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Poppadum has officially launched in Kilpauk, introducing a contemporary Indian dining concept centred around nostalgia, familiarity, and culinary surprise. Positioned as a fresh addition to Chennai’s evolving dining landscape, the restaurant celebrates regional flavours and stories from across India while reinterpreting familiar dishes through modern techniques, textures, and presentation styles. Founded on the philosophy of making guests experience familiar Indian food differently, Poppadum draws inspiration from the humble papad or appalam, a staple accompaniment found across Indian households that often transforms an entire meal through texture and flavour. Speaking about the concept, Abbas Shahzad said the restaurant aims to revive the excitement of eating Indian food by presenting known flavours in unexpected ways without losing their emotional connection and authenticity. The menu reflects this approach through a range of small plates and mains inspired by diverse culinary traditions across India. Signature dishes include Khaman Chaat, Burrata “Masala Papad”, Thattai Tostada, Railway Beetroot Cutlet, and My MIL’s Daal Pakwaan, each offering a balance of familiarity and contemporary creativity. The mains menu further explores layered Indian flavours with dishes such as Burrata Tikka Masala, White Dal Makhani, Tawa Kheema, and Smoked Masoor Pulao. Accompaniments including Scallion Parmesan Chur Chur Parotta and Poppadum Garlic Naan continue the restaurant’s playful reinterpretation of traditional formats. Desserts such as Nichani’s Filter Coffee Pudding and Falooda Baraf Gola complete the dining experience with nostalgic flavours presented through a modern lens. Spread across approximately 2,200 square feet with seating for 60 guests, the restaurant has been designed as an intimate and energetic space encouraging conversation, shared dining, and community-driven experiences. With its launch, Poppadum adds to Chennai’s growing appetite for contemporary Indian dining concepts that blend regional storytelling, innovation, and comfort-led culinary experiences.
Snabbit has officially entered the beauty services segment with the launch of its instant salon-at-home model, marking a significant expansion for the quick home services platform into one of India’s fastest-growing convenience categories. The company announced that it has successfully piloted the service over the last six weeks in Bengaluru’s Sarjapur micromarket, completing more than 2,000 beauty service jobs with an average fulfilment time of under 15 minutes. The move reflects a broader shift in consumer expectations, where categories such as food delivery, groceries, and home services have increasingly transitioned toward instant fulfilment, while beauty services have largely remained appointment-driven. Snabbit is now attempting to redefine this behaviour through hyperlocal, on-demand beauty services delivered within minutes. Speaking on the expansion, Aayush Agarwal said the beauty category represents a large and high-frequency market opportunity that aligns naturally with the company’s existing quick-service ecosystem. He added that consumers today expect convenience across every aspect of their lifestyle, including personal care services. The platform currently focuses on high-frequency beauty offerings such as threading, waxing, facials, clean-ups, saree draping, head massages, and hair styling. Unlike conventional salon-at-home models that often require multiple specialists and advance bookings, Snabbit has built an instant-first operational model centred on multi-skilled beauty professionals capable of delivering several services in a single session. The company has also introduced lightweight service kits and monodose packaging formats aimed at improving hygiene standards, reducing wastage, and streamlining operations. Products from brands such as O3+ and Rica are being used within the service ecosystem. Currently operating entirely through women beauty professionals, the platform positions itself as a “salon by women, for women,” focusing on convenience, comfort, and trust for female consumers. Service pricing begins at ₹49 with no minimum order requirement. Dev Priyam said the pilot has witnessed strong organic demand growth through neighbourhood-led word-of-mouth adoption, highlighting changing consumer behaviour around convenience-led beauty services. Snabbit plans to gradually expand the offering across additional Bengaluru micromarkets before entering new cities in the coming months.
Bhooter Raja Dilo Bor marked a major milestone in its expansion journey with the grand inauguration of its 19th outlet in Koramangala, Bengaluru, on 15th May. The launch was celebrated with a vibrant evening that brought together culture, music, and festivities. The event saw the presence of notable personalities including actor and singer Ambarish Bhattacharya, actor, director, and singer Anirban Bhattacharya, and artist Sreenanda Shankar. Their participation added energy and excitement to the celebrations, making the evening memorable for guests and attendees. The inauguration ceremony began with traditional lamp lighting, creating a festive atmosphere that reflected cultural warmth and heritage. The evening also featured engaging interactions and performances by the guests of honour, adding a special touch to the occasion. Speaking during the launch, Mr. Rajib Paul, the key force behind the brand, spoke about his vision of taking Bengal’s rich culinary traditions to audiences across India and global markets. His focus on maintaining authenticity while embracing growth has played an important role in the brand’s journey. “Bhooter Raja Dilo Bor is not just a restaurant; it is an emotion deeply connected to Bengal’s culture, nostalgia, and flavours. With every new outlet, our vision is to bring people closer to authentic Bengali culinary experiences while preserving the warmth and spirit of our heritage,” said Rajib Paul. Inspired by the imaginative worlds of Bhooter Raja and Shundi Raja, the Koramangala outlet has been carefully designed to capture the charm and cultural essence of Bengal while creating a warm and welcoming space for guests. With this launch, Bhooter Raja Dilo Bor continues to celebrate authentic flavours and hospitality while opening its doors to food lovers from different backgrounds. The brand also aims to strengthen its presence and expand into more markets in the years ahead.
Courtyard by Marriott Bengaluru Hebbal has announced the appointment of SK Jahid Akhtar as Pastry Chef, further strengthening the hotel’s culinary leadership team. With more than 13 years of experience in luxury hospitality, Jahid brings extensive expertise in pastry arts, bakery operations, confectionery, and dessert innovation. He is recognised for combining classical pastry techniques with contemporary flavours and presentation styles to create elevated guest dining experiences. Prior to joining Courtyard by Marriott Bengaluru Hebbal, Jahid served as Pastry Chef at Novotel Kolkata Hotel & Residences. Over the years, he has held culinary roles with several prominent hospitality brands including ITC Maurya, The Leela Ambience Gurugram, The Westin Mumbai Garden City, Conrad Pune, JW Marriott Pune, and Fariyas Resort Lonavla. He has also gained international exposure through his work at Olivia Restaurant & French Patisserie and independent pastry projects in Bhubaneswar. Throughout his career, Jahid has been recognised for managing high-pressure kitchen operations, mentoring pastry teams, and creating visually refined dessert concepts. An alumnus of Biju Pattnaik College of Hotel Management and Tourism, Bhubaneswar, Jahid also holds a Bachelor of Arts degree from Utkal University, Odisha. In his new role, he will oversee pastry operations at the hotel, focusing on innovative dessert development, guest experience enhancement, and culinary team mentorship while bringing fresh creativity to the property’s dining offerings.
Jango has officially launched in Sahakarnagar, introducing an all-day café and cocktail bar concept aimed at blending work, dining, music, and social experiences under one roof. Positioned as a neighbourhood-driven social space, Jango reflects Bengaluru’s evolving hospitality landscape where consumers are increasingly seeking flexible and experience-led venues that transition seamlessly through different parts of the day. The venue operates as a relaxed, coffee-focused café during the daytime before evolving into a more energetic cocktail and dining destination in the evening. Designed to accommodate work sessions, casual meetings, dinners, music-led gatherings, and community events, the concept focuses on creating an adaptable environment for different audiences throughout the day. Speaking on the launch, the founding team shared that the vision behind Jango was to create a space that guests could return to at different moments, whether for coffee and work during the day or cocktails and music later in the evening. The menu features comfort-driven dishes with global influences alongside an approachable cocktail programme curated for easy-drinking experiences. The atmosphere also evolves through the day, shifting from quieter daytime energy to a more vibrant social setting by night. In the coming weeks, Jango plans to introduce a dedicated breakfast menu along with curated community programming including founder meetups, creator gatherings, and music-led experiences. The launch comes at a time when Bengaluru’s dining and nightlife culture is increasingly moving towards hybrid hospitality formats that combine cafés, social spaces, and experiential dining concepts.
Munnar Group Stay
For Munnar Group Stay Bookings - https://munnardormitory.com/munnar-group-stay Activities and Experiences During Your Group Stay at Munnar. From tea plantation tours and treks to jeep safaris and adventure sports, make use of your group's stay in Munnar. Organise bonfire nights or team-building games for your groups, holding custom events on request, or celebrate special occasions with us; We have local experiences and cultural shows lined up for various types of groups. Food Options and Meal Plans for Group Stay in Munnar. Most group accommodations in Munnar come with meal packages, which can be modified according to dietary needs, such as vegetarian, vegan, or Jain. Facilities for BBQs or outdoor dining, or making your own meals, are available. This means that whatever you wish to do, Munnar group stays will offer delicious options that are equally convenient for everyone. Munnar Group Stay Guide: Travel, Attractions, and Essentials. Munnar Group Stay will provide all the information you could ever dream of needing to have a lovely trip with friends, family, school group mates, or else people from work. For travel, determine the bus schedule of KSRTC, train connectivity based on Aluva or Ernakulam, or pre-book some taxis for your group travel. List Eravikulam National Park, Kannan Devan Tea Museum, and some of the Best Trekking Trails. Kindly have a look at the weather prediction and dress to match that season: warm woollens in winter and raincoats in the monsoon. Last but not least, remember to check the availability of group rooms and the cancellation policy and don’t hesitate to contact our support team for any retained booking assistance. Close by, budget-food eateries are easily accessed plus 24/7 drug stores and hospitals. It is suggested to use Google Maps on your precise way to our property. For those critical hints and links, your group is kept well-informed and profoundly satisfied throughout your stay with Munnar Group Stay.
Best Villas in Munnar
Yes, villas in Munnar are child-friendly and couple-friendly. A family will really enjoy huge living areas, private kitchens to do self-cooking, and safe surroundings for children, while a couple will take advantage of amenities such as private jacuzzis, valley-view balconies, and bonfire facilities. A majority of the villas also offer pet-friendly stays, thus accommodating all kinds of travelers. In Munnar, most villas fall within a price range of ₹3,500 to ₹12,000 per night; this range is extensive depending on the location, size, and amenities. Most of them accept digital payments, and cancellation policies apply differently for each property. Any group can book their own entire villa or single rooms in shared properties. Various listings also include packages for corporate retreats, trekking arrangements, spice plantation tours, and tea estate walks. For safety and convenience, use verified villa listings with good reviews. Also, check whether the staff assists in airport transfers, local sightseeing, and adventure activities like cycling or paragliding. Visit : https://munnardormitory.com/villas-in-munnar
A Peaceful Getaway Amid Jawai’s Stunning Wildlife and Landscapes
Jawai offers the perfect blend of adventure and relaxation. Stay in comfortable accommodations while exploring the wildlife-rich surroundings. Take part in thrilling leopard safaris, and enjoy the serene atmosphere that makes this destination ideal for nature lovers. Whether you’re spotting wildlife or enjoying quiet moments in nature, Jawai provides an unforgettable experience that connects you with the beauty of the outdoors.
Dormitory in Munnar
Seeking a budget stay dormitory in Munnar? Book the best low budget stay for rental in Munnar for cost-efficient group stay that is comfortable. This Munnar dormitory would be a popular choice for solo travelers, backpackers hostel, student group bookings, and large families traveling through this hill station to find decent yet low-priced accommodations. Online booking with Munnar dormitory guarantees that guests have a warm bunk in a clean, shared room in Munnar – perfect for those who value both community and privacy. To ensure a totally comfortable stay at the dormitory in Munnar, The dormitory provides all necessary amenities: cozy bunk beds, fresh and clean bathrooms with fresh cotton linen, warm water showers, and free Wi-Fi available. For travelers seeking cheap dormitory in Munnar without disappointing comfort conditions, then this is the place for you. Guests can book this affordable dormitory near Munnar bus stand and enjoy the best budget accommodation in which can be booked online.
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Feast at Sheraton Grand Bengaluru Whitefield Hosts Kerala Food Festival
Bengaluru is getting a taste of Kerala this month as Feast at Sheraton Grand Bengaluru Whitefield Hotel & Convention Center hosts a special Kerala Food Festival from 16th to 24th May 2026. Designed as more than a regular regional buffet, the festival brings together the flavours, traditions, and warmth of Kerala’s rich food culture. Inspired by coastal kitchens, festive meals, and comforting home-style cooking, the experience promises diners a culinary journey without leaving the city. The menu highlights some of Kerala’s most loved dishes and flavours. Guests can enjoy soft Appam with Stew, the smoky and flavourful Meen Pollichathu wrapped and steamed in banana leaf, and traditional favourites like Puttu. To complete the meal on a refreshing note, Elaneer Payasam will also be part of the spread. Built around Kerala’s signature cooking style, the menu embraces coconut-based gravies, Malabari spices, and regional recipes that reflect the state’s diverse culinary heritage. The festival experience extends beyond food with live music and engaging activities for children, creating a lively and family-friendly atmosphere. It aims to offer something for weekend diners, families, and those looking for a festive regional dining experience in Whitefield. Venue: Feast, Sheraton Grand Bengaluru Whitefield Hotel & Convention Center Dates: 16th – 24th May 2026 Timings: Lunch: 12:30 PM – 3:00 PM | Dinner: 6:30 PM – 11:00 PM
Courtyard by Marriott Bengaluru Hebbal Hosts Mane Biryani Festival at The Hebbal Cafe
Courtyard by Marriott Bengaluru Hebbal is celebrating South India’s rich biryani heritage with the launch of the Mane Biryani festival at The Hebbal Cafe, running from 20 May to 27 May. The week-long culinary showcase brings together a diverse selection of regional biryani styles, highlighting the aromatic spices, slow-cooking techniques, and cultural depth that define one of India’s most beloved dishes. Curated by Chef Manoj and the hotel’s culinary team, the festival menu features a range of signature preparations including Donne Chicken Biryani, Hyderabadi Biryani, Batkal Biryani, Nati Biryani, Ambur Biryani, and Chettinad Biryani. Each dish is crafted to reflect its regional origin while offering guests an immersive dining experience rooted in tradition and flavour. A highlight of the festival will be the Mane Biryani Brunch on 24 May, featuring an extensive buffet spread accompanied by multi-cuisine offerings, unlimited mocktails, and live music in a lively, family-friendly setting. The festival aims to appeal to both biryani enthusiasts and casual diners, offering a curated exploration of South India’s diverse culinary landscape in a contemporary hospitality environment. Event Details What: Mane Biryani Festival Venue: The Hebbal Cafe, Courtyard by Marriott Bengaluru Hebbal Date: 20–27 May 2026 Time: 7:00 PM – 11:00 PM Brunch: 24 May The festival reinforces Courtyard by Marriott Bengaluru Hebbal’s focus on curated dining experiences that celebrate regional Indian cuisine with modern presentation and hospitality
Eros Hotel New Delhi Hosts Flavours of Mexico Festival at Blooms
Eros Hotel New Delhi is bringing the vibrant spirit of Mexican cuisine to the capital with its specially curated Flavours of Mexico festival at Blooms. Running till 24 May 2026, the culinary showcase celebrates the bold flavours, rich traditions, and authentic ingredients associated with Mexican gastronomy. The festival menu features a range of classic Mexican-inspired dishes prepared using traditional spices, fresh ingredients, and authentic cooking techniques. Guests can savour signature offerings including Cilantro Lime Rice, Stuffed Mexican Peppers, Vegetable Quesadilla, and Chipotle Quinoa and Lamb Casserole, each designed to deliver a vibrant and immersive dining experience. The menu highlights the depth and diversity of Mexican cuisine through smoky spices, zesty flavours, and freshly prepared delicacies aimed at appealing to a wide range of palates. Designed as a festive culinary experience, the food festival invites guests to gather with friends and family while enjoying flavour-packed dishes and the lively essence of Mexican dining in a contemporary hospitality setting. Event Details Venue: Blooms, Eros Hotel New Delhi Date: Till 24 May 2026 Timing: 12:00 PM – 3:00 PM The festival further strengthens Eros Hotel’s focus on curated global dining experiences and seasonal culinary showcases for guests in the capital.
Fine Acers, a recognised name in hospitality-led real estate, has partnered with Wyndham Hotels & Resorts to introduce the Dolce brand in India, marking a significant step as the country’s tourism and hospitality sector is projected to reach USD 59 billion by 2028. Reflecting on this milestone, Dinesh Yadav, Founder & MD of Fine Acers highlights how the collaboration aligns with rising demand for premium leisure travel, destination weddings, and experiential stays. With existing resorts in Jaipur, Pushkar, and Goa, the company currently operates 200 rooms across three properties and plans to add 700 more keys over the next three years across Jaipur, Jawai, Udaipur, Pushkar, and Coorg, backed by an investment of around ₹600 crore. This expansion will take the total inventory to 1500 rooms across seven properties. The introduction of Dolce by Wyndham comes at a time when India’s luxury hospitality segment faces a supply gap, with only around 29,000 luxury rooms available nationwide. Positioned to bridge this gap, Dolce integrates business, leisure, and large-scale event capabilities, making it ideal for high-demand markets like Goa and Udaipur, known for strong occupancy rates and wedding-driven demand. Fine Acers’ sale-and-leaseback model supports growth by enabling investors to purchase around 70% of its inventory, which is leased back and professionally managed, offering attractive returns without operational involvement, a model gaining traction among HNIs and NRIs seeking financial and experiential value. Backed by strong industry fundamentals, with hotel demand projected to grow at 10.8% annually against 8% supply growth, the company is expanding into high-demand destinations with a vision to surpass 1500 keys by 2030 and establish itself as a leading player in resort and lifestyle hospitality, while destination weddings and MICE remain central to the strategy, supported by India’s USD 130 billion wedding industry, driving memorable guest experiences and sustained growth. This engaging exchange offers a glimpse into the evolving landscape of India’s luxury hospitality sector and the strategic vision driving Fine Acers forward. It was truly a great conversation with Dinesh Yadav, and readers can explore the complete feature in the Hospitality News May Magazine, available on our website and in print.
In an exclusive and engaging interaction, Anand Mishra, Director of Operations at Sayaji Vadodara, Offers a thoughtful glimpse into the evolving world of hospitality in the May edition of Hospitality News magazine, where every detail matters and every guest experience carries meaning. Known for his strong operational expertise and people-first approach, he shares perspectives that go beyond processes, diving into the emotional core of hospitality. Reflecting on his journey, he describes it as a story that began unexpectedly but soon transformed into a fulfilling career. “I began my journey as a management trainee at ITC, more by chance than by choice. What followed was a true rollercoaster filled with ups and downs, challenges, fun, and excitement. This industry has a unique way of shaping you, pushing you to grow, and transforming who you are. Looking back, I have no regrets. In fact, today I can proudly say that I enjoy my job every single day.” What truly stands out is his deep commitment to guest care. Recalling a touching moment at Sayaji Hotel Vadodara, he shares, “I remember a single woman traveller who approached me at check-in with a strict, medically prescribed diet and asked if we could accommodate it…” What followed was a coordinated effort by his team to ensure precision and care. “At the time of checkout, she had tears in her eyes… It reaffirmed that when we truly commit, we can create an unmatched guest experience.” Speaking about today’s travellers, he highlights a shift in expectations. “Luxury is not materialistic, it is deeply personal.” His approach focuses on understanding guests, anticipating their needs, and delivering warmth that feels like home. Even in moments of operational challenges, such as a sudden system failure during peak service, his emphasis remains unchanged. “It was a perfect example of teamwork, quick thinking, and resilience,” he recalls, underlining the importance of seamless guest experience. For him, the smallest details create the biggest impact. “Luxury is always human, it is never just materialistic.” At Sayaji, this philosophy comes alive through their “Yours Truly” experience. This insightful exchange captures the essence of modern hospitality, where emotion meets excellence. It was truly a great conversation, and you can explore the complete feature in the Hospitality News May magazine on our website, or grab a physical copy to experience it in full.
The hospitality industry is evolving at an unprecedented pace, yet a fundamental question continues to challenge its growth, are we truly preparing talent for the realities of the job? In an exclusive and thought-provoking interaction, Sanjeev Kumar, Founder of HOSPI Sigma™, shares his perspective on this critical shift, offering a fresh lens on performance, capability, and industry readiness. With over three decades of experience across globally respected brands such as Taj Hotels, ITC Hotels, Starwood Hotels & Resorts, and Premier Inn, Sanjeev Kumar brings unmatched operational depth combined with strategic foresight. His journey, further enriched by his tenure at Lloyds Banking Group, has shaped a unique approach that bridges hospitality with structured, data-driven methodologies. In this featured conversation, he delves into the pressing gap between ‘qualified’ and ‘job-ready’ professionals, highlighting how traditional education often stops at knowledge, while the industry demands decisive action under pressure. Through HOSPI Sigma™, he introduces a transformative framework that shifts the focus from learning to real-time performance, an approach that is steadily redefining how talent is trained, evaluated, and empowered. What sets this dialogue apart is its clarity and relevance. From addressing why performance under pressure has long been overlooked, to explaining how structured thinking can significantly reduce operational inefficiencies, Sanjeev Kumar offers insights that resonate with both industry leaders and emerging professionals. His emphasis on measurable outcomes, fewer guest complaints, reduced training costs, and consistent service delivery, adds a compelling business perspective to the conversation. As the discussion unfolds, it builds a strong sense of anticipation around the future of hospitality talent. With India’s rapid expansion into Tier 2 and Tier 3 markets, frameworks like HOSPI Sigma™ are no longer optional, they are becoming essential. The conversation also touches upon the evolving role of policy, particularly in light of the Union Budget’s focus on skill development, and the urgent need to align intent with execution on the ground. This is more than just an interview, it is a window into the future of hospitality operations and talent transformation. It was truly a great conversation with Sanjeev Kumar, filled with insight, clarity, and forward-thinking perspectives. To explore the complete interview and gain deeper understanding, you can check it out in the HospitalityNews May magazine on our website, or experience it in its full depth through our physical edition.
Dinesh Yadav
Founder & MD of Fine Acers
Anand Mishra
Director of Operations at Sayaji Vadodara
Sanjeev Kumar
Founder of HOSPI Sigma™
and many more from top industry leaders
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