In the ever-evolving world of hospitality, where design, functionality, and technology converge, CORNELL INDIA India stands as a pioneer redefining the way equipment interacts with space, efficiency, and brand identity. Much like its namesake’s global reputation for innovation and research, CORNELL INDIA India has built its foundation on a forward-thinking vision where every product embodies precision, purpose, and progress.

At the heart of CORNELL INDIA’s success lies its unwavering commitment to customer-centric innovation. By engaging closely with chefs, hoteliers, and operators, CORNELL INDIA ensures that its products are not just designed for the industry but created in partnership with it. Each innovation arises from real-world insights, transforming operational challenges into opportunities for smarter and more efficient solutions.

Every product carries three defining pillars: innovation, research-led engineering, and reliability. From energy-efficient systems to technology-driven performance, CORNELL INDIA’s equipment is designed to meet global standards while addressing the unique needs of the Indian market. 

Today’s hotels and restaurants are no longer defined solely by grandeur; they are defined by experience. Recognizing this shift, CORNELL INDIA India designs equipment that seamlessly blends aesthetic appeal with operational intelligence. The company’s recent collaboration with QSR clients, for instance, showcases how brand identity can extend even into the kitchen. Machines are designed to complement the restaurant’s visual language rather than appearing as generic industrial units. The result is equipment that becomes an integral part of the brand narrative, not merely a functional tool.

Mr. Oommen Mathew, Founder, CORNELL INDIA

CORNELL INDIA’s engineers continue to refine designs for lightness, ergonomics, and durability, ensuring that form never compromises performance. The outcome is a product line that empowers teams with ease of use, maximizes space efficiency, and sustains reliability, all while maintaining the aesthetic standard expected in modern hospitality spaces.

The hospitality industry today is increasingly polarized. On one end are luxury properties that prioritize innovation and brand distinction, while on the other are budget-conscious operators navigating tight margins. CORNELL INDIA recognizes this divide and approaches it with empathy and pragmatism. For many cost-focused operators, essential back-of-house infrastructure such as food service equipment and ventilation systems is often undervalued. CORNELL INDIA advocates a long-term view, positioning these elements not as expenses but as investments in consistency, safety, and guest satisfaction. Durable and well-engineered equipment not only reduces downtime but also enhances food quality and operational efficiency, directly contributing to better guest experiences and profitability.

Looking ahead, CORNELL INDIA envisions a future where technology is seamlessly integrated into design. Spaces will be driven by invisible intelligence, with sensors, automation, and voice controls working together to create seamless and personalized guest experiences. The next generation of hotels will feature interiors that adapt dynamically to lighting, acoustics, functionality, and form.

CORNELL INDIA is already engineering for that future. Its innovative line of counterslung systems exemplifies the brand’s adaptive thinking, with equipment that serves as high-performance heating solutions during service hours and transforms into elegant furniture during downtime. This dual-purpose design philosophy reflects CORNELL INDIA’s belief in flexibility, sustainability, and spatial intelligence, enabling hoteliers to make the most of every square foot.

In an industry defined by evolution, CORNELL INDIA India continues to shape its legacy through purposeful design, technological integration, and close collaboration with its customers. With every product engineered to meet the challenges of tomorrow, CORNELL INDIA stands as a trusted partner to India’s growing hospitality sector, where luxury meets functionality and innovation meets intent.

www.cornellindia.in | +91 9606 423 377| +91 8296 223 377| reachus@cornellindia.in 

Atmosphere Hotels & Resorts is set to take guests on a one-of-a-kind gastronomic journey this November with “Mediterranean Soul, Maldivian Heart”, a culinary series that celebrates the harmony of Mediterranean finesse and Maldivian soul. The event features Italian One-Michelin-Star Chef Pasquale Palamaro, known for his artistry at Indaco Restaurant in Amalfi, Italy.

“Cooking, to me, is a dialogue with nature, an art of transforming simplicity into beauty,” shares Chef Pasquale. “Bringing Indaco’s spirit to the Maldives is a chance to unite two coasts and two cultures through flavour and emotion.”

At RAAYA by Atmosphere, guests can expect a sensory farm-to-table experience on 18th and 19th November. The celebration begins with hands-on activities at Seb’s Farm, where visitors will explore the journey of local produce from harvest to plate. The evening unfolds with a curated five-course dinner highlighting the farm’s freshest ingredients. The next day, Chef Pasquale hosts an engaging masterclass followed by another five-course dining experience at The Village restaurant, where innovation meets authenticity.

Over at VARU by Atmosphere, the theme revolves around sustainability and Maldivian fishing traditions. On 27th November, diners can enjoy a special 4-Hands Dinner at Kaagé, the resort’s award-winning speciality restaurant, which has received the Tripadvisor Travellers’ Choice Award for five consecutive years. The celebration continues on 28th November with an interactive masterclass and a fine dining affair at NÜ, an overwater restaurant inspired by the Dhivehi word for “blue”, mirroring the serene hues of the Indian Ocean.

Renowned for transforming coastal ingredients into soulful, contemporary dishes, Chef Pasquale’s cooking philosophy echoes Atmosphere Core’s values of sustainability and innovation. “All our island resorts have long been recognised for their culinary offerings,” says Anupam Banerjee, Vice President – Food & Beverage, Atmosphere Core. “Through Chef Pasquale’s artistry and our island-inspired ethos, we are creating a beautiful dialogue between Mediterranean and Maldivian cuisines—one that celebrates sustainability, creativity, and connection.”

From eco-friendly farm experiences to masterclasses with a Michelin-starred chef, “Mediterranean Soul, Maldivian Heart” promises to be a true celebration of flavours and cultures, set against the idyllic backdrop of the Maldives.

About Atmosphere Hotels & Resorts

Atmosphere Hotels & Resorts is a curated collection of distinctive properties inspired by local culture and natural surroundings. With over 17 exclusive resorts and hotels across some of the world’s most stunning destinations, each property offers guests a perfect balance of elegance, authenticity, and personalised experiences. Upcoming properties include locations in Bengaluru, Bhubaneswar, Coorg, Darjeeling, Guwahati, Jaipur, Kannur, Kufri, Kurseong, Mirik, and Shirdi in India, along with new developments in Piedmont (Italy), Banepa (Nepal), and Tangalle (Sri Lanka).

About Atmosphere Core

Atmosphere Core is a leading hospitality group across South Asia and beyond, known for its ethos of the Joy of Giving. Its diverse portfolio includes THE OZEN COLLECTION, COLOURS OF OBLU, and Atmosphere Hotels & Resorts, offering guests meaningful, sustainable, and soulful travel experiences. The brand currently manages nine resorts in the Maldives and one heritage hotel in India.

Sushi meets South African tradition in a fun and innovative twist as Dumisani Lukhozi, sushi master at John Dory’s, recently guided Miss Soweto Top 20 finalists through a unique sushi-making experience using White Star pap instead of the traditional rice. The masterclass, a first-of-its-kind, highlighted the versatility of pap while celebrating local culinary heritage, blending familiar South African flavours with contemporary gastronomy.

One of the highlights from the session was a California roll made with pap. The roll included juicy steak strips and a flavourful chakalaka mix, rolled together and topped with a sprinkling of sesame seeds. Once shaped, it was sliced into four pieces and served upside down on a sushi plate, accompanied by fresh ginger and wasabi.

Another innovative creation was the Bean Curd sushi, where bean curd pockets were filled with pap and topped with a mix of coleslaw and chopped fried chicken strips. This dish offered a delightful combination of textures and flavours, and was served on a sushi plate alongside ginger and wasabi, presenting a playful twist on traditional sushi.

The masterclass also showcased a Mini Poke Bowl designed around fried pap balls. The pap balls were first dusted in tempura flour, coated in batter and crumbs, and fried until golden brown. These formed the base of the bowl, which was layered with tender boerewors cubes, chakalaka, avocado, and a sprinkling of sesame seeds. The result was a visually appealing and flavour-packed dish that fused South African ingredients with the sushi experience.

The Sushi Masterclasses hosted by John Dory’s are available nationwide and are designed for everyone, from casual diners to culinary enthusiasts. Occasionally, private group sessions are offered for corporate events or special occasions, and advanced booking is recommended as spots often fill quickly.

This initiative, led by Spur Corporation, not only demonstrates the adaptability of pap in modern cuisine but also encourages South Africans to explore fusion dishes at home. By integrating traditional ingredients into globally inspired recipes, the masterclasses create an enjoyable and educational culinary experience for participants.

About Spur Corporation:
Spur Corporation is a leading casual dining group with over 738 outlets across South Africa, Africa, India, and Mauritius, operating well-known brands including John Dory’s, RocoMamas, Spur Steak Ranches, Panarotti’s, The Hussar Grill, Doppio Zero, Casa Bella, Pizza e Vino, Nikos, and Modern Tailors.

Recipe contribution: John Dory’s sushi master Dumisani Lukhozi
Photo Credit: Thabo Nyembe for OnPoint PR