GURGAON,  2026: OMO, the ingredient-led restaurant from Bright Hospitality known for placing ingredients ahead of cuisine, unveils a reimagined menu that marks the most significant evolution of the restaurant’s culinary philosophy since the restaurant opened. Led by Chef Chetna Chopra and built around India's regenerative farms and the people who cultivate them, the new menu is anchored by four defining pillars: seasonality, fermentation, place and interpretation.

Moving beyond its earlier approach of exploring Indian produce primarily through European technique, OMO's latest menu broadens its perspective by drawing equally from regional Indian recipes, preservation traditions, forgotten ingredients and contemporary global cooking. Each dish carries its own reference point and journey across India's diverse terroirs, making the menu less a collection of recipes and more a reflection of India's rich and evolving culinary landscape.

"This isn't fusion. We're not combining cuisines for novelty. It's adaptation, finding new ways to express Indian ingredients, traditions and memories through contemporary techniques and formats. Guests who've visited OMO before will still recognise our ingredient-led DNA, but they'll discover a menu that's far more confident in drawing from India's regional food traditions while remaining open to the world," said Chef Chetna Chopra.

Built Around the Harvest

Rather than designing dishes first and sourcing ingredients to match, OMO has built its new menu around what its partner farmers grow, and when. The kitchen now works directly with a close network of growers and cooperatives across the country. All rice is sourced from Amar Khamar, mushrooms from The Shroomery, and grains and most vegetables from Tijara, while India's "exotic" produce is sourced directly from origin. Indigenous and heirloom varieties, many cultivated by smallholder and women-led farming cooperatives in the Sundarbans and the lower Gangetic plains, take centre stage in place of imported staples.

For Chef Chetna, the approach is not about reviving forgotten luxury but revealing the extraordinary value in everyday food traditions. Rather than elevating festive food, the menu celebrates the ingredients, techniques and flavours that have long shaped everyday Indian cooking.

Fermentation as Everyday Practice

Fermentation remains one of OMO's defining pillars, but rather than existing as a standalone experience, it now runs throughout the menu. It appears across condiments, sauces, preserved ingredients, beverages and flavour development, becoming an integral part of the kitchen's approach to respecting seasonality, reducing waste, extending the life of ingredients and building complexity over time.

Stories Told Through Ingredients

The menu's signature dishes bring this philosophy to life through the journeys of ingredients across regions and traditions. Bandel and Potato Wontons bring together two chapters of West Bengal's history on a single plate; the wonton nodding to Tangra's Chinese communities, and Bandel cheese tracing its roots to the Portuguese settlement of Bandel. Jackfruit Croquette with Phalsa Compote and Coconut Salan celebrates jackfruit on its own terms rather than as a meat substitute, pairing a Hyderabadi-inspired coconut salan with seasonal phalsa and saffron sourdough sheermal, tracing a journey from tropical orchards to the Deccan plateau and the northern plains. Corn Ribs with Sankeshwari Chilli and Black Garlic reinterpret a globally familiar street-food format through flavours that travel from Bengal to Maharashtra and the Himalayan foothills.

Among the menu's most ambitious reinterpretations is the Saffron Risotto with Moringa Marrow, which reimagines the classic Risotto alla Milanese entirely through Indian ingredients. In place of imported rice, the dish is built on Karpurkanti, a low-yielding indigenous variety grown by women farmers in the Sundarbans, while moringa pods finished with warming nihari spices stand in for the richness of traditional beef marrow. Darima Farm goat cheese, charred fiddlehead ferns, jhuri aloo and fragrant gondhoraj lime butter complete a dish that begins in Milan, draws its rice from the Sundarbans, borrows the soul of nihari, and finishes rooted in Bengal.

Regional and global traditions continue to meet across the menu. Curd Risotto with Kurkuri Bhindi reimagines the comfort of South Indian curd rice through the texture of an Italian risotto, made with Radhatilok, an indigenous rice variety from the Sundarbans and the lower Gangetic plains, and finished with mango shorshe, smoked ghee, crisp appalam and a lentil-curry leaf furikake. Gnocchi with Raw Mango Beurre Blanc, Crispy Morning Glory and Spiced Bengal Gram reworks a classical French sauce through the brightness of raw mango and the wetlands greens of eastern India.

Global comfort formats are reimagined through an Indian pantry as well. Maitake Sando, made with mushrooms from The Shroomery and crusted in poha rather than panko, reinterprets the Japanese sando; Kachori with Mole pairs Jaipur's iconic Rawat kachori with a Mexican mole made from single-origin cacao sourced directly from growers in Idukki. Mango Caldin Curry draws on a gentle Goan home-style curry, layering fresh and lacto-fermented mangoes with Kerala's heirloom red Matta rice, while Pazham Pori, Kerala's beloved banana fritter, is served simply with coconut milk gelato and spiced jaggery caramel to close the meal.

Fermentation extends into the menu's beverages as well: Jamun Wine treats one of the monsoon's most fleeting fruits with the patience traditionally reserved for grapes, while Bael Kanji reinterprets the classic North Indian fermented kanji using bael in place of black carrot.

Together, these dishes reflect OMO's belief that meaningful adaptation begins with ingredients and their origins, rather than recipes alone.

The Story Behind the Menu

At its heart, the new menu reflects OMO's own evolution. Fermentation, regional ingredients, GI-tag produce, farmer partnerships and individual dishes all contribute to that larger story, inviting guests to first experience the restaurant through its ingredient-led approach before discovering the thinking behind every plate.

More than a collection of new dishes, the menu invites diners to trace food back to its source, from the fields and the seasons to the quiet craft of growing and preserving. Every plate reflects OMO's continued commitment to conscious cooking, Indian-grown produce and the connection between land and table.

CAM RANH, Vietnam (, 2026) – The Anam Foundation has launched an ambitious new long-term initiative that will invest one billion VND annually to plant trees where they are needed most, creating greener, healthier and more liveable communities across Vietnam.

Titled "Anam Green Life", the program will identify schools, public spaces and neighbourhoods with limited greenery and work with local authorities to plant trees that provide shade, improve air quality, beautify urban environments and create lasting benefits for local communities.

Unlike many large-scale tree planting initiatives focused primarily on carbon offsetting, The Anam Foundation's program prioritises planting trees where they will have the greatest social impact, to enhance everyday life for the people who live, work and study nearby.

The first projects will be carried out in communities surrounding The Anam Cam Ranh and The Anam Mui Ne, before expanding to other areas of Vietnam.

Established by The Anam Group founder and chairman Mr Pham Van Hien, The Anam Foundation encapsulates the group's commitment to creating much-needed and lasting change in the communities surrounding its properties.

"Nature has always been at the heart of The Anam," Mr Hien said.

"Our resorts are defined by lush tropical gardens because we believe greenery contributes to beauty and wellbeing. Through this initiative we want to extend that philosophy beyond our resorts and into the communities around us."

"We won’t be simply planting trees wherever space is available. We want to, rather, plant them where they will genuinely improve people's daily lives; whether that's providing shade for children in a school playground, creating cooler public spaces or helping make neighbourhoods healthier and more attractive."

The initiative represents a long-term annual commitment of one billion VND and forms part of The Anam Foundation's mission to support sustainable community development throughout Vietnam.

The announcement follows several recent community projects undertaken by the Foundation, including last month’s completion and donation of two new homes for disadvantaged families in Cam Lam, near The Anam Cam Ranh.

The first home was provided to Mrs Truong Thi Loi of Lap Dinh Village, who had spent many years living alone in a deteriorating house increasingly vulnerable to heavy rain, strong winds and flooding. The Anam Foundation contributed VND 90 million to renovate her home, providing her with a safer and more secure place to live that is also more spacious and comfortable.

The Foundation also contributed VND 150 million to build a new home for Mr Nguyen Thanh Nhan, a technical employee at The Anam Cam Ranh who has been raising his four young children alone following the passing of his wife. His family had been living in a cramped and deteriorating house.

"Whether we're helping a family have a safe place to call home or planting trees that will provide lasting benefits for entire communities, our goal is the same - to create impactful change," Mr Hien said. "These initiatives are driven by our vision of supporting people and their communities as well as caring for the environment."

The tree-planting program complements a broad range of sustainability initiatives already in place across The Anam Group's operations, including extensive tropical landscaping, rainwater collection systems, the reduction of single-use plastics and environmentally responsible operating practices such as solar power designed to minimise the resorts' environmental footprint.

The Anam Group contributes a percentage of its annual profits to The Anam Foundation, providing an ongoing source of funding for community development, environmental initiatives, disaster relief, staff welfare and other charitable programs.

The Maldives, 2026 – Global hospitality group The Lux Collective’s award-winning resort, LUX* South Ari Atoll has been recognised as Top 10 in the Best Resorts for Families, Best Resort Pools, and Best House Reefs categories at the Travel + Leisure Luxury Awards Asia Pacific 2026. These awards reinforce the resort's position as one of the Maldives' leading luxury island destinations, celebrated for its exceptional guest experiences, world-class facilities and extraordinary natural surroundings.

Presented annually by Travel + Leisure, the Luxury Awards Asia Pacific honours the region's most outstanding hotels, resorts, destinations and travel experiences, as voted by the publication's discerning readers.

Nestled within the South Ari Atoll Marine Protected Area—the only year-round whale shark aggregation site in the world—LUX* South Ari Atoll offers a distinctive interpretation of contemporary island luxury, where thoughtful hospitality, immersive experiences and meaningful connections with nature come together to create memorable stays for guests of all ages.

The awards celebrate the diversity of experiences that define the resort, from thoughtfully curated family moments and two expansive swimming pools overlooking the Indian Ocean to direct access to a vibrant house reef, where guests can discover extraordinary marine life in one of the world's most remarkable underwater environments.

Spanning a two-kilometre-long island, LUX* South Ari Atoll offers 192 beach and overwater villas and pavilions designed for couples, families and multi-generational travellers. The resort's newest accommodation category, the Temptation Beach Pool Villa, features generous indoor and outdoor living spaces, a private pool and beach access.

For families, the resort offers a wide range of activities across the island, including the PLAY kids' club, a dedicated programme for teenagers, island treasure hunts, creative workshops and marine-based experiences. Guests can also enjoy 40 complimentary activities during their stay, offering a varied programme of leisure, wellness, sports and discovery.

The resort features eight restaurants and five bars, with dining concepts ranging from Italian and Japanese cuisine to Indian Ocean flavours and international menus. Its award-winning LUX* ME Spa offers personalised treatments, wellness rituals and holistic therapies, complemented by the LUX* curated healthy cuisine - Keen On Green.

As an eco-luxury resort that focuses on sustainability, guided snorkelling and diving experiences, marine conservation initiatives and signature LUX* Extraordinary Experiences, such as Swimming with Whale Sharks, allow guests to experience unique year-round whale shark encounters and to explore one of the Maldives' most notable marine ecosystems.

General Manager of LUX* South Ari Atoll, John Rogers, said: "We are truly honoured to be voted once again by the readers of Travel + Leisure Southeast Asia across three award categories that reflect the diverse experiences we offer. These recognitions are testament to the passion and dedication of our team and our continued commitment to creating extraordinary experiences that help our guests celebrate life."

These recognitions further strengthen LUX* South Ari Atoll's reputation as the Maldives' leading luxury island resort, steeped in distinctive hospitality, exceptional guest experiences and an enduring commitment to excellence.

Mumbai, August 2026: KOKO, the Asian luxury dining restaurant by Pebble Street Hospitality, returns with the latest edition of its much-awaited Chef's Special Menu, available from 1st August 2026 across Mumbai, Bengaluru and Hyderabad. Introduced annually, the limited-time menu gives KOKO's culinary team the opportunity to spotlight a defining ingredient or flavour that inspires the season. This year, the focus is on Mala, the bold, unmistakable flavour profile that has long held its place at the heart of Asian cuisine. 

Known for its balance of heat, spice and aromatic depth, mala serves as the starting point for a menu that explores its many expressions across salads, sushi, dim sum, small and big plates. Interpreted through KOKO's signature style of modern Asian cuisine, each dish showcases a different expression of the flavour, highlighting its versatility while staying true to the restaurant's refined approach to cooking. 

"At KOKO, every menu is an opportunity to evolve while staying true to the flavours our guests know and love.This Chef's Special Menu is our take on Mala, a flavour profile that's complex, premium and deeply soulful. We've reimagined it through a fresh perspective allowing its many layers to shine through dishes that feel both familiar and unexpected." says Keenan Tham, Founder, Pebble Street Hospitality. 

The menu begins with the Green Harvest Salad, a refreshing combination of romaine and iceberg lettuce, tempura crisps and sesame peppercorn dressing. The sushi selection features the Forest Mushroom Roll, bringing together avocado, cucumber and chia seeds, alongside the Smoked Truffle Dory Roll, with John Dory, avocado and smoked truffle mayo.

The dim sum offering includes the Golden Pocket, filled with mozzarella, cheddar and cream cheese, kimchi and green peppercorn, and the Imperial Lamb Dumpling, packed with lamb, scallions and peppercorn.

Among the small plates are Sesame Spinach Cake, served with chilli peppercorn oil, sesame and sweet chilli sauce, Garden Vegetables, Mala Style, a vibrant medley of seasonal vegetables tossed in KOKO's signature mala sauce, Mala Chicken, Thai Chilli, featuring tender chicken with asparagus, water chestnuts, Thai chillies and dried chillies, and Lobster & Scallions, Mala Style, combining lobster with portobello mushrooms and fragrant peppercorns.

The larger plates include the Signature Roast Chicken, glazed with peppercorn oil and roasted peanuts, the Chef's Signature Catch of the Day, featuring John Dory finished with a ginger chilli sauce, the Aromatic Pepper Fried Rice, infused with celery, baby corn and house-made aromatics, and the Lamb Chop Fried Rice, bringing together lamb chops, egg and bold Asian flavours.

The experience concludes with Brown Butter Indulgence, a rich brown butter cake served with chocolate mousse, salted caramel sauce and caramel ice cream.

"Every new menu begins with curiosity. Some dishes are inspired by flavours I've cooked with for years, while others come from experimenting with ingredients and techniques that continue to excite me. With this menu, I wanted to showcase the aromatic and layered character of mala. My hope is that guests leave having discovered a new side to a flavour they thought they already knew," says Chef Eric Sifu, Chief Culinary Officer at KOKO.

Available for a limited time, KOKO's Chef's Special Menu invites guests to discover a fresh expression of one of Asia's most celebrated flavours. Whether returning to KOKO or visiting for the first time, the menu offers a compelling reason to experience the restaurant's evolving take on contemporary Asian cuisine.

DoubleTree Suites by Hilton Bengaluru Outer Ring Road has unveiled a reimagined menu at Spot 360, its signature open-air poolside bar and kitchen, introducing an elevated culinary experience inspired by the philosophy "Curated. Crafted. Elevated. Reinvented."

Perched atop the hotel with panoramic views of Bengaluru's Outer Ring Road skyline, Spot 360 combines globally inspired cuisine, contemporary mixology and warm Hilton hospitality in a vibrant alfresco setting. Designed for today's discerning and well-travelled diner, the refreshed menu celebrates premium ingredients, bold flavours and immersive culinary craftsmanship.

At the heart of the new menu is a distinctive culinary philosophy where progressive global comfort food meets the rich heritage of India's regional kitchens and the timeless artistry of the clay oven. Every dish has been thoughtfully created to balance innovation with familiarity, delivering an experience that is adventurous, comforting and memorable.

The menu is anchored around four signature pillars:

• The Artisanal Green Room – Fresh, vibrant soups and salads featuring premium ingredients including burrata, charred peaches and pearl barley.

• High-Octane Small Plates – Global lounge favourites infused with bold Indian flavours, bringing together ingredients such as Mathania chilli, Kasundi and wild mushrooms.

• Flame & Fire Grills – Premium proteins including Norwegian salmon and New Zealand lamb chops, complemented by refined sauces and precise grilling techniques.

• The Comfort Sanctuary – Slow-cooked Indian classics, aromatic dum biryanis, signature lagan preparations and indulgent desserts that celebrate heritage with a contemporary touch.

Complementing the culinary offering is an equally distinctive beverage programme.

The new cocktail collection, "Old Souls – Modern Pours," reinterprets seven iconic classics using premium spirits, house-made infusions, fresh botanicals and modern techniques. Signature creations include the Smoky Negroni, Elderflower 75, Mediterranean Fig Old Fashioned, Milk-Washed Mediterranean Picante, Smoked Mary and The Green Flame.

Adding an element of theatre is The Signature Surprise—an off-menu cocktail experience where guests simply describe their preferred flavour profile, allowing Spot 360's mixologists to craft a bespoke cocktail unique to each guest. The beverage programme also features curated sharing cocktails, sophisticated zero-proof creations and mindful mixes for every occasion.

The refreshed menu has been developed under the leadership of Executive Chef E. Lokesh, who spearheaded the culinary transformation, alongside Food & Beverage Manager Binod Singh, who curated the innovative beverage programme, creating a seamless harmony between food and drink.

Speaking on the launch, Akash Kalia, General Manager, DoubleTree Suites by Hilton Bengaluru Outer Ring Road, said:

"Spot 360 has always been envisioned as more than a restaurant, it is a destination where people come together to celebrate great food, handcrafted cocktails and memorable moments. With this reimagined menu, we have elevated every aspect of the experience, blending global culinary influences with the authenticity of India's rich food heritage. Our goal is to offer guests an experience that is contemporary, immersive and unmistakably memorable."

More than simply introducing a new menu, this launch reinforces Spot 360's position as one of Bengaluru's most distinctive open-air dining destinations. Whether it's a sunset cocktail by the pool, a leisurely weekend brunch, an intimate dinner or an evening under the stars, every visit is thoughtfully Curated. Crafted. Elevated. Reinvented.

The concept of soups is truly an age-old one, and not many are always in favor of having a bowl full of goodness, rather choosing to binge on junk and fast foods as a preferred choice. There is a need for creating a balance in our meals these days, especially during pandemic times when we need to keep our immunity levels high, besides being a little choosy since it is also monsoon time and we need to be careful about what is coming into our kitchen, getting cooked, and finally being dished out on our plates.

The idea of a good soup is simply discussed as being wholesome, nutrient-rich and full of flavour and colours, while also being appealing to the eyes, palate and the senses on the whole. Soups are one of the simplest things to make in a kitchen without much fuss or irritation. It just calls for a little wise decision-making, picking the right combinations, cooking them just right, and pouring the delicacy piping hot into our soup bowls and relishing the goodness, especially with the downpour and monsoon season all around.

While we hear of clear soups, cream soups, purée soups, broths, hot and cold soups, ethnic and international favourites from many countries like Minestrone soup from Italy, French Onion Soup from France, Mulligatawny popular from South India and Sri Lanka, Seafood Chowder Soup from America, the chilled refreshing soup called Gazpacho from Spain, and Manchow, Hot-and-Sour, Shark Fin Soup from China, to name a few!

"SOUPS to me are an interesting concept of creating formulae of wonders in the pot while cooking and simmering them to perfection to bring out an enticing mélange of flavour mixes into the soup bowls and excite the diners and foodies to surprises & treats." – Chef Kaviraj.

Here are a few simple, easy and healthy soup recipes for our readers.

Recipe-1] ASIAN CHICKEN NOODLE SOUP

Ingredients

Oil – 2 tsp

Garlic – 1 tsp, chopped

Ginger – 1 tsp, shredded

Green chilies – 1 tsp, chopped

Spring onion – 2–3, sliced

Carrots – ¼ no., shredded

Celery – 1 stalk, chopped

French beans – 3–4, sliced

Capsicum – ½ no., shredded

Boiled noodles – 1 cup

Boiled shredded chicken – 1 cup (optional)

Salt and pepper to taste

Chili flakes – ½ tsp

Soy sauce – 2 tsp

Schezwan sauce – 2 tsp

Water/chicken stock – 2–3 cups

Corn flour solution – 2 tbsp., to thicken

Spring onion greens – 2 tbsp., for garnish

Method

1. Heat oil in a pan. Add the garlic, ginger, chilies and onions, and sauté for a few seconds.

2. Add the assorted vegetables and sauté for 30 seconds. Add the water or stock, salt, pepper, chili flakes and sauces. Bring to a boil and simmer for 3–4 minutes.

3. Add the corn flour solution and mix well to slightly thicken the gravy. Add the boiled noodles and chicken pieces if desired, or else serve with vegetables. Cook everything together for 2–3 minutes and serve hot, garnished with spring onion greens.

Recipe-2] HERBED ONION POTATO SOUP

Ingredients

Oil – 1 tsp

Butter – ½ tsp

Garlic – 2–3 cloves, sliced

Onion – 1 medium-sized, sliced

Potatoes – 1–2 medium-sized, peeled and chopped

Salt and pepper to taste

Mixed herbs – ½ tsp

Chili flakes – ½ tsp

Water/vegetable stock – 3–4 cups

Almond/cashew paste – 2 tsp

White sesame seeds/flax seeds/sunflower seeds – 2 tsp

Parsley – 2 tsp, chopped

Cream – 2 tsp

Method

1. Prepare all the ingredients for the soup and keep them ready.

2. Heat the oil and a little butter in a saucepan. Add the garlic, onions and potatoes, and sauté them for 1 minute.

3. Add the salt, pepper, herbs and chili flakes and mix well. Add the water or stock, bring to a boil and simmer the soup for 25–30 minutes.

4. Cool it down a little and purée the soup. Strain it and bring it back to a boil. Add a little water or stock if needed, followed by the cashew/almond paste and cream. Check for seasonings.

5. Serve the soup hot, garnished with fresh herbs, parsley, coriander or lightly toasted seeds of your choice..

Recipe-3] NUTTY PUMPKIN COCONUT SOUP

Ingredients

Oil – 1 tsp

Butter – ½ tsp

Bay leaf – 1 no.

Peppercorns – 3–4 nos.

Ginger – 1 tsp, chopped

Green chilies – 1 tsp, chopped

Curry leaves – 4–5 nos.

Turmeric powder – ¼ tsp

Onion – ½ no., chopped

Water/vegetable stock – 3–4 cups

Yellow pumpkin – 150 gms, peeled and chopped

Potatoes – 1–2 small, peeled and chopped

Coconut milk – ½ cup, thick

Almonds/cashews/walnuts – 2 tsp, chopped

Sunflower seeds/chia seeds – 1 tsp

Coriander/parsley – 2 tsp, chopped

Method

1. Prepare all the ingredients for the soup and keep them ready.

2. Heat oil and butter in a pan. Add the bay leaf, peppercorns, curry leaves, ginger, chilies and onions, and sauté for a minute.

3. Add the pumpkin and potato cubes and sauté. Add the salt, turmeric powder, pepper, herbs and chili flakes as per taste, and mix well.

4. Add the water or stock and bring to a boil. Simmer for 20 minutes.

5. Cool the soup, remove the bay leaf, purée and strain it. Bring it back to a boil, add the nuts and seeds, adjust the texture, add the coconut milk, mix well and simmer for 3–4 minutes.

6. Serve hot, garnished with fresh coriander, parsley or coconut cream.

Recipe-4] SEAFOOD – COCONUT VEGGIE SOUP

Ingredients

Oil – 1 tsp

Butter – ½ tsp

Garlic – ½ tsp, chopped

Ginger – 1 tsp, chopped

Green chilies – 2, slit

Onion – ½ no., chopped

Broccoli – ½ cup florets

Carrots – ½ cup, sliced

Zucchini – ¼ cup, cubed

Boneless fish cubes – 1 cup

Cleaned prawns – ½ cup

Salt and pepper to taste

White wine – 2 tsp

Water/stock – 3–4 cups

Coconut milk – 1 cup, thick

Thai red curry paste – 2 tsp

Lemongrass – 3–4 pieces

Fresh basil – 3–4 leaves

Corn flour solution – 2 tbsp.

Lime juice – 1 tsp, to add while serving

Roasted crushed peanuts – 2 tsp

Method

1. Prepare all the ingredients for the yummy soup recipe.

2. Heat oil and butter in a pan. Add the ginger, garlic, onions and chilies, and sauté. Add the lemongrass, basil, Thai curry paste and a little water or stock, and cook for 1–2 minutes.

3. Add the assorted vegetables, salt and pepper to taste, and allow them to simmer and cook for 8–10 minutes until just done. Now add the wine, prawns and fish, and carefully mix them in. Allow them to cook for 3–4 minutes over a medium flame.

4. Now add the coconut milk and a little corn flour solution to slightly thicken the soup. Simmer for 2–3 minutes and serve hot, garnished with fresh basil, roasted crushed peanuts, a splash of lime juice and coriander.

Recipe-5] VEGGIE WONDER SOUP

Ingredients

Oil – 1 tsp

Butter – ½ tsp

Bay leaf – 1 no.

Peppercorns – 2–3 nos.

Garlic – 1 tsp, chopped

Ginger – 1 tsp, chopped

Red chilies – 1–2, slit

Onions – ½ no., chopped

Potatoes – 1 medium-sized, peeled and cubed

Green peas – ¼ cup, boiled

Baby corn – 2–3, sliced

Mushrooms – 2–3, sliced

Carrot – ½ no., sliced

Salt and pepper to taste

Water/vegetable stock – 2–3 cups

Turmeric powder – ½ tsp

Coriander powder – ½ tsp

Cashew/almond paste – 2 tsp

Milk – ½ cup

Cream – 1 tbsp.

Coriander/parsley – 2 tsp, chopped

Method

1. Prepare all the ingredients for the soup and keep them ready.

2. Heat oil and butter in a pan. Add the bay leaf, peppercorns, garlic, ginger, red chilies and onions, and sauté for a few seconds.

3. Add the assorted vegetables of your choice. Add the seasonings, herbs and flavour the soup as desired with the powdered spices.

4. Add the water or stock, bring to a boil, simmer for 15–20 minutes, then add the milk, cream and cashew/almond paste. Slightly thicken the soup and simmer for another 3–4 minutes.

5. Check the soup for texture, salt and balance, and adjust it accordingly. Add parsley, coriander, seeds, nuts, microgreens, etc., and serve the soup hot.

Nando's India has introduced its newest limited-time menu innovation, the NEW PERi-Crackle Avo Burger. Available until 30th September 2026, the burger combines Nando's signature flame-grilled chicken with fresh ingredients and an exciting new texture experience.

At the heart of the burger is the NEW PERi-Crackle, a crunchy blend of toasted seeds, crispy garlic, onions and African Bird's Eye Chillies. Layered with smashed avocado, zingy pickled red onions and flame-grilled chicken thighs in a toasted Portuguese roll, the burger delivers the bold flavours Nando's is known for, with a satisfying crunch in every bite.

Guests can customise their chicken with a choice of Mild, Hot or Extra Hot PERi-PERi heat levels. The NEW PERi-Crackle Avo Burger is priced at ₹595, served with a regular side, and is available across all Nando's casas in India for dine-in, takeaway and delivery.

Commenting on the launch, Sameer Bhasin, CEO, Nando's India, said, "At Nando's, we're always looking for ways to bring something fresh and exciting to our menu while staying true to what we're known for - bold flavours, PERi-PERi and flame-grilled chicken. The NEW PERi-Crackle Avo Burger introduces an entirely new texture experience through PERi-Crackle, paired with fresh ingredients that make every bite satisfying and unmistakably Nando's. We can't wait for our guests to try it."

Available for a limited time only, the NEW PERi-Crackle Avo Burger offers guests a fresh reason to visit Nando's and experience a new take on the brand's signature flame-grilled chicken.

As Mumbai welcomes the rains, MIRAI invites diners to experience the warmth of its Monsoon Special Half Japanese & Half Korean Hot Pot Menu, an interactive dining experience that celebrates the communal traditions of both Japanese and Korean cuisine. At the heart of the experience is MIRAI's signature Half & Half Hot Pot, allowing guests to enjoy two contrasting broths in one pot while creating their own personalised meal at the table. Available in Vegetable Hot Pot, Chicken Hot Pot, Prawn Hot Pot and Seafood Hot Pot, each pot is served with a comforting classic base featuring Napa Cabbage, Bok Choy, White Radish, Broccoli, Bean Sprouts, Zucchini, Shiitake Mushrooms, Button Mushrooms, Tofu, Spring Onions and Glass Noodles. Guests can then customise every bowl with their choice of premium ingredients, transforming every meal into a fun, interactive and social experience perfect for the monsoon season.

The experience comes alive through an extensive selection of DIY add-ons that let diners create their own perfect hot pot. Guests can choose from premium vegetables such as Lotus Root, Snow Peas, Bamboo Shoots, Enoki Mushrooms, Shimeji Mushrooms and King Oyster Mushrooms, along with indulgent proteins including Sliced Buff, Sliced Pork Belly, Smoked Ham, Fish Cakes and Chicken Sausages. Signature additions like Kimchi, Cheese and Onsen Egg add another layer of flavour, while handcrafted Veg Mandu, Chicken Mandu and Prawn Mandu bring authentic Japanese and Korean comfort to the table. Diners can complete their bowl with Udon Noodles, Ramen Noodles, Korean Ramyun, Korean Rice Cakes, Garlic Rice or Steamed Rice, before finishing with flavour-packed accompaniments including Korean Chilli Sauce, Ponzu Sauce, Chilli Oil and Goma Sauce. With unlimited broth refills, every pot becomes an evolving experience that can be enjoyed at one's own pace.

Speaking about the launch, Saamir and Rinchen, Co-Founders of MIRAI, said, "Across Japan and Korea, hot pot is more than just a meal, it's a tradition that brings people together. We wanted to recreate that same warmth and sense of connection while introducing something truly unique to Mumbai. Our Half Japanese & Half Korean Hot Pot lets guests enjoy two broths in one pot while customising every bowl with premium ingredients inspired by both cuisines. From selecting fresh vegetables and proteins to adding sauces, noodles and signature accompaniments, every guest creates a hot pot that's completely their own. It's an experience designed for sharing, conversation and making memories around the table."

Available for a limited time throughout the monsoon, MIRAI's Half Japanese & Half Korean Hot Pot Menu offers one of the city's most immersive dining experiences. Whether gathering with friends, enjoying a family meal or escaping the rain over a bubbling pot, guests can savour the comfort of two culinary traditions in one unforgettable experience only at MIRAI.

New Delhi,  2026 — Shangri-La Eros New Delhi invites guests to Tamra, its award-winning international cuisine restaurant, for A Taste of Assam, an exclusive pop-up in collaboration with Chef Pin by home chef Ayesha Zaman. From 30th July to 1st August, 2026 the three-day showcase will present an authentic exploration of Assamese cuisine, introducing diners to the distinctive flavours, culinary traditions, and cultural heritage of one of India's most remarkable regions.

For home chef Ayesha Zaman, every dish tells the story of home. What began as a childhood fascination with cooking at the age of five has grown into a decade-long journey dedicated to preserving and sharing the cuisine of Assam. Through successful culinary ventures, collaborations with leading brands, and appearances at some of the country's most celebrated food festivals, she has consistently championed the region's rich food traditions, bringing its lesser-known flavours to audiences across India. Her collaboration with Chef Pin at Tamra marks another chapter in that journey.

The specially curated menu brings together some of Assam's most cherished regional delicacies, each reflecting the simplicity and depth that define the cuisine. Guests can savour traditional favourites such as Pitha, Laru, Tenga, and Khar, prepared with respect for age-old recipes and the flavours that have been passed down through generations. Every dish offers a glimpse into the culinary charm of Assam, where fresh ingredients and balanced flavours delights.

Beyond the menu, the pop-up offers an opportunity to experience the traditions that shape Assamese cuisine. Through stories inspired by the region's food culture and recipes that honour its culinary legacy, Chef Ayesha invites guests to discover a cuisine that remains deeply connected to its roots while introducing it to a wider audience in the heart of Delhi.

Set within the vibrant surrounds of Tamra, A Taste of Assam promises an experience that brings together authentic regional cuisine and Shangri-La Eros New Delhi's signature hospitality. Whether guests are familiar with the flavours of Assam or discovering them for the first time, the pop-up offers a memorable opportunity to explore one of India's richest culinary traditions.

As the rains take over Mumbai, Millo Mumbai, the city's popular pure vegetarian dining destination in Lower Parel, invites guests to embrace the season with a specially curated Monsoon Menu that celebrates warmth, comfort, and bold global flavours. Known for its contemporary take on vegetarian cuisine, vibrant ambience, and thoughtfully designed space, Millo brings together a collection of dishes that perfectly complement cosy monsoon indulgence. From nourishing bowls to flavour-packed small plates, the limited-time menu promises a dining experience that is both comforting and memorable.

The menu opens with hearty favourites that are perfect for rainy-day cravings. Guests can begin with the velvety Nut Butter Squash Almond Soup or warm up with the wholesome Miso Udon Hot Pot, both offering rich, satisfying flavours for the season. For those who enjoy sharing plates, the Cheese Chilly Onion Borek delivers layers of crisp pastry and gooey cheese, while the indulgent Parmesan Churro, flavourful South Indian Singoda, and creamy Malai Soya Chaap add exciting textures and bold flavours to the table. Delicate Crystal Dumplings further elevate the spread with their light yet comforting appeal.

For the mains, Millo continues its signature approach of bringing together global inspirations with vegetarian creativity. Guests can savour the comforting Asian Udon Noodles, indulge in the rich flavours of Khowsuey, or explore innovative creations like Cottage Cheese Twists and Italian Fusion, each thoughtfully crafted to suit the season's appetite for wholesome, satisfying meals. To end on a sweet note, the decadent Chocolate Fudge offers the perfect finale, making every monsoon meal complete.

Whether it's catching up with friends over comforting favourites, enjoying a leisurely family meal, or simply escaping the rain with good food, Millo Mumbai's Monsoon Menu offers the perfect excuse to slow down and savour the season. With every dish thoughtfully created to match the mood of the rains, Millo promises an experience where comforting flavours, warm hospitality, and memorable moments come together, one delicious bite at a time.

Chefs Dorn Doeurt and Memo Hernandez elevate Cambodian fine dining

SIEM REAP, Cambodia (July , 2026) – The iconic 1932 restaurant at Raffles Grand Hotel d’Angkor has launched four distinctive new tasting menus, further cementing its position as a leader in Khmer fine dining.

Three of the new menus are curated by Executive Sous Chef Dorn Doeurt, a Siem Reap native and renowned expert in Cambodian cuisine, while the fourth is a creative collaboration led by Executive Chef Memo Hernandez.

Building on the success of the Khmer tasting menus first introduced in 2023, these new offerings deepen the exploration of Cambodia’s culinary heritage while introducing innovative interpretations.

Highlights of the new tasting menus include:

The King’s Apothecary

This vegetarian, pre-colonial inspired menu honours King Jayavarman VII. Signature dish Garden Bite (cucumber, kaffir lime) leads a refined selection that also features creative plant-based plates such as jackfruit and mango salad, pumpkin and coconut, stuffed eggplant, cauliflower steak, and a red pepper chocolate tarte.

The Reign of King Monivong

This menu celebrates the king’s trip to Marseille, France to promote Cambodian tourism with a replica of Angkor Wat that reached a height of 55 metres. Hamok Royal (Tonle Sap fish, organic brown rice, lotus) is a standout, alongside other elegant creations including Nataing mousse, banana blossom and poached chicken salad, sour lobster consommé, braised pork belly, and Akor Thnoat Royale.

The Golden Age

Spotlighting the 1960s luminaries who visited Cambodia, this menu includes signature dish Bay Damneub Muk Bangkang (lobster, turmeric, sticky rice), joined by crab cake, Kep tiger prawns pomelo salad, Mekong bouillon, sous vide duck, and sweet potato and cinnamon crème brûlée.

New Khmer Expressions (curated by Executive Chef Memo Hernandez)

A vibrant dialogue between Latin American and Khmer flavours, this menu features Humidity (Barramundi, coconut water, bird’s eye chili, ma’om) as a highlight, together with other bold fusions such as First Light, Zenith, Equatorial, Horizon, Dusk, and Lunar.

“We are proud to continue evolving Khmer cuisine by drawing inspiration from our rich history and the incredible local produce of Siem Reap. These menus tell stories of Cambodia’s past while delivering modern, refined dining experiences,” said Chef Dorn Doeurt.

Chef Memo added: “New Khmer Expressions represents a beautiful fusion, bringing the soul of Latin America to meet the aromatic depth of ancestral Khmer flavours.”

Raffles Grand Hotel d’Angkor was recently named one of the World’s “500 Best Hotels” by Travel + Leisure. Together with its sister property, Raffles Hotel Le Royal in Phnom Penh, the hotels were voted the No. 1 and No. 2 city hotels in Cambodia in the Travel + Leisure Luxury Awards Asia-Pacific 2026.

Designed as a complete meal that's perfect for two to share, each sizzler showcases vibrant Pan-Asian flavours, FOO's distinctive sauces, and satisfying textures, all presented on a sizzling hot plate for a memorable dining experience.

The Veg Asian Sizzler features layered blue and jasmine rice, Cantonese greens, sweet corn, crispy cheese gyoza, and FOO's signature peppercorn-chilli sauce. Guests can choose between tofu or cottage cheese as their preferred protein, creating a comforting yet flavour-packed meal.

For those looking for a heartier option, the Non-Veg Asian Sizzler combines layered blue and jasmine rice, Cantonese greens, sweet corn, crispy cheese gyoza, and FOO's signature Lantern sauce. Guests can choose from chicken, prawns, or lamb as their protein, making the offering versatile for every palate.

With the launch of its all-new Pan-Asian Sizzlers, FOO is redefining comfort dining this monsoon, bringing together bold Asian flavours, shareable portions, and sizzling tableside theatre in one unforgettable experience. Designed to delight both the palate and the senses, these sizzling platters are set to become the season's hottest new dining attraction. 

• Mumbai: Bandra, Andheri, Juhu, Phoenix Palladium, Thane, Town, Jio World Drive, NESCO, Powai, Borivali

• Ahmedabad: Palladium  (Alcoholic beverages are not served at Foo Ahmedabad.)

• Bengaluru:  Brigade Road, Orion Mall- Rajajinagar, Indiranagar

• Pune : The Kopa Mall

• Hyderabad : Inorbit

Start date:  27th July 2026  |  End date: 30th September 202

Mumbai, July 2026: Tourism New Zealand is reinforcing its long-term commitment to India – one of New Zealand's priority growth markets – with this year's edition of Kiwi Link India, its flagship travel trade event aimed at elevating New Zealand's status as a premier, year-round destination for Indian travellers.

The comprehensive trade event took place in Goa from 20–23 July and brought together 75 leading travel buyers from across India and 49 New Zealand tourism businesses. This year's event has been designed to strengthen commercial partnerships, build trade capability and increase consideration for New Zealand as a year-round holiday destination. The flagship event continues its momentum, as New Zealand recorded Indian arrivals at 125% of 2019 levels in the year ended May 2026. Visitor expenditure (in YE March 26) climbed to NZD229M, nearly 49% higher than pre-pandemic levels.

Commenting on the success of this year's event, Gregg Wafelbakker, Regional Director Asia, Tourism New Zealand, says, "The Indian traveller is looking beyond traditional holidays towards richer, more immersive experiences across culture, adventure, culinary discovery, and wellness. New Zealand delivers this holiday experience, and more. Kiwi Link India reflects Tourism New Zealand's commitment to working closely with our trusted travel trade partners to unlock demand, deepen relationships, share market intelligence, and inspire confidence in promoting destination New Zealand."

Kiwi Link India builds on more than two decades of Tourism New Zealand's trade engagement in India, consistently building commercial relationships, deepening destination knowledge, negotiating new business, and helping curate experiences that reflect the evolving preferences of Indian travellers.

As Tourism New Zealand continues to invest in the Indian market, Kiwi Link remains a cornerstone of its trade engagement strategy, creating stronger industry connections, expanding destination knowledge and supporting the travel trade in converting growing interest into future visitation.

Prospective participants for Kiwi Link India 2027 are advised to monitor this link for updates regarding application dates and the event prospectus.

New Delhi, July , 2026: Culture is increasingly shaping how and where Indians choose to explore. As travellers move beyond traditional sightseeing, they are seeking deeper, more authentic experiences that connect them with the local heritage, traditions, cuisine, festivals and communities. Leading global travel app, Skyscanner has launched The India Culture Travel Index, a report that reveals that India's appetite for culture-led travel continues to grow.

Through The India Culture Travel Index, Skyscanner analysed the evolving behaviours driving culture-led travel in India. The findings uncover five defining trends that together form the R.O.O.T.S. of India's growing culture-led travel movement:

R - Rediscovering heritage

Heritage continues to be the strongest driver of culture-led travel. It is the top motivator for Indian travellers, with 47% saying they would plan a trip around heritage and historical sites. Kerala, Rajasthan and Uttarakhand rank among the country's leading cultural destinations, reflecting travellers' growing interest in exploring India's architectural landmarks, historic communities and living traditions.

O - Open discovery

As Indian travellers become more open to discovering destinations through culture, they are embracing more immersive experiences beyond traditional sightseeing. Social media and YouTube (42%), along with the growing popularity of food, craft and heritage trails (41%), are the biggest drivers behind growing interest in culture-led travel.

Beyond domestic travel, 46% of Indian travellers have already travelled internationally for a cultural event, festival or heritage trail, while a further 43% aspire to do so, highlighting a growing curiosity to explore culture both within India and around the world. This openness extends closer to home too, with one in four Indian travellers (25%) heading to Tier 2 and Tier 3 towns for cultural experiences, beyond the usual metro circuit.

O - Once-in-a-year experiences

Festival tourism is emerging as a powerful travel driver, with 72% of Indian travellers saying they would consider planning a trip specifically to attend a major cultural or religious festival. India's iconic festivals are powerful travel motivators, with Durga Puja (58%) emerging as the top festival travellers would consider travelling to attend, followed by Ganesh Chaturthi (52%) and Navratri Garba (47%).

The findings suggest that travellers are increasingly treating major festivals as limited-time experiences worth planning an entire holiday around, rather than simply activities to enjoy after arriving at a destination.

T - Traditions & Taste

Food, crafts, and local traditions continue to play an increasingly important role in shaping culture-led travel. Regional food experiences rank among the top reasons for travel, with 43% of Indian travellers saying they would plan a trip around them. The growing popularity highlights an appetite for experiences that connect travellers with a destination's local traditions, flavours and way of life.

S - Smarter planning

As cultural experiences become a bigger travel priority, travellers are becoming more intentional in how they plan their journeys. Most Indian travellers begin planning their culture-led trips well in advance, with 40% starting three to six months ahead and 36% beginning one to three months before departure.

Festival timing has become the biggest booking consideration, with 36% of travellers saying availability during key festival or event dates matters most, followed by affordable prices for transport and accommodation (32%).

With many cultural experiences taking place at specific times of the year, Skyscanner's Price Alerts allow travellers to monitor fare changes without having to repeatedly search, while Whole Month search lets them compare prices across different travel dates to identify the best value around festivals, heritage trails and other cultural experiences.

Looking ahead, India's appetite for culture-led travel shows no signs of slowing. With 41% Indian travellers planning to take two culture-focused trips within India over the next year, 32% expect to take three to four. While enthusiasm remains high, safety concerns (49%) and high travel costs (37%) continue to be the biggest barriers to taking more culture-led journeys.

Neel Ghose, Travel Trends and Destinations Expert, Skyscanner India, said: "For a long time, people chose a destination first and discovered its culture once they arrived. We're increasingly seeing that journey now happens in reverse. Travellers are starting with the experience they want, whether that's witnessing Durga Puja, exploring a heritage trail or discovering a region through its food, and then building the trip around it. That shift is changing not just where people travel, but how they plan. When festival dates are fixed and demand is high, comparing different travel dates, airlines, airports and routes can help travellers find better value. For instance, try mixing and matching airlines or airports when you are searching for flights, and use helpful tools like Skyscanner's Price Alerts, to find better value when planning travel."

Dr Navina Jafa, an expert in heritage tourism, sustainability, cultural strategy, and Kathak dance, said: "India's cultural heritage is not only about monuments, but also the ecosystems around heritage landscapes: creative skilled communities, cultural traditions, and living practices. Studies show a growing number of travellers seeking immersive heritage experiences, underlining India's need to invest in its vast geographical diversity and multilayered cultural legacy. This fast-growing sector offers major opportunities for conservation, economic growth, and for strengthening heritage tourism nationally and globally."

As India's appetite for culture-led travel continues to grow, Skyscanner continues to help travellers uncover the R.O.O.T.S. of every journey, from rediscovering heritage and open discovery to once-in-a-year experiences, traditions, and taste, and smarter planning.

Top destinations to connect with your ROOTS**

DestinationPriceKochi, Kerala₹10,765Udaipur, Rajasthan₹10,307Almora, Uttarakhand₹3,824[1]Kolkata, West Bengal₹5,271Mumbai, Maharashtra₹4,722Lucknow, Uttar Pradesh₹3,652Puri, Odisha₹9,040[2]Kohima, Nagaland₹7,250[3]

Every September, thousands of Indian students take a major step towards their future as they leave home to pursue higher education overseas.  While established destinations such as Australia and Singapore continue to attract strong interest, emerging education hubs across the Asia-Pacific are gaining momentum thanks to globally recognised institutions, affordable living options, career opportunities and improved connectivity with India. 

Here are six international destinations gaining popularity among Indian students this academic season, and how travel solutions are helping make their transition abroad smoother.

1. Australia - Australia remains one of the most sought-after destinations for Indian students, thanks to its world-class universities, diverse student communities and attractive post-study work opportunities. For many students, relocating overseas means packing for several years away from home, which is a challenge.  Student-focused travel programmes such as Malaysia Airlines' MHexplorer help ease this transition by offering benefits such as up to 45kg of checked baggage allowance, allowing students to pack more essential items while enjoying seamless connectivity to Australia via Kuala Lumpur.

2. Japan - Known for its programmes in engineering, technology and innovation, Japan is becoming an increasingly popular choice among Indian students. The growing availability of English-taught programmes has further encouraged international enrolment. 

As students travel between India and Japan throughout their academic journey, loyalty benefits become increasingly valuable. Through MHexplorer, students can earn Enrich Points when flying with Malaysia Airlines, making every journey home or back to campus more rewarding.

3. Malaysia - Malaysia has established itself as one of Asia's leading education hubs, offering internationally recognised qualifications, affordable tuition fees and a multicultural environment. Its proximity to India also makes it an appealing choice for students seeking quality education closer to home. As many students travel back during semester breaks or special occasions, student-exclusive fares of up to 30% off flights and year-round travel privileges provide added convenience and flexibility throughout their overseas education journey.

4. Singapore - Known for its world-class education system and vibrant international environment, Singapore remains a popular choice for students. As they prepare for departure, admission timelines and visa processing periods don't always go according to plan. Flexible travel benefits, such as one complimentary date change under MHexplorer, provide added confidence and convenience should travel plans need to change.

5. Thailand - Beyond its reputation as a popular travel destination, Thailand is steadily emerging as an attractive destination for higher education, particularly in business, hospitality and engineering courses. As students settle into campus life in the new country, staying connected with family remains important. Benefits such as Family & Friends promotional fares available through MHexplorer make it easier and more affordable for loved ones to visit during holidays, special occasions or graduation celebrations via Malaysia Airlines.

6. Philippines - The Philippines has become an increasingly popular destination for Indian students pursuing medical degrees, thanks to internationally recognised programmes, English-medium instruction and affordable tuition fees. As students prepare for a long-term stay abroad, having flexible travel options and reliable support can make the transition smoother. Its accessible education system and growing international student community continue to strengthen its appeal.

Choosing the right university is only one part of the study abroad experience. As students prepare for a long-term stay abroad, having flexible travel options, generous baggage allowances and reliable connectivity can make the transition significantly smoother.

Through dedicated programmes and student-focused benefits, airlines such as Malaysia Airlines help make every stage of the journey — from the first flight overseas to trips back home — more convenient, flexible and rewarding. 

A LIMITED-PERIOD DINING EXPERIENCE CURATED WITH ACCLAIMED COOKBOOK AUTHOR AND CULINARY RESEARCHER BRIDGET WHITE-KUMAR, BRINGING HERITAGE RECIPES AND TIMELESS FLAVOURS TO THE TABLE IN CELEBRATION OF WORLD ANGLO-INDIAN DAY.

BANGALORE,  JULY 2026 - Continuing its commitment to celebrating India's rich culinary heritage, Grand Mercure Bangalore brings The Anglo-Indian Heritage Table. A limited-period culinary experience curated in collaboration with award-winning cookbook author, culinary researcher, and food consultant Bridget White-Kumar.

Drawing from recipes that evolved across Dak Bungalows, Army Camps, Railways, and Country Clubs during the British Raj, the specially curated menu brings together a selection of Anglo-Indian classics that reflect the cuisine's distinctive blend of Indian and European influences. Rooted in family recipes and historical research, the experience offers guests an opportunity to rediscover a culinary tradition shaped by generations of cultural exchange and one that has played a significant role in India's gastronomic heritage.

The culinary experience will be showcased across two of the hotel's signature dining venues. Guests can indulge in a specially curated dinner buffet at The Verandah on 31st July and 1st August, featuring a selection of Anglo-Indian classics, followed by a specially curated Sunday Brunch buffet at By The Blue on 2nd August, which also marks World Anglo-Indian Day, featuring an expanded spread of heritage favourites.

Speaking on the collaboration, Parag Shah, General Manager, Grand Mercure Bangalore, said, "At Grand Mercure Bangalore, we are committed to showcasing India's rich culinary diversity through authentic experiences. Partnering with Bridget White-Kumar allows us to present the heritage of Anglo-Indian cuisine through recipes that celebrate its history, traditions, and enduring appeal."

Commenting on the collaboration, Bridget White-Kumar said, "Anglo-Indian cuisine is deeply rooted in history, family traditions, and cultural exchange. I am delighted to collaborate with Grand Mercure Bangalore to bring these heritage recipes to guests and celebrate a cuisine that continues to be cherished across generations."

Through immersive culinary collaborations such as The Anglo-Indian Heritage Table, Grand Mercure Bangalore continues to celebrate India's diverse regional cuisines, inviting guests to discover the stories, traditions, and flavours that define the country's rich culinary landscape.

There are two kinds of people during the Mumbai monsoon: those rushing home to escape the rain, and those who find the perfect spot to sit back, grab a drink, and enjoy the season. At Public Beer Hall & Snack Bar, Versova, the new Monsoon Specials Menu is made for the latter, bringing together comforting food, refreshing drinks, and the perfect rainy-day vibe. 

Bringing together bold flavours and comfort on every plate, the seasonal menu features Tender Coconut 66, Dynamite Chili, Corn Crack, Gongura Mushroom, Puff Pattice (Onion & Cheese or Iyengar Egg), Ema Datshi Maggi, Prawn Masala Papad, Buff Nalli Goli Kebab, Pork Belly Bhujia, and the indulgent Mutton Maggi, a bowl that's practically made for rainy days. Every dish is designed to be comforting,flavourful, and perfect for sharing around the table.

 Chef Sohini Bhattacharya says, "Monsoon is the season when everyone craves food that's comforting, familiar, and packed with flavour. We wanted to create a menu that feels fun and nostalgic while introducing bold regional influences that make every bite memorable. It's the kind of food you keep reaching for while the conversations keep flowing."

The drinks feature seasonal signatures like the Clarified Bloody Mary, C'Old Monk Coffee, Cucumber Freshener, Passion Curry Sour, Naga Dhaniya Picante, and Jamun Lemonade, along with Kingfisher Premium and Kingfisher Ultra Beer Towers for the table. 

Nevil Timbadia shares, "Public has always been about bringing people together over great food, cold drinks, and a relaxed atmosphere. The monsoon gives everyone the perfect excuse to stay a little longer, order another cocktail or beer tower, and enjoy the simple pleasure of good company. That's exactly the feeling we've created with this menu." So the next time the clouds gather over Versova, don't rush home, head to Public, grab a seat, order your favourites, and let the rain become part of the experience.

This monsoon, find your favourite corner at Public : Beerhall & Snackbar - Versova, where comforting bites, chilled drinks, and great company come together rain or shine. 

Fact Sheet

Launch: Monsoon Special Menu - Until Monsoon Lasts

Venue: Public Beer Hall & Snack Bar,7A & 7B, Aram Nagar, J P Road, Versova, Andheri West, Mumbai

Date : 15th July onwards

Time: 5pm on wards every day  

             Weekends 12pm to 1.30am

Dr. Jyotsna Suri introduces the Group's defining philosophy, celebrating The LaLiT's commitment to being Homegrown, Inclusive and Sustainable.

New Delhi, July , 2026: The LaLiT Suri Hospitality Group announced the launch of 'Hospitality With A Heart', a defining brand philosophy that brings together the values that have shaped the Group's journey for over three decades. More than a campaign, Hospitality With A Heart reaffirms The LaLiT's enduring commitment to authentic Indian hospitality, inclusion, sustainability and meaningful guest experiences.

Inspired by the founding vision of the founder chairman, Lalit Suri and carried forward by Dr. Jyotsna Suri, Chairperson & Managing Director, The LaLiT Suri Hospitality Group, the philosophy reflects the belief that hospitality is not merely about exceptional service, but about making every guest feel genuinely welcomed, valued and cared for.

Built around three enduring pillars—Homegrown, Inclusive and Sustainable—Hospitality With A Heart celebrates India's rich cultural heritage while embracing diversity and responsible business practices.

As a proudly Indian hospitality brand, The LaLiT has always drawn inspiration from the destinations it calls home. From architecture and cuisine to local art, culture and craftsmanship, every hotel offers guests an immersive experience that reflects the unique identity of its region while upholding the timeless Indian tradition of Atithi Devo Bhava.

The philosophy also reinforces The LaLiT's long-standing leadership in inclusive hospitality. Through its inclusive employment initiatives and in collaboration with the Keshav Suri Foundation, the Group has created opportunities for over 2,000 members of the LGBTQIA+ community through skilling, employment and empowerment programmes. The organisation has also championed equal opportunities for persons with disabilities, acid attack survivors, neurodivergent individuals and people from other underrepresented communities, fostering workplaces where everyone belongs.

Sustainability remains another cornerstone of the philosophy, encompassing not just the environment but also people, communities, and long-term responsible growth. At The LaLiT, it is about creating a sustainable balance where business success goes hand in hand with the well-being of employees, local communities, and the planet. From planting over 20 lakh trees across India and operating six net-zero carbon footprint properties to promoting zero-waste kitchens, supporting local artisans and farmers through locally sourced produce, and embedding responsible practices across its operations, The LaLiT continues to make sustainability an integral part of how it operates and grows.

Announcing the launch, Dr. Jyotsna Suri, Chairperson & Managing Director, The LaLiT Suri Hospitality Group, said:

"Hospitality With A Heart reflects who we are at The LaLiT. We have always believed that true luxury is about making people feel welcome, respected and valued. As a proudly Indian hospitality group, our commitment to inclusion, sustainability and genuine care has shaped our journey and continues to guide us every day. Hospitality With A Heart brings this philosophy to life and reaffirms our promise to our guests, our people and the communities we serve."

With this launch, The LaLiT Suri Hospitality Group reinforces its position as one of India's leading hospitality brands—where luxury is enriched by purpose, every destination tells a local story, and every guest is welcomed with warmth, dignity and heart.

New Delhi,  July, 2026: Following the overwhelming response to its "BUY & FLY" offer as part of its Winter Campaign, Relaxo Footwears Ltd., India's largest quality footwear manufacturer, is bringing back the much-loved offer in partnership with EaseMyTrip, one of India's leading online travel-tech platforms. Building on the success of the previous edition, the renewed campaign continues Relaxo Footwear’s commitment to rewarding customers with exciting travel benefits alongside their footwear purchases.

The "BUY & FLY" customer promotion will be valid across all Relaxo Exclusive Brand Outlets, offering customers another opportunity to shop for their favourite footwear while unlocking exciting travel rewards through EaseMyTrip.

Customers who shop for INR 1,499 or above will receive an assured EaseMyTrip travel voucher worth INR 3,000, unlocking exclusive savings across flights, hotels and bus bookings. Customers can redeem the voucher against eligible bookings on the EaseMyTrip platform until 28th September 2026.

Adding to the excitement, every eligible purchase also gives customers an opportunity to win attractive holiday rewards. Four lucky winners every week will receive EaseMyTrip Holidays vouchers worth INR 5,000, redeemable on domestic and international holiday packages. At the end of the campaign, one lucky winner will also receive the Jackpot Reward – a Couple's Trip to Goa (3 Nights / 4 Days), including round-trip flights, hotel stay and breakfast, making every purchase a step closer to an unforgettable holiday.

The renewed collaboration reflects Relaxo's continued focus on delivering greater value and memorable experiences to its customers. By combining Relaxo's extensive retail presence with EaseMyTrip's trusted travel ecosystem, the campaign transforms everyday shopping into an opportunity to plan the next getaway.

Speaking on the launch of the campaign, Mr. Aakash Koparkar, Vice President – Retail Business, Relaxo Footwears Ltd., said, "The response to our previous 'BUY & FLY' campaign reaffirmed that today's consumers value experiences just as much as great products. Encouraged by the enthusiasm and participation we received; we are delighted to bring the campaign back in partnership with EaseMyTrip. Through this initiative, we continue to reward our customers with exciting travel benefits while making every visit to a Relaxo Exclusive Brand Outlet even more memorable."

Mr. Manmeet Ahluwalia, Chief Marketing Officer, EaseMyTrip, added, "At EaseMyTrip, we believe travel should be more accessible and seamlessly integrated into everyday experiences. Our renewed partnership with Relaxo Footwears builds on the incredible response received last time and reflects our shared vision of creating greater value for customers beyond the purchase itself. Through this campaign, we are giving millions of shoppers an opportunity to turn their everyday footwear purchase into their next holiday, with assured travel benefits and exciting rewards. We look forward to making more travel dreams a reality while delivering memorable experiences across India."

With assured travel vouchers, weekly holiday rewards and an exciting trip to Goa up for grabs, the "BUY & FLY" offer is expected to once again reinforces Relaxo Footwear’s commitment to delighting customers through innovative partnerships and rewarding shopping experiences that extend well beyond footwear.

A specially curated menu of lobster, crab, octopus, squid, prawns, salmon, pomfret and more

Chowman, one of India's leading Chinese restaurant chains is set to celebrate the finest treasures of the sea with another edition of it’s much awaited annual ‘Seafood Festival’, commencing 22nd July in all outlets across the country. From the fiery kitchens of Tangra to the coastal kitchens of Southeast Asia, the festival brings together a specially curated spread of lobster, crab, octopus, squid, prawns, salmon, pomfret and bhetki, each prepared with the precision and depth of flavours that Chowman is known for.

The menu travels far and wide. Some of the highlight delicacies from this year’s menu are is the Japanese-inspired Dynamite Shrimp tossed in Sriracha mayo and the indulgent Honey Walnut Shrimps crowned with caramelised walnuts, for those who love a taste of local Chinese, the Kolkata Style Chilli Pomfret and Kolkata Style Chilli Octopus pay a spirited tribute to the city's beloved Chinese legacy among others. 

The celebration continues into the mains with the Deep Fried or Steamed Pomfret with Mandarin Sauce and Crispy Fried Baby Bhetki served with a choice of Chef's signature Chilli Wine, Ginger Wine or Schezwan sauces, rounded off with hearty bowls such as the Butter Chilli Garlic Seafood Noodles and the Shrimp Chahan Rice tossed with Japanese nori and Shichimi seasoning.

Speaking on the occasion, Mr. Debaditya Chaudhury, Managing Director of Chowman, said, “Seafood has always held a special place in the Asian kitchen, and it holds an even more special place in the hearts of our patrons. With this year Seafood Festival, we wanted to go beyond the familiar and present the ocean in all its variety. Every dish on this menu has been crafted with the freshest catch, the right technique, and the same care our guests have come to expect from Chowman. Our aim is to give our guests a reason to gather around the table and discover something new. We hope this festival brings the same curiosity and delight to the table that we have felt while creating it."

Whether you are a seasoned seafood lover or simply looking for a reason to indulge, The Seafood Festival at Chowman is an unmissable invitation to gather, share, and savour.

Book your table now and dive right in!

What: Special Seafood Festival Menu

Where: Chowman, Delhi (East of Kailash, Noida Sector-18, Indirapuram and Gurgaon Sector-31) and Mumbai (Andheri West, Mira Road, Ghansoli and Powai)

When: till 22nd August 2026

Time: 12 Noon – 10.30 PM

Applicable on: Dine-In only

Contact Number: 180088902150