The Federation of Telangana Chambers of Commerce & Industry (FTCCI) Tourism Committee has introduced two creative contests to promote Hyderabad and Telangana’s tourism potential. Marking World Tourism Day, the initiatives were announced during a press meet and stakeholder interaction at FTCCI, Red Hills.

The first contest, Hyderabad Junction Jewels, a Photo Contest, encourages citizens to capture Hyderabad’s vibrant traffic junction attractions from iconic installations like the Pearl near Charminar to statues, fountains, and beautification projects that reflect the city’s culture.

The second, Weekend Getaways of Hyderabad, a Reel Contest, invites travellers and storytellers to showcase hidden gems within a 150 km radius of Hyderabad. These short reels aim to highlight lakes, heritage sites, trekking trails, cultural hubs, resorts, and local food streets, positioning Hyderabad as a hub for family outings and cultural escapes.

Alongside the contests, a citizen pledge titled “I Pledge to Promote Telangana Tourism, My State, My Pride!” was administered to foster pride, respect, and responsibility toward the state’s heritage and attractions.

Speaking at the launch, FTCCI President R. Ravi Kumar said, “Hyderabad is not just a historic city; it is a modern hub with vibrant attractions. These contests will encourage citizens to rediscover and showcase our city’s beauty.”

Mr. Srinivas Garimella, Vice President of FTCCI, added, “Every traffic island and every weekend getaway tells a story. With this contest, we hope to capture those stories through the lens of our citizens.”

Both contests are open to all age groups, with no entry fee and unlimited submissions allowed. The last date for entries is November 15, 2025. Winners will be announced and felicitated on November 22, 2025, observed as Father of Tourism Day. Cash prizes range from ₹10,000 to ₹5,000, along with consolation prizes. Winning entries may be featured in exhibitions, coffee table books, calendars, and across FTCCI’s social media platforms.

The contests are organised in association with partners such as GHMC, Telangana Tourism Department, Creatorverse Studio, Hotels and Restaurants Association of Telangana State (HRATS), Travel Agents Association of India (TAAI), and SKAL International Hyderabad (confirmation awaited).

Mr. Ravi Prabhu, FTCCI Tourism Committee Member and a global traveller, said, “We aim to highlight both the iconic and the hidden gems of Hyderabad and Telangana. Through photography and reels, we want to make tourism more participatory and people-driven.”

Dr. Mani Pavitra, Founder of Creatorverse Studio, supporting the reel contest, noted, “Short-form video is today’s most powerful storytelling medium. This initiative will empower travellers to spotlight hidden weekend gems and inspire new explorations.”

With these initiatives, FTCCI Tourism Committee aims to strengthen Telangana’s identity as a dynamic, people-driven tourism destination.

Tata Play, India’s largest television streaming provider, is bringing the grandeur of the annual Tirumala Brahmotsavam directly to viewers’ homes through live streaming. The celebrations can be experienced on Tata Play Telugu Classics (channel 1441) and Tata Play Dheiveegam (channel 1593) until 2nd October 2025.

Brahmotsavam, celebrated at the sacred Venkateshwara Temple in Tirumala, Andhra Pradesh, is one of India’s most significant spiritual festivals. Observed over nine days, it is believed to have been initiated by Lord Brahma, the creator, who performed the first rituals in honor of Lord Venkateshwara. Each day of the festival is marked by unique ceremonies, vibrant rituals, and grand processions of the deity, drawing millions of devotees from across the world.

Through Tata Play’s live streaming, devotees can now immerse themselves in the holiness of Brahmotsavam without leaving their homes. The telecast captures the divinity of rituals, the joy of spiritual gatherings, and the magnificence of the processions, making the audience feel as though they are present in Tirumala.

By offering this service, Tata Play ensures that millions of households can witness the divine celebrations, embrace the spiritual atmosphere, and participate in one of India’s most revered traditions from the comfort of their living rooms.

IIHM Bangalore recently rolled out an inspiring initiative that put sustainability at the heart of culinary innovation. The event encouraged student chefs to rethink food waste, proving that even peels, seeds, and rinds can be turned into gourmet creations.

The initiative showcased inventive use of ingredients often discarded—like onion peels, jamun seeds, pineapple peels, watermelon rinds, pumpkin seeds, and cucumber peels. Students transformed these through methods like drying, powdering, and reusing them in desserts, starters, and accompaniments.

Director of IIHM Bangalore, Sanchari Chowdhury, highlighted the importance of this shift, "As culinary students, we know that sustainability isn’t just a trend, it’s a responsibility. Recycling food waste not only reduces waste but also adds creativity and value to our kitchens. Above all, it teaches us to respect the ingredients we work with and set an example for the industry."

The program featured a sustainability challenge where around 20 students had 90 minutes to create innovative dishes from “basket ingredients” that included recycled items. The competition encouraged them to balance creativity with practical sustainability—a skill embedded in their curriculum.

Faculty mentor Chef Vijaitha explained the practical aspects, "To ensure safety, items like peels and seeds are always air-dried or recooked before reuse. This keeps hygiene intact while allowing us to explore new flavours and textures. Showing students how waste can be transformed into valuable dishes at minimal cost changes the way they see food and sustainability."

Beyond cooking, the event reinforced broader eco-conscious practices such as cutting down on plastic use, replacing cling film with paper or jute alternatives, and embedding recycling into daily hospitality operations. These steps reflect a growing global movement where the food and hospitality industries aim to reduce environmental impact.

One participating student shared, "Using ingredients that would normally be thrown away to create delicious dishes taught me how important it is to think creatively and responsibly about food. Even small changes in the kitchen can make a big difference to the environment."

By empowering students with these skills, IIHM Bangalore continues to strengthen its commitment to a sustainable culinary future—proving that innovation and responsibility can thrive together in shaping tomorrow’s hospitality industry.