Indian Hotels Company (IHCL), India’s largest hospitality company, has announced the signing of a Gateway hotel in Somajiguda, Hyderabad. With this addition, the Gateway brand has reached a significant milestone of a 50-hotel portfolio. The upcoming property will be developed as a conversion project.

Speaking about the development, Ms Leah Tata, Vice President & Brand Leader, Gateway Hotels & Resorts, IHCL, said, “The re-imagined Gateway’s ethos is centred on the idea of creating a ‘Gateway to a Destination’, with hotels that are closely connected to the cultural fabric of the location. This strength of the brand has enabled it to rapidly scale to a 50-hotel portfolio, capturing the growth in business and leisure markets across metros cities, state capitals and commercial centres. With the addition of Gateway Hyderabad, the brand debuts in the city and we are delighted to partner with Mr. D. Siva Rama Raju and Mr. DVS. Soma Raju for this project.”

Located in the heart of Hyderabad, the 225-key Gateway Somajiguda, Hyderabad will offer a range of dining and recreational facilities. The hotel will feature an all-day dining restaurant, a specialty restaurant, a bar and a lounge. Leisure amenities will include a modern gym, health club, swimming pool and treatment rooms.

The property will also cater to meetings and events with extensive conference infrastructure. It will include 11 banquet halls, with the largest spanning approximately 10,000 square feet, supported by multiple meeting rooms, making it suitable for both corporate gatherings and social events.

Commenting on the partnership, Mr D. Siva Rama Raju and Mr DVS. Soma Raju said, “We are delighted to collaborate with IHCL for this project. We look forward to bringing a refreshed hospitality experience to Somajiguda.”

Somajiguda is one of Hyderabad’s prominent commercial and residential areas, known for its corporate offices, retail establishments, and healthcare institutions. Its central location makes it a strategic destination for business travellers as well as leisure visitors.

With the addition of this project, IHCL will have eight hotels in Telangana, including three currently under development, further strengthening its footprint in the region.

Mr D. Siva Rama Raju, an entrepreneur from Andhra Pradesh, began his professional journey in agriculture and civil contracting before establishing himself as a leading real estate developer and hotelier in Hyderabad. He is also recognised for his philanthropic and religious contributions.

Mr DVS. Soma Raju, an MBA graduate from the University of Dubuque in the United States, has gained hands-on hospitality experience both in the U.S. and India. He previously led the development and operations of a hotel in Hyderabad and later co-founded a large-scale 999-bed medical tourism project.

Matcha has found a strong fanbase in Delhi NCR, and the city’s café scene has fully embraced the trend. The Japanese green tea that has been enjoyed for centuries is now becoming a favourite among young consumers looking for something refreshing yet energising.

Unlike coffee, matcha is often known for providing a calmer and more steady energy boost without the sudden crash later in the day. The trend first gained popularity among Gen Z, and soon millennials followed, turning matcha into more than just a drink. Today, it has become a lifestyle choice, often associated with wellness and mindful living.

The matcha wave has also evolved beyond simple lattes. Cafés are experimenting with seasonal flavours and creative combinations, from fruity strawberry blends to refreshing coconut-based drinks. With so many options available, expectations for a good matcha experience have also grown. Across Delhi NCR, a few cafés are standing out for doing it particularly well.

Barista Coffee is one of the most accessible places to try matcha in the region. The brand introduced a special menu titled “Dhoom Matcha De,” bringing several variations of the drink to its customers. The range includes the Matcha Iced Latte, Matcha Strawberry, Matcha Frappe, and Matcha Hot Latte. With outlets spread across Delhi NCR, Barista offers an easy entry point for those curious to explore matcha for the first time.

Hinoki Slow Bar has quietly built a loyal following among matcha enthusiasts in Delhi. Founded by two friends, the café focuses on a slow and thoughtful preparation style. Each cup of matcha is freshly prepared in front of guests, allowing them to see the process up close. The menu includes both milk-based and water-based matcha drinks along with a selection of flavours and add-ons, making it a welcoming spot for both newcomers and regular visitors.

Got Tea takes a slightly different route by sourcing its matcha directly from Japan. The quality of the ingredient is clearly noticeable in its drinks. One of its most popular offerings is the Strawberry Matcha, which features a house-made strawberry compote layered with vibrant matcha. The menu also includes options such as a citrus matcha tonic, a matcha blueberry blend, and even matcha-inspired baked goods. With most outlets open until midnight, it has become a reliable stop for matcha lovers at almost any time of the day.

Espresso Anyday is known for its experimental menu and offers one of the more creative matcha selections in the region. In addition to classic lattes, the café serves drinks such as a coconut matcha float, matcha tonic, matcha slush, and a matcha americano for those looking to try something different. Among regulars, the Vanilla Ice Cream Matcha is particularly popular, combining creamy texture with well-balanced matcha flavours.

Third Wave Coffee takes a simpler approach with a focused matcha menu. Its Japanese Matcha Latte, available both hot and iced, is widely appreciated for being smooth and not overly bitter, making it ideal for beginners. The café also serves a Strawberry Matcha Latte for those who enjoy a slightly fruity twist, while the Vanilla Matcha Bubble Tea offers a more playful option for customers in the mood for something different.

As matcha continues to grow in popularity, cafés across Delhi NCR are refining how they serve the drink. Whether someone is exploring matcha for the first time or already enjoys it regularly, these cafés offer some of the city’s most interesting ways to experience this vibrant green beverage.

As India's LPG crisis deepens, the restaurant industry in Delhi is watching the situation with growing anxiety and Amit Bagga, Co-Founder of Daryaganj Restaurants and Co-Chapter Head of NRAI's Delhi Chapter, is spelling out exactly what's at stake.

Bagga offers a clear-eyed, ground-level view of how Delhi's restaurants actually source their cooking gas and why the current shortage hits harder than most people realise.

"Restaurants typically receive their cooking gas supply in two forms: PNG (piped natural gas) and commercial LPG cylinders. In Delhi some mall-based restaurants and a few high-street outlets already operate on PNG wherever the network is available. However, a large number of restaurants still rely primarily on LPG cylinders."

That reliance on cylinders is where the vulnerability lies. While PNG-connected outlets have a degree of insulation from the current crisis, the majority of Delhi's restaurants, particularly smaller, independent establishments, have no such buffer. And right now, those cylinders are either hard to find or being sold at a significant premium.

There's another layer to this too. News coverage of the shortage has triggered panic, which Bagga warns could make things worse before they get better.

"The current challenge is the availability of LPG cylinders, which in many cases are either in short supply or being sold at a premium in the market. Following recent national news coverage, there is also a sense of panic, which could potentially lead to hoarding of cylinders."

The inventory situation at most restaurants is far more precarious than the public might assume. Restaurants don't stockpile gas they can't. Most operate with just one to two days of LPG on hand at any given time. That's a razor-thin margin when supply is already disrupted.

"Most restaurants do not maintain more than one to two days of LPG inventory. If the situation is not addressed promptly, it could lead to restaurant closures, which would have wider implications as the livelihoods of restaurant staff could be affected. Additionally, a large number of people rely on restaurants for their daily meals."

Bagga also flagged a concern about recent policy signals that could worsen the situation on the ground.

"There have also been some recent notifications suggesting lower priority for commercial establishments in cylinder supply. However, this may be difficult to effectively monitor at the ground level."

It's a valid concern. Prioritisation policies are only as effective as their implementation and with cylinder supply already strained and hoarding a real risk, enforcement at the distribution level is going to matter enormously in the days ahead.

The message from the industry is consistent and urgent act fast, ensure commercial supply is protected alongside household needs, and prevent a situation where restaurants are forced to close not because business has dried up, but simply because they can't get the gas to cook.