Stone Wood Hotels and Resorts Leading the Way in Sustainable Hospitality

Stone Wood Hotels & Resorts has made environmental responsibility a cornerstone of its hospitality. With a strong commitment to waste reduction, responsible construction, and eco-friendly operations, the brand is redefining sustainable travel while ensuring a luxurious guest experience.

A major step in its green initiatives is the elimination of single-use plastics. Glass bottles have replaced plastic ones, cloth bags are used instead of synthetic alternatives, and toiletries now come in biodegradable packaging. These efforts significantly reduce waste while offering guests a more conscious and responsible stay.

Eco-friendly construction is another key focus. Many cottages are built using responsibly sourced wood, ensuring durability while blending seamlessly with the surroundings. Locally procured materials lower transportation emissions and support the regional economy. Energy-efficient designs and natural ventilation further minimize the properties’ carbon footprint while maintaining comfort and elegance.

Waste management remains a priority across all properties. Dedicated bins for plastic, paper, glass, and organic waste enable proper segregation and disposal. Employees receive regular training, and guests are encouraged to participate in recycling efforts, reinforcing a shared commitment to a cleaner environment.

Minimizing food waste is also an essential part of the brand’s approach. Surplus from major events is donated to local charities, preventing unnecessary disposal while supporting those in need. Additionally, portion sizes are optimized to reduce leftovers, promoting responsible consumption without compromising quality.

“Caring for the environment is no longer an option but a responsibility,” said Shikhar Kumar, Managing Director of Stone Wood Hotels & Resorts. “Our commitment to eco-friendly hospitality is driven by the belief that luxury and sustainability can coexist. Every initiative we undertake brings us one step closer to a greener future.”

By integrating environmentally conscious practices into its core operations, Stone Wood Hotels & Resorts continues to set an example in responsible hospitality. Through innovation and a firm commitment to reducing waste, the brand is shaping a more sustainable future while delivering world-class experiences.

About Stone Wood Hotels & Resorts

Stone Wood Hotels & Resorts is a rapidly growing hospitality group offering unique stays and dining experiences across India. Established in 2017 with a 34-cottage resort in Mandrem, Goa, the brand has expanded to 16+ hotels and resorts across Goa, Maharashtra, Karnataka, Rajasthan, Himachal Pradesh, and Uttarakhand.

With an inventory ranging from intimate boutique hotels with 30 rooms to luxurious beach resorts with up to 70 rooms, the group caters to leisure travelers, MICE events, and destination weddings. Known for its prime locations, Stone Wood properties include beachfront resorts, waterfront boutique stays, and nature resorts with adventure activities.

ROHL launches 2 new properties under Regenta brand in Goa

~ Poised to cater to the MICE  and Wedding segments with lush gardens and expansive beachfront areas ~

Mumbai, March 2025: Royal Orchid Hotels Ltd (ROHL) has launched two new properties under the Regenta brand in the coastal town of Colva, Goa bringing the total number of ROHL properties in the city to six. Regenta Baywatch Resort and Regenta Beach House, the twin properties, a short walk from the Colva Beach, combine modern architecture with contemporary elegance, offering guests convenience, comfort and an immersive experience of the region’s unique cultural essence making them an ideal choice for corporate events, weddings, and other special occasions.

Regenta Beach House, a charming coastal retreat that offers a stunning private beach with picture-perfect ocean vistas is poised to become the go-to destination for events that demand the ultimate in style, sophistication, and beachfront charm be it weddings, corporate events or any other grand celebrations. Nestled on the breathtaking shores of pristine Colva beach, the property offers a wide range of event spaces including beachfront setting of up to 1000 guests. The 18-key property features a variety of rooms and suites including ocean facing rooms. Ensuring a diverse culinary experience to the guests, the property houses several dining options including 'Cibo Sano,' a specialty restaurant on the property serving a curated selection of healthy and guilt-free menu and 'Salty Breeze,' a seaside restaurant that presents a picturesque view of the ocean and exudes a calming ambience while the guests indulge in a meal.

While on the other hand, with 133 thoughtfully designed rooms and suites Regenta Baywatch Resort offers a unique blend of minimalist aesthetics and contemporary architecture that embodies ROHL brand’s signature elegance and simplicity. Guests can enjoy a variety of dining options, including an all-day dining restaurant, a specialty restaurant, a terrace restaurant and a bar. Those seeking a relaxed holiday can unwind at the pool or at the in-house spa at the property. The resort also boasts a host of banquet halls and outdoor lawns making it an ideal venue for social celebrations and weddings.

As one of the most sought-after tourist destinations in India, Goa welcomed approximately 10 million visitors in 2024 alone. The new ROHL properties provide seamless access to Sernabatim Beach, Colva, and several other picturesque shorelines while offering unmatched hospitality. The close proximity between these 2 properties makes it ideal for them to accommodate requirements of bigger groups travelling for any special celebrations or ceremonies.  

Speaking on the announcement, Arjun Baljee, President of Royal Orchid Hotels Ltd., "Building on our 15+year legacy in Goa, ROHL is proud to announce the launch of two new signature properties that will further solidify our commitment to elevating the state's hospitality landscape and delivering unparalleled guest experiences. With their unique locations and superior amenities, we're confident that these two hotels will carve out a distinct presence in Goa's thriving market especially for weddings and MICE events. We're excited to collaborate with Mr Ajit Patel to bring this vision to life.”

Ajit Patel, Director of HARP Resource Pvt Ltd and Prudential Landmark Pvt Ltd, said, "We are thrilled to partner with ROHL, a trusted name in hospitality sector.  We are confident that Regenta Baywatch Resort and Regenta Beach House will not only elevate Goa's tourism appeal but will also set new benchmarks in the industry catering to all kinds of guests.”

The Lalit Suri Hospitality School and Chef Ritu Dalmia Collaborate to Launch the European Culinary Excellence Program

Mumbai March 2025: The Lalit Suri Hospitality School, in line with The Lalit Group’s ongoing commitment to inclusivity and skill development, has announced a collaboration with renowned chef and restaurateur Ritu Dalmia to introduce the European Culinary Excellence Program—a transformative 10-week European culinary training. This initiative aims to foster an inclusive learning environment by providing aspiring chefs, including LGBTQIA+ students and individuals from underprivileged backgrounds, with access to world-class training.

The program will bring together 15 students from The Lalit Suri Hospitality School and 7 individuals from marginalized communities, 3 students from DIVA and 5 participants from the open category equipping them with hands-on experience in European and Italian cuisine. Participants will explore the historical and cultural influences that have shaped these cuisines while mastering classic recipes such as handmade pasta, risottos, gnocchi, breads, pastries, and desserts like tiramisu. Under the expert guidance of Chef Ritu Dalmia and her team, students will also gain essential technical skills, including knife techniques, sauce-making, and plating artistry.

Speaking about the collaboration, Chef Ritu Dalmia shared: "I am thrilled to partner with The Lalit Suri Hospitality School. Giving back to society is important, and the least I can do is share my knowledge and experience with young aspiring chefs. Over the past 32 years, I have learned so much, and I hope that this program will help shape future culinary stars who will make us all proud."

Rahul Ahuja, Principal, The Lalit Suri Hospitality School, emphasized the program’s broader vision:
"At The Lalit Suri Hospitality School, we are committed to fostering talent through meaningful learning experiences. The Culinary Excellence Program is another step towards promoting inclusivity in the hospitality industry. Under the mentorship of Chef Ritu Dalmia, students will not only develop culinary expertise but also gain a deeper appreciation for diverse European food cultures."

The European Culinary Excellence Program embodies The Lalit Suri Hospitality Group’s unwavering commitment to nurturing talent, redefining culinary excellence in hospitality education, and driving empowerment through world-class skill development

Quality Quotient- Focus On Hospitality 2025 Special Seminars & Sessions Conducted By Dr. Kaviraj Khialani – Celebrity Master Chef In Mumbai.

The Hospitality Industry has been working towards a great re-surge post-COVID time. The revival has been pretty much good on the whole when it comes to the opening of new hotels & restaurants in the city of Mumbai, the hiring & re-hiring of talent & skill-based jobs and professionals for all departments be it revenue or non-revenue generating as well. The overall development of the hospitality industry has been well supported by the tourism & travel sector as well which has seen a significant rise in travel not just domestically but also on a global footfall and platform.

The focus on quality quotient, an essential element of customer & guest service when it comes to satisfaction levels and guest history which helps get repeat business be it a walk-in or a family or a corporate group etc. the fact of the matter remains that how much we charged the guest during his stay or visit is not the only factor he would consider but also how we made him/her feel when he/she was with us during that stay or visit, in short the experience in overall terms will be evaluated and considered from the guest point of view.

Hospitality as we know is much beyond hotels and restaurants, resorts & beyond. It speaks about all that a guest or customer faces or has to go by when he steps out of home on a mission be it a luxury travel or a leisure travel, be it a foodie’s mission out to try something new or even exploring an adventure trip. We as the service providers in the hospitality industry would need to remind ourselves of certain basic’s yet another time to ensure that all is well when it comes to the experience aspect of the guests!

The hotel industry to be specific for now covers all categories from the 5-star deluxe to 4-star luxury and the list goes on. This mission under phase -1 of my experience & knowledge activity for the hotel industry was meant to interact with the professionals from all departments not just the 4 core departments but even the ones not much addressed too including sales & marketing, security, admin staff, back-office personnel, accounts, human resources and more.

Hotels in the city responded on a very positive note when it was discussed on conducting and hosting these much-customised seminars and sessions for their teams. The very first one of these were held at The Mirador Hotel at Andheri-East, the audience of around fifty plus filled up the banquet hall for the event and the enthusiasm & interest levels for participation was just too good, the session organised by Mr. Manoj Bhatt- HR Manager along with his deputy Ms. Meghal under the able leadership of Mr. Sunil Bhatia, General Manager of the hotel made it all a great success!

The second session was hosted by Hotel Ramada Plaza Palm Grove, Juhu under the leadership of Mr. Randhir Tanwar-President of the hotel, Me. K.K.Vetal- HR. Manager, Mr Susheel Sharma- F & B Manager and the entire team which made it very engaging and the team members around fourty of them were present for the same and actively participated too in the activities making the seminar a learning cum interesting one. We also had games and spot events held during the course of the seminar to keep the spirits of the audience on a high!

The third hotel we conducted the seminar on quality quotient was The Citizen Hotel at Juhu. An enterprising and really keen to learn team of around fourty plus employees attended the seminar on quality quotient here and it received a very positive and excellent note on the feedback post the session. Mr. Pradeep Rohira -Director of the hotel himself too was present for the seminar and appreciated it, Mr. M.K Seth- General Manager took the lead along with Mr. Dipesh Mitra who along with the team took the lead to ensure that all was well arranged and organised it really very well. The team of employees included all hierarchies from executives to managers and from team members to kitchen team as well who enjoyed the seminar with a lot of positive learnings.

The Club, Mumbai- a five star property for elite club members & banqueting facilities at Andheri west owned by Khanna hotels pvt ltd was next in line all excited to host the seminar and session for their team of the club employees on quality quotient! The team of around thirty plus attendees marked themselves present for the session and found it a very good session as well much different from the regular training classes conducted based on technical usually. The interaction by the team was awesome and sharing of thoughts & experiences was just too good. Here it was the kind leadership of Mr. Shashi Misra- Head of HR & Training and his team who ensured that all arrangements were made as per the plan to ensure and facilitate positive learnings from the seminar.

The fifth one in the row was The Residency Hotel at Andheri- East which showcased an over-whelming response in attending the seminar on quality quotient by showing a mark of around close to fourty on the list.

The team members here too included all departments of the hotel from managers to deputies, from team leads to associates from all departments who thoroughly enjoyed the session and shared excellent feedback by the end of the seminar.

SALIENT FEATURES OF THE QUALITY QUOTIENT SEMINAR CONDUCTED BY DR. KAVIRAJ KHIALANI AT VARIOUS HOTELS IN MUMBAI CITY:

1. K- Y - C: The Know Your Customer quotient which reminds the team that we need to be sure and clear on the type of clientele we are serving and their needs- wants & expectations as well which need timely delivery and commitment.

2. P- D- C: The reminder on Preparedness – Delivery & Checking on service quality standards too had a highlight during the session which emphasizes on sticking to SOP – standard operating procedures at all times, ensuring the team does it so in & out as well.

3. D-D-D: Deliver with Dedication & Determination:

The teams need to be reminded that the D factor of service quality and assurance will help us to achieve maximum guest satisfaction over a period of time and help to keep the guest lists revival back-to-back with us and repeat business quotient.

1.  A- B- C: Attitude- Balance & Care factor when it comes to dealing with sensitive guests and to ensure that not even a minute point of behaviour or dealing should result in an un-happy guest or so.the ration of 1 un-happy guest and repeat business has always been on a higher side hence.

2.  R- R- R: Retain guests & business, Revive their interest in visiting and staying with us in the near future & Revenue manning for a continued flow of money for the business to run smoothly and with profit notes which ascertain development.

3.  S- S- S : Saying your story out to the guests in a very subtle and sober manner with clarity, Smile as a part of the effective communication angle with conditions apply not when he/she is complaining and finally Serving the guests promptly and in a way that makes them comfortable and not what makes our life easy. It has to be guest oriented as far as possible.

• D- N- D : Deliver your service elements from all departments to the guests with the fact that every stage and step is carried out mindfully, Not to over-do things trying to impress the guests in anyways which can hamper or affect the name of the brand or property & finally Demanding appreciation from the guest in ways of asking them to write good notes & compliments with the staff names on social media platforms so that the staff can use it to get promotions and hikes at work place.

1.  T- F- S: Timely follow up on guests’ requests be it in the room, the restaurant, the bar, banquet events etc is a must & in a positive way. Facing issues will also be a part of life be it personal or professional so there’s no use running away from scenes and passing it on to the managers directly at all times, let us all learn to face situations as we grow & finally its all about Satisfaction that matters to the guests so let’s fulfil it as we go along.

2. A- E- I : The team leads and management role players at the hotels also need to ensure their involvement when it comes to overseeing of the role played by their team members all the way all over the hierarchies. They should Assess- Evaluate the team members periodically and offer them feedback on Improving their quality quotient as it directly affects the customer if not taken care of. It is important a staff or an employee is corrected at the right time at the very first mistake or error exhibited.

3.  B- T- C : Build your rapport with the guests in such a way that it helps you keep the connect with them and they also remember you as one of their favourites they would want to connect with during their next visit to the property. Tackle situations in a very effective manner which is sophisticated and also meaningful not alarming any kind of unwanted notes and quotes & finally Compassionate approach with empathy and kindness will always make one a great player in this competitive world of hospitality.it goes without saying that it’s the people that matter more at times than the brand by itself managed well by its people! The guest’s mentality and thought process can’t be taken for a toss!

4. E- A-F : Energise not just yourself every single day at work but also each and every team member on a very positive note that they all are set to achieve their best every single minute and hour at work. The Achievement factor in the hospitality industry is much spoken about and discussed at various platforms and seminars, talk shows etc let us ensure we are at a good quotient there and the rise to follow & finally it’s the Feeling of doing more for the brand & the property which will also go unnoticed when employees and teams put in not just 100 percent but 110 percent!

On a Concluding Note: 

My sessions and seminars on Quality Quotient conducted recently have had an excellent re-boost in the hotels who welcomed it with an open mind-set and the fact that learning never stops can take us all a long way. The phase-2 of the seminars and workshops- sessions to interact one on one with the industry professionals will start soon once again and I am pretty confident that this little step with an open heart as taken by the industry in synergy with experiential conversations will help us all in a very good way in times to come! My sincere thanks and best wishes to every single person who has been supportive, cooperative and considered hosting these seminars worthwhile!

The Fern Hotels & Resorts Expands Its Beacon Portfolio with Three New Hotels in Major Indian Cities

Mumbai, March 2025: The Fern Hotels & Resorts, India’s leading environmentally sensitive hotel chain, is pleased to announce the signing of three new properties across key cities, under its brand - Beacon Hotels. These additions further bolster The Fern Hotels & Resorts’ portfolio and presence in key Indian markets furthering its commitment to providing quality hospitality at accessible price points. Each property is designed to offer essential comforts, efficient service and a convenient stay experience for business and leisure travellers alike. The new properties include Nanak Niwas Beacon in Paharganj, New Delhi, The Beacon Hotel, Patna and The Beacon Hotel, Pune.

Commenting on the new developments, Mr. Suhail Kannampilly, Managing Director, The Fern Hotels & Resorts, said, “We are pleased to introduce these new properties under Beacon Hotels, reflecting our commitment to providing practical and comfortable stays in prominent cities across India. With the addition of these three hotels, we continue to expand our reach, offering guests reliable service and well-equipped accommodations while keeping sustainability at the core of our operations.”

Nanak Niwas Beacon, Paharganj, New Delhi

Nanak Niwas Beacon, located in the heart of Paharganj, New Delhi, is a new addition to the Beacon brand. This 45-room property features well-furnished rooms and essential amenities to ensure a comfortable stay. Guests can also benefit from an all-day dining, multi-cuisine restaurant, along with a banquet hall suitable for small events and business gatherings. Its central location allows easy access to major landmarks, making it a convenient choice for travellers visiting the capital city.

The Beacon Hotel, Patna

Bringing 60 well-planned rooms to the city, The Beacon Hotel, Patna is designed to cater to business and leisure travellers seeking a hassle-free stay. The hotel includes an all-day dining restaurant and banquet facilities to accommodate meetings and small-scale social events. Its strategic location will allow guests to experience the historic and cultural attractions of Patna while enjoying comfortable and functional accommodations.

The Beacon Hotel, Pune

Located off NIBM in Mohammadwadi, The Beacon Hotel, Pune, offers a comfortable and convenient stay experience with its well-appointed rooms and essential services. The hotel features a restaurant, banquet spaces for small gatherings, and key conveniences that are suited to both corporate and family travellers. With easy access to the city’s commercial hubs and attractions, this hotel serves as a practical choice for those seeking a reliable and efficient stay in Pune.

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

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

Introduction:

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

What Is Cabaret Seating?

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

Benefits of Cabaret Seating

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

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

Tips for Cabaret Style Seating in Your Venue

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

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

Ideal Event Types for Cabaret Seating

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

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

Comparing Cabaret Seating with Other Seating Arrangements

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

Key points:

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

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

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

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

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

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

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

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

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

Tips for Setting Up Cabaret Style Seating

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

Trinh Quan Huy-Philip

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

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

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

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

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

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

About HAI

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

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

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

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

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

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

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

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

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

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

Recipe-1] Anari Punch Of Energy

Ingredients:

Orange Juice- 150 Ml

Sweet Lime Juice- 150 Ml

Lime Juice- 15 Ml

Sugar Syrup- 30 Ml

Ginger Juice- 10 Ml

Salt- 1 Pinch

Capsico Sauce-5 Ml

Mint Leaves- 5- 6 No

Crushed Ice- ½ Cup Or As Needed

Pomegranate Syrup- 15-20 Ml

Method:

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

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

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

Recipe-2] Citrus Combo

Ingredients:

Apple Juice- 120 Ml

Cranberry Juice – 100 Ml

Orange Juice- 120 Ml

Lime Juice- 15 Ml

Sugar Syrup- 15 Ml

Mint Leaves- 3-4 No

Chaat Masala- 1 Pinch

Crushed Ice- As Needed

Lime Slices- 3-4 No

Cherries- 3-4 No

Sweet Lime Slices- 3-4 No

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

Candied Peel / Candied Ginger- As Desired For Garnish.

Method:

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

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

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

4. Garnish The Drink Appropriately And Serve It Chilled.

Recipe- 3] Detox Cooler 

Ingredients:

Green Apple Juice- 150 Ml

Amla Juice- 50 Ml

Guava Juice- 100 Ml

Lime Juice- 20 Ml

Jaggery Melted- 2 Tsp

Roasted Crushed Cumin- ¼ Tsp

Black Salt- 1 Pinch

Fresh Basil Leaves- 10-12 No

Fresh Mint Leaves- 4-5 No

Green Cucumber- 1 Small Cut

Spinach Leaves Or Kale - 1 Cup Washed

Crushed Ice- As Needed

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

Method:

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

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

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

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

Recipe- 4] Mango Tango Sipper

Ingredients:

Mango Pulp -150 Ml

Ripe Papaya Puree- ½ Cup

Orange Juice- 100 Ml

Sweet Lime Juice- 100 Ml

Roasted Crushed Jeera-1/4 Tsp

Mint Leaves- 4-5 No

Crushed Ice- As Needed

Dates- 2-3 Chopped

Brown Sugar- 1-2 Tsp

Assorted Nuts- 1-2 Tsp Chopped

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

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

Method:

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

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

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

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

Recipe-5] Sunrise Solace

Ingredients:

Orange Juice- 150 Ml

Peach Crush- 30- 45 Ml

Mixed Fruit Juice- 120 Ml

Sweet Lime Juice- 100 Ml

Lime Juice- 2- 3 Tsp

Sugar Syrup- 15 Ml

Dash Of Capsico

Salt And Pepper To Taste

Tomato Juice-1/2 Cup

Crushed Ice- As Needed

Celery- 1 Stalk Cut Into Pieces

Lemon Grass- 2-3 Pieces

Fresh Basil- 3-5 No

Lime Slices- 3-4 No

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

Method:

1. Prepare All The Ingredients For The Drink. 

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

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

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

Recipe- 6] Sweetlime Surprise

Ingredients:

Sweet Lime Juice- 150 Ml

Watermelon Juice- 150 Ml

Orange Juice- 100 Ml

Grapefruit Juice- 100 Ml If Available

Lime Juice- 15 Ml

Crushed Ice- As Needed

Mint Leaves- 4-5 No

Pinch Of Sea Salt

Ginger Juliennes/ Juice- 1 Tsp

Slit Green Chili-1 No

Honey- 1 Tsp

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

Method:

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

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

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

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

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

View fullsize

View fullsize

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

Looking for the best hotel near Mumbai International Airport with exclusive savings? Whether you’re a business traveler managing tight schedules or a leisure guest exploring Mumbai’s rich culture, enjoy 5% off your stay with the ‘Book Smarter, Book Direct’ offer—exclusively for Marriott Bonvoy members.

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

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

Why Book Direct? More Than Just a Discount

Marriott Bonvoy members can now enjoy:

5% off their stay at Courtyard by Marriott Mumbai International Airport

Earn points towards free nights and exclusive rewards

Complimentary Wi-Fi to stay connected, whether working or relaxing

Seamless booking experience with direct support from the hotel

The offer is available across all Mumbai Marriott hotels and is valid for stays between February 1, 2025, and June 30, 2025. Whether you’re in Mumbai for a business meeting, a weekend getaway, or a long stay, Courtyard by Marriott Mumbai International Airport ensures that every moment is effortless and rewarding.

Your Gateway to Mumbai’s Best Attractions

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

 Book Smarter, Book Direct

Don’t miss out on this limited-time opportunity to elevate your stay while saving more. Secure your Book Smarter, Book Direct rate today, and unlock a world of exclusive perks.

Reserve Your Stay Here

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

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

An Inspiring Day of Empowerment, Elegance, and Social Impact

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Sterling Expands Its Wildlife Footprint with the Launch of Sterling Tipeshwar

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

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

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

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

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

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

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

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

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

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

For more information, visit www.sterlingholidays.com

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

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

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

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

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

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

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

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

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

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

·        Aims to hit annual 100 Cr business within 24 months

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

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

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

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

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

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

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

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

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

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

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

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

1. Aspire

F- Faith

F- Fulfil

I – Innovate

R- Relate

M- Materialise

1.  Attention

    T- Talent 

 I – Independence

 V- Versatility

 E – Empathy.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Availability

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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