Bela Babhoota, General Manager of Welcomhotel by ITC Hotels, Bengaluru, has been honoured with the Outstanding Contribution to Hospitality Award at the International Day of Hospitality celebrations organised by the International Institute of Hotel Management (IIHM), Bengaluru.

The award recognises her significant contributions to the hospitality industry through leadership, guest service excellence, talent development and her continued efforts towards enhancing hospitality standards. Under her leadership, Welcomhotel Bengaluru has strengthened its reputation as a preferred destination for both travellers and dining guests.

Receiving the recognition, Bela Babhoota said, “I am honoured to receive this recognition from IIHM. Hospitality is ultimately about people - our guests and our teams. This award reflects the collective efforts of every colleague who contributes to creating memorable experiences each day.”

The International Day of Hospitality celebrations hosted by IIHM brought together hospitality professionals, educators and industry leaders to acknowledge individuals who have made valuable contributions to the sector.

Commenting on the achievement, a spokesperson for Welcomhotel Bengaluru said, “We are delighted to see Ms. Babhoota’s leadership and commitment to hospitality being recognised by one of the industry’s respected institutions. This honour reflects the passion, dedication, and excellence that she brings to the organisation and the wider hospitality community.”

The recognition further highlights Welcomhotel Bengaluru’s focus on delivering exceptional guest experiences while fostering a culture centred on service excellence, innovation and professional growth. It also reflects the hotel's ongoing commitment to maintaining high standards across all aspects of hospitality.

Pune’s dining landscape has welcomed a new addition with the opening of NUÈE in Kalyani Nagar. Founded by Chef Pranav Vijay Sawant in partnership with Thousand Pines Hospitality, the restaurant brings together seasonal ingredients, thoughtful sourcing and global culinary influences to create a distinctive fine-dining experience.

Derived from the French words meaning "new" and "bare," NUÈE has been designed around a simple philosophy — the ingredient comes first. The restaurant’s menu changes regularly based on seasonal availability, with fresh produce sourced from select organic farms in Uruli Kanchan. This approach ensures that no two visits offer exactly the same dining experience.

At the heart of the concept is Chef Pranav Vijay Sawant, a graduate of the École Hôtelière de Lausanne (EHL), Switzerland. Over the years, he has gained experience across hospitality businesses, including managing restaurants and luxury resorts, while also advising on hospitality operations in New Delhi. NUÈE represents his most personal culinary venture to date.

"NUÈE was created from a belief that food should remain connected to its source. Every ingredient has a story; every season has something unique to offer and every dining experience should feel personal and authentic. Through menus that evolve every week, we want guests to discover new flavours while experiencing food that is honest, thoughtfully sourced and crafted with care." says Chef Pranav Vijay Sawant, Founder, Thousand Pines Hospitality.

The menu is built around four culinary pillars, Pan-Asian, Continental, Indian and Earthen & Tandoor. Each section reflects a combination of global influences and local seasonal ingredients. Guests can expect dishes inspired by Southeast Asian flavours, handmade pasta prepared fresh in-house, artisan-style wood-fired pizzas and a dry-aged steak programme.

The Indian selection highlights traditional Maharashtrian recipes that have been carefully researched and reimagined for a fine-dining setting while retaining their authentic character. Meanwhile, the Earthen & Tandoor section focuses on clay-pot cooking and live-fire techniques that celebrate Indian culinary traditions.

A strong emphasis on ingredient quality sets NUÈE apart. The restaurant prepares fresh paneer every morning using A2 milk sourced from indigenous Indian cattle breeds. Organic tofu is also made in-house daily using certified organic soybeans. These practices reflect the restaurant’s commitment to freshness, quality and transparency.

The sourcing philosophy extends to every ingredient used in the kitchen. Produce is sourced exclusively from selected organic farms in Uruli Kanchan, while seasonal seafood is procured based on availability from the Goan coast. The menu evolves according to what is at its best, allowing the kitchen to highlight ingredients at their peak.

The beverage programme follows a similar approach. Cocktails and mocktails are crafted using fresh seasonal fruits, herbs and florals, with ingredients changing throughout the year. The drinks are prepared with the same attention to detail as the food menu, creating a seamless dining experience from start to finish.

With its focus on seasonality, responsible sourcing and culinary craftsmanship, NUÈE aims to offer a fresh perspective on fine dining in Pune while celebrating ingredients, flavours and techniques from both India and around the world.

Technogym has launched its new Sand Stone collection, bringing together nature-inspired design, innovative materials and wellness-focused functionality. Created to elevate luxury homes and premium wellness environments, the collection introduces a warm and sophisticated aesthetic that blends authenticity with modern technology.

Inspired by the natural beauty of Mediterranean sandstone, the collection features neutral shades and carefully crafted finishes that seamlessly complement materials such as wood and stone. The result is a refined wellness environment that combines performance, sustainability and timeless design.

A key feature of the collection is its use of innovative materials and textures designed to strengthen the connection between people and nature. The product casings are made using Speckled Stone, an advanced plastic material containing 2-3% natural mica to create a stone-like textured finish. Additionally, 30% of these components are sourced from recycled materials, helping reduce environmental impact.

The collection also incorporates Warm Titanium finishes across frames and design details, offering a contemporary look that combines luxury with technology. Clay-inspired tactile surfaces, including handles and vegan leather seats, provide a soft and comfortable user experience while maintaining a natural aesthetic.

Natural beech and ash wood elements further enhance the collection, highlighting organic textures and craftsmanship. These details can be seen across products such as Personal Tools and Technogym Reform, reinforcing the collection’s connection to natural materials.

Designed for both residential and commercial applications, Sand Stone is suitable for homes, hotels, residential communities and fitness clubs. The collection enables architects and designers to create distinctive wellness spaces with a consistent visual identity, helping enhance customer experiences and strengthen brand positioning.

One of the collection’s standout features is its ability to deliver a complete wellness ecosystem across multiple fitness categories. Sand Stone offers a unified design language across Technogym Checkup, Artis cardio, Artis strength, Biostrength, Personal Tools and Technogym Reform, allowing wellness spaces to maintain a cohesive look throughout.

By combining elegant design, advanced materials and a welcoming aesthetic, the Sand Stone collection aims to create wellness environments that feel approachable and inspiring. The collection offers users a premium training experience while providing operators with an opportunity to develop unique and differentiated wellness destinations.