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Taj Club House, Chennai has introduced LAVA, Grill at the Roof, a contemporary rooftop dining venue designed for relaxed alfresco evenings. Positioned as a sundowner destination, the new space brings together open-air charm, sweeping city views and a menu that celebrates bold global flavours. Perched at the top of the hotel, LAVA, Grill at the Roof offers both an intimate air-conditioned indoor section and a breezy rooftop area. Soft mood lighting and panoramic views of the Chennai skyline set the tone for easy conversations and laid-back dining under the open sky. The alfresco section forms the heart of the venue, making it an inviting spot for after-hours gatherings and special evenings. The menu focuses on global grilling traditions with a noticeable Asian accent. Guests can explore a range of Asian tapas, sushi, dim sum, sliders and signature grill dishes. Small bites include Edamame with Sea Salt or Pepperoncino and Marinated Gordal Olives with Beetroot Tzatziki. The selection also features Chicken Katsu Bao with Tonkatsu Sauce, Duck Rillette Sliders with Jalapeño and Mint Chutney, and sushi options such as California Roll, Spicy Tofu Roll and Crispy Prawn Uramaki. Vegetarian diners can choose from Water Chestnut & Mushroom Dumplings and Corn & Spinach Dumplings, while grill highlights include Persian Lamb Skewers and Harissa-spiked Prawns served with Roasted Grape Salsa. The dishes are complemented by a curated list of wines, craft cocktails and premium beverages, carefully paired to enhance the grill-focused menu. With its blend of indoor comfort and alfresco elegance, LAVA, Grill at the Roof is set to become a preferred choice for sundowners, intimate dinners and celebratory evenings in the city. At Taj Club House, Chennai, the new rooftop address promises evenings where fire-led flavours, fresh air and city lights come together effortlessly.
Holiday Inn Express SAMHI portfolio has strengthened its leadership team with the appointment of Gaurav Pandey as Portfolio Director – Learning & Quality and Tahir Siddiqui as Portfolio F&B Manager. The move reflects the brand’s continued focus on building strong operational capabilities and delivering consistent, guest-first hospitality across its growing footprint in India. Gaurav brings over 23 years of experience spanning hotel operations, learning and development, academic leadership and pre-opening strategy. He has worked with institutions and brands such as the Indian School of Hospitality, Conrad Bengaluru, Jaypee Greens and Sarovar Hotels. In his new role, he will drive learning initiatives, quality frameworks and brand-standard alignment, ensuring teams are well-equipped to deliver the efficient and welcoming service that defines Holiday Inn Express. Sharing his thoughts, Gaurav said he looks forward to enhancing learning systems and maintaining clarity and consistency as the portfolio expands. Tahir Siddiqui joins as Portfolio F&B Manager with more than 13 years of experience in food and beverage operations. Having held operational roles with Crowne Plaza, Hyatt and Rainbow Hospital, he brings expertise in high-volume service environments, cost optimisation and team development. At Holiday Inn Express, he will focus on strengthening consistency and elevating dining experiences across all properties. Tahir noted that his priority will be to enhance operational delivery while fostering a service culture rooted in warmth and efficiency. These appointments align with IHG’s “Room to Belong” ethos and reinforce Holiday Inn Express’ promise of smart, simple and comfortable stays for today’s travellers.
This Valentine’s season, SOCIAL is inviting guests to take love offline with its nationwide campaign, लव like the OGs, running from 10th to 28th February across all SOCIAL outlets. Inspired by the simplicity of old-school romance, the campaign encourages people to slow down, have real conversations, and reconnect without screens in the way. At a time when love often plays out over DMs and dating apps, SOCIAL is tapping into a growing desire among Gen Z for something more intentional and personal. The idea behind लव like the OGs is not about going back in time, but about bringing back what truly matters, showing up, speaking honestly, and giving someone your full attention. Speaking about the campaign, Divya Aggarwal, Chief Growth Officer at Impresario Entertainment & Hospitality Pvt. Ltd., said, “Love today is fast, filtered, and often fleeting. With लव like the OGs theme, we wanted to slow things down and bring back the charm of old-school romance, where effort mattered and conversations weren’t rushed. SOCIAL has always been about belonging and real connections, and this Valentine’s, we’re inviting people to step away from screens and rediscover what love feels like offline.” As part of the experience, guests can write handwritten postcards while waiting for their food and exchange notes the old-fashioned way. The idea is simple, whether you’re on a first date, with your partner, or just out with friends, sit across the table and share a moment that feels real. A major highlight of the campaign is the limited-edition Valentine’s menu titled Do Dishon Ka Mel. Celebrating cross-cultural love stories through bold food pairings, the menu blends flavours from different regions with SOCIAL’s signature twist. Dishes include Sev Puri Toastada, bringing Puraani Dilli and Mexico together; Bhuna Ghost Cheese Tart; Chicken Biryani Burrito; and Andhra Chilli Paneer & Chicken Chopsuey. Other special creations include Krapow Aglio Olio in plant-based, chicken, and lamb options, Kebab Paella, Cheeseburst Smash Burgers, and desserts like Snicker Samosa and Gajar Halwa Sizzler. The Valentine’s special menu will be available across SOCIAL outlets from 10th to 28th February. Select dishes will also be offered for delivery through Swiggy and Zomato for those celebrating at home. Staying true to its community-first approach, SOCIAL will also host curated in-outlet experiences and events at select locations. Designed to be inclusive and warm, the celebration welcomes everyone: single, taken, or somewhere in between. With लव like the OGs, SOCIAL reinforces its space as more than just a café-bar. This Valentine’s, the brand reminds guests that love doesn’t need an algorithm, just a table, a postcard, and a little effort.
One Michelin-starred Rooh San Francisco has announced the appointment of Chef Deekshyant Karki as its new Pastry Chef. With experience across some of the world’s leading hospitality brands, he brings global exposure, strong technical skills, and a refined creative approach to the restaurant’s dessert offerings. At Rooh, Chef Karki will head the pastry kitchen and shape a dessert menu that complements the restaurant’s progressive Indian cuisine. His style combines classical European pastry methods with modern Indian flavours, textures, and presentation. The aim is to create desserts that not only showcase precision but also reflect cultural depth, offering guests a thoughtful finish to their dining experience. Chef Karki’s professional journey is rooted in luxury hospitality. He worked with The Oberoi Group at The Oberoi Amarvilas, Agra, and The Oberoi Gurgaon, where he developed his expertise in fine-dining standards and premium guest service. He was also part of a special task force at The Oberoi Al Zorah, UAE, gaining further exposure to international luxury operations. He began his career with Marriott International, Jaipur, and Wyndham Grand, Agra, after completing his industrial training at Trident Jaipur. These early roles helped him build a disciplined foundation in pastry techniques and hotel operations. Taking his skills abroad, he joined Soho Hospitality, Bangkok, and later moved into cruise hospitality with Carnival Cruise Lines as a Pastry Chef. He also worked with MSC Cruises Yacht Club, the premium division of MSC Cruises, where he handled large-scale premium pastry production and menu development in multicultural environments. Back in India, he worked as Jr. Sous Chef at Olive Bar & Kitchen, New Delhi, known for its modern European cuisine. In the United States, he served as Pastry Sous Chef at Andaaz Restaurant & Caterers, New Jersey, contributing to menu planning and high-end catering services. His new role at Rooh San Francisco marks an important milestone in his career. The appointment reflects Rooh’s continued focus on quality and innovation, while also highlighting the growing global recognition of Indian pastry professionals on the international stage.
Vegas Mall, known as a leading fashion, lifestyle, entertainment and dining destination in Dwarka, has announced the grand opening of Kraus Jeans on the 2nd floor. The new store further strengthens the mall’s fashion portfolio and gives shoppers access to more premium and trend-focused denim and casualwear options. Kraus Jeans is widely recognised for its high-quality denim and flattering fits designed for women. With its latest collection now available at Vegas Mall, customers can explore a wide range of styles, washes, and silhouettes, all under one roof in the heart of Dwarka. The brand’s presence adds fresh energy to the mall’s already strong fashion offering. Sharing his thoughts on the launch, Ravinder Choudhary, Vice-President, Vegas Mall, said, “We are delighted to welcome Kraus Jeans to the Vegas Mall family. Fashion is at the core of what we offer here, and Kraus Jeans’ entry underscores our commitment to bringing both established and emerging brands to our shoppers. With the continued growth of our fashion portfolio, we aim to provide even more choices and a superior shopping experience for visitors from Dwarka and beyond.” Over the years, Vegas Mall has built a reputation as a preferred shopping and leisure destination, bringing together national and international apparel brands, lifestyle outlets, entertainment spaces, and dining options. The addition of Kraus Jeans is in line with the mall’s ongoing effort to enhance the overall retail experience and cater to changing customer preferences.
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.
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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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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Celebrate Lunar New Year with “A Night in Shanghai” at Dragonfly, Radisson Blu Pune Hinjawadi
Dragonfly Restaurant at Radisson Blu Pune Hinjawadi is set to welcome the Lunar New Year with a special dining celebration titled “A Night in Shanghai”. Scheduled from 17th February 2026 to 25th February 2026, the festival promises an immersive culinary experience inspired by the rich food culture of China. Set in the elegant and inviting space of Dragonfly, the menu brings together tradition and flavour in a way that reflects the festive spirit of the season. Guests can look forward to a thoughtfully designed spread featuring live hot pots, flame-grilled Asian BBQ, sizzling platters, and indulgent desserts. Each dish stays true to classic techniques while offering a balanced mix of taste, aroma, and texture. The Curated Hot Pot Collection offers a mix of vegetarian and non-vegetarian options. Diners can choose from the Sichuan Garden Vegetable Hot Pot and the Forest Mushroom and Bok Choy Clear Hot Pot for comforting vegetarian flavours. Non-vegetarian highlights include the Traditional Chicken and Napa Cabbage Hot Pot and the Premium Seafood Hot Pot infused with Ginger Essence, creating a warm and interactive dining experience. The Signature BBQ Grill Selection adds bold flavours to the table. Vegetarian options such as Five Spice Glazed Tofu Skewers are complemented by favourites like Honey Soy Glazed Chicken Skewers and Chinese-Style Char-Grilled Lamb with Cumin for those who prefer non-vegetarian dishes. Guests can also explore a range of Sizzler Platters served hot and packed with flavour. The Crispy Garden Vegetable Sizzler caters to vegetarian diners, while the Pan-Seared Fish Sizzler in Chilli Basil Reduction offers a well-balanced non-vegetarian choice. To round off the celebration, Dragonfly presents an Artisanal Dessert Selection. Highlights include Golden Honey Noodles served with Vanilla Ice Cream, Chinese Date Pancake drizzled with Caramel Sauce, and Crispy Fried Ice Cream finished with Chocolate Velour. “A Night in Shanghai” offers a festive and flavourful way to celebrate the Lunar New Year with family and friends in Pune. Venue: Dragonfly Restaurant, Radisson Blu Pune Hinjawadi. Dates: 17th February 2026 to 25th February 2026. Time: 7:00 PM to 11:00 PM.
Celebrate Valentine’s Day in a Coffee Plantation at Rosetta Sakleshpur
This Valentine’s Day, Rosetta Sakleshpur is offering couples a chance to step away from the city and spend meaningful time together in the middle of nature. Located within a 100-acre coffee plantation, the resort is about a three-hour drive from Bengaluru and promises a peaceful setting shaped by privacy and quiet comfort. Planned as a slow and relaxed escape, the experience begins with a sparkling non-alcoholic welcome drink and a petit four platter served in-room. Couples can then enjoy a laid-back lunch for two, setting the tone for an unhurried day. The afternoon features a scrub therapy for couples at Iyasya Spa, allowing both partners to unwind and settle into the calm surroundings. As the sun goes down, the celebration continues with an intimate dining-under-the-stars experience. The evening also includes a cozy bonfire paired with hot chocolate and marshmallows, creating a warm and simple way to end the day. For the final touch, the room is prepared with a Valentine’s turndown that includes chocolate-covered strawberries and savoury petit fours. The next morning, couples can choose to enjoy an optional chef-curated breakfast in bed for a relaxed finish to their stay. Rooted in nature and wrapped in understated luxury, this Valentine’s offering is ideal for couples who prefer quiet moments over grand gestures and comfort over excess. The celebration will take place on 14th February 2026 at Rosetta Sakleshpur, Dindighatta Village, Palya Post, Alur Taluk, Sakleshpura, Karnataka -573218. Package Inclusions: Scrub therapy for couples (30 minutes each; prior appointment recommended) Dining under the stars for two Chef-curated breakfast in bed (optional)
Holiday Inn Gurugram Sector 90 Curates Elegant Valentine’s Dining Experiences
Holiday Inn Gurugram Sector 90 is set to celebrate Valentine’s Day with specially curated dining experiences at Viva All Day Dining, offering couples a choice between two distinct settings designed for an intimate evening. The Indoor Valentine’s Dinner Experience features a thoughtfully crafted menu, two glasses of wine per couple, elegantly decorated tables and a welcome amenity, creating a refined yet warm ambience for the occasion. For guests seeking a more exclusive celebration, the Balcony Valentine’s Dinner Experience presents a premium setting complete with a curated dinner menu, a bottle of wine, personalised butler service, romantic table décor and an exclusive welcome amenity, delivering a more private and indulgent atmosphere. Extending the celebrations from February 1 to 14, the hotel is offering a 25 percent discount across all outlets from 12 pm to 6 pm, along with a 50 percent discount on themed displays at Viva Lobby Lounge from 6 pm to 9 pm. Adding to the festive appeal, couples dining during this period will also have the opportunity to participate in a lucky draw to win a stay at IHG Hotels. Located at Sapphire Ninety, Sector 90, Gurugram – 122505, positioning the hotel as a compelling choice for a romantic celebration in the city.
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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