Hospitality and culinary developments in New Delhi

Hospitality professional Sameer Lamba is releasing a forthcoming book titled ‘The Endless Buffet’. The work provides an inside look at the catering and hospitality industry in India, focusing on the logistical, psychological, and management complexities required to execute large-scale events and corporate catering.

In New Delhi, Le Cirque at The Leela Palace has also announced an evolved menu led by Head Chef Vashisht Kumar. The new menu emphasizes a contemporary Franco-Italian philosophy, utilizing seasonal ingredients such as Hokkaido scallops and King Crab to balance Mediterranean freshness with classical French gastronomic techniques.