Fratelli Vineyards Introduces the 15th Anniversary of SETTE as a Landmark Limited Edition in Collaboration with Designer Manish Malhotra

The 15th anniversary edition stands as SETTE’s final bottle from its founding estate

National, February 2026:Fratelli Vineyards, one of India’s most celebrated wine producers, marks a defining milestone with the release of the new vintage of SETTE, unveiled through an exclusive collaboration with celebrated designer Manish Malhotra. Conceived as a limited edition, this release brings together the worlds of fine wine and Indian luxury couture, marking the 15th anniversary of its flagship label SETTE with a bottle created for collectors and connoisseurs.

SETTE has long been regarded as one of Fratelli’s most iconic wines, known for its structure, depth and ability to age with grace. This vintage holds particular significance, having been crafted from very low yielding vines and grapes sourced exclusively from Fratelli’s oldest vineyard parcels planted in 2007. This vintage pays tribute to the inaugural SETTE of 2009 and represents the most mature expression of fruit ever produced for the label.

To honour this milestone, Fratelli Vineyards has collaborated with renowned designer Manish Malhotra, who lends his distinctive design language to a bespoke limited-edition presentation. Rendered in textured gold, the design draws from the world of Indian couture, where surface, detail, and finish are integral to storytelling. The collaboration reflects a shared commitment to modern Indian luxury, craftsmanship, and the patience inherent in both winemaking and couture bringing together two disciplines rooted in artistry, time, and refinement.

Speaking on the collaboration,Gaurav Sekhri, Managing Director, Fratelli Vineyards, said,“At Fratelli Vineyards, SETTE has always embodied the pinnacle of what we strive to achieve. The 15th anniversary of SETTE marks a defining milestone, a testament to years of patience, mastery, and unwavering belief in Indian terroir. Collaborating with Manish Malhotra for this edition was a natural choice; his design language, rooted in heritage yet boldly modern, perfectly reflects the journey of SETTE. This limited edition celebrates time, craftsmanship, and a shared vision of contemporary Indian luxury.”

Speaking on the occasionManish Malhotra, Founder & Creative Directoradded,“Collaborating with Fratelli Vineyards for this milestone edition of SETTE was a true celebration of craftsmanship. Winemaking and couture share a common language — patience, attention to detail, and a dedication to creating something timeless. This limited edition allowed us to translate that philosophy into a design that is both rooted in heritage and unmistakably contemporary.”

A bold blend of Cabernet Sauvignon, Cabernet Franc and Sangiovese, this vintage is aged exclusively in French oak barrels. The wine reveals refined notes of raspberry, violet, and blackcurrant, layered with subtle hints of vanilla and spice. Smooth, structured, and elegantly balanced, it reflects both intensity and finesse.

SETTE has long been celebrated as a benchmark in Indian luxury wines, admired for its depth, structure, and remarkable ability to age gracefully. Following this release, the original vineyard will be replanted, marking a renewal of the land and the start of a new chapter for the estate. This vintage of SETTE is more than just a wine; it is a story of legacy, artistry, and vision. As the final bottling from the founding vineyard, it bridges tradition and modernity, honouring the past while looking ahead to a renewed future. Featuring a limited-edition design by Manish Malhotra, this release stands as a collector’s piece and a testament to the enduring spirit of Fratelli Vineyards where time, craft, and innovation converge to define contemporary Indian luxury.

Please find enclosed here the link to the campaign video: Fratelli X Manish Malhotra

Phab Launches Cheat Bars, Making Protein Snacks Finally Feel Worth Craving

Developed by a nutritionist, high-protein no-sugar Phab Cheat Bars flip the idea that food has to taste bad to be good for you.

February 2026: Phab, the nutritionist-led snacking brand known for making better eating feel easy, has launched Phab Cheat Bars — a new range of soft, fudgy protein bars built to break one

stubborn belief: if it tastes good, it probably isn’t good for you. Cheat Bars are Phab’s answer to that fear.

With dessert-style flavours like Blueberry Cheesecake, Chocolate Hazelnut, and Chocolate Peanut Butter, the bars deliver the kind of taste people usually save for “cheat Days” — while packing 15g of organic vegan pea protein, no added sugar, and under 160 calories. They look indulgent, taste decadent, but function like a hardworking protein bar. No sugar crash, no calorie counting, no pretending to enjoy boring or bland protein. The idea behind Phab Cheat Bars is simple: People crave every day, not just once a week or once in a while. And food that’s actually good for you shouldn’t come with anxiety or rules attached.

Phab created Cheat Bars to solve a very real category problem. Most protein bars prioritise numbers over taste. Most desserts prioritise taste over how you feel after. Cheat Bars sit comfortably in between: indulgent enough to crave, smart enough to have daily. Dropping around Valentine’s Day, Cheat Bars arrive as a reminder that not all cheats deserve the guilt — some are actually good for you :)

Gayatri Chona, nutritionist and founder of Phab says: “As a nutritionist, I’ve spent years watching people negotiate with food by saving joy for ‘cheat days’ and treating everyday eating like a boring chore. That’s not a fun way to go through life. I’ve always believed eating should make you feel good, and so we worked very hard to make Phab bars for anyone who wants pleasure and payoff in the same bite. The idea is that these bars feel indulgent and exciting, but still work for your lifestyle — whether that’s before the gym, after the gym, or even instead of gym. It’s dessert behaviour, with nutrition that actually delivers.”

Why Valentine’s Day Has Become One of the Biggest Micro-Travel Moments of the Year by Louis D’Souza,Director, TripStaq

While once primarily associated with romantic dinners and gifts such as flowers and chocolate; this special day has transformed over time into one of the largest forms of micro travel each year. As couples, buddies and individuals look for new ways to create memories together more often than not they will choose short duration, experience focused holidays rather than purchasing something physical as a gift. In India there has been a marked increase in demand for romantic weekend trips at hotels throughout the month of February.

The rise in demand for experiential gifts such as these has made Valentine’s Day an increasingly important time for hotels and companies in the travel industry to offer promotions, discounts, packages etc. on various types of experiences says Louis D’Souza,Director, TripStaq.

The Rise of Micro-Travel and Time-Poor Lifestyles: Valentine’s Day now represents an optimal opportunity for micro-travel with our busy lives and the need for short but meaningful experiences. Most people today have very little time to go on long trips for a vacation so Valentine’s day provides a great option for those who want a romantic getaway that only takes 2 or 3 days and can fit into our busy schedules. The airlines, boutique hotels, and travel curators will design quick, experience-based packages that are all about intimacy, wellness, and local discovery. As flexible work becomes common and couples seek out experiences, micro-travel will become an easy, on-demand way to celebrate love without interrupting your day-to-day routine.

Experiences Have Overtaken Material Gifts: Valentine’s Day has quickly become one of the largest micro-travel days with more and more couples choosing to have experiences together rather than give material things to each other (like flowers or gadgets). Couples will choose to go away for the weekend to stay at a hotel, visit a vineyard, attend a wellness retreat, or even fly to Dubai or Bali for a holiday together. In India, luxury train dinners, boutique homestays in Alibaug and food trails in Goa are also popular. Travel experiences create great lasting memories, strengthen relationships through shared experiences and provide great opportunities for social media posting, therefore making travel much more meaningful than conventional gifts as well as suiting the busy lifestyle of urban dwellers.

The Instagram Effect and Shareable Moments: Valentine’s Day has also turned into one of the biggest micro-travel moments thanks to the Instagram effect, whereby couples are seeking short getaways that offer beautiful areas for sharing memorable moments with everyone. Destinations are now creating heart-themed displays, sunset lookout points, and other custom experiences to create very visual “post-worthy” moments on social media, which can make all visitors to a location into marketers in real-time. The idea of capturing beautiful moments will create a lot of spontaneous bookings, while social media reels and stories can create significant FOMO for other visitors and will therefore create a sense of urgency for another quick getaway that will feel personal and immediately be posted after the trip.

The Shift from Grand Vacations to Intentional Escapes: In recent years we’ve seen Valentine’s Day become a major opportunity for micro-travel, as couples have shifted away from long, expensive destination vacations to shorter, more purposeful spur-of-the-moment getaways. Today’s couples prefer experiences that are meaningful rather than spectacular, and often turn to quick escapes that accommodate both their jam-packed schedules and constrained budgets, but still allow them to feel pampered. Boutique hotels, nearby nature resorts, and cultural city stop overs all provide intimate ways for couples to connect without much advance planning. Influenced by social media, and making the most of flexible work arrangements, micro-travel has become an easier option for many couples to focus on developing their bond through presence, connection and memory during this time.

A Cultural Shift Toward Celebrating Relationships: What do couples, friends, or families look for in a weekend? A short getaway filled with fun and comfortable places, a staycation, or a nearby retreat where they can connect and create lasting memories. Today’s culture of social media and the desire to spend time with purpose have only helped this trend grow by making travel feel more personal and fulfilling emotionally than ever before. Because of today’s busy lifestyle, these short trips provide a quick and easy opportunity to take time out, celebrate love, and put connection first.

The Psychology of Escaping Routine: With the ability to use social media to inspire travel and the rise in remote work, Valentine’s Day has become an important reason for couples to take short trips for intimate experiences. Many couples are spending more time away from home in celebration of Valentine’s Day than they are travelling anywhere else. This change in travel behaviour has shifted how we look at romance and the definition of romance.

Couples are looking for ways to be romantic, not just by travelling long distances, but through shared experiences.

Valentine’s Day has changed from many days off work to shorter trips that help you feel connected but not overwhelmed. Micro-travel is a way for couples to spend time together, reconnect with one another, and create memories simply. With the world moving so fast, even a short trip creates luxury from the time you spend together, being there with each other, and having experiences together.

Masque in Mumbai Wins the Art of Hospitality Award in Run-Up to Asia’s 50 Best Restaurants 2026

The prestigious recognition for this acclaimed pioneer of modern Indian gastronomy highlights the restaurant’s exceptional dining experience

 February 2026 – Masque in Mumbai, a leading pioneer of modern Indian gastronomy, has won the Art of Hospitality Award 2026. Pre-announced today in the run-up to Asia’s 50 Best Restaurants 2026, sponsored by S.Pellegrino & Acqua Panna, the prestigious award recognises an exceptional establishment which the 350-plus members of the Asia’s 50 Best Restaurants Academy believe has provided the best hospitality experience in Asia over the past 18 months.

Founded in 2016 by Aditi Dugar, a prolific home cook and entrepreneur, Masque has earned global recognition as one of India’s most innovative restaurants. Set in an industrial-chic former textile mill in Mumbai, its pioneering 10-course tasting menus blend tradition and innovation, spotlighting seasonal, locally sourced and foraged ingredients for a unique and interactive dining experience.

A spokesperson for Asia’s 50 Best Restaurants says: “Masque's win recognises more than exceptional service – it celebrates how the restaurant has built a complete ecosystem of hospitality around modern Indian gastronomy. The team's dedication to sourcing across India, their experimental approach to both food and cocktails and their ability to create intimate, interactive dining moments all demonstrate that at Masque, hospitality is inseparable from innovation.”

On winning the Art of Hospitality Award 2026, Aditi Dugar says, “It feels incredible to bring home this award in our tenth year. It’s been a dream for as long as we can remember. It only reaffirms what we’ve been trying to achieve since Masque opened its doors – to treat every guest with care, generosity and the utmost humility. And of course, it goes without saying that this recognition belongs to the brilliant team at Masque, who shows up every day with unwavering commitment and the rigour to be the best. I’m deeply grateful to them, to everyone who has believed in our journey and to Asia’s 50 Best Restaurants for recognising hospitality as something soulful and deeply human.”

Led by head chef Varun Totlani, Masque’s kitchen team travels across India – from the forests of Kashmir to the shores of Goa – to source hyperlocal produce and extract maximum flavour through modern gastronomic techniques. Menu development is anchored by the Masque Lab, an R&D kitchen that bridges traditional Indian cooking with global techniques and influences. It also acts as a separate, intimate and interactive private dining space for just 14 guests. 

Offering both vegetarian and non-vegetarian menus, Masque presents a distinctive vision of contemporary Indian cuisine, from prickly pear with nagphani and coconut malai to a refined take on the winter favourite Gujarati snack ponkh bhel enriched with Goan seaweed. Its rich cocktail programme approaches mixology as an experiment, with seasonal ingredients, techniques and flavour combinations designed to pair perfectly with modern Indian flavours of the tasting menus.

The Art of Hospitality Award recognises restaurants that deliver exceptional dining experiences, where seamless, knowledgeable and highly personalised service is the key ingredient that enhances the overall experience. Masque joins an esteemed line-up of previous winners, including Toyo Eatery in Manila, which was celebrated for elevating service into an art form, Nusara in Bangkok by chef Thitid ‘Ton’ Tassanakajohn and Zén in Singapore by chef Bjorn Frantzen. 

The Art of Hospitality Award is the second of three pre-announced awards ahead of this year’s Asia’s 50 Best Restaurants awards ceremony, held for the first time in Hong Kong at the Kerry Hotel on 25 March 2026.

50 Best works with professional services consultancy Deloitte as its official independent adjudication partner to help protect the integrity and authenticity of the voting process and the resulting list of Asia’s 50 Best Restaurants 2026. See more details on Asia’s 50 Best Restaurants voting process here.

A Mindful Valentine’s Retreat Amid Nature at Swastik Wellbeing, Pune

In today’s fast-paced world of demanding work schedules and constant digital noise, couples often struggle to find time for genuine connection. Purpose-driven wellness retreats are emerging as sanctuaries where partners can pause, realign, and reconnect through mindful, shared experiences.

Swastik Wellbeing in Pune embodies this shift. Spread across 51 serene acres by the Khadakwasla waters, it seamlessly blends ancient wisdom with contemporary wellness practices, offering couples a tranquil escape into nature.

Wellness Holiday – 2 Nights / 3 Days

Specially curated for couples seeking rest, reconnection, and time in nature, this newly introduced holiday is designed to encourage mindful living without rigid schedules.

Highlights

• 🌅 Unhurried mornings and peaceful walks in lush surroundings

• 🥗 Nourishing meals crafted to support calm and balance

• 🧘 Optional yoga and meditation for gentle shared rituals

• 🌳 Flexible pace with no mandatory therapies or fixed routines

• 🌙 Focus on rest and better sleep, fostering meaningful togetherness

This Valentine’s, Swastik Wellbeing invites couples to slow down, breathe deeply, and rediscover each other in a sanctuary of calm. With its non-therapeutic, nature-centric approach, the retreat is ideal for those prioritizing serenity, mindful connection, and rejuvenation.
Website - https://swastikwellbeing.com/

Instagram handle - https://www.instagram.com/swastikwellbeing

Royal Orchid Hotels Limited Announces Strategic Divestment of Subsidiary Multi Hotels Limited

February 2026, National, India: Royal Orchid Hotels Limited (“ROHL”), one of India’s leading hospitality companies, has announced the successful execution of an agreement for the sale of its subsidiary, Multi Hotels Limited, to Greenleaf Properties Limited, a Tanzania-based company. The agreement was executed on January 29, 2026, following the Company’s earlier intimation to stock exchanges.

With this transaction, Multi Hotels Limited has ceased to be a subsidiary of Royal Orchid Hotels Limited with effect from January 29, 2026. The divestment is in line with ROHL’s strategic focus on optimising its portfolio, strengthening its balance sheet, and sharpening its emphasis on core hospitality operations across key markets. Multi Hotels Limited had not commenced commercial operations, and the sale allows the Company to unlock value while reallocating resources towards higher-growth opportunities.

The total consideration (collectively) for the Sale of 100% shares of Multi Hotels Limited is USD 3,412,500, which will be received in instalments within a period of 120 days from the date of execution of the agreement.

Greenleaf Properties Limited is an independent entity, and the transaction has been carried out on an arm’s length basis, in compliance with applicable regulatory requirements. Mr. Chander K. Baljee, Chairman & Managing Director, Royal Orchid Hotels Limited, held minority shareholding in Multi Hotels Limited, which has also been transferred as part of the transaction.

Commenting on the development, Mr. Chander K. Baljee, Chairman & Managing Director, Royal Orchid Hotels Limited, said: “This strategic divestment reflects our continued commitment to disciplined capital allocation and long-term value creation. As Royal Orchid continues to expand and strengthen its core hospitality footprint, this transaction enables us to remain focused on opportunities that align closely with our growth vision.”

Royal Orchid Hotels Limited continues to pursue growth through a mix of owned, leased, managed, and franchised properties, and remains confident about its long-term prospects driven by India’s robust travel and tourism demand.

Ingredient Ideology | Valentine’s Special Treats By: Dr. Kaviraj Khialani – Celebrity Master Chef

February 2026 Valentine’s Day is celebrated worldwide as a time when lovers, friends, and families express affection through greetings, gifts, and shared moments. Rooted in Roman traditions and enriched by poets like Chaucer, the day has evolved into a celebration of love in all its forms.

Beyond roses and chocolates, Valentine’s reminds us of the divine gift of love. As the Bible says: “For God so loved the world that He gave His only begotten Son.” True love is patient, kind, and enduring — a sentiment echoed in every Valentine’s tradition, from Cupid’s arrows to heartfelt dinners.

This year, surprise your Valentine with culinary delights that blend romance, creativity, and flavor. Chef Khialani presents six irresistible recipes designed to make your celebration unforgettable.

❤️ Recipe 1: Love at First Sight

Crispy filo pastry or canape cups filled with a cheesy, herbed chicken/paneer and corn mixture, baked golden and served hot. Perfect bite-sized starters to spark romance.

Ingredients:

• Filo pastry sheets – 10–12 or ready-made canape cups – 12–15

• Oil – 2 tsp, Butter – 1 tsp

• Garlic – 1 tsp chopped, Onion – 1 small chopped

• Green chilies – 1 tsp chopped

• Boiled chicken/paneer – 1 cup, Boiled corn – 1 cup

• Salt, pepper, mixed herbs, chili flakes

• Tomato ketchup – 2–3 tsp, Tabasco – ½ tsp

• Parsley – 2 tsp chopped, Grated cheese – ¼ cup

• Sliced olives – 2–3 tbsp

• Melted butter – ½ cup, Egg wash – ½ cup

Method:

1. Preheat oven to 180°C. Line tart moulds with filo sheets brushed with butter, or use canape cups.

2. Prepare filling: sauté garlic, onion, chilies in oil and butter. Add chicken/paneer, corn, seasonings, ketchup, Tabasco. Cook 2–3 mins.

3. Mix in olives, parsley, cheese. Spoon into cups, brush with egg wash/butter, bake 4–5 mins. Serve hot.

🌹 Recipe 2: On a Romantic Evening

A layered baked rice dish with creamy tomato-spiced sauce, chicken/sausages or paneer, olives, and cheese. Comforting, indulgent, and best enjoyed with garlic bread.

Ingredients:

• Oil – 2 tsp, Butter – 2 tsp

• Garlic – 1 tsp chopped, Onion – 1 small chopped

• Tomato puree – ½ cup, Tomato ketchup – 2–3 tsp

• Schezuan sauce – 2–3 tsp, Kasoori methi – ½ tsp

• Spices: cumin, coriander, chili powder, garam masala

• Curd – 2–3 tsp, Fresh cream – ½ cup, Cashew paste – 2–3 tsp

• Chicken cubes/sausages – 1 cup (or paneer/veggies)

• Boiled rice – 1½ cup, White sauce – 1½ cup

• Cheese – ½ cup grated, Olives – 2–3 tbsp

Method:

1. Heat oil and butter, sauté garlic, onion, chilies. Add puree, sauces, spices. Cook 2 mins.

2. Add curd, cream, cashew paste, kasoori methi. Simmer with chicken/sausages/paneer/veggies for 8–10 mins.

3. Mix with rice. Layer white sauce, rice mixture, olives, cheese in baking dish.

4. Bake 12–15 mins. Serve hot with garlic bread.

💕 Recipe 3: Fusion Feast on First Date

Indo-Chinese chili chicken/paneer/cauliflower tossed in a spicy-sweet sauce with capsicums and spring onions. Served with jasmine or coconut rice.

Ingredients:

• Chicken/paneer/cauliflower – 300 g

• Marinade: oil, ginger-garlic-chili paste, soy sauce, Schezuan sauce, chili powder, chaat masala, lime juice, flour, cornflour, egg/water

• Sauce: oil, red & green chilies, spring onions, garlic, ginger, soy sauce, chili sauces, honey, sugar, capsicums, cornflour solution

Method:

1. Marinate protein/veg 15 mins. Coat with flour mix, deep fry 3–4 mins.

2. For sauce, sauté chilies, onions, garlic, ginger. Add stock, sauces, seasonings.

3. Thicken with cornflour solution. Add fried pieces, capsicums, honey, sugar.

4. Garnish with spring onion greens. Serve hot with rice.

🍷 Recipe 4: Divinity in a Bowl

Al dente pasta tossed in a rich tomato-cream sauce with herbs, wine, and cheese. Garnished with olives and fresh greens, paired with masala cheesy garlic bread.

Ingredients:

• Pasta (fusilli/penne/macaroni) – 1½ cup boiled

• Olive oil – 2 tbsp, Garlic – 2–3 cloves sliced

• Mixed herbs – ½ tsp, Chili flakes – ½ tsp

• Salt and pepper to taste

• Cherry tomatoes – 10–12, White vinegar – 1–2 tsp, Parsley – 2 tsp chopped

For the sauce:

• Oil – 2 tsp, Butter – 2 tsp

• Garlic – 2 tsp chopped, Onion – ½ cup chopped

• Tomato puree – ¼ cup, Tomato sauce – 2–3 tsp

• Water – ¼ cup, Salt and pepper to taste

• Kasoori methi – ½ tsp, Mixed herbs – ½ tsp

• Chili flakes – ½ tsp, Red chili powder – ½ tsp

• White wine – 2–3 tsp, Fresh cream – 2–3 tbsp

• Grated cheese – ¼ cup

• Garnish: olives, parsley, basil leaves, microgreens

Method:

1. Prepare sauce: heat oil and butter, sauté garlic and onion. Add tomato puree, sauce, seasonings, wine, and herbs. Simmer 3–4 mins.

2. Add water as needed, cook further, then stir in cream and fresh herbs.

3. Boil pasta to al dente, refresh. Toss pasta with garlic, herbs, chili flakes, then fold into sauce.

4. Garnish with olives, cheese, and herbs. Serve hot with masala cheesy garlic bread.

🌈 Recipe 5: Colors of Paradise

A vibrant stir-fry of assorted vegetables with lemongrass, garlic, chilies, and basil — bursting with color, crunch, and flavor. A perfect side dish to brighten your Valentine’s table.

Ingredients:

• Oil – 2 tsp, Butter – 1 tsp

• Garlic – 2 tsp sliced, Lemongrass – 4–5 pieces

• Slit red chilies – 2–3, Spring onions – 5–6 sliced

• Salt and pepper to taste

• Veggies: baby carrots, baby corn, bell peppers, mushrooms, broccoli, water chestnuts

• Soy sauce – 2–3 tsp, Red chili sauce – 2–3 tsp

• Water – ½ cup, Chili flakes – ½ tsp, Mixed herbs – ½ tsp

• Sugar – 1 tsp, Fresh basil leaves – 6–8

• Cornflour solution – 2–3 tbsp

• Garnish: spring onion greens, sesame seeds

Method:

1. Heat oil in a wok, sauté lemongrass, garlic, onions, chilies for 1 min.

2. Add assorted veggies, seasonings, herbs, sauces. Mix well.

3. Add water/stock, cook 2 mins. Thicken with cornflour solution.

4. Finish with sugar/honey, garnish with sesame seeds and spring onion greens. Serve hot.

🍓 Recipe 6: A Hearty Surprise on Valentine’s

A layered dessert of strawberry custard, cream, sponge fingers, rasmalai/rossogulla, custard apple pulp, fruits, nuts, and white chocolate — a sweet surprise with every spoonful.

Ingredients:

• Milk – 500 ml, Sugar to taste

• Custard powder – 2–3 tsp (dissolved in cold milk)

• Fresh cream – ½ cup chilled & sweetened

• Strawberry crush – 2–3 tsp, Fresh strawberries – 4–5 sliced

• Sponge fingers/crumbs – 1 cup

• Rasmalai/Rossogulla – 3–4 sliced

• Custard apple pulp – ½ cup

• White chocolate – ½ cup, Assorted nuts – 2–3 tbsp

• Fresh fruits – 1 cup (pomegranate, kiwi, pears)

Method:

1. Prepare custard: boil milk, add sugar, custard solution. Cook until thick, chill.

2. Mix chilled custard with sweetened cream.

3. In dessert glasses, layer custard mix, sponge fingers, custard apple pulp.

4. Add sliced rasmalai/rossogulla, white chocolate, fruits, nuts, strawberries.

5. Repeat layers, garnish, chill before serving.

FOO Presents a Valentine’s Menu with Chandon, Strawberry Specials, and Tequila Cocktail

This Valentine’s Day, FOO, the much loved Pan-Asian tapas restaurant, is following the usual script. Leaning into a mood that’s playful, sparkling, and just a touch mischievous, the experience is designed for easy celebrations and effortless toasts. Bright bubbles, bold flavours, and a thoughtfully crafted dessert come together to create a Valentine’s menu that feels light-hearted, fizz-forward, and celebratory without tipping into the overly sentimental.

Chandon Brut or Rosé

Fresh, lively, and perfect for lingering conversations. For those who enjoy a classic romantic pairing, the bubbles are also offered alongside chocolate-coated strawberries, a timeless combination that feels polished yet fun.

2 Glasses of Chandon (Brut/Rosé): ₹1150

2 Glasses of Chandon (Brut/Rosé) + Chocolate-Coated Strawberries: ₹1350

Pickled in Love
The limited edition cocktail brings a sharp, flirtatious edge to the menu. Tequila meets a punchy pickled strawberry–chilli purée, topped with ginger ale and finished with a kaffir lime leaf salt rim. The result is a confident balance of heat, tang, and fizz.
Price: ₹890

Berry Much in Love
For a sweet finish, Berry Much in Love keeps things light and elegant. A crisp filo cup filled with silky mascarpone and custard cream is finished with a fresh pop of strawberry, offering just the right amount of sweetness without weighing things down.
Price: ₹525

Whether it’s a casual date, a celebratory toast, or simply an excuse to indulge, the menu is crafted for those who like their romance uncomplicated-and their flavours memorable.

SHANGRI-LA EROS NEW DELHI PRESENTS A CELEBRATION OF DUCK AT SHANG PALACE

New Delhi, February 2026 – Shangri-La Eros New Delhi invites guests to A Celebration of Duck at Shang Palace from 1–28 February 2026. This month-long culinary showcase spotlights duck in Chinese cuisine through refined flavours and time-honoured techniques.

Highlights include refreshing starters like Crispy Duck Salad with Pomelo, artisanal dim sums such as Duck & Chestnut Dumpling, and bold dishes like Double Cooked Duck with Sichuan Pepper. The centrepiece is Shang Palace’s iconic Three-Course Roasted Peking Duck, unfolding across crispy skin with pancakes, a reimagined duck cheung fun, and comforting wonton soup.

Main courses feature Six-Hour Braised Duck with Shaoxing Wine, Steamed Duck with Silken Tofu, and modern comforts like E-Fu Noodles with Smoked Duck Breast. Available daily for lunch and dinner, the à la carte menu offers guests a tailored journey into the art of duck, complemented by Shang Palace’s serene setting and signature service.

ABD Maestro Makes an Exceptional Luxury Debut with ‘The Collective’ Limited Edition 34-Year-Old Single Malt

Mumbai, February 2026 – ABD Maestro Pvt. Ltd., the super-premium and luxury spirits brand company and a subsidiary of Allied Blenders & Distillers (ABD), proudly announces the landmark debut of its ultra-grand The Collective Limited Editions in India.

The first expression launched is the rare 34-year-old Speyside Single Malt, distilled at the Macallan Distillery in 1991. Superstar Ranveer Singh, co-founder of ABD Maestro, is thrilled to unveil this exclusive release of only 60 hand-crafted, individually numbered bottles, each priced at ₹11 Lakhs.

A 34-Year Legacy of Craftsmanship

The Collective’s Speyside Single Malt Scotch Whisky has matured for well over three decades, balancing delicate florals, soft citrus, and malty notes with added depth and sherry-led richness.

Each decanter is:

• Hand-filled and individually numbered

• Engraved and manually gold-lettered in Scotland

• Presented in a handmade wooden outer box, showcasing individuality and artisanal touch

This rare release offers collectors and connoisseurs a once-in-a-lifetime opportunity to acquire one of the finest independently bottled Macallan-distilled expressions of the modern era. Each bottle is accompanied by a personally signed letter from Ranveer Singh, underscoring its exclusivity.

Availability & Pricing

• MRP: ₹11 Lakhs for 700ML (Maharashtra)

• Available via pre-orders, in Travel Retail and select major cities across India

• Crafted in collaboration with Speyside Capital, Glasgow, Scotland

Leadership Statement

Commenting on the launch, Bikram Basu, Managing Director, ABD Maestro, said:

“ABD Maestro curates the very best in luxury spirits. With the first expression of The Collective, we present rare, limited editions that are not sold, but acquired – exclusively on pre-order. Defined by quiet luxury and uncompromising craftsmanship, each release speaks as much to the collector or connoisseur as to those who understand exclusivity as value in itself.”

CGH Earth Saha Unveils “Pollachi Riverhouse”: A Private Riverside Villa Amid Tamil Nadu’s Countryside

Kochi, February 2026 – Amid swaying coconut palms and the tranquil flow of a river, CGH Earth Saha introduces Pollachi Riverhouse, the newest addition to CGH Earth’s Handpicked Escapes portfolio. Designed as an exclusive three-bedroom private pool villa, this single-key retreat offers families and small groups an intimate escape from city life that blends modern luxury with the rustic charm of Tamil Nadu’s countryside.

A scenic 1.5 hour drive from Coimbatore, close to the Anamalai hills, Pollachi Riverhouse is perfectly poised for accessibility and seclusion. Set within Pollachi’s picturesque canvas of green, it captures the bucolic essence of the region— dotted with coconut farms, verdant and fertile plains, where the Western Ghats paint the horizon, and village life unfolds at an unhurried pace.

Every element of the Pollachi Riverhouse celebrates harmony with nature. The design opens seamlessly to panoramic riverside landscape and lush lawns, fostering a continuous dialogue between indoors and outdoors. Floor-length sliding doors in the living area dissolve boundaries, flooding the interiors with verdant views, a private pool, and soothing sounds of the river. The villa’s architecture respects the natural contours of the riverbank while framing its most captivating vistas—from the shaded patio to the pool deck and cabana dining area, where the river remains a soothing, ever-present companion.

Interiors reflect understated sophistication, with clean modern lines softened by rustic textures, and furniture with an antique flair. The sleek infinity pool mirrors the sky, leading to manicured lawns that gently meet the river’s edge—an idyllic setting for family picnics or intimate barbecues under the stars.

Culinary experiences at Pollachi Riverhouse draw from the region’s proud heritage, offering authentic Kongunadu cuisine prepared with locally sourced ingredients, robust spices, and heirloom recipes. Each meal is a celebration of the land’s agrarian spirit, served with the warmth and simplicity characteristic of Tamil Nadu’s hospitality.

Guests can deepen their connection with the local region through curated experiences. Nature enthusiasts can explore the nearby Topslip and Parambikulam Tiger Reserves, home to elephants, gaur, deer, and vibrant birdlife. Closer to the villa, hands-on encounters reveal traditional crafts such as palm sugar making, palm-leaf weaving, and Pollachi’s celebrated handloom centres where generations preserve the enduring weaving heritage—each offering a glimpse into the artistry and authenticity of rural life.

More than just a holiday, a stay at Pollachi Riverhouse is an immersion into the soul of Tamil Nadu—a quiet celebration of nature, community, and cultural continuity.

July 7 Unveils a Valentine’s Day Cocktail & Mocktail Menu Crafted for Love at First Sip

Feb 2026 – This Valentine’s season, July 7 turns up the romance with a limited-edition cocktail and mocktail menu designed to set the mood for intimate evenings and celebratory toasts. Thoughtfully priced and infused with playful flavours, the Valentine’s menu brings together indulgence, sparkle, and a touch of spice—perfect for couples looking to elevate their date night.

Cocktail Highlights

• Choco Berry Bliss – A dessert-style indulgence blending vodka, Baileys, and fresh strawberry.

• First Love – Light and celebratory, pairing gin with pomegranate syrup and sparkling wine.

• Spice It Up – A bold twist with campari, gin, and chilli-lime cordial for those who like their romance with a kick.

Mocktail Creations

• Berry Amour – A refreshing mix of berry cordial, cranberry soda, and tonic water.

• Love Punch – Pineapple juice, strawberry crush, cream, and chocolate for a decadent treat.

• Sparkling Wine Pint – A classic celebratory sip for those who prefer timeless elegance.

A Toast to Love

The Valentine’s cocktail menu at July 7 is crafted to complement meaningful conversations, shared moments, and evenings worth remembering. Because at July 7, love is always best served with great drinks.

IHM Ranchi Hosts Wellness & Mindfulness Expert Session for Student

Institute of Hotel Management (IHM) Ranchi organized a special “Wellness & Mindfulness” workshop for students, led by Mrs. Sweta Verma Rawat, Founder of Soul Seedlings and a mental health professional working in the areas of emotional well-being and life skills development. The session aimed to help students maintain mental balance, build emotional resilience, and develop self-awareness while managing academic and professional pressures. Meditation was introduced as a practical life skill rather than only a spiritual practice.

During the session, Mrs. Rawat highlighted the common challenges faced by hospitality students, including placement pressure, internship stress, emotional fatigue, and performance anxiety. She emphasized that professional excellence is achieved not only through technical skills but also through emotional intelligence, inner stability, and self-awareness.

During session students participated in a guided breathing-based mindfulness exercise designed to enhance mental clarity, focus, and calmness—skills especially useful during interviews, internships, kitchen operations, front office duties, and long working hours. She noted that hospitality professionals must learn to care for their inner well-being while serving others.

The workshop received an enthusiastic response from both students and faculty.
Dr. Bhupesh Kumar, Principal, IHM Ranchi, stated that in today’s competitive environment, integrating mental health awareness, emotional resilience, and mindfulness into daily life is essential for students’ overall development.

MISU Opens Its Newest Bengaluru Outpost on St. Marks Road, Reimagining Pan-Asian Dining in the Heart of the CBD

Bengaluru, February 2026: MISU, the much-loved pan-Asian dining destination known for marrying comfort with refinement, announces the opening of its newest and most design-forward outlet on St. Marks Road is right in the heart of Bengaluru’s Central Business District. Located at the Halcyon Complex, this new chapter marks a confident evolution of the brand, where elevated flavours, immersive design, and an unhurried supper-club energy come together.

Founded by hospitality entrepreneur Amit Ahuja, MISU’s journey began in 2017 with a simple but enduring belief: Asian flavours could feel familiar yet refined, indulgent yet welcoming. Over the years, MISU built a loyal following for its warmth and approachability. The St. Marks Road outlet represents the brand’s most intentional expression yet one that reflects how MISU has grown, matured, and redefined its own identity.

“This outlet represents how MISU has evolved over the years. The space is intentionally design-forward, where evenings stretch longer and the ambience sets the pace. Alongside this, our food presentation and recipes have been thoughtfully elevated, more refined, more intentional to complement the overall experience,” says Amit Ahuja, Founder, MISU.

A Space Designed to Command Attention

Bold, immersive, and unapologetically dramatic, the interiors make an immediate statement. A custom-designed wall panel anchors the space with warmth and texture, while a striking black-and-grey natural stone herringbone floor creates visual rhythm and energy. Suspended overhead is the show-stopping linear origami light installation, its moving illumination forming the illusion of a floating dragon, adding theatre and intrigue to the dining experience.

The layout unfolds linearly around a central bar that forms the heart of the restaurant, setting the tone for long lunches that melt into late evenings. Traditional soju takes centre stage here, alongside thoughtfully crafted cocktails, making the bar as much a destination as the dining room itself. Strategic use of mirrors amplifies scale and depth, allowing the restaurant to feel both intimate and expansive. The façade seals the narrative, a towering 20-foot mural crafted from wooden menu tiles inspired by Chinese street culture, forming a larger-than-life Asian portrait that acts as a bold brand signature.

A Beverage Programme That Extends the Evening

The beverage menu at MISU has been curated to mirror its food philosophy layered, expressive, and deeply rooted in Asian flavour profiles. Soju forms the backbone of the cocktail programme, reimagined through playful yet refined signatures such as the Yuzu Ginger Soju, blended with citrus and ginger kombucha; the Peach Lemongrass Soju, bright with kaffir lime; and the bold Soju Picante, infused with passionfruit, herbs, and jalapeños.

More experimental offerings like the Matcha Honey Sour bring together earthy matcha, honey, and lime, while the Smoked Caramel Wine, featuring late harvest wine smoked with pinewood tea and salted caramel, adds depth and drama. Classic refreshers like the Grapefruit Soju Paloma and a fruit-forward Citrus & Berry Sangria make MISU as much about easy sipping as it is about exploration.

For purists, the menu also features a curated selection of Japanese sake, flavoured soju, sparkling wines, and international whites and reds, along with elegant alcohol-free options such as Thai Tea Ginger Ale, Iced Jasmine Peach Tea, and kombucha ensuring every guest finds their rhythm at the table.

A Menu That Balances Comfort and Craft

Staying true to its pan-Asian roots, MISU’s menu brings together favourites alongside carefully refined additions. Signature dishes include the Cream Cheese Dumpling with Chilli Oil, Dynamite Shrimp, Spicy Tofu & Avocado Maki Roll, and the deeply comforting Spicy Korean Ramen. Curries like the Thai Green Curry sit alongside indulgent plates such as Signature Edamame Fried Rice and Straw Mushroom Udon Noodles finished with truffle oil.

Desserts continue the narrative of familiarity with finesse standouts include ice creams inspired by Mango Sticky Rice, coconut jaggery, and textural contrasts that linger long after the meal.

Rooted in Experience, Built on Vision

Amit Ahuja’s hospitality sensibility was shaped early in his career at the Embassy Group, where his involvement with the Hilton project exposed him to global standards of luxury, service, and guest experience. In 2015, he founded AA Hospitality, going on to build a portfolio of design-led brands including MISU, Lucky Chan and Fifty-50 each known for its distinctive personality and attention to detail.

With its St. Marks Road opening, MISU positions itself firmly as a destination for Bengaluru’s discerning diners where food, drink, design, and mood work in harmony, and evenings are meant to linger

The Leela Palace New Delhi and India Art Fair Celebrate Five Years of Artistic Partnership

Celebrating half a decade of art, dialogue, and refined hospitality at India’s premier art platform

New Delhi, February 2026 – The Leela has long been recognised for its enduring commitment to preserving and promoting India’s rich cultural heritage. Guided by a deep respect for craftsmanship, artistry and cultural expression, the brand continues to champion India’s creative legacy through thoughtfully curated experiences.

In continuation of this legacy, 2026 marks five years of collaboration between The Leela Palace New Delhi and the India Art Fair, reflecting a shared dedication to celebrating India’s artistic excellence and supporting meaningful cultural dialogue.

Across its spaces, The Leela Palace New Delhi integrates art as an intrinsic part of the guest experience, with carefully curated collections of installations, murals, sculptures and paintings by some of India’s most celebrated artists. This philosophy finds a natural extension in its association with the India Art Fair, one of the country’s most influential platforms for modern and contemporary art.

At the heart of this collaboration, The Leela Palace New Delhi once again serves as the official Hotel and VIP Lounge Hospitality partner for the fifth consecutive year. Designed as an elegant sanctuary within the fair, the VIP Lounge provides collectors, artists, patrons, and cultural leaders a refined setting for pause, conversation, and connection, shaped by The Leela Palace New Delhi’s hallmark warmth and understated luxury.

Adding to this wonderful milestone, Ms. Preeti Makhija, General Manager of The Leela Palace New Delhi, said, “The Leela Palace New Delhi has always been committed to celebrating India’s artistic and cultural heritage and our five-year association with the India Art Fair reflects this enduring belief. We are honoured to be the exclusive Hospitality and VIP Lounge Partner to this wonderful platform and provide a space where art, dialogue and hospitality harmonise with quiet sophistication.”

Date: 5th February to 8th February 2026
Time: 5th February – 3 PM onwards I 6th February – 8th February - 11 AM onwards
Venue: NSIC Grounds, Okhla 

About The Leela Palace New Delhi

The Leela Palace New Delhi perfectly exemplifies the magnificent architecture, grace and elegance of Lutyens’ Delhi. Located at the heart of the prestigious Diplomatic Enclave area, the hotel is in proximity to the Presidential Palace, the Prime Minister's office, a number of embassies, the central business district and a host of historical monuments. You can experience the luxury of 254 wide-spaced guest rooms and suites each spanning over 550 square feet and a Presidential Suite sprawling over 4,800 square feet. Experience a royal Indian dining experience is at Jamavar, world-class global cuisine at The Qube, a modern Japanese culinary experience at MEGU, sublime Franco-Italian delicacies at Le Cirque and a sophisticated yet high-energy retreat at The Library Bar. For pure and blissful relaxation, indulge in an exclusive treatment at The Spa and a rejuvenating session at The Salon. The Leela Palace New Delhi combines state-of-the-art functionality with traditional warmth to ensure guests the highest levels of Indian hospitality at a global standard.

ELIVAAS Crosses 620 Villas, Plans to Double Portfolio in 2026

New Delhi, February 2026:Luxury villa hospitality platform ELIVAAS has scaled its operational portfolio to approximately 620 villas within two years of launch, positioning itself among the fastest-growing organised players in India’s villa hospitality segment.

Since its inception, ELIVAAS has hosted over 3 lakh guests, with guest volumes growing 2.7x between December 2023 and December 2025, driven by demand from group travel, private celebrations, and corporate off-sites seeking exclusive, experience-led accommodation formats.

Operational performance has remained stable despite rapid expansion, with around 95% of guest stays receiving five-star ratings, reflecting consistency across service delivery, property management, and guest experience.

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

ELIVAAS currently has a strong presence across North and West India, which continues to account for the majority of bookings. The platform has also expanded experience-led offerings across its portfolio, with most villas supporting private chefs, spa treatments, customised décor, live entertainment, and concierge-led services.

Looking ahead, ELIVAAS plans to more than double its portfolio to over 1,200 villas in 2026, supported by sustained demand and deeper penetration across key leisure and event-led markets.

About ELIVAAS
ELIVAAS is a leading name in the Indian hospitality industry, specializing in curating luxury villa vacations across the country’s most desirable destinations. The company is committed to transforming vacation experiences into seamless, personalized journeys, ensuring that every detail is tailored to meet the unique preferences of its guests. By focusing on short-term luxury rentals, ELIVAAS guarantees an effortless and memorable stay for travellers seeking comfort, privacy, and exclusivity. As a tech-driven villa and luxury apartment management company, ELIVAAS serves both homeowners and travellers. For homeowners, ELIVAAS provides a comprehensive solution to monetize, monitor, and maintain vacation homes. It offers travellers access to a portfolio of luxurious, meticulously managed properties.

The Fern Hotels & Resorts Expands South India Portfolio with Thekkady Signing Announces The Fern Residency Thekkady, Series by Marriott

Mumbai, February 2026: The Fern Hotels & Resorts, India’s leading environmentally sensitive hotel chain, is pleased to announce the signing of The Fern Residency Thekkady, Series by Marriott, located in Thekkady, Idukki district of Kerala. This addition further strengthens the group’s footprint across South India, taking the total number of operational and upcoming properties in the region to 14.

Sharing his views on the signing, Mr. Suhail Kannampilly, Managing Director, The Fern Hotels & Resorts, said, “Leisure destinations with strong ecological and experiential appeal are increasingly shaping the next phase of hospitality growth in India. Thekkady stands out as a destination that attracts discerning travelers seeking immersive experiences rooted in nature and culture. The Fern Residency Thekkady, Series by Marriott will further strengthen our presence in South India while reinforcing our commitment to responsible and experience-led hospitality.”

The upcoming hotel will feature 50 thoughtfully designed rooms and suites, offering a refined stay experience for both business and leisure travelers. The accommodations will blend contemporary design with comfort and functionality, ensuring a seamless and relaxing guest experience. The property will offer an all-day dining restaurant, providing guests with diverse culinary choices in carefully curated spaces that complement the destination’s tranquil setting. For meetings and events, the hotel will feature well-appointed facilities, including one conference room and two banquet halls, making it suitable for corporate meetings, destination events and social celebrations.

Commenting on the association, Mr. Jose Mathew, Managing Director, Maria Shopping Complex Pvt. Ltd. said, “We are pleased to partner with The Fern Hotels & Resorts for this project in Thekkady. We believe this collaboration will deliver a compelling hospitality offering for both domestic and international travelers.”

Strategically located in Thekkady, the property is well positioned to cater to travelers drawn to the region’s natural beauty. Scheduled to open in the second half of 2026, The Fern Residency Thekkady, Series by Marriott, will further enhance The Fern Hotels & Resorts’ portfolio while bringing its signature values of sustainability, service excellence and contemporary hospitality to one of Kerala’s most sought-after destinations.

IHM Ranchi successfully organizes “Food Exchange” workshop for Sikkim Youth under Inter-State Youth Exchange Programme

Institute of Hotel Management (IHM), Ranchi, in collaboration with MY Bharat Kendra Jharkhand, Ranchi (Ministry of Youth Affairs and Sports, Government of India), successfully organized a comprehensive theoretical and practical workshop on the theme “Food Exchange” at its auditorium. The workshop was held for 40 youths from various districts of Sikkim under the Inter-State Youth Exchange Programme in accordance with the guidelines of Mera Yuva Bharat, Ministry of Youth Affairs and Sports, Government of India,

The event was graced by the presence of the Mr. Raushan Kumar, District Youth Officer of MY Bharat Kendra Organization, Ranchi, Mr. Gaurav Agrawal, President of Vivekananda Youth Care Foundation, Dr. Bhupesh Kumar, Principal, IHM Ranchi, along with other distinguished guests.

The program commenced with a traditional welcome, featuring a mesmerizing performance on Jharkhand’s indigenous musical instrument, "Mandar", setting the stage for a vibrant cultural exchange. The cultural exchange segment commenced with vibrant performances by IHM students showcasing Jharkhand’s rich cultural heritage through Jhumar and Seraikela Chhau dances. The Sikkimese youths, in turn, presented captivating traditional dances and the state song of Sikkim, which were highly appreciated by the audience. 

Dr. Bhupesh Kumar, Principal IHM Ranchi, in his welcome address greeted the participants and expressed gratitude to MY Bharat Kendra Organization, Ranchi, for its support. He emphasized that the youth exchange programme provided a valuable platform to share the art, culture, heritage, social traditions, and cuisines of Jharkhand and Sikkim. He highlighted the nutritional significance of Jharkhand’s millet Madua and introduced the traditional folk-dance Jhumar, performed by the Oraon tribe during festivals and special occasions. 

During the programme, Mr. Aditya Kumar Singh, a third-year student of IHM Ranchi, delivered an informative presentation on Jharkhand’s traditional cuisine, tourism potential, folk arts, handicrafts, music, tribal culture, and lifestyle. He emphasized the vital role of regional cuisine in promoting tourism and driving economic development, while also offering insights into the institute’s academic environment, professional training, and industry-oriented education system. He further highlighted the cultural importance of the indigenous and traditional cuisines of Jharkhand’s tribal communities, linking them closely with tourism development.

The youths from Sikkim were introduced to hospitality-related courses offered at IHM Ranchi, along with insights into career opportunities in India and abroad. They also visited academic and residential facilities of the institute including practical lab. The interaction fostered a meaningful exchange of knowledge and experiences related to culture, food habits, and lifestyle between the students of IHM Ranchi and the visiting youths. 

As part of the Food Exchange Programme, the Sikkimese youths relished and appreciated traditional Jharkhand delicacies such as Dhuska, Aloo Chana Sabzi, Chilka Roti, Veg o Non-Veg Biryani and other delicious dishes among others. 

Ingredient Ideology | Burger & Slider Fiesta By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Burger & Slider Fiesta Unveiling The Magic Of Taste In Between The Sheets!

The concept of fast foods and quick-fix meals have become a way of life and for most of us it seems quite comfortable and easy to work with alongside our routines and list of things to do! Burgers and sliders popular trend from the western part of the world have made its way into out kitchens and on our plates for the simple reason they are tasty, easy to assemble and satisfying at the same time suiting all age groups and taste buds.

Here are a few ideas with burgers & sliders for our readers to put together and relish some new flavors and concoctions put together for a pleasing experience.

Recipe-1] CURRIED CHICKEN SLIDERS

Ingredients:

To assemble the burger:

3-4 burger buns

1-2 tsp butter

1-2 tsp mustard paste

1 cup assorted lettuce leaves

5-7 no onion rings

5-7 no tomato slices

5-7 no cucumber slices

3-4 no cheese slices

2-3 tsp tomato ketchup

Salt and pepper to taste

For the chicken sliders:

400 gms boneless chicken breasts, sliced

Salt and pepper to taste

1 tsp mustard paste

1 tbsp. oil

1 tsp lime juice

1 tbsp. curry powder or use regular home spice powders

1 tsp butter

2 tsp chopped garlic

2-3 tsp tomato ketchup

½ cup chicken stock/water

¼ cup coconut milk, thick.

1 tbsp. coriander leaves, chopped

Method: Prepare all the ingredients as listed for the chicken slider burger recipe. Start with the chicken pieces, cut them, wash and pat dry, marinate them and keep refrigerated for 20-30 mins. Heat oil and butter in a pan add in the garlic and saute, add in the chicken pieces and cook for 1-2 mins, add in the sauces, seasonings and mix well. Add a little water/stock in order to cook the chicken breasts well on both sides around 8-10 mins, finally add in the thick coconut milk, coriander leaves and few chopped green chilies if desired and reduce it a nice coating texture on the chicken pieces. Remove and keep aside. Assemble the burger now, slit the burger buns horizontally and warm them on a tava / in a pan and remove, apply butter/ ketchup/ cream cheese/ mustard paste etc, place the lettuce leaves, onion, tomato, cucumber, cheese slice as desired also place the cooked chicken pieces and cover, close and sandwich it, secure with a toothpick and serve assembled with accompaniments on a plate/platter.

Recipe-2] MASALA QUINOA VEG SLIDERS

Ingredients:

To assemble the sliders:

3-4 burger buns

1-2 tsp butter

1-2 tsp mustard paste

1 cup assorted lettuce leaves

5-7 no onion rings

5-7 no tomato slices

5-7 no cucumber slices

3-4 no cheese slices

2-3 tsp tomato ketchup

Salt and pepper to taste

For the quinoa veg sliders:

2 tsp oil

½ tsp cumin seeds

1 tsp chopped green chilies

1 small onion, chopped

1 cup cooked quinoa

1 cup assorted boiled and mashed mix veggies, carrots, beans & peas.

½ cup mashed boiled potato

Salt and pepper to taste

½ tsp coriander powder

½ tsp red chili powder

½ tsp garam masala powder

½ tsp turmeric powder

½ tsp mixed herbs

½ tsp chili flakes

½ cup bread crumbs to bind

2-3 tbsp. flour for coating.

Oil to fry, deep or shallow

Method: Prepare all the ingredients for the quinoa veg sliders. Start with the cooking of the slider tikki, heat oil and add in the cumin, garlic, onion, chilies, and saute for a minute. Add in the assorted cooked veggies of your choice and salt, powdered spices to taste and mix well. Add in the mashed potato and cooked quinoa, some bread crumbs and combine it all together, remove and cool slightly. Apply little oil on the hands and divide the mixture into 6-8 portions, shape them into round tikkis, coat with a little dry flour if needed and shallow fry/ deep fry and remove. Now assemble the slider, slit the burger buns horizontally and warm them on a tava / in a pan and remove, apply butter/ ketchup/ cream cheese/ mustard paste etc, place the lettuce leaves, onion, tomato, cucumber, cheese slice as desired also place the cooked quinoa veg sliders and cover, close and sandwich it, secure with a toothpick and serve assembled with accompaniments on a plate/platter.

Recipe-3] CHICKEN MINCE BURGERS

Ingredients:

To assemble the burger:

3-4 burger buns

1-2 tsp butter

1-2 tsp mustard paste

1 cup assorted lettuce leaves

5-7 no onion rings

5-7 no tomato slices

5-7 no cucumber slices

3-4 no cheese slices

2-3 tsp tomato ketchup

Salt and pepper to taste

For the mince-meat burgers:

1 cup/ 250 gms chicken mince

2 tsp oil

1 tsp butter

1 tsp garlic, chopped

1 tsp green chilies, chopped

1 small onion, chopped

1 small potato, peeled and chopped

1 tsp maida

1 tsp soya sauce

1 tsp red chili sauce

Salt and pepper to taste

½ tsp mixed herbs

½ tsp chili flakes

½ cup water

1 tbsp. coriander/parsley leaves, chopped

1 egg, beaten

Method: prepare all the ingredients for the chicken mince burgers. Start by cooking the mince in a pan, heat oil and butter add in the garlic, chilies, onions, saute for a few mins, add in the keema, potatoes, salt, pepper, sauces and maida and cook for 1-2 min. add in little water, cover, simmer and cook for 12-18 mins until all gets well cooked and mixed. Remove and cool. Now add in the egg and mix it well, add parsley/coriander and using a round ladle drop small portions of it on a hot non-stick pan/tava which is greased a little, let the mince patties cook up and hold shape as the egg cooks in the same, turn the sides and get a nice golden color, cook for around 5-7 mins in total and remove. 

Now assemble the slider, slit the burger buns horizontally and warm them on a tava / in a pan and remove, apply butter/ ketchup/ cream cheese/ mustard paste etc, place the lettuce leaves, onion, tomato, cucumber, cheese slice as desired also place the cooked chicken mince burger patties and cover, close and sandwich it, secure with a toothpick and serve assembled with accompaniments on a plate/platter.

Recipe-4] SEAFOOD SLIDERS

Ingredients:

To assemble the sliders:

3-4 burger buns

1-2 tsp butter

1-2 tsp mustard paste

1 cup assorted lettuce leaves

5-7 no onion rings

5-7 no tomato slices

5-7 no cucumber slices

3-4 no cheese slices

2-3 tsp tomato ketchup

Salt and pepper to taste

For the seafood sliders:

500gms boneless fish fillets, Ghol/ Bassa fish etc

For the marination:

2 tsp oil

2 tsp lime juice

Salt and pepper to taste

1 tsp mustard paste

2 tbsp. white wine- optional

1 tsp mixed herbs

½ tsp chili flakes

2 tsp soya sauce

1 tsp red chili sauce

1 tsp roasted crushed fennel seeds

1 tsp roasted crushed flax seeds

To coat the fish:

1 egg beaten

1 cup bread crumbs

½ cup maida

Salt and pepper to taste

Oil to fry

Method: prepare all the ingredients for the sliders as listed. Start with the fish, clean, wash, and pat fry the fish fillets, portion them in such a way so that they are able to sit well in between the burger buns. Apply the marination on the fish and cover, keep refrigerated for 20-30 mins. Remove and coat with seasoned refined flour, then beaten egg and finally with bread crumbs and dust off the excess, chill the fish fillets for 20 mins. Deep fry them in medium hot oil to a nice golden brown color all over in around 4-6 mins of cooking time. Remove and drain off excess oil on a kitchen paper. Now assemble the slider, slit the burger buns horizontally and warm them on a tava / in a pan and remove, apply butter/ ketchup/ cream cheese/ mustard paste etc, place the lettuce leaves, onion, tomato, cucumber, cheese slice as desired also place the cooked seafood slider and cover, close and sandwich it, secure with a toothpick and serve assembled with accompaniments on a plate/platter.

Recipe-5] TEMPERED MEAT BURGERS

Ingredients:

To assemble the meat burgers:

3-4 burger buns

1-2 tsp butter

1-2 tsp mustard paste

1 cup assorted lettuce leaves

5-7 no onion rings

5-7 no tomato slices

5-7 no cucumber slices

3-4 no cheese slices

2-3 tsp tomato ketchup

Salt and pepper to taste

For the meat burgers:

400 gms boneless lamb meat fillets sliced

For the marination:

2 tbsp. oil

1 tbsp. chopped garlic

2 tbsp. white vinegar

2 tsp mustard paste

Salt and pepper to taste

2-3 tbsp. red wine- optional

1 tsp mixed herbs

½ tsp chili flakes

2-3 tsp soya sauce

2-3 tsp red chili sauce

2-3 tsp honey

Method: Prepare all the ingredients for the meat burgers. Start with the preparation of the meat, cut the meat into thin fillets and assemble in a bowl. Apply marination and mix well, cover and keep refrigerated for 45 mins-1 hr. heat a skillet or a grill and grease with a little oil and place the fillets on it, cook the meat on the hot plate/grill turning them occasionally and applying the leftover marination as well to keep the meat juicy as it cooks along. Once the meat is well done or as needed, remove it from the hot grill/pan and keep aside. Now assemble the slider, slit the burger buns horizontally and warm them on a tava / in a pan and remove, apply butter/ ketchup/ cream cheese/ mustard paste etc, place the lettuce leaves, onion, tomato, cucumber, cheese slice as desired also place the grilled sliced meat fillets and cover, close and sandwich it, secure with a toothpick and serve assembled with accompaniments on a plate/platter.

IHG Hotels & Resorts to Bring Premium Brand voco™ to Lucknow, India

Lucknow, India February 2026 – IHG Hotels & Resorts, one of the world’s leading hotel companies, has signed a management agreement with Rajdeep Infra & Sales Pvt Ltd for the development of voco Lucknow, a 135-key premium hotel located in the prime Ashiyana area. Scheduled to open in Q3 2029, the property will mark the debut of IHG’s fastest-growing premium brand in the capital city of Uttar Pradesh, reinforcing the company’s strategic expansion across high-potential urban centres in India.

Prime Location

Situated in Ashiyana, one of Lucknow’s most sought-after neighbourhoods, voco Lucknow will enjoy excellent connectivity to major urban hubs and is just a short drive from Chaudhary Charan Singh International Airport. As the capital of India’s most populous state, Lucknow is a rapidly expanding economy and a key hub for business, government, education, and cultural tourism, attracting both domestic and international travellers.

Brand Experience

voco™ Hotels deliver a distinctive premium experience that blends the informality and charm of an individual hotel with the quality and reassurance of a global brand. Centred around the hallmarks ‘Come on in’, ‘Me time’, and ‘voco life’, the brand is globally recognized for its bold identity and thoughtful touches.

Leadership Commentary

Sudeep Jain, Managing Director, South West Asia, IHG Hotels & Resorts, said:
“We are delighted to partner with Rajdeep Infra & Sales Pvt Ltd to introduce the vibrant voco brand to Lucknow. This signing is a strategic step in expanding our premium portfolio in India’s integral state capitals. Lucknow’s dynamic growth as an administrative, educational, and business destination makes it an ideal market for voco’s contemporary and distinctive hospitality. We are confident this hotel will resonate strongly with travellers seeking a premium, relaxed, and characterful stay.”

Aman Singh Chauhan, Director, Rajdeep Infra & Sales Pvt Ltd, added:
“Partnering with IHG Hotels & Resorts to bring the voco charm to Lucknow aligns with our vision of creating high-quality assets in prime locations. We believe the unique personality and premium positioning of the voco brand, supported by IHG’s global systems and expertise, will fill a notable gap in the Lucknow hospitality landscape and become a preferred choice for modern travellers.”

Strategic Expansion

The upcoming voco Lucknow will be the third IHG hotel in the city, joining the operational Holiday Inn and Crowne Plaza properties. This project underscores IHG’s commitment to building a strong brand presence in key Indian cities.

IHG currently operates 51 hotels across six brands in India, including Six Senses, InterContinental Hotels & Resorts®, Crowne Plaza®, voco™ Hotels, Holiday Inn Resort®, and Holiday Inn Express®. With a robust pipeline of 80 hotels in development, IHG is strategically advancing its ambition to more than triple its estate in India, targeting over 400 open and in-development hotels within the next five years.