. The company will use the capital to deepen its global supply network, expand its technology and AI capabilities, and strengthen destination operations across key international markets.
International travel in India is expanding beyond metros and upper-income consumers, with more first-time travellers from smaller cities entering the market at price points the existing travel ecosystem was not designed to serve. The challenge goes beyond demand alone. Making international holidays affordable requires better supply, while selling and fulfilling a complex trip still requires significant manual work. A travel business still has to piece together supply, pricing, itinerary creation, booking, payments, fulfilment, customer communication and on-ground support across multiple fragmented systems.
TravClan is building the supply, technology and fulfillment infrastructure required to make international travel affordable and reliable for the next 100 million travellers from India. Its common infrastructure layer allows travel businesses to sell and fulfil complex trips without rebuilding the entire stack themselves. TravClan directly contracts with hotels and activity partners and operates its own ground teams across Southeast Asia, the Middle East and India, giving it greater visibility over pricing, availability and service delivery.
Arun Bagaria, Co-founder and CEO, TravClan, said, “We started TravClan by solving this problem for independent travel agents. Over time, that required us to build much more than a booking platform, including direct supply relationships, technology and on-ground operations across the travel transaction. The next generation of travel software will not just help sellers search faster. It will increasingly execute work for them. Our ambition is to make TravClan the infrastructure that any travel business can build on instead of having to recreate the entire travel stack itself. This capital allows us to invest aggressively behind that opportunity.”
By combining its supply infrastructure with AI, TravClan enables travel agents to plan, price and rebuild complex international itineraries in minutes instead of hours, including when a customer changes dates, hotels or other parts of the trip. TravClan brings global inventory, pricing, booking, AI-powered workflows and destination fulfillment into one platform.
More than 15,000 travel agents across India use TravClan to book flights, hotels, activities and destination services. Roughly 40% of the company’s business now originates from Tier 2 and Tier 3 cities, reflecting the growing demand for international travel beyond India’s largest metros.
The new capital will be used to deepen direct supply relationships, strengthen TravClan’s AI and booking technology, expand destination operations and build the infrastructure required to serve larger travel businesses and platforms.
Sahil Kukreja, Vice President, Trifecta Capital, said, “TravClan has built a capital efficient model by owning supply rather than buying demand, and distributing through agents in underserved markets. We are pleased to support the company in this next phase of growth.”
Rajul Garg, Founder & Managing Partner, Leo Capital, said, “We backed them when owning supply looked like the slow way to build. It has compounded in two ways — better prices, and a trip that actually works when something goes wrong. In travel, whoever owns the supply owns the economics.”
With this round, TravClan has raised over $11 million to date from investors including Leo Capital, The Ventures, Hashed, August One, Flipkart and a group of prominent angel investors.
The bayside resort is listed among the country’s most exceptional hotels for 2026
KE GA BAY, Vietnam (, 2026) – Azerai Ke Ga Bay, an all-suites-and-villas bayside resort in southern Vietnam, earned MICHELIN Guide’s One-Key distinction for the second consecutive year.
The editors praised Azerai Ke Ga Bay as delivering “a travel experience that’s nothing short of transformative,” while describing the accommodations as “essentially faultless in their comforts.”
Azerai Ke Ga Bay was one of just 21 hotels and resorts in Vietnam recognized in the MICHELIN Guide’s second year of Key awards for Vietnam, announced in September. “Just as MICHELIN Stars spotlight the best restaurants, the MICHELIN Keys highlight our most exceptional hotels,” the editors wrote. The One-Key distinction signifies “a very special stay.”
Julian Moore, General Manager of Azerai Ke Ga Bay, said: “Receiving the MICHELIN Key for a second year is both an honor and a powerful motivation for our entire team. It shows that the quiet, thoughtful hospitality we strive to offer every day continues to resonate. We remain deeply committed to creating a place where guests can truly disconnect and feel restored by the peaceful oasis of Ke Ga Bay.”
Azerai Ke Ga Bay has also been nominated in several leading categories in the Gourmet Vietnam Awards 2026, including Best Beach Resort of the Year, Best Resort Service Experience, and Best Resort Design & Ambience. It was recently named a Top 10 hotel for service in Asia in the Smart Travel Asia Poll 2026.
The resort is part of legendary hotelier Adrian Zecha’s boutique Azerai portfolio, which also includes Azerai La Residence, Hue, in historic central Vietnam. Zecha is one of the world’s leading creators and operators of award-winning luxury hotels and resorts. He previously founded Aman Resorts in 1988.
Located a comfortable 2.5-hour drive from Ho Chi Minh City via a new highway, Azerai Ke Ga Bay is nestled among 5 hectares of verdant gardens, framed to the east by Hon Ba Island and its historic lighthouse and to the west by soaring sand dunes.
Mumbai, October , 2026: Indian Hotels Company (IHCL), India's largest hospitality company, partners with Pragyan TSPA Foundation to launch Project Unnati, a skilling initiative for youth in the Lohaghat, Pati and Barakot blocks of Champawat district, Uttarakhand. The project aims to equip young people with industry-relevant skills, enhance employability, and create sustainable livelihood opportunities within their local communities.
Mr. Prabhat Verma, Chief People Officer, IHCL, said, “Guided by our ESG+ framework of Paathya, we are committed to creating opportunities that strengthen livelihoods and foster inclusive development. This partnership reflects that commitment by supporting youth with the skills, training and guidance needed to build careers in hospitality.”
Through this partnership, students at Pragyan TSPA Foundation centre in Lohaghat, Champawat will receive career counselling, employability enhancement programmes, and practical skills training aligned with industry standards. The initiative will benefit 150 youth through career guidance and 60 learners through employability and hospitality training programmes.
Shri Raj Shekhar Joshi, President, Pragyan TSPA Foundation, said, “Our young people are talented and hardworking, but they often lack the right guidance and opportunities. This MoU with IHCL will help them build skills and find good jobs in the hospitality sector,” he said.
Under its ESG+ framework, Paathya, committed to skill 1,00,000 youth by 2030, IHCL has trained more than 56,000 youth since 2020, supporting employability in established and emerging tourism destinations.
The pan-India contest will select the Top 5 creators for redBus’s inaugural microdrama, with winners receiving a feature and Ray-Ban Meta glasses.
National, October 2026: redBus, a leading online bus ticketing platform, has launched ‘redStar’, a nationwide creator-discovery initiative designed to give emerging travel storytellers a platform to showcase their creativity, share their journeys and turn their passion for content creation into exciting opportunities. Launched on 1 October 2026, the contest aims to discover promising talent from across India and offer selected creators opportunities to feature in an original redBus microdrama and win a Rayban Meta Glasses along with some more exciting prizes.
As social media continues to shape how audiences discover destinations and plan experiences, redStar aims to help redBus identify emerging creator talent early and build long-term relationships with storytellers from across India. The initiative will create opportunities for creators to develop content that celebrates the role of redBus in everyday journeys and travel experiences across the country.
The contest is open to aspiring creators across India, including students and young storytellers from diverse fields, and registrations will be accepted through the redStar microsite. Participants do not need to be established influencers or have a large social media following to take part. By evaluating entries on content quality, creativity and storytelling rather than likes, follower count or reach, redStar aims to give aspiring creators an equal opportunity to showcase their talent and emerge as a redStar. The initiative will also reach out to college campuses to encourage participation from budding creators. To welcome diverse voices and regional perspectives, entries are invited in multiple languages, including English, Hindi, Tamil, Telugu, Kannada, Malayalam, Marathi, Bengali and others.
The 5 creator winners will form the inaugural redStar line-up and star in the microdrama owned by redBus and produced in collaboration with RVCJ. The initiative will also feature exciting rewards, including Ray-Ban Meta glasses and more.
The selected creators will get an opportunity to feature in a flagship redBus microdrama series produced in collaboration with RVCJ, bringing their travel stories and perspectives to life through original stories. The initiative will also open up opportunities for creators to engage with redBus through future initiatives.
Commenting on the initiative, Pallavi Chopra, Chief Marketing Officer, redBus, said, “Travel inspiration increasingly comes from the stories and perspectives that people encounter within their social platforms. Creators have an important role in making destinations and experiences more relatable, while helping audiences imagine journeys through an authentic lens. With redStar, we want to move beyond individual campaigns and build a sustained ecosystem that discovers emerging talent, gives creators access to meaningful opportunities and brings diverse travel stories from across India to wider audiences.”
A celebration of bold Asian flavours and an indulgent seafood experience at Red Bowl – Pan Asian Kitchen
Visakhapatnam, October 2026: Novotel Visakhapatnam Varun Beach is set to introduce an exciting culinary experience to the city with the launch of the Malaysian Seafood Boil, bringing the vibrant flavours of Malaysian-inspired seafood cuisine to Visakhapatnam for the first time. Hosted at Red Bowl – Pan Asian Kitchen, the special culinary festival will run from 22 October to 1 November 2026, inviting seafood enthusiasts to discover a delicious blend of aromatic spices, rich sauces and fresh seafood.
Inspired by the vibrant culinary traditions of Malaysia and Southeast Asia, the Malaysian Seafood Boil celebrates the art of combining fresh seafood with bold seasonings and flavourful sauces. The spread features an enticing assortment of seafood, including lobster, crab, mussels, prawns and squid, complemented by fresh herbs, spices and carefully balanced flavours. The experience promises a delightful exploration of textures and tastes, making it an appealing choice for those who enjoy distinctive Asian cuisine.
Red Bowl – Pan Asian Kitchen provides the perfect setting for this culinary showcase, bringing together authentic Asian inspirations and contemporary dining experiences. The festival aims to offer guests an opportunity to step beyond familiar flavours and explore the richness of Malaysian-inspired seafood preparations in an inviting atmosphere.
Speaking about the launch, Uday Prakash, Director of Food & Beverage at Novotel Visakhapatnam Varun Beach, said, “With the introduction of the Malaysian Seafood Boil, we aim to bring a distinctive and exciting culinary experience to Visakhapatnam. Malaysian cuisine is celebrated for its bold flavours, aromatic spices and diverse culinary influences, and this festival allows us to showcase these elements through an enticing seafood spread. At Red Bowl, our focus is on creating memorable dining experiences that bring people together over exceptional food. We look forward to welcoming seafood enthusiasts and introducing them to this unique culinary offering.”
Available for both lunch and dinner, the Malaysian Seafood Boil is designed for seafood lovers, families and friends looking to enjoy a memorable dining experience. With its vibrant presentation, diverse seafood selection and distinctive Asian flavours, the festival adds another exciting dimension to the hotel's culinary offerings.
Through such curated food festivals, Novotel Visakhapatnam Varun Beach continues to bring diverse culinary experiences to the city, celebrating international cuisines while creating memorable occasions for its guests.
The Malaysian Seafood Boil will be available at Red Bowl – Pan Asian Kitchen from 22 October to 1 November 2026, for lunch and dinner.
Event Details:
Venue: Red Bowl – Pan Asian Kitchen, Novotel Visakhapatnam Varun Beach
Dates: 22 October – 1 November 2026
Timings: Lunch and Dinner
Reservations: +91 77998 84370
BENGALURU, October 2026: Festive seasons are meant for sharing a table, and Oye Kake is getting Bengaluru ready for exactly that. Mumbai's much-loved, 100% vegetarian Amritsari brand, now celebrating 15 years, is welcoming the festive season at both its Bengaluru addresses: its MG Road outlet, which opened in April 2026, and its newest at The Bay Eco World, Bellandur.
Founded by Pankaj Gupta and Avinash Gupta under Flavour Pot Foods, Oye Kake draws on the three pillars of Punjab's food culture: the langar, the street and the home kitchen. This festive season, both outlets bring that spirit to families, friends and colleagues gathering to celebrate. The regular menu is made for festive gatherings, with dishes meant to be shared across a crowded table: kulchas fresh out of the tandoor to tear and pass around, the Amritsari Chaat Gali for the snacking round, and a Kulhad Malai Lassi to end on a sweet note.
Festive, the Oye Kake Way
The festive season is about being together, and the langar tradition at the heart of Oye Kake is built on exactly that: a generous, shared meal where everyone has a place at the table.
Oye Kake, MG Road: Gather the family around tandoor-fresh kulchas, the Amritsari Chaat Gali and slow-cooked dals, a langar-style spread made for sharing.
Oye Kake, Eco World, Bellandur: Celebrate in the outdoor setting or the raised private dining space, and finish with a lassi built your way at the Lassi Bar.
At Eco World, groups can celebrate across a substantial outdoor setting that continues the brand's colourful, playful design language, or in a raised private dining space overlooking the reflection pool, a quieter option for family gatherings and festive get-togethers. The outlet also features the Oye Kake Lassi Bar, a live lassi station where guests pick their flavour, build their combination and choose their toppings.
Rich Punjabi gravies anchor the main spread at both outlets, the same favourites Bengaluru has embraced since MG Road.
In the Founder's Words
“15 years into this journey, opening a second restaurant in Bengaluru feels like a full-circle moment. We didn't expect the city to embrace us the way it did at MG Road, and honestly, that love is what brought us to Bellandur,” says Pankaj Gupta, Founder, Oye Kake.
Oye Kake's philosophy stays the same: “Khaana sirf khaana nahi hunda, eh yaad hunda hai.” (Food isn't just food. It's a memory.) This festive season, both outlets invite Bengaluru to make a few new ones
Karwa Chauth is a celebration of love, togetherness and cherished traditions, and the occasion calls for an equally special setting. This year, Ahuja Residences invites couples to mark the festival with “Celebration Under the Sky” at AR Suites, KLJ Square, Gurugram, offering a moonlit evening designed around intimate moments, festive ambience and dining experiences.
Scheduled for Thursday, 29 October 2026, from 7:30 PM to 11:00 PM, the special offering at Café Breeze presents three settings for couples to choose from, whether they prefer a private cabana, an open-air terrace experience or an elegant indoor dinner.
1. A Private Cabana Experience – ₹4,999
For couples looking for a more intimate celebration, the cabana setting offers a private space to enjoy the evening together. With a romantic ambience and the moonlit sky as a backdrop, it provides a setting for marking the occasion away from the usual dinner plans.
2. An Open-Air Dinner at Terrace Café Breeze – ₹2,999
For those who enjoy dining under the open sky, Terrace Café Breeze offers an outdoor setting that complements the spirit of Karwa Chauth. The evening brings together the charm of a moonlit celebration and the opportunity to spend quality time with your partner in a festive atmosphere.
3. An Elegant Indoor Dinner at Café Breeze – ₹2,499
Couples who prefer an indoor setting can opt for Café Breeze's indoor dining experience. Offering a comfortable and intimate setting, it is an option for celebrating the occasion over a special evening out.
With three distinct settings to choose from, Ahuja Residences brings together the traditions of Karwa Chauth and the appeal of a thoughtfully planned dining experience, giving couples an opportunity to make the occasion memorable.
Event Details
Date: Thursday, 29 October 2026
Time: 7:30 PM–11:00 PM
Venue: AR Suites, KLJ Square, Gurugram
Offerings: Cabana – ₹4,999 | Terrace Café Breeze – ₹2,999 | Café Breeze Indoor – ₹2,499
Reservations: +91 93117 51847 / 92177 99245
The upcoming property will strengthen Summit's premium portfolio in North Sikkim, with a focus on Himalayan landscapes, local culture and destination-led experiences
Siliguri, October 2026: Summit Hotels & Resorts is set to expand its Signature Collection with a 17-villa retreat in Lachung, North Sikkim, scheduled to open in December 2026. The upcoming property will strengthen the hospitality company's presence in the Eastern Himalayas as it continues to develop premium accommodation in established and emerging leisure destinations.
The retreat will feature 17 villas inspired by traditional Sikkimese architecture, with a design approach reflecting the region's local character and mountain setting. Located at an altitude of approximately 8,600 feet, Lachung is around 118 km from Gangtok and serves as a gateway to some of North Sikkim's prominent attractions, including Yumthang Valley, Zero Point and Katao.
Beyond accommodation, the property is expected to introduce experiences centred on the destination's natural and cultural heritage. These will include guided village walks, opportunities to explore local Bhutia traditions and cuisine, visits to nearby orchards and monasteries, and excursions to the region's alpine valleys. Seasonal activities such as rhododendron viewing, winter snow excursions and stargazing are also being considered, subject to local conditions.
North Sikkim has considerable potential to develop beyond conventional sightseeing-led tourism. Lachung is already an important stop on the Yumthang and Zero Point circuit, but we believe there is an opportunity to encourage travellers to spend more time in the destination itself. With this retreat, we want to introduce a premium stay experience that draws on the region's architecture, culture and natural surroundings. We also see opportunities to work with local communities through employment, sourcing and destination experiences as tourism develops,” said Sumit Mitruka, CEO, Summit Hotels & Resorts.
The opening comes amid renewed tourism interest in North Sikkim following improved accessibility along the Lachung–Yumthang–Zero Point circuit. Known for its Himalayan landscapes, rhododendron forests and traditional Bhutia settlements, Lachung has the potential to attract travellers seeking longer, nature-focused stays beyond the conventional sightseeing itinerary.
The upcoming retreat will join Summit's Signature Collection, which includes Summit Norbu Ghang in Gangtok and Summit Rungkhung Village Resort in Dirang, Arunachal Pradesh. The collection forms part of the company's broader strategy to develop premium, destination-focused hospitality across the Eastern Himalayas and other leisure markets in India.
· LIMATOURS was founded in 1956 with two employees and today is the country's longest-established inbound tour operator and the first Peruvian tourism company to reach seventy years of age.
· It serves clients in Europe, Asia Pacific, the United States, Canada and Latin America, and operates with its own team in Lima, Cusco, Arequipa and Puno.
· It faces its eighth decade betting on its own technology through Aurora, its digital booking platform, now powered by artificial intelligence.
Lima, Peru. In 1956, selling Peru was almost an act of faith. There were no established tours, no hotels in most destinations, and no easy way to get to Machu Picchu. That year, two people started organizing trips from a small office on Jirón Camaná, in Lima's Historic Center. That office was the origin of LIMATOURS, which this year celebrates its seventieth anniversary as the country's longest-running inbound tour operator and the first and only Peruvian tourism company to reach that milestone.
For the travel agent who sells Peru today from Madrid, New York, São Paulo or Tokyo, those seventy years translate into something very concrete: a good part of the product he offers exists because someone set it up before at the destination.
Seventy years opening destinations
hydrofoil boats to Lake Titicaca , making the high plateau an accessible destination. In 1977, it organized the first bus tour for tourists to Nazca, with a program that included an overflight of the lines, a meeting with researcher Maria Reiche, and a visit to the Ballestas and Paracas Islands. In 1993, it took the first travelers to the discovery of the Lord of Sipán alongside archaeologist Walter Alva, opening northern Peru to international tourism. In 2002, it provided office space to the Caral team so they could analyze the materials from the excavations of the oldest city in the Americas.
In parallel, it built the operation: it was the first Peruvian tourism company with its own transport fleet, one of the first in the sector to incorporate automated reservation systems and the one that introduced the first shared services for tours in Lima, a modality that the market continues to use today.
The markets it works with
That history explains the current portfolio. LIMATOURS serves clients from Europe, Asia Pacific, the United States, Canada, and Latin America—a diversification built over decades that allowed it to move beyond dependence on a single source market.
The post-pandemic recovery reinforced this balance and was supported on three fronts: the opening of new source markets, with China, India and Asia in general leading the way; the reactivation of dormant markets, which had been put on hold after the halt in international tourism; and the improvement of their digital tools and processes, accompanied by the creation of new jobs.
The company adapts its product and service to each market: from long-distance travelers arriving with closed programs of several weeks to the shorter, later-booked Latin American regional demand.
What sustains the operation today
The company operates in all tourist destinations in the country and has its own offices in Lima, Arequipa, and Puno, in addition to three strategic locations in Cusco: the city of Cusco, Ollantaytambo, and Machu Picchu Pueblo. This on-the-ground control allows it to maintain competitive service standards and prices, offering products for FITs , groups, incentive trips, and tour series, in both private and scheduled services.
“We offer a high-value product with a lot of substance,” summarizes José Pedraza, who organizes the company’s proposition around six pillars: people, financial strength, the product, competitive pricing, technology, and sustainability. He adds, “The best of LIMATOURS will always be in its future.”
Long-term collaboration with suppliers and partners is part of that equation: LIMATOURS has been recognized as a Top Producer by the leading hotel chains and train companies operating in the country.
From the first automated reservations to artificial intelligence
The same company that filled out forms by hand in the 1980s now works with Aurora, its own online booking and quoting platform, available 24/7, which allows service confirmation in a matter of minutes. Aurora now incorporates artificial intelligence to respond more quickly and accurately to customer requests. The company emphasizes that digitalization is intended to free up time for its team, not replace them: the expertise of those who know the destination remains, it says, its key differentiator.
Seventy years also in the communities
Sustainability, which the company presents as the foundation of all its pillars, is backed by verifiable figures. Through the LIMATOURS Foundation, it works sustainably with Andean communities in Ollantaytambo: in Huilloc , more than 25 families are part of an experiential tourism association that has received 5,342 visitors between 2015 and 2025, and 336 women have received training in gastronomy, hospitality, leadership, and traditional textiles. This work earned it the LATA Responsible certification. Tourism Award 2026 in the Diversity , Equity & Inclusion category , its first international recognition, which is added to the Qori Q'ente 2025 award as an outstanding agency in Quality, Sustainability and Tourism Innovation.
Feast at Sheraton Grand Bangalore Hotel at Brigade Gateway celebrates Halloween with a special dining experience on 30 October. The evening will feature themed beverages, festive décor and a selection of creative dishes, offering guests a fun way to celebrate the occasion.
A specially curated spread puts a playful Halloween twist on familiar favourites. Bloody Mary Gazpacho and Devilled Eggs lead into Charcoal Bao with Korean BBQ Chicken, a Halloween Taco Station, Black Garlic & Parmesan Pizza, Pumpkin & Goat Cheese Tart and Charcoal Arancini. The Live Grill & Carving Station adds a dramatic touch, while Smoked Chicken “Mummy” Pie and Pumpkin Ravioli continue the Halloween-inspired menu.
Sweet indulgence takes a spooky turn with Graveyard Brownies, Black Velvet Cake, Eyeball Macarons, Poison Apple Tart and Pumpkin Cheesecake. Each creation complements the evening’s eerie yet playful character, adding a visual and culinary touch to a Halloween dinner designed around imagination, indulgence, and a little delicious fright.
Beyond the menu, the evening brings together haunting décor, atmospheric lighting, playful surprises, themed beverages, and Halloween-inspired entertainment. Guests are invited to dress up and immerse themselves in an evening where culinary creativity, theatrical presentation, and the spirit of Halloween come together for a memorable celebration at Feast.
For reservations, please contact +91 87924 93438
Where: Feast, Sheraton Grand Bangalore Hotel at Brigade Gateway
Dinner: 7:00 PM – 11:00 PM | INR 3299++ Non-Alcoholic | INR 4299++ Alcoholic
When: 30th of October 2026
· The proposed 5-star hotel developed in partnership with Hyatt will feature 200 rooms including 20 suites.
· Sonale Zagade, GM at Hyatt Group, unveiled the hotel’s finalised design, offering the first look at the upcoming development.
· Spread across approximately 2.6 lakh sq. ft. of built-up area, including 2 basement levels, the hotel will rise to approximately 65 metres.
· The hotel will offer a restaurant, banquet hall, pre-function area, business meeting facilities, swimming pool, gym, café & lounge.
· The banquet & pre-function spaces, together with an outdoor lawn, will accommodate approximately 500 people, positioning the property to host business meetings, conferences & social events alongside its accommodation & leisure offerings.
Dholera, Gujarat: In a major landmark hospitality development for the region, GAP Group has commenced work on Hyatt Place Dholera, a proposed five-star hotel being developed in partnership with Hyatt. With 200 rooms, including 20 suites, the project will bring an internationally recognised hospitality brand to Dholera Special Investment Region (SIR), strengthening the region’s infrastructure for business travellers, investors and visitors.
The groundbreaking ceremony was performed by former Gujarat Cabinet Minister and senior BJP leader Bhupendra Singh Chudasama and Kalubhai Dabhi, MLA from Dhandhuka. Sonale Zagade, General Manager at Hyatt Group, unveiled the hotel’s finalised design, offering the first look at the upcoming development. The occasion also featured a tree plantation by the dignitaries.
Gujarat Chief Minister Bhupendra Patel also graced the occasion with a visit to GAP Group’s Akhilam Township. During the visit, he explored the Hyatt Place Dholera site and the Group’s other developments, including Avant, the coworking space and the food court. He was accompanied by Gujarat Chief Secretary M. K. Das, Advisors to the Chief Minister Hasmukh Adhia and S. S. Rathore, Dholera Industrial City Development Limited (DICDL) Managing Director Kuldeep Arya, and other senior Gujarat government officials.
Spread across approximately 2.6 lakh sq. ft. of built-up area, including two basement levels, Hyatt Place Dholera will rise to approximately 65 metres. The hotel will offer a restaurant, banquet hall, pre-function area, business meeting facilities, swimming pool, gym, café and lounge. Its banquet and pre-function spaces, together with an outdoor lawn, will accommodate approximately 500 people, positioning the property to host business meetings, conferences and social events alongside its accommodation and leisure offerings.Speaking on the occasion, Gopal Goswami, Chairman of GAP Group, said, “Dholera is entering an important phase of development, with several ongoing and upcoming industrial projects creating new opportunities. As business activity grows, there will be a greater need for hospitality facilities to serve investors, business travellers and other visitors. Hyatt Place Dholera is an important step in meeting this need, and we believe it will support the region’s growth in the years ahead.”
Ambrish Parajiya, Managing Director of GAP Group, said, “GAP Group has been part of Dholera’s development journey since commencing operations in 2014. As the first private developer to begin development in the Dholera Activation Zone, we have witnessed the region’s progress over the past decade. We believe that Dholera’s next phase of growth will require infrastructure that supports not only industry and commerce but also the people who will live, work and do business here. Hyatt Place Dholera is an important step in that direction. We remain confident in the region’s potential and plan to invest ₹2,500 crore in Dholera by 2030 across residential, commercial and industrial developments.”
Located along the Delhi-Mumbai Industrial Corridor (DMIC), Dholera SIR is being developed as a smart industrial city with planned infrastructure and multimodal connectivity. The Ahmedabad-Dholera Expressway and the proposed international airport are expected to improve access to the region as industrial and commercial activity expands.
As Dholera advances, the need for quality hospitality will grow alongside its industrial development. Hyatt Place Dholera is intended to address this need while adding a new dimension to the city’s development, one where business infrastructure is complemented by accommodation, meeting spaces and leisure facilities. For GAP Group, the project represents a step towards supporting Dholera’s evolution into a destination equipped to welcome a wider range of businesses and visitors.
Pune, October 2026: Bringing the flavours of Southern Italy to Pune, Siciliana, by Speciality Restaurants Ltd., invites diners to experience the soulful spirit of Sicily through food, design and a distinctly Mediterranean way of coming together. Rooted in the culinary traditions of the island, Siciliana celebrates honest, comforting flavours and leisurely meals designed to be shared.
Led by Chef Saby aka Sabyasachi Gorai the menu explores the coastal character of Southern Italy through favourites such as Calamari Involtini, Parsilade Fish, Gambas Alla Plancha and Jumbo Prawn Saganaki, alongside Siciliana Signature Focaccia, Sandwich Caprese and Pizza Exotica.
The pasta selection features comforting plates such as Lumaconi Alla Vodka, with diners also able to choose between Lumaconi and Trofie for select preparations, while the Grand Seafood Stoufato brings together the richness and abundance of the Mediterranean.
The experience extends to Dolce alla Siciliana, with desserts that bring a lighter, citrus-led finish to the meal. The Cake Arancia Siciliana celebrates the bright, fragrant character of Sicilian oranges, while the Berry Panna Cotta offers a delicate, refreshing option that is also sugar-free. Weekend dining gets its own indulgent touch with specials such as Rosemary Roasted Chicken and Ground Meat Loaf, available in half and full portions.
Complementing the food is an interiorscape designed as a contemporary Mediterranean oasis. The façade combines aged stone, painted wood, Ionian Blue doors and windows, terracotta detailing and a wrought-iron balcony spilling with lush foliage and bougainvillaea. Inside, lime-washed marmorino walls, rounded arches, patterned blue and terracotta tiles, olive trees and sculptural cane-and-rattan lighting create a warm, sun-kissed setting. At the heart of the restaurant is a monumental live-edge timber table, designed as a space for communal dining, surrounded by wicker-backed chairs and broad turquoise accents, while an open kitchen and bar bring the energy of the culinary craft into the room.
Speaking about the launch, Avik Chatterjee, Director & CEO, Speciality Restaurants Ltd., says,”When I think of Sicily, I think of people coming together around a table, taking their time and enjoying the moment. That is what we wanted Siciliana to be. From the open kitchen to the communal table, everything is designed to bring people together and make them want to stay a little longer. Opening Siciliana in Pune is special for us because we’re bringing a part of how we love to eat and spend time together to a city we’re excited to be part of.
With its celebration of Southern Italian cooking, expressive design and the simple pleasure of eating together. Siciliana brings a little piece of Sicily to Pune.
Wilder's nine-suite Masai Mara camp reopens for 2026 with a 4.2-metre elevated Sky Walk, a new Coffee Bar and plant-based and "Eat Like a Yogi" menus.
Read MoreThe GST Council's 8 October recommendation restores input tax credit for rooms up to ₹7,500 – but only for the same category of service. Here is who gains, who doesn't, and what owners should do before it is notified.
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Bamboo shoots also known as "the king of forest vegetables" also called bamboo sprouts are edible shoots of the bamboo species. They are crisp, tender and comparable to asparagus and with a flavor very close to corn. Bamboo shoots have been used in Asian cuisine since a long time in soups, salads, stir fry dishes and more. However fresh bamboo shoots are a seasonal delicacy but in several countries like America and a few others freshly frozen shoots are imported from places like China, Taiwan and Thailand, however the canned and tinned varieties are available all year round at super markets and food stores across India as well.
The bamboo plant is a member of the grass family and after about 3-4 years of implantation these shoots arise from beneath the existing ones and that's how they grow and develop. They are then picked, cleaned, checked for quality and graded and processed further or sold fresh. Cooking bamboo shoots requires that they are well cooked or boil them/blanch them partially if being used fresh or else opening a tin/can of bamboo shoots is ready to use without much to do.
Bamboo shoots apparently are not very popular when we talk of Indian cuisine or our regular recipes with masala blends and gravies/curries etc however this ingredient has seen a limited acceptance on our menus with a very limited choice of guests/foodies who like to indulge into it. To many it is yet not much known or the familiarity process has not yet been done too well.
My very own experience with bamboo shoots dates back around fifteen years ago when I first had it in a Chinese stir fry recipe with hot garlic and pepper sauce. The first impression in the cooked and well-presented form was a wow but upon finding out more about it and actually doing it from scratch was a completely different mild and distinctive taste, flavor melange which led to a positive output driven experiment series with a lot of scope for innovation and creativity attached.
Health Benefits of Bamboo Shoots:
Ideas on how to use Bamboo Shoots (tinned or canned) in Cooking and Baking:
Here are a few Simple- Easy Recipes with Bamboo Shoots:
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By: Dr. Kaviraj Khialani – Celebrity Master Chef. Director- Creative Cuisine International, Mumbai. www.chefkaviraj.in
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