OPO Hotels Announces the Opening of OPO Horizon Surbhi Grant in Khatu Shyam Ji, Rajasthan

OPO Hotels has announced the addition of OPO Horizon Surbhi Grant, a newly built and fully operational hotel in Khatu Shyam Ji, Rajasthan, further strengthening the brand’s growing presence across high-potential destinations in the country. The hotel is located at Ward No. 20, Manda Road, Khatushyam Ji, District Sikar (Rajasthan) – 332602, and is operated under the management model, with the deal finalised on 15th January 2026.

With 40 well-appointed rooms, a 40-cover café, and a 120-cover highway restaurant, OPO Horizon Surbhi Grant has been thoughtfully designed to cater to both pilgrims and corporate travellers visiting the region. The property is already operational and welcoming guests, offering a comfortable and reliable stay experience in one of Rajasthan’s most spiritually significant locations.

Khatu Shyam Ji is among India’s most visited pilgrimage destinations, drawing millions of devotees each year to the revered Khatu Shyam Ji Temple. The temple is especially known for its unique rituals and the annual Phalgun Mela, during which the town witnesses an extraordinary surge in footfall. OPO Horizon Surbhi Grant’s strategic location near the temple makes it a natural choice for pilgrims seeking proximity, convenience, and restful accommodation during their visit.

Being a newly built property, the hotel reflects OPO’s focus on clean design, modern amenities, and efficient layouts that support short stays as well as extended visits. The inclusion of both a café and a large highway restaurant allows the hotel to serve temple visitors, families, tour groups, and passing travellers with ease, while also supporting corporate movement in and around the region.

Speaking on the opening, Sandeep Basu, Chief Executive Officer, OPO Hotels & Resorts, said, "Khatu Shyam Ji holds deep emotional and spiritual significance for millions of devotees across the country. With OPO Horizon Surbhi Grant, our intent is to offer a stay experience that feels respectful, comfortable, and dependable during what is often a deeply personal journey for our guests. This property reflects our belief that hospitality near pilgrimage destinations should focus on ease, cleanliness, and thoughtful service. As OPO expands, we are consciously building hotels in locations where demand is real and year-round, and where a well-run, quality hotel can genuinely add value to the traveller’s experience."

The addition of OPO Horizon Surbhi Grant marks an important step in OPO Hotels’ Rajasthan expansion strategy. As pilgrimage and religious tourism continues to grow steadily, the brand is focusing on destinations that see consistent footfall beyond seasonal travel. Khatu Shyam Ji represents such a market, with strong year-round demand driven by faith-based travel and regional connectivity.

With this opening, OPO Hotels strengthens its emphasis on expanding across culturally and economically significant locations while maintaining its focus on quality mid-scale hospitality. The new property at Khatu Shyam ji stands as another example of the brand’s approach to thoughtful growth where location, purpose, and guest needs come together to create stays that are simple, comfortable, and meaningful.

AISATS Wins Best Ground Services Award at Wings India 2026

Mumbai, January, 2026: Air India SATS Airport Services Private Limited (AISATS), India’s leading airport services management company, has been conferred with the ‘Best Ground Services Award’ at Wings India 2026, one of the most prestigious aviation industry platforms of the country. The award recognizes AISATS’s consistent excellence in delivering world-class ground handling services and setting new benchmarks in operational efficiency, safety, and customer experience across Indian airports.

The award was presented by the Hon’ble Minister of Civil Aviation, Sri Ram Mohan Naidu, reinforcing AISATS’s reputation as a trusted partner to leading domestic and international airlines. This recognition highlights the company’s focus on service reliability, process innovation, workforce capability building, and sustainable airport operations.

AISATS has been at the forefront of modernizing ground handling in India by integrating digitally innovative and sustainable solutions such as Ground Radar, Robotic Dry-wash Aircraft Exterior Cleaning, Digitized Wheelchair Management services etc. to enhance operational efficiency, elevate the airport experience for passengers, reduce environmental impact, and set new safety and precision benchmarks. It has streamlined operations through advanced Ground Support Equipment (GSE), digital workflows, green mobility solutions, and rigorous training frameworks that strengthen on‑time performance, safety compliance, and overall operational resilience. AISATS is also the only ground handler in India to receive the Safety Clearance Certificate from the Directorate General of Civil Aviation (DGCA).

Commenting on the achievement, Mr. Ramanathan Rajamani, CEO, AISATS, said, “Winning the Best Ground Services Award at Wings India 2026 is a strong validation of our team’s commitment to operational excellence. At AISATS, we believe superior ground services are the backbone of a reliable aviation ecosystem. This recognition motivates us to further raise the bar as India’s aviation sector scales new heights.”

With a proven track record of delivering seamless ground and cargo handling solutions to partner airlines, AISATS has its presence in Bengaluru, Delhi, Hyderabad, Mangaluru, Thiruvananthapuram, Ranchi, Raipur, and Kochi. AISATS is now setting its sights on the future, with the development of its Multi-Modal Cargo Hub (MMCH) at the upcoming international airport in Noida.

Many Moods, One Journey: Destinations That Let You Have It All

January 2026: The era of one-dimensional travel is quietly ending. Modern travellers no longer like to pick a vibe and commit to it. Why choose one when you can have it all? Destinations that allow fluidity and offer meaningful immersions are clear winners. Here are the top five of them.

Ras Al Khaimah, UAE

For Nature Lovers & Adventure Enthusiasts

Ras Al Khaimah lets travellers move between intensity and slowcation without changing postcode. Mornings begin high on Jebel Jais, home to the world’s longest zipline and ends in a slow brunch at 1484 by Puro, the UAE’s highest restaurant, before the descent. Afternoons can be spent taking a bird-eye view on a gyrocopter at Jazirah Aviation Club or kayaking through the Al Rams Mangroves, spotting flamingos and herons. Evenings settle along the beaches of Al Marjan Island, where resorts such as Mövenpick Resort Al Marjan Island invite long swims, spa wind-downs and open-air dining at Ula and sundowners at Neo Sky Bar with a stunning view of the Arabian Gulf.

Krabi, Thailand
For Wellness Seekers & Luxury Connoisseurs

Krabi welcomes every kind of traveller with open arms and Phulay Bay can hold its own masterclass with ease when it comes to letting guests enjoy at their ow pace. Mornings unfold with a private sunrise yoga session at the world’s first Ritz-Carlton Reserve property overlooking the Andaman Sea, followed by a long Thai herbal compress ritual at the spa, and a made-to-measure breakfast timed exactly to your internal clock — all orchestrated by a dedicated butler who anticipates rather than interrupts. Then comes the retreat inward. Villa doors close. Private pools replace agendas. Hours dissolve into reading, floating and doing nothing at all — Phulay Bay compresses opposing desires into a single address.

Doha, Qatar

For Big-Moment Lovers and Calm Collectors
Doha is perfect for modern day travellers and Hilton Salwa Beach Resort let them thrive on extremes. One half of the resort is pure kinetic energy — the Desert Falls Water & Adventure Park with its roller coasters, surf rider, wave pools and multi-slide towers, where motion never really stops. It’s built for travellers who need their daylight hours stimulated. Cross the property and the atmosphere flips completely. Standalone beachfront villas, adults-only pools, private cabanas and long, uncrowded shoreline stretches create near-total sensory withdrawal. For travellers navigating shifting internal rhythms — social one hour, solitary the next — Hilton Salwa Doha gives permission to follow the mood, not fight it.

Bali, Indonesia

For High-Energy Seekers and Slow-Travel Purists

Arrival in Bali is designed to impress. Cliff-top lawns spill toward the Indian Ocean, elevators carve through rock to reach the beach, and the scale immediately pulls your gaze outward. At Ritz Carlton Bali, sunrise walks along Sawangan Beach, open-air breakfasts overlooking surf breaks, and wide public spaces keep energy circulating. Then the tempo drops. Villas fold inward with shaded courtyards and plunge pools. The spa leans into long Balinese therapies rather than fast treatments. Dinners stretch unhurried, often barefoot, often candlelit. It’s an escape that lets momentum burn off first — then invites you to soften only when you are ready.

Colombo, Sri Lanka

For Outward Explorers and Inward Resetters

Just outside Colombo, The Wallawwa serves slow breakfasts on the beautiful veranda inside the restored manor house, surrounded by clipped lawns, frangipani shade, and an almost ceremonial quiet. Step beyond the gates and Sri Lanka arrives in full volume — tuk-tuks, temple bells, coastal drives, and air thick with spices. Day trips spill toward Negombo’s fish markets, lagoon boat rides, or heritage quarters humming with everyday life. The reset comes at dusk. You return to silence, chilled pools, garden dinners and a sense of containment that restores equilibrium. For travellers who crave immersion without surrendering serenity, The Wallawwa delivers both — without dilution.

The best trips today don’t demand consistency. Because great travel isn’t about choosing a side. It’s about enjoying the contrast.

Hospitality & Tourism Conclave 2026 Highlights Eastern India’s Growing Role in India’s Tourism Economy

Direct bookings, technology integration and design-led ROI dominated discussions at the Hospitality & Tourism Conclave 2026, signalling a shift in how hotels in emerging markets plan growth.

Siliguri, January 2026: The Hospitality & Tourism Conclave 2026, held at ITC Fortune Select, Siliguri, concluded with two days of focused discussions on the future of hospitality and tourism in Eastern India. Organised by the Indian Chamber of Commerce (ICC), the conclave drew hotel owners, founders, senior operators, developers, technology providers and industry stakeholders from across the country, underscoring the region’s growing relevance in India’s tourism landscape.

The conclave stood out for its practical, region-specific conversations, moving beyond headline optimism to address real operational, investment and scaling challenges. Across panels and keynotes, speakers reiterated that Eastern India’s tourism growth will be driven by long-term thinking, local context and collaborative ecosystems rather than rapid, imitation-led expansion.

A central voice throughout the conclave was Sumit Mitruka, Founder and CEO of Summit Hotels & Resorts and Chairman of the Hospitality & Tourism Committee at ICC. Through his keynote address and moderation of multiple sessions, Mitruka anchored discussions around sustainable hotel development, the importance of regional identity, and the need for owners, brands and solution providers to work in tandem. His experience of operating across the East and North-East brought a grounded perspective to conversations on destination-building and profitability in emerging markets.

Reflecting on the scale and participation at the conclave, Harsh Berlia, Chairman, ICC North Bengal, said, “The ICC North Bengal Tourism and Hospitality Conclave 2026 saw a confluence of speakers from across the industry, coming together from around the country. This further strengthens our conviction that this region is among the fastest-growing hospitality markets. It was encouraging to see both brand owners and hotel owners actively engage through panels, meetings and site visits on the sidelines. We are hopeful that several discussions will translate into ongoing deals, and we look forward to an even larger gathering next year.”

One of the most engaging sessions, “From the East to the Nation: Building Scalable, Iconic Hospitality Brands,” examined how regional brands can grow without losing their core identity. Speakers highlighted the risks of adopting metro-driven templates and stressed the importance of building brands rooted in local culture, demand patterns and operating realities.

The conclave also featured keynote addresses by industry leaders such as Harshavardhan Neotia, Chairman of Ambuja Neotia Group, who spoke on institution-building and responsible tourism development, and Vikram Challur, Senior Vice President at MakeMyTrip, who shared insights on travel demand, distribution and evolving guest behaviour.

Other sessions explored direct bookings and digital funnels, hospitality technology and AI, design-led ROI, marketing storytelling and new-age hospitality formats. Delegates noted that the discussions were candid, actionable and relevant to real-world decision-making.

The two-day conclave saw participation from a cross-section of hospitality leaders and founders, including representatives from Summit Hotels & Resorts, Mayfair Hotels & Resorts, Radisson Hotel Group, Lemon Tree Hotels, Fortune Park Hotels, The Postcard Hotel, Elivaas, The Hosteller, Ambuja Neotia Group, Club Mahindra, Ascott, MakeMyTrip, Simplotel, Djubo, BookingJini, Yanolja Cloud Solution and Colliers, among others. The presence of both established hotel brands and new-age hospitality platforms reinforced the conclave’s focus on pragmatic growth and collaboration.

The exhibition zone and networking sessions saw strong engagement, with meaningful exchanges between solution providers and hospitality leaders. Many participants observed that the conclave successfully demonstrated Siliguri’s ability to host high-impact, national-level industry platforms.

The Hospitality & Tourism Conclave 2026 concluded with a shared sentiment: Eastern India’s hospitality story is entering a more confident, mature phase, shaped by collaboration, realism and a clear understanding of regional strengths.

Cygnett Deepens Its Presence in the Sacred City of Ayodhya with the signing of its Second Hotel

New Delhi, January 2026: Building on its pioneering presence as the first branded hotel operator in Ayodhya, Cygnett Hotels & Resorts has announced the signing of its second hotel in the auspicious pilgrim city.

The upcoming Cozzet Ayodhya will be a smart, safe and sensibly designed value hotel offering that delivers exceptional comfort and value. Cozzet Ayodhya will feature 70 well-appointed and comfortable rooms, an all-day dining restaurant, and modern guest amenities designed to meet the evolving needs of both leisure and corporate travellers. The hotel will also offer an expansive 8,000 sq. ft. banquet facility with an adjoining lawn, making it an ideal destination for weddings, social celebrations, and large gatherings in the sacred city. Additional facilities include a fully equipped gymnasium, conference rooms, and new-age technology solutions tailored for corporate guests. Strategically located on the Gorakhpur–Lucknow Highway, the property is approximately 5 km from Maharishi Valmiki International Airport and just 1.5 km from the Ram Mandir, with select rooms offering views of the revered temple precinct.

Ayodhya has witnessed a sharp rise in visitor volumes following major infrastructure upgrades, enhanced road connectivity, and the operationalisation of the new airport. These developments have significantly strengthened the city’s positioning as a high-footfall religious and cultural hub, creating sustained demand for reliable, branded accommodation in the economy and mid-scale segments.

Commenting on the signing, Sarbendra Sarkar, Founder and Managing Director, Cygnett Hotels & Resorts, said, “Ayodhya represents the kind of destination where organised economy hospitality has a clear and long-term role to play. With Cozzet Ayodhya, our focus is on offering dependable quality, efficient design, and strong value to guests visiting the city for faith, family events, and short leisure stays. This signing aligns with our strategy of expanding in high-growth pilgrimage and tier-2 markets where demand visibility is strong.”

Cozzet Hotels positions itself as an affordability-driven brand that blends comfort, functionality, and personalised service without compromising on quality standards. Its properties integrate local cultural influences while maintaining consistent brand-led hospitality delivery, catering to India’s growing base of domestic travellers.

Industry data underscores the relevance of this strategy. Economy hotels account for roughly 29 percent of India’s total room supply, and together with mid-scale hotels, dominate the country’s hotel inventory. The Indian economy hotel market is currently valued at nearly USD 6 billion, supported by domestic travel, weddings, and improved regional connectivity. The signing of Cozzet Ayodhya further strengthens Cygnett Hotels & Resorts’ asset-light expansion pipeline, reinforcing its focus on scalable growth across high-potential destinations.

5th North-East FoodTech 2026 Inaugurated in Guwahati, Showcasing Growth Potential of Food and Hospitality Sector

Over 80 National Companies, 7,000 Business Visitors Expected as Region’s Premier Food & Hospitality B2B Expo Opens 

Guwahati, January 2026: The 5th North-East FoodTech 2026, the region’s premier B2B exhibition for the Food, Bakery and Hospitality Industry, was formally inaugurated today at the Maniram Dewan Trade Centre, Guwahati, marking the beginning of a four-day industry-focused showcase of technology, innovation and business opportunities.

The inaugural ceremony was graced by Shri Sunil Deka, Chairman, Assam Trade Promotion Organisation, who attended the event as the Chief Guest, in the presence of industry stakeholders, exhibitors, hospitality professionals and representatives from trade associations.

Speaking on the occasion, Shri Sunil Deka highlighted the growing importance of platforms such as North-East FoodTech in strengthening the regional economy. “The food and hospitality sector has significant potential to contribute to employment generation, entrepreneurship and value addition in the North-East. Exhibitions like the North-East FoodTech provide an important interface between local enterprises and national technology providers, helping the region integrate more strongly with India’s larger food industry ecosystem,” he said.

The exhibition brings together over 80 reputed companies from across India, showcasing advancements in food processing machinery, bakery and confectionery equipment, commercial kitchen systems, refrigeration and cold-chain infrastructure, packaging solutions, ingredients and food safety technologies.

Addressing the gathering, Mr. Sunil Sarraf, President, Hotel & Restaurant Association of Assam (HRAA), said the event plays a critical role for hospitality and food service operators in the region. “For hotels, restaurants and food businesses in Assam and the North-East, access to new technology and industry expertise is essential to remain competitive. North-East FoodTech has consistently helped bridge this gap by bringing solutions, knowledge and networking opportunities closer to the region,” he said.

Mr. Migom Sarma, Secretary, HRAA, noted that the exhibition also supports skill enhancement and business modernisation. “Beyond product displays, the exhibition encourages learning, interaction and collaboration. Sessions, demonstrations and conclaves held alongside the exhibition are particularly useful for small and medium hospitality and bakery enterprises looking to upgrade operations,” he said.

Zakir Hossain, Chief Convener, North-East FoodTech, said the exhibition reflects the growing maturity of the region’s food and hospitality ecosystem. “North-East FoodTech was conceived as a focused B2B platform to connect the North-East with the best of food processing, bakery and hospitality technologies available nationally. Over the years, the response from exhibitors and buyers has reinforced the region’s readiness for modernisation, investment and scale. This exhibition is not just about showcasing machines or products, but about enabling enterprises, strengthening value chains and positioning the North-East as a serious growth market for the food industry,” he said.

One of the key components of this edition is the N-E Bakery Conclave 2026, scheduled during the exhibition, featuring expert sessions on modern bakery practices, plant operations, quality standards, branding and business scalability. The event will also host culinary showcases, live baking demonstrations and competitions, including programmes focused on regional flavours and professional skills.

The 5th North-East FoodTech 2026 is expected to attract around 7,000 business visitors from the North-East, Eastern India and neighbouring regions over the four days, reinforcing Guwahati’s position as an emerging hub for food processing, bakery and hospitality-related business activities.

Dr. Jyotsna Suri Honoured with the Governor of West Bengal’s Vande Mataram Vande Virasat Award

Kolkata, India — Dr. Jyotsna Suri, Chairperson and Managing Director of The Lalit Suri Hospitality Group, has been conferred with the prestigious Vande Mataram Vande Virasat Award by His Excellency Dr. C. V. Ananda Bose, Hon’ble Governor of West Bengal. The award recognises her exemplary contributions to the hospitality industry and her steadfast commitment to advancing Diversity, Equity, and Inclusion (DEI).

The honour celebrates Dr. Suri’s visionary leadership and her transformative role in shaping India’s hospitality landscape through innovation, inclusive growth, and progressive people-first practices. Under her stewardship, The Lalit Suri Hospitality Group has emerged as a pioneer in luxury hospitality, setting industry benchmarks for equal opportunity, gender diversity, and LGBTQ+ inclusion.

A strong advocate of inclusive workplaces, Dr. Suri has consistently championed initiatives that empower women and marginalised communities, embedding DEI as a core organisational value. Her efforts have not only reshaped corporate culture within the Group but have also influenced broader industry practices across the country.

Presenting the award, His Excellency Dr. C. V. Ananda Bose commended Dr. Suri’s outstanding contribution to nation-building through hospitality and her role in fostering an inclusive and equitable industry.

In her acceptance remarks, Dr. Jyotsna Suri expressed gratitude and reaffirmed her commitment to creating a hospitality ecosystem that celebrates diversity, equity, and meaningful social impact.

This recognition further reinforces Dr. Suri’s legacy as a transformative leader whose work continues to elevate Indian hospitality on both national and global platforms.

Sterling Strengthens Its Himalayan Presence with the Launch of Sterling Nirmaya Dharamshala

• A Celebration-Led Himalayan Retreat in the Kangra Valley

• Sterling’s 6th Resort in Himachal Pradesh 

Chennai, January 2026: Sterling Holiday Resorts announced the opening of Sterling Nirmaya Dharamshala, a contemporary Himalayan retreat set against sweeping views of the Dhauladhar ranges. The new resort marks Sterling’s sixth property in Himachal Pradesh and adds a distinctive dimension to the brand’s growing leisure portfolio in North India.

Sterling Nirmaya Dharamshala blends scenic mountain living with a food-and-beverage-led social experience. Perched above the Kangra Valley, the resort offers a relaxed yet vibrant setting for family getaways, intimate celebrations and group gatherings.

The resort features well-appointed rooms and suites, each with a private sit-out, allowing guests to soak in the crisp mountain air and uninterrupted valley views. A rooftop infinity swimming pool and thoughtfully designed common spaces create natural moments for connection.

At the heart of the experience is a lively culinary offering. Mezban, the all-day dining restaurant, serves Indian favourites, Himachali-inspired flavours and global classics, while Ignis, the rooftop bar, hosts sundowners and starlit evenings with panoramic Himalayan views. Summit, a flexible event space, makes the resort well suited for meetings, workshops and intimate celebrations.

Commenting on the launch, Vikram Lalvani, Managing Director & CEO, Sterling Holiday Resorts, said: “Sterling Nirmaya Dharamshala is a strategic addition to our Himachal Pradesh portfolio, strengthening our ability to offer immersive, multi-destination journeys across the state. Dharamshala plays a pivotal role in connecting our presence across Himachal, enabling curated circuits that combine culture, spirituality, leisure and the outdoors, delivered with the consistency of the Sterling experience.”

Located minutes from McLeod Ganj, the resort offers easy access to monasteries, markets and outdoor experiences including the Triund trek, Bhagsu Waterfall or take a day-long excursion to Bir–Billing - one of the world’s leading paragliding destinations.

Speaking on the association, Nitasha Jamwal – Managing Director of Nirmaya said: “Our vision for Dharamshala was to create a retreat that brings a spectrum of guests from across India, while we offer them refined hospitality in the lap of Himalayas. Partnering with Sterling is natural choice — their deep understanding of India’s leisure segment, regional presence, and ability to blend local character with national scale make them an ideal collaborator. Together, we hope to present Dharamshala not just as a destination, but as a feeling of content and renewal"

With this launch, Sterling continues to strengthen its portfolio of curated leisure destinations, enabling travellers to explore India through connected journeys without compromising on comfort or service standards.

Raffles Grand Hotel d’Angkor Named Cambodia’s Top Hotel by Fodor’s

Longtime US travel authority hails luxury icon as one of the world’s ‘100 most incredible hotels’

SIEM REAP, Cambodia (Jan. 2026) – Raffles Grand Hotel d’Angkor, the 94-year-old luxury icon in Cambodia, was named one of the world’s best 100 hotels by Fodor’s, a leading international travel authority for more than 80 years.

Raffles Grand Hotel d’Angkor was one of just 15 hotels in Asia to be honoured on Fodor’s list of the ‘100 Most Incredible Hotels in the World’, and it was the only hotel in Cambodia to be recognised with the distinction.

“The opulence of Raffles Grand Hotel d’Angkor pays tribute to Siem Reap’s wonder of the world, Angkor Wat, and its temple complex, and reflects the grandeur of the historical site,” Fodor’s writes in its review. “The hotel has hosted royalty and heads of state, Hollywood stars, and famous artists. The hotel’s rich history is woven throughout the building’s Art Deco design and Cambodian colonial stylings.”

Fodor’s also praises the luxury hotel’s spa and fine dining options, describing its authentic Khmer restaurant 1932 as a ‘can’t miss experience’, noting that ‘the attention to service is as impressive as the execution of the heavenly meal’.

The honour capped an extraordinary year for Raffles Grand Hotel d’Angkor, which in July was also voted one of the world’s top 100 hotels in Travel + Leisure’s World’s Best Awards, which are among the most coveted distinctions in international hospitality.

Earlier last year, Raffles Grand Hotel d’Angkor also landed on that magazine’s list of the World’s ‘500 Best Hotels’, earning the distinction for a fourth consecutive year.

Raffles Grand Hotel d’Angkor originally opened in 1932 as a rest stop for archeologists and adventurers exploring the ancient kingdom of Angkor Wat. The hotel features an authentic expression of 1930s French Art Deco style with beautifully refined rooms, suites and villas blending old-world charm with Cambodian influences and contemporary detail.

The hotel has unveiled a ‘Curated Journeys’ menu offering singular excursions, including a ‘Bespoke Temple Dinner’ served by candlelight at the temple complex of Angkor; a ‘Lost Civilisations of Angkor by Vespa’ tour, where the ancient world meets the here-and-now; and the ‘Siem Reap Art Tour’, which offers an inside look at the city’s bustling art scene; among others. The hotel’s on-site ‘Resort Programme’ showcases heritage and traditions at the hotel.

Nearly all of Raffles Grand Hotel d’Angkor’s 119 guest rooms and suites were fully refurbished in a meticulous renovation project in 2019. One of the hotel’s most distinguished attributes—its classic metal and timber elevator in the lobby—remains, as does the vintage ambience of The Elephant Bar.

Azerai La Residence, Hue Delves Deeper Into Local Cuisine With Special New Dishes

Executive Chef Nguyen Dong Hai was recently a finalist in the Gourmet Vietnam Awards

HUE, Vietnam January 2026 – Azerai La Residence, Hue has long been recognized as a culinary hotspot in central Vietnam, and its head chef Nguyen Dong Hai last year achieved the rare distinction of being named a “Master Culinary Artist of Vietnam.”

Chef Hai, who was recently named a finalist in the Gourmet Vietnam Awards presented by Epicure magazine, has now added several new local specialities to the menu at Azerai’s celebrated all-day dining restaurant Le Parfum.

New Vietnamese dishes on the new menu include Hue Royal-Style Braised Duck Leg, whose meat is braised in Minh Mang wine with goji berries, star anise, carrots, mushrooms and ginseng, and served with mung bean sticky rice; Hue Five-Spice Roasted Chicken with Turmeric Rice, featuring a roasted free-range chicken marinated in five local spices and honey, and served with shitake mushrooms, turmeric-scented rice and sauteed bok choy; and Hue Caramelized Pork & Prawn in a Clay Pot, served with sauteed broccoli and steamed rice.

Other new dishes include Thyme Semi-Smoked Japanese Wagyu Striploin A5, a steak cooked to perfection and served with pear potato, organic vegetables and yakiniku sauce; and Steamed YellowTail Kingfish with Black Bean Soy, served with sauteed mushrooms, carrots, onions, bok choy and glass noodles.

Chef Hai, who joined La Residence in 2005, has also been the visionary behind several of the hotel’s most iconic dining experiences, including “The Colonial Life,” a signature dining concept that blends Nguyen Dynasty imperial cuisine with refined French gastronomy, served in a nostalgic riverside setting evoking the charm of Indochina.

In 2017, he designed a “Majestic Menu” to honor the state visit of Their Majesties Emperor Akihito and Empress Michiko of Japan, hosted by then-Prime Minister Nguyễn Xuân Phúc. This exceptional menu – an elegant fusion of Hue’s imperial cuisine and global flavors – has since become one of Azerai La Residence, Hue’s most celebrated and best-selling culinary offerings.

Chef Hai’s talents over the years have captured the attention of numerous high-profile global guests, including the late TV host and author Anthony Bourdain, who stayed at La Residence in 2014 and praised Chef Hai’s cuisine, particularly his inventive rendition of the Vietnamese banh mi, now famously known as the “La Residence Banh Mi.”

With 122 elegantly furnished rooms and suites, Azerai La Residence, Hue is centered on a colonial mansion that was built in 1930 as part of the residence of the French Resident Superieur. The mansion’s distinctive façade, including its long horizontal lines and nautical flourishes, are hallmarks of the streamline moderne school of art deco architecture.

Azerai La Residence, Hue was recognized as one of Vietnam’s top 16 hotels for 2025 by The Times of London. The hotel is part of legendary hotelier Adrian Zecha’s latest portfolio, which also includes the beachfront Azerai Ke Ga Bay in southern Vietnam.

Radisson Blu Hotel & Suites GRT Chennai Deepens Its Focus on Japanese Travellers, Strengthening Its Position as Their Home in Chennai

Chennai, India – Jan 2026: As Chennai undergoes rapid transformation as a global business destination, Radisson Blu Hotel & Suites GRT Chennai has announced its strategic focus for 2026—strengthening its position as the preferred hotel for Japanese travellers in the city. This renewed direction responds to the growing Japanese corporate presence across automotive, electronics, manufacturing, and infrastructure sectors.

“By translating our website into Japanese and thoughtfully adapting our services, we are adding value and making it easier for Japanese guests to feel at home with us. We believe in staying a step ahead—consistently curating experiences that truly differentiate us. The growing Japanese ecosystem in Chennai represents not just an opportunity, but a long-term relationship we are committed to nurturing,” said Vikram Cotah, CEO, GRT Hotels & Resorts.

The guest experience has been carefully shaped around familiarity and ease. Subtle yet meaningful comforts include in-room green tea, yukata robes and slippers, NHK television access, and Japanese-compatible power adapters. Dining has been thoughtfully aligned with authentic Japanese breakfast selections and bento-style meals.

Recognising the needs of discerning international business travellers, the hotel also offers environments that support productivity—high-speed connectivity, quiet workspaces, complimentary airport transfers, and concierge assistance for meetings, transport, translators, and logistics.

Well-being remains integral to the experience, with guest rooms maintained at air quality levels around an AQI of 25, complimentary foot massage, and access to a 24/7 saltwater pool and gym. This focus reflects a long-term strategic commitment: positioning Radisson Blu Hotel & Suites GRT Chennai as the hotel that understands the expectations, preferences, and cultural nuances of Japanese business and leisure travellers—and delivers on them consistently.

About Radisson Blu Hotel & Suites GRT Chennai
Radisson Blu Hotel & Suites GRT Chennai redefines luxury with its newly unveiled suite wing, situated in the vibrant heart of Chennai’s business district. Ideally positioned near key IT parks such as Guindy Industrial Hub, Olympia Tech Park, Tamarai Tech Park, MEPZ, Shriram Gateway IT Park, Chennai Trade Centre, and DLF IT Park, the hotel is also conveniently located just 4 kilometres from Chennai International Airport. It is strategically accessible from major industrial zones, including Mahindra World City, Oragadam, the 200-ft Radial Road, and Sriperumbudur.

Additionally, it is in close proximity to leading hospitals. With its blend of world-class amenities, impeccable service, and prime location, Radisson Blu Hotel & Suites GRT Chennai stands as the premier choice for both business and leisure travellers seeking an exceptional experience in Chennai.

Ingredient Ideology | Tri-Colour Foods To Enjoy On Republic Day! By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Introduction To 26th January Republic Day:

Republic Day In India, Celebrated On January 26, Commemorates The Adoption Of The Constitution In 1950, Marking The Country's Transition To A Sovereign Republic. The Day Is Significant For Its Historical Ties To The Struggle For Independence. Key Celebrations Include A Grand Parade In New Delhi, The Hoisting Of The National Flag, And Cultural Events Nationwide. Republic Day Reflects India's Commitment To Democracy And The Values Enshrined In Its Constitution, Emphasizing Patriotism And Unity.

Why It Is Celebrated?

Republic Day In India Is Celebrated To Commemorate The Day When The Constitution Of India Came Into Effect On January 26, 1950. This Event Signifies The Country's Transition From A British Colonial Dominion To A Sovereign Republic. The Constitution Replaced The Government Of India Act (1935), Establishing India As A Sovereign, Socialist, Secular, And Democratic Nation. Republic Day Honors The Ideals Of Democracy, Justice, Liberty, And Equality Enshrined In The Indian Constitution and serves as a reminder of the sacrifices made during the struggle for independence.

Recipes Using Tri-Colour For 26th January 2026.

Tri-Colour Salad

Ingredients:

Salad Base:

• 1 Cup Paneer (Indian Cottage Cheese), Cubed

• 2 Cups Iceberg Lettuce, Cubed

• 1 Cup Carrots, Julienned

Dressing:

• 3 Tablespoons Olive Oil

• 2 Tablespoons Lemon Juice

• 1 Teaspoon Dijon Mustard

• Salt And Pepper To Taste

Garnish:

• Fresh Mint Leaves, Chopped (Optional)

Instructions:

1. Cube The Paneer, Cube The Iceberg Lettuce, And Julienne The Carrots.

2. In A Small Bowl, Whisk Together Olive Oil, Lemon Juice, Dijon Mustard, Salt, And Pepper.

3. In A Large Bowl, Combine The Paneer Cubes, Iceberg Lettuce Cubes, And Julienned Carrots.

4. Pour The Dressing Over The Salad Ingredients And Gently Toss To Ensure Even Coating.

5. Sprinkle Chopped Fresh Mint Leaves For A Burst Of Flavour (Optional)

6. Serve The Paneer, Iceberg, And Carrot Salad Immediately As A Delightful And Crunchy Dish.

Cucumber, Carrot, and Mango Salad

Ingredients

• 1 Large Cucumber

• 1 Medium Carrot

• 1 Green Mango

• 1 Small Red Onion, Finely Sliced

• 1 Small Green Chili (Optional), Chopped

• 1 Teaspoon Finely Chopped Coriander Leaves

• 1 Tablespoon Vinegar

• 1 Tablespoon Olive Oil

• Salt

• Pepper

Instructions

1. Peel And Wash Cucumber, Carrot And Mango

2. Pat Dry With A Paper Towel

3. Finely Grate Cucumber, Carrot And Mango

4. In a bowl, Carrot, Mango, Sliced Onion And Chilli

5. Add The Vinegar, Olive Oil, Salt And Pepper To Taste

Tri-Color Puri:

Ingredients:

Orange Puri:

• 1 Cup Semolina (Sooji/Rava)

• 1/2 Cup Carrot Puree

• Water (As Needed For Dough)

• Salt To Taste

White Puri:

• 1 Cup Whole Wheat Flour (Atta)

• Water (As Needed For Dough)

• Salt To Taste

Green Puri:

• 1 Cup Spinach Puree

• 1 Cup Whole Wheat Flour (Atta)

• Water (As Needed For Dough)

• Salt To Taste

• Oil For Frying

Instructions:

1. For Each Colour, Mix The Respective Flour Or Semolina With The Puree (Carrot Or Spinach).

2. Add Water Gradually To Form A Smooth And Pliable Dough.

3. Add Salt To Each Dough For Taste.

4. Divide Each Dough Into Small Portions.

5. Allow The Dough Portions To Rest For At Least 15-20 Minutes.

6. Roll Each Portion Into Small Discs (Puris) Using A Rolling Pin.

7. Heat Oil In A Pan For Frying.

8. Fry The Puris Until They Puff Up And Turn Golden Brown.

9. Arrange The Tri-Colour Puris On A Plate, Representing The Indian Flag's Colours.

Tri-Colour Dumplings:

Ingredients:

• Dumpling Wrapper Dough:

• 1 Cup All-Purpose Flour

• Water (As Needed)

• Pinch Of Salt

• Filling:

• For Simplicity, Use A Common Filling Like Minced Meat Or Vegetable Filling For All Colours.

• Natural Colouring:

• Orange: 1/2 Cup Carrot Puree

• White: Plain Dumpling Dough

• Green: 1/2 Cup Spinach Puree

Instructions:

1. Mix All-Purpose Flour, A Pinch Of Salt, And Water To Form A Smooth Dough.

2. Divide The Dough Into Three Equal Portions.

3. For The Orange Portion, Mix Carrot Puree With One Portion Of The Dough.

4. For The Green Portion, Mix Spinach Puree With Another Portion.

5. Leave The Third Portion As It Is For The White Colour.

6. Roll Out Each Portion Of The Dough Into Thin Circles To Create Wrappers.

7. Place A Spoonful Of The Desired Filling In The Center Of Each Wrapper.

8. Fold And Pleat The Wrappers To Seal The Dumplings.

9. Steam The Dumplings For About 10-12 Minutes Or Until Cooked.

10. Alternatively, Pan-Fry The Dumplings For A Crispy Texture.

11. Arrange The Tri-Colour Dumplings On A Plate, Showcasing The Colours.

12. Serve With Your Favourite Dipping Sauce.

Tri-Colour Peda:

Ingredients:

Base Peda Mixture:

• 1 Cup Khoya (Mawa)

• 1/2 Cup Sweetened Condensed Milk

• 1/4 Cup Powdered Sugar

• 1/4 Teaspoon Cardamom Powder

Natural Colourings:

• Orange: Saffron Strands Soaked In Warm Milk Or Orange Food Colouring

• White: Base Peda Mixture As Is

• Green: Pistachio Paste Or Spinach Puree

Garnish (Optional):

• Chopped Pistachios, Almonds, Or Edible Silver Foil

Instructions:

In A Non-Stick Pan, Cook Khoya, Sweetened Condensed Milk, And Powdered Sugar Over Low Heat Until The Mixture Thickens.

Add Cardamom Powder, Mix Well, And Let It Cool.

Divide The Base Peda Mixture Into Three Equal Parts.

For The Orange Portion, Add Saffron Strands Soaked In Warm Milk Or Orange Food Colouring.

For The Green Portion, Mix In Pistachio Paste Or Spinach Puree.

Take A Small Portion Of Each Coloured Mixture And Shape Them Into Small, Round Pedas.

Arrange The Orange, White, And Green Pedas In A Tricolour Pattern On A Plate.

Garnish With Chopped Pistachios, Almonds, Or Edible Silver Foil For An Added Touch.

Let The Pedas Set In The Refrigerator For A Short While Before Serving.

Tri-Colour Modak:

Ingredients:

• For The Modak Outer Covering:

• 1 Cup Rice Flour

• 1.5 Cups Water

• 1/2 Teaspoon Ghee

• A Pinch Of Salt

• For The Modak Filling:

• 1 Cup Fresh Coconut, Grated

• 3/4 Cup Jaggery, Grated

• 1/2 Teaspoon Cardamom Powder

• 1/4 Cup Chana Dal (Bengal Gram), Roasted And Powdered (Optional)

Natural Colourings:

• Orange: Saffron Strands Soaked In Warm Milk Or Orange Food Colouring

• White: Base Modak Mixture As Is

• Green: Spinach Puree

Instruction:

1. Outer Covering:

2. Boil Water, Ghee, And A Pinch Of Salt.

3. Gradually Add Rice Flour, Stir To Avoid Lumps.

4. Cook Until Dough-Like, Cool, And Knead To A Smooth Texture.

5. Heat Jaggery Until Melted.

6. Add Grated Coconut And Cardamom, Stir.

7. Optionally, Mix In Roasted Chana Dal Powder.

8. Cook Until Thickened, Then Cool.

9. Divide Outer Covering Into Three Parts.

10. Add Colourings -Saffron For Orange, Leave One Part White, And Mix Spinach Puree For Green.

11. Flatten Small Portions Of Each Coloured Dough.

12. Place Coconut-Jaggery Filling In The Center.

13. Gather Edges To Form Modak Shape, Seal.

14. Repeat For Each Colour.

15. Arrange Tri-Colour Modaks On A Plate.

16. Serve These Vibrant Modaks As Prasad Or Enjoy As A Festive Treat.

Conclusion

In Summary, Republic Day In India, Celebrated On January 26th, Commemorates The Adoption Of The Constitution In 1950, Signifying The Country's Transition To A Sovereign Republic. The Tricolor Recipes Not Only Add A Festive Touch But Also Symbolize The Values Of Unity And Diversity. As We Enjoy These Dishes, Let's Reflect On The Sacrifices Made For Independence And The Shared Commitment To Democracy. Happy Republic Day!

Luxury Dining Experiences in Mauritius for Food-Loving Travellers

The island of Mauritius offers many attractions for both beach-goers and food enthusiasts. Food throughout the island consists mainly of Indian, Chinese, and French dishes fused over centuries of culinary development through cultural exchange or influence by others through colonialism, such as when the British colonised the island,” notes Ms Leena Jhungroo, Managing Director, Travel Lounge and Leisure Tours. “As a result, Mauritian cuisine provides guests with deep flavour profiles and numerous layers of texture created from how foods are prepared. Guests will find everything from very high-end luxury dining at five-star resorts, to colourful, vibrant local food markets featuring an array of rich-smelling ingredients and exotic fresh vegetables, fruits, nuts, etc. The gastronomic experience will allow visitors to learn much more than simply what the food tastes like; they will also discover the local culture, history, and soul of the island.”

1. Le Château de Bel Ombre, Heritage Le Château: 

With its graceful 19th-century manor home surrounded by beautiful gardens, Le Château de Bel Ombre is one of the most captivating luxury dining experiences on the island of Mauritius. Richly coloured in history, this elegant restaurant provides the perfect backdrop for a modern culinary vision that combines traditional elements together in one location. The farm-to-table philosophy is used to create all dishes with fresh, seasonal produce and authentic Mauritian flavours. The highlights of the menu include slow-braised lamb marinated in local herbs; fresh fish expertly cooked; and exquisite desserts that are inspired by island traditions, thereby delivering a sensational culinary journey through the rich history of Mauritian cuisine.

1. Le Palmier, One&Only Le Saint Géran: 

Food lover's paradise-Mauritius can be experienced at One&Only Le Saint Géran, a unique dining experience that is enhanced by the resort's dedication to providing each guest with a personalized dining experience. Candlelit dinners or private dining under the stars are just two of the ways in which the resort provides you with a unique culinary experience. At Le Badamier (the restaurant located at One&Only Le Saint Géran), seafood risotto and burrata with island tomatoes, as well as handmade pasta and freshly grilled lobster, are just a few examples of Southern French and Italian-inspired dishes that you will find on the menu. With an ancient Badamier tree as the backdrop, Le Badamier is an ideal place for enjoying relaxed lunches, sunset snacks, and other memorable moments during your stay at One&Only Le Saint Géran.

3.  Bois Chéri Tea Estate Fine Dining & Tastings:
Le Bois Chéri restaurant located on a lovely hilltop in southern Mauritius is a place for food lovers to experience truly authentic Mauritian cooking. The restaurant started serving dinner on December 7, 2008. The restaurant has beautiful views of the ocean through windows all the way down its length. The meals made at Le Bois Chéri are created using the best quality produce found in Mauritius. Some of the dishes that are featured at Le Bois Chéri include a well-smoked tender chicken which is glazed in a unique sweet honey sauce and perfectly spiced fish, which is prepared using spices such as turmeric and mustard. The warm and inviting atmosphere of the restaurant together with the use of traditional Mauritian ingredients makes it the perfect location to enjoy a leisurely, luxurious meal with your family or friends.

4. Lagoon-to-Plate Dining Experiences:
Dining in Mauritius on the high seas has an artwork of all its own through the combination of lagoon-to-plate food experiences where the ocean serves as both your pantry and your inspiration. Lobster is grilled to perfection using a mixture of garlic butter and local herbs, while reef fish can be served as either delicate and rare tuna tartar or slow-cooked Creole style curries. Most often, dining on these meals will take place bare footed along the shoreline where you are sitting down and enjoying your meal experiencing everything that Mauritius brings to the table; freshness, refinement, and a strong connection to the ocean.

5. Creole Fine Dining Experiences (Modern Mauritian Cuisine):
The fine dining experience at restaurants featuring Creole cuisine in Mauritius is a sophisticated introduction to the deep and diverse culinary roots of the island. Through modern Mauritian cuisine, traditional Creole flavour profiles are reinterpreted using modern techniques with enhanced sophistication and the use of high-quality ingredients from across the globe to create incredibly unique culinary experiences. Expect exquisite presentations of curried octopus cooked slowly, venison cooked with local spices, salads made with local palm heart, and seafood prepared using the traditional rougaille recipe of Mauritius. All of these dishes will be served in upscale environments, either near lagoons or within historic structures.

6. Plantation-Style Long Table Dinners:
For visitors who enjoy unique cuisine, there is an opportunity to experience the glamour of the past through plantation-style long table dinners in Mauritius. Resorts such as Heritage Awali and Heritage Le Telfair are located within colonial estates and surrounding nature reserves and provide guests with an extraordinary evening of food and culture. Guests will be seated at one long table and enjoy multiple courses of food served family style and influenced by Creole, Indian, French, and African cuisines. Some examples of food included are slow-cooked venison civet with aromatic curry preparations made from fish and shellfish, dholl puri, spiced rougaille, and vanilla-flavored desserts all made with farm-fresh ingredients. Accompanying each meal will be stories from the past featuring the island's history.

7. Fine Dining with Live Culinary Theatre:
Fine dining is taken to an entirely new level when it comes to luxury dining in Mauritius as you eat with your senses; the experience is immersive. Many of the best fine dining establishments have open kitchens where you can watch your meals being prepared, so you can see firsthand how much passion and skill goes into every dish. You can expect things like delicate seafood ceviche made from tuna just pulled out of the ocean, succulent lamb lovingly prepared with Mauritian spices, and a visually stunning lobster thermidor. Sizzling pans, the artistry of plating each dish to perfection, and the very fact that you are in an actual cooking performance transforms every dinner into an incredible culinary experience. For anyone passionate about food, it’s a truly unique experience that combines mouth-watering food with artistic beauty, and you’ll feel like you have front-row seats to the greatest culinary show on earth.

Mauritius is more than just a beautiful destination. It provides guests with an incredible culinary experience that incorporates local ingredients, worldwide influences, and exceptional chefs. Travellers who enjoy the leisure of fine dining will have their experiences become as much an artistic expression of culture, creativity, and indulgence as an extraordinary meal in an outstanding atmosphere.

The Art of the Italian Soirée Finds a New Home: Toscano Unveils an Epicurean Haven in Balewadi

There is a specific, quiet magic in the Italian way of life, a belief that the finest things are born from patience, craft, and the company of good friends. This philosophy now takes root in Pune’s most dynamic neighborhood as Toscano, India’s fastest-growing authentic Italian brand, unveils its newest restaurant in Balewadi.

Born from the visionary collaboration of Chef Jean Michel and Chef Goutham Balasubramanian,Toscano’s fourth Pune chapter continues a legacy of uncompromising authenticity. The Balewadispace is a dialogue between rustic Italian charm and contemporary elegance, featuring the brand's signature burgundy tones, lush ambient greenery, and a vibe that transitions seamlessly from sun-drenched lunches to intimate, starlit dinners.

At Toscano, the menu is less a list of dishes and more a curated reflection of the Italian way of life. The Balewadi kitchen continues the brand's commitment to authenticity, featuring traditional hand-rolled pastas and sourdough pizzas crafted with time-honored fermentation techniques.

The menu highlights established favorites, including the Insalata di formaggio di capra e pere(goat cheese and roasted pears), Pizza Toscano, Salmone Grigliato made with Norwegian salmon and the Chicken di Toscano, a spinach and ricotta-filled signature dish that has become a staple across the brand’s national locations. To conclude the meal, the kitchen serves its renowned house-special Tiramisu, Crème Brule and Kahlua Mousse, desserts that have earned a loyal following across six major Indian cities.

Complementing the culinary fare is a sophisticated beverage program designed for the modern connoisseur. The Alchemy of the Bar at Balewadi outpost will house an extensive collection of over 160 premium labels from Italy, France, and beyond, with 36 wines available by the glass.For those seeking spirits and refreshing blends, the bar features a curated selection of artisanal cocktails and mocktails. These offerings mirror the kitchen’s philosophy, using fresh botanicals and premium spirits to reinvent classic Italian aperitivos and contemporary favorites. Whether it is a perfectly balanced Negroni or a refreshing fruit-forward mocktail, the beverage menu is crafted to transition seamlessly from a business lunch to a celebratory evening.

"Expansion for us isn't just about geography; it's about bringing Italy's soul to India's most dynamic food destinations," says Chef Rohit Tokhi, COO of Toscano. "In Balewadi, we’ve found a community that mirrors our own passion for authentic, experiential dining."

Address: 20, Balewadi Highstreet, Laxman nagar, Balewadi, Pune , Maharashtra - 411045

Phone:  +91 99332 53474/ +91 90369 72831

Clarks Collection signs a new property in Uttarkashi

Uttarkashi, India: Clarks Collection, one of India’s rapidly growing mid-scale hospitality brands, has announced the opening of its newest property in Clarks Collection Uttarkashi. Strategically located, the hotel enjoys excellent connectivity to the nearby states, catering seamlessly to both religious and leisure travellers.

With no major branded mid-scale or premium property currently operating in the area, Clarks Collection is set to leverage its first-mover advantage in this emerging market. The new opening also aligns with the brand’s strategy to tap into India’s booming religious segment and the rising demand for quality stays among the aspirational middle class.

The hotel features 48 well-appointed rooms across categories, designed to blend comfort with modern amenities. Guests can enjoy an all-day dining restaurant offering multi-cuisine delicacies, and a banquet hall—providing a complete hospitality experience under one roof.

Speaking on the launch, Mr. Prakash Bedi, Vice President, Clarks Collection, shares, “Uttarkashi represents an emerging market that has remained underserved in terms of quality hospitality. With this opening, we aim to offer our signature Clarks experience—warm service, refined comfort, and exceptional value—to both domestic and regional travellers.”

He further adds, “The property also strengthens our brand’s presence in Uttarakhand and complements our ongoing expansion across key Tier-II and Tier-III cities, where demand for branded hospitality is on the rise.”

The launch of Clarks Collection Uttarkashi further reinforces the group’s commitment to expanding its portfolio across India’s promising emerging markets, combining legacy, local insight, and contemporary hospitality to deliver memorable guest experiences.

IHG Expands Luxury Portfolio with Vignette Collection’s India Debut

India, January 2026:  IHG® Hotels & Resorts, one of the world’s leading hotel companies, has signed a management agreement with Hanu Overseas to bring its distinctive luxury and lifestyle brand, Vignette Collection, to India. Scheduled to open early 2026, the Vignette Collection hotel in Panchkula reinforces IHG’s strategy to accelerate its growth within India’s high-potential luxury segment.

Vignette Collection is a family of one-of-a-kind, exclusive hotels curated for guests seeking rich and varied stay experiences in some of the most sought-after urban and resort locations. The brand also gives owners of world-class independent hotels the opportunity to retain their distinctive identity, while benefitting from IHG’s global scale and luxury and lifestyle expertise. The brand is recognised for purposeful luxury, memorable rituals and stays that are authentically connected to their location.

Strategically located in the rapidly developing Chandigarh Metropolitan Region, Panchkula is a dynamic economic hub. The tri-city cluster is home to major IT parks, leading automotive companies, pharmaceutical and manufacturing hubs, PSUs, and premier national institutions.

The upcoming 145-room hotel, featuring 11 suites, will reflect the Vignette Collection brand ethos of individuality and meaningful hospitality. Guests can look forward to four distinct dining venues including a signature restaurant, lobby lounge, and a private dining space. Amenities will include a swimming pool, spa, fitness centre, curated retail, and ample parking. With over 2,200 square meters of dedicated meeting and event space, the hotel is ideally positioned to meet the region’s strong demand for MICE and social celebrations, particularly weddings.

Commenting on the signing, Sudeep Jain, Managing Director, South West Asia, IHG Hotels & Resorts, said: “Introducing Vignette Collection to India is a significant milestone as we expand our luxury and lifestyle portfolio in the country. This move directly responds to the growing segment of discerning travellers seeking deeply personal, locally-rooted experiences. Vignette Collection offers captivating individuality backed by IHG’s global strength and loyalty programme, IHG One Rewards. Panchkula, with its strong year-round demand and economic vitality, presents the perfect landscape for our brand’s entry. We are excited to elevate the hospitality offering here with a truly distinctive luxury experience.”

Speaking on behalf of the ownership, Aman Gupta added: “We are proud to partner with IHG Hotels & Resorts to bring the Vignette Collection brand to India. Panchkula is emerging as a preferred destination for celebrations, retreats and meaningful leisure travel; and we believe this partnership will set a new benchmark for luxury hospitality in the region. Our vision is to create a hotel that celebrates its unique identity while offering thoughtfully designed experiences rooted in a strong sense of place.”

This signing strengthens IHG’s development momentum in the Chandigarh Metropolitan Region, joining the upcoming Crowne Plaza Chandigarh Zirakpur and Holiday Inn and Suites Chandigarh Zirakpur, further building IHG’s presence in this key market.

Les Roches Spark Report Unveils Hospitality’s 2026 Trends: AI, Robotics, and Human Reskilling

Hospitality enters a new era where technology and human talent converge to redefine guest experiences.

• Hospitality’s growth is structural, not cyclical: Market size exceeds $5 trillion with strong annual growth forecasts (The Business Research Company, 2025; World Economic Forum, 2025).

• Technology adoption is non-negotiable: AI-native distribution, robotics, and cloud systems will be baseline infrastructure by 2026 (Langham Hospitality, 2025; Marriott Tech Briefings, 2025).

• Human talent remains the differentiator: Reskilling for digital fluency, data literacy, and automation management is critical for leadership success (Les Roches Spark Report, 2026).

New Delhi, India, 20th January 2026 — Les Roches releases its Spark research white paper on hospitality’s 2026 trends, Spark – The State of Hospitality Report 2025–2026, authored by Dr. Francesco Derchi, Associate Professor, with Dr. Ivana Nobilo, Executive Academic Dean, and Dr. Rachel Germanier, Professor and Head of Faculty Development. The report identifies 2025 as the turning point where hospitality moves beyond recovery into structural, technology-driven transformation, with the global market surpassing $5 trillion (The Business Research Company, 2025) and projected to grow 5.5–6.5% annually (World Economic Forum, 2025) through the decade.

The study highlights three converging trends that will define competitive advantage in 2026—and highlights the urgent need for reskilled human talent to complement technology and deliver authentic guest experiences.

Trend 1: Asset-Light Expansion

Major hotel groups are shifting from asset-heavy models to lean luxury and lifestyle concepts. Strategic moves such as IHG acquiring Ruby Hotels, Marriott investing in citizenM, and Hyatt acquiring The Standard confirm that brand power and operational efficiency—not physical assets—drive value creation (IHG Hotels & Resorts, 2025; Marriott International, 2025; Hyatt, 2024). Carlos Díez de la Lastra, CEO of Les Roches, explains: “Asset-light portfolios are now the growth engine. In 2026, success means scaling lifestyle concepts efficiently and leveraging technology to maximize margins.” Leaders must understand capital-light economics and tech-enabled operations, requiring advanced training in digital strategy and experiential design.

Trend 2: AI-Native Distribution

Booking behavior is being reshaped by AI agents. Platforms like Mindtrip and Layla AI, alongside generalist tools such as Google Gemini and ChatGPT, demand API-ready connectivity and loyalty-driven offers (Alphabet Inc., 2025; OpenAI, 2025; Skift, 2025). By 2026, AI-enabled revenue management and cloud-native property systems will be mandatory infrastructure (Langham Hospitality, 2025; Marriott Tech Briefings, 2025). Dr. Francesco Derchi notes:  “The challenge for 2026 is clear: optimize for AI agents with clean data, secure APIs, and loyalty propositions that earn the recommendation.” Hospitality professionals must acquire data literacy, AI integration skills, and digital marketing expertise to thrive in this new distribution ecosystem.

Trend 3: Robotics & Automation

Robotics is moving from novelty to necessity. Delivery and cleaning robots (e.g., Savioke Relay, LG CLOi, PUDU) are being deployed at scale, addressing labor shortages and improving margins (RobotLAB Deployment Reports, 2025; Pudu Robotics, 2025). Market forecasts project ~25% CAGR to $1.84B by 2030 (Mordor Intelligence, 2025), signaling industrial maturity. Dr. Rachel Germanier adds: “Automation frees staff for what matters most—empathy and experience. Robots handle repetitive tasks, while people deliver the human touch that defines hospitality. “Leaders must learn automation management, robotics integration, and workforce redesign to balance efficiency with personalized service.

The Human Touch: Reskilling for Tech-Driven Hospitality

While technology sets the stage, human talent remains the differentiator. Dr. Ivana Nobilo emphasizes: “At Les Roches, we prepare students to lead this transformation—combining digital fluency with emotional intelligence and creativity. Reskilling is not optional; it’s the foundation for turning innovation into authentic guest experiences.” Carlos Díez de la Lastra concludes: “The next wave of success will be driven by convergence—asset-light economics, AI-first distribution, and automation—anchored by reskilled human talent.”

Professional Housekeepers Association and Karnataka Pest Management Association Sign MoU at Housekeeping Synergy 3.0

Bengaluru, January 2026: In a significant step towards strengthening industry collaboration and enhancing hygiene standards, the Professional Housekeepers Association (PHA) and the Karnataka Pest Management Association (KPMA) formally signed a Memorandum of Understanding (MoU) at a special knowledge-sharing program titled Housekeeping Synergy 3.0, held at Hotel Ramanashree, Bengaluru, on 17 January 2026.

The MoU marks a strategic partnership between the two associations aimed at fostering collaboration, knowledge exchange, training initiatives, and the promotion of best practices to create cleaner, safer, and more sustainable environments across hospitality, healthcare, commercial, and institutional spaces.

Chief Guest Address

The program was graced by Mr. PK Mohankumar, Founder & CEO – Turnstone Hospitality LLP, who attended as the Chief Guest and lauded the initiative as timely and impactful. Speaking on the occasion, Mr. Mohankumar said:

“Cleanliness and safety are no longer isolated functions; they are interdependent responsibilities. This MoU between the Professional Housekeepers Association and the Karnataka Pest Management Association reflects a progressive mindset and sets a benchmark for collaborative efforts that will benefit the industry and society at large.”

Panel Discussion

A key highlight of the event was an engaging panel discussion titled “Power of Collaboration: Redefining Clean and Safe Environments through Housekeeping and Pest Management Synergy”, moderated by Mr. Virender Razdan, Founder & CEO – Incode Hotels & Hospitality. The discussion brought together industry experts who deliberated on integrated approaches, compliance, innovation, and the critical role of coordination between housekeeping and pest management professionals.

Leaders’ Perspectives

• Mr. Ravichandra V, President – Karnataka Pest Management Association, stated:

  “This MoU is a milestone for our association. By aligning closely with housekeeping professionals, we can jointly develop holistic solutions that address hygiene, safety, and preventive care more effectively. Collaboration is the future, and this partnership is a step in that direction.”

• Mrs. Jayashree Nagaraj, Founder President & Chairperson – Professional Housekeepers Association, added:

  “Housekeeping today goes beyond aesthetics—it is about health, safety, and sustainability. Partnering with KPMA allows us to create stronger frameworks, shared learning platforms, and unified standards that will elevate the profession and deliver greater value to stakeholders. We should start with renaming the concept of ‘vendors’ into the realm of partnerships and equal stakeholders!”

Event Highlights

Housekeeping Synergy 3.0 witnessed participation from senior housekeeping professionals, pest management experts, solution providers, and industry stakeholders, reinforcing the shared commitment of both associations to drive excellence through collaboration. The MoU is expected to pave the way for joint training programs, workshops, awareness campaigns, and industry advocacy, further strengthening the ecosystem of facility hygiene and safety management.

About PHA

The Professional Housekeepers Association (PHA) is a national professional body dedicated to advancing housekeeping standards across the hospitality and allied sectors. Through conventions, workshops, training, and industry partnerships, PHA fosters knowledge sharing, operational excellence, and professional development within the housekeeping community.

PHA was registered in Bengaluru on 16 February 2015 and officially launched on 21 May 2015 by a group of like-minded, enthusiastic professional housekeepers. The founding members and Executive Committee bring vast professional experience from their respective areas of expertise. Its life members are seasoned professionals who contribute immensely to the collaborative development of the fraternity.

Ingredient Ideology l Shakshuka Fiesta By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Healthy & Versatile

Shakshuka is a Maghrebi dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion and garlic, commonly spiced with cumin, paprika and cayenne pepper. It is also said that Shakshuka is a delicious combination of eggs, tomatoes, and spices popular across the Middle East and North Africa. Shakshuka comes in many shapes and sizes. The dish is likely of Tunisian or Yemini origin, and the name is thought to originate from either Arabic or Amazigh (Berber) for "mixture." The exact provenance of the word is often contested, but, like the names of many Maghrebi dishes and terms, is believed to come from the language of the Amazigh (or Berber) people indigenous to the region. 

The best part about it is that Shakshuka is an easy, healthy breakfast (or any time of day) recipe in Israel and other parts of the Middle East and North Africa. It's a simple combination of simmering tomatoes, onions, garlic, spices and gently poached eggs. It's nourishing, filling and one recipes guarantee you'll make time and again and enjoy them. While we also know that Shakshuka is a simple dish made of gently poached eggs in a delicious chunky tomato and bell pepper sauce. Said to have originated in Tunisia, this breakfast recipe is popular in many parts of North Africa and the Middle East. It is so satisfying, you can serve it for breakfast, lunch, or dinner.

Talking about the health benefits of it, Shakshuka is a delicious combination of eggs, tomatoes, and spices popular across the Middle East and North Africa. Shakshuka comes in many shapes and sizes. In fact, this shakshuka recipe has many health benefits, and it's a great food to incorporate into your diet. Traditional shakshuka is rich in vitamin A, vitamin C, vitamin K, folate, and potassium, the eggs add lots of protein and the feta has lots of calcium. This dish is nourishing and deliciously health friendly. What to serve with this easy shakshuka recipe? It is traditionally served for breakfast with warm pita bread, challah, or naan. Also pairs well with hummus, grits, roasted potatoes, herb salad, cucumber salad, or Greek salad, according to some food historians, shakshuka originated in Yemen, while others claim it came from the Ottoman Empire. It is only known that to Israel, the dish came from northeast African cultures, and more specifically, from the Libyan-Tunisian region. The best baked eggs in the world – Shakshuka! A Middle Eastern and North African dish traditionally served up for breakfast or lunch, this can be made entirely on the stove or finished in the oven.

Here are a few of my ideas with Shakshuka which can be easily made and relished!

Recipe-1] BEAN AND VEG SHAKSHUKA

Ingredients:

Oil- 2-3 tsp

Butter-1 tsp

Star anise-1-2 for flavour

Cinnamon stick- 1-inch piece

Garlic-1 tsp chopped

Green chilies- 1-2 tsp chopped

Onion-1 small chopped/ sliced

Tomatoes- 2-3 small, fresh puree/ blanched, peeled and chopped

Tomato puree-2-3 tsp ready to use

Red chili sauce- 1-2 tsp

Salt to taste

Black / white pepper powder to taste

Cumin powder-1/2 tsp

Coriander powder-1 tsp

Red chili powder-1/2 tsp

Turmeric powder-1/4 tsp

Tomato ketchup- 2-3 tbsp.

Grated cheese-2-3 tsp

Fresh cream- 2-3 tsp

Fresh coriander leaves- 2-3 tbsp. chopped

Or fresh parsley- 2-3 tsp chopped

Green/red/ yellow capsicums- ½ cup shredded

Baked beans- ½ cup from the tin

Any other assorted veggies- sliced mushrooms/ blanched sliced Babycorn or boiled American corn/ diced zucchini can also be used.

Method:

1. Prepare all the ingredients for the shakshuka recipe and assemble them.

2. Choose a thick bottomed pan to do this recipe ideally will be nice to have a tight fitting lid too since it can help in the cooking process.

3. To start the recipe, heat oil in the pan, add in the whole spices from star anise to cinnamon/ green cardamom etc and flavour the pan.

4. Add in the garlic, onions, chilies as per taste and saute for a few seconds. Now add in the tomatoes saute them, add in a few basic spices a little water to prevent burning, cook the mixture for 1-2 mins, add in salt to taste as well.

5. Add in the cream, tomato ketchup, chili sauce etc and mix, add in capsicums or any choice of veggies, also add in the baked beans, break open the eggs and place them in the pan carefully not to break the yolks.

6.Cover and cook the shakshuka on a low to medium flame for around 6- 8 mins, allowing the eggs to settle down and get cooked too.

7.Finally add in the grated cheese and fresh coriander or parsley and serve it hot with assorted breads.

Recipe-2] BELL PEPPER & CHICKEN SHAKSHUKA

Ingredients:

Oil- 2-3 tsp

Butter-1 tsp

Bayleaf- 1 no

Black peppercorns- 3-4 no

Garlic-1 tsp chopped

Ginger-1 tsp chopped

Green chilies- 1-2 tsp chopped

Onion-1 small chopped/ sliced

Tomatoes- 2-3 small, fresh puree/ blanched, peeled and chopped

Tomato puree-2-3 tsp ready to use

Red chili sauce- 1-2 tsp

Salt to taste

Black / white pepper powder to taste

Cumin powder-1/2 tsp

Coriander powder-1 tsp

Red chili powder-1/2 tsp

Turmeric powder-1/4 tsp

Tomato ketchup- 2-3 tbsp.

Grated cheese-2-3 tsp

Fresh cream- 2-3 tsp

Fresh coriander leaves- 2-3 tbsp. chopped

Or fresh parsley- 2-3 tsp chopped

Green/red/ yellow capsicums- ½ cup shredded

Boiled cubed chicken -1 cup/ sliced chicken sausages-1/2 cup

Any other assorted veggies- sliced mushrooms/ blanched sliced Babycorn or boiled American corn/ diced zucchini can also be used.

Method:

1. Prepare all the ingredients for the shakshuka recipe and assemble them.

2. Choose a thick bottomed pan to do this recipe ideally will be nice to have a tight fitting lid too since it can help in the cooking process.

3. To start the recipe, heat oil in the pan, add in the whole spices from bay leaf, peppercorns to green cardamom etc and flavour the pan.

4. Add in the garlic, onions, chilies as per taste and saute for a few seconds. Now add in the tomatoes saute them, add in a few basic spices a little water to prevent burning, cook the mixture for 1-2 mins, add in salt to taste as well.

5. Add in the cream, tomato ketchup, chili sauce etc and mix, add in the bell peppers or capsicums or any choice of veggies, also add in the boiled chicken cubes or sliced sausages, break open the eggs and place them in the pan carefully not to break the yolks.

6.Cover and cook the shakshuka on a low to medium flame for around 6- 8 mins, allowing the eggs to settle down and get cooked too.

7.Finally add in the grated cheese and fresh coriander or parsley and serve it hot with assorted breads.

Recipe-3] HERBED CHICKPEA SHAKSHUKA

Ingredients:

Oil- 2-3 tsp

Butter-1 tsp

Bayleaf- 1 no

Black peppercorns- 3-4 no

Garlic-1 tsp chopped

Ginger-1 tsp chopped

Green chilies- 1-2 tsp chopped

Onion-1 small chopped/ sliced

Tomatoes- 2-3 small, fresh puree/ blanched, peeled and chopped

Tomato puree-2-3 tsp ready to use

Red chili sauce- 1-2 tsp

Salt to taste

Black / white pepper powder to taste

Cumin powder-1/2 tsp

Coriander powder-1 tsp

Red chili powder-1/2 tsp

Turmeric powder-1/4 tsp

Tomato ketchup- 2-3 tbsp.

Mixed herbs-1/2 tsp

Grated cheese-2-3 tsp

Fresh cream- 2-3 tsp

Fresh coriander leaves- 2-3 tbsp. chopped

Or fresh parsley- 2-3 tsp chopped

Boiled chickpeas/ kabuli chana-1 cup

Boiled sweet potato-1/2 cup cubed

Any other assorted veggies- sliced mushrooms/ blanched sliced Babycorn or boiled American corn/ diced zucchini can also be used.

Method:

1. Prepare all the ingredients for the shakshuka recipe and assemble them.

2. Choose a thick bottomed pan to do this recipe ideally will be nice to have a tight fitting lid too since it can help in the cooking process.

3. To start the recipe, heat oil in the pan, add in the whole spices from Bayleaf to peppercorns to green cardamom etc and flavour the pan.

4. Add in the garlic, onions, chilies as per taste and saute for a few seconds. Now add in the tomatoes saute them, add in a few basic spices a little water to prevent burning, cook the mixture for 1-2 mins, add in salt to taste as well.

5. Add in the cream, tomato ketchup, chili sauce etc and mix, add in the bell peppers or capsicums or any choice of veggies, also add in the boiled cubed sweet potatoes, boiled chickpeas, break open the eggs and place them in the pan carefully not to break the yolks.

6.Cover and cook the shakshuka on a low to medium flame for around 6- 8 mins, allowing the eggs to settle down and get cooked too.

7.Finally add in the grated cheese and fresh coriander or parsley and serve it hot with assorted breads.

Recipe-4] SAUSAGE AND CHEESE SHAKSHUKA

Ingredients:

Oil- 2-3 tsp

Butter-1 tsp

Bayleaf- 1 no

Black peppercorns- 3-4 no

Garlic-1 tsp chopped

Ginger-1 tsp chopped

Green chilies- 1-2 tsp chopped

Onion-1 small chopped/ sliced

Tomatoes- 2-3 small, fresh puree/ blanched, peeled and chopped

Tomato puree-2-3 tsp ready to use

Red chili sauce- 1-2 tsp

Salt to taste

Black / white pepper powder to taste

Cumin powder-1/2 tsp

Coriander powder-1 tsp

Red chili powder-1/2 tsp

Garam masala powder-1/4 tsp

Golden fried sliced onions- ¼ cup

Tomato ketchup- 2-3 tbsp.

Mixed herbs-1/2 tsp

Grated cheese-2-3 tbsp. or use 2-3 tsp cream cheese.

Fresh cream- 2-3 tsp

Fresh coriander leaves- 2-3 tbsp. chopped

Or fresh parsley- 2-3 tsp chopped

Sliced chicken sausages- 1 cup, saute in 2 tsp butter.

Boiled sweet potato-1/2 cup cubed

Any other assorted veggies- sliced mushrooms/ blanched sliced Babycorn or boiled American corn/ diced zucchini can also be used.

Method:

1. Prepare all the ingredients for the shakshuka recipe and assemble them.

2. Choose a thick bottomed pan to do this recipe ideally will be nice to have a tight fitting lid too since it can help in the cooking process.

3. To start the recipe, heat oil in the pan, add in the whole spices from Bayleaf to peppercorns to green cardamom etc and flavour the pan.

4. Add in the garlic, onions, chilies as per taste and saute for a few seconds. Now add in the tomatoes saute them, add in a few basic spices a little water to prevent burning, cook the mixture for 1-2 mins, add in salt to taste as well.

5. Add in the cream, tomato ketchup, chili sauce etc and mix, add in the bell peppers or capsicums or any choice of veggies, also add in the sautéed sliced sausages, garam masala powder, break open the eggs and place them in the pan carefully not to break the yolks.

6.Cover and cook the shakshuka on a low to medium flame for around 6- 8 mins, allowing the eggs to settle down and get cooked too.

7.Finally add in the golden fried sliced onions, grated cheese and fresh coriander or parsley and serve it hot with assorted breads.

Recipe- 5] SPINACH AND HERB SHAKSHUKA

Ingredients:

Oil- 2-3 tsp

Butter-1 tsp

Bayleaf- 1 no

Black peppercorns- 3-4 no

Garlic-1 tsp chopped

Ginger-1 tsp chopped

Green chilies- 1-2 tsp chopped

Onion-1 small chopped/ sliced

Tomatoes- 2-3 small, fresh puree/ blanched, peeled and chopped

Tomato puree-2-3 tsp ready to use

Spinach-2 cups, blanched and roughly cut

Red chili sauce- 1-2 tsp

Salt to taste

Black / white pepper powder to taste

Cumin powder-1/2 tsp

Coriander powder-1 tsp

Red chili powder-1/2 tsp

Garam masala powder-1/4 tsp

Golden fried sliced onions- ¼ cup

Tomato ketchup- 2-3 tbsp.

Mixed herbs-1/2 tsp

Grated cheese-2-3 tbsp. or use 2-3 tsp cream cheese.

Fresh cream- 2-3 tsp

Fresh coriander leaves- 2-3 tbsp. chopped

Or fresh parsley- 2-3 tsp chopped

Sliced chicken sausages- 1 cup, saute in 2 tsp butter.

Boiled sweet potato-1/2 cup cubed

Any other assorted veggies- sliced mushrooms/ blanched sliced Babycorn or boiled American corn/ diced zucchini can also be used.

Method:

1. Prepare all the ingredients for the shakshuka recipe and assemble them.

2. Choose a thick bottomed pan to do this recipe ideally will be nice to have a tight fitting lid too since it can help in the cooking process.

3. To start the recipe, heat oil in the pan, add in the whole spices from Bayleaf to peppercorns to green cardamom etc and flavour the pan.

4. Add in the garlic, onions, chilies as per taste and saute for a few seconds. Now add in the tomatoes saute them, add in a few basic spices a little water to prevent burning, cook the mixture for 1-2 mins, add in salt to taste as well.

5. Add in the cream, tomato ketchup, chili sauce etc and mix, add in the bell peppers or capsicums or any choice of veggies, also add in the blanched and roughly cut spinach leaves, herbs and garam masala powder, break open the eggs and place them in the pan carefully not to break the yolks.

6.Cover and cook the shakshuka on a low to medium flame for around 6- 8 mins, allowing the eggs to settle down and get cooked too.

7.Finally add in the golden fried sliced onions, grated cheese and fresh coriander or parsley and serve it hot with assorted breads.

Recipe-6] ZUCCHINI AND TOMATO SHAKSHUKA

Ingredients:

Oil- 2-3 tsp

Butter-1 tsp

Bayleaf- 1 no

Black peppercorns- 3-4 no

Garlic-1 tsp chopped

Ginger-1 tsp chopped

Green chilies- 1-2 tsp chopped

Onion-1 small chopped/ sliced

Tomatoes- 2-3 small, fresh puree/ blanched, peeled and chopped

Tomato puree-2-3 tsp ready to use

Yellow zucchini cubes- 1 cup, blanched

Red chili sauce- 1-2 tsp

Salt to taste

Black / white pepper powder to taste

Cumin powder-1/2 tsp

Coriander powder-1 tsp

Red chili powder-1/2 tsp

Garam masala powder-1/4 tsp

Golden fried sliced onions- ¼ cup

Tomato ketchup- 2-3 tbsp.

Mixed herbs-1/2 tsp

Grated cheese-2-3 tbsp. or use 2-3 tsp cream cheese.

Fresh cream- 2-3 tsp

Fresh coriander leaves- 2-3 tbsp. chopped

Or fresh parsley- 2-3 tsp chopped

Sliced chicken sausages- 1 cup, saute in 2 tsp butter.

Boiled sweet potato-1/2 cup cubed

Any other assorted veggies- sliced mushrooms/ blanched sliced Babycorn or boiled American corn/ diced eggplant can also be used.

Method:

1. Prepare all the ingredients for the shakshuka recipe and assemble them.

2. Choose a thick bottomed pan to do this recipe ideally will be nice to have a tight fitting lid too since it can help in the cooking process.

3. To start the recipe, heat oil in the pan, add in the whole spices from Bayleaf to peppercorns to green cardamom etc and flavour the pan.

4. Add in the garlic, onions, chilies as per taste and saute for a few seconds. Now add in the tomatoes saute them, add in a few basic spices a little water to prevent burning, cook the mixture for 1-2 mins, add in salt to taste as well.

5. Add in the cream, tomato ketchup, chili sauce etc and mix, add in the bell peppers or capsicums or any choice of veggies, also add in the blanched yellow zucchini cubes, herbs and garam masala powder, break open the eggs and place them in the pan carefully not to break the yolks.

6.Cover and cook the shakshuka on a low to medium flame for around 6- 8 mins, allowing the eggs to settle down and get cooked too.

7.Finally add in the golden fried sliced onions, grated cheese and fresh coriander or parsley and serve it hot with assorted breads.

Machan Resorts Accelerates Value Hospitality with ‘Moments by The Machan’

Mumbai, India | January 2026 : Machan Resorts, a pioneer in India’s eco-luxury hospitality space, continues to strengthen its commitment to value-driven, experience-led stays with Moments by The Machan, a brand thoughtfully designed to balance responsibility, comfort, and value for modern business and leisure travellers.

As part of its planned growth, Machan Resorts is expanding Moments by The Machan through a flexible development approach. The brand looks forward to collaborating with property owners who share its vision for modern hospitality. Built on a technology-led model, Moments by The Machan features digital check-ins, smart systems, and intuitive service touchpoints that appeal to Gen Z and millennial travellers, while ensuring a consistent, value-driven guest experience.

Rooted in the group’s philosophy of sustainability, authenticity, and mindful design, Moments by The Machan will offer modern comfort with eco-conscious hospitality. Strategically planned across business-led urban centres and high-growth leisure corridors, these hotels will provide convenient access to corporate parks, shopping hubs, and major attractions, making them ideal for both business and leisure travellers.

The hotels will feature smartly designed rooms focused on comfort, efficiency, and ease of stay, complemented by streamlined dining options and business-ready services tailored for short and extended stays. Versatile banquet and meeting spaces will further make the hotels a preferred choice for conferences, corporate events, and social gatherings.

Rakshit Sharma, COO, Machan Resorts commented, “Our vision is to focus on comfort, sustainability, and thoughtfully designed experiences. Moments by The Machan reflects our ongoing effort to create hospitality offerings that resonate with today’s conscious traveller, without compromising on purpose or design integrity.”