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03-December-2024
Ruban Das, the General Manager of Hyatt Regency Chennai, has spent over two decades navigating the dynamic world of hospitality. In a special feature for Hospitality News, Ruban opens up about his inspiring career, from his beginnings as a corporate management trainee to leading one of Chennai's most prestigious hotels. His journey, filled with pivotal moments, award-winning leadership, and innovative strategies, is one that resonates with aspiring professionals and industry stalwarts alike. In this exclusive interview, Ruban shares his experiences, highlighting the rewarding moments of his tenure at Hyatt Regency Chennai. From fostering a motivated team to receiving heartfelt guest feedback, he reflects on the true essence of hospitality. When asked about balancing operational excellence with creating memorable guest experiences, Ruban explains the importance of empowering his team, integrating technology, and personalizing guest interactions. Ruban also reveals some innovative practices implemented at Hyatt Regency Chennai, such as a “Surprise & Delight” program and sustainable initiatives like an in-house water bottling plant and waste reduction efforts. These measures not only enhance guest satisfaction but also underscore the hotel’s commitment to sustainability and community engagement. The conversation takes an exciting turn as Ruban discusses how Hyatt Regency Chennai embraces local culture and cuisine, from authentic dining experiences at Spice Haat to collaborating with local artisans and celebrating traditional Indian festivals. This focus on cultural immersion offers guests a deeper connection to Chennai’s heritage. Looking to the future, Ruban outlines ambitious goals for the hotel, including leveraging emerging technologies, enhancing personalized guest experiences, and strengthening ties with the local community. His vision for Hyatt Regency Chennai as a hub that harmonizes local culture with global luxury is both inspiring and forward-thinking. In conclusion, Ruban’s insights reveal a leader deeply committed to creating meaningful experiences for both guests and employees. It was a privilege to delve into his thoughts and strategies in this engaging conversation. For the full interview and exclusive insights, grab a copy of the Hospitality News December Magazine or visit our website today!
In an exclusive interview with Hospitality News, Shoby T. Paul, CEO of Halo Airways, opens up about his journey, his vision for private aviation in India, and how his company is setting new benchmarks in luxury travel. Based in Kochi, Halo Airways has flourished under his leadership, becoming a prominent player in the private aviation sector. With an elite clientele that includes corporate leaders, Bollywood celebrities, and political figures, the company is synonymous with safety, luxury, and excellence. As Cochin International Airport prepares to unveil its new business jet terminal, Shoby views this as a pivotal moment for Kerala’s aviation landscape. He delves into how the terminal will revolutionize private travel, complementing the seamless, personalized experiences that Halo Airways is celebrated for. When asked about the pandemic’s impact, Shoby reflected on the challenges and opportunities it brought. Halo Airways adapted quickly, shifting focus to private jets to meet the soaring demand for safe and exclusive travel. This adaptability, he says, has become a cornerstone of their success. A hallmark of Halo Airways is its ability to create tailored travel experiences. Whether it’s ensuring client confidentiality, offering custom inflight meals, or expediting security clearance, every detail is designed to reflect the individuality of their high-profile clientele. Shoby emphasizes that delivering an exceptional experience goes beyond luxury—it’s about anticipating needs and making each journey truly memorable. Shoby also discusses the exciting future of private aviation, from the potential of electric aircraft to digital innovations that enhance booking and personalization. He shares his passion for connecting people and his commitment to fostering creativity and collaboration within his team. Concluding with anecdotes about handling challenges with foresight and precision, Shoby highlights the meticulous planning that ensures every flight is flawless. It was a fascinating conversation that offered a rare glimpse into the visionary mind behind Halo Airways. To read the complete interview and explore more about Shoby T. Paul’s inspiring journey, check out the Hospitality News December Magazine on our website or DM us to get the physical copies.
In an exclusive interview with HospitalityNews, Deep Preet Bindra, General Manager of The Westin Hyderabad Mindspace, opens up about his journey, the evolving landscape of business and leisure travel, and his strategic vision for the property. Bindra’s rich career spans over two decades, with significant experience at some of the most prestigious properties in India. His leadership has made a mark at renowned establishments such as The Oberoi, JW Marriott, and Courtyard by Marriott, and now, as the General Manager of The Westin Hyderabad Mindspace, he continues to influence the direction of the hospitality sector in Hyderabad. In our conversation, Bindra offers a detailed look into his vision for the hotel, positioning it as the go-to destination for both business and leisure travelers. By blending Westin’s global standards with the vibrancy of Hyderabad’s cultural heritage, he aims to create an unparalleled guest experience. From personalized in-room amenities to curated culinary experiences that highlight Hyderabad’s flavors, every detail is thoughtfully crafted to elevate the stay of every guest. As the city experiences rapid transformations in travel trends, Bindra observes the growing shift towards bleisure travel, where business travelers seamlessly combine work and leisure. To cater to this demand, The Westin Hyderabad Mindspace has developed tailored packages that incorporate city tours, wellness retreats, and local culinary experiences. Culinary innovations are another key area of focus. The hotel’s award-winning restaurants, including the internationally-inspired Seasonal Tastes, authentic Prego, and the Mediterranean delights at Casbah, continue to redefine dining in Hyderabad. Bindra discusses the team’s commitment to creating memorable culinary experiences by merging local and global flavors with sustainable practices. Sustainability is at the heart of the hotel’s operations, with initiatives ranging from composting organic waste to offering electric vehicle transportation options. These green efforts are part of a broader commitment to environmental stewardship, ensuring that luxury doesn’t come at the cost of the planet. Looking ahead, Bindra hints at several exciting developments, including advanced automation for guest services and personalized offerings that will redefine luxury hospitality at The Westin Hyderabad Mindspace. This insightful conversation with Deep Preet Bindra sheds light on the forward-thinking strategies that are set to shape the future of hospitality at The Westin Hyderabad Mindspace. Be sure to check out the full interview and discover more exciting plans in the December edition of HospitalityNews, available both digitally on our website and in print.
In an exclusive feature for Hospitality News, Mr. Manish Kumar Pathak, The Hotel Manager of Novotel Vijayawada Varun shared compelling insights into how Vijayawada is transforming into a vibrant epicenter for business and leisure travel. With its strategic location in Andhra Pradesh, the city is not just a stopover but a destination in itself, blending modernity with rich cultural heritage. Vijayawada, known for its excellent connectivity via road, rail, and air, has become a magnet for business travelers. Its growing infrastructure, IT parks, and the presence of major industrial companies have positioned it as an emerging hotspot for conferences, exhibitions, and business meetings. As the manager highlighted, "Properties like Novotel Vijayawada Varun are equipped with modern amenities, ensuring that business travelers have everything they need for a productive stay." Beyond its corporate appeal, Vijayawada offers a treasure trove of cultural and entertainment experiences. The Kanaka Durga Temple, Undavalli Caves, and bustling local markets reflect the city’s spiritual and architectural wonders. Its rich culinary offerings and warm hospitality further enhance its charm, attracting leisure travelers eager to immerse themselves in South Indian culture. The interview also touched upon Vijayawada's tourism potential, emphasizing its unique ability to cater to diverse traveler needs. Mr. Manish remarked, "As more people discover Vijayawada's unique blend of business and leisure opportunities, the city's tourism sector is poised to experience significant growth." Concluding the conversation, Mr. Manish expressed optimism for the city's future as a destination of choice. “Whether traveling for business or leisure, Vijayawada is truly a place where every traveler can find something special.” It was an enlightening discussion, offering valuable perspectives on Vijayawada’s evolution as a travel destination. To explore the full conversation and gain deeper insights, DM us to get your copy of the Hospitality News December Magazine or visit our website today!
In a city known for its vibrant culinary landscape, Gaia is carving a niche by redefining vegetarian fine dining in South Bangalore. Spearheaded by Chef Shreyas Bhat, Gaia offers an affordable luxury experience where guests can indulge in 5-star quality food, exceptional service, and a stunning ambiance - all at wallet-friendly prices. Named after the ancient Greek goddess of Earth, Gaia pays homage to the abundance of nature with a menu inspired by global vegetarian cuisine, showcasing the potential of plant-based ingredients. Chef Bhat’s vision is to bridge the gap between tradition and innovation, creating dishes that honor authenticity while pushing the boundaries of creativity. "Vegetarian dining is shaping the future of the industry. With the vegetarian market growing rapidly, we’re here to make our mark and set a new standard for future vegetarian concepts," Chef Bhat emphasizes. Gaia’s Signature Creations: Mushroom Galouti Pâté on Miso Garlic Toast: A tartine that reimagines the traditional lamb galouti with a rich, umami-packed mushroom pâté atop miso garlic toast. Gaia’s Methi Mattar Malai: A twist on the classic, featuring green pea falafels in a creamy malai gravy infused with fresh fenugreek and garnished with pea shoots. Jaipuri Bhindi Chaat, Palak Burrata, and Afghani Dal Pulao: Customer favorites that bring smiles long after the meal ends. At Gaia, sustainability is a cornerstone. Ingredients are sourced within a 10-kilometer radius, supporting local farms and reducing environmental impact. The menu changes seasonally to celebrate the freshest produce, and a zero-waste philosophy transforms scraps into flavorful elements like tomato and potato skin salts. "As chefs, we play a crucial role in promoting sustainability through our culinary practices, ensuring that we give back to the environment that provides us with such beautiful ingredients," says Chef Bhat. Highlight 1: Chef's Creations Psst! One of the most exciting ingredients I'm working with is the Kashmiri morel mushroom, featured in our signature Gucchi biryani. Another standout is the Tandoor-smoked Kerala Nendran banana, which balances the natural sweetness of the banana with a spicy raw mango marinade. Smoked in the tandoor and finished with fresh chimichurri, it’s served on a bed of roasted red bell pepper chutney—a dish perfected after multiple trials. Highlight 2: Chef’s Inspiration "There are many individuals I look up to for inspiration, but what truly inspires me is innovation itself. I firmly believe that 'learning' is the only constant, and it’s this belief that drives me forward. The relentless pursuit of change and the ability to adapt to the ever-evolving standards of the industry are what fuel my passion. For me, contributing to and shaping the culinary landscape is not just work. It’s catharsis." Experience Gaia’s culinary brilliance and celebrate the artistry of vegetarian dining. Reserve your table today for an unforgettable journey that redefines what vegetarian cuisine can be.To know more about our conversation with chef Shreyas bhat, read the december edition of hospitality news magazine through our website or DM us to grab your copy!
In an exclusive feature for Hospitality News, Sonal Ram, Marketing & Communications Manager at Courtyard by Marriott, Mumbai, shares her vision and innovative strategies to position the hotel as a leading choice in Mumbai’s competitive hospitality landscape. With over seven years of experience in the industry, including a stellar tenure at Lemon Tree Hotels, Sonal brings a wealth of expertise to her role, ensuring that Courtyard by Marriott continues to deliver excellence. Nestled in the bustling hub of Andheri East, Courtyard by Marriott, Mumbai, blends modern elegance with thoughtful service, catering to both business and leisure travelers. With world-class event spaces and a strategic location near key business districts and city attractions, the hotel has become a versatile destination for conferences, staycations, and more. Sonal highlights the property’s unique blend of offerings: "Courtyard by Marriott embodies modernity, convenience, and hospitality, creating a distinctive identity in the market. Our focus is on quality, accessibility, and community engagement, particularly through our F&B experiences and event spaces." The property’s food and beverage offerings take center stage in its marketing strategy. At MoMo Café, curated dining experiences fuse global flavors with local inspirations, while Ummrao celebrates India’s rich culinary heritage. Ark Bar, on the other hand, is the perfect spot for guests to unwind with signature cocktails. "Through influencer collaborations and immersive dining experiences, we aim to bring fresh, distinctive concepts to our F&B outlets, ensuring they resonate with our audience," Sonal shares. Courtyard by Marriott, Mumbai, also prioritizes integrating local flavors and culture into its guest experiences. By collaborating with local artists and featuring regional dishes, the property creates a seamless connection to Mumbai’s rich heritage. When it comes to event spaces, Sonal plans to attract high-profile gatherings by showcasing the hotel’s state-of-the-art facilities, central location, and exemplary service. Unique events such as themed corporate mixers and workshops will further elevate its reputation. "Our goal is to position Courtyard by Marriott as an accessible yet refined oasis for locals and travelers. By focusing on storytelling and guest engagement, we’re building a loyal community of repeat visitors who trust and love our brand," Sonal concludes. Discover more about Sonal Ram’s innovative strategies and Courtyard by Marriott’s journey to excellence in the Hospitality News December Magazine. Grab your copy on our website or in print today!
25th September 2024
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9th September 2024
In an exclusive feature for Hospitality News, we dive into the vibrant breakfast and brunch culture of Bangalore, a city where mornings are a cherished ritual. From iconic South Indian staples to contemporary brunch menus, Bangalore is proving to be a food lover’s paradise. Bangalore’s mornings begin with the aroma of steaming idlis, crispy dosas, and freshly brewed filter coffee. But it’s not just tradition on the menu anymore. With its cosmopolitan vibe, the city has embraced fusion flavors, catering to both health-conscious eaters and indulgent foodies. As Prathik Shetty, Co-founder of The Reservoire, explains, "Bangalore’s breakfast scene is definitely growing. More people are looking for creative, healthy options and unique menus." At The Reservoire, standout Sunday breakfast offerings like the B.E.L.T. (bacon, egg, lettuce, and tomato on sourdough) and vegan Pitaya Mix Berry Smoothie Bowls aim to bring people together over good food and great company. For those who sleep in, brunch is the perfect solution. Bangalore boasts an array of spots to indulge in everything from casual to high-end experiences. 2Moons, located in 1 MG Mall, offers a decadent spread, including Ricotta Hotcakes and Avocado Benedict paired with Smokey Maple Old Fashioned cocktails. Founder Thejus Shivarama captures the essence: "At 2 Moons, brunch is about savoring life’s little joys—great food, company, and vibes." For a rooftop escape, Sozo Skyline provides panoramic city views with curated menus and cocktails. "Our brunches are crafted for those who appreciate a blend of culinary finesse and a breathtaking view," shares Prajwal Lokesh, Co-founder of Sozo. Looking for luxury? JW Marriott Bengaluru offers a lavish multi-cuisine brunch featuring live barbecue and tandoor stations, Asian delicacies, and regional Indian favorites. This thriving breakfast and brunch culture adds another layer to Bangalore’s culinary charm. Whether you're a local or visiting the city, start your day with a feast or unwind over a sumptuous weekend brunch. Catch the full story and more insights in the Hospitality News December Magazine, available now on our website or DM us for the print!
This exclusive article is contributed by T Aditya Reddy, Founder, Mexarosa, an Authentic Mexican Restaurant in Hyderabad. In the restaurant industry's ever-changing landscape, rapid shifts in consumer preferences, technological advancements, and global trends have redefined what diners seek. With years of experience in the F&B sector, I can confidently say that adaptability and innovation are no longer options; they are essential for survival.Today's consumers seek more than just a tasty meal; they want an immersive dining experience that aligns with their values. There is growing awareness around food sourcing, meal preparation, and a restaurant's environmental impact. Sustainability, ethical sourcing, and transparency are crucial factors influencing dining choices. Restaurants must ensure that their ingredients are responsibly sourced and share the story behind their food—whether it’s organic, ethically raised, or committed to fair trade and waste reduction. These values are now essential to creating a meaningful and engaging dining experience.Technology is revolutionizing the restaurant industry, enhancing everything from reservations to customer insights. Online booking systems, contactless payments, and data analytics help improve operations and create personalized experiences. By adopting these innovations, restaurants can offer tailored recommendations and seamless service, making customer engagement more effective. Integrating technology is now essential for restaurants to remain competitive.While technology enhances restaurant operations, the core of the industry remains hospitality and genuine human connection. Technology can't replace the warmth, personal care, and attention to detail that make guests feel valued. Restaurants must balance technology with the human touch, ensuring it enhances, not overshadows, the essence of memorable dining experiences.Technology has transformed the restaurant industry, improving reservations, payment systems, and customer data analysis. It helps restaurants streamline operations, enhance efficiency, and offer personalized experiences. To stay competitive, restaurants must embrace these advancements. By integrating technology, we can create more meaningful guest interactions, tailored experiences, and smoother service, including personalized recommendations, efficient service, and loyalty programs.While technology can enhance restaurant operations, the core of the industry remains hospitality, which relies on human connection. Technology cannot replace the warmth, personal care, and attention to detail that make guests feel valued. It's essential for restaurants to balance technology with the human touch, ensuring it complements rather than replaces the essence of hospitality, which is key to creating memorable dining experiences.To get more insights of the interview, read the december edition of Hospitality News magazine or visit our website!
04-November-2024
As the culinary world embraces innovation, Sanandan Sudhir emerges as a pioneering force with his groundbreaking invention, On2Cook. Hailing from Jalandhar, Punjab, Sanandan’s journey reflects a unique blend of passion and expertise. Armed with an engineering degree from the National Institute of Technology in Jamshedpur and a postgraduate degree in Industrial and Product Design from the National Institute of Design, he has cultivated a remarkable career over two decades. Sanandan's experience at GE Healthcare in Bangalore, where he made significant contributions to industrial design and innovation, laid the groundwork for his entrepreneurial venture, InventIndia Innovations. Today, he is transforming the cooking landscape by leveraging technology to create seamless and enjoyable cooking experiences. In our conversation, Sanandan shares the fascinating journey behind On2Cook, touted as the world's fastest cooking device. He discusses the challenges he faced during its development, the revolutionary impact it has on traditional cooking methods, and how it enhances efficiency in both professional and home kitchens. With On2Cook reducing cooking time by 70% and saving 40% energy, Sanandan explains how it caters to modern lifestyles while preserving essential nutrients in food. Sanandan delves into the integration of AI in On2Cook, discussing its ability to automate recipe guidance and streamline kitchen operations. He emphasizes the importance of innovation in the HORECA sector, where On2Cook's unique features can significantly reduce labor costs and improve service times. Furthermore, he highlights the significance of securing global patent protection for On2Cook, which has enabled the brand to confidently enter international markets. Sanandan shares his vision for the future of cooking technology, hinting at exciting developments in automation and portable cooking solutions. Join us as Sanandan Sudhir provides valuable insights into the future of culinary innovation and how On2Cook is poised to revolutionize cooking as we know it. You can check out the complete interview in the November issue of Hospitality News, available on our website.
In the heart of Bengaluru's vibrant hospitality scene, Gaurav Sinha stands out as a seasoned professional dedicated to enhancing the guest experience at JW Marriott Bengaluru. With over two decades of experience in the industry, Gaurav has honed his skills across renowned establishments like Taj and The Leela, where he developed a profound understanding of luxury service standards. In an exclusive interview, Gaurav shares his journey through the evolving landscape of luxury hospitality. He highlights the importance of adaptability and innovation in a competitive market, particularly in a city that is constantly evolving. Gaurav emphasizes JW Marriott's commitment to sustainability, detailing initiatives that blend luxury with environmental responsibility, which is increasingly important to today’s travelers. Gaurav also discusses the significance of personalized service, explaining how technology is enhancing guest interactions without compromising the warmth and intimacy that define luxury hospitality. His insights reflect a broader trend within the industry, where the focus is shifting towards creating unique, memorable experiences that resonate with guests on a personal level. As he reflects on the hotel's journey over the past decade, Gaurav recounts notable moments that exemplify JW Marriott's commitment to excellence and community engagement. He shares stories of how the hotel has adapted to meet changing guest expectations, fostering a culture that prioritizes both luxury and genuine connection. Join us as Gaurav Sinha delves into his vision for the future of hospitality and what it takes to maintain the high standards synonymous with the JW Marriott brand. This interview promises to be an enlightening exploration of the art of luxury service, perfect for anyone passionate about the hospitality industry. You can check out the complete interview in the November issue of Hospitality News, available on our website.
In an exclusive interview, Vikas Sood, the General Manager of The Leela Gandhinagar and the Mahatma Mandir Convention & Exhibition Centre, shared valuable insights into the hospitality landscape. With nearly two decades of experience with renowned brands like Taj, Hyatt, Accor, and Marriott, Sood's expertise has been instrumental in establishing The Leela Gandhinagar as a premier destination for luxury and MICE events. When we inquired about his approach to ensuring high hotel customer service and guest satisfaction, he emphasized, “Our vision at The Leela Gandhinagar and Mahatma Mandir Convention and Exhibition Centre has always been to offer an unmatched blend of luxury, world-class hospitality, and state-of-the-art facilities. By combining the elegance and opulence of The Leela with the scale and versatility of Mahatma Mandir, we’ve created a unique destination that caters to both discerning luxury travelers and large-scale MICE events. A key part of our success has been our unwavering commitment to service excellence, ensuring that every guest experience is distinguished by warmth, personalization, and attention to detail." We also asked Sood how he stays updated on industry trends and implements innovative practices in the hotel. He remarked, “The hospitality industry has changed a lot in the past few years. Technology is playing the key role of an enabler and it will continue to have an increasingly important role in the industry in the coming years. At The Leela Gandhinagar, we closely monitor industry shifts and customer preferences, allowing us to anticipate changes and adapt accordingly. We have implemented cutting-edge technology, ensuring we meet the evolving needs of our guests. Our focus on sustainability, unique cultural experiences, and strategic collaborations has helped us maintain our position as a leader.” The conversation with Sood highlighted his commitment to excellence and innovation within the hospitality sector. For those interested in delving deeper into his insights, you can check out the complete interview in the November issue of Hospitality News, available on our website.
In an exclusive conversation with Hospitality News, Dipti and Mithilesh Shetty, co-founders of Mool: Kitchen & Bar and Mool: Kaapi Bar & Bakes, opened up about their dedication to preserving regional Indian culinary traditions. The Shettys have built Mool with the goal of bringing authentic, lesser-known Indian recipes to the forefront of the country’s bustling culinary landscape. With over 30 years of combined experience in the industry, their passion is palpable as they dive into their unique concept, journey, and ambitions for Mool. When asked about the origins of Mool, Dipti and Mithilesh shared, “The concept behind Mool, which means 'from the source,' is deeply personal to us. As avid travelers and food enthusiasts, we’ve always been on the lookout for authentic culinary experiences. We observed that while many restaurants utilize regional produce, few actually serve Indian food in its traditional forms. To stay true to our vision, we decided to learn traditional recipes directly from homemakers across the country. This journey taught us not only about various ingredients but also the cultural significance behind each dish, allowing us to offer our guests in Mumbai a genuinely authentic experience.” On how they ensure authenticity while appealing to a modern audience, Mithilesh added, “Our team prioritizes quality over profit. We source ingredients from their original sources—wild nettle from Uttarakhand, Hing from Rajasthan, and Sattu from Jharkhand. By collaborating with reputable vendors and sticking to local origins, we maintain consistency in our dishes, capturing our guests’ interest with true hyper-local flavors.” Mool’s mission is more than just showcasing food; it’s about empowering local home chefs and highlighting India’s culinary richness. Dipti explained, “Our initial challenge was persuading local home cooks to share their treasured recipes with us. Once we built trust, we traveled across 15 regions, documenting each chef's story and signature recipe. Upon returning, we invited these home chefs to Mool to validate our preparation of their dishes, ensuring authenticity remains central to our offerings.” Discussing Mool’s commitment to sustainability and ethical sourcing, Dipti elaborated, “Sustainability is woven into our business model. We source ingredients from organic farms and directly from farmers, providing them with steady income. Additionally, we share a portion of each meal’s proceeds with the homemakers whose recipes inspire our menu, reinforcing our commitment to supporting their culinary traditions.” Balancing fine dining elements with a relaxed, welcoming atmosphere is part of Mool’s unique identity. “While we appear to be a fine dining establishment, we embrace an upmarket Fine Casual concept at our core. This blend of casual charm with a touch of sophistication lets our guests savor regional Indian culinary delights in a relaxed setting,” Mithilesh shared. “Eating with your hands is encouraged here, adding an intimate and authentic touch to the dining experience.” The Shettys also discussed how seasonal ingredients and Indian festivals influence Mool’s offerings. “India’s festivals shape our menu,” Mithilesh noted. “From a Lohri menu in January to special dishes for Holi, Eid, and Diwali, we create festive menus celebrating India’s culinary heritage. This October, for example, we’re excited to offer a vegetarian Navratri Thali that highlights the goodness of millets.” Looking to the future, Dipti and Mithilesh envision Mool expanding beyond metropolitan cities and potentially into international markets. “Our goal is to reach more audiences who appreciate authentic Indian cuisine,” said Mithilesh. “With a straightforward menu focused on lesser-known regional specialties, we’re confident that Mool can resonate with both NRI communities and international diners.” The interview offered a profound look at the Shettys’ dedication to culinary authenticity and cultural preservation. It was a pleasure to delve into their journey and vision for Mool. You can check out the complete interview in the November issue of Hospitality News, available on our website.
Phurr has quickly emerged as a favorite among Bangalore’s food enthusiasts, offering a modern vegetarian dining experience in a stylish setting. Known for pushing culinary boundaries, Phurr has attracted attention across the city, and we were excited to experience it firsthand. During our visit, we sat down with Rahul Lunawat, one of Phurr’s founders, who shared his insights into what makes Phurr a standout. From the moment we walked in, the welcoming ambiance set the tone. Designed by a renowned Mumbai-based architectural firm, Phurr’s interiors impress immediately—a perfect complement to the dining experience they aim to offer. “The ambiance is just as important as the food,” Rahul explained. “It needed to be memorable, something people would talk about long after they leave.” Phurr has established a reputation for reimagining vegetarian cuisine, with over 120 dishes on the menu, including vegan and Jain options. When asked about what sets Phurr apart, Rahul emphasized their commitment to delivering an experience that keeps guests coming back. “In a city with new restaurants popping up every day, we knew we had to offer something unique. It’s all about giving people a dining experience they’ll love and remember,” he shared. The extensive menu showcases Phurr’s creative approach, with signature dishes like the Phurr Biryani Nuggets and Ratatouille Gujiya quickly becoming customer favorites. Rahul shared the process behind creating these dishes, balancing creativity with familiarity. “There’s a fine line between being unique and going too far. We spent a lot of time testing each dish—for taste, texture, and presentation,” he said. Phurr’s success also lies in its ability to blend innovation with tradition. While the starters are often experimental, the main courses offer a comforting selection of classic dishes. “We wanted to strike a balance—new and exciting starters, but familiar main courses. This way, guests can try something different without feeling overwhelmed,” Rahul explained. In just eight months, Phurr has become one of Bangalore’s most talked-about spots. Rahul attributes their success to a focus on details and constant innovation. “It’s about giving guests more than they expect. From an amuse-bouche to greet them to new menu items every month, we’re always looking for ways to surprise our customers,” he shared. Phurr also stands out for its creative collaborations. By working with culinary experts like Chef Sombir on the menu and mixologist Avinash Kapoli for unique mocktails, Phurr has elevated its dining experience. “These partnerships bring fresh perspectives to what we do. We’ll keep collaborating with experts to ensure Phurr remains exciting,” Rahul noted. Reflecting on his journey from brainstorming ideas at Airlines Hotel to running one of Bangalore’s top restaurants, Rahul’s advice to aspiring restaurateurs was simple yet powerful. “The restaurant industry is tough. You need passion and hard work to succeed. Even after seven years, we’re hands-on every day, constantly creating new experiences and pushing the brand forward,” he said. As we left Phurr, it was clear why this restaurant has captivated Bangalore’s food lovers. With its thoughtfully crafted menu, inviting ambiance, and focus on innovation, Phurr promises an unforgettable dining experience that keeps guests coming back for more. You can check out the complete article in the November issue of Hospitality News, available on our website.
Clarks Exotica Convention Resort & Spa, located just outside Bangalore, is a luxury resort known for its world-class hospitality and business facilities. Offering expansive convention halls, wellness amenities, and impeccable hospitality, it provides a seamless blend of relaxation and productivity, catering to both tourists and corporate clients. Rakesh Kumar is an experienced hospitality professional with over 17 years of expertise in the industry, currently serving as Associate Director of Rooms at Clarks Exotica Bengaluru. In this role, which he has held since April 2018, Rakesh oversees room operations, ensuring seamless guest experiences and driving service excellence across departments. Prior to this, Rakesh served as Front Office Manager at Clarks Exotica for four and a half years. With a deep understanding of front desk management, he has contributed to smooth operations across multiple hotel brands, including roles at Fairfield by Marriott and Courtyard by Marriott. His career began with frontline roles at esteemed hotels such as Westin Hotels & Resorts, Hilton Garden Inn, and The Grand Vasant Kunj, New Delhi, where he honed his skills in guest services and hospitality operations. With experience spanning multiple regions, including Bangalore, New Delhi, and Ahmedabad, Rakesh has consistently proven his ability to lead teams, improve operations, and deliver memorable guest experiences. "We have a core value and we call it RICCH—Respect-Integrity- Compassion-Creativity-Health. We don’t believe in framing our core value on notice board rather all the team members display the same on daily basis not only at work place rather in personal life as well," says Rakesh Kumar about Clarks Exotica's Culture. "We believe in nurturing talent from within. Our comprehensive career development programs provide employees with clear pathways for advancement. We understand that a happy, motivated workforce directly translates into better guest experiences," he comments about the employee development and retention in Clarks Exotica. He shares more insights on guest experience, sustainable practices, leadership challenges and much more in this exclusive interview. Catch the complete interview at the November Issue of the HospitalityNews Magazine, available now online. You can now purchase the hardcopy of the magazine either as a single issue or subscribe for 12 months. For more details, visit Magazine.
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