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The CN Traveller Readers' Travel Awards list also features other Taj properties including Rambagh Palace in Jaipur, Taj Falaknuma Palace, Hyderabad and The Taj Mahal Palace, Mumbai.
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The new offerings will be 80 per cent natural and 50 per cent organic with Chef Basu having scoured the country for the best and most sustainable produce to be part of his new menu.
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More than 500 young chefs descended on the national capital to attend the two day event which saw legendary chefs and culinary professionals from across the globe impart knowledge as well as hold skill tests and a unique sushi competition and a chance to represent India in the global edition of the same.
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The product, launched by Idea Chakki, a company backed by Ratan Tata, claims to be the world's first in-restaurant luxury dining app that makes the menu dynamic. The company is aiming to spread across the world and is going to open an office in Paris soon. The plan is to have 30 clients for the subscription based app, by the end of the year.
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The company has partnered with seven state-operated corporation buses to offer service on its website and mobile app and thus, is looking at an increase in its sale through this segment. Currently, VIA sells bus tickets worth of Rs 10 crore every month. This figure will go up by 30 per cent according to the company.
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A Facebook user posted photo of a bathroom wall poster of a joke which then blew up as Netizens thought it was 'crude and derogatory'. The hotel, which has since removed the poster, issued a statement apologising for any offence that the poster may have caused.
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India recorded positive performance figures across the three key performance metrics: occupancy (+6.4% to 61.9%), ADR (+3.0% to INR5,068.31) and RevPAR (+9.6% to INR3,139.32).
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First opened in the 1970's, Shamiana was where Mumbai's glamour waited patiently in the hotel lobby to be seated. It was where business deals were signed over caffe lattes and where young love courted over street food. From insomniacs gorging over kheem-pao to cheerful tourists sipping on a thandai, the diner had created an indelible mark in the country's culinary trajectory. Under the leadership of maestro's like Chef Mascarenhas and Chef Oberoi, dining under the multi-coloured tent was THE place to be seen.
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