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In this issue

Our annual F&B special for 2020 looks at how the profit-driving segment is transforming to meet not just the challenges posed by issues of sustainability, but a growing customer demand for more authentic food experiences, regional cuisines and a return-to-the-roots cooking. We spoke to chefs from some of India’s leading hotels to decipher the big trends for 2020. They will leave a lasting impact on how food is cooked, and served, in India’s leading hotels. The edition brings to you a smörgåsbord of interesting reads and interviews — from Chalet Hotels' Sanjay Sethi to Conrad Bengaluru’s GM, Srijan Vadhera, and our special F&B focus on connected kitchens. We also explore the design language of AURIKA, Udaipur, the new upscale resort by Lemon Tree Hotels, which is a modern-day traveller’s delight. With and lot more in the edition to keep you updated.

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