JW Marriott Maldives appoints Marc Gussing as General Manager

With temperatures rising across Delhi NCR, The Dark Room by Wynnd Hotels has introduced a limited-edition Summer Drink Menu to tap into seasonal demand and further cement its presence in Noida’s nightlife circuit. The new cocktail line-up includes five handcrafted beverages, each priced at Rs 555, designed to appeal to consumers seeking refreshing, high-concept drinks during the summer months.

The drinks have been developed using top-shelf spirits and seasonal ingredients, aiming to blend creative presentation with distinct flavour profiles. “Every cocktail on the summer menu is an invitation to enter a new mood, a new memory. The Dark Room was always conceptualized as something greater than a bar or club—it's a vibe, a living, breathing thing. We wanted these cocktails to keep up,” said Gaurav Sapra, Founder, The Dark Room by Wynnd Hotels. 

The new menu aligns with the brand’s strategy to stay relevant through seasonal innovation and experience-driven offerings. Positioned as a cafe-club hybrid, The Dark Room continues to focus on combining curated nightlife experiences with upscale design and music-forward programming.

Since its inception, The Dark Room has targeted patrons who seek a differentiated hospitality experience. With this summer menu, the brand looks to deepen its engagement with regular visitors while attracting new footfall seeking relief from the heat and a refreshed take on evening socializing.

HotelTech Kerala, the state’s premier expo for the HORECA Sector will be held in Cochin for the 15th Edition and will be a 3-day exposition and will provide an interface for the suppliers of Hotel Products with the Horeca Sector.

HotelTech Kerala will focus on the HORECA sector; Hotels, Resorts, Restaurant and Catering sectors and will feature food ingredients, hotel equipment, linen & furnishings, hotelware, tableware, commercial kitchen equipments, besides hotel amenities and waste management systems.  With more than 200 exhibitors  showcasing their products and services at this year’s HotelTech & FoodTech Kerala editions. “It is a ‘must not miss’ event for all organizations involved in the Food & Horeca sector to showcase their products and services. 

The event is endorsed and supported by Kerala Tourism, Association of Approved Hotel Associations of Kerala, Kerala Professional Housekeepers Association, HPMF-Kerala Chapter & All Kerala Caterters Asociation-AKCA. 

The key highlight of this edition will be the GM Conclave & Purchase Managers Meet taking place on the 2nd day of the expo. 
 
Pune Gas is the Gold Sponsor of the GM Concalve & Purchase Managers Meet 2025   and will be the highly anticipated event at HotelTech Kerala. GMs & Purchase Managers from across the Hotels and Resorts from Kerala will meet-up and discuss the current state of the Industry in Kerala.  Other events being planned are the Chefs Meet and Housekeepers Meet too. 

The conclave is endorsed and supported by HPMF-Kerala Chapter as well as the Kerala Professional Housekeeper’s Association (KPHA), the only trade body for the Housekeeping sector in the state. All Housekeeping Staff from Hotels/Resorts across the State are being invited to take part in the meet.  

Kerala Barista Workshop will be held this year along with the expo and will be a 5 Day intensive workshop conducted by Coffee Board, Bangalore.  KBW is being held for the first time in Kerala and professionals from the F & B sector from across the State are being invited to take part in this workshop and gain valuable knowledge on the coffee making process. 

Scandalous Foods, a leading B2B innovator in Indian sweets for the restaurant and catering industry, has secured INR 2 crore in ongoing Seed+ funding round. 

The capital will be strategically invested in expanding production capacity and strengthening its SME HoReCa (Hotels, Restaurants, and Catering) distribution network, fueling the company’s next phase of growth.

"At Scandalous Foods, we’re not just selling Indian sweets—we’re working towards becoming the biggest mithaiwala in the unplanned post meal impulse purchase space. This funding is a massive leap forward in our journey to make our sweets a staple in restaurants and catering menus across India. With bigger production, a stronger distribution network, and new products in the pipeline, we’re gearing up to bring our bold, delicious creations to even more people,” said Sanket S., Co-Founder of Scandalous Foods.

With 50% of the funds allocated to scaling production, Scandalous Foods is gearing up to meet the rising demand that has driven consistent month-on-month growth. The remaining 50% will focus on expansion efforts, with 30% dedicated to building a robust SME HoReCa distribution network—targeting smaller restaurant chains with fewer than five outlets—and 20% directed toward online and offline marketing initiatives.

The company has experienced 7x growth in calendar year 2024, selling over 2 million cups of Indian sweets across nine cities. With a reach of nearly one million unique consumers through its 27 B2B clients and 1,500+ distribution points, Scandalous Foods is quickly becoming a go-to name in the industry.

Avinash Kalia, Chief Investment Officer, New Age India Fund explained “At our fund, we actively seek out founders with the vision and capability to execute and scale in unique, high-potential niches. Sanket and the team behind Scandalous exemplify this perfectly. With prior experience in the food industry, they’ve identified a compelling niche and are poised to capitalize on it.”

Beyond scaling its footprint, the brand is introducing 2-3 new products and expanding into new sub-channels within existing markets. Initially focused on key account HoReCa clients, Scandalous Foods will now target SME HoReCa and caterers, further strengthening its presence in India’s evolving F&B landscape.

Looking ahead, the company is focused on achieving INR 20 crore+ revenue within the next year, while also preparing to expand into the Middle East by 2026. Additionally, Scandalous Foods will introduce branded Indian sweets under its B2B2C label, FAAD, within the HoReCa channel, reinforcing its long-term vision for growth.

Courtyard by Marriott Goa, Colva opens O'Centro, a grab-and-go deli located right in the middle of the property for the customers. O'Centro is poised to revolutionize informal eating for both locals and tourists by fusing the rich flavors of Goan cuisine with the ease of quick eats. A range of freshly brewed drinks, nibbles, and sweet treats are promised by this exciting new addition, making it ideal for people who are always on the go or who need a relaxing respite.

O'Centro's lively menu, which reflects the laid-back atmosphere of the locals, captures the easygoing, carefree essence of Goa. This deli is your go-to place for a taste of real Goan cuisine, whether you're craving a savory prawn rissois for lunch or a morning coffee and croissant.

Additionally, there is a peaceful outdoor dining area with views of the fields and sunset, providing visitors with a place to relax. For a distinctive, regional twist, we now have popcorn-flavored coffee and feni coffee blends in addition to the classic favorites.

Novotel Mumbai Juhu Beach Strengthens Culinary by hiring Chef Avinash Kumar as Director of Culinary fortifies its leadership in culinary arts. With over 18 years of renowned experience in the culinary and hospitality business, Avinash offers a depth of knowledge, innovation, and leadership to this key post.

He has held prominent positions at well-known establishments including the Holiday Inn Mumbai International Airport, Novotel Imagicaa, The Lalit New Delhi, Taj Holiday Village Goa, and Taj Exotica Goa. These hotels have recognized him for his extraordinary culinary abilities and strategic thinking.

Speaking of his appointment, Chef Avinash Kumar said, "I am excited to join Novotel Mumbai Juhu Beach and look forward to bringing my passion for culinary innovation to this esteemed establishment. My goal is to create unforgettable dining experiences that satisfy and exceed our guests' expectations. I'm eager to work with the talented team here to elevate our culinary offerings and further establish Novotel Mumbai Juhu Beach as a premier dining destination."

Neelabh Sahay, Director of Operations, Novotel Mumbai Juhu Beach, said, “We are thrilled to welcome Chef Avinash Kumar to our team. His extensive experience and innovative approach to culinary arts align perfectly with our vision to offer unparalleled dining experiences to our guests. We are confident that under Avinash's leadership, our culinary offerings will reach new heights of excellence."

Chrome Asia Hospitality has introduced Chef Beena Noronha as the Corporate Chef specializing in European Cuisine.

Beginning her tenure at Gigi, Chef Beena focuses on modernizing traditional dishes.

She transitions from St Regis, Mumbai, bringing a wealth of experience. Before delving into the culinary world, she spent over a decade in the fashion industry.

However, her passion for cooking ultimately led her to pursue culinary arts and create culinary masterpieces.

“As we scale to newer heights in our culinary journey, we are delighted to announce the addition of Chef Beena to the team who crafts not just our meals but creates an unforgettable experience for our guests. What sets our bars apart under the Chrome portfolio is their distinctiveness, and we are pleased that Chef Beena not only understands each brand so closely and has curated menus that authentically align with each location's unique vibe and personality. With Chef Beena, we aim to create unforgettable culinary experiences for our guests.” said Pawan Shahri, Founder, Chrome Asia Hospitality.

Chef Beena derives immense satisfaction from enriching people's lives through her culinary prowess.

Firmly believing that cooking transcends mere skill to become an art form, she ventures beyond conventional boundaries, exploring modern techniques and gastronomy.

Her travels have afforded her exposure to a wide spectrum of cuisines, spanning Asian, French, Italian, Mexican, American, Mediterranean, Arabic, and Indian.

“I'm excited to get on this journey that transcends the usual. We are not just serving food, we're curating an overall sensorial experience for our guests by taking familiar ingredients and presenting them in ways that surprises palates, and creates memories. I am thankful for the team at Chrome Hospitality for believing in me and trusting my instincts to craft a menu that is anything but ordinary. They've given me the freedom to be experimental, to blend flavors in ways that challenge the norms and elevate the dining experience.” said Beena Noronha, Corporate Chef, Chrome Asia Hospitality.

As a leader in Mumbai's hospitality sector, the group takes pride in showcasing a collection of distinctive food and beverage establishments in their portfolio, such as GIGI, Eve, Demy, Donna Deli, Shy, Kaia Goa, and others.
 

The Orchid Hotel has introduced Chef Dhairyashil as its Executive Sous Chef, entrusted with steering the hotel culinary team towards elevated levels of excellence.

With extensive experience and dedication to culinary creativity, Chef Dhairyashil promises to infuse Mumbai's dynamic food scene with a distinct and innovative touch.

Chef Dhairyashil has embarked on a culinary voyage, marked by significant positions at renowned venues like the Bristol Hotel in Dubai and the Delmon International Hotel in Bahrain.

Across his professional journey, he has showcased remarkable proficiency in food preparation, particularly excelling in Indian and Continental cuisines.

His adeptness in managing costs, materials, and devising menus has been instrumental in the culinary departments under his leadership.

"I enjoy working in a bustling environment where creativity thrives, collaborating with talented and like-minded individuals, and expressing myself in a job that I'm passionate about." said Chef Dhairyashil.

Upon his appointment, he conveyed his excitement for the chance to elevate the culinary journey at The Orchid Hotel, Mumbai. When confronted with challenges, he remains composed even under pressure, preferring to pause and evaluate issues before devising solutions. He champions collaboration, firmly believing that soliciting input from team members enhances the efficiency of problem-solving endeavors.

 

MRS Group of Hotels, that owns and operates a distinct collection of boutique hotels across Rajasthan & Uttarakhand, is delighted to announce the appointment of Chef Vijay Kumar Sahi as its new Director – Culinary. 

With a rich heritage of culinary excellence and a forward-looking vision, Chef Sahi is set to enhance dining experiences across MRS hotels, bringing nearly two decades of international and national expertise to the forefront of its culinary operations.

Chef Sahi, celebrated for his innovative culinary techniques and a deep understanding of global gastronomy, joins MRS Group from his notable tenure with the Oberoi Group, particularly at Trident Udaipur and Trident Chennai. His leadership in these roles significantly enhanced guest satisfaction, showcasing his ability to blend traditional flavours with contemporary tastes seamlessly.

"The MRS Group of Hotels is known for its pioneering culinary spirit, capturing the essence of each unique property and the rich regional culture. The Group's trailblazing approach to experiential dining, initiated nearly a decade ago, has set a high standard in food and beverage programming. As I embark on this new phase of my career, I am eager to build upon this distinctive foundation,” he added.

In his new role, Chef Sahi aims to redefine the culinary landscape of MRS Group of Hotels by infusing each meal with a sense of discovery and delight. His strategic focus will be on enhancing the distinctive culinary identity that reflects the group’s ethos, enriching guest dining experiences through innovative kitchen operations, food and beverage management, and the introduction of pioneering dining concepts across existing and future operations.

Siddharth Yadav, Vice-President of The MRS Group of Hotels, commented on the appointment, " Our culinary philosophy emphasizes creativity, aiming to elevate the ordinary into extraordinary. From the beginning, our focus has been on respecting native ingredients and being inspired by local communities' delicacies and stories. With Chef Sahi guiding our culinary direction, we are confident in our ability to present our guests with unique dining experiences. These are not just meals, but stories woven from the fabric of regional tastes and global finesse, designed to delight both the palate and the soul."

Following a bomb blast at its Brookefield branch, The Rameshwaram Cafe, security measures have been intensified throughout the state, including its capital city.

The day after a minor explosion occurred at a well-known eatery in the city, injuring 10 individuals, the Bruhath Bangalore Hotels Association announced its intention to develop a strategy for improving security measures at all hotels in the city.

Additionally, discussions will be held regarding preventive measures aimed at enhancing safety in public spaces.

The incident took place on Friday afternoon at the Brookefield branch of the Rameshwaram Cafe, prompting heightened security measures throughout the state and its capital.

The Association plans to organize a meeting involving police officials, hotel owners, and relevant stakeholders to address Standard Operating Procedures (SOPs) aimed at ensuring vigilance within hotels.

Discussions will encompass guidelines for conduct within hotels, a review of existing SOPs, and the implementation of heightened security measures to prevent similar incidents in the future.

The meeting will also address the implementation of an upgraded security system and advocate for a strict policy against the presence of any "suspicious individuals" or "loiterers" in hotels going forward. PC Rao, President of the Bruhath Bangalore Hotels Association, mentioned that upon the conclusion of the police investigation, they will promptly convene a meeting with the police department, cafe and hotel owners, and other stakeholders.

The objective will be to devise a comprehensive plan aimed at enhancing security measures at eateries to prevent similar incidents from occurring in the future.

"We are currently exploring methods to improve the security system and guarantee the safety of individuals in public spaces.

However, our actions are contingent upon receiving the official report from the police department regarding the circumstances of the blast. Once the investigation concludes, we will address the issue and formulate a comprehensive plan.

Our deliberations are ongoing, and we are scheduled to hold a meeting next week with police authorities and other stakeholders in the hospitality sector," he informed PTI.

The Westin Mumbai Powai Lake & Lakeside Chalet Mumbai – Marriott Executive Apartments has named Kailash Gundupalli as its executive chef, marking a significant addition to the executive committee management.

With over twenty years of experience and a fervent dedication to culinary creativity, Gundupalli brings unmatched expertise to his new role.

Renowned for his motivating leadership and steadfast dedication to culinary brilliance, Gundupalli boasts a versatile skill set covering various cuisines.

Starting from his beginnings at Four Points by Sheraton Hotel in Ontario, Canada, to his time at esteemed venues like Hilton London Paddington and various Novotel properties in India and Thailand, Gundupalli has consistently raised the bar for dining experiences.

“We are delighted to welcome Chef Kailash Gundupalli to The Westin Mumbai Powai Lake & Lakeside Chalet, his exceptional track record and innovative approach to cuisine make him the perfect fit to lead our culinary team and further enhance our guests' dining experiences.” said Hemant Tenneti, Cluster General Manager.

Gundupalli's culinary talent has earned him several awards and acknowledgments, including the esteemed Le Salon Culinaire International Award in London.

He has also been recognized by esteemed culinary organizations like the Canadian Federation of Chefs and the Escoffier Society of Toronto.

Moreover, Gundupalli's restaurant at Novotel Bangalore received acclaim as the Best Square Restaurant, further establishing his status as a culinary innovator.

Gundupalli, a Georgian College graduate from Barrie, Canada, holds a master's degree in Culinary Management.

He is committed to lifelong learning, constantly striving to enhance his expertise. Inspired by his global travels, Gundupalli deeply values diverse flavors and ingredients, skillfully integrating them into his culinary innovations.
 

Nestled in the convenient locale of Navsari, Uday Palace a member of Radisson Individuals, is the epitome of comfort and luxury in Gujarat’s historic city. 

Situated in close proximity to distinctive attractions, the hotel is the ultimate destination for a business or leisure trip. Amidst the enchanting gardens, it offers a tranquil refuge just beyond the bustling city limits, all while maintaining easy access to both downtown Navsari and Surat.

Guests can also enjoy culinary extravagances with restaurants like Gulmohar, where dining is not just a meal, but an experience. Offering a diverse range of cuisines that cater to every palate. Whether you're starting your day with a hearty breakfast, enjoying a family meal, or seeking a late-night bite, Gulmohar is here to delight your taste buds. Gourmet Street is the ultimate food court that brings together a world of culinary delights under one roof with an array of food stalls offering everything from street food to international cuisine. Open from early morning until late at night, it's the perfect spot to satisfy your food cravings and enjoy the lively atmosphere. 

The hotel offers 100 meticulously designed rooms and suites, with select options featuring a balcony that provides scenic vistas of either the city or the lush garden surroundings. Each room is thoughtfully designed with amenities and is appointed to ensure your utmost comfort and convenience. Guests can choose from a range of options including a Standard Room, a Superior Room, an Executive Suite, and a Junior Suite. 

“We're elated to introduce Uday Palace, the newest addition to the NILE portfolio. Nestled in Navsari, this isn't just a hotel – it's a fusion of history and modern luxury that goes beyond expectations. It showcases our commitment to creating unique experiences for our guests. Uday Palace is where the charm of rich history meets the comfort of contemporary living, marking a fresh and exciting chapter in NILE's outstanding hospitality legacy,” shared Vikram Singh Chauhan, CEO & Founder of Nile Hospitaity.

The city of Navsari is known for its history and heritage with must-visit places with landmarks like Dandi Beach and the Salt Memorial vividly recounting the city's significant role in India's independence. Atash Behram, a UNESCO world heritage site, adding a touch of cultural charm to Navsari. The exquisite Jari embroidery weaves another layer of tradition into the city's fabric. Uday Palace stands as a beacon of opulence within the historically rich backdrop of Navsari, offering a truly unparalleled luxury experience at the heart of Gujarat.
 

The Leela Bhartiya City Bengaluru has recently appointed Chef Roberto Apa as the Executive Sous Chef.

The team eagerly anticipates Chef Roberto Apa contributing his expertise and distinctive culinary perspective to their kitchen.

Chef Apa has worked at well-known hotels like Marriott International. His last job was being the head chef at Scalini Restaurant in Doha.

 “All my commitment and aim is to give a superlative culinary experience for the guests who dine with me and etch on their memories a truly unique experience for which they would love to come back and relive the moments of joy and happiness. Even though the property is relatively new, it has already established itself with its culinary repertoire. Its relentless efforts to offer the best in class, and maintain standards and perfection aligns perfectly with my working style and approach.” said Chef Roberto Apa, Executive Sous Chef.

Chef Roberto further expresses, "My culinary style is intricately tied to my personal experiences and memories. Each dish reflects a piece of Italian culture, embodying the rich tradition of family recipes passed down through generations within the familial kitchen from the farm to the countryside and the ocean. These recipes have been further shaped by my diverse global culinary experiences and innovative cooking techniques.

Chef has completed his education at IPSAR Lucio Petronio and ALMA of the National Academy of Italian Cuisine.

Chef Roberto Apa knows a lot about the restaurant business and has vast experience in running big kitchens. He makes sure the food is always excellent for the customers and maintains high-quality standards.

The Leela Ambience Gurugram Hotel & Residences has apponited Master Chef Carmine De Filippo from Italy.

Chef Carmine De Filippo has honed his expertise through varied experiences at prestigious establishments globally.

His impactful journey includes notable stints at the Westin in Bangladesh and Malaysia, as well as the esteemed Regency Hotel in Kuwait and Kempinski in Kenya & Djibouti.

Particularly noteworthy is his recent role as the Italian Master Chef for Kenya & Djibouti, where he demonstrated his culinary finesse since July 2017.

Having graduated from the renowned C.A.P.A.C in Milan, Chef Carmine De Filippo's profound passion for the culinary arts has been shaped by a comprehensive diploma in culinary techniques.

His unwavering commitment to his craft is apparent in every dish he prepares, aligning seamlessly with The Leela Ambience Gurugram Hotel & Residences's dedication to providing unprecedented luxury and culinary excellence.

Chef Carmine De Filippo promises patrons an exploration filled with authentic Italian flavors and creative techniques. This intriguing addition to the hotel's story strengthens its position as a pioneer in the hospitality industry.

Sheraton Grand Bangalore Hotel at Brigade Gateway introduces Sajid Salim Patel as the new Executive Chef.

With a rich 14 year background in hospitality, Chef Sajid arrives with a treasure trove of culinary skills and inventive approaches, enriching our prestigious establishment.

Chef Sajid, holding a Bachelor's degree in Hotel and Tourism Management Studies and a Post Graduate Diploma in Kitchen Management (OCLD), commenced his distinguished journey in 2008.

His career has flourished through roles at prestigious hotels like Trident Bandra Kurla, Mumbai (The Oberoi Group), JW Marriott Mumbai Sahar, and Courtyard and Fairfield by Marriott Bengaluru Outer Ring Road, amassing invaluable expertise along the way.

"I am honoured and thrilled to join the prestigious Sheraton Grand Bangalore Hotel at Brigade Gateway. I look forward to creating memorable dining experiences and contributing to the culinary legacy of the hotel. I extend my heartfelt gratitude to the team for the warm welcome, and I am excited about the culinary innovations and the enrichment we will collectively bring forth." said Chef Sajid.

Before assuming his role at Sheraton Grand Bangalore Hotel at Brigade Gateway, Chef Sajid held the position of Executive Chef at Courtyard and Fairfield by Marriott Bengaluru Outer Ring Road.

Across his career, he has showcased adept management of comprehensive Food Operations, overseeing aspects like menu design, food preparation, quality control, and adherence to hygiene standards.

Chef's practical culinary skills encompass Japanese cuisine (Sushi Kitchen), Cold Food Preparation, Catering Operations, and expertise in Indian, Western, and Oriental cooking.

Chef Sajid has an array of notable achievements, such as winning the Best Cafe Award in 2016 and the Best Sunday Brunch Award in 2017 from Easy Diner Foodie.

His distinction as the Most Admired Chef in 2022 at the World Leadership Congress Awards stands out, alongside securing a Bronze Medal at the Great Indian Culinary Challenge in Mumbai.

Additionally, he was recognized by IHC London & IIHM as a distinguished Hospitality Personality for his outstanding contributions during his tenure at Courtyard and Fairfield Outer Ring Road.

DoubleTree by Hilton Baani Square Gurugram has announced Ashish Tiwari's promotion to the role of Food & Beverage (F&B) Manager.

With an extensive background in hospitality and a history of outstanding performance, Tiwari's advancement symbolizes a strategic step towards enhancing the hotel's dining and beverage offerings.

Ashish’s extensive experience stems from his pivotal role within the DoubleTree by Hilton Baani Square family since January 2020.

Starting as the Events Sales Manager until October 2021, he demonstrated unwavering dedication.

In November 2021, Ashish transitioned to Assistant F&B Manager at the property, highlighting his steadfast commitment to excellence and leadership in F&B management.

Ashish is a graduate of SAMS Institute of Hotel Management in Varanasi, credits his educational background and practical experience as crucial elements that have shaped his thriving career.

As the new F&B Manager, Ashish is focused on fostering innovation, delivering outstanding guest experiences, and enhancing the culinary offerings at DoubleTree by Hilton Baani Square, Gurugram.

Guwahati's iconic Sky Rooftop at Novotel Guwahati GS Road has been reintroduced to the city's dining scene with the launch of the all-new Skye restaurant.

The restaurant is operating exclusively during dinner hours that has a vibrant show kitchen showcasing an array of Kebabs & Burgers, Pizzas, and Continental delights, all curated with a focus on premium ingredients and culinary finesse.

Strategically located in one of Guwahati's upscale neighborhoods, Skye at Novotel aims to appeal to patrons from diverse backgrounds and age groups.

Its design embraces a blend of hues that resonate with the restaurant's vibe, coupled with a fusion of modern and ethnic interiors that create an inviting and distinctive ambiance.

The bar opens its doors daily from 5 pm onward and offers views with unique atmosphere, setting the stage for beautiful evenings.

Cygnett Hotels & Resorts proudly announces the addition of Cygnett Collection KK Hotel Ayodhya, situated in the revered city of Ayodhya, Uttar Pradesh.

This new property, part of the Cygnett Collection, embodies the chain's commitment to distinctive and authentic hospitality experiences.

This comprehensive hotel has 41 lavish rooms across three categories, each intricately designed with modern amenities and stylish accents.

"We are thrilled to establish our presence in the spiritually significant city of Ayodhya. With the completion of the Ram Temple in January 2024, Ayodhya is poised to become a global tourism hub and spiritual center, attracting visitors from all corners of the world. Prime Minister Shri Narendra Modi envisions Ayodhya as a must-visit destination for future generations, making this the perfect time for Cygnett Hotels & Resorts to enter the Ayodhya market. We are excited about the growth prospects in terms of both tourism and infrastructure development," said Sarbendra Sarkar, Founder & Managing Director of Cygnett Hotels & Resorts.

The Cygnett Collection KK Hotel Ayodhya features the C Pavilion is a dining venue open all day, promising a delightful culinary journey.

Guests can savor a diverse range of global cuisines, spanning from hearty breakfasts to lunches and dinners.

Additionally, the restaurant presents mocktails, light snacks, and beverages also.

The hotel offers the Summit Columbia Banquet Hall for both social and corporate gatherings with contemporary architecture alongside top-tier amenities and service.

The conference spaces accommodate gatherings ranging from 50 to 300 guests. Additionally, the banquet halls accommodate informal events hosting between 350 to 500 guests.

Vikas Nagar have more than 18 years of expertise in luxury hospitality and will assumes the role of Hotel Manager at Pilibhit House - IHCL SeleQtions, Haridwar's premier luxury hotel.

Vikas extensive industry background positions him as an influential figure set to leverage his profound knowledge in steering the operations of this grand establishment.

Vikas possesses a strategic outlook, adept leadership skills, and a knack for managing operations of varying sizes. As the lead for hotel operations at Pilibhit House, his primary focus lies in orchestrating Taj's renowned warmth and hospitality while devising strategies to enhance revenue growth through service delivery and guest experiences.

He has a deep understanding and hands-on experience in culinary operations, he aims to elevate the food and beverage services, already set to introduce captivating enhancements.

“I am delighted to embark on this new journey with the dynamic and passionate team at Pilibhit House. With a deep understanding of spiritual destinations, I aim to incorporate my previous years of experience and learning to elevate this soul-stirring destination. I’m grateful to be leading operations of this highly reputed hotel and look forward to making Pilibhit House the most sought-after hotel”. said Vikas Nagar, Hotel Manager, Pilibhit House, Haridwar-IHCL SeleQtions .  

He began his journey at The Grand, New Delhi and transitioned into a seasoned professional within the Taj group. Joining IHCL in 2008 at Ambassador, New Delhi - IHCL SeleQtions, he progressed from a Captain to a Restaurant Manager before assuming the role of Food & Beverage Manager at Taj Ganges, Varanasi. Excelling in leadership, he later became the Operations Manager at the same establishment.

His tenure included stints at Taj Ganges and Taj Nadesar Palace, Varanasi, prior to his association with Pilibhit House. Throughout his extensive career, Vikas orchestrated global events such as the G20 summit and SCO summit, demonstrating his prowess in orchestrating bespoke catering for national events like Pravasi Bhartiya Divas.

Vikas has hosted numerous dignitaries and celebrities and recognized as a visionary and garnered multiple awards.

Ramee Group of Hotels introduces the debut of Mutuswami and Rasoi Kitchen, two distinct dining poised to transform the culinary experience at Ramee Techome, Khar.

Mutuswami offers an elegant atmosphere coupled with a curated menu that celebrates the essence of traditional South Indian dishes infused with modern elements.

The restaurant guarantees a culinary journey through the diverse regional flavors of South India, presented innovatively and with refined expertise.

"With the launch of Mutuswami and Rasoi, we aim to offer our guests an unparalleled dining experience that combines tradition with innovation, Our commitment to excellence and providing diverse culinary experiences to our guests is reflected in these two distinct offerings, each crafted to cater to the varied tastes of our discerning patrons." said Rajit V Shetty, Managing Director at Ramee Group of Hotels.

The name "Mutuswami" pays homage to South India's culinary heritage, emphasizing a dedication to preserving the rich traditions of this cuisine, ensuring that each dish honors the flavors and culinary techniques cherished across generations.

The menu is influenced by South Indian flavors, offers Steam Idli, Medu Vada, Paper Dosa, Masala Dosa, Mysore Dosa, alongside specialties like Mutuswami Pav Bhaji, Misal Pav, Masala Pav, and the classic Filter Coffee.

Rasoi Kitchen and Bar specializes in North Indian and Oriental cuisines.

Rasoi Kitchen has signature dishes like Rajma aur Tamtar mullitwani soup, Murg alni Pani soup, Zaitoon Paneer tikka, Noor E Elacchi, Multani murg tikka, and Murg smoke chilli kebab.

The menu also features Paneer khurchan, Tirangi kofte, Murg dum makhni, and Kung pao chicken.

Amari Raaya Maldives has appointed Chef Yogender Pal as their Executive Chef, bringing his extensive three-decade culinary career to the table.

Chef Pal has a rich background in the world of hospitality, having served renowned luxury brands like The Oberoi Hotels and Resorts, Marriott, Hilton, Intercontinental Hotels, Hyatt Hotels and Resorts, and Claridges Hotels and Resorts, which adds a wealth of expertise to his latest position.

Before joining Amari Raaya Maldives, he held the culinary leadership position at the stunning Grand Hyatt Kochi, Bolgatty, India.

Chef Yogi has played a pivotal role in launching unique dining venues, overseeing kitchen setups, and introducing inventive culinary experiences.

His exceptional accomplishments, both in the kitchen and in managerial roles, have earned recognition from prominent publications.

Chef Yogi has been honored with accolades such as the Times Food Award for "Treforni" at Park Hyatt Hyderabad (Best Italian 2018) and the Times Food Award for "RIKA" at Park Hyatt Hyderabad (Best Modern Asian), along with other notable acknowledgments. He has also taken part in prominent food festivals worldwide.

Chef Yogi is actively engaged in managing a team of more than 30 chefs at the resort, ensuring the smooth operation of these diverse dining outlets.

The Belgian Beer Café presents a selection of Belgian culinary delights and carefully selected brews.

The menu has signature dishes like Belgian Fries, Tenderloin Carpaccio Platter, Vol Au Vent, and Fruiture.

“We proudly unveil the first and only Belgian Beer Cafe (BBC) in India, bringing you the same authentic BBC experience you'd expect from anywhere else in the world. The interiors of our restaurant are sure to leave you spellbound. Located just an hour from downtown Delhi and a mere 30 minutes from Noida, our five-star luxury hotel is now home to six unique fnb outlets, catering to all each palate.” said Sharad K Upadhyay, GM, Crowne Plaza Greater Noida.

The Belgian Beer Café 'Rural Concept' aims to recreate the same feeling of organic growth seen in its Belgian counterparts, fostering the warmth and companionship that characterizes the Belgian Beer Café® 'Rural Concept.'

“Belgian Beer Cafe has long been renowned for its authentic Belgian culinary experience, lively ambiance, and extensive selection of premium Belgian beers. With the opening of our Noida location, we are thrilled to bring this exquisite taste of Belgium to the vibrant community in Noida.” said Dries Vande Velde, Director of Operations, Creneau International.

Renaissance Ahmedabad Hotel has introduce Chef Kalpesh Kature as the face of their Executive Chef role.

Chef Kalpesh is poised to enhance the culinary selections and take the dining experience to new heights.

Bringing a vast wealth of culinary knowledge and over 14 years of invaluable involvement in the Hospitality and Food and Beverage Operations field, Chef Kalpesh arrives with a wealth of expertise.

Chef’s exceptional leadership capabilities align seamlessly with his talent for organizing intricate dining affairs, crafting outstanding menus, and adeptly guiding a varied team with accuracy.

He is proficient in efficient communication and demonstrated history of excelling in multicultural settings, nurturing cooperation among individuals from various backgrounds.

Assuming the position of Executive Chef, Chef Kalpesh will be responsible for supervising the culinary functions of the prestigious hotel's trio of distinctive dining establishments: R Kitchen, Kuro - The Asian Bistro and Mill & Co - Coffee House.

Furthermore, he will contribute his culinary proficiency to our banquet selections, guaranteeing that each guest encounters supreme tastes and an unforgettable gastronomic voyage.

"We are excited to welcome Chef Kalpesh to our team and are eager to witness the impact of his expertise on our culinary operations. With his unmatched skills and boundless creativity, we are confident that he will redefine our culinary offerings, setting a new benchmark for excellence under his leadership." said, Rohit Dasgupta, our General Manager.

Chef Kalpesh's voyage across the culinary realm has been truly exceptional. His time at prominent locations such as Fairfield by Marriott Pune Kharadi, Ibis India, Royal Orchids Golden Suite, and Radisson exemplifies his adaptability and unwavering dedication to the culinary craft.

Renest Hotels & Resorts is excited to declare the official launch of its latest hotel, the Renest Calangute Goa, set to greet visitors starting October 2023.

Positioned strategically, this is conveniently situated a short 10-minute drive away from Candolim beach, and only a quick 15-minute trip to the renowned Calangute Beach.

Renest Calangute Goa presents 30 intricately crafted rooms, radiating opulence and coziness.

"As we elevate our ambitions for expansion throughout the nation, we are thrilled to unveil our latest establishment, Renest Calangute Goa. The burgeoning tourism, both from local and international travelers, in Goa is experiencing rapid growth, and we are enthusiastic about demonstrating our exceptional hospitality benchmarks to visitors exploring the state," remarked Vishal Lonkar, General Manager of Brand Development at Renest Hotels & Resorts.

The restaurant's menu expertly fuses the lively tastes of Indian, Asian, and European cuisines, offering a skillful amalgamation of flavors.

The skilled team of therapists at the hotel has carefully developed a variety of revitalizing treatments, spanning from massages to facials, all intended to renew your equilibrium and overall state of wellness.

The property is situated around 38 kilometers from Dabolim Airport, and the newly inaugurated Manohar International Airport in Mopa, North Goa, is conveniently positioned just 29 kilometers away.

Travelers have the option to reach Goa via Madgaon Railway Station, which serves as a stop for trains from prominent cities across India.

Other railway stations in Goa include Thivim, Karmali, and Vasco da Gama. The state is well linked through roadways, accessible through national highways, and regular bus services run from cities such as Mumbai, Pune, Hyderabad, and Bangalore.

The Orchid Hotel Pune has introduced Priyanca Rao as the newly appointed Head of HR and Training.

She has an experience in talent management and a strong commitment to nurturing a harmonious work environment, Priyanca is well-positioned to bring about a substantial transformation in the hotel's staff and drive the company's overall progress.

Priyanca Rao comes with an extensive background in HR, showcasing her expertise in critical domains such as talent acquisition, employee development and training, employee engagement and motivation, and diversity and inclusion efforts.

Her diverse skill set perfectly aligns with The Orchid Hotel Pune's dedication to fostering a thriving workforce and upholding its distinguished reputation for delivering exceptional guest services.

In her new role as HR Manager, Priyanca's primary focus is to grasp the current HR landscape at the hotel, recognize prevailing obstacles, and introduce efficient solutions to tackle them.

Her strategy revolves around enhancing employee engagement and boosting morale, improving talent acquisition and retention, and creating a workplace where every employee feels appreciated and encouraged.

Priyanca is committed to crafting HR strategies that cater to the distinct requirements of the hospitality industry, acknowledging the 24/7 nature of hotel operations.

Her focus lies in prioritizing employee wellbeing, providing specialized training programs, and fostering a guest-centric service culture.

By tailoring HR approaches to suit The Orchid Hotel Pune's unique needs and meet the expectations of its workforce, Priyanca aims to establish a flourishing work environment that boosts employee satisfaction and ultimately enhances the quality of guest experiences.

"I believe that the success of any organization lies in its people, and my aim is to create an environment where employees feel valued, motivated, and empowered to deliver exceptional service to our guests. I am excited to work with the dedicated team at The Orchid Hotel Pune and contribute to the continued success of this esteemed establishment." said, Priyanca Rao.

As Priyanca assumes her new position, her goal is to create a dynamic HR department that fully embraces the hotel's vision of delivering outstanding guest experiences.

By instilling a guest-centric mindset within the HR team and ensuring that HR practices align with the organization's objectives, she will be instrumental in upholding The Orchid Hotel Pune's esteemed reputation for excellence in the hospitality industry.

Le Méridien Hotels & Resorts has chosen Chef Gurneet Grover as the Executive Chef for their recently opened Amritsar property.

With more than 15 years of culinary experience, Chef Gurneet possesses a deep understanding of team leadership and customer engagement.

His extensive expertise in creating memorable dining experiences makes him the ideal candidate for the role of Executive Chef at Le Méridien Amritsar.

Taking on his new position, Chef Gurneet will be in charge of overseeing the operations of Le Méridien Amritsar's two dining establishments and one bar & lounge.

These venues consist of the All-day dining restaurant, Le Grand Café, The Asian Bistro offering pan Asian cuisine, and Latitude, a stylish coffee house by day and a sophisticated cocktail bar by night.

His primary responsibilities include developing innovative menus for various outlets and events while upholding impeccable standards of food quality and consistency.

As a valuable asset to the hotel, he is expected to enhance the culinary offerings and overall experience at Le Méridien Amritsar.

Chef Gurneet Grover has an impressive background, having held positions at several renowned hotels in India.

His work experience includes prestigious establishments such as the Taj Mahal Hotel, Ritz Carlton, JW Marriott Aerocity, and Goa Marriott Resort and Spa.

In his most recent role, he made significant contributions to the transformation of the Sheraton Grand Palace, Indore, previously known as The Grand Bhagwati, playing a crucial role in its rebranding and evolution.

ITC Master Chef Creations is preparing to launch a month-long celebration of mutton called Jashn-E Gosht in Bangalore through their cloud brand ITC Master Chef Creations.

The Mutton Nihari is meticulously slow-cooked broth that  twings your taste buds. The Bhuna Gosht, inspired by the exquisite "Mande Ka Salon Style" of Aurangabad.

Additionally, for the Biryani enthusiasts of Bengaluru, a serving of the succulent Gosht Keema Biryani is also introduced.

These dishes showcase their exceptional culinary mastery. The festival provides an incredible opportunity for individuals to savor the genuine flavors of mutton dishes originating from the North West Frontier regions of India.

Drawing inspiration from the traditional delicacies of Eid, the festival pays homage to India's vibrant and varied culinary legacy, while highlighting the talent and proficiency of ITC's master chefs.

These special curated set menu available for delivery via popular food delivery platforms like Swiggy or Zomato.

The menu encompasses an array of dishes including Mutton Nihari, Mutton Curry, Bhuna Gosht, Keema Masala, Keema Matar, Keema Biryani, Mutton Shikampuri Kebab, and Gosht Biryani, ensuring a diverse gastronomic experience.

Gurbaxish Singh Kohli, Director of Pritam Hotels, has been elected as the President of the Hotel and Restaurant Association of Western India (HRAWI). Prior to being elected as the President, Kohli was Sr. Vice President of the Association.

Prem Tiwari, former Vice President, will now serve as Sr. Vice President along with Sherry Bhatia acting as the Vice President. Pradeep Shetty is the new Secretary. Nirav Gandhi will continue as the Jt. Secretary and Dilip Kothari as the Treasurer.

Kohli said, "HRAWI has been the industry’s voice in championing its progress, in liasioning with the Governments and has been a pillar of support for its members. In the last couple of years, the HRAWI ceaselessly worked towards alleviating many hurdles that the industry faced across issues ranging from the highway liquor ban to the most recent plastic ban. Simultaneously, we also supported and led the way for FSSAI’s several training programmes in Food Safety trainings and certifications across the Western region. We also introduced a first of its kind independent classification system in India that follows the global practice of trade bodies for rating hotels."

With the hospitality industry showing signs of recovery from the decade long slump, Lords Hotels and Resorts, India’s fastest-growing chain in the premium mid-market hotel segment, has decided to switch its expansion drive into top gear to become a 40-property chain by the end of financial year (FY) 2020.

With the demand for hotel rooms outpacing supply, the hotel chain is not only aiming at increasing its footprints at a faster rate, but is also looking to venture into new geographies and focus on niche segments.

With 26 operational hotels and four more scheduled to commence operations later this year, Lords Hotels and Resorts has been growing at an average of three hotels per year since its inception in 2007. It will now also target becoming the fastest-growing pilgrimage hotel chain in the country.

“Our hotels across the country have registered room occupancies in the range of 70–75 per cent in the last financial year. While there was only a marginal rise in ARR, the RevPAR grew by almost 8-12 per cent. This is an indication of demand outpacing supply and the need for increasing room inventories,” said P R Bansal, chief operating officer, Lords Hotels and Resorts.

In the current financial year, the hospitality chain has plans to establish hotel properties in Kolkata and Bhubaneswar in the east, and in Hyderabad and Chennai in the south.

“After a sluggish growth for close to a decade, the outlook appears positive for the industry and we plan to make the most of it while we can. Despite an unfavourable market scenario, Lords Hotels and Resorts continued making strides to become India’s fastest-growing hotel chain,” Bansal said.

“We have identified potential projects in the East, where Lords Hotels and Resorts has not made a mark yet, and also in the South, where we see tremendous growth in the coming years,” he added.

Lords Hotels & Resorts is a home-grown, mid-market player with a focus on serving the burgeoning Indian traveller. With a spread of four sub-brands, viz Lords Plaza, Lords Inn, Lords Eco Inn and Lords Resorts, the parent brand covers the entire spectrum of tourist segments.

“While many hotels brands, including international players, are realising the potential in the mid-market segment and making a foray into it today, we began our journey over a decade ago,” said Rishi Puri, vice-president, Lords Hotels and Resorts.

“We not only foresaw the prospective market, but we also were deeply passionate about serving guests with the global hospitality standards. Our ideology of True Value stems from here,” he added.

“We’ve successfully managed to offer our guests the best of services and amenities bundled together at economical tariffs,” Puri said.

“We even broadened our portfolio of hotels to better accommodate the needs of the leisure tourist, the business traveller, the bag-packer and the pilgrimage tourist,” he added.

“In fact, our next big focus is to serve the pilgrimage tourist, for whom today the stay options fall largely in the unorganised domain,” stated Puri.

There are close to 200 iconic, sacred places of worship in the country and these sites receive footfalls in excess of 1.5 million tourists annually.

While many of the top pilgrimage destinations today have branded hotels, a majority of the sites are served by stand-alone hotels, which leave tourists with no option but to manage with what is available.

“We are very keen on developing a focused offering to the pilgrimage tourist segment. Out of the 26 properties that we currently operate, seven are in the heart of such pilgrimage destinations, and we are aiming at maintaining at least 30 per cent of our portfolio for pilgrimage tourists,” Puri said.

“With the government’s impetus on Incredible India campaign, the designated tourism circuits will include a host of pilgrimage sites, and we have identified Katra, Mathura, Vrindavan and a few others for our upcoming projects dedicated to pilgrimage tourists,” he added.

Sergio Zertuche is Chief Sales & Marketing Officer of Palladium Hotel Group – an internationally renowned Spanish hotel chain with 50 diverse properties spread across six countries. On the Group’s success rate of promoting hotels in India, he confirms, “We are promoting three of our key Spanish properties— Hard Rock Hotel Ibiza, Hard Rock Hotel Tenerife and Ushuaïa Ibiza Beach Hotel in India. India is turning into a strong outbound market in the world and is ranked among our top 20. Ibiza is among the popular places visited by Indians which is known for its vibrant music scene and eagerly-awaited concerts every season, while Canary Islands is a new destination that Indians are exploring in Spain,” he said.

India’s travel and tourism industry is growing enormously every year owing to its rich cultural and historical heritage, variety in ecology, terrains and places of natural beauty spread across the country. For Zertuche, the business travel market in India is slated to be ranked among the top 5 by 2030 as business travel spending is expected to triple until 2030 from US$ 30 billion in 2015. “Being such a lucrative market, we seek interest to set up and expand our visibility in the Indian market in the future as we see the rise in demand for luxury hotel players in the country,” he added.

The experience at Palladium properties is kept distinct for an unparallel holiday experience. Ushuaïa Ibiza Beach Hotel is the first of its kind in the world to pioneer the concept of party hotel/ beach club. The Ushuaïa Club is the ideal choice for the best daytime parties in Ibiza. George Clooney and wife, Leonardo DiCaprio, Lionel Messi, Kylie Minogue, Paris Hilton, RanbirKapoor and Katrina Kaif are some of the famous celebrities that have visited the hotel lately, he informed.

Hard Rock Hotel Ibiza is the first Hard Rock Hotel of Europe that combines the style and energy of the legendary brand. The volcanic island of Tenerife is the largest of the Canary Islands and one of the most fascinating destinations in the world.

“We are closely working with tour operators and travel agencies from India as it is one of our top 20 markets with an average stay of 3 to 5 nights, and Indian market has kept growing along in the last four years. We plan to engage with the travel trade through networking dinners on a one on one basis for effective penetration in the Indian market,” he said.

With the focus on technology and sustainability, Hard Rock Hotel Ibiza, Hard Rock Hotel Tenerife and Ushuaïa Ibiza Beach Hotel have state-of-the-art technology with music-themed furnishings, glass enclosed whirlpool bath and chromotherapy in the rooms. The Pioneer DJ Suite, located at The Ushuaïa Club, to offer just an example, features an incredible music equipment that includes two pioneer DJ players, mixers, amp, speakers and a subwoofer, as well as a spectacular clear glass bathtub; while the hotel has its own recording studios with an innovative control room and services that include studio hire, musical production, personalised DJ classes, recording, mastering and mixing.

“Sustainability is also one of our strong commitments, therefore our properties sign a common quality and environment policy that agrees to carefully control and care about use of the natural resources and environmental impact,” he added.

The recently conducted networking training workshops for close to 100 tour operators in Mumbai and Bangalore was aimed to educate the trade and increase awareness about Palladium brand and its unique offerings. “We conducted 4 training sessions in each city focusing on aspects like the USP’s of the three properties, booking process, flight connectivity from different cities of India to Ibiza and attractions in and around the island during one’s stay at the properties. It was also a platform that helped us introduce Blue Square Consultants as our India representative to meet and cater to the growing demand for Ibiza from the India market,” he said.

Palladium Hotel Group is a Spanish hotel chain with 48 hotels and close to 14,000 rooms in six countries: Spain, Mexico, Dominican Republic, Jamaica, Sicily (Italy) and Brazil and operates 8 brands: TRS Hotels, Grand Palladium Hotels & Resorts, Palladium Hotels, Palladium Boutique Hotels, Fiesta Hotels & Resorts, Ushuaïa Unexpected Hotels, Ayre Hoteles, Only You Hotels, as well as licensed brand Hard Rock Hotels. ‘BLESS Collection Hotels’ is a new hotel brand by Palladium Hotel Group targeted at the hedonist luxury. The first property in central Madrid is due to open in November 2018. The Palladium Hotel Group establishments are characterised by their philosophy of offering customers a high standard of quality in its products and services and excellent value. The Group is owned by Grupo Empresas Matutes (GEM).

Micro-hospitality startup SaffronStays has about $2 million from consumer-centric venture capital firm Sixth Sense Ventures. The pre-series A investment marks the first institutional round into the firm and will help SaffronStays expand the number of holiday properties under its platform.

Founded in 2015 by Devendra and Tejas Parulekar, SaffronStays curates and manages hospitality operations, reservations, branding and marketing for private vacation homes owned by high networth individuals. The firm currently operates 45 homes across six states in India and claims to host over 1,500 guests every month.

“We are excited to have Sixth Sense Ventures as our partners in our entrepreneurial journey. We hope to use this money to expand our footprint, work on innovative business models, strengthen our operations and improve our technology backbone,” said Devendra Parulekar, Founder of SaffronStays. As part of this investment, Nikhil Vora, Founder & CEO of Sixth Sense Ventures will join the board of SaffronStays.

Hospitality being a high margin sector, SaffronStays claims to be cash flow positive at a unit level even as it clocks about Rs 5 crore in annual revenues.

“The Indian travel market is massive and yet underserved. We believe that SaffronStays is very well equipped to capture this market with its exclusivity and well-curated offerings and parallely create an opportunity for homeowners to monetize their most valuable and expensive asset,” said Vora on the investment.

Currently operational around Mumbai, Pune, Goa and a few locations around Uttarakhand, Rajasthan and Tamil Nadu, the firm is looking to scale to about 125 properties by the end of 2018 even as it looks to scale to over 1,000 homes over the next 5 years.

The tiny but ultra-rich Gulf state of Qatar has agreed to buy one of New York’s most iconic buildings, the Plaza Hotel, for around $600 million, adding a development that was once owned by U.S. President Donald Trump to its luxury property portfolio.

Qatar’s state-owned Katara Holding is buying full ownership of the hotel, including a 75 percent stake from Indian business group Sahara India Pariwar, a source familiar with the deal told Reuters.

Qatar has been buying top hotels and luxury properties in the West over the past decade as part of a drive by its $300 billion-plus sovereign wealth fund to diversify the wealth it accumulates from gas and oil exports.

Qatar, the world’s largest exporter of liquefied natural gas, already owns landmark hotels such as The Savoy and The Connaught in London.

Its wealth fund, the Qatar Investment Authority (QIA), has also invested in large Western companies such as carmaker Volkswagen and mining giant Glencore.

The pace of Qatar’s overseas investment had been expected to slow down amid a crisis in the Gulf after its neighbours – Saudi Arabia, the United Arab Emirates, Egypt and Bahrain – imposed economic sanctions on Doha for allegedly supporting terrorism.

Qatar denies the allegations and says the economic boycott is an attempt to undermine its sovereignty.

Qatar has had to inject dozens of billions of dollars into its economy, but in recent months has said the impact of the boycott has been mitigated, allowing it to resume large-scale investments abroad, including buying a stake in Russian oil major Rosneft.

The Plaza Hotel deal is the largest investment in the Western property market by Qatar since the start of the blockade in June last year.

Trump bought the Plaza in 1988, but had to sell it to a group of investors including Saudi businessman Prince Alwaleed bin Talal more than two decades ago as part of a bankruptcy proceeding.

Prince Alwaleed had remained a minority shareholder in the hotel prior to the Qatari transaction. Alwaleed’s Kingdom Holding did not immediately respond to a request for comment.

Sahara has been trying to sell its stake for several years amid financial difficulties for its chairman, Subrata Roy.

The Plaza has hosted guests including the Beatles and Marlene Dietrich, who performed there. It was also the site of Trump’s marriage to Marla Maples in 1993.

The hotel has featured in movies including the 1959 American thriller by Alfred Hitchcock, “North by Northwest”; the 1991 drama “Scent of a Woman” starring Al Pacino, and the 1990 gangster drama “The King of New York” with Christopher Walken.