Set beside the Kolara Gate of the Tadoba-Andhari Tiger Reserve in Maharashtra, Jungle Homes Tadoba unfolds as a hospitality project shaped by cultural memory as much as by ecological sensitivity. Designed by Nashine Architects , the resort offers a contemporary interpretation of the traditional Maharashtrian wada, translating its spatial intelligence into a setting deeply attuned to forest, climate, and place. The project emerged from a personal narrative. The clients, Mahara

Set within the serene grounds of The Oberoi Gurgaon , Ziya unfolds as a contemporary dining space where modern Indian cuisine is matched by a deeply considered architectural narrative. Designed by Architecture Discipline , the restaurant balances old-world refinement with a confident, contemporary sensibility, creating an environment that feels both composed and quietly immersive. Overlooking the hotel’s reflective water body, Ziya draws the architectural language of the Obe

Gurgaon doesn’t lack Japanese restaurants. In fact, it embraced the cuisine long before it became shorthand for urban cool, and Golf Course Road now reads almost like a curated map of Far Eastern influences. Which is precisely why Oju, filmmaker Karan Johar’s latest restaurant, arrives without needing to announce itself loudly. It doesn’t rely on novelty, celebrity pull, or culinary theatrics to make its point. Instead, it slows things down. Co-owned by Johar and Truepalate H

Colonel Saab doesn’t feel like a restaurant that was “designed” in the conventional sense. It feels more like a place that came together slowly, piece by piece, memory by memory, until it began to resemble a home. Not an ordinary home, but one shaped by travel, inheritance, and a very specific idea of Indian grandeur. Set near Trafalgar Square, it occupies a rare position in London’s dining landscape, not because it is Indian, but because it is unapologetically personal. The

In a city like Mumbai, where reinvention is constant yet memory lingers stubbornly beneath every layer of change, adaptive reuse has become more than a design strategy; it has become a cultural responsibility. Nowhere is this more evident than in Lower Parel, once the industrial backbone of the city’s textile economy, where mills that powered livelihoods and movements have slowly been reabsorbed into Mumbai’s contemporary social life. It is within this charged context that La

Located within Epicuria, Nehru Place, one of Delhi’s most active food and entertainment destinations, Thanks & Beyond is the latest restaurant venture by restaurateur Priyank Sukhija. Spread across 8,000 square feet, the restaurant is conceived not as a singular dining space, but as a layered environment where architecture, interiors, and hospitality work together to shape the overall experience. Designed by Natelier by Bent Chair, led by Natasha Jain and Neeraj Jain, the pro

Pompa doesn’t arrive quietly on Linking Road; it meets the eye with an unexpected warmth, the kind that grows out of colour, craft, and a bit of mischief. The restaurant, shaped by Shabnam Gupta across 4,000 sq ft, leans into Mexican aesthetics without falling into caricature. Instead, it moves like a story told in textures — terracotta underfoot, sage green wrapped around walls, jewel tones appearing almost like punctuation marks. The place holds the spirit of a villa, but i

When Jumeirah steps into a new world, it rarely does so quietly. This season, the brand enters the realm of luxury yachting with a partnership that feels almost cinematic: The Maltese Falcon, a Jumeirah Privé Experience . For a hospitality group known for shaping some of the most recognisable silhouettes on the Dubai skyline, the move toward the open sea feels both unexpected and completely aligned with its instinct for grandeur. The Maltese Falcon has long held a mythical pl

At the point where the Atlantic meets the Indian Ocean, a quiet shift has taken place inside Mount Nelson, A Belmond Hotel, Cape Town. The landmark property has opened Amura , a restaurant shaped by the vision of Michelin-starred Spanish chef Ángel León , marking the first time he has brought his unmistakable, ocean-centred philosophy outside his home country. Known internationally as “the Chef of the Sea,” León approaches the ocean not as a pantry but as a living, breathing