Taking place Sept. 18-20, these specially curated programs invite guests, hotel team members and local communities to embrace movement, mindfulness and sustainable living.

Rooted in Fusion’s signature “wellness-inclusive” philosophy, the weekend offers free and accessible experiences — from sunrise practices and sound baths to workshops, outdoor adventures and charitable initiatives — designed to restore balance, nurture wellbeing and inspire mindful living by the sea, in the mountains and in the city.

Fusion Resort & Villas Da Nang

In celebration of World Wellness Weekend, Fusion Resort & Villas Da Nang invites guests to embrace three inspiring days of movement, mindfulness and reconnection by the sea. The program is guided by wellness experts and brings together a selection of experiences including sunrise grounding, guided breathwork, mindful movement, partner yoga, yoga nidra, aerial yoga and the Fusion floating sound bath.

From sunrise to sunset, each experience creates space to slow down, restore balance and reconnect with calm through movement, breath, sound and stillness.

Alba Wellness Valley by Fusion

Alba Wellness Valley by Fusion has announced its official schedule for World Wellness Weekend 2026. Under the theme “Wellness for All. Wellness by All,” all scheduled activities are completely free of charge for guests, resort staff and members of the local community.

The event kicks off on Sept. 18 with a community charity initiative focused on supporting the Hue Hope Center at 9 a.m. On Sept. 19, participants can enjoy Alba Wellness yoga, crystal singing bowl meditation, tai chi in the bamboo forest, and outdoor adventure activities including zipline, highwire and hot springs. Lastly, Sept. 20 features a morning zumba class, breathing workshop, Tibetan sound bath therapy and afternoon hot spring relaxation.

Alba Wellness Valley aims to nurture body, mind and spirit while making wellness accessible to the broader community.

Fusion Resort Cam Ranh

In celebration of World Wellness Weekend 2026, Fusion Resort Cam Ranh will host three days of complimentary wellness experiences from Sept. 18-20, bringing together mindful movement, relaxation, sustainability and community connection. Guests can start their day with tai chi on the beach, explore natural healing through an herbal poultice workshop, learn self-care techniques at a foot massage workshop, and enjoy activities including kids yoga, guided meditation with sound bowls and yoga balance.

The program will also feature a plank challenge, inviting both resort staff and the local community to participate and share their wellness journey, with special prizes for the winners. On Sept. 19, the resort will further celebrate its commitment to sustainability with “Make Your Beach Beautiful,” a meaningful beach-cleaning initiative encouraging collective care for the environment. Through this program, Fusion Resort Cam Ranh aims to inspire guests, team members and the wider community to embrace a healthier, more mindful and connected way of living.

The Ocean Resort by Fusion Quy Nhon

The Ocean Resort by Fusion Quy Nhon invites guests on a transformative journey of mind, body and spirit with a curated series of experiences from Sept. 18-20. Guests can join outdoor activities, from tennis and beach volleyball to kayaking, stand-up paddleboarding, and cycling through the area’s beautiful countryside.

On Sept. 19 and 20, guests can ease into their morning with yoga by the tranquil pond or a soothing singing bowl sound-healing session. Guests who book a one-bedroom villa will receive 45 minutes of spa therapy each day, per guest. To top off the retreat, guests can enjoy complimentary access to the resort’s tennis courts, bicycles and water sports throughout the three-day holiday weekend.

Fusion Suites Sai Gon

Fusion Suites Sai Gon invites guests to slow down and reconnect with a simple, refreshing staycation in the city. Guests can join a family-friendly yoga session and mindful breathing, then enjoy a nourishing breakfast with fresh salads, wholesome brown rice and three different detox drinks. It’s the perfect time to stretch, breathe and eat clean, colorful food while resetting body and mind.

Fusion Suites Vung Tau

Fusion Suites Vung Tau presents a series of complimentary wellness activities for in-house guests and the local community, from Sept. 18-20. The program includes Sivananda yoga to start the day, mindful breathing, relaxing hand massage and hands-on workshops to create herbal sachets, herbal foot soak salts and scented candles using natural ingredients. All proceeds from herbal sachets and foot soak salts sold at the workshops will be donated to charity, turning moments of personal wellbeing into meaningful contributions to the community.

Grand Royal Riverside Hue - Fusion Collection

Guests at the newly opened luxury hotel in Vietnam’s former imperial capital can join a series of complimentary wellness activities during World Wellness Weekend, including a healthy cooking class, morning stretching, and morning jogs along the Perfume River. Throughout September, guests can also discover the Sa Wellness Ritual and a specially curated Healthy Dining program for a more complete wellness journey.

International recognition

Fusion Resort & Villas Da Nang, Fusion Resort Cam Ranh, Alba Wellness Valley by Fusion and The Ocean Resort by Fusion Quy Nhon all recently received the Wellness Hero 2026 recognition, while Maia Spa at Fusion Suites Vung Tau earned the Wellness Champion designation from World Wellness Weekend.

These prestigious international accolades highlight Fusion’s ongoing dedication to delivering holistic well-being, sustainability, and world-class hospitality to every guest.

Hyderabad:  September, 2026: Gemini Edibles and Fats India Ltd (GEF India), the marketers and manufacturer of Freedom Healthy Cooking Oils, as a part of their efforts to promote sustainable and eco-friendly practices, will distribute 10,000 Eco-friendly Seed Ganesha murti’s. People are getting conscious about the vicissitudes of climate change and rapidly adopting sustainable religious celebrations by worshipping eco-friendly Ganesha, as the immersion of these murti’s have no debilitating effect on the water bodies. To encourage this Freedom Healthy Cooking Oils will distribute 5,000 Eco-friendly seed Ganesha boxes in Hyderabad & 5,000 Eco-friendly seed Ganesha boxes in Bangalore. Mr. Chetan Pimpalkhute, Marketing Head, Freedom Healthy Cooking Oils along with the team flagged off vehicles to distribute the Eco-friendly seed Ganesha to the apartment complexes like Ridge Towers, My Home Jewel, One City, Sai Mithra Towers, Krishnakunz Gardiniya, Malaysian Townships Rain Tree Park, Swanlake Apartment, Rainbow Vista, Janapriya Metropolis Apartments, Satellite Apartment, Vertex Prime, Rainbow Vistas Rock Garden-1&2 etc, in the city.

The culture of installing a murti of Lord Ganesha is a tradition and has been going on for years. The traditional Murthi’s made from plaster of Paris and decorated with attractive commercial paints take time to get removed from waterbed post immersion. With the increased consciousness towards the environment, people are preferring clay murti’s without artificial paints. To keep the environmental impact of the Ganesh festival to a minimum, people have started having clay and water-soluble Ganesh Murti with manure and plant-able seeds. Once immersed in the pot, the Ganesh Murti grows into a plant, with the seeds available in the murti. Freedom Healthy Cooking Oils – Green Ganesha initiative serves as a testament to their conscious endeavour to mitigate environmental harm without compromising on the festivities.

Speaking about the initiative Mr. P Chandra Shekhara Reddy, Senior Vice President, Sales & Marketing, Freedom Healthy Cooking Oils said, “It is a part of our tradition to celebrate the Ganesh festival by placing the Murti of Lord Ganesha in our homes. To help people celebrate the festival with traditional fervour and protect the environment, Freedom Healthy Cooking Oils has decided to distribute 10,000 eco-friendly Seed Ganesha Murti. We have been distributing the eco-friendly seed Ganesha Murti’s for 7 years. With the Green Ganesha initiative, we give the people freedom to celebrate the festival with traditional fervour with a sustainable and eco-friendly way.”

Adding to this, Mr. Chetan Pimpalkhute, Marketing Head, Freedom Healthy Cooking Oils, said, “At Freedom, we believe that meaningful celebrations should create lasting positive memories and a positive impact on our surroundings. The Seed Ganesha Murti is our small effort to bring together faith, tradition and sustainability. Instead of ending with immersion, the Murthi can give rise to a new plant, symbolising growth, renewal and prosperity. Through this initiative, we hope to encourage families, especially children, to experience the joy of celebrating Ganesh Chaturthi while also understanding the importance of protecting our environment. It has been a ritual since last 7 years.

Mumbai’s vibrant dining scene gets a fresh vegetarian address to explore as Millo Mumbai, the pure vegetarian dining destination in Lower Parel, introduces a new menu that takes diners on a flavourful journey across the world. Bringing together global influences with familiar ingredients and contemporary formats, the new menu makes vegetarian dining feel playful, indulgent and exploratory. From the Hummus Board and Honey Chilli Lotus Stem to the Blue Pea Avocado Sushi and PBM Pizza, Millo’s latest additions offer a passport-free way to discover flavours from different culinary cultures, all under one roof.

The new menu moves effortlessly between cuisines, with each dish offering its own take on familiar global flavours. Korean Chilli Chestnuts bring a bold Asian-inspired element, while Edamame Garlic and Korean Dumplings add to the selection of flavour-packed small plates. The Pizzadilas put a playful spin on a familiar favourite, while the Nacho Bhel continues Millo’s approach of bringing Indian street-style flavours into unexpected global formats. Together, the new additions create an eclectic spread designed for diners who enjoy exploring different flavours and formats.

The journey continues with dishes that bring together international inspiration and comforting flavours. The Japanese Miso Bowl offers a wholesome bowl-style experience, while Chilli Oil Noodles bring heat and depth to the table. For a more indulgent choice, the PBM Pizza, inspired by Paneer Butter Masala, brings a distinctly Indian flavour profile into a contemporary format. The menu also extends into North Indian favourites with Paneer Rogani, Subz Bhoona and Cheese Kofta, adding familiar comfort to Millo’s otherwise global culinary journey.

Adding to the dining experience this month, Millo will also host live music performances by Kedar, Yusuf and Akash, with music beginning from 8pm. With its new menu bringing together Asian, Mexican, Italian and Indian influences alongside an easy-going live music experience, Millo Mumbai offers diners a chance to eat their way around the world without ever leaving Lower Parel.

Delhi, September , 2026: Mapito Safari Camp, Serengeti, part of the Marriott Autograph collection, has been named Tanzania’s Leading Luxury Tented Safari Camp 2026 at the prestigious World Travel Awards, recognising the camp’s distinctive approach to luxury hospitality, immersive safari experiences and its growing contribution to Tanzania’s high-end tourism landscape.

 The award was presented at the World Travel Awards Africa Gala Ceremony, held on 28 August 2026 at Diamonds Bijoux in Zanzibar, bringing together leading names from across Africa’s travel and tourism industry. The 2026 ceremony marked another significant moment for Tanzania as it hosted the prestigious Africa Gala Ceremony in Zanzibar.

 Located in the heart of the Serengeti, Mapito Safari Camp offers travellers an elevated interpretation of the classic African safari, combining the intimacy of a tented camp with contemporary luxury, personalised service and an immersive connection with the surrounding wilderness.

 The recognition comes at a significant time for Mapito, which has emerged as one of Tanzania’s newest luxury safari destinations. The camp is part of Marriott International’s Autograph Collection, bringing together the character and individuality of an independent safari experience with the standards of a globally recognised hospitality group.

 For Indian travellers, the award further strengthens Tanzania’s position as a compelling luxury safari destination, particularly for discerning travellers seeking experiences that go beyond conventional luxury holidays.

 “We are incredibly honoured to receive this recognition from the World Travel Awards. Mapito was created with a simple ambition – to offer guests an exceptional Serengeti experience where luxury, nature and a genuine sense of place come together. This award is a wonderful recognition of the team behind Mapito and of the passion with which they welcome guests from around the world,” said Rishen Patel, Founder, Delaware Investments.

 Mapito’s location offers guests access to the extraordinary wildlife experiences of the Serengeti, including opportunities to witness the Great Wildebeest Migration, while returning to a refined and intimate camp environment at the end of each day. The experience is designed around a balance of adventure and comfort, with thoughtfully designed accommodation, elevated dining and personalised hospitality.

 Mapito’s recognition comes at a time when Tanzania is enjoying unprecedented recognition across the international travel industry. At the 2026 World Travel Awards, Tanzania was named Africa’s Leading Destination for the third consecutive year, following its wins in 2024 and 2025. The country’s flagship safari destination, Serengeti National Park, was also named Africa’s Leading National Park for the eighth consecutive year, having held the title every year from 2019 to 2026. Serengeti was additionally recognised as Africa’s Leading Big 5 National Park 2026. It is within this increasingly celebrated destination that Mapito has earned its latest accolade.

 With its combination of iconic wildlife, expansive landscapes and increasingly sophisticated luxury hospitality offerings, Tanzania continues to attract travellers looking for meaningful, experiential journeys. For the Indian luxury travel market, Mapito presents an opportunity to experience the Serengeti through a new lens – one that combines the timeless romance of a tented safari with contemporary comfort and globally recognised hospitality.

( 2026) – Business travel doesn't end when the workday does. New research commissioned by Hyatt finds that 90% of business travelers say their hotel room is the only place they truly feel "off the clock" during a work trip.

Nearly half (47%) would rather spend free time relaxing alone in their room than attending optional networking events. And some travelers are going to creative lengths to protect that time – including blocking fake meetings on their calendars or inventing excuses to skip optional work events, from caring for a pet anaconda to video calls with family.

The findings underscore the increasingly important role hotels play in supporting business travelers beyond providing a place to sleep. The tactics may be humorous, but the motivation is relatable: for many travelers, the hotel room is where the workday finally ends. Hyatt's Essentials portfolio, including the Hyatt Place, Hyatt House and Hyatt Studios brands, is designed to deliver the everyday comforts and conveniences travelers value most, wherever their journeys take them.

"Business travel has evolved and so have travelers' expectations," says Jason Ballard, Senior Vice President, Global Brand Leader, Essentials, Hyatt. "I travel frequently myself, and I know firsthand how much the little things can make a trip.  From a thoughtfully designed guestroom and comfortable bed to reliable Wi-Fi and breakfast before early meetings, every detail matters. We want guests to spend less time worrying about the basics and more time feeling refreshed and ready for whatever comes next."

The Essentials That Matter Most

Travelers expect comfortable, consistent accommodation that helps them recharge. Nearly half of respondents (46%) say consistency across stays is one of the biggest indicators of a high-quality hotel, with 79% believe staying at a high-quality hotel directly improves their work performance.

When asked, respondents prioritized amenities that help them stay productive and well rested, including:

• Comfortable beds

• Reliable in-room Wi-Fi

• 24-hour food options

• Complimentary breakfast

• Early check-in

The findings reinforce Hyatt's focus on delivering the everyday comforts business travelers value most through its growing Essentials Portfolio. Nearly three-quarters say they typically work in their hotel room after the workday ends. This underscores the need for guestrooms that support both productivity and rest. Hyatt's Essentials Portfolio guestrooms are thoughtfully designed to include dedicated workspaces in each guestroom that help guests transition between work and downtime. Guests can also enjoy complimentary breakfast at participating hotels and convenient 24-hour food and beverage options, helping them feel at home on the road.

Rewards for the Road

The majority (80%) of business travelers say hotel loyalty programs influence where they choose to stay when booking work travel, highlighting the importance of earning meaningful rewards when away.

World of Hyatt helps members get more out of every business trip and bring those rewards with them long after the work is done. Members earn points on qualifying stays across Hyatt’s global portfolio of hotels, turning business travel into future vacations, while progressing toward tier status that unlocks elevated benefits like early check-in and late checkout (where available), milestone rewards, free night awards and more.

To make travel even more rewarding, World of Hyatt members can enjoy two offers at participating Essentials hotels:

• Earn up to 30,000 Bonus Points: With a limited time offer available through September 30, 2026, at participating Hyatt Place and Hyatt Select hotels. Members who register for the offer can earn Bonus Points on eligible stays of three or more consecutive nights, for up to 30,000 Bonus Points.

• Earn up to 50,000 Bonus Points: With a limited time offer available through December 31, 2026, at participating Hyatt House and Hyatt Studios hotels. Members who register for the offer can earn 5,000 Bonus Points on each qualifying stay of five or more nights, for up to 50,000 Bonus Points.

Terms apply to each offer.  Each offer’s full terms can be found here and here. 

Meeting Travelers Where They Are

Hyatt continues to expand its Essential brands globally, bringing more stay options to guests in more places. Today, the Essentials Portfolio includes more than 700 hotels across seven brands worldwide, offering dependable accommodations designed to meet the needs of travelers wherever their journeys take them.

During the first half of 2026, the Essentials Portfolio grew by nearly 70 hotels, with continued expansion planned across key business and leisure destinations. Recent and anticipated openings include:

• Hyatt Place JFK Airport (Expected December 2026)

• Hyatt Select Wooster (Expected December 2026)

• Hyatt Studios Tallahassee / I-10 (Expected December 2026)

• Hyatt Place Asheville Airport (Expected September 2026)

• Hyatt House Portland Airport (August 2026)

• Hyatt Place Ontario Airport (July 2026)

• Hyatt Studios Texarkana (July 2026)

• Hyatt Studios Chesapeake (June 2026)

• Hyatt Select Galveston – Beachfront (May 2026)

• Hyatt Place Vancouver / Metrotown (May 2026)

• Hyatt Studios Jacksonville / St. Johns Town Center (April 2026)

This continued growth reflects Hyatt's commitment to meeting evolving traveler demand by offering thoughtfully designed accommodations and the everyday amenities guests value most. Whether traveling for business or leisure, guests can count on a reliable, comfortable stay across Hyatt’s Essentials Portfolio.

New Delhi, September 2026: Toscano Italian Restaurant is bringing the craft of fresh, handmade pasta to Delhi with Fresh Pasta popup by Chef Rohit Tokhi, COO, Toscano, from 16th to 20th September at NSP, Delhi. The limited-time menu brings together traditional Italian pasta-making techniques, premium ingredients and Chef Rohit’s approach to honest, uncomplicated food. With a culinary philosophy rooted in respecting ingredients and allowing simple techniques to bring out their best, Chef Rohit presents a selection that celebrates the warmth and indulgence of freshly made Italian pastas.

The vegetarian selection features comforting creations such as Gnocchi di Ricotta con Noci e Salsa Burro al Tartufo, combining classic ricotta gnocchi with sage butter, mixed nuts, goat cheese and black truffle, alongside Conchiglie al Forno Ripiene di Spinaci, giant baked pasta shells filled with spinach and ricotta, tomatoes and mozzarella. Guests can also savour Agnolotti Funghi con Tartufo, featuring mushroom and ricotta ravioli with truffle butter, stracciatella-filled burrata and roasted hazelnuts, bringing together rich textures and earthy flavours in one indulgent preparation.

The non-vegetarian offerings bring their own distinct character to the menu, including Ravioli al Salmone con Burro ai Capperi e Salsa all’Arancia, with salmon and ricotta ravioli, capers, sun-dried tomatoes and orange butter; Capellini con Gamberi e Capesante, pairing handmade angel hair pasta with prawns, seared scallops, peas and lemon butter; and Pappardelle al Ragu d’Anatra, featuring hand-cut ribbon pasta with slow-cooked duck ragù, aromatic vegetables, red wine and tomatoes. Together, the selection showcases the versatility of fresh pasta across delicate, rich and deeply comforting preparations.

With over 26 years of culinary experience across India and international hotels and cruise lines, Chef Rohit joined Toscano as Corporate Chef in 2022 and currently serves as its COO. An alumnus of IHM Mumbai, he brings a hands-on approach to the kitchen and believes in staying true to the basics while allowing quality ingredients to lead. Through this limited-time pop-up, Toscano invites diners to experience fresh pasta and gnocchi through Chef Rohit’s culinary lens, celebrating the craft, simplicity and comforting flavours that make Italian cuisine so enduring.

India – September 2026 – The Sommet Education Foundation and Les Roches proudly celebrate the seven winners of the UN Tourism Social Innovation Challenge, highlighting a new generation of talents developing innovative solutions to drive tourism towards a more sustainable, inclusive and locally impactful future.

Launched in September 2025, the challenge received an exceptional 866 applications from 109 countries, reflecting the growing global momentum behind social innovation in tourism. Almost half of all submissions originated from Africa, highlighting the continent’s vibrant entrepreneurial ecosystem and the increasingly important role of innovators in shaping the future of global tourism.

The seven winners have been selected across three categories, each addressing a critical dimension of tourism’s future:

Community-based Tourism

Solutions that put local communities at the heart of tourism, creating opportunities for local employment and entrepreneurship while celebrating cultural heritage, rural development and local traditions.

Lore (China) – Uses AI to preserve indigenous knowledge and connect travellers with local communities through culturally immersive experiences.

Local Narratives (India) – Connects travellers and students with rural communities through immersive experiences that create opportunities for local learning, entrepreneurship and social impact.

Ecodigital (Tanzania) – Combines digital innovation and community knowledge to support ecosystem restoration, climate resilience and sustainable tourism.

Green Projects

Innovative solutions that address tourism’s environmental footprint through circular economy models, waste and resource management, energy efficiency, biodiversity conservation and ecosystem regeneration.

Okumkom Biodigital Investment (Ghana) – Converts organic waste from hotels and restaurants into protein and organic fertiliser, creating a circular link between hospitality and agriculture.

Bio Fábrica de Corais (Brazil) – Uses biotechnology and regenerative tourism to restore coral reefs, engaging visitors and local communities in marine ecosystem conservation.

Accessibility and Inclusivity

Enhance travel for people with disabilities, seniors, and those with specific access needs through universal design and inclusive services.

Signvrse (Kenya) – Uses AI and 3D avatars to provide real-time sign language interpretation, helping remove communication barriers for deaf and hard-of-hearing travellers.

Your Accessible Flight (Portugal) – Uses AI to help travelers with disabilities navigate air travel while giving airlines and airports digital tools to improve accessibility services.

“It is genuinely impressive to see the quality and creativity of this year’s projects. They reconnect tourism with its roots: discovery, exploration and curiosity for other cultures while turning these values into innovative responses to social and environmental challenges. At the Sommet Education Foundation, we are proud to help transform these ideas into lasting impact.” said Anouck Weiss, President of the Sommet Education Foundation.

As a partner of the challenge, Les Roches Marbella will support the selected winners through training scholarships on campus, alongside access to its global education, entrepreneurship and innovation ecosystem. This support is designed to equip winners with the knowledge, networks and opportunities needed to further develop their ventures and accelerate their potential impact.

Carlos Díez de la Lastra, CEO of Les Roches, said: “At Les Roches, we are committed to creating opportunities for the entrepreneurs who are shaping the next generation of tourism. The breadth of ideas represented by this year’s finalists, and the strong response from innovators around the world, highlights the importance of supporting solutions that address real challenges faced by communities and destinations. We are proud to be partners of this initiative and to contribute to the development of these promising ventures as they take their ideas further.”

The UN Tourism Social Innovation Challenge reflects a shared commitment to a model of tourism that creates positive economic, environmental and social impact, while empowering communities and opening new pathways for innovation and entrepreneurship.

Indore,  September 2026: Ramee Group of Hotels has announced the relaunch of Tanatan, its signature dining destination in Indore, with a refreshed pure vegetarian identity that includes an expanded culinary programme and a reimagined guest experience. The relaunch is led by Chef Roshan Seth, Corporate Executive Chef and General Manager – F&B Operations, who has overseen the redevelopment of the menu from the ground up.

The restaurant has added twelve new pure vegetarian signature dishes, along with a separate chaat menu built to appeal to Indore's palate for bold, punchy flavours. The kitchen has also introduced Chinese and Continental options for guests who want to try something different. 

Commenting on the relaunch, Saurab Gahoi, Senior Vice President, Ramee Group of Hotels, said, “Tanatan has always been about creating memorable dining experiences. With this relaunch, we have made Tanatan a fully vegetarian restaurant. This relaunch gives the kitchen more room to work, and gives guests more reasons to choose Tanatan, whatever the occasion.”

Among the new additions is the Saunfiyani Paneer Dum Biryani, an Awadhi-style preparation that leans on the sweetness of fennel rather than heavy spice. Chef Seth developed the dish for guests who prefer a milder, more layered biryani over the sharper, chilli-forward versions common on most menus. The kitchen has paired it with dishes such as the Kaddu and Kalonji Ka Shorba, a pumpkin soup built around the flavour of khatta meetha kaddu served in liquid form, and the Benarasi Tamatar Ki Chaat, a tangy, spiced tomato broth drawn from Old Banaras street food traditions. On the dessert side, the Gulab Tres Leches brings together gulkand and three types of milk preparation, finished with rose and saffron, meant to evoke the experience of a betel leaf without the leaf itself.

Speaking about the new menu, Chef Roshan Seth said, “We looked closely at what Indore already loves to eat and built the new menu around that. Nothing here is meant to be complicated. Every dish is 100% vegetarian and has a reason behind it, whether it comes from an old family recipe or a street food memory. We wanted guests to taste something familiar, even in the dishes that are entirely new to the menu.”

The team has kept Tanatan's core identity of hyperlocal, playful food intact while reinterpreting it through a 100% vegetarian culinary lens. Ramee Group expects the new offerings to draw both long-time regulars and first-time visitors over the coming months.

 Chhatrapati Shivaji Maharaj International Airport (Mumbai Airport) turned the Terminal 2 Arrivals Forecourt into an unexpected fitness destination, bringing together fitness enthusiasts for an immersive spin session.

With headphones on, music pumping and bikes lined up against the backdrop of the airport, participants pedalled to the beat in a silent-spin format that transformed an everyday airport space into a setting for movement, music and community.

 Part workout and part social experience, the session offered a fresh way to experience Mumbai Airport, showcasing how its spaces can go beyond travel to host engaging lifestyle and wellness experiences.

The initiative reflects Mumbai Airport’s focus on bringing community-led experiences across fitness, wellness, culture and entertainment into its spaces.

 And this is just the beginning; in the coming months, Mumbai Airport will continue to bring people together through a series of such activations, creating more reasons for audiences to discover and experience the airport beyond travel.

September, 2026, Pune: Courtyard by Marriott Pune Chakan is delighted to announce the launch of a new Japanese menu at Marriott Bonvoy on Wheels (MBOW), its all-day dining restaurant. The curated spread brings together traditional Japanese cooking techniques with fresh, wholesome ingredients, offering guests an immersive culinary journey.

The menu opens with comforting soups, including a classic Miso soup made with red miso, dried seaweed and tofu, along with an Udon noodle soup featuring shrimps, soy and dashi broth, finished with fresh green onions.

For salad lovers, the Sunomono combines cucumber with soy, sesame and vinegar for a refreshing bite, while the Japanese Green Salad brings together lettuce, orange, cucumber and cherry tomato tossed in a tangy ginger dressing.

The appetizer selection features Tonkatsu Water Buffalo, crumbed water buffalo served with tonkatsu sauce and cabbage salad, alongside Okonomiyaki Shrimps, a savoury pancake made with cabbage, onion, dashi and shrimps.

The main course lineup includes a hearty Ramen bowl with udon noodles, water buffalo, pok choi, egg and sesame, along with Chicken Katsu Curry served with jasmine rice and fried chicken cutlet in a rich katsu curry sauce. Guests can round off their meal with the Sago Coconut Pudding, a light and satisfying dessert.

The new menu reflects the hotel's commitment to offering guests diverse and authentic dining experiences under one roof.

Guests with food allergies or dietary restrictions are requested to inform the restaurant attendant, as the hotel takes all necessary precautions while preparing each dish.

The new Japanese menu at Marriott Bonvoy on Wheels (MBOW) is now available for both in-house guests and walk-ins.

This September, Mazzo Rooftop Bar at Marriott Executive Apartments Hyderabad invites diners to experience the timeless charm of Rajasthan with Padharo Sa, a week-long culinary celebration that brings together the state's vibrant traditions, royal recipes and soulful hospitality.

Curated by Chef Mohabbat Singh from Marriott Hotel & Resorts Udaipur, the festival showcases an authentic repertoire of dishes inspired by the kitchens of Rajasthan; from hearty village fare and festive delicacies to flavours once savoured by royalty. Each dish tells a story of the desert state's rich culture, heritage and enduring love for food. Some of the dishes guests can indulge in include Laas Maas, Kabuli Pulao, Ker Sangri, Dal Baati Churma and more. 

Set amidst the elegant ambience of Mazzo, guests can look forward to an immersive dining experience where every meal is a tribute to Rajasthan's famed warmth and culinary legacy.

Ghaziabad, 2026: Courtyard by Marriott Ghaziabad has unveiled L3 Kitchen, its all-day dining destination that brings a live cooking gastronomy experience to the forefront, complemented by a diverse menu spanning Indian, Italian and Oriental cuisines. 

The menu brings together regional Indian specialities and global favourites, from the Hindon Bowl, Noor-e-Kebab and Courtyard Signature Dal to Italian pizzas, pastas and risottos, and Oriental dim sum, wok-fried rice, noodles and Thai curries. The restaurant also offers dedicated vegetarian and non-vegetarian selections, casual seating and private dining spaces. 

Jatinder Kumar, F&B Head, Courtyard by Marriott Ghaziabad, expressed, “L3 Kitchen reflects our belief that dining should carry the same sense of quality, consistency and thoughtful service that guests associate with our international hospitality service. The restaurant strengthens the hotel’s overall proposition by adding a distinctive culinary identity to the property and creating a space that can become part of the city’s dining culture.” 

As the NFL’s global footprint continues to expand, Marriott Bonvoy announced today the release of 37 player-curated City Guides, inviting traveling fans to go beyond the stadium and discover the destinations that make attending an NFL game so unforgettable, all through the expert eyes of those who know it best.

The Marriott Bonvoy City Guides cover every U.S. and international city set to host an NFL game this season, including Melbourne, Rio de Janeiro, Mexico City, London, Paris and Madrid, and feature recommendations from current and former NFL stars including Cooper Kupp, Jordan Mailata, Fred Warner, Todd Gurley and more. Designed by popular social media artist Jeff Cole, each City Guide spotlights the local traditions, favorite places and hidden gems that shaped the player’s connections to their in-season homes.

Throughout the NFL season, Marriott Bonvoy will bring these players’ perspectives to life through unique on-property experiences, a new 10-episode content series featuring select players in their home destinations, and on Marriott Bonvoy Moments, the platform that turns points into unforgettable memories. Fans can continue the journey with curated City Guide packages in select host markets, featuring game tickets, hotel stays, local experiences and more.

“Marriott Bonvoy opens the door for travelers to explore the world through an extraordinary portfolio of hotels, experiences and destinations,” said Peggy Roe, Executive Vice President and Chief Customer Officer, Marriott International. “Now, traveling fans who go to incredible lengths to see their favorite team play can experience NFL cities through the lens of those very same players. It is another way we are helping members turn their passions into meaningful travel experiences and lasting memories.”

As part of the season-long program, Marriott Bonvoy is also bringing back its iconic Super Bowl Sleepover Suite – where one lucky winner will get the chance to spend the night in a luxury suite turned hotel room inside SoFi Stadium the night before the biggest game in football.

Marriott Bonvoy also launched its new NFL advertising campaign, Long-Distance NFL Relationships, celebrating the millions of fans whose loyalty to their team transcends their location. Reinforcing Marriott Bonvoy's Where Gameday Checks In platform, the campaign showcases how the brand helps bring fans closer to the teams they love, with hotels located near nearly every NFL stadium. The message is simple: no matter where fandom takes them, Marriott Bonvoy will see them there.

The first release of the Marriott Bonvoy City Guides include insider maps from Cooper Kupp in Seattle, Jordan Mailata in Philadelphia, Jerry Rice in Mexico City, Mark Ingram II in Rio de Janeiro and Todd Gurley in Melbourne. Further City Guide reveals are to come with Fred Warner in San Francisco and Kyle Hamilton in Baltimore, with more to be announced throughout the season.

Visit the Marriott Bonvoy NFL Travel Hub to explore the 37 player-curated city guides, unlock incredible experiences through Marriott Bonvoy Moments and enter the Super Bowl Sleepover Suite sweepstakes.

To discover more about Marriott Bonvoy’s world of hotels, experiences and membership benefits, visit www.marriott.com or follow the conversation on Instagram, TikTok, YouTube and Marriott Bonvoy Insiders.

More information, including sweepstakes Official Rules, is available at www.joinmarriottbonvoy.com/superbowlsleepoversuite. No purchase necessary. Residents of select countries, 18+ and age of majority. Odds depend on # of entries. For CAN res, math skill test required. Ends 15 December 2026.

Mumbai, September 2026: At Hearth, the menu has never been a fixed rulebook. It has always been a starting point - a way into the chefs’ world of fire-led cooking, instinct, memory and flavour. Since opening, the restaurant has built a distinct identity around food that resists easy categorisation - rooted in Indian sensibilities, shaped by global kitchen experiences and brought alive through fire. Now, the restaurant introduces a new menu that builds on this very idea, bringing together seasonal produce, guest-loved experiments and dishes that have slowly taken shape through months of R&D, freestyle cooking and conversations at the table.

The shift is not a complete departure from Hearth’s original menu, but a natural evolution of the kitchen. As seasons change and certain ingredients move out of focus, the chefs have relooked at the menu through what feels right now - more vegetables, more fruit, more freshness and plates that respond to the moment. With Shravan approaching and seafood moving into breeding season, several fish-led dishes make way for new ideas across meats, vegetarian plates, skewers, desserts and delivery.

The new menu carries Hearth’s familiar flavour-first approach, but with a few unexpected turns. Guests can look forward to a buckwheat grissini topped with smoked aubergine miso and chives, a duck Yorkshire pudding, a zucchini and halloumi skewer finished with blue cheese, and mushrooms marinated in a Maharashtrian hirva masala. There are  pineapple and peppers, a more indulgent brisket mac and cheese, and a pizza inspired by Singaporean chilli crab, finished with a poached egg.

For vegetarians, the menu leans into depth, seasonality and freshness. An aubergine steak replaces the earlier cauliflower, while mushrooms find their way into the menu as a natural fit for the rains. The desserts bring the same sense of play, from a mango course featuring three different varieties served with smoked yoghurt sorbet and raw mango granita, to a chocolate, tamarind and beetroot cake, a corn cookie with pineapple, and a coffee and Nolen Gudh dessert.

Speaking on the new menu, Chef Sabby, Co-Founder and Culinary Director, Hearth, said, “For us, the menu is only a debut of what we do at Hearth. R&D is constant, and over the last few months, we have been trying new things, freestyling with ingredients and understanding what really works. This menu brings together dishes we have loved cooking, dishes guests have responded to, and ingredients that feel right for the season. At the end of the day, it is always flavour first for us. Not too many garnishes or making things look complicated for the sake of it, but cooking food that feels comfortable in unexpected ways.”

Fire continues to remain at the centre of Hearth’s experience, with the menu rooted in different applications of flame - grilling, smoking, charring, caramelising and layering. Some dishes move through multiple processes before they finally reach the fire, but the end result is never meant to feel overworked. This approach also shapes the restaurant’s chef-interactive format, where some plates begin as freestyle creations for guests at the chef’s table before finding their place on the menu.

The new menu also extends to Hearth’s delivery experience in a considered way, with select dishes from the dining menu available based on how well they travel, alongside an extensive burger selection created especially for at-home dining.

With this new menu, Hearth invites guests to return not for a reinvention, but for a restaurant that is constantly growing into itself, by cooking with the season, listening to the flame and finding new ways to make familiar flavours feel surprising.

• Three-day B2B trade show records 13,000+ trade visitors and 23% business meetings from across India and international destinations

New Delhi, September, 2026: With India’s travel and tourism economy already contributing 6.6% of GDP and on track to rise to 7% by 2030 and 10% by 2047, the ninth edition of BLTM 2026 concluded today at Yashobhoomi, Dwarka. The three-day event positioned itself as a key platform to align industry action with Prime Minister Narendra Modi’s vision of a stronger, more inclusive tourism ecosystem. The B2B trade show focused on Business, Leisure Travel and MICE brought together destinations, tourism boards, travel companies, hotels, resorts and travel professionals to capitalise on rapidly expanding domestic travel demand, MICE, destination weddings, experiential and rural tourism.

The event recorded 13,000+ trade visitors, a 23% increase over the previous edition, with 500+ exhibitors and 450+ hosted buyers across the three days. Participation spanned five countries and 18 Indian states and union territories, alongside broad representation from hotels, resorts, tourism organisations, DMCs, airlines and travel businesses.

BLTM 2026 also hosted the ICRT Indian Subcontinent Responsible Tourism Awards 2026, presented by the ICRT India Foundation with the support of the Ministry of Tourism. Recognising exemplary initiatives and practices in responsible and sustainable tourism, the awards celebrated pioneers and changemakers driving positive impact across the sector. The ceremony was graced by Shri Suman Billa, IAS, Additional Secretary & Director General, Ministry of Tourism, as Chief Guest, and Ms. Kanta Singh, Deputy Country Representative, UN Women India, as Guest of Honour, underscoring the growing emphasis on advancing responsible and sustainable tourism across the region.

Shri Suman Billa, IAS, Additional Secretary & Director General, Ministry of Tourism, said, “India has significant potential for MICE, with the country today having some of its best infrastructure for hosting business events. For India, the challenge is not growth; the real challenge is how we bring this growth within a framework of responsibility, so that it becomes an engine for economic growth and development for our people and communities. BLTM has been a strong and successful showcase, and events like this create an opportunity to democratise the industry by enabling smaller players to connect with larger players and creating a real window of opportunity.”

The conversations across the three days reflected the changing nature of India’s travel market, with industry leaders examining what makes a destination win in the Indian MICE market, how AI and technology are reshaping business events, and how travel experiences can deliver stronger business and tourism outcomes. India’s MICE and business travel market continues to expand, with the MICE market projected to grow from USD 49.4 billion in 2024 to USD 103.7 billion by 2030, while outbound MICE tourism is expected to reach USD 13.4 billion by 2031. BLTM 2026 reflected this demand across MICE, destination weddings, experiential and rural tourism, and premium leisure travel.

Sanjiv Agarwal, Chairman & CEO, Fairfest Media Limited, said, “BLTM 2026 closed with trade visitor turnout up 23% over last year, a strong indicator of the growing business appetite in India’s travel and MICE market. Across the three days, we saw buyers actively exploring opportunities across MICE, destination weddings, experiential travel and new domestic and international destinations. The quality of meetings and engagement on the show floor reflects a market that is not only expanding, but becoming more diverse in what it is looking for. BLTM’s role is to bring that demand together with the right destinations and travel businesses, creating connections that can translate into business well beyond the show.”

For destinations seeking access to Indian travellers, the opportunity included corporate meetings and incentive travel to destination weddings, premium group travel and experiential holidays. Complementing this trend, the growth of India's domestic market is creating opportunities for states, smaller destinations, rural tourism enterprises and hospitality businesses to build new products for Indian travellers.

BLTM 2026 reflected this diversification through the participation of Sri Lanka as Partner Country, Israel as Feature Country and Saint Petersburg as Focus Destination, with Delhi as Host State, Odisha and Goa as Partner States, and West Bengal, Punjab and Tamil Nadu as Feature States. The international participation, meanwhile, brought destinations including Sri Lanka, Israel, Saint Petersburg, Nepal and Thailand to Delhi, giving Indian buyers access to a wider range of travel products while creating opportunities for partnerships with overseas suppliers.

Rural tourism was also given dedicated visibility at BLTM 2026, with initiatives from Madhya Pradesh, Delhi NCR, Himachal Pradesh and Uttarakhand showcasing rural homestays and village-based experiences. The participation highlighted how tourism can extend economic opportunities beyond established tourism centres by connecting travellers with local culture, traditional cuisine, handicrafts, nature and community-led experiences.

Across the three days, the BLTM Forum brought together leaders from convention bureaus, hospitality, corporate travel, incentive travel and the wider MICE ecosystem for discussions on key trends shaping the industry. Sessions included “Competing for the Indian MICE Market: What Makes a Destination Win?”, “Future Ready Business Events: Innovation, Technology and Human Connection”, “It’s Not a Holiday – Redesigning MICE for Real Business Outcomes”, “Business Session by NIMA – AI X MICE: From Event Tools to Intelligent Operations”, “WeddingSutra Engage: Travel and Destination Weddings 2027”, “The Future of MICE: AI, Experiences and New Markets” and TIA Recharge 3.0, alongside the B2B Speed Networking Session, complementing the business meetings and networking taking place across the show floor.

The flavors of Mexican foods are not only inviting and appealing to us but also easy to adapt into our daily recipes as well. From the chili and peppers to the salsa, nachos and tacos! This cuisine has so much to offer that it gets difficult to pick and choose between the options.

Mexican ingredients are easily available, from assorted fresh vegetables to the cornmeal, the tortillas, jalapenos, peppers and tomatoes for the salsa. The kitchens of Mexico also have a wide array of non-veg ingredients too, including chicken, eggs, fish and seafood, red meat as well in some recipes.

The methods of cooking in this cuisine are easy to follow and also don’t really call for any unusual equipment as well. Pots and pans, griddles and hot plates, fryers and ovens are some of the most commonly used mediums. The steps involved in the recipes are short and easy to follow, keeping in mind the nutritive aspects as well in most recipes. While they do love to have their foods well presented with accompaniments and garnishes, there is a lot more which we can think of as well when it comes to fusion with Mexican recipes.

Here are a few simple recipes from Mexico with my little twist of taste attached to make them more palatable and delicious!

Recipe-1] MEXI-BEAN VEGGIE SOUP

Ingredients:

Oil/olive oil-1 tbsp.

Garlic-1 tsp chopped

Onion-1 small chopped

Red chilies-1-2 slit

Carrot-1 small peeled and cubed

Potato-1 small peeled and cubed

Kidney beans/rajma-1/2 cup boiled.

Green capsicum-1/2 no cubed.

Sweet corn-1/4 cup boiled.

Tomato puree-1/2 cup

Salt and crushed black pepper to taste

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

White vinegar-1 tsp

Sugar-1 pinch

Veg stock/water-3-4 cups

Black/green olives/jalapeno peppers-2-3 tsp sliced

Avocado-1 ripe, peeled and cubed for garnish.

Parsley/coriander leaves-2 tsp chopped.

Method:

1. Assemble all the ingredients for the Mexican-style bean veggie soup.

2. Heat oil in a pan, add in the garlic and onions, sauté for 1 min, add in the vegetables, boiled beans, corn, capsicum and tomato puree, and sauté for 2 mins.

3. Add in the salt, pepper, herbs, chili flakes and mix well. Add in the water/veg stock and bring to a boil, simmer for 15-20 mins.

4. Check for seasonings and texture and adjust accordingly. Add in the white vinegar, pinch of sugar and parsley or coriander and mix. Portion the soup in a soup bowl and top with avocado and fresh herbs, olives, jalapenos etc. and serve hot.

Recipe-2] MEXICAN CORN AND AVOCADO SALAD

Ingredients

For the base of the salad:

Assorted iceberg lettuce/purple-white cabbage-1 cup

For the body of the salad:

Sweet corn-1 cup boiled

Avocado-1 ripe, peeled and cubed

Onion-1 med sized sliced

Tomato-1 med sized cubed

Assorted capsicums-1/2 cup cubed

Sprouts-1/2 cup.

Cucumber-1 no cubed.

For the dressing:

Olive oil-2-3 tbsp.

Mustard paste-1 tsp

Salt and pepper to taste

Lime juice-2-3 tbsp.

Chopped parsley-2 tsp

Chopped mint-2 tsp

Chopped green chilies-1 tsp

Flax seeds/sunflower seeds-2 tsp

Honey-1 tbsp.

Dates-2-3 chopped.

Sliced almonds/cashews-4-5 no

Red chili sauce-2 tsp

Tomato ketchup-2 tsp

For the garnish of the salad:

Assorted fresh herbs/seeds/nuts/pomegranate seeds/olives etc.

Method:

1. Assemble all the ingredients for the salad recipe as listed.

2. Arrange the base of the salad or assorted greens in the serving bowl or on the salad plates.

3. In a mixing bowl, combine together the ingredients for the dressing and mix well.

4. Just before serving the salad, combine the ingredients of the body and dressing together and give it a nice toss.

5. Portion out the salad on the base and garnish appropriately and serve.

Recipe-3] SPICY CHICKEN SALSA TACOS

Ingredients

Taco shells-10-12 no

For the base in the taco shells:

White/purple cabbage-1 cup shredded

Lime juice-2 tsp

Salt and pepper to taste

Chopped mint/coriander leaves-2 tsp

Chili flakes-1/2 tsp

Tomato ketchup-2 tsp

Mix and chill for 20 mins.

For the chicken mixture:

Oil-2 tsp

Garlic-1 tsp chopped

Green chilies-1 tsp chopped

Onion-1 small chopped

Chicken shredded-1 cup boneless boiled.

Salt, pepper, chili flakes to taste

Tomato ketchup-2-3 tsp

Red chili sauce-2 tsp

White vinegar-1 tsp

Chopped coriander leaves-2 tsp.

For the salsa mixture:

Tomatoes-1 cup chopped

Green chilies-1 tsp chopped

Jalapenos/olives/gherkins-2-3 tsp sliced

Salt and pepper to taste

Capsicum-1/2 no chopped

Tabasco/Capsico sauce-1 tsp

Pinch of sugar

Coriander leaves-2 tsp chopped

Mix and chill for 20 mins.

Method:

1. Assemble ingredients for the various components of the recipe.

2. Prepare the salsa and base mixture for the tacos and chill.

3. Heat oil, sauté the garlic, chilies, onions and add in the boiled chicken pieces/shreds and sauté on a high flame for 1 min. Add tomato sauce, chili sauce, vinegar and cook for a few mins. Remove and keep aside.

4. Finally, just before serving, place the base of cabbage in the taco shells, top with the prepared cooled chicken filling and top with the tangy, tasty salsa and garnish as desired and serve immediately.

Recipe-4] MUSHROOM & COTTAGE CHEESE CHIMICHANGAS

Ingredients:

For the wrapper:

Readymade tortilla rotis-4-6 no

Or else whole wheat/flour/cornmeal-based rotis-4-6 no.

For the filling of chimichangas:

Oil-2 tsp + as needed for cooking/frying.

Butter-1 tsp

Garlic-1 tsp chopped

Green chilies-1 tsp chopped

Spring Onion-1 small chopped

Sliced mushrooms-8-10 no

Paneer-1 cup grated

Capsicum-1 no chopped

Salt, pepper, herbs and chili flakes to taste

Red chili sauce + green chili sauce + soy sauce-2 tsp each

Spring onion greens-2-3 tbsp. chopped

Grated cheese-1/4 cup

To serve with: salsa sauce as listed in the above recipe for tacos.

Method:

1. Prepare the wrappers for the chimichangas by either using readymade tortilla wraps or prepare chapattis using variety of flours as desired.

2. To prepare the filling, heat oil and butter in a pan, add in the garlic and onions and sauté until light pink. Add in the sliced mushrooms, capsicums, salt, pepper, herbs and chili flakes to taste.

3. Cook for 2-3 mins and add in the grated cottage cheese or paneer and mix. Cook for another 2-3 mins, turn off the flame, add in the spring onion greens and cheese and mix well.

4. Place the wrapper on a workstation and place the prepared filling in the center of the wrapper. Carefully close up the sides by folding them in and securing it up.

5. If we are using a fresh dough to make chimichangas, we use a maida-water thick paste to seal the edges. If using readymade wrappers, we can just roll them up.

6. Using a non-stick tava or a griddle pan, we can cook the chimichangas using little oil to a nice golden-brown color, but in case of using a freshly made dough concept, we can deep fry the sealed chimichangas as well to a nice crusty color and remove, drain excess oil, cut and serve or top with salsa sauce, cheese sauce or sour cream and enjoy.

Recipe-5] TEX-MEX RICE WITH CHICKEN

Ingredients

For the rice mixture:

Oil-1 tsp

Butter-1 tsp

Bay leaf-2 no

Peppercorns-4-5 no

Sliced onions-1 no

Garlic-ginger-1 tsp chopped

Slit green and red chilies-2-3 each

Boiled white/brown rice-1 and a half cup cooked.

Salt and pepper to taste

Chili flakes-1/2 tsp

Mixed herbs-1/2 tsp

Saffron-8-10 strands soaked in ½ cup milk

Parsley/mint/coriander-2 tbsp. chopped

For the chicken mixture at the base of the pot:

Oil-2 tsp

Butter-2 tsp

Chicken drumsticks/thighs-500 gms or 4-5 pieces.

Salt and pepper to taste

Garlic-ginger-chili paste-1 tsp mix

Onion-1 small chopped

Tomato puree-1 cup

White wine-2-3 tbsp.

Cooked beans-rajma/chickpeas etc.-1/2 cup

Cumin powder-1/2 tsp

Coriander powder-1/2 tsp

Chili flakes, herbs to taste or use Mexican peri peri spice powder-1 tsp

Water/stock-1 cup just to cook up the chicken

To assemble:

Sliced jalapenos/black olives/green olives-2-3 tsp sliced

Cheese-3-4 tbsp.

To serve alongside-a bowl of crispy nacho chips.

Method:

1. Assemble all ingredients as listed to fix the one-pot meal.

2. Heat oil and butter and add in the ingredients one by one and sauté onions, add tomato puree, salt, spices and chicken pieces, wine, cooked or boiled beans and sauté for 2 mins. Add water or stock and allow to cook 12-15 mins.

3. Heat oil and butter in another pan and sauté the spices, garlic, ginger, onions, chilies and add in the rice and saffron solution, salt and pepper to taste and simmer or cook in steam for 4-6 mins.

4. Layer the rice over the chicken, but in between add cheese, olives, jalapenos, herbs, coriander and then the rice. Close the pot with a tight-fitting lid and cook on a low flame for 10-12 mins in steam. Open and serve hot.

Recipe-6] DESI CHOCOLATE EMPANADAS

Ingredients:

For the wrappers:

Maida-1/2 cup

Salt-1 pinch

Powdered sugar-1 tsp

Oil-1 tsp

Baking powder-1/4 tsp

Vanilla essence-1/2 tsp

Warm water-as needed.

For the stuffing:

Brownies-½ cup crumbled

Desi pedha-2-3 no crumbled.

Assorted chopped nuts-2 tsp

Chocolate chips-2-3 tsp

Chocolate sauce-2 tsp

Oil to fry

To top and serve with:

Powdered sugar/chocolate sauce and serve with scoop of vanilla ice-cream/also try serving them with some chilled rabdi.

Method:

1. Prepare the dough for the empanada wrappers and cover with a damp kitchen cloth and keep aside to rest for 12-15 mins.

2. In a mixing bowl, combine together the ingredients for the stuffing and mix them all well. Add a little rum or brandy for flavor.

3. Roll out the dough into a thin chapati. Using a glass cutter or a cookie cutter, cut out the round discs and apply little maida-water thick paste on the edges.

4. Place the prepared chocolate stuffing on one side and carefully close it like a half-moon shape, seal the edges with a fork and deep fry in medium-hot oil for 3-5 mins until nicely golden-browned. Remove and drain excess oil and serve hot, garnished appropriately.

Launched this July, in Indiranagar, the premium vegetarian ice cream brand champions ingredient-forward craftsmanship, thoughtful technique and indulgence.

Bengaluru, 2026: For years, we've learnt to ask better questions about what we eat and drink. We know where our coffee beans come from. We debate sourdough fermentation, natural wines and small-batch spirits. Yet, one of the world's most loved indulgences has largely escaped that conversation. Ice cream has remained a mystery, often judged by nostalgia, sweetness or novelty rather than by the quality of its ingredients or the craft behind every scoop.

Scoop Room, opened on July 28th in Indiranagar, Bengaluru, wants to change that conversation.

Founded by hospitality entrepreneur Pallavii Gupta, Scoop Room is a contemporary ice cream brand built on the belief that indulgence deserves standards. The brand introduces a thoughtful approach to premium vegetarian and eggless ice cream, placing flavour, technique and balance at the heart of every scoop. Rather than chasing excess or spectacle, Scoop Room invites people to understand ice cream the way they understand any other craft driven food category.

Every flavour is developed around the principle of ingredient-forward craftsmanship. The objective is not to mask ingredients with excessive sugar or elaborate additions, but to allow each component to express itself with clarity and purpose. The result is an ice cream that feels refined without being intimidating, indulgent without being overwhelming, and familiar while offering an entirely new perspective on what premium ice cream can be.

"We've become incredibly curious consumers in almost every category," says founder Pallavii Gupta. "People want to understand how their coffee is roasted or how chocolate is sourced. But very few people have ever been encouraged to think about ice cream in the same way. For us, the scoop itself deserves that level of attention. We wanted to build a brand where people appreciate the flavours before gimmicks."

That philosophy stems from Gupta's decade-long journey in hospitality, where she has consistently built brands centred around quality, thoughtful design and meaningful guest experiences. Following the success of The Kind, India's first vegetarian coffee roastery and brewroom, Scoop Room continues her larger vision of creating contemporary vegetarian brands that compete on craftsmanship rather than convention.

The launch menu features 24 signature ice cream flavours with prices starting at ₹190 plus GST. Every accompanying element, from waffle cones and sauces, is made in-house to ensure consistency across the experience.

The menu moves comfortably between familiar comforts and more contemporary flavour explorations. Guests can revisit classics through offerings such as, Cookie Dough Hour, which elevates a beloved childhood favourite through careful balance and texture, to the refined Indian-inspired notes of Paan-tastic, where betel leaf flavours are balanced with a contemporary finish.

The menu also explores unexpected combinations such as Pick Me Avo, a smooth and creamy avocado-based creation that challenges conventional ideas of indulgence, and Nutty Basil, which brings together herbaceous basil notes with a delicate peanut crunch. Gingersnap adds warmth through the gentle spice of ginger.

This same philosophy extends into the physical space.

Designed by Bengaluru-based architecture and interiors practice the LOCALSTUDIO, led by principal architect Madhurima Kordale, the store balances playful energy with a clean, contemporary aesthetic that reflects the brand's personality.

Responding to founder Pallavii Gupta's vision of creating a youthful neighbourhood ice cream destination, the design combines a largely monochromatic palette with carefully considered accents of neon green, pink, yellow and silver. White tiled surfaces, custom lighting details and mirror-finished stainless steel elements create a sense of lightness and openness, while playful interventions such as vintage telephones and dedicated "scoop corners" introduce moments of discovery throughout the space.

At the heart of the store is a sculptural stainless steel counter that serves as both a functional centrepiece and visual anchor. The experience culminates in a facade wrapped in illuminated perforated steel panels, designed to transform the store into a glowing landmark after sunset.

Designed as a welcoming neighbourhood destination, Scoop Room also features a pet-friendly outdoor area, encouraging guests to linger, gather and enjoy a scoop with family, friends and four-legged companions alike.

At a time when consumers increasingly value transparency and craftsmanship, Scoop Room believes premium should be measured by substance rather than excess. It asks diners to look beyond the toppings and the theatrics, and instead appreciate the discipline required to create a scoop that is balanced, flavourful, joyous and memorable.

As India's dining landscape continues to evolve, premium is no longer defined by extravagance alone. It is defined by intention, reliability, restraint and authenticity. Scoop Room enters this conversation with quiet confidence, offering an experience where every scoop alone is the hero. Its just really good ice cream!

· All customers who take a new credit card through Paisabazaar would be eligible for PB Pass

· PB Pass provides access to 1,800+ airport lounges and travel experiences across more than 800 domestic and international airports

Gurgaon, September 3, 2026: Paisabazaar, India’s leading marketplace for financial products and largest free credit score platform, announced today its PB Pass programme would provide consumers unlimited airport lounge access for one year in a limited-time offer.

All consumers who take a new credit card through the Paisabazaar platform during the offer period would be eligible for PB Pass. The complimentary pass gets unlocked when they make the first payment of the credit card through the Paisabazaar app.

PB Pass, launched by Paisabazaar in association with Collinson International, provides access to a global network of 1,800+ airport lounges and travel experiences across more than 800 domestic and international airports, powered by LoungeKey. The network also includes travel experiences such as dining outlets, spas and sleep pods. Customers can access the LoungeKey network through a simple QR code-based journey, without the need for additional memberships or registrations.

Santosh Agarwal, CEO, Paisabazaar, said: “At Paisabazaar, we are constantly looking for ways to create greater value for our customers. Airport lounge access is among the most sought-after benefits for credit card users, and through PB Pass’ unlimited access, we are giving eligible customers the freedom to enjoy lounge and travel experiences throughout the year, without worrying about visit limits. We believe this will make travel experience more rewarding for consumers.”

While airport lounge access remains one of the most valued benefits associated with credit cards, access is often subject to card-specific eligibility criteria, spending thresholds and number of complimentary visits. With unlimited access, PB Pass gives customers greater flexibility to enjoy airport lounges and travel experiences throughout the year, without worrying about visit caps.

The limited period offer is designed to provide greater value and flexibility to customers, enabling them to access airport lounges and travel experiences multiple times during the validity period, without being restricted by capping.

Delhi, September 2026: There is an old Panjabi instinct that says a guest is never allowed to lift a finger, not for a glass of water, not for a second helping, not ever. It is the instinct Ikk Panjab was built around, in a dining room designed like the home of a retired army colonel, full of heirlooms and unhurried nostalgia. And it is the same instinct the restaurant is now sending out its front door, as Diwali, Lohri and a full wedding season fill up homes and calendars across the country.

The Ikk Panjab Table is Ikk Panjab's answer to a very specific, very familiar frustration: the host who spends their own party in the kitchen. It is not catering, and it is not delivery, for the length of an evening, the host's own home transitions into Ikk Panjab itself. The kitchen team, the service staff, the curated menu, the tableware, the pacing of a proper meal course by course,  all of it arrives, is set up, is hosted, and disappears again, leaving nothing behind but the evening itself.

More Than a Meal, Fewer Things to Manage

Ikk Panjab's team arrives a full 1.5 hours before the first guest does, enough time to lay a table that looks, and feels, exactly like the one at the restaurant. From that point, the host does not serve, clear, refill or manage a single thing. Course follows course at the table's own pace, attended the whole way through, the way it would be inside the restaurant's own dining room. When the last course is cleared and the evening winds down, the team closes out quietly and leaves the space exactly as they found it, as if nothing had ever happened there but a very good dinner.

It is a distinction Ikk Panjab draws sharply: catering is dropped off, buffet-style, self-served, functional. The Ikk Panjab Table is hosted, plated, attended and personal, an experience built the same way the restaurant builds its own dining room, just carried, whole, into someone else's home.

Built for the Season When Hosting Is Everything

Few stretches of the calendar ask more of a host than the one now underway, Diwali and Lohri gatherings, wedding-season family dinners, anniversaries, milestone birthdays, client entertainment that needs to land just right. These are the evenings people remember, or the evenings they spend too exhausted to enjoy. The Ikk Panjab Table exists for exactly this season, built so the person hosting finally gets to sit down at their own table as a guest.

“For us, hospitality has always been about making people feel looked after. At Ikk Panjab, that happens naturally around our own table, where the guest can simply sit, eat, talk and enjoy the evening without having to think about what comes next. The Ikk Panjab Table came from wanting to take that feeling beyond the restaurant. We wanted to create an experience where people could host at home without becoming the host who is constantly serving, clearing or worrying about the next course. Our team takes care of the evening from beginning to end, but the warmth, the food and the spirit of Ikk Panjab remain at the centre of it. For us, it is not about bringing a restaurant into someone’s home; it is about bringing the same sense of care and hospitality that has always defined Ikk Panjab to a table that is personal to them.”— Rajan Sethi, Managing Director, Bright Hospitality Pvt. Ltd.

From the First Call to the Last Course

Booking begins with a short conversation, guest count, occasion, address, dietary needs, the shape of the evening being planned. A menu rooted in the food of undivided Panjab is then curated for that table and shared for confirmation, before the booking is locked in against advance payment. On the day itself, the team arrives 1.5 hours ahead to set the space, hosts the evening course by course, and closes out professionally once the last guest has left.

The Ikk Panjab Table is currently being booked for private dinners, festive hosting, anniversaries, birthdays, family gatherings and corporate entertaining, across Delhi.

for bookings and enquiries, reach out to 

Contact details: +91 89290 22273

Booking Link: https://brighthospitality.in/the-ikk-panjab-table?utm_source=chatgpt.com

Fact Sheet:

Delhi Address:K 13, Connaught Cir, Block K, Connaught Place, New Delhi, Delhi 110001

Connaught Place| Gurgaon | GK-2

Instagram: https://www.instagram.com/ikkpanjab/?hl=en

Reservations:  98118 88868

About Ikk Panjab

Ikk Panjab is a fine dining restaurant that celebrates the undivided spirit, heritage and culinary legacy of Panjab. Conceptualised as a homage to a land that once shared culture, flavours and stories beyond borders, Ikk Panjab brings together recipes from West and East Panjab, cooked with authenticity, respect and depth.

Designed like the home of a retired army colonel, the space is layered with nostalgia, antique heirlooms and quiet elegance, creating an atmosphere that feels both intimate and timeless. The menu is deeply rooted in traditional techniques, slow cooking and home-Style preparations, using ghee, whole spices and age-old methods rather than shortcuts.

More than a restaurant, Ikk Panjab is a cultural experience where food becomes a medium to preserve memories, honour ancestry and keep Panjabiyat alive at the table.

This Ganeshotsav, ITC Grand Central, Mumbai brings the spirit of the city to the table with ‘Bappa’s Bombay’, a festive culinary celebration that brings together two distinct dining experiences  ‘Bappa’s Bombay Lunch’ at Hornby’s Pavilion and ‘Bappa’s Bombay High Tea’ at Frederick’s Lounge. Rooted in the flavours of Maharashtra and inspired by Bombay’s diverse food culture, the offerings take guests through a celebration of familiar festive dishes, traditional recipes and much-loved city favourites, interpreted through the lens of contemporary luxury.

At the heart of ‘Bappa’s Bombay Lunch’ is an indulgent Maharashtrian feast inspired by the warmth and abundance of traditional festive dining. The menu opens with Sabudana Vada and Koshimbir, followed by a spread of Bhoplyachi Bhaji, Kala Vatanayachi Bhaji and Batatachi Bhaji, served alongside Amti and Masale Bhaat. Poori and Puran Poli, accompanied by Thecha, Fried Chilli and Papad, complete the savoury spread, bringing together the comforting flavours and textures associated with Maharashtrian home-style cooking.

The feast culminates with a selection of quintessential festive sweets, including Mawa Modak, Ukadiche Modak and Shrikhand, paired with the refreshing Maharashtrian favourite, Piyush. Together, the menu celebrates the richness of the region’s culinary traditions while presenting them within the polished setting of Hornby’s Pavilion, creating an experience that feels both familiar and elevated.

As the afternoon unfolds, ‘Bappa’s Bombay High Tea’ at Frederick’s Lounge offers a more playful interpretation of the city’s food culture. The spread brings together Bombay favourites such as Jeera Butter Khari, Mirchi Vada, Kanda Bhaji, Mini Batata Vada and Kothambir Vadi, giving these familiar savouries a refined high tea setting. The sweet selection features Mawa Modak and Coconut Laddu, paired with a selection of English teas, creating an unexpected meeting point between Bombay’s everyday food culture and the elegance of afternoon tea.

Together, ‘Bappa’s Bombay Lunch’ and ‘Bappa’s Bombay High Tea’ present two sides of the same festive story  one rooted in the generosity of a Maharashtrian feast, the other inspired by Bombay’s unmistakable culinary character. Available from 14th to 24th September 2026, the experiences invite guests to celebrate Ganeshotsav through food, bringing the flavours of Bappa’s festivities to two distinct settings within ITC Grand Central, Mumbai. Lunch is served at Hornby’s Pavilion from 12:30 PM to 2:45 PM at INR 1,650 + taxes per person, while high tea is available at Frederick’s Lounge from 3 PM to 5 PM at INR 1,150 + taxes per person.

About ITC Grand Central, Mumbai: ITC Grand Central, Mumbai is a luxury hotel in the heart of Parel, celebrating Bombay’s heritage through its architecture, hospitality and culinary experiences. With elegant rooms and suites, distinctive dining destinations, banqueting and wellness offerings, the hotel merges the city’s rich cultural character with contemporary luxury, while staying rooted in ITC Hotels’ philosophy of Responsible Luxury.

Bappa's Bombay Lunch:
Location: Hornby’s Pavilion, ITC Grand Central, Mumbai
Address: 287, Dr. Babasaheb Ambedkar Road, Parel, Mumbai – 400012
Date: 14th – 24th September 2026
Time: 12:30 PM – 2:45 PM
Price: INR 1,650 + taxes per person

Bappa's Bombay High Tea:
Location- Frederick’s Lounge, ITC Grand Central, Mumbai
Address-  287, Dr. Babasaheb Ambedkar Road, Parel, Mumbai – 400012
Date - 14th – 24th September 2026
Time - 3 PM to 5 PM
Price - INR 1,150 + taxes per person