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By Manu Vardhan Kannan
Published on September 27, 2026
The Government of Karnataka will expand its food-safety initiatives to street-food vendors, with a greater focus on hygiene, awareness and safe food-handling practices, Minister for Health and Family Welfare U.T. Khader said at an Interactive Session on Food Safety organised by the Bangalore Chamber of Industry and Commerce (BCIC) in Bengaluru.
Khader said that after strengthening food-safety enforcement across hotels, restaurants and other establishments, the Government will now focus on creating greater awareness among street-food vendors. The initiative will cover hygiene during food preparation and serving, cleanliness, safe handling of ingredients and responsible use of cooking oil.
Welcoming the Government’s continued focus on food safety, CA K. Ravi, President, BCIC, said industry and government need to work together to strengthen standards and build consumer confidence. “Food safety is not merely a regulatory requirement; it is a fundamental pillar of public health, consumer confidence and economic development. Government–industry collaboration is essential to ensure the well-being of citizens and strengthen food-safety standards across the sector,” Ravi said.
BCIC also expressed its intent to work with the Government of Karnataka on the initiatives suggested by the Minister through industry participation, awareness-building and collaborative programmes.Khader noted that street-food vendors serve a significant section of the population and form an important part of the food ecosystem. He said food safety cannot be achieved through inspections alone, with greater education and awareness among vendors, food handlers, businesses and consumers also needed to improve standards.
Karnataka has intensified food-safety inspections across the State in recent weeks, with the Government stating that the objective is to protect public health and improve compliance rather than disrupt legitimate businesses. Khader has also said establishments are expected to follow prescribed standards relating to purity, quality, hygiene and food handling. The Minister also announced that Karnataka plans to host a national-level Food Safety Officers and Commissioners Conclave in October. The event is expected to bring together officials from different states to discuss ways to strengthen the country’s food-safety framework.
The conclave will provide an opportunity to exchange food-safety practices followed across states, identify gaps in existing systems and discuss areas where rules or regulations may need strengthening. The discussions are also expected to help develop recommendations that can be taken up with the Central Government where required. Khader also highlighted concerns around the repeated reuse of cooking oil by food establishments. The Government is exploring mechanisms to collect used cooking oil and divert it for alternative uses instead of allowing it to be repeatedly used for food preparation.
One option being explored is collaboration with biodiesel companies, which can collect used cooking oil from hotels and other food establishments and use it as raw material for biodiesel production. Such a system could provide establishments with an alternative disposal channel while discouraging unsafe reuse. Delivering a special address, Dr. V. Pasupathy, National Advisor, FHRAI and National Award recipient for Food Safety, said food-safety responsibility must extend beyond kitchen operations and involve senior management.
“Food safety is not merely a kitchen responsibility instead it is a management responsibility. In the last 90 days, across the country, 11,216 food-safety raids have resulted in 172 suspension notices, 519 criminal cases and 926 improvement notices with fines,” Dr. Pasupathy said.
He added that FSSAI assesses hotels on 51 questions carrying 126 marks, while 44 marks directly concern the owner and General Manager, highlighting the role of leadership in maintaining food-safety standards. He also pointed out that 46% of recent suspension notices were related to raw-material management. The session covered food-safety and hygiene standards, compliance and enforcement updates, industry best practices and ways to build consumer confidence. It was organised under the aegis of BCIC’s Hospitality, Tourism & Travel Expert Committee.
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Published on November 6, 2026
French fashion house Lacoste has introduced its festive campaign, 'Step Into The Light', celebrating Indian festive traditions through a collection of gifting options and contemporary occasion wear. Blending the brand's signature French elegance with modern style, the campaign focuses on meaningful gatherings, thoughtful gifting and moments of celebration.
Built around the idea that style is a form of self-expression, the campaign encourages people to celebrate their individuality and create lasting memories with loved ones. Its festive collection brings together versatility, sophistication and effortless style for different occasions.
As gifting takes centre stage during the festive season, Lacoste presents a curated selection of pieces, including its iconic polos, elevated essentials, accessories and occasion-ready styles. Each offering reflects the brand's focus on quality, craftsmanship and contemporary elegance, with options designed to make festive gifting more personal and memorable.
The collection also introduces contemporary interpretations of occasion wear, combining relaxed sophistication with modern versatility. Timeless silhouettes, premium fabrics and understated details create styles suited to both intimate gatherings and larger celebrations, while retaining the brand's distinctive identity.
Through 'Step Into The Light', Lacoste celebrates individuality, confidence and the joy of coming together. The campaign brings the brand's approach to festive fashion and gifting to a new generation, encouraging everyone to express their personal style during the season.
Published on October 30, 2026
Twenty-five years after graduating from IIT Kanpur, Rajnish Kumar, Co-founder & Group Co-CEO of ixigo and author of Made in Fire, has launched the ₹1 crore Made in Fire Fund to support students from his alma mater as they begin their entrepreneurial journeys.
The initiative was announced following Kumar's return to IIT Kanpur, where he addressed the graduating Class of 2026 as Guest of Honour. Built on the belief that every great company begins with one believer, the fund aims to support young founders who have the confidence to build new businesses and solve meaningful problems.
Starting with the Class of 2026, the fund will support 10 technology-led startups from each graduating batch. Every selected startup will receive INR 10 lakh in non-dilutive prototype funding, allowing founders to develop and test their ideas without giving up equity in return for the funding.
Beyond financial support, selected founders will receive mentorship from Rajnish Kumar, ixigo's leadership team and the ixigo Mafia, a network of entrepreneurs and companies founded by former ixigo team members. The support will include product reviews, guidance on reaching customers, hiring assistance and investor introductions where appropriate.
The initiative will also give founders an opportunity to present their progress at a Demo Day held after 6 to 12 months, helping them showcase their work and the progress made since receiving support.
Unlike programmes that place greater emphasis on pitch decks, the Made in Fire Fund will follow a founder-first approach. The selection process will focus on the founders' conviction, understanding of customer needs, originality of ideas, ability to execute, long-term thinking and willingness to learn.
The fund is open to graduating IIT Kanpur students applying individually or as founding teams. It will focus on technology-led businesses working across areas such as Artificial Intelligence (AI), SaaS, Consumer Internet, Deep Tech, Climate, Mobility, HealthTech, Enterprise Software and other emerging technology domains.
Announcing the initiative, Rajnish Kumar, Co-founder & Group Co-CEO, ixigo, said, "Every great company begins with one believer. Twenty-five years ago, IIT Kanpur gave me the confidence to build before I knew where that journey would lead. The Made in Fire Fund is my way of paying that belief forward. We want to back builders early, not because they have the perfect pitch deck, but because they have conviction, understand a real problem deeply and have the ability to build. My hope is that some of these founders will return years from now and become the first believers in the generation after them.”
Sharing his views on the initiative, Prof. Manindra Agrawal, Director, IIT Kanpur, stated, “Entrepreneurship fuels national development by creating jobs, driving innovation, and generating economic growth. While our students possess technical capabilities, the journey from idea to impact depends on early encouragement, mentorship, and access to experienced entrepreneurs. The launch of the Made in Fire Fund by our distinguished alumnus, Rajnish Kumar, demonstrates how giving back can support and sustain an entrepreneurial mindset among our students. I hope this motivates more graduating students to pursue entrepreneurship with confidence and creates a cycle where each generation of founders helps the next build new ventures."
Applications for the Made in Fire Fund are now open to graduating students from the IIT Kanpur Class of 2026. Interested students can find more details and apply through the official fund website.
Application link: https://madeinfire.co/fund/apply/
Rajnish Kumar is the Co-founder and Group Co-CEO of ixigo (Le Travenues Technology Ltd., listed on NSE & BSE). An IIT Kanpur alumnus in Computer Science, he began his career as a software engineer at Amadeus before co-founding ixigo in 2007.
He has led the company's product, technology, growth and AI strategy as it grew from a bootstrapped travel search engine into India's leading OTA for the 'next billion users', serving over 540 million annual active users in FY25. Kumar received the 2023 Distinguished Alumnus Award from IIT Kanpur and was recognised in the 'Comeback Kid' category at the Economic Times Startup Awards 2021.
An active mentor and investor in India's startup ecosystem, Kumar is also the author of Made in Fire, a book that explores entrepreneurship, resilience and the journey of building enduring companies.
By Hariharan U
Published on October 29, 2026
Bombay Brasserie Singapore, the Indian dining brand from Indian Hotels Company Limited (IHCL), welcomed actor and filmmaker Aamir Khan for a special lunch, marking the 25th anniversary of his acclaimed film Lagaan with a commemorative tribute.
The visit brought together Indian cinema and culinary hospitality, with the restaurant's team preparing a menu of Indian favourites under the direction of Executive Chef Areeb Rehman. Attention was given to the selection of dishes and the overall dining experience, reflecting the restaurant's emphasis on detail and personalised hospitality.
A highlight of the afternoon was a specially designed commemorative show plate created to celebrate the 25th anniversary of Lagaan. Released in 2001, the film remains a significant milestone in Khan's career as an actor and filmmaker. During his visit, Khan signed the plate, leaving the restaurant with a personal memento of the occasion.
The tribute connected the restaurant's hospitality experience with a landmark in Indian cinema, recognising the film's enduring place in popular culture and Khan's contribution to the industry.
Bombay Brasserie Singapore has also hosted prominent figures from Indian sport. In August 2026, Kapil Dev, Sunil Gavaskar and fellow members of India's 1983 Cricket World Cup-winning team gathered at the restaurant for a celebratory lunch.
These visits add to the restaurant's profile as a dining destination for Indian personalities travelling to Singapore, while reinforcing its connection with India's cultural and sporting heritage.
First established in Kensington, London, in 1982, Bombay Brasserie has built its identity around India's diverse regional cuisines, presented through a contemporary dining experience. The brand has expanded internationally, with restaurants in destinations including Cape Town, Dubai, Singapore and Frankfurt.
The Singapore restaurant, located at South Beach, draws inspiration from Bombay's varied food culture, including Parsi cafés, seafood restaurants, chaat stalls and Continental influences. Its beverage programme also takes inspiration from colonial-era Bombay, with drinks reflecting the character of the city's neighbourhoods.
The interiors combine elements associated with Bombay's Parsi and Anglo-Indian communities, creating a setting that blends regional references with an international dining environment.
More than four decades after its London debut, Bombay Brasserie continues to introduce international audiences to India's culinary diversity. The Singapore restaurant's tribute to Lagaan added a cinematic dimension to this approach, bringing together food, film and a shared appreciation of Indian cultural heritage.
Bombay Brasserie is a dining brand of The Indian Hotels Company Limited (IHCL), established in London in 1982. The restaurant celebrates India's regional cuisines through a contemporary interpretation of Indian dining.
Address: 26 Beach Road, #B1-23/24/25, South Beach Avenue, Singapore 189768
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