Hospitality is not just about service, it is also about giving back. Novotel Cairo Airport has partnered with the Egyptian Clothing Bank, a well-known charitable organisation that provides clothing to families in need across Egypt.

As part of this initiative, two donation boxes have been placed within the hotel premises, allowing both guests and staff to contribute clothing and directly support those who need it most. The effort offers a simple yet impactful way for the hotel community to come together and make a real difference.

Sharing his thoughts on the collaboration, Mr. Atta El Dessouky, General Manager, said, “At Novotel Cairo Airport, we believe true hospitality extends beyond our doors. Partnering with the Egyptian Clothing Bank allows us to support families in need and contribute to initiatives that have a real, positive impact on society.”

The partnership reflects the hotel’s ongoing commitment to social responsibility and community care. By supporting initiatives that uplift people and strengthen society, Novotel Cairo Airport continues to extend its role beyond hospitality and into meaningful community engagement.

The hotel looks forward to participating in similar initiatives in the future and remains committed to supporting causes that create lasting, positive change.

Sahib & Dhaba Restaurant has announced the appointment of Chef Keshav Kumar Chaudhary as Assistant Chef, strengthening its culinary leadership in New York. An experienced hospitality professional, Chef Keshav brings a strong mix of creativity, operational knowledge, and team management to the restaurant’s growing kitchen team.

Known for his innovative approach and hands-on leadership style, Chef Keshav has built a reputation for creating diverse menus that reflect changing guest preferences while maintaining quality and consistency. In his current role at Sahib & Dhaba Restaurant, he has played a key role in improving customer satisfaction through high food standards, appealing presentation, and smooth kitchen operations in a fast-paced setting.

Sharing his thoughts on the new role, Chef Keshav Kumar Chaudhary said, “It is an honor to be part of Sahib & Dhaba Restaurant in New York. My focus is to combine authentic flavors with modern culinary techniques while maintaining consistency and excellence in every dish. I look forward to contributing to the restaurant’s growth and delivering memorable dining experiences to our guests.”

Before joining Sahib & Dhaba Restaurant, Chef Keshav served as Executive Chef at Compass Group, where he was responsible for training and developing kitchen teams through structured programs, performance reviews, and leadership support. He also ensured discipline and professionalism across operations while maintaining strict compliance with health department regulations. His role included designing cost-effective menus, controlling food expenses, managing inventory, and overseeing overall kitchen and business operations.

Earlier in his career, Chef Keshav gained valuable experience with leading hospitality brands in India, including The Westin Gurgaon, The Leela Ambience Convention Hotel, Hilton Jaipur, and Kempinski Ambience Hotel. His professional journey also includes roles at Radisson Blu Hotel Greater Noida, Sahara Aamby Valley City, The Dukes Retreat, and TGI Fridays Gurgaon.

With his strong background, leadership skills, and passion for excellence, Chef Keshav Kumar Chaudhary is set to play an important role in further enhancing Sahib & Dhaba Restaurant’s presence in New York’s competitive dining landscape.

Amber India has launched an exclusive Holi Special Menu as part of Indian Restaurant Week San Francisco, bringing the festive energy of Holi to the Bay Area through a refined yet joyful culinary showcase.

Curated under the leadership of Specialty Chef Ram Pratap Singh Kushwah, the limited-edition menu celebrates the festival of colors by blending traditional Indian flavours with modern techniques. The result is a dining experience that feels festive, thoughtful, and rooted in contemporary Indian gastronomy.

Inspired by the warmth and vibrancy of Holi, the menu unfolds like a celebration on the plate. The experience begins with an Amuse-Bouche featuring Tandoori Avocado Chaat, Khandvi, and Paniyaram. This opening course sets the tone with colour, texture, and a nod to India’s diverse regional kitchens.

The Appetizer Course offers guests the option to choose between vegetarian and non-vegetarian dishes. Vegetarian selections include Asparagus Dahi Kebab & Malabari Mushroom, known for their balanced flavours and gentle spice notes. For non-vegetarian diners, the menu features Tandoori Chimichurri Chicken Breast & Prawn Pepper Fry, combining classic tandoor elements with bold coastal influences.

The Entrée Course draws inspiration from royal Indian culinary traditions. Vegetarian diners can enjoy Royal Awadhi Paneer, where cottage cheese is served in a pumpkin-infused gravy enriched with cream, nuts, and aromatic spices. Non-vegetarian highlights include Awadhi Lamb Chops, slow-cooked in a brown onion and yogurt-based sauce, and Kashmiri Murgh Gustaba, featuring tender chicken meatballs simmered in a smooth, mildly spiced yogurt gravy. These mains are paired with Dal Amber, a curated Bread Basket, and fragrant Zaffrani Pulao, completing the experience.

Desserts bring the celebration to a graceful close with Elaneer Pudding and Mango Kulfi Tiramisu, blending familiar Indian flavours with a modern presentation.

Speaking about the special menu, Chef Ram Pratap Singh Kushwah said:

“Holi is a celebration of colors, togetherness, and joy. With this menu, we wanted every dish to reflect those emotions, vibrant ingredients, bold flavors, and a balance of tradition with creativity. Our aim is to give guests an experience that feels festive, nostalgic, and exciting all at once.”

With this Holi Special Menu, Amber India continues to strengthen its presence in the Bay Area dining scene, offering guests a festive journey that celebrates culture, colour, and Indian culinary artistry during Indian Restaurant Week San Francisco.