Indian biryani is taking centre stage at Zaya Indian & Persian Kitchen in McAllen, Texas, where the restaurant has introduced a year-round Seasonal Biryani Program that celebrates the rich diversity of India's most iconic rice dish.

Curated by Executive Chef Mahesh Dhami, the initiative showcases how biryani differs across regions, with each version reflecting the history, flavours and traditions of its place of origin. Instead of presenting biryani as a single recipe, the menu changes throughout the year to introduce guests to a variety of regional styles.

The current menu features Hyderabadi Goat Dum Biryani, prepared using the traditional slow-cooking dum technique, Kolkata Vegetable Biryani, known for its subtle flavours and fragrant spices, and Chicken Tawa Pulao, inspired by the vibrant street food culture of western India.

Speaking about the concept, Chef Mahesh Dhami said:

"Every biryani carries the story of the region where it was born. The spices, cooking techniques and ingredients reflect local history and traditions. We want guests to discover that India is home to many different culinary identities, not just one."

Chef Dhami brings extensive experience in luxury hospitality across India and the United States. After beginning his career with the Taj Group of Hotels in India, he spent six years at Musaafer by The Spice Route Co., where he contributed to the restaurant's Michelin-starred culinary programme in 2024 and 2025. At Zaya, he blends classical Indian cooking techniques with Persian influences while focusing on seasonal ingredients and contemporary presentation.

The launch comes at a time when regional Indian cuisine is gaining greater recognition internationally. Diners are increasingly exploring authentic regional dishes that showcase India's diverse food traditions beyond familiar favourites.

Through the Seasonal Biryani Program, Zaya aims to give guests a deeper understanding of India's culinary heritage while encouraging repeat visits with regularly changing regional recipes. Future editions will continue to feature new interpretations of biryani from different parts of the country, highlighting the dish as a collection of living culinary traditions rather than a single recipe.

By placing regional biryanis at the heart of its menu, Zaya Indian & Persian Kitchen offers diners an opportunity to experience India's rich cultural history through one of its most celebrated dishes, bringing authentic regional flavours to an international audience.

Marking World Conservation Day, Four Seasons Resorts Maldives is celebrating its continued commitment to protecting the natural beauty and marine ecosystems that make the Maldives one of the world's most remarkable destinations. Across Four Seasons Resort Maldives at Landaa Giraavaru and Four Seasons Resort Maldives at Kuda Huraa, conservation and sustainability remain at the heart of the guest experience, allowing visitors to connect with nature while learning about the importance of preserving it.

Over the years, the resorts have reached several significant conservation milestones. Their Sea Turtle Conservation Programme, now in its 15th year, has rescued and rehabilitated more than 500 injured sea turtles, giving many of them a second chance in the wild.

In partnership with Reefscapers, the resorts have also reached another milestone by planting their 9,000th coral frame, contributing to the ongoing restoration of the Maldives' coral reefs and supporting the health of the surrounding marine ecosystem.

One of the programme's standout initiatives is Flying Turtles, which provides permanent homes in accredited aquariums around the world for turtles whose injuries make it impossible for them to survive in the wild. Other rescued turtles, particularly Olive Ridley turtles, undergo rehabilitation before being released back into the ocean. Among the programme's inspiring success stories is Peggy, whose recovery and return to the sea reflects the impact of dedicated conservation efforts.

Beyond turtle and coral conservation, Four Seasons Resorts Maldives also supports the Maldives Manta Conservation Programme in partnership with Manta Trust. Founded by former Four Seasons marine biologist Guy Stevens, the initiative has grown into one of the world's longest-running manta ray research programmes and continues to play a key role in protecting manta ray populations across the Maldives.

Sustainability also extends to the resorts' day-to-day operations. Initiatives such as an on-site water bottling plant help reduce single-use plastics, while locally grown produce is used across the resorts' restaurants to promote more sustainable dining practices.

The resorts' commitment also includes investing in the local community. Through its Apprenticeship Programme, which has now completed 25 years, Four Seasons Resorts Maldives has helped equip young Maldivians with the skills needed to build successful careers in luxury hospitality while creating meaningful employment opportunities for future generations.

As the world observes World Conservation Day, Four Seasons Resorts Maldives continues to highlight the importance of collaboration, education and long-term environmental stewardship. Every coral frame planted, every turtle rescued and every young professional trained reflects the brand's ongoing commitment to preserving the Maldives for generations to come.

Harilela Hotels has appointed Andreas Kraemer as the Founding General Manager of The Hari Singapore, ahead of the hotel's debut in spring 2027. He will lead the opening of the property and play a key role in establishing it as one of Singapore's distinctive lifestyle hospitality destinations.

Located just moments from Orchard Road and the historic Emerald Hill precinct, The Hari Singapore will feature 326 rooms and become the third property under The Hari brand, joining its sister hotels in London and Hong Kong. Designed with a contemporary approach, the hotel aims to offer a lifestyle experience that is closely connected to its neighbourhood and local culture.

Andreas Kraemer brings more than 30 years of international hospitality experience across Europe and Asia. Most recently, he served as General Manager of InterContinental Singapore, where he spent over five years leading the hotel's luxury repositioning, commercial growth and brand development. Throughout his career, he has held senior leadership positions across Singapore, China, Thailand, India and the Maldives.

Commenting on the appointment, Dr Aron Harilela, Founder of The Hari brand, said:

“Andreas has a remarkable track record. His rich and diversified experience should propel our plans to bring a beacon of modern luxury and impeccable service to Singapore.”

Sharing his thoughts on the new role, Andreas Kraemer said:

“Singapore doesn't need another hotel. It deserves hotels with character. What drew me to The Hari was the opportunity to create a place connected to Orchard Road and the heritage of Emerald Hill, a hotel that becomes part of the city, not simply part of its skyline. Together with our team, we'll create a destination guests return to for its people, atmosphere and genuine sense of belonging.”

Set to open in spring 2027, The Hari Singapore will place art, design, culture and contemporary dining at the centre of its guest experience. Staying true to the brand's understated approach to hospitality, the hotel aims to reflect the vibrant energy and character of Singapore while offering guests a distinctive and welcoming stay.