Hospitality Industry Poised for a Remarkable Summer Season in 2023

Hospitality Industry Poised for a Remarkable Summer Season in 2023

By Author

Published on June 26, 2023

The Indian hospitality sector is gearing up for an extraordinary summer season in 2023, surpassing even pre-pandemic levels. Despite increased airfares and room rates, tourists are flocking to popular destinations, resulting in a flourishing travel market.

Aashish Gupta, Consulting CEO of the Federation of Associations in Indian Tourism & Hospitality (FAITH), highlighted the significant boom across various destinations and tourism markets. This year, travel activities are expected to be 20-30% higher compared to pre-pandemic levels, indicating a strong recovery.

Experts predict a remarkable improvement in all aspects of the hospitality industry compared to both 2022 and 2019. The summer season plays a pivotal role in driving this growth, and the latest GDP numbers support the positive trend, with a 9.1% real growth in trade, hotels, transport, communication, and related services.

In CY22, occupancy rates reached 59-61%, a substantial increase of 15-17% compared to the previous year and only slightly lower than in 2019. Projections indicate that occupancy will further rise to 66% in CY23, accompanied by a 16-17% increase in average room rates (ARRs), leading to higher revenue per available room (RevPAR).

Rajesh Magow, Group CEO of MakeMyTrip, observed encouraging early trends in leisure travel, with a preference for relaxed itineraries and longer stays. Domestic and outbound packages have seen a significant increase in average room nights booked, reflecting a growing appetite for experience-driven travel and pre-booked activities.

Radisson Hotel Group also experienced a positive start to the summer season, with travellers seeking solace in hill stations to escape the heat and city bustle. The spokesperson expressed optimism for continued momentum in June and July before the onset of the monsoon season, which traditionally experiences lower demand.

While rising airfares have impacted budget-conscious travellers, premium consumers are indulging in luxurious leisure travel this season. The grounding of Go First has led to a supply-demand imbalance, resulting in soaring airfares.

Popular destinations, both international and domestic, continue to allure travellers. Short-haul international destinations like Thailand, Singapore, Malaysia, Maldives, and UAE are in high demand. Within India, Goa, Kochi, Srinagar, Dehradun, and Leh top the list of preferred flight destinations.

A recent survey by Oyo revealed mountains as the preferred choice for summer travel, closely followed by beaches. Manali, Kashmir, Mcleod Ganj, Ooty, and Coorg emerged as the most sought-after mountain destinations. To meet the surging demand, Oyo plans to open 300 new hotels by August 2023 in popular mountainous locations.

Shreerang Godbole, Chief Service Officer at Oyo, expressed enthusiasm for the surge in travel demand, viewing it as a promising sign for the growth and development of the Indian travel and hospitality industry. The summer season holds immense potential for the industry's resurgence and recovery.


DWP Privé’s Sri Lankan Edition Redefines Global Wedding Collaborations

DWP Privé’s Sri Lankan Edition Redefines Global Wedding Collaborations

By Nishang Narayan

Published on April 24, 2025

DWP Privé, the limited edition of the globally celebrated Destination Wedding Planners (DWP) Congress by QnA International, concluded its Sri Lankan chapter in style. Hosted at the iconic Cinnamon Life – City of Dreams in Colombo, the three-day event celebrated the best in luxury wedding planning, design, and hospitality with meaningful conversations, vibrant cultural exchanges, and future-shaping collaborations.

This edition brought together top wedding professionals and hospitality leaders from across the globe, all under one roof, to explore new dimensions in storytelling, event design, sustainability, and partnership-building.

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Representing the host hotel partner, Sanjiv Hulugalle, Senior Vice President & General Manager, Cinnamon Life, shared a bold vision of positioning Colombo as a global luxury wedding destination. He emphasized how storytelling, innovation, and partnerships will play a central role in shaping this narrative. Lisa Mendis, Director of Events at Cinnamon Life, reflected on the impact: "As hosts, it’s been phenomenal. The exposure has put us on the international map and opened doors for more collaborations."

From the opening cocktail night to inspiring keynote sessions and creative masterclasses, DWP Privé combined business with experience. Global event designer Preston Bailey captured the essence of luxury design saying, "Don’t copy—create your own story. Uniqueness is everything in the luxury space." Meanwhile, India’s Sumant Jayakrishnan reminded young designers that design begins with storytelling, not spectacle.

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The event featured insightful sessions from celebrated names such as Funke Bucknor-Obruthe, Aarti Manocha, and Nadia Duran, with a standout performance by mentalist Juliet Arndt, reinforcing the importance of positive thinking and manifestation.

Day 3 brought powerful regional voices to the forefront, including Elizabeth Solaru, Aime Bone, Mahesh Shirodkar, and Rhiannon Downie-Hurst, among others. Devika Narain led a critical conversation on sustainability in weddings, urging the industry to adopt conscious practices without compromising creativity.

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The edition left a lasting impression on global attendees. Digvijay Singh of Alila Fort Bishangarh noted that discussions were already leading to business closures, while Pervez Taufiq from the USA praised the opportunity to form intimate collaborations. Guadalupe Alvarez from Mexico loved the new format, calling it “insane” in the best way.

Sidh NC, Director at QnA International, summed it up perfectly: “There’s nothing quite like DWP Privé. It’s intimate yet global, insightful yet warm. This edition in Sri Lanka reminded us why we do what we do.”

As the curtains fall on the Colombo chapter, the DWP legacy continues to grow—with the next stop already announced in Jordan.


Miiro Makes Its London Debut with the Launch of Templeton Garden in Earl's Court

Miiro Makes Its London Debut with the Launch of Templeton Garden in Earl's Court

By Nishang Narayan

Published on April 18, 2025

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.

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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.”

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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.


Azerbaijan’s Cuisine Blends Persian, Turkish, and Russian Traditions

Azerbaijan’s Cuisine Blends Persian, Turkish, and Russian Traditions

By Manu Vardhan Kannan

Published on March 18, 2025

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.

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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.

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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.

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