As hospitality increasingly moves beyond conventional dining and accommodation, creating experiences rooted in culture, heritage and storytelling has become an important part of guest engagement. Reflecting this evolving trend, Radisson Blu Hotel & Suites GRT Chennai, in partnership with Ministry of Chutneys, hosted the seventh edition of The GReaT Conversation Series – Regimental Mess & Summer Kitchens at Amir Mahal on 13 June 2026.

The event served as a curtain raiser to Regimental Mess & Summer Kitchens, the latest themed culinary showcase at Ministry of Chutneys. Inspired by the food traditions of military messes, cantonment kitchens and the summer food culture of the Madras Presidency, the initiative explored how culinary practices have shaped South India's food heritage over generations.

Moderated by Nawabzada Mohammed Asif Ali, Dewan to the Prince of Arcot, the evening featured a distinguished panel that included Nikhil Sharma, MD & COO, South Asia, Radisson Hotel Group; Vikram Cotah, CEO, GRT Hotels & Resorts; Major (Dr.) Praveen Raj (Retd.), former Indian Army Officer and Commando; and Rakesh Raghunathan, Food Historian and MasterChef India Judge (Tamil).

Anchored by Ministry of Chutneys, Chennai's first and only dedicated Anglo-Indian restaurant, the discussion highlighted the role of food as a medium for preserving heritage, encouraging dialogue and bringing communities together through shared cultural experiences.

The initiative also reflected a growing focus within the hospitality industry on offering immersive experiences that connect guests with history, traditions and local culture. By blending conversation, cuisine and heritage, the event showcased how hospitality can serve as a platform for meaningful engagement beyond the dining table.

Speaking about the initiative, Vikram Cotah, CEO, GRT Hotels & Resorts, said:

"Today's guests seek experiences that go beyond dining. They are looking for authenticity, stories and meaningful connections. Through The GReaT Conversation and Regimental Mess & Summer Kitchens, we created a platform that celebrated heritage through dialogue and cuisine while reinforcing the role of hospitality as a curator of culture and community."

The gathering welcomed members of the diplomatic corps, Consuls General, honorary consuls, senior government officials, hospitality professionals, business leaders, media representatives, cultural custodians and distinguished guests. Together, they celebrated the rich legacy of military traditions, culinary heritage and storytelling under one roof.

At the centre of the initiative was Ministry of Chutneys, the award-winning Anglo-Indian restaurant located at Radisson Blu Hotel & Suites GRT Chennai. Extending the conversation beyond the venue, the discussion was streamed live on Instagram, allowing audiences to participate in real time. Highlights and the complete session were later made available on YouTube, ensuring wider access and continued engagement with the conversation.

India’s largest hospitality company, IHCL, has announced the opening of Ayodhyām, Ayodhya – IHCL SeleQtions, strengthening its presence in one of India’s most significant spiritual destinations.

As spiritual tourism continues to grow across the country, Ayodhya has emerged as a key destination attracting pilgrims and leisure travellers alike. The newly opened hotel is designed to offer guests an experience that reflects the city’s cultural and spiritual essence while meeting the expectations of modern travellers.

Commenting on the opening, Deepika Rao, Executive Vice President – New Businesses & Hotel Openings, IHCL, said, “Spiritual tourism in India continues to see strong momentum, with Ayodhya being among the country’s most revered destinations. Ayodhyām, Ayodhya – IHCL SeleQtions is positioned to meet this demand, offering a stay experience that reflects the city’s spiritual significance while catering to the evolving expectations of today’s traveller.”

The 162-key property draws inspiration from Ayodhya’s rich heritage and spiritual character. Featuring spacious and naturally lit interiors, the hotel offers a peaceful atmosphere within a contemporary setting.

Guests can dine at Divyam, the hotel's signature restaurant, which showcases a thoughtfully curated menu inspired by regional culinary traditions. The dining experience focuses on authentic flavours and local ingredients, reflecting the gastronomic heritage of the region.

The hotel also features a fitness centre, an outdoor swimming pool, and versatile event spaces suited for weddings, conferences, and social gatherings.

Expressing her views on the partnership, Shilpa Shorewala, Owner, said, “We are pleased to partner with IHCL and bring Ayodhyām, Ayodhya – IHCL SeleQtions to life with an experience that reflects the city’s deep spiritual character.”

Brij Rajpali, General Manager, Ayodhyām, Ayodhya – IHCL SeleQtions, added, “Ayodhyām has been designed to offer a stay that is calm and closely connected to its surroundings. We look forward to welcoming guests to this spiritual abode.”

The hotel also offers a range of curated experiences inspired by Ayodhya’s living traditions. These include morning aartis, storytelling sessions led by kathavachaks, sattvic dining experiences, guided spiritual trails, and visits to the sacred Sarayu river, allowing guests to engage more deeply with the destination’s cultural and spiritual heritage.

The Food Safety and Standards Authority of India (FSSAI) has asked states and Union Territories to expedite the recruitment of key food safety personnel and strengthen enforcement activities to ensure safer food for consumers across the country.

The directive was issued by FSSAI CEO Rajit Punhani during the 50th meeting of the Central Advisory Committee (CAC) held in Shimla. He urged states and UTs to fill existing vacancies for Food Safety Officers (FSOs) and Designated Officers (DOs) at the earliest to improve regulatory capacity and enhance food safety enforcement at the ground level.

Highlighting the importance of effective enforcement, Punhani stressed that strong regulatory action remains essential for safeguarding consumer health. He also directed states and UTs to increase food sampling, strengthen surveillance activities, and scale up enforcement efforts across their respective jurisdictions.

In addition to enforcement, the CEO called for greater public awareness initiatives and stronger outreach programmes to improve food safety awareness among consumers and stakeholders.

During the meeting, the committee reviewed the performance of states and UTs across several key parameters, including recruitment progress, functioning of state and district advisory committees, food safety inspections, surveillance sampling, regulatory reporting, and timely resolution of consumer complaints. States and UTs were advised to address gaps identified during the review and work towards achieving prescribed targets within stipulated timelines.

The committee also discussed ways to improve food recall systems through the recently operationalised Food Recall Module available on FoSCoS. States and UTs were encouraged to sensitise Food Business Operators (FBOs) about timely reporting of recalls and ensure proper implementation of recall procedures for unsafe food products.

Other important topics included reducing pendency in licensing and registration applications, improving regulatory compliance among food businesses, and strengthening the implementation of labelling requirements for nutraceuticals and health supplements.

The meeting further examined measures to address misleading claims in food advertisements and promote the adoption of sustainable packaging practices within the food sector.

Through these initiatives, FSSAI aims to strengthen food safety governance, improve compliance levels, and ensure greater consumer protection across India's food ecosystem.