Women Who Lead: Trailblazing Entrepreneurs in the Food & Beverage Industry

Women Who Lead: Trailblazing Entrepreneurs in the Food & Beverage Industry

By Manu Vardhan Kannan

Published on March 5, 2025

The food and beverage industry has long been a challenging space, yet these remarkable women have broken barriers to carve their own path. As International Women's Day draws near, we recognize and celebrate the achievements of women who have not only established thriving culinary businesses but have also inspired countless others with their entrepreneurial spirit and innovation.

Divya Kadam – Baliboo

Mumbai’s Baliboo is the brainchild of Divya Kadam, a passionate entrepreneur who transformed her love for travel and food into a vibrant dining experience. Launched in 2023, Baliboo quickly became a hotspot for those seeking a tropical escape within the city. Despite having no background in hospitality, Divya’s global culinary explorations inspired her to create a space that blends exotic flavors, immersive ambiance, and a unique dining culture.

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Geeta Amin – Amelia

With over three decades in architecture, Geeta Amin’s expertise goes beyond structures—it extends into crafting experiences. As the visionary behind Amelia, a contemporary European dining destination in Mumbai’s OneBKC, Geeta merges her passion for design and fine dining. Drawing inspiration from her travels across 75+ countries, she has created a space that is both culturally rich and architecturally stunning. Beyond hospitality, she is also a celebrated wildlife photographer with her work published in the official book of Ranthambore Tiger Reserve.

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Bobby Patel – Thyme & Whisk and Mad Doh

A certified culinary and baking chef, Bobby Patel has redefined the vegetarian and plant-based dining experience. As the Culinary Director of Thyme & Whisk and Mad Doh, she has championed sustainability and innovation in food. Her flagship brand, Thyme & Whisk, launched in Vadodara in 2018, has expanded to 16 locations. Mad Doh, a Mumbai-based venture, is on the path of rapid expansion into major Indian cities. With expertise certified by City & Guilds London, Bobby is at the forefront of creating delectable and mindful culinary experiences.

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Eesha Sukhi – The BlueBop Cafe

From the corporate world to the culinary stage, Eesha Sukhi’s journey has been one of passion and transformation. In 2019, she launched The BlueBop Cafe in Mumbai’s Khar, a space known for its exceptional cuisine and live jazz performances. Her commitment to quality food and immersive entertainment has earned the cafe multiple accolades, including the Times Food & Nightlife Award for three consecutive years. Eesha’s story is a testament to how passion and strategic vision can create a successful brand.

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Rinka Jha & Rashmi Mehra – Two Gud Sisters

From friendship to entrepreneurship, Rinka Jha and Rashmi Mehra co-founded Two Gud Sisters with a mission to create a space where food fosters connections. Their venture reflects their shared love for quality products, homemade flavors, and meaningful experiences. Whether through handcrafted meals, artisanal coffee, or innovative culinary offerings, they have cultivated a brand that resonates with people seeking warmth and authenticity in their dining experiences.

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Aayusha Joshi – ZAKÌ

Taking over a 25-year-old Mumbai bakery and transforming it into a contemporary brand, Aayusha Joshi is redefining tradition with a fresh perspective. Armed with a BA (Hons) in Entrepreneurship from NMIMS and a design certification from ISDI Mumbai in collaboration with Parsons School of Design, Aayusha blends aesthetics with culinary expertise. Her passion for exploring global cuisines and desserts fuels the evolution of ZAKÌ, creating a brand that respects its roots while embracing innovation.

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Neha Chowdhury – Courtyard by Marriott

With nearly 20 years in luxury hospitality, Neha Chowdhury, Director of Sales & Marketing at Courtyard by Marriott Mumbai International Airport, is a force to be reckoned with. Her deep understanding of business strategy and human connection makes her a leader who not only drives revenue but also shapes guest experiences. Neha’s success reinforces the belief that women can excel in leadership roles, inspiring the next generation of female professionals in the industry.

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These women have redefined the food and beverage industry with their dedication, innovation, and entrepreneurial spirit. Their journeys serve as a beacon of inspiration, proving that passion and perseverance can transform dreams into thriving businesses.


Imagicaa Invites Couples to Celebrate Valentine’s Weekend with Thrills and Romance

Imagicaa Invites Couples to Celebrate Valentine’s Weekend with Thrills and Romance

By Manu Vardhan Kannan

Published on February 4, 2026

This Valentine’s season, Imagicaa Theme Park offers couples a refreshing way to celebrate love, where romance blends seamlessly with thrill and entertainment. From 13th to 15th February 2026, the park transforms into a vibrant destination designed for couples seeking memorable experiences filled with excitement, fun, and togetherness.

Set against the backdrop of high-energy rides, themed attractions, and lively entertainment, couples can rediscover their playful side as they explore the park together. Beautifully designed photo spots across Imagicaa provide the perfect setting to capture special moments, making the celebration both immersive and memorable.

As the day moves into evening, the atmosphere turns more intimate with specially curated candle-lit dining experiences near the Lagoon Area. Soft music and ambient lighting create a romantic setting where couples can unwind before concluding the night with Imagicaa’s spectacular musical fountain show, adding a magical finale to the celebration.

To make planning seamless, Imagicaa has introduced exclusive Valentine’s packages for couples. The Couple Package is available for two, includes theme park access, a romantic candle-lit dinner, two glasses of wine or mocktails, a photo souvenir, and a gift voucher. The package offers a complete day of adventure and romance within a single destination.

For couples looking to extend their celebration into a short getaway, Imagicaa’s Tent Camping experience is available at special price per couple. This experience includes theme park tickets, a one-night and two-day tent stay with water bottles, a romantic candle-lit dinner with wine or mocktails, and breakfast the following morning. With check-in on 14th February and check-out on 15th February, the experience combines comfort, adventure, and romance under the stars.

With its unique mix of thrilling rides, entertainment, dining experiences, and romantic settings, Imagicaa presents couples with an opportunity to celebrate Valentine’s Day as a shared adventure, creating moments filled with laughter, excitement, and lasting memories.

Event Details

  • Offer: Valentine’s Weekend Filled with Thrills

    • The Couple Package, available with special price for two from 13th to 15th February 2026

    • Tent Camping, available with a special price per couple on 14th February 2026 | 1 Night / 2 Days

  • Where: Imagicaa Theme Park, 30/31 Sangdewadi, Khopoli-Pali Road, Near Lonavala, Khalapur, 410203, Maharashtra, India.

  • When: 13 to 15 February, 2025.


ELIVAAS Crosses 620 Villas, Targets Portfolio Expansion in 2026

ELIVAAS Crosses 620 Villas, Targets Portfolio Expansion in 2026

By Manu Vardhan Kannan

Published on February 4, 2026

Luxury villa hospitality platform ELIVAAS has scaled its operational portfolio to approximately 620 villas within two years of launch, positioning itself among the fastest-growing organised players in India’s villa hospitality segment.

Since its inception, ELIVAAS has hosted over 3 lakh guests, with guest volumes growing 2.7 times between December 2023 and December 2025. This growth has been largely driven by increasing demand for group travel, private celebrations, and corporate offsites, as travellers seek exclusive and experience-led accommodation formats.

Despite rapid expansion, ELIVAAS has maintained stable operational performance. Around 95 percent of guest stays have received five-star ratings, reflecting consistency across service delivery, property management, and overall guest experience. The company attributes this performance to a balanced approach towards scaling supply while strengthening operational processes.

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Commenting on the growth journey, Ritwik Khare, Founder and CEO, ELIVAAS, said, “Scaling supply without compromising operations is the biggest challenge in villa hospitality. For a sustainable business, the three wheels of supply, demand, and guest experience and operations have to scale at the same pace. Guest feedback at this level gives us confidence as we move into the next phase of growth.”

ELIVAAS currently has a strong presence across North and West India, which continue to account for the majority of bookings. Alongside geographical expansion, the platform has focused on enhancing experience-led offerings across its portfolio. Most villas support services such as private chefs, spa treatments, customised décor, live entertainment, and concierge-led experiences, catering to leisure travellers as well as event-led stays.

Looking ahead, ELIVAAS plans to more than double its portfolio to over 1,200 villas in 2026. The expansion will be supported by sustained demand and deeper penetration across key leisure destinations and event-driven markets, reinforcing the brand’s long-term growth strategy in India’s evolving luxury hospitality landscape.


Union Budget 2026 Sparks Mixed Reactions Across Hospitality and Allied Sectors

Union Budget 2026 Sparks Mixed Reactions Across Hospitality and Allied Sectors

By Manu Vardhan Kannan

Published on February 4, 2026

The Union Budget 2026-27 has drawn varied responses from hospitality professionals and industry leaders, reflecting a balance between short-term operational challenges and long-term structural benefits. While the Budget signals continued support for infrastructure and domestic value chains, experts note that certain cost-related measures may impact pricing and margins within the hospitality ecosystem.

Anuj Mittal, Founder of Paprika Park, described the Budget as having a mixed impact on the food and beverage sector. He noted that select duty reductions could support domestic production and processing, while other measures may increase operating costs for eateries and cafes.

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“Indian Union Budget 2026-27 had a mixed impact on the food & beverage (F&B) sector: some production inputs and processing equipment became cheaper due to duty reductions (e.g., seafood processing inputs and microwave parts), supporting domestic value chains, while costs rose for others most notably commercial LPG for kitchens and imported coffee machines now facing higher duties which could push up prices for cafes and eateries. The Budget also continues to support broader agri-food infrastructure and supply-chain improvements, benefiting long-term F&B competitiveness.”

From a manufacturing and allied industry perspective, Suraj Mehta, Chief Strategy Officer at HNGIL, highlighted the positive implications of tariff rationalisation for India’s glass manufacturing sector, especially in the export market.

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“This tariff cut from 50% to 18% is a game-changer for India's glass manufacturing sector, particularly for container glass exports to the US, where demand in food & beverage, pharmaceuticals, and cosmetics packaging is robust. It levels the playing field against subsidized imports from other countries like China, potentially increasing our export volumes by 20-30% in the coming years.”

He further added that the move could encourage capacity utilisation, sustainable investments, and job creation across manufacturing hubs, aligning with India’s broader export ambitions.

Taken together, the reactions suggest that while hospitality and allied sectors may face selective cost pressures in the near term, the Union Budget 2026-27 lays the groundwork for long-term competitiveness, stronger supply chains, and global market integration. The coming months will reveal how businesses adapt these policy signals into growth strategies.

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