A dish your patrons/guests love
Meen Polichadhu – traditional Kerala style, banana leaf-wrapped cooked fish, with shallots, tamarind and coconut milk
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Join us as we celebrate National Potato Chip Day! Discover the crunchy history, global flavors, and why this humble snack remains a hospitality superstar in 2026.
“Success as a chef today is defined by a commitment to constant evolution—you must remain a student of your craft while inspiring your team to grow.”- Chef Sidharth Bhardwaj
Revenue is vanity, profit is sanity. While RevPAR (Revenue Per Available Room) remains the heartbeat of the industry, 2026 is teaching us that it’s no longer the only metric that matters. With global growth hitting a pricing ceiling at 1-2%, but the Asia-Pacific region surging ahead at 3-4%, the story is shifting. We’re moving toward TRevPAR (Total RevPAR) and GOPPAR (Gross Operating Profit), because in an era of 'experiential travel,' an empty room doesn't just lose a night's stay—it loses the signature parotta at the bar and the premium spa treatment.
