ITC Fabelle's '5 Taste Sensations': A New Era of Chocolate Indulgence

ITC Fabelle's '5 Taste Sensations': A New Era of Chocolate Indulgence

By Author

Published on December 21, 2023

 In a groundbreaking move that's set to redefine chocolate indulgence, ITC Fabelle Chocolates has launched its '5 Taste Sensations' collection. This innovative assortment of five chocolate pralines each brings to life a distinct flavor profile - Sweet, Salty, Bitter, Sour, and Spicy. The unique twist? Each praline features a pairing of exotic Australian Macadamia nuts with an array of exciting flavors.

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This culinary adventure, crafted in collaboration with the Australian Macadamia Society and famed Australian Master Chef Andy Allen, offers a symphony of flavors that goes beyond the conventional chocolate experience. The '5 Taste Sensations' is not just a treat for the taste buds; it's a journey that introduces Indian consumers to the versatility of Australian Macadamia nuts, a delightful ingredient that seamlessly blends with diverse Indian food and beverages.

Each praline in the '5 Taste Sensations' collection is a masterpiece of flavor and texture:

Sweet: A heavenly blend of white chocolate, milk chocolate mousse, and caramelized Australian Macadamia nuts.

Salty: Velvety milk chocolate with Australian Macadamia nuts, French sea salt, and a touch of choco cheese mousse.

Bitter: A rich dark chocolate experience with roasted Macadamia dipped in pure cocoa liquor.

Sour: A playful fusion of fruity Ruby chocolate, dark mousse, roasted Macadamia, and lemon conserve.

Spicy: A daring milk chocolate shell with a heart of Macadamia, spices, and Ancho chilli.

The unveiling event was graced by Andy Allen, Rohit Dogra - COO of ITC's Foods Division, Jacqui Price from the Australian Macadamia Society, and notable Indian culinary figures like Chef Abinas Nayak, Guntas Sethi, and Saloni Kukreja.

Rohit Dogra expressed his excitement, stating, "The ‘5 Taste Sensations’ blend innovation and craftsmanship. This new offering reflects our commitment to creating world-class chocolate experiences with exquisitely sourced ingredients."

Chef Andy Allen, reflecting on his collaboration, said, "Working with Fabelle has been an inspiring journey. This second venture with them is close to my heart, as we've delved deeper into exploring new sensory flavors."

The '5 Taste Sensations' by Fabelle is not just a chocolate collection; it's an invitation to explore and savor the world of exquisite flavors.


DGCA Grants IndiGo Temporary FDTL Exemption Amid Rising Cancellations; Government Initiates Inquiry

DGCA Grants IndiGo Temporary FDTL Exemption Amid Rising Cancellations; Government Initiates Inquiry

By Manu Vardhan Kannan

Published on December 6, 2025

As IndiGo continues to face an unprecedented number of flight cancellations, the Directorate General of Civil Aviation (DGCA) has offered the airline temporary, one-time exemptions from certain night-operation provisions under the new Flight Duty Time Limitation (FDTL) rules. These relaxations apply to IndiGo’s Airbus A320 fleet and will remain in effect until February 10. The regulator clarified that the exemptions were granted only to support operational stabilisation and should not be viewed as a reduction in safety standards.

The airline has been dealing with widespread disruptions throughout the week, with more than a thousand flights cancelled on Friday alone. IndiGo CEO Pieter Elbers said the airline expects its schedule to return to normal between December 10 and 15.

Alongside the DGCA’s support, the government has stepped in with an official inquiry into the disruption. Civil Aviation Minister K. Rammohan Naidu said the investigation will look into what triggered the collapse in operations, identify accountability, and outline corrective steps to ensure such passenger hardships are not repeated. Later in the evening, the DGCA announced a four-member panel to conduct a complete review of the situation, with a report expected in 15 days.

The new FDTL framework, introduced in two phases from July and November was designed to strengthen fatigue management for pilots, a crucial aspect of aviation safety. Pilot groups have criticised the DGCA’s decision to grant exemptions to IndiGo and have demanded that the relief be withdrawn. Responding to this, the DGCA urged pilots and associations to support stable operations during this peak travel period, minimise avoidable delays, and maintain close coordination with airlines. The regulator reiterated its commitment to flight safety and to enforcing the new FDTL rules “in letter and spirit.”

IndiGo CEO Pieter Elbers also issued a video statement apologising to passengers, calling it the “most severely impacted day” for the airline so far. He explained that a full system and schedule reboot was carried out to enable gradual improvement.

“…we decided today for a reboot of all our systems and schedules, resulting in the highest number of cancellations so far, but imperative for progressive improvements starting tomorrow onwards. With these actions, we expect tomorrow to have cancellations below 1,000. The support of DGCA, in providing specific FDTL implementation relief, is of great help,” Elbers said.


CORNELL INDIA: Reimagining Hotel Food-Service Equipment with Indian Engineering Excellence

CORNELL INDIA: Reimagining Hotel Food-Service Equipment with Indian Engineering Excellence

By Author

Published on December 6, 2025

CORNELL INDIA has quickly become one of the most influential names in hotel-focused food-service equipment. At the centre of this success is Mr. Oommen Matthew, whose vision is transforming how hotels procure, operate, and experience equipment across India.

A Vision Born From a Simple Question: “Why Not India?”

During his recovery from COVID in 2020, Mr. Matthew identified a long-standing gap in the industry. Indian hotels depended heavily on imported equipment that was expensive, difficult to service, and slow to repair. He believed India had the capability to produce world-class solutions, yet lacked manufacturers focused specifically on hotel-grade equipment.

This insight shaped CORNELL INDIA’s core philosophy: International standards. Indian innovation. Hotel-ready engineering. Every product is designed with durability, efficiency, and easy serviceability, three essentials for high-pressure hospitality environments.

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Innovation Rooted in Real Hotel Operations

CORNELL INDIA’s biggest strength is its commitment to understanding on-ground realities. The team regularly spends time in hotel kitchens, buffets, and live stations, closely observing how equipment is used in daily operations.

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Chefs and F&B managers often bring forward specific challenges or requests that spark new product ideas. With a strong and specialised R and D division, the company is able to engineer solutions, prototype quickly, test them in real hotel settings, and refine them until they match operational needs perfectly.

A Standout Innovation: The Sleek Under-Counter Buffet System

One of the company’s most impactful innovations is the concealed counter-slung induction and cold plate system. This solution completely elevates buffet presentation and functionality.

Instead of visible and bulky machines on the counter, CORNELL INDIA places the entire mechanism beneath the surface, showing only a clean heated or chilled top.

Hotels benefit through

• A premium and minimalist buffet appearance
• Better hygiene and easy cleaning
• Improved energy efficiency
• Quiet and guest-friendly operation
• Higher durability with fewer breakdowns

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This innovation reflects CORNELL INDIA’s design philosophy where elegance meets engineering.

After-Sales Support That Builds Long-Term Trust

For hotel operations, uptime is crucial. CORNELL INDIA ensures reliable support through trained technicians across key locations, strong spare part availability, and proactive maintenance practices.

What truly sets them apart is their commitment. The team does not stop at fixing an issue. They ensure the setup is improved and more reliable than before.

Quality Without the Price Shock

By manufacturing in India and focusing on intelligent engineering, CORNELL INDIA delivers international-quality equipment without the high costs associated with imports. This makes the brand a preferred partner for mid-scale and emerging hotel chains looking for value and performance.

A Future Guided by Purpose and Precision

With Mr Oommen Matthew’s vision driving the company, CORNELL INDIA is not just supplying equipment. It is redefining how Indian hotels experience technology, efficiency, and long-term reliability.

World-class quality, built in India. This is the promise behind CORNELL INDIA’s growing impact in the hospitality industry. https://www.cornellindia.in/ 


Eight Continents Expands in Africa With New Ayurveda-Led Island Resort in Tanzania

Eight Continents Expands in Africa With New Ayurveda-Led Island Resort in Tanzania

By Hariharan U

Published on December 6, 2025

Eight Continents Hotels & Resorts has strengthened its presence in Africa with the launch of its newest luxury island retreat Signature Collection by Eight Continents, Mafia Island, Tanzania. The resort welcomed guests from 1st December 2025, marking another milestone in the brand’s rapid expansion across Africa’s top leisure destinations.

After its recent growth in Zanzibar, this new opening brings Eight Continents’ blend of nature-led luxury and culturally rooted hospitality to one of East Africa’s most untouched coastal landscapes. Located in Utende, the property allows seamless access to the stunning Mafia Island Marine Park, giving travellers front-row views of coral reefs, seagrass beds, and vibrant marine life.

The company shared that the move to Mafia Island was driven by the island’s ecological purity from pristine beaches to rich biodiversity that makes it one of the region’s most beautiful yet lesser-explored destinations.

Designed as an Ayurveda-led island sanctuary, the resort features Ocean View and Garden View Chalets, each with private verandas offering peaceful tropical or coastal views. Guests can enjoy Ayurvedic therapies, curated marine activities, and wellness-centric experiences that blend Swahili culture with modern comfort.

Food at the resort celebrates sustainability and authenticity. The culinary programme highlights traditional Swahili cuisine, made using fresh, locally grown produce, along with a selection of global dishes crafted for international travellers.

Speaking about the opening, Haninder Sachdeva, CEO, Eight Continents Hotels and Resorts, said, “Mafia Island represents a defining chapter in our Africa journey, one where we are not merely opening a new resort, but expanding the very idea of what purposeful hospitality can be. We believe that destinations with deep ecological and cultural value deserve experiences crafted with equal intention. This property is proof of that philosophy. By merging Ayurvedic wellness with coastal serenity and thoughtful design, we’re offering a retreat where travellers can reconnect with nature and rediscover balance. With every new opening, our commitment stays constant: to shape destinations responsibly, uplift local communities, and build a portfolio ready for the future of global travel.”

The launch of the Mafia Island resort is a key step in the brand’s wider Africa strategy. With tourism in the region growing rapidly, Africa remains central to Eight Continents’ long-term vision. With Mafia Island joining its Signature Collection and a new property planned in Dar es Salaam, the brand continues to focus on thoughtful, experiential, and globally aligned hospitality.

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