Author: Edit Team

-KH News Desk The craft beverage landscape is witnessing a sophisticated evolution as the unexpected marriage of beer and chocolate moves from a niche experimental novelty to a mainstay of gourmet tasting menus. While the pairing of dark stouts and chocolate desserts is a classic, contemporary artisans are pushing boundaries by pairing crisp lagers, citrusy IPAs, and even sour ales with complex, single-origin cacao. The chemistry behind this pairing lies in the shared complexity of the two ingredients. Both beer and chocolate undergo fermentation and roasting, creating overlapping flavor profiles characterized by bitterness, acidity, and toasted notes. The Science of…

-KH News Desk (editorial1@imaws.org) Cravicious Foods Pvt. Ltd., a leading brand in frozen foods, has announced the launch of its new manufacturing facility with a production capacity of 125 metric tonnes, marking a significant step in the company’s expansion plans and its focus on strengthening supply capabilities. The brand intends to widen its footprint in HoReCa with this expansion of capacity. The new facility is aimed at supporting the brand’s growing demand across both B2C and B2B segments, while enabling it to expand its product portfolio and cater to a wider market. With increasing consumer preference for convenient, ready-to-cook and…

-KH News Desk (editorial1@imaws.org) Rebel Foods, the world’s largest cloud kitchen company, has reportedly shuttered its quick food delivery vertical, ‘Quickies’. This strategic move signals an exit from the ultra-fast delivery segment—which promised food arrival within 10 to 15 minutes—as the unicorn shifts its focus back to its core, high-margin legacy brands and “Food Courts” model. The “Quickies” vertical was initially launched to capitalize on the quick-commerce boom that has swept through the Indian market. However, industry sources suggest that the high operational costs, logistical complexities of maintaining food quality at hyper-speed, and the pressure to achieve unit profitability led…

-KH News Desk (editorial1@imaws.org) Eco Hotels and Resorts Limited, a pioneer in the carbon-neutral hospitality space, has announced a strategic partnership with My Travel Bazaar (MTB), a leading B2B travel tech platform. This collaboration is designed to create an integrated service model that combines sustainable stays with comprehensive travel logistics, offering a “one-stop shop” for travel agents and corporate clients. The move marks Eco Hotels’ transition from being a standalone hotel operator to becoming a part of a larger, tech-enabled travel ecosystem. By leveraging My Travel Bazaar’s extensive distribution network and digital infrastructure, Eco Hotels aims to reach a broader…

-KH News Desk (editorial1@imaws.org) The National Capital Region’s culinary landscape has been further enriched by the launch of Kimikai Umami House. Nestled in the heart of Gurgaon, this new upscale dining destination is designed to take patrons on a deep dive into the diverse and “layered” culinary histories of Asia, with a specific focus on the foundational fifth taste—Umami. Kimikai aims to move beyond generic Pan-Asian offerings by focusing on regional specialties and traditional fermentation techniques that define the soul of Asian cooking. The restaurant’s philosophy centers on the idea of a “culinary narrative,” where each dish tells a story…

-KH News Desk (editorial1@imaws.org) Olive Hospitality, the hospitality arm of the Embassy Group, has entered into a landmark Memorandum of Understanding (MoU) with the Andhra Pradesh Tourism Authority (APTA). The agreement outlines an ambitious plan to develop 2,000 rooms across several strategic tourism and business markets in the state, signaling a major boost for the regional hospitality landscape. The project is designed to cater to the diverse needs of travelers, from corporate professionals in industrial zones to the millions of pilgrims visiting the state’s sacred sites. The expansion will feature a mix of Olive’s signature brands, including its hybrid “co-living…

-IANS In a significant leadership transition for India’s food-tech landscape, Nandan Reddy, one of the three original co-founders of Swiggy, has stepped down from the company’s Board of Directors. This move comes as Swiggy undergoes a comprehensive board restructuring to align with the regulatory requirements and corporate governance standards necessary for its highly anticipated Initial Public Offering (IPO). While Reddy is vacating his board seat, he will continue to remain an integral part of the organization in an advisory capacity. His departure from the board marks a symbolic shift for the decade-old startup as it transitions from a founder-led private…

-IANS In a significant move toward fiscal discipline, the Government of Rajasthan has issued a strict circular banning all state departments, boards, and corporations from organizing official events, workshops, or seminars in luxury hotels and private venues. The directive, issued by the Chief Secretary of Rajasthan, Sudhansh Pant, emphasizes the mandatory use of existing government infrastructure for all administrative gatherings. The circular aims to curb “unnecessary expenditure” and promote an atmosphere of austerity within the state machinery. This policy shift is expected to have a direct impact on the MICE (Meetings, Incentives, Conferences, and Exhibitions) business for private hoteliers in…

-PTI Sarovar Hotels & Resorts, one of India’s leading hospitality chains, has unveiled an aggressive five-year expansion roadmap aimed at doubling its current portfolio. CEO Ajay Bakaya announced that the group is eyeing a milestone of 400 hotels within the next five years, a move expected to generate approximately 10,000 new employment opportunities in the sector. The expansion strategy is primarily driven by the “Asset-Light” model, focusing on management contracts that allow the brand to scale rapidly across diverse geographies. While India remains the core market, Sarovar is also looking to deepen its presence in Africa, where it already operates…

-KH News Desk (editorial1@imaws.org) The hospitality industry in Mysuru has expressed strong support for the recent amendments introduced by the Food Safety and Standards Authority of India (FSSAI). The new rules, which transition food licenses from a renewal-based system to a lifetime validity model, are being hailed as a major step toward enhancing the “Ease of Doing Business” in the sector. Previously, hoteliers and food business operators (FBOs) were required to renew their licenses every one to five years, a process often cited as administratively cumbersome. Under the amended regulations, a license will remain valid for the lifetime of the…