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SpiceJet has received a Memorandum of Understanding (MoU) for the induction of 10 aircraft, marking another key step in its ongoing capacity expansion and network restoration programme. The move aligns with the airline’s broader strategy to steadily rebuild operations while maintaining cost discipline and operational stability. The development follows SpiceJet’s Board-approved plan announced last week to progressively scale its fleet to 60 aircraft. This growth will be driven through a mix of wet and damp leases, along with the phased reactivation of grounded aircraft. The latest MoU further strengthens the airline’s intent to accelerate expansion in a measured and structured manner. SpiceJet’s recovery has gathered pace in recent months, supported by wider network coverage and sharper capacity optimisation. During the last quarter, the airline doubled its capacity, with Available Seat Kilometres (ASKMs) increasing from around 55 crore to 105 crore. This growth reflects improving demand across both domestic and regional routes. Building on this momentum, the airline plans to more than double its capacity during 2026. By the Winter 2026 schedule, SpiceJet is targeting 220–225 crore ASKMs while operating over 300 daily flights. The expanded capacity is expected to strengthen connectivity across key metro and tier-II markets, improve schedule reliability, and cater to sustained passenger demand. Commenting on the development, Debojo Maharshi, Chief Business Officer, SpiceJet, said: “Doubling our capacity in the last quarter has been a significant milestone, and the plans we have in place to more than double it further this year reflect growing confidence in the business and strong demand across the network. The receipt of this MoU is an encouraging development as we continue to rebuild and expand our operations in a measured manner. Our focus remains on restoring capacity, strengthening connectivity and improving reliability for our passengers.” As part of its long-term roadmap, SpiceJet will continue to follow a balanced fleet strategy. By combining the return of grounded aircraft with selective capacity additions, the airline aims to position itself for sustainable growth as the aviation market continues its recovery.
Indian Hotels Company (IHCL), India’s largest hospitality company, has announced the signing of a Tree of Life resort in Nashik, Maharashtra, marking the brand’s entry into one of the state’s most popular leisure destinations. Speaking on the announcement, Ms. Suma Venkatesh, Executive Vice President, Real Estate & Development, IHCL, said, “Nashik has emerged as a preferred short-haul getaway for travellers from Mumbai and Pune. Its blend of spirituality, nature and adventure appeals to guests seeking leisure time. The debut of Tree of Life in this established destination expands the brands presence in Maharashtra. We are delighted to partner with Onzal Farms LLP, represented by Dr Milind Pimprikar, Dr Vijaya Shelke, Dr Shubhangi Pimprikar, and Mrs Shreeys Shelke (Patel) for this project.” Located in Trimbakeshwar, one of the region’s most important spiritual and cultural centres, Tree of Life Nashik will feature 49 rooms set amid calm and scenic surroundings. Spread across more than three acres, the resort will include an all-day dining restaurant and bar, a meeting room, a swimming pool, and a spa, offering guests a relaxed and restorative stay while exploring the region. Dr. Milind Pimprikar said, “We are delighted to collaborate with IHCL and bring the experience of Tree of Life to Nashik. We look forward to creating a distinctive offering for guests visiting the region.” Nashik is home to the revered Trimbakeshwar Temple and is framed by the Western Ghats, making it known for its scenic trails, waterfalls, and lush landscapes. The destination continues to attract travellers looking for a mix of spiritual depth and nature-led experiences. With this signing, IHCL will have four hotels in Nashik, with two more in the pipeline, further strengthening its footprint in the city. About the owning company:Dr Milind Pimprikar, the main promoter of the LLP, is one of the leading orthopaedic doctors in the country. With over 30 years of experience, his skills and technical expertise have enabled him to perform thousands of successful orthopaedic surgeries. His mission is to build an institution that goes beyond treatment and contributes to the overall well-being of society. This marks his first venture into the hospitality sector.
In the heart of the Indian Ocean, sustainability has found an unlikely spokesperson - an oyster mushroom named Mo at Four Seasons Resorts Maldives. Mo is not just any mushroom. He proudly calls himself the “Official Spokesmushroom” for the resort’s Planetary Wellbeing initiatives — a movement that reflects over two decades of earth-conscious practices across the island properties. “We're the evolution of two decades of earth-friendly initiatives here at Four Seasons Maldives, yet these Four Seasons people hardly ever talk about us, they just get on with it,” Mo declares, half amused and half exasperated. By “us,” Mo refers to a thriving ecosystem within the resort: 150 members of the United Featheration - chickens, ducks and quail A 100-variety Garden Gang of herbs, fruits and vegetables Around 8,000 orchids forming the Orchid Crew Every day, nearly five kilograms of freshly harvested mushrooms, along with generous portions of island-grown produce, travel just 200 to 400 metres by bicycle across sandy paths to the resort’s restaurants. The concept? Zero-Mile dining - ingredients grown and served within the same island space. For eco-conscious Indian travellers increasingly seeking responsible luxury, this farm-to-fork model reflects how high-end hospitality can coexist with mindful living. In the Blu Beach Club kitchen, Mo and his fellow “volunteers” await their culinary destiny. Their final act? Appearing in signature dishes bursting with island-fresh flavours: Landaa Happy Egg with local pumpkin cream, seeds and seaweed White Snapper Carpaccio with Kulafilha leaf, melon and passion fruit Slow-Cooked Rainbow Runner with cauliflower, dill and roasted lemon Each plate tells a story of minimal food miles, reduced carbon footprint and maximum flavour. Mo doesn’t shy away from playful commentary. He teases the orchids for their rotating display schedule and jokes about the “manhandling” in the kitchen but beneath the humour lies a serious commitment to sustainability. After service, any leftovers return to the Compost Club, closing the loop in a regenerative cycle that supports the island’s natural ecosystem. While the Maldives has long been a favourite for Indian honeymooners and luxury seekers, resorts like Four Seasons are reshaping the narrative, blending indulgence with environmental accountability. Through its Planetary Wellbeing pioneers whether mushrooms, herbs or poultry the resort quietly demonstrates that sustainability need not be a headline; it can simply be a way of life. As Mo would say, it is time these island heroes stepped out of the shadows and into the spotlight.
Tata Sons has appointed former civil aviation secretary Pradeep Singh Kharola as an advisor for its aviation business, as the group sharpens its focus on reviving Air India amid increasing regulatory scrutiny and leadership changes. Kharola, a 1985-batch Indian Administrative Service officer, is expected to steer the airline’s communication with the government at a time when the carrier is navigating safety reviews, compliance challenges and internal transition. He earlier served as civil aviation secretary from February 2019 to September 2021 and played a pivotal role in the privatisation process that led to the Tata Group’s takeover of Air India in January 2022. He also previously held the position of Air India chairman. Sources familiar with the development said Kharola was handpicked by Tata Sons chairman N. Chandrasekaran and has already been closely involved in critical matters, including sensitive government interactions and safety assessments. The appointment comes at a challenging time for the airline. Following last year’s crash of a Boeing 787 aircraft that resulted in 260 fatalities, Air India’s operations have remained under heightened regulatory watch. A preliminary investigation did not indicate any fault with the aircraft or the airline’s engineering practices as the cause of the crash. According to data presented in Parliament, the Directorate General of Civil Aviation (DGCA) has issued 84 show cause notices to Air India in the past two years, while its low-cost arm Air India Express received 65 notices. In comparison, rival IndiGo, with nearly double the fleet size received 98 notices during the same period. Last week, the DGCA penalised Air India for operating an aircraft eight times without a valid airworthiness permit, stating that the lapse had eroded public trust in aviation safety. Meanwhile, Tata Group has reportedly initiated the search for a successor to CEO Campbell Wilson as part of broader leadership restructuring efforts. Aviation remains a highly regulated sector, where airlines depend heavily on government clearances. Air India is currently lobbying for permission to use Chinese airspace to mitigate financial pressures arising from restrictions on Indian carriers using Pakistani airspace. Industry observers note that strengthening government relations is critical for airlines in India. IndiGo too has brought experienced bureaucrats into key corporate roles to manage regulatory and policy engagement. With Kharola’s administrative experience and familiarity with the aviation ministry’s functioning, Tata Sons appears to be reinforcing its strategy to stabilise operations, rebuild trust and navigate complex regulatory terrain as Air India charts its next growth phase.
The midweek just got a lot more interesting as Woodside Inn launches Karaoke Wednesdays, giving Bangalore a fresh pre-weekend ritual to look forward to. Designed as a weekly social escape, the event brings together music, food, and a lively crowd in a setting that feels both comfortable and fun. Hosted by Joshua Selvaraj, Karaoke Wednesdays features a wide-ranging song library that covers pop anthems, rock classics, Bollywood hits, and much more. The idea is simple, step up, pick a song, and enjoy the moment, whether you’re a confident performer or someone just trying it out for fun. Karaoke is clearly having its moment, and Bangalore has been ready for more spaces that do it right. Karaoke Wednesdays at Woodside Inn fills that gap, making it ideal for spontaneous date nights, post-work hangouts, evenings out with friends, or even solo plans for anyone who has ever sung along in the car and wanted to try it with a mic and an audience. The setting plays a big role in making the experience feel easy and inviting. Woodside Inn’s mix of polished interiors and warm, lived-in charm creates an atmosphere where singing feels natural rather than intimidating. It’s a space that encourages participation without pressure. Adding to the experience is the menu of elevated comfort food, cocktails, and brews. With good food and drinks flowing, Karaoke Wednesdays becomes more than just a singing night — it turns into a complete evening out where guests can relax, cheer others on, or take the spotlight themselves. Walk-ins are welcome, with no reservations or memberships required. Whether you’re singing solo, teaming up with friends for a duet, or simply enjoying the performances with a chilled beer and comfort food, the format keeps things open, inclusive, and free of any fuss. Venue: Woodside Inn, Indiranagar Day & Time: Wednesdays, 9 PM onwards.
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/
Madam Chocolate and BELAGIO Unveil Festive Christmas Gifting Collections 2025
Manam Chocolate Spreads the Joy This Diwali with Its 2025 Festive Collection
Hyatt Fair India 2025 Concludes with Resounding Success in Kochi
Innov8 Reports 55% Revenue Growth in Q1 FY26 to INR 38 Crore
Emirates Celebrates Valentine’s Day with Champagne, Desserts and Inflight Entertainment
Emirates is marking Valentine’s Day with themed desserts, premium rosé Champagne...
Garden Café to Mark Valentine’s Day with Special Curated Menu in Kolkata
Garden Café in Kolkata celebrates Valentine’s Day with themed décor and a curate...
The LaLiT Great Eastern Kolkata Unveils Valentine’s Celebrations Across India
The LaLiT Hotels across Kolkata, Chandigarh, Udaipur, Jaipur, Mumbai, Bengaluru ...
Chennai Gets a New Rooftop Address for Alfresco Evenings at Taj Club House
Taj Club House, Chennai has unveiled LAVA – Grill at the Roof, a new rooftop din...
Celebrate Chinese New Year at Vintage Asia, JW Marriott Kolkata
Ring in the Lunar New Year with elegance and flavour at Vintage Asia, JW Marriott Kolkata, where a specially curated festive menu titled “A Taste of Prosperity” will be available from February 17 to 22, 2026. Known for its refined Cantonese cuisine, Vintage Asia brings together time-honoured techniques and modern interpretations to mark the auspicious beginning of the new year. The limited-period menu showcases signature creations such as five-spiced Aromatic Duck, Devil’s Crab Meat, and handcrafted dim sum including the Morel Mushroom Philadelphia Dumpling. Seafood lovers can savour bold plates like Wild Pepper Fish and Singaporean Crab Noodles, while the Golden Onion Moon Faan Rice offers comforting, celebratory flavours. Contemporary favourites such as Wasabi Prawns add a vibrant touch to the spread. The experience concludes on a sweet note with a decadent Chocolate & Matcha Parfait, symbolising sweetness and prosperity for the year ahead. Set within the elegant ambience of JW Marriott Kolkata, the celebration promises a festive dining experience ideal for families, friends and corporate gatherings looking to welcome the new year in style. Dates: 17th to 22nd February 2026Venue: Vintage Asia, JW Marriott KolkataReservations: +91 33 6633 0000
Ramadan Dastarkhawn-e-Haleem at BarQat Celebrates Iftar with Slow-Cooked Heritage
As Mumbai eases into twilight and Iftar tables come alive with warmth and conversation, BarQat, JW Marriott Mumbai Sahar introduces Ramadan Dastarkhawn-e-Haleem, a month-long culinary tribute to slow-cooked tradition and the joy of breaking fast together. True to its name, “BarQat,” meaning abundance, the restaurant captures the spirit of Ramadan through generosity, gratitude and shared meals. At BarQat, haleem is not rushed, it is patiently perfected. Wheat and lentils simmer for hours into a velvety base, enriched with hand-pounded mutton, tender chicken, premium seafood or thoughtfully curated vegetarian ingredients. Naturally rich in plant protein, fibre and complex carbohydrates, haleem replenishes after a day of fasting while delivering deep, layered flavours. The menu travels across regions and culinary legacies. Guests can savour: Deccani Ghost Ka Haleem Murgh Nizami Haleem Samundri Khazaana Haleem Hyderabadi Kathal Ka Haleem Kamal Jhad Ka Haleem Each preparation balances heritage with refinement, offering a nourishing yet indulgent Iftar experience. Beyond haleem, the dastarkhawn expands with dum-cooked classics such as Hyderabadi Kacche Ghost Ki Biryani and Kashmiri Gucchi Jaitoon Biryani. The meal concludes with traditional Ramadan desserts including Double Ka Meetha and Seb-Badam Ka Halwa, sweet, fragrant and deeply comforting. Set within the elegant ambience of JW Marriott Mumbai Sahar, the experience blends bold flavours with heartfelt hospitality, inviting families and friends to gather around one generous table. Fragrant, unhurried and layered with depth, Ramadan Dastarkhawn-e-Haleem is a reminder that Iftar is as much about togetherness as it is about taste. Dates: 19th February – 19th MarchVenue: BarQat, JW Marriott Mumbai SaharReservations: +91 7710009250Website: www.jwmumbai.com
Sri Sathya Sai Run & Ride Chennai 2026 to Champion Fitness, Unity & Service
Chennai is gearing up for a meaningful blend of fitness and service as the Sri Sathya Sai Seva Organisations, India hosts the Sri Sathya Sai Run & Ride Chennai 2026 on March 8, 2026. The event forms part of the Centenary Year Celebrations of Sathya Sai Baba and will take place at Blue Lagoon Resort, Neelankarai. Organised in collaboration with the Government of India’s Fit India Movement, the initiative aims to encourage citizens, especially the youth, to embrace physical well-being, mindful living, unity and selfless service. The Sri Sathya Sai Seva Organisation is a global spiritual and service-based institution founded on the principles of love for all and service to humanity. Inspired by Bhagawan Sri Sathya Sai Baba’s life and teachings, volunteers across the world contribute to healthcare, education, drinking water projects and feeding initiatives, serving beyond barriers of caste, creed, language or nationality. As part of the centenary initiatives, the Run & Ride series is being conducted across India to promote balanced living and collective participation. The Chennai chapter continues this vision by bringing together runners and cyclists for a shared cause. Marathon & Cyclathon for All The event invites participants to take part in: Marathon (Long-distance Running) Cyclathon (Long-distance Cycling) Open to citizens of all age groups, the event celebrates togetherness while promoting fitness as a way of life. Participant Benefits Free Registration (Service-oriented awareness initiative) Free T-shirt and Bib Finisher Medal Refreshments E-certificate Kit distribution will take place on March 7, 2026, between 9:00 AM and 5:30 PM at the Sundaram Sri Sathya Sai Baba Temple, RA Puram, Chennai. Registrations close on Monday, March 2, 2026, and participants are encouraged to register in advance. Event Details Venue: Blue Lagoon Resort, Neelankarai, Chennai – 600115 Date: Sunday, March 8, 2026 Time: 5:30 AM onwards Registration Fee: FREE Registration Website: https://sssunityrun.ssssoindia.org/ With the growing focus on health-led lifestyles in India, especially under the Fit India movement, Sri Sathya Sai Run & Ride Chennai 2026 offers a powerful reminder, fitness is not just personal, it is collective. It is about building stronger bodies, compassionate hearts and a more unified society. Citizens are invited to lace up, ride out and be part of a movement that blends health with humanity.
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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