13 innovations spurred by the pandemic


Fried chicken and flexibility are the name of the game at 1301 Hen House.

The pavilion includes new retail eateries as well as personalized patient dining.

A new concept from Compass’ Envision Group gives customers in the B&I sector more control over their dining experience.

Alumna Kenny Desai worked with the CulinArt team to fine-tune the menu at Tadka, Essence of India.