Sangu Chakra Hotels: Blending Heritage with Modern Hospitality

Sangu Chakra Hotels: Blending Heritage with Modern Hospitality

V. Vasudevan

Published on February 1, 2025

For decades, Sangu Chakra Hotels Pvt. Ltd. has been redefining hospitality in Tamil Nadu. In our February edition, we sit down with V. Vasudevan, Managing Director, to uncover the journey of this family-run legacy—from its humble beginnings in Tiruchirappalli to its transformation into Courtyard by Marriott and the restoration of the 120-year-old Chidambara Vilas.

Bridging Heritage with Modern Comfort

Mr. Vasudevan shares how Sangu Chakra Hotels preserves cultural authenticity while incorporating world-class amenities. Whether it’s the intricate Chettinad architecture at Chidambara Vilas or integrating solar energy and eco-friendly initiatives, the group ensures a seamless blend of tradition and innovation.

A Smooth Transition to Courtyard by Marriott

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Rebranding Sangam Hotels in Madurai and Trichy to Courtyard by Marriott wasn’t just about luxury—it was about maintaining the signature warmth and personal touch that guests love. Mr. Vasudevan reveals how the team navigated this transition while upholding the brand’s legacy.

Exciting Expansion Plans

Looking ahead, Sangu Chakra Hotels is set to double its room inventory in Tamil Nadu with new projects in Chennai, Trichy, and Madurai. The biggest highlight? A 30-acre beachfront resort in Rameshwaram, an ambitious project catering to India’s growing luxury leisure market.

Want to read the full story?

Get all the insights and behind-the-scenes details in our February edition of Hospitality News Magazine! Subscribe today or DM us to order your copy.

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Elevating Hospitality: Abhilash Kumar on Rosetta’s Journey to Excellence

Elevating Hospitality: Abhilash Kumar on Rosetta’s Journey to Excellence

Abhilash Kumar

Published on March 1, 2025

The hospitality industry is evolving, and at the forefront of this transformation is Abhilash Kumar, Corporate Head of Sales & Marketing at Rosetta Hospitality. In an exclusive interview with Hospitality News, he takes us through the brand’s expansion strategy, commitment to guest satisfaction, and future developments, setting new benchmarks in affordable luxury.

Rosetta Hospitality has steadily expanded its footprint, with Elements by Rosetta – Varca, Goa serving as a key milestone in its journey. “This move has driven significant growth by boosting our visibility across multiple markets, including Mumbai, Bengaluru, Delhi, and even international audiences,” says Abhilash. He emphasizes how Goa’s global appeal has helped strengthen Rosetta’s presence in the luxury hospitality space.

What sets Elements by Rosetta Goa apart? According to Abhilash, it’s a seamless fusion of comfort, exclusivity, and an immersive guest experience. From spacious rooms with pool access to Ouzo Delmar, their iconic beachfront restaurant, the property redefines affordable luxury with a focus on authentic Goan flavors and premium service.

The conversation also delves into Rosetta’s approach to pricing and guest satisfaction. “Optimizing room rates during high-demand periods while maintaining our high standards ensures that our guests feel they are receiving exceptional value,” he explains.

As corporate travel grows, MICE tourism plays a pivotal role in Rosetta’s strategy. With versatile event spaces, including a Grand Ballroom, boardrooms, and picturesque outdoor venues, the property caters to both corporate and celebratory events.

Looking ahead to 2025, Rosetta is set to unveil Phase 2 of Elements by Rosetta Goa, featuring 68 luxurious suites, a grand banquet hall, a swimming pool, and expanded dining options. Additionally, the brand is exploring South Indian leisure destinations to expand its reach and deliver unique travel experiences.

It was truly an insightful conversation with Abhilash Kumar, offering a glimpse into Rosetta Hospitality’s vision for the future. To read the full exclusive interview, check out the Hospitality News March Magazine on our website. Don't miss the chance to grab a physical copy and immerse yourself in more such industry-defining conversations!

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BOYA: Redefining Luxury Dining with Bhawya Sahu

BOYA: Redefining Luxury Dining with Bhawya Sahu

Bhawya Sahu

Published on February 28, 2025

Luxury dining is more than just exquisite food—it’s an experience, a blend of ambiance, service, and culinary artistry. We spoke to Bhawya Sahu, the young entrepreneur redefining the fine dining scene with BOYA, his standout restaurant in Delhi’s Malcha Marg. Partnering with the celebrated Chef Augusto Cabrera, Bhawya has brought a Japanese-Peruvian fusion to the capital, crafting a menu that is as bold as it is refined.

In our conversation, Bhawya shared how his global experiences in Europe and the U.S. shaped his approach to hospitality. From the use of seasonal ingredients to curating a guest experience that mirrors international luxury standards, BOYA stands apart as a world-class dining destination. Bhawya also emphasized how service is at the heart of luxury, detailing how BOYA’s team is trained to provide a seamless, personalized experience that rivals the world’s finest restaurants.

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Beyond food, Bhawya’s deep-rooted understanding of fashion and craftsmanship—influenced by his family’s background in the fashion industry—plays a role in BOYA’s aesthetic appeal. Every detail, from the interior design to the plating, is meticulously curated to exude elegance.

We also dived into his vision for BOYA’s international expansion, the evolving landscape of fine dining in India, and why sourcing high-quality imported ingredients is a non-negotiable for him. For aspiring restaurateurs, Bhawya offers a simple yet powerful mantra: Stay true to your vision, focus on guest experience, and never compromise on quality.

Want the full story? DM us to grab the March issue of Hospitality News Magazine or visit our E-Magazine for the complete interview!

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What’s on the Menu for Pricol Gourmet’s Future? Siddharth Malhotra Breaks It Down

What’s on the Menu for Pricol Gourmet’s Future? Siddharth Malhotra Breaks It Down

Siddharth Malhotra

Published on February 28, 2025

When it comes to premium and casual dining, Pricol Gourmet Pvt Ltd is making waves across India, with a presence in Chennai, Delhi, Pune, Kochi, and Coimbatore. Siddharth Malhotra, the company’s Director of Operations, has played a crucial role in its remarkable growth—an 81.52% increase in revenue and a 115.51% jump in profitability within just a year. But what’s fueling this success?

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In a candid conversation, Siddharth reveals that Pricol Gourmet’s philosophy is about curating experiences, not just restaurants. The company’s diverse portfolio—from Savyarasa and Rasanai for South Indian flavors to Soy Soi, The New Punjab Club, Delish, Austin, and Origin—ensures that each brand offers something distinct. Their commitment to quality, innovation, and exceptional service is what sets them apart in India’s evolving dining scene.

Technology is another game-changer. AI-driven supply chains, contactless dining, and personalized digital experiences are helping Pricol Gourmet stay ahead. But they’re not just about innovation—sustainability is a core value, with efforts focused on zero-waste kitchens, energy efficiency, and eco-friendly packaging.

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Looking ahead, Siddharth hints at bold new concepts, including experiential dining and interactive culinary spaces, positioning Pricol Gourmet as a leader in India’s future dining trends.

Want to know more about Pricol Gourmet’s upcoming ventures and expert insights from Siddharth Malhotra? Grab the March edition of Hospitality News Magazine! DM us or visit our e-magazine for the full interview. 

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