Air India has launched its Easy Connect services from Amritsar, expanding the Government of India's hub-and-spoke aviation model and offering travellers from Punjab easier access to 27 international destinations through Delhi. The launch follows the nationwide rollout of the initiative announced in June 2026.

The new service allows international passengers departing from Amritsar to complete through check-in for their final destination, finish immigration formalities at Amritsar airport, and transfer seamlessly through Delhi without the need to collect and re-check baggage or change terminals.

By routing international transfers through Delhi, the programme simplifies the travel experience, helping passengers avoid repeated procedures and the challenges often associated with transiting through foreign airports.

Air India has designated two daily flights between Amritsar and Delhi under the Easy Connect programme:

• AI1113: Departs Amritsar at 09:10 AM and arrives in Delhi at 10:40 AM

• AI1115: Departs Amritsar at 10:00 PM and arrives in Delhi at 11:20 PM

These services provide onward connections within four hours to 27 international destinations across the United States, Canada, the United Kingdom, Europe, Australia, West Asia, and Southeast Asia.

Commenting on the launch, Mr Kinjarapu Ram Mohan Naidu, Hon'ble Minister of Civil Aviation, Government of India, said: “The expansion of hub-and-spoke operations to Amritsar is another step towards our vision of building an aviation network that truly serves a New India - one where global access is no longer confined to a handful of metropolitan centres but extends to every region of the country. By strengthening connectivity through Indian hubs, we are strengthening the foundation for a more integrated, accessible, and globally competitive aviation ecosystem."

"With these flights, Punjab becomes closer to the rest of the world, deepening connections with its vibrant global diaspora and unlocking new opportunities for tourism, economic growth, and cultural exchange.”

The inaugural event was attended by Mr Samir Kumar Sinha, Secretary, Ministry of Civil Aviation; Mr Puneet Kansal, Additional Secretary, Ministry of Civil Aviation; Mr Vipin Kumar, Chairman, Airports Authority of India; and Mr P. Balaji, Group Head - Governance, Risk, Compliance & Corporate Affairs, Air India, along with senior officials from government agencies, airport stakeholders, and Air India.

The morning Easy Connect flight is scheduled to connect passengers to major European destinations including London Heathrow, Birmingham, Paris, Milan, Copenhagen, Vienna, Amsterdam, Zurich, Frankfurt, and Rome, besides select cities in Southeast Asia and West Asia.

The late evening service offers convenient connections to destinations such as New York (JFK), Newark, San Francisco, Chicago, Toronto, Vancouver, Melbourne, Sydney, Singapore, Phuket, Bali, Dubai, and several other international cities.

Air India will also become the first Indian airline to implement the Ministry of Civil Aviation's Standard Operating Procedure for inbound hub-and-spoke operations. This will enable seamless international-to-domestic transfers via Delhi for passengers travelling onward to Amritsar. The inbound Easy Connect model is expected to be introduced within the next two months.

Speaking on the initiative, P. Balaji, Group Head – Governance, Risk, Compliance & Corporate Affairs, Air India, said: "Punjab is home to one of the largest globally connected communities of Indians, with generations of families, entrepreneurs, students, and professionals forging strong links with communities around the world, especially the U.S., Canada, United Kingdom, and Australia. Yet for many travellers, international journeys have often involved navigating multiple airports, repeated formalities, and lengthy transit experiences. With Easy Connect flights from Amritsar, travellers can now begin their overseas journeys from their home city without any hassle. We are proud to support the Government of India’s vision to bring the world closer to every Indian while strengthening India’s position as a major global aviation hub."

Following the launch in Amritsar and Varanasi, Air India plans to expand the Easy Connect programme to additional cities including Ahmedabad, Goa, Kochi, and several other destinations across India in the coming weeks.

The initiative is part of a larger effort to route more international passengers through Indian airports instead of overseas transit hubs. Of the nearly 25 million passengers travelling long-haul to and from India each year, around 20 million are connecting travellers, with approximately 85% currently transiting through foreign airports. Through the hub-and-spoke framework and Air India's expanding domestic and international network, Easy Connect aims to gradually shift more of this traffic through Indian hubs, delivering a smoother and more integrated travel experience.

Passengers using Easy Connect services are required to complete specific pre-departure and transit procedures, including mandatory DigiYatra enrolment for Indian passport holders travelling internationally. Bookings are available through Air India's website, mobile app, contact centre, and authorised travel agents.

India's food and beverage landscape is welcoming three distinctive dining experiences this August, each bringing its own culinary identity to Goa, Delhi, and Hyderabad. From authentic Chinese regional cuisine and a thoughtfully curated Japanese-inspired cocktail programme to a rooftop destination celebrating India's diverse regional flavours, these new launches showcase the evolving tastes of modern diners.

Spice Traders Brings China's Eight Great Cuisines to Goa

Perched above Vagator with panoramic views of the Arabian Sea, Spice Traders draws inspiration from China's Eight Great Cuisines, presenting regional flavours under one roof. The menu reflects the culinary traditions of Sichuan, Cantonese, Fujian, Jiangsu, Zhejiang, Hunan, Anhui, and Shandong, offering a journey through China's diverse food culture.

The restaurant's interiors are inspired by the ancient spice routes, featuring warm lighting, handcrafted elements, rich red accents, an open staircase, and a mix of communal and intimate seating that complements the dining experience.

The menu highlights locally sourced seafood alongside regional Chinese favourites such as Mala Chicken, Mapo Tofu, Hunan Sea Bass, Mongolian Lamb Fire, and Lamb Open Bao. Adding another dimension is the introduction of Chifa cuisine, the Chinese-Peruvian culinary tradition that emerged through Cantonese migration to Peru. Dishes including Chifa Sea Bass, Black Cod with Amazonica sauce, Pork Belly and Eggplant with vinegar miso, Lamb Ribs with Sichuan spice and aji amarillo, and Chaufa Fried Rice reflect this cross-cultural influence.

Guests can also enjoy signature experiences such as a gong service for celebrations, private dining at The House of Red, and Spiced Up Sunsets overlooking the Arabian Sea.

"The Eight Great Chinese Cuisines gave Spice Traders its grammar," says Chef Avinash. "Once you begin thinking about heat, fermentation, texture and balance through those regional traditions, following that journey eventually led us to Lima and Chifa. I would never describe our menu as fusion. The influences are flavour-driven, but they remain integral to the restaurant's culinary language."

Adrift Kaya Introduces a Chapter-Led Cocktail Experience in Delhi

Adrift Kaya has unveiled a new cocktail programme inspired by Edo-period Japanese bar discipline and Indian terroir. Led by Michelin-starred Chef David Myers, the contemporary Japanese restaurant continues its focus on precision, craftsmanship, and global influences through a menu that traces flavours from Japan to India along the Silk Route.

The cocktail menu is presented as a structured narrative, progressing from light and delicate profiles to richer, more layered creations. Using techniques such as fat-washing, broth clarification, and fermentation, the programme combines Japanese methods with Indian ingredients including jaggery, buransh, pickle, kahwa, saffron, and regional herbs.

The first chapter, Edo | Origins of Discipline, features drinks like Broth of Edo and Grain of the Rising Sun, centred on purity and umami. The Silk Route | Controlled Opulence introduces Sunstone Negroni and Silk Root, balancing spices and preserved flavours with refined structure. The Himalayas | Altitude and Reduction highlights Garhwal Snow and Valley of Gold, focusing on herbal freshness and restoration. The final chapter, Delhi | Arrival and Density, reimagines familiar Indian flavours through cocktails such as The Red Fort Old Fashioned and Dilli 6 Spritz.

The programme reflects how geography, trade, and cultural exchange continue to influence flavour while presenting Indian ingredients through globally recognised cocktail techniques.

Vayu Brings Regional Indian Cuisine to Hyderabad's Rooftops

Hyderabad has welcomed Vayu, a new rooftop resto-bar designed as a social destination where food, cocktails, music, and conversation come together. Inspired by the Sanskrit word for wind, Vayu celebrates India's culinary diversity by exploring regional ingredients and traditional flavours from across the country.

The rooftop space combines contemporary architecture with thoughtfully designed interiors, offering intimate seating, communal tables, and a lively bar area suited for after-work gatherings, weekend outings, and evening celebrations.

The food menu showcases specialties from multiple regions, including Andhra's Gongura Mamsaam, Kundapur Ghee Roast from coastal Karnataka, Kerala's Meen Pollichattu, Kolhapuri Mutton Sukka, Butter Chicken from Old Delhi, Shrimp Pickle with Masala Brioche, Chicken Wings Vepudu, Steamed Kalimpong Momos, and Jeedipappu Pakoda.

Its cocktail programme, The Paper Plane's Logbook, follows a journey across India, with each drink inspired by regional ingredients and memories. Signature cocktails include Crimson Wind with gongura and tequila, Kokum Cloud featuring gin, kokum, and passionfruit, and Firestorm Ember made with ginger-infused tequila and fermented chilli agave.

"Vayu has been envisioned as a social destination that reflects the energy of Hyderabad today," says Mr. Amardeep Singh, Multi Property General Manager, Hyderabad Marriott Hotel & Convention Centre and Courtyard by Marriott Hyderabad. "The focus has been on building a strong cocktail programme alongside a menu that celebrates regional Indian flavours, creating a space where guests can spend an entire evening embracing the cosmopolitan spirit of Hyderabad."

With these three launches, Goa, Delhi, and Hyderabad continue to expand India's vibrant dining landscape, offering experiences that blend regional traditions, global influences, and contemporary hospitality under one roof.

Grand Mercure Bengaluru Gopalan Mall has appointed Maria Candice Rodrigues as its new Revenue Manager, reinforcing the hotel's commercial leadership as it continues to drive strategic growth and revenue optimisation.

In her new role, Candice will oversee the hotel's revenue management function, focusing on pricing strategies, demand forecasting, inventory optimisation, and distribution management to maximise commercial performance. She will work closely with the sales, reservations, and operations teams to identify new revenue opportunities while supporting the hotel's overall business goals.

Her responsibilities will include strengthening commercial performance through data-driven pricing strategies, improving forecasting accuracy, optimising distribution channels, and exploring revenue opportunities across different market segments. She will also work on building stronger collaboration across teams to support sustainable RevPAR growth and enhance the hotel's long-term profitability.

Before joining Grand Mercure Bengaluru Gopalan Mall, Candice was Assistant Manager – Revenue at Novotel Hyderabad Convention Centre. During her tenure, she contributed to pricing strategy, demand forecasting, inventory management, and market analysis across both room revenue and convention business. She also played an important role in implementing Opera Cloud and the IDEAS Revenue Management System, helping improve the property's revenue planning and operational efficiency.

Earlier in her career, Candice held reservations roles at Novotel Hyderabad Convention Centre, ibis Chennai City Centre, and Alila Diwa Goa. These positions helped her build strong expertise in hotel distribution, reservations strategy, and commercial operations before moving into revenue management.

Commenting on the appointment, Ram Shetty, General Manager, Grand Mercure Bengaluru Gopalan Mall, said, " We are delighted to welcome Maria to Grand Mercure Bengaluru Gopalan Mall. Her analytical mindset, commercial acumen and experience in revenue strategy make her a valuable addition to our team. As we continue to focus on driving profitable growth, strengthening our direct booking channels, and optimizing overall commercial performance, Candice's expertise will be instrumental in enhancing our revenue strategies and maximizing business opportunities across all segments. We are confident that her expertise will help strengthen our revenue performance and support the hotel's continued growth."

Speaking about her appointment, Candice, Revenue Manager, Grand Mercure Bengaluru Gopalan Mall, said, "I am thrilled to join Grand Mercure Bengaluru Gopalan Mall and be part of a team that is committed to excellence in hospitality. Revenue management is about understanding changing market dynamics and making informed decisions that create long-term value. What excites me most about this opportunity is the ability to combine data-driven insights with strong cross-functional collaboration to develop agile commercial strategies that deliver measurable results. With Bengaluru continuing to evolve as one of India's most dynamic hospitality markets, I look forward to identifying new opportunities, driving revenue performance and contributing to the hotel's long-term success. I am eager to work closely with the team to drive sustainable growth while continuing to deliver value for both the hotel and its guests."