Holiday Inn New Delhi Mayur Vihar Noida has announced the appointment of Shivark Shandilya as its new Human Resources Manager. With over 19 years of rich experience spanning the hospitality, ITES, and education sectors, Shivark steps into this role with a strong foundation in HR operations, talent management, compliance, and strategic workforce planning.

A graduate of Delhi University, Shivark holds a diploma in hotel management from I.H.M. Gwalior and a Post Graduate Certificate in Human Resource Management (PGCHRM) from the esteemed XLRI Jamshedpur. His career includes notable contributions to organizations in various sectors, most recently serving as Human Resources Manager at Holiday Inn Amritsar, strengthening his longstanding association with IHG Hotels & Resorts.

In his new role at Holiday Inn New Delhi Mayur Vihar Noida, Shivark will lead the HR function with a focus on refining internal processes, aligning policies with global standards, fostering talent development, and implementing initiatives that boost employee engagement, retention, and performance.

Anurag Rai, General Manager, expressed confidence in the appointment, stating,

“We are thrilled to welcome Shivark to our team and are confident that his wealth of experience and strategic HR acumen will play a vital role in advancing our people-first culture and driving organizational excellence.”

Beyond the professional sphere, Shivark finds joy in playing cricket, watching movies, and cooking, reflecting his vibrant personality and commitment to maintaining a well-rounded lifestyle.

As Holiday Inn New Delhi continues to elevate its hospitality standards, Shivark Shandilya’s leadership is expected to contribute meaningfully to the brand’s commitment to people, performance, and progress.

Few chefs strike the perfect chord between heritage and innovation in today's evolving culinary world. But Chef Himanshu Pandey does just that—effortlessly. A name that has become synonymous with refined Indian cuisine abroad, Chef Himanshu is currently leading the charge as Executive Chef at RAA NYC, where each dish he curates is not merely food—it’s an immersive cultural experience.

With a career spanning over 17 years across India, the Middle East, and the United States, Chef Himanshu is known not just for his culinary brilliance but for the stories he tells through every plate. A certified Professional Member of the Indian Culinary Forum, endorsed by the World Association of Chefs Societies, and holder of the RRCS Certificate for Culinary Excellence, his accolades speak volumes about the depth of his skill and global standing.

A Modern Take on Indian Classics

Chef Himanshu’s signature style is best described as contemporary Indian with soul. Dishes like Bajre Ki Raab, Sunhara Paneer Tikka, and the decadent Black Jalebi with Gulab Ki Kheer are more than innovative—they're deeply rooted in history, culture, and memory. His passion for pre-plated Indian cuisine has transformed traditional flavours into fine-dining masterpieces that resonate with diners from New Delhi to New York.

Beyond the kitchen, he’s played a pivotal role in building culinary teams, designing SOPs, and instilling a culture of creative discipline and compassion in every workplace he’s been part of. Honours such as India’s F&B Masters Winner, Marriott’s Unsung Hero, and Radisson’s Brand Ambassador of Culture further underscore his contributions to the industry.

From the Hills of Uttarakhand to NYC’s Skyline

Chef Himanshu’s culinary ethos is deeply influenced by his roots in Uttarakhand—a region nestled in the Himalayas, often overlooked in mainstream Indian cuisine.

“Growing up in the hills, food wasn’t just sustenance—it was a celebration of simplicity, sustainability, and seasonality,” he says.

In every kitchen he leads, from five-star hotels to high-end NYC restaurants, he carries a piece of the hills with him. Foraging, minimal waste cooking, and honouring native ingredients are values instilled in him from a young age—values he now brings to an international stage.

A Taste of Heritage: "Jhangora Ki Kheer"

As part of his mission to share the flavours of his homeland, Chef Himanshu introduces us to Jhangora Ki Kheer, a comforting millet pudding native to Uttarakhand, often prepared during festivals and fasts.

“This dish reminds me of chilly winter mornings in the hills. It was more than dessert—it was breakfast, warmth, and love in a bowl,” he reminisces.

Recipe Snapshot:

• Main Ingredient: Barnyard Millet (Jhangora)
• Flavour Profile: Creamy, spiced with cardamom, garnished with saffron and dry fruits
• Health Note: Gluten-free, rich in fibre, and naturally nourishing

His grandmother’s wisdom remains the silent secret behind the flavour:

“She didn’t teach from books—she taught from the soul. No measurements, just instinct. No shortcuts, just care.”

From Plate to Page: A New Chapter Begins

Continuing his journey of storytelling through food, Chef Himanshu is now working on his debut culinary memoir and recipe book—a deeply personal project that weaves together his childhood memories, culinary experiments, and signature creations into one rich, flavorful narrative. Details of the book will be revealed soon, promising an immersive exploration into the life of a chef who went from the streets of India to the skyline of NYC—guided by taste, tradition, and tenacity.

Legacy in Every Bite

In an era where chefs often chase trends, Chef Himanshu stands out for redefining Indian cuisine without losing its soul. He believes that true innovation begins with understanding one’s roots. His journey from a village in Uttarakhand to New York City is a message to chefs everywhere:

Stay rooted. Keep evolving. Let your plate do the talking.

Connect with Chef Himanshu Pandey

Instagram: @hanshu1377
LinkedIn: Chef Himanshu Pandey

In a strong display of environmental responsibility this World Environment Day 2025, Blue Tribe Foods has announced the recycling of 1,475 kg of plastic in the first quarter of the year—an encouraging continuation of its eco-forward momentum following 2,333 kg recycled in all of 2024. The plant-based food company is doubling down on its mission to offer sustainable and planet-positive food solutions for the modern consumer.

This milestone is part of Blue Tribe’s 2025 Sustainability Initiative, which champions waste reduction, ethical operations, and regenerative packaging systems. At its core is a robust closed-loop waste model, operated in collaboration with FABP Sustainable Consulting Pvt. Ltd., a certified recycling partner. The system ensures that all waste is segregated at source and responsibly processed—reducing landfill impact and creating pathways for material recovery.

“Sustainability isn't just a trend anymore, it's the only way forward,” said Nikki Arora Singh, Co-Founder and Chieftain of Blue Tribe Foods. “Our numbers prove that real progress comes from staying true to our mission. Today’s consumers, especially younger generations, are seeking transparent, values-driven brands, and we're proud to meet that demand with purpose and innovation.”

Blue Tribe’s efforts reflect a broader evolution within the food industry—where climate-conscious consumption and circular packaging are no longer optional, but essential. With an increasing number of eco-aware consumers across India and beyond, brands like Blue Tribe are paving the way for meaningful change through both plant-based innovation and measurable environmental action.

As sustainability becomes the new standard, Blue Tribe continues to be a beacon for responsible food innovation—making products that are good for the planet and even better for the future.