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Published on June 2, 2025
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.
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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
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.
In this heartwarming and forward-looking interview, Shivam and Riddhi share:
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.
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