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Published on July 3, 2024
Kedarnath Shetty, co-founder of Baliboo, discusses their menu development philosophy, use of local ingredients, and exciting upcoming plans for the restaurant in this Exclusive Interview.
Conceptualized by the dynamic duo of Divya Kadam and Kedar Shetty, Baliboo boasts a stunning ambiance that reflects the lush beauty of the tropics. Think inviting interiors, a touch of modern elegance, and a warm, inviting atmosphere that sets the stage for a truly unforgettable experience.
But Baliboo’s magic extends beyond its aesthetics. The meticulously crafted menu is a delightful fusion of cultures, offering a taste of the exotic alongside familiar favorites. Whether you're a dedicated vegetarian, a confirmed carnivore, or someone with dietary restrictions, Baliboo caters to all with thoughtfully tailored options. Locally sourced ingredients ensure freshness in every bite, while the culinary team's passion for flavor shines through in each dish.
The restaurant also boasts an impressive beverage program, featuring refreshing cocktails and mocktails that perfectly complement the food. From classic favorites to innovative concoctions bursting with tropical fruits and spices, there’s a drink to tantalize every taste bud.
What inspired the concept behind Baliboo, and how does it differentiate itself in Mumbai’s dining scene?
Inspiration Behind Baliboo: The concept behind Baliboo was inspired by the vibrant cultures and diverse culinary traditions encountered by founders Divya Kadam and Kedar Shetty during their extensive travels. They envisioned creating a dining destination that encapsulates the joy and excitement of discovering new flavors and experiences. This vision is brought to life through Baliboo's innovative menu, which features a seamless blend of global cuisines with a unique twist, creating an unforgettable gastronomic journey for our guests.
Differentiation in Mumbai’s Dining Scene: Baliboo sets itself apart in Mumbai's bustling dining scene through its commitment to culinary ingenuity and heartfelt hospitality. Each dish is meticulously crafted, balancing creativity and tradition to offer a unique taste experience. The ambiance at Baliboo is vibrant and inviting, reflecting the joyous revelry of taste and life's vibrant essence that we aim to celebrate with every visit. Our dedication to exceptional service and creating memorable dining experiences ensures that Baliboo remains a standout choice for food enthusiasts in Mumbai.
Could you share some insights into the design philosophy of Baliboo and how it reflects the essence of a tropical paradise?
Baliboo’s design philosophy centers on creating a tropical paradise within the heart of Mumbai. Inspired by the serene beauty and vibrant culture of tropical destinations, our interior features lush greenery, natural wood elements, and bright, airy spaces. This design reflects our commitment to offering an escape from the urban hustle, allowing guests to unwind and immerse themselves in a tranquil, exotic ambiance while enjoying our unique culinary creations.
How do you ensure that the menu at Baliboo offers a harmonious blend of Asian, Continental, and Indian flavors while catering to diverse dietary preferences?
At Baliboo, we ensure a harmonious blend of Asian, Continental, and Indian flavors by carefully curating our menu to highlight the best of each cuisine while maintaining balance and coherence. Our chefs meticulously source high-quality ingredients and craft dishes that celebrate diverse culinary traditions. Additionally, we offer a variety of options catering to diverse dietary preferences, including vegan, gluten-free, and low-carb choices, ensuring that every guest finds something delightful to enjoy.
Baliboo emphasizes inclusivity with its vegetarian, vegan, and dietary-specific options. How do you approach menu development to accommodate these needs without compromising on taste and quality?
At Baliboo, we approach menu development with a focus on creativity and innovation to accommodate vegetarian, vegan, and dietary-specific needs. Our chefs experiment with diverse ingredients and cooking techniques to ensure every dish is flavorful and satisfying. By using fresh, high-quality produce and carefully balancing spices and textures, we create dishes that cater to dietary preferences without compromising on taste and quality. This commitment ensures that all our guests enjoy a memorable dining experience.
The cocktail menu at Baliboo offers a wide range of unique libations. What inspired the creation of signature cocktails like Scarlet and Rosetta?
The creation of signature cocktails like Scarlet and Rosetta at Baliboo is inspired by our desire to craft beverages that reflect the vibrant, tropical essence of our dining experience. Scarlet, with its bold, rich flavors, draws inspiration from exotic fruits and spices, while Rosetta combines delicate floral notes and refreshing botanicals. Both cocktails are designed to complement our diverse menu and enhance the overall sensory experience for our guests.
With the strong emphasis on local sourcing, how does Baliboo contribute to enhancing the community's culinary experience?
At Baliboo, we emphasize local sourcing to contribute to the community’s culinary experience by partnering with local farmers and suppliers. This ensures fresh, high-quality ingredients while supporting the local economy. By incorporating locally-sourced produce into our dishes, we celebrate regional flavors and create a sustainable dining experience that resonates with our community’s tastes and values.
Can you share any upcoming initiatives or events that patrons can look forward to at Baliboo?
At Baliboo, patrons can look forward to an exciting lineup of upcoming initiatives and events, including themed culinary nights, live music performances, and exclusive tasting menus that showcase seasonal ingredients. We are also planning interactive cooking workshops and mixology classes, providing guests with unique and engaging experiences that celebrate our commitment to culinary innovation and community engagement.
What legacy do you hope the restaurant leaves in Mumbai's dining landscape, and what future vision do you have for its continued success?
At Baliboo, we hope to leave a legacy of culinary excellence and innovative dining experiences in Mumbai’s dining landscape. We aim to be remembered for our exceptional food, heartfelt hospitality, and vibrant ambiance. Our future vision includes expanding our reach while maintaining our commitment to quality and creativity, continuously evolving our menu, and deepening our connection with the community through diverse, memorable experiences.
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Published on September 1, 2025
In today’s world of hospitality, where loyalty programs are often defined by free nights, discounts, and upgrades, The LaLiT Suri Hospitality Group has chosen a different path, one that blends guest rewards with social good. In an exclusive conversation with Hospitalitynews, Vivek Shukla, CEO of the Group, offered rare insights into how luxury and purpose can converge to create a new standard for the industry.
With more than 35 years in luxury hospitality and two decades shaping The LaLiT’s vision, Shukla is widely known for his people-first approach and strategic foresight. His leadership during the pandemic, marked by initiatives that supported frontline workers and vulnerable communities, underscored his conviction that hospitality is about much more than service, it is about responsibility.
This ethos is at the heart of the Group’s new loyalty program. Unlike traditional models, this initiative empowers guests to transform everyday indulgences into acts of giving. Partnering with Points for Good, The LaLiT allows loyalty members to channel their points towards diverse causes ranging from child education and sustainability to LGBTQIA+ empowerment. Shukla describes it as a shift “from transactional exchanges to purposeful, meaningful connections”.
The innovation lies in embedding impact seamlessly into daily guest interactions. Shukla believes that over time, members will begin to associate loyalty not only with luxury but also with generosity and social change. “When routine stays or meals become part of something greater, it fosters a culture of care and giving back”, he says.
Perhaps most compelling is the vision behind it: small contributions from thousands of guests, collectively sparking a wave of impact across India. By aligning hospitality with social responsibility, The LaLiT is rewriting the future of loyalty, one that is not just about repeat business but about emotional connection and shared purpose.
Our conversation with Vivek Shukla was both inspiring and thought-provoking, challenging the industry to see loyalty in a whole new light. For the complete interview and exclusive insights, dive into the Hospitalitynews Magazine September Edition- available now on our website and in print. Don’t miss your chance to be part of this transformative dialogue shaping the future of hospitality.
In an era where unpredictability has become the only constant in travel and hospitality, few voices carry the weight of experience, foresight, and innovation like Dr. Anshu Jalora, Founder and Managing Director of Sciative Solutions. In an exclusive conversation with Hospitalitynews, Dr. Jalora shared sharp insights on how technology, behavioral economics, and AI-driven pricing are rewriting the rules of hotel revenue management.
With over 23 years of global expertise, stints at Starbucks, Overstock.com, and PROS Revenue Management, and a patent in pricing software, Dr. Jalora is not only a leader but a pioneer. His ability to bridge the precision of academia with the dynamism of the hospitality market makes his perspectives especially compelling.
When asked about this year’s unexpected monsoon surge in travel demand, Dr. Jalora explained how AI-powered systems like ZettaRMS can detect weather shifts, booking pace, and competitor rates in real time allowing hotels not just to react, but to stay ahead of market waves. The difference, he notes, lies in “explainability,” enabling revenue managers to understand why pricing shifts occur while preserving guest trust.
What followed was a fascinating look into the speed of pricing decisions. With ZettaRMS updating rates every 15 minutes, Dr. Jalora emphasized how short-lived surges can now be monetized with precision, often lifting ADRs by 4–5% in ways static pricing could never achieve. His revelations about post-pandemic booking patterns in India last-minute clusters, OTA user behaviors, and the surprising profitability of “shoulder nights” offered a rare, data-driven lens into the evolving market.
From tackling OTA leakage with parity checks to preparing hotels for the unpredictable, Dr. Jalora stressed one recurring theme: context-specific pricing is the future. The hotels that adapt in real time will not only safeguard revenues but thrive in an increasingly volatile market.
It was a truly insightful conversation with Dr. Jalora, one that promises to reshape how we think about pricing in hospitality.
Want More? You can explore the full in-depth interview and exclusive coverage in the September edition of Hospitalitynews magazine, available both on our website and as a beautifully curated print magazine. Don’t miss your chance to engage with the future of hospitality, one conversation at a time.
At the heart of ITC Grand Chola, one of Chennai’s most iconic star hotels, a frozen dream has been delighting the city. Yura, the artisanal gelato and sorbet destination, has quickly become a favourite among dessert lovers for its blend of nostalgia, innovation, and culinary artistry. In an exclusive conversation with Hospitalitynews, Shaariq Akhtar, General Manager of ITC Grand Chola, shared insights into Yura’s journey, its inspirations, and the philosophy behind its one-of-a-kind creations.
Shaariq describes Yura as more than just gelato. For him, it is the realisation of “a beautiful dream”, a place where childhood memories and sensory indulgence meet. This philosophy is at the heart of Yura’s handcrafted flavours, whether it’s the ethereal balance of Miso Caramel, the gold-touched elegance of Idukki Vanilla, or the playful indulgence of Filter Kaapi and Rose & Paan. Each flavour tells a story, designed to surprise and comfort at the same time.
What makes Yura stand apart is its ability to balance bold creativity with the warmth of familiarity. In a country where traditional sweets are deeply loved, Yura offers reinterpretations that spark nostalgia in a new form. Whether it’s Aam Papad Gelato or French Raspberry Sorbet, the intent remains the same, to bring people closer to cherished memories, now served in scoops of artisanal perfection.
Shaariq also spoke about the painstaking process of creating new flavours, from the very first spark of inspiration to the final tasting session. Each step is guided by the idea that every scoop should stir emotions and leave behind an unforgettable experience. Sustainability too lies at the core, with Yura relying on mindful sourcing and renewable energy, ensuring that indulgence remains both luxurious and responsible.
Our conversation with Shaariq revealed that Yura is more than a frozen treat, it’s an experience of comfort, wonder, and artistry. Every scoop tells a story, waiting to be discovered.
It was truly a delightful conversation with him, and to read the complete interview, you can check out the September edition of Hospitalitynews Magazine on our website or grab your physical copy today.
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