Courtyard by Marriott Pune Chakan marked the start of the festive season with a Mediterranean-inspired Cake Mixing Ceremony, blending tradition with creativity in a celebration filled with warmth, joy, and togetherness. Known for offering thoughtful guest experiences, the hotel reimagined the classic Christmas ritual through Mediterranean influences, a culture known for its emphasis on community, abundance, and shared happiness.

Guests, corporate partners, and team members gathered to celebrate in an atmosphere filled with cheerful energy. Long banquet tables were arranged with a rich selection of dry fruits, candied peels, nuts, and select spirits. Adding a Mediterranean flavour, the mix featured figs, dates, apricots, prunes, pistachios, almonds, and lemon zest, ingredients symbolising prosperity, warmth, and festive abundance.

The aromatic mixture prepared during the ceremony will be left to mature in the coming weeks before it is transformed into traditional Christmas plum cakes and festive treats. These seasonal offerings will soon be available at MoMo Café, the hotel’s popular bakery outlet.

The event was hosted by Jitendra Thakur, Director of Food & Beverage, who guided guests through each step of the ritual, from stirring the mixture clockwise to making heartfelt wishes for the year ahead. His warm hospitality captured the spirit of gratitude and optimism that defines the festive season.

Adding to the evening’s charm was a stunning floating dining setup at the poolside, creating a beautiful visual highlight. Guests enjoyed a Mediterranean-inspired culinary showcase, live music, and an engaging flair bartending act, all of which elevated the mood and created a memorable festive experience.

Speaking on the occasion, Amol More, General Manager, said, “Our Cake Mixing Ceremony symbolizes the spirit of hope and togetherness that defines the festive season. This year’s Mediterranean inspiration celebrates life, warmth, and diversity. It reminds us that every celebration is an opportunity to grow, share, and look ahead with optimism.”

The Sommeliers Association of India (SAI) has completed a remarkable first year, emerging as a strong national platform for wine education and hospitality in India. Since its membership launch in October 2024, the Association has crossed 200 members, hosted India’s first SAI Best Sommelier Competition, and introduced the globally recognised Association de la Sommellerie Internationale (ASI) certifications and diploma programmes to India for the very first time.

SAI made its international debut when Co-Founder and President Amrita Singh presented India’s vision at the ASI 55th Anniversary and General Assembly in Monaco, where India was unanimously voted as a Member of ASI’s College of Applicants. This achievement placed India alongside globally recognised sommelier associations and opened doors for Indian professionals to connect with international standards in wine knowledge, service, and competitions.

“From the moment we stood before the ASI Executive Board in Monaco, our mission was clear, to build a platform that delivers rigorous education, real career pathways, and international exposure for Indian sommeliers,” said Amrita Singh, President, Sommeliers Association of India. “This first year proved that with focus, community, and collaboration, India can raise service standards, celebrate its culinary diversity, and compete confidently on the world stage.”

SAI’s first year featured several important milestones. Jai Singh was recognised as the 2025 SAI Best Sommelier of India and went on to represent the country at the 2025 ASI Contest Best Sommelier of Asia & Pacific in Kuala Lumpur, Malaysia. He has also been confirmed as India’s official candidate for the 2026 ASI Contest Best Sommelier of the World in Lisbon, Portugal.

The Association hosted India’s first ASI Diploma and ASI Certification Level 1, and supported five Indian sommeliers as they attended the ASI Bootcamp in Singapore. National initiatives such as the Sommelier of the Month programme and the upcoming SAI Job Board and Travel Board continue to engage and support members across the country.

SAI has also built strong partnerships with leading international platforms including JancisRobinson.com, JaneAnson.com, GuildSomm, California Wines, Sonal Holland Wine Academy, and Food Matters Group, giving Indian sommeliers access to world-class learning resources.

The leadership team includes Amrita Singh (Co-Founder & President), Mattia Antonio Cianca (Co-Founder & Vice President), Salvatore Castano (Co-Founder & Vice President), and Vinod Abrol (Co-Founder & Vice President), bringing together some of the most respected names in global wine education. Their collective vision centres on education, integrity, inclusion, and opportunities for sommeliers, bartenders, and enthusiasts across India’s fast-growing hospitality sector.

Looking ahead, SAI aims to expand its certifications and partnerships while working towards hosting ASI Certification Level 2 and the ASI Diploma 2026 in India. The Association is also developing a national mentorship and scholarship programme to support emerging talent.

“This is just the beginning,” said Mattia Antonio Cianca, Co-Founder and Vice President of SAI. “We are shaping a generation of Indian sommeliers who will not only serve with skill and knowledge but represent India as part of the global dialogue on wine, hospitality, and culture.”

Jolly Indian steps into Chennai as a celebration of the country’s fun, colourful, and nostalgic side. Built on the idea that India is always lively,  full of drama, laughter, chaos, and warmth, the restaurant reimagines the typical Indian eatery into a playful, retro-inspired space.

The interiors bring back old-school memories with quirky elements, while the music sets a vibey modern Indian mood. The food travels across regions, moving from tikka to chukka, bringing together favourites from across India along with bold, inventive twists.

“Jolly Indian is not North, it’s not South, it’s India on the Jolly mood. After years of going deep into regional niches, we wanted to build something joyful and every day. Familiar enough to feel like home, but playful enough to surprise you. The classics hit exactly how they should, and the jolly dishes push the boundaries just right,” says Japtej Ahluwalia, Co-founder, BORN / Jolly Indian.

“I love crafting moments. At Jolly Indian, the food is delicious, but the experience is the show, the nostalgia of Poppins, the smoky chola bhatura with its blinking bulb, the dhol at entry to the paan counter at exit. Whether you’re here with family, friends, or on a date, the goal is simple: walk in hungry, walk out smiling,” shares Manoj Padmanaban, Co-founder, BORN / Jolly Indian.

The menu holds both sides of Indian dining, a “Regular” section with timeless favourites made in their best form, and a “Jolly” section that flips them with a fresh approach. Some playful creations include aloo gobi as creamy potato mash with a cauliflower steak, smoked pineapple chaat with froyo and corn salsa, lotus stem bhel, pickled artichoke fritters, Newton tikka with thyme and parmesan yogurt, and a rich Gucchi pulao with truffle and morels.

“There’s a misconception that Indian food has to be heavy. I wanted to break that. At Jolly Indian, the dishes are bold in flavour but light in feel, using simple ingredients, clean techniques, home-grown spices, and no fillers. The idea is to cook with honesty, not shortcuts,” says Chef Gopalsami Mani, Partner-Chef, BORN.

The drinks match the mood with fun picks like Poppins, a rainbow popsicle dipped in grapefruit soda, and Besh Besh, a nitro cold filter coffee. Signature dishes include Potalam Rice, Shepherd’s Pie, Smoked Pineapple Chaat, Salmon Khan, Edamame Masala, and Newton Chicken Tikka.

The 65-seater restaurant is powered by a dynamic trio, Manoj Padmanaban, known for Pandan Club and his boundary-blurring creativity; Japtej Ahluwalia, the mind behind Double Roti and a key figure in Chennai’s dining scene; and Chef Gopalsami Mani, whose journey from Tamil Nadu to global kitchens brings a mix of international finesse and homegrown soul. Their work across concepts like Double Dashi, Sortd and Cherry Pond has already earned recognition, and Jolly Indian stands as their flagship, bold, joyful, and proudly desi.

Jolly Indian aims to be more than a restaurant, it’s a feeling. A little retro, a little eccentric, and wholeheartedly Indian.

For More Information:

• Address: 4th Floor, Born Restaurants LLP, CP Ramaswamy Road, Alwarpet, Chennai, Tamil Nadu: 600018
  
• Cuisine: Pan Indian
  
• Timings: 12:30 PM - 3:30 PM (Lunch) & 7 PM - 11 PM (Dinner)