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Published on October 1, 2023
In this exclusive interview, we indulge into the captivating world of epicurean artistry with a Culinary Director, whose path from childhood inspiration to professional brilliance is a remarkable narrative.
Ajeet Janardhanan, currently serving as the Culinary Director at The Residency Towers since April 2022, brings over a decade of extensive culinary expertise to the table. With a culinary journey that spans various prestigious establishments, including a noteworthy seven-year stint as Executive Chef at The Residency Towers, he has consistently demonstrated his culinary prowess and leadership. Prior to joining The Residency Towers, Ajeet honed his culinary skills at CGH Earth for a total of 11 years, where he served in various capacities, including Executive Chef and Senior Sous Chef. He also gained invaluable experience during his time with Carnival Cruise Lines, further enriching his culinary repertoire. Ajeet's remarkable culinary career has been marked by dedication and a commitment to delivering exceptional dining experiences.
How did you discover your passion for cooking, and what inspired you to become a chef?
Food is a deeply personal thing, and for me, my passion for it began as a child. I was an only child, and I would always sit with my mother while she cooked. I learnt from her and absorbed her love of food. As I grew up, I realized that food was something I wanted to pursue as a profession. I had a choice between hotel management and engineering, and I chose hotel management because I couldn't handle the intense math involved in engineering. Laughs. Cooking is my passion, and I'm grateful that I chose this profession. It allows me to share my love of food with others and bring joy to their lives.
Can you describe a favorite childhood dish or cooking memory that sparked your interest in the culinary world?
To this day, one of my favorite dishes is my mother's fish curry. She makes it in an old pot that my grandmother used to use, and it's simply the best. She uses fresh fish from the market, kokum, and chili powder, but there's something else that makes her curry so special. I think it's the love and affection she puts into it. I've tried to recreate her recipe in my own kitchen, but I've never been able to get it quite right. I guess there's no substitute for a mother's touch.
How do you handle feedback and criticism from guests or food critics, and how has this feedback contributed to your growth as a chef?
Feedback is essential in any creative field, and cooking is no exception. However, food is a highly subjective experience. The same dish that one person loves may be disliked by another. This is because our food preferences are shaped by our individual experiences, cultures, and emotions. As a chef, it is important to understand that not all feedback is created equal. Some feedback may be arbitrary or unhelpful. For example, if a customer says "there is not enough variety" without providing any specific suggestions, it is difficult to know how to improve. On the other hand, if a customer says "the biryani is too dry and there are too many cloves, cardamom, and bay leaves," this is specific and actionable feedback. When receiving feedback, it is important to take a step back and consider it carefully. If you agree with the feedback, ask yourself how you can implement it in a way that is consistent with your style and philosophy. If you disagree with the feedback, it is okay to stand your ground. However, it is also important to be open to the possibility that you could be wrong. Ultimately, the goal is to use feedback to improve your cooking and provide your guests with the best possible experience. This is a delicate balance, but it is one that chefs learn to master with experience.
In your opinion, what makes a meal truly special beyond just the flavors?
From the guest's perspective, the entire dining experience matters. From the moment they enter the restaurant, they should be greeted with a warm smile. The food should be delicious and flavorful, and the server should be attentive and friendly. If the guest has a request, the server should listen carefully and do their best to fulfill it. Even small details like the cleanliness of the restaurant and the appearance of the tables can make a difference. In short, the guest dining experience is a complex mix of factors, both large and small. By paying attention to all of these details, restaurants can create a truly memorable and enjoyable experience for their guests.
Can you share your approach to managing and leading a kitchen team, including your strategies for staff training, development, and retention?
One of my key principles is that I don't micromanage. I believe that my team members are adults with experience, and I trust them to make their own decisions. My job is to guide them and ensure that they have the product knowledge and skills they need to deliver what we promise our guests. It is also very important to me that I treat my staff fairly and with respect. When they feel valued and appreciated, they are more likely to give their best to their jobs. This is important because the emotional well-being of the team can directly affect the quality of the food. For example, if a chef is having a bad day, they may not be able to focus on their work, and this could result in a dish that is not up to standard. I believe that by treating my staff with respect and ensuring their emotional well-being, I can create a positive and productive work environment where everyone is motivated to do their best. This results in better food and a better dining experience for our guests.
What are the most popular dishes at The Residency Towers that guests frequently rave about?
I'm excited to tell you about Sky Restaurant, where we are sitting right now. It's a curated Asian dining experience, and we have some beautiful dishes on the menu. One of our most popular dishes is the Blue Orchid Maki. It's a sushi roll made with blue orchid flower, and it's absolutely delicious. Another popular dish is the Black Garlic Chicken Tikka. The chicken is marinated in black garlic, which has a unique flavor and aroma. For dessert, we have a wonderful Namelaka. It's a Japanese version of a chocolate mousse, and it's incredibly smooth and rich. In addition to our Asian menu, we also offer a variety of global comfort food for travelers here in our Main Street. Popular items include Thayir Sadham (yogurt rice) and Sambar Rice. Our room service menus also feature a wide selection of comfort food items, as well as cake and shaped cakes.
We're confident that you'll find something to your taste at Sky Restaurant. Come and see us soon!
This interview is exclusively published on Hospitalitynews.in.
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Published on August 1, 2025
In conversation with Hospitalitynews, Sidh N.C., Co-Founder and Managing Director of QNA International, offers an exclusive look into how the 12th Annual MILT Congress is set to redefine the outbound travel narrative for India.
The event was held from 24 to 25 July 2025 at Taj Cidade de Goa Horizon, MILT 2025 isn’t just another luxury travel summit. As Sidh puts it, “We’ve redesigned the event to create a strategic ecosystem where India’s top corporate buyers engage directly with the world’s most visionary travel and hospitality brands.”
The conversations at MILT 2025 revealed a clear shift in what luxury means to indian outbound travelers. It is no longer confined to opulent hotels or grand venues. Today's high value indian traveller seeks depth, intention, and emotional connection in their journeys.
From Gen Z-driven aspirations to immersive spiritual getaways, the Indian traveller is evolving rapidly. In this compelling discussion, Sidh outlines how the outbound market is no longer about checklists and sightseeing, but emotional value, hyper-personalisation, and authentic storytelling.
Social media emerged as a major driver of outbound travel decisions, especially among millenials and Gen Z. MILT 2025 highlighted how platforms like Instagram and YouTube are influencing not just where people travel, but why. Travel content creators, Vloggers, and digial storytellers are the new age travel agents offering immersive glimpses into destinations that were once discovered through brochures
With nearly 40% of outbound trips now business related, MILT Congress is becoming the axis where leisure meets innovation, and where destinations across Asia, Europe, and the Middle East position themselves not just to attract but understand the Indian mindset
He dives into the growing influence of Tier 2 and Tier 3 cities, the rise of women-led travel, and the seamless merging of technology, sustainability, and cultural connection.
What’s coming next? A travel revolution driven by meaning, not just mobility—where every booking is a story and every destination a deeper experience.
Want More?
You can explore the full in-depth interview and exclusive coverage in the August edition of Hospitalitynews—available both on our website and as a beautifully curated print magazine. Don’t miss your chance to engage with the future of travel, one conversation at a time.
In a world where real estate is often seen as a numbers game, Dinesh Yadav, Founder and Managing Director of Fine Acers, is rewriting the rules. In an exclusive feature with Hospitalitynews, Dinesh shares how his brand is pioneering a new kind of investment, one where returns meet relaxation, and assets double as family getaways, wellness retreats, and legacy spaces.
Through Fine Acers and its collection of thoughtfully designed resorts, Dinesh is turning the traditional real estate model on its head. What makes his vision stand out? It’s the ability to offer more than just appreciation, it’s about creating value that’s deeply personal and profoundly profitable.
What if your investment could host your next family celebration?
What if it could be both a peaceful retreat and an income generator?
In this engaging discussion, Dinesh walks us through the inspiration behind the branded resort investment model, an idea born from observing global trends and Indian investor behaviour. As he points out, second homes in India have long existed, but they often come with challenges. Fine Acers addresses these pain points by offering fully managed, premium properties that balance lifestyle aspirations with stable returns.
From the rise of wellness tourism to the increasing demand for senior-friendly and destination wedding-ready spaces, Fine Acers is tapping into what modern investors truly seek,purposeful ownership. Backed by the post-pandemic travel revival and changing mindsets, this is more than a trend; it’s the evolution of real estate itself.
It was a thought-provoking conversation with Dinesh Yadav, one that sheds light on how emotional connection and financial intelligence can coexist in modern investments.
Discover the complete interview in the August issue of Hospitalitynews, now available on our website. Don’t forget to grab your physical copy to explore more inspiring stories that are shaping the future of hospitality and living.
In the ever-evolving world of hospitality and wedding planning, few names have made as bold and rapid an impact as Pawan Gupta, the Co-Founder and CEO of The Wedding Company. In an exclusive conversation with Hospitalitynews, he takes us behind the scenes of the brand's journey, right from its inception as Weddings by Betterhalf to its present transformation into a full-fledged luxury wedding platform scaling toward a $10 million milestone.
With over 50 Indian cities and international hotspots like Bali and Phuket in their portfolio, The Wedding Company is not just planning weddings, it’s revolutionizing the way they happen. In this candid exchange, Pawan unpacks the brand’s proprietary software, automation strategies, AI-powered planning, and most importantly, the human touch that turns each celebration into a heartfelt experience.
Pawan answers these and more, offering deep insights into vendor matchmaking, hospitality-first execution, global partnerships, and the emotional intelligence required to manage culturally rooted celebrations. With a strong foundation in tech and a team trained in warmth and precision, The Wedding Company has become a force to reckon with scaling love, memories, and moments across continents.
This feature captures a rare glimpse into the mind behind a fast-scaling wedding empire. The blend of structure, soul, and strategy discussed here is bound to inspire entrepreneurs, hoteliers, and dreamers alike.
It was a great conversation we had with Pawan Gupta, one that beautifully highlights how hospitality and innovation can create unforgettable celebrations.
Catch the full interview in the August issue of Hospitalitynews Magazine, available now on our website and grab your physical copy to explore more inspiring stories from the world of hospitality and beyond.
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