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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 October 1, 2025
In an exclusive feature with October edition of Hospitalitynews magazine, Chef Altamsh Patel, Director of Culinary at Hilton Mumbai International Airport, shared insights that reveal not only his passion for gastronomy but also the philosophy that drives his success. His journey is a testament to how unexpected paths often lead to extraordinary destinations.
When asked about his defining moment, Chef Altamsh reflected on his early life where his parents wished for him to become a doctor. Yet, destiny had other plans. Drawn into hotel management and eventually the kitchen of the Taj, he discovered a true sense of belonging. “What began as honoring my parents soon grew into a lifelong love, reminding me that sometimes the unplanned path becomes the one we cherish most,” he shared.
Speaking about innovation and tradition, he noted, “At Hilton Mumbai International Airport, balancing innovation with tradition means sharing a part of our heart with every guest.” To him, food is storytelling, an art that surprises guests while honoring culture.
Chef Altamsh also underlined how food creates cherished memories. Whether in restaurants, banquets, or in-room dining, he and his team strive to ensure every plate carries love, passion, and culture, making each meal unforgettable.
On sustainability, his commitment is firm. From locally sourced ingredients to Hilton’s Travel with Purpose mission, practices like waste-to-fertilizer initiatives, cage-free eggs, and glass bottles redefine responsible luxury dining.
As a mentor, Chef Altamsh believes in nurturing creativity, humility, and resilience among young chefs, ensuring excellence remains a collective effort. Looking ahead, he expressed excitement about India’s micro-cuisines and Peruvian influences, combining authenticity with multi-sensory experiences to shape the future of luxury dining.
It was truly an inspiring and enriching conversation with Chef Altamsh Patel. For the complete feature, explore the Hospitalitynews October Magazine, available on our website (E-Magazine) and as a physical copy.
In a world where hospitality is constantly reshaped by technology and global collaboration, few voices carry as much authority and vision as Dr. Suborno Bose, the Founder-Chairman and Chief Mentor of the International Institute of Hotel Management (IIHM) and Indismart Group Worldwide. Over the last 25 years, he has established Asia’s largest chain of premier hotel schools with campuses across the globe, while spearheading innovations that redefine the very essence of hospitality education.
In an exclusive feature for Hospitality News, Dr. Bose takes us through a riveting journey of ideas and insights. He reveals how AI-powered platforms like NamAIste – IIHM HospitalityGPT, the world’s first AI model for the service sector, are reshaping the way students learn, blending technology with empathy to create leaders who are both digitally fluent and emotionally intelligent.
Adding to this, he speaks passionately about the Global Knowledge Sharing Declaration on AI in Hospitality, which began with 50 countries and now includes over 60 nations. This initiative, driven by IIHM, has created a collaborative framework for integrating AI literacy, ethical practices, and equal access to education worldwide.
As the conversation deepens, Dr. Bose introduces us to his philosophy of “High Tech, Higher Touch,” a principle that balances cutting-edge digital tools with the timeless warmth of human connection. He emphasizes that while AI can anticipate preferences and streamline service, true hospitality lies in the smiles, gestures, and conversations that make every experience memorable.
From the International Young Chef Olympiad (YCO) to initiatives like the Food Soldier programme, Dr. Bose continues to nurture global talent while embedding sustainability, cultural respect, and innovation at the core of hospitality. His long-term vision is clear: to position India as a hub for compassionate, intelligent, and inclusive hospitality leadership.
This inspiring exchange with Dr. Bose is more than an interview, it is a window into the future of hospitality, where technology and empathy walk hand in hand.
For the complete interview and exclusive insights, dive into the Hospitalitynews Magazine October Edition- available now on our website and in print. Don’t miss your chance to be part of this transformative dialogue shaping the future of hospitality.
Published on September 1, 2025
In today’s world of hospitality, where loyalty programs are often defined by free nights, discounts, and upgrades, The LaLiT Suri Hospitality Group has chosen a different path, one that blends guest rewards with social good. In an exclusive conversation with Hospitalitynews, Vivek Shukla, CEO of the Group, offered rare insights into how luxury and purpose can converge to create a new standard for the industry.
With more than 35 years in luxury hospitality and two decades shaping The LaLiT’s vision, Shukla is widely known for his people-first approach and strategic foresight. His leadership during the pandemic, marked by initiatives that supported frontline workers and vulnerable communities, underscored his conviction that hospitality is about much more than service, it is about responsibility.
This ethos is at the heart of the Group’s new loyalty program. Unlike traditional models, this initiative empowers guests to transform everyday indulgences into acts of giving. Partnering with Points for Good, The LaLiT allows loyalty members to channel their points towards diverse causes ranging from child education and sustainability to LGBTQIA+ empowerment. Shukla describes it as a shift “from transactional exchanges to purposeful, meaningful connections”.
The innovation lies in embedding impact seamlessly into daily guest interactions. Shukla believes that over time, members will begin to associate loyalty not only with luxury but also with generosity and social change. “When routine stays or meals become part of something greater, it fosters a culture of care and giving back”, he says.
Perhaps most compelling is the vision behind it: small contributions from thousands of guests, collectively sparking a wave of impact across India. By aligning hospitality with social responsibility, The LaLiT is rewriting the future of loyalty, one that is not just about repeat business but about emotional connection and shared purpose.
Our conversation with Vivek Shukla was both inspiring and thought-provoking, challenging the industry to see loyalty in a whole new light. For the complete interview and exclusive insights, dive into the Hospitalitynews Magazine September Edition- available now on our website and in print. Don’t miss your chance to be part of this transformative dialogue shaping the future of hospitality.
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