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Cookie Tiramisu Sandwich: A Sweet Innovation by Keerti Rana

Introducing a playful twist on the classic Italian dessert—Cookie Tiramisu Sandwich. This creative dessert features two layers of soft, freshly baked cookies sandwiching a rich tiramisu-inspired cream made with cheese, delivering the perfect balance of crunch and creaminess. The outer cookie layers add a delightful bite, while the center bursts with the familiar coffee-kissed, cheesy tiramisu flavor—making it a perfect grab-and-go dessert or a plated treat for cafes and dessert bars. A fun, youthful, and indulgent take on tiramisu—perfect for those who love experimenting with dessert formats! Creation by Keerti Rana – a young and passionate bakery and pastry chef, eager to innovate and learn in the world of desserts.Featured as part of the Hospitality Talent Spotlight Contest by Hospitalitynews.Explore more inspiring talents and creations at www.hospitalitynews.in

Yoga Awareness Through Science-Based Practice

As part of Amruthavarshini Yoga Dinacharane, a yoga awareness and education event was held at Vijnanashram School for children, focusing on the scientific and physical benefits of yoga. The program was conducted by Chaitanya Yoga Education and Research Foundation, with the support of yoga expert Dr. B.P. Munish, who led the session. Dr. Munish emphasized: “Through scientific yoga practice, we can enhance both physical and mental well-being. Yoga improves emotional control, concentration, and the ability to lead a disciplined life.” He added that: “If yoga is practiced regularly from childhood, children will gain confidence, health, and a sense of responsibility.” Dr. Munish conducted different yoga techniques and explained their physical and mental benefits to the students. He also gave insights into the yogic approach to stress management, lifestyle diseases, and daily health improvement. The event ended with a group photo featuring students and faculty members.

Bajrika – A Wholesome Millet Uttapam

A hearty and nourishing take on the classic uttapam, Bajrika brings together the earthiness of bajra (pearl millet) with the crunch of white sesame, the freshness of coriander, and a gentle kick of black pepper and ginger. This wholesome pancake is packed with flavor and nutrition — perfect for breakfast, brunch, or even a light dinner. Ingredients: 1½ cups bajra atta (pearl millet flour) 1½ cups sooji (semolina) ½ cup rice powder 1 cup curd ½ tsp baking powder White sesame seeds (as required) Salt to taste 1 cup chopped coriander leaves 1½ tbsp ginger paste Black pepper to taste Water (as needed) Oil (for frying) Method: In a mixing bowl, combine bajra atta, sooji, rice powder, and curd. Add baking powder, sesame seeds, salt, chopped coriander, ginger paste, and black pepper. Gradually add water to make a thick, pourable batter. Mix well and let it rest for 10–15 minutes. Heat oil in a frying pan or tawa. Pour a ladleful of the batter and spread gently into a thick uttapam shape. Cook on medium flame until golden brown and crisp on both sides. Remove and serve hot with green chutney or curd. Bajrika is rustic, healthy, and deeply satisfying — a fusion of traditional Indian grains with the convenience of a modern-day tawa recipe.

Bada made with palak or Palak Tempura

Crispy, golden, and full of flavor, Palak Tempura or Spinach Bada is a delicious twist on traditional Indian fritters. Whole spinach leaves are coated in a light, spiced batter and deep-fried to perfection—making it an ideal snack or tea-time treat.

Events

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The Leela Gandhinagar Unveils ‘Royal Maratha Culinary Indulgence’ at Diya

The Leela Gandhinagar is all set to transport guests into a world of regal flavours with its ‘Royal Maratha Culinary Indulgence’, hosted at its signature Indian fine dining restaurant, Diya, from June 27th to July 6th, 2025. This immersive dining experience promises a rare journey through the rich and diverse culinary traditions of the Maratha royals. Co-curated by renowned food historian Anil Mulchandani, the festival will showcase heirloom Maratha recipes drawn from Bundelkhand, Malwa, Gujarat, Thanjavur, and other regions once under the influence of Maratha dynasties. Adding to the authenticity, guest chef Mrs Sonal Naik Nimbalkar Mahurkar, a descendant of the Naik Nimbalkar dynasty of Western Maharashtra, will helm the kitchen, preparing treasured family recipes handed down through generations. Speaking on the occasion, Vikas Sood, General Manager of The Leela Gandhinagar, said, “We are thrilled to present the Royal Maratha Culinary Indulgence – Flavours of Valor, showcasing India’s rich culinary diversity. We bring in the legacy of the Maratha heritage via curated menus that range from robust flavours to exquisite delicacies served as royal feasts during festivals and celebrations. Dining at Diya offers a truly royal heritage experience for our patrons and guests.” Guests can savour specialties like Wadi Rassa, Sardari Masoor Pulao, Ghavachi Khree, and Puranpoli, among other timeless dishes that reflect the Maratha tradition where food was much more than sustenance—it was a celebration of joy, honour, and bringing people together. Through this curated festival, The Leela Gandhinagar continues to elevate the cultural and culinary landscape of Gujarat, inviting diners to relive the grandeur and hospitality of one of India’s most formidable lineages.

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The Goan Table at Madras Kitchen Company Brings Coastal Goa to Chennai

The Westin Chennai Velachery is set to take diners on a flavourful coastal journey with “The Goan Table,” a specially curated Goan Cuisine Pop-up at Madras Kitchen Company. Running from 28th June to 13th July 2025, the pop-up offers a vibrant celebration of Goa’s culinary soul, fusing rich traditions with coastal zest. Bringing together the bold, soulful flavours of Goa, the exclusive menu features a delightful lineup of dishes including Chicken Cafreal, Prawn Dangar, Lamb Vindaloo, Beef Chilli Fry, and Pomfret Recheado. Vegetarian guests will be equally delighted with comforting Goan staples such as Mix Veg Khatkhate, Caldo Verde, Jackfruit Sorpotel, and Coconut Mille-Feuille. Available à la carte or as part of an indulgent set menu, each dish is carefully crafted using authentic Goan cooking techniques. Elevating the dining experience beyond the plate, live Goan-inspired music and chef-led culinary storytelling sessions offer a multisensory experience that captures the warmth, culture, and spirit of Goa. Guests are invited to enjoy not just the cuisine, but the vibrant rhythm of Goan evenings, right in the heart of Chennai. What’s on the Table? An authentic spread of Goan classics Live music evoking coastal Goa vibes Engaging chef-led cooking demonstrations Event Details Date: 28th June – 13th July 2025 Time: Lunch & Dinner Venue: Madras Kitchen Company, The Westin Chennai Velachery Let your taste buds travel to Goa’s sun-soaked shores, The Goan Table at Madras Kitchen Company promises a culinary celebration like no other, perfect for food lovers and cultural enthusiasts alike.

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ADRIFT Kaya Celebrates Tanabata with a Starlit Dining Experience and Japanese Traditions

This July, ADRIFT Kaya transforms into a celestial haven to celebrate Tanabata – The Star Festival, a timeless Japanese tradition rooted in romance, hope, and starlit dreams. Taking place on 7th and 9th July 2025, the event invites guests to step into a dreamy sanctuary where cultural elegance meets culinary brilliance. Tanabata, inspired by the ancient legend of Orihime and Hikoboshi, two celestial lovers reunited only once a year—forms the soul of this experience. ADRIFT Kaya will immerse guests in the spirit of this star-crossed story with a romantic ambiance lit by glowing lanterns and starry accents. Central to the décor is the Wish Tree, adorned with bamboo branches and colourful tanzaku paper strips. Guests can pen their personal wishes and hang them on the tree, adding to the poetic and shared celebration. Enhancing the festive experience is a special Tanabata Kaiseki menu, curated with seasonal ingredients and rooted in Japanese culinary traditions. The menu brings together elegant dishes featuring fresh seafood, delicate fruits, and intricate plating, all crafted with modern finesse to reflect the celestial theme. The celebration continues with a signature cocktail menu designed in collaboration with Beam Suntory. Star-themed drinks such as the Orihime Blossom, Milky Way Martini, and Hikoboshi Highball promise an elevated sipping experience. Each cocktail pays tribute to the festival’s story while offering refined flavours crafted with premium spirits. Adding a dash of fun, ADRIFT Kaya introduces a “Spin the Win” activation, where guests purchasing Beam Suntory products can spin a wheel to win exclusive prizes, blending tradition with playful indulgence. By merging cultural storytelling, immersive décor, and an artful menu, ADRIFT Kaya honours the beauty of Tanabata, inviting guests to connect, dream, and dine beneath symbolic stars. This mid-year celebration offers a rare blend of tradition and innovation—ideal for those seeking memorable moments in a setting filled with heart and heritage.

Hotelier Community

The Sommeliers Association of India Is Crafting a New Narrative for Indian Wine

The Sommeliers Association of India (SAI) isn’t just another wine club—it’s a movement. Founded in 2024 by Amrita Singh and world-renowned sommelier Mattia Antonio Cianca, SAI is India’s first national sommelier association aligned with the Association de la Sommellerie Internationale (ASI). Their mission? To elevate Indian wine education, represent India at global sommelier contests, and create pathways for young professionals to thrive in the global hospitality space. Inside the Article: The SAI Vision That’s Changing the Game Why the absence of an Indian representative at the 2023 ASI Best Sommelier of the World contest led to the birth of SAI. How international certifications like the ASI Diploma (now introduced in India) are setting new benchmarks for excellence. The powerful impact of being affiliated with global platforms like JancisRobinson.com, GuildSomm, and ASI. Why pairing wine with Indian cuisine isn’t just possible—it’s revolutionary. Think regional curries, spice blends, and global wines in harmony. How SAI membership is opening up access to mentorships, global internships, and exclusive wine training events across India. What the future holds—positioning India as a major player in wine education, tourism, and fine-dining excellence on the global map. The full article on SAI is out now in our June 2025 edition of Hospitality News!Discover how this non-profit is shaking up India’s wine scene, nurturing sommelier talent, and making wine a celebration of both taste and tradition.

Shivam & Riddhi Bhagat: 200 Years of Bhagat Halwai, Served Fresh

As Bhagat Halwai completes over 200 years of legacy, the iconic Agra-based sweet brand is finding its modern voice through two young, passionate leaders: Shivam Bhagat, Director, and Riddhi Bhagat, Strategic Director. Stepping into the family business at just 19, Shivam has remained rooted in tradition while redefining how mithai connects with a new generation. Meanwhile, Riddhi brings her hospitality background and entrepreneurial drive into play—crafting mindful, wholesome offerings like “Binge on Baked,” a health-forward brand under the Bhagat Halwai umbrella. Together, they’re proving that legacy doesn’t have to mean outdated—it can mean dependable and dynamic. Inside the Interview: How They’re Reimagining Mithai for Today’s India In this heartwarming and forward-looking interview, Shivam and Riddhi share: How a 1795 legacy brand stays fresh through seasonal specials, premium ingredients, and a blend of nostalgia and novelty. Why health-conscious consumers are now at the center of product innovation—from sugar-free mithai to organic ingredients and locally sourced produce. The big festive game plan—including how Bhagat Halwai scales operations, curates gifting options, and delivers joy at scale. How Bhagat Halwai builds lifelong relationships, turning everyday customers into loyal patrons through flavour, service, and trust. The role of creativity and strategy in taking heritage brands beyond sweets—into savouries, multi-cuisine offerings, and modern snacking. The full interview with Shivam & Riddhi Bhagat is now out in our June 2025 issue of Hospitality News! Don’t miss this inspiring story of two next-gen leaders keeping tradition alive—while boldly stepping into the future of food. Read the full feature now at: https://hospitalitynews.in/e-magzines  

Flavours with Purpose: Chef Peter’s Pan-Asian Journey

In this exclusive feature for Hospitalitynews, we had the pleasure of sitting down with Chef Te Yuan Peter Tseng, the visionary Culinary Director of Pricol Gourmet Pvt. Ltd., and the creative force behind the vibrant flavours at Soy Soi. Known to many as Chef Peter, he brings a deep sense of purpose and artistry to his cuisine, which reflects across every plate at Soy Soi and Little Soi. In this engaging conversation, Chef Peter walks us through his culinary philosophy—one rooted in simplicity, tradition, and balance. His defining dish, Hainan Chicken Rice, reflects his belief that a humble plate, when done right, can speak volumes. As he puts it, a dish may appear minimal, but if it strikes harmony in taste and technique, it represents something much deeper. Chef Peter also shares what makes Soy Soi stand apart in the competitive world of Pan-Asian dining. With a bold departure from the expected, the restaurant curates lesser-known regional street foods from across Southeast Asia, blending authenticity with innovation. It’s not just about flavour—it’s an experience woven together with ambience and hospitality. The conversation dives deeper into his creative process, career-defining moments across cities like Chennai, Dubai, and Bangkok, and his vision for where Pan-Asian cuisine is headed in India. His take on “freestyle Asian” dining presents a promising outlook for evolving palates in the country. What stands out is his thoughtful approach to leadership—where kitchen culture, mentorship, and staff well-being are prioritised as key ingredients to success. This inspiring conversation with Chef Peter is more than a feature—it’s a masterclass in culinary creativity and team building. To explore the full interview, grab your June Edition of Hospitalitynews or read it on our website today.

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