Wendor Unveils Next-Gen Innovative Vending Machines and Smart Lockers at AAHAR 2025

New Delhi, March 2025 – Wendor, one of India’s leading smart vending solutions provider, is set to revolutionize the food and beverage industry at AAHAR 2025 with the launch of its innovative vending machines and smart lockers. The company is showcasing its state-of-the-art vending machines and smart lockers at Stall No. 14G-09, Hall No. 14, Bharat Mandapam, New Delhi, which started on 4th March and will continue till 8th March 2025, from 10 a.m. onwards. With a focus on affordability, speed, and advanced technology, the new machines will demonstrate innovative use cases for brands across industries, from beverages and personal care to toys and frozen food.

The company’s AI-driven vending machines which are World’s first AI based vending machine and smart lockers are designed to enhance operational efficiency while meeting the evolving needs of modern retail spaces, corporate offices, and public locations.

Lakshit Anand, Co-Founder & CEO of Wendor, said, "Our mission is to make vending solutions, smarter, faster, and more accessible. At Wendor, we believe technology should maximize everyday convenience, and the essence of technology is not only about vending; it believes in transforming the experience of accessing any product without hassles. We contribute smart automation to create an intelligent and seamless retail experience, thereby catering to the modern consumers with their evolving needs. AAHAR 2025 will be the perfect plan to introduce these innovations; we're very excited to bring the future of automated retail."

Wendor is launching a groundbreaking vending machine, ‘Phoenix’, India’s fastest beverage vending machine. Inspired by vending technology used in Japan, this vending machines ensures rapid dispensing and unparalleled efficiency for high-traffic locations. This high capacity and power efficient vending machine is designed to cater to the growing demand for quick, hassle-free beverage dispensing in areas such as metro stations, corporate offices, and public spaces. As India’s only no-fizz vending machine, it guarantees a smooth beverage experience, making it an ideal solution for businesses and public infrastructure. Wendor has already secured its first sale to a leading beverage brand, marking a significant milestone in the industry.

Also debuting at AAHAR 2025 is ‘Orion’ designed to be the most affordable in India. Orion will no longer utilize built-in touch screens like most vending machines but will now focus on expediting the user interface by integrating it on mobile devices. Customers scan a QR code, open a web interface to select their product, and pay seamlessly via Google Pay or other UPI methods. Available in both ambient and refrigerated models, the company is giving special launch offer at AAHAR. The ambient version is priced competitively at ₹79,999 (excluding GST) and ₹99,999 (excluding GST) for the refrigerated variant, valid only if bookings are made during event.

In addition to vending machines, Wendor is unveiling three new smart locker solutions ‘Apollo Series’ with new features at event:

Vending Locker – The newly launched vending locker is designed to accommodate products that may not fit within traditional vending machines due to their shape or size. Products of transitionally smaller sizes such as soft toys and board games can access vending lockers while allowing brands a unique opportunity to sell unconventional products via an automatic stock delivery mechanism.

Luggage Locker – Designed for locations like temples and gurudwaras (for shoe storage), factories (for phone submission), cinemas, amusement parks, supermarket, museum and malls, this locker offers three access methods: face recognition, mobile-based key entry, and a unique pickup code. It ensures safe and secure storage for customer belongings.

Delivery Pickup Locker – Delivery Pickup Locker provides a contact-less delivery solution for all last-mile deliveries for services like Zomato, Amazon, and Blinkit. This innovation is largely beneficial for quick commerce and is the most preferred and efficient locker used in China in restaurants, residential complexes, and office buildings.

Along with the new launches, the company is also demonstrating diverse vending solutions including Ice Cream Vending Machines, designed to dispense frozen treats with precision and efficiency. Wendor will showcase diversified automated retail solutions to different product categories to provide seamless and innovative consumer experiences. With these latest innovations, Wendor continues to set new benchmarks in automated retail, providing businesses with efficient, cost-effective, and tech-driven solutions.

ENO by the Sea: Goa's Newest Coastal Luxury Destination Opens in Vagator

Blending Santorini's Timeless Aesthetic with Goa's Vibrant Charm, ZENO by the Sea Debuts as a Multicuisine and Architectural Marvel on Ozran Beach

Nestled along the scenic Ozran Beach in Vagator, ZENO by the Sea has officially opened its doors, offering a reimagined seaside dining experience spread across 10,000 sq. ft. This extraordinary destination seamlessly blends Santorini-inspired elegance with Goa’s vibrant coastal charm, combining stunning architectural design by Tenzin Design Studio and a globally inspired menu to create an unparalleled haven for food enthusiasts, design aficionados, and cocktail lovers seeking a unique seaside retreat in North Goa.

ZENO by the Sea draws inspiration from the iconic aesthetics of Santorini, transforming its crisp whites and serene blues with earthy tones and textures that echo Goa’s natural beauty. The result is a space where traditional Cycladic charm meets Goan vibrancy, creating an ambiance that feels both luxurious and inviting. Designed with reclaimed teak, woven rattan, and textured stone inlays, the restaurant effortlessly merges contemporary sophistication with the serene rhythms of its beachfront location.

This newest seaside sanctuary offers an elevated experience of evolved multicuisine dining with a tapas-style menu curated by Celebrity Chef Nishant Chaubey. Inspired by Chef Chaubey’s travels across Europe, Southeast Asia, and India, the menu features a variety of signature dishes, including Mini Koobideh, Truffle Mushroom Cream Cheese, and Korean chicken wings, all complemented by innovative beverages. The menu achieves a harmonious blend of comforting classics and bold flavors, featuring Indian favorites such as Galouti Kebabs and Nihari, ensuring there’s something for everyone to enjoy.

Enhancing the dining experience further, ZENO’s cocktail program introduces an innovative selection of signature drinks that perfectly pair with the flavors of the menu. Guests can indulge in creations like Blind Date, a bold whisky-based cocktail; Toxin Protocol, a tequila-infused delight; Perfect Pair, a refreshing gin creation; Hot Asian, a spicy vodka-infused blend; and Purple Rain, a rum-based tropical indulgence. Each cocktail is thoughtfully designed to reflect ZENO’s philosophy of blending creativity with authenticity.

Commenting on the launch, Zuheb, Zaman and Amaan, Co-owners of ZENO, said, “ZENO by the Sea is a seamless blend of architecture, nature, and culinary excellence. Our vision is to offer guests an extraordinary seaside experience where they can unwind and embrace the beauty of Goa while indulging in globally inspired flavors. Whether savoring an innovative cocktail on the terrace or simply listening to the calming rhythm of the waves, we want every guest to create their own cherished moments.’’

Ingredient Ideology | Going The Green Way…By: Dr. Kaviraj Khialani- Celebrity Master Chef

Spinach as we all know is one of the most beneficial green leafy vegetables available around us and is iron-packed besides being a nutritionally essential part of our diets and cuisines, the importance of having spinach is pretty old and has been highlighted from the time we saw it as the favorite of popeye the sailor man to many other ways it was endorsed over the years. The need for using spinach is all the more vital these days to keep our immunity levels high and iron getting into our system regularly to fight this pandemic.

Most people find cooking with spinach not very exciting due to limitations in finding ways of doing it differently while the most popular all-time favorites being palak paneer, saag wala mutton, aloo palak ki sabzi, mushroom palak masala etc. there is a lot more we can try with this green wonder of goodness. From a palak aur badam ka shorba to a desi palak pasta dum pulao, tempered spinach curd rice mavedaar palak aur Nariyal ke samose, soya palak ke paranthey, ande ka palak wala funda and more!

Here are a few simple, healthy and interesting ways with Spinach:

Recipe-1] DESI PALAK AUR PASTA KA BAKE

Ingredients:

Spinach- 1 bunch cleaned and blanched for 3-4 mins in boiling water, place in cold water and puree the same.

Spaghetti or any pasta of your choice- 120 gms boiled.

Olive oil/ butter- 2 tsp

Garlic- 1 tsp chopped

Onion- 1 small chopped

Salt and pepper to taste

Mixed herbs-1/2 tsp

Fresh basil leaves- 3-4 no.

Chili flakes- 1 tsp

Garam masala powder-1 /2 tsp

Kasuri methi-1 tsp

White sauce- 1 and a half cup

Grated cheese- 2 tbsp.

Assorted veggies- carrots/beans/ peas/ broccoli/sweet potatoes etc can be added to this baked dish cut them into smaller pieces and precook them by blanching/steaming etc before adding them here.

For non-veg options: add boiled chicken cubes, sliced chicken tikka, seekh kabab pieces, boiled eggs, tuna fish, roast sliced meat etc.

Method:

1. Prepare all the ingredients are per the above recipe list.

2. Heat oil or butter in a pan add in the garlic and onion and saute for 1 min, add in the assorted veggies of your choice and seasonings, herbs, chili flakes, kasuri methi and garam masala, give it a nice mix and allow to cook for 2-3 mins on medium flame.

3. Now add in the spinach puree mix it well and add the pasta ensure it is not too long in size and can be cut into smaller pieces in case of spaghetti.

4. Cook the entire mix well on a medium flame add in the white sauce and basil leaves get it all to a boil, and turn off the flame.

5. Pre-heat the oven to 180 degrees Celsius and grease a baking dish and pour the mixture into it, top with grated cheese and bake for 20-25 mins and cut into squared or wedges and serve hot with masala garlic bread or crispy toasted cheese kulcha toasties.

Recipe- 2] ADRAKI PALAK AUR MAKKAI

Ingredients

Spinach- 1 bunch cleaned washed and blanched in boiling water for 3-4 mins refreshed with cold water and puree.

Boiled American corn- 1 cup

Green capsicum- 1 small chopped

Ginger- 2 tsp chopped

Dry red chili- 2 no

Oil/ghee- 2 tsp

Jeera- 1 tsp

Green chilies- 2 tsp chop

Bayleaf- 2 no

Salt to taste

Turmeric powder-1/2 tsp

Red chili powder-1/2 tsp

Kasuri methi-1 tsp

Dhaniya powder-1 tsp

Water- ½ cup

Tomato puree- 2- 3 tbsp.

Method:

1. Prepare all the ingredients for the recipe.

2 Heat oil/ghee add in the Bayleaf, jeera and red chili and allow to flavor the oil.

3. Next we add in the capsicums and ginger and saute for 1 minute add little water and continue cooking.

4. Add in the corn and all powdered spices, tomato puree and salt to taste, bhunao it well for 2 mins.

5. Now add in the spinach puree and mix it well, add kasuri methi and garam masala powder if desired and allow to simmer for 4-5 mins.

6. Serve hot garnished with fried red chili or ginger juliennes, serve with roti/ phulkas.

Recipe-3] FLORENTINE FRIED RICE

Ingredients:

Spinach-1 bunch cleaned, washed and blanched in boiling water for 3-4 mins refreshed in cold water and puree.

Brown rice/white rice- 2 cups cooked

Oil/ butter- 2 tsp

Cinnamon stick- 1-inch piece

Bayleaf- 2 no

Onion-1 no sliced

Garlic- 1 tsp chopped

Green chilies- 1 tsp chopped

Salt and pepper to taste

Yellow capsicum- 1 small cut into small cubes

Celery- 2 stalks, cut into small pieces

Boiled American corn-1/4 cup

Tomato -1 small chopped

Green chili sauce- 2 tsp

Soy sauce- 1 tsp

Grated cheese- 2 tbsp.

Mixed herbs- ½ tsp

Chili flakes- 1 tsp

Water-1/4 cup

Peanut butter-2 tsp

Fresh coriander/basil/mint- 2 tbsp.

Assorted veggies of your choice can be added as well.

Assorted choice of non-veg like chicken/sausages/ eggs/ fish and prawns can also be added to the rice preparation.

Method:

1. Prepare all the ingredients for the recipe as above.

2. Pre-cook the brown rice or can use leftover white rice too.

3. Heat oil/butter in a pan add in the whole spices, add in the garlic, chilies and onion, tomato and give it a nice saute.

4. Add in the assorted veggies, yellow capsicums, celery etc and saute them well, add in the seasonings, herbs, spices to taste also add in the green chili and soy sauce, peanut butter little water cook for 1-2 mins.

5.Now in goes the spinach puree and allow it blend well with all ingredients in the pan for couple of mins followed by adding in the cooked rice and giving it all a nice mix.

6. Lastly add in the fresh herbs, cheese and chili flakes and serve it hot as a meal in itself.

Recipe-4] HARIYALI MURGH KI HANDI

Ingredients

Spinach- 1 bunch- cleaned and blanched in hot water for 3-4 mins, refreshed with cold water and ground to a puree with 2-3 green chilies, 2-3 cloves of garlic and 1-inch piece ginger.

Chicken- 500- 750 gms cut into curry cuts with bones.

For veg options: use soya keema or soya chunks/ dal wadi/tofu or paneer/assorted veggies like Babycorn- mushroom and makhanas.

Oil/ghee/butter- 2 tsp

Hing -1/4 tsp

Jeera-1/2 tsp

Bayleaf- 2 no

Peppercorns- 3-4 no

Onion paste- 1 cup 

Ginger- 1 tsp chopped

Red chilies- 2 no slit

Tomato-1 small chopped

Curd- 2-3 tbsp.+ 1 tbsp. cashew paste.

Salt to taste

Kasuri methi-1 tsp

Dhaniya powder- 1 tsp 

Turmeric powder-1/4 tsp

Red chili powder- ½ tsp

Water-1/2 cup to cook chicken.

Mint and coriander leaves- 2 tbsp.

Method:

1. Prepare all the ingredients for the Hariyali murgh ki handi.

2. Heat oil/ghee/butter in a heavy bottomed pan add in the jeera and all the whole spices and allow to flavor the oil, add in the hing and onion paste and cook it for a few mins add little water as need.

3. Now we can continue by adding in the ginger, red chilies and tomato and continue cooking the masala.

4. Add in the chicken curry cuts and all powdered spices, salt to taste and kasuri methi and bhunao the mixture well. Add in spinach puree, cashew and curd mixture and a little water, and simmer for 12-15 mins.

5. Check on the texture of the gravy and seasonings add in coriander and mint and continue cooking for another 7-8 mins and serve hot with phulkas, parathas, laccha paratha, or even jeera rice.