From croissants to Galouti kebabs and Medu vada, Indian carriers, both low-cost and full-service, are revising their in-flight menus to offer passengers a differentiated fare as competition is......
In November 1975, a 19-year-old young man was walking down Nariman Point in Mumbai (then Bombay). The grand facade of the Oberoi Hotel impressed him so much that he wanted to stay there at least......
"It's 5.15 pm and I haven't had my lunch yet," says Jayant Kishore Paul, executive chef of Mumbai's five-star Sun 'n' Sand hotel. But it isnot a complaint. He is only too happy to be part of......