Epicurean Elegance: Exploring G-20 Star Host Taj Mahal Hotel's Machan

Epicurean Elegance: Exploring G-20 Star Host Taj Mahal Hotel's Machan

By Author

Published on October 7, 2023

In the heart of Delhi stands an iconic culinary and architectural masterpiece, the Taj Mahal Hotel. It’s not just a hotel but a symbol of tradition, legacy, and modern innovation. One of its most cherished gems is the Machan restaurant, a name that resonates with both nostalgia and novelty.

Machan isn't just another restaurant in the city; it’s a story that began in 1978. Envision cane and wood furniture, a collection of traditional lanterns, paintings, and the presence of a royal Indian touch. This is a place where yesteryears meet today, where signature dishes from decades past are served with the same affection and innovation as the new ones.

In its latest incarnation, Machan 3.0, you'll be welcomed by an aesthetic brilliance that honors both flora and fauna. It's an environment inspired by the forests of India and beyond. Imagine dining under the stunning cane tree canopies, amidst the artistry of terracotta animal masks crafted by local talents, with the magnificence of the Indian Tiger gracing the walls. This isn’t just dining; it’s an experience, a journey through nature, and a dance of flavors.

Every dish tells a story, every bite is a melody of the forests and their rich, varied legacy. The Tehucan Salad, Mushrooms on the Forest Floor, The Ocean Turns Purple - these are more than just menu items; they are a gateway to a world where food is art and dining is an experience. Machan’s focus on sustainability is evident; the restaurant prides itself on a significant reduction in carbon footprint and the complete abandonment of single-use plastics. A dining experience here isn’t just pleasing to the palate but is also a nod to our collective responsibility towards Mother Earth.

The revival of Machan is a harmony of the old and new. It brings back the classic favorites from the 1978 menu at their original prices – a journey back in time, combined with new, global flavors. Pug Marks, Mushroom On The Forest Floor, Carnero Barbacoa, the signature The Number One cocktail - each dish and drink is a masterpiece, a harmonious blend of the legacy and the contemporary. Amidst the city's hustle and bustle, the ambiance of natural light pouring in through huge windows offers an oasis of calm and luxury.

When Executive Chef Arun Sundararaj stepped into the reimagined space of Machan in 2015, he knew the legacy he was inheriting. The emotional attachment of the patrons, the nostalgic reminiscences of first dates and cherished meetings - these were the soul of Machan. The refurbishment wasn’t just physical; it was emotional, thoughtful. The menu, meticulously crafted, offers thematic sections, inspired by various forests of India, invoking an experience that is as rich in flavors as it is in culture and tradition.

Machan bids adieu to buffets, embracing an à la carte experience, aimed at engaging guests from the moment they settle in. A meticulous process where chefs have access to a database format recipe module, enhancing precision and elevating the culinary experience. Sundararaj’s innovation doesn’t just lie in the flavors but also in the unique guest experiences, like inviting patrons to witness the culinary artistry unfold in the kitchen - an immersive experience that bridges the gap between the chefs and diners.

Seven years into his journey at the Taj Mahal, every moment is as vibrant and dynamic as the city the hotel resides in. Every guest, from heads of state to local patrons, is a testament to the timeless allure of this establishment. At Machan, dining isn’t just about the food; it’s about the stories that unfold at every table, the memories crafted in every corner, and the legacy that is served on every plate.


IndusFood Manufacturing 2025: A Major Milestone for India's F&B Innovation

IndusFood Manufacturing 2025: A Major Milestone for India's F&B Innovation

By Manu Vardhan Kannan

Published on January 15, 2025

IndusFood Manufacturing 2025 wrapped up with resounding success, marking a major milestone in the global food and beverage industry. The event, held from January 9–11, 2025, at the India International Convention Centre (IICC – Yashobhoomi) in New Delhi, was organized by India Exposition Mart Limited (IEML) in collaboration with the Trade Promotion Council of India (TPCI).

image

Under the guidance of Dr. Rakesh Kumar, Chairman of IEML, the event highlighted the venue’s ability to organize large-scale international exhibitions, extending its reach beyond Greater Noida. IEML’s innovative approach set new standards for the exhibition industry, positioning IndusFood Manufacturing 2025 as a global platform for F&B advancements.

image

The event hosted four specialized shows under one roof:

  • IndusFood Tech: Featuring groundbreaking food processing technologies.

  • IndusFood Packaging: Showcasing sustainable and smart packaging innovations.

  • IndusFood Ingredients: Displaying premium ingredients driving F&B innovation.

  • IndusFood Hospitality: Presenting modern solutions for the hospitality industry.

Spanning 27,000 square meters of exhibition space, the event attracted over 12,000 visitors and 500+ hosted international participants. With 300 exhibitors presenting state-of-the-art machinery, technology, and solutions, the event also hosted a summit with 17 engaging sessions, attended by more than 600 industry delegates. These sessions fostered dynamic discussions on the future of food manufacturing.

image

Dr. Rakesh Kumar shared his thoughts on the event’s strategic importance, saying, “IndusFood Manufacturing 2025 is a testament to IEML’s vision of creating a globally recognized platform for innovation and excellence. With the support of the Ministry of Commerce & Industry and our dedicated partners, we aim to transform India into a hub for F&B innovation, generating sustainable investments and fostering meaningful collaborations.”

International buyers and delegates from 18 countries, including Algeria, Australia, Canada, Israel, South Africa, and the USA, also participated, exploring new partnerships with Indian companies. This global engagement reaffirmed India’s rising stature in the global food and beverage sector.

image

Dr. Kumar’s visionary leadership and IEML’s operational excellence were key to the event’s success, creating a transformative platform for exhibitors, buyers, and stakeholders. With its focus on technology, packaging, ingredients, and hospitality, the event provided a unique space for groundbreaking advancements and impactful business outcomes.

IndusFood Manufacturing 2025 further solidified IEML’s position as a trailblazer in the MICE (Meetings, Incentives, Conferences, Exhibitions) industry, contributing to India’s economic and industrial growth.


Blinkit CEO Addresses NRAI Concerns Over 10-Minute Food Delivery App

Blinkit CEO Addresses NRAI Concerns Over 10-Minute Food Delivery App

By Nishang Narayan

Published on January 15, 2025

Blinkit CEO Albinder Dhindsa has addressed concerns raised by the National Restaurants Association of India (NRAI) regarding the launch of Bistro, Zomato's standalone 10-minute food delivery app. The NRAI recently flagged potential competition concerns and hinted at approaching the Competition Commission of India (CCI) about similar rapid delivery apps like Bistro and Swiggy's Snacc.

Responding to these concerns, Dhindsa clarified that Bistro operates as a completely independent entity, separate from Zomato’s primary app. He assured that no Zomato restaurant data has been used to develop or market Bistro, emphasizing,

“This is a standalone team, with a standalone app – and no Zomato restaurant data has been used. We will not even use the Zomato app to market Bistro.”

Dhindsa also addressed apprehensions about Zomato launching private brands that could compete with restaurant partners. He reaffirmed the company’s ethical commitment, stating,

“Zomato will never launch private brands on the main app to compete with our restaurant partners. Ethics and sticking to our word mean more than anything else to us, and we are not going to compromise just to save on marketing costs.”

image

Highlighting Bistro’s potential, Dhindsa noted that the app aims to add value to the food and restaurant ecosystem, not disrupt it. He shared,

“All the companies innovating with us on Bistro also work with a number of restaurants, and our success at Bistro has the potential to add value for the entire ecosystem.”

The NRAI’s concerns stem from the growing competition posed by standalone apps like Bistro, which may challenge traditional restaurant business models. With the rise of 10-minute food delivery services, the industry is closely watching how such innovations will reshape customer expectations and operational dynamics.

Blinkit and Zomato’s commitment to ethical practices and collaboration with restaurants may set a precedent for ensuring that rapid delivery models coexist harmoniously with the broader food service industry.


Butterfly High Thane Unveils a Stylish Transformation with Vibrant Vibes

Butterfly High Thane Unveils a Stylish Transformation with Vibrant Vibes

By Manu Vardhan Kannan

Published on January 14, 2025

Butterfly High, a beloved dining spot in Thane, Mumbai, has undergone a spectacular transformation, unveiling a bold and vibrant new look. Originally launched in 2021, the venue now boasts stunning interiors designed to cater to everything from casual meals to intimate celebrations.

A Dynamic Vision

The redesign, spearheaded by renowned interior designer Nishant Desai, blends form and function seamlessly. “The transformation of Butterfly High is a celebration of both form and function. We aimed to create a space that was visually captivating, yet comfortable and inviting,” said Desai. Featuring vibrant hues, luxurious textures, and sleek lines, the revamped interiors create an atmosphere where guests can feel at home while enjoying something extraordinary.

A Place for Every Occasion

With stylish décor, vibrant colors, and cozy seating, the revamped Butterfly High offers distinct spaces tailored for varied experiences. Whether it’s a festive dinner, a casual outing, or a night out with friends, the thoughtfully redesigned space ensures an unforgettable experience for all occasions.

Commitment to Innovation and Quality

Ankita Poojari, director of Shiv Sagar Foods & Resorts Pvt. Ltd., emphasized the venue’s renewed appeal: “Our goal has always been to offer not just a dining experience, but a place where memories are made, and bonds are strengthened. With the revamped interiors and exciting menu additions, we are confident Butterfly High will continue to be the destination of choice for anyone looking to enjoy great food, great drinks, and even better company.”

The transformation reflects the brand's dedication to aligning with Thane's vibrant energy while delivering the best in hospitality and dining. Nikita Poojari, also a director, added, “The rejuvenation of Butterfly High is a testament to our commitment to innovation and quality. We’ve invested in creating a space that aligns with the vibrant energy of Thane while offering the best in hospitality and dining.”

A Redefined Destination

Managing partner Nikhil Rochlani shared his excitement about the transformation: “Butterfly High has always been a popular destination, but this transformation will redefine what people expect from dining and nightlife in Thane. It's a dynamic space that has something for everyone, and we can't wait for our patrons to experience it firsthand.”

With its bold new vibe, Butterfly High Thane is set to become the ultimate go-to destination, combining great food, drinks, and ambiance for an unparalleled experience.

Stay up-to-date with the latest Hospitality news and trends in the Hospitality industry!

Subscribe to Hospitality news e-magazine for free and never miss an issue.

By clicking subscribe for free you agree to the Terms & Conditions and acknowledge our Privacy Policy.

Advertise With Us

We have various options to advertise with us including Events, Advertorials, Banners, Mailers, etc.