Fusion Hotel Group has opened LEGACY Hanoi - A Fusion Original in Ngoc Ha ward, with 85 hotel rooms, 133 serviced apartments, an onsen spa and a 24th-floor restaurant and rooftop bar.

Guests at Meliá Chiang Mai’s YHI Spa can now build their own 120-minute session from seven treatments for THB 2,600 net, until 31 December 2026.

Mumbai’s Hearth made its Bengaluru debut at Fireside in Kalyan Nagar on 24 and 25 October, with Chefs Dhriti and Sabby cooking alongside Chef Rajat on a shared, fire-led menu.

Hilton has brought its LXR Hotels & Resorts collection to India with The Den Bengaluru, a 226-room hotel in Whitefield with four dining venues, a spa and over 21,000 sq ft of event space.

Meliá Pattaya Hotel has reworked DEN from a Nikkei restaurant into a Japanese izakaya built around charcoal grilling and sharing plates, launching with a sake-paired dinner on 30 October.

AI is reshaping how organisations build capability. Allen Francis Mathias of Chai Point argues that L&D must move from counting training hours to driving real performance, or risk irrelevance.

Ananya Agrawal, CEO and Co-founder of Lume & Lime, on the gap between the classroom and the cafe floor, and why dining is becoming a third place.

Inaugurated by Governor Nand Kishore Yadav, the 56-room Polo Hotel Kohima brings Naga-inspired design, a seven-course Naga menu and valley views to Nagaland's capital, and marks Polo Hotels Group's entry into the state.

Grazing tables, reinvented chaat and service flow planned before the food: Chef Harsh Shodhan of The Gourmet Kitchen & Studio on how festive dining is changing, and how to serve abundance without excess.

Paratha fits into the accompaniment category of Indian menus — from aloo to mushroom, cheese and chicken keema. Celebrity Master Chef Dr. Kaviraj Khialani shares six simple stuffed paratha recipes.

MHRIL reports consolidated PAT of Rs 19.7 Cr for Q2 FY27, up 17% YoY, with sales at Rs 141 Cr, resort revenue at Rs 96 Cr and occupancy at 75.6%.

As 2030 approaches, Trishal Rao, Chief Sales Officer at SKIL, argues travel companies are evolving from logistics providers into storytellers, experience designers and trusted advisors.

Ritwik Khare, Founder & CEO, ELIVAAS, on widening from villas into farm stays, resorts and retreats, running 700+ properties, the rebrand, corporate offsites, Dubai and the Rs 87 Cr raise.