Omaxe Ltd. has entered into a memorandum of understanding (MoU) with Carnation Hotels Private Limited, a wholly owned subsidiary of Lemon Tree Hotels, to operate 10 hotel projects comprising 4,000 keys across India. The arrangement marks another step in Omaxe's ₹6,200 crore hospitality expansion announced in June 2026, which envisages the development of 19 hotels across five states.

The 10 projects involve an estimated investment of approximately ₹4,000 crore and span Lucknow, Vrindavan, Amausi, Ghaziabad, Greater Noida, Amritsar, Kaushambi and Faridabad. The portfolio covers transit hubs, pilgrimage destinations and commercial locations, reflecting Omaxe's strategy of integrating hospitality with its wider real estate and urban development portfolio.

The properties will operate under Lemon Tree Hotels' brand portfolio and cater to different hospitality segments. Development and commissioning timelines are expected to range from nine months to five years, depending on the individual project.

Commenting on the partnership, Mohit Goel, Managing Director of Omaxe Ltd., said, "India's hospitality opportunity is expanding beyond established metropolitan markets, with Tier 2 and Tier 3 cities emerging as important destinations for business, leisure and pilgrimage travel. Temple towns, growing commercial centres and transit hubs each have distinct accommodation needs, creating an opportunity to develop hospitality assets that are aligned with the demand drivers of their respective markets. Our arrangement with Lemon Tree Hotels brings established operating expertise to this strategy, while our sale-led development model enables us to pursue this expansion with a disciplined approach to capital deployment."

Neelendra Singh, Managing Director of Lemon Tree Hotels Limited, highlighted the importance of Tier 2 and Tier 3 cities to the company's expansion strategy. He said the arrangement would support growth across diverse markets, from transit hubs in Lucknow to pilgrimage destinations such as Vrindavan.

Singh also noted that the partnership combines Omaxe's nearly four decades of real estate development experience with Lemon Tree Hotels' more than two decades of hospitality expertise. He added that the arrangement would accelerate Lemon Tree Hotels' asset-light growth strategy by expanding its managed portfolio across different markets and property formats.

The projects will follow a sale-led development model, with Omaxe expecting to fund completion through sales proceeds without requiring loan funding. The proposed portfolio includes two bus terminal developments in Lucknow: Jankipuram with 500 keys and Vrindavan Yojna with 330 keys. The Omaxe BeTogether Centre Point project in Amausi, near the airport, will have 693 keys.

In Vrindavan, the portfolio includes Omaxe Eternity-II with 501 keys and Omaxe BeTogether Courtyard with 81 keys. Other projects comprise Omaxe BeTogether Centre Point on Ambedkar Road in Ghaziabad with 215 keys, Omaxe Connaught Place in Greater Noida with 150 keys, service apartments in Amritsar with 745 keys, Omaxe BeTogether Centre Point, Tower 1, in Kaushambi with 350 keys, and World Mall in Sector 79, Faridabad, with 435 keys.

Through this arrangement, Omaxe aims to extend its real estate development capabilities into hospitality while complementing its existing townships, commercial destinations and mixed-use developments. For Lemon Tree Hotels, the partnership provides an opportunity to expand its operating portfolio across a wider range of Indian markets, with a focus on locations supported by business, leisure, pilgrimage and transit demand.

Hafele is bringing greater flexibility to access management with its smart locking solutions designed for modern residential, hospitality and commercial spaces. The Hafele Nexus Lock and Hafele Prolock PL200 combine security, convenience and contemporary design to address different access requirements.

For hotels and hospitality establishments, the Hafele Prolock PL200 is designed to simplify guest access while offering property managers greater control over entry. With its smart functionality and durable design, the lock provides a practical option for hotels and commercial spaces looking to streamline access management while supporting a convenient guest experience.

For residential use, the Hafele Nexus Lock offers homeowners different ways to manage entry without sharing a physical key or compromising their primary access code. The Permanent Password can be used by regular users, while the Period Password allows guests to access the property within a defined time period.

For short visits, homeowners can generate a Dynamic Password through the Hafele Smart Living App. This password remains valid for five minutes, providing a convenient option for temporary access while allowing homeowners to maintain greater control over entry.

By offering different access options for different situations, Hafele's smart locks move beyond conventional locking systems. Users can manage who enters a space, when access is permitted and how long temporary access remains valid.

With the Nexus Lock and Prolock PL200, Hafele continues to address the changing needs of modern homes, hotels and commercial environments through access solutions that combine technology, functionality and thoughtful design.

To find the nearest Hafele showroom or design centre, visit the official Hafele India contact page: Hafele India Contact Us.

BarNaan, the Indian dining destination in Brookfield, Connecticut, has introduced a new dessert menu designed by Pastry Chef Kushal Topo, bringing together traditional Indian sweets and contemporary pastry techniques. The selection offers a fresh take on familiar Indian flavours through modern presentation, creative combinations and contrasting textures.

The menu draws inspiration from Indian culinary heritage while exploring the possibilities of contemporary dessert-making. From the richness of gulab jamun and kaju katli to creations featuring tropical fruits and floral notes, the new selection reimagines familiar ingredients for today's dining experience.

Among the highlights is Gulab-e-Khass & Apple Murabba, a combination of rose mousse, apple marmalade, tapioca and rose syrup. The menu also features a contemporary interpretation of Kaju Katli, pairing layered cashew cake with pistachio cream and jaggery-peanut toffee.

Another creation, Yogurt Tulsi Pannacotta, brings together yoghurt, basil seeds, spiced mango and mint sorbet. The combination balances herbal notes with fruit-led flavours, drawing inspiration from ingredients commonly found in Indian kitchens.

For those who prefer a lighter dessert, Sago & Coconut Kheer combines tapioca, coconut toffee and mango punch, offering a contemporary take on the traditional Indian pudding. The selection is complemented by sorbets and ice creams in flavours such as guava, spicy mango-mint, coconut and lychee.

The broader dessert offering also includes gulab jamun served with saffron, rose and cardamom syrup, along with tropical tres leches cake and mango mousse. Together, these preparations showcase how familiar Indian sweets and ingredients can be explored through modern pastry techniques without losing their distinctive character.

Chef Kushal Topo brings experience from hospitality establishments across the United States, India, the United Arab Emirates and Vietnam. His professional background includes dessert development, bakery and pastry production, modern plating, seasonal menu creation and preparations catering to different dietary requirements.

Before continuing his journey at BarNaan, Chef Topo served as Pastry Sous Chef at ROOH in San Francisco, where he worked on pastry production and dessert development. His experience across different culinary settings has shaped his approach to flavour, presentation and consistency.

The new dessert menu complements BarNaan's focus on contemporary Indian dining, offering guests an opportunity to explore traditional flavours in new formats. By combining familiar ingredients with thoughtful pairings and modern techniques, the restaurant places dessert at the centre of its evolving culinary experience.