Suba Group of Hotels Expands Footprint in Northeast with Opening of Clarion Hotel De Renees in Gangtok

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Suba Group of Hotels has officially opened the doors to its newest property, Clarion Hotel De Renees Gangtok, marking a significant milestone in the brand’s expansion in Northeast India. Inaugurated by Mr. Tshering Thendup Bhutia, Minister of Tourism, Civil Aviation, Commerce and Industries for the State of Sikkim, the hotel is strategically located in Lower Sichey, offering seamless access to the heart of Gangtok.

The launch of Clarion Hotel De Renees adds to Suba Hotels’ growing presence in India’s premium hospitality sector. With 38 upscale rooms, the hotel blends refined aesthetics with cutting-edge amenities to cater to both business and leisure travellers. Guests can enjoy a range of dining experiences—from Cinnamon, the multi-cuisine restaurant, to Tipsy Tiger, a stylish lounge. The hotel also boasts a rooftop restaurant with panoramic views of the Himalayan landscape, a full-service international spa, a modern gymnasium, and an indoor swimming pool.

The hotel features high-end banqueting and meeting facilities, designed to host everything from corporate events to social gatherings, reflecting Suba Hotels’ focus on functionality without compromising luxury.

“This opening is a reflection of our continued commitment to delivering premium hospitality in prime locations. Clarion Hotel De Renees Gangtok is perfectly positioned to serve the evolving needs of both leisure and business travellers, while contributing meaningfully to Sikkim’s tourism ecosystem,” said Mansur Mehta, Chairman, Suba Hotels Limited. 

Clarion Hotel De Renees operates under the globally respected Choice Hotels International umbrella. With more than 7,000 hotels in 40 countries, Choice Hotels brings a legacy of excellence that aligns with Suba Hotels’ vision for growth and quality service. In India, Suba Hotels currently manages 52 Choice-branded properties across segments, including Clarion, Comfort, and Quality Inn.

“Our collaboration with Choice Hotels has played a pivotal role in shaping the guest experience across our portfolio. Clarion Hotel De Renees Gangtok is yet another step forward in our mission to blend international hospitality standards with local warmth,” said Mubeen Mehta, CEO, Suba Hotels Limited.

With over 125 hotels in 70 locations and a total inventory of 5,906 keys, Suba Hotels Limited has carved a leading position in the Indian hospitality landscape. The company continues to push boundaries through innovation and guest-centric services.

Sustainability also plays a central role in the hotel's design and operations. From energy-efficient systems and waste management protocols to eco-friendly sourcing, Clarion Hotel De Renees Gangtok reflects Suba Hotels’ dedication to responsible tourism.

“Sustainability is not just a feature, it’s a foundation. Our goal is to create a luxurious yet responsible experience that aligns with the values of today’s travellers,” said K. Manish, GM Operations, Suba Group of Hotels. 

With its strategic location, thoughtful design, and forward-thinking ethos, Clarion Hotel De Renees Gangtok is set to become a cornerstone of hospitality in Sikkim, redefining what guests can expect from a premium stay in the region.

Clarks Safari Targets 1000 Additional Keys by End of FY 2025–26

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April 2025 – India: Clarks Safari, one of India’s fastest-growing hospitality chains, has announced an ambitious expansion plan to add 1,000 keys to its existing portfolio by the end of FY 2025–26. With a strong footprint in Rajasthan, Gujarat, Maharashtra, Assam, and Uttarakhand, the group continues to scale operations through a strategic blend of revenue-sharing and management contract models.

On the financial front, the company reported a stellar 50% revenue growth in FY 2024–25, following an impressive 56.25% year-on-year increase in the previous year. Riding this momentum, Clarks Safari has set an aggressive revenue target for the current fiscal year.

From humble beginnings with its first property—Clarks Safari Ranthambore in 2022—the group has grown into a nationwide portfolio of 1,516 keys, catering to both midscale and luxury segments. The brand’s unwavering focus on delivering memorable guest experiences continues to fuel its rapid expansion.

As part of its strategy to redefine modern luxury, the group recently launched its premium brand, Clarks Resorts, with the opening of Clarks Resort Ajmer. The resort showcases architectural innovation, particularly through its standout Globe Rooms, which set a new benchmark for immersive, design-forward hospitality. Upcoming Clarks Resort properties are slated to open in Pushkar, Jaipur, and Aurangabad, further strengthening the brand’s luxury presence.

Beyond commercial growth, Clarks Safari is deeply committed to social responsibility. The company actively supports community development, sustainability initiatives, and employee welfare programs, reflecting its core philosophy of responsible growth.

Looking ahead, the group is preparing to initiate the listing process on SME and IPO platforms. This strategic move is aimed at enhancing financial strength, expanding its investor base, and accelerating its expansion into new markets.

IHM Ranchi Bags CSR Top Hotel Management Institute of India Award 2025

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The Institute of Hotel Management (IHM), Ranchi has once again proven its academic and professional excellence by securing the “CSR Top Hotel Management Institute of India Award” for the year 2025. The recognition was bestowed by Competition Success Review (CSR), one of India’s most prestigious career and education magazines, during a formal award ceremony held at Hotel Le Meridien, Windsor Palace, Janpath, New Delhi on 20th April 2025. According to the CSR Ranking Survey 2025, IHM Ranchi achieved the third position nationwide among hotel management institutes. This impressive ranking is the result of a comprehensive evaluation process based on various indicators including admission criteria, placement performances, infrastructure quality, faculty expertise, training programs, academic innovation, and public perception. The institute’s rise from fourth place in the 2024 rankings to third place this year speaks of its growth and consistent quality.

 

Established in the year 2019, IHM Ranchi, is as an autonomous institution under the Department of Tourism, Government of Jharkhand and affiliated to the National Council for Hotel Management and Catering Technology (NCHMCT), Ministry of Tourism, Government of India. Despite being one of the newer IHM institutes in the country, it has made significant strides in a short period, emerging as a leader in hospitality education. Under the dynamic leadership of Principal Dr. Bhupesh Kumar, the institute has shown an unwavering commitment to excellence. Speaking at the event, Dr. Kumar expressed his pride and gratitude, stating that the award reflects the hard work and dedication of the faculty, staff members and students. He also acknowledged the support and guidance of Tourism Secretary and Chairman of the Board of Governors, Mr. Manoj Kumar, and Director of Tourism, Govt. of Jharkhand, Mrs. Anjali Yadav. This marks the third consecutive year that IHM Ranchi has been recognized in CSR’s top rankings. In addition, the institute has also bagged the seventh position in the GHRDC Hotel Management Institute Ranking Survey 2025, maintaining its place among the top ten institutions in India. Over the years, IHM Ranchi has earned several accolades, including the CSR Top Hotel Management Award in 2023 and 2024, the Best Emerging College title by India Today in 2024, and the sixth position in the GHRDC rankings in 2024.Beyond rankings, the institute has made significant contributions in promoting regional indigenous cuisine. Its efforts to elevate traditional Jharkhandi dishes to national and international platforms were recognized by the India Book of Records in both 2022 and 2023. The institute also received the "Most Admired Hotel Management Institute Award" in 2021 and continues to maintain a 100% placement record, placing students in prestigious hotels, restaurants and other hospitality sectors both in India and abroad.

 

With a future-oriented curriculum that integrates culinary arts, hospitality operations, tourism studies, and cultural heritage, IHM Ranchi continues to prepare students for global careers in the hospitality industry. Dr. Kumar reiterated the institute’s commitment to innovation, quality, and service excellence, stating that IHM Ranchi aims to not only produce skilled professionals but also shape future leaders in the hospitality and tourism sectors.

Ingredient Ideology | Seviyaan: A Versatile Ingredient By: Dr. Kaviraj Khialani- Celebrity Master Chef.

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Easy To Make & Amazing To Cherish

Vermicelli is a traditional type of pasta round in section similar to spaghetti. In English-speaking regions, it is usually thinner than spaghetti, while in Italy it is typically thicker. The term vermicelli is also used to describe various types of thin noodles from Asia. Out of the various ingredients used for making upma and payassam, the Vermicelli, also known as Semiya (in Tamil), Seviyan (Hindi), Shemai (Bengali), finds a special mention. It is popular in several Indian states and is most commonly used for preparing a sweet preparation similar to kheer. 

Also to note that as vermicelli is high-calorie food rich in simple carbohydrates, it is not a good meal option for weight loss. Vermicelli/ Sevai/ Semiya which is made from Sooji and no Maida i.e. refined wheat flour. Vermicelli is an effortless, healthy, and wholesome breakfast recipe. It's high in fiber and low in calories too these days by some brands and companies.

Nutritionally vermicelli is calorie-dense and high in carbs, fat and cholesterol free low in sodium. A great alternative to other forms of pasta and oats liked by all irrespective of age. Breakfast prepared with vermicelli are incredibly delicious which is also good for toddlers and pregnant women. The extra fiber in brown rice means it is a bit lower on the glycemic index (GI), with a score of 50—compared to 72 for white rice. Rice vermicelli scores a 58 on the glycemic index, so it's in between these scores. Rice noodles are also called rice sticks, vermicelli and other variations of these words. The noodles are naturally gluten free with a typical ingredient list of rice flour and water. Vermicelli actually refers to the width of the noodle rather than the flour it is made of.

Here are a few easy to make yet delicious concoctions to try out this festive season!

Recipe-1] DILKHUSH NUTKHUT VERMICELLI

Ingredients:

Seviyan- ½ packet/ 1 and a half cup, semi- roasted

Ghee-1 tsp

Sugar- 1 cup or as per taste

Honey-2-3 tsp

Green cardamom powder-1/4 tsp

Cashew powder-1 tsp

Almond powder-1 tsp

Raisins- 2 tsp, chopped

Milk-750 ml or as needed

Mava – 100 gms, grated

Condensed milk- ¼ cup

Method:

1. prepare all the ingredients as per the recipe sheet and as per quantities given in above.

2. using a thick bottomed pan, add ghee, seviyan, sugar and start roasting it all lightly on a low to medium flame, add in the milk and stir well.

3. reduce the flame and stir well ensuring there are no lumps in the pan. Add in some of the nuts and mix well, simmer and allow to cook for 6- 8 mins.

4. add in mava, condensed milk and stir well. Check for sugar as per taste and add more if needed. Add honey and mix well. Cook for another 3-4 mins and turn off the flame.

5. portion out the sweet in a serving dish or in individual bowls, dessert cups and garnish it well with nuts, dried rose petals etc and raisins, dates etc can also be used to adorn the sweet. At times I also use dark chocolate garnishes or shavings as well on the chilled dessert as an option.

Recipe-2] VERMICELLI KHEER SHORTS

Ingredients:

Ghee-1 tsp

Vermicelli- 1 and a half cup, semi roasted

Sugar- 1 cup or as needed

Milk-750 ml or as needed

Green cardamom powder-1/4 tsp

Mava- 1 tbsp. grated

Condensed milk-2-3 tsp

Chopped nuts-2-3 tsp

To layer in the glasses later for serving:

Rabdi- 1 and a half cup

Assorted fresh fruits- 1 cup

Glazed cherries- 1-2 tsp sliced

Rose syrup/ khus syrup-1-2 tsp

Method:

1. Prepare all the ingredients for the sweet recipe as per the list above.

2. To start with the cooking of the sweet, heat ghee in a thick bottomed pan, add in ghee add vermicelli, sugar and stir well, lightly saute add in the green cardamom powder, add in milk and give it all a nice stir.

3. allow the sweet to simmer and cook for around 10-12 mins, now add in the nuts and also cook it further for 3-4 mins on low flame. The texture of the sweet needs to be a little thick and creamy therefore a little condensed milk may be added too.

4. check the sweetness and overall balance in the recipe and then choose to turn it off. Allow the sweet to cool down and chill for 30-45 mins.

5. now to start the layering of the sweet, choose between sweet glasses, cups, pudding bowls etc and place a little of the seviyan sweet at the base and then layer with fresh fruits, rabdi, nuts and add some cherries, tooti frooti etc to add some crunch and color.

6. allow the glasses to chill in the fridge for around 30- 45 mins and then serve the dessert.

Recipe-3] FUSION FUNDA WALI VERMICELLI

Ingredients:

Butter-1 tsp

Ghee-1 tsp

Brown sugar-1/2 cup

White sugar-1/2 cup

Seviyan-1 and a half cup

White chocolate-1/2 cup melted

Dark chocolate -1/2 cup melted

Milk- 750 ml

Green cardamom powder/ cinnamon powder-1 pinch

Angoori Gulab jamuns- 10-12 pieces

Angoori rasmalai- 10-12 pieces

Cashews-2 tsp chopped

Raisins-2 tsp chopped

Walnuts-2 tbsp. chopped

Dates-2 tbsp. chopped

Rose water-2 tsp

Praline- ¼ cup crushed/ chikki

Rose petals- ½ cup optional for garnish

Edible varq- 1-2 pieces for garnish.

Method:

1. Prepare all the ingredients for the sweet as listed above and keep ready.

2. to start preparing the sweet using a thick-bottomed pan, add ghee and butter and saute the vermicelli for a few seconds, add in the white and brown sugar, some green cardamom or cinnamon powder for flavor.

3. add in the milk and chopped dates and allow to simmer and cook. Once the seviyan starts cooking we need to check on the texture of the sweet to ensure that the thickness, sweetness and overall balance is maintained.

4. once the seviyan starts thickening the sweet, turn off the flame and allow to cool. Now start with the fusion aspect of coating the rasmalai with dark chocolate and the jamuns with white chocolate, once coated, allow to set in the fridge for some time.

5. now start with the assembling of the sweet, use dessert cups, short glasses, pudding bowls, start with the kheer first and then layer the set chocolate goodies, cover with the little more seviyan mixture and then garnish with nuts, petals and garnishes as desired.

6. chill the dessert for another 30-45 mins before serving it out. The chilling in the fridge adds a lot of dimension and texture to the sweet dish.

Recipe- 4] KHAJOOR WALI MEETHI VERMICELLI

Ingredients:

Ghee-1 tsp

Oil-1 tsp

Honey-1 tbsp.

Seviyan- 1 and a half cup

Green cardamom powder-1/4 tsp

Sugar- ½ cup white

Jaggery-1/2 cup grated

Milk- 750 ml

Mava- 50 gms grated.

Condensed milk-1/4 cup

Assorted chopped nuts- 2 tbsp. cashews, walnuts, raisins.

Date puree-1/2 cup

Melted dark chocolate/ choco chips- ¼ cup

Method:

1. prepare all the ingredients for the recipe as listed above and keep ready.

2. to start with the cooking of the sweet dish, we need to take a thick bottomed pan, add in the ghee, oil etc and start roasting process of the seviyan add elaichi powder, sugar to taste and stir well.

3. add in the milk and allow to come to a boil, once the sweet starts to cook, it starts thickening add in the jaggery and mix well. Add some honey and condensed milk as well to get the right sweetness.

4. simmer and allow to cook for 10-12 mins, check for sweetness, texture and get the right balance in the sweet. It is important to taste the sweet while being cooked so that there is no over powering. Also we must ensure that the sweet doesn’t stick at the base.

5. turn off and allow to cool and chill the sweet, add nits to garnish the sweet dish. This dessert turns out the best when well chilled, add chocolate sauce/chips and add some fresh fruits as well like strawberries/ kiwi/ dragon fruit etc to add a little variety in the look and presentation.

Recipe- 5] KHUSH MIJAZ VERMICELLI

Ingredients:

Ghee- 1 tsp

Butter-1 tsp

Seviyan -1 and a half cup

White sugar- ½ cup

Condensed milk-1/4 cup

Green cardamom powder-1/4 tsp

Saffron-1/4 tsp soaked in ½ cup warm milk

Chopped cashews- 2 tsp

Raisins-2 tsp chopped

Almonds-2 tsp chopped

Dates-2 tsp chopped

Milk- 750 ml

Kesari pedha- 50 gms

Rabdi-1 cup

Method:

1. prepare all the ingredients for the sweet recipe and keep aside.

2. to start the cooking process take a thick bottomed pan and add in ghee/butter add in the vermicelli, sugar, elaichi, and saute well for a few seconds.

3. add in the milk and condensed milk and give it a nice mix. Allow to simmer for 10-12 mins. Check for the sweetness and adjust it accordingly.

4. once the sweet starts getting thick, add in the roughly crumbled kesari pedha and dates and mix well. Turn off the flame and allow to cool.

5. set the sweet in small dessert cups/bowls etc and allow to set in the fridge for 30-45 mins. Add nuts for garnish and relish the sweet. For some more added fusion touch to it, try adding a jalebi injected with rum, flamed and place it on the top and enjoy it.

Sustainable Cooling: How Eco-Resorts Are Innovating for the Summer Heat

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Niraamaya Retreats Backwaters & Beyond – Kumarakom: Cooling Naturally, Living Consciously

As summer temperatures rise across the subcontinent, the hospitality industry is being called to reimagine comfort through sustainability. At Niraamaya Retreats Backwaters & Beyond – Kumarakom, sustainable cooling isn’t just an innovation—it’s a way of life.

Set against the idyllic backdrop of Kerala’s famed Vembanad Lake, this eco-luxury retreat offers a blueprint for how hospitality can stay cool, naturally and responsibly—without compromising on indulgence.

A Climate-Responsive Design That Breathes

Rooted in traditional Kerala architecture, the villas and pavilions at Niraamaya Kumarakom are designed to work with nature. Sloped clay-tiled roofs, high ceilings, shaded courtyards, and open-air layouts ensure optimal cross-ventilation and reduced heat retention. This passive cooling approach drastically minimizes the need for mechanical intervention.

Landscaping That Cools and Calms

Towering palms, water channels, and native greenery create a naturally regulated microclimate across the retreat. Guests often notice the immediate drop in temperature as they walk under the dense canopy or rest by the lotus-filled ponds—experiencing nature as the original air conditioner.

Smart Energy, Cool Living

To supplement its natural strategies, the resort employs high-efficiency cooling systems with motion sensors and inverter technology to reduce power consumption. By monitoring usage patterns, rooms intuitively adjust temperatures, ensuring comfort without excess.

Naturally Luxurious Materials

Locally sourced terracotta, laterite stone, and sustainable timber not only reflect the spirit of Kerala but also serve a vital thermal role. These breathable materials insulate against heat while supporting the region’s artisanal legacy.

An Invitation to Slow Down and Reconnect

Guests are encouraged to align with the natural rhythms of the day—rising early for lakeside yoga, enjoying shaded spa treatments that draw from ancient Ayurveda, and dining on cooling, seasonal foods under breezy waterfront cabanas.

Sustainability with Soul

For Niraamaya, sustainability is more than a strategy—it’s a philosophy that echoes across every touchpoint. From solar energy use to waste reduction practices and nature-friendly guest experiences, every stay supports the health of both people and planet.

This summer, Niraamaya Backwaters & Beyond – Kumarakom invites conscious travelers to experience cooling that’s not just refreshing—but regenerative. It’s the future of hospitality: mindful, immersive, and sustainably luxurious. 



Samosa Singh's NCR Footprint Grows with New Outlets in Delhi, Noida and Greater Noida

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New Delhi, April 2025: As a part of its aggressive expansion strategy in North India, Samosa Singh, leading snacking and largest B2B samosa makers in India, has announced the launch of its new Quick Service Restaurant (QSR) outlets in Delhi, Noida and Greater Noida. The chain has opened its QSRs at city’s busy malls, with high footfalls, across the National Capital Region (NCR) – Pacific Mall in NSP in Delhi and Bhutani City Centre in Noida.

With these new additions, Samosa Singh strengthens its role as a prominent player in the Indian culinary landscape, delivering an extensive selection of authentic and delicious samosas, along with various other culinary items, to satisfy the refined tastes of the local community. These new locations offer a wide variety of samosas, Kachoris, chaats, street food, and many more innovative snacks. The customers can order from the stores as well as from the food delivery apps such as Swiggy, Zomato and Magicpin.

The brand is continuing its expansion across the Delhi NCR region, with new outlets coming up in Sector 120 Noida, Gaur City and Ghaziabad, spreading the Samosa Singh experience to new neighbourhoods and making it more accessible to customers across the region.

Nidhi Singh, Co-founder of Samosa Singh, said "We're excited to launch our new outlets and bringing our unique flavors and culinary expertise across the NCR. We are passionate about serving the best samosas in town and our goal is to serve the best samosas around and we can't wait to welcome customers to our new locations and have them become part of the Samosa Singh family."

Shikhar Veer Singh, Co-Founder, Samosa Singh, said "As we progress and broaden our presence, we are deeply committed to our core values of quality, taste, and customer satisfaction. We are dedicated to provide outstanding food and we're excited to introduce a healthier snacking option that doesn't compromise on flavor. We're eager to share our innovative approach to traditional snacking with the people of NCR and provide a guilt-free indulgence that's both delicious and nutritious. Our new locations will be the perfect platform to showcase our vision for a new era of healthy snacking."

Samosa Singh's outlets feature a wide range of both traditional and modern samosas, as well as other snacks items, all made with the finest ingredients and cooked with perfection. By emphasis on quality, flavour, and customer satisfaction, the brand has developed notable clientele and recognition.

About Samosa Singh:

Samosa Singh is one of India’s most loved snacking QSR chain. It is a widely loved Indian snack brand focused on and becoming India's ‘SnacKing’. The idea for the brand came from the simple realisation that leisure time and snack foods are intrinsically linked to India's cultural fabric.

Beyond the food itself, Samosa Singh represents a connection to our roots, to the bustling markets where vendors skilfully craft these treats, and to the joy of sharing a snack with friends and strangers alike. They remind us that street food is more than just sustenance—it is an experience, a journey through flavours that tell stories of tradition and innovation.


Samosa is a snack that has a unique place in the Indian snacking world. Through, Samosa Singh let us elevate our street food culture, celebrate the spirit of India—the spirit of diversity, unity, and the love for good food that brings us all together. 

Aahana Resort Unveils a New Brand Identity, Redefining Luxury in Jim Corbett

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A new leaf turns in Jim Corbett as Aahana Resort reveals refreshed identity—where luxury and nature’s essence continue their harmonious coexistence’

New Delhi, April 2025 – Aahana Resort, the luxury forest resort at Jim Corbett National Park, unveiled its new brand identity in a celebration that marked an important milestone in its journey. The relaunch, themed “The Next Chapter,” marks an evolution that strengthens Aahana’s position as the leading boutique forest resort in the region.

In a captivating moment during the event, Aahana unveiled its new logo through an innovative book-themed installation that perfectly embodied the resort’s narrative journey. As the owners turned the page from old to new, the banyan tree-inspired design emerged, symbolizing Aahana’s 13 years of growth while honoring its deep connection to nature.

“When we first established Aahana, we began with a vision to transform this barren land,” reflected Mr. Kamal Tripathi, Founder & Managing Partner of Aahana Resort. “Today, as we turn this new leaf, I look around and see not just a thriving ecosystem that we’ve nurtured back to life, but a community of guests who have become part of our story. This rebranding isn’t about changing who we are—it’s about realigning our identity with the luxury we’ve long embodied. Our new identity, inspired by the majestic banyan tree that stands watch over our grounds, represents our deep roots and ever-extending branches of hospitality.”

The launch event immersed guests in Aahana’s refreshed vision through a series of thoughtfully curated experiences. A mixology masterclass featuring forest-inspired ingredients, a harvest brunch showcasing produce from the resort’s organic gardens, and a starlit dinner highlighted the resort’s commitment to exceptional culinary experiences in harmony with nature.

Aahana, meaning “the first rays of sunlight,” offers guests a luxurious forest experience where mornings begin with hornbill calls and evenings unfold in natural tranquility. The resort features accommodations that blend harmoniously with the surroundings, including exclusive private pool villas with personal, temperature-controlled plunge pools and sun-drenched decks. Merging comfort with innovation, each villa features hydrotherapy loungers and air spa systems, turning every swim into a calming sensory escape. Thoughtfully designed for those seeking both seclusion and indulgence, these signature retreats represent a milestone in luxury hospitality for Jim Corbett, complementing the resort’s Ayurvedic spa, diverse dining venues, and immersive natural experiences.

With this relaunch, Aahana ensures every touchpoint reflects its refined positioning, a luxury born of the forest, deeply connected and regenerative. The resort invites travelers to experience “a new chapter with the same essence” where the forest isn’t just outside the window but an integral part of an unforgettable stay.

Hospetalk with Vikas Mehra Launches 15th Podcast Episode Featuring F&B Trailblazer Shreyash Dwivedi

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Hospetalk with Vikas Mehra, the go-to podcast for hospitality professionals, proudly presents its 15th episode featuring Mr. Shreyash Dwivedi, Food & Beverage Manager at The St. Regis Mumbai.

In this inspiring conversation, Shreyash shares his remarkable journey — from being in the final batch of Taj's prestigious TMTP program to leading F&B at one of India’s most iconic luxury properties. With experience at Marriott, Accor, The Leela, and more, he brings unmatched insights into innovation, team leadership, and redefining guest experiences.

His journey is nothing short of remarkable — from being a part of the last batch of Taj’s prestigious management program (TMTP) to holding key positions at Marriott, Accor, The Leela, and now heading one of the most iconic luxury properties in the country.

Shreyash has quickly built a name for himself in the industry through a mix of innovation, leadership, and guest-centric thinking. Whether it’s curating high-impact bar takeovers, launching creative pop-up experiences, or engineering menus that drive both quality and profitability, he’s consistently delivered excellence across every role.

Listeners will get an insider’s view on:
* Driving F&B innovation in luxury hospitality
* Building and mentoring high-performing teams
* Creating experiences that elevate guest satisfaction and profitability

Hospetalk is where hospitality finds its voice. Don’t miss this powerful episode.
Subscribe & Watch: https://www.youtube.com/@hospetalk
 Watch Now: https://youtu.be/XLodvcSdXlc

Apeejay Surrendra Park Hotels launches Zone Connect by The Park, Jaisalmer

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National, April 2025: Apeejay Surrendra Park Hotels is delighted to announce the launch of Zone Connect by The Park, Jaisalmer, a contemporary retreat that celebrates the rich cultural heritage of the Golden City for the price-conscious, design-conscious traveller. Drawing from the city's architectural heritage, the design features a yellow sandstone façade, intricate craftsmanship, hand-painted walls, and traditional jharokhas – paying a thoughtful homage to the city’s timeless charm.

Strategically located just 2.7 km from Jaisalmer Railway Station and 13 km from the city Airport, the hotel is nestled in the tranquil locale of Shilpgram, far from the city noise yet minutes from iconic landmarks such as the Jaisalmer Fort, Kothari’s Patwaon-Ki-Haveli, Gadisar Lake, Jaisalmer War Museum, Thar Desert, and the Desert National Park.

The hotel features 39 elegantly designed rooms across three categories, each blending traditional Rajasthani craftsmanship with modern aesthetics. Guests can indulge their taste buds at Café C, the hotel’s all-day dining restaurant, which serves up a curated menu of local and international favourites. For social and business gatherings, the hotel presents two distinctive venues - Townhall, an intimate indoor space ideal for conferences, meetings, and private events, accommodating up to 50 guests; and the Lawn, a picturesque outdoor venue perfect for weddings, receptions, and celebratory occasions.

Additional facilities include a refreshing outdoor pool, providing the perfect spot to relax and rejuvenate after a day of sightseeing or meetings.

Commenting on the launch, Mr Vikas Ahluwalia, General Manager & National Head, Zone by The Park Hotels, said, "We are excited to bring Zone Connect by The Park to the historic city of Jaisalmer. This hotel is a tribute to the region’s vibrant heritage where our design philosophy keeps the social citizen – the guest, at the centre of it all and builds a buzzing, curious, connected world. We are already present in four cities of Rajasthan - Jaipur, Jodhpur, Phalodi, and Udaipur, and now Zone Connect by the Park, Jaisalmer will strengthen our presence and enable us to offer yet another unique experience in a culturally significant destination.”

Radisson Blu Plaza Karjat Brings a Refreshing New Café Experience with Le Bistro

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Karjat,April 2025: Radisson Blu Plaza, Karjat, has unveiled Le Bistro, an open-air poolside cafe that brings a refreshing culinary experience to the region. Spanning 3,000 sq. ft., the cafe offers a thoughtfully curated menu featuring traditional wood-fired pizzas, Indian and Turkish kebabs, making it an exciting addition for food lovers seeking a mix of comfort and indulgence.

What makes Lew Bistro unique is its sustainably crafted design—the space has been entirely designed in-house using recycled wood from the old pool deck, giving it a rustic yet elegant character. With breezy open-air seating, warm wooden furnishings, and a relaxed yet sophisticated ambiance, the cafe is a perfect setting for leisurely poolside dining.

Beyond its inviting aesthetic, Le Bistro stands out for its focus on fresh ingredients, incorporating organically grown condiments that enhance the flavours of its dishes. Whether guests choose to reserve a table or walk in, the café offers a seamless blend of  nature, and gourmet flavours, creating a truly elevated yet laid-back  experience.

With its eco-conscious approach, scenic charm, and distinctive culinary offerings, Le Bistro is set to become Karjat’s newest must-visit dining destination. Whether you're a traveller seeking a tranquil retreat or a local food enthusiast looking for an extraordinary meal, Le Bistro promises a delightful escape filled with great food, refreshing ambiance, and sustainable  practices.

Marriott Hotels Debuts in Udaipur, Blending Timeless Charm, Cultural Heritage and Contemporary Elegance at Udaipur Marriott Hotel

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Wonderful Hospitality Awaits at the 226-room Hotel in The City of Lakes

India – 14 April 2025: Marriott Hotels, the namesake brand of Marriott Bonvoy’s extraordinary portfolio of over 30 hotel brands, today announced the opening of Udaipur Marriott Hotel, proudly marking Marriott International’s debut in Udaipur, arguably the most romantically set city in all of Rajasthan. Set against the backdrop of the breathtaking Aravalli Hills and overlooking the serene Fateh Sagar Lake, the hotel seamlessly blends Rajasthan’s rich regal heritage with contemporary influences. Designed to capture the essence of the region’s architectural grandeur, Udaipur Marriott Hotel offers panoramic views, exquisite accommodations, and Marriott Hotels’ wonderful hospitality, inviting guests to immerse themselves in the cultural splendor of the "City of Lakes."

 

“We are delighted to introduce Marriott Hotels to Udaipur, a city renowned for its majestic landscapes, deep cultural roots, and old-world charm. Udaipur is one of the most preferred destinations in Rajasthan and serves as a perfect backdrop to introduce our signature heartfelt service and quality standards to the guests," said Ranju Alex, Regional Vice President - South Asia, Marriott International. "As India’s travel landscape evolves, we remain committed to growing our footprint in both established and emerging destinations, as we continue to live our legacy of wonderful hospitality, thoughtfully designed to support and inspire our guests in every endeavor”

Udaipur is a captivating city that is celebrated for its breathtaking palaces, serene lakes, and rich cultural heritage. Home to the iconic City Palace, the enchanting Lake Pichola, and the majestic Jag Mandir, the city offers a glimpse into Rajasthan’s royal past. Guests can explore vibrant bazaars, indulge in traditional Rajasthani cuisine, and witness folk performances that bring the city’s history to life, with its classic charm, stunning sunsets, romantic boat rides, and picturesque landscapes. With Udaipur’s Maharana Pratap Airport, a 35-minutes’ drive away and Udaipur City Railway Station 20-minutes away, the hotel provides seamless connectivity for travelers looking to soak up the old-world charm of the city.

 

The hotel seamlessly blends the grandeur of Mewar architecture with modern sophistication, offering an experience that is both regal and refined. Upon arrival, guests are welcomed into a world of timeless elegance, where hand-painted Pichwai-style motifs, Mewar-style arches, traditional ‘jharokhas’ (ornate overhanging balconies), and intricately carved ‘chajjas’ (projecting eaves above windows and doors) pay homage to Udaipur’s iconic City Palace. At the heart of the hotel stands a grand staircase, crowned by a magnificent chandelier, serving as a striking architectural masterpiece.

 

The 226 elegantly designed guestrooms and suites are inspired by Rajasthan’s royal heritage. Each room is thoughtfully crafted for comfort and convenience, boasting plush bedding, high-speed Wi-Fi, well-appointed workspaces, and spa-inspired bathrooms. State-of-the-art climate control systems ensure a relaxing stay, while stunning views of the Aravalli Hills or the serene Fateh Sagar Lake elevate the experience.

The hotel offers a host of curated culinary experiences, each one unique and indulgent in their offering.  Okra, the hotel’s all-day dining restaurant, features a live interactive kitchen that showcases a dynamic fusion of local and global flavors, offering both indoor and alfresco seating with views of the majestic Aravalli Hills. The Greatroom – a brand signature at Marriott Hotels globally, holds an inviting and sophisticated space for guests to relax and reconnect over artisanal teas and full-bodied coffees, besides catching up on business meetings. For those seeking a cozy escape, Udaipur Baking Co. serves freshly brewed rich coffees alongside a selection of handcrafted pastries, perfect for a moment of relaxed indulgence. Meanwhile, the Opal Lounge, with its chic, library-inspired ambiance, offers expertly crafted cocktails and small plates, creating the perfect space for an elevated and intimate dining experience.

 

One can look forward to rejuvenating at the Quan Spa, offering Ayurvedic and modern therapies, or start the day with rooftop yoga and nature walks by the Fateh Sagar Lake. Fitness enthusiasts can stay active at the modern fitness center, while the serene poolside and engaging indoor games offer relaxation and fun. Young guests can unleash their creativity at the interactive Kids Club.

 

Udaipur Marriott Hotel sets the stage for dream weddings and grand celebrations with 65,000 sq. ft. of versatile indoor and outdoor event spaces. Whether it’s a dreamy wedding, corporate event, or social gathering, the hotel’s exquisite pillarless ballroom, expansive pre-function area, and picturesque outdoor venues provide the ideal backdrop for stunning visuals and unforgettable moments. Blending classic allure with modern sophistication, each event is thoughtfully curated to perfection, leaving guests with a deep sense of memorable satisfaction.

 

"We are excited to unveil Udaipur Marriott Hotel, bringing the brand’s signature hospitality to the enchanting ‘City of Lakes,’" said Vaibhav Sagar, General Manager, Udaipur Marriott Hotel. "Designed to reflect Udaipur’s regal charm, the hotel offers elegant accommodations, world-class dining, modern event spaces, and exceptional amenities. Weaving Rajasthan’s rich heritage with contemporary comforts, we look forward to creating unforgettable experiences for every guest, whether traveling for business or leisure."

MoU Signed Between IHM Ranchi and The Art of Living to Provide Youth Empowerment and Skill Development Programs for Students

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A Memorandum of Understanding (MoU) has been signed between the Institute of Hotel Management (IHM), Ranchi, and The Art of Living (TAOL) to provide youth empowerment and skill development programs for students. The primary objective of this MoU is to establish a collaborative partnership between IHM Ranchi and The Art of Living in order to promote health, awareness, and stress management practices among students.

The initiative also aims to train students in aspects related to “Art of Etiquette,” enabling them to receive holistic, multidisciplinary, and value-based education through TAOL’s well-tested and proven student development programs. This collaboration is designed to foster the integrated development of all human faculties—intellectual, aesthetic, social, physical, emotional, and moral.

Present on the occasion were Dr. Bhupesh Kumar, Principal of IHM Ranchi; Dr. Alok Aswal, Head of Department, IHM Ranchi; and Mrs. Riya Tyal.

Dr. Bhupesh Kumar, Principal of IHM Ranchi, stated that in today’s highly competitive era, technical and professional competence alone is not sufficient. A student’s holistic development—mental balance, self-awareness, commitment to ethical values, and sensitivity towards society—is what truly shapes a successful and well-rounded individual. He further emphasized that this agreement between IHM Ranchi and The Art of Living will serve as a powerful step in that direction. It will not only strengthen the students’ inner confidence but also inspire them to become better human beings, embodying the values of service, leadership, and compassion.

“Our institution has always viewed education not merely as an academic process, but as a continuous journey of life-building,” he said. “By collaborating with a globally active organization like The Art of Living, we are making this journey even more meaningful and impactful.”

The Art of Living is a charitable trust that is bringing transformation across India through its various programs. It implements a wide range of service projects aimed at uplifting and empowering individuals, families, and communities so that the full potential of human life can be realized. Its mission is to help people—both in urban and rural India—lead stress-free lives and empower them to become agents of change, working towards reducing poverty, suffering, and disease even at the grassroots level.

Hospitality Beyond Borders: BCIHMCT and NATHM Unite for Academic Excellence

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The Academic Partnership Summit held on 14th and 15th April 2025 at Banarsidas Chandiwala Institute of Hotel Management & Catering Technology (BCIHMCT), New Delhi, marked a significant milestone in cross-border academic collaboration between India and Nepal in the fields of hospitality and tourism. The summit was organized in collaboration with the Nepal Academy of Tourism and Hotel Management (NATHM), Nepal.

The event commenced at 10:00 AM with a warm welcome to the five-member delegation from NATHM, Nepal. The delegation included Mr. Aakash Lama (Instructor, Production Department), Ms. Sabina Raut (Instructor, Accommodation Department), Mr. Umesh Subedi (Chief Officer, Planning Department), Mr. Naresh Dangol (Senior Officer, Planning Department), and Mr. Tanka Kafle (Senior Officer, Administration Department).

The inaugural session began with a Welcome Address by Prof. R.K. Bhandari, Director of BCIHMCT, who extended heartfelt greetings to the guests and underlined the importance of mutual learning and collaboration. This was followed by a brief address from the representative of NATHM, outlining their expectations from the summit and emphasizing the potential of collaborative learning and tourism growth in the region.

The summit successfully fulfilled its objectives by establishing a foundation for long-term academic cooperation and mutual growth. It provided both institutions a platform to learn from each other and explore innovative educational strategies in the hospitality and tourism sectors. The presence of Guest of Honour, Dr. Sudhir Andrews, a stalwart in hospitality education, added immense value to the proceedings. He expressed his appreciation on such advancements in the hospitality industry and presented his new book titled Tourism – Past, Present and Future – Dr. Sudhir Andrews to the dignitaries during the summit.

Dr. Gagan Soni, Coordinator, IQAC, presented an overview of BCIHMCT’s best practices and major achievements in the areas of student development, faculty training, and industry interface. Subsequently, Dr. Arvind Kumar Saraswati, Academic & Research Coordinator, gave a detailed presentation on the institute's academic and curriculum framework, highlighting its alignment with global hospitality education standards.

The summit also featured an immersive institute tour, including visits to the culinary labs, front office simulation rooms, and housekeeping labs, providing delegates with insights into the practical training methods adopted at BCIHMCT.

Later, Dr. Prem Ram, Programme Coordinator, delivered a session on the culinary culture of India and shared institutional best practices in gastronomy and food production. Dr. Saraswati then took the lead in explaining the ongoing research initiatives and collaborative projects undertaken by the institute.

The day concluded with a faculty introduction and roundtable discussion, which facilitated a rich exchange of ideas, opening pathways for future research collaborations and joint academic ventures. The second day of the summit was dedicated to exploring local hotels, allowing the delegates to gain deeper insights into Indian hospitality practices.

Sayaji group begins 2025 with a robust expansion plan with a vision of elevating business and leisure hospitality  

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The hotel group announces launch of three new properties in Mumbai & Goa

National,  April 2025– Sayaji Hotels, a leading name in Indian hospitality renowned for its signature “Yours Truly” service, is strengthening its foothold with the launch of three key properties in Mumbai and Goa. This strategic expansion underscores Sayaji Hotels’ commitment to delivering exceptional hospitality experiences tailored for both business and leisure travellers. With a focus on luxury, comfort, and inclusivity, these new properties will provide world-class amenities and services in some of India’s most sought-after destinations.The latest additions to the Sayaji portfolio include Goa properties, Effotel by Sayaji, Panaji, Effotel by Sayaji, Calangute and Effotel by Sayaji, Navi Mumbai

Effotel by Sayaji, Panaji, is a mid-scale hotel in Goa’s capital offering 48 stylish rooms, an all-day dining restaurant, and a rooftop pool with city views. Strategically located near business hubs and casinos, it promises upscale hospitality at competitive prices, with a launch set for May 2025. 

Effotel by Sayaji, Calangute, offers a 4-star Goan-style retreat with 66 elegant rooms, a poolside bar, a spa, a banquet hall, and multi-cuisine dining. Boasting an open lobby and lush landscaped gardens, it blends local charm with luxury. The property is currently available on leading OTAs (Online Travel Agencies or Online Travel Agents) with full completion set for mid-April 2025 in vibrant Calangute, Goa.

Meanwhile, Effotel by Sayaji, Navi Mumbai, is a contemporary business hotel featuring 58 well-appointed rooms, a multi-cuisine restaurant, a bar, and the area’s largest pillarless banquet hall. Spanning 52,000 sq. ft., this premium venue caters to corporate and social events, with its grand opening scheduled for April 7, 2025. 

Speaking on this expansion, Jameel Sayed, Regional Director of Business Development, said, “We are thrilled to extend the Sayaji legacy to Mumbai and Goa with these three exceptional properties. As we continue to grow, our focus remains on crafting immersive hospitality experiences that cater to the evolving needs of modern travellers. Each of these properties reflects our commitment to excellence, ensuring that guests enjoy a seamless blend of comfort, sophistication, and personalized service.”

With this expansion, Sayaji Hotels continues to reinforce its presence in India’s hospitality landscape, offering distinctive experiences across premium business and leisure destinations. The brand’s focus on innovation, guest-centric services, and luxurious yet accessible accommodations positions it as a preferred choice for travelers seeking quality and comfort.


IHG Hotels & Resorts launches midscale conversion brand, Garner in India with dual hotel signing

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Garner Etawah and Garner Kathua will bring quality stays and hospitality experiences to value-conscious travelers.

India,  April 2025: IHG® Hotels & Resorts, one of the world’s leading hotel companies, has announced the signing of two Garner hotels in India, marking the brand’s debut with properties in Etawah in Uttar Pradesh and Kathua in Jammu & Kashmir. Scheduled to open in 2026, Garner Etawah and with 2027 opening, Garner Kathua will be developed in partnership with Madan Infradevelopers Pvt Ltd and Rudraksh Nakshatra Hotel Pvt Ltd, respectively. This milestone underscores IHG’s commitment to expanding its footprint in India, positioning Garner as a preferred choice for travelers seeking high-quality, affordable stays.


Both properties will be managed by Rosastays (Rosaoul Hotelco Pvt Ltd), one of the preferred third-party management companies for Garner Hotels in India. 



As IHG’s newest midscale conversion brand, Garner builds on the company’s leadership in the essentials segment. Designed to provide a relaxed, flexible, and distinctly different experience, Garner caters to guests who prioritize meaningful experiences over luxury. Staying true to the brand’s ethos, each property will focus on delivering the key essentials that matter most to guests.



Etawah, with its rich historical and cultural significance, is a key transit hub in Uttar Pradesh and a rising destination for wedding celebrations, attracting families seeking quality yet affordable venues. Kathua, located near Jammu and Kashmir, serves as a gateway to the region’s scenic landscapes and renowned pilgrimage sites, while also emerging as an industrial and pharmaceutical hub. With a strong presence of manufacturing units and pharmaceutical companies, Kathua witnesses a steady influx of business travelers, making it an ideal location for a high-quality midscale hotel. 



Garner Etawah

Garner Etawah will feature 40 keys and a spacious ballroom, making it a destination of choice for small size weddings, social gatherings, and events. Guests will also have access to an all-day dining restaurant and well-equipped meeting spaces to support business and social engagements. 


Garner Kathua

With 45 keys, the hotel will feature a swimming pool, providing a relaxing escape for travelers, a multi-cuisine restaurant and versatile event spaces, making it a preferred choice for business meetings, celebrations, and leisure stays. 

Commenting on the signing, Sudeep Jain, Managing Director, South West Asia, IHG Hotels & Resorts said, "We are delighted to launch our midscale conversion brand, Garner in India with a dual hotel signing. As we continue to deliver on our growth ambitions in India, further strengthening our mainstream offering is critical to our success. Garner is a significant addition to our portfolio in the country, offering high-quality, reliable stays at an affordable price, designed to meet the evolving needs of modern travelers and drive strong returns for owners. The brand has tremendous growth potential in India, particularly through the franchising model.”

He added, "With the local insights and support of our valued partners, along with Rosastays’ expertise as a third-party management company, we are well-positioned to drive Garner’s growth in the country and deliver exceptional hospitality experiences to our guests."

Deepika Arora, Director, Rosastays, commented on the partnership: "We are excited to be part of Garner’s India debut and to bring our deep-rooted operational expertise to these properties. At Rosastays, we focus on delivering high-quality experiences that align with evolving traveler expectations. With the rise in demand for well-managed and high-quality hotels, our collaboration with IHG and the Garner brand will create a strong value proposition for guests seeking reliable, comfortable, and affordable stays."

Dr. Vivek Yadav, Director, Madan Infradevelopers Pvt Ltd, added: "We are thrilled to partner with IHG Hotels & Resorts and Rosastays to introduce Garner in Etawah. With its strong brand legacy and global expertise, IHG is the perfect partner to bring a high-quality midscale hotel to the city. Etawah is seeing increased demand for high quality yet affordable accommodations, and we are confident that Garner Etawah will cater to business travelers, families, and social events with its well-designed offerings, modern amenities and the power of IHG’s enterprise."

Mr. Mohan Singh, Director, Rudraksh Nakshatra Hotel Pvt Ltd, added: “Partnering with IHG Hotels & Resorts and Rosastays for the launch of Garner Kathua is a significant opportunity for us. As Kathua continues to develop as an industrial and pharmaceutical hub while also being a key gateway to pilgrimage and leisure destinations, there is a growing need for quality accommodations. With IHG’s expertise and the Garner brand’s strong value proposition, we look forward to creating a distinguished stay experience that meets the needs of travelers visiting the region."


Suba Group Expands South India Presence with Click Hotel Hyderabad

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Suba Group of Hotels has expanded its footprint in South India with the launch of Click Hotel in Hyderabad. Strategically located just 10 minutes from Rajiv Gandhi International Airport, the new property offers convenient access for business and leisure travelers. This marks the group’s third hotel in the city and its fourth major launch in the past two months, underscoring its ambitious growth trajectory.

In a joint statement, Mansur Mehta, Managing Director, and Mubeen Mehta, CEO of Suba Group of Hotels, expressed their enthusiasm about the launch. “We are delighted to launch Click Hotel in Hyderabad. This is our third hotel in the city and is a testament to our vision of being the hospitality group of choice across South India along with the rest of India. As an organization deeply rooted in India, we are also committed to sustainability and reducing our carbon footprint. Sustainability is the norm for us, and towards that goal, we encourage our guests to reuse linen when possible and we actively reduce plastic consumption in our hotels.”

Click Hotel Hyderabad presents a smart, sustainable, and affordable luxury experience. The full-service business hotel features 62 contemporary rooms and suites, a multi-cuisine restaurant named Cinnamon, a café called Café Click, one boardroom, and two banquet venues. Additional amenities include in-room dining, a gym, spa, business center, and guest parking, all aimed at delivering a seamless and comfortable stay.

Mahaboob Vali, Managing Partner of Masafaya Hospitality LLP, emphasized the hotel’s strategic location. “The hotel’s location is the primary attraction for all business and airline travelers, along with leisure guests. It is located less than 10 minutes from the Hyderabad Airport and the upcoming Pharma SEZ, while Hyderabad’s major tourist attractions are within an hour’s reach.”

“Click Hotel Hyderabad’s facilities and team promise to deliver our dynamic brand standards—Bed (best sleep comfort), Breakfast, and Broadband (uninterrupted Wi-Fi). We are focused on maintaining high standards of guest services and satisfaction. The opening has already drawn a lot of positive attention, and we will be announcing something exciting very soon,” said Abinash, Vice President – Operations and Development at Suba Hotels.

Suba Group of Hotels is known for providing contemporary, clutter-free rooms and premium facilities at competitive prices. With a presence in major metros and tier 1 and tier 2 cities across India, the group continues to deliver quality experiences for modern travelers. Each property features well-appointed rooms, versatile banquet and event spaces, and a memorable dining experience at Cinnamon restaurant, solidifying Suba’s reputation in India’s hospitality landscape.


Goa Tourism Expands Global Footprint with Engaging Roadshow in Doha

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Mumbai, April  2025: Goa Tourism, Government of Goa, successfully concluded its Tourism Roadshow in Doha, Qatar, on April 9, 2025. The event witnessed an overwhelming response from key stakeholders in the travel and hospitality industry, further strengthening Goa’s position as a preferred travel destination. 

Held at Radisson Blu Hotel, Doha, State of Qatar, the roadshow provided a valuable platform for networking and collaboration, fostering new partnerships to enhance tourism opportunities in Goa. Travel industry professionals, dignitaries, and potential visitors engaged in fruitful discussions about Goa’s unique tourism offerings. 

The highlight of the event was the ‘Goa Evening’, an enchanting cultural showcase that left the audience captivated. The evening featured vibrant folk-dance performances, an insightful destination presentation, and an exclusive film showcasing Goa’s diverse tourism experiences. Attendees had the opportunity to immerse themselves in the rich heritage, scenic landscapes, and warm hospitality that define Goa. 

Key dignitaries, including the H.E. Ambassador of India to Qatar, Shri Vipul addressed the gathering, emphasizing Goa’s potential as a global tourism hub and inviting more travellers from Qatar to explore the state’s unparalleled beauty. 

On this occasion, Hon’ble Tourism Minister Shri Rohan A. Khaunte conveyed his message saying, “Goa is evolving into a year-round, premium destination that offers far more than its iconic beaches. Through this roadshow in Qatar, we aim to showcase Goa’s rich spiritual heritage, vibrant hinterlands, and thriving adventure and MICE segments. From tranquil temple trails and heritage villages to world-class venues and immersive experiences, Goa is where tradition meets modern aspiration—inviting travellers from the Middle East to discover Goa beyond the beaches.” 

Addressing the audience at the Goa Tourism roadshow, H.E. Ambassador of India to Qatar, Shri Vipul highlighted the strong people-to-people ties between India and Qatar which are also seen in robust tourism flows between the two countries. Indians are among the top travellers to Qatar and India has always been a top tourism destination for Qatar whether for leisure, shopping, health, adventure, etc. Goa has also emerged a favourite destination for travellers from Qatar who enjoy its beaches, cuisine and cultural offerings. The Goa roadshow should further enhance tourism from Qatar to the beautiful state. 

Shri Kedar Naik, Director Tourism, opined that, “Goa’s charm lies in its seamless blend of heritage, culture, and natural beauty, making it a destination like no other. The enthusiastic response at the Doha Roadshow reaffirms the growing interest in Goa among international travellers. We are committed to strengthening our global partnerships and enhancing visitor experiences, ensuring that every traveller to Goa discovers something truly special.” 

Speaking on the occasion, Shri Kuldeep Arolkar, Managing Director, Goa Tourism Development Corporation (GTDC), stated, “Goa is more than just a destination; it is an experience that blends natural beauty, rich heritage, and warm hospitality. Through this roadshow, we are delighted to bring a glimpse of Goa to Qatar and strengthen our bonds with the travel industry here. We welcome travellers from Qatar to explore Goa and immerse themselves in its vibrant culture and diverse offerings.” 

The Goa Tourism Roadshow in Doha is part of a broader initiative to engage with international markets and increase global visitor interest. By fostering direct interactions with travel agents, tour operators, and potential travellers, Goa Tourism aims to drive more inbound tourism and establish long-term collaborations with Qatar’s travel industry. Goa Tourism extends its gratitude to all participants, dignitaries, and travel industry stakeholders who contributed to the event’s success. With the positive response received, Goa looks forward to welcoming more visitors from Qatar and beyond.


Stone Wood Hotels & Resorts Announces Sustainability Initiatives for Earth Day

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On the occasion of World Earth Day on April 22, 2025, Stone Wood Hotels & Resorts is set to roll out a series of meaningful, eco-friendly initiatives across its properties to engage guests and team members in supporting the planet. As a brand rooted in nature and local culture, Stone Wood continues to align its hospitality practices with sustainability, creating immersive experiences that also give back to the environment.

"At Stone Wood, we believe that hospitality goes beyond comfort—it’s also about responsibility. This Earth Day, we’re creating opportunities for our guests to actively contribute to the planet while enjoying their stay. Whether it’s planting a tree or choosing a sustainable meal, every small action adds up. Our goal is to make eco-conscious living a natural part of the travel experience," said Shikhar Kumar, Managing Director of Stone Wood Hotels & Resorts.

Guests staying at any Stone Wood property during Earth Day will be invited to participate in a tree planting event on the hotel grounds, encouraging hands-on involvement in reforestation and promoting long-term environmental benefits. As part of its “Switch Off for Earth Hour” campaign, the group will also invite guests to turn off their lights for one hour. Those who participate in this symbolic gesture of energy conservation will be rewarded with a complimentary meal, reinforcing the message that small actions can lead to significant impact.

To highlight the connection between sustainability and mindful dining, the group’s restaurants and Spice Wood Café outlets will feature a special Earth Day menu. This curated selection of plant-based and organic dishes is designed to offer a flavorful, health-conscious experience while promoting environmentally responsible food choices. Additionally, Stone Wood staff, guests, and local volunteers will take part in clean-up drives around nearby beaches and the surrounding hotel areas, supporting community-led efforts to maintain cleaner, healthier landscapes.

Ingredient Ideology! Five Ways With Chicken On The Plate By.Dr. Chef Kaviraj Khialani- Celebrity Master Chef

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Food and its traditional heritage from various parts of the globe is an absolute pleasure to try and especially when it comes to french cuisine it has been the pioneer and the very first one to set standards of taste and flavor with minimal use of ingredients yet creating world famous delicacies to entice the palates of a number of food connoisseurs.

Continental cooking is not only adaptable, easy to do but also full of flavors which are masked by over spicing and confusing the real taste of the ingredients which usually is preferred by those who look for simplicity and clarity on what is must be on the plate. The choicest use of herbs, seasonings, wines and other basic ingredients have been there among us since a long time now and we must try indulging into these recipes too for a change!

Do try out these chicken recipes with variations for the vegetarians as well with a twist of taste and a continental finesse attached:

Recipe-1] CHICKEN AFRICANDER

Ingredients

750 gms chicken thighs/drumsticks

2 tsp oil

2 tsp butter

2 bay leaves

3-4 peppercorns

1 sliced white onion

1 green/red/yellow capsicums cut into strips

Salt and crushed black pepper to taste

1 tsp French mustard/ mustard paste

500-750 ml chicken stock/ water

2-3 tbsp. white wine

2 tsp refined flour/maida

1 tsp mixed herbs

1 tsp Fresh thyme/ parsley as available can be used for more flavor.

Method: cut, clean, wash and pat dry the chicken thighs/drumsticks as being used. Ideally the cuts of chicken are used with the skin and bone on which can be a matter of choice. In a mixing bowl add little oil and mustard paste, salt, pepper, herbs, wine and mix well. Add the chicken pieces and mix well in the marination and keep refrigerated for 20-30 mins. Meanwhile prepare chicken stock using either chicken bones with some onion, carrot, celery, bay leaves and peppercorns steeped in water and simmered for around 20-25 mins or else we can also use the readily available chicken stock cubes as well 1-2 cubes should be good if being used. Heat oil and butter in a pan and saute the garlic, onions, add in the bay leaves and peppercorns followed by the marinated chicken pieces and saute it all for 2-3 mins, add the flour and saute for 30 seconds, add in the stock or cubes plus water enough to cover the chicken pieces in the pan. Cover and cook for 6-8 mins on a medium flame. Add in the capsicums and cook for another 5-8 mins until just done. Add fresh herbs like parsley etc and serve the preparation with warm bread rolls and butter.

*Chefs Variations: the same recipe can be done using paneer, tofu, soy chunks in combination with fresh veggies like carrots, sweet potatoes, pumpkin, beans, zucchini etc. using wine is also optional when we do it veg.


Recipe-2] SAFFRON CREAM CHICKEN

Ingredients

750 gms chicken drumsticks/thighs ideally with skin

2 tsp olive oil

2 tsp butter

1-piece cinnamon stick 1 inch

2-3 green cardamom

1 tsp sliced garlic cloves

1 no white onion chopped

Salt and pepper to taste

2 tbsp. saffron solution soaked in ¼ cup warm water/milk using around 6-8 strands of saffron.

2 tsp refined flour

500 ml chicken stock

2-3 tbsp. white wine.

2 tsp assorted fresh herbs- thyme/parsley

Or use ½ tsp mixed herbs

1 egg yolk mixed with 3 tbsp. fresh cream to be used to finish off the sauce.

Micro-greens/ sliced pistachios/slivered almonds etc for garnish.

Method: prepare the chicken cuts and in a mixing bowl apply a basic marination of oil, salt, pepper, mixed herbs some white wine and mix well keep refrigerated for 20-30 mins. Heat oil and butter in a pan and saute the spices and garlic, and onions until translucent for 1-2 mins. Add in the chicken pieces and saute them on a high flame for a minute and add in the flour cook for 30 seconds, add in the stock and allow the chicken to cover up and cook for 10-12 mins on a medium flame. Add in some more seasonings to taste and reduce the flame to low and then slowly add in the egg yolk and cream mixture and very slowly blend it into the chicken and the gravy, also add in the saffron solution and cook on a low flame for 3-4 mins more. Finally check for taste add garnishes as desired and enjoy this recipe with steamed rice or french bread.

*Chefs Variations: for the veg options in this case I recommend to use veg cutlets which can be prepared using carrots, beans, potatoes, yam or sweet potato as well, shallow fry them and top it up with the saffron cream sauce, avoid the egg in the final touch to the sauce and serve.


Recipe-3] SAUTE CHICKEN MADAGASCAR

Ingredients

750 gms chicken legs/ thighs/ drumsticks

100 gms sliced chicken sausages/ sliced salami

2 tsp oil

2 tsp butter

2 tsp garlic chopped

1 med sized onion chopped

2-3 bay leaves

1 tsp mustard paste

3-4 black peppercorns

Salt and pepper to taste

2-3 tbsp. white wine

½ tsp mixed herbs

2 tsp maida/refined flour.

500-700 ml chicken stock/water

1 cup fresh tomato puree

1 cup carrots and potato cubes

2-3 tbsp. chopped celery

2 tsp chopped parsley

Method: clean, wash and pat dry the chicken pieces as being used and ideally we make it with the skin on for more flavor and taste. Prepare a basic marination with a little oil, mustard paste, salt, pepper, few herbs and wine and apply on the chicken pieces and keep in the fridge for 20 mins. Heat little oil and butter in a pan add in the bay leaves, peppercorns, garlic, onions and saute until lightly browned, add in the chicken pieces and lightly brown them as well in the pan and then add celery, flour and cook for 30 seconds followed by the tomato puree, carrots and potatoes some more seasonings and herbs to taste along with sliced sausages and stock/water enough to level up the chicken and veggies and cover, simmer for 18-20 mins. Check for taste and adjust accordingly and serve hot garnished with fresh herbs, this recipe goes well with a onion pilaf rice or steamed herbed bread rolls or garlic bread.

*Chefs Variations: to prepare this recipe in the veg option I tried the same with grilled tofu slices, sliced baked sweet potatoes, cottage cheese cutlets can be served with this sauce as well, also using assorted veggies like broccoli, shitake mushrooms, water chestnuts, bamboo shoots, sprouts and pumpkin the same recipe turns out well.

Recipe-4] CHICKEN WITH CARAMELISED ONION SAUCE

Ingredients:

750 gms chicken curry cuts or breast pieces ideally.

For the marination:

2 tsp olive oil

2 tsp lime juice

1 tsp mustard paste

Salt and pepper to taste

2 tbsp. white wine

½ tsp thyme/ parsley/mixed herbs

For the stuffing of the chicken breasts:

1 no red/green capsicum finely chopped

¼ cup grated mozzarella/parmesan cheese

2 tsp parsley, chopped.

To prepare the sauce:

1 tsp oil

1 tsp butter

1 tsp chopped garlic

2 small white onions sliced

Salt and pepper to taste

2 tsp maida

500 ml chicken stock/water

½ tsp mixed herbs.

Method: prepare the chicken breast pieces slit them horizontally open to create a pocket and apply the marination as mentioned and keep refrigerated for 20 mins. Meantime combine together the ingredients for the stuffing and place it inside the slit chicken breast pieces and place it on a greased baking tray and cook it in the oven for 15-18 mins at 160 degrees Celsius and remove, keep aside. To prepare the sauce heat oil and butter in a pan add in the sliced onions and brown them to a nutty golden color, add in the garlic and herbs and saute for a few seconds, add some refined flour, cook for 30 seconds add in the chicken stock or water and thicken up the sauce a little. For plating the recipe arrange the stuffed chicken breasts on the dinner plate and top with some caramelized onion sauce and place some buttered vegetables like potatoes, carrots, blanched beans on the side and serve it as a main course with some freshly baked bread.

*Chefs Variations: the similar concept of stuffing works with egg plants as well, try sandwiching marinated sliced eggplants with the same recipe and cook them in the oven and top it with the same sauce for a different taste. Also we can stuff variety of vegetables like scooped out zucchini cups, sweet potato boats can be prepared and stuffed the same way too.

Recipe- 5] FLORENTINE STUFFED CHICKEN 

Ingredients

750gms-1 kg chicken pieces assorted cuts could be used.

For the marination

2 tbsp. melted butter

1 tsp chopped garlic

2 tsp honey

½ tsp mixed herbs

2 tbsp. white wine

1 tsp mustard paste

Salt and pepper to taste.

For the stuffing:

1 tsp butter

1 tsp chopped onion

1 cup blanched spinach leaves

Salt and pepper to taste

½ tsp mixed herbs

½ tsp chili flakes

1 tsp maida

2 tbsp. cheese grated.

for serving:

1 cup white sauce

Few fresh herbs

8-10 cherry tomatoes, cut.

Method: prepare the chicken cuts ideally use boneless pieces which can be slit open as desired for the recipe and apply the marination and keep refrigerated for 20 mins. In a pan saute the ingredients for the stuffing and cook for 2-3 mins and remove cool. Stuff the chicken pieces with the spinach filling and place the chicken pieces on a bed of white sauce in a baking dish. Pre-heat the oven to 180 degrees Celsius and bake the chicken recipe for 12- 18 mins or until well done. Remove and top with fresh herbs and cherry tomatoes and serve hot with sliced multi-grain bread/ brown bread/ oatmeal bread etc.

*Chef’s Variations: I would suggest to prepare this recipe with cottage cheese sliced sandwiched with the spinach filling and bake it the same way cover with an aluminum foil in order to prevent the cottage cheese getting very tough with the oven temperature. Also we can try slicing assorted veggies like bottle gourd, pumpkin slices, par boiled sweet potato slices etc to add more variety into this recipe.

Monday Hotels Kicks Off 2025 with Strong Q1 Performance and Strategic Expansion Plans

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Monday Hotels, the new-age hospitality brand catering to modern business and leisure travelers, has announced a successful first quarter of 2025. The group recorded an average occupancy of 75% across its eight operational properties, supported by a significant uptick in direct bookings and guest retention.

Launched in 2023, Monday Hotels has quickly built a reputation for delivering smart design, full-service amenities, and exceptional guest experiences across strategically located properties in key cities. The brand’s tagline — “We Value You” — reflects its focus on providing high-quality, affordable stays with a personalized touch.

“We’re extremely pleased with the performance in Q1,” said Salim Shaikh, Co-Founder, Monday Hotels. “The response from our guests affirms our belief that business travel doesn’t have to compromise on comfort or experience. Our team remains focused on driving consistent service, operational efficiency, and guest satisfaction.”

The brand is now gearing up for the launch of new properties in Hyderabad and Bengaluru in the second and third quarters of 2025. With a continued focus on Tier 2 and Tier 3 cities, Monday Hotels aims to redefine affordable luxury in under-served markets while maintaining scalable growth.