Author: Khwaish Jain
-KH News Desk (editorial1@imaws.org) Bhavik Sheth, a highly regarded figure in the Indian hospitality landscape, has officially announced the launch of his new venture, Opulent Oasis Hospitality. This boutique hospitality management and consultancy firm is designed to cater to the growing demand for bespoke, high-end management solutions for luxury hotels, resorts, and premium dining establishments. With a career spanning over two decades, Sheth has held leadership positions at several prestigious international and domestic hotel chains, bringing a wealth of strategic and operational expertise to this new entrepreneurial endeavor. Key Objectives of Opulent Oasis Hospitality: Bespoke Management: The firm focuses on…
-KH News Desk (editorial1@imaws.org) Lemon Tree Hotels has officially announced the opening of its latest property, Keys Select by Lemon Tree Hotels, Amritsar. This launch marks a significant addition to the group’s portfolio in North India, specifically targeting the high-volume spiritual and leisure tourism market in the holy city. The hotel is designed to offer a blend of comfort and efficiency, catering to travelers who prioritize proximity to major landmarks like the Golden Temple and the Jallianwala Bagh. Key Property Features: Convenient Location: Situated in the heart of Amritsar, the hotel provides easy access to the city’s primary religious, historical,…
-KH News Desk (editorial1@imaws,org) voco Goa Arpora, a key property under the InterContinental Hotels Group (IHG) umbrella, has announced the appointment of Vivek Sharma as its new Food & Beverage Manager. In this strategic leadership role, Sharma will be responsible for overseeing the entire culinary and beverage landscape of the hotel, ensuring that the brand’s signature playful and reliable service standards are maintained across all outlets. Vivek Sharma joins voco Goa Arpora with an impressive career background in the hospitality sector, marked by a deep understanding of operational efficiency and guest satisfaction within premium hotel environments. Key Responsibilities and Strategic…
-KH News Desk (editorial1@imaws.org) The city’s luxury hospitality landscape has welcomed a significant new arrival with the debut of Roswyn, a Morgans Originals hotel. Marking a major expansion for Ennismore in the Indian market, the property brings the brand’s signature “originality-first” philosophy to Mumbai, targeting travelers who seek unconventional luxury and culturally immersive experiences. Located in one of the city’s most prestigious neighborhoods, Roswyn is designed to function as both a high-end retreat for international travelers and a vibrant social hub for the local community. Key Features of Roswyn, Mumbai: Bespoke Design: The hotel’s architecture and interiors reflect a meticulously…
-By R. Shankaran There is a quiet revolution happening in the world of food. Across supermarkets in Singapore, specialty grocers in London, and health-food boutiques in New York, consumers are reaching for something older and more rooted — finger millet flour, cold-pressed sesame oil, turmeric-laced spice blends, artisanal mango pickles, and heritage rice varieties that trace their lineage back thousands of years. They are, without always knowing it, reaching for India. Indian heritage foods — encompassing ancient grains, fermented staples, Ayurvedic functional foods, GI-tagged produce, cold-pressed oils, and time-honoured dairy derivatives — are having a genuine global moment. And unlike…
-KH News Desk (editorial1@imaws.org) Sheraton Hyderabad Hotel, a prominent landmark in the city’s Financial District, has announced the promotion of Sourav Pal Chowdhury to the position of Director of Food & Beverage. This elevation reflects the hotel’s commitment to internal talent development and Chowdhury’s significant contributions to the property’s dining success during his previous tenure. With a career spanning over 15 years in the premium and luxury hospitality sectors, Chowdhury brings a wealth of expertise in managing diverse culinary operations, guest experience optimization, and team leadership. Key Career Highlights & Role Responsibilities: Proven Track Record: Before this elevation, Chowdhury served…
-KH News Desk (editorial1@imaws.org) Tossin Pizza, the boutique gourmet pizza brand known for its artisanal approach, has officially opened its second outlet in Hyderabad. The expansion marks a significant step in the brand’s strategy to capture the growing demand for premium, chef-driven QSR (Quick Service Restaurant) experiences in one of India’s fastest-growing culinary hubs. The new outlet is designed to cater to the city’s evolving palate, offering a menu that balances classic Italian techniques with bold, global inspirations. Key Highlights of the Tossin Pizza Expansion: Strategic Growth: This launch follows the success of the brand’s first Hyderabad location, signaling strong…
-KH News Desk (editorial1@imaws.org) The Indian functional beverage sector has witnessed a unique entry with the launch of Not Rocket Science, a brand dedicated to simplifying sports nutrition. Its debut product, Protein Water, is designed to bridge the gap between heavy, milky protein shakes and standard hydration drinks. By utilizing Whey Protein Isolate, the brand offers a clear, light alternative that provides the muscle-recovery benefits of protein without the digestive heaviness or chalky texture typically associated with traditional supplements. Key Product Highlights: Premium Formulation: Each serving contains high-quality Whey Protein Isolate, providing a lean protein source with minimal fats and…
-By B Swaminathan (swami@imaws.org) French fries are rarely described as an engineering challenge. But talk to someone who works in the category seriously and the picture changes fast. Getting a fry to stay crispy through the journey from fryer to delivery bag, to hold its crunch when reheated in a combi oven, to perform identically whether it’s produced in one of 27 factories across the world — these are problems that require genuine industrial precision. Lamb Weston has spent 75 years working on them.At a recent industry event, Kitchen Herald spoke with Idy Chua, Assistant Trade Marketing Manager at Lamb…
-By B Swaminathan (swami@imaws.org) The restaurant business has always been visual. From hand-painted boards outside a neighbourhood cafe to glowing LCD panels in a hotel lobby, how food is displayed shapes how guests feel before they have taken a single bite. But something has been quietly broken about the digital signage revolution for years — and most operators have simply accepted it. Walk into almost any modern food service outlet and you will find screens running continuously: broadcasting videos nobody is watching, cycling through promotions that could just as easily sit on a printed sheet. “When you go to a…