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Air India and Lufthansa Group have signed a landmark Memorandum of Understanding (MoU), creating a formal framework to explore a joint business partnership between the two airline groups. The agreement covers Air India’s and Lufthansa Group’s carriers and subsidiaries, including Air India Express, Austrian Airlines, Brussels Airlines, ITA Airways, Lufthansa, Swiss International Air Lines (SWISS), and other affiliated airlines. Building on existing codeshare agreements and their shared membership in Star Alliance, the MoU allows both groups to jointly explore ways to strengthen connectivity between India and major European markets. The aim is to offer travellers more connected and consistent travel experiences across some of the world’s busiest routes, with seamless journeys on a single ticket. The MoU was signed by Campbell Wilson, Chief Executive Officer and Managing Director of Air India, and Carsten Spohr, Chairman and Chief Executive Officer of Lufthansa Group. The agreement also seeks to leverage opportunities created by the recent conclusion of the landmark India–European Union Free Trade Agreement. Subject to regulatory and anti-trust approvals, the partnership will explore collaboration across several strategic areas. These include coordinated route planning and aligned flight schedules in select markets to improve customer convenience and connectivity. The airlines also plan to work together on joint sales, marketing, and distribution initiatives. Further cooperation would extend to enhancing customer experience through closer coordination in areas such as frequent flyer programmes, IT infrastructure, customer journey design, quality assurance, and other mutually beneficial initiatives aimed at making travel easier and more consistent for passengers. Initially, the MoU focuses on increasing passenger traffic between Air India’s home market of India and Lufthansa Group’s core home market region, which includes Germany, Austria, Belgium, Italy, and Switzerland. The framework also proposes future expansion to cover the rest of Europe and the Indian subcontinent. The exact scope, including specific routes and markets, will be finalised once a comprehensive joint business agreement is established, subject to regulatory approvals. Carsten Spohr, Chairman of the Executive Board of Deutsche Lufthansa AG and Chief Executive Officer of the Lufthansa Group, said:"Today's agreement with our long-standing Star Alliance partner Air India is a strong signal of our mutual determination to open a new chapter in aviation between the EU and India following the landmark trade agreement between both economic regions. Together with Air India, we will strengthen our access to the aviation market with the highest growth rates worldwide. The Lufthansa Group is already the most successful and most popular European airline group among customers in India. In the future, we will contribute to deepening economic and cultural relations between India and Europe with even more connections. With our new long-haul aircraft and Lufthansa Allegris and SWISS Senses on board, we are offering a significantly improved premium travel experience in all classes on more and more routes, including to India.” Campbell Wilson, Chief Executive Officer and Managing Director, Air India, said: “This milestone in our deepening relationship with the Lufthansa Group is great news for travellers and enterprises alike between India and Europe. As Air India continues to expand its global footprint with a fast-modernising fleet and transformed product and service offerings, this framework enables us to explore closer cooperation on multiple fronts to meet the growing trade, commerce, and people-to-people ties between our respective regions. This would unlock greater value for our common customers and respective shareholders, and we look forward to progressing these initiatives together with the Lufthansa Group.” Air India and Lufthansa Group carriers currently codeshare on 145 routes across 15 Indian and 29 European cities in 20 countries. In February 2025, both groups announced an expansion of their codeshare agreements involving Air India, Lufthansa, SWISS, and Austrian Airlines. India and the European Union are among the world’s strongest economies, together accounting for nearly 25% of global GDP. According to the European Commission, the EU is India’s largest trading partner for goods, with bilateral trade exceeding €120 billion in 2024. India is also the EU’s ninth-largest trading partner, representing 2.4% of total EU goods trade in the same year. Since its privatisation in 2022, Air India has significantly expanded its global alliance network. The airline now maintains 24 codeshare partnerships and nearly 100 interline agreements, providing access to over 800 destinations worldwide. The Lufthansa Group is the fourth-largest airline group globally by revenue and fleet size. It operates five national airlines across key European markets, along with other travel-focused airlines, Lufthansa Cargo, Lufthansa Technik, and more than 300 subsidiaries and affiliated companies. In 2024, the group carried over 131 million passengers, offering access to the largest airline network in Europe.
Daryaganj has expanded its culinary legacy with the launch of Rolls & Kebab by Daryaganj, designed for quick delivery and easy enjoyment at home. After six successful outlets worldwide, the brand now brings its signature North Indian flavours to customers’ doorsteps, combining traditional recipes and techniques with a fast, convenient format. The menu features soft, flavourful rolls and kebabs, perfect for anytime indulgence. Vegetarian and non-vegetarian options include Paneer Tikka, Soya Malai Chaap, Aloo Tikka, Chicken Tikka, Chicken Malai Tikka, Chicken Seekh, Bhatti Chicken, Mutton Seekh, and Sole Fish Tikka. Each roll is wrapped in soft rumali roti and paired with mint chutney, onions, and chaat masala for that authentic taste. Amit Bagga, Co-founder & CEO of Daryaganj, said, "Rolls & Kebab by Daryaganj was created for people who love our food but want it in a quicker, more convenient format. It carries the same recipes, techniques and flavours we have followed for decades, just wrapped in a way that fits into today's fast-moving lifestyles." Whether it’s a quick lunch, a late-night snack, or a comforting bite during a busy day, Rolls & Kebab by Daryaganj offers the warmth, familiarity, and flavour of classic North Indian cuisine in a format made for modern life.
The LaLiT Group has introduced ‘The LaLiT Dining,’ a premium annual membership designed for food enthusiasts who wish to enjoy India’s most celebrated culinary experiences. With this launch, the brand strengthens its legacy of redefining luxury dining through iconic restaurants like OKO, the acclaimed Pan-Asian destination; Baluchi, known for authentic PAN Indian cuisine; 24/7 Restaurant and 24/7 Bar for contemporary global fare; Le Petit for vegan delights; the famous Bakery at The Lalit Great Eastern Kolkata; and other restaurants across its 12 unique properties. The LaLiT Dining membership offers special pricing, exclusive discounts, complimentary dining vouchers, and experiential privileges across all properties. Members can enjoy seamless access to a range of curated dining experiences, from regional delicacies and Michelin-starred pop-ups to perfectly paired dishes crafted by expert chefs, sommeliers, and mixologists. Speaking about the launch, Mr. Keshav Suri, Executive Director, The LaLiT Suri Hospitality Group, said, "At The LaLiT, food has always been central to how we create experiences and build connections. Food, much like our values, does not discriminate it brings people together across cultures, identities, and beliefs. What you taste is important, but how you feel while you taste it is even more powerful. Taste plays a defining role in memory and emotion, it has the ability to transport, comfort, surprise, and inspire. Our restaurants are rooted in authenticity, inclusivity, and a strong culinary point of view, and through The LaLiT Dining, we are creating a community for those who truly appreciate the art of gastronomy." Mr. Shukla, CEO, The LaLiT Group, added, "The launch of The LaLiT Dining marks an important milestone in our journey of strengthening guest relationships beyond stays. Dining has emerged as a powerful driver of engagement and brand loyalty. With this premium membership, we are not only offering exceptional value but also reinforcing our commitment to delivering curated, high-quality culinary experiences across our portfolio. It is a strategic step toward deepening our connection with guests who resonate with The LaLiT's distinctive hospitality ethos." Known for its blend of contemporary luxury and traditional Indian warmth, The LaLiT continues to champion inclusive and thoughtful hospitality. Each property celebrates local culture while offering memorable experiences, and with initiatives like The LaLiT Dining, the brand ensures that food remains a central pillar of its guest experience.
Novotel Imagicaa Khopoli has announced the appointment of Hemant Chowdhary as Director of Sales & Marketing, strengthening the hotel’s commercial leadership as it grows as a premier leisure destination in Maharashtra. With over two decades of experience across global hotel brands including Hyatt, IHG, Wyndham, and Starwood, Hemant brings deep expertise in driving revenue growth, enhancing brand positioning, and building high-impact commercial strategies across competitive hospitality markets. In his new role, he will lead the hotel’s sales and marketing initiatives, focusing on revenue performance, strategic partnerships, and optimising the business mix to strengthen leisure demand. Hemant will also align commercial efforts with the property’s long-term growth objectives. Hemant’s background spans leisure hospitality, pre-opening strategies, and hotel positioning, having successfully boosted brand visibility and commercial performance across multiple assignments. He holds an MBA from Welingkar Institute of Management, Mumbai, and is a graduate of IHM Ahmedabad, combining strong academic credentials with hands-on industry experience. Anil Chavan, General Manager of Novotel Imagicaa Khopoli, said, “We are delighted to welcome Hemant to Novotel Imagicaa Khopoli. His strong commercial acumen, deep understanding of leisure-driven hospitality, and proven ability to build strategic partnerships make him a valuable addition to our leadership team. As we continue to strengthen our positioning as one of the region's preferred getaway destinations, we are confident that his expertise will play a key role in driving sustained growth and enhancing our market presence.” With this appointment, Novotel Imagicaa Khopoli aims to further enhance its commercial roadmap, reinforcing its reputation as a preferred destination for leisure travellers, corporate guests, and experiential stays.
Golden Dragon at Taj Coromandel Chennai invites guests to celebrate the Chinese New Year and welcome the Year of the Horse with a thoughtfully curated festive menu. Symbolising energy, progress, confidence, and good fortune, the occasion is marked with Cantonese classics and creative interpretations that reflect prosperity and togetherness. Known as one of Chennai’s finest Chinese restaurants, Golden Dragon offers authentic Sichuan and Cantonese flavours. The special menu begins with comforting bowls like Double Boiled Monkey Head Mushroom Broth with cilantro, carrots, and sesame oil, and Shi Hu Lamb Soup enriched with minced lamb, tomatoes, and egg drop. Guests can also enjoy delicate Chicken and vegetarian Shuijiao dumplings. Highlights include Braised Duck with Chilli Bean slow-cooked with garlic and sesame, Pulled Duck Spring Rolls with roast duck shreds and blanched greens, and seafood specials such as Tiger Prawns in XO sauce and Lobster with Ginger Scallion and Shaoxing rice wine. Other offerings include Koi Rou, pork belly steamed with bok choy and soy, and Hang Zhou Tenderloin stir-fried with okra and young chillies. Vegetarian options feature Kong Cin Chai, morning glory tossed with garlic and dry red chillies, Silken Tofu in Fresh Chilli Sauce, Steamed Longevity Noodles, and Moon Fan jasmine rice with Chinese five spice. Desserts include Water Chestnut, fruit and Lotus Dim Sum with Pineapple Sweet Chilli Ice Cream, and Chocolate & Banana Cremeux with candied walnuts and salted caramel. The festive experience is complemented by signature cocktails like Rose Mary Gin Fizz, Dragon Wall with dragon fruit jam and jasmine tea, and Cherry Moon, along with refreshing mocktails including Cucumber Lemonade Huanggau and Lychee Delight. With its auspicious menu and elegant setting, Golden Dragon offers the perfect way to welcome the Year of the Horse, celebrating new beginnings with flavour, tradition, and style.
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.
Best Coworking Space in Thane
Our coworkdesks a subsidiary of shreedesking is a contemporary coworking space in Thane is created to satisfy the changing and trending demands of startups, remote workers, freelancers, and well-established companies. Our fully furnished workspaces, which blend comfort, functionality, and community, are situated in a desirable, convenient and at premier location. Our adaptable solutions are designed to meet your changing needs, whether you require a fully furnished meeting room, a lively shared area, or a quiet desk. coworkdesks is more than simply a place to work; it’s where ideas are realised because to first-rate amenities.
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Ooty Sees Surge in Holiday Cottage Bookings Ahead of Christmas and New Year
Ooty is witnessing a sharp rise in holiday cottage bookings as travellers plan festive getaways for Christmas and New Year. Known for its cool climate, misty hills, and colonial charm, the Nilgiris town continues to attract families, couples, and group travellers looking for peaceful mountain escapes during the year-end holiday season. Travel planners and accommodation providers report strong demand for private cottages that offer scenic views, fireplaces, gardens, and spacious living areas. Travellers are increasingly favouring standalone cottages over hotels, seeking privacy, flexibility, and a homely atmosphere for extended celebrations with friends and family. The demand is particularly high for cottages located close to popular attractions such as Doddabetta Peak, Ooty Lake, and Avalanche, while properties in quieter areas are being preferred by guests looking to avoid crowds. Festive décor, bonfire setups, barbecue arrangements, and home-style dining options are emerging as key decision factors for holiday rentals during this period. With Christmas and New Year falling during peak tourist season, availability is becoming limited, and prices are seeing an upward trend compared to off-season months. Industry observers advise travellers to plan and book well in advance to secure preferred locations and amenities. Improved road connectivity and consistent interest from domestic travellers have further strengthened Ooty’s position as a popular festive destination. The growing preference for private holiday rentals is expected to continue, making cottages a central part of the region’s year-end travel landscape. For more information on booking holiday cottages in Ooty, visit https://www.cottagesinooty.co.in/
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Courtyard by Marriott Bengaluru Hebbal Presents Dawat-E-Qureshi
Courtyard by Marriott Bengaluru Hebbal invites food lovers to Dawat-E-Qureshi, a royal culinary celebration at Nazaara rooftop, running from 20th to 28th February 2026. This special event brings together MasterChef Asif Qureshi and Chef Shenawaz Qureshi, torchbearers of the legendary Qureshi lineage, in a unique showcase of tradition, fire, and finesse. The menu honours the Qureshi legacy, famed for slow-cooked meats, fragrant spices, and the depth of North-West Frontier and Awadhi cuisine. Highlights include Mahi Samundar, Mutton Majhlisi Kebab, Desi Murgh Ka Salan, Faizabadi Gosht Korma, and Murgh Ke Parche—each dish crafted to celebrate the art of grilling and slow-cooked perfection. Complementing the feast is a bespoke cocktail menu, designed to enhance the smoky aromas, bold spices, and royal richness of the Qureshi experience. Each pairing adds another layer to the sensory journey, creating an evening that is as theatrical as it is flavorful. Dawat-E-Qureshi is more than a meal—it is a celebration of heritage, craftsmanship, and indulgence. Guests can savour centuries of culinary tradition in a setting that blends elegance with the warmth of a royal feast. Event Details: Where: Nazaara, Courtyard by Marriott Bengaluru Hebbal When: 20th–28th February 2026 Time: 5:00 PM–1:00 AM Reservations: +91 96064 82965
Culinary Art India 2026 Returns with WACS Endorsement
The Indian Culinary Forum (ICF) has announced the 18th edition of Culinary Art India (CAI) 2026, set to take place at Pragati Maidan, New Delhi, alongside the 40th AAHAR – The International Food & Hospitality Fair. This year, CAI receives official endorsement from the World Association of Chefs' Societies (WACS), aligning India’s premier culinary competition with global standards. Over 600 chefs, apprentices, and culinary students from across the country are expected to participate, showcasing technical skill, creativity, and discipline. The event includes the professional Culinary Contest and Display Excellence Challenge, organised by ICF in collaboration with India Trade Promotion Organisation (ITPO) and Hospitality First, with technical guidance from ICF. Chef Davinder Kumar, President, ICF, said, "Culinary Art India has always been a platform to elevate professional standards. With WACS endorsement, CAI 2026 places Indian chefs firmly on the global culinary sport map. It is our responsibility to nurture skilled professionals who can represent India with excellence worldwide." The competition features over 18 categories, including artistic pastry and bakery showpieces, wedding cakes, fruit and vegetable carving, plated desserts, international three-course menus, regional Indian cuisine, sushi platters, live cooking, millet-based dishes, chocolate artistry, mocktails, and sandwich making. Chef Vivek Saggar, General Secretary, ICF, added, "CAI 2026 is not just a competition; it is a learning arena. A distinguished panel of WACS-certified jury members from India and abroad will evaluate participants on technique, hygiene, innovation, presentation, taste, and overall execution using a 100-point system aligned with global standards. Chef Rick Stephen, the first Australian Certified Master Chef, will chair this year’s jury, while Chef Sireesh Saxena and Chef Arvind Rai serve as Organising Secretaries." Chef Bharat, Vice President, ICF, highlighted, "Culinary Art India encourages chefs to step beyond routine kitchen operations. With WACS endorsement, CAI 2026 strengthens India’s position in the international culinary arena and inspires participants to aim higher professionally." For young chefs and students, the competition offers exposure to global standards, enhancing portfolios for placements and scholarships. For executive chefs, it serves as a benchmark for skill, innovation, and professional growth. CAI 2026 continues India’s journey of excellence in culinary arts, raising standards and showcasing the country’s growing international culinary presence.
Indulge in ‘Daawat-e-Deccan’ at Sheraton Hyderabad: A Tribute to the Nizam’s Shahi Dastarkhwan
Sheraton Hyderabad Hotel invites lovers of regional Indian cuisine to experience Daawat-e-Deccan, a specially curated five-day food festival that celebrates the timeless flavours of the Deccan region. Hosted at Feast, the hotel’s signature all-day dining restaurant, the festival will run from February 18 to 22, 2026, and will be available for both lunch and dinner. Curated by in-house Chef SK Quadri, Daawat-e-Deccan is a tribute to Hyderabad’s rich culinary heritage, where Mughlai, Persian, and South Indian influences come together to create dishes known for slow cooking, aromatic spices, and deep, indulgent flavours. Once patronised by the Nizams, Deccani cuisine reflects a legacy rooted in tradition, craftsmanship, and royal kitchens. Chef SK Quadri has trained intensively under Hamida Begum, the masterchef of Nizami cuisine in Hyderabad. He began his culinary journey with Sheraton Hyderabad and has since been sharing his expertise in Hyderabadi cuisine, bringing the authentic taste of the Deccan to diners. With the holy month of Ramzan approaching, the festival offers a meaningful culinary start for those observing the fast, featuring dishes that have long been part of Hyderabad’s iftar traditions. The specially curated menu highlights an array of traditional favourites, including smoky and spice-laden kebabs and the iconic Haleem, slow-cooked to perfection. Guests can also enjoy classic dishes such as Nihari and Korma, known for their rich gravies and layered flavours. Adding a local touch, the menu features Lukmi, Hyderabad’s much-loved savoury pastry, paired with Mohabbat ka Sharbat, a refreshing traditional drink that balances the richness of the meal. Chef SK Quadri brings authenticity to the forefront by recreating time-honoured recipes while presenting them in a contemporary format that appeals to today’s diners. Enhancing the overall experience, Feast will be adorned with Hyderabadi-inspired décor, reflecting the grandeur and elegance of the Nizams’ royal courts. Date: February 18 – 22, 2026 Timings: Lunch: 12:30 pm – 3:00 pm | Dinner: 7:00 pm – 11:00 pm Venue: Feast, Sheraton Hyderabad Hotel.
In an exclusive featured interaction with Hospitality News, Executive Chef V. Bharathan offers rare insights into the values and discipline that have shaped his remarkable journey in hospitality. From beginning his career at the very entry level of Food & Beverage service to leading complex culinary operations at Bengaluru Airport’s Terminal 1, his story reflects resilience, consistency, and purpose-led leadership. Now serving as Executive Chef at Avolta India, Chef Bharathan speaks candidly about the formative years that taught him patience, humility, and endurance, and the mentors who shaped his belief that leadership must be firm on standards yet humane in practice. He also reflects on balancing authenticity and innovation while cooking for fast-moving, diverse traveller audiences, ensuring comfort without compromising culinary identity. The conversation further explores his pioneering work in fireless and knifeless kitchen systems, developed to enhance safety, efficiency, and team confidence in high-volume airport environments. Equally compelling are his thoughts on inclusive employment, where dignity, trust, and opportunity emerge as the true pillars of hospitality. This thoughtful exchange goes beyond food, revealing a leader driven by character, discipline, and conscience. It is a meaningful conversation that captures the evolving essence of culinary leadership in India today. Readers can explore the complete interview in the Hospitality News February Magazine, available on our website and in the physical print edition.
At a time when India’s hospitality and food services sector is entering a decisive phase of transformation, strong leadership and clear policy direction have never been more critical. In an exclusive and in-depth conversation, Hospitality News brings forward the perspectives of Mr. Surendra Kumar Jaiswal, President of the Federation of Hotel & Restaurant Associations of India (FHRAI), who is steering the industry through a period of opportunity, reform, and reinvention. A second-generation hotelier and a respected industry voice, Mr. Jaiswal combines hands-on entrepreneurial experience with a deep understanding of policy, sustainability, and talent development. Leading a diverse hospitality portfolio across Uttar Pradesh and actively involved in philanthropic initiatives, his journey reflects both scale and sensitivity, qualities increasingly essential in today’s hospitality landscape. In this featured interview, Mr. Jaiswal speaks candidly about FHRAI’s evolving role as a proactive policy partner, the structural changes needed to keep Indian hospitality globally competitive, and the urgent reforms required to unlock long-term, sustainable growth. He also sheds light on how hospitality-led development in Tier 2 and Tier 3 cities can reshape India’s tourism economy while creating inclusive regional opportunities. Beyond policy and expansion, the conversation delves into the future, where sustainability, skilling, and digital transformation intersect. From responsible operations and workforce development to the growing influence of contactless guest management technologies, Mr. Jaiswal outlines how the industry can embrace innovation without losing its human essence. What makes this interaction especially compelling is its balance of vision and pragmatism. Each response reflects not just ambition, but actionable pathways for hotels and restaurants of all sizes, making this discussion particularly relevant for industry leaders, investors, and emerging professionals alike. The complete and unfiltered conversation with Mr. Surendra Kumar Jaiswal is featured in the Hospitality News February Magazine. Readers can explore the full interview on our website e-magazine or experience it in print by getting their physical copy of the February edition, a must-read for anyone invested in the future of Indian hospitality.
In a featured interaction with Guestvento Hospitality News, Ruban Das, a seasoned hospitality leader with over two decades of experience across Hyatt, Hilton, and Accor, shared measured insights on what it truly means to build responsible, future-ready hotels. Known for blending operational discipline with a strong people-first approach, Das has played a key role in embedding sustainability into hotel operations, most notably through Hyatt’s journey toward EarthCheck Silver certification. During the conversation, Das spoke candidly about why sustainability today must go beyond intent and messaging. With increasing scrutiny from guests, partners, and global stakeholders, accountability and data-backed performance have become essential. He highlighted how benchmarking platforms like EarthCheck bring structure, transparency, and long-term thinking to sustainability efforts. The discussion also explored how the definition of luxury is evolving. From shifting away from imported ingredients toward mindful local sourcing, to partnering with Indian producers and artisans, Das underlined how responsible choices can strengthen both sustainability and business resilience. Community partnerships, particularly those supporting rural livelihoods and circular practices, emerged as a meaningful part of this philosophy. Importantly, Das shed light on the complex, behind-the-scenes efforts that define responsible hospitality from waste management and water recycling to reducing single-use plastics and strengthening procurement systems. It was a thoughtful and insightful conversation that reinforces why responsible luxury is no longer optional but essential. The complete interview can be read in the Hospitality News January magazine, available on our website and in print.
Chef V. Bharathan
Executive Chef at Avolta India, Bengaluru Airport (Terminal 1),
Surendra Kumar Jaiswal
President of the Federation of Hotel & Restaurant Associations of India (FHRAI)
Ruban Das
General Manager of Hyatt Regency Chennai
and many more from top industry leaders
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