Loading...
You have Successfully logged In !
Already have an account? Login
By clicking Register you agree to the Terms & Conditions and acknowledge our Privacy Policy.
Don't have an account?Register
Enter your E-mail address below, We will send the verification code
Please enter the code send to
Didn't receive the email?Click to resend
Your password has been successfully reset!.
Please login again to access your account.
An OTP has been sent to
Enter the 4-digit code
By Nithyakala Neelakandan
Published on October 28, 2024
Meliá Chiang Mai has teamed up with three prominent Thai universities—Suan Dusit University in Lampang, Chiang Mai University, and Rajamangala University of Technology Lanna Tak—to guide future culinary professionals in sustainable farming, culinary techniques, and waste management. This initiative is part of Meliá’s “360º Cuisine” program, a project aimed at fostering sustainable food practices while minimizing the environmental impact.
The partnership allows culinary students to learn about Meliá’s eco-friendly kitchen operations and provides hands-on experience with the “360º Cuisine” approach, a model that supports local farmers and sources chemical-free produce from ethical suppliers. Ingredients like vegetables, herbs, cage-free eggs, fresh milk, and artisanal cheese are sourced from farms such as Seed, Rong Khum, Jartisann, and Supha Bee Farm. Chef Suksant “Billy” Chutinthratip, Meliá Chiang Mai’s executive chef, leads the program, emphasizing thoughtful cooking processes that reduce food waste by repurposing organic waste into compost and fertilizer.
Chef Billy explains that working with students is “incredibly rewarding” as they gain insights into sustainable practices and bring fresh ideas to the table. Since the program began in 2022, Meliá Chiang Mai has processed more than 5,590 kg of food waste into compost and over 1,820 kg of cooking oil into biodiesel.
Through visits to local farms and training in Meliá’s kitchens, students experience sustainable practices firsthand. Chef Billy also integrates case studies and personal instruction into their coursework, creating a comprehensive educational experience that aligns with Thailand’s growing focus on eco-friendly initiatives.
Graduates who complete the internship often become eligible for employment at Meliá Chiang Mai. Chef Billy notes that hiring students who embrace a sustainability mindset strengthens the team and aligns with the hotel’s goals. Graduates like Thodsapol Chaimongkol and Chanika Thongtecha have transitioned into permanent roles, contributing innovative ideas like using kale in pizza dough and transforming surplus tomatoes into jelly for the hotel’s buffets.
Looking ahead, Meliá Chiang Mai recently extended its educational outreach by signing agreements with Ayutthaya Vocational College and Bungphra Phitsanulok Commercial College. This expansion reinforces the hotel’s commitment to nurturing the next generation of culinary talent, particularly in sustainable practices.
Kamats Legacy Launches Navratri Special Menu
Kamats Legacy, celebrated for its authentic Indian vegetaria...
Hashmato Joins Romeo Bravo Software to Accelerate Global Exp...
Hashmato, a leading provider of end-to-end restaurant and re...
Paro: A Modern Indian Bar Redefining Jaipur’s Nightlife
In the heart of Jaipur’s historic MI Road district, Paro has...
Mumbai Airport Records 6.3 Million DigiYatra Users, Boosts D...
Chhatrapati Shivaji Maharaj International Airport (CSMIA) ha...
By Manu Vardhan Kannan
Published on October 1, 2025
SOCIAL, India’s favorite neighborhood café-bar, is back with its much-awaited Oktobeerfest 2025, running from 6th to 19th October. This year’s edition promises bigger buckets, bolder bites, and playful new experiences designed to bring people together over food, beer, and festive cheer.
Beer takes the spotlight with bucket deals offering up to 20% savings on 3, 6, and 9 pints, perfect for sharing with friends. Making a comeback is SOCIAL’s popular Sausage Platter, the perfect companion to chilled brews. Guests can also indulge in exclusive bucket-and-platter pairings crafted to spark camaraderie and turn group hangouts into memorable beer-filled feasts.
Adding a quirky SOCIAL twist, each table will feature Brew Bingo, a beer-inspired challenge card with fun prompts like “chugged a pint in one go,” “spilled beer on yourself and kept drinking,” or “paired beer with dessert.” Guests can tick off their challenges as they go, creating laughter-filled moments to remember.
All SOCIAL outlets nationwide will transform with buntings, quirky décor, and festive energy. True to SOCIAL’s spirit of being a second home for communities, the festival combines good beer, hearty food, and togetherness.
Divya Aggarwal, Chief Growth Officer, Impresario Entertainment & Hospitality Pvt Ltd, shared, “Oktobeerfest at SOCIAL has become a custom our communities look forward to every year. It’s our way of raising a toast to togetherness with buckets to share, a hearty platter to dig into, and playful experiences that bring people closer. Every year, we add a new SOCIAL twist to the global Oktobeerfest tradition, making it uniquely ours and something our guests can truly call their own.”
With bigger buckets, flavorful pairings, and engaging activities, Oktobeerfest 2025 is set to turn October into a month-long celebration of flavor, fun, and friendship, reaffirming SOCIAL’s place as the go-to neighborhood destination for unforgettable gatherings.
By Hariharan U
Santé Spa Cuisine, the award-winning health and wellness dining brand, has strengthened its presence in Pune with the opening of its third outlet at Law College Road. Known for its commitment to fresh, preservative-free, and plant-based cooking, the brand continues to champion mindful dining with dishes that balance taste, nutrition, and sustainability.
The new outlet, set in the backyard of a century-old home surrounded by greenery, features both indoor and outdoor seating for up to 120 guests. With cane, bamboo, copper, and recycled accents, the space reflects Santé’s eco-conscious philosophy while encouraging guests to relax and connect with nature.
Santé’s menu remains true to its wellness-driven ethos. Guests can choose from vegetarian, vegan, Jain, and gluten-free options including millet bowls packed with superfoods, Levantine-inspired protein-rich dishes, gluten-free multigrain pizzas, high-fibre casseroles, and indulgent yet healthy desserts made with jaggery, date sugar, and erythritol. Cold-pressed juices, detox beverages, and carefully paired wines and sangrias complement the food experience.
Founder Sonal Barmecha shared her vision at the launch, “Our aim is to provide a space where people can sit peacefully and nourish both body and mind. With the Law College Road outlet, we are creating more than a dining space, we are building a community that values health, sustainability, and mindful living.”
She added, “The vibrant greenery and open spaces beautifully complement our ethos of simplicity and nourishment. We hope this space inspires people to adopt healthier lifestyles and to enjoy life’s simple pleasures, while also caring for the planet.”
With outlets already at Koregaon Park and Baner in Pune, along with three locations in Mumbai, Santé Spa Cuisine is rapidly expanding its reach in the health food space. Soon to be available on Swiggy and Zomato, the brand is making nutritious and sustainable dining more accessible to urban diners.
Santé’s seasonal menus, like the current Monsoon Menu featuring Himalayan Thukpa soup with momos, keep the experience fresh, relevant, and comforting.
About Santé Spa Cuisine
Founded by Sonal Barmecha and led by Chef Shailendra Kekade, Santé Spa Cuisine has been redefining India’s health dining landscape for over a decade. With a philosophy of ‘less-is-more,’ the brand focuses on plant-based, preservative-free meals rooted in sustainability. Its outlets across Pune, Mumbai, Bangalore, Chennai, and Ahmedabad reflect a vision of mindful eating that nurtures both the body and the environment.
The Den, Bengaluru, a 5-star luxury property known for its innovative dining experiences, has launched “Kebabs & Biryanis Fridays”, a weekend culinary festival celebrating the best of India’s flavours.
Every Friday evening from 7:00 PM to 11:00 PM, The Den transforms into a gourmet destination where succulent kebabs inspired by cities across India meet five distinct variations of biryanis, prepared with traditional methods and authentic spices. Guests can also opt for an unlimited beverage package to complement the lavish buffet.
This experience goes beyond dining—designed to bring people together, it encourages families and friends to enjoy food, flavours, and celebrations under one roof. The restaurant’s elegant setting and warm ambience enhance the festive vibe, making it a perfect start to the weekend.
Details:
What: Kebabs & Biryanis
When: Every Friday
Where: The Creek at The Den, Bengaluru
Time: 7:00 PM – 11:00 PM
With “Kebabs & Biryanis Fridays,” The Den Bengaluru promises a feast that blends tradition, indulgence, and togetherness, a true celebration of India’s rich culinary heritage.
Stay up-to-date with the latest Hospitality news and trends in the Hospitality industry!
Subscribe to Hospitality news e-magazine for free and never miss an issue.
By clicking subscribe for free you agree to the Terms & Conditions and acknowledge our Privacy Policy.
Advertise With Us
We have various options to advertise with us including Events, Advertorials, Banners, Mailers, etc.
A platform dedicated to showcase the skills and creativity of hospitality professionals. Share your articles, videos and other content related to the industry and get recognized for your unique perspective and expertise. By posting your content and gaining likes from your own community, we'll categorize your talents and expose them to the hospitality world. Join our community of passionate hospitality professionals and let your talent shine!.
Already have an account?Login
By clicking you agree to the Terms & Conditions and acknowledge our Privacy Policy.
Subscribe for ₹2,000 and receive our monthly magazine for one year (12 months) from the coming month and save 2 months cost.