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Reinforcing its focus on refined Indian dining, The Leela Gandhinagar hosted a closed-door culinary evening to present a newly reimagined menu at its signature restaurant, Diya. The invite-only gathering welcomed select guests and food connoisseurs for a curated showcase centred on heritage flavours and elegant presentation. The refreshed menu draws inspiration from the legacy of North Frontier cuisine, known for its bold spices, slow-cooking methods and time-honoured recipes. At Diya, these traditional elements have been retained while being refined with contemporary techniques and thoughtful plating. Seasonal produce and regional influences play a key role, with each dish crafted to reflect authenticity, depth and culinary precision. Chef Ishtiyake, along with his seasoned kitchen team, leads this new direction. Drawing from experience across reputed five-star establishments, the team has shaped a menu that respects classical foundations while adapting to modern palates. During the evening, guests were introduced to the philosophy and inspiration behind the courses, making the experience interactive and immersive. Commenting on the launch, Vikas Sood, General Manager, stated that the initiative underlines the hotel’s continued commitment to delivering elevated Indian cuisine paired with warm, intuitive hospitality. With this unveiling, Diya enters a new phase, further positioning The Leela Gandhinagar as a distinguished fine-dining address in Gujarat.
Celebrating International Women’s Day 2026, Fusion Hotel Group has introduced a series of wellness-led experiences and curated dining offers across its properties in Vietnam. The initiative honours women through thoughtful spa indulgences, refined culinary spreads and holistic activities designed for relaxation and appreciation. At Fusion Resort & Villas Da Nang, guests can enjoy ‘Savor the Flavors of Grace’ at Fresh Restaurant on 6 March. Tables of five ladies receive a 15% saving along with a complimentary wellness drink. From 1–10 March, a special spa package featuring a 75-minute hydrating facial with water lily and a 25-minute head, back and shoulder massage is available Further along the coastline, Maia Resort Quy Nhon and The Ocean Resort Quy Nhon present a mix of yoga, Tai Chi, sound baths and herbal workshops on March 8. Maia Spa is extending a 20% discount across its menu, while Vẽla Spa offers 30% off its Massage Collection or a complimentary third session with two bookings. At MIXE, a four-course Western special menu has also been unveiled for the occasion. In southern Vietnam, Fusion Suites Vung Tau will host a Ladies’ Lunch from March 6–8, inclusive of a signature mocktail and bouquet, alongside skincare promotions at Maia Spa. Meanwhile, HIIVE by fusion Binh Duong and HIIVE by fusion Binh Duong New City mark the day with handcrafted chocolates, fresh fruits and complimentary cocktails for women diners. Travellers are also encouraged to join Fusion’s loyalty programme, Fusionlife, offering up to 25% savings and exclusive member benefits. With 21 properties across Vietnam and Thailand, Fusion continues to strengthen its position as a leader in wellness-inspired hospitality.
Hospitality is not just about service, it is also about giving back. Novotel Cairo Airport has partnered with the Egyptian Clothing Bank, a well-known charitable organisation that provides clothing to families in need across Egypt. As part of this initiative, two donation boxes have been placed within the hotel premises, allowing both guests and staff to contribute clothing and directly support those who need it most. The effort offers a simple yet impactful way for the hotel community to come together and make a real difference. Sharing his thoughts on the collaboration, Mr. Atta El Dessouky, General Manager, said, “At Novotel Cairo Airport, we believe true hospitality extends beyond our doors. Partnering with the Egyptian Clothing Bank allows us to support families in need and contribute to initiatives that have a real, positive impact on society.” The partnership reflects the hotel’s ongoing commitment to social responsibility and community care. By supporting initiatives that uplift people and strengthen society, Novotel Cairo Airport continues to extend its role beyond hospitality and into meaningful community engagement. The hotel looks forward to participating in similar initiatives in the future and remains committed to supporting causes that create lasting, positive change.
This Holi, Daryaganj invites guests to celebrate the festival of colors with a vibrant and thoughtfully curated festive beverage menu. Known for its classic flavours and authentic culinary roots, the restaurant brings together tradition and creativity to make Holi celebrations more colourful and refreshing. Specially crafted for the festive season, the beverage selection reflects the spirit of Holi with playful twists on familiar favourites. Guests can enjoy drinks such as Ananas Thandai Margarita, Rang Barse Rose Chuski, Paan Kulfi Thandai, Aambi Thandai Margarita, and the signature Daryaganj Kulfi Thandai. Each drink is designed to offer a balance of nostalgia and freshness, making every sip feel celebratory. These festive beverages pair beautifully with Daryaganj’s much-loved classics like Butter Chicken and Dal Makhani, adding an extra layer of indulgence to Holi gatherings with family and friends. With its warm setting and well-known hospitality, Daryaganj continues to be a preferred place to come together and celebrate festivals over comforting, familiar flavours. This Holi menu adds a festive spark, encouraging guests to slow down, share moments, and enjoy the joy of the season. Fact Sheet: Location: All Daryaganj outlets Timings: 12 PM – 11 PM.
Sahib & Dhaba Restaurant has announced the appointment of Chef Keshav Kumar Chaudhary as Assistant Chef, strengthening its culinary leadership in New York. An experienced hospitality professional, Chef Keshav brings a strong mix of creativity, operational knowledge, and team management to the restaurant’s growing kitchen team. Known for his innovative approach and hands-on leadership style, Chef Keshav has built a reputation for creating diverse menus that reflect changing guest preferences while maintaining quality and consistency. In his current role at Sahib & Dhaba Restaurant, he has played a key role in improving customer satisfaction through high food standards, appealing presentation, and smooth kitchen operations in a fast-paced setting. Sharing his thoughts on the new role, Chef Keshav Kumar Chaudhary said, “It is an honor to be part of Sahib & Dhaba Restaurant in New York. My focus is to combine authentic flavors with modern culinary techniques while maintaining consistency and excellence in every dish. I look forward to contributing to the restaurant’s growth and delivering memorable dining experiences to our guests.” Before joining Sahib & Dhaba Restaurant, Chef Keshav served as Executive Chef at Compass Group, where he was responsible for training and developing kitchen teams through structured programs, performance reviews, and leadership support. He also ensured discipline and professionalism across operations while maintaining strict compliance with health department regulations. His role included designing cost-effective menus, controlling food expenses, managing inventory, and overseeing overall kitchen and business operations. Earlier in his career, Chef Keshav gained valuable experience with leading hospitality brands in India, including The Westin Gurgaon, The Leela Ambience Convention Hotel, Hilton Jaipur, and Kempinski Ambience Hotel. His professional journey also includes roles at Radisson Blu Hotel Greater Noida, Sahara Aamby Valley City, The Dukes Retreat, and TGI Fridays Gurgaon. With his strong background, leadership skills, and passion for excellence, Chef Keshav Kumar Chaudhary is set to play an important role in further enhancing Sahib & Dhaba Restaurant’s presence in New York’s competitive dining landscape.
A Peaceful Getaway Amid Jawai’s Stunning Wildlife and Landscapes
Jawai offers the perfect blend of adventure and relaxation. Stay in comfortable accommodations while exploring the wildlife-rich surroundings. Take part in thrilling leopard safaris, and enjoy the serene atmosphere that makes this destination ideal for nature lovers. Whether you’re spotting wildlife or enjoying quiet moments in nature, Jawai provides an unforgettable experience that connects you with the beauty of the outdoors.
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Seeking a budget stay dormitory in Munnar? Book the best low budget stay for rental in Munnar for cost-efficient group stay that is comfortable. This Munnar dormitory would be a popular choice for solo travelers, backpackers hostel, student group bookings, and large families traveling through this hill station to find decent yet low-priced accommodations. Online booking with Munnar dormitory guarantees that guests have a warm bunk in a clean, shared room in Munnar – perfect for those who value both community and privacy. To ensure a totally comfortable stay at the dormitory in Munnar, The dormitory provides all necessary amenities: cozy bunk beds, fresh and clean bathrooms with fresh cotton linen, warm water showers, and free Wi-Fi available. For travelers seeking cheap dormitory in Munnar without disappointing comfort conditions, then this is the place for you. Guests can book this affordable dormitory near Munnar bus stand and enjoy the best budget accommodation in which can be booked online.
Best Coworking Space in Thane
Our coworkdesks a subsidiary of shreedesking is a contemporary coworking space in Thane is created to satisfy the changing and trending demands of startups, remote workers, freelancers, and well-established companies. Our fully furnished workspaces, which blend comfort, functionality, and community, are situated in a desirable, convenient and at premier location. Our adaptable solutions are designed to meet your changing needs, whether you require a fully furnished meeting room, a lively shared area, or a quiet desk. coworkdesks is more than simply a place to work; it’s where ideas are realised because to first-rate amenities.
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Sheraton Grand Bangalore Hotel at Brigade Gateway Unveils Holi Brunch, Rooftop Party & Festive Staycation
Bringing together festive flavours, music and immersive experiences, Sheraton Grand Bangalore Hotel at Brigade Gateway is set to host a vibrant line-up of Holi celebrations on 4th March 2026. Designed to capture the essence of colour, togetherness and indulgence, the hotel’s curated offerings range from an elaborate brunch to a high-energy rooftop gathering and exclusive staycation benefits. At Feast, the signature all-day dining venue, the Rang Rasoi Brunch will showcase a festive spread inspired by traditional Holi favourites. Guests can enjoy an expansive buffet paired with a dedicated Thandai bar, creating a relaxed afternoon setting for families and friends. The non-alcoholic brunch is priced at INR 3,299 plus taxes, while the alcoholic package is available at INR 4,299 plus taxes. Elevating the celebrations, High Ultra Lounge will host a rooftop Holi gathering featuring live music, panoramic city views and a lively festive atmosphere from noon onwards. For those seeking a longer escape, the hotel has introduced festive staycation privileges, including dining and spa savings, special offers at Bounce Inc at Orion Mall, complimentary beverages at High Ultra Lounge and late checkout until 4:00 PM (subject to availability). Together, these experiences position Sheraton Grand Bangalore as a key destination for Holi celebrations in the city. Event Details:Date: 4th March 2026Rang Rasoi Brunch: Feast | 12:30 PM – 4:00 PMRooftop Celebration: High Ultra Lounge | 12:00 PM onwards
Le Méridien Navi Mumbai Hosts Festive Holi Lunch at Hill View Café
Marking the festival of colours with a relaxed afternoon celebration, Le Méridien Navi Mumbai will host a special Holi lunch at Hill View Café on 3rd March. The curated buffet promises a vibrant mix of festive classics, regional favourites and indulgent desserts, bringing together the familiar flavours associated with Holi. Guests can look forward to traditional staples such as dahi bhalla and gujiyas, alongside a dedicated Thandai bar that adds a refreshing seasonal touch. The spread will also feature an array of chaats, Indian main courses, live cooking stations, freshly prepared breads and an extensive dessert selection, ensuring a well-rounded festive meal for all age groups. Designed as a leisurely daytime gathering, the experience encourages families and friends to come together and celebrate over an unhurried feast. With a comprehensive buffet showcasing both nostalgic Holi favourites and contemporary offerings, the lunch aims to capture the warmth and joy of the occasion in a refined yet welcoming setting. Event Details:Date: 3rd March 2026Time: 12:30 PM – 3:00 PMVenue: Hill View Café, Le Méridien Navi Mumbai
Sheraton Grand Palace Indore Announces Festive Holi Brunch at S Café
Embracing the vibrant spirit of Holi, Sheraton Grand Palace Indore is set to host a special festive brunch at S Café on 4th March 2026. Designed to reflect the joy, colour and sense of togetherness associated with the festival, the experience combines traditional flavours with refined hospitality. The carefully curated menu brings together a selection of festive favourites inspired by classic Holi recipes. Dishes such as Subz Rangrez Korma, Kesari Malai Paneer Gulistan, Rangon Wali Navratan Korma and Holiya Dum Aloo Kashmiri anchor the spread. Complementing these are preparations like Badami Broccoli & Matar Masala, Shahi Kesari Kofta-e-Bahar, Handi Paneer Khurchan Rangila, Gulabi Lauki Kofta Curry and Tiranga Subz Miloni, each crafted to evoke nostalgia while presenting a polished dining experience. Live counters and refreshing beverages will add an interactive touch to the afternoon, enhancing the celebratory mood. The brunch will also feature lively entertainment and colourful décor, creating a festive setting for families and friends to gather and celebrate. With a menu rooted in tradition and an ambience designed to capture Holi’s playful charm, the brunch at Sheraton Grand Palace Indore offers guests an opportunity to savour seasonal delicacies and mark the festival in style. Event Details:What: Holi BrunchWhere: S Café, Sheraton Grand Palace IndoreWhen: 4th March 2026Time: 1:00 PM – 4:00 PM
In an exclusive interaction with Hospitality News, seasoned hospitality leader Andreas Streiber offered a thoughtful and compelling perspective on leadership, guest experience, and the evolving role of luxury hotels in dynamic city destinations. As the General Manager of Shangri-La Colombo, Andreas brings with him over 25 years of global experience with the Shangri-La Group, shaping his people-first philosophy and deeply rooted approach to service excellence. Drawing from a career that spans multiple international markets, Andreas reflected on how global exposure has influenced his leadership style. He emphasised adaptability, cultural sensitivity, and empathy as critical elements in managing diverse teams and meeting the expectations of an increasingly global guest profile. According to him, understanding cultural nuances and fostering inclusive team environments are essential to delivering meaningful and authentic hospitality experiences. Speaking about Shangri-La Colombo, Andreas described the property as more than just a luxury urban hotel. As a landmark development and the first new luxury hotel to open in Colombo in over three decades, it represents confidence in the city’s future as a global destination. He highlighted the hotel’s unique balance of contemporary elegance and Sri Lankan heritage, positioning it as a social and cultural hub for both international travellers and local communities. Operational excellence remains a cornerstone of his leadership. Andreas shared insights into the importance of strong training programmes, quality control, and the strategic use of guest feedback to ensure consistency across service and performance. He also underlined the role of accountability and teamwork in delivering seamless guest experiences in a large luxury environment. Food and beverage, he noted, plays a powerful role in shaping a hotel’s identity. By blending authentic local flavours with global culinary influences, the hotel aims to create dining experiences that are both culturally rich and emotionally engaging. Looking ahead, Andreas outlined his vision for Shangri-La Colombo, one centred on deeper guest engagement, an inclusive and empowered team culture, and long-term leadership in sustainable luxury hospitality. This insightful exchange offered a rare glimpse into the mindset of a leader shaping one of Colombo’s most iconic hospitality destinations. It was truly a great conversation, and we invite you to explore the complete interview in the Hospitality News March magazine, available on our website and in the physical print edition.
As India’s leisure and entertainment industry enters a more experience-driven era, leadership clarity and operational precision are becoming defining factors of success. In an exclusive conversation with Hospitality News, Shreya Malpani, Director at the Malpani Group, shared powerful insights into how immersive destinations are being built for the modern Indian consumer. Representing a new generation within the Group’s legacy, she is closely involved with brands such as ImagicaaWorld and Dave & Buster’s in India. Her vision signals a shift from traditional arcade-led formats to integrated, design-forward ecosystems where food, technology, and play converge seamlessly. At the heart of her leadership philosophy lies clarity of vision and uncompromising experience standards. She emphasised that while multiple formats may operate under one umbrella, alignment in guest experience principles is non-negotiable. For her, strategy cannot remain disconnected from operations. Brand storytelling, team culture and on-ground delivery must move in sync to ensure experience integrity at scale. Marketing, she explained, must evoke emotion before promoting offers. Campaigns are built around how guests should feel, ensuring that the promise communicated externally is consistently delivered internally. Emotional recall, according to her, is the true measure of brand strength in entertainment. Reflecting on launching Dave & Buster’s in India, she highlighted a critical learning: global formats must be contextualised. Indian consumers are aspirational yet discerning, requiring a fine balance between international benchmarks and local cultural relevance. Authenticity and operational discipline, she noted, are essential to sustaining credibility. On balancing creativity with operational excellence, she advocates “disciplined creativity”- encouraging bold ideas within structured systems that protect brand standards. Innovation, when supported by process, becomes sustainable. Looking ahead, she sees integrated, multi-format destinations, personalization, immersive technology, and community-driven programming shaping the future of leisure in India. It was a great conversation we had with her, one that reflects ambition, structure, and a clear direction for experiential growth. To explore the complete interaction, read the full feature in the HospitalityNews March Magazine on our website and secure your physical copy for an in-depth industry perspective.
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.
Andreas Streiber
Shreya Malpani
Director at the Malpani Group
Chef V. Bharathan
Executive Chef at Avolta India, Bengaluru Airport (Terminal 1),
and many more from top industry leaders
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