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DoubleTree by Hilton Bengaluru Airport has announced the appointment of Sanu Sadanandan as General Manager, bringing more than two decades of operational and commercial leadership experience to the property. As India’s largest DoubleTree by Hilton, the hotel plays a strategic role within the brand’s national portfolio. In his new capacity, Sadanandan will steer overall strategy and daily operations, focusing on business expansion while safeguarding the brand’s globally recognised service benchmarks. His mandate spans complete operational oversight, enhancing guest experiences, strengthening revenue performance, leading sales and marketing initiatives, and cultivating a results-driven team culture. A seasoned hospitality professional, he brings extensive expertise in hotel operations, revenue optimisation, business development and talent management. Under his leadership, the hotel aims to reinforce its positioning as a preferred airport address by introducing innovative food and beverage offerings and advancing sustainable operating practices, while continuing to deliver DoubleTree’s signature warm hospitality. Commenting on his appointment, Sadanandan said, “It’s an honour to lead the team at DoubleTree by Hilton Bengaluru Airport, a landmark property in Hilton’s India portfolio. We’ll prioritize seamless operations for business and transit travelers, leveraging our prime airport connectivity to boost occupancy, revenue streams, and guest satisfaction through efficient service and strategic partnerships.” Prior to this role, he served as Head of MICE Sales at ITC Hotels in Gurugram and as General Manager at Renaissance Hotel Lucknow. His earlier assignments include Director of Operations at Le Méridien Gurugram and leadership roles across Marriott International. With this leadership transition, DoubleTree by Hilton Bengaluru Airport reinforces its focus on operational excellence, commercial performance and guest-centric service in one of India’s key aviation hubs.
The Fern Hotels & Resorts has announced the launch of The Fern Nest Resort Jaipur, Series by Marriott, further strengthening its footprint in Rajasthan. With this addition, the brand now operates five properties in Jaipur and a total of 17 hotels across the state, including those operational and opening shortly. Strategically positioned with convenient access to major transport hubs, the new property is designed to serve business travellers, leisure guests, weddings and convention segments in one of India’s most culturally vibrant cities. Located approximately 30 km from Jaipur International Airport, 25 km from Jaipur Railway Station and 29 km from Jaipur ISBT, the hotel ensures smooth connectivity for domestic and international visitors. The resort features 107 well-appointed rooms and suites across multiple categories, blending comfort, functionality and contemporary design. Dining offerings include Darpan, a multi-cuisine restaurant inspired by the architectural grandeur of Chand Baori, serving Indian, Asian and international fare in an elegant setting. Guests can also unwind at Zaza, a chic café and lounge offering gourmet teas, coffees and beverages alongside live kitchen experiences. Round-the-clock in-room dining further enhances guest convenience. Commenting on the expansion, Suhail Kannampilly, Managing Director of The Fern Hotels & Resorts, said, “As India’s hospitality landscape continues to evolve, destinations such as Jaipur remain central to both domestic and international travel demand. Our focus is on creating hospitality experiences that combine efficient service, thoughtful amenities and strong location advantages to meet the expectations of modern travellers. This new property reflects our commitment to expanding in culturally significant markets while maintaining consistent quality and guest satisfaction across our portfolio.” With its comprehensive facilities and strategic location, The Fern Nest Resort Jaipur is positioned as a well-connected and contemporary hospitality address in Rajasthan’s capital city.
Taste of Brasil 2026, an international food and culinary initiative led by ApexBrasil, officially made its India debut on 18 February 2026 in New Delhi. The initiative will also be introduced in Mumbai on 23 February 2026, bringing Brazil’s premium food offerings closer to India’s rapidly expanding health and wellness market. The New Delhi launch was attended by key dignitaries including Jorge Viana, President of ApexBrasil; Paulo Teixeira, Honourable Minister of Rural Development and Family Farming of Brazil; and Marcio Elias, Honourable Vice Minister of Development, Industry, Commerce and Services of Brazil. The event also saw participation from industry stakeholders, importers, distributors, retailers, chefs, and members of the media. Taste of Brasil 2026 focuses on building awareness, encouraging product trials, and strengthening trade and consumer engagement through immersive retail experiences and culinary storytelling. The campaign aims to create a deeper connection between Brazilian producers and Indian consumers by showcasing the quality, versatility, and story behind Brazilian food products. Brazil, known for its vast biodiversity and fertile landscapes, produces some of the world’s most nutritious nuts, fruits, and superfoods. From the Amazon rainforest to tropical orchards, Brazilian foods are recognised for their taste, nutritional value, and suitability for modern, health-focused lifestyles. The initiative highlights a carefully selected range of Brazilian products including Brazil Nuts, Brazil Nut Milk, Açaí Pulp, Açaí Powder, Tahiti Limes, and Exotic Frozen plant-based meals. These products reflect Brazil’s leadership in biodiversity-driven agriculture and its strong reputation for quality, safety, and sustainability on the global stage. Ingredients such as Brazil nuts and açaí have gained international popularity for their health benefits and flexibility across cuisines. With Indian consumers increasingly leaning towards plant-based nutrition, functional foods, and global flavours, Brazilian products align naturally with evolving food preferences in the country. Speaking at the launch, Mr. Jorge Viana said, “India represents a dynamic and fast-growing market with a sophisticated and increasingly health-conscious consumer base. Through Taste of Brasil 2026, we are proud to present the diversity, quality, and sustainability of Brazilian food products. This initiative is not only about promoting exports; it is about building long-term partnerships, promoting sustainability and innovation in food, and strengthening the bridge between Brazilian producers and Indian consumers.” Adding to this, José Mauro da Fonseca Costa Couto, Consul General of Brazil in Mumbai, remarked, “Brazil and India share strong diplomatic and economic relations rooted in mutual respect and cooperation. The launch of Taste of Brasil 2026 in both New Delhi and Mumbai reflects our commitment to deepening agri-food trade and enhancing people-to-people connections through culinary exchange. We see tremendous potential for collaboration across retail, hospitality, and food processing sectors.” Looking ahead, ApexBrasil plans to further strengthen trade ties between Brazil and India by expanding market access, increasing retail presence, and encouraging culinary innovation. With rising demand for sustainable, plant-based, and globally inspired foods, Taste of Brasil 2026 lays the groundwork for long-term partnerships and a stronger Brazilian food presence in India.
Holi today blends vibrant daytime celebrations with relaxed, thoughtfully curated evenings. Once the colours fade, gatherings often move indoors to intimate dinners, music and premium pours. For hosts seeking something beyond predictable festive drinks, rare Indian single malts bring character, craftsmanship and conversation to the table. Crazy Cock “Madhuca: The Heritage Editions” stands out for its pioneering finish in Mahura (Mahua) casks, a first for global single malts. Distilled at South Seas Distilleries, it layers floral sweetness, soft spice, vanilla and dried fruit over a smooth ex-bourbon and ex-sherry base. For hosts, it offers both heritage storytelling and refined taste. From Jammu’s Himalayan foothills, GianChand Adambaraa and Manshaa present two distinct styles. Adambaraa delivers honeyed fruit and gentle spice for easy sipping, while Manshaa (Laggerbach) introduces peat smoke and citrus brightness, ideal for a slower, late-evening dram. Limited to just 500 casks, DŌAAB 01 “Six Blind Men and the Elephant” pairs balanced sweetness with artistic packaging inspired by Rajasthan’s Mandana art, making it as display-worthy as it is enjoyable. Distilled in Haryana, Indri Triple Wood Limited Editions combine ex-bourbon, wine and PX sherry casks, delivering layers of dried fruit, honey and oak that pair beautifully with festive fare. Finally, Amrut Special and Cask-Strength Releases offer bold spice and dark chocolate notes shaped by tropical maturation, perfect for seasoned enthusiasts. As Holi evolves into a celebration of tradition and contemporary luxury, these rare Indian single malts ensure the evening ends with depth, distinction and a memorable final pour.
All Nippon Airways (ANA) has teamed up once again with The Pokémon Company to introduce three brand-new Pokémon Jets in 2026. The move celebrates the 30th anniversary of the globally loved Pokémon brand and continues a partnership that has been running for nearly three decades. The collaboration first took flight in 1998 with the launch of the world’s first Pokémon Jet. Since then, ANA has steadily expanded the concept through its Pokémon Air Adventures project, which focuses on bringing people and communities closer through travel. At present, ANA operates the “Pikachu Jet NH” and “Eevee Jet NH,” and with the upcoming additions, a total of eight aircraft will have featured special Pokémon-themed liveries. The three new aircrafts will be rolled out one after another throughout 2026, giving fans and passengers something new to look forward to across the year. “This project goes beyond just a livery; it’s about creating an immersive world that sparks imagination, inspires curiosity and brings the joy of discovery to our passengers throughout their journey,” said Keiji Omae, Executive Vice President of Customer Experience at ANA. “Whether you first began your journey on a Game Boy screen decades ago, or are currently exploring new regions through your mobile apps, we invite you to take your next 'adventure' into the real world with ANA. Many of our passengers flying with us today were the kids who marveled at our first Pokémon Jet in 1998. We are honored to be the wings that carry not just passengers, but also their cherished memories and future adventures.” A Dual Celebration: Pokémon’s 30th and ANA’s 40th International Anniversary The year 2026 holds special meaning for both partners. It marks 30 years since the release of Pokémon Red and Pokémon Green on Feb. 27, 1996, and also celebrates the 40th anniversary of ANA’s first international flight. ANA sees this shared milestone as a chance to thank fans around the world while creating fresh experiences for a new generation of travellers. The collaboration is guided by a simple idea: "Experience the Excitement and Fun of the Journey with Pokémon." Aircraft Overview and Design The three newly commissioned Pokémon Jets take inspiration from the original Pokémon Red, Green and Blue games. Each aircraft will play a part in a larger, connected story through its design. ・Pokémon Jet Red (Boeing 787-8)： Scheduled Service: Domestic Routes・Pokémon Jet Green (Boeing 787-9)： Scheduled Service: International Routes・Pokémon Jet Blue (Boeing 737-800)： Scheduled Service: Domestic Routes While each jet will carry its own theme, the designs are meant to come together as one cohesive narrative linked to the classic games. ANA has confirmed that detailed livery visuals and exact launch dates will be shared in May. Beyond the aircraft designs, the project will also feature special campaigns aimed at letting passengers fully step into the combined world of ANA and Pokémon. Further updates will be made available on the ANA website. With the return of the Pokémon Jets, the ANA Group says it will continue its mission of being “wings of the heart,” connecting people across the globe while sharing the joy and excitement of travel.
Dormitory in Munnar
Seeking a budget stay dormitory in Munnar? Book the best low budget stay for rental in Munnar for cost-efficient group stay that is comfortable. This Munnar dormitory would be a popular choice for solo travelers, backpackers hostel, student group bookings, and large families traveling through this hill station to find decent yet low-priced accommodations. Online booking with Munnar dormitory guarantees that guests have a warm bunk in a clean, shared room in Munnar – perfect for those who value both community and privacy. To ensure a totally comfortable stay at the dormitory in Munnar, The dormitory provides all necessary amenities: cozy bunk beds, fresh and clean bathrooms with fresh cotton linen, warm water showers, and free Wi-Fi available. For travelers seeking cheap dormitory in Munnar without disappointing comfort conditions, then this is the place for you. Guests can book this affordable dormitory near Munnar bus stand and enjoy the best budget accommodation in which can be booked online.
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Our coworkdesks a subsidiary of shreedesking is a contemporary coworking space in Thane is created to satisfy the changing and trending demands of startups, remote workers, freelancers, and well-established companies. Our fully furnished workspaces, which blend comfort, functionality, and community, are situated in a desirable, convenient and at premier location. Our adaptable solutions are designed to meet your changing needs, whether you require a fully furnished meeting room, a lively shared area, or a quiet desk. coworkdesks is more than simply a place to work; it’s where ideas are realised because to first-rate amenities.
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Ooty Sees Surge in Holiday Cottage Bookings Ahead of Christmas and New Year
Ooty is witnessing a sharp rise in holiday cottage bookings as travellers plan festive getaways for Christmas and New Year. Known for its cool climate, misty hills, and colonial charm, the Nilgiris town continues to attract families, couples, and group travellers looking for peaceful mountain escapes during the year-end holiday season. Travel planners and accommodation providers report strong demand for private cottages that offer scenic views, fireplaces, gardens, and spacious living areas. Travellers are increasingly favouring standalone cottages over hotels, seeking privacy, flexibility, and a homely atmosphere for extended celebrations with friends and family. The demand is particularly high for cottages located close to popular attractions such as Doddabetta Peak, Ooty Lake, and Avalanche, while properties in quieter areas are being preferred by guests looking to avoid crowds. Festive décor, bonfire setups, barbecue arrangements, and home-style dining options are emerging as key decision factors for holiday rentals during this period. With Christmas and New Year falling during peak tourist season, availability is becoming limited, and prices are seeing an upward trend compared to off-season months. Industry observers advise travellers to plan and book well in advance to secure preferred locations and amenities. Improved road connectivity and consistent interest from domestic travellers have further strengthened Ooty’s position as a popular festive destination. The growing preference for private holiday rentals is expected to continue, making cottages a central part of the region’s year-end travel landscape. For more information on booking holiday cottages in Ooty, visit https://www.cottagesinooty.co.in/
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Traditional Holi Thali Feast at The Reef, Sheraton Grand Chennai Resort & Spa
Celebrate the festival of colours with a vibrant culinary showcase at The Reef, located within Sheraton Grand Chennai Resort & Spa. On 4th March 2026, the signature all-day dining restaurant presents a specially curated Holi Thali that brings together regional festive favourites in a thoughtfully crafted spread. Designed to reflect India’s rich culinary heritage, the celebratory thali is available in both vegetarian and non-vegetarian options, allowing guests to choose a feast that suits their preference. Each platter is created to capture the warmth, colour and indulgence associated with Holi gatherings. The experience begins with refreshing Thandai, setting the tone for a traditional festive meal. The vegetarian thali features classics such as Sarson ka Saag, Paneer Kush Rang, and festive sweets including Kesar Shrikhand and Mawa Gujjiya, offering a comforting yet celebratory balance of flavours. For those opting for the non-vegetarian spread, highlights include Gilafi Seekh and Murgh Tikka Bemisal, paired with festive accompaniments that elevate the overall dining experience. Set against the coastal elegance of the resort, the Holi Thali at The Reef promises a relaxed yet indulgent afternoon, ideal for families and friends looking to mark the occasion over a traditional meal. Event Details:Date: 4th March 2026Venue: The Reef, Sheraton Grand Chennai Resort & Spa With its blend of festive flavours and warm hospitality, this limited-time Holi offering invites Chennai diners to celebrate the season with authenticity and flair.
The Park Navi Mumbai Announces Dual Holi Celebrations with Colour Festival and Poolside Bash
This Holi, The Park Navi Mumbai is raising the bar with two energetic and contrasting celebrations happening at the same time on 3 March from 10 AM onwards. Guests can choose between a high-energy colour festival or a stylish poolside bash, making it one of the city’s most exciting Holi offerings. Leading the celebrations is the Boom Colour Festival – Holi Party, marking seven successful years of festive celebrations. Conceptualised in association with Boom Entertainment, the festival has grown into one of Navi Mumbai’s most premium Holi events. Designed for guests who enjoy large-scale celebrations, the experience brings together top DJs, immersive colour play, grand production elements, and curated food and beverage options, all within a luxury hospitality setting. Running alongside the colour festival is the Aqua Holi Bash – Balam Pichkari Edition, a couples-only celebration for those seeking a more exclusive and intimate experience. Hosted by the poolside, the bash combines vibrant music, a refined ambience, and curated hospitality. With controlled entry and a selective guest profile, this celebration is crafted for guests who value privacy and style while still enjoying the festive mood. By presenting two distinct Holi formats under one roof, The Park Navi Mumbai continues to strengthen its position as a trendsetter in experiential hospitality, staying true to its brand ethos of Anything but Ordinary. Whether guests opt for the high-energy festival vibe or the upscale poolside bash, 3 March is set to be one of Navi Mumbai’s most awaited Holi celebrations. Event Details: Venue: The Park Hotel, CBD Belapur, Navi Mumbai Date: 3rd March 2026 Time: 10:00 AM onwards.
Celebrate the Spirit of Spring with a Holi Brunch at Miri, The St. Regis Goa Resort
In celebration of the spring equinox and the vibrant arrival of the festive season, The St. Regis Goa Resort is set to host a thoughtfully curated Holi Brunch at Miri, its signature all-day dining destination. Designed for guests who prefer a refined yet joyful celebration, the experience brings together traditional flavours, live entertainment, and warm hospitality. Guests can look forward to an array of interactive live counters, with the resort’s popular Biryani and Kebab selections taking centre stage. These signature dishes will be freshly prepared by the culinary team, offering rich flavours and festive comfort. Adding to the experience is a dedicated Thandai Bar, serving the classic Holi cooler infused with traditional spices and seasonal flavours. The dessert spread features a mix of tradition and creativity, with artisanal Gujiya alongside a range of Fusion Desserts that balance festive nostalgia with modern presentation. The brunch also includes a lively Street Food Symphony, with a Chaat Counter offering familiar favourites inspired by India’s vibrant street food culture. To complement the food, guests can enjoy Bespoke Mixology, featuring handcrafted festive cocktails and mocktails designed to pair well with the bold flavours of the menu. The ambience at Miri will be elevated by a Live Band, performing a blend of soulful and upbeat music, set against elegant Holi-themed décor. For families, a dedicated Kids Corner will offer curated activities, ensuring younger guests are equally engaged and entertained throughout the afternoon. What: Holi BrunchWhen: 1st MarchTime: 1:00 PM to 4:00 PMWhere: Miri, The St. Regis Goa Resort With its blend of festive flavours, music, and a relaxed yet polished setting, the Holi Brunch at Miri promises a memorable way to welcome spring and celebrate the spirit of togetherness.
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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