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Published on August 2, 2024
In an exclusive interview with us, Sandeep Kalra, the esteemed Director of Culinary at Pullman and Novotel New Delhi Aerocity, shared his insights on various topics. When asked about how he ensures high hotel customer service and guest satisfaction, he said, "We ensure a unique and exceptional dining experience at Pullman and Novotel New Delhi Aerocity by focusing on several key elements. While authenticity in cuisine is paramount, some palates also prefer a blend of traditional Indian flavors with global influences. We source the finest local and seasonal ingredients to guarantee freshness and sustainability. Innovative culinary concepts, such as themed dinners and interactive cooking sessions, keep our offerings fresh and engaging. Exceptional service is a priority, with a dedicated team providing personalized attention. Our dining spaces are designed to create a warm, elegant ambiance that enhances the experience. Continuous improvement, driven by guest feedback and culinary trends, ensures our menus stay current and exciting. Lastly, our commitment to sustainability reflects our dedication to responsible dining. These elements combine to create a dining experience that is both unique and memorable." When asked about how he stays updated on industry trends and what steps he takes to implement innovative practices in the hotel, he responded, "Training under Michelin Star chefs has profoundly shaped my culinary philosophy. I have embraced meticulous techniques and the use of premium, seasonal ingredients, focusing on consistency and excellence. Exposure to global flavors fuels my creativity, allowing me to blend innovative methods with traditional Indian cuisine. This training has also underscored the importance of delivering memorable guest experiences through exceptional hospitality and presentation. At Pullman and Novotel New Delhi Aerocity, these principles guide our culinary offerings, ensuring a blend of international expertise and local flavors, providing our guests with exceptional dining experiences."
In an exclusive interview with us, Sandeep Kalra, the esteemed Director of Culinary at Pullman and Novotel New Delhi Aerocity, shared his insights on various topics. When asked about how he ensures high hotel customer service and guest satisfaction, he said, "We ensure a unique and exceptional dining experience at Pullman and Novotel New Delhi Aerocity by focusing on several key elements. While authenticity in cuisine is paramount, some palates also prefer a blend of traditional Indian flavors with global influences. We source the finest local and seasonal ingredients to guarantee freshness and sustainability. Innovative culinary concepts, such as themed dinners and interactive cooking sessions, keep our offerings fresh and engaging. Exceptional service is a priority, with a dedicated team providing personalized attention. Our dining spaces are designed to create a warm, elegant ambiance that enhances the experience. Continuous improvement, driven by guest feedback and culinary trends, ensures our menus stay current and exciting. Lastly, our commitment to sustainability reflects our dedication to responsible dining. These elements combine to create a dining experience that is both unique and memorable."
When asked about how he stays updated on industry trends and what steps he takes to implement innovative practices in the hotel, he responded, "Training under Michelin Star chefs has profoundly shaped my culinary philosophy. I have embraced meticulous techniques and the use of premium, seasonal ingredients, focusing on consistency and excellence. Exposure to global flavors fuels my creativity, allowing me to blend innovative methods with traditional Indian cuisine. This training has also underscored the importance of delivering memorable guest experiences through exceptional hospitality and presentation. At Pullman and Novotel New Delhi Aerocity, these principles guide our culinary offerings, ensuring a blend of international expertise and local flavors, providing our guests with exceptional dining experiences."
It was a great conversation with Sandeep Kalra, providing a deep dive into his culinary innovations and philosophies. You can check out the complete interview in the August issue of HospitalityNews magazine on our website.
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Published on May 1, 2025
Chef Vijay Pandey is not your typical chef. With roots in five-star hospitality and global culinary experiences, he now helms the kitchen innovation at Rebel Foods, India’s leading cloud kitchen network. As the Corporate Chef, he is the creative force behind multi-brand strategies that serve millions of customers every month.
“Each phase of my journey—luxury hotels, cruise liners, flight kitchens—taught me the value of precision, consistency, and authenticity,” shares Chef Vijay. These diverse experiences have equipped him to lead in the fast-paced world of food tech. At Rebel Foods, his mission is clear: deliver restaurant-quality meals at scale, without losing flavor or soul.
With a portfolio that spans everything from Indian classics to international flavors, Chef Vijay ensures every brand under Rebel Foods retains its unique identity. “Every dish goes through rigorous R&D, pilot tests, and customer feedback loops. That’s how we maintain authenticity while pushing culinary boundaries,” he explains.
His global exposure has played a key role in shaping today's menus. He’s excited by the rise of fusion cuisine and personalized dining. “Consumers now crave stories on their plate—Korean burgers with Indian spices, or Mediterranean flavors with local ingredients. We’re here to make that happen,” he says.
Behind the scenes, it's a blend of tech and taste. AI-powered tools help optimize recipes and predict trends, but the heart of innovation still lies with the chefs. “Technology brings scale and efficiency, but it’s the human touch that brings flavor and emotion,” he adds.
When it comes to delivery, every element is engineered—from packaging to plating—to ensure meals retain their restaurant appeal. “Recipe engineering and constant feedback are key,” he explains, adding that real-time data from over 350 kitchens help maintain quality at every touchpoint.
A strong advocate for wellness and mindful eating, Chef Vijay brings his passion for yoga into the culinary world. “We prioritize clean ingredients, sustainable sourcing, and balanced meals. Good food should nourish the body and the spirit,” he says.
From pioneering Lebanese menus at Manchester United Café Bar to building Faasos’ iconic burger wraps, Chef Vijay’s journey reflects creativity grounded in operational expertise. But perhaps his proudest achievement is shaping the future of food delivery in India—one bold flavor at a time.
Hungry for more insights from India’s top culinary leaders? Stay tuned to HospitalityNews by GuestVento for inspiring stories, industry innovations, and behind-the-kitchen moments that shape the future of food. Visit our website to read the full May edition, and direct message us for physical copies.
In an exclusive feature for HospitalityNews' May Edition, we had the privilege of engaging in a compelling conversation with Jyoti Mayal, Chairperson of the Tourism and Hospitality Skill Council (THSC), and one of the most respected voices in India's tourism industry. With decades of experience and a keen eye on global trends, Jyoti Mayal brings a wealth of knowledge to the table—touching upon everything from eco-tourism to digital transformation in travel.
Her insights are not only eye-opening but also signal the emerging priorities of Indian travellers and how the industry must evolve to meet them. From discussing how tourism boards are crafting immersive experiences tailored to Indian preferences, to highlighting India's rising status in medical tourism, every part of the conversation offered a deeper look into the rapidly changing world of travel.
She begins by sharing how Indian travellers have moved beyond the conventional. “Indian travelers today are more informed, curious, and experience-driven than ever before…” This evolving mindset, she says, is driving demand for personalization and pushing agencies to elevate their offerings.
Further in the discussion, she emphasizes the meaningful collaborations between international tourism boards and Indian travel professionals. She reveals how these partnerships are building cultural bridges and setting new standards in hospitality.
On India’s leadership in medical tourism, Mayal proudly notes the impact of the Heal in India initiative and how the THSC is playing a transformative role in creating a skilled and empathetic ecosystem.
From sustainability in wildlife tourism to seamless international travel experiences and AI-driven travel planning, her observations are a masterclass in future-focused thinking.
This enlightening conversation with Jyoti Mayal is a must-read for industry leaders, aspiring travel professionals, and anyone interested in where Indian tourism is headed.
Catch the complete interview in the May edition of Hospitality News, available on our website. You can also get a physical copy to keep this enriching feature in your collection. It was truly a great conversation—one that sheds light on the vision, strategy, and heart behind India’s travel transformation.
With a career spanning over 20 years in Sri Lanka’s vibrant travel and tourism industry, Suchitra Aluwihare stands at the forefront of redefining destination management. As the Chief Operating Officer of Hayleys Travels, one of Sri Lanka’s leading travel solutions providers, Mr. Aluwihare has played a vital role in shaping curated travel experiences that go beyond traditional tourism.
In this exclusive feature for HospitalityNews by GuestVento, Suchitra shares how Hayleys Travels combines technology, local expertise, and sustainability to craft journeys that are deeply personal and impactful. From immersive wildlife encounters to wellness-focused itineraries, the company’s unique offerings reflect a deep understanding of modern traveler preferences.
Under Mr. Aluwihare’s guidance, Hayleys has embraced responsible tourism as a core philosophy. From reforestation and marine conservation to partnering with local artisans and community-driven experiences, the goal is to ensure that every trip benefits both the traveler and the destination. His belief that “every journey should leave a positive footprint” drives much of the brand’s innovation.
The conversation also touches on Sri Lanka’s lesser-known destinations—from boat safaris in Gal Oya to dolphin watching in Kalpitiya—reminding readers that the island’s real magic often lies off the beaten path. Mr. Aluwihare’s passion for showcasing Sri Lanka’s hidden gems is matched only by his commitment to preserving them for future generations.
Want to know what sets Hayleys apart in a crowded market? Curious about how tech is shaping sustainable travel? Read the full interview with Suchitra Aluwihare in the latest May edition of HospitalityNews by GuestVento.
Head to our website to read the full e-magazine and DM us for physical copies!
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