Miiro, the international lifestyle hotel brand by InterGlobe Enterprises, has officially entered the UK hospitality scene with the launch of Templeton Garden in London’s Earl’s Court. This marks the fourth European opening for Miiro in less than a year, following its launches in Paris, Barcelona, and Gstaad, with Vienna coming up next.

Located in the culturally rich and historically literary neighbourhood of Earl’s Court, Templeton Garden brings a refined sense of calm and elegance to central London. The 156-room property offers a tranquil retreat that blends timeless English charm with contemporary design sensibilities. Many rooms overlook a beautifully curated garden, serving as the hotel’s lush green heart and a nod to the area’s leafy heritage.

Designed in collaboration with acclaimed British designers, Templeton Garden aims to be more than just a hotel—it’s a serene urban escape. Inside, guests will find inviting spaces such as The Library, featuring a curated selection of works by iconic authors, a state-of-the-art gym, Miiro’s signature Refresh Room, and a restaurant that draws inspiration from British seasons. A hand-painted mural of the garden’s flora and a rotating collection of local art lend further warmth and character to the interiors.

Indian travellers looking for a thoughtfully curated London stay will appreciate the hotel’s blend of style, soul, and local connection. Whether exploring the city's history or simply unwinding in the peaceful setting, Templeton Garden offers an authentic London experience with world-class hospitality.

Speaking on the launch, Neena Gupta, CEO of Miiro and Executive Director of Group Strategy and International Hospitality at InterGlobe Enterprises, shared, “We are delighted to celebrate the opening of Templeton Garden, the latest addition to Miiro’s growing collection of characterful boutique hotels across Europe. It beautifully embodies our promise to deliver 'Brilliantly Considered Stays' that connect guests with the local community.”

Launched in 2024, Miiro is built around the philosophy of reflection and discovery. Each property is inspired by its local surroundings, aiming to give travellers an immersive and memorable experience. Templeton Garden is no exception—elegantly understated, locally rooted, and ready to become London’s new favourite.

With properties already in Paris, Barcelona, and Gstaad, and new launches coming soon in Vienna, Miiro is quickly becoming a go-to name for boutique hotel lovers across Europe. InterGlobe also owns hotels in Amsterdam, Munich, Prague, Budapest, Hamburg, and Melbourne.

To explore Templeton Garden or make a reservation, visit www.miirohotels.com/templetongarden.

Azerbaijani cuisine is a vibrant blend of Persian, Turkish, and Russian influences, shaped by the country’s location at the crossroads of Europe and Asia. With centuries of trade and cultural exchange, Azerbaijan has crafted a culinary identity marked by fragrant pilafs, hearty stews, and exquisite pastries. Speaking about this rich gastronomic heritage, Mir Muse Baghirzade, Sales Director at Turalux, highlights how food remains deeply woven into Azerbaijan’s traditions of hospitality and festivity.

One of the most iconic dishes is Plov, the national rice dish infused with saffron, tender meats, and dried fruits like apricots and raisins. Every region of Azerbaijan adds its own variation, making each serving unique. Festivals like Novruz, the Persian New Year, further enrich this culinary landscape. Traditional sweets such as Pakhlava, a nutty, honey-laden pastry, and Shekerbura, crescent-shaped treats filled with nuts and sugar, are commonly prepared during this time, symbolising happiness and prosperity. Often, families come together to create these desserts, reinforcing the communal spirit.

Tea drinking is another cornerstone of Azerbaijani hospitality. Served in pear-shaped glasses without milk, tea plays a role in social gatherings and even marriage customs, where unsweetened tea is traditionally a polite rejection of a proposal, while sweetened tea signals acceptance. From weddings to casual meetings, tea fosters connection and warmth.

The nation’s diverse geography contributes to distinct regional flavours. The northwestern regions of Sheki and Ganja, influenced by Persian cuisine, are famous for Sheki Pakhlava and Piti, a lamb stew with chickpeas, saffron, and chestnuts. In the south, Lavangi—chicken or fish stuffed with walnuts, onions, and dried fruits—is a local favourite, enriched by the area’s abundance of citrus fruits, pomegranates, and persimmons.

In Baku, the capital, culinary influences from Persian, Turkish, and Russian traditions blend seamlessly. With its Caspian coastline, Baku is well known for seafood dishes, including fish kebabs, Balıq Lavangi, and sturgeon caviar. The city’s cosmopolitan nature is also reflected in its Turkish-style kebabs and flatbreads. Meanwhile, the autonomous republic of Nakhchivan remains deeply rooted in Persian and Middle Eastern culinary practices, offering lamb dishes, dried fruits, and traditional tandoor-baked bread.

Azerbaijani cuisine continues to reflect the country’s commitment to hospitality, where communal meals bring families and friends together. Local produce from the nation’s fertile land enhances the freshness and nutritional value of its dishes. Traditional cooking methods such as clay pot baking and slow cooking preserve both flavour and cultural authenticity.

Today, Azerbaijani cuisine is making waves globally, with dishes like plov, kebabs, and pakhlava gaining popularity in international markets. Whether savouring the aromatic plov of Baku or the sweet pakhlava of Sheki, Azerbaijani food remains a celebration of history, hospitality, and culinary artistry.

Banyan Tree Krabi has announced the appointment of Ammaraporn Duangphophim, also known as Chef Emma, as its new Executive Sous Chef. A seasoned culinary professional, Chef Emma brings over 15 years of experience from some of Thailand’s most prestigious hotels and restaurants. Originally from Bangkok, she holds a bachelor's degree in Hotel Administration and has worked in renowned establishments such as Avani+ Mai Khao Phuket, Anantara Desaru Coast Resort & Villas in Malaysia, and the Royal Orchid Sheraton Hotel in Bangkok.

In her new role, Chef Emma will oversee operations at the resort’s three dining venues: The Naga Kitchen, an all-day dining space with international cuisine; Saffron, Banyan Tree’s signature Thai restaurant; and Kredkaew Bar, a beachfront dining spot. She joins a team dedicated to sustainability, focusing on locally sourced ingredients from farmers, fishermen, and distributors to create dishes that reflect the region’s rich culinary heritage.

Excited about her new journey, Chef Emma expressed her enthusiasm for enhancing the luxury hospitality experience at Banyan Tree Krabi, emphasizing exceptional food, service, and wellness. She aims to incorporate traditional southern Thai recipes into her creations while refining her expertise in sustainable gastronomy.

One of the resort’s standout dining experiences is the Bird’s Nest—three elevated dining pods perched among the trees, connected to Saffron by a short walkway and accessible via a scenic electric funicular. This unique setting offers guests breathtaking views of the Andaman Sea while enjoying exquisite cuisine.

Nestled along the serene Tubkaek Beach, Banyan Tree Krabi is a luxurious retreat featuring 72 pool suites and villas, including an opulent seven-bedroom Presidential Beachfront Pool Villa. The resort is surrounded by lush national parks, offering a tranquil escape with world-class amenities such as a beach club, a fitness center, a kids' club, and the award-winning Banyan Tree Spa Krabi.

With Chef Emma at the helm, Banyan Tree Krabi’s culinary offerings are set to reach new heights, promising an unforgettable dining experience that seamlessly blends tradition, innovation, and sustainability.