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Rose Merc secures exclusive rights to manage MCA Inter Corporate League 2025

Rose Merc secures exclusive rights to manage MCA Inter Corporate League 2025

Rose Merc Limited has announced that it has secured the exclusive rights to manage, promote, and execute the inaugural MCA Inter Corporate League / Inter Office League 2025 — a prestigious corporate cricket tournament sanctioned by the Mumbai Cricket Association (MCA) through Mazgaon Cricket Club.
In an exchange filing dated July 21, 2025, the company stated that it has been granted rights for event management, team selling, sponsorship, marketing, and promotion of the event. The league, set to unfold before the end of 2025, is positioned as a vibrant celebration of corporate camaraderie and sportsmanship.
According to the filing, Rose Merc will execute these rights either directly or through its associates, subsidiaries, or group companies. The MCA Inter Corporate League will feature around 100 corporate teams competing in a knock-out format for the coveted MCA Inter-Office Trophy, and a secondary elite league of eight top-tier teams formed through a player auction, played over 15 days in an IPL-style format with 32 matches.
Mazgaon Cricket Club, which granted the rights, acknowledged Rose Merc's proven track record in managing previous leagues, such as the Navi Mumbai Premier League, and expressed confidence in its ability to deliver an exceptional tournament.
The scope of rights includes comprehensive marketing across digital, television, print, and social media platforms; exclusive team selling and sponsorship rights; and full oversight of logistical and operational aspects, including match-day management, hospitality, and ceremonies.
Rose Merc described the development as a 'game-changing opportunity' and said the league would not only amplify its brand visibility but also foster a vibrant sports culture in the corporate community.
The company also shared the formal 'Grant of Rights' letter from Mazgaon Cricket Club with the exchanges as part of its disclosure.
Ahmedabad Plane Crash
Aditya Bhagchandani serves as the Senior Editor and Writer at Business Upturn, where he leads coverage across the Business, Finance, Corporate, and Stock Market segments. With a keen eye for detail and a commitment to journalistic integrity, he not only contributes insightful articles but also oversees editorial direction for the reporting team.
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From catered soirees at the Isabella Stewart Gardner Museum to Route 1 barbecue, Peter Crowley has a full plate
From catered soirees at the Isabella Stewart Gardner Museum to Route 1 barbecue, Peter Crowley has a full plate

Boston Globe

time21 minutes ago

  • Boston Globe

From catered soirees at the Isabella Stewart Gardner Museum to Route 1 barbecue, Peter Crowley has a full plate

Advertisement We're calling it a roadside barbecue joint. Our tagline is 'Texas-style and classic vibes,' although we certainly have plans to do more interesting and varied types of smoking and barbecuing down the road. It's quite casual; it's counter-service. Why barbecue? A very good friend was always encouraging me to do something barbecue. I've been interested in barbecue for my whole cooking career. I was doing it on the weekends and for friends and family. Post-2020, I became even more interested in it. Over the years, he would say, 'This place is available for rent,' but there was always a reason why I didn't want to or didn't think I could pull the trigger. About a year-and-a-half ago, I remember it very well, he called me and said, 'I just drove by the Red Wing Diner on Route 1′ — which, of course, I had driven by a million times going to Gillette Stadium — 'and there's a sign up saying it's for sale.' Advertisement I thought: You've got to be kidding me. What a spot. I finally thought, he's right. This is actually an amazing location. Let's see a realtor. Let's go talk about it. The next thing you know, we were on our way to opening this cool roadside joint. It was originally a Worcester dining car, built in the early '30s, and then over the decades, a dining room was attached to the side of it. Then a kitchen was added on, and another wing, with a little walk-in area. It expanded over the years, but it was very well-known in its glory days. I hear stories of people waiting in line out front for their fried seafood. When you walk in, you enter this old dining car where you can easily imagine there was a short-order cook behind the counter, and there were stools in front. Now, you can see the menu, talk with the staff, get an idea of what we're doing. You can peek into the kitchen through a couple of windows in the car and get a beer, a glass of wine, a cocktail, a soda, go to the dining room, and we deliver your barbecue in a very traditional manner on a platter with butcher paper. It's meant to be very easygoing, no drama, good for families. How did you get into the food business? Was this a lifelong passion or a midlife detour? It's both, actually. I've been in the restaurant business my entire career. I went to culinary school in the last Ice Age, and I got out in 1990 and moved to Boston shortly thereafter from the Washington, D.C., area. Advertisement My wife and I met in culinary school at the Culinary Institute of America. I joke when we went there that it was more like a reform school compared with what it's like now. It was very spartan. The two of us went to Paris, and we had family friends who lived on the edge of the Alps and let us stay in their house. If you wanted to be a serious chef, one great way to try to accomplish that was to work in Europe. That was something that a lot of people were trying to do. And incredibly, we just took a shot at a blind phone call at a hotel in a ski resort in the Alps. It was like something out of a corny movie. The day that we called, the chef had quit, and they had guests coming and said, 'Why don't you come up here? We'll see how it works out.' And we ended up staying there for almost two years, working and skiing and traveling back and forth. It was just an unbelievable life experience, an incredible way to start our marriage. We came back to Boston, and we were kind of honing in on the idea of a prepared foods store. We were spinning our wheels. And one day the broker called and said, 'I just got a call from the Gardner Museum, and they are looking for someone to take over their little café. Are you interested in that?' Advertisement I had stars in my eyes. 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That's actually part of the fun challenge for us. Why Texas-style? That's a great question. When my kids were younger, we decided that we were going to travel the country, rather than going to the Caribbean or something. We went throughout the South. We went to Nashville, we went to Texas, we went to Detroit. That was one of my favorite places. Inevitably, much of our travel revolved around food and restaurants and markets, because of our career and our interest. We often found ourselves at different barbecue restaurants, and it was fun to compare the different styles, rate them, and rank them. It very organically became a talking point in our house. Advertisement I was cooking, in my yard, on different types of smokers throughout the year, just for really friends and family. I became very interested in Texas barbecue, a style that focuses much more on the technique of simple seasoning, the quality of the meat, the cooking technique and the smoke, without reliance on sauces. 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My wife has this incredible garden in the backyard, and we just kind of freewheel and stay together. What do you love on your menu? Advertisement Texas barbecue centers around beef brisket, and beef brisket is a notoriously difficult cut to cook. It's two different muscles with two different fat contents, two different thicknesses, and it requires a lot of care, from sourcing to trimming to seasoning to, of course, the cooking. I think we're doing an incredible job of making really top-class brisket. I also really like our brisket sausage. You know, brisket has a lot of trim, and it's not scrap. It's quite usable; we need to shape the brisket to cook it effectively. We make sausage from that trim. It's garlic and mustard powder and cumin and coriander, and we smoke it, and it's so highly flavored. It's unbelievably delicious. I love it. I'm loath to say that Northern Virginia is really the South, but maybe for New England purposes, it is. What did you grow up eating? That's kind of a funny question, only because I feel like when I was a kid, I was not interested. I didn't really grow up in a family that did a lot of restaurant exploration or necessarily talked about or thought about food a lot. It seems that so many chefs, we're not exactly excelling in school — getting into a little bit of trouble, kind of floundering. That was absolutely my story. But I got a job in the kitchen, and like so many people, it just grabbed me, just the speed: 'Holy cow, I'm 19 years old, and I'm working with fire and knives and up late at night! This is just so incredibly cool.' And someone suggested, well, what if you went to culinary school? You can't work at your neighborhood tavern in Springfield for a career. Where was your first job? A little independent restaurant in Burke, Virginia. And then I graduated from there, if you can stand it, to Chili's. Then I went to a restaurant that's actually still there, a place called Mike's American Grill. 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It's like the party guest who won't leave. Interview has been edited and condensed. Kara Baskin can be reached at

Hyundai Motor India receives GST order of Rs 517.34 crore for alleged short payment on SUVs
Hyundai Motor India receives GST order of Rs 517.34 crore for alleged short payment on SUVs

Business Upturn

timean hour ago

  • Business Upturn

Hyundai Motor India receives GST order of Rs 517.34 crore for alleged short payment on SUVs

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Grant Cardone Explains Why The 401(k) Is 'The Biggest Scam' In Finance
Grant Cardone Explains Why The 401(k) Is 'The Biggest Scam' In Finance

Yahoo

timean hour ago

  • Yahoo

Grant Cardone Explains Why The 401(k) Is 'The Biggest Scam' In Finance

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