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A game-changing hospitality news page that's redefining the way professionals in the industry connect and learn. Our mission is to create a vibrant community of hospitality experts, empowering them with the latest knowledge, market research, and investment opportunities to elevate their businesses to new heights. With our focus on instant connections between experienced hoteliers and newcomers, we're bridging the gap and fostering collaborations that will change the industry forever. Stay on the cutting edge of hospitality with our exciting news and insights.
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02-January-2025
In a highly anticipated exclusive interview, Manoj Mathew, the Senior Vice President of Operations at Tamara Leisure Experiences, sat down with us to discuss his remarkable career and his strategic vision for the future of the hospitality industry. With over 40 years of experience, Mr. Mathew has witnessed firsthand the transformation of the industry, and his thoughts on sustainability, innovation, and operational excellence are shaping the way forward for hospitality businesses across India. Having started his career with the Taj Group of Hotels, Mr. Mathew’s journey has been one of constant adaptation and growth. He recalled the dramatic changes the industry has undergone, especially after the pandemic, and how these shifts have informed his leadership style and operational strategies. "Sustainability has become a central value," he shared, emphasizing the importance of eco-friendly practices that resonate with today’s more conscious travelers. At Tamara Leisure Experiences, sustainability isn't just a buzzword; it’s woven into every aspect of their operations, from energy-efficient technologies to organic gardens that provide both luxury and a guilt-free experience for guests. But it’s not all about the environment. Mr. Mathew also spoke passionately about the people who drive success in hospitality - employees. His leadership style emphasizes trust, empowerment, and a deep commitment to staff well-being. “Great guest experiences start with a strong support system for our employees,” he stated, a philosophy that has guided his decision-making and leadership for years. One of the most exciting aspects of his conversation was the role of technology in enhancing operational efficiency and guest personalization. “Balancing operational efficiency with exceptional service is about blending both seamlessly,” he explained, showcasing how innovations like AI-driven insights and contactless technology are not only streamlining processes but also enriching the guest experience. Mr. Mathew’s perspective on the future of hospitality is equally compelling. With a focus on sustainable practices, personalized guest experiences, and a forward-thinking approach to technology, he believes the industry is entering a new era - one where companies must integrate innovation with the timeless art of hospitality. It was a truly insightful conversation, and we are excited to share more from this exclusive interview in the January issue of Hospitalitynews India Magazine. For the complete story, make sure to check out the magazine on our website or grab a physical copy today.
In an exclusive conversation, Aditya and Anish Varshnei, co-founders and CEO of Latambarcem Brewers, shared their remarkable journey and bold vision, which drives the company’s groundbreaking work in the Indian beverage industry. Through an insightful feature article, they opened up about the inspiration behind Latambarcem Brewers and its two flagship brands - Maka di and Borecha. As the craft brewing market in India grows, Latambarcem Brewers stands at the forefront, redefining both quality and culture. Aditya, alongside his brother Anish, embarked on this mission with a simple yet profound idea: blending tradition with innovation to craft beverages that truly resonate with the Indian palate while having a global appeal. Their story began with a shared passion for creating beverages that honour India’s heritage and connect people over refreshing drinks. The two brands, Maka di and Borecha, represent this dual approach—Maka di is a premium craft beer that showcases Goa’s vibrant culture, and Borecha is a health-focused kombucha that’s reshaping wellness trends. But there’s more to the story—Aditya elaborated on the steps Latambarcem Brewers is taking to expand into international markets and revolutionize the craft beverage space. Their business model also emphasizes sustainability, with significant job generation in rural Goa, helping to empower local communities. As the company grows, it continues to bridge the gap between global beverage trends and local consumer needs, ensuring every product offers both quality and a sense of belonging. In our conversation with Aditya, we explored the exciting plans for the future, including their upcoming production facility and the recent $1.5 million funding that will power their expansion. This feature offers an exclusive look into the vision that’s propelling Latambarcem Brewers to new heights. Don’t miss out on this in-depth discussion that sheds light on a brand redefining the future of beverages in India. It was a great conversation, and you can read the complete interview in the January issue of Hospitality News India Magazine. Available in our website and make sure to grab your physical copies to get more insights in the world of hospitality!
Samarth Sidana is a passionate entrepreneur managing multiple roles, including Director of Underdoggs, Co-Owner of Sidana Exports, and Director of Sere Resort in Goa. His educational background in Business Administration and International Management has equipped him with the knowledge to successfully lead ventures in hospitality, with Underdoggs being his standout achievement. Underdoggs, the dynamic sports bar concept created by Sidhana, has quickly become a favorite destination for sports enthusiasts and socialites alike. Known for its lively atmosphere, large TVs showcasing live sports, and innovative food and drink menu, Underdoggs has built a loyal fan base across cities like Bengaluru, Delhi, and Ludhiana. Sidana’s vision is to expand the brand significantly, with a goal to grow by 200% and open 30 new outlets by 2025. In this interview, Sidana discusses what drives Underdoggs’ rapid expansion, both domestically and internationally. The brand’s aggressive growth strategy is fueled by the increasing demand for elevated sports bar experiences, as customers seek more than just a place to watch sports - they want a community hub that offers food, drinks, and entertainment. With an eye on expanding into global markets like Dubai and London, Sidana is confident that Underdoggs can make a significant mark in the competitive F&B industry. When asked about how Underdoggs balances its high-energy sports bar vibe with a premium dining experience, Sidana explains that the brand has mastered the art of offering both. While the atmosphere is charged with excitement through live sports and dynamic ambiance, the food and beverage menu is curated with gourmet options and craft beverages, ensuring that it appeals to diverse audiences. Sidana also addresses the rapid changes in the F&B industry, including the rise of craft drinks, healthier menu options, and demand for unique, immersive dining experiences. By adapting to these trends, Underdoggs remains ahead of the curve, ensuring that every guest’s expectations are met while maintaining its distinctive energy and brand appeal. In addition to expanding its reach, Underdoggs is committed to creating a positive impact on local communities. With plans to create 2,700 new jobs through expansion, Sidana emphasizes the importance of supporting local economies through job creation and by sourcing from regional suppliers. By fostering a culture of community and connection, Underdoggs is focused on building lasting relationships with its customers. As the sports entertainment scene grows in India, Sidana is committed to keeping Underdoggs at the forefront by offering unique events, interactive experiences, and maintaining a high-energy atmosphere that keeps fans engaged. Looking ahead to 2025 and beyond, Sidana envisions Underdoggs becoming not just a sports bar but a global destination for sports fans and entertainment seekers alike. Underdoggs’ future looks bright as it continues to evolve, expand, and adapt to the needs of today’s entertainment landscape. Whether in India or abroad, the brand’s commitment to innovation, community, and exceptional experiences will ensure its place as a leader in the hospitality industry. For more insights into Samarth Sidana’s vision for Underdoggs and the future of sports hospitality, read the full interview in January Edition of Hospitality News India Magazine - Its All yours now!
In an exclusive interview with Hospitality News, Mr. Stefan Radstrom, the leader of Al Habtoor Palace, Dubai, opens up about his remarkable journey through the world of hospitality and his visionary approach to luxury. With over 25 years of experience spanning Europe, Asia, and the Middle East, Mr. Radstrom’s leadership has reshaped the landscape of luxury hospitality, bringing Al Habtoor Palace to the forefront of global recognition. Radstrom, who has worked with iconic hotel brands such as Radisson Blu, Belmond Grand Hotel, and Le Meridien, now oversees a hotel collection that has achieved the #1 spot on TripAdvisor and earned accolades as one of the UAE’s Great Places to Work. His philosophy of hospitality is simple yet profound: true luxury lies in anticipating and fulfilling a guest’s unspoken desires. This commitment to excellence is what sets Al Habtoor Palace apart, with its Beaux-Arts-inspired interiors and personalized butler services that create unforgettable, bespoke experiences for every guest. In this interview, Radstrom delves into the competitive luxury market of Dubai and how Al Habtoor Palace consistently delivers a balance between its rich heritage and modern traveler expectations. From exclusive Arabian-inspired dining to state-of-the-art wellness amenities, the property merges tradition with innovation to create a sanctuary of luxury that resonates with today’s discerning guests. Mr. Radstrom also highlights the importance of sustainability in luxury hospitality. At Al Habtoor Palace, sustainable practices like energy-efficient lighting, water-saving technologies, and local sourcing of materials are integral to their operations, proving that sustainability and opulence can coexist without compromise. What truly sets Radstrom apart as a leader is his ability to inspire excellence within his team. He emphasizes a culture of continuous learning, empowering staff through training programs, workshops, and leadership initiatives. This commitment to staff development not only enhances the guest experience but fosters an environment of positivity and growth. This conversation with Mr. Radstrom offers a rare glimpse into the future of luxury hospitality, where personalization, sustainability, and innovation will continue to play key roles. To read the full interview and discover more about the visionary leadership of Mr. Stefan Radstrom, don’t miss the January edition of Hospitalitynews India Magazine, available on our website and in print. It’s a conversation you won’t want to miss.
Chef Kiran Narayanan's transition from computational physics to culinary excellence is a testament to the power of passion. The co-founder of MOGLU, a premium casual dining restaurant in Bangalore, Kiran has not only defied conventional career paths but has also redefined modern dining with his scientific approach to food. With his wife, Ankita, a former IRS officer and trained yoga teacher, Kiran opened MOGLU as a space where culinary innovation and community come together. Kiran's love for food began early, thanks to his childhood experiences living across India. The varied regional cuisines sparked a lifelong curiosity about flavors and cooking techniques. By the age of 10, Kiran was already learning how to cook with guidance from his gardener and local community members. "Food was always part of my life. I learned from the people around me, from grandmothers to neighborhood aunties," Kiran shares. Despite a successful career in science and engineering, his passion for food remained. At 39, after completing a PhD and founding a tech company, he decided to pursue his dream of becoming a chef, enrolling at the Institute of Culinary Education in New York. Kiran's stints in Michelin-starred kitchens like Dirt Candy and ABCV provided invaluable lessons in process, staff management, and kitchen design. "It’s about consistency—how to create the same dish perfectly every time," Kiran explains. The attention to detail and the focus on the people behind the food are principles he brought to MOGLU, where he cultivates a culture of growth and innovation. At MOGLU, Kiran embraces the challenge of working with indigenous ingredients and heirloom grains. "Using local ingredients forces you to be creative, to think about flavor profiles and textures in new ways," he says. The restaurant's seasonal menus celebrate this approach, offering diners an evolving experience that reflects both local trends and global influences. "Experimentation is key, but we keep it balanced with careful planning. We don’t need more than three iterations to perfect a dish," Kiran adds. The Chef’s Tasting Menu at MOGLU is particularly noted for its bold and creative pairings. "There’s no formula for it—it’s inspired by seasonality, trends, and the inspiration I draw from travel and experimentation," Kiran shares. One of the restaurant's unique offerings is its fermentation lab, where Kiran creates small-batch kombuchas and ferments that enhance the flavor profiles of dishes. "Fermentation gives us control over quality and consistency, and it adds an entirely new dimension to our food," he explains. Looking ahead, Kiran’s vision for MOGLU is clear: to create a place that fosters community through food while maintaining a strong commitment to quality and innovation. "For me, success isn’t about hyper-growth; it’s about building something that lasts, that people love, and that provides a meaningful experience," he says. With MOGLU, Chef Kiran Narayanan has not only made his mark on Bangalore’s culinary scene but also demonstrated how passion and creativity can lead to exceptional dining experiences. The restaurant is more than just a place to eat; it’s a space where food becomes a journey of discovery, tradition, and innovation. Catch the complete interview in the January edition of Hospitality News Magazine, available on our website.
Sourav Panchanan, General Manager of Caravela Beach Resort, Goa, has over two decades of experience in the hospitality industry. Under his leadership, the resort has become synonymous with luxury and bespoke weddings, set against the backdrop of Goa's serene beaches. When asked about the role of weddings in India's economy, Sourav highlighted the industry’s $130 billion valuation and its impact on various sectors. “Initiatives like ‘Wed in India’ position the country as a global hub for grand celebrations,” he said. Sourav also noted that Caravela Beach Resort contributes to this vision by attracting domestic and international couples with tailored experiences. Goa’s beaches have long been a favorite for destination weddings, and Sourav elaborated on the synergy between Goa’s natural beauty and its thriving hospitality sector. "Couples love the romantic ambiance of a beachside ceremony, which has driven growth in both tourism and local businesses," he remarked. Caravela Beach Resort stands out for its secluded beachfront and personalized services. From Goan-inspired decor to bespoke menus, the resort creates unforgettable experiences for couples. Sourav explained, “We go the extra mile to ensure that every detail aligns with the couple’s vision.” The resort also offers curated packages, unique services like sunset pheras, and sustainability-focused initiatives, reflecting the growing demand for eco-friendly and intimate weddings. “Our focus on sustainability and cultural themes resonates with modern couples,” he added. Looking ahead, Sourav sees tremendous growth in India’s destination wedding market, driven by resorts like Caravela, which balance opulence and personalization. The resort plans to introduce live-streaming services, eco-friendly packages, and enhanced concierge services to elevate the guest experience. For couples planning a beach wedding in Goa, Sourav advises early planning and leveraging the expertise of Caravela’s dedicated wedding team. “Every step of the journey contributes to unforgettable memories,” he shared. With its blend of luxury, charm, and innovation, Caravela Beach Resort continues to redefine destination weddings in India. Catch the complete interview in the January edition of HospitalityNews Magazine, available on our website.
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Tejas Parulekar, the visionary Founder of SaffronStays, has carved a niche in India’s alternative accommodation sector. From a Chartered Accountant to an entrepreneur, her journey is a testament to the power of passion and innovation. Tejas transitioned from corporate roles at Ernst & Young, ICICI Bank, and HSBC to create SaffronStays, a network of luxury private vacation homes designed to offer authentic, story-rich experiences. Inspired by a family trip to Europe, Tejas identified a gap in India’s curated homestay market. Co-founding SaffronStays with her husband, she meticulously oversees home acquisitions and operations, ensuring each property meets a rigorous 100-point checklist. Under her leadership, the platform has scaled to over 200 properties, blending luxury with sustainability and redefining modern travel experiences. The introduction of the Signature Series, catering to ultra-luxury travelers, has been a significant growth driver. Launched just two years ago, this segment now comprises 30% of their portfolio, reflecting the aspirations of Indian millennials and Gen Z. With proprietary technology like the Voice Engine and CRM tools, SaffronStays has maintained profitability for six consecutive quarters while expanding its portfolio from 145 to over 305 homes, showcasing unmatched operational efficiency. Post-pandemic, SaffronStays adapted swiftly to evolving travel trends. From enabling work-friendly environments to curating outdoor experiences like bonfires and farm visits, the brand now emphasizes experiential luxury. By focusing on scenic and immersive stays, they cater to travelers seeking relaxation and adventure. What sets SaffronStays apart is its commitment to authenticity. Instead of mimicking luxury hotels, their properties celebrate regional charm, offering local cuisines and homey spaces. This unique approach, combined with a passionate team and stringent quality standards, has made them a preferred choice for both leisure and corporate travelers. Looking ahead, SaffronStays is targeting over 5,000 rooms across 1,250 villas by 2025, with plans to achieve ₹500 crore in revenue. With a strategic focus on new regions, sustained technological investment, and curated experiences, Tejas Parulekar is not just scaling a brand but reshaping the landscape of Indian luxury travel. Catch the complete interview in the January edition of HospitalityNews Magazine, available on our website.
In an exclusive interview with Hospitality News, Anupriya Sahu, Co-Founder and Design Head of Alankaram, shared fascinating insights into her journey of blending cultural heritage with modern design. When asked how she ensures her furniture combines functionality with artistic expression, she shared: "We begin by understanding the purpose of each piece—how it will be used and the story it conveys. Functionality is our foundation, focusing on ergonomics and practicality, but we elevate it by adding artistic details and exceptional craftsmanship. This approach ensures every piece is not just functional but also an expression of art, creating an emotional connection with the user while enhancing their space and lifestyle." On being asked how she stays ahead of design trends while incorporating traditional craftsmanship, she emphasized: "We collaborate by respecting the artisans' traditional expertise while encouraging them to explore new materials and techniques. Through regular workshops and brainstorming sessions, we create a platform for blending their skills with fresh, innovative ideas. This partnership ensures that age-old craftsmanship is not just preserved but also reimagined for modern designs, keeping it relevant and vibrant in today’s world." It was truly an inspiring conversation, offering a glimpse into the philosophy behind Alankaram's stunning furniture pieces that narrate stories of art and culture. Catch the complete interview in the January edition of HospitalityNews Magazine, available on our website.
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!
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