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Published on January 2, 2025
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.
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Published on December 1, 2025
Ponneri Gymkhana Club (PGC) has emerged as one of North Chennai’s most dynamic lifestyle and hospitality destinations. Spanning 60,000 sq. ft., it stands as the region’s largest and most integrated family club, offering a unique blend of recreation, sports, celebrations, wellness and stay experiences under one expansive space.
In an engaging conversation with Hospitality News, Ms. Sonali Jain, Managing Partner of PGC, shared the vision that guides the club’s growth. Her clarity, warmth and community-first approach define PGC’s identity. “Our goal at PGC is simple. We want every guest and every member to feel valued, cared for and connected. Hospitality should make people feel at home, and that is what we strive for,” she notes.
Her vision translates into a thoughtfully designed destination for every member of the family. The club features over 170 rooms and suites, a grand 800-seater banquet hall, a 5,000-capacity open lawn and facilities for 12 sports including badminton, squash, cricket, golf and table tennis. It also houses a pool party lawn, gym, spa, salon, private theatre, multi-cuisine restaurant, café and business lounge. Enhancing its culinary offerings, PGC now includes a dedicated Pure Vegetarian Kitchen, ensuring elevated hygiene, tradition and comfort.
PGC has become a preferred venue for weddings, corporate events, celebrations, vacations and fitness experiences. Its membership offers strong lifestyle value with complimentary stays, full facility access, priority bookings and a vibrant community environment.
Founder & Managing Director Mr. Rajeev Ajmera reinforces this purpose, “North Chennai deserved a world-class leisure and sports destination. Our objective was to build a space that families can truly call their own.” His vision continues to shape PGC as a benchmark for hospitality and community living.
Guests and prospective members are invited to explore a destination that truly feels like home, Read more details and the full article in our Hospitality News December edition, available on our website and in print.
"Moth to Flame” is one of those rare stories that lingers in the heart long after the final page. Authored by veteran hotelier P. K. Mohankumar, fondly known as PKMK, the book transcends the boundaries of a traditional memoir. It is a poetic reflection on a life shaped by humility, purpose, and an unwavering devotion to the art of hospitality. Born in the serene city of Trivandrum, Mohankumar chose a path less travelled when he pursued hotel management at the prestigious Institute of Hotel Management, Mumbai, an unconventional decision at a time when engineering, medicine, and civil services dominated aspirations.
The book gracefully follows his rise through the Indian Hotels Company Limited (Tata Group), where he spent over four decades contributing to the soul of Indian hospitality. From the corridors of the iconic Taj Mahal Palace, Mumbai, to his leadership roles as Managing Director and CEO of Taj Gateway and Ginger Hotels, his journey reflects a deep belief that hospitality is not merely a profession but a calling built on empathy and service. Along the way, readers encounter rare insights from his interactions with visionaries such as the late J. R. D. Tata and the late Ratan Tata.
Mohankumar also offers an intimate look at balancing an intense career with family life, anchoring his journey in discipline, integrity, and meaningful moments despite the demands of the industry. Honoured with the Hall of Fame Award by IHM Dadar and the Lifetime Achievement Award by TajLifers Collective, he continues to guide the next generation.
“Moth to Flame” stands as an inspiring tribute to passion, purpose, and the timeless spirit of hospitality.
It was a truly inspiring journey and knowing about PK Mohankumar, whose leadership continues to redefine the essence of modern hospitality. This was an engaging and insightful conversation, and readers can explore the complete article in the Hospitality News – December Edition, available on our website and in print.About the Book
Title: Moth to Flame
Author: P. K. Mohankumar
Genre: Memoir, Hospitality and Leadership
Now available for readers and dreamers who believe that true hospitality begins with heart.
To order your hard copy of “Moth to Flame,” please fill out the form below and complete the payment via GPay: https://forms.gle/dbt5BM4u3iMZtP726
After payment, share a screenshot for confirmation. Your copy will be delivered within 10 working days.
In an exclusive feature for Hospitality News, we spoke with Dinesh Yadav, Founder & MD of Fine Acers, who shared sharp insights into the fast-evolving landscape of luxury resort investments in India. He explained that branded resorts operating on a sales-leaseback model are increasingly appealing as they offer consistent yields and long-term value appreciation.
With higher occupancy, premium pricing, and rising operating margins, branded properties continue to strengthen investor confidence. As India’s luxury hospitality segment matures, these resorts also command stronger resale values, lower operational risks, and predictable cash flows, especially when professionally managed by reputed hospitality brands.
Yadav highlighted that the Fine Acers model focuses on accessibility and risk mitigation by partnering with established hotel operators and creating structured opportunities that allow even smaller-ticket investors to participate in high-quality assets. Clearly outlined revenue-share models, lease arrangements, profit-sharing mechanisms, fixed returns, or minimum guarantees enhance transparency and reduce downside risk, while branded assets naturally enjoy greater appreciation due to sustained demand and brand credibility.
He further noted that India’s hospitality sector is poised to attract nearly USD 1 billion by 2028, supported by rising occupancy, ADR, and RevPAR across leisure segments. Fine Acers evaluates key indicators such as brand strength, tourism potential, contract structures, projected cash flows, and exit opportunities while assessing their resort portfolio.
According to Yadav, their structured sales-leaseback model stands apart from traditional real estate or independent hotel investments by offering minimal operational involvement, stronger brand advantages, and a more secure path for investors seeking exposure to luxury hospitality.
It was a truly inspiring conversation with Dinesh Yadav, whose leadership continues to redefine the essence of resort investmensts. This was an engaging and insightful conversation, and readers can explore the complete interview in the Hospitality News – December Edition, available on our website and in print.
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