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Zari has announced its entry into India's luxury hospitality landscape with the launch of Bijapur Lodge in Jawai, Rajasthan. The boutique property marks the debut of the new hospitality brand, which aims to create intimate, experience-led stays rooted in authentic local culture, thoughtful design and personalised hospitality. Positioned as more than a traditional luxury hotel brand, Zari is built around the philosophy of offering meaningful travel experiences that celebrate destination, heritage and community. The company plans to expand its portfolio with several boutique luxury properties across India in the coming months. Located in Rajasthan's renowned Leopard Country, Bijapur Lodge is an exclusive six-suite retreat set amidst Jawai's dramatic granite landscape. Spread across five acres of restored natural terrain, the property has been designed to offer guests privacy, tranquillity and immersive experiences while embracing sustainability and understated luxury. One of the property's signature experiences is its private leopard safari, led by experienced naturalists who introduce guests to Jawai's unique ecosystem, where leopards have coexisted peacefully with the indigenous Rabari community for generations. The conservation-focused safari offers visitors an opportunity to experience one of India's most remarkable wildlife destinations while gaining insights into its ecological and cultural significance. The culinary programme at Bijapur Lodge highlights Rajasthan's rich food heritage through its Curated Heritage Table, featuring consultant-designed menus prepared using hyper-local ingredients, seasonal produce and traditional recipes. Guests can enjoy regional specialities including Dal Baati Churma, Laal Maas, Ker Sangri and wood-fired delicacies that celebrate the region's culinary traditions. Beyond wildlife experiences, the lodge offers a range of curated activities including sunset sundowners overlooking Jawai's granite hills, guided Rabari village walks, birdwatching, boat excursions and sunrise yoga sessions amidst nature. Each experience has been designed to encourage deeper connections with the destination, its people and its cultural heritage. Commenting on the launch, the management of Zari said the brand was created with the belief that true luxury is deeply personal and rooted in meaningful experiences, genuine hospitality and a strong sense of place. They added that Bijapur Lodge embodies this philosophy by offering guests an intimate connection with Jawai's wildlife, traditions and culture, while future Zari properties will continue to celebrate the unique identity of each destination. The launch of Bijapur Lodge marks the beginning of Zari's vision to establish a portfolio of boutique luxury properties across India, focused on experiential travel, sustainability, cultural authenticity and personalised hospitality.
Holiday Inn Bengaluru Racecourse has strengthened its leadership team with the promotion of three associates into key management roles, reaffirming the hotel's commitment to nurturing internal talent and building future hospitality leaders. Tanushree Paul has been promoted to Front Office Manager, Kaustav Bhattacharjee has been elevated to Executive Housekeeper, and Santhosh Ramanna has assumed the role of Director of Engineering. Previously serving as Assistant Front Office Manager, Tanushree Paul has established herself as a dependable hospitality professional with a strong focus on guest satisfaction, operational efficiency and team engagement. A graduate in Bachelor of Hotel Management and Catering Technology from NSHM School of Hotel Management, she joined Holiday Inn Bengaluru Racecourse in June 2023 and has progressed steadily through her guest-centric approach and consistent performance. Kaustav Bhattacharjee has been promoted from Housekeeping Manager to Executive Housekeeper after making significant contributions to enhancing housekeeping standards across the hotel. He is recognised for introducing the Small Acts of Kindness initiative, encouraging personalised guest interactions through thoughtful service gestures. A Bachelor of Science in Hospitality and Hotel Administration graduate from IHM Guwahati, Kaustav was also honoured with the Clean Warrior Honours by World of Hospitality for his contribution to the HORECA industry. Santhosh Ramanna has been elevated from Chief Engineer to Director of Engineering in recognition of his leadership in engineering operations, maintenance management and asset upkeep. His efforts in maintaining operational excellence earned him the Best Upkeep and Maintenance Award for Hotels from Brigade Hotel Ventures Limited in 2025. He holds a Diploma in Mechanical Engineering from KSOU Mysore. Commenting on the promotions, Shiv Bose, General Manager, Holiday Inn Bengaluru Racecourse, said the appointments reflect the strong internal talent pipeline the hotel has built over the years. He noted that Tanushree, Kaustav and Santhosh have each played an important role in strengthening guest experiences, operational consistency and team culture, adding that empowering associates to grow and innovate remains central to the hotel's success. The latest promotions further reinforce Holiday Inn Bengaluru Racecourse's focus on developing talent from within while creating leadership opportunities that support exceptional guest experiences and long-term operational excellence
Indian Hotels Company Limited (IHCL) continued its expansion journey in the first quarter of FY2027, signing 20 new hotels and opening 11 properties, taking its overall portfolio to 645 hotels with more than 66,000 keys. The portfolio now includes 382 operational hotels and an industry-leading pipeline of 263 hotels. Commenting on the company's growth, Suma Venkatesh, Executive Vice President – Real Estate & Development, IHCL, said: "With a focus on our growth brands seventeen of the twenty signings this quarter were across Gateway, Ginger and Tree of Life. These included new destinations and emerging markets like Bharatpur, Trichy, Sindhudurg, Jawai, Wayanad and deeper penetration in established markets of Mumbai, Goa, Agra and Kolkata." She further added: "Taj reached a milestone of 150 hotel portfolio with three signings this quarter growing its leisure footprint to Dharamshala, Barapani in Meghalaya and Kusur valley in Maharashtra." The company said it remains on track to achieve its Accelerate 2030 strategy, which targets a portfolio of 700 hotels. Highlighting the company's latest hotel openings, Deepika Rao, Executive Vice President – Hotel Openings & New Businesses, IHCL, said: "This quarter, IHCL expanded its footprint with 11 hotel openings taking its operating portfolio to over 380 hotels across brands and markets. Internationally, the company strengthened its presence with the opening of Taj Hessischer Hof in Frankfurt and Taj Bush Lodge in Greater Kruger, South Africa. The SeleQtions portfolio grew with the addition of Ayodhayam in Ayodhya and Bandra House in Mumbai, while Gateway expanded its reach with a new hotel in Kandla. Ginger continued its growth momentum with openings in markets like Hyderabad, Agra, Kota, industrial town of Gadchiroli in Maharashtra and the historical city of Siwan in Bihar." As of June 30, 2026, Taj has reached a portfolio of 150 hotels, including 93 operational properties and 57 in the pipeline. Ginger remains IHCL's largest brand with 262 hotels, followed by SeleQtions with 56, Gateway with 55, Vivanta with 54, Tree of Life with 41, Brij with 22, Claridges Collection with 4, and Atmantan with 1 property. The continued expansion across established cities and emerging destinations reflects IHCL's strategy of strengthening its presence across diverse markets while accelerating growth across its brand portfolio. IHCL Portfolio as on June 30, 2026 Brand Operating Hotels Pipeline Hotels Total Taj 93 57 150 Claridges Collection 3 1 4 Brij 11 11 22 Atmantan 1 - 1 SeleQtions 39 17 56 Gateway 14 41 55 Vivanta 32 22 54 Tree of Life 23 18 41 Ginger 166 96 262 Total 382 263 645
InterContinental Chiang Mai The Mae Ping has unveiled a collection of wellness, culinary and lifestyle experiences for July, inviting guests to embrace the slower pace of the season through thoughtfully curated offerings inspired by Northern Thailand's heritage and global flavours. At the heart of the wellness programme is the Rainy Season Wellness Journey at The ii Spa. Designed to reflect Lanna's traditional healing practices, the experience combines a 60-minute Traditional Thai Massage with a 30-minute herbal compress treatment to ease muscle tension, improve circulation and promote deep relaxation. Dining takes centre stage at the hotel's signature HONG Chinese Restaurant, where guests can enjoy A Taste of China, a four-course set lunch celebrating Cantonese cuisine with a contemporary touch. The menu features double-boiled chicken soup with ginseng, steamed scallop with egg white custard, wok-seared Wagyu beef, and chilled almond tofu with osmanthus syrup and goji berries. At KAM Lobby Lounge, guests can indulge in a dragon fruit-inspired afternoon tea, blending tropical flavours with classic French pâtisserie in a setting enriched by traditional Lanna art. Available through the end of August, the experience includes handcrafted desserts, savouries and beverages, with an option to pair the tea with a glass of Prosecco. Families visiting The Gad Lanna can also take advantage of a seasonal dining promotion, where children aged 12 years and below receive a complimentary dish from the kids' menu for every THB 800++ spent by an accompanying adult. The offer is available for lunch and dinner until the end of August. The rooftop HONG's Sky Bar continues to elevate the city's nightlife with a series of seasonal promotions. Every Thursday in July, Gin & Glow Ladies Night offers female guests a complimentary Bombay Gin & Tonic, while Sky Social features a two-for-one offer on selected cocktails and wines every weekday through September. Guests can also enjoy Bao After Dark, pairing signature bao buns with a selected beverage as part of a special evening menu. With experiences spanning wellness, family dining, afternoon tea, rooftop cocktails and refined Chinese cuisine, InterContinental Chiang Mai The Mae Ping offers guests a diverse selection of seasonal experiences designed to capture the spirit of summer while celebrating the hotel's signature hospitality
The Telangana Chefs Association (TCA), affiliated with the Indian Federation of Culinary Associations (IFCA) and the World Association of Chefs' Societies (Worldchefs), celebrated its 7th anniversary with the 'Safe Food – Safe Nation' Conclave at Taj Deccan, Hyderabad. The event brought together renowned chefs, hospitality professionals, government dignitaries, healthcare experts, academicians, students, and food entrepreneurs to highlight the importance of food safety, sustainability, and culinary excellence. The celebrations began with an inaugural address by Chef Amey Marathe, President of the Telangana Chefs Association, who welcomed the guests and outlined the association's vision of strengthening the culinary profession while promoting food safety as a shared national responsibility. The conclave was attended by Mr. Pascal Loreau, Head of the Bureau de France; Chef Vijayabaskaran, General Secretary of IFCA; Chef Dharmender Lamba, Founder President of TCA; Mr. Hugo Cauvet, Director of Alliance Française of Hyderabad; and Mr. Arnab Gupta, General Manager, Taj Deccan, Hyderabad. During the event, the association also presented its annual report, showcasing its achievements, training programmes, competitions, CSR initiatives, and professional development activities over the past year. Speaking at the event, Mr. Pascal Loreau highlighted the growing collaboration between France and Telangana in tourism and gastronomy while expressing his appreciation for Hyderabad's rich culinary culture. Mr. Hugo Cauvet spoke about the long-standing partnership between Telangana and the city of Bordeaux, noting that culinary exchanges, gastronomy, and wine-related collaborations have become some of the most successful initiatives under the cooperation agreement. Congratulating the association on its milestone, Chef Vijayabaskaran praised TCA's growth over the past seven years and emphasised the importance of making Indian cuisine more globally recognised. He also stressed that food safety should never be compromised, adding that while presentation is important, it holds little value if food is not safe for consumption. He encouraged industry stakeholders to focus equally on education and compliance to strengthen food safety standards. Addressing the gathering, Chef Amey Marathe underlined that every meal served represents an act of trust between consumers and the culinary community. He reaffirmed the association's five-year commitment to the 'Safe Food – Safe Nation' mission and announced plans to work closely with organisations such as GHMC and FSSAI to strengthen food safety awareness and industry best practices across Telangana. Chef Dharmender Lamba, Founder President of TCA, urged chefs to wear the chef's coat with pride and responsibility, describing it as a symbol of trust and professionalism. Chef Naveen Nagraj, General Secretary of TCA, highlighted the association's efforts in raising culinary standards while supporting education, skill development, and social responsibility across the hospitality sector. One of the key moments of the conclave was the 'Safe Food – Safe Nation' Oath, administered by Chef Vijayabaskaran. Chefs, educators, hospitality professionals, students, and dignitaries pledged to uphold the highest standards of food hygiene, nutrition, quality, and public health. The event also featured a series of technical sessions by leading national and international experts. Chef Garima Arora addressed participants virtually on food safety in Michelin-star restaurants, while Dr. Chef Rajeev Goyal discussed Indian gastronomy and its impact on human health. Chef Takamasa Osawa from Japan shared insights into the global popularity of Biryani, and Dr. Naveen Polavarapu from Yashoda Hospitals spoke about food and waterborne diseases. Additional sessions by Ms. Rabia Jaffar and Shika Singh focused on leadership, storytelling, communication, and public speaking. A major highlight of the celebrations was the signing and exchange of Memorandums of Understanding (MoUs) with organisations including the Greater Hyderabad Municipal Corporation (GHMC), Telangana State Biodiversity Board, Telangana Forest Department, and Telangana Tourism. These partnerships aim to promote safe food practices, biodiversity conservation, culinary tourism, sustainable gastronomy, and community engagement across the state. The conclave also hosted an expert panel discussion on 'Safe Food – Safe Nation', bringing together chefs, healthcare professionals, and food safety experts to discuss nutrition, sustainability, food standards, and the future of responsible gastronomy in India. As part of its commitment to social responsibility, the Telangana Chefs Association recognised organisations and individuals contributing to skill development and hospitality training for underprivileged youth. Community leaders and child nutrition advocates were also honoured during the event. The association officially released the TCA Magazine, featuring culinary innovations, research, industry insights, and the association's achievements. Several awards were presented during the celebrations, including the Telangana Culinary Unsung Heroes Awards, Culinary Guiding Star Awards, and TCA Academic Contribution Awards, recognising excellence across the culinary and hospitality education sectors. The evening concluded with a high-level panel discussion on 'Food Safety & Future', attended by Shri Jayesh Ranjan, IAS, industry leaders, and senior chefs. The session explored emerging trends in food safety, technology, sustainability, and hospitality, followed by the 7th Anniversary cake-cutting ceremony, networking dinner, and interactions among chefs, educators, hospitality professionals, and international delegates.
Click Hotels Bengaluru by Suba Hotels: A Beacon of Excellence for Modern Travelers & Single Lady Guests.
Nasimul H. Sarkar: Driving Hospitality Excellence Through Leadership, Guest Satisfaction, and Business Growth In an industry where exceptional guest experiences and strong financial performance go hand in hand, Nasimul H. Sarkar has established himself as a distinguished hospitality leader with over 17 years of experience in hotel operations, revenue management, guest relations, and organizational leadership. Currently serving as Area General Manager at Click Hotels by Suba Group, Nasimul has built a reputation for transforming hotel operations through a combination of strategic vision, operational excellence, and a relentless commitment to guest satisfaction. His leadership philosophy is rooted in professionalism, empathy, and service excellence—qualities that have consistently earned the appreciation of guests, colleagues, and stakeholders alike. Throughout his hospitality career, Nasimul has successfully managed and contributed to the growth of several renowned hotel brands and properties, including Le Méridien (222 keys), Pride Hotels (153 keys), Club Mahindra (220 keys), Vijan Mahal (109 keys), and Goldfinch Hotels (59 keys). His extensive experience across luxury, leisure, and business hospitality segments has equipped him with a comprehensive understanding of guest expectations and operational best practices. A firm believer that hospitality begins with genuine care and personalized service, Nasimul has consistently focused on creating memorable guest experiences. His dedication to understanding and exceeding guest expectations has resulted in outstanding guest feedback and an impressive average review rating of 4.6, reflecting the trust and satisfaction of travellers from across the country and beyond. Under his leadership, hotels have witnessed significant improvements in service standards, employee engagement, and operational efficiency. His ability to build motivated teams and foster a culture of accountability and excellence has played a crucial role in enhancing guest loyalty and strengthening brand reputation. Beyond guest satisfaction, Nasimul has demonstrated exceptional business acumen by delivering strong financial results. Through strategic cost control, revenue optimization initiatives, and efficient resource management, he has successfully contributed to a 40% improvement in Gross Operating Profit (GOP), reinforcing his ability to balance guest-centric service with sustainable business growth. At Click Hotels by Suba Group, Nasimul continues to play a pivotal role in positioning the brand as a preferred choice for business travellers and frequent visitors. His focus on innovation, operational discipline, and customer satisfaction has helped create welcoming environments that consistently deliver value to guests while maximizing organizational performance. As the hospitality industry evolves to meet the changing needs of modern travellers, Nasimul H. Sarkar remains committed to raising service standards, driving profitability, and inspiring teams to achieve excellence. With a career defined by integrity, leadership, guest satisfaction, and measurable business success, he exemplifies the qualities of a modern hospitality professional dedicated to shaping the future of the industry. His journey stands as a testament to the impact that passion, perseverance, and people-focused leadership can have in creating exceptional hospitality experiences and sustainable organizational growth.
Plan Your Dream Wedding With NSD Hospitality
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Munnar Group Stay
For Munnar Group Stay Bookings - https://munnardormitory.com/munnar-group-stay Activities and Experiences During Your Group Stay at Munnar. From tea plantation tours and treks to jeep safaris and adventure sports, make use of your group's stay in Munnar. Organise bonfire nights or team-building games for your groups, holding custom events on request, or celebrate special occasions with us; We have local experiences and cultural shows lined up for various types of groups. Food Options and Meal Plans for Group Stay in Munnar. Most group accommodations in Munnar come with meal packages, which can be modified according to dietary needs, such as vegetarian, vegan, or Jain. Facilities for BBQs or outdoor dining, or making your own meals, are available. This means that whatever you wish to do, Munnar group stays will offer delicious options that are equally convenient for everyone. Munnar Group Stay Guide: Travel, Attractions, and Essentials. Munnar Group Stay will provide all the information you could ever dream of needing to have a lovely trip with friends, family, school group mates, or else people from work. For travel, determine the bus schedule of KSRTC, train connectivity based on Aluva or Ernakulam, or pre-book some taxis for your group travel. List Eravikulam National Park, Kannan Devan Tea Museum, and some of the Best Trekking Trails. Kindly have a look at the weather prediction and dress to match that season: warm woollens in winter and raincoats in the monsoon. Last but not least, remember to check the availability of group rooms and the cancellation policy and don’t hesitate to contact our support team for any retained booking assistance. Close by, budget-food eateries are easily accessed plus 24/7 drug stores and hospitals. It is suggested to use Google Maps on your precise way to our property. For those critical hints and links, your group is kept well-informed and profoundly satisfied throughout your stay with Munnar Group Stay.
Best Villas in Munnar
Yes, villas in Munnar are child-friendly and couple-friendly. A family will really enjoy huge living areas, private kitchens to do self-cooking, and safe surroundings for children, while a couple will take advantage of amenities such as private jacuzzis, valley-view balconies, and bonfire facilities. A majority of the villas also offer pet-friendly stays, thus accommodating all kinds of travelers. In Munnar, most villas fall within a price range of ₹3,500 to ₹12,000 per night; this range is extensive depending on the location, size, and amenities. Most of them accept digital payments, and cancellation policies apply differently for each property. Any group can book their own entire villa or single rooms in shared properties. Various listings also include packages for corporate retreats, trekking arrangements, spice plantation tours, and tea estate walks. For safety and convenience, use verified villa listings with good reviews. Also, check whether the staff assists in airport transfers, local sightseeing, and adventure activities like cycling or paragliding. Visit : https://munnardormitory.com/villas-in-munnar
Hospitality with a Heart: How The LaLiT is Building Inclusion and Skilling in India
The LaLiT Suri Hospitality Group & Special Olympics Bharat Honour Mothers of Athletes
Avakaya Mixing Ceremonies Take Centre Stage in Visakhapatnam
The LaLiT Suri Hospitality Group Drives Inclusive Skilling Initiative
The MICHELIN Guide Debuts in New Zealand with 110 Recognised Restaurants
The MICHELIN Guide has officially launched in New Zealand for the first time, re...
Radisson Hotel Group Launches App-Only Rates Across Hotels in India
Radisson Hotel Group Launches App-Only Rates Across Hotels in India Radisson Ho...
Maharani Opens in Nagpur with Unlimited Indian Dining Experience
Hospitality entrepreneur Yash Dubey has launched Maharani in Nagpur, a 200-seate...
ITC Hotels Opens 63-Key Fortune Lakeview Bhimtal in Uttarakhand
ITC Hotels has expanded its presence in Uttarakhand with the opening of the 63-k...
Novotel Vijayawada Varun Showcases Kashmiri Cuisine with One-Day Brunch at Food Exchange
Novotel Vijayawada Varun is set to bring the authentic flavours of Kashmir to the city with a specially curated Kashmiri Food Festival Brunch at Food Exchange on 12 July 2026. The one-day culinary experience marks the fifth edition of the hotel's Lost Cuisine – Culinary Journey series, which celebrates India's diverse regional food traditions. The brunch will showcase the rich culinary heritage of the Kashmir Valley through a menu inspired by traditional recipes, aromatic spices, and slow-cooked preparations that have defined the region's cuisine for centuries. Guests can savour an array of signature Kashmiri delicacies, including Nadru Yakhni, Kashmiri Rajma Dal, Maaz Shah Jeera Kebab, Kashmiri Mutton Rogan Josh, Kesar Phirni, and Shufta. Each dish has been prepared using authentic ingredients and traditional cooking techniques to offer an immersive regional dining experience. Commenting on the event, Manish Pathak, Hotel Manager at Novotel Vijayawada Varun, said the latest edition of the Lost Cuisine – Culinary Journey series aims to introduce guests to the distinctive flavours of Kashmir while staying true to the region's culinary traditions. He added that the hotel looks forward to welcoming diners for this exclusive one-day gastronomic celebration. Designed for food enthusiasts and lovers of regional Indian cuisine, the brunch offers guests in Vijayawada a rare opportunity to experience the authentic tastes and traditions of Kashmir in the contemporary setting of Food Exchange. Event Details Venue: Food Exchange, Novotel Vijayawada Varun Date: 12 July 2026
Courtyard by Marriott Bengaluru Hebbal to Host Global-Themed Passport Brunch
Courtyard by Marriott Bengaluru Hebbal is inviting guests to explore world cuisines with its specially curated Passport Brunch at The Hebbal Cafe on Sunday, July 19, 2026. Designed for food enthusiasts, the brunch promises a global culinary experience featuring signature flavours from six renowned international destinations. The specially curated menu brings together a diverse selection of dishes prepared by the hotel's culinary team. Guests can enjoy freshly prepared Japanese sushi and maki from a live station, creamy Italian truffle risotto, authentic Spanish seafood paella, Mexican chicken tacos served with fresh salsa, and fragrant Thai green curry paired with jasmine rice. The culinary journey concludes on a sweet note with the classic French Crème Brûlée, featuring its signature caramelised top. Along with interactive live cooking stations, the brunch offers a variety of international specialities, transforming the traditional Sunday meal into an immersive dining experience inspired by flavours from around the world. Whether visiting with family, friends, or simply looking to enjoy a leisurely weekend meal, the Passport Brunch promises an afternoon of global flavours and memorable dining at The Hebbal Cafe. Event Details Event: Passport Brunch. Venue: The Hebbal Cafe, Courtyard by Marriott Bengaluru Hebbal. Date: Sunday, July 19, 2026. Time: 12:30 PM – 3:30 PM.
Mazzo Rooftop Bar Brings the Flavours of Lucknow with 'The Taste of the Nawabs'
Mazzo Rooftop Bar at Marriott Executive Apartments Hyderabad is celebrating the rich culinary legacy of Lucknow with The Taste of the Nawabs, a limited-period Awadhi food festival running until July 11, 2026. Curated by acclaimed guest chef Nabee Ahmed Mohd Hanif Siddique, the festival offers diners an authentic taste of Awadhi cuisine, known for its delicate spices, slow-cooking techniques, and royal flavours. The specially crafted menu features a selection of aromatic biryanis, succulent kebabs, flavourful curries, handcrafted breads, and traditional desserts, bringing together some of Lucknow's most iconic dishes. Each preparation reflects the timeless cooking traditions of the Nawabs while showcasing the depth and elegance of the region's cuisine. Hosted every evening from 7:00 PM to 11:00 PM, the festival invites guests to experience the essence of Awadhi gastronomy in the stylish rooftop setting of Mazzo Rooftop Bar. Designed for food lovers and culinary enthusiasts alike, The Taste of the Nawabs promises an immersive dining experience that celebrates one of India's most celebrated regional cuisines. Event Details Event: The Taste of the Nawabs – Awadhi Food Festival. Venue: Mazzo Rooftop Bar, Marriott Executive Apartments Hyderabad. Dates: Until July 11, 2026. Time: 7:00 PM – 11:00 PM.
Luxury hospitality continues to evolve, and the most successful destinations are those that seamlessly blend innovation with authenticity. In the latest edition of Hospitality News, we bring you an exclusive conversation with Anand Nair, General Manager of InterContinental Chennai Mahabalipuram Resort, who shares the vision, leadership, and guest-centric philosophy that have shaped one of the region's most distinguished luxury resorts. Since taking over the leadership of the property, Anand Nair has guided the resort through a remarkable transformation, redefining luxury while preserving the cultural heritage and coastal charm of Mahabalipuram. In this engaging feature, he offers valuable insights into how thoughtful innovation, personalised hospitality, and meaningful guest experiences continue to elevate the resort's reputation. The conversation explores the inspiration behind the property's comprehensive reimagination, highlighting how refreshed accommodations, redesigned public spaces, enhanced dining venues, and curated recreational experiences have created a destination that resonates with today's discerning travellers. Readers will also gain a deeper understanding of how every aspect of the guest journey has been carefully designed to deliver memorable moments through personalised service and exceptional hospitality. Anand Nair further discusses the resort's diverse offerings, from grand celebrations at the Vaibhava Ballroom and picturesque Beach Lawns to its distinctive culinary destinations, each delivering unique experiences for guests. He also shares how the resort celebrates Mahabalipuram's rich cultural and coastal identity while complementing Chennai's growing stature as a leading business and leisure destination. Another compelling aspect of the discussion focuses on the future of hospitality, where authenticity, sustainability, wellness, and innovation are becoming increasingly important. Anand Nair also reflects on his personal philosophy of hospitality, explaining why making every guest feel genuinely valued remains the foundation of exceptional service. This exclusive feature offers hospitality professionals, industry leaders, and travel enthusiasts an opportunity to discover the vision behind a resort that continues to redefine luxury through meaningful experiences and heartfelt service. It was a truly insightful conversation with Anand Nair, whose perspectives highlight the evolving future of luxury hospitality and guest experiences. To read the complete interview and explore every valuable insight shared during this engaging discussion, visit the Hospitality News July Magazine on our website or grab your physical copy of the magazine.
Every successful hotel has a story, and behind every remarkable guest experience is a leader who understands that hospitality is built on people, passion, and purpose. In the latest edition of Hospitality News, we had the privilege of featuring Vinod Kumar, General Manager of Hyatt Regency Thrissur, in an insightful conversation that explores the principles driving one of Kerala's leading luxury hospitality destinations. With years of experience across diverse hotel markets, Vinod Kumar shares how resilience, trust, and empowering teams have shaped his leadership philosophy. Throughout the conversation, he offers valuable perspectives on what it takes to create memorable guest experiences in an increasingly competitive hospitality landscape. The interview goes beyond leadership to uncover how Hyatt Regency Thrissur continues to distinguish itself through personalized service, authentic Kerala experiences, culinary excellence, and an unwavering commitment to exceeding guest expectations. Readers will also discover his views on the growing opportunities for premium hotels in tier-2 cities, the rising demand for destination weddings, and why cultural destinations like Thrissur are becoming increasingly attractive to both leisure and business travellers. One of the most engaging parts of the discussion revolves around balancing technology with genuine human connection. Vinod Kumar explains how innovation should complement, not replace the warmth and personalized interactions that define exceptional hospitality. He also addresses the industry's evolving challenges, including changing guest expectations, talent retention, sustainability, operational efficiency, and the importance of continuous innovation. The conversation further highlights what makes Hyatt Regency Thrissur a preferred venue for grand destination weddings, showcasing its expansive event spaces, personalized celebrations, curated culinary experiences, and dedicated planning expertise that transform every occasion into an unforgettable celebration. This exclusive feature offers hospitality professionals, industry leaders, aspiring hoteliers, and travel enthusiasts an opportunity to gain meaningful insights from a seasoned leader who continues to shape guest experiences with vision and excellence. It was truly a pleasure speaking with Vinod Kumar and learning about the strategies, values, and experiences that continue to strengthen Hyatt Regency Thrissur's position in the hospitality industry. To read the complete interview and explore every insight shared during this engaging conversation, visit the Hospitality News July Magazine on our website or grab your physical copy of the magazine.
As India's hospitality sector enters a new phase of growth, success is increasingly being driven by visionary leadership, strategic investments, and a long-term approach to asset creation. In the latest edition of Hospitality News, we feature an exclusive conversation with Rayan Aranha, Vice President of Brigade Hotel Ventures Limited (BHVL), who shares valuable insights into the evolving dynamics of India's branded hospitality landscape and the company's vision for sustainable growth. With an impressive career spanning renowned hospitality brands and extensive expertise in operations, financial planning, and hotel asset management, Rayan Aranha offers readers a comprehensive perspective on how the industry is transforming beyond traditional hotel operations. Throughout the conversation, he reflects on his leadership journey, highlighting how the transition from managing hotels to building a scalable hospitality platform has shaped his strategic outlook. The interview explores the importance of organisational culture in creating consistent guest experiences while empowering teams across diverse hotel portfolios. Rayan also explains how BHVL differentiates itself through a disciplined owner-led approach, strong partnerships with leading global hospitality brands, and a clear focus on long-term asset value rather than short-term expansion. Readers will also discover his views on the growing role of technology in enhancing guest experiences, improving operational efficiency, and enabling more personalised hospitality. Equally compelling is his discussion on the financial metrics that drive decision-making, including revenue optimisation, profitability, operational discipline, and sustainable performance across the company's expanding portfolio. The conversation further examines the increasing convergence between real estate and hospitality, revealing how integrated developments are creating new opportunities for the sector. Rayan also shares BHVL's roadmap for future expansion, outlining the company's plans to strengthen its presence across South India while exploring emerging Tier-II markets through a disciplined mix of greenfield and brownfield developments. This exclusive feature offers hospitality professionals, investors, hotel owners, and business leaders an opportunity to gain valuable insights into the strategic thinking behind one of India's leading hospitality asset owners and developers. It was a truly enriching conversation with Rayan Aranha, whose perspectives provide a deeper understanding of the evolving hospitality landscape and the future of asset-led growth in India. To read the complete interview and explore every insight shared during this engaging discussion, visit the Hospitality News July Magazine on our website or grab your physical copy of the magazine.
Anand Nair
General Manager of InterContinental Chennai Mahabalipuram Resort
Vinod Kumar
General Manager of Hyatt Regency Thrissur
Rayan Aranha
Vice President of Brigade Hotel Ventures Limited (BHVL)
and many more from top industry leaders
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