Author name: vibrant colours

Fairmont Jaipur marked the introduction of  Green Kitchen, its dedicated pure-vegetarian culinary initiative, with an exclusive seated dinner at the hotel’s signature rooftop venue. The intimate evening brought together tastemakers, industry leaders and distinguished guests all under one roof. The guests were presented with a refined approach to vegetarian dining rooted in authenticity, cultural sensitivity and culinary excellence. Nestled amidst the majestic Aravalli hills, the gathering offered guests an opportunity to experience hotel’s evolving culinary philosophy through a refined and immersive dining journey. A thoughtfully curated menu brought the philosophy of Green Kitchen to life, celebrating authenticity, balance and refined vegetarian cuisine through every course. Green Kitchen- conceptualised with deep cultural sensitivity and culinary precision reflects Fairmont Jaipur’s commitment to serving discerning vegetarian guests with the highest standards of care and respect. The initiative features a completely exclusive kitchen environment dedicated solely to vegetarian cuisine, ensuring there is no cross-utilisation of ingredients, utensils or cooking spaces. The approach has been designed to honour the dietary preferences and cultural considerations that are significant during celebratory occasions, including weddings and family gatherings. Chef Anal Uniyal, Director of Culinary, Fairmont Jaipur, added: “Green Kitchen has been designed to celebrate vegetarian cuisine with authenticity, creativity and care. Every dish on the menu reflects our focus on purity, flavour and exceptional culinary craftsmanship.” The evening also highlighted an important evolution in culinary practices. As part of its continued focus on mindful hospitality, the hotel has eliminated refined oils across its kitchens. Following a comprehensive review of cooking methods and menu offerings, clarified butter (desi ghee) and mustard oil are now used for Indian cuisine, while olive oil and cold-pressed canola oil are used for Western and global preparations. This transition reflects a conscious move towards more wholesome and nutrient-rich cooking practices. Rajat Sethi, Cluster General Manager, Fairmont and Raffles Jaipur, said:  “The introduction of Green Kitchen reflects our commitment to thoughtful hospitality and evolving guest preferences. Together with our refined oil-free culinary philosophy, it represents a meaningful step towards conscious luxury dining.” Guests enjoyed an elegant, slow dining experience with meaningful conversations, culinary exploration and a deeper understanding of the philosophy behind Green Kitchen and Refined Oil free approach. Fairmont Jaipur continues to strengthen its position as a destination for elevated culinary experiences. The initiative brings tradition, wellness and luxury together to create memorable guest experiences.

Step into a world of royal indulgence at Food Exchange, Novotel Hyderabad Convention Centre, as we present the Lucknow Food Festival from 5th June to 14th June, a specially curated celebration of the rich and refined culinary legacy of Awadhi cuisine. Crafted to bring the authentic essence of Lucknow to the table, this exclusive dinner festival showcases the elegance of royal hospitality, timeless recipes, and traditional cooking techniques that define the cuisine of Awadh. Set against a themed ambiance with live music, the experience promises an unforgettable journey through one of India’s most cherished gastronomic traditions. Indulge in a specially curated spread of signature delicacies featuring Gosht Galouti Kebab, Murgh Gilafi Seekh,Lucknowi Machli Ka Salan, and Nimona, thoughtfully prepared to reflect the depth, richness, and aromatic sophistication of Lucknowi cuisine. This special festival will be led by Samad Khan, Tandoor Specialist, whose professional experience includes roles across reputed hospitality brands such as Radisson Prayagraj, Four Points by Sheraton Kochi, Golden Orchid, and other tandoor-focused kitchens, bringing with him strong expertise in traditional preparation and regional flavours. From heritage food lovers to guests seeking an elevated regional dining experience, the Lucknow Food Festival offers a memorable celebration of flavour, culture, and craftsmanship in a refined setting. Event Details: Venue: Food Exchange, Novotel Hyderabad Convention Centre Date: 5th June – 14th June Dinner Buffet: Time: 7:00 PM – 11:00 PM Price: Rs. 2799++

From 20 May to 20 October 2026, Finnair introduces a refreshed onboard dining experience inspired by the flavours of the Finnish summer.  Rooted in Nordic simplicity and seasonal ingredients, the menus draw inspiration from two distinctly Finnish summer notes: the brightness of fresh strawberries and the depth of delicately smoked notes, reimagined across all travel classes. With direct connectivity between Helsinki and Delhi, Indian travellers can seamlessly access Finnair’s new onboard dining experience as part of their journey to Northern Europe and beyond. Long-haul Business Class: Finnish flavours with destination-inspired touches For long-haul Business Class passengers departing from Helsinki, the onboard dining experience has been thoughtfully elevated to reflect the clean, balanced flavours of Finnish cuisine. Starters spotlight ingredients from the Nordic pantry, including salmon pastrami with sour milk sauce and cauliflower, or marinated whitefish paired with sour cream potato salad and dill mayonnaise, depending on the route. A vibrant tomato broth with cream cheese, crushed peas, strawberries and jalapeño oil is served across all flights, offering a fresh and contemporary interpretation of Finnish summer flavours. Main courses continue the seasonal narrative alongside destination-inspired dishes that nod to local culinary traditions. Desserts include strawberry cake with rhubarb compote or chocolate cake with pistachio crème, complemented by a curated cheese selection served with fig compote. Finnair’s refreshed Business Class wine programme has been curated to complement the summer menu, featuring labels from across Europe. However, the most distinctive offering, however, is Finland’s own Ainoa Kaste, a lightly sparkling dessert wine crafted from lingonberry, honey and meadowsweet, capturing the character of a Finnish summer forest in every glass. Premium Economy and Economy: lighter, brighter seasonal dining The seasonal refresh extends across Premium Economy and Economy cabins, where menus have been designed with lighter sauces, fresher flavours and comforting favourites inspired by the Nordic summer. Premium Economy passengers can enjoy dishes such as chicken with shiitake mushrooms in Chikuzen sauce or linguine with prawns in Choron sauce, alongside a complimentary selection of hot, cold and alcoholic beverages throughout the flight. In Economy Class on long-haul routes, passengers are served a hot meal with non-alcoholic beverages and one complimentary alcoholic drink, with a second light meal offered on longer journeys. Additional snacks and refreshments can also be conveniently ordered through Finnair’s inflight entertainment system. European flights: expanded pre-order and onboard selections On European flights, Business Class passengers can pre-select from five main course options on day and evening services, spanning chicken, seafood and vegetarian dishes, paired with the airline’s refreshed summer wine selection. Economy Class travellers will also find an expanded onboard sales and pre-order menu, featuring new additions such as Asian chicken noodles, creamy pesto pasta, tomato and spinach lasagna, and green chicken curry on selected routes. Pre-order options range from the Northern Choice rye sandwich with cold-smoked salmon to Mediterranean-inspired vegetarian sandwiches with feta and hummus. Finnair’s signature blueberry juice or water continues to be offered complimentary on all flights except the shortest routes. Families travelling with children can also opt for the Kid’s Choice meal, which includes a turkey and cheese sandwich, juice, Moomin candy and an activity kit, a thoughtful touch designed to make flying easier for younger passengers. Designed around the journey Finnair’s onboard dining programme is carefully tailored according to route, flight duration and departure timing. On select overnight Asian routes, including Hong Kong, Singapore and Osaka, passengers are first served a lighter meal followed by a brunch service later in the flight, a format mirrored across Premium Economy and Economy cabins.