Ingredient Ideology | Raising A Toast To Snacky Bites By: Dr. Kaviraj Khialani- Celebrity Master Chef.

A desi fusion twist on tempting bites

Snack bites and temptations are a bit difficult to hold back when it comes to hunger pangs and we all somewhere need a little break from the routine and want to try something different yet easy to make without too much of fuss and messing up the kitchen too. Preparing snacky meals does not really means that it is very time consuming or tedious activity at the end of a busy day, it just means a little pre-planning and preparations which need to be looked at in order to enjoy quick and tasty mini meals in minutes.  A lot of us have a habit of binging on frozen foods and ready to eat food segment of the market is so huge today that people just want something handy and ready to relish in at the count of five. 

The point we are trying to make here is that it is not bad to eat ready to cook and fry snacks, they are all ok once in a while and at times we do not have options but to go for them and use them in a way which not only impresses our guests and family but also saves on time and efforts needed to make recipes from scratch with limitations in a number of ways. The concept today being presented is that of those who wish to pre-plan a get together or want to do something at ease may look at these options. 

Snacks can be modified, variated, designed as per our tastes, choice and preferences. While some are totally looking for non-veg options we do have many vegetarians as well, not to forget we also have vegans and Eggetarians etc too. What matters when we plan a menu for snacks is the method of cooking being involved, avoid frying everything, avoid using the oven for every single recipe since it will be delaying the service time as well. also need to look at whether the snacks would be hot or cold, we do have cold starters as well like cold salads which can go on canapes etc, in that case the temperature will need to be looked at of preparing and serving too.

Here are a few ideas with snacky bites for our readers to try out and spend some good quality time with family and friends.

“Snack Ideas are not only creative to work on, they can be designed to suit the tastes, flavours and choice of our guests in such a way which leaves an ever lasting impression of our culinary skills and talent on their minds and palate” – Dr. Kaviraj Khialani- Celebrity Master Chef.

Recipe-1] Crispy Fried Chili Cauliflower

Ingredients:

Cauliflower -250 gms, cleaned and cut

For the marination:

Oil-2 -3 tsp

Ginger-garlic paste-1 tsp

Salt to taste

Lime juice-2 tsp

Mustard paste-1 tsp

Soya sauce-2 tsp

Red chili sauce-2 tsp

To add after marination:

Maida-2-3 tbsp.

Cornflour-1-2 tsp

Water/ egg- 2-3 tbsp.

To mix and deep fry to golden brown

To prepare the chili sauce:

Oil-2 tsp

Ginger-1 tsp chopped

Garlic-1 tsp chopped

Green chili-1 tbsp. slit

Red chilies-2-3 slit

Salt and pepper to taste

Green capsicum-1 cup cubes

Red chili sauce- 2-3 tsp

Green chili sauce-2-3 tsp

Soya sauce-1 -2 tsp

Water-1 cup

Corn flour- 2-3 tsp + water ¼ cup

Spring onion greens- 2-3 tbsp. chopped

White vinegar-1-2 tsp

Schezuan sauce-1-2 tsp

Method:

1. Prepare all the ingredients for the chili cauliflower snack.

2. Marinate the cauliflower pieces and keep aside for 20 mins, add maida, corn flour, egg or water and coat it well, deep fry to a nice golden brown color and remove, keep aside.

3. Prepare the chili sauce for the cauliflower, heat oil and add in the chilies, ginger, garlic, spring onions and saute for a couple of mins, add in the sauces, seasonings, salt, pepper, little water and bring to a boil.

4. Add in corn flour and water solution into the pan and bring to a boil, the sauce will start getting thicker, add in the cauliflower pieces, capsicum cubes allow to cook in the sauce for 2 mins, add vinegar and little schezuan sauce and finally turn off the flame and garnish it with spring onion greens and serve hot like a snack.

Recipe-2] Cheesy Mushroom and Pepper Veg Rolls

Ingredients:

For the roll wrappers:

Spring roll wrappers-10-12 no

Filo pastry wrappers- 10-12 no

Or can use a fresh wrapper made with maida

For the stuffing:

Oil- 2 tsp

Ginger-1 tsp chopped

Garlic-1 tsp chopped

Onion-1 small chopped

Chili-1 tsp chopped

Green capsicum-1/2 cup chopped

Mushrooms-1 cup sliced

Salt and pepper to taste

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Garam masala powder-1/4 tsp

Maida-1 tsp

Chopped spring onion greens-1/4 cup

Grated cheese-1/4 cup

Oil to deep fry the rolls

To serve with:

Red chili sauce

Green chili sauce

Schezuan sauce

Tomato ketchup

Chili vinegar

Method:

1. Prepare the wrappers for the rolls to be made.

2. To start with the stuffing, heat oil in a pan add in the garlic, ginger, chilies, onions, capsicums and saute for 2-3 mins, add in the mushrooms and saute them well.

3. Add in little maida and salt, pepper, herbs, chili flakes, garam masala and cook it all well for 2-3 mins. turn off the flame and remove into a plate, add cheese, spring onion greens and mix well.

4. To finally prepare the rolls, spread out the wrappers, place the prepared filling in the center towards one side, roll up and tuck in the sides and roll over again, seal the ends with a little maida water paste and secure it well.

5.Heat oil for deep frying in a kadai and deep fry the veg rolls to a nice golden brown color and remove, drain off the excess oil and cut them 1 x 2 and serve with the choice of dips/ sauces etc.

Recipe-3] CHICKEN CHIANG MAI

Ingredients:

Boneless chicken cubes- 250 gms, cut into 1 inch cubes

For the marination:

Oil-2 tbsp.

Ginger-garlic paste-1 tsp

Soya sauce-1 tsp

Red chili sauce-1 tsp

Salt and pepper to taste

Chili flakes-1 tsp

Chili vinegar-1 tsp

Egg-1 no

Maida-1-2 tsp

Cornflour-1-2 tsp

Oil to deep fry the chicken pieces

To prepare the sauce:

Oil- 2 tsp

Garlic-1 tsp chopped

Ginger-1 tsp chopped

Green chilies-2-3 tsp slit

Red chilies-1-2 no slit

Onions- ½ cup cubes

Salt and pepper to taste

Water-1 cup

Soya sauce-2-3 tsp

Red chili sauce-2 tsp

Tomato ketchup-2 tsp

Chili vinegar-1-2 tsp

White sesame seeds- 2-3 tsp

Corn flour and water solution-2-3 tbsp.

Spring onion greens-2-3 tbsp. chopped

Fried cashews-2-3 tbsp.

Method:

1. Prepare the chicken pieces, clean, wash and cut them into cubes.

2. Apply the marination on the chicken cubes, keep aside for 20 mins.

3. To the same mixture add egg, maida, corn flour, mix well and deep fry the chicken pieces to a nice golden color, cook for 3-4 mins, remove and drain off excess oil.

4. To prepare the sauce for the chicken pieces, heat oil in a pan add in the ginger, garlic, chilies, onions and saute for a few seconds. Add in the sauces, seasonings, little water and bring to a boil, add cornflour solution and thicken the sauce a little. Add a little honey for more taste.

5. Now add in the fried chicken pieces, allow to cook in the sauce for 2-3 mins and finally add in the toasted sesame seeds, and fried cashewnuts. Serve hot garnished with spring onion greens.

Recipe-4] SOYA VEGGIE SESAME TOAST

Ingredients:

White bread/ brown bread- 3-4 slices, cut 1 x 4

Butter-2-3 tsp

For the topping:

Oil-2 tsp

Ginger-garlic- 1 tsp chopped

Onion-2 tbsp. chopped

Tomato puree-2 -3 tsp

Soya granules- ½ cup soaked in warm water for 10 mins

Green peas-1/2 cup boiled

Salt and pepper to taste

Green capsicum-1/4 cup chopped

Mixed herbs-1/4 tsp

Chili flakes-1/2 tsp

Water-1/4 cup

Tomato ketchup-2 tsp

Red chili sauce-2 tsp

Grated cheese- 2-3 tbsp. grated

White sesame seeds-2-3 tbsp.

Boiled mashed potato-1 cup

To serve with:

Red chili sauce

Green chili sauce

Mayo dips

Schezuan sauce

Tomato ketchup

Oil to fry or else use oven to toast.

Method:

1. Start by preparing the bread pieces, remove the crusts, cut them 1 x 4 triangles.

2. Start with the topping by heating up oil in a pan, saute the ginger-garlic, onions to a nice golden color. Add in the green peas, drained soya granules, tomato puree, salt and all spices, herbs, chili flakes and garam masala powder as per taste.

3. Add salt to taste and bhunao the mixture on a medium flame and add little water and cook on a low flame for 10-12 mins mixture should be getting dried up, add some boiled mashed potato, coriander leaves and cheese mix and turn off the flame, cool down.

4. Spread a little butter on the bread pieces, place the topping as well evenly all over the bread piece, top with some sprinkling of cheese and white sesame seeds, place on a baking tray and into the oven for 3-4 mins at 180 degrees celsius.

5.Serve hot garnish with some more greens and an array of options from the sauces and dips to relish it.

Recipe-5] PAN FRIED TOFU DELIGHT

Ingredients:

Tofu- 250 gms, cut into cubes

For the marination:

Oil- 2 tsp

Lime juice-2-3 tsp

Honey-1-2 tsp

Salt and pepper to taste

Garam masala powder-1/4 tsp

Chaat masala-1/2 tsp

Capsico- ½ tsp

Apply marination on tofu, keep aside 10 mins

Heat 2 tsp oil and pan fry the tofu for 2 mins and keep aside.

For the stir fry:

Oil-2 tsp

Butter 1 tsp

Garlic-1 tsp sliced

Ginger-1 tsp chopped

Green chilies- 2-3 tsp chopped

Onions-1/2 cup cubes

Capsicum red-1/2 cup cubes

Capsicum green-1/2 cup cubes

Capsicum- yellow- 1/ tsp cubes

Salt and pepper to taste

Soya sauce-1-2 tsp

Peanut butter-2 tsp

Red chili sauce-1-2 tsp

Chili vinegar-1-2 tsp

Sugar- ½ tsp

Water-1/4 cup

Corn flour and water solution-2-3 tsp

Spring onion greens-2-3 tbsp. chopped

Method:

1. Prepare all the ingredients for the tofu recipe.

2. Can also use paneer cubes in the same recipe

3.Firstly cut the paneer/tofu into cubes.

4. Apply the marination and ensure the tofu is well tossed in it in a bowl, cover and keep aside for 10 mins.

5. Heat oil and add in the ginger- garlic- chilies and saute for a few seconds, add in the onions, capsicum cubes, salt, pepper, herbs, chili flakes as per taste.

6. Add in a little water, bring to a boil, add in the corn flour water solution, thicken up the sauce a little. Now add in the tofu cubes and allow to cook in the sauce for 2-3 mins. check for seasonings and texture and adjust it accordingly.

7. Finally add in peanut butter and mix it well, add some spring onion greens for garnish and serve it hot.

IHG Hotels & Resorts strengthens presence in Bengaluru with the signing of Holiday Inn Express Bengaluru Lalbagh Road

The 100-key hotel will enhance IHG’s footprint in India’s Silicon Valley and cater to the city’s growing business and leisure travel demand

India, February 2025:  IHG® Hotels & Resorts, one of the world’s leading hotel companies, has signed a management agreement with Hulkul Hotels LLP to develop Holiday Inn Express Bengaluru Lalbagh Road. Set to open in Q1 2026, the signing aligns with IHG’s commitment to expanding presence in high-growth markets across India, catering to both business and leisure travelers.

Holiday Inn Express – the world’s biggest hotel brand – has blazed a trail for simple, smart travel since 1990, when it was created to challenge convention in the industry. Today, with over 3,200 hotels worldwide, Holiday Inn Express is IHG’s largest and fastest-growing brand. Holiday Inn Express aims to enable real, human connections for our guests by providing a simple, smart travel experience. Known for its efficient service, modern accommodations, and smart travel solutions, the brand is a preferred choice for on-the-go travelers. Once open, Holiday Inn Express Bengaluru Lalbagh Road will offer a seamless experience, combining comfort, convenience, and value.

Bengaluru, widely recognized as the ‘Silicon Valley of India,’ is home to a thriving IT industry, Fortune 500 companies, and a booming startup ecosystem. The city also houses premier aerospace and defense organizations, leading educational institutions, and a rapidly growing commercial sector. The hotel’s strategic location in the Central Business District (CBD) places it near major corporate hubs, government offices, and public sector undertakings, making it an ideal choice for corporate travelers.

Commenting on the signing, Sudeep Jain, Managing Director, South West Asia, IHG Hotels & Resorts, said: “We are honored to partner with Hulkul Hotels LLP  to launch Holiday Inn Express Bengaluru Lalbagh Road, further strengthening our presence in one of India’s most dynamic and high-growth cities. Bengaluru continues to be a key market for IHG, given its status as a global technology and business hub and its position as the second fastest-growing major metropolis in India. With this latest signing, the Holiday Inn Express brand portfolio now has five hotels in the city, testament to the brand's strategic growth and responsiveness to the sustained demand for modern accommodation.

Signum Hotels and Resorts Partners with Wyndham Hotels & Resorts to Expand its Hospitality Portfolio in India, UK, and UAE

New Delhi, February 2025 – Signum Hotels and Resorts, one of India’s fast-growing hotel management companies, has partnered with Wyndham Hotels to operate hotels under Wyndham’s Trademark Collection in India, the United Kingdom, and the United Arab Emirates. This collaboration aims to add 5,000 keys over the next five years, combining Wyndham’s global reputation with Signum’s operational expertise and regional reach.

As part of this collaboration, properties will join under Trademark Collection by Wyndham© and will be managed by Signum Hotels, combining Wyndham’s global standards with Signum’s expertise in local markets to enhance guest experiences. The properties will offer a distinctive proposition for both guests and stakeholders.

Dimitris Manikis, President of Europe, Middle East, Eurasia, and Africa (EMEA) for Wyndham Hotels & Resorts said: “Independent hotel owners in India, the UK, and the UAE are looking for strong partners to help them compete in a dynamic hospitality landscape. Through this collaboration, we are combining Signum Hotels’ strong regional footprint and management expertise with the Wyndham Advantage under the umbrella of our Trademark by Wyndham brand. Our powerful distribution network, our global and regional sales teams, our marketing support, and award-winning loyalty program make Wyndham the right partner for growth. Together, we are creating new opportunities for hotel owners, enhancing guest experiences, and strengthening our presence in these key regions.”

“Partnering with Wyndham Hotels, a globally renowned brand, marks a significant milestone for Signum Hotels as we take a major step forward in strengthening our presence across India, the UK, and the UAE. These regions already feature a substantial inventory of our serviced apartments, and this collaboration further solidifies our commitment to expanding our footprint and delivering exceptional hospitality experiences," said Mehul Sharma, Founder & CEO, Signum Hotels and Resorts. 

With an established presence in the UK and the Middle East, including 900 serviced apartments, Signum Hotels is strategically positioned to drive further expansion in these markets and India. This partnership with Wyndham Hotels represents a shared vision of setting new industry benchmarks, creating exceptional guest experiences, and driving value for stakeholders."

About Signum Hospitality Pvt. Ltd. I www.signumhotels.com I Toll Free Number: 1800 3097 959

Signum Hotels and Resorts is a hotel management company operating hotels and resorts across the globe. The Company offers exceptional service provided by a diverse team with a remarkable combined experience of over 1000 years across varied hospitality verticals. The emerging hospitality company has already made its mark with 12 hotels across India, and over 850 serviced apartments across 39 locations in the UK, and 50 serviced apartments in the Middle East. The group has property signings in UK, Middle East and India. The group is fiercely determined to be the best choice for large scale as well as medium scale investors and developers by lending their expertise in developing remarkable hotels.

Air India Enters Codeshare Partnership With Virgin Australia To Boost Connectivity

• Air India to operate codeshare flights to 16 cities on the Virgin Australia network in Australia and New Zealand1

GURUGRAM, February 2025: Air India and Virgin Australia today announced a new codeshare partnership that significantly boosts connectivity and the ease of travelling between India and Australia. 

The unilateral codeshare agreement enables Air India to place its ‘AI’ code on flights operated by Virgin Australia. This enhances the opportunities that Air India customers have when travelling from Delhi to Melbourne or Sydney and take seamless onward connections on Virgin Australia flights to 16 destinations in Australia and New Zealand1. The enhanced cooperation will also ensure that passengers travelling on a single ticket will have their baggage checked through the entire journey. 

The 16 cities in Australia and New Zealand include: Adelaide, Ballina/Byron Bay, Brisbane, Cairns, Canberra, Darwin, Gold Coast, Hamilton Island, Hobart, Launceston, Melbourne, Newcastle, Perth, Queenstown (New Zealand)1, Sunshine Coast, and Sydney. 

“We are pleased to partner with Air India to make it easier for their customers to explore everything Australia has to offer. India is a growing tourism market for Australia and this partnership will encourage travellers arriving on one of Air India’s 14 weekly flights to explore more of our wonderful country thanks to seamless onward connections on the Virgin Australia network,” said Alistair Hartley, Chief Strategy and Transformation Officer, Virgin Australia. 

“Australia is one of Air India’s most important international markets, so it is incredibly exciting for us to be partnering with Virgin Australia to expand our presence in the region. While the partnership provides greater ease and access for the large Indian diaspora spread across the continent, it also opens up a whole new range of destinations for holidaymakers wanting to soak up the beaches of Gold Coast, discover Tasmania, or to explore the natural wonders of The Great Barrier Reef,” said Nipun Aggarwal, Chief Commercial Officer, Air India.

Air India operates 14x weekly flights from India to Australia, flying non-stop daily from Delhi to Melbourne and Delhi to Sydney. The airline utilises its Boeing 787 Dreamliner aircraft on these routes, featuring
18 flat beds in Business Class and 238 spacious seats in Economy Class. Air India customers taking onward flights on Virgin Australia flights within Australia and New Zealand will enjoy world-class Business and Economy Class cabins, and award-winning service. 

Codeshare bookings will start from 11 February 2025, with the first codeshare flights to operate from 18 February 2025.

About Air India group

The Air India group – comprising of full-service global airline Air India and low-cost regional carrier Air India Express – is spearheading a new era of Indian aviation. The Air India story began in 1932 when JRD Tata piloted the airline’s inaugural flight and opened the skies for aviation in India. Today, Air India group employs more than 30,000 people, operates over 300 aircraft and carries customers to 55 domestic and 48 international destinations across five continents.

Returning to the Tata Sons in 2022 following 70 years under Government ownership, Air India group is in the midst of a five-year transformation program, Vihaan.AI. As part of the transformation, Air India has placed an order for 570 new aircraft. In 2024, sister airlines Air Asia India and Vistara were successfully merged into Air India Express and Air India, respectively, and the Airline opened South Asia’s largest aviation training academy. A new flying school is scheduled to open in 2025, and construction of a greenfield maintenance base, to be operational in 2026, is underway. In addition to receiving new aircraft, all existing aircraft are progressively undergoing a full interior refit.

With transformation underway across all facets of the business and India’s rich legacy of hospitality, Air India is committed to being a world class global airline with an Indian heart.

OITO: The infinity of the ocean and the lands that surround it - A New Culinary Chapter Unfolds in Goa

GOA- February 2025 - In the heart of Panjim's Caranzalem Circle, a new story is being written in the language of fire, water, and infinite possibility. OITO, the latest venture from visionary Chef Viraf Patel and Prakriti Lama Patel, emerges as more than a restaurant—it stands as a living testament to the endless cycle of culinary creativity, embodied in its very name, which symbolizes the figure eight and infinity itself.

Within a breathtaking architectural space where double-height ceilings meet sweeping French windows, OITO creates an atmosphere that defies traditional restaurant categories. Natural light cascades through the windows, dancing across the 100-seat dining room throughout the day, creating an ever-shifting canvas of warmth and shadow. The space breathes with its own rhythm, anchored by a magnificent wrap-around bar that seats 20 guests and transforms, like the tides themselves, into a raw bar on select evenings.

At OITO's culinary heart burns the ancient soul of the 'Irori Hearth,' where fire and hot sand unite in an age-old dance of transformation. Here, Chef Patel orchestrates a menu that reads like a love letter to the ocean, with signature creations that blur the line between tradition and innovation. The Singapore Chili Crab Ravioli emerges as a testament to cross-cultural inspiration, while the Whole Charcoal Grilled Chonak, adorned with oranges and herbs, celebrates the pure flavors of the sea. The Crab Rockefeller reimagines a classic through a contemporary lens, telling new stories with familiar ingredients.

"Oito represents the convergence of sophisticated European culinary techniques with the freshest seafood that Goa has to offer," says Chef Viraf Patel. "We've created a menu that honors both the ocean's abundance and the comfort of familiar classics, reimagined through a contemporary lens."

The restaurant's mezzanine level floats above the main dining space like a private cloud, offering 40 additional seats for those seeking a more elevated experience. This versatile space shape-shifts effortlessly from intimate dining venue to private event sanctuary, and occasionally transforms into an innovation lab where guest chefs and mixologists push the boundaries of culinary artistry. Near the entrance, a thoughtfully positioned stage adds another layer to the sensory journey, hosting carefully curated live performances that complement rather than overwhelm the dining experience.

In a bold departure from convention, OITO's vegetarian offerings dive deep into the gardens of the sea. The kitchen crafts dishes that challenge perceptions and delight palates, drawing inspiration from ocean vegetation to recreate beloved classics. The Mushroom Bourguignon and Meatless Wellington stand as proud examples of how vegetarian cuisine can be both innovative and deeply satisfying, proving that the bounty of the sea extends far beyond its creatures.

As day melts into night, OITO transforms along with the changing light, each hour bringing new energy to the space. The restaurant's sophisticated bar program mirrors this evolution, offering libations that range from precisely crafted classics to innovative signatures that capture the essence of both land and sea. On select evenings, the wrap-around bar becomes a showcase for the ocean's freshest offerings, creating an experience that adapts and flows with the rhythms of nature.

OITO now welcomes guests to become part of its ongoing story, offering dinner service that promises to challenge expectations and delight senses in equal measure. 

Cygnett Hotels & Resorts to expand footprint in Uttarakhand with the signing of Cygnett Retreat Pangot

New Delhi, February 2025: Cygnett Hotels & Resorts is pleased to announce the signing of Cygnett Retreat Pangot in the beautiful state of Uttarakhand. With an inventory of 64 elegantly designed rooms with Cygnett Retreat, Pangoot guests will enjoy a value-for-money boutique hotel experience, blending comfort, efficient service, and leisure in the serene Kumaon hills. 

Located in the tranquil Kumaon hills, Cygnett Retreat Pangot offers its guests a range of modern amenities, including an all-day dining restaurant, social spaces, a rejuvenating spa, activity zones and a swimming pool. 

The property is ideally positioned for nature enthusiasts, with nearby attractions such as Nainital, treks to Naina Peak and opportunities to discover over 150 species of Himalayan birds. 

"Uttarakhand has emerged as a popular domestic destination for leisure travellers. With the signing of Cygnett Retreat Pangot, we are pleased to expand our footprint in this region. Guests staying at the retreat will enjoy the natural beauty of Pangot and the warm hospitality and Cygnetture experiences that define Cygnett. We would like to extend our sincere gratitude to our partners Neeminfra and Construction Private Limited for their unwavering support and trust in our vision,” said Mr. Sarbendra Sarkar, Founder & Managing Director, Cygnett Hotels & Resorts.

This milestone reinforces Cygnett's commitment to delivering its famed ‘Cygnetture Experience’ - an exceptional blend of personalized service, thoughtful amenities and immersive hospitality. The signing of Cygnett Retreat Pangot is part of Cygnett Hotels & Resorts’ ambitious expansion strategy, which aims to operate over 100 hotels by 2029. The company has already announced the signing of its luxury brand, Anamore, in Uttarakhand.

TAAI and Mihuru Join Forces to Revolutionize Travel Business Growth

Mumbai, India, February 2025 – The Travel Agents Association of India (TAAI), the country’s premier travel trade association, has teamed up with Mihuru, India’s pioneering ‘Travel Now, Pay Later’ fintech platform, to introduce a game-changing opportunity for travel agents.

This partnership is set to empower TAAI members with cutting-edge financial solutions designed to unlock revenue, drive higher bookings, and accelerate business growth effortlessly.

With this collaboration, TAAI members gain exclusive access to a custom-built platform designed to help them maximize sales, enhance cash flow, and build lasting customer loyalty through a flexible travel credit line.

Empowering Travel Agents with Next-Gen Financial Solutions
Travel agents often lose valuable bookings due to upfront payment barriers. Mihuru’s Travel Now, Pay Later technology eliminates this friction, helping agents reclaim up to 20% more revenue by offering customers seamless EMIs payments —turning travel aspirations into reality

Exclusive Benefits for TAAI Members:
* Unlock Up to 20% More Sales – Convert hesitant customers into confirmed bookings with flexible payment solutions.

* Access Up to ₹10 Lakhs in Working Capital – Fuel business growth without disrupting cash flow.

* Seamless One-Click Integration – Transform any website into a high-conversion booking platform with Mihuru’s smart widget—no tech skills required.

* Exclusive Travel Credit Lines – Foster customer loyalty with locked-in credit tailored for repeat bookings.

TAAI’s Commitment to the Future of Travel

Amish Desai, Managing Committee Member and Chairman of the Allied Services and Technology Councils of TAAI, stated:
“TAAI is dedicated to equipping our members with breakthrough solutions that drive real impact. Partnering with Mihuru allows us to deliver powerful financial tools that help travel agents grow faster, stay competitive, and capture new opportunities in an evolving market.”

Shruti Mehrotra, Founder & CEO of Mihuru, added:
“Mihuru is redefining the future of travel financing, making it effortless for businesses to scale and thrive. Our partnership with TAAI is a game-changer, unlocking new revenue streams and transforming the way travel agents engage with customers. With Mihuru’s technology, travel agents can now seamlessly offer financial flexibility, boost conversions, and build customer trust like never before.”

About TAAI
The Travel Agents Association of India (TAAI) is India’s largest and most influential travel trade association, representing thousands of travel businesses nationwide. Committed to empowering its members, TAAI drives industry innovation, advocacy, and strategic partnerships to fuel growth.

About Mihuru
Mihuru is India’s leading travel fintech disruptor, pioneering ‘Travel Now, Pay Later’ solutions to make travel more accessible and profitable for businesses. With seamless digital integration and innovative financial tools, Mihuru empowers travel agents to offer smarter payment options, increase revenue effortlessly, and revolutionize customer experiences.

Sarovar Hotels Launches Tulip Inn Bhopal

Sarovar Hotels, in partnership with Mahendra Associate, proudly announces the launch of Tulip Inn Bhopal. This modern mid-range hotel strengthens Sarovar Hotels expanding portfolio, offering affordable yet sophisticated accommodations as part of Louvre Hotels Group.

Tulip Inn Bhopal offers seamless access to the city's cultural, historic, and entertainment landmarks, making it an ideal choice for modern travelers seeking comfort and convenience. The hotel features 54 well-appointed Deluxe rooms, thoughtfully designed with a contemporary yet inviting aesthetic, along with essential amenities and facilities, including specially designed rooms for differently-abled guests.

Guests can indulge in a multi-cuisine experience at Tulipe, the all-day dining restaurant, or unwind at L’Atelier, a stylish lounge bar set in a tropical ambiance. The hotel also boasts state-of-the-art banqueting and conferencing venues, making it a preferred destination for business meetings, social gatherings, and grand weddings. A fully equipped fitness center further enhances the guest experience, catering to travelers looking for wellness and relaxation.

Ajay K. Bakaya, Chairman, Sarovar Hotels & Director, Louvre Hotels India, shared his excitement: "We are delighted to partner with Mahendra Associate to introduce Tulip Inn Bhopal, strengthening our presence in Madhya Pradesh. Bhopal is a city rich in heritage and emerging as a key business and leisure destination. With its strategic location, modern facilities, and warm hospitality, Tulip Inn Bhopal is set to redefine the city’s hospitality landscape and provide guests with a seamless stay experience."

Siddarth Patidar, Managing Director, Mahendra Associate, added: "Partnering with Sarovar Hotels marks a significant milestone for us as we bring a globally recognized brand to Bhopal. Tulip Inn Bhopal is designed to cater to today’s discerning travelers by offering the perfect balance of comfort, convenience, and contemporary elegance. We are confident that the hotel will become a preferred choice for both business and leisure guests visiting the city."

Ingredient Ideology | Delectable Delicacies From Sri-Lanka By: Dr. Kaviraj Khialani: Celebrity Master Chef.

Fresh & Vibrant Foods To Indulge Into!

Sri Lanka, being an island with a tropical climate, coconuts and fish are two of the most influential components of Sri Lankan cuisine. Fish is made into curries, and coconut in some form or another, is a dominant ingredient in cooking. Rice and curry is the Sri Lankan staple, though various kinds of bread, both roti style flatbreads and even loaves of bread, are very common. A few things about Sri Lankan food can be said with certainty

Sri Lankans thoroughly love spices, they love food that explodes with flavor, and many enjoy deep fried, and very tasty, snacks. Whatever you choose to eat in Sri Lanka, your mouth is going to rejoice with happiness. Though Sri Lankan food has parallels to South Indian food, yet it remains distinctly its own form of cuisine. The central feature of Sri Lankan cuisine is boiled or steamed rice, served with a curry of fish or meat, along with other curries made with vegetables, lentils, or fruits. Dishes are accompanied by pickled fruits or vegetables, chutneys, and sambals.

Throughout years of colonization and influence from other countries, Sri Lanka has adapted its food culture into a blend of different curry concoctions and tasty dishes. Sri Lankan cuisine is known for its particular combinations of herbs, spices, fish, vegetables, rice fruits. The cuisine is highly centred around many varieties of rice as well as coconut which is an ubiquitous plant throughout the country. Seafood also plays a significant role in the cuisine, be it fresh fish or preserved fish. As a country that was a hub in the historic oceanic silk road, contact with foreign traders brought new food items and cultural influences in addition to the local traditions of the country's ethnic groups, all of which have helped shape Sri Lankan cuisine.

‘The cooking of sri-lanka is amazing and balanced with a melange of tastes, flavors, aromas and mouthfeel. The varieties of veg and non-veg dishes have a lot to say about the rich culture and traditional beliefs followed by them in order to impress the audience on a global platform’- Chef Kaviraj Khialani-  Celebrity Master Chef.

ONE OF THE BASIC RECIPE FOR A SRILANKAN CURRY/SPICE POWDER:

Coriander seeds- 4 tsp

Cumin seeds- 3 tsp

Black peppercorns-1 tsp

Cinnamon stick-1-inch piece

Green cardamom-2-3 no

Curry leaves- 10-12 no

Dried red chilies- 2-3 no

Fennel seeds-1 tsp

Black cardamom-1-2 no

Fenugreek seeds-1 tsp

Mustard seeds-1 tsp

Basmati rice- 2 tbsp.

Cloves- 3-4 no

Method:

1. Using a thick bottomed pan, add in the basmati rice and saute it for a few minutes in order to change its color and add a crusty outer look to the rice grains, control the flame and continue adding in the other spices as well and dry roast them all together for few mins.

2.Turn off the flame, remove the mixture into a plate/thali and allow to cool completely, dry grind the mixture to a nice smooth powder and store in an airtight container and use in the sri-lankan recipes/curries etc

Let us have a look at a few popular and easy to make dishes often prepared during festivities, at restaurants and special occasions on Sri-lankan Menus:

Recipe-1] SRI LANKAN STYLE MULLIGATWANY SOUP

Ingredients:

Oil-2 tbsp.

Curry leaves-4-5 no

Chicken stock-3-4 cups 

Shredded boiled chicken-1/2 cup

Onion-1 medium, chopped

Carrot-1/2 no chopped

Tomato-2 med sized, chopped

Green chilies-1 tsp chopped

Red chilies-1-2 no slit

Coriander seeds- 2 tsp roasted and powdered

Yellow lentils-1/2 cup mix boiled- optional

Cumin seeds-1 tsp roasted, powdered

Fenugreek seeds-1/2 tsp roasted, powdered

White rice-2 tsp roasted

Black pepper-1/2 tsp crushed

Red chili powder-1/2 tsp

Turmeric powder-1/2 tsp

Salt to taste

Ginger-1 tsp chopped

Garlic-1 tsp chopped

Celery-1 stalk chopped

Coconut milk-1 cup thick

Coriander leaves-2 tbsp. chopped

For garnish:

Boiled rice-2 tsp

Lime juice-1-2 tsp add and serve

Method:

1. in a pan dry roast all the whole spices along with the rice until fragrant and well refreshed, turn off the flame and cool, add in the peppercorns, powder them all together and keep aside.

2. In a pan add oil, add in curry leaves, saute the onions, celery, carrots add little salt to taste, add in the ginger, garlic, chilies and continue to saute for a few mins.

3. Add in the powdered spices and mix well, add in tomatoes, boiled lentils, coriander leaves, add in the powdered spices and mix well.

4.Now add in the chicken stock and chicken pieces and bring to a boil, simmer and cook for 12-15 mins on a medium flame.

5. Here we have two options to either cool, puree the above mixture or keep it whole as it is, then add in the coconut milk and simmer for 2-3 mins.

6. Turn off the flame and add in lime juice and garnish with boiled rice and serve hot.

Recipe-2] SRILANKAN CHICKEN CURRY

Ingredients:

Chicken curry cuts- 500- 750 gms, with bones and skin.

Oil-2 tsp

Ghee-2 tsp

Onion-2 med chopped

Ginger-1 tsp chopped

Garlic-1 tsp chopped

Tomato-2 med sized chopped

Tomato puree-2-3 tsp

Curry leaves- 8-10 no

Green chilies-2 tsp chopped

Sri-lankan curry powder-2 tsp as given above

Red chili powder-1/2 tsp

Turmeric powder-1/2 tsp

Salt to taste

Water as needed

White vinegar-2 tsp

Coconut milk-1 cup or as needed thick variety

Coriander leaves-2 tbsp. chopped

Fried curry leaves/ red chilies for garnish.

Method:

1. Clean, wash, cut and marinate the chicken pieces with the roasted curry powder, red chili powder, little salt, turmeric powder and vinegar for around 20-25 mins, keep refrigerated.

2. Heat oil and ghee in a heavy bottomed pan, add in the onions until they get light pink in color. Add in the ginger, garlic, chilies, curry leaves and fry for a few mins.

3. Add in the marinated chicken pieces and saute it well with the onion masala in the pan.

4. Add in the chopped tomatoes, puree and saute well, cover and simmer for 5-6 mins, add little water to cook the chicken.

5. Continue cooking the chicken curry for 12-15 mins add in the coconut milk and simmer for 4-6 mins, add coriander leaves and serve hot with sri-lankan steamed rice or with roti/ parathas.

Recipe-3] EASY COCONUT SAMBAL

Ingredients

Grated fresh coconut-1 med sized

Shallots- 6-8 no peeled and sliced

Dry red chilies- 8-10 no

Lime juice-2 tsp

Salt to taste

Sugar-1/2 tsp

Method:

1. Dry grind the red chilies and little salt together to form chili flakes kind of texture.

2. Add in the grated coconut to the same grinder jar and continue to churn it once, add sugar and shallots and mix well once more.

3. Remove the sambal into a mixing bowl and adjust salt, and add lime juice mix well and keep chilled until being used to go alongside with meals.

RECIPE-4] SRI-LANKAN KUTTU PAROTTA

Ingredients

Oil-2-3 tbsp.

Butter/ghee-2 tsp

Leftover rotis/ parottas- 3-4 broken into pieces

Eggs-3 no

Assorted veggies of your choice- carrots/beans/peas/cabbage etc

Onion-2 small chopped

Tomatoes-2 small chopped

Green chilies-2 tsp chopped

Ginger-garlic paste-1 tsp

Water-1/2 cup

Curry leaves- 8-10 no

Salt to taste

Red chili powder-1/2 tsp

Turmeric powder-1/2 tsp

Curry powder-1 tsp as given above

Coriander leaves-2 tbsp. chopped

Lime juice-2 tbsp.

Roasted crushed peanuts-2-3 tsp

Method:

1. Heat oil/ butter/ghee in a pan add onions and curry leaves and saute for a couple of mins.

2. Add in the ginger-garlic paste, green chilies and saute for few seconds, add chili powder, turmeric powder and salt to taste.

3. Stir the mixture for a minute, add in the tomatoes and cook until soft and mushy add a little water to fasten the process.

4. Break in the eggs/ add in the veggies of your choice and cover the pan with a lid and allow the eggs to cook for a couple of minutes on low flame. 

5. Add in the cut parottas into the pan and give it all a nice mix to ensure proper mixing, check for salt, add coriander leaves, crushed peanuts, lime juice and serve hot.

Recipe-5] PANI POL COCONUT PANCAKE SWEET

Ingredients:

For the pancake mixture:

Maida-1 cup

Salt-1 pinch

Oil/ghee-2 tsp

Water/ milk as desired to make the batter

Pinch of baking soda

Egg yolk-1 no

Vanilla essence -1/2 tsp

For the coconut stuffing:

Oil/butter/ghee-2 tsp

Fresh grated coconut- 1 cup

Jaggery-1/2 cup

Sugar-2-3 tsp

Cinnamon powder-1 pinch

Green cardamom powder-1 pinch

Chopped nuts-2-3 tsp- almonds/cashews/raisins etc

Method:

1. Prepare the batter for the pancakes and allow to rest for 12-15 mins.

2. Using a non-stick pan, spread out the batter using a round spoon and swirl the pan to spread the batter to form thin pancakes.

3. Using a little oil/butter allow them to cook well on both sides and remove once done.

4. In a separate pan, heat oil/butter/ghee add in the jaggery and stir well, allow to melt on low flame, add in the grated coconut, powdered cinnamon and cardamom, nuts and mix well.

5. Cook this mixture on a low flame for 3-4 mins and remove. While the mixture is still warm we can start filling and rolling up the pancakes and garnish with chopped nuts and arrange them on a serving platter and relish the coconut pancakes.

ON A CONCLUDING NOTE:

SRI-LANKAN CUISINE is truly a delight to try and adapt into our daily cooking as well to be able to enjoy the robust aromas, variety of flavours to treat our palate! Most of these recipes can also be Indianised in a number of ways for example the curries, gravies, the kuttu parottas concept can be a good example to try and work with when it comes to using leftover rotis etc. one should be open to accepting new ideas, new cuisines, new ways of cooking along with trends which keep coming and going. On a note of recommendation along with my own visit to Sri-Lanka a few years back I truly believe this is one of those good foods to be relished by all of us without doubt.

Air India Super League 2025 Unites Travel Partners in First-Ever Pan-India Cricket Tournament; Team Travel High Titans Wins Championship Title

GURUGRAM, February 2025: Air India, India’s leading global airline, has successfully hosted its first-ever pan-India cricket tournament, the Air India Super League 2025, bringing together over 500 participants from 48 leading travel partners spanning Delhi, Mumbai, Bengaluru and Chennai strengthening its ties with the industry.

Designed as both a competitive sporting event and a dynamic networking platform, the Air India Super League 2025 aims to foster camaraderie between Air India and its valued travel partners, including Travel Management Companies and Online Travel Agents.

During the tournament, teams from various cities competed in regional Round Robin matches, with winners advancing to the National Finale in New Delhi. Air India flew down qualifying teams to the capital for the grand finale, held on Sunday, February 9, 2025, at Chanakyapuri, New Delhi.

Team Travel High Titans (Travel High Pvt. Ltd) won the first Air India Super League 2025 trophy beating Tripjack Warriors (Tripjack Pvt. Ltd.) in a thrilling final match. Team Travel High Titans won by 62 runs.

The tournament featured an array of trophies, medals, and certificates to honor outstanding performances. The Round Robin Winner trophy was awarded to the top team from each of the four cities, while finalists competed for the ultimate championship title. Participants and winners were also recognized in multiple categories, including Man of the Match, Best Fielder, Most Catches in Air India Super League 2025, Player of Air India Super League 2025, among others. These matches were hosted live on YouTube, ensuring that friends and family of participants could tune in from the comfort of their homes.

With the Air India Super League 2025, Air India aims to create engaging and memorable experiences for its travel partners while also offering them a platform for networking.

As part of its ongoing five-year transformation program Vihaan.AI, Air India is modernizing its fleet and introducing new products and services for customers. Air India recently confirmed to purchase 100 Airbus aircraft, in addition to its orders for 570 new aircraft with Airbus and Boeing. It has also commenced a USD 400 million interior retrofit program for its legacy aircraft.

About Air India group

The Air India group – comprising of full-service global airline Air India and low-cost regional carrier Air India Express – is spearheading a new era of Indian aviation. The Air India story began in 1932 when JRD Tata piloted the airline’s inaugural flight and opened the skies for aviation in India. Today, Air India group employs more than 30,000 people, operates over 300 aircraft and carries customers to 55 domestic and 48 international destinations across five continents.

The Fern Hotels & Resorts Unveils New Wildlife Retreat in Rajasthan; Launches Jawai Zinc Journey by The Fern, Jawai, Rajasthan

The Fern Hotels & Resorts, India’s leading environmentally sensitive hotel chain, is pleased to announce the launch of its latest experiential resort, Jawai Zinc Journey by The Fern, located in the scenic and wildlife-rich region of Jawai, Rajasthan. This new addition to the brand’s portfolio further strengthens The Fern Hotels & Resorts' position as a leader in eco-sensitive and sustainable hospitality. The company now has a total of 17 properties in Rajasthan, operational and shortly opening.

Set against the backdrop of the Jawai River in Pali district, the resort is renowned for its proximity to one of India’s largest leopard populations. Guests can also enjoy sightings of crocodiles and a variety of bird species around the nearby Jawai Bandh Dam, making it an ideal destination for wildlife enthusiasts.

“With its proximity to major cities like Udaipur, Jodhpur, Ahmedabad and Jaipur, we are confident Jawai Zinc Journey by The Fern will become a sought-after destination for wildlife enthusiasts, nature lovers and travellers looking to experience the untamed beauty of Jawai. This resort provides a unique blend of nature, wildlife, and local heritage,” shares Mr. Suhail Kannampilly, Managing Director, The Fern Hotels & Resorts.

Jawai Zinc Journey by The Fern, Jawai, Rajasthan features 18 beautifully appointed rooms and tents, ensuring a personalized and comfortable stay. Guests can enjoy an array of dining options, including The Jungle Kitchen, a multi-cuisine restaurant serving delectable meals throughout the day and The Jungle Bar, offering refreshing beverages in an atmospheric jungle-inspired setting. For a truly unique dining experience, the resort offers Jawai Bagh, an open-air rustic landscape point where curated lunches, high teas and bush dinners can be arranged for guests. For those seeking a more intimate experience, JUMP-Jawai Under the Moon Point offers a memorable dining experience under the stars. With state-of-the-art amenities and facilities, the resort caters to both leisure guests and corporate & social events. The meeting and banquet facilities include a spacious conference hall and expansive lawns, providing ample options for both intimate gatherings and large-scale events. The resort also offers a variety of outdoor experiences, such as guided leopard safaris and visits to nearby attractions, including the Jawai Bandh Dam, Kambeshwar Mahadev Temple and several other historic sites.

Located just 190 km from Udaipur Airport,10 km from Jawai Bandh Railway Station, 31 km from Falana Railway Station and 8 km from Bera Bus Stand, the resort offers easy access to some of Rajasthan’s most scenic landscapes and historical sites.

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AI’s Role in Shaping the Future of the Hospitality Industry By Paresh Shetty, CEO, Arya Omnitalk

From housekeeping to operations to security - AI-integrated technology is playing a huge role in the way hospitality operates. But do you know how exactly is it benefitting such a customer- centric and human-intensive industry?

The hospitality industry, one of the most exciting industries in the service sector, is best known for its customer-centric approach. It is currently a frontrunner in offering personalised and curated experiences, while also taking into account convenience, and safety of the customers.

However, over the years, this industry has undergone significant transformation, and safety concerns have increased. Integration of cutting-edge technologies is becoming the new imperative and Artificial Intelligence (AI) has emerged as one of the most critical drivers of innovation in this sector. AI, an evolving industry in itself, is seeping into influencing every aspect of industry operations, from guest services to security in the most effective way.

AI is at the forefront of transforming the hospitality industry by boosting operational efficiency and delivering personalised guest experiences with the help of predictive analysis. From automated check-ins to improving maintenance, AI-driven solutions are streamlining processes and enhancing service quality across the industry. AI algorithms have seeped into analysing guest data and are helping to customise services, such as suggesting preferred room settings or recommending local attractions based on previous stays, and working towards crafting a more personalised and memorable experience.

Additionally, AI has been enabling predictive maintenance by monitoring data from sensors and systems to identify potential issues before they are escalated by guests, leading to reduced downtime and improved guest satisfaction. AI-powered chatbots and virtual assistants also enable the provision of instant, 24/7 customer support, handling booking inquiries and special requests, further elevating the guest experience.

Leading Operational Efficiency in Hospitality with AI

Artificial intelligence devices already play a huge role in improving various operations in the hospitality industry. From optimising back-end operations to fostering stronger on-ground vigilance, AI makes monitoring the smallest actions possible. This high-level coordinated service helps streamline various functions such as housekeeping, inventory management, and energy optimisation. Take predictive maintenance for example - these systems enabled by AI allow hotels to take preemptive actions and address issues in infrastructure, operations or others which can help to reduce downtime and ensure a better guest experience.

Additionally, real-time monitoring, a constant requirement in hospitality, and analytics systems, offer significant advantages in terms of tracking on-ground operations. For instance, Arya Omnitalk’s VB400 integrated with AI-powered video analytics is a body-worn camera, that provides security personnel with the ability to monitor hotel premises efficiently and consistently in real time. This camera not only enhances on-ground security but also ensures transparency and compliance with safety protocols, which is extremely crucial in a guest-oriented industry. Clubbed with our audio-visual SNEOS camera sensors, these VB400 cameras and Motorola walkie-talkies can help on-ground teams in bars, gyms and hotels to respond to situations concerning privacy, coordination and overall monitoring of the properties more accurately.

Additionally, with the help of these AI-enabled devices such as bodyworn cameras, CCTV and walkie-talkies situations where vaping or smoking in private or hazardous, private or confidential areas can be detected and prevented with high efficiency. Improving Security with the Power of AI

In today’s world, where crime is on the high-rise, the need to offer absolute security and safety in the hospitality industry becomes a top priority. Without this, there is too much at stake. But AI-based solutions are making it easier to achieve strict vigilance and build a safer environment. The HALO Smart Sensor 3C is one such innovation that has gained significant traction in the hospitality industry. This AI-integrated device, provides real-time air quality monitoring, vaping detection, and sound alerts, which makes maintaining safe and healthy spaces for guests and staff easier. From detecting potential hazards to managing crowd control, AI-powered sensors and cameras offer a new level of safety and security in hotels, resorts, malls and restaurants.

Another major factor that contributes to AI shaping the future of the hospitality industry is the aspect of sustainability. Sustainability is the key to a brighter future and AI-integrated devices offer the right and smart solutions that promote a conscious, self-reliant operational system necessary for this industry.

Going beyond just hospitality, AI’s focus on innovation and sustainability also plays a pivotal role in shaping the country’s future as a whole.

I strongly believe that AI will continue to be a key enabler of growth in the hospitality industry. At our company, the vision is not just limited to offering state-of-the-art technology solutions, but to also contribute to India’s growth by exploring our Make in India capabilities.

By integrating AI into various aspects of hospitality operations, which include personalised guest experiences to enhanced safety and sustainability, we are setting the foundation for a smarter, more efficient, and resilient future of India.

Even though the implementation of AI-integrated tools is comparatively nascent in India, with a continued focus on growth, innovation, and sustainability, the industry can achieve a complete shift to AI-powered technology to assist and drive progress for the hospitality industry and beyond.

It is needless to say that, AI will not only shape the way we interact with technology but also revolutionise industries both large and small. AI-powered technology is slowly changing the way everyday operations are carried and the hospitality sector is different. The hospitality sector, with its reliance on customer satisfaction, operational excellence, and safety, is expected to benefit immensely from AI’s advancements. By embracing these technologies today, we can ensure a more prosperous and sustainable tomorrow.

Courtyard by Marriott Mumbai International Airport is now an ISO 14001:2015 Certified for Environmental Management

Mumbai, Feb, 2025 - Courtyard by Marriott Mumbai International Airport is proud to announce its achievement of the ISO 14001:2015 certification, a globally recognized standard for Environmental Management Systems (EMS). ISO 14001:2015 certification is awarded to organizations that demonstrate effective environmental management by minimizing their environmental impact and improving resource efficiency. This milestone highlights the hotel’s unwavering commitment to sustainable hospitality, resource efficiency, and eco-friendly operations, ensuring a greener and more responsible guest experience.

As part of its sustainability efforts, the hotel has introduced several innovative measures to minimize its environmental footprint. To reduce paper usage, barcode scanners have been placed in all guest rooms for IRD menus, eliminating the need for printed menus. To conserve water, wastewater is treated and recycled for use in the flushing system, significantly lowering fresh water consumption. The hotel also ensures that used cooking oil is responsibly collected and sent to authorized vendors for recycling, reducing waste and promoting sustainable disposal practices. Furthermore, mobile room keys have replaced traditional plastic RFID cards, reinforcing the hotel's commitment to sustainability by reducing plastic waste.

This certification reinforces Courtyard by Marriott Mumbai International Airport’s dedication to creating a positive environmental impact while maintaining world-class hospitality standards. By prioritizing sustainability, the hotel is taking significant steps towards reducing its ecological footprint and enhancing guest experiences through eco-conscious initiatives.

Hospitality in 2025: Some Undercurrents by Nathan Andrews, Business Head of Hospitality DS Group

What will 2025 look like for the Indian hospitality industry? Will it continue on the trajectory set by 2023 and 2024, or are there disruptions on the horizon? Most analysts predict the current growth story to persist, and peers in the hotel industry remain publicly optimistic.

However, while a rising tide lifts all boats, it is essential to examine what is driving this tide. Is it the natural ebb and flow, where an inevitable downturn follows a surge? Or are these rising waters signaling deeper disruptions—perhaps even a tsunami? While no dramatic shocks are expected in the coming year, it is important to look beneath the surface, as certain undercurrents may pose challenges in 2025.

The Numbers Don’t Tell the Whole Story

Room rates continue to rise across almost every market, but in dollar terms, they have remained largely flat due to the depreciation of the Indian Rupee. This presents a double-edged sword. The current market buoyancy is driven by a growing domesticaudience, supposedly unaffected by currency fluctuations—though that is not entirely true. The leisure segment, in particular, faces increasing competition from Southeast Asian destinations, where, despite currency appreciation, overall value remains more attractive and affordable than many domestic alternatives. As a result, we can expect intensified competition, which could slow the upward trajectory of room rates.

On the flip side, the industry still relies heavily on imported products, particularly in the premium segment, making operations more expensive as the Rupee weakens. Maintaining current GOP (Gross Operating Profit) margins will become an increasingly strenuous challenge.

The Foreign Arrival Gap

Despite global travel rebounding, foreign arrivals to India have yet to reach pre- pandemic levels, particularly in the leisure segment. Compared to our peers, India remains significantly behind in attracting high-spending tourists. A glance at major resort airports—Goa being a prime example—confirms this gap. With the appreciation of their home currencies against the Rupee, India should be a more compelling choice for international travelers, yet this has not materialized.

This leads to a deeper concern: has the underlying value proposition kept pace with rising prices?

Sustainable Growth or Short-Term Euphoria?

Steady growth and strong EBITDA figures are always welcomed. However, if price increases are not backed by corresponding value additions, the current optimism could swiftly turn into a long-term setback. Simply raising prices without enhancing offerings amounts to price-gouging, which is unsustainable.

While price is fundamentally dictated by supply and demand—both relatively inelastic in the short term—hoteliers must be strategic. They need to anticipate inevitable shifts in supply and adjust accordingly.

The Expansion Challenge

If the ambitious growth projections of major hotel brands hold true, the number of available rooms in India could double in the coming years. Even accounting for discrepancies between projected and actual execution, this expansion will be significant.

The resulting pressure on topline revenue may not be immediate in 2025, but it will become evident in the years ahead.

Talent Shortages and Operational Pressures

A growing concern across the industry is the deepening talent crunch, which will have serious implications for both operational efficiency and financial performance. The shortage is already acute, though temporarily masked by intercompany poaching—a game of musical chairs where one resignation sets off a chain reaction of departures across the industry.

However, as new properties come online, poaching alone will no longer suffice. Retention will require a more structured, intentional approach. Owners and operators will have to rethink compensation models, accept that higher salaries may be necessary for fewer employees, and drive efficiencies to maintain cost structures. Those who fail to innovate in this area will face mounting challenges, both financially and operationally.

2025 holds immense promise for the Indian hospitality industry, but one cannot overlook the shifting undercurrents beneath the surface.

ROHL launches Regenta Resort

15th ROHL-branded hotel in Gujarat, this new, fully-managed luxury property is well-positioned to become an iconic asset in the state's burgeoning tourism industry.

With 49 rooms ranging from spacious suites with private balconies overlooking tranquil mountains to Presidential Villas with private pools and gardens, Regenta Resort caters to a wide range of travelers' needs amidst verdant landscapes and picturesque scenery. The retreat features tasteful decor blended with new age charm and convenience replete with ROHL’s signature hospitality and impeccable service. The in-house multi cuisine café Vindhychal offers a wide range of vegetarian dishes, including Indian, Continental, Chinese, and local specialties, ensuring a delightful culinary experience for every palate.

Kevadia, located in the Narmada district of Gujarat, has emerged as a prominent tourist and cultural hub. The monumental Statue of Unity, the world's tallest statue dedicated to Sardar Vallabhbhai Patel, an exemplary figure and the country’s first Deputy Prime Minister, has transformed Kevadia into a major tourist attraction, drawing millions of visitors from around the world. Other than being home of the SOU, Kevadia is known for its vibrant natural beauty, jaw dropping mountain range and serene landscapes including Sardar Sarovar Dam.

Chander K. Baljee, Chairman and Managing Director of Royal Orchid Hotels Ltd. said, “This launch is a reflection of our commitment to expanding our business in western India and meeting the rising demand for high-end accommodations and experiences in strategic locations, both of which are indicators of our guests' evolving preferences. The region's significance has increased, particularly due to the substantial infrastructure upgrades that have made it more accessible. We are thrilled to be part of the state’s dynamic growth and Regenta Resort is a great addition to our domestic portfolio.”

“We have a range of hotels in key locations across the state of Gujarat and we have been seeing a surge in the number of tourists seeking luxury accommodation in SOU. With Regenta Resort we will be able to cater to a broader audience who are looking for a distinctive experience.” He further added.

The new property with over 3000 sq. ft of event space including a spectacular 35,000 sq. ft of poolside lawn is an ideal venue for wedding, corporate gatherings and social celebrations. With a variety of offerings including a temperature-controlled swimming pool, a well-equipped fitness center and a curated range of indoor & outdoor activities for both adults and kids alike, the resort ensures a comfortable and enjoyable stay for discerning guests. 

Mayursinh Gohil, Managing Director Vindhychal Resort “We believe with the support of a landmark hospitality brand like ROHL, Regenta Resort has immense potential to grow and become an ideal destination. We are excited to sign the contract with them.”

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SAMHI Continues to Deliver Consistent and Strong Growth Across Core Markets

Q3 FY25

• RevPAR# up 15.1% YoY

• Asset Income up 10.1% YoY

• Asset EBITDA up 12.6% YoY

• PAT* INR 228 Mn

9M FY25

• RevPAR# up 14.9% YoY

• Asset Income up 19.4% YoY

• Asset EBITDA up 22.7% YoY

• PAT* INR 396 Mn

SAMHI Hotels Limited (BSE: 543984) (NSE: SAMHI) a prominent branded hotel ownership and asset management platform in India, announced its unaudited Standalone and Consolidated results for the quarter and nine month ended 31st December 2024.

Commenting on the performance, Mr. Ashish Jakhanwala, Chairman & Managing Director, SAMHI Hotels Ltd. said,

“We are pleased with the results for Q3 & 9M FY25. During the quarter we maintained healthy revenue growth. EBITDA growth was strong given successful ACIC integration and strong operating leverage. Our core markets remain resilient. For Q3 & 9M FY25, occupancy stood at 72% and 74% respectively, reflecting strong demand for our assets.

I am also pleased to announce the reopening of Caspia Pro in Greater Noida as Holiday Inn Express with 133 rooms in December 2024. Our growth projects are on track with Holiday Inn Express in Kolkata and new rooms in Bengaluru under pre-opening stage.

We are also making good progress on two latest acquisitions. The concept development for our proposed new block of 220 rooms in Whitefield, Bengaluru, under “Westin” brand by Marriott and for conversion of an existing building into a “W” brand hotel in Hitec city, Hyderabad, are at advanced stages of finalization. Once we complete the on-going initiatives, we would have almost doubled our Upper Upscale & Upscale inventory, which will have a substantial impact on our business.”

Key Highlights for Q3FY25:

• RevPAR at INR 5,088 up 15.1% on a YoY basis demonstrate strong business demand across key markets with established larger base of demand and continued growth in commercial activities across key markets driving RevPAR growth.

• Occupancy stood at 72% for Q3FY25.

• Asset Income and Asset EBITDA grew YoY by 10.1% and 12.6% respectively. Same store growth & positive impact of ACIC acquisition led to strong growth in Asset Income and EBITDA.

• The Finance Cost decreased to 9.4% as of December 31, 2024, compared to 9.5% as of September 30, 2024.

• PAT of INR 228 Mn including INR 65 Mn impact of a non-cash refinancing expense. The refinancing results in an annualized saving of INR 160 Mn in interest expense. 

Sarovar Hotels Expands Maharashtra portfolio with the Opening of Highland Sarovar Portico, Sindhudurg

Strengthening its footprint in Maharashtra’s coastal belt, Sarovar Hotels, in partnership with Highland Constructions Pvt. Ltd., proudly announces the launch of Highland Sarovar Portico, Sindhudurg. Nestled in the heart of the Konkan region, the hotel offers a serene retreat in a destination renowned for its unspoiled beaches, rich cultural heritage, and celebrated Malvani cuisine. Strategically located just 12 km from Chipi airport and 2 hour drive from Goa Airport, Highland Sarovar Portico is set to become a key hospitality landmark in the region, catering to travelers seeking comfort, authenticity, and an immersive coastal experience.

Designed to provide a seamless blend of comfort and local charm, the hotel features 50 well-appointed rooms, categorized into Deluxe Rooms with Balcony and Premium Rooms with Balcony, each offering breath-taking sea views and a tranquil ambiance. Guests can indulge in authentic regional delicacies at Flavours – the all-day dining restaurant, known for its Malvani cuisine and fresh seafood specialties. Thoughtfully designed leisure offerings, including a swimming pool and wellness services, create a rejuvenating escape, making the hotel an ideal choice for travelers seeking relaxation and cultural exploration.

Ajay K. Bakaya, Chairman, Sarovar Hotels & Director, Louvre Hotels India, expressed his excitement: "We are delighted to partner with Highland Constructions Pvt. Ltd. to introduce Highland Sarovar Portico in Sindhudurg. The Konkan region is fast emerging as a sought-after travel destination, and this hotel embodies our commitment to bringing quality hospitality to high-potential locations. With its scenic setting, regional influences, and warm hospitality, we aim to offer guests an enriching and memorable stay."

Devadas Y. Naik, Managing Director, Highland Constructions Pvt. Ltd., added: "Sindhudurg holds immense tourism potential, and we are proud to collaborate with Sarovar Hotels to elevate the region’s hospitality landscape. Highland Sarovar Portico is designed to celebrate the unique charm of Konkan while providing travelers with comfort, exceptional service, and an authentic local experience. We are confident that the hotel will become a preferred choice for visitors seeking a refreshing coastal escape."

New Restaurant Opening Jolene haven nestled in Anjuna, Goa

Helmed by Shakeel & Amrita Ladak, Gaurav Batra, Ankit Tayal and Chef Suvir Saran, Jolene by the Sea offers a tranquil retreat that blends sensory indulgence with European artistic elegance, unveiling a sanctuary like no other!!

January, 2025: Jolene is not merely a place, but a state of being—a vibe, an emotion. It ignites a spark of magic in those who seek to indulge their senses. Weaving together mystical tales of flavor and experience, Jolene reflects a lifestyle that celebrates beauty, authenticity, and the art of living well. Perched high above the sands of Anjuna Beach, it is where the free-spirited essence of Goa meets the effortless elegance of European artistry. It is a celebration of life; bold and intentional, yet ever open to the unexpected and comforting to the soul—such is the very essence of Jolene.

Fueled by Amrita Arora and Shakeel Ladak’s passion about discovering and experiencing the finest culinary experiences across globe, Jolene is characterized by Amrita’s aesthetic sensibilities and well-traveled experiences as well Shakeel’s extensive footprint in real estate in Goa, infusing Jolene with warmth and vivacity. Joining the Jolene team was Gaurav Batra, F&B industry veteran and Business Development Head at True Palate Hospitality, he injected his luxury dining expertise into Jolene. This strategic collaboration merged seamlessly with True Palate’s executional prowess, steered by Co-Founders Ankit Tayal, Vartik Tihara and Anshul Goel, who bought their collective vision to life.

Culinary maestro Chef Suvir Saran, the Michelin-starred chef and True Palate’s esteemed culinary director , brings his visionary expertise to Jolene. As the driving force behind Devi, pioneering  South Asian restaurant that earned the United States first Michelin star, Chef Suvir now manifests his life long dream of crafting ‘a modern-global-comfort’ menu concept. Aayushi Malik is the interior design visionary behind this beautiful muse raring to take one on a rambunctious adventure for the senses.

A one-of-a-kind sensory experience with a ‘je-ne-sais-quoi’ magic at play, Jolene has been designed for moments where simple pleasures become extraordinary, offering globally inspired comfort food, expertly curated cocktails and a vibrant yet laid back atmosphere that evolves as the day unfolds into night.

The space is imagined to have an energetic and flirty ambience which transitions perfectly from an all-day eatery to a high energy setting. An inviting space where laughter flows freely and celebrations linger beneath the stars. The ambiance, crafted with intent, marries organic textures and artisanal nuances, capturing the spirit of a globally inspired beachside lifestyle, alive with creative spontaneity and timeless charm. 

A material palette combining raw and earthy tones overlaid with accents of metal and amber adorns the space. A multi- sensory culinary and lifestyle experience, Jolene is a balmy beach restaurant with a high-spirited atmosphere. The overall design intent was to capture the essence of the site landscape and allow for a space that celebrates the context it sits in. The space unfolds frame by frame through composed vignettes that allow for the landscape of the sun and the sea to be front and centre as one moves through the space.

The food at Jolene is A Symphony of Gastronomy and Culinary Alchemy. Jolene is where the vibrant soul of Goa meets global artistry, blending local ingredients, seasonal treasures, and regional inspirations with sophisticated creative flair. The menu is not just a collection of dishes; it is an immersive narrative, weaving the threads of history, culture, and culinary mastery into every bite. Each plate is a celebration of the craft, a sensory masterpiece that honors the connection between tradition and innovation, comfort and discovery.

At Jolene, we don’t just create food; we tell stories, rooted in the land, the sea, and the world beyond, pulling influences from Goa’s rich history and its connection to global flavors. By playing with the local, the seasonal, and the regional treasures of Goa and its surroundings, Jolene crafts dishes that transcend boundaries. Jolen’s menu bridges the gap between the familiar and the extraordinary, combining comfort with creative flair. Every dish captures the essence of travel, discovery, and joy, creating a space where diners can savor moments, create memories, and celebrate the art of gastronomy.

Whether indulging in the signature dishes or sipping on handcrafted cocktails, Jolene invites you on a journey—a soulful celebration of flavors that linger long after the last bite. Created for oceanside indulgence, the signature dishes feature Kochi Lobster Cornettos, M&M Prawns (Madrid to Morjim), Misal Ramen, Chicken Syrian Pizza, Soul Chicken, Dynamite Frito-Mix, TB&C, Tunisian Aubergine Caviar, Chorizo and Garlic Flatbread, Beiruti Robata – Charred Broccoli and Streetcorn. For desserts guests can indulge in Jolene’s Shaggy Everyday Sundae, Pannacotta Indulgent Guilt-Free Celebration, Jolene’s Jumbo Macaron Sandwich.

Jolene’s ingredient-driven culinary philosophy comes to the fore with a focus on fresh, locally sourced produce, seasonal treasures and artisanal techniques that elevate each dish into a sensory masterpiece. Surpassing a standard menu, it is an expression of Jolene’s hunger for life, travel, and connection. Every dish is rooted in comfort yet elevated with creative flair, embodying her desire to chase flavors, create memories, and connect the world through shared moments of joy.

larks Exotica’s Executive Chef Suresh Babu Joins Esteemed Panel at Young Chef Olympiad 2025

Bangalore, February 2025 – The prestigious Young Chef Olympiad 2025, organized by IIHM Bangalore, witnessed participation from 10 countries, including Zimbabwe, Switzerland, Maldives, Bhutan, Ireland, Malaysia, and more. This global culinary competition, a part of the United World of Young Chefs (UWYC), was held at Signature Club Resort, Devanahalli on February 3rd, bringing together the finest young culinary talents from across the world.

The event challenged aspiring chefs to showcase their skills through exceptional dish presentations, competing for the coveted title of Best Chef of the Year 2025 at IIHM. The competition served as a platform for young culinary enthusiasts to hone their expertise, exchange knowledge, and celebrate the art of cooking at an international level.

Chef Suresh Babu, Executive Chef at Clarks Exotica Convention Resort & Spa, was among the distinguished panel of judges who evaluated the participants on their creativity, presentation, and technical skills. His vast expertise and passion for culinary excellence added immense value to the judging panel, ensuring that the competition upheld the highest standards of gastronomy.

Speaking on his experience, Chef Suresh Babu shared, “It was an honor to be a part of such a prestigious event that nurtures young talent and celebrates culinary diversity. The passion and creativity displayed by the participants were truly commendable, and I look forward to seeing these young chefs make a mark in the culinary world.”

The Young Chef Olympiad 2025 once again reinforced its significance as a global platform for budding chefs, fostering cultural exchange through gastronomy. IIHM Bangalore continues to set benchmarks in the culinary education space, inspiring the next generation of chefs to push boundaries and achieve excellence.

About Clarks Exotica Convention Resort & Spa
Clarks Exotica Convention Resort & Spa is one of Bangalore’s premier luxury resorts, known for its world-class hospitality, exquisite culinary experiences, and serene ambiance. With a strong commitment to excellence, Clarks Exotica continues to be a preferred destination for leisure, business, and gourmet experiences.

JW Marriott Expands in the Maldives with the Unveiling of JW Marriott Kaafu Atoll Island Resort

The brand’s newest resort offers a refined escape through a blend of modern luxury, breathtaking design, and serene spaces, creating the perfect setting for rejuvenation and discovery

JW Marriott, part of Marriott Bonvoy’s portfolio of over 30 extraordinary hotel brands, today announces the opening of JW Marriott Kaafu Atoll Island Resort, the second JW Marriott resort in the Maldives. Nestled in  Kaafu Atoll’s largest lagoon and conveniently located just 15 minutes by boat from Velana International Airport, this luxurious retreat offers an idyllic sanctuary to recharge the mind, body, and spirit in this tropical oceanic paradise.

“JW Marriott Kaafu Atoll Island embodies our dedication to blending unparalleled luxury with holistic well-being, offering guests a peaceful escape where every detail is designed to inspire balance and rejuvenation,” says Bruce Rohr, Vice President & Global Brand Leader, JW Marriott. “With the Maldives’ natural beauty as a backdrop, we aim to provide an exceptional experience that deeply resonates with those seeking tranquility, mindfulness, and world-class service. We look forward to welcoming guests to this extraordinary destination, where they can truly disconnect and find harmony.”

With 80 thoughtfully designed private pool villas, including 47 overwater pool villas, the resort blends traditional island aesthetics with contemporary luxury to create a harmonious connection with nature. A haven for relaxation, each villa boasts expansive terraces, uninterrupted views of the Indian Ocean, and access to pristine lagoons. Perched above the turquoise waters, the Three-Bedroom Ocean Residence offers an unparalleled sanctuary, blending luxury with breathtaking views for a truly exceptional experience. Tailored for families or groups of friends, this elegant residence provides a refined space to connect and create lasting memories, all while enjoying uninterrupted panoramic ocean views.

A Sanctuary of Design and Environmental Stewardship

Envisioned by acclaimed architect Cuneyt Bukulmez of Turkey-based Atolye4N, the resort’s villa design artfully blends local Maldivian touches with sleek, modern elements drawing inspiration from the enchanting island. The arrival jetty, inspired by the graceful flight of the Maakana heron, sets the tone for the resort’s design. The villas echo traditional Maldivian ‘Gedhoru’ huts, with kajan roofs and vibrant turquoise doors, complemented by a calming palette of neutral tones. Thoughtful nods to Maldivian lacquerware crafts and contrasting elements are seamlessly woven throughout, creating a serene and harmonious retreat. The resort fosters a deep connection with nature, seamlessly blending indoor and outdoor living. Floor-to-ceiling glass doors open to opalescent ocean views, while open-air showers and private pools create an intimate oasis.  Crafted with natural materials such as timber and stone, the resort’s design pays homage to the raw beauty of the island nation, offering an elevated experience of luxury, tranquility, and mindful relaxation.

Embodying its commitment to sustainability and environmental stewardship, the resort is proud to be part of a groundbreaking collaboration with INVENA. Motivated by shifting tides and global warming challenges faced by island nations, this initiative introduces a pioneering 30-meter-long underwater coastal structure, designed in collaboration with the Self-Assembly Lab, Massachusetts Institute of Technology, to attenuate wave action and combat beach erosion. The installation will also foster vibrant marine ecosystems by creating a reef habitat that attracts diverse fish and coral. Guests will have the unique opportunity to interact with this innovative project, contributing to scientific efforts addressing climate challenges.