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Delhi6 Indian Kitchen & Bar has appointed Chef Kailash Singh as Executive Chef for its Texas operations, strengthening the restaurant’s culinary leadership as it continues to expand its presence in the U.S. dining market. Based in Highland Village, Texas, Chef Kailash will oversee the restaurant’s culinary direction, focusing on delivering authentic Indian flavours through contemporary techniques, innovative menu concepts, and elevated dining experiences. With an international hospitality career spanning India, the United States, Poland, and the UAE, Chef Kailash brings extensive expertise in progressive Indian cuisine, menu development, kitchen operations, and team leadership. Before joining Delhi6 Indian Kitchen & Bar, Chef Kailash served as Sous Chef at BarNaan, Brookfield, USA. He most recently worked as Chef de Partie at ROOH San Francisco, where he contributed to the restaurant’s progressive Indian dining approach, combining traditional flavours with modern culinary techniques and contemporary presentation. Earlier in his career, Chef Kailash worked in Warsaw, Poland, where he created Indian-inspired menus for international diners by blending traditional recipes with modern culinary concepts. He also served as Chef de Partie at Namak by Chef Kunal Kapoor at Dusit Thani Abu Dhabi, specialising in authentic tandoor preparations and regional Indian cuisine. His professional journey also includes experience with renowned culinary establishments such as Masala Library by Jiggs Kalra, New Delhi; Oven Hot Bakery & Sweets L.L.C., Abu Dhabi; Café Out of the Box, Khan Market; Trinity Residency, Gurugram; and Mojo Blu, Cyber Green. Throughout his career, Chef Kailash has contributed to multiple pre-opening projects, handling kitchen planning, menu creation, operational systems, and culinary team training. Commenting on the appointment, Vipul Jain, Founder of Delhi6 Indian Kitchen & Bar, said, "Chef Kailash Singh brings a wealth of international culinary experience and a deep understanding of both traditional and contemporary Indian cuisine. His passion for quality, innovation, and authentic flavours aligns perfectly with our vision of offering guests an elevated Indian dining experience." Speaking about his new role, Chef Kailash Singh said, "It is an honour to join Delhi6 Indian Kitchen & Bar at such an exciting stage of its growth. Throughout my career, I have believed in delivering food with perfection while respecting the authenticity of Indian cuisine. I look forward to creating memorable dining experiences that combine regional Indian flavours with modern culinary craftsmanship for our guests in Texas." With Chef Kailash Singh leading the kitchen, Delhi6 Indian Kitchen & Bar aims to further strengthen its position as a destination for authentic Indian cuisine in Texas, offering guests a blend of heritage flavours, innovation, and modern hospitality.
Garden Cafe, Newtown has expanded its culinary offerings with the launch of an international-standard bakery, bringing handcrafted cakes, desserts, brownies, and premium baked creations inspired by global techniques to Kolkata. The new bakery experience focuses on artisanal baking, premium ingredients, and contemporary flavours, offering guests a curated selection of desserts designed to combine international standards with comforting familiar tastes. Leading the bakery is Chef Bipasha Majumdar, whose experience with renowned luxury hospitality brands across global destinations has shaped the bakery’s creative direction. Having worked with acclaimed properties including St. Regis Garden in Dubai and Atlantis The Palm, as well as luxury hospitality brands in Turks and Caicos, Chef Bipasha brings expertise in artisanal baking, precision, and modern dessert presentation. Her approach combines international baking traditions with balanced flavours, creating desserts that reflect both sophistication and warmth. The bakery menu features signature creations such as the Milk Fudge Cake (Parsi Mawa Cake), crafted with slow-cooked milk fudge and aromatic flavours; the Filter Coffee Cake, combining South Indian filter coffee notes with chocolate sponge; the Chocolate Mousse Box, Caramel Biscoff Cup, and the Toasted Milk & Dulce Brownie. Guests can also explore Chef Bipasha’s signature desserts, including The Coffee Bean, featuring dark roast coffee mousse, hazelnut filling, and coffee-soaked sponge wrapped in dark chocolate; the Black Velvet Tart with raspberry compote and cream cheese; and the New York-style Blueberry Cheesecake topped with blueberry compote. Adding an interactive element to the experience, Garden Cafe Newtown will also offer freshly prepared Belgian Waffles made live for guests in Vanilla, Chocolate, and Red Velvet flavours. Commenting on the launch, Sandip Nowlakha, Founder, Garden Cafe, said, "Introducing our new bakery range at Garden Café, Newtown, crafted with the finest ingredients, international standards, and a passion for excellence. This launch reflects our commitment to delivering exceptional quality, warm hospitality and memorable experiences for our guests." The bakery launch marks another step in Garden Cafe’s journey of blending traditional culinary roots with contemporary dining experiences. About Garden Cafe: Established in 1968, Garden Cafe is one of Kolkata’s oldest South Indian vegetarian cafés, known for combining tradition with creativity. The brand was reimagined by Sandip Nowlakha in 1981 and today operates five outlets across Kolkata, with Newtown being its latest addition. The café was among the first establishments in Kolkata to introduce pizza using a cherished family recipe. Since 1982, Garden Cafe has also been recognised for offering 108 varieties of dosa, each featuring unique flavours and preparations. The Newtown outlet features a serene ambience with an open kitchen concept and a green outdoor seating area, creating a relaxed dining experience that blends heritage with modern hospitality.
Mast Banarasi Paan, one of India's largest organised tobacco-free paan café chains, has crossed the milestone of 400 outlets nationwide and is now aiming to expand its footprint to 600 outlets over the next two years. To support this next phase of growth, the company is exploring strategic growth capital that will help strengthen its expansion plans, technology infrastructure, supply chain and franchise ecosystem. The expansion comes at a time when India's food services industry is seeing rising demand for organised, hygienic and experience-led formats, particularly in categories that have traditionally remained unorganised. Mast Banarasi Paan aims to bring greater consistency and standardisation to one of the country's oldest culinary traditions. India's paan market is estimated to be worth over ₹5,000 crore, but organised retail still accounts for only a small portion of the sector. The proposed investment will be used to support geographical expansion, improve technology infrastructure, strengthen central sourcing and supply chain capabilities, and enhance brand-building efforts. The company also plans to deepen its presence across metropolitan cities as well as Tier II and Tier III markets. With a network of more than 400 outlets across 20+ states and over 320 cities, Mast Banarasi Paan has established one of India's largest organised tobacco-free paan retail chains. It is also evaluating opportunities to expand into international markets with a significant Indian diaspora. The company's growth aligns with the renewed recognition of Banarasi Paan at the policy level. The Uttar Pradesh Government recently included Banarasi Paan under its One District One Cuisine (ODOC) initiative, which aims to promote regional cuisines through branding, entrepreneurship and improved market access. At the heart of Mast Banarasi Paan's business is its commitment to offering 100% tobacco-free paan. By separating the traditional culinary experience from tobacco consumption, the brand seeks to present paan in a modern, hygienic and family-friendly format. Commenting on the milestone, Panchanand Thakur, Founder & CEO, Mast Banarasi Paan, said: "Paan has long been an integral part of India's culinary and cultural heritage, but the category has remained largely unorganised. We see a growing preference for trusted brands that offer quality, consistency and hygiene while preserving authenticity. Our focus is on expanding responsibly, strengthening our operating capabilities and making the Banarasi paan experience accessible to consumers across the country." Along with popular varieties such as meetha and sada paan, the company continues to introduce new offerings to meet changing consumer preferences. Its franchise-led model has also created opportunities for entrepreneurs across Tier I, Tier II and Tier III cities by providing standardised operating systems, technology-enabled processes and central sourcing support. Looking ahead, Mast Banarasi Paan plans to continue its focus on disciplined expansion, operational excellence, product innovation and strengthening its franchise partner network as it grows across existing and new markets.
Premium tequila brand Loca Loka has announced the launch of Loca Tequila Week, a new annual global celebration designed to bring together bartenders, hospitality partners, creators, media, and consumers to celebrate craftsmanship, cocktail culture, and premium tequila experiences. Beginning on World Tequila Day, July 24, 2026, the week-long celebration will extend beyond a single-day occasion, creating a platform for immersive experiences across India and select international markets. Built around Loca Loka’s philosophy of “100 or Nothing,” the initiative aims to celebrate not just tequila as a spirit but also the people, creativity, and hospitality culture shaping its future. With tequila emerging as one of the fastest-growing premium spirits categories globally, Loca Tequila Week has been created as an annual platform that places bartenders, bars, and modern cocktail culture at the centre of the celebration while helping consumers explore tequila through authentic experiences. The week-long programme will feature a range of interactive brand experiences, including Loca Clock / Digital Timer, Loca Dice / Roll the Dice, and Loca Toss / Coin Toss, along with curated tasting sessions, creator collaborations, and exclusive media engagements. Across India, the celebration will be hosted through collaborations with leading hospitality destinations in Bengaluru, Mumbai, Delhi, Goa, and Chandigarh, bringing together premium restaurants, cocktail bars, and hospitality partners. Commenting on the launch, Rajiv Ghumman, Global Business Head, Loca Loka, said: "Premium tequila is entering one of the most exciting phases in its global journey. Consumers today are looking beyond familiar spirits and embracing brands that stand for authenticity, craftsmanship and memorable experiences. We wanted World Tequila Day to become a cultural platform that belongs to everyone shaping the category." He added, "Loca Tequila Week reflects that ambition. By bringing together bartenders, hospitality partners, creators and consumers across multiple markets, we are celebrating not just tequila, but the community that continues to elevate it around the world." Speaking about India’s role in the initiative, Rohit Srinivasan, Vice President Marketing, Loca Loka, said, "India's premium cocktail culture has evolved dramatically over the past few years, making it the perfect market to bring this vision to life. Every experience during Loca Tequila Week has been designed to encourage exploration, conversation and discovery." He added that the brand aims to create experiences where guests not only enjoy exceptional cocktails but also develop a deeper appreciation for the craftsmanship and culture behind every bottle of Loca Loka. Participating Venues: Delhi:Painkiller, Tranzit, Grammie, Miss Margarita, Yeti, Lair Bengaluru:Geist, Noba, BLR Brewing Co Mumbai:Quorum Club, Mansionz Goa:Petisco, W Hotel, Bar 1240, The Westin, De Candolim Deck Chandigarh:Back to Source, Seville, Saggo, Caffetaria & Co, The Great Beer Starting on July 24, 2026, Loca Tequila Week aims to establish itself as an annual celebration of premium tequila, hospitality, and the shared experiences created around great drinks.
Lee Kum Kee Sauce, a global leader in authentic Asian sauces and condiments, has expanded its foodservice product portfolio in India with the launch of Lee Kum Kee Japanese Style Soy Sauce. Introduced in partnership with Earthling Consumer Products Pvt. Ltd., Lee Kum Kee’s authorised and exclusive import and distribution partner for North India, the new product aims to support the increasing demand for authentic Japanese and Asian cuisine across India’s foodservice sector. The naturally brewed Lee Kum Kee Japanese Style Soy Sauce features a rich aroma and balanced umami profile, with first-draw essence extraction delivering depth and consistency for professional kitchens. The product is designed for diverse culinary applications including sushi, donburi, stir-fries, marinades, glazes, grilled meats, seafood, and contemporary Asian dishes. The sauce contains no added MSG, is Halal-certified, and is suitable for vegetarians, making it suitable for a wide range of culinary operations across hotels, restaurants, cafés, and cloud kitchens. Commenting on the launch, Ashok Pandey, Associate Business Director – India & MEA, Lee Kum Kee Sauce, said, "India is one of the most exciting growth markets for Asian cuisine today, and chefs need ingredients that taste right and perform consistently in their busy kitchens. The launch of the Japanese Style Soy Sauce reinforces our commitment to supporting the continued growth of Asian cuisine in India by providing chefs with authentic, high-quality ingredients they can trust." Speaking on the partnership, Shippy Sharma, Managing Director, Earthling Consumer Products Pvt. Ltd., said, "Japanese cuisine continues to gain wider acceptance across India's foodservice industry. Our partnership with Lee Kum Kee enables us to provide chefs and foodservice operators with high-quality ingredients that support consistency, reliability, and everyday kitchen operations." With Japanese and Asian culinary concepts gaining popularity across India, the new product is positioned to support chefs in creating authentic flavours while maintaining operational efficiency and consistency at scale. Lee Kum Kee Japanese Style Soy Sauce is now available for restaurants, hotels, cafés, cloud kitchens, and other foodservice operators across India. The launch reflects Lee Kum Kee’s continued commitment to quality through its “100-1=0” philosophy, where every detail matters. Products marketed in India undergo rigorous quality checks and comply with applicable Government of India regulations, including relevant Food Safety and Standards Authority of India (FSSAI) requirements. About Lee Kum Kee Sauce: Founded in 1888, Lee Kum Kee Sauce is a global provider of Asian sauces and condiments, offering more than 300 products across over 100 countries and regions. Headquartered in Hong Kong, the company continues to promote Asian culinary culture worldwide through its commitment to quality, sustainability, and innovation. About Earthling Consumer Products Pvt. Ltd.: Founded in 2023, Earthling Consumer Products Pvt. Ltd. is a foodservice solutions company focused on supplying chef-grade ingredients to professional kitchens across India. As Lee Kum Kee’s authorised and exclusive import and distribution partner for North India, the company supports restaurants, hotels, cafés, cloud kitchens, and institutional customers through an extensive distribution network.
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
Munnar Group Stay
For Munnar Group Stay Bookings - https://munnardormitory.com/munnar-group-stay Activities and Experiences During Your Group Stay at Munnar. From tea plantation tours and treks to jeep safaris and adventure sports, make use of your group's stay in Munnar. Organise bonfire nights or team-building games for your groups, holding custom events on request, or celebrate special occasions with us; We have local experiences and cultural shows lined up for various types of groups. Food Options and Meal Plans for Group Stay in Munnar. Most group accommodations in Munnar come with meal packages, which can be modified according to dietary needs, such as vegetarian, vegan, or Jain. Facilities for BBQs or outdoor dining, or making your own meals, are available. This means that whatever you wish to do, Munnar group stays will offer delicious options that are equally convenient for everyone. Munnar Group Stay Guide: Travel, Attractions, and Essentials. Munnar Group Stay will provide all the information you could ever dream of needing to have a lovely trip with friends, family, school group mates, or else people from work. For travel, determine the bus schedule of KSRTC, train connectivity based on Aluva or Ernakulam, or pre-book some taxis for your group travel. List Eravikulam National Park, Kannan Devan Tea Museum, and some of the Best Trekking Trails. Kindly have a look at the weather prediction and dress to match that season: warm woollens in winter and raincoats in the monsoon. Last but not least, remember to check the availability of group rooms and the cancellation policy and don’t hesitate to contact our support team for any retained booking assistance. Close by, budget-food eateries are easily accessed plus 24/7 drug stores and hospitals. It is suggested to use Google Maps on your precise way to our property. For those critical hints and links, your group is kept well-informed and profoundly satisfied throughout your stay with Munnar Group Stay.
Best Villas in Munnar
Yes, villas in Munnar are child-friendly and couple-friendly. A family will really enjoy huge living areas, private kitchens to do self-cooking, and safe surroundings for children, while a couple will take advantage of amenities such as private jacuzzis, valley-view balconies, and bonfire facilities. A majority of the villas also offer pet-friendly stays, thus accommodating all kinds of travelers. In Munnar, most villas fall within a price range of ₹3,500 to ₹12,000 per night; this range is extensive depending on the location, size, and amenities. Most of them accept digital payments, and cancellation policies apply differently for each property. Any group can book their own entire villa or single rooms in shared properties. Various listings also include packages for corporate retreats, trekking arrangements, spice plantation tours, and tea estate walks. For safety and convenience, use verified villa listings with good reviews. Also, check whether the staff assists in airport transfers, local sightseeing, and adventure activities like cycling or paragliding. Visit : https://munnardormitory.com/villas-in-munnar
Hospitality with a Heart: How The LaLiT is Building Inclusion and Skilling in India
The LaLiT Suri Hospitality Group & Special Olympics Bharat Honour Mothers of Athletes
Avakaya Mixing Ceremonies Take Centre Stage in Visakhapatnam
The LaLiT Suri Hospitality Group Drives Inclusive Skilling Initiative
Swiggy Partners with FITPASS to Promote 360-Degree Wellness Through EatRight Challenge
Swiggy has partnered with FITPASS to encourage healthier lifestyles through the ...
IHCL's Taj Named India's Strongest Brand for the Fifth Consecutive Year
Indian Hotels Company (IHCL) has announced that its flagship brand, Taj, has bee...
Spain Set New FIFA World Cup Record as Final Hospitality Prices Spark Debate
Spain booked their place in the FIFA World Cup 2026 final after defeating France...
Adie Broswon Breweries Enters Strategic Manufacturing Partnership with United Breweries
Adie Broswon Breweries (ABB), part of The Adie Broswon Group, has entered into a...
JW Marriott Hotel Bengaluru Hosts First International Culinary Residency with JW Marriott Khao Lak Resort & Spa
JW Marriott Hotel Bengaluru is set to host its first international culinary residency with JW Marriott Khao Lak Resort & Spa, bringing the authentic flavours of Thailand’s southern coast to Bengaluru through an exclusive dining experience at JW Kitchen. Taking place from July 31 to August 9, 2026, the limited-time residency marks the first collaboration between the two JW Marriott properties and will showcase a specially curated menu inspired by the culinary traditions of Khao Lak, a renowned coastal destination in Southern Thailand. Leading the residency are Chef Worapong Wongvaiyuth (Chef Eak) and Chef Sawangjit Kongchana (Chef Lookked), who will present dishes rooted in Thailand’s rich regional heritage. The menu highlights authentic recipes from JW Marriott Khao Lak Resort & Spa, prepared using regional ingredients, traditional techniques, and time-honoured cooking methods. Speaking about the residency, Chef Worapong Wongvaiyuth (Chef Eak) said, “The menu reflects the flavours we are proud to serve at JW Marriott Khao Lak Resort & Spa every day. It is rooted in regional traditions and prepared with the same techniques that define Southern Thai cuisine. We look forward to sharing these recipes and their stories with guests in Bengaluru.” Chef Sawangjit Kongchana (Chef Lookked) added, “Every dish on the menu represents the balance, freshness and simplicity that are central to Thai cooking. We hope guests experience not only the cuisine, but also the warmth and generosity that define Thai hospitality.” The collaboration celebrates the shared values of both JW Marriott properties, bringing together culinary craftsmanship, cultural exchange, and meaningful guest experiences through food. Commenting on the partnership, Gaurav Sinha, Hotel Manager, JW Marriott Hotel Bengaluru, said, “One of the most rewarding aspects of hospitality is its ability to bring people, cultures, and stories together around the table. We are delighted to welcome our colleagues from JW Marriott Khao Lak Resort & Spa to Bengaluru and share a dining experience that is deeply rooted in authenticity and tradition.” He added, “Beyond the food, this guest chef experience is an opportunity for our guests to experience the warmth, passion, and craftsmanship that define Thai hospitality, making it a truly memorable celebration of the spirit of the JW Marriott family.” Through this international culinary residency, JW Marriott Hotel Bengaluru continues to create immersive dining experiences that connect guests with global cuisines, traditions, and stories. Event Details: Venue: JW Kitchen, JW Marriott Hotel BengaluruDates: July 31 – August 9, 2026 About JW Marriott Hotel Bengaluru: Located overlooking the lush 300-acre Cubbon Park, JW Marriott Hotel Bengaluru offers a blend of contemporary luxury and refined hospitality for business and leisure travellers. The five-star property features 281 rooms and suites, six dining destinations including JW Kitchen, Spice Terrace, UNO Izakaya, Merak Brewhouse, ALBA, and The Patio At 24/1, along with 25,000 sq. ft. of meeting and banquet spaces. The hotel also features Spa by JW, offering wellness experiences with treatment rooms, sauna, steam room, Jacuzzi, and a techno gym fitness centre.
Rann Utsav–The Tent City Returns from 1 November for the 2026–27 Season
Rann Utsav - The Tent City is set to return to Dhordo from 1 November 2026 to 7 March 2027, bringing back one of Gujarat's most celebrated seasonal tourism experiences. Organised by Evoke Experiences in collaboration with Gujarat Tourism, the four-month festival promises an immersive journey through the culture, heritage and landscapes of Kutch. Located around three hours from Bhuj, The Tent City has become a popular destination for travellers looking to experience the beauty of the White Rann along with the region's hospitality, cuisine, crafts and cultural traditions. The 2026–27 season will feature comfortable tented accommodation, regional dining experiences, adventure and wellness activities, curated excursions and stargazing under Kutch's clear desert skies. Guests can also enjoy cultural performances by the Siddi community, Gujarat's unique Afro-Indian community, alongside folk music and dance presented with traditional instruments such as the Jodiya Pava, Santar, Manjira, Harmonium, Ghado-Gamelo, Dholak and Morchhang. Adding to the experience, the on-site Haat will showcase handcrafted products from artisans across the region. Visitors will be able to explore Ajrakh textiles, Bandhani sarees, intricate embroidery, traditional jewellery, mirror work and Lippan art, offering a glimpse into Kutch's rich artistic heritage. Beyond Dhordo, travellers can extend their journey to Dholavira, passing through the iconic Road to Heaven—a striking 30-kilometre stretch of straight highway that cuts through the Great Rann of Kutch, surrounded by vast salt plains on both sides. The route leads to the UNESCO World Heritage Site of Dholavira and the year-round Evoke Dholavira property. For the upcoming season, Evoke Experiences will introduce 35 seasonal tents on land adjacent to the property, providing an additional stay option for guests exploring the ancient Harappan site and Khadir Bet. While Dhordo will continue to be the heart of the Rann Utsav celebrations, Dholavira will offer a complementary experience focused on archaeology and natural landscapes. Together, the two destinations create a well-rounded Kutch itinerary, combining the vibrant atmosphere of the festival with the historic significance of one of India's oldest civilisations. Bookings for the 2026–27 season will open during the Rann Sale, scheduled from 31 July to 2 August 2026. During this period, travellers can avail a flat 25 per cent discount, subject to applicable terms and conditions.
Chef Kunal Kapur and Chef Vinesh Johny Celebrate Mizoram’s Dessert Heritage with Pincode x LICK Collaboration
Two celebrated names from India’s culinary landscape, Chef Kunal Kapur and Chef Vinesh Johny, have joined hands to showcase the rich dessert traditions of Mizoram through a special collaboration between Pincode and LICK – Lavonne Ice Cream Kitchen. As part of the latest edition of Sweet Detours, the limited-time collaboration brings together regional storytelling and contemporary dessert craftsmanship, introducing diners in Bengaluru to Koat Pitha, a traditional Mizo dessert reimagined with a modern culinary approach. Traditionally prepared using banana and rice flour, Koat Pitha is a beloved dessert from Mizoram known for its comforting flavours and simple ingredients. Through this collaboration, the dessert has been transformed into a contemporary plated creation featuring a crisp, churro-inspired Koat Pitha paired with a specially crafted artisanal ice cream. The ice cream, created by LICK, draws inspiration from the original dessert and incorporates flavours such as rice, jaggery, toasted rice, and sesame, creating a balance of familiar regional notes with modern dessert techniques. The contrast between warm, crisp textures and cool, creamy ice cream offers a unique interpretation while preserving the essence of the traditional recipe. The collaboration reflects the shared vision of both culinary brands. Pincode by Chef Kunal Kapur continues its mission of celebrating India’s diverse regional cuisines by bringing lesser-known culinary stories to diners, while LICK – Lavonne Ice Cream Kitchen brings its expertise in creating inventive, small-batch artisanal ice creams inspired by unique flavours and ingredients. Speaking through this collaboration, both chefs aim to highlight the depth and diversity of Indian desserts while encouraging diners to explore culinary traditions beyond familiar favourites. The Pincode x LICK Sweet Detours collaboration will be available for a limited period at Pincode Bengaluru, offering guests an opportunity to experience the flavours of Mizoram through a thoughtfully crafted dessert experience. Event Details: Venue: Pincode by Chef Kunal Kapur, 1 MG Mall, BengaluruAvailable From: July 25 – August 31, 2026
Luxury hospitality continues to evolve, and the most successful destinations are those that seamlessly blend innovation with authenticity. In the latest edition of Hospitality News, we bring you an exclusive conversation with Anand Nair, General Manager of InterContinental Chennai Mahabalipuram Resort, who shares the vision, leadership, and guest-centric philosophy that have shaped one of the region's most distinguished luxury resorts. Since taking over the leadership of the property, Anand Nair has guided the resort through a remarkable transformation, redefining luxury while preserving the cultural heritage and coastal charm of Mahabalipuram. In this engaging feature, he offers valuable insights into how thoughtful innovation, personalised hospitality, and meaningful guest experiences continue to elevate the resort's reputation. The conversation explores the inspiration behind the property's comprehensive reimagination, highlighting how refreshed accommodations, redesigned public spaces, enhanced dining venues, and curated recreational experiences have created a destination that resonates with today's discerning travellers. Readers will also gain a deeper understanding of how every aspect of the guest journey has been carefully designed to deliver memorable moments through personalised service and exceptional hospitality. Anand Nair further discusses the resort's diverse offerings, from grand celebrations at the Vaibhava Ballroom and picturesque Beach Lawns to its distinctive culinary destinations, each delivering unique experiences for guests. He also shares how the resort celebrates Mahabalipuram's rich cultural and coastal identity while complementing Chennai's growing stature as a leading business and leisure destination. Another compelling aspect of the discussion focuses on the future of hospitality, where authenticity, sustainability, wellness, and innovation are becoming increasingly important. Anand Nair also reflects on his personal philosophy of hospitality, explaining why making every guest feel genuinely valued remains the foundation of exceptional service. This exclusive feature offers hospitality professionals, industry leaders, and travel enthusiasts an opportunity to discover the vision behind a resort that continues to redefine luxury through meaningful experiences and heartfelt service. It was a truly insightful conversation with Anand Nair, whose perspectives highlight the evolving future of luxury hospitality and guest experiences. To read the complete interview and explore every valuable insight shared during this engaging discussion, visit the Hospitality News July Magazine on our website or grab your physical copy of the magazine.
Every successful hotel has a story, and behind every remarkable guest experience is a leader who understands that hospitality is built on people, passion, and purpose. In the latest edition of Hospitality News, we had the privilege of featuring Vinod Kumar, General Manager of Hyatt Regency Thrissur, in an insightful conversation that explores the principles driving one of Kerala's leading luxury hospitality destinations. With years of experience across diverse hotel markets, Vinod Kumar shares how resilience, trust, and empowering teams have shaped his leadership philosophy. Throughout the conversation, he offers valuable perspectives on what it takes to create memorable guest experiences in an increasingly competitive hospitality landscape. The interview goes beyond leadership to uncover how Hyatt Regency Thrissur continues to distinguish itself through personalized service, authentic Kerala experiences, culinary excellence, and an unwavering commitment to exceeding guest expectations. Readers will also discover his views on the growing opportunities for premium hotels in tier-2 cities, the rising demand for destination weddings, and why cultural destinations like Thrissur are becoming increasingly attractive to both leisure and business travellers. One of the most engaging parts of the discussion revolves around balancing technology with genuine human connection. Vinod Kumar explains how innovation should complement, not replace the warmth and personalized interactions that define exceptional hospitality. He also addresses the industry's evolving challenges, including changing guest expectations, talent retention, sustainability, operational efficiency, and the importance of continuous innovation. The conversation further highlights what makes Hyatt Regency Thrissur a preferred venue for grand destination weddings, showcasing its expansive event spaces, personalized celebrations, curated culinary experiences, and dedicated planning expertise that transform every occasion into an unforgettable celebration. This exclusive feature offers hospitality professionals, industry leaders, aspiring hoteliers, and travel enthusiasts an opportunity to gain meaningful insights from a seasoned leader who continues to shape guest experiences with vision and excellence. It was truly a pleasure speaking with Vinod Kumar and learning about the strategies, values, and experiences that continue to strengthen Hyatt Regency Thrissur's position in the hospitality industry. To read the complete interview and explore every insight shared during this engaging conversation, visit the Hospitality News July Magazine on our website or grab your physical copy of the magazine.
As India's hospitality sector enters a new phase of growth, success is increasingly being driven by visionary leadership, strategic investments, and a long-term approach to asset creation. In the latest edition of Hospitality News, we feature an exclusive conversation with Rayan Aranha, Vice President of Brigade Hotel Ventures Limited (BHVL), who shares valuable insights into the evolving dynamics of India's branded hospitality landscape and the company's vision for sustainable growth. With an impressive career spanning renowned hospitality brands and extensive expertise in operations, financial planning, and hotel asset management, Rayan Aranha offers readers a comprehensive perspective on how the industry is transforming beyond traditional hotel operations. Throughout the conversation, he reflects on his leadership journey, highlighting how the transition from managing hotels to building a scalable hospitality platform has shaped his strategic outlook. The interview explores the importance of organisational culture in creating consistent guest experiences while empowering teams across diverse hotel portfolios. Rayan also explains how BHVL differentiates itself through a disciplined owner-led approach, strong partnerships with leading global hospitality brands, and a clear focus on long-term asset value rather than short-term expansion. Readers will also discover his views on the growing role of technology in enhancing guest experiences, improving operational efficiency, and enabling more personalised hospitality. Equally compelling is his discussion on the financial metrics that drive decision-making, including revenue optimisation, profitability, operational discipline, and sustainable performance across the company's expanding portfolio. The conversation further examines the increasing convergence between real estate and hospitality, revealing how integrated developments are creating new opportunities for the sector. Rayan also shares BHVL's roadmap for future expansion, outlining the company's plans to strengthen its presence across South India while exploring emerging Tier-II markets through a disciplined mix of greenfield and brownfield developments. This exclusive feature offers hospitality professionals, investors, hotel owners, and business leaders an opportunity to gain valuable insights into the strategic thinking behind one of India's leading hospitality asset owners and developers. It was a truly enriching conversation with Rayan Aranha, whose perspectives provide a deeper understanding of the evolving hospitality landscape and the future of asset-led growth in India. To read the complete interview and explore every insight shared during this engaging discussion, visit the Hospitality News July Magazine on our website or grab your physical copy of the magazine.
Anand Nair
General Manager of InterContinental Chennai Mahabalipuram Resort
Vinod Kumar
General Manager of Hyatt Regency Thrissur
Rayan Aranha
Vice President of Brigade Hotel Ventures Limited (BHVL)
and many more from top industry leaders
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