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Cookie Tiramisu Sandwich: A Sweet Innovation by Keerti Rana

Introducing a playful twist on the classic Italian dessert—Cookie Tiramisu Sandwich. This creative dessert features two layers of soft, freshly baked cookies sandwiching a rich tiramisu-inspired cream made with cheese, delivering the perfect balance of crunch and creaminess. The outer cookie layers add a delightful bite, while the center bursts with the familiar coffee-kissed, cheesy tiramisu flavor—making it a perfect grab-and-go dessert or a plated treat for cafes and dessert bars. A fun, youthful, and indulgent take on tiramisu—perfect for those who love experimenting with dessert formats! Creation by Keerti Rana – a young and passionate bakery and pastry chef, eager to innovate and learn in the world of desserts.Featured as part of the Hospitality Talent Spotlight Contest by Hospitalitynews.Explore more inspiring talents and creations at www.hospitalitynews.in

Yoga Awareness Through Science-Based Practice

As part of Amruthavarshini Yoga Dinacharane, a yoga awareness and education event was held at Vijnanashram School for children, focusing on the scientific and physical benefits of yoga. The program was conducted by Chaitanya Yoga Education and Research Foundation, with the support of yoga expert Dr. B.P. Munish, who led the session. Dr. Munish emphasized: “Through scientific yoga practice, we can enhance both physical and mental well-being. Yoga improves emotional control, concentration, and the ability to lead a disciplined life.” He added that: “If yoga is practiced regularly from childhood, children will gain confidence, health, and a sense of responsibility.” Dr. Munish conducted different yoga techniques and explained their physical and mental benefits to the students. He also gave insights into the yogic approach to stress management, lifestyle diseases, and daily health improvement. The event ended with a group photo featuring students and faculty members.

Bajrika – A Wholesome Millet Uttapam

A hearty and nourishing take on the classic uttapam, Bajrika brings together the earthiness of bajra (pearl millet) with the crunch of white sesame, the freshness of coriander, and a gentle kick of black pepper and ginger. This wholesome pancake is packed with flavor and nutrition — perfect for breakfast, brunch, or even a light dinner. Ingredients: 1½ cups bajra atta (pearl millet flour) 1½ cups sooji (semolina) ½ cup rice powder 1 cup curd ½ tsp baking powder White sesame seeds (as required) Salt to taste 1 cup chopped coriander leaves 1½ tbsp ginger paste Black pepper to taste Water (as needed) Oil (for frying) Method: In a mixing bowl, combine bajra atta, sooji, rice powder, and curd. Add baking powder, sesame seeds, salt, chopped coriander, ginger paste, and black pepper. Gradually add water to make a thick, pourable batter. Mix well and let it rest for 10–15 minutes. Heat oil in a frying pan or tawa. Pour a ladleful of the batter and spread gently into a thick uttapam shape. Cook on medium flame until golden brown and crisp on both sides. Remove and serve hot with green chutney or curd. Bajrika is rustic, healthy, and deeply satisfying — a fusion of traditional Indian grains with the convenience of a modern-day tawa recipe.

Bada made with palak or Palak Tempura

Crispy, golden, and full of flavor, Palak Tempura or Spinach Bada is a delicious twist on traditional Indian fritters. Whole spinach leaves are coated in a light, spiced batter and deep-fried to perfection—making it an ideal snack or tea-time treat.

Events

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Silk Route Flavors: A Pan-Asian Odyssey Unfolds at Crowne Plaza Ahmedabad

Ahmedabad is set to experience a whirlwind of flavours and cultures as Crowne Plaza Ahmedabad City Centre presents The Silk Route Flavors, a Pan-Asian food festival that captures the culinary legacy of the famed trade route. Happening from 27th June to 6th July 2025 at Essence, the hotel’s signature dining venue, the festival is a showcase of bold flavours, regional classics, and a rich celebration of Asian cuisines. The festival is a first-of-its-kind collaboration between Crowne Plaza Ahmedabad and Chao Chinese Bistro, the award-winning Pan-Asian restaurant at Holiday Inn Jaipur, bringing together two celebrated chefs—Chef Milan Gupta, the creative force behind Chao, and Chef Somnath Deb, Executive Chef at Crowne Plaza Ahmedabad. “This is not just a food festival—it’s a curated experience,” said Suraj Kumar Jha, General Manager, Crowne Plaza Ahmedabad. “Through this collaboration, we’re not only bringing something special to our city’s diners but also redefining what cross-property culinary innovation can look like.” The lunch service features a specially curated Table d’Hôte (TDH) menu—perfect for a midday sampling of signature dishes—while the evening buffet unfolds into a rich spread of flavours, offering an immersive exploration of Japan, Hong Kong, Malaysia, and Southeast Asia. Guests can expect highlights such as: Japanese Chicken Dim Sums – Steamed parcels with delicate flavours and intense umami Hong Kong Steamed Tofu – Aromatic and silken tofu finished with soy and ginger scallion oil Char Kwey Teow Noodles – Smoky wok-tossed flat noodles packed with texture and spice “Every ingredient on this menu tells a story—from regional traditions to personal memories,” said Chef Milan Gupta, adding that the journey across Asia is captured “one plate at a time.” Echoing the sentiment, Chef Somnath Deb noted, “The synergy with Chef Milan has been incredible. We’ve created a menu that feels both authentic and fresh, perfect for Ahmedabad’s evolving palate.” Whether you’re drawn to Japanese minimalism, fiery Southeast Asian stir-fries, or comforting Chinese fare, The Silk Route Flavors brings an elevated, region-spanning experience to the city. Event Details: When: 27th June – 6th July 2025Where: Essence, Crowne Plaza Ahmedabad City CentreTimings: Lunch & DinnerContact: +91 99798 47996 | +91 89800 20719 Come for the food, stay for the story—because The Silk Route Flavors isn’t just a meal, it’s a journey across Asia’s vibrant culinary map.

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Royal Maratha Culinary Indulgence at The Leela Gandhinagar

The Leela Gandhinagar invites guests to savour a majestic journey through Maratha culinary history at the Royal Maratha Culinary Indulgence, a specially curated dining experience held at Diya Restaurant from 27th June to 6th July 2025, between 7:00 PM and 11:00 PM. This unique event pays homage to the Maratha Empire’s gastronomic legacy, which spans the 17th and 18th centuries. From hearty warrior meals to the refined dishes served in royal courts, the Maratha culinary tradition is both robust and regal. Guests can expect a menu rooted in heirloom recipes, beautifully complemented by traditional Maratha décor and live cultural performances that bring the royal era to life. At the heart of this experience is Guest Chef Sonal Naik Nimbalkar Mahurkar, a descendant of the Naik Nimbalkar dynasty of Western Maharashtra. She represents the royal family of Wather, a region once part of the Phaltan state. With her deep roots in Maratha culinary traditions, Chef Sonal brings to the table recipes passed down through generations—offering guests a taste of authentic dishes rarely found outside royal households. Set in the warm and elegant surroundings of Diya Restaurant, the event is a feast for all senses. Whether you're a history buff, a culinary explorer, or simply someone looking to enjoy a memorable evening of culture and cuisine, this indulgence promises a royal treat. For reservations: Email – diya.tlgn@theleela.com

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Siren x Campari: An Aperitivo Affair with Asian Flair

This Friday, 27th June, Siren—Bengaluru’s only Asian cocktail bar—invites guests to an immersive evening of flavour, culture, and craft. In collaboration with iconic Italian brand Campari, Siren x Campari promises to reimagine the Italian aperitivo tradition through the lens of Asian ingredients and cocktail philosophy. Taking centre stage are Meghana Mittal, Campari India's Brand Ambassador, and Akshay Singh, making his debut as Siren’s new Head Mixologist. Known for her narrative-led cocktails, Meghana brings Campari’s rich heritage to the table, while Akshay adds a local twist—treating the bar as a "culinary lab" and sourcing ingredients from Bangalore’s markets to reflect the changing seasons of the city. “The beauty of Campari is its versatility,” says Akshay Singh. “It doesn’t compete with other flavours—it elevates them. When paired with Asian ingredients, it creates depth that’s both familiar and surprising.” For one evening only, the duo has created a bespoke cocktail menu that brings together Campari’s bittersweet elegance with bold Asian flavours, offering guests a multi-sensory journey inspired by both continents. The event is more than just a cocktail showcase—it marks a bold new chapter for Siren. With Akshay stepping into his new role, the bar is poised to push the boundaries of Indian cocktail culture, experimenting with preservation techniques, storytelling, and regional sourcing in every glass. As Bengaluru’s bar scene grows increasingly sophisticated, Siren distinguishes itself not just for its all-Asian theme, but for its evolving commitment to reimagining what an immersive cocktail experience can be. Event Details: Date: Friday, 27th June, 2025 Time: 7:00 PM to 10:00 PM Venue: Siren Cocktail Bar, 2nd Floor, 25/4 Lavelle Road, Ashok Nagar, Bengaluru, Karnataka 560001 Reservations: +91 77188 74933 Instagram: @sirencocktailbar About Siren Cocktail Bar: Located in the heart of Lavelle Road, Siren Cocktail Bar is Bengaluru’s only Asian bar, offering a moody, immersive space inspired by Chinese festivals. The cocktail program, curated by CounterTop India, brings together premium spirits, Asian ingredients, and storytelling. With plush velvet interiors and an inventive menu of small plates, Siren redefines cocktail culture in the city.

Hotelier Community

The Sommeliers Association of India Is Crafting a New Narrative for Indian Wine

The Sommeliers Association of India (SAI) isn’t just another wine club—it’s a movement. Founded in 2024 by Amrita Singh and world-renowned sommelier Mattia Antonio Cianca, SAI is India’s first national sommelier association aligned with the Association de la Sommellerie Internationale (ASI). Their mission? To elevate Indian wine education, represent India at global sommelier contests, and create pathways for young professionals to thrive in the global hospitality space. Inside the Article: The SAI Vision That’s Changing the Game Why the absence of an Indian representative at the 2023 ASI Best Sommelier of the World contest led to the birth of SAI. How international certifications like the ASI Diploma (now introduced in India) are setting new benchmarks for excellence. The powerful impact of being affiliated with global platforms like JancisRobinson.com, GuildSomm, and ASI. Why pairing wine with Indian cuisine isn’t just possible—it’s revolutionary. Think regional curries, spice blends, and global wines in harmony. How SAI membership is opening up access to mentorships, global internships, and exclusive wine training events across India. What the future holds—positioning India as a major player in wine education, tourism, and fine-dining excellence on the global map. The full article on SAI is out now in our June 2025 edition of Hospitality News!Discover how this non-profit is shaking up India’s wine scene, nurturing sommelier talent, and making wine a celebration of both taste and tradition.

Shivam & Riddhi Bhagat: 200 Years of Bhagat Halwai, Served Fresh

As Bhagat Halwai completes over 200 years of legacy, the iconic Agra-based sweet brand is finding its modern voice through two young, passionate leaders: Shivam Bhagat, Director, and Riddhi Bhagat, Strategic Director. Stepping into the family business at just 19, Shivam has remained rooted in tradition while redefining how mithai connects with a new generation. Meanwhile, Riddhi brings her hospitality background and entrepreneurial drive into play—crafting mindful, wholesome offerings like “Binge on Baked,” a health-forward brand under the Bhagat Halwai umbrella. Together, they’re proving that legacy doesn’t have to mean outdated—it can mean dependable and dynamic. Inside the Interview: How They’re Reimagining Mithai for Today’s India In this heartwarming and forward-looking interview, Shivam and Riddhi share: How a 1795 legacy brand stays fresh through seasonal specials, premium ingredients, and a blend of nostalgia and novelty. Why health-conscious consumers are now at the center of product innovation—from sugar-free mithai to organic ingredients and locally sourced produce. The big festive game plan—including how Bhagat Halwai scales operations, curates gifting options, and delivers joy at scale. How Bhagat Halwai builds lifelong relationships, turning everyday customers into loyal patrons through flavour, service, and trust. The role of creativity and strategy in taking heritage brands beyond sweets—into savouries, multi-cuisine offerings, and modern snacking. The full interview with Shivam & Riddhi Bhagat is now out in our June 2025 issue of Hospitality News! Don’t miss this inspiring story of two next-gen leaders keeping tradition alive—while boldly stepping into the future of food. Read the full feature now at: https://hospitalitynews.in/e-magzines  

Flavours with Purpose: Chef Peter’s Pan-Asian Journey

In this exclusive feature for Hospitalitynews, we had the pleasure of sitting down with Chef Te Yuan Peter Tseng, the visionary Culinary Director of Pricol Gourmet Pvt. Ltd., and the creative force behind the vibrant flavours at Soy Soi. Known to many as Chef Peter, he brings a deep sense of purpose and artistry to his cuisine, which reflects across every plate at Soy Soi and Little Soi. In this engaging conversation, Chef Peter walks us through his culinary philosophy—one rooted in simplicity, tradition, and balance. His defining dish, Hainan Chicken Rice, reflects his belief that a humble plate, when done right, can speak volumes. As he puts it, a dish may appear minimal, but if it strikes harmony in taste and technique, it represents something much deeper. Chef Peter also shares what makes Soy Soi stand apart in the competitive world of Pan-Asian dining. With a bold departure from the expected, the restaurant curates lesser-known regional street foods from across Southeast Asia, blending authenticity with innovation. It’s not just about flavour—it’s an experience woven together with ambience and hospitality. The conversation dives deeper into his creative process, career-defining moments across cities like Chennai, Dubai, and Bangkok, and his vision for where Pan-Asian cuisine is headed in India. His take on “freestyle Asian” dining presents a promising outlook for evolving palates in the country. What stands out is his thoughtful approach to leadership—where kitchen culture, mentorship, and staff well-being are prioritised as key ingredients to success. This inspiring conversation with Chef Peter is more than a feature—it’s a masterclass in culinary creativity and team building. To explore the full interview, grab your June Edition of Hospitalitynews or read it on our website today.

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