The Art of Saying Just Enough: Peter Ye, Resort Manager, The Anam Mui Ne
/How thoughtful menu language can create desire, communicate place, and leave room for the story to unfold at the table
Read MoreHow thoughtful menu language can create desire, communicate place, and leave room for the story to unfold at the table
Read MoreHow much thought goes into the words on a menu? In this edition of All Things Menu, the culinary leadership at The Leela Ambience Gurugram Hotel & Residences shares how menus are crafted to reflect authentic flavours, evolving guest preferences, and the art of storytelling. From balancing narrative with simplicity to showcasing signature dishes rooted in provenance and craftsmanship, this conversation explores how every menu becomes an extension of the hotel's culinary philosophy.
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Dr Vivek Pathak on hospitality education, the changing expectations of young people, and why the most important lessons still happen between people.
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
With a score of 99.89/100, the 1936 grand hotel on Janpath tops the India list in Condé Nast Traveller UK’s 2026 Readers’ Choice Awards, ranked among the best hotels in the world.
THV takes its Medalio boutique lifestyle brand to central India with a 37-key hotel featuring The Rising Forks restaurant and Toastroom, a 350-capacity events venue.