Unveiling The Fern Heaven on The Hills: A Tranquil Retreat by The Fern Hotels & Resorts in Hatgad-Saputara

Mumbai, March 2025: The Fern Hotels & Resorts, India’s leading environmentally sensitive hotel chain, is pleased to announce the launch of its latest resort in Maharashtra - The Fern Heaven on The Hills, Hatgad-Saputara. The company now has a total of 39 properties in Maharashtra, operational and opening shortly.

Mr. Suhail Kannampilly, Managing Director, The Fern Hotels & Resorts, expressed his pleasure at the group's continued growth and promise to delivering unparalleled hospitality. Speaking on the occasion, he commented, "We are delighted to extend our presence in this culturally rich state, providing unique hospitality experiences that honour both the allure of Maharashtra and our dedication to sustainability. We look forward to welcoming visitors to Hatgad-Saputara and providing the exceptional service that The Fern Group is known for."

Nestled in the serene hills of Hatgad-Saputara, The Fern Heaven on The Hills offers a luxurious escape that seamlessly blends comfort with natural beauty. The resort features 68 elegantly appointed rooms and suites, each thoughtfully designed to provide a unique experience. Guests can enjoy stunning valley vistas or charming garden views, with select accommodations featuring private sitting gazebos for a tranquil retreat. Additionally, Jacuzzi-equipped suites offer the perfect setting to unwind while soaking in breathtaking panoramic landscapes.

The resort offers an exceptional dining experience with Pawri, an all-day multi-cuisine restaurant serving delectable buffets and à la carte options for breakfast, lunch and dinner. For a more relaxed setting, Kahatra’s Deck overlooking the infinity pool provides the perfect ambiance to enjoy stunning valley views while indulging in a selection of snacks, cocktails, and mocktails.

For events and gatherings, the resort features Jamabandi Darbar, a versatile indoor venue spanning 1,828 sq ft, ideal for meetings, conferences and social functions. For grand outdoor celebrations, Purna Lawn, covering 12,705 square feet and Ambika Lawn, extending across 13,202 square feet, provide stunning open-air settings perfect for weddings, receptions and large gatherings. Guests can indulge in relaxation at the spa, maintain their fitness routines in the gym, or enjoy various indoor activities, including a state-of-the-art indoor theatre.

The Fern Heaven on The Hills offers the perfect blend of luxury and adventure, with easy access to the region’s stunning natural and cultural attractions. Guests can explore Hatgad Fort, Saputara Lake, Gira Falls and Girmal Waterfalls or visit the Saputara Tribal Museum, Purna Sanctuary, Vansda National Park and serene temples and gardens. For adventure enthusiasts, activities such as boating, kayaking, paragliding, hiking, downhill cycling, ziplining, horse riding, nature walks and village tours offer endless excitement. Whether seeking a peaceful escape or an action-packed getaway, the resort provides unparalleled comfort amid the breathtaking landscapes of the Western Ghats.

Ingredient Ideology | Salads By The Jar : Health Total By: Dr. Kaviraj Khialani- Celebrity Master Chef.

The Concept Of Salad Making Has Been Through A Bit Of A Revolution In Terms Of Its Looks, Presentation And Eye Appeal Factors In Recent Times. While There Were Times We Used To Wait By A Live Counter Or An Interactive Salad Bar In Hotels, Watching And Sharing Ideas, Conversations On Their Elements, Tricks Of The Trade, Innovations Etc Today We Get To See A New Look To It Which Also Makes It Convenient From The Grab And Go Point Of View.

Salads Usually Have Four Parts To It And Technically Speaking Each One Of Them Have A Specific Purpose, Intention And Meaning Attached To Them. Starting With The Base Of A Salad, These is basically Assorted Lettuce Leaves, Greens- Crispy And Crunchy Upon Which We Place Our Tossed Salad To Make It Look Attractive And Add A Feel Of Freshness. The Next Element is the Body And This Talks About The Main Composition Of The Salad Be It One Or Two Ingredients Like Pasta And Chicken Or Be It A Combination Like A Tossed Salad With Carrots, Cucumber, Capsicum, Tomatoes Etc. 

The Dressing Being The Most Interesting Part Of The Salad And Our Next Element Of Taste And Moisture Content Which Adds A Gloss And Shine Besides A Tartness To The Salads, Be It Olive Oil Based Or With Mayonnaise, Lime Or Vinegar A Dressing Always Means A Lot In A Salad. Coming To The Last Element Being The Garnish Of A Salad, A Focal Point, A Center Of Attraction Is A Must To Give It A Feel Of Completeness On The Plate. Be It Black/Green Olives, Gherkins, Cheese, Peppers, Seeds, Fresh Herbs/ Microgreens Etc There Is Always A Great Impression Which A Garnish Can Offer In A Salad Plate

The Jar Concept Of Salads Has Been Recently Introduced And It Talks Of Assembling Ingredients As Per Choice Via A See Through Glass Jar Which Adds An Impressive Look As Well As A Varied Approach Of Layering Up Ingredients As Per Recipes And Either Drizzling Down The Dressings As Well Or They Can Be Offered Separately And Be Shaken And Added Just Before Munching On The Salad.

Here Are A Few Simple Recipes Using Salads By The Jar Concept:

Recipe-1] Asian Noodle Jar Salad

Ingredients:

For The Base Of The Salad:

1 Cup Assorted Lettuce Leaves- Iceberg, Lollorosso Etc

For The Body Of The Salad:

1 Cup Boiled Rice Noodles.

½ Cup Blanched Edamame Beans/ Green Beans/ Peas

½ Cup Boiled American Sweet Corn

¼ Cup Shredded Carrots & Capsicums

½ Cup Saute Mushrooms

For The Dressing Of The Salad:

2-3 Tbsp. Olive Oil

2-3 Tsp Lime Juice

Salt And Pepper To Taste

1 Tsp Mustard Paste

1 Tsp Soya Sauce

1 Tsp Red Chili Sauce

2 Tsp Chopped Parsley

1 Tsp Honey

2 Tsp Toasted White Sesame Seeds

2 Tsp Flax Seeds/ Melon Seeds

For The Garnish Of The Salad:

2-3 Tsp Roasted Crushed Peanuts

2-3 Tsp Micro-Greens

Olives/ Cherry Tomatoes Etc.

Method:

Pre-Prep All The Ingredients For The Salad Recipe. Assemble All The Elements And Start With The Dressing By Combining All The Ingredients In A Small Jar And Shaking It Well, Keep It Chilled Until Used. Now Start With The Salad Jar Assembly, Place The Crispy Lettuce Leaves At The Base And Start Layering The Ingredients Of The Body For The Salad One By One And Sprinkle A Little Seasoning On The Way. If Desired, We Can Spoon In The Dressing As Well Along During The Assembly Stage. Garnish The Salad, Cover It Up And Close The Jar And Either Chill It For Around 15-20 Mins Or Serve Directly As Well.

Recipe-2] Chickpea Nutri Jar Salad

Ingredients:

For The Base Of The Salad:

1 Cup Assorted Lettuce Leaves

For The Body Of The Salad:

1 Cup Chickpeas, Boiled

½ Cup Cucumber, Diced

½ Cup Tomato, Cubed

1 Cup Cooked Oats/ Quinoa

½ Cup Shallots, Cubed

1 Cup Blanched Spinach Leaves

6-8 No Mint Leaves

2-3 Tbsp. Coriander Leaves

2-3 Tsp Basil Leaves

Salt And Pepper To Taste

1 Cup Purple Cabbage, Shredded

For The Dressing Of The Salad:

2-3 Tbsp. Olive Oil

1 Tsp Garlic Chopped

Salt And Pepper To Taste

½ Tsp Mixed Herbs

½ Tsp Chili Flakes

2 Tsp Honey

2-3 Tsp Tomato Ketchup

8-10 Mint Leaves

4-5 Basil Leaves

2-3 Tsp White Vinegar

2-3 Tsp Mayonnaise/ Hung Curd

For The Garnish Of The Salad:

2-3 Tsp Sunflower Seeds/ Chia Seeds

2-3 Tsp Olives, Sliced

2-3 Tsp Micro-Greens

Method:

Pre-Prep All The Elements Of The Salad By The Jar. Start By Combining The Ingredients For The Dressing In A Bowl/ Jar, Mix Or Shake Well And Keep Chilled Until Used. Start Assembling The Jar With The Elements Of The Body For The Salad One By One And Top It Up All The Way Creating Color Contrasts And Textures. Finally Place The Garnishes At The Top And Fill Up The Jar. Cover And Cool/ Chill The Jar For 15-20 Mins And Serve With The Dressing.

Recipe- 3] Grain-N-Pulse Jar Salad

Ingredients:

For The Base Of The Salad:

1 Cup Assorted Lettuce Leaves

For The Body Of The Salad:

1 Cup Shredded Carrots

½ Cup Sliced/Chopped Spring Onions

1 Cup Cooked Brown Rice/ Oats/ Barley

1 Cup Shredded Purple Cabbage

½ Cup Boiled Whole Masoor Dal/ Assorted Pulses

½ Cup Shredded White Cabbage

1 Cup Blanched Kale/ Spinach

For The Dressing Of The Salad:

1 Cup Greek Yogurt/ Hung Curd, Well Beaten

Salt And Pepper To Taste

½ Tsp Chaat Masala Powder

8-10 Mint Leaves

½ Tsp Mango Pickle Masala

2 Tsp Cream Cheese

½ Tsp Roasted Crushed Cumin Powder

2 Tsp Lime Juice

2 Tsp Chopped Coriander

½ Grated Cucumber

For The Garnish Of The Salad:

3-4 No Dates, Chopped

2-3 Tsp Sliced Nuts, Assorted

4-5 No Cherry Tomatoes

Fresh Herbs/ Micro-Greens As Desired.

Method:

Pre-Prep All The Ingredients For The Salad. Start Up With The Dressing By Blending All The Ingredients Well In A Bowl Using A Whisk Or Hand Blender And Chill It. Now Assemble All The Elements For The Body Of The Salad In The Jar One By One And Make It Look Attractive Alternating The Varied Colors And Textures All The Way To The Top. Finally Place The Garnishes And Close The Jar, Allow To Chill For 15-20 Mins, Serve It With The Dressing, Toss Just Before Eating Or Drizzle It Along.

Recipe-4] Layered Pasta Jar Salad

Ingredients:

For The Base Of The Salad:

1 Cup Assorted Greens/ Lettuce Leaves

For The Body Of The Salad:

1 And A Half Cup Macaroni/ Boiled Pasta

1 Cup Blanched French Beans

½ Cup Assorted Bell Peppers, Cubed

1-2 Small Red Ripe Tomatoes, Cubed

½ Cup American Sweet Corn, Boiled

1-2 Tsp Assorted Fresh Herbs Of Your Choice

½ Cup Boiled Black Eyed Peas/ Chauli

Salt And Pepper To Taste

For The Dressing Of The Salad:

1 Cup Mayonnaise

1-2 Tsp Peanut Butter

½ Tsp Lime Juice

Salt And Pepper To Taste

1 Tsp Mustard Paste

½ Tsp Capsico

2 Tsp Parsley Chopped

½ Cup Tuna Fish From The Tin, Drained And Used

2 Tsp White Wine

2-3 Tsp Toasted Assorted Seeds For The Crunch

2-3 Tsp Roasted Crushed Peanuts

For The Garnish Of The Salad:

2-3 Tsp Assorted Nuts, Sliced

2-3 Cherry Tomatoes, Cut 1 X 2

2-3 Black/Green Olives

2-3 Tsp Fresh Herbs/ Parsley/ Oregano/ Basil Leaves.

Method: Pre-Prep All The Ingredients For The Salad By The Jar. Start With The Ingredients For The Dressing And Give It A Nice Mix, Store In An Air Tight Container In The Fridge Until Used. Assemble The Salad Jar By Placing The Ingredients Under The Body Category One By One All The Way Until To The Top, We Can Place This Tuna Mixture Dressing As Well Along The Way In Between As Well For Added Moisture And Flavor. Finally Garnish The Salad And Close The Jars With The Lids, Allow To Chill For 15-20 Mins And Serve Cold.

Recipe- 5] Nutty Fruity Jar Salad

Ingredients:

For The Base Of The Salad:

1 Cup Assorted Lettuce Leaves, Iceberg Or Lollorosso

For The Body Of The Salad:

2-3 Sliced Red Radish

½ Cucumber, Cubed

3-4 No Shallots Cut 1 X 2

2 Med Sized Tomatoes, Cubed

½ Cup Carrot Cubes

½ Cup Tender Coconut Malai

2-3 Tbsp. Assorted Nuts- Walnuts/ Cashews/ Almonds

½ Cup Pineapple Cubes

½ Cup Sprouts, Steamed

For The Dressing Of The Salad:

2-3 Tsp Olive Oil

½ Cup Orange Segments

2-3 Tsp Date Puree

2 Tsp Flax Seeds/ Chia Seeds

Salt And Pepper To Taste

½ Tsp Mustard Paste

1 Tsp Honey

½ Tsp Chili Flakes

2-3 Tsp Mint Leaves

For The Garnish Of The Salad:

½ Cup Fresh Orange Segments

¼ Cup Fresh Pomegranate Seeds

2-3 Tsp Micro-Greens/ Fresh Herbs

Method:

Pre-Prep All The Ingredients As Listed For The Salad By The Jar. Start Mixing Up The Dressing In A Small Jar Or A Bowl, Shake/Mix Well And Allow To Chill Until Used. Assemble The Ingredients One By One Into The Salad Jar Keeping In Mind Visual Appeal And Presentation Balance As We Go Along The Components Of The Salad. Top It Up All The Way With The Colorful Goodness And Crunch Of Various Ingredients And Cover The Jar, Chill For 15-20 Mins And Serve It Alongside The Chilled Dressing As Well. These Concepts Are Also Good To Carry To Work And We Can Add The Dressing Instantly Just Before Having The Salad For Mid- Morning Break Or A Brunch/Lunch Etc.

Recipe-6] Quinoa Rainbow Jar Salad

Ingredients

For The Base Of The Salad:

1 Cup Assorted Salad Leaves/Greens

For The Body Of The Salad:

1 Cup Cooked Quinoa /Oats/ Barley/ Brown Rice

1 Cup Boiled Diced Chicken-Optional

½ Cup Boiled American Sweet Corn

½ Cup Baked Beans In Tomato Sauce

½ Cup Red Capsicums, Cut Into Small Dices

½ Cup Purple Cabbage, Shredded

¼ Cup Carrots, Shredded

¼ Cup French Beans, Blanched

1 Cup Fresh Spinach/ Kale- Steamed/Blanched

For The Dressing Of The Salad:

2-3 Tbsp. Olive Oil

1 Tsp Mustard Paste

½ Tsp Capsico Sauce

1 Tsp Honey

1 Tbsp. Tomato Ketchup

1 Tsp Schezuan Chutney

2 Tsp Jaggery, Grated

2-3 Tsp Sliced Almonds/ Cashews

2-3 Tsp Raisins/ Apricots Cut

2-3 Tsp Lime Juice

All Above Ingredients To Be Cooked In A Saucepan For 2-3 Mins

And Then Cooled Down And Kept Chilled In A Jar.

For The Garnish Of The Salad:

¼ Cup Cherry Tomatoes, Cut 1x 2

2-3 Black/ Green Olives

Fresh Herbs/ Mint/ Parsley

Jalapenos/ Capers/ Gherkins

Method:

Pre-Prep All The Ingredients For The Salad By The Jar Concept. Assemble The Ingredients For The Dressing And Once Cooked For A Couple Of Minutes, Cool And Store In Air-Tight Jars In The Fridge. Assemble The Ingredient Components For The Body Of The Salad And The Base Into The Glass Jar And Create A Visually Appealing Look As We Move Upwards. Once All The Ingredients And Elements Of The Salad Are Placed Till The Top, Cover The Jar And Chill For 15-20 Mins And Serve It With The Prepared Dressing, Mix And Enjoy The Delectable Flavors.

Holiday Inn Gurgaon NH8 Opens Its Doors: A Perfect Destination for Business and Leisure in Gurugram

Discover the perfect blend of comfort, convenience, and modern amenities, now open in the heart of Gurugram

National, 2025 – The newly opened Holiday Inn Gurgaon NH8 is the latest addition to IHG Hotels & Resorts’ renowned Holiday Inn brand family. Ideally located on NH8 and near Dwarka Expressway, the new hotel offers seamless access to Gurugram’s business hubs and Indira Gandhi International Airport. Promising to cater to guests traveling for work, leisure, and anything in-between, the hotel provides guests with modern amenities, world-class service, and an unbeatable location.

Guests can unwind in 137 thoughtfully designed, spacious guest rooms and suites, equipped with premium bedding, work desks, tea/coffee makers, mini-bars, and complimentary Wi-Fi. Whether for business or leisure, each room is designed to offer a comfortable and productive environment. 

For guests committed to their fitness routines, the hotel offers a range of recreational facilities, including an outdoor swimming pool and a fitness center. Dining options include The Palate an all-day dining restaurant serving local and international cuisine, while The Vault Lounge and Bar, and Aquabella Pool Bar, offer refreshing beverages and light bites. 

For business travelers, the hotel offers 9,000 sq. ft. banquet space, including conference halls for up to 300 guests, two boardrooms, and a versatile courtyard for special events. The property is equipped with state-of-the-art AV technology for hire, making it an ideal choice for conferences, meetings, and social gatherings. 

Promising connectivity and ease of accessibility, the hotel is conveniently located in close proximity to Gurgaon Railway Station. Guests can explore nearby attractions such as Aravali Biodiversity Park, Damdama Lake, Sultanpur National Park, and Rangmanch Farms. 

Holiday Inn Gurgaon NH8 also provides a range of services to enhance the guest experience, including laundry service, valet parking, and 24x7 room service, making it the perfect destination for both business and leisure travelers. True to the Holiday Inn brand, Holiday Inn Gurgaon NH8 welcomes families with open arms, as kids aged 12 and under stay and eat for free, making it a perfect choice for a family-friendly stay.

Ms Mukta Khanna, General Manager of Holiday Inn Gurgaon NH8, commented, "Holiday Inn Gurgaon NH8 marks our commitment to providing exceptional experiences for business and leisure travelers in the heart of Gurugram. We’re excited to offer an ideal blend of convenience, comfort, and modern amenities, making it a key destination for both work and relaxation. Our vision was to create a space that combines seamless access to business hubs with a relaxing environment for guests to unwind. We’re proud to bring this vision to life and deliver a top-tier experience in Gurugram."

Kamat Hotels India Limited Expands in Gujarat with The Orchid Mandvi, Kutch

A new luxury resort and Premium Villa Complex is set to elevate Gujarat’s hospitality scene with the launch of The Orchid, Mandvi, Kutch, a 153-room premium property by Kamat Hotels India Limited. Expected to be completed in 18 - 24 Months, this resort will offer a blend of modern comforts and world-class amenities, bringing a high-end travel and leisure experience to Mandavi’s scenic coastline. The resort is spread over 10 acres on the Bhuj Mandvi Highway with proximity to all top tourist attractions within a short distance. The resort is aimed to provide a pollution free environment  & rejuvenate its clients   with villas surrounded by lustre green landscapes.

Located in a region known for its rich history and culture and natural beauty, the resort will cater to leisure travelers and corporations alike. Thoughtfully designed, it will feature spacious rooms with beautiful views, ensuring a relaxing and comfortable stay. The resort is designed to be a grand venue for weddings, corporate events, and special celebrations, featuring large banquet halls and a sprawling party lawn. A Pure Vegetarian Restaurant will serve a variety of delicious and carefully crafted meals, making every dining experience memorable. Guests will have access to a swimming pool, a fully equipped gym, and a rejuvenating spa, providing the perfect space for relaxation. For entertainment and recreation, the resort will offer a mini golf course, an indoor games arena, an amphitheater, and a dedicated children’s play area. A pickleball court, a unique addition in the region, will add to the list of exciting activities for sports lovers.

The Property is owned by SCD Resort Properties LLP. One of the partners, Niket Rambhia, expressed his enthusiasm saying,"Kutch being our native home, we want the best to come in here to add to our vision of creating a place for NRIs who come back each year, and also bring more tourists to the region since we have so much to showcase. Kamat Hotels known for their expertise in catering to the Pure Vegetarian along with their famous Orchid Hospitality will add value for all our villa and hotel guests. We are proud to have a project that will add value to the region. Dr Vithal Kamat has already set a benchmark in the industry and his legacy is being taken forward by Mr Vishal Kamat."

Speaking on the tie-up, Vishal Kamat, Executive Director, Kamat Hotels India Ltd, shared, "The Orchid Mandvi, Kutch is an important step in our growth in Gujarat and the region. It represents our commitment to delivering world-class hospitality experiences in the tier 3 cities and rural areas encouraging travel to such destinations which are getting more and more popular. This project will reflect the aspirations of our client while committed to our eco Friendly practices and sustainability through our premium services and sales network across India."

With its thoughtfully designed spaces and focus on guest comfort, The Orchid Mandvi, Kutch is expected to become a key destination in Gujarat’s hospitality sector.

Radisson Hotel Group Expands in Rajasthan with Radisson Collection Resort & Spa, Jaipur

Radisson Hotel Group is set to expand its footprint in Rajasthan with the signing of Radisson Collection Resort & Spa, Jaipur. The 200-key luxury resort, located in Kukas, will be the group’s fourth property in Jaipur and the third Radisson Collection hotel in South Asia. Designed to blend Jaipur’s regal heritage with contemporary luxury, this resort will cater to leisure travelers, corporate clients, and destination weddings, further strengthening Radisson’s presence in the region.

Inspired by Jaipur’s rich cultural history, the resort will offer 200 elegantly designed rooms and suites that showcase a fusion of modern aesthetics with traditional palatial architecture. Guests can indulge in curated dining experiences across specialty restaurants, bars, and a coffee lounge, while wellness facilities such as a spa, fitness center, and outdoor pool provide a luxurious retreat. For events and celebrations, the resort will feature one of Jaipur’s largest meeting and event spaces, including heritage-inspired ballrooms, making it an ideal venue for weddings, corporate gatherings, and landmark occasions.

Strategically located just 30-40 minutes from Jaipur International Airport and Jaipur Junction, the resort offers easy access to the city's major attractions, including Amber Fort and Hawa Mahal. With Jaipur emerging as a prime destination for weddings and luxury travel, Radisson Collection Resort & Spa is positioned to attract both domestic and international visitors seeking upscale accommodations and premium event spaces.

Nikhil Sharma, Managing Director and Area Senior Vice President for South Asia at Radisson Hotel Group, expressed enthusiasm for the project, stating that the introduction of the Radisson Collection brand in Jaipur Further strengthens the group’s commitment to offering bespoke experiences in iconic Indian destinations. With increasing demand for luxury accommodations in Jaipur from travelers across Delhi NCR and other major cities, the resort is expected to set new benchmarks in the hospitality industry. Davashish Srivastava, Senior Director of Development, South Asia, also highlighted Jaipur’s growing appeal as a wedding and leisure destination, making it an ideal location for the Radisson Collection brand.

Sandeep Sharma, owner of the upcoming resort, shared his excitement about the collaboration, expressing confidence that this property will become a landmark in Jaipur’s luxury hospitality landscape. With its world-class amenities, stunning architecture, and strategic location, the Radisson Collection Resort & Spa, Jaipur, is poised to redefine luxury hospitality in Rajasthan and set new standards in the industry.

Clarks Collection Unveils Grand Sapphire in Ajmer, Elevating Luxury Hospitality

Ajmer, Rajasthan – Clarks Collection proudly announces the grand opening of Grand Sapphire, Ajmer, a boutique property designed to offer an exceptional experience for luxury travelers, religious pilgrims, corporate clients, and guests seeking intimate event spaces. This latest addition strengthens Clarks Collection’s nationwide footprint while embracing Ajmer’s deep-rooted spiritual and cultural significance.

Strategically located in the heart of the city, Grand Sapphire offers 28 elegantly designed rooms, thoughtfully equipped with modern amenities to ensure comfort and convenience. The property also features a spacious banquet hall accommodating up to 150 guests, making it an ideal venue for corporate events, social gatherings, and celebrations.

In response to Ajmer’s evolving lifestyle preferences, Clarks Collection introduces an in-house pub and a rooftop restaurant, Masti, with a seating capacity of 120 guests. The restaurant serves an eclectic menu featuring North Indian, Continental, and authentic Rajasthani delicacies, showcasing the region’s culinary heritage. Additionally, the property boasts Sapphire Banquet Hall, a 3,500 sq. ft. event space, perfect for small functions, and Zero Degree, a state-of-the-art nightclub hosting DJs and music festivals with global talent.

Ms.Taruna Rochani, owner Grand Sapphire, shared her excitement about the launch: “Rajasthan has always been a pivotal market for us, and Ajmer is a valuable addition to our growing portfolio. While catering to religious tourists, we also aim to attract younger travelers with immersive nightlife experiences. Through AI-driven guest engagement and personalized itineraries, we seek to redefine hospitality in the region.”

Beyond luxury and entertainment, Clarks Collection is committed to sustainability and community development. The brand is actively working towards international quality certifications, a zero-plastic policy, and the use of locally sourced materials. Additionally, Clarks Collection prioritizes local hiring, contributing to the region’s economic growth.

Ms Khushi Corporate General Manager further adds, “With its seamless blend of luxury, culture, and sustainability, the launch of Grand Sapphire in Ajmer marks a significant milestone for Clarks Collection, setting new standards in the hospitality industry”.

Radisson Hotel Group expands its presence in Lebanon by signing Radisson Mountain Resort Faqra

Radisson Hotel Group announces the signing of Radisson Mountain Resort Faqra, Lebanon. Set to welcome guests in 2027, this new resort marks the Group’s first Radisson-branded property in Lebanon.

The Group currently operates two hotels in Lebanon, both located in Beirut. The addition of this new resort underscores the Group’s commitment to expanding its presence in the region and its resort offering while also offering exceptional hospitality experiences throughout its ten leading hotel brands.

Located next to the Roman ruins of Faqra and near the country’s largest and most popular ski resort in Mzaar/Faraya in the picturesque Mount Lebanon region, Radisson Mountain Resort Faqra sits at an altitude of 1,500m. It will offer guests breathtaking views of Mount Lebanon and a plethora of winter and summer activities.

With over 60 rooms and serviced apartments, including five junior and five suites, the resort is designed to cater to leisure travelers seeking adventure and relaxation.

The resort will feature a range of amenities, including a gym, salon, and jacuzzi, as well as an all-day dining restaurant with an outdoor terrace, to name a few, ensuring guests have everything they need for a comfortable and enjoyable stay. Situated an hour’s drive from Beirut, Faqra has become in recent years a high-end destination and a luxury retreat, known for its scenic landscapes, historic ruins, dining, nightlife options and skiing opportunities at the Mzaar Kfardebian ski resort. The resort itself is only 3 kilometers from the ski slopes, which feature drag lifts, chairlifts, and ski tows, and are situated at altitudes ranging from 1,500 to 2,000 meters.

In addition to winter sports, the region offers numerous summer activities, such as hiking, mountain biking, and ATV/4x4 drives.

Elie Milky, Vice President Development, Middle East & North-East Africa, Greece, Cyprus and Pakistan, Radisson Hotel Group, commented; “I am pleased to expand our presence in Lebanon with the signing of Radisson Mountain Resort Faqra. This new resort in the high-end mountain destination of Faqra is a testament to our commitment to growing our footprint in the Levant region in key locations with an expanded resort offering.

Our expansion plans in the Middle East are progressing rapidly, and Lebanon is a key part of our strategy. We are excited to add another resort to our portfolio and to bring the Radisson brand to historic and picturesque Mount Lebanon.”

Radisson Mountain Resort Faqra joins Radisson Hotel Group’s portfolio in the Middle East, which currently counts almost 100 hotels and 19,000 keys in operation and under development.

Ceebros Hotels Secures Leed Gold Certification For Pullman, Anna Salai

The Ceebros Hotels have always been committed to world-class hospitality while ensuring environmentally responsible operations. As part of this vision, we undertook the refurbishment of Pullman, Anna Salai with a strong focus on sustainability, integrating both active and passive energy-efficient measures. Our approach included smart Air Handling Units, water-cooled chillers, an IoT-based indoor air quality monitoring system integrated with IBMS, optimal window glazing, DGU systems, and the use of sustainable interior materials. This major renovation, with a capital expenditure of approximately ₹100 crore, retained nearly 100% of the existing structure, aligning with our commitment to responsible redevelopment.

Our dedication to sustainability has been further reinforced through three key initiatives that contributed to earning the prestigious LEED GOLD Certification. We have achieved approximately 20% energy savings, with the remaining power requirements met entirely through our renewable wind power plant and on-site solar system, ensuring that 100% of the energy used at Pullman Anna Salai is from renewable sources.

Water conservation has been another critical focus area for us, with the hotel achieving 55% water savings through a combination of innovative indoor and outdoor strategies. Our membrane bio-reactive sewage treatment plant enables wastewater recycling for cooling towers, flushing, and landscaping. Water-efficient plumbing fixtures and rainwater harvesting systems further optimize water usage, minimizing waste and promoting long-term sustainability.

Enhancing the health and well-being of our guests has always been a priority. We have implemented advanced air purification technologies for fresh air intake and indoor air filtration, complemented by a MerV 4 filtration system for superior air quality. Additionally, our IoT-based air quality monitoring system ensures continuous assessment, maintaining a healthier and more comfortable indoor environment.

C Subba Reddy, Managing Director, Ceebros, said, “Sustainability has always been an integral part of our vision at Ceebros Hotels. Achieving the LEED GOLD Certification for Pullman Anna Salai reflects our commitment to creating an environmentally responsible hospitality experience without compromising on guest comfort. This milestone reinforces our efforts to incorporate cutting-edge energy efficiency, water conservation, and air quality solutions into our operations, setting a standard for future developments.”

This LEED GOLD Certification stands as a testament to Ceebros Hotels’ unwavering commitment to integrating sustainable practices into every aspect of our operations. This recognition reinforces our position as a forward-thinking hospitality brand, dedicated to setting new benchmarks for environmentally responsible and guest-centric luxury experiences.

Dong Duong Hotel in Hue Joins Fusion's Portfolio

Fusion, a wellness-inspired luxury hotel brand with properties in Vietnam and Thailand, has taken over the management of Dong Duong Hotel, a distinguished property in the heart of Hue, a top heritage destination in Vietnam. The hotel is set to open in the third quarter of 2025, marking a significant addition to Fusion's regional portfolio.

Dong Duong Hotel marks Fusion’s second property in Hue, following the success of Alba Wellness Valley by Fusion, further solidifying the brand’s growing presence in this city.

Situated on Hung Vuong Street in Hue City, the hotel boasts a prime location on the southern bank of the Huong River, offering sweeping views of the iconic Truong Tien Bridge and UNESCO-recognized heritage sites. The hotel consists of two towers with a total of 161 rooms. Designed in the Indochine style, the hotel exudes the charm of the Old Capital with stylish interiors featuring natural wood furniture, evoking nostalgic traditional values.

Under Fusion’s management, Dong Duong Hotel is being redefined to preserve its historical style while blending new elements that alight with Fusion’s unique design, creating an inspirational lifestyle. Upon completion, the hotel will bring full-service amenities, including multiple dining options, spa treatment rooms, wellness facilities and MICE facilities for up to 250 guests.

At the signing ceremony in late January, Mrs. Duong Thi Kim Boi, Director of Dong Duong Hue Limited Liability Company, which owns the property, said: “Dong Duong Hue Hotel is our pride and is a symbol that embodies the rich cultural heritage and beauty of the ancient capital of Hue. Through this partnership, we aim not only to strengthen the hotel's reputation but also to achieve long-term business cooperation and sustainable development. We believe that under the management of Fusion and its strategic business development, the hotel will create new values, not only for our hotel but also for the growth of the tourism and hospitality industry in Hue.”

As Hue progresses toward becoming a centrally governed city by 2025, its tourism industry is witnessing significant growth. In 2024, the city welcomed nearly 3.9 million visitors. Hue is set to host the 2025 National Tourism Year, with the Hue Festival featuring over 170 events at both national and provincial levels. Through diverse programming, Hue aims to attract 5 million visitors in 2025, with international tourists comprising 38–40% of the total. These efforts are part of Hue’s strategy to become a cultural, tourism, and wellness hub in Southeast Asia by 2030.

“With a long-term tourism master plan in place and its reputation as a favorite destination in central Vietnam for unique experiences, we are excited to enter this exclusive market with such an exceptional property. We look forward to combining the rich legacy of this iconic property with Fusion's service excellence to create a one-of-a-kind experience," said David Roberts, COO of Fusion.

Christopher Hur, Group CEO of Lodgis Hospitality Holdings, the owning company of Fusion, added: "Dong Duong Hotel is set to elevate Hue’s hospitality scene, offering a seamless blend of relaxation, culture, cuisine, and wellness for both local and international travelers, backed by Fusion’s renowned management expertise. Additionally, Fusion is expanding with two new properties in Vietnam, including locations in Hanoi and Ha Long, and one in Thailand, all set to open in 2025. We are on track to reach 50 properties by 2028 and remain committed to providing wellness-focused, culturally immersive experiences across Asia."

Dong Duong Hotel is scheduled for a grand opening in the third quarter of 2025.

BCIHMCT Honors Prof. Sudhir Andrews with the Lifetime Achievement Award for 2025

During the 15th Indian International Hospitality Travel and Tourism Research Conference (IIHTTRC), a lifetime achievement award was conferred to Prof. Sudhir Andrews for his significant contributions to the hospitality industry and education. This prestigious accolade highlights his dedication and impact on the field, further Affirming his legacy as a leader in hospitality education.

Prof. Sudhir Andrews is a highly esteemed figure in the hospitality industry, renowned for his extensive contributions to education and training. As an accomplished author, Prof. Andrews has penned 11 books that are widely recognized and recommended as textbooks in Hotel Management colleges across India. His contributions to hospitality education have earned him numerous accolades, including the prestigious 'Rashtriya Gaurav Award' and the 'Rajiv Gandhi Award,' among others. 

 During the inaugural ceremony, Prof. Andrews delivered a keynote speech on the future of AI for the hospitality sector. He highlighted how AI technologies can enhance operational efficiency, improve customer experiences, and drive sustainable practices within the industry. Prof. Andrews emphasized the urgent need for the industry to adapt to changing consumer expectations and environmental challenges. He encouraged students and industry professionals alike to embrace innovative technologies while prioritizing sustainable practices that contribute to the well-being of communities and the planet.

Last year the prestigious lifetime achievement award was conferred to Mr. S.K. Mishra, former IAS, Principal Secretary to Prime Minister Government of India. He was Awarded the Padma Bhushan in 2009. 

Prof. Andrews' expertise and vision for a sustainable and technologically advanced industry left a lasting impression on all attendees, inspiring them to rethink their approaches to hospitality and tourism in the context of AI and sustainability. BCIHMCT is grateful for Prof. Andrews contributions and looks forward to his continued influence in the field.

The Role of Local and Authentic Culinary Experiences in Hospitality | Inputs by- Manish Sharma, Co-Founder Karigari

In today’s evolving hospitality industry, offering local and authentic culinary experiences has become a key differentiator for hotels, resorts, and restaurants. Modern travelers are increasingly seeking more than just comfortable accommodations; they desire immersive cultural encounters, with food being a central element of their journey.

Enhancing Guest Experience

One of the primary benefits of incorporating local cuisine into hospitality services is the enhancement of the guest experience. Tourists often view food as a gateway to understanding the culture, traditions, and history of a destination. By offering regional specialties prepared using authentic methods and locally sourced ingredients, hotels and restaurants can create a memorable and unique dining experience.

Boosting Local Economies

Supporting local farmers, fishermen, and artisans by sourcing ingredients from nearby markets not only ensures freshness and quality but also strengthens the local economy. This approach fosters sustainability and community engagement, allowing the hospitality sector to contribute positively to the destination’s economic well-being.

Sustainability and Ethical Considerations

With sustainability becoming a major concern in the travel and hospitality industry, focusing on local and seasonal ingredients helps reduce carbon footprints associated with food transportation.

Additionally, promoting indigenous and organic produce encourages responsible consumption and supports traditional farming methods, preserving biodiversity and culinary heritage.

Marketing and Competitive Advantage

A well-curated local dining experience serves as a strong marketing tool. Hotels and restaurants that emphasize authentic culinary offerings stand out in a competitive market. Social media and digital platforms amplify the impact of these experiences, as guests often share their food journeys online, further promoting the destination and its unique flavors.

Culinary Tourism and Destination Appeal

Culinary tourism has witnessed significant growth, with travelers deliberately choosing destinations known for their food culture. By integrating cooking classes, food tours, and farm-to-table experiences, the hospitality sector can attract food enthusiasts and culinary adventurers looking to explore beyond traditional sightseeing.

Challenges and Considerations

While integrating local cuisine into hospitality services presents numerous advantages, challenges such as maintaining consistency, meeting diverse dietary preferences, and ensuring hygiene standards must be addressed. Collaborating with experienced local chefs and continuously innovating menus can help overcome these challenges while maintaining authenticity.

Conclusion

The role of local and authentic culinary experiences in hospitality extends beyond just food—it embodies culture, sustainability, and community engagement. As travelers increasingly seek deeper connections with their destinations, integrating regional flavors into hospitality offerings enhances guest satisfaction, supports local economies, and fosters sustainable tourism. Emphasizing these elements allows hospitality businesses to create meaningful, lasting impressions that go beyond traditional service expectations.

Are branded residences just an upgraded version of luxury homes? By CEO Atmosphere Living India, Mr. Sandeep Ahuja

The segment of luxury real estate has also undergone a tremendous change. Luxury living in India is evolving at a great pace. Nowadays, most people have branded purses and shoes, and they also spend and invest in the products that opulence takes place. And real estate market is no exception.

That is, luxury housing is no longer merely about owning a grand property in a prestigious location, but about creating an environment that offers unparalleled comfort, privacy, and exclusivity, replete with the latest advances in design, technology, and sustainability.

The Global consultancy Knight Frank's Wealth Report 2024 states that this number will increase to 19,908 ultra-high-net-worth individuals valued at more than US$ 30 million in 2028 from 13,263 in 2023. Sale and resale of luxury assets will be in a growth trend, particularly within the Indian luxury real estate market.

To pace with changing needs, developers are introducing the most contemporary global amenities. The one concept that has driven all of its prospective eyeballs crazy is the branded residency. Under this concept, very luxurious houses are managed in some arrangement between the developers and a hotel chain, along with the name being associated with some hotel, including lifestyle benefits, quality services, dry cleaning, and a personal butler. For example, want to get ready for that one party in your circle? There is a salon on the ground floor, apart from a coffee lounge to relax after work. There is always get professional aid to help you manage your life while living in a house. Of course, it’s a flat that provides its guests with hotel service. For example, the private chef or the possibility of selecting dishes from a menu served in the room.

Though, both luxury and branded residences are a testimony of growing affluent class in the India, but are quite different from each other. According to Bain and Company, the luxury market in India is expected to grow to 3.5 times its current size and reach US $85 to $90 billion by 2030 as the economy is growing rapidly.

These reports place India as the fastest-growing luxury market all over the world. The demand for luxury housing in India has also been immense and such housing are solely operated by the developing company. The heated pools and spas, community gardens to garden own herbs and veggies, a 24x7, games, a business centre and a coffee bar, a fitness center with high-end cardio and strength training equipment. Moreover, these houses emphasize building a home with the concept of net zero carbon emissions.

This meant that the smart cities, where infrastructure and service amalgamation created an impact on the luxurious housing market.

As per the data by JLL, the premium and luxury segments saw the highest growth in sales. Premium projects (Rs 3-5 crore) witnessed a 107 per cent Y-o-Y surge, while luxury projects (Rs 5 crore and above) experienced a 96 per cent increase.

Today, high-end buyers seek living spaces that connect seamlessly with smart city infrastructure-on a self-driving car, a medical center, or other such services. High-end housing is no longer a declaration of a front-and-center piece of earth real estate. Instead, it’s all about creating an environment for unmatched comfort, seclusion, and exclusivity set within the best in design, technology, and sustainable practices. As the luxury buyer evolves, so too will what it means to live in luxury housing terms of wellness, experiential living, and being globally connected. That way, luxury housing will continue to be a mark of prestige, achievement, and the epitome of contemporary life for generations to come.

Key trends are therefore defined by the changing nature of needs and priorities of the HNWs, like wellness oriented living, remote work adaptations, going beyond living, luxury housing is now a place of distinct experiences. Luxury market is a commodious market, branded residences are not just different but the two sides of the same coin.

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About Sandeep Ahuja

Sandeep Ahuja is Managing Director of Atmosphere Living, one of the finest Luxury residence brands working on creating a unique offering within the real estate and hospitality segment. He is responsible for operations in Indian, Sri Lanka, Dubai and Maldives.

With a seasoned career in media, hospitality and retail, he has worked with brands such as Tata Housing, Barista Coffee Company, among others. He is an innovative, self-driven, and result-oriented individual with sharp business acumen. During his time at Tata Housing, he acquired 26 projects, valued at USD 3 billion, spanning 10 vibrant cities and set up operations in international markets. As head of “New Business Initiatives” he also introduced the ‘Riva’ Senior Living project in Bangalore. Sandeep is venturing into new horizons with his contagious enthusiasm and progressive ideas and is rewriting the rules of luxury for homes, crafting a world where exceptional living becomes a reality.

An expert in business development, strategy planning and retail, sales, and entrepreneurship, he holds an executive Leadership Program, Business Administration and Management from prestigious University of Michigan.

Along with pursuing his business goals and personal interests, he believes in a healthy life and maintains a work life balance and has a positive mind set. He is a result driven, self-motivated and resourceful director with a proven ability to develop and strengthen management teams in order to maximize company profitability and efficiency.

PHA Delhi Chapter Hosts Insightful Webinar on AI in Facility Management

Marking its presence in the National Capital Region, the Professional Housekeepers Association-Delhi Chapter successfully organized its inaugural session—a webcast titled ‘Explore the Future of Facility Management Through AI’—on February 22, 2025. The webinar aimed to provide valuable insights into the evolving role of Artificial Intelligence (AI) in facility management, highlighting its transformative impact on operations, efficiency, and sustainability.

The session witnessed an overwhelming response, with more than 100 participants including PHA YUVA members, faculty members, and industry professionals from all over India. The keynote speaker for the event was the esteemed Mr. Ramkumar Neelakandan, Head of IT Operations, Technology & Innovation at Noida International Airport.

In his address, Mr. Ramkumar provided an in-depth analysis of AI’s role in automating facility operations, minimizing manual intervention, and enhancing operational efficiency. He emphasized the significance of AI-driven energy optimization, advanced security systems, and IoT integration in modern facility management. Additionally, he addressed key challenges such as data security concerns, implementation costs, and workforce adaptation to AI technologies.

The webinar was highly engaging, featuring an interactive Q&A session where participants actively exchanged thoughts and queries. The speaker’s real-world expertise and practical examples enriched the discussion, making it an enlightening experience for attendees. Fulfilling PHA’s objective of bridging the gap between industry and academia, the session effectively enhanced participants’ understanding of AI-driven facility management, equipping them with practical knowledge and industry insights. Through its thought-provoking discussions and expert-led dialogue, the webinar served as a pivotal step toward embracing AI innovations in the facility management sector.

In his concluding remarks, Mr. Ramkumar, the session’s expert speaker, commended PHA’s mission and vision, acknowledging its efforts in fostering industry-academia collaboration. He also expressed his enthusiasm for future initiatives aimed at furthering knowledge exchange and professional growth in the field.

The Resort, Madh Island Presents ‘Weddings’ – A Grand Wedding Showcase

Mumbai, February 2025: The Resort, Madh Island, is set to host ‘Weddings’, an exclusive two-day wedding showcase on March 1st and 2nd, 2025, from 10 AM to 10 PM. This event will provide soon-to-be-wed couples, families, and wedding planners with an immersive experience featuring live wedding setups, exquisite décor inspirations, and a glimpse into dream wedding celebrations.

Guests will have the unique opportunity to experience five to six meticulously designed wedding setups spread across the stunning property. These include a wedding stage for the perfect exchange of vows, a reception setup for grand post-wedding celebrations, a Mehndi setup bursting with colour and tradition, a poolside setting for a serene and luxurious wedding, and a terrace venue offering an intimate open-air ambiance. Each setup is thoughtfully curated to showcase diverse themes, giving couples an inspiring vision for their special day.

To complement the experience, The Resort will also offer an elaborate brunch spread starting with regional Indian favourites such as Undhiyu, Khandvi, Rajasthani Dal Baati Churma, Bengali Puchkas, Southern Dosas and more. On the other hand, there are also non- vegetarian options featuring Laal Maans, Dum ka Murgh, Pan Seared Sea Bass and more which are preferred. These delicacies will be available at The Resort’s in-house restaurant (on a chargeable basis), allowing guests to sample the exquisite culinary expertise of its chefs. This will give couples an opportunity to assess the quality and variety of food options available for their wedding celebrations.

With its breathtaking beachside location, luxurious settings, and top-tier hospitality, ‘Weddings’ at The Resort, Madh Island, promises to be a one-of-a-kind event for couples looking to bring their dream wedding to life.

The Fern Hotels & Resorts Announces the Launch of The Fern Residency, Woodland, Pune

Mumbai, February 2025: The Fern Hotels & Resorts, India’s leading environmentally sensitive hotel chain, is pleased to announce the opening of The Fern Residency, Woodland, Pune. This new addition marks the brand’s expansion into the vibrant city of Pune, offering both business and leisure travellers an unparalleled blend of comfort and convenience. The company now has a total of 39 properties in Maharashtra, operational and opening shortly.

Expressing his pleasure at the opening of the new property, Mr. Suhail Kannampilly, Managing Director, The Fern Hotels & Resorts, said, “We are pleased to launch The Fern Residency, Woodland in the bustling city of Pune. This launch marks the group’s 5th operational property in Pune city. With its strategic location and commitment to sustainability, we are confident the hotel will provide a refreshing hospitality experience to all those who visit."

The hotel features 87 tastefully appointed rooms and suites, offering a range of categories to cater to different guest needs. All rooms are thoughtfully designed with modern amenities, ensuring a relaxing and comfortable stay. The hotel is equipped with modern meeting and banquet facilities to cater to both business and social gatherings. The Senate banquet hall is ideal for conferences, seminars and other events.

Guests can enjoy a wide variety of culinary delights at The Spice, the hotel’s multi-cuisine vegetarian restaurant which serves a diverse range of local and global food selections, ensuring an exceptional dining experience. Additionally, in-room dining is available 24/7, offering a special selection of snacks, meals and soft beverages for guests who prefer to dine in the comfort of their rooms.

The hotel is located only 8 km from Pune Airport, 1 km from Pune Railway Station, 2 km from Main Street & MG Road, and 3 km from Shaniwarwada. With its prime location, modern amenities and focus on sustainability, The Fern Residency, Woodland, Pune is poised to become a top choice for both leisure and business travellers visiting Pune.

Hayleys Travels Showcases Sri Lanka’s Wonders at SATTE 2025

Delhi, February 2025 – Hayleys Travels made a significant impact at SATTE 2025, held from February 19 to 21at Yashobhoomi, Dwarka, Delhi. The leading Destination Management Company presented an array of bespoke travel experiences that showcased Sri Lanka’s picturesque landscapes, rich heritage and dynamic wildlife experiences.

Positioned at Stall C 202-A, Hayleys Travels received an enthusiastic response from travel trade professionals, who were keen to explore Sri Lanka as the perfect destination for luxury travel, adventure tourism and sustainable travel experiences. The company’s curated itineraries, ranging from cultural excursions in Sigiriya to scenic train rides through the tea plantations, sparked interest among Indian travellers.

"We are thrilled with the overwhelming response we received at SATTE 2025. The conversations we had at the event reaffirmed that Sri Lanka continues to hold a strong appeal for Indian tourists," said Suchitra Aluwihare, COO of Hayleys Travels. "Our focus has always been on offering tailored experiences, and this event has helped us create valuable partnerships to enhance Sri Lanka’s presence in the Indian market."

Hayleys Travels’ successful showcase at SATTE 2025 reinforces its commitment to providing seamless journeys, positioning Sri Lanka as a premier travel destination.

Cygnett Hotels & Resorts expands its presence in the mid-segment hospitality market by opening a third property in Jaipur.

New Delhi, February 2025: Cygnett Hotels & Resorts, one of India’s fastest-growing hospitality chains, has announced the opening of its third property in the Pink City of Jaipur. Cygnett Inn Airport is a full-service, midscale hotel that will cater to the rising demand for quality and affordable accommodations in Jaipur.

The property is strategically located just 200 meters from Jaipur Airport. It offers unparalleled convenience, being a mere stroll away from the terminal. It has an inventory of 45 elegantly appointed rooms. As part of its F&B offering, the property houses an all-day dining restaurant C Pavilion and a stunning Rooftop Restro Bar, providing panoramic views of the Jaipur Airport aero strip.

“Jaipur is one of India’s most popular tourist destinations for domestic and international visitors. With the opening of Cygnett Inn Airport, we have further strengthened our position in Jaipur's hospitality market. In the coming years, we are committed to expanding strategically across destinations with high tourism appeal and strong business activity,” said Mr Sarbendra Sarkar, Founder & Managing Director of Cygnett Hotels & Resorts.

A spacious 3,000 sq. ft. banquet facility at the property is ideal for events and gatherings. Other modern amenities include a Health Club, Meeting Room, and Spa for relaxation and rejuvenation.

Quality hotels, value for money, safety, consistent service, good food and sustainable practices are some of the Cygnett Inn brand’s value propositions. The opening of Cygnett Inn Airport is part of the hospitality chain's larger expansion plans to reach over 100 operational hotels by 2029.

About Cygnett Hotels & Resorts 

Cygnett Hotels & Resorts is a progressive, tech-savvy hospitality company with a contemporary approach tailored to the needs of today’s travellers, that is responsive to the demands of a metamorphosing world. Since opening its first hotel in 2014, Cygnett Hotels aspires to be the most preferred and biggest brand in Upscale & midscale hospitality segment in India. Quality hotels, great locations, value for money, safety, consistent service, good food and sustainable practices are the brand’s value proposition. 

Cygnett’s current portfolio comprise of a total of 49 hotels with 3,871 keys, including its operational and project & pipeline hotels. Given the current growth trajectory, Cygnett aims to add 1,000 keys minimum annually over the next five years. This will position Cygnett to expand by 100 plus hotels with over 9,000 keys by 2029. 

Anu Singh Bagal made a mark again for Le Amanah Awards Season 6 Unveiled: Powered by Ramrattangroup & Associate Partner- Apibee & Nutricircle

The launch event of Le Amanah Awards Season 6 Powered by Ramrattangroup & Associate Partner- Apibee & Nutricircle took place with great success on January 18, 2025, at the vibrant Planet Hollywood Thane, marking a significant moment for the hospitality industry. The event brought together industry leaders for an inspiring and celebratory evening, leaving attendees with unforgettable experiences.

The event began with a ceremonial lamp lighting that reflects the commencement of a night dedicated to celebrating excellence. It was a seamless start to what was an extraordinary evening and Mr. Anand Chatterjee, Executive Director of Viking Ventures, graced the event as the Chief Guest, adding prestige and significance to the occasion. His presence, along with the enthusiastic participation of other distinguished guests, contributed to the grandeur and success of the event.

The night continued with an exciting agenda that included impactful sessions from some of the most respected leaders in the hospitality industry. “Let the Leaders Talk,” a segment of the evening, featured a star-studded panel that included Vipul Mohan - General Manager ( The Orchid Hotel Chandigarh ) & Brand Ambassador of Leamanah, Perkin Rocha - Business Consultant of Leamanah, Akash Bhatia, the CEO of Eco Hotels; Varun Sahani, Sr. Vice President Operations at The Orchid Hotel; Perkin Rocha, Executive Vice President Operations of Royal Orchid Hotels and Business Consultant of Le Amanah; Bhagwan Balani, General Manager of ITC Maratha Hotel; and Tanuj Arora, General Manager of Planet Hollywood Thane City and Launched as Leamanah leader here, These leaders shared their invaluable insights, and the sessions were incredibly engaging, providing attendees with a deeper understanding of the challenges and innovations shaping the future of the hospitality industry. Associate Partners - Apibee , Nutricircle, and powered by Ramrattangroup with other supportive partners

The event also featured a felicitation ceremony that celebrated the achievements of outstanding professionals and organizations within the sector. Distinguished guests and contributors were honored for their commitment to excellence, and the ceremony was a significant moment of the evening, spotlighting the incredible talent that drives the industry forward. This ceremony went smoothly and underscored the importance of recognizing excellence.
As the evening progressed, a networking night followed, providing an invaluable opportunity for professionals from Mumbai’s hospitality sector to connect and build lasting relationships. This session was incredibly successful, allowing industry leaders to exchange ideas, foster collaborations, and discuss the latest trends shaping the sector. It was a great chance for all attendees to engage with the best in the industry and gain insights from peers and mentors alike.

Ingredient Ideology | Mini Delights To Munch & Relish Quick fix bites to Impress By: Dr Kaviraj Khialani- Celebrity Master Chef.

Mini Delights To Munch & Relish Quick fix bites to Impress

Canapes is one word that is associated with the concept of having snacky bite sized starter type preparations with a variety to choose and with flavors and tastes to entice the palate and taste buds.

It is a good idea to plan on a platter of canapes for a get together or event for a change and these are also done cold as well which gives us a little change as well from routine hot snacks and appetizers. 

The concept of canapes has four elements to be looked at. First is the base which can either be a cracker like a savory Monaco biscuit, bread slices cut out into fancy shapes using cookie cutters and then fried or toasted. The second one is the spread or the moisture content to be applied in case and that usually is butter or mayonnaise. The third element is the topping of the canapes and from a simple Russian salad to a prawn cocktail salad, a chicken tikka chutney marinates, Achari schezuan jeera aloo topping to a ham and cheese option, the list goes on. The final element is the garnish aspect of this preparation is the garnish of the canapes, something attractive and colorful to add a finesse and focal point in the finished canapes ready to go out and meet with the guests.

There are a number of elements to a canape which start from the base which can be used to hold the toppings, be flexible and be able to be comforting for the user and consumer of the bite sized relishes. 

Canape toppings/fillings can be indeed very versatile and can be customized in a number of ways using seasonal ingredients, mix- n – match cuisines, tastes and flavors which can be a good mélange of fusion cooking and most importantly also inexpensive and being able to use leftovers too in a new way.

Here are a few of my favorite Recipes for Mini Munchies!

Recipe-1] CHATPATA DELIGHT CANAPES

Ingredients:

Crunchy savory crackers- 12-15 no

For the topping:

Onions-1/2 cup chopped

Tomato-1/2 cup chopped

Green chilies-1 tsp chopped

Capsicum-1/2 no chopped

Baked beans- ½ cup tinned

Boiled chopped chicken-1/2 cup

Red chili sauce-1 tsp

Tomato sauce-1 tsp

Tamarind chutney-1 tsp

Chaat masasla-1/2 tsp

Grated cheese- 2-3 tsp grated

Nylon sev- 2-3 tsp for garnish

Method:

1. to prepare the chatpata munchies assemble all the ingredients together.

2. in a mixing bowl combine together all the ingredients mix well and adjust seasonings to taste.

3. to assemble the canapes, place the crackers on a serving platter and spoon up the toppings just before serving. the baked beans and capsicum can be a good choice for the veg and with a little add on with boiled chopped chicken it can go for non-veg too.

4. garnish the bite sized munchies with nylon sev and other chaat elements and serve immediately.

Recipe-2] CHEF’S SPECIAL CANAPES

Ingredients:

Crunchy savory crackers- 12-15 pieces

For the toppings:

Sliced onions-1/2 cup

Sliced tomatoes-1/2 cup

Sliced cucumber- ½ no

To apply on the crackers

Peanut butter-2-3 tsp

Capsico sauce- few drops

Cheese slices- 2-3 no

Chaat masala-1/2 tsp

Parsley/ mint leaves- 2-3 sprigs

Olives- 2-3 no, sliced.

Sliced ham/ salami- 2-3 no for non-veg

Method:

1. to prepare all the ingredients for the canapes, assemble them as per the list.

2. just before serving, place the toppings one by one on the crackers.

3. apply a little peanut butter mixed with Capsico sauce on the crackers. Place the sliced ingredients one by one on the crackers.

4. ensure all the slices are uniformly cut or trimmed to be placed well on the crackers. Finally garnish them with fresh herbs/ micro-greens and serve immediately.

5. for the non-veg variety we can also use sliced hard boiled eggs, tinned tuna fish mixed with a little mayo.

The garnishes on the canapes can also be modified and changed as desired from bell peppers to gherkins and from capers to jalapenos.

Recipe-3] CHIN CHIN CHU CANAPES

Ingredients:

Savory canape crackers- 12- 15 no

For the assorted toppings:

Boiled American corn-1/2 cup

Chopped capsicums-1-2 tsp

Salt and pepper to taste

Cream cheese-1-2 tsp

Chopped coriander/parsley-1 tsp

Chaat masala a pinch

Tomato sauce-1-2 tsp

Chili sauce-1-2 tsp

Mix all the above for the 1st variety.

Boiled mashed potatoes-1 cup

Cream cheese-1-2 tsp

Salt to taste

Pepper to taste

Chaat masala-1 pinch

Chopped olives-1 tsp

Mix all the above for 2nd variety

Leftover jeera aloo-1 cup mashed

Tomato ketchup-1-2 tsp

Schezuan chutney-1-2 tsp

Assorted capsicums-1-2 tsp chopped

Chaat masala-1 pinch

Sliced black olives-2 tsp

Mix all the above for 3rd variety.

Method:

1. to prepare the canapes, assemble all the toppings are per choice and mix them one by one and keep chilled.

2. for non-veg variety of canapes, pick and choose options from boiled chopped eggs to cooked keema with green peas, from chopped sausages and baked mean mixture to boiled or grilled sliced chicken coated with peanut butter etc.

3. just before serving assemble the crackers on the platter and pick the toppings one by one and assemble the canapes.

4. garnish the canapes one by one and place them ready to serve and ensure they are prepared close to eating time to prevent them getting soggy.

5. canapes and bite sized munchies are always a pleasure to relish and enjoy when freshly dressed up and served at the right temperature as well.

Recipe- 4] DUO COMBO CANAPES

Ingredients:

Savory crackers- 12-15 no

For the toppings:

Lettuce leaves- ½ bunch

Assorted nuts-1-2 tsp chopped

Cream cheese-2-3 tsp

Onions-1-2 tbsp. chopped

Tomatoes-1-2 tbsp. chopped

Green chilies-1 tsp, chopped

Peanut butter-1 -2 tsp

Capsico sauce-few drops

Grated cheese-2 tsp

Tuna fish-1/4 cup tinned, drained

Sliced olives- 2-3 no

Fresh herbs/ micro greens- as needed

Chaat masala-1 pinch

For the non-veg options:

Can also use boiled chopped eggs, sausages, salami. 

Method:

1. to prepare the canapes, assemble the toppings for the canapes as desired in two different bowls.

2. the idea is to offer combo duo two options of canapes to go along. One can be creamy in texture and the other once can be little crunchy.

3. once the toppings are ready, check for seasonings and allow to chill until being assembled and served.

4. just before serving the munchies, assemble the crackers on a serving platter and divide both the toppings on both sides of the canape lanes.

5. garnish them appropriately and serve them immediately. At times it’s also good to have a live station for these canape options so the guest can also choose what he wishes to have on his plate.

Recipe- 5- ITALIAN TOMCHINO CANAPES

Ingredients:

Savory crackers- 12 to 15 no

To prepare the tom chino sauce:

Olive oil-2 tsp

Garlic-1 tsp chopped

Onion-1/2 no chopped

Tomatoes-1 cup blanched, chopped

Salt and pepper to taste

Mixed herbs to taste

Capsico sauce- few drops

Parsley- 1 tsp chopped

For the toppings:

Sliced /grated cheese- 1/2cup

Olives- 2-3 tbsp. sliced

Fresh herbs-1 tsp

For the non-veg topping varieties:

Sliced grilled chicken

Sliced saute sausages

Shredded salami

Tuna fish

Sautéed prawns

Grilled fish slices

Method:

1. prepare all the ingredients for the canapes as listed and keep them all ready.

2.prepare the tom chino sauce, heat oil saute the garlic, onions and add in the blanched chopped tomatoes, seasonings, herbs and flavorings as needed and cook, reduce the sauce to a salsa texture.

3. cool down, add some parsley and mix well. Also chill it for better mouthfeel. Just before serving we need to decide on the topping sequence on the crackers for veg and non-veg guests.

4. place a little of the tom chino sauce at the base followed by your choice of veg or non-veg toppings and place some grated cheese on top, add on garnishes as needed and place the canapes for being served and should be enjoyed cold.

Recipe- 6] SANDWICHED GOODIE CANAPE

Ingredients:

Savory crackers- 15- 20 pieces

For the sandwich elements:

Sliced onion-1/2 cup

Sliced cucumber-1/2 no

Sliced beetroot-1/2 no

Sliced ham/ salami/ sausages- ½ cup

Sliced black and green olives- 2-3 tsp

Salt and pepper to taste

Cream cheese/ butter/ peanut butter- 1-2 tsp as needed

For the choice of garnishes:

Fresh herbs/ micro-greens/ sliced jalapenos.

Method:

1. prepare all the elements for the canapes and keep them all chilled until being used.

2. choose an appropriate spread to go on the crackers 

From butter- cream cheese- peanut butter to mayo options as well.

3. decide on the elements of the sandwich as well and place them all sliced and chilled as well before being used.

4. to start with the sandwich concept of the canapes, we can apply the spreads one by one and then gradually start by placing all the ingredients one by one with color contrasts.

5. finally close it up and assemble the canapes on the serving platter and make sure you are offering them at the right temperature, well garnished.

Pullman Hotels & Resorts Debuts in South India with the Opening of Pullman Chennai Anna Salai

CHENNAI, FEBRUARY 2025 - Pullman Hotels & Resorts, the pioneering hospitality brand established in 1859, proudly announces the opening of Pullman Chennai Anna Salai, a transformative destination redefining the boundaries between work, leisure, and culture in India.

Strategically located in Chennai’s bustling Anna Salai district, the hotel is well connected to major government offices, consulates, corporate hubs, and business districts, making it an ideal base for global visionaries and city residents alike. The hotel’s seamless integration of business and lifestyle offerings reflects the Pullman brand’s legacy of innovation.

Spanning 5,000 square metres, Pullman Chennai Anna Salai features 232 rooms, integrating modern amenities and cutting-edge technology. The hotel also offers extensive event facilities, boasting over 1,700 square metres of versatile meeting and banquet spaces, making it an ideal choice for corporate events, conferences, and grand social gatherings. Guests will benefit from state-of-the-art meeting technology and seamless connectivity, ensuring productive and inspiring experiences.

The hotel’s dynamic culinary landscape brings together bold flavours and cultural narratives. Mercato draws inspiration from Mediterranean bazaars and Asian street markets, offering a lively dining experience. Mercato Bar redefines the bar scene with curated wine selections and signature cocktails. For an elevated dining experience, Up North, the hotel’s rooftop restaurant, showcases authentic North Indian cuisine with a contemporary touch, set against breathtaking views of the Chennai skyline.

A comprehensive well-being offering ensures that guests can recharge amid their dynamic lifestyles. From a rejuvenating spa, and state-of-the-art fitness centre, to an inviting outdoor pool, the hotel fosters a holistic approach to wellness, seamlessly integrating relaxation into the guest journey.

Garth Simmons, Chief Operating Officer, Premium, Midscale & Economy Division, Accor Asia, stated, “India remains a key market for Accor, and the launch of Pullman Chennai Anna Salai underscores our commitment to pioneering premium hospitality experiences. Pullman’s dynamic design, immersive social spaces, and forward-thinking approach make it the ideal destination for modern travellers seeking both purpose and connection. This opening marks a significant step in shaping the future of hospitality in the region.”

C Subba Reddy, Managing Director of Ceebros Group, the owner and developer of the new hotel, said, “We are proud to launch the first Pullman in South India and thrilled that Pullman Chennai Anna Salai stands as a landmark for the Ceebros Group, epitomising our commitment to innovation and excellence in hospitality. Our vision was to craft a space where modern sophistication meets the vibrant spirit of Chennai, seamlessly blending business, leisure, and culture. Every detail of the hotel has been thoughtfully curated, creating a design narrative that celebrates nature, art, and modern design."

Pullman Chennai Anna Salai has been awarded the prestigious Gold-level sustainability certification under the Leadership in Energy and Environmental Design (LEED) program in the Building Design and Construction category. This recognition reflects the hotel’s eco-conscious design, energy-efficient operations, and dedication to reducing its environmental impact while delivering exceptional guest experiences.

As a member of ALL, Accor’s all-in-one booking platform and award-winning loyalty program, guests can enjoy exclusive benefits and earn reward points during their stay at Pullman Chennai Anna Salai. These points can be redeemed for future stays, dining, and unique experiences across Accor’s global network.