Hilton News | Sustainable Travel Bucket List: 10 of the Best Eco-conscious Hiltons Around the World # 7 Hilton Garden Inn Dubai Mall of the Emirates

Hilton Garden Inn Dubai Mall of the Emirates

Located close to Dubai’s most famous shopping mall, Hilton Garden Inn Dubai Mall of the Emirates has operated with sustainability at its heart since it first opened in 2015. Recently, in recognition of its continued commitment to environmental stewardship, the hotel was upgraded to LEED Platinum certification – a prestigious, internationally recognized standard for green buildings. Behind the scenes, the hotel’s greywater recycling system has been significantly reducing water consumption and helping to combat Dubai’s water scarcity issue since the hotel first opened. Solar thermal panels take advantage of the sunny climes to provide renewable energy for the hotel, whilst intelligent software helps the property’s engineers to ensure the hotel runs as efficiently as possible at all times, adapting energy consumption in line with occupancy levels and guest demand.

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Product | Terrazas from the Moet Hennessy India Portfolio

About: Malbec World Day is a global initiative created by Wines of Argentina that seeks to position Argentine Malbec as one of the most prominent in the world and celebrate the success of the national wine industry. The 17th of April is, for Wines of Argentina, not only a symbol of the transformation of Argentina's wine industry, but also the starting point for the development of this grape, an emblem for their country worldwide.

THE HEART OF TERRAZAS, A LAYERED VERY BALANCED EXPRESSIONOF EVERY VARIETAL FROM TERRAZAS’ OWN VINEYARDS ROOTED INTHE BEST TERROIRS OF MENDOZA.

About:

Terrazas Reserva Malbec is a blend of the emblematic terroirs of the Estate and reflects Terrazas’s signature winemaking style.

Each vineyard’s grapes have unique aromas that reflect the specific altitude and soil, when put together in Terrazas Reserva, they become facets of a layered and complex expression of Mendoza terroirs. 

Each vineyard and sub-parcel is harvested at its peak of expression, while preserving aromatic and natural freshness. They are all vinified separately to carefully adapt the winemaking to the grape profile. Maceration is precise and gentle to favour balance and finesse. The blend of so many expressive Malbec components brings layers to the aromas and mouth feel, giving a complex and elegant wine.

Reserva Malbec is aged for 12 months in French oak barrels, at least another 6 months in the bottle. 

Blend:

100% Malbec from Paraje Altamira (1100m / 3608ft), Eugenio Busto (1020m /3346ft), Gualtallary (1620m / 5314ft), and Las Compuertas (1070m / 3519ft).100% Estate-owned vineyards.

Style:

Fruity, nicely layered and fresh, balance and elegance guide this wine from the beginning to end.
Cellaring potential: 10 years.

Food Pairing Examples :
Ideal to pair with red and game meat, especially grilled. Also pairs beautifully with mature cheeses and pasta with tomato sauce.

Price: INR 3280

Drink Terrazas Responsibly

Event | Ramadan Special Offerings at ITC Royal Bengal & ITC Sonar

Ramadan Special Offerings at ITC Royal Bengal & ITC Sonar

Embrace the spirit of Ramadan, as you savor a wide selection of mindfully curated exquisite dishes by our master chefs for your well-being.

The caringly selected delights for iftaari feature traditional delicacies in the ‘Ruhaniyat’ edition of Gourmet Couch and Biryani & Pulao Collection including delectable treats from Nutmeg- The Gourmet Shop. The offer is available till 16th May 2021

Gourmet Couch a curated menu from globally acclaimed restaurants brings alive exquisite epicurean delights with signature preparations to suit discerning palates. The Ruhaniyat Edition by Gourmet Couch includes Seekh Gilafi Dum Pukht (Minced chicken kebab, laced with crispy juicy tomatoes and capsicum complimented with pungent green chilies and onions) and Galouti Kebab (Classic melt in mouth lamb kebab smoked with cloves and spiked with potli masala, slow-cooked on mahi tawa) served with laccha pyaaz, mint chutney, Khajoor and B Natural juices. The main course includes Murgh Handi Qorma (Boneless drumsticks of chicken simmered in brown onion, garlic and yoghurt gravy. Perfumed with saffron, rose water and garnish with almond silvers), Shahi Nehari (Prime cuts of lamb cooked overnight on low heat in a sealed handi with seasonal vegetables and aromatic herbs sprinkled with mace and cardamom), Bibi ka Murgh Pulao (This spring chicken and long-grained basmati rice pulao is flavoured with aromatic spices and generous amounts of slow-cooked onions that both tinge and enrich this preparation), Haleem (A traditional recipe dating back in time, this preparation is made with ground wheat, lamb lentils and select spices), Dal Bukhara (A harmonious blend of black lentils, tomatoes, ginger and garlic simmered overnight on slow charcoal fire finished with cream and served with a dollop of unsalted butter) accompanied with Mirch Baingan Ka Salan, Laccha Paratha and Dessert Seviyon ka Muzzafar (A classic dessert of saffron-infused vermicelli, doused in sugar syrup and drizzled with almonds and cashew. 

Ruhaniyat by Gourmet Couch is available as a Box for two at Rs 3250 plus taxes, a Box for Four at Rs 6200 plus taxes and a Box for 6 at Rs 9000 plus taxes from 4:30pm to 11:30 hours 

Biryani & Pulao Collection by ITC Hotels brings together a fine curation of authentic recipes and culinary classics perfected by our master chefs. The Ruhaniyat Edition by Biryani & Pulao Collection is available from 11:30 am to midnight and offers a choice of any one chicken delicacy and one mutton signature for a box for two at Rs 1800 plus taxes and choice of any two chicken delicacies and any two mutton signature at Rs 3200 plus taxes for a Box for four. The Mutton Signatures includes Keema Pulao, Gosht Bohri Biryani, Metiabruz Biryani and Serai ki Biryani while the Chicken Delicacies includes Bibi ka Murgh Pulao and Konaseema Kodi Pulao.  Each Biryani (chicken/ mutton) is an ideal meal for one with a choice of either Mirch Baingan ka Salan or any one of the three raitas: Anar Kheera Raita/ Onion Pachadi/ Sarson Raita. Complete your meal with Murgh Shammi Kebab, one of India’s most popular desserts Gulab Jamun and B Natural Juice with our compliments. The menu comes with dietary indicators, enabling diners to pre-advice on allergy ingredients.

The Festive Offerings from Nutmeg includes a Signature Ramadan Collection in a Box of 18 with 6 variants of Tahini & Rose Halva, Almond and Saffron Ashrafi, Chocolate dipped Dates with Cashew Marzipan, Apricot & Pumpkin Seed Nankhatai, Jamun & Blackberry Halva and Walnut & Orange Blossom Kunafa at Rs 1999 plus taxes, Tahini & Rose Halva (Box of 9) at Rs 999 plus taxes, Almond & Saffron Ashrafi (Box of 9) at Rs 999 plus taxes, Chocolate dipped dates with Cashew Marzipan (Box of 9) at Rs 999 plus taxes and Jamun & Blackberry Halva (Box of 9) at Rs 999 plus taxes. Avaialble from 11 am to 9:00 pm.

A lot of thought has been put in the packaging after study of factors such as temperature, distance traveled, mode of transport, consumption techniques, re-heating norms and more. The food is packed in environment-friendly corrugated paper boxes.

Ruhaniyat Collection is available on prominent food aggregator’s platform, Zomato, Eazy Diner & Swiggy. In addition, the collection can be ordered via the ITC Hotels App and Takeaway option. All deliveries will be enabled via ITC Hotels’ in-house car fleet with the ‘SAFE Car Promise’. The special take-out counter at each ITC Hotel has also been enhanced with hand sanitizers and thermometers to corroborate the health parameters of local food delivery partners. ITC Royal Bengal & ITC Sonar have also enabled ‘no contact’ deliveries on all pre-paid orders and has implemented stringent measures and protocols, including mandatory temperature checks for all Chefs and Food & Beverage associates as part of its safe 'WeAssure' program.

For further details please call 033 44464646

Appointment | Mr. Prateek Dharkar elevated as Director Of Operations, Absolute Hotel Services, South Asia & Middle East

Mumbai, India (April 2021 ) – Absolute Hotel Services is delighted to announce the elevation of Mr. Prateek Dharkar as Director Of Operations, South Asia & Middle East.

Prateek will be responsible for the support and oversight of operations, along with the pre-opening transition of new properties under the management which includes U Hotels & Resorts, Eastin Hotels, Resorts & Residences, and Eastin Easy as well as White Label properties.

He has completed his Masters in International Management from the University of Exeter and holds a commerce graduation degree with a specialization in Banking and comes with a strengthened and intense Operations base that he has gained over the 8 years with Absolute Hotel Services, especially his recent spell at the Corporate Level, his role as Quality Assurance Specialist in Bangkok, Thailand. This stint, has extrapolated his grasp on Processes, Quality and Brand Standards which are crucial implants for an International Operation. With his perpetual passion, advanced attitude, and his ultimate purpose of ensuring a holistic approach, he is being transferred and will now support South Asia & Middle East region in his new role as Director of Operations and will also support the Revenue and Sales vertical.

An avid technology buff who is extremely keen on keeping up with the trends and gaining new learnings each day, his key strengths are being quality conscious, process-driven. It is all about relevance, and this trait will keep bringing Operations to speed with the latest developments and its impact while put to use.  

“We are happy to welcome an effervescent and cheerful Prateek back to our team. With his persona and renewed insights, he is will add further sharpness and exuberance to Operations. Brand Audits and quest for Guest Delight remain main stay in his skill set, which will keep Operations fresh and on its toes, perpetually. ” said Mr. Shalil Suvarna, Vice President Operations & Pre-Opening South Asia & Middle East.

About Absolute Hotel Services (AHS)

www.absolutehotelservices.com

AHS is the fastest growing hospitality management/branding company in Asia and Europe with an ever-expanding geographic portfolio of hotels, resorts, and serviced residences.

Headquartered in Bangkok, Thailand with regional offices in Thailand, Vietnam, Indonesia, Hong Kong, India, and Europe with more expansions planned, AHS and its brands have resonated with investors and consumers contributing value to all stakeholders.

Covering the luxury to economy segments through its brands U Hotels & Resorts, Eastin Grand Hotels & Resorts, Eastin Hotels, Resorts & Residences and Eastin Easy.  AHS also has the right to manage hotels under the Travelodge brand under Travelodge Thailand and the Vienna House brand under Vienna House Asia.

AHS is an affiliate company of U City Public Company which is a Thailand public listed global capital allocator.

NEWS | Mercure Hyderabad KCP 5th Year Anniversary Celebrations

20th April ‘2021, Hyderabad: Mercure Hyderabad KCP celebrated its 5th anniversary with its associates. The hotel which is part of Accor Group has been the pioneer in offering local experiences to its guest in since its inception and has successfully set new standards of hospitality in the City of Nizams. 

Mercure Hyderabad KCP had a wonderful journey over the last five years marked with many glorious milestones including distinguished awards, events, movie promotions, well-appreciated food festivals, and many more to keep the momentum going and charting new heights of success. Mercure Hyderabad KCP was awarded by Hotel Investment Conference South Asia (HICSA) as the “Best New Hotel of The Year” award in the mid-market segment. Also, the hotel was honored as the “Best Debut City Hotel” at the India Hospitality Awards - West & South. Mercure Hyderabad KCP has also been honored by Telangana Tourism as a winner for their extraordinary showcase of local cuisine by way of Telangana FoodFestival. 

For the celebration of the 5th anniversary, Mercure Hyderabad KCP has unveiled exclusive offers and unique experiences for guests and travelers. The hotel offers a birthday staycation package, the birthday person will be offered an exclusive 50% discount on staycation and for dining a group of 5 guests 1 dines free (Offer valid for lunch and dinner). Make a reservation and mention the Anniversary Package to the hotel associate to enjoy these discounts.  The guests can enjoy a range of authentic traditional and international cuisines to cocktail and wine specialties. 

Speaking on the joyous moment, Soumitra Pahari, General Manager, Mercure Hyderabad KCP said, “We are happy and delighted to pay tribute to an extraordinary past, it has been a wonderful journey for us over the last five years. We thank our guests, our management associates, shareholders, and team for the wonderful support all through the years. To celebrate this occasion and to express our appreciation towards our guests, we have unveiled special offers for guests. We continue to celebrate and aim for a bigger milestone in the future” 

About Mercure Hyderabad KCP -

Mercure is a rare midscale brand that combines the strength of an international network with genuine and local hospitality experiences. The brand’s unwavering commitment to quality ensures a consistent and reliable standard of service at every Mercure around the world, while the design of each hotel reflects the distinct character and culture of its location. Going beyond the ordinary for business and leisure travelers, Mercure team members are known for their passion, enthusiasm, and warmth, sharing their knowledge of the local scene, providing insider tips, and entertaining guests with tales of history and local folklore. Mercure hotels are conveniently located in city centers, by the sea, or in the mountains, with more than 810 hotels in 60+ countries.

Mercure is part of Accor, a world-leading augmented hospitality group offering unique experiences in 5000 hotels and residences across 110 countries.

Appointment | Signum Hotels appoints Inder Dev as Director of F&B

Signum Hotels appoints Inder Dev as Director of F&B

Chef Inder Dev is well known for his novel food creations and for building unique menu concepts. He is extremely well travelled and has been the mastermind behind many popular restaurant concepts. Through his expansive culinary career, he has served his exotic culinary creations, including healthy menus, at Miss India Pageant, high profile Bollywood functions, India’s top business houses, multinational IPL cricketers and at many such prestigious events.

Dev specialises in Indian cuisine and also holds expertise in Japanese, Italian and French cuisines. His association with restaurants, culinary research & writing cook books and destination catering for premium clients, has earned him global recognition. His cookery show, with some of the finest traditional and heritage food, reflects his efforts in revisiting the royal cuisines of India. He has been awarded multiple recognitions like Master of Matching & Mixing, Kitchen King, The Most Creative Hospitality Professional in the country and much more. Chef Inder is also a jury member at many prestigious competitions and institutions, and also a lifetime member with Indian Culinary Forum.

At Signum Hotels, Chef Inder Dev will contribute his vast culinary mastery to lead the food and beverage initiatives across Signum’s growing portfolio of domestic as well as International hotels.
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NEWS | Fortune Hotels lands in Hubballi with an airport hotel

Fortune Park Hotels Limited, the wholly-owned subsidiary of ITC Ltd, now has six hotels with 671 rooms across four cities in Karnataka.

Fortune Hotels, a member of ITC’s hotel group, announced the opening of its first hotel in the historic town of Hubballi, Karnataka making it their sixth hotel alliance in the State.

Marking the celebrations, Samir MC, Managing Director, Fortune Park Hotels Limited, said, “We are delighted to bring the Fortune Park brand to the progressive and culturally rich city of Hubballi. Located close to the airport, we are confident that the hotel will see great success as it offers a branded alternative and best-in-class guest experience to city residents as well as our existing customers traveling to the twin cities of Hubli-Dharwad, for both business and leisure.”

Joining him for the launch of Fortune Park Airport Road Hubballi was Dhananjay Saliankar, Head – Sales & Marketing and Govindappa B. Dandagi, the proprietor of the hotel. With this inauguration, Fortune Hotels now has an operating portfolio of 39 hotels across 34 cities of India.

An iconic city landmark, Fortune Park Airport Road Hubballi is strategically located opposite the Hubballi airport, offering easy access to corporate establishments, key shopping areas and other important monuments of the city.

The newly launched property can host corporate events, weddings and social gatherings the stellar hotel has 4800 sq. ft. of versatile banquet spaces along with around 15,000 sq. ft. of lush green party lawns to add to the charm. Its modern banquet halls come with a spacious pre-function area, dedicated entry, and ample parking. The hotel also features two well-equipped board rooms ideal for corporate meetings, presentations, brainstorming sessions, and discussions.

Well connected by rail, road and air, the hotel is 428 km away from Bangalore and 20 km from Dharwad. It also offers easy access to Belgaum (98 kms), Hampi (150 kms), and Goa (155 kms).

With this addition, Fortune Park Hotels Limited, the wholly-owned subsidiary of ITC Ltd, now has 6 hotels with 671 rooms across 4 cities in Karnataka.

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Appointmnets | Fern Hotels announces new appointments

The hospitality chain appoints new general managers and operation managers across properties.

Amit Mishra joins as the general manager at The Fern Denzong Hotel & Spa, Gangtok. Mishra brings over 15 years of hotel experience as a general manager to a 70 room relaunched hotel, The Fern Denzong Hotel & Spa, Gangtok. He has previously worked with The Orchid Hotel-Pune, Sterling Resorts Valley View-Kodaikanal, etc. His last employment was with Mahindra Holidays &Resorts India Ltd at Baiguney (Sikkim).

Saurabh Choksi joins as General Manager at The Fern Leo Resort & Club, Junagadh. He has over 25 years in the hospitality industry and has worked with brands like Regent Seven Seas, Silversea Cruises, and DoubleTree by Hilton, Radisson Blue, and many more.

He last worked as Operations Head for Food & Beverages in Aamby Valley City.

Ajay Singh has joined as the Operations Manager in The Fern Kesarval Hotel and Spa, Verna Plateau- Goa. He is an alumnus of ‘IHM Mumbai-2002’ and is an MBA with dual specialization in HR and Sales & Marketing. He is also a certified SAP consultant (Sales and Distribution) from DUCAT Academy, Noida. Singh has a total of 18 years of experience in the hospitality industry with brands like Taj, Carlson, HHI, Fidalgo, and many more.

Video Lessons | Essential Skills For Food and Beverage Personnel | Wheat Beer Review By Dr. Hemant Kumar Singh

Brief About the Vlogger

Dr. Hemant Kumar Singh is an accomplished Trainer and administrator with over 21 years’

of experience in the field of Hospitality. His research work has published in various national & international journals. During his 20 year-long career, he has organized and attended a number of national & international conferences, seminars, workshops, FDPs, MDPs. He is a trained Online Educator certified by American Hospitality Academy.

Hilton News | Sustainable Travel Bucket List: 10 of the Best Eco-conscious Hiltons Around the World #6 Hilton London Bankside

Located in the heart of London’s lively Bankside district, Hilton London Bankside is passionate about supporting its local community. The hotel features a rooftop meadow, built to reintegrate greenery into the surrounding landscape, and home to several beehives, installed to help to re-energize the city’s diminishing bee population. The honey is served as part of its breakfast offering, alongside dishes made using locally sourced ingredients. Conscious of the growing demand for plant-based living, the hotel also boasts the world’s first completely vegan suite, providing a unique experience for ethically conscious travelers. For visitors looking to get out and explore the city, Hilton London Bankside encourages its guests to make use of the hotel’s ultra-sustainable volcanic bikes for free during their stay.

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Ingredient Ideology | 12 AFFIRMATIVE ANTI AGING FOODS Dr. Kaviraj Khialani- Celebrity Master Chef.

ARTICLE FOR HOSPEMAG: BY – DR. KAVIRAJ KHIALANI- CELEBRITY MASTER CHEF. 12 AFFIRMATIVE ANTI AGING FOODS

While aging is said to be a part of the life cycle and all of us slowly and gradually move towards that stage however it has also been related to the kind of food we eat and the lifestyle we live as well. In the broader sense aging has also been spoken about as when the single cells in a living organism have ceased to be dividing and being a natural process each one of us must undergo this phase at their own time and pace. 

As we all are aware of the three types of aging namely biological, psychological and social. There are also various signs of aging as well which are linked to our skin, pores, wrinkles, and fine lines, puffy eyes, etc. there are a few suggested remedies to delay these from occurring among us to an extent by taking proper care of our diets, nutrition, physical activity, etc.

Here are the top 12 Affirmative Anti- Aging Foods which we all should include in our system much before in order to reap their benefits!

1] AVOCADOS: These are power-packed with a whole lot of nutrients that add a lot of glow and shine into our skin and also add value to our meals from a king-size breakfast to a healthy avocado smoothie or simply a tossed salad! An avocado hummus, a salsa, and a sauce to go with your favorite grills is a great choice to add it in.

2. BERRIES: these are also in the category of superfoods where their essential and vital contribution is of great value into our foods from a morning bowl of cereals to a porridge, a couple of them into our shakes and a few of them with our desserts as well make a whole lot of difference looking at its positive support. Include berries to go with your whole meal pancakes, and also a part of your salad jar concepts and in dressings as well.

3. BROCCOLI: This is one of the vibrant and attractive veggies we have sister concern to cauliflower but yes much more giving in terms of quality and nutrition also. It is very popular with stir fry dishes, a nice broccoli almond soup can be enjoyed chilled and warm too, must have a couple of these in a week on our plates. Include this veggie in a blanched format, do not overcook it or discolor it while cooking.

4. COCONUTS: this one is a wonder fruit and it has so much to offer from the water to the flesh to the oil and more. Tender coconut flesh/malai is so very yum and the water is just the right one to add to our intake. Fresh coconut milk extract being used in our curries and gravies also means a lot when it comes to imparting goodness.

5. LEMONGRASS: most commonly used in making our cuppa chai used very often by most of us, the refreshing flavor and aroma are so very relaxing and de-stressing. Lemongrass is also used in our cooking for instance using it in our soups, curries, gravies, and dishes with rice and noodles as well. Must include it in our recipes and daily diets, flavor it in your drinking water as well with a little mint.

6] NUTS: essential oils, nutritionally balanced full of good qualities to offer us and help us look better and feel better. For instance, a lot of us consume almonds soaked in water overnight as one of the first things going into our body in the mornings, similarly, walnuts are considered great for brain health. Must include a variety of them from cashews, to raisins, pine nuts, pecan nuts, hazelnuts & pistachios. For example, peanut butter is a very enriched ingredient for using it in our recipes.

7] PINEAPPLE: one of the best tropical fruit we have on our side, full of essentials like vitamin C, good for the eyes, reduces inflammations, helps to fight skin damage as well. Besides pineapple is also good for blood circulation and is a great immunity booster ingredient. Include it in form of fresh-cut in salads, in our cooking, and baking/ grilling as well as it adapts itself very well.

8] POMEGRANATE: These red peals are filled with the richness of the correct proportion of nutrition including helping us control blood sugar levels, helps prevent anemia, good for our teeth, skin, and hair, helps prevent premature aging. It is good to consume as a fresh juice, add them to your fresh fruit salads, add them to your health shakes and smoothies as well.

9] SPINACH: It helps to alkalize our body, helps fight acne and wrinkles, high in iron content, contains a good number of vitamin b like B-6, B-1, Riboflavin, Folate, etc. spinach is also rich in omega- 3 and it is said that drink your greens, combine spinach into your power-packed shakers and blend them with nuts, seeds, berries and enjoy them. Cooking with spinach is also common as a part of our Indian cuisine and it can be easily incorporated into our meals.

10] SWEET POTATO: It is rich in Vitamin-D content, a generous amount of magnesium, it minimizes sugar absorption in our body, improves digestion. Sweet potatoes are also rich in vitamin b6 and a great source of ascorbic acid. Have sweet potatoes in all your regular potato recipes, substitute them, and effectively use them in a number of ways from your roasted or baked potato munchies to a nice sweet potato chaat, to interesting subzi and stuffing for your parathas too!

11] TOMATOES: They are a great source of essential nutrients and vitamins, good for the hair, skin, and eyes. They are considered anti-inflammatory, helps purify the blood, helps lower cholesterol, helps improve bone health, and reduces migraine issues as well. Tomato juice, adding them to our salad plate, into our subzis, curries, gravies, etc. tomatoes also help detoxify our body and is a great anti-oxidant as well.

12] WATERMELON: The best part being high in water content around 90 %. Helps cleanse our kidneys, strengthens the bones, it is known as one of the highest alkalizing fruit, it is heart-healthy, hydrates our skin. Watermelon helps maintain body temperature, relaxes muscles, low in calories, and good to detox our body by eating it and including it in our diets regularly. 

On A Concluding Note:

These are just a few of the many such positive foods we have around us which are truly gems and giving in nature the only thing to understand is how to accept and how to inculcate the thought of incorporating them into our lifestyle in order to make the most of them and affirm us with an energy which can help us keep aging a little away from taking over us.

Brief About The Writer:

Dr. Kaviraj Khialani- Celebrity Master Chef, is a Mumbai based Author, Writer, Healthy Eating - Lifestyle Specialist, Food Designer, Academician & having mastered over 33 International Cuisines, is also a Food & Beverage Consultant. He has worked with esteemed properties like the Taj Group of Hotels, Kuwait Airways to name a few, he has been awarded several Global and National Awards for his outstanding performance in his chosen field he loves to share his knowledge and experience of over 2 decades with the Food & Hospitality Industry.

Event | Relish and Celebrate Ramadan at Novotel Hyderabad Airport

19th April ‘2021, Hyderabad: To celebrate the spirit of Holy Ramadan and provide convenience to the fasting guests Novotel Hyderabad Airport has introduced a special Sehri and Iftar menu. Chef Varun M B, Executive Chef, Novotel Hyderabad Airport has curated the sumptuous menu which will offer the guests a fulfilling meal to start and break their fast. The dishes are prepared using authentic ingredients and give a homely feel to the guests. 

 Novotel Hyderabad Airport will also provide amenities like prayer mats, the hotel’s in-house essence, and aroma to assist in prayer. The specially crafted menu for Sehari and Iftar can either be ordered in room or the guests can enjoy it in the restaurant. The special sehari menu comprises of traditional food options like Chicken biryani, Mutton curry, Dry fruits, Special drinks, Malabar paratha, Veg gravy, Raita, Specially made Dal & many more. The Iftari menu comprises of Cut fruits, Fresh juice, Flavoured water, variety of dry fruits & many more to savour from. 

Speaking on the occasion, Mr. Rubin Cherian, General Manager, Novotel Hyderabad Airport said, “Keeping up with the spirit of Ramadan and offer convenience to our guests we are offering a special Sehri and Iftar menu which will allow our fasting guests to savour and enjoy variety of Ramzan specialities . Our Executive Chef Varun and his team have created a home like feel using traditional spices and ingredients . All the guests can  savour the sweet blend of  traditional dishes  during the holy month.”

About Novotel-

Novotel Hotels, Suites & Resorts offers destination hotels designed as comforting and energizing places where guests can ‘press pause’ and take time to enjoy the moments that really matter. The brand’s wide array of hotels, suites and resorts offer a multitude of services for business and leisure guests alike, including spacious, modular rooms with natural and intuitive design; 24/7 catering with nutritious choices; dedicated meeting spaces; attentive and proactive staff; family zones for the youngest guests; multi-purpose lobbies and accessible fitness centers. Novotel, which has over 530 locations in more than 60 countries, is part of Accor, a world-leading hospitality group consisting of more than 5,000 properties and 10,000 food and beverage venues throughout 110 countries. For more information and reservations visit all.accor.com or become a fan and follow us on Twitter and Facebook. novotel.com | group.accor.com

Appointment | Shibu Thampan joins Four Points by Sheraton Kochi Infopark as new Executive Chef

Shibu Thampan joins Four Points by Sheraton Kochi Infopark as new Executive Chef

Four Points by Sheraton Kochi Infopark has appointed Shibu Thampan as their new Executive Chef. Thampan is an experienced chef with a great passion for culinary science and hospitality.

He is skilled in pre-opening and operations, client servicing, team management, menu development, profit and loss, food & beverage service management, and R&D- food production.

He is a strong operation & management professional with an Honors Diploma in Hospitality Management focused in Culinary skills.

Previously, he was associated with brands such as VARU BY Atmosphere as Executive Chef (Pre- Opening/ Post Operations) and Atmosphere Kanifushi as Executive Sous Chef.

NEWS | Marriott Bonvoy partners with Uber enabling members to earn points on both food delivery and rides

Available across the United States, Marriott Bonvoy members who link their Marriott Bonvoy and Uber accounts in the Uber app will automatically start earning points on all qualifying transactions.

Members of Marriott Bonvoy, Marriott International’s award-winning travel program and marketplace, can earn points toward free nights at the company’s extraordinary portfolio of hotels and premium and luxury home rentals when ordering food delivery on Uber Eats and requesting select Uber rides.

Available across the United States, Marriott Bonvoy members who link their Marriott Bonvoy and Uber accounts in the Uber app will automatically start earning points on all qualifying transactions. Members will be able to earn up to six points per dollar spent on Uber Eats delivery with a minimum $25 basket and three points per dollar spent on Uber XL, Comfort and Black rides. For a limited time, members who link their accounts and have at least one qualifying transaction by May 31 will earn an extra 2,000 Marriott Bonvoy bonus points.

“We are continuing to see our members return to travel and are excited to give them more opportunities to earn points toward free nights through Uber rides and Uber Eats,” said David Flueck, Senior Vice President Global Loyalty, Marriott International. “This tremendous relationship with Uber reflects our goal to engage members and enable them to earn and redeem points whether traveling or through everyday activities at home.”

Members can earn points in the following ways:

Six Marriott Bonvoy points per dollar spent on Uber Eats deliveries to hotels operating under Marriott brands in the United States with a minimum $25 basket, and two Marriott Bonvoy points per dollar spent on non-hotel deliveries and food pick-ups in the United States with a minimum $25 basket.
Three Marriott Bonvoy points per dollar spent on Uber XL, Comfort and Black rides across the United States.

“We are thrilled to team up with Marriott Bonvoy to help our shared customers turn their stay-at-home habits into their next dream vacation,” said Jennifer Vescio, Global Head of Business Development, Uber. “By quickly linking your Uber and Marriott Bonvoy accounts, you’re one step closer to your next trip when ordering from your favorite local spots on Uber Eats or hopping in a ride.”

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NEWS | Lords Hotels and Resorts upgrades its Safe Stay Initiative Karona Safe Rahona Safe

The new protocols includes enhanced cleaning and sanitisation of all touch points, training sessions on hygiene, sanitised and considerably reducing need for physical contact throughout the stay

Lords Hotels and Resorts, a mid-market hotel chain with presence in 40 cities, 11 states and 2 countries, has enhanced its safe stay initiative Karona Safe Rahona Safe after the second wave of COVID-19.

The new protocols includes enhanced cleaning and sanitisation of all touch points, training sessions on hygiene, sanitised and considerably reducing need for physical contact throughout the stay to mention a few. These protocols will be reviewed regularly and certified by experts. Other protocols such as social distancing, contactless check in, sanitisation, in room dinning, thermal screening of guest, allotting room to the guest after 48 hours of the previous check-out to mention a few were already in place earlier.

Commenting about the initiative Pushpendra Bansal – Chief Operating Officer – Lords Hotels and Resorts said “Our group aims to provide comfortable and safe experience. The second wave of COVID-19 in India appears to be ascending faster than the first wave. Safety of our guests, employees remains to be our prior concern and hence we enhanced the protocols of our safe stay initiative Karona Safe Rahona Safe”.

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Hilton News | Sustainable Travel Bucket List: 10 of the Best Eco-conscious Hiltons Around the World #5 Rome Cavalieri, A Waldorf Astoria Hotel

The team at Rome Cavalieri, A Waldorf Astoria Hotel is dedicated to providing guests with exceptional experiences that are both luxurious and sustainable. From high energy efficiency and excellent waste management, providing support for disadvantaged communities, the team’s holistic approach led to the hotel becoming the first in Rome to achieve the prestigious Green Key certification. To reduce food waste, the hotel partners with local nonprofit Equoevento to supply leftover bread to a local brewery, Birrificio Vale la Pena, which employs prisoners as part of a work-release program. The brewery uses the waste to create its own beer, which is then sold at the hotel. Elsewhere, engineers reduced water consumption by 20% over three years through a range of measures including optimizing the property’s irrigation schedule and swimming pool water consumption and redeveloping the property’s evaporative tower system.

Virtual tourism: also known as virtual reality tourism,Traditional marketing tool By Vivek Salhotra

Virtual tourism: 

Traditionally used predominantly as a marketing tool, virtual tourism, also known as virtual reality tourism, has become increasingly popular amongst tourism industry stakeholders in recent times.

In this article I will explain what is meant by the term virtual tourism, I will discuss how the virtual tourism industry has grown and developed in recent years and I will discuss the different types of virtual tourism currently in use. I will also outline the advantages and disadvantages of virtual tourism.

Virtual tourism is essentially a hybrid concept- it combines both the notions of virtual reality and tourism. In essence, virtual tourism facilitates a tourism experience, without actually having to travel anywhere.

Virtual tourism takes many different forms and comes in various degrees of technological capability.

In its simplest form, virtual tourism may comprise a video of a tourism destination. The ‘tourist’ watches the video, utilizing their hearing and sight senses.

More sophisticated forms of virtual tourism include being immersed in an environment through use of a headset or simulator. It may involve the use of various props, users may be required to wear gloves and there may be additional sensations such as movement (like in a rollercoaster simulator), feeling (for example if the user is sprayed with water), and smell.

Virtual tourism covers a broad spectrum of digitally mediated reality, which includes virtual reality, as well as mixed reality and augmented reality.

In fact, the growth of virtual activities expands far beyond the reach of the tourism industry. People are now buying houses without actually seeing them in person, having felt that a virtual tour was sufficient. People are visiting museums via virtual tours and teachers are using virtual realities to enhance the educational experience of their students.

Virtual reality has very much become ingrained in everyday life.

In the tourism industry, virtual reality (VR) has been most commonly used as a marketing tool. Destination Management Organisations (DMOs), tour operators, and tourist attractions have been using VR as a means of promoting for some time now; hoping that the VR experience will entice tourists and bring in new business.

We have also seen a growing popularity in the use of VR as additionality to physical tourism experiences. At a theme park, for example, there may be a mix of actual rides and virtual rides. Museums will also often enhance their exhibitions with virtual presentations and activities.

Vivek salhotra

Assistant Professor in Shree Hanumat Institute of Management and Technology. He started his career with Oberoi's Clarkes as a trainee which is the first property of Oberoi's since 1898, and his first job was with The Oberoi Cecil as a Front Office Assistant, in Shimla. He worked with Chili's Gurgaon, A Taxmax cuisine Restaurant, BRD College Roorkee Uttarakhand, Hotel Altius Chandigarh, and The fern residency Chandigarh, After a decade in the industry he moved to Academia in KC group Nawanshahr, Punjab as an Assistant Professor, the journey of Academia starts from here, worked with Chandigarh Group of colleges and now working with Shree Hanumat IMT.

Event | Ohri’sUppu organises Shad Ruchulu An ode to the flavours & festivities of Ugadi

Hyderabad April 2021, Ohri’sUppu – a curated South Indian cuisine restaurant in Banjara Hills announced a special food Shad Ruchulu, a celebration of 6 flavors of Ugadi. 

This food festival “Shad Ruchulu” is inspired from the six  flavours of Ugadi which are - Bitter (Neem Flower), Sour (New Tamarind), Tangy (Tender Mango), Spicy (New Chili), Sweet (New Jaggrey) & Salty. Chef VikramSimha Brand Chef at Ohri’s India and his team has curated a thali menu based on these 6 tastes and have introduced special packages for families to come and dine in together during the Ugadi festivities. 

As part of the thali menu guests can enjoy some traditional delicacies such as Kanapachili, purnamburelu, mamdekairassam, peruguwada, biringimamadekaiannnnam, bobatulu, chitna Chiguru mamsam, kodivepadu and many more. 

Speaking on the occasion Mr. Amar Ohri – Executive Director – Ohri’s India mentioned, “ We are delighted to present ‘ Shad Ruchulu’ a unique food festival that is taking us back to our roots and reminiscing the traditional food delicacies of Ugadi. On behalf of the entire team of Ohri’s India I would also take this opportunity to wish you a very happy and healthy Ugadi .” 

 “Shad Ruchulu” at Ohri’sUppu - includes two Family meals or Packages in veg and Non-Veg. There will be a common veg thali with all the tastes and special dishes of Telugus made for the occasion. All the meals are in the combination are for a family of Four or a Couple 

KutumbaBhojanam (Veg – Serves Four) 1499 KutumbaBhojanam (Non-Veg – Serves Four) 1799

JantaBhojanam (Veg – Serves two) 799JantaBhojanam (Non-Veg – Serves two) 899

Ohri’sUppu

Fortune Enclave, Sri Ram Nagar Colony, 

Banjara Hills, Hyderabad, Telangana 500034

Contact - +91 99891 56558

About Ohri’sUppu

Uppu, brings to you, intricately curated culinary masterpieces and takes you on a journey through South India as we give you a taste of history.

Uppu, the first South Indian speciality restaurant by Ohri’s group, The food menu consisting of most popular dishes from the kitchens of the five southern states -- Tamil Nadu, Kerala, Karnataka, Andhra Pradesh, and Telangana. While the menu will leave you spoilt for choices, in the mains, the vegetarian appetiser selection lacks diversity. A sumptuous 'Veg Thali' is served during lunch hours from Monday to Saturday. In the main course, key dishes are the 'GummadikayaBellamPulusu', 'PeethalaIguru', 'Kori Gassi', and 'Alleppey Prawn Curry'. The curry you order should primarily be determined by the staples you choose. And, there is a lot to choose from - Pulaos and flavoured Rice, assorted Parotta, Appam, Idiyappam, Dosai, Puri, and more. Uppu means salt, and salt shows up in each of the cocktails, but not quite in the way you think. Uppu, recreates to striking effect the motifs of South Indian temples. The selectively lit dining hall is dressed in arresting black contrasted against bright red upholstery and shimmering brass cutlery.

Appointments | Courtyard by Marriott, Vadodara appoints Neil James as General Manager

Courtyard by Marriott, Vadodara - NOMA Hotels’ third managed property, owned and developed by NewCrestImage, USA has announced Neil James as General Manager. He assumed his new responsibilities effective March 1st, 2021.

In his new role, Neil will be responsible for overseeing the entire hotel operations. He has over 15 years of work experience; primarily with Marriott, IHG, and Starwood; and since 2018 with Auro Hotels (India) at Surat.

Starting as a hotel operations trainee, Neil worked his way through the rooms division hierarchy with stints at the Four Points Sheraton, Pune; Holiday Inn, Dubai; Le Meridien, Mahabaleshwar; and Le Meridien, Kochi, before joining Auro Hotels (India) at the Courtyard by Marriott, Surat as Rooms Division Manager. Based on his performance, he was later promoted as Director of Rooms at the Surat Marriott Hotel, where he played a vital role in the pre-opening activities; and, during the COVID-19 period.

Daxesh Patel, Owner and Chief Operating Officer for NewCastleImage, adroitly said, “Neil possesses the leadership skills, and the balanced approach required to operate and manage the Courtyard Vadodara Hotel.”

D.J. Rama, President & CEO, Auro Hotels, commented that “We are proud to see Neil growing and taking this leadership role. Growing our people is very satisfying company culture.”

Suresh Mathur, Chief Operating Officer, NOMA Hotels says that “Neil has been with our company for over three years. During this time Neil has shown values of sincerity, humility and aspiration. With his high energy, agility, leadership proficiency, caring for associates and guests, and, result-oriented approach, Neil’s performance has always exceeded expectations. As recognition of his efforts, Marriott International rewarded him with the 2018 “Stephen G. Marriott Culture Award”. Neil is an asset.”

Jane Brophy, Vice President, Full Service Operations & Shared Services at Auro Hotels said, “Neil is an exceptional leader with a proven track record who works tirelessly to elevate guests, associates, and owners' experiences by developing strong teams with a passion for the industry.”

In addition, Neil championed his team at Courtyard Surat win the coveted “Platinum Circle Award and the “Leadership Excellence Award” in 2018, and in 2019, the “Diamond Circle Award” and the “Stellar Guest Voice Performance Award in 2019.

Neil hails from the culturally rich city of Pune and is a true travel enthusiast and explorer who takes a deep interest in exploring newer locations that are historically and culturally rich and vibrant.

Trends | Four Seasons Hotel Bengaluru teams up with 3 Home Chefs for their new program - Native Kitchens

These Home Chefs will showcase their culinary craft at Sunday Superlunch, the hotel’s glorious stage for culinary and beverage showmanship for brunch, each Sunday

Local artisans and craftspeople have always been co-creators for Four Seasons chefs and bartenders. The close collaboration with the local community is a quest to bring something unique for patrons and diners of Four Seasons, while also celebrating the heritage of certain dishes.

Inspired by the recent trend of ‘go local’, the chefs at Four Seasons Hotel Bengaluru have teamed with 3 Home Chefs in the city to craft a compelling program called Native Kitchens. These Home Chefs will showcase their culinary craft at Sunday Superlunch, the hotel’s glorious stage for culinary and beverage showmanship for brunch, each Sunday.

In April, Chef Rhea Aaron will showcase delicious culinary specials from Goa, redolent with memories from her favourite uncle’s home in Mapusa, Goa.

Spurred by a steadfast desire to showcase Goan culinary delights to the world, Rhea Aaron ditched the professional shackles of a branded kitchen to give full creative freedom to her craft. Having worked for a few years in the hotel industry with an international brand, Rhea says she’s happiest when she is able to whip up some adored childhood recipes for her guests.

The hero dishes she will showcase during brunch at Four Seasons are Chicken Bafat with a blend of fragrant spices and served with coconut rice and Prawn Balchao, a fiery, tastebud tingling dish with pickled curry sauce that is adored due to it Goan origins. Bebinca is a rich, layered cake from Goa, a veritable Indo-Portuguese lovechild. Rhea Aaron’s de-constructed Bebinca is something to look forward to.

In May, Chef Neetu Jalali, a proud Kashmiri, couturier and home chef, will whip up aromatic specialities from Kashmir.

Neetu Jalali is a home chef based in Bangalore and is one of the most passionate advocates of her native Kashmir, where she spent her beloved childhood years before moving to London thereafter. The force behind The Supper Club by Zafran in Bengaluru, Neetu is a veritable source of numerous products from Kashmir, the most adored of which are homemade plum and apricot ice teas and traditional kehwa. Neetu’s fragrant biryani is true blue Kashmiri …redolent with the sweetly scented aroma of nostalgia and longing.

In June, guests of Four Seasons can try some delightful dishes from the North East, specifically Nagaland, showcased by Chef Lichibeni Kikon

Home chef Lichibeni Kikon had a burning desire to bring her home flavours from Nagaland to Bangalore. Several years back, she started by hosting small groups at home for meals, pulling out lavish spreads of Naga fare spanning 8 to 9 courses. ‘Just like we do at home’ says she, on her style of warm, home-style hospitality. Naga cuisine is shrouded in mystery, though this is slowly being unpacked by intrepid gourmands and curious foodies. Their smoked meats, sun-dried leaves, bamboo shoots and the wicked ghost chilli pepper (bhut jolokia) is gaining popularity across tables and supper clubs with guests wanting more.

Some of the dishes Lichibeni is known for are Roast Pork in Sundried Bamboo Shoot, Beef with Black Sesame and Chicken With Fresh Bamboo Shoot.

"Diners at Four Seasons Hotel Bengaluru’s Sunday Superlunch are in for a treat for the next few months as we unfurl our Native Kitchens program. Home chefs from the various parts of India are ready to cook up storms and this will be a brilliant coming together of the community, to savour and showcase the rich gems of regional cuisine," said a spokesperson from Four Seasons Hotel Bengaluru.

Date: Sunday, 11th and 25th April 2021(Goan), 16th May & 30th May(Kashmiri), June (Naga)

Time: 12:30 pm onwards

Venue: CUR8

Prices: INR 2,950 all inclusive (Non-Alcoholic Package)
       INR 4,900 all inclusive (Alcoholic Package)

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