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Impresario Entertainment & Hospitality Pvt. Ltd. has launched Smoke House Café at Sky City Mall, marking a new phase in the 15-year journey of Smoke House Deli. The new café format builds on the brand’s familiar European comfort-led identity while presenting a calmer, more contemporary neighbourhood expression designed for everyday dining. Guided by the philosophy From The World, To You, the café draws inspiration from global flavours, ingredients and techniques, translating them into approachable dishes suited for repeat visits and relaxed gatherings. The Borivali outlet is positioned as a space for long lunches, mid-week bites, family dinners and easy catch-ups, reflecting the strong sense of community that defines the neighbourhood. The interiors subtly reference the lush landscape of Sanjay Gandhi National Park, blending earthy textures, muted tones and organic elements to create a setting that feels grounded yet modern. The result is a café that feels connected to its surroundings while maintaining a refined, urban character. Riyaaz Amlani, Founder and Managing Director, Impresario Entertainment & Hospitality Pvt. Ltd., said, “With Smoke House Café, we are introducing a format that feels current, intentional and deeply rooted in hospitality. It is about giving our guests something new without losing the emotional connection they have always had with the brand. This is the future of Smoke House, more contemporary, more neighbourhood driven, and built for everyday belonging.” Commenting on the launch, Tanu Prasad, CEO – Malls, Oberoi Realty, said the addition strengthens Sky City Mall’s positioning as a social and experiential hub for the western suburbs. The menu reflects a structured, comfort-forward approach with an expanded focus on vegetarian options. Guests can expect dishes such as Signature Guacamole, Crispy Chilli Cheese, Raw Papaya, Tender Coconut and Grilled Tofu Salad, SHC Avocado Toast, Creamed Spinach, Feta, Tomato and Olive Pizza, Ricotta and Greens Double Stuffed Ravioli, and Tofu and Baby Corn Curry with Jasmine Rice. A curated range of zero-proof beverages, including Cranberry Cold Brew, P.K Lemonade, Thai Spiced Chai and Lychee and Hibiscus Brew, complements the all-day café format. A thoughtfully designed kids’ menu further reinforces the café’s family-friendly positioning, particularly relevant in Borivali’s community-driven dining landscape. Vinod Shetty, Operations Head, Smoke House Café, said, “With Smoke House Café, we wanted to build something that feels natural to the neighbourhood. Borivali has a strong family culture, but it is also evolving and aspirational. The menu reflects that balance. We have strengthened our vegetarian offerings, clarified the structure, and introduced a dedicated kids’ section so that the experience feels complete. It is about creating a café that people can keep coming back to, across occasions and across life stages.” Located on the ground floor of Sky City Mall, Borivali East, the café operates daily from 11:00 AM to 1:00 AM. The opening signals the next chapter for the Smoke House legacy, evolving with changing dining habits while retaining the warmth and familiarity that built its following.
Red Rhino has announced the launch of its bottled craft beer range in Bengaluru, marking its official retail debut. Founded in 2016 by Kishore Pallamreddy and Rachana Pallamreddy, the brewery has built a strong presence across 100+ on-tap locations and now brings its signature brews to store shelves, expanding accessibility while maintaining its craft ethos. The bottled portfolio features three variants available exclusively in 330 ml bottles: Golden Harvest Lager, Soul Surfer Hefeweizen and Bangalore Daze IPA. Brewed at the brand’s commercial facility in Malur on the outskirts of Bengaluru, the operation includes a five-vessel brewhouse, dedicated kegging lines, fermentation tanks and automated quality systems to ensure scale without compromising consistency. The Golden Harvest Lager (ABV 4.8% | IBU 17) is brewed with premium basmati rice for a smooth, crisp finish. Soul Surfer Hefeweizen (ABV 4.9% | IBU 15) delivers classic banana and clove notes with a creamy mouthfeel, while Bangalore Daze IPA (ABV 6.8% | IBU 68) offers bold West Coast character with ripe mangosteen and bitter orange notes. Commenting on the launch, COO Ashwin Nawani said, "When moving from draft to bottle, our goal was not to change the soul of the beer, but to make it more stable without compromising flavour. We fine-tuned our recipes to account for shelf life, optimised fermentation and packaging to reduce oxygen pickup, and avoided shortcuts such as heavy filtration or preservatives. The beer in the bottle reflects the same craft intent as what you'd experience on tap." Founder Kishore Pallamreddy added, "This bottled range is a milestone in our evolution. We've always believed that great craft beer should be accessible, and now, we're bringing our most-loved recipes directly to the doorsteps of Bengaluru's beer lovers. It's the same Red Rhino spirit, just in a new, convenient avatar." Currently available at select premium outlets such as Balcony Bar, Drops, Beer Box, Wild Bar, Dewars, Top Shelf and Liquids, the brand aims to expand to over 50 retail locations by March 2026, reflecting the continued premiumisation of India’s beer market.
Conference rooms and meeting spaces in hotels have evolved beyond being just rooms with a screen. Today’s corporate guests expect speed, clarity, interaction, and an impressive experience. To meet these expectations, many leading hotels are moving away from traditional projectors and upgrading to Touch Interactive Displays offered by Palaniappa Electronics, featuring trusted brands like Samsung, Raptor, and Teachmint. Projectors have long been used in meeting rooms, but they come with familiar challenges. Dim visuals, frequent lamp replacements, alignment problems, shadows on the screen, and the need for darkened rooms often affect the overall experience. Touch Interactive Displays address these issues by delivering bright and clear visuals that work well even in well-lit spaces. They also require minimal maintenance, making them practical for busy hotel environments. These displays function much like a giant tablet mounted on the wall. Presenters can write, draw, zoom, and annotate directly on the screen while explaining ideas in real time. This makes discussions more interactive and easier to follow, especially for participants who prefer visual explanations. Meetings become more dynamic, encouraging better collaboration. Advanced models come with built-in cameras and microphones, making video conferencing smoother and more engaging. Features such as voice tracking and automatic zoom on the active speaker create a professional setup that leaves a strong impression on corporate clients and board-level meetings. It adds a clear wow factor to hotel conference facilities. The technology also replaces traditional whiteboards. Users can write on the screen, record discussions live, convert notes into PDFs, and share them instantly via email. This eliminates the need to take photos of whiteboards and ensures that discussions are properly documented and shared without delay. Another key advantage is wireless connectivity. Guests can cast content from their laptops, tablets, or mobiles directly onto the display without cables. They can also receive shared content back to their devices. This bring-your-own-device flexibility makes meetings smooth and avoids technical confusion. For hotels, this upgrade increases the perceived value of conference and meeting spaces. It helps attract premium corporate bookings, training programs, and international conferences, while simplifying operations for hotel teams. What sets the implementation apart is the guidance provided by Palaniappa Electronics. The team studies room size, expected usage, audience profile, and budget before recommending the right product for the right application. With customization options and dependable after-sales support, hotels receive solutions tailored to their needs rather than a standard package. Palaniappa electronics brings world class brands and their quality products that hit the show in the world of hospitality based electronics. from massive electronics objects to smart tiny products, Palaniappa electronics is the one name to acquire everything about hospitality oriented electronics. For hotels looking to future-proof their meeting spaces, Touch Interactive Displays are quickly becoming the new standard. Those still relying on projectors can explore a customized demo with Palaniappa Electronics to understand how interactive displays can transform their conference rooms. For more details, contact Palaniappa Electronics | Mr. Muthu at 9003045685 or muthu@palaniappagroup.com.
Kosala, the social enterprise of Hindalco Industries Limited, has inaugurated its first flagship retail store in Greater Kailash (N Block), New Delhi, marking a significant step in expanding its Kosa silk value-chain initiative rooted in Chhattisgarh. Launched in 2021 to revive and scale the indigenous Kosa silk craft of the Dewangan community, Kosala has steadily built a rural enterprise model that integrates skill development, infrastructure support and market access. The boutique was inaugurated by Rajashree Birla, Chairperson of the Aditya Birla Centre for Community Initiatives and Rural Development, in the presence of Satish Pai, Managing Director of Hindalco Industries Limited, Saurabh Khedekar, CEO – Alumina Business, Hindalco and Director, Kosala Foundation, along with actor Yami Gautam Dhar. Speaking at the launch, Rajashree Birla said, "Kosala reflects our deep commitment to trusteeship, nurturing communities while preserving India's rich cultural heritage. By revitalising the art of Kosa silk, we are empowering artisan families, especially women, with sustainable livelihoods and renewed pride in their craft. This store serves as a bridge between rural skill and global appreciation." In FY25, 31 weaver families secured full-time engagement, 130 artisans were employed across pre-loom and post-loom processes, and full-time weavers recorded a 63% rise in income. During the year, 379 artisans were engaged and 100 newly skilled, taking the total number empowered since inception to over 700. Saurabh Khedekar added, "Kosala is anchored in two core beliefs, reviving the indigenous legacy of Kosa silk and restoring economic dignity, recognition, and continuous skill advancement to its original custodians, the Dewangan community. This store is not merely a retail milestone; it reaffirms our long-term commitment to strengthening the artisan ecosystem and enabling weaver families to thrive with pride and purpose." Capacity-building programmes include dyeing, embroidery, reeling certification and advanced weaving training, reinforcing Kosala’s commitment to sustainable livelihoods and heritage preservation
India’s deep-rooted halwai traditions meet contemporary dessert craft with the launch of Amara, a new-age dessert brand that brings regional Indian flavours to the forefront in a modern format. The brand makes its debut with a flagship store in Indiranagar, along with 10 satellite stores across Bengaluru, marking a first-of-its-kind approach to premium frozen desserts in India. Amara introduces a concept built around collaboration with generational halwais, reworking recipes that have been passed down over decades into refined, contemporary dessert formats. The idea is not to fuse traditions, but to respectfully reinterpret them, creating flavours that feel elevated and fresh while remaining deeply familiar and nostalgic. For years, some of India’s most loved cold desserts have stayed tied to specific regions and memories. Meetha paan was closely associated with Banaras, Gudbud belonged to Udupi, and chikki was inseparable from Lonavala. While these flavours lived on through tradition, the premium dessert space largely moved in a different direction, leaning towards Western styles or mass-produced sweets with little cultural connection. Amara steps in to bridge this gap by bringing together regional desserts from across the country on a single menu. The brand works directly with traditional halwais whose families have preserved these recipes for generations. Every dessert is made using 100% real milk and natural ingredients, with zero preservatives, and prepared using time-honoured techniques that remain true to their origins. Sharing the vision behind the brand, Edwin Daniel, Co-founder of Amara, said, “We realised there was a clear gap in the premium dessert space. India has extraordinary regional dessert traditions, but they were either hyper-local or not presented in a contemporary format. We wanted to bring these flavours together on one platform - not as fusion, but as respectful reinterpretations that make them accessible year-round, without losing their authenticity.” The debut menu reflects a journey through India’s dessert memories. Highlights include the Meetha Paan Sundae inspired by Banaras, Gadibadi, a modern take on the Mangalore classic Gudbud, and the Lonavala Salted Caramel Chikki Sundae. The menu also features a dessert inspired by the nostalgic flavour of masala chai-soaked Parle-G biscuits, along with offerings such as Filter Kaapi ice cream, Gulkhand Rose Sundae, and Desi Tres Leches. Speaking about the brand’s expansion approach, Jeff Jose, Co-founder of Amara, said, "With the launch of a flagship store and 10 satellite stores, our focus is on reach and accessibility from day one. We wanted Amara to feel premium but approachable - a brand that can scale while staying rooted in authenticity. Bengaluru is the right city to begin this journey; it embraces craft and innovation. This is just the start of building a nationally relevant dessert brand." The flagship store in Indiranagar is designed to echo traditional Indian homes, featuring red oxide flooring and rattan furniture. The space reflects warmth, familiarity, and pride in Indian dessert-making, creating an atmosphere that feels nostalgic yet current, much like the brand’s offerings. Amara enters the market at a time when Indian consumers are increasingly moving away from mass-produced sweets and towards artisanal, heritage-driven indulgences made in small batches with clean ingredients. With its focus on regional authenticity, craftsmanship, and modern presentation, the brand fills a clear gap in the premium dessert segment. The flagship store is located at 472, HAL 3rd Stage, 80 Feet Road, Thippasandra, Bangalore. The Indiranagar outlet is open from 12 noon to 1 AM, with Amara also available on Swiggy, Zomato, and Ownly across Bengaluru.
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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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From Hues to Flavours: A Holi Brunch at JW Café
Building on the popularity of Mumbai’s Best Brunch, its ongoing signature IP, JW Café at JW Marriott Mumbai Sahar is set to host a special Holi edition titled Colours of India on March 1, 2026. Known for its expansive spreads and immersive dining format, the restaurant brings a festive lens to its celebrated Sunday experience, blending refined hospitality with the vibrant spirit of Holi. Inspired by nostalgic Indian ingredients such as saffron, turmeric, beetroot, kokum and fresh greens, the brunch interprets each hue through distinct regional flavours while maintaining a contemporary presentation. The spread begins with light, flavour-forward selections including saffron-infused shorba and curated chaat bowls, followed by interactive live stations serving Amritsari Paneer Tikka, kokum-spiced seafood and Guntur chilli specialities. The main buffet balances comfort and indulgence with dishes like Paneer Lababdar and Rajasthani Laal Maas, complemented by Kesar Elaichi Pulao and breads fresh from the tandoor. Desserts celebrate festive favourites with traditional Gujiya, Thandai Mousse and live mini malpua paired with rabri. Enhancing the celebratory mood, a live music band will energise the afternoon, while curated activities for children ensure the brunch remains a wholesome family affair. Scheduled from 1 pm to 4 pm and the experience captures the essence of Holi through flavour, colour and community, staying true to the warmth and conviviality that define Mumbai’s Best Brunch
Torii Celebrates Chinese New Year with a Luxe Lunar Dimsum Experience
This Chinese New Year, Torii ushers in the season of prosperity with its opulent Lunar Experience, a limited-period celebration centred around indulgence, abundance, and elevated Asian craftsmanship. Designed to reflect the joy and fortune associated with the festival, the experience brings together handcrafted dimsum and thoughtfully curated cocktails in Torii’s striking, design-forward setting. At the heart of the celebration is an All You Can Eat Dimsum Menu, featuring 12 handcrafted creations, each prepared fresh and served directly to the table. The menu highlights a balance of bold innovation and comforting classics, offering a dining journey that feels festive yet refined. Guests can savour standout creations such as the earthy Truffle Edamame Dumpling and the vibrant Jalapeño Cottage Cheese Dumpling, alongside indulgent favourites like the delicate Chicken Xiao Long Bao and the succulent Prawn Siu Mai. Each dish is carefully layered in flavour, creating a seamless and luxurious experience that celebrates both craftsmanship and tradition. Adding to the festive mood is a selection of specially crafted cocktails inspired by themes of fortune and celebration. The sparkling Prosperity Punch combines gin, watermelon, and mint for a refreshing sip, while the bold Golden Dragon blends tequila, jalapeño, and elderflower for a fiery yet elegant profile. For those who prefer a more refined pour, Jasmine Fortune pairs vodka with blueberry and rosemary, offering a smooth and aromatic finish. Set against Torii’s intimate yet dramatic interiors, the Lunar Experience goes beyond a meal to become a statement celebration. From the first bite to the final sip, the offering is designed to capture the spirit of the season in a way that feels indulgent, joyful, and memorable. This Chinese New Year, Torii invites diners in Mumbai to celebrate the Year of Fortune with flavours, cocktails, and moments that honour festivity in its most luxurious form. What: Torii’s Lunar Experience When: 19th February to 3rd March Where: Torii, Khar West, Mumbai
Sayaji Hotel Vadodara Introduces Festive Early Iftar Buffet for Ramadan
Celebrating the values of togetherness, gratitude, and tradition during the holy month of Ramadan, Sayaji Hotel Vadodara has introduced a thoughtfully curated Ramadan Early Iftar Buffet at its all-day dining restaurant, Cravings. The special offering is designed to bring families, friends, and communities together for a meaningful and comforting Iftar experience. Available daily till 18th March 2026, the Early Iftar Buffet begins from 6:00 PM onwards, allowing guests to break their fast in a relaxed and welcoming setting right after sunset. The buffet is well-suited for family gatherings, corporate groups, and community get-togethers throughout Ramadan. The extensive spread features a range of signature dishes prepared using authentic recipes and traditional cooking techniques. Guests can start with flavourful appetisers such as Tangdi Kebab, Seekh Kebab, and the crispy Jalidar Samosa. The main course includes highlights like the aromatic Lucknowi Biryani, known for its delicate spices and slow-cooked preparation that reflects classic Awadhi flavours. To complete the meal, the dessert selection offers comforting favourites including Rasmalai, Gulab Jamun, and refreshing Fruit Custard, providing a satisfying and familiar sweet finish to the Iftar spread. Designed to capture the true essence of Ramadan hospitality, the buffet brings together traditional favourites and festive delicacies that are closely associated with the season. The experience focuses on creating a warm and inviting atmosphere where guests can share unhurried moments over soulful food. With Ramadan being a time of reflection, generosity, and bonding, the Early Iftar Buffet at Cravings goes beyond just dining. The culinary team has carefully balanced authenticity and variety, ensuring a wholesome and memorable Iftar experience in an elegant yet comfortable environment. This Ramadan, Sayaji Hotel Vadodara invites guests across Vadodara to come together and celebrate the joy of breaking fast with flavours that honour tradition and heartfelt hospitality. Details: Where: Cravings, Sayaji Hotel Vadodara When: Till 18th March 2026 Timings: Dinner | 6:00 PM onwards.
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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