Mabruk at Sahara Star, long regarded as the “Soul of Lebanese Dining,” has unveiled its new avatar, introducing a refreshed identity that combines elevated interiors with a reimagined culinary experience. The transformation aims to offer guests a more immersive journey into Lebanese and broader Middle Eastern culture through design, food, and hospitality.

The redesigned 70-cover restaurant now features a richly detailed Arabic-inspired aesthetic, including grand archways, mosaic patterns, handcrafted motifs, lantern-style lighting, and layered textures. Overlooking Sahara Star’s signature tropical lagoon, the space has been curated to reflect warmth, opulence, and traditional Middle Eastern storytelling through design.

Alongside the new look, Mabruk has introduced a refreshed menu that balances authentic Lebanese classics with contemporary culinary interpretations. The menu includes vibrant dishes such as Jarjeer Salad and Root Harra, alongside reimagined favourites like Maqaneq. Innovative creations such as Asparagus Baklava add a modern twist, while traditional desserts like Umm Ali continue to anchor the experience in heritage flavours.

The culinary direction is led by Chef Jihad El Chami, who brings over three decades of experience across Lebanon and the Gulf region. Known for his long-standing association with Mabruk, Chef Jihad continues to focus on preserving authenticity while adapting select offerings for evolving guest preferences, including inclusive dietary variations.

The menu highlights a wide selection of signature Lebanese preparations, including Hummus Platters with multiple variations, Hummus Bil Laham, Pumpkin Kibbeh, Meshwi Mishakkal mixed grills, D’Jaj Meshwi with Avocado Salad, Jawaneh D’Jaj Bil Kozbara, Laham Khashkhash, and Spiced Squids. Each dish reflects a balance of traditional techniques and contemporary presentation.

Complementing the food offering is a curated beverage programme designed by mixologist Swapnil Shinde. The cocktail menu draws inspiration from Middle Eastern flavours and ingredients, featuring creations such as Saffron Negroni, Ice Spice, Tropical Heat, Nuts & Cheese, and Green Mirage, each crafted with a narrative-led approach.

Speaking about the relaunch, Romie Dutt, Executive Director of Hotel Sahara Star and Aamby Valley City, said that the new avatar of Mabruk enhances its Lebanese culinary foundation with a more immersive and experiential ambience while retaining its core identity.

Chef Jihad El Chami added that the refreshed menu continues to celebrate Lebanese cuisine’s essence of simplicity, generosity, and soulful flavours, while adapting its presentation for modern diners.

With its renewed design language, curated menu, and immersive storytelling approach, Mabruk at Sahara Star reintroduces itself as a contemporary destination for Lebanese dining in Mumbai.

Summit Hotels & Resorts has started FY2026-27 on a strong note, reporting nearly 40% growth in business during April and May. The company attributes the performance to continued demand for leisure travel in the Eastern Himalayas and the growing preference among travellers for established regional hospitality brands.

During the first two months of the financial year, the hospitality group sold more than 37,000 room nights, with occupancy across its portfolio reaching 78.9%. Average room rates also crossed ₹6,000, highlighting stronger pricing power across several key destinations.

The growth comes despite a temporary slowdown in travel activity in parts of eastern India during the West Bengal Assembly election period. According to the company, destinations across Sikkim and the Darjeeling Hills were the strongest contributors to performance, supported by repeat guests and rising demand for premium mountain getaways.

Commenting on the performance, Sumit Mitruka, CEO, Summit Hotels & Resorts, said, "We entered the year expecting healthy demand, but the pace of bookings has been stronger than anticipated. What stands out is not just the occupancy but the ability of travellers to continue choosing these destinations despite temporary disruptions. The appetite for experiential leisure travel remains strong, and we are seeing that translate into both room revenue and higher spending within our hotels."

Alongside room revenues, the company also reported healthy growth in food and beverage sales during the period. Guest review scores remained among the highest across its operating markets, reflecting strong customer satisfaction levels.

Building on this momentum, Summit Hotels is now expanding its business model beyond its owned and managed properties in the Eastern Himalayas. The company is actively seeking partnerships with independent hotels, boutique resorts, heritage properties, wildlife lodges, and spiritual retreat destinations across India.

The initiative is designed for hotel owners looking to benefit from organised distribution channels and professional revenue management while retaining ownership and operational control of their properties.

Unlike conventional affiliation models that often require significant upfront investments, Summit's partnership approach focuses on shared growth. Partner properties can maintain their individual identity while gaining access to the company's central reservation system, revenue management expertise, digital marketing support, technology platforms, and hospitality manpower network.

Having completed 18 years in the hospitality industry, Summit believes significant opportunities exist within India's large independent hotel sector, where many properties have strong local appeal but limited access to organised brand support and distribution systems.

With booking momentum continuing into June and advance reservations already nearing last year's levels, the company remains optimistic about sustained demand across leisure and destination travel markets in the coming quarters.

Soy Soi in Kotturpuram, Chennai has launched a special Rijstaffel Lunch Experience, introducing diners to one of Indonesia’s most celebrated communal dining traditions.

The term “Rijstaffel,” meaning “rice table,” refers to a multi-dish meal where an assortment of curries, sambals, satays, vegetables, proteins, and rice are served together, allowing guests to enjoy a broad spectrum of flavours in a single sitting. The concept originated during the Dutch colonial era in Indonesia and has since become a distinctive representation of Indonesian hospitality and shared dining.

At Soy Soi, the experience is available in both vegetarian and non-vegetarian set menus, with the option to combine both for a more expansive tasting journey. The restaurant has positioned the offering as an ideal choice for family gatherings, corporate lunches, and relaxed weekday dining.

The menu features several regional Indonesian specialties, including Jackfruit Rendang, where young jackfruit is slow-cooked in coconut and spices; Rendang Kambing, a rich lamb rendang; Kari Sayur, a fragrant vegetable curry; Ayam Kalio, a Sumatran-style chicken curry; Terong Balado, crispy aubergine tossed in chilli sambal; and Ikan Goreng Nyat Nyat, fried fish finished with bold Indonesian spices.

The lunch experience has been designed around sharing and exploration, encouraging diners to discover the depth and diversity of Indonesian cuisine through multiple small-format dishes served together.

With this addition, Soy Soi continues to strengthen its focus on authentic Southeast Asian flavours and culinary storytelling, bringing lesser-known regional traditions to Chennai’s dining scene.