From Wow Factor to Flavor: How Phurr Delivers an Unforgettable Experience

From Wow Factor to Flavor: How Phurr Delivers an Unforgettable Experience

Nishang Narayan

Published on November 4, 2024

Phurr has quickly emerged as a favorite among Bangalore’s food enthusiasts, offering a modern vegetarian dining experience in a stylish setting. Known for pushing culinary boundaries, Phurr has attracted attention across the city, and we were excited to experience it firsthand. During our visit, we sat down with Rahul Lunawat, one of Phurr’s founders, who shared his insights into what makes Phurr a standout.

From the moment we walked in, the welcoming ambiance set the tone. Designed by a renowned Mumbai-based architectural firm, Phurr’s interiors impress immediately—a perfect complement to the dining experience they aim to offer. “The ambiance is just as important as the food,” Rahul explained. “It needed to be memorable, something people would talk about long after they leave.”

Phurr has established a reputation for reimagining vegetarian cuisine, with over 120 dishes on the menu, including vegan and Jain options. When asked about what sets Phurr apart, Rahul emphasized their commitment to delivering an experience that keeps guests coming back. “In a city with new restaurants popping up every day, we knew we had to offer something unique. It’s all about giving people a dining experience they’ll love and remember,” he shared.

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The extensive menu showcases Phurr’s creative approach, with signature dishes like the Phurr Biryani Nuggets and Ratatouille Gujiya quickly becoming customer favorites. Rahul shared the process behind creating these dishes, balancing creativity with familiarity. “There’s a fine line between being unique and going too far. We spent a lot of time testing each dish—for taste, texture, and presentation,” he said.

Phurr’s success also lies in its ability to blend innovation with tradition. While the starters are often experimental, the main courses offer a comforting selection of classic dishes. “We wanted to strike a balance—new and exciting starters, but familiar main courses. This way, guests can try something different without feeling overwhelmed,” Rahul explained.

In just eight months, Phurr has become one of Bangalore’s most talked-about spots. Rahul attributes their success to a focus on details and constant innovation. “It’s about giving guests more than they expect. From an amuse-bouche to greet them to new menu items every month, we’re always looking for ways to surprise our customers,” he shared.

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Phurr also stands out for its creative collaborations. By working with culinary experts like Chef Sombir on the menu and mixologist Avinash Kapoli for unique mocktails, Phurr has elevated its dining experience. “These partnerships bring fresh perspectives to what we do. We’ll keep collaborating with experts to ensure Phurr remains exciting,” Rahul noted.

Reflecting on his journey from brainstorming ideas at Airlines Hotel to running one of Bangalore’s top restaurants, Rahul’s advice to aspiring restaurateurs was simple yet powerful. “The restaurant industry is tough. You need passion and hard work to succeed. Even after seven years, we’re hands-on every day, constantly creating new experiences and pushing the brand forward,” he said.

As we left Phurr, it was clear why this restaurant has captivated Bangalore’s food lovers. With its thoughtfully crafted menu, inviting ambiance, and focus on innovation, Phurr promises an unforgettable dining experience that keeps guests coming back for more. You can check out the complete article in the November issue of Hospitality News, available on our website.


Hyatt’s Commitment to Responsible Hospitality

Hyatt’s Commitment to Responsible Hospitality

Ruban Das

Published on January 1, 2026

In a featured interaction with Guestvento Hospitality News, Ruban Das, a seasoned hospitality leader with over two decades of experience across Hyatt, Hilton, and Accor, shared measured insights on what it truly means to build responsible, future-ready hotels. Known for blending operational discipline with a strong people-first approach, Das has played a key role in embedding sustainability into hotel operations, most notably through Hyatt’s journey toward EarthCheck Silver certification.

During the conversation, Das spoke candidly about why sustainability today must go beyond intent and messaging. With increasing scrutiny from guests, partners, and global stakeholders, accountability and data-backed performance have become essential. He highlighted how benchmarking platforms like EarthCheck bring structure, transparency, and long-term thinking to sustainability efforts.

The discussion also explored how the definition of luxury is evolving. From shifting away from imported ingredients toward mindful local sourcing, to partnering with Indian producers and artisans, Das underlined how responsible choices can strengthen both sustainability and business resilience. Community partnerships, particularly those supporting rural livelihoods and circular practices, emerged as a meaningful part of this philosophy.

Importantly, Das shed light on the complex, behind-the-scenes efforts that define responsible hospitality from waste management and water recycling to reducing single-use plastics and strengthening procurement systems.

It was a thoughtful and insightful conversation that reinforces why responsible luxury is no longer optional but essential. The complete interview can be read in the Hospitality News January magazine, available on our website and in print.


Where Food Meets Fun: Jolly Indian’s Culinary Adventure

Where Food Meets Fun: Jolly Indian’s Culinary Adventure

Manoj Padmanaban and Japtej Ahluwalia

Published on January 1, 2026

In an exclusive interview with Hospitality News, Manoj Padmanaban and Japtej Ahluwalia, the visionaries behind Jolly Indian, shared their insights on redefining Indian dining.

Manoj, renowned for his award-winning Pandan Club and pioneering zero-ABV beverage program, explains that Jolly Indian was designed as more than a restaurant. “Dining isn’t just hospitality, it’s food, entertainment, and memory-making,” he says. From a dhol-filled entrance to playful moments like a giant lassi machine and a potti-kadai-style paan counter, every detail is crafted to create joy and surprise.

Japtej, a prominent NRAI board member, adds that the concept celebrates India as a mood, not a map. Jolly Indian fills a gap between traditional eateries and ultra-premium dining in Chennai, offering playful, elevated comfort foods that resonate with today’s urban diner.

The founders emphasize the seamless blend of creativity and discipline, involving staff in storytelling and maintaining operational authenticity. Their approach ensures that the experience guests see online mirrors the vibrant atmosphere inside.

This exclusive conversation is a glimpse into the minds behind one of Chennai’s most exciting culinary ventures. It’s a fascinating discussion full of passion, innovation, and inspiration.

This was an engaging and insightful conversation, and readers can explore the complete article in the Hospitality NewsJanuary Edition, available on our website and in print.


PGC Chennai: Where Lifestyle, Leisure and Family Experiences Come Together

PGC Chennai: Where Lifestyle, Leisure and Family Experiences Come Together

Ms. Sonali Jain,

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.