Love for cooking is undoubtedly the cornerstone. It is not just about creating delicious food; it’s about the joy of the process and the satisfaction of seeing people enjoy your creations.everything hospitality
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Editor’s Pick
At Kaner Retreat in Rajasthan’s Thar Desert, a new experience pairs the Thar Desert Pottery Project with a seven-course, five-elements meal by Chef Pankaj Sharma. Rooted in Panchmahabhuta and the desert’s Jajmani traditions, the journey moves from clay vessels to communal dining, celebrating locally sourced ingredients, sun-dried produce, and the elemental beauty of earth, air, fire, water, and space.
An exclusive interview with Karreena Bulchandani, Founder, Mokai
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.
