Hyatt Centric MG Road Bangalore has announced the appointment of Sahil Ranaut as its new general manager. In this role, Ranaut will lead the hotel’s dynamic team and oversee all operations, with a strong focus on elevating guest experiences and driving impactful business results.

Ranaut brings over 16 years of progressive experience in the hospitality industry, having started his career with Marriott in 2009 as a Voyager Management Trainee in revenue management. His journey includes notable tenures with both Marriott and IHG Group before joining Hyatt in 2019.

Most recently, he served as Area Director of Revenue Management at Park Hyatt Hyderabad, where he successfully led revenue strategies for 14 hotels across southern India, demonstrating a results-driven approach complemented by creativity and precision.

Ranaut’s leadership style is rooted in empathy and collaboration, emphasizing that genuine human connection is the foundation of impactful hospitality. His approach balances ambitious business goals with creativity, fueled by his passion for culinary arts and attention to detail.

Reflecting on his new role, Sahil Ranaut said, “As I begin this exciting new phase, I’m truly looking forward to collaborating closely with our incredible Hyatt colleagues to elevate the guest experience while driving impactful business results. I remain deeply grateful to the mentors and teammates who have shaped my journey so far, your guidance, support, and belief have made all the difference. Here’s to continued growth, meaningful partnerships, and creating memorable moments for our guests and teams alike.”

With this appointment, Hyatt Centric MG Road continues to strengthen its leadership and commitment to delivering exceptional guest experiences infused with energy, style, and purpose.

Wendy’s India, in partnership with Rebel Foods, continues to redefine the gourmet QSR experience with the launch of its latest flavour innovation the Cajun Burgers, available in both veg and non-veg variants.

Inspired by the vibrant, spice-rich cuisine of Louisiana, the new lineup brings a bold, creamy, and fiery twist to Wendy’s menu in India. The range features three indulgent options, Cajun Spicy Chicken, Cajun Spicy Paneer, and Cajun Potato, all layered with Wendy’s signature Cajun sauce made from black pepper, red chillies, garlic, herbs, and a dash of lemon. Priced from ₹149, the Cajun Burgers are available across all Wendy’s India outlets and on major delivery platforms including EatSure.

Wendy’s India has carved a niche for itself in the gourmet burger space with its global flavour portfolio, offering creations like Argentina’s Chimichurri, Korea’s fiery Buldak, Mexico’s Nachoburg, America’s BBQ, India’s Tandoori, and the Cheeseblast Burgers. The addition of the Louisiana Cajun series strengthens Wendy’s reputation as the flavour pioneer of India’s burger scene.

The Cajun Burgers have been developed with Indian consumers in mind, especially young, flavour-driven audiences seeking bold and authentic experiences. Combining Louisiana’s essence with India’s love for spice, Wendy’s invites customers to “Taste the Craze from Louisiana”, blending international inspiration with local intensity.

Commenting on the launch, Mohit Mahajan, AVP Marketing, Rebel Foods, said: “As we continue to grow Wendy’s India across the country, our priority is to make bold, never-seen-before flavours easily accessible to consumers everywhere. The Cajun Burgers bring an authentic Louisiana taste story with the punch and indulgence India loves. With our expanding network and delivery reach, we’re excited to bring this unique flavour experience to more cities.”

Currently operating in 200+ kitchens across India, Wendy’s India continues to expand through dine-in and delivery formats, with plans to reach deeper into Tier 1 and Tier 2 cities by year-end. The launch of the Cajun Burgers marks another milestone in the brand’s flavour revolution, a testament to its mission of making global gourmet burgers accessible to Indian consumers.

The International Institute of Culinary Arts (IICA), New Delhi, has entered into a landmark partnership with Kyoto Culinary Art College and Kyoto Pastry & Bakery Art College, Japan — both operated by the prestigious Taiwa Gakuen Educational Corporation. This collaboration aims to strengthen international culinary education and deepen cultural exchange between India and Japan.

The Memorandum of Understanding (MoU) was formalised in Kyoto during a visit by Mr. Arjun S. Datta, Managing Director & COO of IICA, who met Mr. Mikito Tanaka, Vice President of Taiwa Gakuen Educational Corporation, and Mr. Ikeda from the New Business and Innovation Promotion Office. The discussions focused on creating frameworks for faculty and student exchanges, and joint academic programs that reflect the shared culinary philosophies of both nations.

One of the major initiatives emerging from this partnership is the introduction of an Indian Cuisine Program at Kyoto Culinary Art College and Kyoto Pastry & Bakery Art College. The program will be designed and taught by IICA’s chef faculty, led by Chef Virender S. Datta, Founder & Chairman of IICA, who brings over five decades of global hospitality experience. In return, Kyoto’s faculty will collaborate with IICA to launch a Japanese Cuisine Program in New Delhi, offering Indian students authentic training in Japanese culinary and pastry traditions.

Speaking on the collaboration, Mr. Mikito Tanaka shared, “Taiwa Gakuen Educational Inc. is strengthening its global collaboration in preparation for its 100th anniversary in 2031. The signing of this MoU with IICA, New Delhi, is extremely significant as it will accelerate the exchange of food culture and talent between Kyoto and India. We look forward to further collaboration in the future.”

Chef Virender S. Datta added, “This collaboration represents a milestone in IICA’s journey. Bringing Indian cuisine to Japan and introducing Japanese traditions to India will shape globally competent chefs and foster meaningful cultural exchange.”

Echoing this sentiment, Mr. Arjun S. Datta said, “Our shared vision is to deliver world-class culinary education through cross-cultural learning. This MoU lays the foundation for new opportunities for students and faculty in both countries.”

This landmark partnership not only strengthens IICA’s position as a leader in culinary education but also builds a culinary bridge between India and Japan, blending India’s vibrant flavours with Japan’s precision and artistry, a collaboration that celebrates both tradition and innovation.