| Return
of the Prodigal
Opportunities abroad, which fuelled a mass exodus of hospitality
talent beyond India's borders, have reached full circle. The prodigals, who had
set sail to seek fortunes in verdant foreign shores, are returning to capture
a slice of the Indian pie, finds Neeti Mehra. To
keep a clean house
Immaculate guestrooms, spotless linen and sparkling
floors are usually the order of the day. But many hotels are looking at environment-friendly
products to achieve these results.Bhavika Jhaveri clears the air. A
celebration of food
Deemed as an innovative way to market restaurants,
food festivals are becoming increasingly relevant in an industry where a new one
is cropping up at every curb. Priya Krishnaswamy finds out how such festivals
can help promote the brand. Couscous:
classic cuisine
The staple food in much of the region in and around Morocco,
couscous is known to be a versatile dish. Chef Kaviraj Khialani explores the different
ways in which it can be cooked. Lobbying
for space
Spacious and chic, aesthetic yet functional are the themes that
hoteliers today are incorporating while designing hotel lobbies these days.Preeti
Kannan finds out how they are doing the balancing act. | 
