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Good news for wildlife lovers,safaris are back at the Nagarahole Tiger Reserve, and Evolve Back Kuruba Safari Lodge is once again welcoming guests to experience one of India's most celebrated wildlife corridors. Following the Karnataka Forest Department's announcement on the resumption of safari operations across the Bandipur and Nagarahole Tiger Reserves, safaris in the Kabini region officially restarted on 22nd February 2026. Operations are currently running with restricted seating capacity and a limited number of vehicles as part of a phased reopening under revised guidelines issued by forest and wildlife authorities,a measured approach that keeps responsible access to the forest ecosystem at the centre of the restart. The suspension had lasted several weeks, during which wildlife tourism activity came to a halt across the Bandipur-Nagarahole-Kabini landscape impacting not just travellers but also the local communities and livelihoods that depend on responsible wildlife travel. The resumption is being seen as a significant step towards reviving the region's tourism economy while keeping conservation values intact. Jose Ramapuram, Director – Marketing at Evolve Back, shared his thoughts on the development,"Safaris are an integral part of the Kabini experience, allowing guests to witness one of India's richest wildlife habitats. The resumption of safari operations is encouraging for the local ecosystem of communities and stakeholders that depend on responsible wildlife travel to build their livelihoods. We look forward to welcoming guests back to experience the forests of Kabini." Evolve Back Kuruba Safari Lodge sits on the banks of the Kabini River, right on the edge of Nagarahole National Park,a location that puts guests in the heart of one of India's most biodiverse regions. The lodge draws deep inspiration from the traditions of the indigenous Kadu Kuruba community, weaving their cultural heritage into the guest experience in a way that feels genuine and grounded. This Spirit of the Land philosophy,celebrating the natural and cultural identity of the region,runs through everything Evolve Back does across its properties. For anyone who has been waiting to make the trip to Kabini, this is the signal to start planning. The forests are open, the wildlife is waiting, and one of India's most thoughtfully designed safari lodges is ready to make it count.
Frill Hospitality, a leading Indian manufacturer and supplier of premium hotel amenities and toiletries, is participating in AAHAR 2026, one of the country’s prominent hospitality and food industry exhibitions. The event is taking place from 10 to 14 March at Bharat Mandapam in New Delhi and also marks the company’s 10th anniversary. At this year’s exhibition, Frill Hospitality is introducing two new eco-friendly products under its portfolio. These include Qyro Toothpaste in an eco-friendly Craft Pouch and Qyro Shave Gel in an eco-friendly Craft Pouch. The products are designed to support sustainable hospitality practices while ensuring comfort and convenience for hotel guests. Known for supplying luxury bath products, shampoos, soaps, and other in-room amenities, Frill Hospitality has steadily built its presence across the hospitality sector in India. With sustainability becoming an important focus for hotels and resorts, the company continues to introduce solutions that combine quality with responsible design. As a contributor to sustainable hospitality, Frill Hospitality aims to develop products that are practical for hotels while also reducing environmental impact. The newly launched craft pouch packaging reflects this approach, offering an eco-friendly alternative without compromising on guest experience. The company will also showcase its Isvara Naturals range at the exhibition. Crafted intentionally for modern luxury stays, the range is trusted by several hotels and resorts and is designed to meet the expectations of contemporary hospitality spaces. Visitors attending AAHAR 2026 can explore Frill Hospitality’s range of eco-friendly and luxury in-room amenities at the brand’s stall during the event. The company invites industry professionals to visit and learn more about its latest product launches and sustainable hospitality offerings. For more information about Frill Hospitality and its products, visitors can also explore the company’s official website. https://www.frillhospitality.com/
If Gadda Da Vida was already your go-to for sundowners in Mumbai, GDV 2.0 is about to give you even more reasons to show up. The beachfront restaurant at Novotel Mumbai Juhu Beach has just launched a full culinary and cocktail reinvention,and it's a confident, coastal-forward step up from everything that came before it. This isn't just a menu tweak. GDV 2.0 is a proper reimagination of what the space can be,leaning hard into the seafood-driven identity that a venue sitting right by the Arabian Sea honestly should have. The food is bolder, the cocktails are sharper, and the whole experience feels more alive and social while still holding on to the relaxed sundowner energy that made the place a favourite in the first place. The Food - Coastal, Layered and Genuinely Exciting The new menu reads like a tour of coastal flavours done with real finesse. Headlining the seafood section are dishes like Lobster Tail with Mustard Butter, Seared Salmon with Lemon Butter, Caribbean Blackened Snapper with Plantain Purée, and Miso Glazed Seabass,each one bringing something distinct to the table. Charcoal-Grilled Prawns in Jerk Marinade and Fish Cafreal with Smoked Potato Mash round out a lineup that's as thoughtfully composed as it is satisfying. For the table-sharing crowd, the shareable plates section is equally strong,Fennel-Smoked Fried Prawns, Jerk Chicken Skewers, and Crispy Calamari Rings sit alongside some genuinely interesting vegetarian options like Malvani Soy Tacos and Truffle Mushroom Xacuti Tartlets. The kind of spread that makes ordering for the whole table actually fun. Desserts close things out on a tropical high,Tropical Fruit Pavlova, Coconut Mango Panna Cotta, and an Espresso Tiramisu that feels like the perfect full stop to a coastal meal. The Cocktails - Built to Match What sets GDV 2.0 apart from a standard menu relaunch is the intentional pairing of cocktails with the food. The drink menu has been designed to complement the seafood-forward dishes, with signature creations,Angel's Delight, Synapse Sour, Temple Smoke, Gadda's Secret, and Plumnori each bringing layered aromatics and vibrant profiles to the mix. Progressive infusions and a strong element of mixology theatre add visual drama to the whole experience, turning what could be a regular evening out into something genuinely multisensory. Kunal Shanker, General Manager at Novotel Mumbai Juhu Beach, explained the thinking behind it all,"With GDV 2.0, our vision was to go beyond a menu refresh and reimagine the entire beachfront experience at Novotel Mumbai Juhu Beach. Gadda Da Vida has always been synonymous with sundowners, and this change allows us to align the culinary narrative more closely with our seaside setting. With this menu revamp, we aim to elevate the value proposition of our F&B portfolio while reinforcing our standing as one of Mumbai's most dynamic beachfront hospitality destinations." Sunset, seafood, cocktails with personality, and the Arabian Sea as your backdrop,GDV 2.0 makes a strong case for being Mumbai's most complete beachfront dining experience right now.
If you've been looking for a reason to plan a Maldives trip this April, Chef Hari Nayak just gave you one. The celebrated chef is returning to Baraabaru, the award-winning Indian restaurant at Four Seasons Resort Maldives at Kuda Huraa for another residency that promises to be every bit as special as his previous visits. Baraabaru, named among CNN Travel's Top 10 Maldives' Finest Tables, is already one of the most respected Indian dining destinations in the region. With Chef Nayak back in the kitchen alongside Head Chef Kishan Singh, the combination of coastal Indian tradition and global culinary technique is going to be firing on all cylinders. This season's menu is a confident journey through India's regional flavours but done with personality and a contemporary edge that makes each dish feel fresh. Gujarat's Anda Ghotala makes an appearance alongside Kolkata's Beguni, while black garlic naan and barbecue butter chicken chops bring bold, satisfying flavours to the table. And then there's the gulab jamun crème brûlée, a playful, East-meets-West dessert that sounds like exactly the kind of thing you'd remember long after the meal ends. The dish that's likely to turn the most heads, though, is Chef Nayak's signature whole baked lobster with coconut turmeric sauce and lemon rice. Bold, fragrant, and unmistakably his, it's the kind of dish that captures everything great about modern Indian cooking in a single plate. Chef Nayak will be in residence at Baraabaru from 30th March to 4th April 2026. It's a short window, so if this is on your radar, now is the time to make it happen.
Sangli has long been one of Western Maharashtra's most economically active cities, the Turmeric Capital of India, a grape cultivation hub, a busy commercial belt sitting close to Kolhapur. And yet, for all that activity, quality branded accommodation has remained surprisingly hard to come by here. Sayaji Hotels is changing that with the launch of Effotel by Sayaji, Sangli. Strategically located within Shiv R City Mall on Sangli-Miraj Road, the property is the third Effotel in Maharashtra, joining sister properties in Sarola, Pune district, and Navi Mumbai. It's also a clear statement of intent from the Sayaji Group about where they see opportunity, in Tier-2 and Tier-3 markets that are economically ready for quality hospitality but haven't had it yet. What the Property Offers The hotel has 59 rooms spread across five categories Grande Rooms at 284 sq. ft., Premium Grande Rooms at 309 sq. ft., Executive Grande Rooms at 373 sq. ft., Grande Suites at 506 sq. ft., and Premium Suites at 766 sq. ft. There's something for the business traveller passing through, the leisure guest exploring the region, and the long-stay visitor who needs reliable comfort over an extended period. On the dining front, the property has two distinct outlets. The Cube is an all-day dining restaurant with 120 covers, a proper sit-down space for hotel guests and locals alike. Good Old Days is a bar with 30 seats, designed for those who want to wind down after a long day in a relaxed setting. For events and MICE, Effotel by Sayaji Sangli is particularly well-equipped. Two banquet spaces, Jardin 1 at 4,295 sq. ft. accommodating up to 350 guests, and Jardin 2 at 2,355 sq. ft. with capacity for 150 make it one of the most capable event venues in the city. In a market that has historically lacked premium banqueting facilities, this is a significant addition. Location That Works The property sits just 7 km from Sangli Railway Station and 50 km from Kolhapur Airport, making it easy to get to for both domestic and regional visitors. Its proximity to Kolhapur, with the revered Mahalakshmi Temple and a growing business district, adds another layer of appeal. Regional attractions like Chandoli National Park, Sagareshwar Wildlife Sanctuary, Sangli Fort, and the Dandoba Hills Forest Reserve are also within reach for guests looking to explore the area. Mr. Rajendra Joshi, Associate General Manager at Sayaji Hotels, spoke about what this launch means "Sangli has always been an economically active and culturally significant city, yet it has not had the branded hospitality infrastructure its stature deserves. Effotel by Sayaji, Sangli changes that narrative. This is not just another hotel opening; it is a commitment to elevating the travel and events experience for an entire region. With our Effotel brand, we bring the promise of quality, warmth, and value to markets ready to embrace it. The Kolhapur-Sangli belt represents tremendous potential for business and leisure travel, and we are proud to be the first from our portfolio to plant our flag here." Mr. Avinash Gangwani, Director at LKG Lifestyle LLP, added , "When we envisioned this project, we saw a clear gap. Sangli is a city that punches well above its weight economically, but visitors and business delegations have had very few quality accommodation options. Being part of the Effotel by Sayaji family brings not just a trusted brand name but a proven model of hospitality excellence. We are confident this property will redefine Sangli's position on Maharashtra's hospitality map and will serve as a catalyst for the city's growing tourism and corporate event ecosystem, especially given our proximity to the pilgrimage and tourism circuit around Kolhapur." For families, pilgrims, corporate delegates, agri-trade professionals, and tourists using Sangli as a base to explore the Kolhapur-Sangli belt , this property is set to become a natural first choice. And for Sayaji Hotels, it's another well-placed step in bringing their brand's warmth and quality to the markets that have been waiting for exactly this.
A Peaceful Getaway Amid Jawai’s Stunning Wildlife and Landscapes
Jawai offers the perfect blend of adventure and relaxation. Stay in comfortable accommodations while exploring the wildlife-rich surroundings. Take part in thrilling leopard safaris, and enjoy the serene atmosphere that makes this destination ideal for nature lovers. Whether you’re spotting wildlife or enjoying quiet moments in nature, Jawai provides an unforgettable experience that connects you with the beauty of the outdoors.
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.
Property Management Software | Purpose & Benefits | DoFort EnterpriseX
Explore the key benefits of Property Management Software: boost operational efficiency, automate tasks, and maximize your ROI. See how DoFort EnterpriseX ERP delivers seamless property and portfolio management. | https://www.doforttech.com/property-management-software
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The Filter Coffee Is Serving a Banana-Leaf Ugadi Feast Across Bengaluru and It Looks Like Home
There's something about a banana-leaf meal that just hits differently, especially when it's laid out for a festival. And this Ugadi, The Filter Coffee is bringing exactly that kind of warmth to its tables across Bengaluru. The popular South Indian casual dining brand is celebrating the Telugu and Kannada New Year with a specially curated festive lunch that's been put together to feel like a proper home-style Ugadi feast. Think abundant, traditional, and full of the kind of flavours that make you slow down and actually savour every bite. The spread is served on a traditional banana leaf and covers all the right bases. Classics like Benne Masala Dosa, Bisibele Bath, Mavinakayi Chithranna, and Masala Vada anchor the meal, alongside festive staples including Steam Rice, Mangalore Cucumber Sambar, Mysore Rasam, and Shunti Huli. Accompaniments like Pineapple Gojju, Gorikayi Palya, and Bendekayi Fry round out the savoury spread beautifully. Then come the sweets and they're a proper celebration in themselves. Obbattu with Thenginakayi Haalu, Shavige Payasa, and Dharwad Peda are followed by Oggarane Mosaranna, Buttermilk, Yalakki Banana, and Sweet Beeda. It's the kind of ending that makes you want to sit back, loosen your belt, and declare the meal a success. Whether you're heading in with family, friends, or just treating yourself to something that tastes like home — The Filter Coffee's Ugadi spread is a genuinely lovely way to mark the New Year. Here are the details: Date: 19th March Outlets: Kalyan Nagar, Indiranagar, Brookfield, Koramangala Also available for takeaway and online ordering on Swiggy and Zomato
Hamza Rahimtula Is Bringing Deep House and Folk Fusion to The Hood Bengaluru This March
If deep house music and folk-inspired textures sound like an unlikely combination to you, Hamza Rahimtula's sets have a way of making that pairing feel completely natural. And on March 13th, he's bringing exactly that to The Hood by Olive in Bengaluru, for what promises to be one of the more interesting nights out in the city this month. The evening opens with a warm-up set by DJ Kay, who'll ease the room into the night with deep, melodic layers, the kind of set that gets the space breathing before the main act takes over. Then Hamza steps up, and things shift. Known for his "organically-charged" textures, he has a rare ability to take mystical folk melodies and reimagine them for a modern dancefloor, keeping the energy high while giving the music real depth and soul. His work has earned support from names like Richie Hawtin, which says a lot about the level of craft behind what he does. This isn't background music, it's the kind of performance that turns a venue into a listening room, where you find yourself genuinely paying attention even while you're dancing. The Hood itself is the perfect setting for a night like this. The latest venture from the Olive Group, the team behind Olive Beach, SodaBottleOpenerWala, The Fatty Bao, and Monkey Bar, it's been designed as an all-day bar and dining space with the energy of a global neighbourhood spot. Community, connection, and casual cool over pretentious luxury. The kind of place where you feel at home from the moment you walk in which makes it a natural fit for music that's genre-spanning and genuinely inclusive. Whether you're a dedicated deep house head or just someone who appreciates a well-curated night out in a great space, Deep Grooves at The Hood is the kind of evening worth putting in the calendar. Here are the details: Where: The Hood by Olive, Krishna Manaera, 14/1, Wood St, Ashok Nagar, Bengaluru When: March 13th, 10 PM onwards Instagram: @thehood_india
One Floor Down Is Kicking Off Women's Day Weekend With a Girls' Night Out in Bengaluru
Why wait for Women's Day when you can start celebrating the night before? That's exactly the energy One Floor Down is bringing to Bengaluru this Saturday, a Girls' Night Out that's equal parts fun, music, and the kind of night you'll be talking about on Monday morning. The popular Bengaluru venue is hosting a pre-Women's Day party that's been put together for girl gangs, close friends, and anyone who just wants a great night out with good people. No dress code for the vibe, just easy energy, upbeat music, and a space that feels genuinely welcoming from the moment you walk in. Taking over the console for the evening is DJ Xeno, spinning a mix of international hits and dance floor favourites that'll keep things moving right through the night. The kind of soundtrack that makes it impossible to stay in your seat, which, honestly, is the whole point. Whether you're coming with your tightest crew or stepping in solo to meet new people, One Floor Down promises the kind of atmosphere where the night finds its own rhythm. Laughter, dancing, a few good drinks, and the simple joy of celebrating with the women who make your life better, it's a fitting way to kick off the Women's Day weekend. Here are the details: When: Saturday, 7th March, 7 PM onwards Where: One Floor Down, Bengaluru Reservations: 98195 61220 Get the gang together — this one's worth showing up for.
In an exclusive interaction with Hospitality News, seasoned hospitality leader Andreas Streiber offered a thoughtful and compelling perspective on leadership, guest experience, and the evolving role of luxury hotels in dynamic city destinations. As the General Manager of Shangri-La Colombo, Andreas brings with him over 25 years of global experience with the Shangri-La Group, shaping his people-first philosophy and deeply rooted approach to service excellence. Drawing from a career that spans multiple international markets, Andreas reflected on how global exposure has influenced his leadership style. He emphasised adaptability, cultural sensitivity, and empathy as critical elements in managing diverse teams and meeting the expectations of an increasingly global guest profile. According to him, understanding cultural nuances and fostering inclusive team environments are essential to delivering meaningful and authentic hospitality experiences. Speaking about Shangri-La Colombo, Andreas described the property as more than just a luxury urban hotel. As a landmark development and the first new luxury hotel to open in Colombo in over three decades, it represents confidence in the city’s future as a global destination. He highlighted the hotel’s unique balance of contemporary elegance and Sri Lankan heritage, positioning it as a social and cultural hub for both international travellers and local communities. Operational excellence remains a cornerstone of his leadership. Andreas shared insights into the importance of strong training programmes, quality control, and the strategic use of guest feedback to ensure consistency across service and performance. He also underlined the role of accountability and teamwork in delivering seamless guest experiences in a large luxury environment. Food and beverage, he noted, plays a powerful role in shaping a hotel’s identity. By blending authentic local flavours with global culinary influences, the hotel aims to create dining experiences that are both culturally rich and emotionally engaging. Looking ahead, Andreas outlined his vision for Shangri-La Colombo, one centred on deeper guest engagement, an inclusive and empowered team culture, and long-term leadership in sustainable luxury hospitality. This insightful exchange offered a rare glimpse into the mindset of a leader shaping one of Colombo’s most iconic hospitality destinations. It was truly a great conversation, and we invite you to explore the complete interview in the Hospitality News March magazine, available on our website and in the physical print edition.
As India’s leisure and entertainment industry enters a more experience-driven era, leadership clarity and operational precision are becoming defining factors of success. In an exclusive conversation with Hospitality News, Shreya Malpani, Director at the Malpani Group, shared powerful insights into how immersive destinations are being built for the modern Indian consumer. Representing a new generation within the Group’s legacy, she is closely involved with brands such as ImagicaaWorld and Dave & Buster’s in India. Her vision signals a shift from traditional arcade-led formats to integrated, design-forward ecosystems where food, technology, and play converge seamlessly. At the heart of her leadership philosophy lies clarity of vision and uncompromising experience standards. She emphasised that while multiple formats may operate under one umbrella, alignment in guest experience principles is non-negotiable. For her, strategy cannot remain disconnected from operations. Brand storytelling, team culture and on-ground delivery must move in sync to ensure experience integrity at scale. Marketing, she explained, must evoke emotion before promoting offers. Campaigns are built around how guests should feel, ensuring that the promise communicated externally is consistently delivered internally. Emotional recall, according to her, is the true measure of brand strength in entertainment. Reflecting on launching Dave & Buster’s in India, she highlighted a critical learning: global formats must be contextualised. Indian consumers are aspirational yet discerning, requiring a fine balance between international benchmarks and local cultural relevance. Authenticity and operational discipline, she noted, are essential to sustaining credibility. On balancing creativity with operational excellence, she advocates “disciplined creativity”- encouraging bold ideas within structured systems that protect brand standards. Innovation, when supported by process, becomes sustainable. Looking ahead, she sees integrated, multi-format destinations, personalization, immersive technology, and community-driven programming shaping the future of leisure in India. It was a great conversation we had with her, one that reflects ambition, structure, and a clear direction for experiential growth. To explore the complete interaction, read the full feature in the HospitalityNews March Magazine on our website and secure your physical copy for an in-depth industry perspective.
In an exclusive featured interaction with Hospitality News, Executive Chef V. Bharathan offers rare insights into the values and discipline that have shaped his remarkable journey in hospitality. From beginning his career at the very entry level of Food & Beverage service to leading complex culinary operations at Bengaluru Airport’s Terminal 1, his story reflects resilience, consistency, and purpose-led leadership. Now serving as Executive Chef at Avolta India, Chef Bharathan speaks candidly about the formative years that taught him patience, humility, and endurance, and the mentors who shaped his belief that leadership must be firm on standards yet humane in practice. He also reflects on balancing authenticity and innovation while cooking for fast-moving, diverse traveller audiences, ensuring comfort without compromising culinary identity. The conversation further explores his pioneering work in fireless and knifeless kitchen systems, developed to enhance safety, efficiency, and team confidence in high-volume airport environments. Equally compelling are his thoughts on inclusive employment, where dignity, trust, and opportunity emerge as the true pillars of hospitality. This thoughtful exchange goes beyond food, revealing a leader driven by character, discipline, and conscience. It is a meaningful conversation that captures the evolving essence of culinary leadership in India today. Readers can explore the complete interview in the Hospitality News February Magazine, available on our website and in the physical print edition.
Andreas Streiber
Shreya Malpani
Director at the Malpani Group
Chef V. Bharathan
Executive Chef at Avolta India, Bengaluru Airport (Terminal 1),
and many more from top industry leaders
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