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In today’s hospitality landscape, the guest room TV is no longer just an amenity - it’s a critical touchpoint for security, experience, and cost control, and the Samsung Hospitality TV HG Series, purpose-built for hotels, delivers exactly what hoteliers need: guest data protection, operational savings, and premium entertainment. Guest OTT Security - A Feature No Other Brand Offers: One of the most overlooked risks in hotel rooms is OTT login security, where guests log into personal streaming accounts and forget to sign out, exposing credentials to the next occupant, but Samsung HG Series solves this by design because every time the TV is switched off using the remote, all OTT login credentials are automatically erased, ensuring complete protection of guest data - a unique security feature that competing hospitality TVs simply do not offer. TV as a Secure Internet Hotspot – Smarter Than Wi-Fi: With a LAN connection to the TV, the Samsung HG Series can act as a secure wireless hotspot, allowing guests to connect via a one-time OTP displayed on the TV screen, delivering full traceability of internet usage mapped to room, guest, date and time while enabling massive cost savings by reducing the need for multiple routers and access points. 200+ Live Internet Channels – No Extra Hardware: The HG Series offers 200+ live internet channels across news, entertainment and lifestyle, eliminating the need for IP TV systems or traditional set-top boxes. No Set-Top Box Required – OTT Is Already Inbuilt: With all major OTT apps inbuilt, hotels benefit from zero STB rental costs, cleaner rooms with less wiring and faster, simpler guest usage. One Remote, Clean Look, Better Experience: For properties that still retain set-top boxes, Samsung HG TVs support single-remote operation, removing the clutter of multiple remotes and avoiding cheap, flimsy STB remotes, thereby preserving a premium room aesthetic. For GMs and Property Owners, the Samsung Hospitality TV HG Series is not just a television - it’s a security-first, cost-efficient, guest-centric solution designed exclusively for hotels, and if guest privacy, operational savings, and a premium in-room experience matter, it’s time to see the Samsung HG Series in action. For more details, contact Palaniappa Electronics | Mr Muthu at 9003045685 or muthu@palaniappagroup.com
ITC Grand Chola has announced the elevation of Chef Nikhil Nagpal as its new Executive Chef. The luxury property, known as one of India’s largest hotels with more than 11 food and beverage brands and iconic banquet venues, has chosen a leader who has been part of its journey from the very beginning. Chef Nikhil was a member of the hotel’s opening team and has grown within the ITC Hotels ecosystem over the years. A homegrown talent, he began his journey at the Welcomgroup Graduate School of Hotel Administration, Manipal, and later completed his professional training at the Welcomgroup Management Institute, the group’s in-house management training division. His career reflects ITC Hotels’ strong culture of developing talent and building leaders from within. Since the inception of ITC Grand Chola, Chef Nikhil has been closely involved in shaping its wide-ranging culinary experiences. From managing large-format banquets to contributing to award-winning signature restaurants, he has supported several concepts and innovations that have defined the hotel’s food and beverage offerings. His creative direction has also played a major role in the growth of Avartana, ITC Hotels celebrated progressive Southern Indian restaurant known for its balance of authenticity, artistry, and modern technique. As Executive Chef, he will continue to lead Avartana’s culinary direction while taking charge of all restaurant and banqueting operations at the hotel. His focus will remain on elevating guest experiences through thoughtful innovation, precision, and sustainable practices in line with ITC Hotels’ vision of responsible luxury. Commenting on the elevation, Mr. Shaariq Akhtar, General Manager, ITC Grand Chola, said: “Chef Nikhil’s journey at ITC Grand Chola is a true example of leadership built from the ground up. Having been part of the opening team, he brings unmatched depth, creativity, and balance to this role. As the brand custodian of Avartana and a trusted leader in our culinary operations, he is ideally placed to guide our teams and take our food and beverage ambitions to the next level. We have exciting new F&B concepts on the horizon and we look forward to his continued contributions in this new chapter.” On his new appointment, Chef Nikhil Nagpal said: “Being part of ITC Grand Chola since day one has been an incredibly rewarding journey. The hotel represents scale, diversity, and excellence, and I look forward to working with our talented teams to further strengthen our culinary offerings, while continuing to build on the legacy and innovation that Avartana stands for.” With one of India’s largest luxury banqueting facilities and a strong portfolio of acclaimed dining destinations, ITC Grand Chola continues to raise the bar in the hospitality space. Chef Nikhil Nagpal’s elevation further highlights the brand’s long-standing commitment to nurturing internal talent and strengthening its culinary leadership for the future.
Burma Burma has officially opened its doors in Chandigarh, marking its 21st restaurant in India and its first-ever outlet in the city. Located at Unit No. 321, Third Floor, Nexus Elante Mall, Phase 1, Chandigarh-160002, the restaurant strengthens the brand’s presence in North India while introducing the city to authentic Burmese cuisine and its signature tea room experience. Known as India’s only Burmese specialty restaurant & tea room, Burma Burma brings a menu that blends bold and comforting flavours. From Samosa Soup and Lotus Root Chips to Tea Leaf Salad, Tohu Mash with Paratha, Khowsuey and Burmese Falooda, the offering is both distinctive and surprisingly familiar for Indian palates. The dishes are paired with Zero Proof Cocktails and artisanal teas, creating a well-rounded dining experience. The award-winning brand celebrates the culture and culinary traditions of Burma through recipes inspired by street food, tribal cuisine and heirloom dishes passed down through generations. The menu has been shaped by continued research and travel by the culinary team led by Head Chef Ansab Khan. Guests can explore small plates, refreshing salads, hearty mains, bubble teas, coolers, pulled teas and indulgent desserts, all crafted with attention to authenticity and taste. Signature highlights include Samosa Soup (Samuza Hincho), featuring a crispy samosa in tangy soup with spiced black chickpeas and spring vegetables, and Mohinga Noodle Soup, the national dish of Burma. The Tea Leaf Salad made with laphet (fermented and pickled tea leaves) remains a popular choice. The Oh No Khowsuey, a fragrant coconut milk curry with noodles and toppings, continues to be a crowd favourite. The beverage programme stays true to its Burmese Tea Room roots. Guests can choose from black, oolong and herbal teas, traditional Burmese Milk Tea, Yangon Royal Tea, Creamy Bagan Tea and a range of Iced Teas. The Zero-Proof Cocktails, recently awarded Best Non-Alcoholic Menu 2025 by 30 Best Bars India, add a modern touch. Options like Cane Glow, Pandan Royale, Yangon Sunset and Burma Sour bring cocktail-style craft without alcohol. Desserts complete the experience with both Burmese and international selections. Burmese Falooda, Tagu Piyan, Celebration Cake, Burma Bombe and Avocado & Honey Ice Cream are among the highlights, along with artisanal ice creams made in-house. Spread across 3,128 square feet, the 98-seater restaurant is designed by Minnie Bhatt of Minnie Bhatt Designs. Inspired by Burmese folk tales, the interiors feature handcrafted artworks, woven screens, patterned floors and warm lighting. A striking mural depicting popular folklore anchors the space, blending culture and contemporary design. Burma Burma Chandigarh aims to become a favourite spot for post-shopping meals, leisurely lunches and celebratory dinners. With its premium casual dining format, the restaurant offers a space where guests can discover the soulful and hearty flavours of Burma in a vibrant yet welcoming setting. Address: Unit No. 321, Third Floor, Nexus Elante Mall, Phase 1, Chandigarh-160002.
Third Wave Coffee is marking Valentine’s Day with a limited-edition beverage lineup crafted to celebrate connection and everyday indulgence. Launched nationwide on February 11, 2026, the seasonal range features four themed creations - La Vie en Rose Frappe, La Vie en Rose Latte, Red Velvet Milkshake, and Red Velvet Mocha Frappe - each designed to bring a playful yet comforting touch to coffee breaks. The rose-inspired offerings lead with floral, creamy notes, where the La Vie en Rose Frappe blends delicate rose flavours with whipped cream and dehydrated rose petals, while the La Vie en Rose Latte offers a smoother, mellow sip with subtle sweetness. Complementing the floral profiles are dessert-style red velvet creations: the Red Velvet Milkshake delivers a rich, thick indulgence topped with whipped cream and velvet crumbs, and the Red Velvet Mocha Frappe combines bold coffee and cocoa with a decadent finish. Priced from ₹305 onwards, the collection is positioned as an accessible festive treat. Available across all outlets till February 22, the range reflects the brand’s structured, insight-led approach to seasonal innovation, aligning menu development with cultural moments and evolving consumer preferences. Founded in 2016 by Sushant Goel, Anirudh Sharma and Ayush Bathwal, Third Wave Coffee has grown to over 200 cafés nationwide and continues to focus on a coffee-first experience driven by quality beans, accessible locations and technology-enabled engagement.
Vesparo, located in Central Bengaluru, is steadily building a reputation as one of the city’s most romantic dining destinations. Designed with intimate evenings in mind, the space brings together warm ambient lighting, curated cocktails, and a refined menu to create a setting that feels both elegant and inviting. The standout feature of Vesparo is its rooftop, which offers breezy open-air seating and panoramic views of the city skyline. It is an ideal spot for relaxed sundowners that smoothly turn into candlelit dinners as the evening unfolds. Alongside this, the sophisticated indoor space provides a comfortable yet stylish backdrop, allowing guests to move from a quiet dinner to a more vibrant late-night atmosphere without missing a beat. Whether it is Valentine’s Day, an anniversary celebration, or simply a well-planned evening out, Vesparo focuses on creating experiences that feel personal and memorable. Every detail, from the mood lighting to the food and drinks, is carefully put together to encourage connection and meaningful moments. With its blend of rooftop charm and refined indoor dining, Vesparo adds a fresh dimension to Bengaluru’s romantic dining scene. Address: KRISHVI Evara, 2018, 100 Feet Rd, HAL 2nd Stage, Indiranagar, Bengaluru, Karnataka 560008.Time: 12:00PM to 12:30AM.
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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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.
Celebrate Love This Valentine’s Day at Holiday Inn New Delhi Mayur Vihar Noida
Holiday Inn New Delhi Mayur Vihar Noida is marking Valentine’s Day with a line-up of curated dining experiences and festive sweet treats designed for couples and families. On 14 February, from 7 pm to 11 pm, the hotel’s restaurants - The Noble House, Cafe On 3 and The Deli - will host specially planned celebrations centred around romance, flavour and shared moments. At The Noble House, couples can opt for a four-course curated dinner paired with live music and two glasses of wine, set in an intimate setting crafted for the occasion. . Cafe On 3 will present a Valentine’s-themed buffet dinner featuring a wide selection of dishes along with a welcome drink, offering guests a lively and indulgent way to celebrate. . Extending the celebration across Valentine’s Week from 7 to 14 February, The Deli will showcase a range of themed desserts and confectionery. Highlights include Red Velvet Cake, Salted Caramel Cheesecake, Pinata Cake, Strawberry Gateaux, Mille Feuille with Berry & Cream, Opera Pastry, Raspberry Macaron and French Heart Pastry, with prices starting from INR 85. Located at District Centre, 13A, Mayur Vihar, New Delhi, the hotel positions itself as a convenient destination for those looking to celebrate the season of love with thoughtfully curated food and festive indulgence.
Coconut, Curry Leaves & Comfort: Sri Lankan Flavours Arrive at Maize & Malt
Maize & Malt is set to spotlight the soul of Sri Lankan cuisine with a month-long food festival in Bengaluru, celebrating recipes rooted in home kitchens and street-side favourites. Running from 17 February to 17 March 2026, the festival brings together the warmth of coconut milk, the aroma of curry leaves and the layered spice blends that define island cooking. Sri Lankan food is known for its balance - creamy coconut mellowing chilli heat, jaggery lending gentle sweetness, and spices building depth without overpowering the palate. At Maize & Malt, the focus remains on authenticity and comfort rather than reinvention. Curating the experience is Priya Bala, journalist, long-time restaurant critic and author of Start Up Your Restaurant, Secret Sauce and Bazaar Bites. Her approach centres on dishes that feel familiar and heartfelt, reflecting lived-in traditions rather than stylised presentations. The menu opens with small plates such as Banana Flower Cutlets, Bittergourd Sambol, Seeni Sambol Buns and Mushroom Patties inspired by Sri Lankan street snacks. Non-vegetarian selections include Devilled Chicken, Fish Cutlets, Prawn Vada and slow-cooked Black Pork served with Tapioca Chips. For mains, Cheese Kotthu, Idiappam Kotthu and pandan-scented Yellow Rice paired with Chicken Curry and Curried Pineapple highlight the cuisine’s comforting character. Desserts like Watalappam and the classic Love Cake complete the experience on a sweet, nostalgic note. The festival is available daily from 12:30 PM to 12:00 AM at Maize & Malt, Whitefield, Bengaluru. Reservations: 9972681261.
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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