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By Author
Published on December 29, 2023
In a significant move to rejuvenate the tourism sector, the Himachal Pradesh government kicked off the inaugural Shimla Winter Carnival, a 12-day celebration aimed at uplifting the spirits of the hill state. Chief Minister Sukhvinder Singh Sukhu inaugurated the event at the historic Ridge, marking a historic moment for the city.
The winter carnival holds special significance as it comes on the heels of a challenging period for Himachal Pradesh's tourism industry, severely impacted by the recent monsoon disruptions. Chief Minister Sukhu, during the inauguration, acknowledged the adverse effects of the monsoon fury but expressed optimism about the state's recovery. He highlighted the influx of 30,000 tourist vehicles in the past days as a promising sign of the tourism industry's revival.
Emphasizing the government's commitment to promoting tourism, Chief Minister Sukhu announced a substantial increase in the budget for the tourism sector, reaching Rs. 3,000 crores from the previous Rs. 50 crores. This financial boost aims to support the recovery efforts and further elevate Himachal Pradesh as a preferred tourist destination.
To facilitate a seamless experience for visitors, the state government has permitted all restaurants, dhabas, and food shops to remain open 24 hours from December 20, 2023, to January 5, 2024. This move is aligned with the government's focus on providing a warm welcome to tourists and enhancing their overall experience in the state.
The Winter Carnival promises an array of attractions, including cultural parades, folk dance performances like Mahanati, and exhibitions featuring local dishes and cultural programs. The carnival, set to conclude on January 5, 2024, is strategically timed during the Christmas and New Year celebrations, adding to the festive atmosphere in Shimla.
Apart from being a delightful experience for tourists, the carnival aims to celebrate Himachal Pradesh's rich cultural heritage. Cultural programs such as Kullavi Nati and Singtu of Sirmaur district were presented, contributing to the vibrant celebration. The event, graced by dignitaries, including Rural Development and Panchayati Raj Minister Anirudh Singh and Public Works Minister Vikramaditya Singh, is expected to have a positive economic impact on the state.
The Shimla Winter Carnival signifies a turning point for Himachal Pradesh's tourism, ushering in hope, festive cheer, and a promising outlook for the future.
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By Hariharan U
Published on April 10, 2026
Superplum has introduced InstaTrace™, a first-of-its-kind digital intelligence system designed to bring complete transparency to India’s fruit supply chain.
With InstaTrace™, every pack of Superplum fruit carries a unique QR code that allows consumers to instantly access detailed, batch-specific information, without the need for an app or login. From the farm of origin to safety testing and logistics, the system offers a comprehensive, verifiable view of the fruit’s journey.
At a time when consumer trust in fresh produce largely depends on labels and claims, InstaTrace™ replaces assumption with data. A single scan reveals the fruit’s origin, the farmer who cultivated it, lab-tested safety reports, and the complete supply chain journey.
One of the key highlights of the system is its focus on pesticide safety. Each batch undergoes testing at NABL-accredited laboratories, with actual reports directly accessible through the QR scan. This ensures that consumers are not relying on marketing claims but are instead viewing certified results.
InstaTrace™ also introduces a human element by identifying the farmers behind the produce. Each report includes the grower’s name, photograph, experience, and harvesting details, creating a direct connection between consumers and producers. In select cases, users can even support farmers through additional incentives.
The platform further enhances traceability with GPS-mapped farm locations, offering precise insights into where the fruit was grown. For premium and region-specific varieties, this provides verified proof of origin, adding credibility to quality claims.
Beyond sourcing, the system tracks the fruit’s journey across the supply chain. From harvesting and sorting to transportation conditions such as temperature and humidity, every stage is documented. Hygiene checks across facilities and handling points are also verified, ensuring quality at each step.
Adding a sustainability dimension, InstaTrace™ includes carbon footprint data for each batch, giving consumers visibility into the environmental impact of their purchase, an uncommon feature in the fresh produce category.
Powered by Superplum’s proprietary FreshManager™ platform, the system is the result of years of in-house research and development aimed at digitising and streamlining India’s complex fresh produce ecosystem. Unlike global traceability solutions that offer partial insights, InstaTrace™ combines multiple layers of information into a single, consumer-facing interface.
The launch reflects Superplum’s broader vision of making fruit safety visible and verifiable at scale. Supported by a modern infrastructure that includes cold-chain logistics, automated ripening facilities, and direct farmer partnerships, the company is working to redefine how fresh produce is sourced and consumed in India.
With InstaTrace™, Superplum is not just introducing a feature, it is setting a new benchmark for transparency in the fresh food industry
Sheraton Grand Bangalore Hotel at Brigade Gateway has announced the appointment of K.L. Ramakrishnan as Director of Engineering, further strengthening its operational and technical leadership.
With over 14 years of experience in hospitality engineering, Ramakrishnan brings deep expertise in technical operations, project management, and sustainability-driven initiatives. In his new role, he will oversee the hotel’s engineering functions, including maintenance of plant and machinery, energy management, safety systems, and infrastructure efficiency.
He will also play a key role in ensuring seamless operations across all technical areas while enhancing guest comfort and maintaining high standards of operational excellence.
Prior to joining Sheraton Grand Bangalore, he served as Director of Engineering at Taj Skyline Ahmedabad, where he led engineering operations for a luxury property. His professional journey also includes key roles with leading hospitality brands such as Marriott International, Accor, The Leela Hotels & Resorts, and The Lalit.
Notably, he has managed multi-property engineering operations at Courtyard by Marriott and Fairfield by Marriott, showcasing his capability in handling large-scale and complex hospitality environments.
Over the course of his career, Ramakrishnan has led several major projects, including plant upgrades, energy optimisation initiatives, and post-pandemic restoration of critical engineering systems. His expertise spans HVAC systems, fire and life safety, water treatment, and preventive maintenance, with a strong focus on sustainability practices such as energy conservation and efficient resource management.
Welcoming him to the team, Sushma Khichar said, “We are pleased to welcome Ramakrishnan to the team. His deep technical expertise, hands-on approach, and proven track record in managing complex engineering operations will be instrumental in maintaining our high standards of efficiency, safety and guest comfort.”
With his extensive technical knowledge and leadership experience, the hotel aims to further strengthen its engineering capabilities and continue delivering seamless guest experiences.
Sheraton Grand Bangalore Hotel at Brigade Gateway brings the bold and rustic flavours of western Tamil Nadu to the city with its latest culinary showcase, Flavours of Kongunadu, hosted at High Ultra Lounge.
Celebrating the rich culinary heritage of Kongunadu, the experience highlights a cuisine known for its robust spices, earthy ingredients, and deeply rooted agrarian traditions. The showcase offers guests an opportunity to explore flavours that are both hearty and intensely satisfying.
Curated by Chef Gopinath, the menu brings together a thoughtful mix of vegetarian and non-vegetarian delicacies. Highlights include Kongu Mushroom Milagu Fry and Karuveppilai Baby Potato Roast, alongside signature dishes such as Mutton Kola Urundai and Pallipalayam Chicken Fry, each reflecting the authentic taste and character of the region.
Complementing the food is a curated selection of gin-based cocktails designed to enhance the flavour profile of the cuisine. Creations such as Pepper Leaf Gin Smash, Curry Leaf Gin Fizz, Spiced Tamarind Gin Sour, and Smoked Botanical Gin Tonic add a contemporary edge to the traditional spread.
Set on the 31st floor, High Ultra Lounge offers sweeping views of the Bengaluru skyline, pairing the culinary journey with a vibrant, high-energy ambience that transitions seamlessly from sunset to late evening.
With its blend of regional authenticity and elevated dining, Flavours of Kongunadu presents a unique opportunity for guests to experience the essence of Tamil Nadu’s western region in a contemporary rooftop setting.
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