Event | Holi-cation at Novotel Hyderabad Airport

Treat yourself with scrumptious buffet and enjoy a long week holiday at Novotel Hyderabad Airport 

The festival of Holi is just around the corner; Novotel Hyderabad Airport brings special staycation packages and a Holi buffet for all its patrons. This Festival makes time for bonding, recharges in style in one of the refined rooms, indulge in elevated dining options, and pamper your inner self at Novotel Hyderabad Airport. All the guests can enjoy 20% off on stays & spa experiences and indulge in some amazing traditional Indian delicacies like gujiya, Malpua, Dahi balle & many more to savor from.

So everyone can usher and celebrate the festival in high spirits, satiate and enthral your taste buds with the Holi-special dishes and enjoy 20% off on stays, dining, and spa experiences only at Novotel Hyderabad Airport.

Date: 27th and 28th March 2021

Venue: Novotel Hyderabad Airport

Price: Lunch buffet will be priced at 1399 plus taxes per person

Contact: Call +917660010554 to reserve your slot

Event | Suryadatta College of Hotel Mgmt & Travel Tourism make 7k kilos of Mahamisal; set world record

Pune, Mar 15 (UNI) Unique and Benchmarking world record set up by Suryadatta Food Bank and Suryadatta College of Hotel Management Nd Travel Tourism (SCHMTT) through ‘Suryadatta – Vishnu MahaMisal’ of making 7,000 kgs MahaMisal in 3 hours by 30 people and distributed it to 30,000 needy, deserving people with the help of 300 NGO’s from Pune and suborn.

This world record MahaMisal preparing event has done on Sunday at Suryadatta Institute’s Bavdhan campus.
This event breaks all previous records of making in such a large quantity of Misal, that too during Covid–19 Pandemic by following all necessary rules strictly on the receipt of official & legal permissions from all concern Govt. Authorities. This was Suryadatta Edu Socio Connect Initiative of preparing 7000 Kgs of MahaMisal by 30 Students, Faculties from Suryadatta College Hotel Management under the guidance of World Famous Chef Vishnu Manohar in 7 hours & the same served to 30000 people belonging to 300 NGOs in just 3 hours.
A press release issued by Suryadatta group here today said that Misal is a Maharashtrian wholesome meal in itself containing legumes & pulses, the same is generally consumed along with Bread. In this 7000 kgs missal, 1500 kgs sprouted mataki, 500 kgs onion, 400 kgs oil, 250 Kgs Ginger and Garlik pest, 180 Kgs Kanda Lassoon Masala, 50 Kgs Chilli Powder, 50 Kgs Turmeric Powder, 25 Kgs Salt, 115 Kgs Coconut powder, 15 Kg Tejpan, 1200 Kgs Farsan, 4500 Litter of water, 50 Kgs Coriander leaves used.
‘Suryadatta–Vishnu MahaMisal’ created awareness about Misal as a wholesome meal & served as food for over 30000 NGO members. Students and Faculty of all the institutes got hands-on experience through this event. Such a challenging time it gives lot of exposure to them. They learn how to manage the large-scale event in a short time as well as short manpower, stated by Prof. Dr. Sanjay B. Chordiya, Founder President & Chairman, Suryadatta Group of Institutes. He further added, “It helped to give the knowledge & memorable experience for Students, Faculties & all the participants witnessed this event virtually.” He appreciated the efforts taken for organizing this event by all students & faculties of Suryadatta Group of Institutes.
"The biggest paratha, 5,000 kg of khichdi, 4,000 kg of Baingan Bharata, the largest kebab have been set by many world records. Thousands of people throng each world record, but this time only 25-30 people set the world record due to corona pandemic. It feels like a different experience to follow the rules of corona in the absence of people, "said master chef Vishnu Manohar.
source

Tags: #Suryadatta College of Hotel Mgmt & Travel Tourism make 7k kilos of Mahamisal; set world recor

Event | The Street Food Festival kicks off at MONARCH, Holiday Inn Jaipur City Centre

The Street Food Festival kicks off at MONARCH, Holiday Inn Jaipur City Centre 

Gear up to indulge in some amazing gastronomical delights at MONARCH, delving into 14 days of a culinary trip, hosting an authentic Street Food Festival from across India. This festival will provide the perfect platform for Jaipurities to gorge on some of the best street food from Chandi Chowk in Delhi, Kahu Gali of Indore, Juhu  Chowpatty & Mohammed Ali Road of Mumbai, T-Nagar and Marina Beach in Chennai, Sadar bazaar from  Agra, Park Street in Kolkata without even leaving their city. 

This unique food festival will provide a plethora of traditional dishes like Tikki Chaat, Chola Bhatura, Papdi  Chaat, and Gujrati Farsan Bar like Khandvi, Fafada, Patra, Vada Pav and Misal Pav from Maharashtra,  Peniyaram, and bonda from South Kolkatta Kathi Rolls. Exclusive Regional Biryanis of the Day .. Kathal Biryani,  Awadhi Gosht Biryani, Ambur Biryani, Hyderabadi Chicken, Kolkatta Biryani. Mithai from all over India namely  Ghevar, Rasmalai, Mishti Doi, Bebinca, Moong Badam Halwa, Bengali Cham Cham Bar, and many more which are made under very hygienic conditions and presented in MONARCH’s signature style. 

The main concept of this festival is to promote these traditional flavors which are fading with the fast-food culture. The stylish décor showcasing the street names and milestones, carts and hangings, traditional attire for the servers along with a photo op set up to bring in the vibe and a perfect backdrop for enjoying these traditional flavors.  

The USP of this menu is that it focuses on presenting you with delicacies from all over the country be it the favorites from the Coastal South or the rich dishes of the northwest Frontier or even the delicately flavorful  Eastern specialties. India is truly an amalgamation of cultures and the Street Food Festival aims at showcasing  India on a glorious platter. 

Explaining the culinary attraction of Indian street foods, Executive Chef, Mihir Kane says, “The street food is a  treasure house of local culinary traditions and it gives access to showcase the changing trends in the  landscape of Food Industry.” The menu takes the essence of each part of India in the form of grasses, flowers,  herbs and adds the elements to create a magical WOW dining experience. Chef Kane further shares; the menu is curated only after visiting every nook and corner of the streets to bring in the true flavors. It is diverse, colorful, and above all Full Of Life.!  

Experience the essence of the entire county and some gastronomical delights during the Street Food Festival at Holiday Inn Jaipur City Centre. 

Venue: MONARCH, Holiday Inn Jaipur City Centre 

Date: 12th – 26th March 2021 

Price: INR 1399 + Taxes per person  

Time: 7.30 P.M to 11 P.M 

For further details, please contact: 

Vidhi Jain  

Assistant Manager Marketing  

+91-9116122087

Webinar | HTI, in association with the Colaborate app, hosts “The Colaborate Talk Show”.

Flying With The Gig Economy!

HTI, in association with the Colaborate app, hosts “The Colaborate Talk Show”. We aim to create awareness among Out-Of-Work Professionals, Students, Stay-At-Home Moms & Retired Professionals on how they could participate in & benefit from the Gig Economy.

In this particular session, we will be in conversation with Shatbhi Basu, Mixologist, Bar & Beverage Consultant, Trainer, Author, Partner - Creative Consultants & Kasturi Banerjee, Founder & CEO, Stilldistilling Spirits.

Webinar Topic:

Women Entrepreneurs - Choosing Offtrack Careers & Excelling

Date & Time - Friday; March 12, 2021; 4-5pm

Moderator - Dominic CostaBir, Director, HTI & Founder, Colaborate

Click the link to join!

https://us02web.zoom.us/webinar/register/WN_kHG-6Bb9T1iEXj5UrJsqVg

#gigeconomy #freelancejob #temporarystaff #gigjob #gig #gigculture #parttimework #parttimejob #contractwork #gigworkers #tempstaffing

Poona Hoteliers Association Premier League 2021 organized by Poona Hoteliers Association - Team Sayaji Pune Scores a Hattrick by Winning the PHAPL .3 Cup

To be, or not to be is a famous line from William Shakespeare’s play Hamlet. The Poona Hoteliers Association Executive Committee had to deal with the question of “To do, or not to do the 3rd edition of PHA Premier League in these Covid-19 Pandemic times?”

The PHA (Poona Hoteliers Association) President Mr. Sharan Shetty teamed-up with the Chairman of Organizing Committee - Mr. Amit Sharma along with other Executive Committee members decided to go ahead with the popular cricket event. The PHA Ex-Comm strongly believed that the need for the event to be organized was much more in the current testing pandemic times than earlier.

The event was organized to solidify the solidarity of the PHA community, who had to face challenging times during the pandemic. The event generated overwhelming response seeing active participation from 20 teams. The tournament was played adhering to all the Covid-19 safety protocols in league cum knockout format spanning 3 days (March 1, 2021 – March 3, 2021).

The first two days saw some pulsating cricketing action, wherein teams tried to secure a quarterfinal berth. We saw teams winning matches by a narrow margin of 2 runs, huge margin of 100 runs, a bowler picking up an over hattrick, an opening partnership of 158 runs and many more exciting moments.

In the quarterfinal matches The Ritz Carlton won their match against Fort Jadhavgadh by a comfortable margin of 23 runs. In the 2nd quarterfinal AISSMS team fell short of the target by just 5 runs against defending champion Sayaji. The 3rd quarterfinal was won by Blue Diamond against Conrad by a margin on 11 runs. The pick of the quarterfinals was played between Corinthians & J W Marriot which resulted in a tie. The match was won in Super over by J W Marriott.

The 1st Semifinal was played between The Ritz Carlton and Sayaji wherein Sayaji – Imran put up a all-round performance to see his team through to the finals. In the 2nd Semifinal Taj Blue Diamond team posted a huge total of 111 runs for opposition J W Marriott, who fell short of the target by 25 runs.

The final match between Blue Diamond and Sayaji failed to live up to the big match expectation. Sayaji bowlers backed their Captains fielding decision by restricting the opposition to a modest total of 49 runs. The defending champions Sayaji trampled the target in just 4.4 overs with Captain Madhav leading from the front scoring a quickfire 28 runs. The final man of the match was bagged by Sayaji – Sandesh who setup his team’s win by picking 4 wickets. Team Sayaji created history by lifting the PHAPL championship for 3 consecutive years.

The entire tournament was played with great camaraderie and team spirit. The teams played great competitive cricket on field but above all celebrated the joy of togetherness. The wonderful initiative by PHA Ex-Comm has strengthened the bond between the PHA community and transformed them into a closely knit family woven by the uniting fabric of Cricket.

The popular PHAPL cricket tournament organized by Poona Hoteliers association has grown by leaps and bonds in the last 3 years and would scale greater heights in the coming years. Thanks to Poona Hoteliers Association members and one and all for their unflinching support in making the event a grand success.

We will see you all soon in another edition of PHAPL. Till then, Stay Healthy, Strong and Safe!!!

Event | A Cooking Workshop on International Women’s Day at Holiday Inn Jaipur City Centre Let’s CHAO This Women’s Day

A Cooking Workshop on International Women’s Day at Holiday Inn Jaipur City Centre Let’s CHAO This Women’s Day 

Sunday, 07, March 2021: Pink City's leading Chinese Restaurant- CHAO, Holiday Inn Jaipur  City Centre hosted the women of the city on the occasion of International Women's Day for a Chinese Cookery Workshop. The workshop included the art of unique culinary, bringing  alive the flavors of China, by Mihir Kane, Executive Chef along with his team of experts at  Holiday Inn Jaipur City Centre.  

The event was followed by an exclusive lunching experience at the venue with the most tantalizing and authentic Chinese recipes prepared at the workshop and an elaborated buffet thematic Brunch at the All-Day Dining Monarch. The Chinese Cookery Workshop was the perfect way to celebrate Women's Day and embrace women's power in the city stated  Vidhi Jain, Marketing Manager, Holiday Inn Jaipur City Centre. 

"The special Women's Day workshop included authentic Chinese & Japanese dishes like  Assorted Sushi & Dim sums, Hand at the Wok, Classic Asian Mocktails and got a chance to try their hands on oriental cooking techniques which were learned by the ones present throughout the Workshop," said Mihir Kane, Executive Chef, Holiday Inn Jaipur City Center. 

Mr. Pankaj Gupta, General Manager, Holiday Inn Jaipur City Center said, "The workshop was  a success, as we had planned to bring together the women of the city on the occasion of  Women's Day and had an amazing dining experience while enjoying the exquisite Chinese  flavors." 

CHAO's ambiance with its open setting offers family-style seating. The restaurant offers an exciting immersion in irresistible Chinese cuisine, prepared on the spot with an emphasis on simplicity and flavor. It is fascinating to watch the woks fly up while master chefs are stir-frying and tossing the delicacies at the dumpling & noodle station finally, dishing out savory,  made-to-order bowls. It gives guests the chance to indulge in an array of uncomplicated yet authentic dishes that offer a modern spin on traditional recipes from China's popular culinary destinations.  

For further details, please contact: 

Vidhi Jain  

Assistant Manager - Marketing & Communications  

+91-9116122087

EVENTS | ITC Gardenia, Bengaluru hosts Chapter-I of The Bangalore Wine Society

ITC Gardenia, Bengaluru was the proud host and venue partner of the Chapter 1 of the Bangalore Wine Society founded by Suryaveer Singh and co-hosted by Food & Travel Influencer, Abhilash Mithren. The event took place on Saturday, February 20, 2021 in the classy ambience of Ottimo – the Italian restaurant at the hotel.

Suryaveer graduated from École Hôtelière de Lausanne in Switzerland and has worked in various capacities with some of the best luxury hotel brands across the globe. Suryaveer is also the Executive Director of Trance Hotels- a sleek hotel management company which he started with his mentor and father Mr. Veer Vijay Singh- another industry stalwart. Suryaveer received his wine degree at the Court of Master Sommeliers, Beverly Hills. Thus began a lifelong appreciation of wine, which Suryaveer imbibed into his professional role. Following his passion of wine and educating, he started the “Hyderabad Wine Society” which has successfully completed thirty-three wine dinners across the city- notably an astounding dinner at the luxurious Taj Falaknuma. The Wine society’s aim was to promote wine culture and education within the city via wine dinners and educational classes. The goal remains the same with the “Bangalore Wine Society” and with the dynamic audience of the city, it is an excellent initiative

Abhilash is a food, travel & lifestyle blogger based out of Bangalore and his journey started in Hyderabad too back in 2011. He writes extensively on his food and travel escapades and takes pride in his blog – GulpNMunch. He has curated food walks in Hyderabad and Bangalore, and has experienced numuroues cuisines in is its authentic form. Over the last couple of years, his food & travel journeys has been featured online as well as mainstream media.

Knowing well that Bengaluru is blessed with a gamut of food options across all the luxury hotels it has, The Bangalore Wine Society is hoping to curate wine dinners every month with cuisines from around the world paired with some fantastic old and new-world wines.

The wine dinner hosted at ITC Gardenia saw a mix of crowds – both wine experts as well as wine beginners, making it an excellent forum for learning about wines and understanding the nuances of pairing it with food. The second Chapter on the Bangalore Wine Society is slated for the mid of March 2021.

EVENTS |Mercure Hyderabad KCP hosted a session with TOUCH a Life Foundation

The session was organsied to give an exposure to all the departments at Mercure Hyderabad KCP and help them understand the hospitality sector better.

Mercure Hyderabad KCP recently hosted a session with TOUCH a Life Foundation by organising special event and fun activities.  The event started off with a warm welcome by the staff to all the ladies followed by a series of engaging activities. 

Mercure Hyderabad KCP coordinated a hotel tour for the participants and special sessions on hotels operations. The session gave ladies an overview on table etiquettes, cooking techniques, bed making tips, simple towel arts, leaf art and other daily operational nuances. 

The session was organsied to give an exposure to all the departments at Mercure Hyderabad KCP and help them understand the hospitality sector better.

Speaking on the occasion, Soumitra Pahari, General Manager, Mercure Hyderabad KCP said, “We are delighted to celebrate this day with ‘Touch a Life Foundation and happy the way they encourage these women to set their future goals. The session was planned to provide knowledge about the working of the hospitality industry and an overall understanding of our business. We will also forthcoming to provide further training in case these girls are keen to take hospitality as their career”.

"We are thankful to the team at Mercure Hyderabad KCP for conducting this educative session. The session was very knowledgeable and the girls were able to understand the basics of hotels operations and management. We all had a wonderful time" said Rina Hindocha, Touch a life Foundation.

source

CHINESE NEW YEAR (YEAR OF THE OX) – FOOD FESTIVAL at Chao Chinese Bistro in Holiday Inn Jaipur City Centre

Jaipur: Chao Chinese Bistro, Holiday Inn Jaipur City Centre is back with the most awaited and the annual Chinese New Year Festival, it is the Year of Ox and a 10 days special Food Festival is designed featuring special treats and unforgettable experience that brings you good luck, great health, and prosperity with lots of happiness and fortune.

The Chinese New Year 2021 will be celebrated on Friday, 12th February according to the traditional Chinese calendar. In Chinese astrology, each year is represented by an animal. 2021 is the Year of the Ox, the second of all zodiac animals.

Throughout the festival (10th Feb – 20th Feb 2021), Chao Chinese Bistro will be decked up with Asian Lanterns, Greetings posters & photo booth, Table set-up with mini Ox and will present a special menu that features Chinese New Year elements. Nostalgic dishes such as, “Bao in Chao –Assortment of Baos to choose from along with relishing dips, Mongolian Grill Plates, Steamed Baby Snapper, Singaporean Meal in Bowls, Den Mein Noodles and Mandarin Pan Fried Noodles, 5 Spice Chocolate cake, 8 Treasure sticky rice pudding, Oriental Cocktails, and Mocktails and last but not the least Fortune Cookies” can be found on the menu.

General Manager, Mr. Pankaj Gupta informed that “To mark the Lunar New Year, the Hotel’s master-chefs have curated an extensive array of signature dishes from the 8 great regions of the Orient -- Sichuan, Hunan, Cantonese, Fujian, Zhejiang, Anhui, Jiangsu, and Shandong.” Usher in promising beginnings and boundless joy with time-honored Ox-traordinary indulgences at Chao Chinese Bistro.

At CHAO– Chinese Bistro, like every year we celebrate the new year along with our patrons and bring you delectable flavor’s from the Chinese mainland, fresh and untampered, soulful, authentic, and a delight to your senses. Also, Executive, Chef Mihir Kane informed that “The festival showcases the indigenous delicacies of the Chinese cuisine, some signature dishes include - Dragon Prawns In starter, Asparagus & Water chestnut Dim sum, pork ribs, Singaporean Meal in Bowls, Mandarin Pan Fried Noodles, Mongolian Grills and don’t forget to try our five spice Chocolate Cake in the dessert.

Date – 10th February to 20th February 2021

Timings – 12.30 PM TO 3 PM, 7 PM TO 11 PM

Price – Chinese New Year Set Menu or A-la-carte

For further details, please contact: +91-9116122087

Vidhi Jain | Assistant Manager - Marketing & Communications

Flying With The Gig Economy! HTI, in association with the Colaborate app, hosts “The Colaborate Talk Show”

Flying With The Gig Economy! HTI, in association with the Colaborate app, hosts “The Colaborate Talk Show”.

We aim to create awareness among out-of-work Professionals, Students, Stay-At-Home Moms & Retired Professionals on how they could participate in & benefit from the Gig Economy. In this particular session, we focus on the “Potential & Pitfalls for Indian Giggers to Prosper Internationally” in the Gig Economy. Do attend! Webinar Topic: “Potential & Pitfalls for Indian Giggers to Prosper Internationally” Date & Time: Friday, January 29, 2021; 4-5 pm For Whom: Hospitality Industry Professionals Moderator: Dominic CostaBir, Director, HTI Click on the link to register now.

https://lnkd.in/gRBimNk

#gigeconomy #freelancejob #temporarystaff #parttimework #parttimejob #workabroad #foreignjob #careerabroad #internationalcareer #internationaljob

Novotel Hyderabad Airport organises Harvest Food Festival for Makar Sankranti

Novotel Hyderabad Airport is organising a four day long Harvest Food Festival to celebrate Makar Sankranti in a unique style. The festival Makar Sankranti is celebrated across the country. To rejoice the harvest season and celebrate the pride of Land, Novotel Hyderabad Airport relishes the unique synthesis of the North Indian and South Indian delicacies from across the country for its guests.

All the guests can fill their pallet & experience the sweet blend of aromas and tastes from Punjab to Pondicherry. This four-day culinary extravaganza will be available from 14 to 17  January, 2021

Speaking on the occasion Rubin Cherian, General Manager, Novotel Hyderabad Airport said, “We at Novotel Hyderabad Airport wish to celebrate the amalgamation of both North Indian & South Indian cuisines with our guests. The delectable menu curated by our talented Executive Chef Varun is not one to be missed. To rejoice in the spirit of Makar Sankranti, we invite all of our guests to join us in this unique fusion food festival.”

Novotel Hyderabad Airport has a beautiful horticultural space called ‘Patch’ that grows a mix of herbs, ornamentals, fruits, flowers and vegetable plants. The hotel’s Executive Chef Varun M. B has used the produce from the patch and curated the menu.  The Menu includes few specialities like Makki ki Roti with Saag, Pindi Chole with Bhature, Kalagaya Koora, Ulava Charu Pulao, Royyala Iguru, Bhatti Ka Ghost and many more.

Virtual Chandiwala Hospitality Ensemble, 2020

Day 1

BCIHMCT inaugurated Chandiwala Hospitality Ensemble 2020 in association with KCCI (Korean Cultural Center India) on November 22, 2020. The significance of the occasion was heightened by the celebration of International Kimchi Day along with declaration of winners for the Korean Culinary Challenge being organized online, in association with BCIHMCT.

The program began with the traditional and auspicious LAMP LIGHTING by all dignitaries followed by the national anthem of the People Republic of Korea and then, India. Subsequently, the video address by Honourable Minister of the Embassy of the Republic of Korea to India, Mr. Choi Jongho was screened for the Auguste gathering. This was followed by address by the Chief Guest, Prof. (Dr.) Mahesh Verma, Honorable Vice Chancellor, Guru Gobind Singh Indraprastha University and Mr. Hwang Il-Yong, Director, Korean Cultural Center India.

The ceremony was graced by eminent dignitaries including Chief Guest, Prof. (Dr.) Mahesh Verma, Honourable Vice Chancellor, Guru Gobind Singh Indraprastha University, Chef Parvinder S. Bali, Programme Manager, Culinary Services, Oberoi Center of Learning and Development (OCLD), Mr. Hwang Il-Yong, Director, Korean Cultural Centre India, Chef Vaibhav Bhargava, Consultant Chef, Chef Lokesh, Korean Chef at Crowne Plaza Greater NOIDA.

Mr. Choi Jongho, Honourable Minister of the Embassy of the Republic of Korea to India, gave a virtual video address and appreciated the efforts of BCIHMCT along with strengthening of Indo-Korean relations. He especially congratulated Mr R K Bhandari and his team, for the commendable task being achieved during these unprecedented times. He was especially pleased to know the successful implementation of Pan India Cultural Korean Culinary Challenge and congratulated all the participants and winners.

Prof. (Dr.) Mahesh Verma, in his inaugural address extended a warm welcome to the eminent dignitaries from Korea. He appreciated the efforts of BCIHMCT as it is one of the most premier hospitality colleges and a flagship institute of GGSIP university. He emphasized on the hardships being faced by institutions while organizing these events and highlighted the goodwill of BCIHMCT in doing a great job for the students and the entire hospitality fraternity. He mentioned about the hospitality industry and the significance of Chandiwala Hospitality Ensemble for the budding hoteliers of modern generation. He narrated the gathering about his visit to Korea and the importance of the business of food in today’s times. Conclusively, he extended his warm wishes to the participants and his heartiest congratulations to the winners.

In the Korean Culinary Challenge, participants were asked to prepare any one Korean dish of their choice by using authentic recipe or innovative fusion. The video entries were assessed for the recipes, technique, passion, knowledge of the product, and plating skills, to determine the finalists and the ultimate winner.

The Korean Culinary Challenge was judged by
Lee, Yeon-soon, National food Master (The Republic of Korea)
Chef Vaibhav Bhargava, Consultant Chef
Chef Lokesh, Korean Chef at Crowne Plaza Greater NOIDA and
Chef Ranojit Kundu, Assistant Professor & HOD Patisserie at BCIHMCT. The list of Winners are:
Winner – Ms Aarushi Garg, IHM Chennai
First Runner Up – Mr Lalit Mehta, IHM Gurdaspur
Second Runner (Tie) – Ms. L. Renthlei (Korean Cultural Centre, New Delhi) & Ms. Sushmita Khatri (IHM Gwalior)

Day 2

BCIHMCT once again successfully organized the Virtual Chandiwala Hospitality Ensemble, 2020 and the award ceremony was a huge success with winners receiving awards and participants appreciated for their efforts in these unprecedented times. We believe that providing this huge platform to students would enable them to showcase their talent, innovation and skills in the most unique and innovative manner. The spirit of competition so developed will go a long way in enhancing their career prospects in the hospitality industry.

The participants from all across the nation sent their entries through video presentation and a special Youtube channel – BCIHMCT ONLINE was created for the purpose. A major criterion besides the presentation, ingredients, final dish prepared was the element of Youtube Likes for the purpose of judging the winners. It was indeed a tough task but ended up being a learning experience for everyone and more than 1000 subscribers of BCIHMCT ONLINE in just seven days.

So, now we move on to the award ceremony of Chandiwala Hospitality Ensemble, 2020. The ceremony began with the traditional Lamp Lighting by the Hon’ble Chief Guest – Mr Ranjan Banerjee– General manager; Crowne Plaza Okhla and Guest of Honour – Chef Neeraj Tyagi, Director of Culinary, Pullman and Novotel, Aerocity along with Mr R K Bhandari, Principal, BCIHMCT, New Delhi

The presence of all dignitaries not only added unparallel wisdom to the event but also contributed to the warmth and spirit of the event. The Chief Guest, Mr Ranjan Banerjee gave valuable insights which are expected from budding hoteliers in these difficult times. He emphasized that “A professional must learn the art of resilience and perseverance as these two qualities will create the difference now.” Chef Neeraj Tyagi also mentioned the need to be industry-ready and brace challenge as we go forward to delight the five-star customers of today.

After the lamp lighting, our Principal, Mr R.K. Bhandari addressed the gathering and shared his thoughts regarding the challenges faced in conducting the event online, overcoming them and successfully organizing and judging the competition virtually.

Taking into consideration the prevailing pandemic situation and the associated challenges, the event was streamed live on the official Facebook page of BCIHMCT and garnered over 8800 views.

 The event continued further with the award facilitation ceremony for the various events conducted online namely - Cornitos Nachos Culinary Challenge, Sehatmand Bhartiya Vyanjan Paak Kala Pratiyogita, Fruit And Vegetable Carving Event, Sunrise Dress The Cake Challenge, Zone Bar Wizard Challenge, Chandiwala Towel Origami Competition, Chandiwala Future Chef Contest And Hospitality Brain Twister.

The winning positions for the CORNITOS NACHOS CULINARY CHALLENGE  were bagged by Himanshu Rawat (First Position), Vansh Sapra(First Runner Up) and Shaktik Banerjee (Second Runner Up), BCIHMCT respectively.

The competition was judged by Chef Ajay Sood, Sr. Executive Chef, RK Associates; Chef Sanjay Aggarwal, Founder at Salad Chef, and Chef Nitin Pal Singh, Co-Founder Chef & Consultant, Cook And Bake Academy. The main idea of this competition was to prepare a dish with CORNITOS NACCHOS as the core ingredient.

The SEHATMAND BHARTIYA VYANJAN PAAK KALA PRATIYOGITA award which was given for preparation and plating of lost and hidden traditions of food was adjudicated by Chef Kapil Sahi, Executive Chef Radisson Noida; Chef Mahendra K Khairiya, founder and Director Culinary Mantra and Chef Shailendra Singh, Executive Chef at Four Points. The winning positions were taken by T.Jayitri of IHM Chennai (Winner), Deepa Kumar IHM Gurdaspur (First Runner Up) and Abhimanyu Burman Vedatya Institute (Second Runner up)

THE FRUIT AND VEGETABLE CARVING was the next event to be judged by the eminent panel of judges. This contest had the competitors beautifully amalgamate their artistic skills and culinary knowledge to carve fruits and/or vegetables to make eye-catchy caricature adhering to the themes of their choice. Chef Prem Kumar Pogakula, Executive Chef, The Imperial and Chef Jitender, Sous Chef, ITDC, The Ashok constituted the panel of judges for this contest. The winners were Andrew Lee Jyth of IHM Chennai, Aditya Mittal -BCIHMCT and Aditya Shrivastava – IHM Gurdaspur respectively.

 Adding little elements to a simple cake to make it visually pleasing and give it a tempting look was the challenge that constituted the next event titled, SUNRISE DRESS THE CAKE CHALLENGE. Renowned Chefs from the industry;  Chef Vivek Chauhan, Executive Pastry Chef, Le Meridien Hotel, and Chef Tarun Kumar, Corporate Chef, Sunrise Victuals were the Jury for this competition who selected Vaisali N. of IHM Chennai as the Winner followed by  Sachin Verma of Vedatya and Sejal Singh of BCIHMCT as runner-ups.

“The greatest accomplishment of a bartender lies in his ability to exactly suit his customer.” Sponsored by  Zone, the BAR WIZARD CHALLENGE aimed at providing a platform to the students to showcase their bartending skills. This event was judged by Mr Ganga Bahadur Khatri, Corporate Director, Exotic Celebration Pvt. Ltd, and Mr Ullas Arora, F&B Manager, Crowne Plaza Mayur Vihar. First place was awarded to Satyam Kumar, BCHIMCT followed by first and second runner up, namely, Anshul Sawhney Vedatya Gurugram and Paras Bansal from IHM Gurdaspur.

 The winners of CHANDIWALA TOWEL ORIGAMI COMPETITION were selected by Ms Neeraj Sharma, Head Estate Management, Delhi International Airport Limited and Mr Abhishek Lamba, Executive Housekeeper, Carlson Group. The awards for this category were awarded to Simran Passi BCIHMCT as the winner and Aina Sharma IHM Gurdaspur and Rahul Sharma of BCIHMCT as the first and second runner-ups respectively.

The fireless cooking challenge CHANDIWALA FUTURE CHEF CONTEST 2020 was judged by Chef Ravindra Choudhary, Executive Chef, FIO Cookhouse & Bar & Chef Parth Bharti, Executive Chef, Lantern’s Kitchen and Bar & Ohdeli. This contest provided an ideal opportunity for the school students to portray their proficient culinary talent onto a platter. The winning entries included Harshika Arya – Fr. Angel School Vaishali, Prabhat Arya – St. Andrews Sr Scot Secondary School & Avin Sharma from Cygnus World School Vadodara.

OXFORD HOSPITALITY BRAIN TWISTER 2020 was organized to test the skills and knowledge of students. The quiz was designed to understand the participant’s knowledge, awareness and concepts about the wide hospitality world. The participants in the brain twister were totally independent during the online quiz where they were not allowed to be dependent on any external source for their benefit. Winners of the competition are Shobhit Anand, Vedatya Institute Gurgaon (Winner), Kunal Grover, BCIHMCT (First Runner Up), and Madhavaraman M, IHM Chennai (Second Runner Up)

 The event was formally concluded with a vote of thanks by Dr. Prem Ram, Event Coordinator Chandiwala Hospitality Ensemble 2020. He appreciated and thanked all the distinguished guests and members of the jury. Dr Prem Ram expressed gratitude on behalf of BCHIMCT for the time and support extended by the Jury and guests. Mementos were presented to felicitate all the guests including the judges.

 It was well worth facing the challenges while organizing the event virtually, given the dedication and exuberant zeal displayed by all participants.

The event was followed by a Lunch, organized at the Impressions Restaurant of BCIHMCT which was appreciated by all eminent dignitaries. 

Swiggy to bring over 36,000 street food vendors online under PM SVANidhi scheme

Swiggy, India’s largest food delivery platform, has announced the expansion of its Street Food Vendors program to 125 cities under the Prime Minister Street Vendor’s AtmaNibhar Nidhi (PM SVANidhi) Scheme.

This follows a successful pilot that Swiggy initiated with the Ministry of Housing & Urban Affairs (MoHUA) in the cities of Ahmedabad, Varanasi, Chennai, Delhi and Indore, through which Swiggy has already onboarded over 300 street vendors on its platform.

Swiggy has created a special destination on the app where consumers can discover their favourite street food vendors. At the time of onboarding, all vendors are registered with FSSAI. Swiggy will then facilitate a Food Safety Training and Certification (FOSTAC) in partnership with FSSAI and their empanelled partners.

The SVANidhi Scheme has received loan applications from a whopping 1.47 lakh street food vendors so far. From these, in the first phase alone, Swiggy will onboard an unprecedented 36,000 vendors to whom the loan has been disbursed in 125 cities, potentially making this initiative by Swiggy and MoHUA the largest of its kind not just in India, but globally.

Swiggy aims to bring every kind of food experience to the customers’ doorstep; this includes street food, which is an integral part of India’s cultural and economic structure and is often unique to each region.

Swiggy also understands the changes and challenges that street food vendors had faced in the wake of the pandemic and which had forced many of them to shut shop overnight. In an effort to provide meaningful support to the street food vendors to revive their business and offer much-needed visibility, Swiggy is leveraging its platform and large delivery fleet to bring street food to the doorsteps of customers safely and hygienically. 

“Even as we go through more stages of Unlock, there has been a long-term change in consumer behaviour regarding continued social distancing and heightened demand for online services like food delivery. As a platform committed to bringing the widest choice of food to the doorsteps of consumers safely and hygienically, we’re delighted to bring them their favourite street food which they have been missing for many months now,” said Vivek Sunder, COO, Swiggy.

Source

Gulfood Manufacturing exhibition postponed to 2021

Foodservice, machinery and ingredient supplier exhibition Gulfood Manufacturing has been postponed this year, moving the event to 2021 due to COVID-19.

The event will now take place from November 7 to November 9 2021.

Though physical events across the region have been resuming, with others supplemented with digital events, Gulfood Manufacturing organisers said they could not deliver the event with many of their partners and exporters landlocked by travel restrictions.

In a statement, organisers said: “Whilst this decision will disappoint many who have come to rely upon the event as an important showcase of the latest manufacturing business improvement tools, the forward planning and advance logistics necessary to deliver an international event of such scale is not possible for many partners and exporters given current uncertainty surrounding travel and quarantine restrictions.

“This has particular impact upon food producers and manufacturers as they tackle the challenges around food security and safety.”

What started as an offshoot of the established Gulfood trade show, Gulfood Manufacturing has steadily become an industry-leading event in its own right. In 2019, the exhibition covered 19 halls, with 1,500+ companies showcasing their products to more than 35,000 international visitors.

Introducing Chefs at Home, an initiative to inspire Pinners to cook well and do good

During the past few months with millions of people at home, more than 60 percent of Americans have increased their home cooking, and many have turned to Pinterest as a source of inspiration. In fact, searches for “easy at-home recipes” have increased by 12X.

To continue offering more fresh ideas to home cooks, Pinterest is launching Chefs at Home, an exciting sneak peeks into the home kitchens of the country’s top culinary talent. Chefs at Home features recipes, tips, and tricks from over 30 iconic chefs: What’s Andrew Zimmern’s go-to summer soup? How does Kwame Onwuachi make his favorite hummus? What’s Stephanie Izard’s secret to perfect homemade tostadas?

Chefs at Home invites Pinners to not only cook well but also do good. We recognize that food insecurity and job loss has made this a difficult time for many. As part of this program, Pinterest is donating $300,000 in free advertising to raise awareness and funding for the National Restaurant Association Educational Fund (NRAEF), Relief Opportunities for All Restaurants (ROAR), No Kid Hungry, and Harlem Grown. 

To help curate the Chefs at Home recipes, Pinterest collaborated with industry experts Peter J. Kim, the founding director of the Museum of Food and Drink (MOFAD), and Tracey Johnsen, a creative strategist who honed her chops at Tastemade.

Head to Pinterest’s Today Tab every week for new Chefs at Home recipes. Here’s a preview of what’s coming up:

Week 1: Celebrate Black chefs

• Kwame Onwuachi’s chickpea tagine hummus

Week 2: Snack like a chef

• Lucas Sin’s microwave sesame mochi

Week 3: Friends with benedicts

• Kia Damon’s pumpkin rye pancakes 

Week 4: Eat your feels

• Adriana Urbina’s stuffed poblano peppers

Week 5: Weekend bake-a-thon

• Dominique Ansel’s yogurt cake

Week 6: Savoring summer

• Andrew Zimmern’s cold cucumber soup

Lecture on “Disruptions and Happiness” will be delivered by Ms. Deepika Pandita, Director-Human Resources, Hamstede Living Pvt. Ltd on Jul 10, 2020 04:00 PM India

This is the Seventh online lecture of “Career Talk” series for Hospitality students by IHM Ranchi.

The lecture on “Disruptions and Happiness” will be delivered by Ms. Deepika Pandita, Director-Human Resources, Hamstede Living Pvt. Ltd. A Business Leader who is passionate about shaping & building organizations, culture, talent & leaders. She is having 15 years of experience in Hospitality, including over 13 Years in Human Resources, Handling Talent Acquisition in Leadership Hiring, and Campus Recruitment. Worked on Manpower Budgeting, Deployment, Talent Management, Learning & Development, Employee Engagement, and various other facets of Associate Management and business well being. Currently working on assembling a great leadership team to craft a global organisation in the field of revolutionizing the Co-Living Ecosystem.

You are invited to join the lecture on: Jul 10, 2020 04:00 PM India

Register in advance for this lecture: https://tinyurl.com/yamg65v6

After registering, you will receive a confirmation email containing information about joining the Lecture.

Czechs bid "farewell" to COVID-19

While the world reels under the COVID-19 pandemic, the Czechs Republic organized a “symbolic farewell party”. thousand of Guests gathered on the Charles Bridge in Prague sharing food and drinks. Guests were entertained by local musicians as they sat at a 500-meter-long table. Czechs, with a population of 10 million, reported 12,319 COVID-19 infections and about 352 deaths.

'Planning Hospitality Career amidst the Fourth Revolution’, a session by Dr. Sudhir Andrews

Servo Hospitality School organised a significant & remarkable session titled, ‘Planning Hospitality Career amidst the Fourth Revolution’, by the versatile & dynamic personality of the hospitality industry, ‘Dr. Sudhir Andrews – The Living Legend’.

Dr Andrews is an alumnus of St. Stephen’s College, Delhi and was the first MBA from IIMs to join the hospitality industry in 1971. He had set up the Oberoi School (OCLD) as the Director and later set up the Ecole Hoteliere, Lavasa as Dean Academics. The guest speaker holds a gigantic status in the hospitality industry and has written several hospitality books of all core departments, for which he has bagged several noteworthy awards including the Rashtriya Gaurav Award (2010) & Rajiv Gandhi Award for Excellence (2010).

In the Servo Hospitality School’s sixth online talk of the web series, Dr Sudhir Andrews expressed the brilliant standards of centring and imbibing the fundamental hospitality traits, so as to lead a successful career. He emphasised on the significance and need of going Digital in this COVID era since the people are the drivers of the change. As indicated by him, digitalization implies going from screen to screen and its two important components are disruption and innovation, which in today’s scenario shall change the entire World’s perspective of observing the things. He said this is an ideal opportunity to give our clients the astounding touch less guest service and create a wow experience.

The speaker termed different types of generation i.e, Z & Y as Millennial, out of which generation Z (the current one) is driven by technology, text savvy, not looking up for positions and is unquestionably more digitalized than generation Y. Dr Andrews boosted the morale and confidence of the budding and aspiring hospitality professionals and advised them to manage their own work and not to be dependent on anyone for their daily chaos, as in their younger age, someone readies the tea for them, puts on the geyser, make up the bed and room, prepares the breakfast for them and so on. Referring to the student’s mindset, he quoted that working in a different way or finding an alternate way out to complete a task, converts the idea into an innovation.

Thinking out of the box is what is required in the present time. College life is brimming with fun consequently should be utilized productively. Post completion of the hospitality course the student can opt for higher studies, pursue a specialization in a particular department, join academics, decide do a job or become an entrepreneur. He gave the mantra for success i.e, Fun + Mastery + Network, wherein, fun alludes to passion required in the field, mastery indicates the excellence required over the competencies and skills and network refers to have a good connection which the concerned people, so as to excel in career. He stressed on the importance of learning good English, which has consistently been the most significant resource. The speaker educated the students that their playground is not the colony, district or country they live in, but the entire world and that they have to work in such a way that makes them recognized globally.

Dr Andrews was pleased to hear and appreciated the efforts of Servo Hospitality School while promoting students for internships and jobs, globally. His professional advice to students was, to get certification in their respective field, subscribe to journals, spend time in crafts, download subject related talks from youtube and make good networks. He said that it’s very necessary to make and keep companions of school and college, as to cherish joy and sorrow. Adulating the youth, the session expert stated that they are very anxious to showcase their talents, are full of energies and charisma, works beyond the constraint of temperature and time and have higher dreams. In today’s world, the things are changing so fast that the old ones get obsolete very soon; hence learning is a continuous process. Projecting an image of a buffet, he correlated various dishes with the subjects being taught to the students and how one finds a specific or numerous dishes appealing or vice versa.

Speaking on the industry, Dr Andrews emphasised on quality and said how the organizations are now looking for unique specialists. The interview of the candidates will be conducted online; by first viewing the student’s skills, in created a video clip format. He advised the students to work towards Point casting which means centring to just one particular area and excelling in it. Quoting some examples of his successful students, he overwhelmed the audience by their point casting techniques in different fields such as ice sculptures, cake models, linen supplying and carpet shampooing etc.

On the contrary to the current hierarchy chart that is followed in the hospitality industry, the speaker stated that the inverted chart has to be followed up, wherein the staff who are in contact with the clients directly, will come first and needs to be perceived and paid well since they are the ones who deliver delightful experiences and get businesses, followed by the support staff such as the I.T. team. Furthermore, the speaker enlightened the audience with his thoughts on prospective future hospitality avenues and as to why the hospitality is still renowned and shall remain one of the demanded industry, globally.

Speaking on the sub-theme i.e, Job scenario after COVID -19, the distinguished professor inquired with students whether or not they have learnt new skills or art during the lockdown period and if not, then they have burnt through the time since it was a golden opportunity for them to upgrade themselves. He mentioned that post-COVID the skills that would be required from the candidates are unique skills, soft skills and entrepreneurial skills. The future hospitality jobs would be data analysts, front office associate, revenue managers, owners of outsourced, estate managers, banquet coordinators, concierge, IT specialists, Chef.

He briefly explained how several countries have outsourced almost all their operations and are performing well; hence, for this reason, he focused the student’s mind towards point casting. Outsourcing can be of rooms, spa, food, travel, cars, linen, banquets etc.

Edited by Mr Vipul Bhandari HoD – F&B Services Servo Hospitality School

The event was held on Monday 15th June 2020

Plant Based Food - Culinary workshop successfully organized at IHM Ranchi

Institute of Hotel Management Brambe, Ranchi in collaboration with Human Society International successfully organized the Plant Based Food Culinary workshop for students on 23 and 24 June 2020. The two days online workshop was inaugurated by Dr. Bhupesh Kumar, Principal, IHM Ranchi. The workshop was conducted by the owner of Bodhi Green Chef Varun Sharma.

The workshop focused on new plant based food products, innovative recipes and repurposed ingredients in line with paradigm shift taking place in global food Industry as healthier food. As recommended by the National Council for Hotel Management and Catering Technology the plant based food alternative and effects at culinary institutes is crucial to cater the increasing consumer demand for sustainable and ethically produced food. The workshop’s vision was to educate citizens on social and ethical concerns of the food industry especially the students who are the future of this industry, to ignite conversations about animal welfare and motivate them to make conscious food choices.

The recipe demonstrated during workshop by Chef Varun were Coconut Cream, Green Smoothie Soy/Peanut Yoghurt, Mango Banana Nice-Cream With Coconut Cream, No Bake Peanut Butter Cookies and Vegan Fried Chicken. Dr. Bhupesh & Chef Rajnish Singh of IHM Ranchi and Mr. Arnab & Mrs. Radhika C.Rao concluded the two days workshop with vote of thanks to Chef Varun and all the attendees. In his closing remarks Dr. Bhupesh Kumar said that the workshop was successful in sparking a sense of companion towards animal and the duty of students as citizens to help create a humane, sustainable food industry.

Goa, Gujarat and Chandigarh leads FSSAI's State Food Safety Index

Key Take Away

The Food Safety and Standards Authority of India (FSSAI), recently released the results of the second State Food Safety Index to celebrate World Food Safety Day during a webinar.

The State Food Safety Index ranks states on five parameters of food safety through a rigorous evaluation process every year. This year, among the larger states, Gujarat was the top-ranking state, followed by
Tamil Nadu and Maharashtra.

On this occasion, FSSAI also released an E-handbook on “Eat Right during COVID-19” for citizens. An updated detailed guidance note ‘Food Hygiene and Safety Guidelines for Food Businesses during COVID-19 pandemic’ was released. 

For More Information

www.hotelierindia.com/fb/11137-goa-gujarat-and-chandigarh-leads-fssais-state-food-safety-index