‘Water Sommelier’ accreditation is a unique contribution to understanding the nuances and varied properties of water. It is important to consider water in the context of how it pairs with food and cocktails.
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Seating about 100 diners at once, they’ve restrained from sticking to any particular cuisine calling it a ‘freestyle’. We caught up with the founder, Nitin Tewari to know more about his exciting journey and what he chalks out for the future.
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This year Chandon launches The Party Starter Series 2.0, saluting people across various genres that have made a difference and made a difference in their field. BW Hotelier spoke to Chef Ranveer Brar who threw some light on the association.
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Sibal hails from the first catering family of Delhi and is almost hardwired to do what he does.
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The space is designed to cater a casual catch-up over artisanal coffee, small bites, large plates, baked goods, tea blends, elegant cocktails, generous pours and hearty portions.
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Recently, BW Hotelier caught up with this young and enterprising chef, to know a little more about his life.
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Mahema Bhardwaj saw vast untapped potential in the wellness industry and the benefits that it is yet to offer. She is now determined to strategically expand The Mani Pedi Spa to other parts of the country.
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BW Hotelier recently spoke to Harpreet Vohra, GM of Radisson Blu Faridabad, to know more about his plans with the property.
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As tourism promotion has been on top of agenda by the Indian Government, BW Hotelier was honoured to speak to K J Alphons, Minister of State (Independent Charge) for Tourism, to know the major achievements of the Tourism Ministry over the last four and a half years. In an exclusive tête-à-tête, K J Alphons talks about his vision towards the changed idea of tourism in India.
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Rajesh Malliya, General Manager, Hyatt Centric Candolim Goa speaks about the locale experiences offered by Hyatt Centric.
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