ROHL signs new property in Lucknow; expands footprint in Uttar Pradesh

Bengaluru, 2025:Strengthening its presence in Uttar Pradesh, Royal Orchid Hotels Ltd. (ROHL) has announced the signing of a new upscale property in the fast growing Gomti Nagar area of Lucknow. This marks ROHL’s second property in the city and its sixth in Uttar Pradesh, reinforcing the brand’s commitment to expanding in key tourism and business destinations.

Lucknow, renowned for its rich cultural heritage, literature, cuisine, and architectural marvels, continues to attract travellers from across the world. Strategically located in the burgeoning Gomti Nagar neighbourhood, this hotel is a quick drive from prominent landmarks like Phoenix Palassio Mall, IIT Lucknow, ISKCON, and Medanta Hospital, making it an ideal location for diverse guest needs.

Commenting on the expansion, Arjun Baljee, President of Royal Orchid Hotels Ltd., said, “Uttar Pradesh has led the country in domestic tourist arrivals for three consecutive years, making it a high-priority market for us. And within Lucknow, Gomti Nagar provides us with a future ready location to create a differentiated upscale experience. We will create a destination that appeals to both domestic and international guests seeking a seamless transition between business and leisure.”

The upcoming hotel will feature 190 elegantly designed rooms and a comprehensive range of facilities with multiple F&B outlets, wellness & beauty spaces, a swimming pool and game zones for families. For meetings, weddings and events, there are multiple indoor and alfresco areas within the hotel that can cater to large events across different function types simultaneously.

ROHL launches Regenta Resort, the most awaited luxury resort near Statue of Unity, Gujarat

India, Feb, 2025: The official debut of Regenta Resort, a five-star luxury retreat near the famed "Statue of Unity" in Kevadia, Gujarat, was announced today by Royal Orchid Hotels Ltd. (ROHL), following an announcement of the agreement earlier this year. As the 15th ROHL-branded hotel in Gujarat, this new, fully-managed luxury property is well-positioned to become an iconic asset in the state's burgeoning tourism industry.

With 49 rooms ranging from spacious suites with private balconies overlooking tranquil mountains to Presidential Villas with private pools and gardens, Regenta Resort caters to a wide range of travelers' needs amidst verdant landscapes and picturesque scenery. The retreat features tasteful decor blended with new age charm and convenience replete with ROHL’s signature hospitality and impeccable service. The in-house multi cuisine café Vindhychal offers a wide range of vegetarian dishes, including Indian, Continental, Chinese, and local specialties, ensuring a delightful culinary experience for every palate.

Kevadia, located in the Narmada district of Gujarat, has emerged as a prominent tourist and cultural hub. The monumental Statue of Unity, the world's tallest statue dedicated to Sardar Vallabhbhai Patel, an exemplary figure and the country’s first Deputy Prime Minister, has transformed Kevadia into a major tourist attraction, drawing millions of visitors from around the world. Other than being home of the SOU, Kevadia is known for its vibrant natural beauty, jaw dropping mountain range and serene landscapes including Sardar Sarovar Dam.

Chander K. Baljee, Chairman and Managing Director of Royal Orchid Hotels Ltd. said, “This launch is a reflection of our commitment to expanding our business in western India and meeting the rising demand for high-end accommodations and experiences in strategic locations, both of which are indicators of our guests' evolving preferences. The region's significance has increased, particularly due to the substantial infrastructure upgrades that have made it more accessible. We are thrilled to be part of the state’s dynamic growth and Regenta Resort is a great addition to our domestic portfolio.”

“We have a range of hotels in key locations across the state of Gujarat and we have been seeing a surge in the number of tourists seeking luxury accommodation in SOU. With Regenta Resort we will be able to cater to a broader audience who are looking for a distinctive experience.” He further added.

The new property with over 3000 sq. ft of event space including a spectacular 35,000 sq. ft of poolside lawn is an ideal venue for wedding, corporate gatherings and social celebrations. With a variety of offerings including a temperature-controlled swimming pool, a well-equipped fitness center and a curated range of indoor & outdoor activities for both adults and kids alike, the resort ensures a comfortable and enjoyable stay for discerning guests. 

Mayursinh Gohil, Managing Director Vindhychal Resort “We believe with the support of a landmark hospitality brand like ROHL, Regenta Resort has immense potential to grow and become an ideal destination. We are excited to sign the contract with them.”

Dr. Kaviraj Khialani, Celebrity Master Chef Invited To Attend the National Conference On Sattvic Ahaar & Chief Judge Of Yogi Chef Cooking Contest 2025 At Kaivalyadhama, Mumbai.

Kaivalyadhama Mumbai put across an enriching gathering where the experts from yoga, Ayurveda, naturopathy & nutrition shared profound insights on the transformative power of sattvic food. The event had a number of expert speakers who shared their thoughts on various topics related to mindful eating, sattvic cooking and also ways in which we can have food psychology influence us in a positive way towards better well-being and sustainability on the planet.

The event also put across a platform for cooking enthusiasts to cook up a storm with their culinary skills keeping in mind sattvic cooking principles and methods/ styles and variations which can ultimately find their way onto a sattvic plate or platter. The contest saw a very good response and the recipes, concepts and presentation were just too good. 

The culinary skills displayed by the contestants was not only mind-blowing but also highly researched and creative with thoughtfulness.

The plating & ways of serving the dishes too was very impressive and each participant had a story attached to her recipe which made it all the more enticing & tasty. The display of food under various courses from beverages, salads, side dishes, snacks, breakfasts, main courses, and even all in one meal concepts were available for the attendees as well who highly appreciated the efforts of the yogi chef cooking contest.

Dr.Chef Kaviraj Khialani, celebrity master chef, health & well-being consultant was the chief judge and jury of the yogi chef cooking contest and judged the participants with a very interactive medium of expression from the recipe concept to the method of cooking, from the style of garnish to the presentation methods used on the display tables. The winners were chosen as runners up and first prize who were very well deserving and were awarded appropriately by the organisers. Chef Kaviraj also initiated to present the top 7 contestants with his recently published cookery books which included food for the body- mind & soul, vegan cooking, simply super salads & the millet melange cookbook. 

“it was a great experience & day well spent at Kaivalyadhama-Mumbai being amongst professionals from various streams related to health & well-being, naturopathy, medicine, yoga, Ayurveda and more.it was a great learning experience listening to all the panellist’s during the talk shows and each one had something special to share”- shared Chef Kaviraj as he summed up the event.

My take- away factors from the national conference was the A-B-C-D theory which listed as below summarises the first time exposure for all those who were there in huge numbers from students to yoga students and more.

  1. AWARENESS OF SATTVIC COOKING CONCEPTS.

  2. BELIEVING IN THE SATTVIC COOKING STYLES.

  3. CARRYING OUT SATTVIC COOKING & EXPERIMENT

  4. DEDICATED APPROACH TOWARDS SATTVIC COOKING STYLES.

While Chef Kaviraj shared a few words of wisdom on stage as he addressed the audience during the finale moments before the prize distribution of the yogi chef contest he shared his experience of cooking over 25 plus years and the importance of cooking healthy- hearty & wholesome. He also mentioned about being open to thinking out of the box when it comes to sattvic cooking and to reform the thinking process of people by dishing out interesting concoctions on the plates to make it tempting and delectable. Towards the end he also announced that he too would be coming out with his next cookery book titled – the art of fusion sattvic cooking sometime soon in the near future sharing his creative ideas on making sattvic food more tempting and lip-smacking!

I would like to extend my special thanks to Mr. Subodh Tiwari – hon. Secretary & CEO of Kaivalyadhama, Mr. Dileep, Dr. Ritu, Dr.Apoorva & Ms.Shanaya for the warm invite, support & cooperation extended throughout the event. On a concluding note, I would like to wish Kaivalyadhama all the very best for many more such events and national conference events thereby bridging the gap among all of us and help sharing knowledge and experience too- summarised Dr. Chef Kaviraj Khialani as he signed off from the event.

ZENO by the Sea: Goa's Newest Coastal Luxury Destination Opens in Vagator


Blending Santorini's Timeless Aesthetic with Goa's Vibrant Charm, ZENO by the Sea Debuts as a Multicuisine and Architectural Marvel on Ozran Beach

India, February 2024 – Nestled along the scenic Ozran Beach in Vagator, ZENO by the Sea has officially opened its doors, offering a reimagined seaside dining experience spread across 10,000 sq. ft. This extraordinary destination seamlessly blends Santorini-inspired elegance with Goa’s vibrant coastal charm, combining stunning architectural design by Tenzin Design Studio and a globally inspired menu to create an unparalleled haven for food enthusiasts, design aficionados, and cocktail lovers seeking a unique seaside retreat in North Goa.

ZENO by the Sea draws inspiration from the iconic aesthetics of Santorini, transforming its crisp whites and serene blues with earthy tones and textures that echo Goa’s natural beauty. The result is a space where traditional Cycladic charm meets Goan vibrancy, creating an ambiance that feels both luxurious and inviting. Designed with reclaimed teak, woven rattan, and textured stone inlays, the restaurant effortlessly merges contemporary sophistication with the serene rhythms of its beachfront location.

This newest seaside sanctuary offers an elevated experience of evolved multicuisine dining with a tapas-style menu curated by Celebrity Chef Nishant Chaubey. Inspired by Chef Chaubey’s travels across Europe, Southeast Asia, and India, the menu features a variety of signature dishes, including Mini Koobideh, Truffle Mushroom Cream Cheese, and Korean chicken wings, all complemented by innovative beverages. The menu achieves a harmonious blend of comforting classics and bold flavors, featuring Indian favorites such as Galouti Kebabs and Nihari, ensuring there’s something for everyone to enjoy.

Enhancing the dining experience further, ZENO’s cocktail program introduces an innovative selection of signature drinks that perfectly pair with the flavors of the menu. Guests can indulge in creations like Blind Date, a bold whisky-based cocktail; Toxin Protocol, a tequila-infused delight; Perfect Pair, a refreshing gin creation; Hot Asian, a spicy vodka-infused blend; and Purple Rain, a rum-based tropical indulgence. Each cocktail is thoughtfully designed to reflect ZENO’s philosophy of blending creativity with authenticity.



Commenting on the launch, Zuheb, Zaman and Amaan, Co-owners of ZENO, said, “ZENO by the Sea is a seamless blend of architecture, nature, and culinary excellence. Our vision is to offer guests an extraordinary seaside experience where they can unwind and embrace the beauty of Goa while indulging in globally inspired flavors. Whether savoring an innovative cocktail on the terrace or simply listening to the calming rhythm of the waves, we want every guest to create their own cherished moments.’’



Set against the backdrop of the ocean, ZENO’s expansive terrace offers an idyllic setting for sunset cocktails, accompanied by the gentle trickle of its basalt fountain and the distant sounds of crashing waves. Whether guests are here for an intimate dinner, a special celebration, or simply to unwind, ZENO delivers an experience where every detail from the textures of its interiors to the vibrancy of its menu converges seamlessly.

ZENO is not just a restaurant but a destination, offering a glimpse into the possibilities of what happens when innovation meets authenticity.



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From gravity and climate change to the world of films, food & fiction, Day 4 of the Jaipur Literature Festival 2025 explored a diverse range of themes

Jaipur, February 2025 - The 3rd day of the Jaipur Literature Festival, presented by Vedanta, in association with Maruti Suzuki, and powered by Vedanta, was a mélange of fascinating conversations with the globe’s foremost writers.

History. Who chases it, who knots it up together, and who contradicts it? In a highlight session that brought together some of the best names in fiction, Nandini Nair began by asking if fiction arises from the desire to chase history. For Andrew O'Hagan, it is official histories that should provoke interrogation from writers. David Nicholls said he believes in the act of creating personal histories for his characters, which often means building emotional landscapes. Jenny Erpenbeck noted that fiction writing is an exercise in learning and that she has always confused research with speaking to various people for her novels. V.V. Ganeshanathan’s approach to character-building involves becoming obsessed with them. Geetanjali Shree noted, “As a fiction writer, you are chasing your insides, which you have no idea what they contain, which is a very scary act.”

In The Spirit of the Game, Deepa Malik, Rahul Bose, and Nandan Kamath discussed Kamath’s recently released book Boundary Lab: Inside the Global Experiment Called Sport. Another session, Geopolitics: Turmoil in West Asia, brought together a distinguished panel. Navdeep Suri analysed the current geopolitical landscape of West Asia, highlighting the influence of various global players while emphasizing that the Palestinian issue remains central to the region’s turmoil. Lindy Cameron addressed key geopolitical challenges, emphasizing that resolving territorial disputes requires political action beyond dialogue. Selma Dabbagh highlighted the contrasting responses of international organizations, noting the disparity in their approach to Palestine compared to other global conflicts.

One of the First Edition book launches introduced award-winning writer and Festival Co-Director Namita Gokhale’s latest book, Jaag Tujhko Door Jaana, the Hindi translation of Never Never Land. The translation was done by her co-panellist Aishwarj Kumar, who spoke about the intricacies of translating a literary work from English to Hindi during a time when the former has replaced a portion of the latter’s vocabulary.

Theoretical physicist Claudia de Rham, in conversation with entrepreneur Mukesh Bansal, spoke about her journey towards fulfilling her childhood dream of becoming an astronaut. Rham shared the pain of seeing her lifelong dream slip away at the final moment due to a previously unknown medical condition. She emphasized that embracing failure and staying calm is the best way to move forward. The session highlighted the importance of gravity as the most fundamental unifying force in the universe and how it connects us to everything—from the core of our universe to its origins. The session concluded with Rham asserting the importance of women in science to make the field more diverse.

Day 4 of the Festival began with a captivating Carnatic performance by Sandeep Narayan. He began by singing Durga, Lakshmi, and Saraswati, accompanied by L. Ramakrishnan on violin and Sai Giridhar on the mridangam.

The day featured a range of fascinating sessions. In one, Avi Shlaim immersed the audience in Three Worlds: Memoirs of an Arab Jew, a deeply personal reflection on his family’s life in Iraq and the rich heritage of the Jewish community that once flourished there. His memoir intricately explores themes of identity, displacement, and the profound impact of migration on both personal and collective history. At the heart of his narrative lies his mother, whose firsthand experiences and vast knowledge of Iraq became the foundation of his work.

“It was a sheer accident that made me an actor. I wanted to be a painter, and I also believed I would die as a painter,” said Amol Palekar in a session focused on his memoir. Palekar’s “flamboyant” stories from his acting days took the audience back there, much like his performances did. An anti-establishment activist, Palekar's memoir traces six decades of theatre and film history in India and its internal politics. Sandhya Gokhale, a film director and Palekar’s partner, also shared their journey as activists fighting harsh censorship laws in the country over the past decades.

In another session on climate change, Mridula Ramesh pointed out that the weather in Jaipur was uncharacteristically hot for early February. John Valliant’s book Fire Weather declares that we are entering a new fire regime, indicating that rising global temperatures are causing climate disasters that leave many populations vulnerable. Speaking about the brutal and violent nature of fire, Sunil Amrith spoke about the history of imperial violence and inequality, which has paved the way for environmental destruction. Amrith used Amitav Ghosh’s fiction and nonfiction work to explain how humans have largely ignored and forgotten the nonhuman in their lives, histories, and literature. According to Valliant, fires are melting the myth of human exceptionalism by teaching us the frailty of our existence.

“India spoke the voice of the Global South. The normal drafting of declarations is done by developed countries. In the G20 declaration, the language is the Global South. The voice and the pen are that of the Global South,” said G20 Sherpa Amitabh Kant in a highly attended session. Kant described his experience working with PM Narendra Modi to achieve consensus on the G20, shaping the future of India’s role in global governance. He emphasized that the G20 should be a people’s movement, and that the Global South should lead climate negotiations. Africa and Asia are where global growth is highest, and Kant argued that negotiations should reflect that. Norwegian ambassador May-Elin Stener and Australian High Commissioner Philip Green also provided a global perspective on the significance of India’s contributions.

“I think that in India, it [Ikigai] has interested many people because it’s a country full of young energy.” Large crowds gathered for the co-author of the international bestseller Ikigai, Francesc Miralles, and Shashi Tharoor, member of parliament and multi-time bestseller, to discuss Miralles’ newest book, Purushartha: The Four-Way Path. Miralles suggested reading Purushartha, which aims to simplify thousands of years of Indian wisdom. Tharoor referenced his book Why I Am a Hindu and explained that there is no singular definition of Hinduism, which acknowledges the existence of multiple truths, appeals to the sceptic, and, in many ways, is a religion of the 21st century.

Huma Qureshi and Bee Rowlatt, in conversation with Anish Gawande, discussed their latest works. Rowlatt spoke about One Woman Crime Wave and Qureshi shared insights into Zeba: An Accidental Superhero. Both authors discussed themes of liberation, class, and social inequality, with Rowlatt highlighting the absence of these themes in British literature.

In Writing Memoir, various panellists shared the reasons that drive them to write about themselves while also complicating the limits of self-writing. Jassa Ahluwalia cited the multiplicity of his identities as the reason for wanting to write and document his mixed-race heritage. For Avi Shlaim, the unconventional memoir largely traces the history of the Jews of Iraq while also documenting his childhood and family. Scottish writer Andrew O’Hagan explained that memoir writing is not simply about reality. Inspired by Wallace Stevens and Coleridge, he believes that reality is but a poor thing until human imagination gets to work on it. Even a nation, he argued, is not a reality; it is an “imagined community.” For David Hare, autobiographical writing was about understanding and preserving the intellectual history of the 1970s in Britain.

Have you ever had an experience where you just tasted something that takes you back to a point in your life? Former MasterChef Judge and food critic Matt Preston, in conversation with Vir Sanghvi, spoke fondly of his time at his grandmother’s house and the events that led him to learn cooking as an “act of self-defence” against her “terrible” cooking. All this, however, reflected the time he spent with her. Preston spoke of his love for India and how its people have embraced him and MasterChef here. “Food is an experience. It’s this amazing idea that food can move you at great times because it is so central to who we are as human beings. I wonder sometimes whether we underestimate the power of food. And that’s not just the fancy restaurant food; that’s the food of your soul,” said Preston.

Shashi Tharoor drew large crowds to his final session at the Festival, in conversation with editor and journalist Vir Sanghvi. Tharoor, whom Sanghvi called the “Shah Rukh Khan” of the Festival, has always attracted the largest audience. Tharoor discussed his career in Indian politics, starting with his historic election in Kerala. Due to spending most of his life abroad at the time, many thought he was unqualified for the job, but through appealing to the people of Kerala, he was able to win. Tharoor discussed the importance of earning the right to represent the people and the bureaucratic challenges within parliament. Despite his expansive career, Tharoor has always felt connected to India, which compelled him to return and participate in politics.

The day also saw the launch of various new books, including Chandan Kiwad by Malini Awasthi; Shooting Straight by Arjun Subramaniam; How India Scaled MT G20 by Amitabh Kant; The Living Legend: Ramayana Tales From the Far and Near by Vayu Naidu; The Phantom’s Howl by Arundhati Nath; and Mandal Dhwani by Malashri Lal.

The final day of the Jaipur Literature Festival 2025 at Hotel Clarks Amer, Jaipur was held on the 3rd of February 2025.

"Queen of literature festivals” says the Murty family about the Jaipur Literature Festival

Jaipur, February 2025: The 18th edition of the Jaipur Literature Festival, presented by Vedanta, in association with Maurti Suzuki, and powered by Vida, has enjoyed an inspiring three days, featuring a caravan of the world’s most celebrated thinkers, speakers, and writers discussing a diverse range of topics. Each evening, acclaimed artists deliver remarkable performances at the Jaipur Music Stage, while the concurrently held Jaipur BookMark, India’s premier publishing conclave, continues to be a hub for the convergence of leading voices in the publishing industry.

On 31st January, the Festival came to an end with the fantastic Kal Penn, who mesmerised the audience with tales from his multifaceted life as a Hollywood actor, White House aide, and Indian American navigating the challenges of stereotypical roles. He shared humorous anecdotes, such as competing with a white actor in brownface for Van Wilder auditions and reflected on how he learned to speak out against dehumanisation. “There was a fear that if we cast a diverse show, white people won’t watch it, but diverse audiences will always watch white content. I think what you’ve seen in this equalisation of content is that humans will watch compelling stories, period,” he said. His session challenged the audience to think beyond stereotypes, embrace kindness, and uplift others.

The third morning of the Festival opened with a soulful Dagarvani Dhrupad recital by Niloy Ahsan, accompanied by Ustad Immamuddin Khan. Rooted in the fifteenth-century mystic Swami Haridas, Ahsan’s performance embodied Prana, with Dhrupad as a spiritual journey toward self-awareness.

The Morning Music segment was followed by a session with acclaimed and beloved writer Sudha Murty speaking with her daughter, businesswoman and wife of former British PM, Rishi Sunak, Akshata Murty. Akshata described the Jaipur Literature Festival as the “queen of literature festivals,” or, as “Amma would call it, the Kashi of literature festivals.” The mother-daughter duo spoke about their shared love for books, childhood memories of storytelling, and the impact of reading on learning and personal growth. Akshata reflected on the values of service and duty that her parents instilled in her from an early age, shaping her worldview and approach to life. Sudha, in turn, spoke about how these ideals are deeply embedded in her books.

The consciousness of mortality is unique to human beings and so is the ability to possess a billion dollars. Nobel Laureate Venky Ramakrishnan successfully carried out the task to infuse humour into a conversation about death in a highly attended session. With due respect towards the increasing lust to live longer, Ramakrishnan highlighted the need to respect the principles of evolution in which death is a necessity. “All sorts of entities die, for example, cities can die, companies can die. So, what do we mean by death when we talk about us, humans? It's a strange paradox that when we are alive, millions of cells in us are dying all the time and in fact a lot of that death is actually to acquire. But at the same time, at the moment of what we think of as death, most of our cells are still alive, in fact all our organs are alive, and you can donate them for organ transplants. So, what we mean by death is the loss of our ability to function as a whole individual. So, it really depends upon how you define the individual as a coherent being.” Ramakrishnan also cautioned that populations who live longer also have lower fertility rates, which again isn’t the recipe for a vibrant and model society.

In the vein of the fear of dying and the desire for longevity, at The Holberg Prize Event: The Swerve Revisited: How the World Became Modern, Stephen Greenblatt was in conversation with William Dalrymple, introduced by Jørgen Sejersted. Greenblatt reflected on the impermanence of literature, highlighting how countless works, including Roman literature, were lost as empires fell, emphasizing the fragile relationship between power, preservation, and the written word. Greenblatt highlighted how science and poetry are often seen as separate realms today, but in ancient texts, they intertwined seamlessly, emphasizing the need for humanities and science to walk hand in hand to rethink and reshape the modern world. In his Pulitzer Prize-winning book The Swerve, Holberg Prize Laureate Stephen Greenblatt argues that the Renaissance rediscovery of Lucretius’ De Rerum Natura transformed the world by emphasizing the inevitability of death, urging people to focus on life rather than be consumed by the fear of dying.

Six war correspondents, analysts, photographers and authors from around the world joined the panel ‘Frontline’, which drew a range of Festival goers. The numerous global conflicts and changing political climate of the 21st century have raised questions about seemingly unending wars. The panel discussed the stories that have changed them. For Lindsey Hilsum, Ghaith Abdul-Ahad and Yaroslav Trofimov, it was watching a crisis take shape in real time around them while in Rwanda, Iraq and Ukraine. Christopher de Bellaigue highlighted the work of journalists in Gaza and Afghanistan, and the destruction of culture amid war. Vishnu Som shared his experiences from Kargil, recounting the harrowing moments while covering the conflict. With artillery shells exploding around Som and his camera person and even a TV tower being destroyed, he and his team had pressed on, in order to get more vivid pictures. Edward Wong drew parallels between his father’s involvement in the Chinese Liberation Army and American soldiers in Afghanistan. Many on the panel have had to grapple with war and turmoil coming to their own doorsteps creating a balancing act of personal ethics and being a journalist.

In the session with Stone Yard Devotional’, Charlotte Wood, whose book of the same name was in the 2024 Booker shortlist, was in conversation with Anish Gawande.  The book is about the inward journey of a woman who retreats from her life and world in Sydney and moves to a catholic convent. The author unpacks the impulses behind a contemporary woman’s decision to become a nun and traces it to a universal dissatisfaction with the lack of climate accountability. Written during the pandemic, bushfires in Australia and her cancer diagnosis, Wood states that she writes for people who have been chastened by the world. She makes her despairing protagonist confront stillness and silence as it's the most difficult thing to do in our times.

The prestigious Kanhaiya Lal Sethia Award for this year was presented to renowned Hindi poet Badri Narayan. Badri Narayan is known for his deep sociological perspective, and thought-provoking writing. Along with his poetry, he is also active in academic and public life. His acclaimed poetry collection "Tumdi Ke Shabd" earned him the Sahitya Akademi Award in 2022.

Kanhaiya Lal Sethia, a great poet, freedom fighter, and social reformer from Rajasthan, is remembered for his works that were rich in national consciousness, social change, and the sensitivity of the folk language. Established in 2016, the purpose of this award is to honour authors who have made outstanding contributions to the field of poetry.

On this occasion, poet and academic Badri Narayan, the winner of the 2025 Kanhaiya Lal Sethia award, expressed his feelings in the following words:

"Poet and social reformer Kanhaiya Lal Sethia Ji worked for marginalized people, worked for Dalits, and participated in the freedom struggle. I am very happy to be associated with Sethia Ji. This award is not just an award, it is a mission, and I am glad to be part of this mission." Sanjay K. Roy, Managing Director, Teamwork Arts, Festival Co-director and award-winning author Namita Gokhale, and poet-critic Ranjit Hoskote praised Badri Narayan's creative journey and his literary contributions. The occasion was graced by the special presence of Jayprakash Sethia from the Kanhaiya Lal Sethia Trust.

Day 4 of the Festival will be back tomorrow at expansive premises of Clarks Amer Hotel with another tranche of transformational dialogues, uplifting ideas, and change-inspiring books. Some of the speakers for tomorrow include Amol Palekar, Shashi Tharoor, John Vaillant, Matt Preston, Amitabh Kant, Huma Qureishi, David Hare, and Andrew O'Hagen.

Ingredient Ideology | The Quintessential Quinoa By: Dr. Kaviraj Khialani- Celebrity Master Chef

Quinoa, pronounced as “keen-wah,” is a type of edible seed that has gained popularity among food enthusiasts. It comes in various colors, including black, red, yellow, and white. Though technically a seed, quinoa is also classified as a whole grain and is a good source of plant protein and fiber.

The white and yellow varieties have the mildest flavor, while the red and black ones have a stronger, earthy flavor and hold their shape better. I’ve experimented with many quinoa varieties in my kitchen and enjoyed each one, so I highly recommend everyone try it at least once.

Quinoa's high protein content, mild sweet and nutty flavor, and delicate texture make it a great substitute for starchy options like pasta and rice. It's easy to incorporate into most cuisines, and I've adapted it to several Indian recipes as well. Known as a superfood, quinoa is popular among health-conscious individuals for a good reason.

With a little creativity and a touch of spice, quinoa can easily be adapted to Indian tastes.

Health Benefits of Quinoa:

* Quinoa is an anti- inflammatory grain and is also gluten free, lowers cholesterol.

*Quinoa is Good for heart health, assists in digestion.

*Quinoa offers a high protein value to our system.

*Quinoa helps in weight management.

* Quinoa helps to regulate the glucose levels in the blood

 *Quinoa has been considered good for bones.

 *Quinoa Assists in the treatment of diabetes.

 * Quinoa benefits overall health of our body due to its good offering of magnesium content.

Here are a few simple recipes using QUINOA!

Recipe-1] CORN- BEAN AND QUINOA SALAD:

Ingredients:

Quinoa- 1 cup 

Water-3 cups

Oil-1 tsp

Garlic-1 tsp

Chilies-1 tsp chopped

Onion-1 small chopped

Celery-1 stalk cut into pieces

Tomato-1 small cubed

Salt and pepper to taste

Boiled rajma/ kidney beans-1/2 cup

Boiled sweet corn-1/2 cup

Cucumber-1 small cubed

Coriander leaves- 2 tbsp.

Mint leaves- 2 tbsp.

Lime juice-2 tbsp.

Chaat masala-1/2 tsp

Honey-2 tsp

Dates-2-3 chopped

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Flax seeds/ sunflower seeds- 2 tsp

Method:

1. Prepare all the ingredients for the quinoa salad.

2. In a thick bottomed pan, add in the quinoa and 2 and a half cups of hot water and cook it on a low flame for around 15-18 mins, using a fork keep stirring occasionally and add a little salt and lime juice as well during the cooking, once done keep aside.

3. To saute further, heat oil in a pan add in the garlic, onion, chilies, celery and saute them for 1 minute. Add in the beans, corn, salt, pepper, herbs, chili flakes, dates, honey and toss.

4. Cook for 2-3 mins, turn off the flame, add in the cooked quinoa and lime juice, cucumber, tomato cubes coriander, mint, seeds of your choice and give it all a nice toss.

5. This can be served warm as well or even chilled as a salad or a mini meal.


Recipe-2] QUINOA PUMPKIN SOUP

Ingredients:

Oil-1 tsp

Butter-1 tsp

Bay leaf-1 no

Jeera-1/2 tsp

Curry leaves- 4-5 no

Peppercorns- 3-4 no

Garlic-1 tsp chopped

Onion-1 small chopped

Yellow pumpkin- 150 gms cubes

Quinoa-1/2 cup

Salt and pepper to taste

Turmeric powder-1/4 tsp

Red chili powder-1/4 tsp

Coriander powder-1 tsp

Water/stock- 3-4 cups

Coconut milk-1/2 cup

Chopped cashews/almonds-2 -3 tsp

Assorted seeds- sunflower, chia seeds-2 tsp

Fresh cream-2 tsp

Greens for garnish- parsley/coriander- 2 tbsp.

Method:

1. Prepare the ingredients for the quinoa pumpkin soup.

2. Heat oil and butter in a pan, add in the ingredients for the tadka and allow to crackle/splutter for a few seconds.

3. Add in the garlic, onions, chilies and saute for a couple of minutes, add in the yellow pumpkin, quinoa, salt and all spices to taste.

4. Stir well for a minute, add in the water/stock and allow to simmer and cook for 20-25 mins, cool, remove the Bayleaf, puree and strain the mixture.

5. Bring it back to a boil and adjust texture, salt and finish it off with a little coconut milk and cream, add nuts, seeds, greens for garnish and serve hot.


Recipe-3] QUINOA VEG STIR FRY

Ingredients:

Oil-2 tsp

Butter-1 tsp

Garlic-1 tsp chopped

Ginger-1 tsp chopped

Green chilies- 1 tsp chopped

Spring onions- 3-4 chopped

Salt and pepper to taste

Soy sauce-2 tsp

Red chili sauce-2 tsp

White vinegar-2 tsp

Quinoa- 1 cup

Water/stock- 3 cups

Carrots-1/4 cup fine chopped

Capsicum-1/4 cup fine chopped

Cabbage-1/4 cup fine chopped

Spring onion greens-2-3 tbsp. chopped

Roasted crushed peanuts-2 tbsp.

Boiled chicken cubes- ½ cup for non-veg

Method:

1. In a pan add in the quinoa, little salt and hot water around two and a half cups to start with and allow to cook on a low flame for 20-25 mins, using a fork stir it occasionally to ensure even cooking, once done, turn off the flame and allow to cool.

2. To stir fry the recipe further, heat oil and butter in a wok/ pan add in the garlic, ginger, chili, onions and saute them for a couple of minutes.

3. Add in the carrots, cabbage and capsicums and stir fry for a couple of minutes, add in salt, pepper, sauces to taste and little water to soften the veggies.

4. Add in the cooked quinoa and spring onion greens and toss well, check for seasonings, adjust accordingly, add in the peanuts and serve hot.

Recipe-4] QUINOA HEALTH BOWL

Ingredients

Olive oil- 2 tsp

Garlic-1 tsp chopped

Cinnamon stick-1-inch piece

Onion-1 small chopped

Tomato-1 small chopped

Boiled chickpeas-1/2 cup

Quinoa -1 cup

Water-3 cups

Boiled beetroot-1/2 cup cubes

Yellow/ red capsicum-1/2 cubes

Tofu/ paneer cubes- ½ cup optional

Cherry tomatoes- 4-5, cut 1 x 2

Salt and pepper to taste

Mixed herbs & chili flakes to taste

Lime juice- 2 tbsp.

White vinegar-1 tsp

Peanut butter- 2 tsp dissolved with ¼ cup warm water

Red chili sauce-2 tsp

Assorted nuts-2-3 tbsp. chopped

Mint leaves- 2 tbsp.

Coriander leaves-2 tbsp.

Basil leaves- 4-5 no

Assorted seeds- 2-3 tsp, flax seeds, sunflower seeds, pumpkin seeds.

Method:

1. Prepare all the ingredients for the quinoa health bowl.

2. In a saucepan combine together the quinoa and little salt, hot water two and a half cups and cover, simmer, cook the quinoa for around 20-25 mins, keep aside.

3.To saute things further, heat oil and add in the cinnamon, garlic, onion and saute until pink, add in the assorted veggies of your choice, boiled chickpeas, salt, pepper, herbs, chili flakes and saute well, add a little water and cook for 2-3 mins.

4. Add in the peanut butter and other sauces and mix well, add in the boiled beet cubes, cooked quinoa, tofu or paneer cubes and mix well, cover and cook for 3-5 mins and add in the assorted fresh greens/herbs, seeds and toss.

5. Serve this health bowl warm or cold as a mini meal by itself with a glass of detox water.

Recipe- 5] QUICK QUINOA SNACK

Ingredients

Quinoa-1/2 cup cooked with one and a half cups water

Oil-2 tsp + to fry

Ginger-garlic paste-1 tsp

Carrots-1/2 grated

Capsicum-1/2 no chopped

Green chili-1 tsp chopped

Salt and pepper to taste

Mixed herbs & chili flakes to taste

Cheese- 2 tbsp. grated

Potatoes-1/2 cup boiled and mashed

Garam masala powder-1/2 tsp

Coriander and mint-2 tbsp. chopped

Bread crumbs-1/4 cup

Maida/cornflour-2 tsp

As an option can add boiled sweetcorn, boiled chopped eggs/chicken as well for non-veg.

Method:

1. Cook the quinoa and keep it aside.

2. Heat oil in a pan add in the ginger- garlic paste, chilies, carrot, capsicum and saute for a minute, add in the boiled mashed potatoes, all seasoning’s, herbs, chili flakes and spices to taste.

3. Add in the coriander, mint, cooked quinoa and cook for another 2 -3 mins and turn off the flame, add in cheese and little bread crumbs and bind it all together.

4. Divide the mixture in lemon sized balls and round them up well and set them in the fridge for 20 mins and then coat with a little dry maida/corn flour and fry to a nice golden color and serve hot with choice of dipping sauces/ ketchup/chutney etc.

The Fern Hotels & Resorts Unveils New Wildlife Retreat in Rajasthan Launches Jawai Zinc Journey by The Fern, Jawai, Rajasthan

Mumbai, February 2025: The Fern Hotels & Resorts, India’s leading environmentally sensitive hotel chain, is pleased to announce the launch of its latest experiential resort, Jawai Zinc Journey by The Fern, located in the scenic and wildlife-rich region of Jawai, Rajasthan. This new addition to the brand’s portfolio further strengthens The Fern Hotels & Resorts' position as a leader in eco-sensitive and sustainable hospitality. The company now has a total of 17 properties in Rajasthan, operational and shortly opening.

Set against the backdrop of the Jawai River in Pali district, the resort is renowned for its proximity to one of India’s largest leopard populations. Guests can also enjoy sightings of crocodiles and a variety of bird species around the nearby Jawai Bandh Dam, making it an ideal destination for wildlife enthusiasts.

“With its proximity to major cities like Udaipur, Jodhpur, Ahmedabad and Jaipur, we are confident Jawai Zinc Journey by The Fern will become a sought-after destination for wildlife enthusiasts, nature lovers and travellers looking to experience the untamed beauty of Jawai. This resort provides a unique blend of nature, wildlife, and local heritage,” shares Mr. Suhail Kannampilly, Managing Director, The Fern Hotels & Resorts.

Jawai Zinc Journey by The Fern, Jawai, Rajasthan features 18 beautifully appointed rooms and tents, ensuring a personalized and comfortable stay. Guests can enjoy an array of dining options, including The Jungle Kitchen, a multi-cuisine restaurant serving delectable meals throughout the day and The Jungle Bar, offering refreshing beverages in an atmospheric jungle-inspired setting. For a truly unique dining experience, the resort offers Jawai Bagh, an open-air rustic landscape point where curated lunches, high teas and bush dinners can be arranged for guests. For those seeking a more intimate experience, JUMP-Jawai Under the Moon Point offers a memorable dining experience under the stars. With state-of-the-art amenities and facilities, the resort caters to both leisure guests and corporate & social events. The meeting and banquet facilities include a spacious conference hall and expansive lawns, providing ample options for both intimate gatherings and large-scale events. The resort also offers a variety of outdoor experiences, such as guided leopard safaris and visits to nearby attractions, including the Jawai Bandh Dam, Kambeshwar Mahadev Temple and several other historic sites.

Located just 190 km from Udaipur Airport,10 km from Jawai Bandh Railway Station, 31 km from Falana Railway Station and 8 km from Bera Bus Stand, the resort offers easy access to some of Rajasthan’s most scenic landscapes and historical sites.

Karnataka Tourism to host second edition of ‘Karnataka International Travel Expo’

Karnataka International Travel Expo Returns with Its Second Edition from 26 – 28 February 2025, Bengaluru – India


Bengaluru, Karnataka Following the resounding success of its inaugural edition, the Karnataka International Travel Expo (KITE) is all set to return with its second edition. This premier travel and tourism event will take place from 26 – 28 February 2025, showcasing Karnataka as a vibrant and diverse global tourism hub.

Sri H.K. Patil, Hon’ble Minister for Law and Parliamentary Affairs, Legislation, Tourism, Government of Karnataka, unveiled the KITE – 2025 logo along with brochures at the curtain-raiser event organized at Vidhana Soudha. Dr. Shalini Rajneesh, IAS, Chief Secretary, Government of Karnataka; Smt. Salma Fahim, IAS, Secretary, Department of Tourism, Government of Karnataka; Dr. K.V. Rajendra, IAS, Director, Department of Tourism, Government of Karnataka, and Managing Director, Karnataka State Tourism Development Corporation; Mr. K. Syama Raju, President, Karnataka Tourism Society (KTS), along with the office bearers of KTS and other officials, were present on the occasion.



Organized by the Department of Tourism, Government of Karnataka, and the ‘Karnataka Tourism Society,’ KITE 2025 promises to be a platform that brings together stakeholders from across the tourism and hospitality industries. The event aims to foster new partnerships, promote business opportunities, and spotlight Karnataka's unique offerings, including its heritage, culture, adventure, wellness, and nature-based tourism.



Key Highlights of KITE 2025:

  • B2B Networking Opportunities: With over 400 hosted buyers from India and abroad and with over 150 stakeholders from Karnataka, KITE 2025 ensures impactful interactions for trade and industry professionals. 

  • Showcasing Karnataka's Treasures: Dedicated pavilions will highlight Karnataka's iconic destinations, emerging circuits, and sustainable tourism initiatives.

  • Cultural Extravaganza: Evening programs celebrating Karnataka's art, music, and cuisine.



Speaking about the event, Sri HK Patil, Hon’ble Minister for Tourism, law and Parliament Affairs, Govt. of Karnataka, said, "Karnataka is home to a rich tapestry of experiences that cater to travelers of all kinds. The second edition of KITE reflects our commitment to positioning Karnataka as a top-tier destination on the global tourism map while driving economic growth through tourism partnerships. The ‘Karnataka International Travel Expo’ underscores our dedication to showcasing Karnataka as a world-class tourism destination. With its rich cultural heritage, vibrant cities, pristine nature, and adventure opportunities, our state has something unique to offer every traveler. This Expo will not only strengthen B2B collaborations but also reinforce Karnataka’s position on the global tourism map."



Major National and State level Trade and hospitality associations including the Federation of Hotel and Restaurant Association of India, Association of Domestic Tour Operators Association of India (ADTOI), Adventure Tour Operators Association of India (ATOAI), India Association of Tour Operators (IATO), Travel Agents Association of India (TAAI), BCIC, FKCCI, FHRAI, Karnataka Tourism Forum, Enterprising Agents Association of India (ETAA), SKAL, South India Hotel and Restaurant Association (SIHRA), Travel Agent Federation of India (TAFI), etc. are among the many  support the event.



Organizing events like the Karnataka International Travel Expo (KITE) as a hosted buyer B2B event benefits Karnataka as a tourism destination in multiple ways:

1. Enhancing Global Visibility

  • Showcasing Unique Offerings: KITE 2025 provides a platform to highlight Karnataka’s diverse attractions, including its rich heritage, eco-tourism hotspots, adventure destinations, and wellness retreats.

  • Reaching a Global Audience: Hosted buyers from international markets act as ambassadors, promoting Karnataka in their respective countries, thereby enhancing its visibility as a global tourism destination.



2. Facilitating Business Opportunities

  • B2B Networking: By connecting local tourism businesses with global buyers, tour operators, and travel agencies, KITE 2025 generates partnerships and collaborations that translate into increased footfalls and revenues.

  • Promoting Local Enterprises: Small and medium tourism enterprises in Karnataka gain exposure to global markets, expanding their customer base.



3. Driving Tourism Revenue and Employment

  • Boosting the Local Economy: Increased tourism leads to higher spending on accommodations, dining, transport, and local attractions, benefiting communities across the state.

  • Job Creation: The growth in tourism demand creates employment opportunities, especially in rural and semi-urban areas, where many of Karnataka’s unique attractions are located.





4. Promoting Lesser-Known Destinations

  • Diversifying Tourism Offerings: KITE 2025 allows Karnataka to spotlight offbeat destinations and new circuits, reducing pressure on established tourist spots while attracting niche travelers.

  • Sustainable Tourism Development: By distributing tourism traffic, the state can ensure balanced economic growth and conservation of natural and cultural heritage.

5. Strengthening Karnataka’s Brand as a Travel Hub

  • Positioning as a Preferred Destination: Events like, KITE 2025 help establish Karnataka as a go-to destination for business and leisure travelers, reinforcing its position on the global tourism map.

  • Promoting Investment in Tourism Infrastructure: The increased visibility attracts investments in hospitality, transport, and other sectors, improving the overall tourism experience.

  • Through such initiatives, Karnataka can harness its tourism potential to drive inclusive economic growth, cultural exchange, and sustainable development.

Participation is open to tourism boards, travel agencies, tour operators, hotel chains, and other tourism-related businesses seeking to explore and invest in Karnataka’s flourishing tourism sector.



Key Features:

  • One of India’s Biggest Hosted Buyer Travel Events.

  • Online Appointment Scheduling between Buyers & Sellers – Over 10,000 B2B Appointments

  • Over 20 different tourism segments: Adventure & Wildlife, Business Travel and Hotels, Pilgrimages, Festivals of Karnataka, World Heritage Sites, Conference and Meetings, etc.

  • 150 Exhibitors representing various destinations and marquis products of Karnataka.

  • Pre and Post Event Familiarization tours showcasing major destinations of Karnataka such as Hampi, Coorg and Kabini, Mysore, Chikamagalur, Badami and Pattadkal.



Smt. Salma Fahim, IAS, Secretary, Department of Tourism, Government of Karnataka said "The Karnataka International Travel Expo is more than just an event—it is a celebration of Karnataka’s immense tourism potential. By bringing together stakeholders from across the globe, we aim to facilitate meaningful dialogue, foster innovation, and ensure sustainable growth in the tourism sector. We look forward to welcoming partners and participants to this dynamic platform."



Dr. KV. Rajendra, IAS, Director, Department of Tourism, Government of Karnataka and Managing Director, Karnataka State Tourism Development Corporation said “On behalf of the State of Karnataka, I extend a warm invitation to all to join us at the Karnataka International Travel Expo 2025. As organizers, we are deeply committed to showcasing the unique tourism products and services of Karnataka to a global audience. This premier event is a vital platform for fostering meaningful relationships between the global travel trade and our state’s tourism stakeholders. Together, we aim to position Karnataka as a leading destination on the global tourism map, while celebrating our rich heritage, natural beauty, and cultural vibrancy.”



Mr. K Syama Raju, President, Karnataka Tourism Society added "The Karnataka International Travel Expo has proven to be a game-changer for the tourism industry in our state. By providing a dedicated platform for stakeholders to network, collaborate, and showcase their offerings to a global audience, the event has significantly enhanced business opportunities across sectors. From promoting lesser-known destinations to driving footfalls at established landmarks, KITE 2025 continues to create a ripple effect, boosting the livelihoods of countless individuals and businesses in Karnataka’s tourism ecosystem."

For more information and registration details, visit www.karnatakatravelexpo.org

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Thomas Cook India Group inks MOU with Moscow Project Office for Tourism & Hospitality Development

Mumbai, January  2025: Thomas Cook (India) Limited, India’s leading omnichannel travel services company, announced a 24-month strategic partnership with the Moscow Project Office for Tourism & Hospitality Development. The Memorandum of Understanding was signed by Mr. Rajeev Kale, President & Country Head, Holidays, MICE, Visa-Thomas Cook (India) Limited, and Mr. Evgeny Kozlov, First Deputy Head of the Office of the Mayor and the Government of Moscow, Chairman of the Moscow City Tourism Committee.

The partnership will prioritize on strengthening cooperation through the exchange of knowledge, best practices and curation of unique-innovative products designed specifically for Indian travellers, towards fostering long-term growth in tourism and business MICE segments between India and Moscow.

This strategic partnership aims at capitalizing on Thomas Cook and SOTC Travel’s viable leisure and corporate MICE segments in a multi-pronged initiative that focuses on deepening product development, destination knowledge & training, marcom and consumer promotions - to create top of mind visibility and drive visitations from the India market to Moscow and beyond.

The partnership will showcase Moscow’s distinctive and diverse appeal as a vibrant destination for India’s leisure, business/MICE and b-leisure sectors. The collaboration intends to maximise on the diversity of consumer segments of India’s leading omnichannel travel service providers, Thomas Cook India and SOTC Travel - across India’s major metros, mini-metros, and emerging Tier 2 and 3 source markets.

Rajeev Kale - President & Country Head, Holidays, MICE, Visa - Thomas Cook (India) Limited said, “The new age Indian traveller is displaying strong and growing appetite for unique destinations and enriching experiences. Moscow represents a delightful diversity of architecture, art, culture, gastronomy and vibrant nightlife…hidden gems waiting to be explored!  And so, on behalf of the Thomas Cook India Group, I am delighted to announce our strategic long term and multi-pronged partnership with Moscow Project Office for Tourism & Hospitality Development that extends across our range of segments - including MICE and Leisure.

With a vibrant heritage of over 143 years in India, this ground breaking MOU reiterates our leadership position in the India market, while showcasing our spirit of innovation and enterprise.” 


"I am honored to sign our path breaking MOU with India’s largest tour operator – the Thomas Cook India Group. Following the signing of the MoU at the trade show, we have already agreed to organize a special presentation of Moscow as a tourist destination for Thomas Cook India and its clients, with particular focus on the MICE segment. Additionally, Thomas Cook India Group has expressed interest in bringing its clients to Moscow this spring as part of a familiarization trip." said Evgeny Kozlov, First Deputy Head of the Office of the Mayor and the Government of Moscow, Chairman of the Moscow City Tourism Committee

Kozlov added, "Thomas Cook India is considered trendsetters in the Indian tourism industry. I am delighted to be partnering with them in this promising collaboration."


Love at Dusk: 10 Hotels with Breath-taking Sunset Views for an Unforgettable Valentine’s Day Escape

Love is in the air, and what could be more magical than celebrating Valentine’s Day with a front-row seat to a breath-taking sunset? Picture yourself sipping wine on a charming Venetian terrace or watching the sun melt into the sea from a dreamy, secluded beach in Greece—pure bliss! From enchanting hideaways to luxurious resorts, these 10 stunning stays promise golden-hour magic that will take your breath away and fill your heart with wanderlust. Get ready for an unforgettable romantic escape!

1. Al Habtoor Palace: If romance had an address, it would likely be found at Al Habtoor Palace. This elegant retreat offers a serene, luxurious atmosphere, making it a perfect setting for a special celebration. Its suites, featuring opulent chandeliers and plush furnishings, create a peaceful and intimate vibe. Couples can savor a candlelit dinner at BQ – French Kitchen & Bar, enjoy cocktails at V Lounge with stunning city views, and unwind together with a soothing couple’s massage at Silk Spa—an experience that could make for an unforgettable Valentine’s Day.

2. Santorini Secret Suites & Spa: The ultimate romantic retreat, offering exclusive luxury with just 17 suites, each featuring a private pool. Blending Cycladic charm with modern style, it offers stunning views, world-class Greek cuisine, and unforgettable experiences. Whether exploring the island or relaxing on your private terrace, this intimate haven promises a Valentine’s Day escape you’ll never forget.

3. Jade Mountain, Saint Lucia: Jade Mountain is the ultimate romantic escape, offering just 29 luxurious sanctuaries with private infinity pools and panoramic views of St. Lucia’s Pitons and the Caribbean Sea. Enjoy exquisite dining, sunset cocktails on the Celestial Terrace, and spa experiences in your sanctuary. Whether exploring the estate or simply soaking in the views.

4. Taj Lake Palace, Udaipur: A fairy tale comes to life, set on the tranquil waters of Lake Pichola. With 65 luxurious rooms and 18 grand suites, this Mughal-inspired hotel offers unmatched elegance and charm. For Valentine’s Day, there’s no better place to celebrate than here.

5. Solio Lodge - Kenya: Set between Mount Kenya and the Aberdare Mountains. With stunning views of black and white rhinos, thrilling game drives, and serene walks, it’s the perfect blend of adventure and luxury. Enjoy top-notch hospitality, farm-to-fork dining, and spa treatments while taking in breathtaking sunsets. Designed by Wild Whispers, this peaceful retreat is the ideal romantic getaway.

6. V Hotel, Dubai: A place where luxury and vibrant energy come together effortlessly. With 356 stunning rooms and amazing dining options, it’s the kind of spot that makes every moment feel special. From the incredible La Perle show to those jaw-dropping sunset views, there’s no shortage of memorable experiences. If you’re looking for a lively yet romantic setting for Valentine’s Day, V Hotel brings together the perfect mix of excitement and charm for an unforgettable celebration.

7. Song Saa Private Island, Cambodia: A romantic blend of sustainable luxury and natural beauty in Cambodia’s Koh Rong Archipelago. With stunning sunset views, world-class dining, and rejuvenating spa treatments. Lounge on pristine beaches, indulge in wellness experiences, and enjoy the peace of mind that comes with supporting eco-conscious initiatives, making your getaway even more meaningful.

8. Il San Pietro di Positano, Italy: Il San Pietro di Positano offers a luxurious retreat with a private beach, exquisite dining, and breathtaking views. Perfectly nestled for seclusion yet close to Positano, it’s the ideal spot to soak up the sun on Valentine’s Day.

9. COMO Laucala Island, Fiji: Featuring 25 stunning residences amidst lush rainforests, white sands, and vibrant reefs, this exclusive resort offers a perfect balance of nature and architecture. From sailing to island-sourced dining, it’s the ultimate destination for a Valentine’s Day getaway.

10. Shangri-La’s Boracay Resort, Philippines: With its serene atmosphere and stunning ocean views, this hotel offers spacious, well-equipped rooms and attentive service. Ideal for sunset lovers and ocean enthusiasts. Its picturesque setting and tranquil vibe make it a perfect spot.

Each destination promises unforgettable moments, making this Valentine’s Day one to cherish, with the golden hour as the perfect backdrop to your love story.

IHM Ranchi showcases the delicacies of Jharkhand Cuisine during “Bharat Parv”  at The Red Fort, New Delhi

The Ministry of Tourism, Government of India is organizing the "Bharat Parv" from 26th January 2025 to 31st January 2025 at the Red Fort, New Delhi. The main features of the festival include nature-inspired art, handloom and handicrafts, regional cuisines, cultural performances, and a kitchen studio. In this event, under the leadership and initiative of the Tourism Department, Jharkhand Government, the Institute of Hotel Management (IHM) Ranchi is showcasing Jharkhand's traditional dishes such as Chawal ki Chai (rice tea), Dhuska, Aloo Chana ki Sabzi (potato and chickpea curry), Mardua Chilka Roti, Tamatar Ki Chutney (tomato chutney), Dumbu, Arsa Pitha, and millet-based Mardua dishes like Mardua Cookies, Mardua Roll, and Mardua Ladoo. These traditional dishes are being exhibited at the "Bharat Parv," and tourists are enjoying their taste and highly appreciating them.

Additionally, there is a live cooking show of traditional cuisines from various states of India, wherein yesterday, on 28th January 2025, Chefs of IHM Ranchi presented a live cooking demonstration of Mardua Ladoo made from Jharkhand's millet "Madua." The event is being conducted by IHM Ranchi, along with Chef Rajnish Kumar Singh, Lecturer, and Chef Hare Krishna Chaudhary, Assistant Lecturer. Jharkhand's Department of Art and Culture will also showcase the state's cultural heritage through a performance of the Chhau dance.

Dr. Bhupesh Kumar, Principal of IHM Ranchi, expressed that it is a matter of great pride to present Jharkhand's traditional dishes, which are not only delicious but also highly nutritious, at the "Bharat Parv" in recent years. This event is an invaluable opportunity to highlight the state's cultural diversity and introduce its historic dishes and local traditions to tourists from across India and abroad. IHM Ranchi has always been dedicated to showcasing Jharkhand's unique features at both national and international levels.

He also mentioned that the dishes displayed by IHM Ranchi are being greatly appreciated by visitors, especially the demand for the Madua Ladoo, made from Jharkhand's millet "Madua," which is drawing significant attention. This effort will prove to be a milestone in promoting and spreading the tourism of Jharkhand.



Club Mahindra Expands Its Footprint in Uttarakhand with the Launch of Club Mahindra Patkote, Jim Corbett

~ The resort offers convenient access to the rich biodiversity of Patkote and its surrounding wilderness, providing an immersive experience in nature's tranquillity.

Mumbai, January 2025: Club Mahindra, the flagship brand of Mahindra Holidays & Resorts India Limited (MHRIL), has unveiled its latest property, Club Mahindra Patkote Jim Corbett, nestled in the misty hills of Kumaon, this serene sanctuary is a haven for nature enthusiasts. Surrounded by scenic trails, dense forests, vibrant wildlife, hidden treasures, and the melodious calls of birds, it offers an idyllic escape into the nature.

The Club Mahindra Patkote Resort spans across 4.7 acres and features 72 well-appointed rooms, providing a range of thoughtfully curated experiences for guests. From an inviting swimming pool and exquisite dining options to engaging indoor activities and a rejuvenating spa, the resort ensures a perfect blend of adventure and relaxation, making every stay memorable.

Conveniently accessible via Pantnagar and Bareilly Airports and Kathgodam and Ramnagar Railway Stations, the resort serves as an easily reachable retreat for travelers seeking tranquillity. The ideal time to visit is between November and February when the region's serene beauty is at its peak.

Bookings for Club Mahindra Patkote Jim Corbett are now open on Club Mahindra’s website and app.

Commenting on the launch, Manoj Bhat, Managing Director & Chief Executive Officer, Mahindra Holidays & Resorts India Ltd, said, “Uttarakhand has always been a cherished destination for nature lovers. With our strong presence in the state through resorts in Mussoorie, Almora, and Kanatal, the launch of Club Mahindra Patkote further reinforces our commitment to providing exceptional retreats in some of India’s most pristine and picturesque locations. This addition reflects our vision of delivering unparalleled vacation ownership experiences that seamlessly combine comfort, culture, and nature.”

Eight Continents Hotels & Resorts Redefines Global Hospitality with Emotique Hotels

January, 2025 - Eight Continents Hotels & Resorts, a global leader in the luxury hospitality industry, is revolutionizing the way the world experiences travel with its groundbreaking concept, Emotique Hotels. Founded in 2020 and headquartered in the United Kingdom, the brand has swiftly positioned itself as one of the most innovative hotel management chains, combining exceptional service, cutting-edge digital infrastructure, and a visionary approach to hospitality.

With a strong foothold in international markets and ambitious plans for expansion, Eight Continents Hotels & Resorts is setting a new benchmark for luxury and personalized guest experiences. A cornerstone of its success is the Emotique Hotels concept, which is transforming traditional hospitality into an emotional journey for guests.

The Emotique Hotels brand is more than just luxury accommodation; it is a carefully curated experience designed to resonate with guests on a deeply personal level. Each property under the Emotique banner is a masterpiece of architecture, blending breathtaking design with serene environments and impeccable service. By focusing on the emotional and sensory connection, Emotique Hotels evoke joy, peace, and inspiration, creating memories that linger long after checkout.

“Our mission is to craft spaces where guests feel understood and inspired,” says Haninder Sachdeva, CEO of Eight Continents Hotels & Resorts. “Hospitality should not only cater to physical comforts but also nurture the soul, leaving a lasting emotional impact.”

This philosophy is brought to life by a dynamic team of “architects of emotion.” Every team member undergoes specialized training to ensure they can create meaningful connections and foster an atmosphere of care and genuine understanding.

Eight Continents’ holistic approach extends beyond its accommodations to its dining and wellness offerings. Culinary experiences are elevated to an art form, with every dish crafted to tell a story and evoke emotions such as nostalgia, comfort, or excitement. Guests can savor a diverse array of flavors that transcend traditional dining, transforming every meal into a memorable occasion.

Wellness is another integral component of the Emotique experience. From rejuvenating spa treatments to mindfulness workshops and meditation sessions, Eight Continents ensures guests leave feeling refreshed and renewed, both physically and emotionally.

Recognizing India’s emergence as a global tourism hub, Eight Continents Hotels & Resorts has made the country a focal point of its expansion strategy. With a growing presence across key regions, the company is bringing its unique brand of hospitality to Indian travelers, redefining luxury with localized touches that celebrate the nation’s cultural diversity.

Despite its rapid growth, Eight Continents is navigating challenges in talent acquisition and the adoption of advanced technology. However, the brand remains steadfast in its vision of reshaping the global hospitality landscape.

“Our goal is to become the fastest-growing hotel management chain in the world while staying true to our commitment to emotionally enriching experiences,” adds Sachdeva.

With its innovative approach, unwavering focus on guest satisfaction, and ambitious expansion plans, Eight Continents Hotels & Resorts is poised to redefine the future of hospitality worldwide.

Soyi Unveils a Delectable Dining Experience in Noida with a Vision for Expansion

Noida, January 2025: Bringing a new wave of sophisticated dining to the city, Soyi – A Delectable Dining Experience, helmed by Saksher Thakur, opens its doors in Sector 49, Noida. With an ambiance that seamlessly blends luxury minimalism with a touch of boho charm, Soyi is set to redefine casual fine dining with an exquisite culinary experience that appeals to both discerning food enthusiasts and casual diners alike.

 

Designed to accommodate 100 guests, Soyi presents an intimate yet upscale environment where every element, from the décor to the flavors, is carefully curated to create an inviting atmosphere. The restaurant’s interiors showcase a harmonious blend of earthy tones, intricate textures, and warm lighting, offering a perfect setting for intimate dinners, friendly gatherings, and celebratory occasions.

 

At the heart of Soyi lies its thoughtfully crafted menu that offers a diverse selection of vegetarian and non-vegetarian delights, catering to a wide range of palates. Patrons can savor signature dishes like the smoky and spicy Chicken Tandoori or the indulgent Paneer Cheesy Kebab, alongside a variety of comforting soups, wholesome salads, and aromatic biryanis. With a price range that suits both casual diners and fine-dining connoisseurs, Soyi offers dishes priced between ₹199 to ₹1295, ensuring an accessible yet luxurious experience for all.

 

Reflecting on the restaurant’s vision, Shaksher Pundhir & Yash Pundhir, the driving force behind Soyi, stated, “Soyi is more than just a dining space; it’s a celebration of flavors, aesthetics, and heartfelt hospitality. Our aim is to create a space where guests feel welcomed and leave with unforgettable memories.”

 

Looking ahead, Soyi has ambitious expansion plans, with a goal to launch four more outlets over the next two years, bringing its unique take on contemporary dining to a wider audience. With each new location, the brand promises to uphold its commitment to quality, innovation, and creating immersive culinary experiences.

 

Soyi’s first outlet in Noida is set to become a go-to destination for those seeking an elegant yet approachable dining experience that marries global influences with local flavors in a refined yet relaxed setting.

Novotel Mumbai International Airport Celebrates Two Years of Warmth, Hospitality, and Innovation

National, January 2025: Novotel Mumbai International Airport proudly marked its second anniversary with a day of heartfelt celebrations, reflecting its spirit of gratitude, unity, and excellence. Employees and guests came together to honour the hotel’s journey and its commitment to delivering memorable experiences in the years to come.

The celebration, held on January 5, 2025, began with a special lunch to appreciate the unwavering dedication of the hotel’s staff. 

General Manager Rachita Sood addressed the team, expressing her admiration for their contributions, stating: "Our team is  at the heart of our success. This celebration is our way of thanking every team member for creating moments of joy and unity that embody the spirit of our hotel." The afternoon culminated with a cake-cutting ceremony.

Adding to the spirit, all rooms and suites were adorned with special amenities like customized confectionery items mentioning “We Turned 2”, with edible images creating a festive atmosphere for guests as well. At 190 AMSL Bar, playful games for guests sparked laughter, while Food Exchange offered diners a creative dice game—rolling a "2" earned a 22% discount. At the Gourmet Bar, a photobooth encouraged guests to capture cheerful memories of the day.

The celebrations extended beyond the hotel interiors. A stunning hot air balloon installation and a vibrant hoarding outside the property added to the festive vibe, drawing admiration from visitors and passersby.

This anniversary was not just a milestone for Novotel Mumbai International Airport but also a tribute to the people—employees, guests, and the community—who make its journey meaningful.

 About Novotel Mumbai International Airport

Novotel Mumbai International Airport offers the perfect balance of comfort, convenience, and contemporary elegance. Located near Chhatrapati Shivaji Maharaj International Airport, the hotel features 268 thoughtfully designed guest rooms and suites, blending modern technology with personalized service to cater to both business and leisure travelers.

With over 16,500 square feet of versatile meeting and event spaces equipped with state-of-the-art technology, the hotel is an ideal venue for diverse occasions. Guests can also savor a wide range of global and local culinary delights, ensuring an exceptional experience in every aspect of their stay.

Ingredient Ideology | Fusion Ways With Gajar Halwa By: Dr. Kaviraj Khialani- Celebrity Master Chef

The Carrot is a root vegetable, typically orange in color, though purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, Daucus carota, native to Europe and southwestern Asia. Carrots are the richest source of beta-carotene. The human body turns beta-carotene into vitamin A. The name "carrot" comes from the French word "carotte." Carrots originated in the Mediterranean. Originally, carrots were only used for medicinal purposes rather than as food. Ancient Greeks used carrots to treat stomachaches. 

Around the first century, Greek doctors used carrots as a stomach tonic. They were used as food in Europe during the 13th century. The vegetable is great for eyesight and you skin, it also boosts the immune system. Cooked carrots are better for you than raw. The fiber in carrots can help keep blood sugar levels under control. And they're loaded with vitamin A and beta-carotene, which there's evidence to suggest can lower your diabetes risk. They can strengthen your bones. Carrots have calcium and vitamin K, both of which are important for bone health.

“Gajar Ka Halwa, a heavenly concoction of a popular Indian sweet is a warm welcome not only to the winter season but also our dessert bowls which crave not only for the classic versions but are open to getting filled up with creative concepts as well” – Chef Kaviraj Khialani- Celebrity Master Chef.

Here are a few health benefits of Carrots:

1.Pectin is the main form of soluble fiber in carrots soluble fibres can lower blood sugar levels by slowing down your digestion of sugar and starch. They can also feed the friendly bacteria in your gut, which may lead to improved health and decreased risk of disease.

2. Carrots are a good source of several vitamins and minerals, especially biotin, potassium, and vitamins A (from beta carotene), K1 (phyllo Quinone), and B6.  Vitamin A: Carrots are rich in beta carotene, which your body converts into Vitamin A. This nutrient promotes good vision and is important for growth, development, and immune function. Carrots offer many plant compounds, including carotenoids.

These are substances with powerful antioxidant activity that have been linked to improved immune function and reduced risk of many illnesses, including heart disease, various degenerative ailments, and certain types of cancer. Beta carotene, the main carotene in carrots, can be converted into vitamin A in your body.

However, this conversion process may vary by individual. Eating fat with carrots can help you absorb more of the beta carotene.

The main plant compounds in Carrots are:

  • Beta carotene: Orange carrots are very high in beta carotene. 

  • Alpha-carotene: An antioxidant that, like beta carotene, is partly converted into vitamin A in your body.

  • Lutein: One of the most common antioxidants in carrots, lutein is predominantly found in yellow and orange carrots and is important for eye health.

  • Lycopene: A bright red antioxidant found in many red fruits and vegetables, including red and purple carrots, lycopene may decrease your risk of cancer and heart disease.

  • Polyacetylenes: Recent research has identified bioactive compounds in carrots that may help protect against leukaemia and other cancer. 

  • Anthocyanin’s: These are powerful antioxidants found in dark-coloured carrots.

Here are a few of my favorite Fusion Style Recipes using Gajar Ka Halwa:

Recipe-1] CARROT HALWA AMBROSIA SWEET

Ingredients:

Gajar ka halwa- 1 and a half cup, slightly warm.

For the fusion recipe ingredients:

Motichoor ladoo- 1 no, crumbled

Saffron rabdi- 1 cup

Dried rose petals- 2-3 tsp

Assorted dry fruits- 2- 3 tbsp. chopped

Sponge cake- ½ cup crumbled

Sweetened fresh cream-1/2 cup whipped

Assorted fresh fruits- ½ cup chopped

Method:

1. Prepare all the ingredients for the fusion dessert recipe.

2. Choose small dessert glasses/ bowls etc to set it in layers.

3. Start by placing a little saffron rabdi at the base of the glasses/cups and then continue with the gajar halwa, cream, sponge crumbs, motichoor ladoo, fruits, nuts, rose petals and layer it all the way to the top.

4. Garnish the dessert as desired and allow to chill for 30- 45 mins at least and then serve it.


Recipe-2] Rasila Gajrela Pudding

Ingredients:

Gajar ka halwa- 1 and a half cup, chilled

For the fusion twist ingredients:

Crushed digestive biscuits- 5-7 no

Fresh cream- ½ cup sweet and whipped

Vanilla flavoured Custard- 1 and a half cup, chilled

Assorted fresh fruits- 1 cup cut into small pieces

Assorted dry fruits-2-3 tbsp. chopped

Dates- 2-3 tsp chopped

Rose water-1 tsp

Gulkhand- 2-3 tsp

Jalebi- 4-6 no crumbled up

Mint/ cherries/ nuts/ rose petals for garnish

Method:

1. Prepare all the ingredients for the fusion twist dessert.

2. Crush the digestive biscuits and mix them with rose water, Gulkhand and keep aside.

3. As an optional choice I also used chocolate brownies laced with Gulkhand and rabdi to layer the same dessert with gajar halwa.

4. Select a choice of glasses/ dessert bowls to set this sweet dish. Start up by setting a base of the chilled custard followed by gajar halwa, the digestive biscuit mixture, fruits and nuts, dates, cream.

5. Repeat the layers till the top and add a scoop of ice-cream as well if desired and serve it garnished with praline/ nuts/ cherries/ berries etc.

Recipe-3] GAJAR HALWA HIDDEN SURPRISE

Ingredients:

 Gajar ka halwa- 2 cups, chilled

For the fusion hidden surprise:

Crumbs of chocolate brownie- 1 cup

Chocolate sauce-2-3 tbsp.

Date puree- 2-3 tsp

Assorted chopped nuts- 1-2 tsp

Chocolate chips- 1-2 tsp

To serve the dessert bites:

Nutty rabdi dip/ sauce:

Rabdi- 1 cup chilled

White chocolate -2-3 tbsp. melted

Raisins- 2 tsp chopped

Dried rose petals- 1-2 tsp

Method:

1. Prepare all the ingredients for the fusion sweet recipe.

2. Start up by preparing the stuffing for the gajar halwa bites, in a mixing bowl combine together the brownie crumbs with the remaining ingredients and mix well ensuring it all comes together, chill for 20 mins.

3. chill the gajar halwa as well and then divide them equally apply little melted butter or ghee on the hands/finger tips while doing this.

4. flatten up the halwa mixture a little and stuff it with the prepared brownie balls and shape it back into roundels and allow to chill on a butter paper for 1 hour.

5. decorate them with melted white chocolate and nuts/ rose petals and arrange them on a serving plate/platter and serve, prepare the dip separately and chill for 30 mins before serving.

Travel Trends 2025: Insights from Leading General Managers on the Future of Hospitality

Travel Trends 2025: Insights from Leading General Managers on the Future of Hospitality
From green tourism to immersive experiences to multi-generational travel, hospitality leaders highlight key trends that will redefine guest experiences in 2025

Indian travellers are curating their travel plans, guided by emerging trends that are reshaping the hospitality landscape. From the growing emphasis on green tourism—promoting sustainable and eco-conscious travel practices—to the pursuit of immersive, one-of-a-kind experiences, the travel industry is undergoing a profound evolution. We speak to four industry leaders to understand the key trends that will define the travel experience for Indian travellers in 2025.

Immersive Experiences Take Centre Stage 

Maurice Lucien Van Den Bosch  General Manager of RAAYA by Atmosphere

“As we look at travel trends for 2025, the shift in Indian outbound tourism is significant as discerning Indian travellers seek immersive and authentic explorations that transcend the ordinary. From secluded private islands to curated culinary adventures and wellness retreats, the modern Indian traveller values moments that enrich their perspective and provide a sense of exclusivity. 

At RAAYA by Atmosphere, we redefine luxury through bespoke offerings tailored to these evolving aspirations. Anchored in our philosophy of the Joy of Giving, RAAYA’s legacy shines as a beacon of personalised service and curated exceptional experiences, setting a new standard in Maldivian hospitality”  shares Maurice Lucien Van Den Bosch  General Manager of RAAYA by Atmosphere.

Rise of Multi-Generational Travel 

“Multi-generational travel has redefined the luxury hospitality landscape, particularly in India, where deeply rooted family bonds shape travel preferences. As we look to 2025, we will focus on crafting bespoke experiences—engaging adventures for children, tranquil retreats for seniors, or moments of togetherness that transcend generations.

At OBLU XPERIENCE Ailafushi, our goal is to curate engaging adventures that spark the imagination of young travellers to serene retreats that provide moments of relaxation for seniors. We elevate this vision through our signature tropical island experience, blending carefree indulgence with vibrant energy. Families can explore invigorating activities that foster connection and revel in a buzzing party vibe that brings everyone together” shares Christopher Baker, General Manager,  OBLU XPERIENCE Ailafushi, Maldives. 

Driving Sustainable Hospitality

Shiv Bose, General Manager, Jaisalmer Marriott Resort & Spa


As sustainability becomes a key driver in travel decisions, the new year will see a rise in demand for low-carbon, eco-conscious experiences. Travellers are increasingly prioritizing destinations that align with their environmental values. At Jaisalmer Marriott Resort & Spa, this shift is already underway with the launch of an EV-charging station underscoring our commitment to sustainable practices. With more guests seeking to preserve the natural beauty of places like Jaisalmer, a UNESCO World Heritage Site, the trend toward sustainability will continue to shape the hospitality industry,” shares Mr Shiv Bose, General Manager, Jaisalmer Marriott Resort & Spa. 




Timeless Travel Essence

Monica Coppetta, General Manager, OZEN RESERVE BOLIFUSHI

“Travel trends may change, but the essence of exploration remains timeless: seeking new experiences, embracing diverse cultures, and forging connections in places both familiar and unfamiliar. In today’s world, travellers are no longer merely ticking destinations off a list; they are in pursuit of immersive experiences that resonate with their personal values and curiosities. Whether it’s participating in local traditions, engaging with sustainable travel practices, or discovering hidden gems away from the crowds, modern travellers are increasingly drawn to journeys that transform them. It’s about the stories they bring back, the people they meet, and the personal growth they experience along the way,” shares Monica Coppetta, General Manager, OZEN RESERVE BOLIFUSHI. 

The Taste of Meghalaya: Iconic Dishes to Try by Dr Himanshu Talwar

Often referred to as the Abode of Clouds, Meghalaya nestled in the northeastern part of India, is known its breathtaking waterfalls, unique living root bridges, and rich tribal heritage. The cuisine of the region is characterized by its simplicity and the use of locally sourced ingredients, with a focus on rice, meat, and a variety of vegetables.

The food is often mildly spiced, allowing the natural flavours of the ingredients to shine through. Let’s explore some iconic dishes from Meghalaya:

Jadoh - Jadoh is a quintessential Khasi dish, celebrated for its robust flavours and comforting qualities. It features red rice, a staple in Meghalaya, cooked with tender pieces of meat, typically chicken or pork. The rice is infused with spices like ginger, turmeric, and sometimes bay leaves, giving it a warm, earthy flavour. Often garnished with crispy fried onions, Jadoh is served alongside a tangy chutney made from local ingredients, enhancing its taste.

Dohneiiong - Dohneiiong is a delectable pork dish that highlights the region’s affinity for rich, flavorful meat preparations. The pork is marinated in a mixture of spices and then slow-cooked until tender, allowing the flavours to meld beautifully. The star ingredient, black sesame seeds, is ground and added to the dish, lending a nutty, aromatic quality that distinguishes it from other meat dishes.

Typically served with steamed rice, Dohneiiong’s unique flavour profile makes it a must-try for anyone exploring the region’s cuisine.

Tungrymbai - Tungrymbai is a cherished traditional dish among the Khasi people. This dish primarily features fermented soybean, which is simmered with a medley of vegetables like potatoes and beans, creating a hearty and nutritious meal. The fermentation process imbues the soybeans with a distinctive umami flavour that enhances the overall taste of the dish. Tungrymbai is typically served with steaming hot rice, making it a comforting staple in many households.

Khar - Khar is a signature dish of Meghalaya, renowned for its unique use of alkaline ingredients. The dish features raw papaya and a special alkaline water extracted from the ashes of the “khar” plant, which gives it a distinct taste and aroma. Typically cooked with a choice of meats, such as fish or pork, Khar is seasoned with a blend of spices, including turmeric and ginger, resulting in a complex flavour profile, often enjoyed during festive occasions.

Pukhlein- Pukhlein is a traditional rice snack beloved in Meghalaya for its delightful texture and slightly sweet flavour. Made from glutinous rice flour, the dough is shaped into small, round discs and deep-fried until they reach a golden-brown hue, creating a crispy exterior. The inside remains soft and chewy, making it a perfect tea-time treat. Pukhlein is often enjoyed as a standalone snack or served with local tea.

Sohmynken - Sohmynken is a popular fish dish that highlights the freshness of local ingredients, particularly the abundant fish found in Meghalaya’s rivers. The fish is typically marinated with a blend of spices and herbs, such as garlic, ginger, and green chilies, allowing it to absorb the flavours deeply. It can be either grilled or steamed, preserving its natural taste and moisture. The dish is usually served with steamed rice, making it a wholesome meal.

Bamboo Shoot Curry – This beloved dish from Meghalaya showcases the region’s deep connection with local flora. Tender bamboo shoots, harvested from the abundant bamboo forests, are cooked with a variety of seasonal vegetables and aromatic spices, creating a flavourful and hearty curry. The natural sweetness of the bamboo shoots balances beautifully with the spices, making it a delightful dish. Often served with steamed rice, this traditional curry is nutritious and wholesome.


Dr Himanshu Talwar is an industry veteran with various articles, columns, travelogues, and write-ups published specifically on Tourism, Hospitality, and Aviation to his credit.

Taj Hotel & Convention Centre, Agra reopens its doors

Set against the iconic backdrop of the Taj Mahal, the newly transformed Taj Hotel & Convention Centre, Agra has reopened its doors, offering an exquisite blend of timeless heritage and contemporary indulgences. Located just a short stroll away from the monument of love, this reimagined oasis of luxury invites guests to immerse themselves in the cultural and architectural legacy of Agra.

The extensive transformation features a stunning new sandstone facade, reflecting the city’s Mughal heritage, a grand dome, inspired by the architectural brilliance of the Taj Mahal, stands as a tribute to Agra’s artistic legacy. Thoughtfully redesigned interiors further enhance the hotel’s appeal, seamlessly merging modern elegance with cultural authenticity.

With 239 redesigned rooms and suites, including the opulent Presidential Suite, the hotel now offers unmatched comfort and sophistication. Guests are welcomed by a breathtaking new lobby, which sets the tone for an elevated experience. Among the highlights is the Infini Sky Lounge, located alongside the infinity pool, where mesmerizing views of the Taj Mahal create a magical dining experience.

“Our vision was to honour Agra’s grandeur while redefining luxury for today’s traveler,” said Rajesh Chakraborty, Cluster General Manager-Operations & General Manager, Taj Hotel & Convention Centre, Agra. “With this transformation, we aim to establish the hotel as the most exclusive and sought-after destination in the city, while delivering world-class hospitality that create cherished memories for every guest”

The hotel’s culinary offerings take guests on a gastronomic journey, from the authentic flavors of Daawat-e-Nawab, inspired by royal kitchens, to Palato, serving a diverse selection of global cuisines. Liquid Lounge offers finely curated libations, while the poolside bar provides a relaxing escape. For rejuvenation, the J Wellness Spa offers bespoke therapies rooted in Indian traditions, ensuring a serene retreat for the soul. A Destination for Every Occasion, the hotel’s state-of-the-art banquet halls and versatile meeting spaces make it a great choice for weddings, corporate events, and social gatherings. With stunning views of the Taj Mahal and exceptional service, it sets the stage for truly memorable celebrations.

For leisure travelers, the hotel serves as a gateway to explore Agra’s treasures, with its enviable proximity to the iconic Taj Mahal allowing guests to experience the monument’s beauty at any time of day. The concierge team curates personalized experiences, uncovering the city’s rich history and vibrant culture. Beyond the Taj, visitors can discover the serene moonlit Mehtab Bagh and the bustling Kinari Bazaar, among other hidden gems.

Redefining hospitality in Agra, the hotel offers a luxurious retreat that celebrates the city’s past while embracing the future. Experience the magic of Agra with a stay at the Taj Hotel & Convention Centre, where every moment is steeped in beauty, tradition, and impeccable service.