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02-June-2025
The Sommeliers Association of India (SAI) isn’t just another wine club—it’s a movement. Founded in 2024 by Amrita Singh and world-renowned sommelier Mattia Antonio Cianca, SAI is India’s first national sommelier association aligned with the Association de la Sommellerie Internationale (ASI). Their mission? To elevate Indian wine education, represent India at global sommelier contests, and create pathways for young professionals to thrive in the global hospitality space. Inside the Article: The SAI Vision That’s Changing the Game Why the absence of an Indian representative at the 2023 ASI Best Sommelier of the World contest led to the birth of SAI. How international certifications like the ASI Diploma (now introduced in India) are setting new benchmarks for excellence. The powerful impact of being affiliated with global platforms like JancisRobinson.com, GuildSomm, and ASI. Why pairing wine with Indian cuisine isn’t just possible—it’s revolutionary. Think regional curries, spice blends, and global wines in harmony. How SAI membership is opening up access to mentorships, global internships, and exclusive wine training events across India. What the future holds—positioning India as a major player in wine education, tourism, and fine-dining excellence on the global map. The full article on SAI is out now in our June 2025 edition of Hospitality News!Discover how this non-profit is shaking up India’s wine scene, nurturing sommelier talent, and making wine a celebration of both taste and tradition.
As Bhagat Halwai completes over 200 years of legacy, the iconic Agra-based sweet brand is finding its modern voice through two young, passionate leaders: Shivam Bhagat, Director, and Riddhi Bhagat, Strategic Director. Stepping into the family business at just 19, Shivam has remained rooted in tradition while redefining how mithai connects with a new generation. Meanwhile, Riddhi brings her hospitality background and entrepreneurial drive into play—crafting mindful, wholesome offerings like “Binge on Baked,” a health-forward brand under the Bhagat Halwai umbrella. Together, they’re proving that legacy doesn’t have to mean outdated—it can mean dependable and dynamic. Inside the Interview: How They’re Reimagining Mithai for Today’s India In this heartwarming and forward-looking interview, Shivam and Riddhi share: How a 1795 legacy brand stays fresh through seasonal specials, premium ingredients, and a blend of nostalgia and novelty. Why health-conscious consumers are now at the center of product innovation—from sugar-free mithai to organic ingredients and locally sourced produce. The big festive game plan—including how Bhagat Halwai scales operations, curates gifting options, and delivers joy at scale. How Bhagat Halwai builds lifelong relationships, turning everyday customers into loyal patrons through flavour, service, and trust. The role of creativity and strategy in taking heritage brands beyond sweets—into savouries, multi-cuisine offerings, and modern snacking. The full interview with Shivam & Riddhi Bhagat is now out in our June 2025 issue of Hospitality News! Don’t miss this inspiring story of two next-gen leaders keeping tradition alive—while boldly stepping into the future of food. Read the full feature now at: https://hospitalitynews.in/e-magzines
In this exclusive feature for Hospitalitynews, we had the pleasure of sitting down with Chef Te Yuan Peter Tseng, the visionary Culinary Director of Pricol Gourmet Pvt. Ltd., and the creative force behind the vibrant flavours at Soy Soi. Known to many as Chef Peter, he brings a deep sense of purpose and artistry to his cuisine, which reflects across every plate at Soy Soi and Little Soi. In this engaging conversation, Chef Peter walks us through his culinary philosophy—one rooted in simplicity, tradition, and balance. His defining dish, Hainan Chicken Rice, reflects his belief that a humble plate, when done right, can speak volumes. As he puts it, a dish may appear minimal, but if it strikes harmony in taste and technique, it represents something much deeper. Chef Peter also shares what makes Soy Soi stand apart in the competitive world of Pan-Asian dining. With a bold departure from the expected, the restaurant curates lesser-known regional street foods from across Southeast Asia, blending authenticity with innovation. It’s not just about flavour—it’s an experience woven together with ambience and hospitality. The conversation dives deeper into his creative process, career-defining moments across cities like Chennai, Dubai, and Bangkok, and his vision for where Pan-Asian cuisine is headed in India. His take on “freestyle Asian” dining presents a promising outlook for evolving palates in the country. What stands out is his thoughtful approach to leadership—where kitchen culture, mentorship, and staff well-being are prioritised as key ingredients to success. This inspiring conversation with Chef Peter is more than a feature—it’s a masterclass in culinary creativity and team building. To explore the full interview, grab your June Edition of Hospitalitynews or read it on our website today.
From daily staples to lifestyle-led brands, Salloni Ghodawat, the CEO of Ghodawat Consumer Ltd (GCL), is steering one of India’s fastest-growing FMCG companies with confidence, clarity, and vision. Under her leadership, GCL has diversified into everything from traditional essentials like edible oils and atta to modern lifestyle brands like Coolberg—India’s first non-alcoholic beer—and TBH (To Be Honest) snacks, redefining guilt-free indulgence. Salloni’s approach is rooted in building trust, listening to consumers, and creating brands that don’t just serve markets—but spark movements. Whether it's launching a new product category, strengthening a 250,000+ outlet distribution network, or staying ahead of evolving wellness trends, her leadership combines innovation with authenticity. Inside the Interview: Insights You Don’t Want to Miss In this candid and insightful conversation, Salloni opens up about: How Coolberg disrupted India’s drinking culture by offering a lifestyle beverage that’s both social and sober. Why TBH is more than just a snack brand, but a wellness companion for India’s mindful consumers. The ₹5,000 crore vision and how GCL plans to get there through innovation, agility, and team empowerment. Staying relevant in a crowded market by balancing traditional preferences with modern demands across categories. What drives her leadership style—from empowering teams to building brands that are purpose-led and people-first. The full interview with Salloni Ghodawat is out now in our June 2025 edition of Hospitality News!Don’t miss her take on India’s changing FMCG landscape, how trust can be the strongest currency in brand-building, and what’s next for GCL. Read the full interview now at: https://hospitalitynews.in/e-magzines/view/30#flipbook-df_manual_book/21/
In a special feature for Hospitalitynews, we had the privilege of engaging in a deeply inspiring conversation with Mr. Dilbir Singh Sahni, affectionately known as Bob, the visionary founder of IndoBangkok. In this exclusive interview, Bob shared personal stories and powerful insights from his journey of building cultural and business connections between India and Thailand. From humble beginnings with no money and only a one-month visa in hand, Bob’s journey is a testament to what grit, passion, and an unshakable belief in oneself can achieve. In our conversation, he opened up about managing over 410 cross-border film projects, curating bespoke luxury weddings, and planning high-end tours across Thailand. His work, which spans over two decades, continues to shape how Indian cinema and tourism find a second home in Thailand. He shared behind-the-scenes moments with legends like Rajnikanth, Akshay Kumar, and Rohit Shetty, highlighting the adrenaline, coordination, and cultural understanding required to deliver world-class experiences in foreign terrain. His mantra of “Ho jaayega” echoes not just confidence but commitment. Bob also reflected on overcoming linguistic and bureaucratic barriers and how he turned challenges into strengths by embracing local culture, learning multiple languages, and building strong ties with Thai communities. In this captivating feature, he also revealed what’s next for IndoBangkok from destination weddings to luxury golf tours and philanthropy with a vision to give back what life has given him. This was truly an insightful and motivating conversation with a man who turned every “how” into a “ho jaayega.” To read the complete interview, grab your copy of the Hospitalitynews June Edition or visit our website now.
In an exclusive feature for Hospitalitynews, we had the honour of speaking with Dr. Jyotsna Suri, Chairperson and Managing Director of The Lalit Suri Hospitality Group, who opened up about her journey, values, and the visionary principles shaping her leadership in India’s luxury hospitality sector. From redefining luxury through understated elegance to pioneering inclusive practices, Dr. Suri’s insights reflect a rare blend of business acumen and social responsibility. “Luxury lies in the subtleties,” she affirms, describing how The LaLiT brand embraces warmth, space, and personalised comfort rather than opulence. The conversation grew more inspiring as she detailed her #PureLove initiative. What began as support for the LGBTQ+ community has evolved into a transformative inclusivity movement across her hotels, impacting over 2,000 lives from marginalised communities, including neurodivergent individuals and acid attack survivors. Sustainability, another pillar of The LaLiT’s philosophy, is seamlessly woven into the guest experience, from eco-friendly amenities to farm-to-table dining. “Sustainability and luxury are not mutually exclusive,” Dr. Suri emphasizes. Her respect for Indian culture is reflected in each property, which tells its own story—from royal palaces to colonial landmarks, every location is a living narrative. As AI and digital tools emerge in the industry, Dr. Suri remains grounded. “Technology must serve the guest, not distance them,” she says, emphasizing that hospitality is ultimately about human warmth. A trailblazing leader, she encourages aspiring women to believe in themselves and strive for an equitable world where gender does not limit opportunity. It was a meaningful and memorable conversation that truly captured the heart of hospitality. You can read the complete interview in the June edition of Hospitalitynews magazine, available now on our official website. Don’t miss the chance to get your physical copy and discover more thought-provoking stories from leaders across the industry.
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In a culinary landscape as vibrant as Bangalore’s, standing out takes more than just great food, it requires a story, a concept, and a space that excites. In a candid conversation with Hospitalitynews, Shakti Singh, General Manager of DoubleTree Suites by Hilton Bangalore, reveals how his team is rewriting the rules of rooftop dining through immersive experiences, bold flavours, and genuine hospitality. Leading with innovation, Shakti introduces Tapeo, a global tapas bar designed for social dining and culinary exploration. “Tapas is about discovery and shared experiences,” he explains, and Tapeo brings that spirit to life with chef’s tastings, themed nights, and creative plating. Signature dishes like Patatas Bravas, Kurumelagu Mushroom with Beetroot Paniyaram, and Charcoal Lamb Tacos tell a story far beyond the plate paired perfectly with vibrant cocktails like the Alphonso or refreshing non-alcoholic blends like Coco Melon. But Tapeo is only part of the bigger picture. The hotel’s F&B landscape features Asia Alive with authentic Asian flavours and Spot 360, a rooftop lounge blending energetic ambience with striking views. “We’re not just feeding guests, we’re creating moments,” says Shakti, noting the rising demand for shareable, meaningful dining experiences. The ambiance is no afterthought. With gold accents, warm lighting, and lush tropical elements, Tapeo sets the tone for both cozy dinners and lively evenings. And with plans for live acoustic nights, wine pairings, and seasonal menus, there’s always something fresh on the horizon. Shakti’s vision is clear: to make Tapeo not just a restaurant, but a destination that brings people together, one global plate at a time. Don’t miss the full interview with Shakti Singh in the June edition of Hospitalitynews magazine, available now on our website and in print. Discover how a tapas bar is reshaping Bangalore’s F&B scene!
In a special feature for Hospitalitynews, we had the privilege of speaking with Sushma Khichar, the dynamic General Manager of Sheraton Grand Bangalore Hotel at Brigade Gateway. Known for setting new benchmarks in guest experiences, Sushma offers a profound look into the evolving landscape of luxury hospitality, one that is increasingly defined by emotion, experience, and empathy. In this engaging conversation, she unveils how experiential travel is reshaping guest expectations. “Luxury today isn’t just about chandeliers or fine linens, it’s about how a place makes you feel,” she notes, highlighting Sheraton Grand’s curated city walks, rooftop experiences, and digital innovations that blend seamlessly with Bengaluru’s vibrant culture. As global attention turns to sleep tourism, Sushma takes us inside the hotel’s thoughtful approach to rest and rejuvenation, from personalized pillow menus to calming lake views and ambient lighting - all curated to offer a sanctuary of peace. Sushma also shares her two-decade journey across India’s city tiers, observing a clear shift towards experience-led hospitality in both tech-savvy metros and tradition-rooted smaller cities. Her insights into team innovation are equally inspiring, where curiosity meets empathy, and technology bridges, not replaces human connection. From personalized wellness powered by backend intelligence to community-focused initiatives like “Life on Time” and collaborations with local artists, the Sheraton Grand Bangalore stands as a beacon of modern hospitality grounded in culture, care, and purpose. It was an insightful and inspiring conversation with Sushma Khichar, offering a glimpse into the future of hospitality led by thoughtfulness and innovation. Discover the full exclusive interview with Sushma Khichar in the June issue of Hospitalitynews magazine, available now on our website. For those who love the charm of print, don’t forget to grab your physical copy too!
01-May-2025
Chef Vijay Pandey is not your typical chef. With roots in five-star hospitality and global culinary experiences, he now helms the kitchen innovation at Rebel Foods, India’s leading cloud kitchen network. As the Corporate Chef, he is the creative force behind multi-brand strategies that serve millions of customers every month. “Each phase of my journey—luxury hotels, cruise liners, flight kitchens—taught me the value of precision, consistency, and authenticity,” shares Chef Vijay. These diverse experiences have equipped him to lead in the fast-paced world of food tech. At Rebel Foods, his mission is clear: deliver restaurant-quality meals at scale, without losing flavor or soul. With a portfolio that spans everything from Indian classics to international flavors, Chef Vijay ensures every brand under Rebel Foods retains its unique identity. “Every dish goes through rigorous R&D, pilot tests, and customer feedback loops. That’s how we maintain authenticity while pushing culinary boundaries,” he explains. His global exposure has played a key role in shaping today's menus. He’s excited by the rise of fusion cuisine and personalized dining. “Consumers now crave stories on their plate—Korean burgers with Indian spices, or Mediterranean flavors with local ingredients. We’re here to make that happen,” he says. Behind the scenes, it's a blend of tech and taste. AI-powered tools help optimize recipes and predict trends, but the heart of innovation still lies with the chefs. “Technology brings scale and efficiency, but it’s the human touch that brings flavor and emotion,” he adds. When it comes to delivery, every element is engineered—from packaging to plating—to ensure meals retain their restaurant appeal. “Recipe engineering and constant feedback are key,” he explains, adding that real-time data from over 350 kitchens help maintain quality at every touchpoint. A strong advocate for wellness and mindful eating, Chef Vijay brings his passion for yoga into the culinary world. “We prioritize clean ingredients, sustainable sourcing, and balanced meals. Good food should nourish the body and the spirit,” he says. From pioneering Lebanese menus at Manchester United Café Bar to building Faasos’ iconic burger wraps, Chef Vijay’s journey reflects creativity grounded in operational expertise. But perhaps his proudest achievement is shaping the future of food delivery in India—one bold flavor at a time. Hungry for more insights from India’s top culinary leaders? Stay tuned to HospitalityNews by GuestVento for inspiring stories, industry innovations, and behind-the-kitchen moments that shape the future of food. Visit our website to read the full May edition, and direct message us for physical copies.
In an exclusive feature for HospitalityNews' May Edition, we had the privilege of engaging in a compelling conversation with Jyoti Mayal, Chairperson of the Tourism and Hospitality Skill Council (THSC), and one of the most respected voices in India's tourism industry. With decades of experience and a keen eye on global trends, Jyoti Mayal brings a wealth of knowledge to the table—touching upon everything from eco-tourism to digital transformation in travel. Her insights are not only eye-opening but also signal the emerging priorities of Indian travellers and how the industry must evolve to meet them. From discussing how tourism boards are crafting immersive experiences tailored to Indian preferences, to highlighting India's rising status in medical tourism, every part of the conversation offered a deeper look into the rapidly changing world of travel. She begins by sharing how Indian travellers have moved beyond the conventional. “Indian travelers today are more informed, curious, and experience-driven than ever before…” This evolving mindset, she says, is driving demand for personalization and pushing agencies to elevate their offerings. Further in the discussion, she emphasizes the meaningful collaborations between international tourism boards and Indian travel professionals. She reveals how these partnerships are building cultural bridges and setting new standards in hospitality. On India’s leadership in medical tourism, Mayal proudly notes the impact of the Heal in India initiative and how the THSC is playing a transformative role in creating a skilled and empathetic ecosystem. From sustainability in wildlife tourism to seamless international travel experiences and AI-driven travel planning, her observations are a masterclass in future-focused thinking. This enlightening conversation with Jyoti Mayal is a must-read for industry leaders, aspiring travel professionals, and anyone interested in where Indian tourism is headed. Catch the complete interview in the May edition of Hospitality News, available on our website. You can also get a physical copy to keep this enriching feature in your collection. It was truly a great conversation—one that sheds light on the vision, strategy, and heart behind India’s travel transformation.
With a career spanning over 20 years in Sri Lanka’s vibrant travel and tourism industry, Suchitra Aluwihare stands at the forefront of redefining destination management. As the Chief Operating Officer of Hayleys Travels, one of Sri Lanka’s leading travel solutions providers, Mr. Aluwihare has played a vital role in shaping curated travel experiences that go beyond traditional tourism. In this exclusive feature for HospitalityNews by GuestVento, Suchitra shares how Hayleys Travels combines technology, local expertise, and sustainability to craft journeys that are deeply personal and impactful. From immersive wildlife encounters to wellness-focused itineraries, the company’s unique offerings reflect a deep understanding of modern traveler preferences. Under Mr. Aluwihare’s guidance, Hayleys has embraced responsible tourism as a core philosophy. From reforestation and marine conservation to partnering with local artisans and community-driven experiences, the goal is to ensure that every trip benefits both the traveler and the destination. His belief that “every journey should leave a positive footprint” drives much of the brand’s innovation. The conversation also touches on Sri Lanka’s lesser-known destinations—from boat safaris in Gal Oya to dolphin watching in Kalpitiya—reminding readers that the island’s real magic often lies off the beaten path. Mr. Aluwihare’s passion for showcasing Sri Lanka’s hidden gems is matched only by his commitment to preserving them for future generations. Want to know what sets Hayleys apart in a crowded market? Curious about how tech is shaping sustainable travel? Read the full interview with Suchitra Aluwihare in the latest May edition of HospitalityNews by GuestVento. Head to our website to read the full e-magazine and DM us for physical copies!
In an exclusive conversation with Hospitality News, Naveen Gupta, Co-founder of Spalba, shared insightful revelations on how his platform is rewriting the rules of event planning. As part of our May Magazine Edition, Naveen took us behind the scenes of this groundbreaking SaaS-enabled marketplace that’s swiftly transforming how venues are sold and events are visualised. Spalba isn’t just another tech platform—it’s a vision born out of real challenges in the traditional event planning ecosystem. In this exclusive feature, Gupta opens up about the inefficiencies that inspired the platform’s creation, such as endless site visits and lack of visual clarity, and how Spalba now acts as a bridge between imagination and execution for both hotels and planners. From introducing immersive Digital Twins and drag-and-drop Mockup Builders to building a Venue Marketplace featuring over 11,000 spaces, Spalba’s innovations are reshaping expectations. The company’s adoption of real-time collaboration tools, smart sharing links, and AI-powered planning has enabled international clients to book Indian venues confidently—often without visiting in person. Through the lens of Gupta’s experience, the article delves deep into Spalba’s powerful features like Virtual Venue Commerce and AI personalisation, showcasing how hotels now sell smarter and planners execute faster. What’s even more compelling is Spalba’s growing impact in Tier 2 and Tier 3 cities, alongside luxury giants such as Grand Hyatt Mumbai and international icons like Hilton Kathmandu. We invite you to explore how this visionary platform is simplifying complex stakeholder coordination, replacing chaos with clarity, and designing the future of event tech. This is a conversation filled with foresight, technology, and transformation! Get your hands on the full story in the May Edition of Hospitality News, Visit our website to read the complete feature or order your physical copy today!
Rajit V. Shetty, the dynamic Managing Director of Ramee Group of Hospitality, is not just continuing a family legacy—he’s redefining it with a bold, future-forward vision. Armed with a degree in psychology and communications from the University of Tulsa, Rajit joined the group in 2016 and has since been leading a transformation that positions Ramee as a lifestyle-driven hospitality brand resonating with today’s global audience. In an exclusive conversation with HospitalityNews by GuestVento, Rajit reflects on his hands-on journey—from understanding the ground realities of each property to launching design-centric concepts like Dhamroo and High Pitch. His approach blends tradition with innovation, ensuring the group's evolution remains grounded in its core values while embracing change. Under his leadership, Ramee has made strategic moves into Tier 2 and Tier 3 cities, introduced immersive guest experiences, and revamped its food and beverage identity as a key pillar of growth. In the interview, Rajit shares how thoughtful design, curated dining, and personalized service are at the heart of what sets modern hospitality apart. For him, it’s not just about rooms and restaurants—it’s about creating lasting memories where every element, from lighting to music to cuisine, works in harmony. His leadership style is centered on adaptability, innovation, and people-first values, all while staying rooted in the legacy built by his predecessors. From redefining experiences across India and the Middle East to staying ahead of global trends, Rajit V. Shetty’s vision is reshaping Ramee into a brand that celebrates both culture and creativity. Read the full interview with Rajit V. Shetty in our latest May e-magazine. DM us for physical copies or visit our website to access the full feature and more inspiring stories from India’s hospitality leaders.
In the ever-evolving landscape of hospitality, where cleanliness is more than just a service standard, Kärcher India has been making powerful strides with innovation at its core. In an exclusive feature with Hospitality News for may magazine, Jatinder Kaul, Managing Director of Kärcher India, offered compelling insights into how the brand is redefining hygiene standards for the hospitality industry. Known for its cutting-edge technology in cleaning solutions, Kärcher India, under the strategic leadership of Mr. Kaul, is focusing on empowering hotel operations with efficiency, sustainability, and advanced automation. Speaking to us, he revealed how Kärcher’s machines go beyond routine cleanliness—they’re engineered to elevate guest experience by creating spotless, serene environments across diverse hotel spaces. He further unpacked the trends shaping modern hospitality cleaning practices—from the rise of contactless solutions and eco-conscious technologies to the growing importance of IoT and AI in optimizing maintenance and performance. Mr. Kaul highlighted how automation is no longer an option but a necessity for properties aiming to provide seamless service while conserving time and resources. From compact machines for silent room cleaning to powerful steam cleaners for deep sanitation and AI-powered robotic solutions for lobbies and banquet halls, Kärcher’s suite of offerings demonstrates a deep understanding of hotel operations. What sets the brand apart is its commitment to tailor-made solutions backed by training, service support, and green innovation. The most exciting revelation? Kärcher’s future lies in smart connectivity, centralized management platforms, and even more compact, sustainable equipment that promises to revolutionize daily housekeeping as we know it. This is more than just an equipment brand—it’s a hospitality partner driving transformation from the ground up. It was a truly enriching conversation with Mr. Jatinder Kaul. For the full exclusive interview, explore the Hospitality News May Magazine, available now on our website and in print.
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