Elevate Banquet F&B SERVICE - 'Why It Must be Cabaret Style Seating' by Trinh Quan Huy-Philip, Task Force Banquet Manager, Hyatt Regency Birmingham – The Wynfrey Hotel

Cabaret-style seating offers significant advantages for events, combining entertainment and hospitality, as compared to traditional banquet rows or family-style rectangular tables. With guests seated intimately at round tables near the stage, cabaret seating creates an immersive, engaging experience.

Introduction:

When you host events at your venue, setting up the right seating arrangement is key to creating an engaging atmosphere. If you have a stage or performance area or a head table, then the cabaret seating style might work well. Cabaret seating uses round tables but they are only filled up 1/2 to 2/3 full, so that there is empty space at the top of the table and everyone can see what’s going on in the front of the room.
Cabaret seating is a popular option for everything from galas and conferences to weddings and performances. If you’ve ever attended a dinner, awards show, or seminar with circular tables, chances are you’ve experienced cabaret seating.
Just a little bit to share so that we can explore what cabaret seating is, its benefits, and tips on how to make it work for your venue.

What Is Cabaret Seating?

With cabaret seating, four to six people are seated at circular tables. An open area at the top of the table allows everyone to see the front of the room (avoiding awkward seating arrangements where guests are seated with their backs to the stage). Tables are spaced around the venue perimeter to leave room for a central open area, which is usually toward the front of the room. This creates an intimate yet energetic setting ideal for mingling and entertainment.
At a typical 10-person round table, there will be four to six guests seated around sit elbow-to-elbow in a semi-circular arrangement. Round 60′′ or 72′′ tables are often used, but even small cocktail tables are sometimes used. Tables may be plain or decorated with linens, centerpieces, and more to match your event theme. It’s a good idea to avoid tall centerpieces so that the view to the front of the room won’t be obscured.

Benefits of Cabaret Seating

Cabaret-style seating offers significant advantages for events, combining entertainment and hospitality, as compared to traditional banquet rows or family-style rectangular tables. With guests seated intimately at round tables near the stage, cabaret seating creates an immersive, engaging experience.
The circular tables facilitate lively conversation and interaction between guests. With a cabaret style seating arrangement, guests can talk to people seated several seats away much easier than if they were at long rectangular tables. This convivial, informal atmosphere enhances the social experience around the central entertainment. Whether enjoying a meal, appetizers, or drinks, guests feel connected in this setting.

The efficient circular table layout maximizes seating capacity compared to traditional banquet rows. The modular, flexible format can be arranged to accommodate dining, dancing, and more. Despite hosting large groups, cabaret seating provides an intimate, personalized feel that makes guests feel part of the action.

Tips for Cabaret Style Seating in Your Venue

To create a comfortable, engaging cabaret seating set up, keep these tips in mind:
• Table size: Choose appropriate table sizes to avoid overcrowding guests.
• Table placement: Strategically position tables to maximize space and maintain clear pathways for both guests and staff to move around.
• Lighting: Use stage and ambient lighting to create the right ambiance and visibility for entertainment and guests.
• Sound system: Invest in quality audio to deliver clear sound throughout the venue by positioning speakers for full coverage.
• Decor: Use decor elements like centerpieces and linens to complement your event theme and enhance visual appeal.
• Staffing: Have ample staff to assist guests and contribute to a seamless experience.
• Table weight: Portable, lightweight, folding tables allow for easy setup and reconfiguration between events.
• Table spacing: Leave ample room between tables for navigability. Round tables should be set up with 60′′ (152 cm) between tables. This leaves room for chairs and aisles between tables.
• Entertainment visibility: Set up tables with 3 to 4 empty spots at the head of the table. Stage entertainment so all guests have a line of sight.
• Seating Chart: Assigned seating keeps guests organized and able to find their spots.
• Accessibility: Allow wide aisles for wheelchairs and mobility devices to navigate.

There needs to be 36′′ (91 cm) of clear space so that wheelchairs can navigate a cabaret-style banquet room.

Ideal Event Types for Cabaret Seating

To optimize your cabaret seating setup, pay attention to the floor plan, décor, and to adding in other seating types, as needed. This style of seating is highly versatile for both social and corporate events.

Popular use cases include:
• Wedding receptions: The intimate rounds facilitate lively conversation for celebrating newlyweds. Centralized dance floors work well. A rectangular head table for the bride and groom and close family and friends can be placed so everyone can see it.
• Corporate dinners: Multi-course dinners benefit from cabaret seating’s up-close view of entertainment and speeches.
• Cocktail parties: Scattered cabaret tables enable guests to mingle while allowing server access. Place a few groups of chairs around the edge of the room, where additional guests can congregate.
• Conference breakouts: Small cabaret tables create an intimate workshop setting for breakout groups.
• Presentations and speakers: Attendees can dine and take notes while engaging with speakers.
• Comedy or theatrical Shows: Guests enjoy entertainment, food, and drinks in the cabaret’s intimate viewing format.
• Musical presentations and concerts: Add a portable stage at the front end of the room for concerts and musical events, which can be held during dinner or afterward.

Comparing Cabaret Seating with Other Seating Arrangements

While "cabaret seating" and "crescent rounds" are often used interchangeably, the key difference is that "cabaret seating" refers to a general layout where tables are arranged in a semi-circle with chairs only on the half facing the stage, while "crescent rounds" specifically describes the shape of the tables used in this arrangement, which are crescent-shaped, allowing all attendees to face the front without turning their chairs; essentially, "crescent rounds" is a specific type of cabaret seating layout using crescent-shaped tables.

Key points:

• Cabaret seating: A broader term describing a seating arrangement where tables are positioned in a semi-circle with chairs only on the side facing the stage, creating a focused view for all attendees.

• Crescent rounds: A specific type of cabaret seating where the tables used are crescent-shaped, ensuring everyone faces the front without having to turn their chairs.

How does cabaret seating compare to other table/seating options?

• Cabaret seating: Cabaret seating is ideal for events where guests need to see the front of the room, as when they will be watching a performance, a ceremony, a head table, or a lecture during the event. Cabaret seating eliminates the craned necks and unequal viewing that typically occurs in banquet seating, where some guests are seated with their backs to the stage. With cabaret seating, everyone has a good seat to the performance.

• Banquet Seating: Round tables and linear banquet-style rows do allow for more seating capacity compared to cabaret-style rounds (which leave part of the table unseated). However, cabaret seating facilitates more comfortable conversation and engagement between guests at each table. Traditional banquet-style seating works well for dinners and events where there is not a presentation or performance associated with the event.

• Classroom Seating: Like cabaret seating, classroom-style rows ensure all guests have visibility of speakers and entertainment. However, the stacked rows lack the intimate, collaborative feel created by circular cabaret tables.

• Crescent Seating: Crescent round tables have a similar engaged, conversational feel to cabaret seating. However, crescent shapes occupy more space than efficient circular tables used in cabaret arrangements.

• Cocktail Seating: Scattered tall cocktail tables encourage mingling between guests, which cabaret seating also facilitates. However, cocktail tables are not as conducive to seated dining experiences.

In general, cabaret strikes an ideal balance of capacity, engagement, and event versatility.

Tips for Setting Up Cabaret Style Seating

Setting up cabaret seating takes thoughtful planning and preparation. Follow these tips for smooth execution:
• Assess the venue space and required capacity to determine if it can accommodate a cabaret layout.
• Start with a floor plan showing table placements and aisle locations; include measurements.
• Drop power and AV cables in the entertainment zone before placing tables.
• Position tables to maximize stage visibility for most guests. Avoid angles too close to the stage.
• Bring in 4-6 chairs per folding table. Arrange chairs into semi-circles around the table, with a large gap at the top of the table pointing toward the stage. Leave 3–5 feet between tables.
• Use piping or partitions to define cabaret areas if needed.
• Add tablecloths, centerpieces, signage, and other decor.
• For plated dinners, preset rolled flatware and plates at place settings.
• Plan table numbers and seating arrangements, if your client has requested this.
• Ensure enough space between tables for comfortable guest movement and accessibility
• Do a walkthrough to test and adjust the setup as needed.

Trinh Quan Huy-Philip

Hotel Association of India (HAI) Mourns the Loss of Shri Arvind Singh Mewar: A Royal Icon of Indian hospitality

New Delhi, March 2025: The Hotel Association of India (HAI) expresses its sorrow on the passing of Shri Arvind Singh Mewar, a distinguished member of the erstwhile royal family of Mewar and the 76th Custodian of the House of Mewar. He passed away on March 16,  at the age of 81, after a prolonged illness.

Arvind Singh Mewar's remarkable contributions to tourism, hospitality, and cultural preservation have had a lasting impact on the industry. As the Chairman of the HRH Group of Hotels, he played a pivotal role in transforming several royal properties into renowned heritage destinations, elevating Rajasthan's stature on the global tourism stage. His unique ability to blend Rajasthan’s rich traditions with modern standards showcased India’s cultural grandeur to the world, taking the Indian hospitality industry to new heights.

Expressing his grief, Mr. K.B. Kachru, President of the Hotel Association of India (HAI) and Chairman – South Asia, Radisson Hotel Group, said, “His life was a testament to his unwavering dedication towards preserving India's rich cultural heritage and championing noble causes. His remarkable efforts not only safeguarded the legacy of the House of Mewar but also significantly contributed to the growth of heritage tourism in India. His visionary leadership in positioning Udaipur as a premier luxury travel destination will continue to inspire the hospitality sector for years to come. He has left an indelible mark on the hospitality industry.”

Born on December 13, 1944, in Udaipur, Rajasthan, as the younger son of Shri Maharana Bhagwat Singh Mewar and Smt. Sushila Kumari, Arvind Singh Mewar Ji pursued his early education at Mayo College in Ajmer and later earned a Bachelor of Arts degree from Maharana Bhupal College in Udaipur, specializing in English literature, economics, and political science. To further enhance his expertise, he studied hotel management in the United Kingdom and the United States, laying the foundation for his future contributions to the hospitality industry.

HAI extends its heartfelt condolences to the Mewar family and prays for the eternal peace of his noble soul. His legacy as a custodian of tradition, a pioneer in heritage hospitality, and a guiding light for India tourism will be cherished forever.

About HAI

Established in 1996, the Hotel Association of India (HAI) has evolved into an integrated platform for the hospitality industry, keeping pace with the growth spurred by the liberalization of the Indian economy in the mid-90s. With its membership extending across major hotel groups, as well as boutique, heritage, and small hotels, HAI represents the entire spectrum of the industry. Its committee is a powerful blend of the commitment of hotel owners on one hand and the professionalism of experienced hotel managers on the other. As the apex industry body, HAI works in the areas of promoting regional cooperation and advancing hospitality research and education, in addition to undertaking industry-centric initiatives. Through its pioneering ‘Social Inclusion’ programs, HAI also highlights the social impact of the Indian hospitality industry.

Ingredient Ideology | “Citrus Coolers – Perfect For The Summer Season!” By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Citrus is A genus of flowering trees And shrubs The Plants In The Genus Produce citrus Fruits, Including Important Crops Such As oranges, lemons, grapefruits, pomelos, And limes. The Genus citrus is Native To South Asia, east Asia, southeast Asia, melanesia, And Australia. Various Citrus Species Have Been Used And Domesticated By Indigenous Cultures In These Areas Since Ancient Times. From There Its Cultivation Spread into Micronesia and Polynesia by The expansion And of the Middle East And The Mediterranean Via The incense Trade Route, And onward to Europe And The Americas. 

Citrus Fruits Contain Many Compounds That Can Help Keep Your Heart Healthy. Their soluble Fiber And Flavonoids May Help Raise Healthy HDL cholesterol And Lower Harmful LDL cholesterol And Triglycerides. The Fruits May Lower High Blood Pressure, Another Risk Factor For Heart Disease. Many Citrus Fruits, Such As oranges, tangerines, grapefruits, And clementines, Are Generally Eaten Fresh. They are Typically Peeled And Can Be Easily Split Into Segments. Grapefruit is More Commonly Halved And Eaten Out Of The Skin With A Spoon. special Spoons (Grapefruit Spoons) With Serrated Tips Are Designed For This Purpose. Orange And Grapefruit Juices Are Also Popular Breakfast Beverages. 

More Acidic Citrus, Such As Lemons And Limes, Are Generally Not Eaten On Their Own. Citrus fruits Are Considered Superfoods! This Means That They Included In A Special Category Of Foods That Are calorie-sparse and Nutrient Dense. The Rich Vitamin C Content Of Citrus Fruits Can Effectively Fight The Free Radical Action, Which Prevents Skin Ageing. The Citric Acid Present In Citrus Fruits Helps Curb The Bacterial Action And Pathogens Present Under The Skin, Which Helps Your Skin Glow Naturally. Citrus Fruits Are High In Vitamin C, A Nutrient Known To Help Give Your Immune System A Boost. It Encourages Your Immune System To Produce White Blood Cells, Which Are Necessary To Fight Infections. Citrus Fruits Are Rich In Multiple Nutrients Such As Vitamin C, Flavonoids, And Fiber Which Confer Vascular Protection, Reduce Inflammation, improve Gastrointestinal Function And Health, And Play An Important Role In Preventing Conditions Like Diabetes, Cancer, Neurological Disease

Although Few Of The Lemons can Be Eaten Out Of Hand With The Fragrant Skin; They Are Both Sweet And Sour. lemonade or limeade are Popular Beverages Prepared By Diluting The Juices Of These Fruits And Adding Sugar. Lemons And Limes Are Also Used In Cooked Dishes, Or Sliced And Used As Garnishes. Their Juice Is Used As An Ingredient In A Variety Of Dishes; It Can Commonly Be Found In Salad Dressings And Squeezed Over Cooked Fish, Meat, Or Vegetables.

A Variety Of Flavours Can Be Derived From Different Parts And Treatments Of Citrus Fruits. the rind and oil of The Fruit Is Generally Bitter, Especially When Cooked, So Is Often Combined With Sugar. The fruit Pulp can Vary From Sweet To Extremely Sour. marmalade, A Condiment Derived From Cooked Orange And Lemon, Can Be Especially Bitter, But Is Usually Sweetened With Sugar To Cut The Bitterness And Produce A Jam-Like Result. Lemon Or Lime Is Commonly Used As A garnish for Water, Soft Drinks, Or Cocktails. 

Citrus Juices, Rinds, Or Slices Are Used In A Variety Of Mixed Drinks. The Colourful Outer Skin Of Some Citrus Fruits, Known As zest, Is Used As A Flavouring In Cooking; The White Inner Portion Of The Peel, The Pith, Is Usually Avoided Due To Its Bitterness. The Zest Of A Citrus Fruit, Typically Lemon Or An Orange, Can Also Be Soaked In Water In A coffee Filter, And Drunk. 

Here Are A Few Ways Of How To Involve This Goodness Loaded Ingredient List To Benefits From The Citrus Fruits:

“Summers Are The Best Time Of The Year To Not Only Eat Your Fruits But Also Drink Them In Several Refreshing Ways To Stay Hydrated And Feel Energised, Refreshed And Staying Active Despite The High Temperatures Around And The Heat”- Dr. Kaviraj Khialani- Celebrity Master Chef.

Recipe-1] Anari Punch Of Energy

Ingredients:

Orange Juice- 150 Ml

Sweet Lime Juice- 150 Ml

Lime Juice- 15 Ml

Sugar Syrup- 30 Ml

Ginger Juice- 10 Ml

Salt- 1 Pinch

Capsico Sauce-5 Ml

Mint Leaves- 5- 6 No

Crushed Ice- ½ Cup Or As Needed

Pomegranate Syrup- 15-20 Ml

Method:

1. Prepare All The Ingredients And Keep Them Ready For The Cooler To Be Prepared.

2. Using Crushed Ice, Chill The Glass As Well, To Start With The Recipe Add A Bed Of Crushed Ice, A Pinch Of Salt, Pour In The Pomegranate Syrup, Add In The Sweet Lime, Orange Juice, Dash Of Capsico, Ginger Juice, Lime Juice, a Little Sugar Syrup And Assemble It All In The Glass.

3. Do Not Stir Or Shake The Drink, It Can Be Offered With A Stirrer To The Guest And Can Be Mixed Just Before Drinking It So That The Colors Remain More Visible And Colorful. The Drink Can Be Garnished With Mint, A Pineapple And Cherry Skewer At The Top.

Recipe-2] Citrus Combo

Ingredients:

Apple Juice- 120 Ml

Cranberry Juice – 100 Ml

Orange Juice- 120 Ml

Lime Juice- 15 Ml

Sugar Syrup- 15 Ml

Mint Leaves- 3-4 No

Chaat Masala- 1 Pinch

Crushed Ice- As Needed

Lime Slices- 3-4 No

Cherries- 3-4 No

Sweet Lime Slices- 3-4 No

Assorted Fresh Herbs Like Sweet Holy Basil – 4-5 No

Candied Peel / Candied Ginger- As Desired For Garnish.

Method:

1. Prepare All The Ingredients For The Cooler Drink And Keep It All Ready To Be Mixed/ Assembled For Service.

2. Chill The Glass Using Crushed Ice And Refresh It, Add In Some Crushed Ice And Start With The Assembly Of The Juices And Get It All Setting Up.

3. Check For The Taste, Adjust The Sweetness/Tartness As Desired To Suit The Balance On The Palate. 

4. Garnish The Drink Appropriately And Serve It Chilled.

Recipe- 3] Detox Cooler 

Ingredients:

Green Apple Juice- 150 Ml

Amla Juice- 50 Ml

Guava Juice- 100 Ml

Lime Juice- 20 Ml

Jaggery Melted- 2 Tsp

Roasted Crushed Cumin- ¼ Tsp

Black Salt- 1 Pinch

Fresh Basil Leaves- 10-12 No

Fresh Mint Leaves- 4-5 No

Green Cucumber- 1 Small Cut

Spinach Leaves Or Kale - 1 Cup Washed

Crushed Ice- As Needed

Slice Of Pineapple/ Sweet Lime/ Cherries/ Micro-Greens Etc For Garnish Purpose Can Be Used.

Method:

1. Prepare All The Ingredients For The Cooler And Keep Them Ready To Use Just Before Serving.

2. Using A Blender Jar, Combine Together Some Crushed Ice, The Spinach Leaves, Cucumber, Some Mint, Basil And Churn Them Up Well.

3. Chill The Glass Using Some Crushed Ice And Start With The Drink Recipe, Place Some Crushed Ice At The Base, Start Up With The Blended Herbed Mixture, Pour In The Other Ingredients One By One And Top It Up.

4. A Splash Of Lime, A Dash Of Chaat Masala, Black Salt Etc Can Be Added Optionally As Per Taste As Well. Garnish The Drink With Choice Of Garnishes As Available And Serve It.

Recipe- 4] Mango Tango Sipper

Ingredients:

Mango Pulp -150 Ml

Ripe Papaya Puree- ½ Cup

Orange Juice- 100 Ml

Sweet Lime Juice- 100 Ml

Roasted Crushed Jeera-1/4 Tsp

Mint Leaves- 4-5 No

Crushed Ice- As Needed

Dates- 2-3 Chopped

Brown Sugar- 1-2 Tsp

Assorted Nuts- 1-2 Tsp Chopped

Assorted Seeds- 1-2 Tsp, Flax Seeds/ Pumpkin Seeds.

Cherry/ Pineapple Sticks/ Stirrer/ Straw/ Mocktail Umbrellas- As Needed.

Method:

1. Prepare All The Ingredients For The Drink And Keep Them Handy.

2. Work On The Chilling Of The Glass, Refresh It With Crushed Ice.

3. Add A Little Crushed Ice To Start With And Continue With The Mango Pulp And Other Juices and ingredients Along The Way.

4. Continue Adding Them All And Finally Add A Touch Of Garnish to the Drink And Serve It Immediately.

Recipe-5] Sunrise Solace

Ingredients:

Orange Juice- 150 Ml

Peach Crush- 30- 45 Ml

Mixed Fruit Juice- 120 Ml

Sweet Lime Juice- 100 Ml

Lime Juice- 2- 3 Tsp

Sugar Syrup- 15 Ml

Dash Of Capsico

Salt And Pepper To Taste

Tomato Juice-1/2 Cup

Crushed Ice- As Needed

Celery- 1 Stalk Cut Into Pieces

Lemon Grass- 2-3 Pieces

Fresh Basil- 3-5 No

Lime Slices- 3-4 No

Cherries/ Pineapple/ Kiwi/ Caramel Coated Cherry Tomatoes Etc For Garnish And Presentation.

Method:

1. Prepare All The Ingredients For The Drink. 

2. Start With The Refreshing Of The Glass With Crushed Ice And Creating A Layer Of Crushed Ice At The Base Continuing With Peach Crush, The Juices One By One, Seasonings, Capsico, Lemon Grass, Basil, Lime Slices Etc.

3. Add The Heavier Contents In The Liquid Form At The Base Followed By The Lighter Ones In Order To Maintain Some Layer And Visibility.

4. Do Not Stir The Drink Immediately But Add In The Assortment Of Garnishes As Needed Or Desired And Offer A Stir Stick/ Straw If The Glass Is Not Rimmed. Stir And Enjoy The Cooler.

Recipe- 6] Sweetlime Surprise

Ingredients:

Sweet Lime Juice- 150 Ml

Watermelon Juice- 150 Ml

Orange Juice- 100 Ml

Grapefruit Juice- 100 Ml If Available

Lime Juice- 15 Ml

Crushed Ice- As Needed

Mint Leaves- 4-5 No

Pinch Of Sea Salt

Ginger Juliennes/ Juice- 1 Tsp

Slit Green Chili-1 No

Honey- 1 Tsp

For Garnishing- Mint/ Basil/ Cherry/ Stick Of Cherry And Pineapple/ Fresh Berries/ Assorted Nuts Caramelised And Powdered.

Method:

1. Prepare All The Ingredients For The Drink And As Needed Keep Them All Ready And Chilled.

2. Work On The Assembly Of The Drink, Chill And Refresh The Glass With Ice Just Before Making The Drink.

3. Start With A Bed Of Crushed Ice, Pour In The Juices One By One And Add In The Flavourings To Taste, Seasonings Etc To Add Some Balance As Needed.

4. Do Not Stir The Drink Immediately But Add In The Final Garnishes And Present The Drink With A Stir Stick And Straw. The Person Consuming It Should Be Giving It A Nice Mix And Then Relishing The Cooler.

Exclusive Marriott Bonvoy Member Savings: ‘Book Smarter, Book Direct’ in Mumbai

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Marriott Bonvoy members can enjoy exclusive savings by booking directly through Marriott's official channels in Mumbai. By utilizing the 'Book Smarter, Book Direct' offer, members receive a 5% discount on room rates, unlocking unforgettable experiences with exclusive perks and unbeatable stays.

Please find the press release & images attached below. Could you please feature it in your esteemed publication?Looking for the best hotel near Mumbai International Airport with exclusive savings? Whether you’re a business traveler managing tight schedules or a leisure guest exploring Mumbai’s rich culture, enjoy 5% off your stay with the ‘Book Smarter, Book Direct’ offer—exclusively for Marriott Bonvoy members.

At Courtyard by Marriott Mumbai International Airport, Bonvoy members unlock special rates, premium perks, and seamless comfort in the heart of Andheri East, near Chhatrapati Shivaji Maharaj International Airport.

Located just minutes away from Mumbai International Airport, the hotel is an ideal choice for those who prioritize convenience, comfort, and seamless hospitality. Booking directly comes with more than just savings—it’s an invitation to experience a stay that’s truly rewarding.

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Beyond the luxurious stay, the hotel’s prime location places you within easy reach of Mumbai’s business districts, cultural landmarks, and entertainment hubs. With a selection of topnotch dining, modern fitness facilities, and elegant event spaces, Courtyard by Marriott Mumbai International Airport redefines premium hospitality in the city.

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 About Marriott International: Marriott International, Inc. (Nasdaq: MAR) is based in Bethesda, Maryland, USA, and encompasses a portfolio of approximately 9,000 properties across more than 30 leading brands in 141 countries and territories. Marriott operates and franchises hotels and licenses vacation ownership resorts all around the world. The company offers Marriott Bonvoy®️, its highly awarded travel program.  

The Leela Ambience Gurugram Strengthens Partnership with Sarvam Shakti NGO, Committing to Girls’ Education & Employment

An Inspiring Day of Empowerment, Elegance, and Social Impact

GURUGRAM, March 2025 - The Leela Ambience Gurugram Hotel & Residences, renowned for its luxury and refinement, recently marked International Women’s Day with a celebration that beautifully blended purpose and opulence. The event paid tribute to women's strength and contributions while supporting the hotel’s loyalty to fostering meaningful social change.

As part of the celebration, The Leela Ambience Gurugram donated ₹51,000 to Sarvam Shakti, an impactful grassroots initiative by the Sarvam Foundation. This prestigious NGO is dedicated to empowering underprivileged girls in Delhi and Gurugram through education, healthcare, and skills training. By shaping young girls into cultural ambassadors of India, Sarvam Shakti preserves India’s heritage while paving the way for brighter futures.

The association between The Leela Ambience Gurugram and Sarvam Shakti began a year ago and has grown stronger with time. On this special occasion, the hotel spread its support beyond financial aid, pledging to take responsibility for the education and employment of girls under Sarvam Shakti’s care. This initiative highlights the hotel’s vision of blending luxury hospitality with impactful community upliftment.

The celebration was a heartfelt expression of gratitude and empowerment, with attendees absorbed in the hotel's grandeur while reminiscing on the importance of collective action. The Leela Ambience Gurugram once again demonstrated that luxury and social responsibility can go hand in hand, creating an inspiring precedent for others to follow.

Stone Wood Hotels & Resorts to expand with 6 new properties in 2025

Stone Wood Hotels & Resorts, a rapidly growing hospitality chain known for its boutique and experiential stays, is set to expand significantly in 2025 with the launch of six new properties. As part of its strategic growth plan, the group will introduce three upscale resorts in Jawai, Tadoba, and Coorg, offering premium accommodations that blend luxury with nature.

Reflecting on the brand's performance in 2024, Stone Wood Hotels achieved over 8% occupancy year-to-date. With positive market momentum, the group expects to increase its top-line revenue by a minimum of 10% in 2025. The Average Room Rate (ARR) and Revenue per Available Room (RevPAR) are projected to rise in tandem with this growth.

"At Stone Wood Hotels & Resorts, our commitment to crafting memorable experiences drives every expansion initiative. As we step into 2025 with six new properties, our focus is on elevating guest experiences through premium accommodations that seamlessly blend luxury with nature. We aim to introduce curated stays in offbeat destinations, ensuring travelers enjoy immersive experiences without compromising on comfort. Through an asset-light model, we are poised to expand our footprint while maintaining the personalized service and vibrant hospitality that define our brand," said Shikhar Kumar, Managing Director, Stone Wood Hotels & Resorts.

Currently operating 16 properties across six states and 11 cities with over 500 rooms, Stone Wood Hotels has outlined a comprehensive expansion plan. The upcoming six hotels in 2025 will collectively add approximately 400 keys to the group’s inventory. While the brand has historically focused on the mid-market segment, it will now enter the upscale category with its premium properties in Jawai, Tadoba, and Coorg. The first upscale hotel is targeted to open by the end of the 2025-26 financial year.

Stone Wood Hotels continues to emphasize an asset-light expansion strategy, leveraging lease and revenue-share models to develop its portfolio. This innovative approach allows the group to maintain operational flexibility while enhancing profitability.

Investment for the upcoming expansion will be supported through collaborations with investors across India. Having evolved from a single boutique hotel in Goa to a growing hospitality brand with over 15 properties in three years, Stone Wood Hotels has gained investor confidence through rapid ROI and efficient investment models tailored for boutique properties.

Service excellence remains a core focus for the group, achieved through consistent staff training programs such as T3 & LDP, along with regular audits and quality checks to ensure exceptional guest experiences.

The MICE (Meetings, Incentives, Conferences, and Exhibitions) and wedding segments have become significant growth drivers for Stone Wood Hotels. The brand's expansion plans include properties equipped with dedicated event spaces, catering to this booming market. Notably, the Aralea Beach Resort by Stone Wood Premier has witnessed a remarkable 75% business contribution from MICE and wedding clientele.

With a long-term vision to operate 50 hotels and over 3,000 rooms by 2030, Stone Wood Hotels & Resorts is committed to providing value-driven hospitality experiences. The brand’s strategic growth aligns with evolving traveler preferences, focusing on offbeat locations, immersive experiences, and personalized service. With its exceptional F&B offerings, vibrant party destinations, and guest-centric approach, Stone Wood Hotels continues to strengthen its presence in India's dynamic hospitality landscape.

Ministry of Naan Brings Back the Iconic ‘90s Drive-In Dining Experience to Mumbai

Redefining North Indian Cuisine with Innovation, Modern Techniques & a Nostalgic Drive-In Concept

Mumbai, March 2025: The vibrant neighborhood of Chembur welcomes a nostalgic yet modern dining experience with the launch of Ministry of Naan (M.O.N.), reviving the iconic ‘90s drive-in dining culture in Mumbai. Bringing back an era when dining meant savoring delicious meals from the comfort of your car, Ministry of Naan blends tradition and innovation, creating a space where convenience meets culinary excellence.

Located in a prime spot with serene views of the Chembur Golf Club, Ministry of Naan introduces a drive-in dining model that allows customer to enjoy freshly prepared meals while indulging in the sights and sounds of Chembur. The experience is enhanced with in-car ordering convenience, curated music playlists to set the mood, and car-friendly packaging for a seamless, mess-free meal. Whether opting for a laid-back meal in the car or a quick pickup, Ministry of Naan is redefining how Mumbai enjoys its favorite comfort foods.

The carefully curated menu showcases signature dishes such as Naan Turnover Butter Chicken, Aromatic Chicken Biryani, Kairi Chicken Tikka, Tandoori Sarso Ki Broccoli, Adana Kebabs with Naans, and Mutton Galauti on Bread. Every dish is crafted with freshly ground in-house masalas and premium ingredients, ensuring an unmatched depth of flavor and authenticity.

With a state-of-the-art live kitchen featuring a glass-fronted design, Ministry of Naan offers complete transparency, allowing customers to witness the meticulous preparation of their meals. From the chefs’ crisp white uniforms to the branded aprons, every detail reflects a commitment to quality, hygiene, and culinary craftsmanship.

Commenting on the launch, Ayush Sahani, Owner of Ministry of Naan, said,
"Ministry of Naan is redefining Mumbai’s dining culture by bringing back the nostalgia of the classic drive-in experience, reimagined with bold North Indian flavors, modern culinary innovation and an unwavering commitment to quality. Every dish is crafted using the finest ingredients with no shortcuts on freshness or authenticity. Whether dining from the comfort of your car or enjoying a meal at home, our chefs trained in five-star kitchens ensure an elevated experience every time. Backed by a team with deep expertise in fine dining and luxury hospitality, we’re setting a new benchmark for Indian cuisine where taste, trust and tradition come together effortlessly.”

With a vision to expand, Ministry of Naan plans to open new locations across Mumbai by the end of 2025. The brand ensures easy accessibility for delivery customers across Chembur and neighboring areas through its partnership with Zomato and Swiggy, while offering a unique drive-in and dine-in experience at its flagship location.

More than just a restaurant, Ministry of Naan curates an experience—a fusion of heritage, community, and innovation that resonates with the vibrant culture of Chembur and beyond.

Location: Ministry of Naan, Opposite the Bombay Presidency Golf Club, Chembur Camp, Chembur, Mumbai, Maharashtra 400074

Beyond Luxury: Arpita Khan Sharma's recently launched ‘Mercii’ Redefines Mumbai's Hotspot Scene

Arpita Khan Sharma Ventures into Hospitality in collaboration with Ketul & Gaurav Parikh, Anuj & Vicky Chugh 

Mumbai, March 2025: Whispers have turned to roars, and tables are disappearing faster than reservations. Mumbai's elite have found their new sanctuary: Mercii. Founded by Arpita Khan Sharma in partnership with Richboyz Entertainment, the recently unveiled European fine dining gem at 81 Crest, Khar, where gratitude is served with every exquisite course is making quite the noise and rightfully so!

Inspired by her family’s deep-rooted passion for hospitality and her own love for food and travels across Europe, she envisioned a space that radiated warmth and appreciation. The name "Mercii" French for "thank you", encapsulates this heartfelt sentiment. Stepping into Mercii, guests are immediately enveloped in an ambience of refined elegance. From the warm, inviting lighting, and unique skylights to the plush seating and attentive service, every element is designed to make guests feel welcomed and appreciated. Sprawled over a space of 9,000 sq ft, Mercii's interior design is a breathtaking fusion of opulence and elegance, a testament to thoughtful artistry. The versatility of the skylight and the interplay of light, colour, and motion orchestrate a captivating transformation, seamlessly transitioning from the sun-drenched luminosity of day to the intimate, starlit allure of night. The restaurant also offers an exclusive private chamber, a secluded haven for intimate gatherings and celebrations, ensuring a versatile space for any occasion.

Arpita Khan Sharma shares. "I wanted to create a place where every guest feels like they're stepping into a warm embrace, where the simple act of sharing a meal becomes a meaningful experience. Mercii is my way of extending a sincere 'thank you' to Mumbai, to every individual who walks through our doors, and to the beautiful journey that has led us here." 

"We believe that Mercii is not just a restaurant; it's a celebration of life's moments, big and small, and a testament to the power of collaboration and vision. Our collaboration with Arpita Khan Sharma ensures that every aspect of Mercii, from the design to the menu, reflects a shared commitment to excellence and genuine hospitality," says Gaurav Parikh, Partner at Mercii.

The meticulously crafted environment sets the stage for a culinary performance of unparalleled artistry, masterfully conducted by Group Culinary Director Dennis Koll. With a pedigree honed under the mentorship of Michelin-starred chefs and showcased in world-renowned establishments like the iconic Burj Al Arab. Koll orchestrates a symphony of authentic European flavours, each dish a testament to his global perspective and unwavering dedication to excellence. The menu is a veritable gallery of gastronomic masterpieces, where vibrant creations play a tasteful symphony in your mouth. Some of the signature dishes include Matar Hummus and Lavash Chaat; a fusion of traditional hummus with Indian flavours. Parmesan Charred Broccoli; broccoli florets charred to perfection with a Parmesan crust. Crispy Salmon Rice; a delightful combination of crispy rice topped with succulent salmon. Mushroom Chai; an innovative mushroom consommé presented in a chai style. Not just this, guests can also indulge in the ‘Mercii Surprise’ made of mini pita puffs filled with espuma of a classic Indian potato and cauliflower dish. Or try the Tuna Tartar; fine cubes of tuna served with cucumber and capers mixed together with Dijon mustard. For seafood lovers, Mercii offers the opulent Coco Lobster; Mercii’s take on the popular Goan dish made with Lobster, Xec Xec sauce, and pan-seared coconut flesh. The Crab Ravioli is made of succulent crab mixed with cream cheese tossed in a caper and cherry tomato Beurre blanc. But wait, your dining experience at Mercii is complete without indulging in its exquisite desserts. The Hazelnut Tiramisu, infused with praline and Arabica coffee, offers a sophisticated twist on a classic favourite. For a lighter yet equally satisfying end, the Pavlova topped with shadow morels and raspberries provides a delicate balance of sweetness and texture. Each dessert is a masterful creation, promising the perfect finale to a luxurious meal.

"For me, cooking is an act of storytelling," Chef Dennis Koll explains. "At Mercii, we are not just serving food; we are crafting narratives that evoke emotions and memories. Each dish is a journey, a blend of traditional techniques and innovative ideas, designed to transport our guests to the heart of Europe's culinary landscapes. I believe that food should be an experience, a conversation, a moment of connection. And that's precisely what we strive to achieve at Mercii."

Sterling Expands Its Wildlife Footprint with the Launch of Sterling Tipeshwar

First National Brand in Tipeshwar | 14th Wildlife Resort | Luxurious Stay Amidst the Wild

Sterling Holiday Resorts proudly announces the launch of Sterling Tipeshwar, a luxury wildlife retreat set amidst the untouched beauty of Tipeshwar Tiger Reserve, Maharashtra. With this, Sterling strengthens its position as one of India’s leading wildlife hospitality brands, now with 14 resorts across prime jungle destinations.

Nestled on the NH44 highway, Sterling Tipeshwar is an easy getaway from Nagpur (3.5 hours) and Hyderabad (5 hours). Unlike larger reserves, Tipeshwar offers exclusive tiger sightings with fewer crowds, making it one of India’s best-kept wildlife secrets.

Spread across 7 acres, Sterling Tipeshwar blends elegance with sustainability. Guests can choose from artfully designed safari & luxury tents and indulgent villas, each featuring local wildlife-inspired motifs and private sit-outs to soak in the wilderness. Personalized barbecues under the stars elevate the experience.

The resort’s green heart, “Adavi”, nurtures over 50 fruit-bearing trees, attracting vibrant birdlife and enhancing the region’s ecosystem. Resident naturalists curate immersive activities, from guided safaris and nature walks to storytelling sessions about Tipeshwar’s legendary Golden Tiger and Phantom Paws.

Sterling Tipeshwar’s in-house restaurant, Sparrow, offers a gourmet adventure through Maharashtra, Telangana, and Andhra Pradesh’s rich cuisines prepared by local village women featuring dishes like Khandesi Mutton Sukka and Nellore Chepala Pulusu. As an all- inclusive resort, guests enjoy curated dining, high-tea experiences, and in-room indulgences.

“This resort is more than just a wildlife retreat; it’s an invitation to experience nature at its most raw and beautiful. In line with increasing demand for sustainable and experiential travel, I am proud to introduce Sterling Tipeshwar – a feather in the cap for our wildlife portfolio & a must-visit destination,” said Mr. Vikram Lalvani, MD & CEO, Sterling Holiday Resorts.

With year-round tiger sightings, exclusive lounge spaces, and wellness getaways during monsoons, Sterling Tipeshwar promises an unforgettable escape for wildlife lovers, photographers, and city dwellers seeking tranquility.

“Tipeshwar is a hidden gem on the wildlife map of India. With a high density of tiger population, the reserve offers great opportunity of tiger sighting. The resort is located just outside the forest area with a unique design inspired by local fauna and flora. We are delighted to collaborate with Sterling Holiday Resorts for this wildlife resort,” said Mr. TVN Rao IFS Retd & CP Reddy, Palavelli CPR Pvt Ltd.

With this latest addition, Sterling continues to redefine luxury in the wild, blending immersive nature experiences with world-class hospitality.

For more information, visit www.sterlingholidays.com

FHRAI Urges Government to Delink F&B GST from Hotel Room Tariffs

New Delhi, March 2025: The Federation of Hotel & Restaurant Associations of India (FHRAI) has reiterated its demand to delink the Goods and Services Tax (GST) on Food & Beverage (F&B) services from accommodation charges in hotels. Citing multiple representations made to the authorities, FHRAI has emphasized that the current practice of linking F&B taxation to hotel room tariffs is both unfair and operationally challenging for the hospitality industry. Under the prevailing GST framework, restaurants within hotels charging Rs. 7,500 or more per room per day are subject to 18% GST on F&B services with input tax credit (ITC) benefits, while those in hotels with tariffs below this threshold must levy 5% GST without ITC. FHRAI has proposed a flexible system allowing all hotel restaurants to independently opt for either 18% GST with ITC or 5% without ITC, irrespective of the room rates.

With the luxury and upscale markets in the hotel sector expanding steadily and a significant share of proposed future supply of additional rooms being in the upscale, luxury and upper midmarket segment, FHRAI firmly believes that this will lead to substantial revenue enhancement for the Government as at no point of time, these hotels will shift to a lower GST bracket in order to cater to a specific market which is defined by luxury and experience.

FHRAI also emphasized the benefits of ITC for hotels, citing data from the Ministry of Tourism, which lists 417 five-star and five-star deluxe hotels nationwide, all of which operate multiple restaurants. These establishments have significant operational expenses, making ITC a critical advantage that will encourage them to retain the 18% GST slab even if given the option to shift to 5%. Furthermore, midscale hotels, which currently cap their room rates below Rs. 7,500 to avoid compliance complications, are likely to increase tariffs if F&B rates are delinked.

Standalone restaurants, particularly branded chains with high operational costs, are also expected to opt for 18% GST with ITC benefits. With over 500,000 restaurants in India, a sizable number could shift to this tax bracket, further boosting government revenues. Addressing past industry concerns, FHRAI has urged the government to regularize previous GST payments on an “as-is” basis to resolve confusion arising from past regulations. Given these compelling arguments, FHRAI has called for immediate policy intervention to delink F&B rates from hotel accommodation charges, ensuring both industry growth and enhanced tax collections.

"The delinking of F&B rates from accommodation charges is not just a necessary step for the hospitality sector but also a win-win for the government. This move will not result in revenue loss but will, in fact, drive higher GST collections. A fair and transparent taxation policy is essential to support industry expansion and ensure that businesses operate without unnecessary financial and administrative burdens," said K. Syama Raju, President, FHRAI. Pradeep Shetty, Vice President, FHRAI, added, "We urge the government to take immediate action on this pressing issue. A lot of hotels are not crossing the room tariff threshold of Rs. 7,500 due this linking. The hospitality industry needs a progressive policy shift and further measures to facilitate ease of doing business."

FHRAI remains committed to working with the government, the GST Council, and state authorities to ensure an equitable and efficient tax system that benefits both the industry and the economy.

Wow! Momo Disrupts FMCG Cup Noodles Market with 'Desi-Asian Flavours' – A First in India

Wow! Noodles Set to launch 5 Desi Asian range of Cup Noodles in vegetarian and non-vegetarian flavours;  right from Thukpa from Tibet, Khao Suey from Burma, Korean Noodles, Manchurian & Chilli Chicken & India’s most loved Chinese bhel

·        To be available across all quick com and online channels and along with all leading MTs across 200+ Towns and Cities

·        Aims to hit annual 100 Cr business within 24 months

India, March 2025: Wow! Momo, the country's leading QSR brand, has made a bold entry into the FMCG Cup Noodles segment with the launch of Wow! Noodles – a first-of-its-kind range of Desi-Asian Flavours, revolutionizing the instant noodles market. With a unique blend of authentic and wholesome flavors, Wow! Noodles is designed for the modern Indian consumer who craves convenient yet delicious meals anytime, anywhere.

The innovative range features a fusion of iconic Asian and Indian flavors, including Thukpa, Khao Suey, Manchurian, Korean, and Chinese Bhel, ensuring a flavourful experience like never before. With a growing focus on instant, high-quality, and restaurant-style meals, Wow! Noodles delivers an authentic taste experience in just five minutes.

Expanding Nationwide with Omnichannel Availability Wow! Noodles has already made its mark across leading Quick Commerce platforms such as Instamart, Zepto, Blinkit, BigBasket, Flipkart Minutes, and D Mart Ready, along with Modern Trade giants like Reliance, More Retail, Spencer’s, Spar, and Ratnadeep, among others. Additionally, the brand has established a robust presence in 10,000+ general trade stores across 200+ towns and cities.

Further solidifying its footprint, Wow! Noodles is also soaring high at 35,000 feet, making its way into inflight menus of Akasa Air, Air India Express, and Spice Jet. The response from travellers has been overwhelmingly positive, reinforcing the product’s appeal across a wide consumer base.

Innovative Consumer Engagement & Product Trials Wow! Noodles is driving deep consumer engagement through immersive in-store activations, innovative displays, and extensive product sampling in modern trade outlets. The brand's emphasis on taste, convenience, and authenticity has led to strong trial adoption and enthusiastic feedback across all age groups.

Sagar Daryani, Group CEO & Founder, Wow! Momo, expressed his excitement about the launch:
“At Wow! Momo Foods, innovation is in our DNA. With Wow! Noodles, we are disrupting the cup noodles category by bringing the perfect blend of desi and Asian flavors in a format that is both convenient and exciting. As we continue to expand our FMCG footprint, this launch marks a significant step towards making Wow! Momo a household name beyond QSR.”

Mithun Appaiah, CEO, Wow! FMCG, added:
“We are leveraging the strong brand equity of Wow! Momo to make Wow! Noodles a household favourite. With our focus on product innovation and strategic channel expansion, we are confident about an exciting year ahead—bringing new Flavors, scaling our distribution reach, and disrupting the FMCG space.”

The Affirmative Approach Towards Pursuing A Successful Career In The Hospitality Industry! By: Dr. Chef Kaviraj Khialani.

The word “Hospitality” has been an evolving one especially post covid times & there is more to explore beyond which the eyes can see & the limitless horizon too! the scope- opportunities & possibilities have been reaching out to all possible verticals and have been able to absorb-attract & articulate options for graduating students specialising under various areas of interest. 

Looking back to an era of over a decade and a half things were much different and had a varied perspective as well when it came to choice factors available & the career growth plans back then and we have been moving forward it has been re-assuring candidates a much brighter platter of avenues!

Being with the academia for around 25 plus years now actively involved with the student fraternity day in and day out and the synergy with the hospitality industry alongside Chef Kaviraj Khialani, Vice- Principal & Head of Department- Food Production, Kohinoor College of Hotel & Tourism Management Studies, Mumbai shares his thoughts on this topic which is real-time based and also has a few take away factors for the students who are passing out their course study from this stream of education. 

The word affirmation is something which calls for a slight attention here which not only keeps the students pepped up & positive but also helps them to follow their path of passion & beyond! The industry then & now has had a few common points of note & understanding which the gen zee needs to keep forefront & try and work their way up to the path of success! I have explained below the word affirmation in simple words & in my opinion with a brief on every word & its implication to apply by the aspiring hoteliers & hospitality professionals!

1. Aspire

F- Faith

F- Fulfil

I – Innovate

R- Relate

M- Materialise

1.  Attention

    T- Talent 

 I – Independence

 V- Versatility

 E – Empathy.

Let us now look at each and every word one by one and get an understanding of how it can help us:

1. ASPIRE: As human beings we all have certain desires, wants & dreams which we wish to achieve when it comes to our professional career. While the industry has a lot more to offer us at times, we restrict ourselves to boundaries and ignore the possible options. We need to have an open mind towards exploring out of box concepts when it comes to even working out of our comfort zones and locations.

2. FAITH: Having a strong mental & physical balance between joining the dots from expectations to excellence comes a factor of faith which needs to be well affirmed and worked upon on a day-to-day basis. Not all days are the same for all of us in life but the faith in the supreme & love towards doing our best can keep the cycle moving on with peace and harmony. At times its better to go with the flow with faith than to just struggle unnecessarily.

3. Fulfil: Every dream and aspiration in life needs hard work coupled with elements or molecules of smart work as well. The day-to-day activities in our industry can be very routine & monotonous which doesn’t mean that we give up stating boredom. We need to ensure that we have a plan of action laid down for our work schedules on a daily basis with reminders & notes to ensure that we have fulfilled all our set duties & responsibilities with utmost commitment and honesty.

4. Innovate: This concept of innovation at large is implied to only candidates getting into culinary and bakery-confectionary and the likes, but there is much more to this. Every department in the hotel or hospitality sector can try to do something differently or with a twist of experiment. This not only can give us a chance to bring out ideas from team members but also check ourselves in a competitive atmosphere at work to bring out the best versions of ourselves.

5. Relate: The word relate is not just associated with having good relations with family members or relatives etc. it also has a link here to be able to make a connect with the guests, co-workers, the corporate world, competitive shareholders, critics for improvements in ourselves and also to be able to make a connect between plan of action and delivery quotient which is directly linked to guest satisfaction & revenue generation in business.

6. Materialise: To be able to achieve success in life on a professional front its not just principles of management which would suffice but a combination of self-understanding, environmental influences, knowing your pros & cons, understanding people beyond ourselves, being able to look for improvements to enhance performance & most importantly taking critics seriously and not hampering any aspect of self-development which is going to help bit by bit towards materialising the goals and aspirations.

7. Attention: this word has always been coming our way whenever it called for eye for detail and something that was not supposed to be taken lightly in life be it personal or professional! The importance of paying attention to detail happens a little later for some of us as we are still growing up in various ways all through our age groups with maturity and ageing too. Once we start paying close attention to ways and means of improving ourselves with committed efforts & dedication with punctuality & self-care we start getting the fruits of our efforts all the way with a positive affirmation that we can do better every single day of our life.

8. Talent: The fact that the hospitality industry is much more than just baking bread and cooking up a storm from pastas to pizzas, the talent factor also plays an important role when it comes to self development & possibilities to find multiple ways of sharing our knowledge- skills & abilities with those who can benefit from especially when it comes to the student community at large. We all are born with some qualities and talent carried forward from previous birth as well which is true in my case for sure but it also depends on how one works towards bringing it out and showing it to the world!

9. Independence: A feeling of freedom & expression of words- thoughts & ideas is a much needed aspect and requirement in the hospitality industry. As we have seen it happening during campus interviews as well with students in the form of Group Discussions, a not very favoured choice by some students as not everyone can be expressive to level next and share thoughts in a group even though they might be full of talent- skills and innovation as well. The first impression being last impression quote has now seen a little change in recent times rephrasing it to first impression need not be the last impression or not to judge the book by just its cover,some companies who recruit fresh talent for their teams are now even open to having candidates do a presentation solely and individually as well by offering them role-plays, situation handling related to various departments as well which can tax on their thinking capacities and problem solving skills as well.

10. Versatility: The fact that today we have so many options to pick and choose in the hospitality sector some graduating students still have a few queries and confusions between which departments to specialise in and which option to pick and choose as the best one in order to get the best benefits and perks at the job and being able to work on the success quotient with practicality and reality check options. I came across candidates who have chosen culinary- food & beverage service in their last semester and when they appeared for a five star hotel interview for a job they were offered sales & marketing as a best choice looking at his personality & confidence level skills and beyond. Though it’s a matter of personal choice at the forefront but if one is open to being versatile and has the confidence to get groomed for the sales aspect of business which assures

good money and incentives as well it can be looked at.

1. Empathy: Feelings and emotions are a part of us and as we always say hospitality has an aspect of humanity attached where we need to check and understand what our guests go through right from a room stay to a dining experience or having a mocktail at a bar counter, undergoing a check in -check out process at the front desk, servicing an occupied guest room from housekeeping point of view, handling a guest complaint, be it from a room guest or a banquet function or in-room dining order it will call for empathy. To be able to be in the shoes of the guest or customer and offering the best possible, satisfying & humanitarian way of calming him/her down and being able to maintain the decorum of an organisation. This is one quality which needs to be rubbed into well into our hospitality industry handlers from freshers to seasoned all will come across this as a part of their journey, as they say its not what service you offer to a guest but also how you make the guest feel as a part of the experience.

On a Concluding Note: To all the aspiring hospitality management students appearing for their final exams this summer of 2025, we wish you all the very best for the end of academic year examinations and wish you all success with an affirmative approach towards a bright & shining career ahead in the hospitality industry.

New Launches by Glenmorangie in India 2025: Celebrating Timeless Craftsmanship and New Horizons

March 2025: Glenmorangie is delighted to announce an exceptional series of launches in India this year, showcasing the brand’s unwavering commitment to innovation and the art of whisky making. Leading the lineup is the striking Glenmorangie Infinita 18 Years Old, followed by two new expressions designed especially for the Indian connoisseur: Glenmorangie Vindima 16 Years Old and Glenmorangie Aureum 21 Years Old.

The Infinita 18 Years Old marks a bold new chapter in the legacy of Glenmorangie’s single malts. This distinguished whisky, celebrated for its infinite complexity, is crafted using the iconic giraffe-high stills. Matured for 15 years in American oak bourbon casks and further refined with an additional three years in Oloroso sherry casks, Infinita enchants with layers of floral jasmine, honeyed caramelized citrus, and a gentle spiciness.

Dr. Bill Lumsden, Director of Whisky Creation said: “For me, Glenmorangie Infinita encapsulates every element of our house style in perfect harmony and is our most deliciously complex creation. A favourite with whisky lovers old and new, it seamlessly unites subtle sherry-cask hints and woody notes from its great age with our Distillery’s signature soft and fruity character. The result is a beautifully balanced single malt so multi-layered, it’s as if you are drinking a different whisky every time.”

Smriti Sekhsaria, Marketing Director at Moët Hennessy India, commented, “The arrival of The Infinita 18 Years Old in India marks a significant moment for whisky enthusiasts. This bold new edition not only reimagines the packaging but elevates the sensory experience of the original, amplifying Glenmorangie’s dedication to craftsmanship. The Infinita beautifully balances floral, honey, and spiced notes, offering a whisky experience unlike any other. We are eager to share this exceptional single malt with Indian connoisseurs, inviting them to delve into its infinite layers of flavour, and experience a new chapter of Glenmorangie’s legacy.”

Building on the momentum, Glenmorangie further expands its repertoire with two exquisite new releases designed with the global traveller in mind.

• Glenmorangie Vindima 16 Years Old
  Inspired by Madeira’s vibrant grape harvest festival, Vindima is a rich and spicy whisky that has been aged in bourbon casks and finished in Malmsey casks—the sweetest style of Madeira. Its deep purple packaging pays homage to the ripened grapes, while the whisky bursts with luscious sweetness, sizzling spices, and vibrant fruity notes.

• Glenmorangie Aureum 21 Years Old
  Named for the Latin word for "gold," Aureum embodies the warmth and radiance of a sunlit afternoon. Matured in bourbon casks, this single malt offers a symphony of Glenmorangie’s signature flavours—pear, lemon sherbet, and jasmine—refined to perfection. Its striking orange packaging, accentuated with vibrant technicolour line work, reflects the golden glow inherent to the expression.

Dr. Bill Lumsden, Director of Whisky Creation, commented “With Glenmorangie Vindima and Aureum, we invite whisky lovers to explore new depths of flavour. Vindima captures the festive essence of Madeira’s grape harvest with notes of candied fruit and warm spice, while Aureum delivers a vibrant, sun-kissed whisky experience. Our expanding Travel Retail portfolio ensures that every journey is an opportunity for whisky discovery.”

Smriti Sekhsaria, Marketing Director at Moët Hennessy India, added: “India’s growing affinity for premium single malts makes this launch an exciting moment for whisky connoisseurs. Glenmorangie Vindima and Aureum exemplify the brand’s relentless pursuit of craftsmanship and flavour excellence, offering Indian travellers exclusive access to these remarkable new expressions.”

In addition to these releases, Glenmorangie is expanding its Travel Retail range, offering exclusive selections including the newly relaunched 12-year-old Glenmorangie Original, Travel Retail exclusives like Glenmorangie Accord 12 Years Old and Glenmorangie Elementa 14 Years Old, as well as the returning favourite Glenmorangie Infinita 18 Years Old, alongside the iconic Glenmorangie Signet and the ultra-rare Glenmorangie Signet Reserve.

Availability

• Glenmorangie Infinita 18 Years Old: Available at select retail outlets in Haryana and Maharashtra, priced at INR 9,500 and INR 15,841 respectively. This limited-edition masterpiece will also debut soon across select travel retail outlets

• Glenmorangie Vindima 16 Years Old: Priced at INR 10,423, available across all leading duty-free stores in India

• Glenmorangie Aureum 21 Years Old: Priced at INR 22,322, available across all leading duty-free stores in India

Personalizing the Future of Hospitality: A Vision at The Fern Hotels & Resorts

In today’s rapidly evolving hospitality landscape, personalization is not just an added luxury—it has become a central tenet of delivering exceptional guest experiences. The Fern Hotels & Resorts, a brand synonymous with distinctive service, has recognized that true hospitality lies in understanding the unique needs and preferences of each guest. In today’s fast-paced and technology-driven world, guests seek more than just a comfortable stay; they crave an experience that is deeply attuned to their individual needs, preferences, and desires. This is where our vision for personalized hospitality truly takes shape. It has been our mission to ensure that personalization is embedded into every facet of our operations, from guest check-in to their departure and beyond.

At The Fern, we believe in crafting a highly personalized experience that transcends conventional hospitality. It is not about offering a generic set of services but about customizing each interaction to match the unique requirements of every guest. In an age where guests expect more than just comfort and luxury, they desire an immersive experience tailored specifically to them. This vision is materialized through a fusion of cutting-edge technology, data-driven insights, and personalized guest engagement strategies that redefine what it means to offer true hospitality.

From the moment a guest books a stay with us, we begin to gather insights into their preferences and desires. We leverage advanced data analytics to understand patterns in guest behaviour, such as preferences for room setup, bedding, or specific dietary needs. For example, pillow menus are available at select properties, allowing guests to make their selection from the menu provided in their rooms following check-in. Similarly, guests with specific dietary preferences, like gluten-free or vegan options, are accommodated with menu offerings available at the property, ensuring their needs are met based on the dishes currently offered. 

At check-in, the personalization continues. Drawing from prior interactions and preferences, we meticulously tailor the guest experience to reflect their unique needs. Whether it’s the ambient temperature, lighting, or the arrangement of furniture, we strive to craft an environment that aligns seamlessly with each guest’s vision of comfort. Extensive research has been dedicated to selecting carefully curated fragrances and premium toiletries, elevating the overall experience. Likewise, the thoughtful arrangement of furniture is designed with the utmost attention to detail, ensuring a space that embodies both elegance and comfort, providing guests with a refined, home-away-from-home atmosphere.

One of the highlights of a stay at The Fern Hotels & Resorts is the personalized local tourism experience we offer. Based on guests’ requests and interests, we offer various tourist packages available at our hotels across destinations. Additionally, we offer specialized local activities and entertainment, ensuring that our guests can immerse themselves fully in the region’s distinct culture and charm.

We take great pride in our meticulous attention to detail, especially when it comes to guest safety. Allergies and special requests are treated with the highest level of care and priority. Our staff is thoroughly trained to handle all potential allergens, whether it pertains to food, cleaning products, or even the materials used in room furnishings. 

To provide an even more personalized touch for guests staying at our Crown Collection properties, we assign designated staff members to guests. This personal connection creates a sense of familiarity and trust, allowing us to better anticipate needs and personalize service even further. Whether it is a butler, a dedicated server at our restaurant, or a concierge who understands the nuances of the guest’s preferences, these personalized interactions form the cornerstone of The Fern’s commitment to exceptional hospitality.

At The Fern Hotels & Resorts, we have always believed that personalization is not just a service, but a philosophy. It is a commitment to knowing our guests intimately, understanding their desires, and crafting an experience that exceeds their expectations. By embracing cutting-edge technologies, data-driven insights, and a deeply ingrained culture of service excellence, we continue to set new standards in hospitality. Our goal is to ensure that every guest feels truly valued, their preferences respected, and their stay an unforgettable experience tailored just for them.

-By Mr. Suhail Kannampilly, Managing Director, The Fern Hotels & Resorts

International Women's Day celebrated with great enthusiasm and joy at IHM Ranchi

International Women's Day was celebrated with great enthusiasm at the Institute of Hotel Management (IHM) Ranchi, with the aim to recognise women's rights and their social, economic, political, and cultural achievements. The event also focused on eliminating discrimination and inequality against women and honoring their contributions to society.

The program began with a mesmerizing Durga Vandana, presented by the students of IHM Ranchi, symbolizing the divine energy and strength of Goddess Durga, which left everyone spellbound.

Dr. Bhupesh Kumar, Principal, IHM Ranchi stated that IHM Ranchi is deeply to recognise honored Dr. Captain Sumit Kaur, Principal of Gurunanak School, with the Shiksha Shakti Award. Later, Mrs. Pooja Lakra, the winner of the World Global Tribal Queen 2025, Mrs. Alisha Gautam, the winner of Global Tribal Queen India Earth 2025, Mrs. Minakshi Prakash from JSLPS, Mrs. Poonam Devi, Didi at Palash Didi Café at Collector's office Ranchi, Sister Preeti, Sister Shaicy, and Sister Cresencia Tete from Amar Jyoti Blind School, Dr. Anindita Bhardwaj, Senior Lecturer at IHM Ranchi, and Miss Bidisha Ray,  student representative from IHM Ranchi, were also recognized and honored for their significant contributions to society and the development of Jharkhand.

Following this, Dr. Kumar, delivered a heartfelt welcome address, warmly greeting all the attendees. He also paid tribute to all the powerful women present on this important occasion and extended his heartfelt congratulations to everyone on International Women's Day. Dr. Kumar highlighted that International Women's Day is not just an opportunity to honor the contributions of women, but also a chance to promote the values of equality, respect, and empowerment in society. He mentioned that today, women, through their hard work and dedication, are continuously making their mark in every sector of society. They are not only establishing their identity but also receiving global recognition for their unique contributions. He also emphasized that the institution has always been committed to women's empowerment, giving importance to their contributions and advancing empowerment through training. He said that a number of female forces trained at IHM Ranchi are now successfully running livelihood cafes and have become successful entrepreneurs.

Dr. Captain Sumit Kaur expressed her gratitude towards IHM Ranchi for inviting her to the International Women's Day organized at IHM Ranchi. She emphasized that the students must aspire to develop the career that is not solely dependent on passion but must also the processional demand. She stated that males are equally important for any woman's success.

Ms. Pooja thanked IHM Ranchi for the invitation on this auspicious day. A man is equally entitled to a woman's development.

Ms. Alisha wished everyone a very Happy International Women's Day and expressed that Sai it was great pleasure to come to IHM Ranchi as a guest.

Also, the students of the institute presented mesmerising performances including dance, poetry and skits depicting women empowerment, recognizing the invaluable contribution of women, honoring the spirit of equality and power. Additionally, on the occasion of Holi Milan Samaroh, the students presented songs and dances celebrating “Holi Utsav” which was greatly appreciated by all. Thereafter, all the guest wished each other Holi by applying gulal on each other and enjoyed various delicacies, and beverages such as Dahivada, malpua, ghujia, mocktails & thandai etc. prepared by the students of the institute, served through a lavish spread at the central courtyard of the institute.

Jetwing Hotels, Sri Lanka Introduces Jetwing Wahawa Walauwa, a grand boutique villa in Rambukkana

March 2025: Jetwing Hotels, Sri Lanka recently announced the opening of Jetwing Wahawa Walauwa, a luxurious all-suite boutique villa steeped in history and elegance. Originally built in the 1870s, this all-suite boutique villa, once a grand residential mansion, has been meticulously restored to preserve its architectural splendor while offering modern comforts.

The term "walauwa" translates to "large house" and is historically referred to the residences of the local aristocracy. Jetwing Wahawa Walauwa embodies this legacy, with its grand entrance, elegant furniture, intricate woodwork, and exquisite art that echoes the artistry of a bygone era.

Hidden under a canopy of a lush coconut plantation, the Walauwa features four grand suites and two additional suites, each adorned with traditional Sri Lankan craftsmanship and contemporary amenities. Each suite boasts a four-poster bed, and a luxurious bathtub for relaxation, ensuring guests have every modern convenience at their fingertips. Every detail, from the hand-carved woodwork to the carefully chosen amenities, has been designed to create an atmosphere of unparalleled comfort; further complemented by a dedicated personal butler to ensure that every need is met, providing a seamless experience of comfort and care.

Dining at Jetwing Wahawa Walauwa is a savoured experience. Guests can choose to dine in the elegant open-style dining hall that offers gourmet meals amidst stunning views of the pool, the lush garden or a more private dining in the luxuries of their suite.

A perfect setting for a relaxing vacation, Jetwing Wahawa Walauwa is a serene escape for an authentic country charm. Guests can enjoy the property's beautifully landscaped gardens, the large pool ideal for swimming or lounging, and the chance to observe a variety of endemic birds even without venturing beyond the confines of the villa.

Rambukkana is a magnificent destination in the heart of Sri Lanka’s lush Sabaragamuwa Province, two and a half hours away from Colombo and one and a half hours away from Kandy. Easily accessible to the rest of the paradise island, Rambukkana offers a variety of activities from scenic hikes through lush landscapes, discovering tranquil spots and impressive views to ancient temples and historical landmarks, like the Balana Fort. Local villages present opportunities to engage with traditional Sri Lankan life, from exploring artisanal crafts to participating in local festivals. The short train ride from Rambukkana to Kadugannawa, arguably the most scenic stretch of the Colombo – Kandy train journey, offers spectacular views of Bible Rock (Bathalegala) and the picturesque valley below.

Ingredient Ideology | Holistic Cooking By: Dr. Kaviraj Khialani- Celebrity Master Chef.

From Ayurvedic Principles To Sattvic Culinary Trends!

The world today is going through unprecedented times and with the ongoing pandemic era it becomes imperative and indispensable for all of us to make health our top most priority from eating wise, staying fit and boosting up our immunity levels to keeping a positive mind for better days to come. Ayurveda is best described as “Living in Harmony with the Laws of Nature!”

The trend today is somewhat going back to the olden styles of cooking and one of them is Ayurveda. It is considered by many scholars to be the oldest healing science. Ayurveda is said to contain a Wealth of Knowledge or Science of Healthy Living. In Sanskrit the word has been explained as Science of Life! 

This knowledge of Ayurveda originated in India over 5000 years ago and is often referred to as “mother of all healing “we have all heard that you are what you eat, the basis of Ayurveda in cooking is that we are the result of not only what we eat but also when, how and why we eat? Ayurveda is derived from two Sanskrit root words – Ayu – which means life & Veda which means the knowledge.

I came across a lot of people not only from the food industry but even generally looking for ideas and suggestions if this would be one of the next best things coming back into the trend for the foodies, and yes professional acceptance and the need to explore more shows positive results of it coming back in vogue!

Ayurveda style is a balanced approach to eating that suggests we eat mindfully, healthfully and with gratitude. Our foods should be fresh, digestible, prepared with a lot of love and care and should be able to satisfy all our senses. We should be eating a variety of foods and spices that are aromatic, visually appealing and flavorful. It encompasses the healing of body, mind and spirit through a diet lifestyle – including yoga and meditation. 

Experts suggest, Bringing Ancient Ayurvedic cooking principles into our homes, food businesses as well & transform everyday ingredients into dishes to balance your mind, body and soul. The medicinal philosophy of Ayurveda has deep roots in the Indian subcontinent, Eating and cooking meals that do right by your dosha can help the Mind, Body and Soul feel sound.

On a broader note, Holistic Nutrition is the modern natural approach to developing a healthy balanced diet while taking into account the person as whole. Holistic nutrition is considered to be part of holistic health. Holistic health is an approach to treating a person’s well-being by taking into consideration all aspects of life, therefore this topic becomes all the more important for us to understand.

 What does Ayurveda say about food & its classification?

One of the many ways of classifying foods in Ayurveda is based on Rasa- which means there are basically six major tastes namely:       Bitter, Astringent, Sweet, Sour, Spicy, Salty.

• Ayurveda has 3 main Holistic Focuses:

1. Healing: Ayurveda style of foods are holistic and appetizing, flavorful, aromatic and a way of offering love, belonging and healing when being served in an inspiring atmosphere.

2. Prevention: we have ever since heard about “prevention is better than cure” and that’s what it truly means to follow a proper diet being carefully planned and executed, consumed the right way can keep us all away from treatments.

3. Healthcare: today this word has gained maximum recognition and support, appreciation and regard due to its untiring efforts in keeping us alive. Similarly, Ayurveda talks about living a life in a healthy manner, as well as rejuvenation and methods to achieve longevity.

• How does Ayurvedic Cooking Style function?

• Ayurveda can provide great insights about which foods will suit and balance you according to your constitution, dosha, imbalance and season.

• It works on a principle that every individual is unique in how he or she responds to food. 

• Ayurvedic cooking advices eating fresh picked foods as it provides maximum amount of energy.

• It does not encourage eating or consuming leftovers or processed foods as a daily habit as they lack vital energy.

• How does Ayurveda categories the foods in 3 ways?

1. SATTVA – it also means Sattvic, Sattva is a quality of mind which induces clarity, harmony and balance. This food is light, pure, rich in prana-life force! it purified the body and calms the mind and helps restore harmony and balance between the body and mind.

The following foods promote sattva- fresh fruits and vegetables, salads, fresh fruit juice, cereals like red rice, herbal tea, fresh cow milk, dry fruits, nuts, honey, jaggery, all spices and freshly cooked food.

2. RAJAS- it also means Rajasic, Rajas means a quality of mind which induces energy and action, the need to create. The following foods promote rajas- ready to eat canned foods, basmati rice, paneer, sour cream, ice- creams, yeast, sugar, pickle, vinegar, garlic and salted foods.

3. TAMAS- it also means Tamasic, Tamas means a quality of mind which evokes darkness, inertia, resistance and grounding. The need to stop. The following foods promote Tamas- alcohol, beef, chicken, fish, pork, eggs, frozen foods, mushrooms, tea, coffee, fried foods, fried nutsHowever, it must be noted that the Rajasic and Tamasic foods when consumed unwisely or not in proportion can create imbalance in the body and increase toxins in the body and can be harmful if not conditioned well in their consumption.

5 Elements which make up the universe as per Ayurveda!

•  According to Ayurveda, we have the following 5 Elements which constitute the Universe as under:

• 1. Earth- Prithvi.

• 2. Water- Jal.

• 3.  Fire- Agni.

• 4. Wind- Vayu.

• 5. Space- Akash.

These elements are believed to form 3 different Doshas which are defined as types of energy that circulates within the body which are called Vata Dosha- wind energy, Pita Dosha- fire energy, Kapha Dosha- water energy, which needs to be looked at and accordingly have our foods customized to meet the needs.

10 Benefits of Cooking the Ayurveda Style- Holistic Approach:

1. It offers a sense of well-being, better mood control.

2. It helps boost immunity and increase energy levels in our body.

3. It helps increase life span of an individual and improves bodily functions.

4. It helps relaxing-  rejuvenating and revitalizing and feeling comfy with oneself.

5. It helps maintain a healthy weight, reduces diseases and makes our body strong without any side effects.

6. It recommends eating food easily available, on toxic and aids in healing all through.

7. It helps us to have a positive state of mind.

8. It gives guidance to adjust our lifestyle based on changing seasons.

9. It helps us overcome depression and anxiety issues.

10. it helps us sustain our self-better and being more calm.

THE TREND OF SATTVIC COOKING:

According to Bhagavad Gita, Sattvic Food gives life, purity, strength, health, joy, and cheerfulness!

We have come across this term Sattvic Cooking in recent times yet again with a lot of people changing their eating and cooking styles and including this method in their day to day life which truly in a positive sense means a lot. The word sattvic means- “Pure Essence” and it is a style of cooking which is a purely vegetarian one which includes lots of fresh fruits, loads of fresh vegetables, pulses, sprouts, whole grains, seeds, honey, nuts, milk and dairy which are free from animal rennet. 

These foods raise our sattva or our consciousness levels as discussed earlier, a person consuming this kind of food is said to be more calm, peaceful and serene. He is amicable, full of enthusiasm, hope, aspirations, energetic, creative and overall is a balanced personality.

Sattvic foods are cooked with lot of love and eaten with a lot of gratitude being offered to the almighty. An added advantage of this cooking style is that it keeps our weight in check and it’s also regarded as an effective way to weight loss. But we must remember the golden rule that all sattvic foods will become tamasic when over processed, kept for a very long time or incase deep fried, hence a little care here should be taken.

A few fundamentals of cooking the Sattvic Style also termed as Yogic Cooking Style:

Sattvic Food is also regarded as the best source for Superfoods in India since it is always freshly made and along with the body it also nourishes the mind. Sattvic food is also referred to as Yogic Cooking Style and has many health inducing properties. Fresh fruits, dry fruits, grains and legumes like rice and dal, milk and milk products are all examples of sattvic foods.

Eating Sattvic Food promotes the three necessary ingredients for vitality ojas (responsible for overall health, energy, immunity and liveliness) tejas (intelligence) and prana (energy levels). Food cooked according to the principles of sattva guna is devoid of meat, fish, eggs, alcohol, onions and garlic. Vegetables, fruits, grains, milk and milk products play a major role in Sattvic Cuisine.

A guide for Beginners on what to include in Sattvic Cooking:

•  Vegetables: spinach, carrots, celery, potatoes, lettuce, peas, cauliflower are good to be included.

• Fruits & Juices: apples, bananas, papaya, mangoes, cherries, melons, peaches, guava, fresh fruit juices.

• Sprouted Grains: barley, amaranth, bulgur, barley, millet, quinoa, wild rice.

• Nuts, Seeds & Coconut: walnuts, pumpkin seeds, sunflower seeds, sesame seeds, unsweetened coconut, flax seeds.

• Fats & Oils - Non-Dairy Products: high quality milk, yogurt, and cheese, such as pasture-raised product, coconut milk, cashew milk, nut and seed-based cheese, almond milk.

• Legumes & Bean Products: lentils, moong beans, chickpeas, bean sprouts, tofu.

• Beverages: water, fruit juice, non-caffeinated herbal teas.

• Sattvic Spices and Herbs: coriander, basil, nutmeg, cumin, fenugreek, turmeric, ginger.

• Sweetening agents: honey and jaggery ideally.

          Foods and ingredients to Avoid when cooking Sattvic Style:

• Added sugar & sweets: white sugar, candy, soda, etc.

• Fried foods: French fries, fried vegetables, fried pastries, etc.

• Processed foods: chips, sugary breakfast cereals, fast food, frozen dinners, microwave meals, etc.

• Refined grain products: white bread, bagels, cakes, cookies, etc.

• Meat, fish, eggs, and poultry: chicken, beef, turkey, duck, lamb, fish, shellfish, whole eggs, egg white, animal-based products like collagen, etc.

• Certain vegetables and fruits: onions, scallions, pickles, and garlic.

• Certain beverages: alcohol, sugary drinks, and caffeinated beverages like coffee.

Note: Generally, foods that are overly sour, salty, or spicy should be avoided. Additionally, stale foods, such as foods left out overnight, are considered tamasic and should be avoided in sattvic cooking styles.

Some Popular Dishes which are a part of Sattvic Style of Cooking:

Breakfast:  Ragi Idlis, No onion – Garlic Vadas, Sabudana Khichdi, Sattvic Poha, Neer Dosa, Mix Sprouts Adai, Oats Dosa, Rava Idli, Medu-Vada. 

Lunch/Dinner Dishes: Lemon rice, One Pot Corn Soup, Aloo Rasedaar, Karari Bhindi, Gujarati kadhi, Baby Potatoes with Green Peas, Aloo Gobi, Green Peas Masala, Kadhu ki Subzi, Gobi Paratha, Dal Palak, Aloo Methi, Coconut Rice, Jeera Aloo, Curd Rice, Baingan Masala, Mango Rice, Moong Dal Khichdi.

Sweets and Desserts: Tender Coconut Phirni, Mango Dry Fruit Payassam, Guava Halwa, Pumpkin Sheera, Aamras, Coconut – Banana Smoothie etc.

Here are a couple of basic recipes on Sattvic Cooking for us to get an idea and explore more on this style of cooking!

Recipe-1] Subzi Gulshan- E- Bahar

Ingredients

Ghee- 2 tbsp.

Tomato-1 cup chopped

Mix assorted vegetables – French beans, carrots, peas and potatoes, capsicum, cut into medium size pieces and keep ready to use.

Cashew/almond powder- 2 tbsp.

Rock Salt to taste

For the Spice Mix: 

Cinnamon stick -1-inch piece, green cardamom- 2 no., cloves- 3 no., dry red chilies-2 no, black pepper- ¼ tsp, cumin seeds-1/2 tsp, coriander seeds- 1 tbsp.- dry roast these for 2-3 mins and then cool them and pound them to be used in the recipe.

Green chilies- 2 no slit.

Ginger- 2 tsp grated/chopped.

Hing- ½ tsp.

Turmeric powder-1/2 tsp

Kashmiri red chili powder-1/2tsp

Milk/cream- ¼ cup

Butter- 1 tsp.

Coriander leaves-2 tbsp. chopped.

Method:

1. Heat ghee in a pan, add in the hing, ginger, chilies and saute for few seconds, add in the tomatoes and cook on a low flame for 2-3 mins.

2. Add in the powdered spices and salt, mix well, add in the cashew or almond powder or paste as desired and mix well.

3. Cook the masala well for a few mins and add in the par-boiled or half cooked veggies and capsicums as it is for the crunch.

4. Cover and simmer the subzi for 3-4 mins, now add in the milk/cream and blend it well, cook for another 2 mins.

5. Finally add in the butter and coriander leaves to garnish and serve it hot with Indian breads.

Recipe-2] Dilkhush Sattvic Khichdi Ki Peshgi

Ingredients

Ghee- 2 tsp

Brown rice- 150 gms, soaked in 2 cups water.

Moong dal-1/2 cup- yellow/green dry roast for 3-4 mins and soak with the brown rice together for 20 mins.

French beans- 5-6 no cut into medium pieces, blanched.

Green peas- 50 gms blanched

Cauliflower- 50 gms cut into florets and blanched.

Carrots- 50 gms cut into cubes, blanched.

Tomato-1 no chop

For the tadka once it is ready just before serving.

Peanuts- 2 tbsp.

Curry leaves- 8-10 no

Green chilies- 2 no chop.

For the garnish:

Cashews and raisins- 2 tbsp.

Other ingredients to be used as under:

Green elaichi- 2 no + cloves- 2 + cinnamon – 1-inch piece + ginger -1-inch piece + turmeric powder-1/2 tsp, rock salt- to taste + coriander leaves- 2 tbsp. + jaggery-1 tbsp. powder or grated.

Method:

1.  It is suggested and i too prefer to use an earthen ware pot for this recipe.

2. Heat water in the pot/pan, add in the turmeric- I also prefer using fresh turmeric as well for this khichdi or else powder along with that add in the other spices as well into the water and mix well.

3. Add in the drained rice and dal into the pan and allow to cook on a low flame for 15-20 mins, then add in the blanched veggies, tomatoes and cook further for 10-12 mins.

4. Now add in the tempering with ghee using the curry leaves, chili and roasted crushed peanuts into the khichdi mix well and serve hot garnished with assorted nuts, serve hot.

Recipe-3] Meethe ki Daawat

Ingredients

Quinoa- ½ cup, soak in 3 cups water.

Almonds- 1 cup.

Jaggery- ½ cup

Green cardamom-1/2 tsp powder.

Kesar- ½ gm

Sendha namak- 1 pinch

Cashew, raisins -2 tbsp. shredded.

Rose water- 1 tbsp.

Method:

1. Soak the quinoa in the water for 20 mins and cook on a low flame with 3 cups water.

2. Prepare the almond cream by soaking almonds in water and then peel them, add them to a grinder jar with 1 cup water and puree them well into a creamy texture, remove and keep aside.

3. Now add the jaggery, green cardamom powder, kesar and pinch of salt to the quinoa which is cooking on low flame, blend it all in very well.

4. Finally add in the almond cream mixture and once the phirni texture is visible and creamy enough, turn off the flame.

5. Cool down a little, add in the rose water and portion it into earthenware clay pots for serving or kullad concepts and garnish with sliced nuts, chill and serve.

* the same sweet dish can be tried using brown rice powder/crushed brown rice as well, slightly dry roast brown rice on a tava, cool and powder it and use it in the above recipe, cook it in milk first and then continue same way add a little mava as well into it for more flavor.

On a Concluding Note: 

Trends in cooking styles and serving sequences keep coming and going and we keep accepting the new changes coming our way, similarly we should all try to explore more about yogic cooking or sattvic cooking as well and must encourage our family, friends and guests as well to try the same!

Once we are able to make a difference by creating awareness about Holistic Cooking Approach and offering the best possible healthy options onto the plates I’m sure there’s no looking back and we can all start believing that food is our first medicine and our kitchen is our first pharmacy with this note we can look forward to a better, healthy and divine tomorrow.

CGH Earth Saha Unveils Coorg Wild Walk – A Wilderness Retreat at Nagarhole

CGH Earth Saha—a collection of handpicked escapes—proudly announces the launch of its ninth villa, Coorg Wild Walk, adjoining Nagarhole National Park in Karnataka. Situated within a lush coffee estate near Kutta’s Nanachi Gate, this secluded four-bedroom villa is just minutes from the entrance of Nagarhole National Park, offering an unparalleled gateway to one of India's most pristine wilderness areas. The park is renowned for its tigers, leopards, elephants, wild dogs, sloth bears, and a thriving bird population.

Perched on the edge of Nagarhole’s forests, the villa provides an intimate and secure retreat where the sights and sounds of the jungle create an evocative and thrilling atmosphere. The estate, predominantly planted with Robusta coffee, is alive with a rich avian population, making it a paradise for birdwatchers and nature enthusiasts alike.

“We are thrilled to welcome nature and wildlife enthusiasts to Coorg Wild Walk at Nagarhole. Nestled within a coffee plantation and just minutes from the Nanachi Gate of Nagarhole National Park, this  four-bedroom villa is a treat for all kind of travellers. Guests can wake up to bird calls, sip freshly brewed estate-grown coffee on the verandah, and set out on safaris and other curated activities. With year-round wildlife activity, the thrill of the forest is ever-present.

With this launch, CGH Earth Saha reaffirms its commitment to heritage, sustainability, and immersive experiences. Coorg Wild Walk is a tribute to the forest, designed for a truly authentic connection with nature,” said George Joseph, Vice President, Operations – CGH Earth.

The cozy estate home has been remodelled to serve the visitors with an unhindered experience of the forest. Each of the four rooms can be booked individually, or guests can reserve the entire villa for a private getaway.

The expansive picture windows offer uninterrupted views of the lush coffee plantation and forest beyond, ensuring guests stay connected to nature at all times. The lodge’s semi-open lounge and dining areas welcome fresh air and natural light, creating a tranquil atmosphere amidst nature. Beautifully enhanced with Kodava crafts and artifacts, these spaces add a distinct local charm to the home.

 The culinary experience at Coorg Wild Walk reflects the land it inhabits. Guests can indulge in the flavors of Kodagu and Karnataka, with a menu that highlights traditional dishes crafted from fresh, locally sourced ingredients.

Beyond the villa, a wealth of experiences awaits. Under the guidance of a naturalist manager, guests can explore the estate on nature walks, embark on birdwatching excursions, and enjoy picnic outings by serene water bodies. Safaris in Nagarhole offer a rare chance to witness the region’s diverse wildlife, making it an ideal destination for wildlife photographers.

With its unparalleled proximity to the national park, thoughtfully designed spaces, and deep commitment to sustainability and cultural authenticity, CGH Earth Saha’s Coorg Wild Walk is where adventure and serenity converge.

https://www.cghearth.com/saha/

New Brew Alert! Berlin Brew Taproom in Andheri Pours Unique Beers in a Trendy, Inclusive Space

Mumbai, 2025: Thinking of dealing with the work stress by chugging a beer before heading home, or just want to catch up with your BFF around Andheri? This new taproom in Times Square could be just the hideout you need. Berlin Brew, a newly launched taproom embraces a mid-century aura in modern settings. It offers freshly brewed craft beers, a tasty food menu, and an inclusive space that welcomes all.

Tucked in an industrial complex, Berlin Brew is the perfect spot for corporate workers to unwind their work pressures or have a fun Friday dine-out. Choose a new brew, laugh with your work BFFs and tell them you’re glad you found them, as you cling for cheers.

The highlight of the taproom is of course its freshly crafted beers. Their main signature is The Gluten-Free Hoppy Bliss (Pale Ale and Jowar-based beer). It keeps the bloating sensation away. Other brews include Honey Drip Lager, Tropical Twist IPA (Melon & Tangerine Zest), Bavarian Bloom Hefeweizen (German Wheat Beer), Alphonso Mead, Cocoa Orange, Berlin Dunkelweizen (Dark German Wheat Beer) and Basmati Blonde (Rice Lager) among a few others. Pair your meads with flavourful starters like Mini Blue Cheese Kulcha, Enoki Mushroom Pockets, English Cheddar Chicken Kebab or Pan Glazed Barbeque Chorizo. Head home on a sweet note with Berliner mini donuts or a German Apple Cake.

The space has been thoughtfully designed to welcome all kinds of folks, friends or family. It offers a tinge of memories that set the tone for a mid-century vibe. Expect walls with handicraft items, vintage sketches and evocative portraits that bridge the worlds of post-WWII Berlin to Bombay! Grey mosaic tiles, rich wooden panels, distressed mirrors infuse an industrial aesthetic reminiscent of a bygone era. The stained glass accents create a moody glow adding to the ambience. The main bar section is a statement piece hand-chiselled by skilled artisans.

A Friday night post-work hangout or a Sunday lunch with your family, Berlin Brew assures you of having a good time.

Whether you prefer relaxing on comfy couches, lounging at the dining sofa booths or gathering at the central community table for a larger group, Berlin Brew offers the perfect setting to unwind and connect over good food and drinks.

For more information:

Address: Unit No.2, D Wing, Ground Flood, Times Square, Andheri East, Ward-K/E, Greater Mumbai, Mumbai, Maharashtra 400059.

Autumn Adventures in Canberra: Top 10 Things to Do This Season!

As Canberra ushers in autumn, each step taken here is accompanied by crisp air and soft crunch of fallen leaves beneath. It’s from March to May, when the capital of Australia transforms into a breathtaking canvas of reds, oranges, and yellows. Popular spots like the Australian National Botanic Gardens and the Mount Ainslie Lookout offer stunning scenic walks, while the season’s festive spirit comes alive with hot air balloons drifting over the city at dawn and some of the most anticipated events filling the calendar.

Dream of chasing golden landscapes, witnessing iconic landmarks in their full glory, or soaring with the sunrise in a hot air balloon? This capital city is brimming with magic to be explored. Keep reading to discover the top 10 unmissable experiences to enjoy when in Canberra.

Be mesmerised at Enlighten illumination - This March, Canberra comes to life with the Enlighten Festival (28 February – 10 March), a breathtaking fusion of light, art, and culture. As night blankets the city, iconic landmarks like Parliament House and the National Gallery Australia become illuminated masterpieces, while the city hums with live music, and interactive installations making the festival a celebration of creativity and community.

Up and above at the Canberra's Balloon Spectacular - The Canberra Balloon Spectacular promises you an incomparable adrenaline rush as you float through the autumn hued sky in a hot air balloon. Also, this year is special as 2025 marks the first year of the Balloon Spectacular as its own festival. Starting on 15th March, the festival is celebrated for a total of 9 days! Soak in the breathtaking views as you soar over Canberra’s iconic landmarks and city landscapes and be prepared to have a celebratory bubbly as you land after the most spectacular ride of the year. This event is free for spectators.

Take a detour to one of the finest wineries in the capital - For those seeking the finest wine experiences, a visit to Brindabella Hills Winery is a must. Located just a 25-minute drive from Canberra, this winery will feel like a world away from the city’s hustle and bustle. Whether you’re a wine enthusiast or simply seeking a peaceful retreat, Brindabella Hills offers stunning vineyard views, exceptional wines, a delightful weekend lunch menu at the Vineyard Café, and a serene atmosphere perfect for relaxation.

Get a bird’s eye view of the capital from the Arboretum - Head to the National Arboretum for sweeping panoramic views of Canberra’s cityscape, where the stunning vistas offer an unforgettable perspective of the city. With 94 forests of rare, endangered and symbolic tree from Australia and around the world, it’s an ideal spot to witness the vibrant autumnal colours, each species changing in its own way. The Arboretum also features one of Canberra's best playgrounds – POD Playground, where children can enjoy outdoor adventures, climbing structures, swings and explore giant acorn cubbies amidst nature’s beauty.

A Scenic Drive to Tidbinbilla Nature Reserve - A short 40-minute drive from Canberra, Tidbinbilla Nature Reserve is a sanctuary for nature lovers. With serene hiking trails, lush forests, and wetlands, it’s a peaceful retreat where kangaroos, emus, and wallabies roam freely, offering perfect moments for wildlife photography or simply unwinding in nature’s embrace.

Set sail with Love Boats at Lake Burley Griffin - Lake Burley Griffin offers a serene escape, with its sparkling waters reflecting the rich hues of the season. Onboard a self-drive, private electric boat with Love Boats, where you can relax and enjoy a fun- filled sail across the lake. As you drift past iconic landmarks like the National Library and National Gallery, the surroundings and peaceful atmosphere make for an unforgettable experience.

Pay Tribute at the Australian War Memorial - Discover and reflect on the stories of those who have served in the Australian Defence Force, immersing yourself in Australia’s collective history. The Australian War Memorial is a unique national attraction, combining a shrine, museum, and archive. Through a rich collection of exhibitions, artworks, large technology objects, and personal records, the Memorial helps shape how Australia’s history and national identity are understood by both locals and international visitors. On Anzac Day (April 25), locals come together to honor the service and sacrifice of Australians in all wars and operations, remembering the legacy of those who fought at Gallipoli.

Step into the heavenly abode of the Australian National Botanic Garden - Only minutes from the city centre, the Botanic Gardens is nestled in a stunning bushland setting. It features a rare collection of native Australian plants, offering a one-of-a-kind experience to explore the country’s diverse flora in a single location. After exploring the gardens, enjoy a delightful meal in the botanical oasis of the award-winning Pollen Cafe.

Braddon: Where Great Coffee, Food, and Nightlife Meet- Once a light industrial strip filled with car yards and mechanics, Braddon has transformed into one of Canberra’s most vibrant neighborhoods. Known for its bustling brunch spots and award-winning coffee, it’s a haven for food lovers. By day, enjoy a leisurely meal or coffee, and by night, the area comes alive with bars and eateries, offering everything from cozy pubs to Instagram-able cocktail bars.

Visit Mount Ainslie for picture-perfect views: Mark your attendance at the Mount Ainslie lookout and be captivated by the city’s formation. You can choose to hike, cycle, or drive to the top to get panoramic views of the city’s hotspots including Lake Burley Griffin and iconic national attractions and landmarks, all set against the majestic mountain ranges.

Autumn in Canberra offers an unforgettable escape into a world beyond natural beauty. If you crave cultural vibrancy and outdoor adventures, then Canberra is the city for you - this is where you need to be!