Novotel Hyderabad Airport has unveiled Monsoon Dak Bungalow, a specially curated Sunday brunch series that celebrates India's rich railway dining heritage by reviving the flavours of colonial-era dak bungalows and railway refreshment rooms.

Running every Sunday throughout July, the themed dining experience pays tribute to a time when travel was slower, meals were unhurried and roadside dak bungalows served as welcoming rest stops for travellers journeying across the country. Inspired by this forgotten chapter of India's culinary history, the brunch recreates classic recipes shaped by Anglo-Indian influences, regional ingredients and traditional cooking techniques.

The menu highlights iconic comfort dishes that once defined travel dining, including Mulligatawny Soup, inspired by the Tamil pepper broth adapted for British tastes, and the rustic Dak Bungalow Chicken Curry, prepared using locally available ingredients in the kitchens of remote rest houses.

Guests can begin their culinary journey with starters such as Hyderabadi Tawa Fish Bites, Hara Bhara Kebabs, Paya Shorba, and Mulligatawny Soup, before exploring an elaborate main course featuring Dak Bungalow Chicken Curry, Mutton Dum Biryani, Jhinga Masala, Dal Dak Bungalow, Khubani Kofta, Dondakaya Jeedipappu Iguru, Dum Aloo Benarasi, Bharwan Shimla Mirch, and Vegetable Jalfrezi.

Complementing the heritage-inspired menu is an international buffet offering dishes such as Chicken Rendang, Fish Moilee, Grilled Fish Steak with Béarnaise Sauce, Spinach & Sundried Tomato Stuffed Chicken Roulade, Korean Gochujang Tofu, and Roasted Cauliflower with Romesco Sauce. Guests can also enjoy live pasta stations, artisanal salads, gourmet cheeses, cold cuts, chaat favourites and an extensive dessert selection.

Commenting on the initiative, Sukhbir Singh, General Manager, Novotel Hyderabad Airport, said the concept was created to revive a fading chapter of India's travel history, encouraging guests to slow down and rediscover flavours that once defined journeys across the country.

Amanna Raju, Executive Chef, added that the inspiration came from the rich culinary history hidden within everyday comfort food. He noted that although dak bungalows and railway refreshment rooms were simple establishments, they played a significant role in shaping India's travel dining culture.

Blending history, storytelling and regional flavours, Monsoon Dak Bungalow offers guests a nostalgic culinary experience that celebrates the traditions of India's historic travel routes while presenting them in a contemporary setting.

Argentina booked their place in the quarterfinals of the FIFA World Cup 2026 after producing a remarkable comeback to defeat Egypt 3-2 in a thrilling Round of 16 clash at Atlanta Stadium.

For nearly 80 minutes, Egypt looked set to pull off one of the biggest upsets of the tournament. Goals from Ibrahim and Mostafa Zico gave the Pharaohs a commanding 2-0 lead, while goalkeeper Mostafa Shobeir delivered an outstanding performance, including saving a first-half penalty from Lionel Messi. The save placed him among only three goalkeepers this century to stop two non-shootout penalties in a single FIFA World Cup tournament.

However, the defending champions staged an incredible turnaround in the closing stages of the match. Cristian Romero pulled one back in the 79th minute to spark Argentina's revival.

Just four minutes later, Messi made amends for his earlier penalty miss by capitalising on a defensive error and firing home his trademark left-footed finish to level the score at 2-2, sending the stadium into celebration.

Argentina then completed one of the greatest comebacks in FIFA World Cup history with a late winner to seal a dramatic 3-2 victory, ending Egypt's inspiring campaign and keeping their title defence alive.

J&K Entrepreneurs Create History at FIFA World Cup

Away from the action on the pitch, India also had a reason to celebrate at the FIFA World Cup.

Johnny (Farhan) Beig and Tony Beig, entrepreneurs from Banihal, Jammu & Kashmir, have earned international recognition after playing a significant role in the successful organisation of the tournament.

The brothers, sons of retired DIG Shakeel Beigh, are the founders of Dioz Group, which secured a US$2.5 million contract through FIFA's official hospitality partner to design, manufacture, and distribute uniforms for more than 50,000 personnel across all 16 FIFA World Cup venues in the United States, Canada, and Mexico.

The uniforms were created for stadium ambassadors, hospitality teams, VIP lounge staff, chefs, waiters, event personnel, and flag bearers who participated in the tournament's opening ceremonies.

Their achievement has received international attention, with the Los Angeles Times featuring the Beig brothers and Dioz Group for their contribution to one of the world's biggest sporting events and highlighting the company's growing presence in Los Angeles.

Founded in 2006, Dioz Group has grown into a global enterprise with operations across the United States, Dubai, India, and several other countries. The company employs more than 150 professionals worldwide and manufactures apparel through production facilities in India, Bangladesh, China, Turkey, and the Philippines.

Before securing the FIFA World Cup project, Dioz Group had already delivered apparel and uniform solutions for major international sporting events, including Super Bowl LIX and the 2024 Copa América.

Commenting on the milestone, Johnny Beig said that being entrusted with a project of this scale at the FIFA World Cup reflects the company's commitment to quality, innovation, and operational excellence.

The successful execution of the project further strengthens Dioz Group's position as a leading global provider of sports apparel and event uniforms while marking a proud achievement for India on the world stage.

DoubleTree by Hilton Gurugram Baani Square has announced the appointment of Mayank Takkar as its new Food & Beverage Manager. Bringing over a decade of hospitality experience, Mayank joins the hotel with expertise in food and beverage operations, guest experience, and team leadership.

In his new role, he will oversee the hotel's complete food and beverage portfolio, including its restaurants, bars, banqueting, and in-room dining services. His responsibilities will include strengthening service standards, enhancing culinary experiences, driving revenue growth, and further elevating the hotel's dining offerings in line with Hilton's global hospitality standards.

Before joining DoubleTree by Hilton Gurugram Baani Square, Mayank served as Assistant Food & Beverage Manager at Hilton Jaipur, where he managed multiple F&B operations while contributing to revenue growth and guest satisfaction initiatives. During his career, he has also worked with leading hospitality brands such as Marriott Hotels, Hyatt Hotels, Westin Gurgaon, Andaz by Hyatt, and Trident Gurgaon.

A graduate in Hotel and Hospitality Management from IHM Gwalior, Mayank has developed strong expertise in food and beverage operations, revenue optimisation, guest relations, event management, service excellence, and team development. He is recognised for his collaborative leadership style and guest-first approach, along with his ability to build high-performing teams and deliver memorable dining experiences.

Commenting on the appointment, Nitin Pathak, General Manager, DoubleTree by Hilton Gurugram Baani Square, said:

"We are pleased to welcome Mayank to the DoubleTree by Hilton Gurugram Baani Square family. Bringing extensive industry experience and strong expertise in Food & Beverage operations, he joins us with a passion for creating exceptional guest experiences and driving service excellence. We are confident that his leadership, strategic vision, and operational acumen will further elevate our dining offerings and contribute significantly to enhancing the overall guest experience."

Expressing his excitement about the new role, Mayank Takkar said:

"I am excited to embark on this new journey with DoubleTree by Hilton Gurugram Baani Square. My focus will be on further enhancing the hotel's food and beverage experiences while ensuring our guests receive unique, memorable, and exceptional service. I look forward to working closely with the team to foster a positive work culture and contribute to the continued growth and success of the property."