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Rescue operations have resumed in parts of Nepal and China affected by the devastating flash floods after officials said the immediate threat from a newly formed barrier lake had reduced. Operations had been paused over concerns that the swollen lake could trigger another sudden deluge. Residents in vulnerable areas were moved to higher ground as authorities monitored the situation. Officials have now said the danger is easing as water from the barrier lake begins to drain. Scientists are continuing to study the exact cause of the disaster. Newly released video footage showed a large portion of a glacier breaking away and plunging into the river below. The August 26 disaster along the Nepal-Tibet border is believed to have been linked to a massive glacial collapse that sent ice, rock, mud and water through mountain river systems. The flooding destroyed villages and damaged roads, bridges and other infrastructure across the affected areas. Satellite imagery and geological assessments have provided more information about how the disaster unfolded, although scientists are still examining the exact cause. India has continued to support Nepal's relief and rescue operations, with aid being delivered quickly after the disaster. On Thursday, India sent its second consignment of relief supplies, including medicines and food packets, taking the total material delivered by air to 47.5 tonnes. By Friday afternoon, India's total relief material sent to Nepal had reached 62 tonnes. While several countries, including the US and China, have also pledged support, India's rapid relief response has stood out as rescue and recovery efforts continue. India has also been working to bring back its citizens affected by the floods. External affairs minister S Jaishankar received 21 Indian nationals from Tamil Nadu at Delhi airport after they were rescued from flood-hit areas of Nepal. In a social media post, EAM Dr S Jaishankar said, "Received a group of 21 pilgrims from Tamil Nadu who were rescued from the floods in Nepal.Was moved to hear their experience first hand. Thank the Nepali Army and Government for this rescue effort. Appreciate Embassy of India, Kathmandu’s facilitation of their smooth return to India." The Ministry of External Affairs also confirmed that 96 Indians stranded on the Chinese side had safely crossed into Nepal by land route. MEA spokesperson Randhir Jaiswal said, "First good news, 21 Indian nationals who had arrived yesterday in Kathmandu from the area that was affected by this flood have today landed in Delhi. These 21 Indian nationals are from Tamil Nadu. Yesterday, our ambassador met them in Kathmandu and inquired about their well-being. In addition to these 21 Indian nationals, yesterday we gave you an update about 63 Indian nationals who are working at the Trishuli One hydropower project. They were also rescued yesterday." However, the situation remains serious, with the MEA also updating that 320 Indians are still missing following the Nepal floods. As rescue teams return to the affected areas, authorities in Nepal and China continue to monitor water levels and assess the damage caused by the flash floods and suspected glacial collapse.
Sterling Holiday Resorts has expanded its presence in Uttarakhand with the launch of Sterling Lake View Sattal, adding another destination to its growing Kumaon circuit. The new 24-room resort brings Sterling's portfolio to 12 resorts in Uttarakhand and 80 resorts across India. Located close to Sattal Lake, the property is set within the quieter lake-and-forest landscape of Kumaon. Sattal is known for its cluster of seven freshwater lakes, surrounded by forested hills and rich biodiversity. The destination is also popular for its birdlife and offers a slower and more peaceful travel experience compared with some of the region's better-known hill destinations. Designed around its surroundings, Sterling Lake View Sattal features lake-facing rooms and an intimate setting suited to families, couples and nature enthusiasts. Guests can explore the area through birdwatching, forest walks and other outdoor experiences connected to the landscape. The resort's location also makes it a convenient base for exploring Bhimtal, Nainital, Kainchi Dham and Naukuchiatal, allowing travellers to discover several parts of the Kumaon region from one stay. Building a Connected Kumaon Circuit The Sattal launch reflects Sterling's Destination Architect philosophy, which focuses on understanding what makes each destination special and developing experiences around it, rather than simply adding individual properties. Speaking on the launch, Vikram Lalvani, Managing Director & CEO, Sterling Holiday Resorts, said: "We increasingly look at expansion through the lens of a Destination Architect. The question is not simply where we can add another hotel, but what is distinctive about a destination, what experiences can be built around it, and how it connects with the larger journeys of our guests. Sattal is a good example. Its seven lakes, forests and rich biodiversity give it an identity quite different from the more established hill destinations of Kumaon. Sterling Lake View Sattal allows us to bring that character alive through nature, birding and slower travel, while connecting it naturally with Bhimtal, Nainital, Kainchi Dham and the wider Kumaon region. A resort gives us presence in a destination; a connected circuit gives us relevance across a region. Our ambition is to keep connecting established destinations with emerging micro-markets and give travellers more compelling ways to discover India." Sterling's network in Uttarakhand already covers destinations linked to mountains, forests, wildlife, rivers, wellness, pilgrimage, adventure and lakes. With Sattal, the company adds another lake-and-forest destination to this network. The wider Kumaon circuit brings together the hill appeal of Nainital, the lakes of Bhimtal, Sattal and Naukuchiatal, the spiritual importance of Kainchi Dham and the surrounding forests and mountain landscapes. A Stay Built Around Sattal Sterling's approach at the property is centred on making the destination itself an important part of the guest experience. Its lakes, forests, birdlife, local culture and slower pace form the backdrop for the stay. Guests can take part in nature-led experiences around the resort, while Sattal Bistro, the in-house restaurant, adds to the experience with Sterling's signature warmth and hospitality. Commenting on the association, Abhijit Agrawal, Partner, Arthouse Hotels LLP, said: "Sattal has retained a sense of tranquillity that is increasingly rare in the more established hill destinations, and that is precisely what we wanted this resort to preserve. Our association with Sterling brings together the property's unique lake-side setting with the reach and operating expertise of an established hospitality brand. We believe this partnership will help introduce more travellers to Sattal while building the resort as a distinctive nature-led stay in the Kumaon region." The launch of Sterling Lake View Sattal marks another step in the company's expansion strategy, moving from individual properties towards a network of connected destinations that can offer travellers more ways to explore a region.
Kura, a new specialty coffee and all-day dining destination, has opened its first outlet on Double Road in Indiranagar, Bengaluru, bringing together an experimental coffee programme, an in-house bakery and pâtisserie, and a kitchen influenced by French technique and Japanese precision. Spread across approximately 3,000 sq. ft., Kura is the first venture by entrepreneurs Kiran Vijayakumar and Prajwal Venugopal, who spent nearly two years learning coffee, travelling across coffee-growing regions, training behind the espresso bar and earning Specialty Coffee Association certifications before opening the café. Operating from 8 AM to 11 PM, Kura is designed as an all-day destination where specialty coffee, fresh bakes and a full dining menu come together under one roof. The name Kura comes from the Japanese word for a storehouse, reflecting the founders' philosophy of creating a space that carefully preserves and showcases what matters most. The concept extends this thinking to coffee, food and hospitality, with an emphasis on craft, precision and quality. Kura's coffee programme begins in the Bababudangiri hills of Chikkamagaluru, one of India's historic coffee-growing regions. Its house blend combines Kent and SLN9 Arabica beans, naturally processed and medium roasted, with tasting notes of dark chocolate, jaggery and toasted nuts. The manual brew bar expands the selection with coffees sourced from the Northeast, Himalayan foothills, Koraput, Araku and the Western Ghats, alongside beans from international roasters. The beverage programme also explores techniques that are still relatively uncommon in Indian cafés. These include clarified milk for crystal-clear coffee drinks, alcohol-free syrups inspired by bourbon and rum, flavoured whipped creams and Frost, a smoother interpretation of cold brew. The programme has been developed with inputs from World Barista Championship judges and coffee educators, reflecting Kura's focus on technical precision and experimentation. One of Kura's distinctive offerings is its weekly Coffee Omakase, a fixed-course experience inspired by Japan's omakase tradition and adapted around coffee. Guests are guided through a sequence beginning with a single espresso before moving through a Cold Foam Cloud, Frost blend and one of Kura's signature mocktails. Each course is prepared and served by the barista at the counter. The beverage menu further explores coffee through drinks such as No. 8 Ember, Yuzu Mirage and Cafe Libra. Coffee-based mocktails use the café's alcohol-free bourbon and rum-style syrups, while creations such as Biscoff Cloud and Earl Grey Bloom bring dessert-inspired flavours into the coffee experience. "Everything we loved in the cafés of Japan and Southeast Asia, we wanted to bring home, but built on Indian coffee, from the hills where it all began," said Prajwal Venugopal, Co-founder, Kura. French Technique Meets Japanese Precision Beyond coffee, Kura's kitchen follows an approach that combines French culinary techniques with Japanese precision. The in-house bakery produces fresh pastries every morning, while the kitchen operates throughout the day across breakfast, lunch and dinner. The menu includes Turkish Eggs, Ricotta & Roasted Fig Toast, Spaghetti Arrabbiata with a burrata dollop, Buttered Baked Seabass and Grilled New Zealand Lamb Rack. The pâtisserie counter adds another dimension, featuring French-style bakes and entremets designed to visually resemble the fruit or flavour they represent. Kura's interiors follow a minimal and warm design philosophy rather than an overtly decorative approach. Cane-backed chairs, dark stone tabletops and custom-made crockery create a relaxed setting, while an interlocking pattern across the walls and packaging reflects the idea of individual elements coming together. The café's design philosophy is described as "designed, not decorated," with each element intended to create a comfortable environment where guests can spend time beyond their meal or coffee. Two Years Behind the Concept The founders' journey began well before Kura opened. Vijayakumar and Venugopal spent nearly two years visiting coffee estates in Chikkamagaluru, learning roasting, training behind espresso bars and completing SCA certifications in barista skills, brewing, sensory analysis and roasting. Their travels through Japan, Bali, Thailand and Singapore also influenced Kura's approach to café culture, hospitality and design. "We didn't want to open a café and then learn coffee. We spent two years doing it the other way around; the estates, the roasting, the SCA certifications, working the bar ourselves. Kura is what we built once we felt we had earned it," said Kiran Vijayakumar, Co-founder, Kura. As Bengaluru's specialty coffee culture continues to evolve, Kura enters the market with a proposition that brings coffee, food and pâtisserie together as a complete all-day experience. With its focus on in-house preparation, experimental beverages and a slower approach to café culture, the new Indiranagar destination aims to offer guests a space designed for everything from a quick espresso to an extended meal. Restaurant Details: Venue: Kura, Craig Park Layout, 26, Stage 3, Double Road, Indiranagar, BengaluruTimings: 8:00 AM – 11:00 PM, Monday–SundayWebsite: www.kuracafe.inInstagram: @kuracafe.in About Kura: Kura is a specialty coffee and all-day dining destination in Bengaluru built around the belief that a café can hold itself to the same standards as a fine-dining kitchen. The café serves specialty coffee, fresh pastries, breakfast, pasta, grills and desserts throughout the day, creating a space designed for guests to stay, dine and connect.
DBS Bank India has committed ₹10 crore to support the expansion of MITTI Café across India, strengthening employment, vocational training and livelihood opportunities for persons with disabilities. The partnership was marked by the inauguration of a new MITTI Café at 1 MG Mall, Bengaluru, by the Hon'ble Governor of Karnataka, Shri Thaawarchand Gehlot. The three-year partnership between DBS Bank India and MITTI Café will support the establishment of nine cafés across India, creating employment opportunities for more than 100 persons with disabilities, providing vocational training to approximately 470 individuals, and supporting around 300 people in accessing employment opportunities. The new café at 1 MG Mall offers customers a mainstream café experience while creating opportunities for persons with disabilities to participate in day-to-day hospitality and customer-facing operations. Speaking at the inauguration, Shri Thaawarchand Gehlot, Governor of Karnataka, highlighted the importance of creating opportunities that promote dignity, independence and economic empowerment for persons with disabilities. "MITTI Café shows us that inclusion is not only a social responsibility; it can also be a successful and sustainable economic model. Give people an opportunity, and their abilities will find their own way forward," he said. Gaurav Rajput, Head of Group Marketing & Communications, DBS Bank India, said the partnership reflects the bank's commitment to creating impact beyond banking by supporting purpose-driven organisations. "By expanding access to livelihoods for persons with disabilities, we aim to support greater economic participation and contribute to more inclusive communities," he said. Alina Alam, Founder & CEO, MITTI Café, said the Bengaluru opening was particularly meaningful as the organisation's journey began in Karnataka. "This café represents much more than employment; it represents dignity, independence and the power of opportunity," she said. MITTI Café is a not-for-profit organisation focused on creating livelihood opportunities for persons with disabilities and individuals from vulnerable communities. Its cafés operate across public institutions, transport hubs, commercial locations, universities, hospitals and corporate campuses. The organisation has served more than 22 million meals and beverages and created over 6,500 livelihood opportunities. Its network includes prominent locations such as Rashtrapati Bhavan, Rashtrapati Nilayam, the Supreme Court of India, airports and educational institutions. The initiative follows an inclusive employment model that integrates persons with disabilities into mainstream commercial environments. Through customer-facing roles, employees gain workplace experience, professional skills and opportunities to build sustainable livelihoods. The partnership also aligns with the broader social impact efforts of DBS Foundation, which supports initiatives aimed at improving the lives and livelihoods of vulnerable communities through financial inclusion, essential needs and purpose-driven solutions. With the new café at 1 MG Mall and the planned expansion across India, DBS Bank India and MITTI Café aim to create more accessible pathways to employment while demonstrating how inclusive business models can contribute to sustainable social impact.
Grand Hyatt Kochi Bolgatty is preparing a new chapter for Colony Clubhouse & Grill with the appointment of Chef Mohamed Galhoum, who will lead the culinary repositioning of the hotel's celebrated dining destination. Chef Mohamed brings 9 years and 8 months of experience across luxury hospitality kitchens in the UAE, Saudi Arabia and Egypt. His career includes roles at leading properties such as Andaz The Palm, The Meydan Hotel, Sheraton Sharjah Beach Resort and Sheraton Jeddah, where he gained experience across restaurants, banquets and à la carte operations. Currently serving as Sous Chef at Andaz The Palm in Dubai, Chef Mohamed has worked across Arabic, Mediterranean and international cuisine. His experience also covers menu planning, recipe development, food cost management, quality assurance and kitchen team leadership. He has also been involved in pre-opening restaurant operations, production planning and recipe standardisation, giving him experience across both the creative and operational sides of running a culinary destination. With his appointment, Colony Clubhouse & Grill is set to introduce a refreshed culinary identity while holding on to its warm and relaxed character. The new direction will focus on a more considered menu, combining strong culinary foundations with contemporary interpretations and quality ingredients. The repositioning will also look beyond the menu to the overall dining experience. The restaurant aims to create a setting that works equally well for relaxed get-togethers, leisurely meals and memorable evenings by the waterfront. The move is part of Grand Hyatt Kochi Bolgatty's ongoing efforts to develop its culinary offerings and create distinctive experiences for both local diners and hotel guests. As Chef Mohamed and his team begin shaping the restaurant's next phase, Colony Clubhouse & Grill is expected to bring together its familiar hospitality with a fresh culinary perspective, with the new experience set to unfold in the coming months. Chef Mohamed Galhoum is a culinary professional with 9 years and 8 months of experience across luxury hotel kitchens in the UAE, Saudi Arabia and Egypt. His expertise includes Arabic, Mediterranean and international cuisine, along with kitchen operations, menu development, team leadership, food cost management, quality assurance and pre-opening restaurant operations. He has held culinary positions at Andaz The Palm, The Meydan Hotel, Sheraton Sharjah Beach Resort, Sheraton Jeddah and other hospitality establishments across the region.
Shop Online Chocolate Hazelnut Spread at Best Prices | CandM Confectionery
Belgium Dark Choco Sauce: Elevate Every Dessert with Rich Belgian Chocolate Flavor Chocolate lovers know that the secret to unforgettable desserts lies in the quality of the ingredients. Whether you’re drizzling it over ice cream, decorating cakes, or blending it into beverages, a premium chocolate sauce can instantly enhance both flavor and presentation. C&M Confectionery’s Belgium Dark Choco Sauce is crafted to deliver a rich, smooth chocolate experience that complements a wide range of desserts and beverages. Inspired by the deep cocoa taste associated with Belgian-style dark chocolate, it’s an excellent choice for bakeries, cafés, restaurants, ice cream parlors, and home bakers looking to create irresistible treats. What Makes Belgium Dark Choco Sauce Special? Belgian-style dark chocolate is admired for its rich cocoa flavor, smooth texture, and balanced sweetness. A premium dark chocolate sauce brings these qualities together in a convenient, ready-to-use format that adds both taste and visual appeal to every creation. Key highlights include: Rich and intense chocolate flavor Smooth, pourable consistency Ready-to-use convenience Suitable for hot and cold desserts Perfect for professional and home kitchens Perfect for Every Dessert Belgium Dark Choco Sauce is incredibly versatile and pairs beautifully with countless sweet creations. Ice Cream Drizzle generously over vanilla, chocolate, strawberry, or butterscotch ice cream for a rich finishing touch. Cakes and Pastries Use it as a topping or decorative drizzle for: Chocolate cakes Cheesecakes Brownies Muffins Cupcakes Pastries It enhances both appearance and flavor. Pancakes and Waffles Transform breakfast into a dessert by topping pancakes and waffles with Belgium Dark Choco Sauce, along with fresh fruits or whipped cream. Donuts and Crepes Add a delicious chocolate layer inside or over freshly prepared donuts and crepes for an indulgent treat. Why Choose C&M Confectionery? C&M Confectionery offers a wide range of chocolate spreads, fillings, toppings, sauces, and bakery ingredients designed for cafés, bakeries, restaurants, and dessert manufacturers. Their products are developed to provide consistent quality, excellent taste, and versatility across multiple food applications. https://candmconfectionery.com/belgium-dark-choco-sauce-elevate-every-dessert-with-rich-belgian-chocolate-flavor/
Enterprise Facial Recognition System in the UAE
Facial Recognition Software Centrally Managed and Reported Centrally deployed Facial Recognition Software gives IT security teams one dashboard for policy configuration, incident review, and compliance reporting across every site, replacing the fragmented visibility that comes from each location managing its own separate system independently. Facial Recognition Solution Procurement for Enterprise Buyers Enterprise procurement for a Facial Recognition Solution typically weighs vendor stability, long-term support commitments, and integration capability with existing enterprise systems like HRIS and identity management platforms far more heavily than a single-site buyer would, since a poor vendor choice at this scale is considerably costlier to unwind. Facial Recognition System UAE: Multi-Site Enterprise Deployment Organisations rolling out a Facial Recognition System UAE-wide across multiple offices typically phase deployment by site priority, starting with headquarters or highest-risk locations before extending the same standard to smaller branch offices over subsequent phases. Rolling out a Facial Recognition System across an entire enterprise surfaces governance and consistency challenges a single-site deployment never encounters. Reliable Face Detection performing equally across varied site conditions, Facial Identification against one consolidated database, and consistent Facial Authentication standards at every door together give large organisations the uniform experience employees and auditors both expect. Treating Facial Recognition Access Control as a governance tool, standardising Facial Recognition Device hardware, and centrally managing Facial Recognition Software all reduce the operational complexity that comes with scale. Choosing the right Facial Recognition Solution through a genuinely enterprise-grade procurement process makes that consistency achievable. As Facial Recognition System UAE deployments extend across entire organisations — often beginning with a Facial Recognition System Dubai headquarters rollout before expanding regionally — enterprises that plan for governance from day one avoids the fragmented, difficult-to-audit patchwork that ad hoc, site-by-site procurement inevitably creates. Facial Recognition System Facial Recognition Solution Facial Recognition Device
Click Hotels Bengaluru by Suba Hotels: A Beacon of Excellence for Modern Travelers & Single Lady Guests.
Nasimul H. Sarkar: Driving Hospitality Excellence Through Leadership, Guest Satisfaction, and Business Growth In an industry where exceptional guest experiences and strong financial performance go hand in hand, Nasimul H. Sarkar has established himself as a distinguished hospitality leader with over 17 years of experience in hotel operations, revenue management, guest relations, and organizational leadership. Currently serving as Area General Manager at Click Hotels by Suba Group, Nasimul has built a reputation for transforming hotel operations through a combination of strategic vision, operational excellence, and a relentless commitment to guest satisfaction. His leadership philosophy is rooted in professionalism, empathy, and service excellence—qualities that have consistently earned the appreciation of guests, colleagues, and stakeholders alike. Throughout his hospitality career, Nasimul has successfully managed and contributed to the growth of several renowned hotel brands and properties, including Le Méridien (222 keys), Pride Hotels (153 keys), Club Mahindra (220 keys), Vijan Mahal (109 keys), and Goldfinch Hotels (59 keys). His extensive experience across luxury, leisure, and business hospitality segments has equipped him with a comprehensive understanding of guest expectations and operational best practices. A firm believer that hospitality begins with genuine care and personalized service, Nasimul has consistently focused on creating memorable guest experiences. His dedication to understanding and exceeding guest expectations has resulted in outstanding guest feedback and an impressive average review rating of 4.6, reflecting the trust and satisfaction of travellers from across the country and beyond. Under his leadership, hotels have witnessed significant improvements in service standards, employee engagement, and operational efficiency. His ability to build motivated teams and foster a culture of accountability and excellence has played a crucial role in enhancing guest loyalty and strengthening brand reputation. Beyond guest satisfaction, Nasimul has demonstrated exceptional business acumen by delivering strong financial results. Through strategic cost control, revenue optimization initiatives, and efficient resource management, he has successfully contributed to a 40% improvement in Gross Operating Profit (GOP), reinforcing his ability to balance guest-centric service with sustainable business growth. At Click Hotels by Suba Group, Nasimul continues to play a pivotal role in positioning the brand as a preferred choice for business travellers and frequent visitors. His focus on innovation, operational discipline, and customer satisfaction has helped create welcoming environments that consistently deliver value to guests while maximizing organizational performance. As the hospitality industry evolves to meet the changing needs of modern travellers, Nasimul H. Sarkar remains committed to raising service standards, driving profitability, and inspiring teams to achieve excellence. With a career defined by integrity, leadership, guest satisfaction, and measurable business success, he exemplifies the qualities of a modern hospitality professional dedicated to shaping the future of the industry. His journey stands as a testament to the impact that passion, perseverance, and people-focused leadership can have in creating exceptional hospitality experiences and sustainable organizational growth.
Plan Your Dream Wedding With NSD Hospitality
Turn your dream wedding into reality with NSD Hospitality. We offer handpicked wedding resorts and venues across Karjat, Khandala, Lonavala, Khopoli, Alibaug, and Goa, designed to make every celebration truly memorable. Our services include: • Wedding venue selection • Destination wedding planning • Resort bookings & accommodation • Pre-wedding functions & celebrations • Corporate and family event management • Customized wedding packages Whether you're planning an intimate gathering or a grand destination wedding, our team ensures a seamless and unforgettable experience from start to finish. ???? Contact: +91 7420934405 ???? Locations: Karjat | Khandala | Lonavala | Khopoli | Alibaug | Goa Website/Instagram: @nsdhospitality | NSD Hospitality Global Sales LLP
Urban Square Mall Brings Udaipur Together to Create 300-Foot Tricolour
Novotel Visakhapatnam Varun Beach and Vizag Runners Mark Independence Day with 80 KM Challenge
Sunfeast YiPPee! Reimagines 13 Iconic Odia Festive Recipes with a Noodle Twist
IHCL Goa Showcases Smart Hospitality Innovations at Tech Fest 2026
GRB Dairy Foods Showcases Science Behind Pure Ghee
GRB Dairy Foods has launched a multilingual campaign highlighting the Gas Chroma...
Indus Towers and Bharti Airtel Foundation Strengthen Digital Learning in Guwahati School
Indus Towers and Bharti Airtel Foundation have installed two K-YAN digital learn...
Storii by ITC Hotels Expands Presence in Goa with Assagao Signing
ITC Hotels Limited has signed a management agreement for a 51-key Storii by ITC ...
Ambience Mall Vasant Kunj Hosts Victoria’s Secret ‘Rome After Dark’ Launch with Triptii Dimri
Ambience Mall Vasant Kunj hosted Victoria’s Secret’s ‘Rome After Dark’ launch fo...
Hilton Garden Inn Bengaluru Brings Oktoberfest Flavours to F5
Hilton Garden Inn Bengaluru Embassy Manyata Business Park is set to bring the spirit of Oktoberfest to the city with a specially curated German culinary experience at F5, the hotel's all-day dining restaurant. Running from 24 September to 5 October 2026, the celebration will invite guests to experience the flavours and festive atmosphere associated with one of the world's most popular folk festivals through German-inspired cuisine, draught beer and live music. The culinary team at F5 has curated a menu featuring a selection of traditional German specialities, offering diners an opportunity to explore hearty European flavours in a relaxed hotel setting. The menu will feature pork bratwurst, pork snail sausage, chicken Nuremberg sausages and chicken frankfurters, alongside freshly baked pretzels. Guests can also enjoy German-inspired desserts including apple strudel and German Grütze, adding a sweet finish to the experience. Complementing the food will be a selection of draught beers, including Tin It Wit, Hefeweizen and Basmati Blonde, along with bottled beer options. The Oktoberfest celebration at F5 is designed around good food, beverages, music and socialising, offering guests an opportunity to gather with friends and family while experiencing the flavours of German cuisine. With its combination of traditional-inspired dishes, draught beer and live entertainment, the limited-period celebration aims to bring the festive spirit of Oktoberfest to Bengaluru's Manyata Business Park. Event Details: Event: OktoberfestVenue: F5, Hilton Garden Inn Bengaluru Embassy Manyata Business ParkDates: 24 September – 5 October 2026Time: 5:00 PM – 11:00 PMReservations: +91 8618956798
Novotel Hyderabad Airport Brings Kashmiri Wazwan to the City with Special Food Pop-Up
Novotel Hyderabad Airport is set to bring the rich culinary heritage of Kashmir to Hyderabad with a special Kashmiri Wazwan food pop-up at Food Exchange, offering guests an immersive experience inspired by one of India's most distinctive regional culinary traditions. Scheduled for 3–5 September 2026, the pop-up will showcase the royal feasting tradition of Wazwan, a celebrated part of Kashmiri culture traditionally associated with weddings, festivals, celebrations and important gatherings. Wazwan is known for its elaborate meat-based preparations, with each dish featuring distinct cooking techniques, ingredients and spice blends. The culinary tradition reflects Kashmir's rich cultural heritage and its longstanding connection between food, hospitality and celebration. The experience at Novotel Hyderabad Airport has been curated by guest Chef Kavita Shah in collaboration with Executive Chef Amanna Raju. The specially designed menu will introduce diners to a selection of traditional Kashmiri preparations, combining familiar regional flavours with the distinctive character of Wazwan cuisine. The menu will feature Kashmiri specialities including Nadru Shorba, Tuj Maaz, Tabakh Maaz, Gogji Rajma, Haak Saag and Kashmiri Mutton Pulao. The culinary journey will conclude with traditional desserts such as Kashmiri Shufta and Kong Phirni, adding a sweet finish to the regional dining experience. Following the three-day pop-up, the Wazwan experience will continue through September with a special Wazwan-themed brunch every Sunday, allowing guests additional opportunities to explore the flavours and traditions of Kashmir. Through the culinary showcase, Novotel Hyderabad Airport aims to offer guests a deeper introduction to regional Indian cuisine while celebrating the cultural traditions and hospitality associated with Kashmir. Event Details: Event: Kashmiri Wazwan Food Pop-UpVenue: Food Exchange, Novotel Hyderabad AirportDates: 3–5 September 2026; followed by every Sunday in SeptemberDinner Timing: 7:00 PM – 11:00 PM, 3–5 SeptemberSunday Brunch: 12:30 PM – 4:00 PM About Novotel: Novotel Hotels, Suites & Resorts offers hotels designed to provide comfortable and energising environments for travellers, whether travelling for business, leisure or a combination of both. The brand has more than 590 locations across over 60 countries and is part of Accor, a global hospitality group with more than 5,700 properties across over 110 countries. Novotel also participates in ALL – Accor Live Limitless, Accor's lifestyle loyalty programme.
Taste the Flavours of Europe at Blooms Eros Hotel New Delhi
Blooms at Eros Hotel New Delhi is inviting guests to enjoy a culinary journey across Europe with Taste the Europe, a special lunch that brings together classic dishes inspired by the continent’s diverse food traditions. The specially curated menu features a mix of comforting favourites, rich and hearty dishes and delicate European preparations. The experience gives diners an opportunity to explore different flavours and culinary traditions of Europe without leaving New Delhi. To complement the menu, Blooms has also introduced European-inspired décor, creating a setting that matches the theme and adds to the overall dining experience. Whether it is a leisurely lunch with friends and family, discovering new flavours or simply enjoying a taste of Europe, the experience offers a refreshing way to spend the afternoon. Guests can visit Blooms at Eros Hotel New Delhi, Nehru Place, and enjoy the European-inspired lunch experience until 30th August 2026, from 12:00 pm to 3:00 pm. Venue: Blooms, Eros Hotel New Delhi, Nehru Place Date: Till 30th August 2026 Timing: 12:00 pm – 3:00 pm.
Boutique hospitality is steadily redefining the way travellers experience destinations, placing greater emphasis on authenticity, meaningful connections, and memorable stays. Among the brands leading this shift is Seclude Hotels, known for transforming unique homes into immersive hospitality experiences that celebrate heritage, local culture, and personalised service. In an exclusive conversation with Hospitality News, Ramit Sethi, Co-founder and Director of Seclude Hotels, shares the vision that has shaped the brand's remarkable journey. From the inspiration behind the successful Creators Club initiative to Seclude's commitment to responsible tourism, Sethi discusses how the company continues to build experiences that extend far beyond accommodation. The conversation also explores Seclude's role in strengthening local tourism ecosystems by creating employment opportunities, collaborating with surrounding communities, and encouraging travellers to discover offbeat destinations through authentic experiences. Drawing from his corporate leadership background and entrepreneurial journey, Sethi reflects on the guest-first philosophy rooted in seva bhav that continues to guide every decision at Seclude. Readers will also discover how the brand's carefully curated 'Rent Your Home' model helps preserve the individuality of every property while ensuring consistent quality and personalised hospitality. In addition, Sethi shares Seclude's long-term vision for purposeful expansion, explaining why the company prioritises destinations with heritage, character, and unique stories over rapid growth. The discussion further highlights why Seclude's boutique properties have become preferred venues for intimate weddings, milestone celebrations, anniversaries, and family reunions, where every occasion becomes part of a memorable story. Packed with insights on boutique hospitality, destination development, experiential travel, creator-led marketing, and evolving guest expectations, this exclusive feature offers an engaging perspective on one of India's most distinctive hospitality brands. It was a truly insightful conversation with Ramit Sethi, offering valuable perspectives on the future of experiential hospitality and destination-led travel. To read the complete exclusive interview, pick up the August edition of Hospitality News magazine or visit our website to explore the full feature.
As India's hospitality industry accelerates into a new era of growth, conversations around talent, operational excellence, and future-ready leadership have never been more important. While the sector continues to expand with strong government support and increasing investment, one question remains at the heart of its success, how can hospitality professionals be better prepared for the realities of modern hotel operations? In this exclusive feature for Hospitality News August Magazine, we had the opportunity to engage with Sanjeev Kumar FIH, Founder of HOSPI Sigma™, whose decades of leadership across some of the world's most respected hotel brands have shaped a unique perspective on hospitality capability and operational excellence. Drawing from over 30 years of experience spanning Taj Hotels, ITC Hotels, Starwood Hotels & Resorts (now Marriott International), Premier Inn, and international leadership assignments, Kumar shares the journey that led to the creation of the world's first Unified Lean Six Sigma-based capability framework designed exclusively for hospitality. His insights go beyond conventional training, exploring how structured thinking, operational discipline, and decision-making under pressure can transform hospitality professionals at every stage of their careers. The feature also explores the industry's widening skills gap, the growing importance of capability-based learning, HOSPI Sigma™'s expanding collaborations with hospitality institutes and hotel groups, and how the framework aligns with India's ambitious vision for hospitality education and workforce development. Adding further depth to the conversation, the leadership team behind HOSPI Sigma™ discusses the importance of globally recognised professional development, stronger academia-industry collaboration, inclusive talent development, and building an ecosystem that prepares professionals for long-term success. Rather than revealing every insight here, this feature offers only a glimpse into a conversation that examines where hospitality education stands today and where it must go next. From operational challenges to leadership philosophy, and from structured capability development to the future of hospitality talent, the discussion presents valuable perspectives for hotel leaders, educators, students, and industry professionals alike. It was a privilege to engage in such a thoughtful and forward-looking conversation with Sanjeev Kumar FIH and the HOSPI Sigma™ leadership team. To explore the complete feature and gain deeper insights into their vision for transforming hospitality capability, read the full interview in the Hospitality News August Magazine, available on our website, or experience it in the print edition by getting your physical copy.
With over two decades of experience in the hospitality industry, Rahul Makhija, General Manager at Apeejay Surrendra Park Hotels Limited, has consistently championed a guest-first philosophy while leading The Park Navi Mumbai with a vision rooted in innovation, service excellence, and meaningful hospitality. In an exclusive featured conversation with Hospitality News, Rahul Makhija shares valuable insights drawn from his extensive leadership journey, offering readers a deeper understanding of the evolving dynamics shaping India's hospitality landscape. From building resilient hospitality businesses and creating personalised guest experiences to navigating global uncertainties, embracing sustainability, and responding to changing food, beverage, and nightlife trends, the conversation explores the priorities that define modern hotel leadership. The interview also highlights how The Park Navi Mumbai continues to strengthen its presence as Navi Mumbai evolves into one of India's fastest-growing business and infrastructure destinations. Rahul Makhija discusses the hotel's role in supporting this transformation through world-class hospitality, talent development, community engagement, and experiences that reflect the brand's distinctive lifestyle philosophy. Readers will also discover his perspectives on balancing innovation with operational excellence, understanding changing guest expectations, leveraging technology without compromising the human touch, and creating long-term value for guests, employees, partners, and stakeholders alike. His thoughtful responses offer meaningful takeaways for hospitality professionals, industry leaders, aspiring hoteliers, and business enthusiasts seeking to understand the future direction of the sector. Whether it is adapting to global market conditions, delivering memorable guest journeys, or building a more responsible and sustainable future, every response reflects a leadership approach centred on trust, consistency, and continuous evolution. The conversation offers practical insights into how hospitality brands can remain relevant while staying true to their identity in an increasingly competitive marketplace. It was truly a meaningful and insightful conversation with Rahul Makhija, whose perspectives reinforce the importance of people, purpose, and innovation in shaping exceptional hospitality experiences. To read the complete exclusive interview, explore the Hospitality News August Magazine on our website or grab your physical copy and discover the full conversation along with many more inspiring stories, industry insights, and exclusive features from the world of hospitality.
Ramit Sethi
Co founder of Seclude Hotels
Sanjeev Kumar FIH
Founder of HOSPI Sigma™
Rahul Makhija
General Manager at Apeejay Surrendra Park Hotels Limited
and many more from top industry leaders
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