India now books weddings the way airlines sell seats: every date is priced on its own demand. For hotels, the money is in the account, and the risk is in the contract. by Prabhjot Bedi, Founder and CEO, Eclat Hospitality

Wedding season used to be a line on the calendar. It is now a business model.

The data first, because the numbers are doing something unusual. Hilton's own analysis puts weddings and related stays at roughly 12% of room revenue across South Asia, and above 25% once food and beverage is counted. Jefferies, in its October 2026 note on the hotel sector, flagged that a richer wedding-season calendar ahead means more gains for Indian hotels, with auspicious dates projected to rise sharply in 2027. Espire Hospitality has said publicly it is targeting 40% of revenue from weddings within three years. In wedding-heavy markets like Rajasthan, individual resorts run 30 to 40% of total revenue from weddings alone.

And this is not a luxury phenomenon. The Hotelivate-Savills construction cost study, which surveyed around 600 hotels across 150 cities, found Indian hotels carry more banquet halls, restaurants and event spaces than their global peers in every segment, because wedding and social demand has shaped how the country builds hotels. In tier-II and tier-III cities, non-room revenue can reach 60% of total business.

A wedding is no longer a banquet booking. It is a destination experience, a family holiday, a food festival, a wellness retreat, and occasionally a small conference with better outfits. The properties winning at this are not selling a function space. They are selling an account.

What a wedding account actually buys

Run the arithmetic on a 150-guest, three-function wedding and the account looks like this:

• Rooms: a 50 to 200 room block, several hundred room nights, plus vendors who also sleep in your beds.

• Banquets: three to five functions across multiple days, sometimes multiple venues within the property.

• F&B: customised menus, regional dishes, live stations, late-night meals, premium beverages.

• Spa and wellness: bridal packages, family treatments, grooming, recovery.

• Experiences: heritage walks, cooking sessions, local performances, excursions that extend the stay.

• The ecosystem: decor, photography, entertainment and production partners, all of whom are themselves guests, and all of whom book their own events somewhere.

That is why the total-account view matters more than the banquet number. A hotel that measures weddings only by hall billing systematically underprices the rooms it gave away and ignores the spa, the brunch and the second event the family books next year.

The honest part: a big wedding is not automatically a profitable wedding

This is where most wedding P&Ls go wrong, and it is rarely the pricing. It is the paper.

A high-value wedding can quietly become an unprofitable one through weak contracts, uncontrolled menu changes, complimentary additions that were never costed, and operational plans that assume the best version of every day. The family is not trying to take advantage. Nobody negotiated it. That is the problem.

Wedding teams are enthusiastic by nature. "We'll sort it out later" is also enthusiastic, and occasionally expensive.

The contract is the product

Every wedding contract should be written as if the person drafting it will be the person defending it at 11pm on the phera night. That means:

• Deposit schedule and payment deadlines that connect money to dates, not to goodwill.

• Room block release dates with a real cut-off, after which unsold rooms return to inventory.

• Attrition allowances that are fair and documented, not vague.

• Cancellation charges that reflect the displacement, not just the deposit.

• Menu finalisation dates, because food cost is where margins quietly die.

• Overtime, extension and outside vendor charges agreed before the trucks arrive.

• Damage, noise, power and safety responsibilities in writing.

• Weather contingency, especially for outdoor functions in December.

Attrition: the clause everyone gets wrong

Here is the scenario every sales director knows. The family commits to 100 rooms. The wedding arrives and uses 62. The hotel, which turned away corporate demand on those dates, now carries the gap.

A defensible attrition clause is not aggressive. It is clear. It states the committed number, the allowance (often 10 to 20%), the method of calculating shortfall against released and resold inventory, and the timeline for the true-up. If a concession was promised, the condition that earned it is written down. "Complimentary suite for the couple, subject to a minimum billed spend of X" costs nothing to write and a fortune to improvise.

Families expect to negotiate. They do not expect the rooms to be free. In my experience they rarely walk away over a clause that is explained properly. They walk away from surprises, and so do owners.

Five questions to ask of your next wedding contract

1. If this wedding uses 40% fewer rooms than booked, who carries the loss, and is it written down?

2. What is the last date the menu can change, and who has approved the food-cost impact of the change?

3. Are the complimentary inclusions costed, conditional, and signed by both sides?

4. If the hall runs two hours past midnight, what is the charge, and has housekeeping and F&B agreed they can deliver it?

5. Does the account-level P&L for this wedding exist, and would the GM sign it?

If any answer is "not sure", that is where the work is. In most properties I visit, the gap is not in the celebration. It is in the paperwork underneath it.

And the calendar keeps expanding

Jefferies' note is worth reading twice: the 2026 wedding calendar is compressed, but 2027 carries a far larger spread of auspicious dates, with the number of sellable days projected to jump significantly. Every family you cannot accommodate on a peak 2026 date is a live 2027 prospect, and the hotel that offers the alternative date in the same conversation usually keeps the business.

The hotels that win the next three wedding seasons will not be the ones with the biggest ballroom. They will be the ones whose contracts are as well designed as their venues, and whose teams can deliver the celebration on a quiet Tuesday rehearsal as reliably as on the night itself.

The Keys go to the hotel. The wedding goes to the account. And the account is won on paper.

Prabhjot Bedi is Founder and CEO of Eclat Hospitality, an India-based consultancy working with independent and luxury hotels and F&B businesses across India on training, service design and talent.

It is the first hotel in the historic mill city of Winooski, and sits beside a 104-acre nature preserve and the Winooski River, a short walk from the city’s downtown circle. The design draws on Vermont’s maple sugarhouse traditions, local makers and landscape. Guests arrive beneath a living roof over the porte-cochère and the MOSS entrance. The lobby includes a make-your-own maple creemee station at check-in, a lounge anchored by a 20,000-pound native Green Mountain Schist boulder hearth, and a 20-foot indoor maple tree with a spiral staircase to a treehouse-inspired mezzanine library. Each of the 115 guestrooms is named for a Vermont sugarhouse and features golden timber-panelled walls, custom glass-blown sconces and work by local makers.

“To me, great hospitality is about more than making someone feel welcome while they’re with us. It’s also about caring for the places guests and locals alike have come to experience and making sure those communities remain special for generations to come. What I love about Sugar House Hotel is how that sense of care is reflected in the experience itself, from the thoughtful design and materials to the way the hotel uses energy. It’s a wonderful example of how being mindful of our impact can be part of creating an even more meaningful stay for our guests,” said Peggy Roe, Executive Vice President and Chief Customer Officer, Marriott International.

Treetops Restaurant is described as the only rooftop restaurant and bar in the Greater Burlington area, with seasonal cooking, floor-to-ceiling views and an outdoor terrace. MOSS Café + Bar, beneath the lobby maple tree, serves all day, from coffee and locally baked maple pastries to deli fare, small bites and seasonal cocktails. A 180-foot wooden bridge links the hotel to a 1.2-mile loop trail through Winooski Gorge Natural Area and nearby Salmon Hole fly-fishing waters. Planned guest programming includes wellness sessions, guided naturalist walks and artisan workshops with local partners.

The hotel operates entirely on electricity, including in its commercial kitchen, with no gas lines or fuel tanks. Rooftop solar panels are designed to generate roughly one-third of the building’s energy needs, while a geothermal well system provides heating and cooling and supports hot-water production. Water-efficient plumbing, including low-flow showerheads, is part of the conservation measures. Reclaimed timbers from Vermont’s historic North Hero drawbridge have been used in the Treetops bar and in elevator lobby tables. The property will also offer eight electric-vehicle charging stations and an all-electric Volkswagen shuttle to Patrick Leahy Burlington International Airport and downtown Burlington.

“Our goal was to create a building that wasn't just in Vermont, but of Vermont,” said Doug Nedde, Principal of Nedde Real Estate. “The opening of Sugar House Hotel is the result of a talented local team, combining world-class environmental sustainability and embracing the culture and artisans of our community.”

Images: courtesy of Marriott

On a relative basis, Ludhiana, Siliguri and Guwahati are also expected to see the largest additions compared with existing stock, each with a pipeline more than twice current supply. The same report said India’s branded hotel pipeline had grown 41 per cent year on year, to 1.61 lakh rooms, as of March. The published account does not specify the March year. Other cities flagged for a strong addition to the pipeline include Nagpur, Varanasi, Bhopal, Raipur and Puri.

Projects listed for Navi Mumbai include a 450-room JW Marriott, a 350-room Radisson Collection and a 276-room Hyatt Regency. In May, the Adani Group partnered with IHG Hotels & Resorts to develop hotels on airport-owned land in Navi Mumbai and three other cities. The group is also in discussion with other brands as it looks to expand Navi Mumbai International Airport.

“India’s branded hotel pipeline reflects growing investment interest beyond the metros, with different drivers in each market. Navi Mumbai’s airport and Atal Setu are improving connectivity; Ludhiana’s manufacturing and trading base supports business travel; and Guwahati serves as a commercial and tourism gateway to the Northeast,” said Nikhil Sharma, Managing Director and Chief Operating Officer, Radisson Hotel Group, South Asia.

Hotelivate-Savills said scarce, suitable land in tier I cities is pushing more mixed-use schemes, in which hotels can draw demand from adjoining offices, residences, retail and entertainment. “Navi Mumbai is an important extension of this trend. Its growth as an extension of the wider Mumbai market, together with the commencement of operations at Navi Mumbai International Airport, should broaden the region’s commercial and travel base,” the report said.

Manoj Agarwal, Chief Growth and Products Officer at Chalet Hotels, said Navi Mumbai is no longer a one-hotel market and is developing around distinct centres of demand. Chalet is building a Hyatt Regency as part of a mixed-use project in Airoli’s office district and has recently rebranded the Four Points by Sheraton in Navi Mumbai as Athiva Pulse, which has a 30,000-square-foot floor dedicated to wellness. “We’ll continue to look at the wider region, but any further investment will be driven by the specific demand a site can serve and the supply already coming up around it,” Agarwal said.

Source: Aneesh Phadnis, The Hindu Business Line, 9 November 2026.

The property says it operates fully on solar power, with regular composting and the use of recycled and repurposed materials in its artwork. Facilities listed in the announcement include an infinity pool looking over the surrounding greenery, five categories of rooms, two vegetarian restaurants serving regional and international cuisines, and three banquet venues with outdoor lawns for social gatherings, weddings and corporate events.

"As Regenta SGS Greenotel celebrates this milestone, it continues to build on its distinctive offering of comfortable stays, culinary experiences and versatile event spaces, inviting guests to discover a refreshing side of Lonavala," said Kailas Mali, General Manager.

Images: courtesy of Regenta SGS Greenotel / Newzy Room

Taj Corbett Resort & Spa, Jim Corbett

Set along the Kosi River and surrounded by sal forest, Taj Corbett Resort & Spa lists guided nature walks, safari excursions and therapies at J Wellness Circle among its stay activities. The Treetop restaurant serves regional Kumaoni flavours.

Pilibhit House and Hari Ganga Niwas, Haridwar

Pilibhit House – IHCL SeleQtions is a restored century-old aristocratic mansion on the Ganges. The stay includes heritage walks, spiritual trails and a Ganga Aarti at a private ghat, with regional vegetarian and sattvic cuisine served around its courtyards.

Hari Ganga Niwas – IHCL SeleQtions, a century-old ancestral haveli within walking distance of Har Ki Pauri, has Ganga-facing rooms, courtyards, a private bathing ghat and a rooftop restaurant serving vegetarian cuisine. The evening Ganga Aarti can be watched from the private ghat.

Aloha on the Ganges, Rishikesh

Aloha on the Ganges sits on the riverbank, with rooms facing forested hills, an infinity pool looking over the water and the Viraam spa. Evenings can include lighting diyas by the Ganges, the evening aarti and a 3D “4 Dham Yatra” experience in virtual reality.

The Naini Retreat, Nainital

The Naini Retreat overlooks Naini Lake and combines colonial-era character with Kumaoni traditions. The programme described in the release includes a welcome tea, breakfasts with hill views, a high tea of local favourites and indoor activities for families.

Van Rāsa, Kasauli

Van Rāsa is a boutique retreat in the forests of Kasauli, with views of the Dhauladhar range. Guest facilities highlighted include private heated plunge pools and two dining and wellness spaces, Syāhi and Neer.

Images: courtesy of ElevenUp and the respective properties

Fort Unchagaon: history within reach of Delhi NCR

Seclude Fort Unchagaon is set across 19 acres of mango orchards, around two hours from Delhi NCR according to the brand. Original architecture, family heirlooms and historic artefacts sit alongside spaces including the Royal Wing, King’s Court and Queen’s Courtyard. An audio tour introduces the fort’s history, while a pottery experience connects guests with regional craft traditions.

Nahan Bantony Cottage: a heritage home for families

Seclude Nahan Bantony Cottage, described in the latest release as a nine-bedroom heritage home, was once the holiday residence of the Maharaja of Sirmur. The property is around five hours from Delhi, according to Seclude, and welcomes pets. Table tennis and an entertainment hall give families options on site; the dining-room chandelier is lit by hand, candle by candle, for candlelight dinners.

Palampur Tea Estate: beyond the tasting cup

At Seclude Palampur Tea Estate, guided estate walks and tea tastings bring the surrounding gardens into the stay. Rooms take their names from teas including Matcha, Lavender and Blueberry. A pickleball court looks towards the tea gardens and the Dhauladhars, while nearby Andretta Pottery Village offers another way to explore local craft.

Willows, Ramgarh: orchards and Kumaon views

Seclude Willows in Ramgarh, Uttarakhand, offers mountain views, orchard walks and private balconies. The pet-friendly property also includes candlelight dinners among the experiences highlighted in the release, with time outdoors centred on the surrounding landscape and seasonal blooms.

Taraview, Shimla: a bungalow with a celestial theme

Seclude Shimla, Taraview is a 150-year-old colonial bungalow overlooking the Shimla skyline. Its six galaxy-themed rooms and glazed verandahs combine a heritage setting with views of the town. Guests can explore Shimla’s markets and colonial architecture during the day, with stargazing an option when the skies are clear.

Images: courtesy of Seclude Hotels

Bhuj is known for its heritage, traditional handicrafts, historic architecture and proximity to the Rann of Kutch, and serves as a base for travellers exploring the region. Among nearby attractions is Dholavira, the UNESCO World Heritage Site with remains of the ancient Harappan civilisation, located approximately two hours from the property.

"Gujarat continues to be an important market for us, with destinations such as Bhuj offering considerable potential across leisure and business travel. With Lords Inn Madhapar, we aim to bring our True Value hospitality standards and guest-focused experiences to this culturally rich destination while strengthening our presence across the state," said Pushpendra Bansal, COO, Lords Hotels & Resorts.

"Bhuj and the larger Kutch region have a distinctive identity, shaped by their heritage, culture and growing tourism appeal. We see this signing as an opportunity to be part of the region's evolving hospitality landscape and offer travellers a comfortable and welcoming stay as they explore Kutch," said Sudhir Jena, VP Corporate, Lords Hotels & Resorts.

"At Lords Inn Madhapar, our focus will be on delivering attentive service and creating meaningful guest experiences. We aim to ensure that every guest feels welcomed and well cared for through personalised attention, warm hospitality and consistent service standards, making their stay in Bhuj memorable and enjoyable," said Shilaaditya Mukherjee, AVP – Operations, Lords Hotels & Resorts.

Lords Hotels & Resorts is a mid-market hospitality brand with properties across leisure, business and pilgrimage destinations in India and Nepal.

Images: courtesy of Lords Hotels & Resorts / Newzy Room

At The Good Kitchen, the anniversary menu opened with a crispy sphere of palm heart, sweet tamarind and mint, followed by three interpretations of local crab, including Belle Mare sand crab tempura. Passion fruit and Victoria pineapple granita refreshed the palate before red snapper with St Julien vanilla and fennel, then slow-roasted rack of lamb with confit Palmar onion and black truffle, closing with a crafted dessert.

At Tek Tek, the Indian Ocean led the plate: red tuna tiradito with lime and coriander, crispy shrimp tacos with cashew tofu cream and passion fruit, and traditional tek tek soup, then grilled octopus with local pomelo vinaigrette and slow-cooked fish with aromatic curry leaf oil, finishing with pineapple flambéed with aged rum.

Beyond the anniversary day, SALT of Palmar is offering four wellness programmes shaped around different rhythms of travel: Mind-Body-Spirit Babymoon for expectant mothers; The Best of SALT, a three-day mix of floating fitness, forest bathing, Muay Thai, cycling safaris and fermentation workshops; The Wellness Warrior, a four-day programme of personalised fitness, forest therapies, sunrise yoga and spa treatments; and a 2-Day Reset Retreat with beach workouts, Aqua Fit, Himalayan SALT Room breathwork and antioxidant-rich cooking workshops.

The property's eco-conscious positioning includes farm-to-table and plant-based cuisine, nature-inspired therapies such as forest bathing, and what it describes as the island's first and only Himalayan SALT Room. It holds Vegan Welcome certification, with more than 35% of menu offerings vegan and vegetarian. SALT of Palmar is operated by The Lux Collective, the Mauritian-born group behind LUX*, SALT, TAMASSA, SOCIO and Café LUX*.

Reservations for the hotel and its programmes can be made via the SALT of Palmar website or by calling +230 401 8500.

Images: courtesy of SALT of Palmar / Strategia India

The kitchen is led by Chef Kanchit Vongvichai and Chef Natanong Vongvichai. Chapter 7 opens in Northern Thailand with Miang Kham — chaplu leaves, toasted coconut, peanuts and house sauce — then moves to Central Thailand with Moo Krop of Thai-style tofu, chilli, coriander and soya sauce. Nam Jib Jaew with Grilled Sticky Rice & Tofu carries the smoky, tangy character of the Northeast, while Khao Phod Thod from the East pairs corn and cucumber with sweet chilli sauce.

Mains offer a choice of Kaeng Kiew Waan, a green curry with bamboo shoots and coconut milk served with salted tofu and stir-fried rice, or Kway Tiew Tom Yam Boraan, fresh rice noodles in a slow-brewed broth with tofu and seasonal vegetables. The meal closes with Khanom Tuay of coconut, pandan and fresh malai, then Chocolate Chilli Crisp — chocolate ganache, peanut butter caramel and chilli crisp.

"Thailand has so much more to offer than what we typically see on Thai menus, and that has always been something we wanted to explore at tóa 66. We're incredibly excited to collaborate with Amazing Thailand and bring that sense of discovery to our guests. This collaboration gave us the opportunity to look at Thai cuisine alongside the places and experiences that shape it. We wanted every course to feel rooted in its region, while the cocktails open up another side of Thailand, its festivals, landscapes, cities and everyday culture. More than anything, we hope it leaves people curious about the Thailand that exists beyond the familiar," said Ishaa Jogani Shah and Deval Shah, co-founders of tóa 66.

The bar menu runs through three chapters — Experience, Celebrate and Discover. Spirit of the Vines turns wine cocktails into snapshots of Thailand, with Night Market, Island Hopping, Long-Tail Boat and Muay Thai. Brewed Creations covers beer-based cocktails such as Lantern Festival and Songkran. The zero-proof Discover list names drinks after Kanchanaburi, Koh Chang, Isaan, Ayutthaya, Khao Yai, Chiang Rai and Krabi.

"Thailand welcomes every traveller with an abundance of flavours, and being vegetarian should never be a limitation. With a wide variety of fresh, flavourful and authentic vegetarian dishes available across the country, Thailand offers an excellent culinary experience for Indian vegetarian travellers. We are delighted to collaborate with TOA 66, a Thai vegetarian restaurant, to showcase Thailand's diverse culinary offerings and inspire more Indian travellers to discover the destination with confidence," said Mr Nattachit Oonsiam, Director, Tourism Authority of Thailand, Mumbai.

Average cost for two is INR 8,500++. Dinner runs Tuesday to Sunday in two seatings, 7:00 pm–9:00 pm and 9:30 pm–11:00 pm; the restaurant is closed on Mondays. Lunch is served Saturday and Sunday, 12:30 pm–2:00 pm. tóa 66 is at Rehmat Manzil, Ground Floor, Unit 17, 75 Veer Nariman Road, Churchgate, Mumbai 400020; valet is available.

Images: courtesy of tóa 66 / VCK Communications

The ritual pairs the fresh, invigorating notes of Nilgiri eucalyptus with the warm, comforting character of cocoa and chocolate. Sterling positions the combination as particularly suited to the hill station’s cool setting, with trained spa therapists delivering the treatment at both Kodaikanal properties.

Kodai Megha Sparsha extends Subuthi’s Localised Therapy concept, which draws on the natural ingredients and distinctive character of each destination rather than offering only standard spa menus. The idea is to give guests a sensory link to the place they are visiting, alongside conventional treatments.

“At Sterling, we believe that the most memorable holiday experiences are those that create a meaningful connection with the destination. Through Subuthi’s Localised Therapy concept, we aim to bring the unique character of each location into our wellness offerings, to create an experience that allows guests to connect with the destination through their senses. It is a big step towards making wellness an integral part of the overall holiday experience,” said Anupam Dutta, Chief Marketing Officer, Sterling Holiday Resorts Ltd.

Guests staying at Sterling Kodai Lake and Sterling Kodai Valley can book Kodai Megha Sparsha at Subuthi Spa. Subuthi’s stated philosophy is “Relax. Reset. Rejuvenate.”, and the brand blends Ayurvedic treatments with international therapies across Sterling’s resort network. Sterling Holiday Resorts Limited operates 83 resorts, hotels and retreats across more than 67 destinations in India and is a wholly owned, independently managed subsidiary of Thomas Cook (India) Limited.

Images: courtesy of Sterling Holiday Resorts / Viewpoint Public Relations

Her relationship with food began at home, watching her mother cook for the family and learning recipes passed down through generations rather than written in cookbooks. Food was an expression of care and respect, and many of the dishes carried traces of the places, families and traditions they had travelled through. That personal history became the starting point for Huzur.

A menu drawn from across the subcontinent

Rather than representing a single regional cuisine, Huzur draws on the wider subcontinent, with influences spanning Lahori, Shinwari and Afghan traditions alongside Old Bombay food memories and family recipes. The menu is predominantly meat-forward, built around robust, deeply flavoured dishes. Nihari, Haleem, Kadhai, Chooza Tikka, Lahori Nashta and Huzur’s Pulao with whole rib are among its defining dishes, alongside vegetarian offerings and Huzur’s Kulfi Soft Serve.

Process matters as much as the recipes. While developing Huzur, Zareen revisited the Mumbai streets she had explored with her mother as a child, and the menu was refined extensively in Dubai before coming to Mumbai, where the team was trained. Family spice blends, specific cuts of meat, long marinades and slow cooking shape the food. Haleem, Paya and Nihari are cooked overnight, the Kadhai is cooked and served in the same kadhai, and the Haleem is finished with a long wooden ghotni to create its characteristic texture. The aim is not to modernise traditional food for its own sake, but to keep its character while presenting it in a way that feels relevant to today’s diner.

“These recipes have been part of my life for as long as I can remember, and I wanted to preserve not just their flavours, but the feeling and care that came with them. Huzur is my way of giving these recipes a new home, where they can be experienced and shared by a new generation,” says Zareen.

A courtyard rare in Bandra

Spread across approximately 1,000 sq. ft. with an intimate 45-seat format, Huzur is designed to feel warm and layered, closer to an invitation into someone’s home than a conventional restaurant. Its most distinctive element is an outdoor courtyard with a veranda-like character that is rare in Bandra, inspired by Zareen’s childhood memories of the women in her family gathering to cook together in the open air of family courtyards.

A fountain anchors the courtyard, while Urdu language and storytelling run through the space. The phrase “Muntazir-e-Mehfil”, meaning awaiting the gathering, sits on the wall as a quiet statement of what Huzur is about: people coming together around food. Across the walls, pots and even the tissue paper, words such as Riwayat (Tradition), Nazakat (Refinement), Suroor (Joy), Nawaazish (Graciousness), Raabta (Connection) and Ibtida (Beginning) reinforce the ideas behind the restaurant. The design was developed by a Dubai-based team working closely with, and under the creative guidance of, Zareen.

Alongside the restaurant, a tea counter and takeaway window offers a taste of Huzur on the go for those without time to stay.

For Zareen, the name is about how you make someone feel. Growing up, she saw respect, care and importance in the way her father was treated at home, and that feeling became central to Huzur’s hospitality: making every guest feel considered, cared for and important. It connects to the idea of mehfil, a gathering shaped by food, conversation and shared moments, from the courtyard and tea counter to the table.

Address: Corner of 32nd & 36th Road, off Linking Road, near National College, Bandra, Mumbai, Maharashtra 400050
Price for two: Approximately ₹2,000
Timings: 12pm–12am
Contact: 9930888890
Instagram: @huzur.in

Images: courtesy of Huzur

The collection expands GFL’s portfolio of licensed brands for hospitality, translating the fashion house’s identity into formulations, fragrance and packaging. Mini size bottles, refillable pump dispensers and a ceramic dispenser system give hotels a choice of formats for their guest bathrooms.

“With this collection, we want to offer hotels a new expression of the world of Alberta Ferretti, one that can find its place in the gestures and details that make a stay distinctive,” says Guido Bonadonna, CEO of GFL Cosmetics. “Our contribution is to give shape to this identity through the product, combining the care we put into cosmetic development with the experience we have gained in international hospitality.”

Three formats for the guest bathroom

Body wash, shampoo, conditioner, liquid hand soap and hand and body lotion come in 370 ml refillable pump dispensers, supported by 5-litre refill containers.

The collection also features GFL’s wall-mounted Ecover ceramic system, which pairs a durable, reusable ceramic cover with a replaceable 370 ml cartridge. The cartridge bottle is made from recycled PET, with a label designed to separate from the PET during recycling. The ceramic cover stays in place when the cartridge is replaced.

The mini size range comprises body wash, shampoo, conditioner and body lotion in 35 ml bottles, alongside a 35 g soap.

A rose-led signature

Rose runs through the whole collection. The formulations contain rose blossom extract, while the floral fragrance combines a heart of Turkish rose, geranium and elemi with citrus and red fruit top notes and a base of musk, talc and patchouli. The formulations are made in Italy and are dermatologically tested and nickel tested. The entire range is VEGANOK certified.

The packaging pairs glossy, transparent bottles in a mink shade with pale soft-touch labels and gold details. The Alberta Ferretti logo and lettering, printed in black, give the dispenser and mini size formats a minimalist, refined graphic identity.

The collection will be available to order worldwide from mid-November and will be distributed through GFL Cosmetics’ international sales network. The company serves customers in more than 140 countries and works with over 1,500 specialist distributors.

Founded in 1995 and headquartered in Lugano, Switzerland, GFL Cosmetics develops, manufactures and distributes cosmetics for hospitality, retail and contract manufacturing, with production concentrated at its facility in Siziano, near Pavia, Italy.

Images: courtesy of GFL Cosmetics

1. Visit Sao Beach

One of the island's most recognisable spots, Sao Beach has white sand and clean waters, ideal for a day by the sea. Khem Beach, also in the south of the island, is another option. Both suit a relaxed day of swimming, sunbathing and enjoying the coastline without a schedule.

2. Ride the cable car to Hon Thom

The cable car between An Thoi and Hon Thom Island travels above the sea, with views of the surrounding islands and fishing vessels. On arrival, visitors can swim, try water sports or explore the island's entertainment attractions.

3. Explore the greener side of Phu Quoc

Beyond its beaches, the island has plenty of greenery. Phu Quoc's national park has streams, dense forests and varied wildlife, with trails for those who want something other than the coast.

4. Visit Ham Ninh fishing village

Ham Ninh offers a look at the island's fishing traditions, with a waterfront lined with fishing boats and small restaurants serving freshly caught seafood. Crab is a local speciality. The setting is simple, which is precisely what makes it a pleasant stop between the island's more developed attractions.

5. Try local food at Duong Dong Night Market

In the evenings, the stalls at Duong Dong Night Market serve everything from grilled seafood and oysters to local snacks and desserts. Shops sell souvenirs, pepper and Phu Quoc fish sauce, products closely associated with the island.

6. Watch the sunset at Sunset Town

In southern Phu Quoc, Sunset Town has colourful European-inspired buildings, waterfront restaurants and open spaces overlooking the sea. The Kiss Bridge is one of its best-known landmarks for sunset views, and the area also hosts evening performances and entertainment.

7. Go island-hopping around An Thoi

Boat trips around the An Thoi Archipelago take visitors to smaller islands to swim, snorkel or spend time on quieter beaches. The surrounding waters are known for coral reefs and marine life, so a day set aside for an island excursion is worthwhile.

A different side of Vietnam

Phu Quoc does not demand a packed sightseeing schedule. Its appeal lies in having different experiences within easy reach, from a morning at the beach to an afternoon exploring local food and an evening by the waterfront. For travellers who have already explored Vietnam's cities, or those planning a first visit, the island offers a reason to see the country from a different perspective.

Image: courtesy of Sun PhuQuoc Airways

Away from crowded destinations and the bustle of city life, the property presents an intimate setting where families can reconnect, enjoy the outdoors and make time for experiences that bring generations together over the long weekend.

Guests can spend their days exploring nature trails, cycling through the property, fishing by the lake or heading out on a boating experience. Cooking experiences introduce families to local flavours, while leisurely meals by the water set the scene for unhurried conversations.

Wildlife experiences and stargazing add another dimension to the stay, giving both adults and children the chance to discover the outdoors at their own pace.

Accommodation includes lake-facing suites and a private pool villa offering space, comfort and privacy for families travelling together. Whether beginning the morning outdoors, spending the afternoon by the water or gathering for a long meal, guests can shape their festive break around their own preferences rather than a packed itinerary.

For families seeking a Diwali getaway beyond the familiar celebrations at home, the retreat offers an invitation to celebrate the occasion at a slower pace, surrounded by nature.

Address: Chunda Shikar Oudi, Gram Panchayat Batharda Kalan Kheroda, Udaipur, Rajasthan 313602
Reservations: +91 9251641455
Website: chundahotels.com | Instagram: @chundashikaroudi

Images: courtesy of Chunda Shikar Oudi

Designed to complement active days spent exploring the wild, the treatments include individual body and massage therapies tailored to calm muscles after a safari, exfoliating botanical scrubs and body wraps, and plant-based facial therapies using regional hydrosols and botanical extracts. Mindful movement practices, including pranayama, yoga nidra and guided meditation, are integrated into guest stays, with multi-day wellness immersions ranging from three to five days.

Rooted in Mayong's healing heritage

The retreat does not claim to recreate sacred age-old Mayong rituals; instead, it weaves the region's botanical wisdom into modern spa services. Some treatments feature native leaves, roots, flowers and medicinal plants sourced from Assam and the broader North-Eastern region. Massage treatments use warm natural base oils, such as sesame and sweet almond oil, infused with indigenous herbs and complemented by essential oils including lavender, geranium and bergamot. Body scrubs combine almond meal, shea butter and botanical ingredients, while facial therapies use plant-based hydrosols, botanical extracts and natural mineral clays. Treatments begin and end with simple grounding rituals such as pranayama and meditation, and local heritage is expressed through regional decor, natural textures, indigenous aromatherapy blends and treatment titles rooted in Assamese tradition.

Personalised nutrition

The spa offerings are paired with a personalised nutrition programme. The day begins with warm herbal drinks, seasonal fruits, a light breakfast and optional morning yoga or breathing sessions. Lunch features fresh local vegetables, seasonal Assamese produce, whole grains, plant-based proteins such as lentils and beans, salads and light herbal beverages. Coconut water, regional herbal teas and light snacks follow in the late afternoon, and dinner is an early, easily digestible meal of clear vegetable soups, steamed local greens and light grains. Every menu is customised around dietary requirements, intolerances, allergies, lifestyle habits and personal wellness goals.

The Nirban Spa

At the heart of the retreat lies the Nirban Spa, conceptualised with local materials, open spaces and gentle natural lighting. Facilities include private treatment rooms, dedicated couples' suites, steam and thermal spaces, open-air relaxation zones overlooking river views and forest foliage, and a yoga and movement pavilion for daily yoga, pranayama and private meditation.

“The wellness experience at Rhino & River leaves a lasting impression because of its integration with Pobitora’s natural landscape. It serves as a natural addition to the guest experience. The wellness offerings enhance the thrill of wildlife exploration with moments of quiet restoration,” said Vikas Agarwal, Managing Director and CEO of SM Developers. “By celebrating the healing heritage of Mayong, prioritising clean regional nutrition, and grounding every treatment in the quiet majesty of the Brahmaputra, we hope to provide a well-rounded wilderness journey where nature herself becomes a partner in our guests’ physical and mental restoration.”

Images: courtesy of Rhino & River Wildlife Retreat & Spa / Himanshu Lakhwani

Khot will guide participants through the basics of chocolate-making, introducing techniques such as melting and tempering. The session features live demonstrations of chocolate truffles, chocolate rocks, pralines and chocolate slabs, followed by a hands-on segment in which children create their own chocolate treats at individual workstations.

Each child will don their own chef's hat and apron. The afternoon includes welcome drinks for children and parents, followed by Sunday brunch at Brasserie for every participating child. Each young chef will take home a special gift and have access to the hotel's kids' play area.

Event details

Venue: IC, Hilton Mumbai International Airport
Date: 15 November 2026
Time: 12:00 PM – 1:30 PM
Host: Sameer Khot, Pastry Chef
Age group: 7–14 years
Price: INR 2,199++ per child (inclusive of the masterclass and Sunday brunch at Brasserie)
Reservations: +91 78291 79748 / +91 99877 59672 (prior reservation is mandatory)

Images: courtesy of Hilton Mumbai International Airport

Envisioned as more than a conventional pub, the venue's five-floor concept lets guests move between different moods, whether unwinding over a meal, socialising with friends, celebrating a special occasion or enjoying an energetic evening.

The interiors, designed by Vinay Agnelo F. D'Almeida, draw on vintage aesthetics, warm textures and contemporary elements. The basement features a dance floor, indoor dining and pub spaces cater to relaxed gatherings, and rooftop seating offers an elevated setting to unwind. With a seating capacity of approximately 400 guests, Boston is designed for occasions ranging from casual outings and group gatherings to birthdays, corporate events and private celebrations. DJ performances, live music and specially curated events are planned to keep the experience evolving.

The menu spans contemporary global cuisine, comfort food and sharing plates, including Asian and Chinese favourites, Korean-inspired dishes, Indian appetisers, Italian-style pizzas and Continental selections. Dishes that have drawn positive customer feedback include Korean Chicken Bao, Classic Chicken Tikka, Chilli Garlic Chicken Noodles, Wild Mushroom Dumplings and Fish Fingers, while desserts such as Tres Leches Cake and New York Cheesecake round off the meal. A selection of vegetarian offerings caters to varied preferences.

Signature cocktails include Mushroom & Oak, Titaura, Crimson Passion, Golden Orchard, The Tea Garden, Boston Bloom, Baklava Old Fashioned, Bitter Bloom, Spiked Milkshake, Midnight Malt and Berry & Brine. Non-alcoholic creations include Ruby Fizz, Baklava Brew, Tropical Herb Garden, Heatwave, Indigo Tropica, Paradise and Garden Mist. For pairings, Boston recommends Classic Chicken Tikka, Nimboo Chicken Tikka and Nimbu Murgh Tikka alongside its craft beer selection.

Founded by Subbaiah, Preetham, Hem and Ashwin, Boston draws on the nostalgia of vintage culture while embracing contemporary nightlife, with a vision rooted in character, experience, culture and lifestyle.

“Boston was envisioned as more than just another place to eat, drink and party. We wanted to create a destination where every visit tells a different story. With five floors, each offering its own character and experience, Boston brings together the charm of a bygone era and the excitement of contemporary nightlife. Our vision is to build a space where people connect, celebrate and create memories. Ultimately, we want Boston to be remembered not just for the place it is, but for how it makes people feel,” said the founding team.

Images: courtesy of Boston Pub

Named after one of Bengaluru's distinctive neighbourhoods, the restaurant places Anglo-Indian cuisine at the heart of its menu, drawing on a tradition shaped by colonial influences, Indian ingredients and generations of family cooking. The offering has been developed by Executive Chef Ho Chi Ming in collaboration with Chef Bridget White-Kumar, Anglo-Indian culinary historian and author, and brings traditional recipes and lesser-known preparations into focus.

While Anglo-Indian cuisine remains the defining focus, the menu also draws on select regional and international cuisines, bringing together diverse influences within an all-day dining experience designed for everyday rituals, from family breakfasts and Sunday brunches to relaxed dinners after work.

Inspired by Bengaluru's older neighbourhoods, where food, decor and community reflect a shared cultural history, Cooke Town offers visitors a window into the city's past. It creates a space for different communities to discover a distinctive cuisine, while offering those familiar with its flavours an opportunity to reconnect with memories of an older Bengaluru.

Sita Lekshmi, General Manager, Renaissance Bengaluru Race Course Hotel, said: “Cooke Town brings a distinctive part of Bengaluru's culinary identity to the forefront, with Anglo-Indian cuisine at the heart of the experience. We wanted to create an all-day dining restaurant that feels rooted in the city while offering something guests may not encounter every day. This soft launch is an exciting beginning, and we look forward to welcoming Bengaluru to discover Cooke Town and the stories behind its food.”

Nathan Andrews, Business Head — Hospitality, DS Group, added: “Cooke Town reflects our vision to continually evolve the hotel's dining experiences and introduce concepts with a stronger sense of identity and relevance to the city. The focus on Anglo-Indian cuisine gives the restaurant a distinctive character, while the thought behind the space and experience positions it as a meaningful addition to Bengaluru's dining landscape. We see this as part of our continued investment in creating experiences that resonate with both our guests and the city.”

The hotel is located in Bengaluru's Central Business District, 500 metres from the Bangalore Turf Club.

Images: courtesy of Renaissance Bengaluru Race Course Hotel

Total income for Q2 FY27 grew 10% year on year to ₹258.1 Cr, from ₹235.0 Cr in Q2 FY26. EBITDA (including other income) stood at ₹91.4 Cr, up 5% from ₹87.3 Cr, with the EBITDA margin at 35% against 37% a year earlier. Profit before tax rose 108% to ₹49.4 Cr, while profit after tax surged to ₹37.2 Cr from ₹16.8 Cr.

For the first half of FY27, total income reached ₹510.3 Cr (+10%), EBITDA ₹180.3 Cr (+4%) and profit after tax ₹70.4 Cr (+173%). The company noted that Q2 FY26 and H1 FY26 reported PBT included exceptional charges of ₹3.8 Cr and ₹20.9 Cr respectively.

Operating metrics

Consolidated ARR for the quarter rose 8.6% to INR 11,514 from INR 10,599, occupancy improved by 2.4 percentage points to 74.7%, and consolidated RevPAR climbed 12.2% to INR 8,601. For H1 FY27, occupancy stood at 75.3% (+3.9 pp) and RevPAR at INR 8,499 (+12.5%). These KPIs exclude the Bengaluru asset.

Expansion and balance sheet

During the quarter, the company executed a binding MoU to acquire the 287-key Novotel Imagicaa for ₹248 Cr, translating to ₹86 lakh per key. It also marked the soft opening of the 238-key Westin Bengaluru, the beginning of a new partnership with Marriott, with another 275 keys under development. Net debt was further reduced to ₹633 Cr, with Net Debt/EBITDA at 1.4x and adjusted operating portfolio ROCE at 17%.

Commenting on the results, Arun Kumar Saraf, Chairman and Managing Director, said: “Juniper Hotels has delivered another quarter of resilient operating performance with ARR growing 9% and RevPAR increasing 12%, our performance reflects the strength of our diversified portfolio, disciplined revenue management and sustained demand across corporate travel, MICE and social events. Importantly, lower finance costs and depreciation have contributed to a substantial improvement in profit after tax.

“This quarter marks an important inflection point in our Juniper 2.0 growth journey. Our acquisition of the 287-key Novotel Imagicaa near Mumbai on 11 acres of land parcel for approximately ₹248 crore demonstrates our ability to identify opportunities at strategic location and at an attractive valuations with potential for banquet expansion and asset repositioning. Equally significant is the soft opening of Phase I of the 238-key Westin Bengaluru, marking the beginning of our new partnership with Marriott International. With another 275 keys under development in Phase II, we are building a substantial presence in one of India's most promising hospitality markets.”

He added: “Our upcoming Grand Hyatt Hotel in New Delhi and Guwahati, together with our broader development pipeline and selective acquisitions, position us strongly to achieve our ambition of doubling both room inventory and EBITDA by FY2030–31. These investments are not merely about expanding our footprint, but about building a larger, more diversified and higher profitability hospitality platform.

“With net debt reduced to approximately ₹633 crore, Net Debt/EBITDA at 1.4x and adjusted ROCE of 17% across our operating portfolio, we remain firmly focused on disciplined capital allocation. Our vision for Juniper 2.0 is clear: to build scale with discipline, deliver growth with profitability and create enduring value for all our stakeholders.”

Juniper Hotels is a strategic partnership between the Saraf group, a hotel developer with over four decades of expertise, and Hyatt. The company operates 1,895 keys (including 245 serviced apartments) across seven hotels in key metro and emerging cities as well as tourist destinations.

Images: courtesy of Juniper Hotels Limited