Marriott Executive Apartments Hyderabad welcomed the Christmas season with a traditional Cake Mixing Ceremony at Mazzo, bringing together guests, hotel associates and children from Aashri Society for an afternoon of festive activities and shared celebrations.

Held on November 13, the gathering centred on the familiar Christmas tradition of mixing fruits and other ingredients in preparation for the festive season. Participants joined in the ritual, creating a lively atmosphere that combined seasonal traditions with opportunities for community participation.

The celebrations extended beyond the cake-mixing activity, with a festive spread featuring spiced mulled wine, rich hot chocolate, freshly prepared cakes and pizzas. The food and beverages added to the seasonal atmosphere, giving guests and participants an opportunity to enjoy the occasion together.

For the children from Aashri Society, the afternoon included a range of interactive activities. A dedicated juice-mixing station allowed them to create their own fruit-based blends, while pottery and hand-painting sessions encouraged creativity and hands-on participation.

Freshly spun cotton candy and popcorn added to the excitement, while the children also took part in the cake-mixing ceremony, becoming an integral part of the hotel's festive gathering.

The celebration marked the beginning of the Christmas season at Marriott Executive Apartments Hyderabad, with a focus on bringing people together through familiar traditions, food and shared experiences.

By including children from Aashri Society in the festivities, the hotel extended the occasion beyond a conventional seasonal gathering, creating an opportunity for participation, creativity and moments of connection.

Four Seasons Hotel Mumbai welcomed the festive season with its annual Christmas Cake Mixing Ceremony, bringing together guests, hotel leadership and the culinary team to celebrate one of the most cherished Christmas traditions. The gathering offered an opportunity for everyone to share the excitement of the upcoming celebrations and enjoy the spirit of the season.

Speaking about the celebration, Nitesh Gandhi, General Manager, Four Seasons Hotel Mumbai, said, “There's something quite special about the anticipation that comes with Christmas. For me, the cake mixing ceremony is one of those occasions that makes the season feel real; bringing people together around a table, sharing a tradition and looking forward to the celebrations ahead. At Four Seasons Hotel Mumbai, we believe that some of the most memorable experiences are found in these simple, meaningful moments. It is lovely to see our guests and team come together in the spirit of the season, and I look forward to welcoming everyone to celebrate the weeks ahead with us,”

The ceremony brought guests together with the hotel's culinary team to prepare the traditional Christmas cake mixture. The ingredients included a generous selection of dried fruits, nuts, candied peel and aromatic spices, combined with spirits and juices to create the festive mix.

Following the ceremony, the mixture will be left to rest and mature over the coming weeks. This process allows the fruits, nuts and spices to blend together, bringing out the rich flavours that give traditional Christmas cakes their distinct taste.

With its first festive celebration of the season, Four Seasons Hotel Mumbai is looking forward to welcoming guests for more special gatherings and culinary experiences. From relaxed festive dining to celebrations with family and friends, the hotel aims to make the season memorable through its gracious service and understated hospitality.

Atmosphere Core is bringing Michelin-starred Italian chef Pasquale Palamaro to the Maldives for the latest edition of its Fire: Smoke: Soul culinary series, creating a cross-cultural dining experience that combines Mediterranean cooking techniques with the flavours and ingredients of the Indian Ocean.

Taking place from January 13 to 23, 2027, the programme will travel across three resorts — VARU by Atmosphere, OBLU SELECT Sangeli and OBLU NATURE Helengeli by SENTIDO. Palamaro, who leads the kitchen at Indaco at Regina Isabella in Ischia, Italy, will collaborate with each property's Executive Chef through special dinners, cooking classes and Four Hands dining experiences.

The initiative builds on the culinary exchange established through Mediterranean Soul, Maldivian Heart in 2025. This edition places particular emphasis on seafood, island produce, charcoal cooking and the interplay of fire and smoke.

Speaking about the programme, Anupam Banerjee, Vice President – Food & Beverage, Atmosphere Core, said the series aims to bring chefs and guests together through food, local ingredients and shared culinary traditions. He added that the experience is intended to create lasting memories beyond the meal itself.

Chef Palamaro said returning to the Maldives would give him an opportunity to explore new expressions of Mediterranean cooking while exchanging ideas and techniques with the resident culinary teams.

VARU by Atmosphere: Embers, Seafood and Shades of Blue

At VARU by Atmosphere, the collaboration will unfold across Charcoal, the resort's beachside grill, and NÜ, its seafood-focused dining venue.

Working alongside Executive Chef Ajaya Kumar Sahoo, Palamaro will explore responsibly sourced seafood and Mediterranean techniques, bringing together the flavours of the sea with the character of charcoal and smoke.

The programme begins with a GM Cocktail on January 13, followed by dinner at Charcoal on January 14. A cooking class and Four Hands Dinner at NÜ are scheduled for January 15.

OBLU SELECT Sangeli: Fire Beside the Lagoon

At OBLU SELECT Sangeli, the collaboration will take place at Just Grill, where lagoon-side dining provides the setting for Mediterranean-inspired preparations and live-fire cooking.

Palamaro will join Executive Chef Ravindra for a GM Cocktail on January 17, followed by a special dinner at Just Grill on January 18. A cooking class and Four Hands Dinner, both at the same restaurant, will take place on January 19.

OBLU NATURE Helengeli by SENTIDO: Smoke, Sea and Island Hospitality

The final chapter of the series will be hosted at Just Grill at OBLU NATURE Helengeli by SENTIDO, where Palamaro will collaborate with Executive Chef Anirudh Deshpande.

The programme opens with a GM Cocktail on January 21, followed by dinner on January 22. A cooking class and the concluding Four Hands Dinner are scheduled for January 23.

Sustainability and Culinary Exchange

Beyond the menus, Fire: Smoke: Soul will highlight responsible sourcing and mindful kitchen practices. The programme places emphasis on traceable ingredients, responsibly sourced seafood, locally available produce and circular kitchen practices aimed at reducing food waste.

Seasonal vegetables will receive attention alongside seafood and grilled preparations, while considered wine and alcohol-free pairings will complement the dining experiences. Guests will also have opportunities to interact with the chefs, with live music from each resort's band adding to the atmosphere.

The exchange is also intended to extend beyond the scheduled events, allowing the resident culinary teams to take forward techniques and perspectives shared during the collaboration.

Across three resorts, Fire: Smoke: Soul brings together Mediterranean culinary craft and Maldivian island ingredients through a programme of collaborative cooking and dining. For guests, it offers an opportunity to explore the destination through its food, while giving the participating chefs a platform for culinary exchange.