Younis Khan, Hotel Manager at The LaLiT Ashok Bangalore, on why guest trust is built in the back of house: consistent operations, food safety from procurement to service, open communication when concerns arise, and teams that feel safe to speak up.
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India now has more MICHELIN Key hotels than any other country in the Middle East, Africa and India selection. For owners and operators, the more useful question is what it took to get there, and what it will take to stay by Prabhjot Bedi, Founder and CEO, Eclat Hospitality
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.
The 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.
Guests book, pay and check in on their phones, then meet a bedside phone and a laminated menu. Kirti Dixit Ojha, Co-Founder of Digital Room Service, argues the fix isn't an app but better operations behind every request.
