The Institute of Hotel Management, Catering Technology & Applied Nutrition, Hyderabad (IHM-Hyderabad), a premier Central Government institute under the Ministry of Tourism, Government of India, hosted its Annual Awards Ceremony for the academic year 2025–26 at its campus in DD Colony, Vidyanagar. The event brought together students, faculty, and industry leaders to celebrate academic excellence, strong placement results, and overall student achievements.

The ceremony was attended by several distinguished guests, including Sri Pradyumna Krishna Dasa, Spiritual Leader (ISKCON); Mr. Deep Preet Bindra, General Manager, The Westin Hyderabad Mindspace; Mr. Gaurav K. Kumra, VP & GM, Trident Hyderabad; Mr. Ajit Singh Garcha, Area GM, The Park Hyderabad; Mr. Baranirathan Chidambar, VP Operations, Green Park Hotels; Mr. Vishal Srivastava, General Manager, Vivanta Hyderabad; Mr. Nagesh Pampati, Chairman, TAAI Andhra Pradesh & Telangana Chapter; Mr. Krupakar Ravipati, Assistant Director, India Tourism and Mr. Sanjay Thakur, Principal, IHM-Hyderabad.

The programme began with a traditional Ganesh Vandana followed by the National Anthem. In his welcome address, Principal Mr. Sanjay Thakur highlighted the institute’s continued focus on building skilled and industry-ready hospitality professionals. One of the key moments of the event was the unveiling of the annual college magazine CACKLE, which showcased the institute’s achievements and creative work over the past year.

Faculty and administrative staff were also recognised for their contribution to the institute’s growth, reflecting their role in maintaining strong academic and operational standards.

Placement performance stood out as a major highlight this year. Around 40 students secured Management Trainee roles with leading hotel chains, while more than 150 students were placed across sectors such as QSRs, FMCG, retail, co-working spaces, airport outlets, corporate catering, and facility management. Several final-year students are also moving towards international placements, showing the institute’s strong industry connections.

Student achievements were celebrated across multiple areas. Academic toppers and sportspersons were honoured at the Yamuna Ranga Rao Trophy Inter-College Sports Meet. Creative talent was recognised through the Inter-Collegiate Flower Arrangement Competition, while students who performed well in state and national culinary competitions like India Skills and Everest Better Kitchen were also felicitated.

Among the academic award winners, Preeti Chouhan (Alumnus 2025) secured first rank in the final year and topped in F&B Service and Accommodation Operations. Hedaoo Rushil Avinash (Alumnus 2025) was recognised as the second topper of the final year. Rahil Sharma (Batch 2026) was awarded topper of the second year B.Sc., while Nalla Bipin Teja (Batch 2026) secured the second position. Meghana Bhutada (Batch 2026) was recognised as topper in the vegetarian course. In the first year category, Sattwikee Ray (Batch 2027) secured the top position, followed by Akshit Baliyan (Batch 2027) as second topper. Kovvuri Pavani (Alumnus 2025) and Amaresh Samal (Alumnus 2025) were honoured as the first and second toppers respectively in the Craftsmanship Certificate Course in Food Production & Patisserie.

The event also featured insightful addresses from the invited guests, offering students guidance and industry perspectives as they prepare for their careers.

The ceremony concluded with a vote of thanks by Rachna Agashe, HoD, followed by a rendition of Vande Mataram. Guests were then served a specially curated lunch prepared by the institute’s chefs. A note of thanks was extended to EazyDiner for supporting the event as sponsor.

The International Institute of Culinary Arts (IICA) recently hosted a Kids Gourmet Dessert Masterclass at the Shoppers Stop outlet in Sector 66, Gurugram. The session was designed as an interactive, hands-on experience, introducing young participants to the basics of gourmet dessert-making while encouraging creativity and confidence in the kitchen. Over 65 young learners took part in the workshop, making it a lively and engaging session. This also marked the third workshop conducted by IICA at Shoppers Stop.

The masterclass was led by Chef Dharmendra Kumar, Sous Chef, Bakery & Pastry, IICA, along with Chef Prashant Kumar, Jr. Sous Chef, IICA. During the session, they demonstrated two recipes, Foxnut and Chocolate Rocks, and Fruit Trifle with Eggless Sponge. The chefs focused on simplifying techniques, making gourmet concepts easy for children to understand and enjoy.

The workshop was attended by Gandharv, Customer Care Associate & Marketing Manager at Shoppers Stop. Supporting the chefs were IICA students Gyan Vrat Arya (Bakery Student) and Aryan Jha (Culinary Student), who gained hands-on experience through the session. Such workshops at IICA are aimed at bridging the gap between classroom learning and industry exposure, giving students a chance to understand real-world environments.

Chef Virender S. Datta, Founder, International Institute of Culinary Arts (IICA), said, "Workshops like these play an important role in introducing young audiences to culinary creativity in an engaging and interactive manner. Such initiatives not only encourage early interest in the culinary arts but also help create memorable experiences for participants, while enabling brands like Shoppers Stop to meaningfully engage with their customers through unique, hands-on activities."

Arjun S. Datta, Managing Director & COO, International Institute of Culinary Arts (IICA), added, "Collaborations like these provide an effective platform for organisations such as Shoppers Stop to enhance customer engagement by offering interactive culinary and pastry workshops. These experiences help create stronger connections with their audience while bringing a unique experiential dimension to retail environments."

For those interested in building a career in culinary or bakery arts, registrations are currently open for the July '26 batch at IICA’s Hauz Khas campus. The programmes offer structured training under experienced chefs, with a strong focus on practical learning and industry exposure, along with pathways to global work opportunities.

Founded in 2005 by Chef Virender S. Datta, IICA is among the early institutions in India to introduce internationally benchmarked culinary education. The institute combines structured kitchen training with globally recognised qualifications from City & Guilds (UK) and BSI Learning (Australia), offered exclusively at IICA. It has also expanded its global presence through collaborations, including a Memorandum of Understanding with Kyoto Culinary Art College and Kyoto Pastry & Bakery Art College in Japan, enabling student exchange, joint curriculum development, and cross-cultural learning opportunities.

India’s adventure tourism landscape is taking a sharper, more ambitious turn as Jumpin Heights introduces what it calls the country’s only Valley Rope Jump. Launched in the scenic expanse of Rishikesh’s Mohanchatti valley, the experience signals a new phase in high-adrenaline, globally benchmarked activities within India.

Set against the Himalayan backdrop, the Valley Rope Jump is designed to push the limits of conventional adventure formats. Participants experience an intense freefall, nearly double that of a traditional bungy jump—before transitioning into a high-velocity swing across the valley. The combination of vertical drop and sweeping motion creates a layered thrill, enhanced by expansive panoramic views.

Safety and engineering remain central to the experience. Participants are secured with international-standard seat and chest harness systems, connected to specially designed wire ropes, before stepping off a cliff-edge platform. The setup is supported by multiple fail-safe mechanisms and is operated by certified experts, aligning with global safety benchmarks.

The offering introduces flexible formats to broaden its appeal. A tandem “Fearless Duo” option allows two participants to jump together, while solo jumpers can earn the “Valley Victor” recognition, adding a gamified dimension to the experience. This layered approach reflects a shift in adventure tourism, from single-activity thrills to more immersive and personalised formats.

The launch builds on Jumpin Heights’ legacy of innovation, including its widely discussed Cut Cord Bungy, which helped generate strong consumer interest and digital traction. With the Valley Rope Jump, the brand continues to position itself at the forefront of India’s extreme adventure ecosystem, bringing formats typically seen in international markets closer to home.

Commenting on the development, Managing Director Niharika Nigam said, “We have been extremely selective about introducing new experiences. It took us over a decade to conceptualise something that could truly raise the bar. The Valley Rope Jump is not just another activity—it is designed to be one of the most extreme and technically advanced adventure experiences in India, aligning with global standards while showcasing the natural beauty of Rishikesh.”

Located approximately 45 minutes from Lakshman Jhula, the Mohanchatti site combines accessibility with a dramatic natural setting. The valley’s terrain and acoustics further amplify the sensory experience, making it a compelling draw for both domestic and international thrill-seekers.

As experiential travel continues to gain momentum, offerings like the Valley Rope Jump highlight a clear shift, towards curated, high-impact experiences that go beyond traditional sightseeing. For Jumpin Heights, the focus remains on pushing boundaries while ensuring that safety, precision, and innovation stay at the core of every jump.