Atmosphere Core Reveals New Brand To Spur Growth — 20 Hotels In 2 Years

Atmosphere Core, a new identity for the registered company Atmosphere Core Private Limited, unveils its third brand - Atmosphere Hotels & Resorts. Migrating from the actual company name, Atmosphere Hotels & Resorts paves the way for refreshingly different destinations in South Asia while also blending in the company’s footprint in the Maldives.

The Atmosphere Hotels & Resorts brand will always be renowned for its big heart and a vision to create novel and memorable experiences for guests through every property. There will always be something new to unwrap; with an enriching experience awaiting to be discovered every time, while keeping authenticity as the brandʹs North Star, as its compass.

Atmosphere Core has an aggressive pipeline for future development across India. With OZEN MANSION KOLKATA opening in Q1 2024 and key signings to be announced soon as the company paves its way for a strong presence in the region.

Salil Panigrahi, the Managing Director at Atmosphere Core, says “As a company, we are always evolving and innovating. Within 10 years, we have launched 8 resorts in the Maldives. Our new brand, Atmosphere Hotels & Resorts offers an abundance of choices both for travellers as well as property owners. And I am confident that with this enhanced Power Of Portfolio, we will accelerate our growth with 20 properties opening in the next 2 years.”

Atmosphere Hotels & Resorts brand achieves this rich diversity of experiences through seven well- defined sub-brand options giving property owners maximum flexibility while leveraging world class, turnkey solutions.

ATMOSPHERE offers a classic luxury experience highlighting the individuality of each resort.

The current portfolio includes Atmosphere Kanifushi.

BY ATMOSPHERE offers a charming getaway with heart-warming hospitality. The current portfolio includes VARU By Atmosphere.

The AH&R sub-brand portfolio also includes AN ATMOSPHERE EXPERIENCE that will weave local culture and natural surroundings into the design, A SIGNATURE ATMOSPHERE for an enriching and elegant stay in iconic properties, and ELEMENTS OF NATURE BY ATMOSPHERE for tranquil wellness retreats. A conversion sub-brand, HERITAGE BY ATMOSPHERE will curate historical properties – from ancient havelis to colonial bungalows. AN URBAN ATMOSPHERE will feature authentic hotels and resorts located in the heart of the city.

Introducing A Bold New Corporate Identity, Atmosphere Core

Complementing the brand launch is the announcement of the new company name — Atmosphere Core. One of the fastest-growing hospitality companies in South Asia, Atmosphere Core is known for operating with sincerity, while capitalizing on its experience and intelligence to always stay ahead of competition through an innovative approach. Atmosphere Core includes three distinct brands,

THE OZEN COLLECTION, Atmosphere Hotels & Resorts, and COLOURS OF OBLU.


‘A Hotel within a Hotel’: Meliá Chiang Mai Unveils ‘The Level’

Meliá Chiang Mai has unveiled a ‘hotel within a hotel’ called The Level that sets apart 43 rooms and suites as well as a private lounge and a host of bespoke privileges.

Housed on the upper floors of the 22-story urban hotel, ‘The Level Rooms’, ‘The Level Premium Rooms’, ‘The Level Suites’ and ‘The Level Presidential Suite’ are 30sqm, 44sqm, 62sqm and 113sqm respectively and afford some of the city’s most spectacular views.

Guests staying in The Level experience an upgraded level of service and benefits, including exclusive access to 21st floor executive lounge The Level Lounge, which offers all-day snacks and beverages accompanied by panoramic vistas of the city and famed Doi Suthep Temple on the mountaintop to the west.

Tucked under the hotel’s 22nd floor 360-degree rooftop bar Mai The Sky Bar, the highest bar in Chiang Mai, The Level Lounge is a visual marvel. Guests enter the venue under an arch that pays homage to a nearby temple. In a salute to Chiang Mai’s Bo Sang Umbrella Village, large installations of illuminated umbrella ribs cling to the ceiling. Various artworks of umbrella canopies hang on the walls, such as those made from antique Chiang Mai textiles. The carpet’s concentric patterns, in the likes of gun-metal gray, periwinkle and soft amber hues, reference umbrella tops in a striking yet subdued way.

A private breakfast service from 7-10.30am, afternoon tea from 2.30-4pm, and cocktails and canapes for adults only from 5.30pm until 7.30pm are among a raft of The Level privileges.

A superior level of personalized service encompasses private check-in and check-out, and unlimited access to, The Level Lounge, as well as a dedicated concierge service. In-room services include welcome amenities such as fruit, Nespresso coffee machines and coffee capsules, and late check-out until 2pm subject to availability. Guests also enjoy complimentary use of The Level’s meeting room for two hours per stay and a 10% discount at YHI Spa.

The Level guests have access to all of Meliá Chiang Mai’s facilities, including bars Mai The Sky Bar and Tien Pool Bar, restaurants Mai Restaurant and Bar and Laan Na Kitchen, lobby lounge Ruen Kaew lounge, seven-treatment room YHI Spa, a swimming pool, gymnasium, kid’s club and more.

Meliá Chiang Mai is located on the lively Charoen Prathet Road by the River Ping and Night Bazaar. With a design that pays homage to contemporary aesthetics and Chiang Mai’s charming history and culture, Meliá Chiang Mai is located six kilometers from the Chiang Mai International Airport, near an array of tourist attractions including the Old Town with its ancient moat and red-brick walls and the city’s oldest temple Wat Chiang Man.

To contact Meliá Chiang Mai’s The Level or to make a booking, email reservation.chiangmai@melia.com, call +66 52 090 699 or visit https://www.melia.com/en/hotels/thailand/chiang-mai/melia-chiang-mai/inde


Avana Retreat Takes Going Green Literally By Planting 10,000 Trees

Resort in Mai Chau Vietnam rolls out a myriad of initiatives that put the planet first

As eco-initiatives evolve, going plastic-free is the minimum a resort can do to lighten its environmental impact. Avana Retreat, situated amid the mountains of Vietnam’s Mai Chau province, has been making sure its footprint is featherweight since debuting in the pandemic. Through extreme tree planting projects, cultural initiatives to maintain ethnic minority traditions, organic farming, neighborhood trash collecting partnerships with youth groups, and turning one of its star attractions - terraced rice fields - into a source of income for the community, Avana is working in unison with the environment. As for plastic, you won’t find a bottle or single-use bag in sight. The property even has its own purifying and bottling facility on-site, which uses fresh mountain water and cuts CO2 emissions.

Reforestation and building biodiversity

“There is a Vietnamese saying ‘Where there is good land, the birds will come and settle’,” said Mr. Vu Huy, founder of Avana Retreat. “We have planted over 10,000 trees in the area since we started developing this land and the bird life, well, we’re seeing more and more return. In fact, the wildlife has flourished.”

Avana Retreat has prioritized re-foresting and working with the existing landscape. Raised pathways weave a way to both the spa and waterfall in an attempt to limit existing tree-cutting. The electric buggy and walking paths are purposefully narrow so that the impact on the vegetation is minimized. The terraced rice paddies, within the resort grounds, are also not just for decoration.

For generations, the Hmong people have been cultivating the land to grow rice. Avana Retreat’s rice terraces are maintained by local ethnic groups who keep all the rice they harvest at Avana to eat or sell as they wish. This method of rice farming is a long-standing tradition, a cultural practice that has endured over time, and is one of the many aspects of the ethnic groups of the region that Avana Retreat shares with guests.

Helping local culture and economic livelihoods flourish

The property’s museum, housed in a more than 50-year-old Thai style stilt house, is the hub for cultural activities. Inside guests can learn about the various ethnic groups that live in the area, their traditions, clothes, and customs. Underneath the raised house, there are hands-on opportunities to experience the culture from rattan weaving workshops to Batik art classes, where textiles are created with symbols of significance for the Hmong people.

“The traditions and culture of the ethnic minority groups of this area are shared orally,” explained Huy. “We want to play our part in keeping those traditions and stories alive through our museum, experiences, and through classes with local artisans who are just as passionate about what they do as we are.”

Avana does more than work with just local artists though. More than 90% of staff are from Thai, Hmong, and Muong villages. Most of the current team lacked education beyond high school and were provided with hospitality training, sustainable development education, and English lessons, as well as given health insurance, professional working conditions, promotion prospects, and additional job training for continual development.

The property’s design was created with direct input from local people. Hmong techniques were used to make the earth walls and the Thai people weaved the roofs of the villas, restaurants, and spa, in their traditional style. The artistic traditions of the region are ever present throughout Avana, from the hundreds of individually crafted lanterns lining pathways and within the rooms and public spaces, to the Batik artwork adorning the walls.

Going organic inside and out

Earlier this year Avana launched their own natural, pesticide-free garden, where they grow a vast selection of herbs and vegetables that appear on guests' plates. From chayote to coriander many typical Vietnamese flavors can be found in the new vegetable patch. Also on site is a free-range chicken farm where around 300 chickens enjoy a spacious home, while supplying the kitchen with an abundance of eggs.

Organic essential oils and natural ingredients are used for the soap, shampoo, and conditioner found in the refillable bottles in-room. At the spa, nature is also tapped for the products used with organic extracts from herbs, flowers, and fruit used in massages and facials, as well as in the candle-making workshop available for guests.

“At each stage of developing Avana, we’ve asked ourselves, ‘how can we offer the best to our guests and the community while making sure that we’re doing the best we can for the environment?’,” added Huy. “As we continue to grow in the experiences we offer and the property itself, this idea remains our guiding philosophy.”

Ingredient Ideology | DELECTABLE THAI DELICACIES TO RELISH BY: DR. KAVIRAJ KHIALANI – CELEBRITY MASTER CHEF



Thai Food known for its diversity and colorful first impressions is not only a cuisine to indulge into but to also adapt to in a number of ways being healthy and vibrant with a variety of recipes to suit various palates and taste buds. Thai cooking is simple, needs basic ingredients and is ready in minutes, a little precision and eye for detail coupled with a keen interest in cooking goes a long way in dishing out delectable delicacies from this exemplary melting pot of cuisine. Though we all have our very own favorite cuisines from Indian to Chinese, Italian to Mexican, here is a little collection of my pick on Thai cooking which I wish to dedicate and share a few of my favorite Thai recipes with our readers to try out in their home kitchens and enjoy an amalgamation of distinguished flavors from Thailand.

Recipe-1] THAI STYLE FISH CAKES

Ingredients:

Bassa/ghol fish- 500 gms

Oil-2 tsp + for shallow frying

Butter-1 tsp

Garlic-1 tsp chopped

Shallots- 3-4 no chopped

Lemon grass- 3-4 pieces

Lemon leaves- 3-4 no

Fresh basil leaves- 4-5 no

Green chilies- 1 tsp chopped

Thai red chilies-2-3 chopped

Ginger/ thai galangal-1 -2 no

Salt and pepper to taste

Soy sauce-2 tsp

Red chili sauce-1 tsp

Thai red curry paste-2 tsp

Egg-1 no

Boiled mashed potato- 1 cup

Maida-2-3 tbsp.

Corn flour-2-3 tsp

Bread crumbs-1/2 cup

To serve with: sweet thai chili sauce/ hot and sweet dip/ red pepper mayo dip

Method:

1. Prepare all the ingredients as listed for the thai fish cakes.

2. Heat oil and butter in a pan, add in the thai ingredients one by one also add in the garlic, onions and saute them all for a minute.

3. Add in the fish cubes, thai curry paste, sauces, seasonings to taste and let the fish cook for 3-5 mins, remove from the flame.

4. As the fish starts cooking it will start breaking up and at that stage we can add in the mashed potatoes, bread crumbs, maida/corn flour a little beaten egg and mix it all into a semi hard dough texture, remove the ginger/galangal, lemon leaves, lemon grass pieces now.

5.Heat oil in a non-stick pan or tava, and using a tablespoon place spoonsful of the fish cake mixture on the pan and allow to settle and cook from one side and then carefully turn it over and cook on both sides to a nice golden brown color, remove once cooked for around 3-4 mins.

6. Assemble the fish cakes on a serving platter on a bed of banana/pandan leaves and serve them hot with a choice of dips and sauces.





Recipe-2] THAI RED CHICKEN CURRY

Ingredients

Oil-2 tsp

Ginger/thai galangal- 1 tbsp. sliced

Fresh basil leaves- 6-8 no

Lemon grass- 3-4 piece

Lemon leaves- 3-4 no

Thai small brinjal- 4-6 no

Thai red chilies-2-3 slit

Boneless chicken breast- 1 cup cubes

Baby brinjal-1 cup cubes

Carrot-1/2 cup cubes

Water-2 cups

Thai red curry paste-2-3 tbsp.

Sugar-1/4 tsp

Salt to taste

Thick coconut milk- 1 and a half cup

Corn starch solution-2-3 tsp

Coconut cream-2-3 tsp for garnish

Fresh basil- for garnish

To serve with: steamed jasmine rice/ thai rice.

Method:

1. Prepare all the ingredients for the red curry using chicken in this recipe.

2. Heat oil and add in all the thai basic ingredients and saute them for a few seconds, add in the red curry paste a couple of spoons of water to prevent burning, add in the chicken cubes, brinjal and carrot cubes and saute for 1-2 mins.

3. Add in water and allow the chicken and veggies to cook a little in the liquid for around 10-12 mins, now add in the thick coconut milk, salt to taste, sugar and mix well. Continue cooking for 12-15 mins and adjust thickness with a little corn starch solution if desired.

4. Portion out the red chicken curry in a deep serving plate with gravy and enjoy it with a portion of steamed thai style jasmine rice/ steamed sticky rice, garnish the curry with coconut cream and fresh basil.

Recipe-3] THAI GREEN CURRY WITH VEGETABLES

Ingredients:

Oil-2 tsp

Ginger/thai galangal- 1 tbsp. sliced

Fresh basil leaves- 6-8 no

Lemon grass- 3-4 piece

Lemon leaves- 3-4 no

Thai small brinjal- 4-6 no

Thai red chilies-2-3 slit

Baby brinjal-1 cup cubes

Carrot-1/2 cup cubes

French beans-4-5 cut

Cauliflower or broccoli -1/2 cup florets 

Mushrooms-1 cup cut 1 x 4

Babycorn-1/2 cup sliced

Capsicums-1/2 cup cubes

Water chestnuts-3-4 sliced

Paneer/ tofu- ½ cup cubes

Water-2 cups

Thai green curry paste-2-3 tbsp.

Sugar-1/4 tsp

Salt to taste

Thick coconut milk- 1 and a half cup

Corn starch solution-2-3 tsp

Coconut cream-2-3 tsp for garnish

Fresh basil- for garnish

To serve with: steamed jasmine rice/ thai rice.

Method:

1. Prepare all the ingredients for the green curry using vegetables in this recipe.

2. Heat oil and add in all the thai basic ingredients and saute them for a few seconds, add in the red curry paste a couple of spoons of water to prevent burning, add in the all the vegetables of your choice and saute for 1-2 mins.

3. Add in water and allow the veggies to cook a little in the liquid for around 10-12 mins, now add in the thick coconut milk, salt to taste, sugar and mix well. Continue cooking for 12-15 mins and adjust thickness with a little corn starch solution if desired.

4. Portion out the red chicken curry in a deep serving plate with gravy and enjoy it with a portion of steamed thai style jasmine rice/ steamed sticky rice, garnish the curry with coconut cream and fresh basil.



Recipe-4] SOM TOM RAW PAPAYA THAI SALAD

Ingredients:

Raw papaya-2 cups, peeled and grated, place in chilled water

Long green beans/ french beans-1 cup thinly shredded

Tomato-1/2 cup juliennes/strips

Water-1/2 cup

Jaggery- 2-3 tbsp. grated

Chili flakes-1/2 tsp

Salt to taste

White vinegar-2 tsp

Fish sauce-1 tsp optional

Dried shrimps-2-3 tsp- optional

Lemon grass-2-3 piece

Fresh basil-4-5 no

Roasted crushed peanuts-2-3 tbsp.

Method:

1. Prepare all the ingredients for the Som tom raw papaya salad.

2. In a saucepan combine together the water with jaggery and other ingredients and allow to slowly melt down and make it like a dressing.

3. Add in the drained out raw papaya and beans and mix well, allow to cook for3-4 mins and turn off the flame.

4. Add in the tomato cut into strips and mix well, add more lime or vinegar, fish sauce and dried shrimps being optional if needed and check for seasonings.

5. Dish out the salad into a serving bowl and garnish with roasted crushed peanuts and serve warm with the meal.


Recipe-5] PHAD THAI FLAT NOODLES

Ingredients

Thai flat noodles-1 packed, boiled.

Oil-2 -3 tsp

Butter-1 tsp

Ginger/ thai galangal- 2 tbsp. sliced

Lemon grass- 2-3 no

Lemon leaves- 3-4 no

Thai red chilies-2-3 no slit

Green chilies-2-3 no slit

Fresh basil leaves- 3-4 no

Garlic-1 tsp chopped

Onion-2 no sliced

Carrot-1/2 cup shredded

Cabbage-1/2 cup shredded

Green capsicum-1/2 cup shredded

Mushrooms-1/2 cup sliced

Boiled shredded chicken-1 cup

Or cleaned prawns/ shrimps-1 cup

Or eggs-2-3 no as desired

Thai red/green curry paste-2-3 tsp

Water-1/4 cup

Soya sauce- 2 tsp

Salt and pepper to taste

Red chili sauce-2 tsp

Green chili sauce-2 tsp

White vinegar-1 tbsp.

Spring onion greens-1/2 cup chopped

Roasted crushed peanuts-1/2 cup

Method:

1. Prepare all the ingredients for the stir fry thai flat noodle recipe.

2. Boil the noodles first and refresh, keep aside.

3. Heat oil and butter add in the thai ingredients, garlic, and onions and saute for 2-3 mins.

4. Add in the assorted veggies as desired and add seasonings, sauces etc to taste, add a little water and allow to cook/egg and other non-veg can be added at this stage as well.

5. Cook on a medium flame for 3-4 mins, add in the noodles and give it a toss and cook for 4-5 mins, check for seasonings and serve the noodles hot garnished with greens and peanuts.

Recipe-6] PUMPKIN COCONUT PUDDING

Ingredients:

For the pumpkin mixture:

Yellow pumpkin-1 cup peeled and grated

Green cardamom-2 no

Butter-1 tsp

Sugar-1/4 cup

For the semolina mixture:

Butter/ghee-2-3 tbsp.

Semolina/sooji-1/2 cup

Green cardamom-2-3 no

Sugar-1/4 cup

Condensed milk-1/2 cup

Jaggery-1/2 cup

Milk-3-4 cups

Coconut milk- 2 cups thick

Tender coconut flesh/ malai- ½ cup shredded.

Assorted nuts- ½ cup fried – cashews, raisins, almonds etc.

Method:

1. Prepare all the ingredients for the pumpkin coconut pudding as listed.

2. Start with the pumpkin mixture in a pan, combine together the butter, sugar, cardamom and grated pumpkin and cook for 3-5 mins and ensure it is all getting dry.

3. In another pan, start with ghee/butter and semolina, cardamom and dry roast it all there for 2-3 mins, add in the milk, sweetening agents as listed and mix well.

4. Now add in the cooked pumpkin mixture here and combine it all together, reduce the flame and keep stirring. Add in coconut milk and cook for 4-6 mins.

5. Finally, once the mixture starts cooking on a medium flame for around 12-15 mins and gets thicker, check for sweetness and adjust as needed. Serve the pudding warm garnished with fried nuts and shreds of tender coconut.

Barista Coffee marks opening of 350th store in Udaipur

The key industry player aims to 500 store count in next 2 years

April, 2023 Barista Coffee Company, a brand that strives to deliver an international experience in terms of cafés and coffee culture. The brand welcomed its 350th store in the City of Lakes Udaipur on March 30, 2023, to commemorate its 23rd year of coffee business with presence in 100+ cities across the globe.

 

Barista offers a large variety of coffees and non-coffee beverages, along with delectable all day snacking. In addition to the cafe portfolio, they have expanded into casual dining formats through their flagship Barista Diner.  


Rajat Agrawal, CEO Barista comments “At Barista, we are expanding our footprint across the country in a strategic manner and plan to be at 500 store count over the next 2 years. The objective is to connect with the larger community and be accessible for our consumers at multiple touch points. Over the past few years we have expanded well in tourist destinations and Udaipur is the latest entrant to the list. We are excited to be brewing in Udaipur and look to serve both Domestic and International guests at this store.” 


About the company:

Incepted in 2000, under the name Barista Coffee Company Limited, started with an objective to deliver a truly International coffee experience to its customers with a warm, sociable and peaceful environment. The ideology was to change the scenario in the Indian palate of people bonding over coffee with heartfelt conversations. One of the leading chains of espresso bars and cafés in India, Barista thrives to provide an international experience in terms of cafés and coffee culture.

Website: https://barista.co.in/ 


Minor Hotels Announces Upcoming Debut of Tivoli Brand in Oman

Minor Hotels is pleased to announce the expansion of its Tivoli Hotels & Resorts brand in the Middle East region, with the upcoming addition of a property in Oman. The 180-key Tivoli Muscat Hotel & Residences will begin development in the Omani capital later this year, with the property slated to launch in 2026.

The new-build property will be located in LA VIE, Muscat Hills, a prominent established mixed-use community. The development will feature an 80-key hotel and 100 branded residences and will overlook the re-opened 18-hole golf course managed by Troon Golf.

Minor Hotels currently operates three Tivoli properties in Qatar, with a further new-build property under development in Bahrain to launch in 2024.

👏 What A Wonderful Gesture | Students Welcome Their New Principal

Espire Hospitality Group, launch of ‘Country Inn’ resorts in Chail and Mussoorie

Espire Hospitality Group, one of India’s fastest-growing hospitality companies has launched its first property in Himachal Pradesh, ‘Country Inn Maple Resort, Chail’. The group also announced the opening of its first ‘Country Inn Premier’ resort, ‘Country Inn Premier - Pacific, Mussoorie’. This new brand has been designed to further elevate the Country Inn experience with a tasteful amalgamation of modern aesthetic and enriching experiences.

Country Inn Maple Resort, Chail

Country Inn Maple Resort, Chail

The resort is conveniently located on Kandaghat-Chail road, in one of the most scenic hill stations, known for the spectacular settings, sightseeing and adventure. The resort sits timelessly amidst snow-clad mountains and picturesque landscapes to become your perfect home in the hills. One would choose to stay at Country Inn Maple Resort, Chail to experience the quiet nature, chirping birds, and a perfect ambience to unwind and connect with self or strengthen bonds with your family.

With 30 spacious rooms, tranquil views, lush green lawns, recreational activities, kids play area and excellent cuisine at ‘Sky High’, the all-day dining restaurant and destination dining options, the resort is a tasteful amalgamation of sublime nature and modern aesthetic. A contemporary take to immerse travellers in the local beauty and distinct character of the destination.

Country Inn Premier – Pacific, Mussoorie

Nestled amidst the picturesque hills, Country Inn Premier - Pacific, Mussoorie is an oasis for those on a constant quest for peace and calm. It is conveniently located at a walking distance from the heart of the town Mall Road and close to the attractions like Gun Hill and Kempty Falls, offering an ease to explore the destination. The mountain resort boasts of 48 well-appointed rooms, awe-inspiring views eliciting a restful state of mind and delightful experiences, promising guests a rejuvenating and soul-filling stay.

The multi-cuisine restaurant ‘Mélange’ is a perfect destination to indulge in the culinary delights from around the world. Be it a corporate getaway or celebration events, the outdoor lawn and the indoor event spaces, along with the heartfelt hospitality will make them inspiring.

HOME STYLE WOK FRIED DUCK WITH GARLIC IN BLACK BEAN SAUCE By Chef Anirudh Deshpande, Executive Chef at The Westin Goa

Method:

  • Pat the duck breasts dry with paper towels then score the skin/fat-side with a sharp knife. Take care not to cut through the meat.

  • Season generously with salt.

  • Heat a large pan over medium-high heat and add the breasts, skin-side down, and cook for 6-7 minutes until the skin is deep golden brown and the fat has rendered out.

  • Flip the duck over and cook for another 2-3 minutes until done to your preference.

  • Remove from the pan and set aside.

  • Pour off the duck fat, leaving a few teaspoons in the pan.

  • Add the ginger, garlic and chillies to the pan and cook until fragrant.

  • Pour in the stock, soy sauce, honey and lime juice and allow to simmer until the sauce has reduced by half.

BLS International signed a Memorandum of Understanding (MOU) to accept Electronic Visa on Arrival (EVOA) Seamless Travel to Thailand


Thailand's tourism inflow is steady, with estimated 75,000-plus applications expected for the upcoming season.

BLS International to process Electronic Visa on Arrival (EVOA) applications from 17 countries worldwide for Thailand.

New Delhi, April 2023 - BLS International Services Ltd., one of the world's largest players in visa processing and consular services, has signed a landmark Memorandum of Understanding (MOU) with Thailand to accept Electronic Visa on Arrival (EVOA) applications for 17 countries worldwide. This is a historic step towards improving the travel experience for Thai visitors.

This convergence of forces is expected to propel Thailand's tourism inflow steadily, with estimated 75,000-plus applications expected for the upcoming season. BLS International is dedicated to providing seamless and efficient visa services for visitors from these 17 countries, with convenience at the forefront of the overall travel experience.

Mr. Shikhar Aggarwal, Joint Managing Director of BLS International, expressed his delight on the occasion, and shared, “Securing this partnership has further reinstated our unwavering confidence in ourselves to our commitment to our partner, our customers, our investors and we are all on board to continue delivering impeccable services by bringing technology into the fold.”

This exciting development means that visitors from Bulgaria, Bhutan, China, Cyprus, Ethiopia, Fiji, Georgia, India, Kazakhstan, Malta, Mexico, Nauru, Papua New Guinea, Romania, Taiwan, Uzbekistan, and Vanuatu can now look forward to a smooth visa application process when visiting Thailand.



With the onset of the holiday season ahead, this move is expected to bolster travel to the “Land of the Free” and propel international visitors to explore its very unique locales.

About BLS International: 

BLS International Services Ltd. is a trusted global tech-enabled services partner for governments and citizens, having an impeccable reputation for setting benchmarks in the domain of visa, passport, consular, citizen, e-governance, attestation, biometric, e-visa, and retail services since 2005. The company has been named one of "India's Most Valuable Companies" by Business Today Magazine, one of the "Best under a Billion' companies" by Forbes Asia, and one of "Fortune India's Next 500 companies."

The company collaborates with more than 46 client governments, including Diplomatic Missions, Embassies, and Consulates, as well as employs technology and processes that ensure data security. The company now has a worldwide presence of over 27,000 centers with over 20,000 employees and associates providing consular, biometrics, and citizen services. To date, BLS has processed over 62 million applications worldwide.

BLS International is certified with CMMI DEV V2.0 & SVC V2.0 along with ISO 9001:2015 for Quality Management Systems; ISO 27001:2013 for Information Security Management Systems; ISO 14001:2015 for Environmental Management Systems; ISO/ IEC 45001:2018 for Occupational Safety and Health; ISO / IEC 20000-1:2011 for IT Service Management; ISO 26000:2010 for Social Responsibility; ISO 23026:2015 for System Engineering and Management Requirements; ISO/IEC 28000:2017 for Supply Chain Management System; ISO/IEC  27002: 2013 for Management of Information Security; ISO 31000: 2018 for Risk Management; ISO 27001:2013 for Risk Management of Information.



Avocado toast, is the toast of town!

Avocado toast is not just a food trend; it's a nutritious and filling breakfast option that can keep you energized throughout the day. With its growing popularity in India, restaurants and cafes like Bloom Cafea are finding new ways to incorporate avocado toast into their menus and offer unique and delicious varieties that cater to everyone's taste preferences.

Bloom Cafea is a cozy and stylish cafe that offers a unique and modern take on traditional breakfast dishes. Their avocado toast is a popular item on their menu, and they offer a wide variety of toppings and flavors to choose from. From classic combinations like cherry tomatoes and feta cheese to more adventurous options like smoked salmon and poached egg, Bloom Cafea has something for everyone.

"We believe in offering our customers healthy and delicious options that are made from fresh and locally sourced ingredients.

Our avocado french toast is a perfect example of this. We use ripe and creamy avocados and pair them with other nutritious ingredients to create a filling and satisfying breakfast option."

Niketa Sharma, owner of Bloom Cafea

Address: Bloom Cafea, Shop No. 5, Carlton Court, Plot No. 139, Junction of Perry & Pali Road, Bandra West, Mumbai - 400 050.

Instagram: https://www.instagram.com/bloomcafebandra/

See Mumbai like Gigi Hadid, Zendaya, and Tom Holland

See Mumbai like Gigi Hadid, Zendaya, and Tom Holland

The trio explored the city's famous landmarks and culture, and even enjoyed a yacht tour around the Mumbai coastline.

Tom and Zendaya went on the ‘Strange stories of Mumbai and Kolis, the original inhabitants’ tour. Aditya Pai, Tour Leader, No Footprints, said, “Zendaya is a sweet and engaging person, knowledgeable and friendly. Tom is soft spoken, warm, with a pleasant personality. It was his first time in India and he was very excited about the culture and traditions. We hosted them on a yacht to showcase Mumbai in a different light. When we started off, the conversation involved the history of Mumbai and the Kolis, the original inhabitants. Both Zendaya and Tom were keen to learn about how local cultures thrive and they seemed to enjoy the splashes of humour in the narration.”

Co-founder, Harshvardhan Tanwar took supermodel Gigi Hadid and her team on a tour of Mumbai, called ‘Jio Mumbai city tour’. It included stops at the iconic Gateway of India, Kala Ghoda, the University, and the Chhatrapati Shivaji Vastu Sangralaya. The tour also had insights into the American connection and its historic significance to Mumbai. The tour ended on the Victoria Terminus with the team sipping on refreshing coconut water while taking in the breathtaking view of the magnificent train station.

They also did tours for other famous personalities, including Dior’s Maria Grazia Chiuri, Chanakya’s Karishma Swali, Emma Chamberlain, and Katy Graham. Each tour was unique and catered to the guest’s interests, making for a truly personalised experience.

No Footprints, the boutique travel experience company offers a range of tours for those who want to experience Mumbai like the Hollywood stars do. The 'Jio (live) Mumbai city tour' covers some of the city's most famous landmarks, including the Gateway of India, Crawford Market, and the Chhatrapati Shivaji Terminus. If you're a foodie, you can take the 'Mumbai food walk,' which takes you through the city's famous street food markets and lets you sample some of Mumbai's best snacks and sweets. For those who want to explore the city's lesser-known areas, there is the 'Offbeat Mumbai tour.' This tour takes you through some of Mumbai's hidden gems, including the Portuguese heritage of Bandra, the graffiti art of Bandra and Mahim, and the old fishing village of Versova.

There is also a customized tour option for those who want to explore Mumbai at their own pace. You can choose your own itinerary, and the team will plan your tour around your interests and preferences.

"We're thrilled to offer our guests a chance to experience Mumbai like the Hollywood stars do," said Eesha Singh, Co-founder, No Footprints. "We believe that travel should be personal, and our tours are designed to help you discover Mumbai in your own unique way. Whether you're a foodie, a history buff, or just someone who loves to explore new places, we have a tour that's perfect for you."

Mumbai’s newest restaurant Bustle brings out the best — delectable cocktails, global cuisine

Mumbai’s newest restaurant Bustle brings out the best — delectable cocktails, global cuisine and a view like no other!

Mumbai, April 2023: Mumbai is a maximum city in all forms and manners, and rightly so. But we all need a space that relaxes us, calms us down and makes us reminisce about the good times. And that’s precisely what Bustle — At the rooftop, Mumbai’s newest all-day cafe and rooftop restaurant promises to offer.

Nestled in the prime area of Mumbai suburbs, Bustle is a charming all-day rooftop gastropub that effortlessly combines luxury and cosy ambiance and is one-of-its-kind in the area. It oozes exuberant resort vibes, with its earthy decor, eclectic chic aesthetics and seating right under star-studded skies. The immaculate decor sits in stark contrast with the panoramic view of the hustling and colourful city in the backdrop, giving the restaurant’s apt name a whole new meaning. Be it any time of the day or a beautiful sundowner, Bustle is the place to be.

Bustle is owned by Sunny Rachwani, a vibrant restaurateur whose family has been in the restaurant industry for 40+ years. After successfully running the crowd-favourite 90ft Above, Bustle is Sunny’s newest passion project and his best one yet!

Commenting on the launch, owner Sunny Rachwani said, “We are extremely grateful for the success of 90ft Above, but after 7 years, we knew it was time to reinvent ourselves. With Bustle, we’ve gotten a whole new team, created an atmosphere that caters to people across ages but is youth-centred and brought in global vegetarian food that not a lot of other restaurants cater to.

 

The place champions both a lounge where you can relax and a party place to dance to the tunes. Our food and drinks are going to be in line with our elevated and modern vibe and we can’t wait to open up Bustle’s doors to our loving patrons.”

 

The restaurant specialises in 100% vegetarian global food, a rare sight to see, that too with an added Indian twist. It’s headed by Chef Vinayak Mohite who’s previously been associated with names such as London Taxi and Woodside Inn. The menu features fare across Indian, Lebanese, Mexican, Japanese, Chinese, Thai, Burmese and more, making sure that there’s something in store for everyone.

 

Some of their must-have dishes include Mushroom and Truffle oil Flatbread with piped truffle cream cheese and black truffle oil glaze because there’s no such thing as too much truffle, Guacamole On Table where chefs will prepare fresh guacamole with crispy Togarashi Wonton chips, Stuffed Bhavnagari Chili on a bed of Makhni Gravy that combines Indian mirchi poppers with the classic makhani gravy for something old and new, and the sumptuous Chettinad jackfruit tacos and Ghee roast mushroom with Malabar paratha.

 

Pair this with their range of unique and carefully crafted cocktails such as their Casaba with sparkling wine, melon and lime, Déjà Brew with vodka, baileys and coffee or Elder Florita with rum, elderflower and mint. The bar is designed and stocked keeping in mind people’s diverse tastes and the cocktails are lip-smacking enough to keep you coming back for more. And worry not if you’re a teetotaller because their mocktails like Melon Burst with a splash of melon, lime and sparkling water,  Cucumber Collins with a hint of cucumber and elderflower or peach-based Georgia on my mind are no less!

 

Address: Bustle, 701/702, 7th floor, Tanishq showroom, Vini Elegance, Lokmanya Tilak Rd, Mini Zaveri Bazaar, Mhatre Wadi, Borivali, Mumbai, Maharashtra 400092

     Disney Cruise Line and Singapore Tourism Board to Bring Magical Cruise Vacations to Southeast Asia

Mumbai,2023 — Disney Cruise Line and Singapore Tourism Board today announced magical cruise vacations to Southeast Asia for the first time, revealed by Disney Parks, Experiences and Products Chairman Josh D’Amaro and Singapore’s Minister for Transport and Minister-in-charge of Trade Relations, S. Iswaran.

Under a recently signed Memorandum of Understanding, Disney Cruise Line and Singapore Tourism Board agreed to collaborate to homeport a brand-new Disney cruise ship exclusively in Singapore for at least five years beginning in 2025. More details about the maiden voyage, itineraries and onboard experiences will be announced at a later date.

“This is a very exciting year for The Walt Disney Company — 2023 marks our 100th anniversary,” D’Amaro said. “As part of this, Disney Cruise Line is currently undergoing an ambitious expansion with new ships and new destinations around the world. We are incredibly excited to make Singapore the home port to our seventh-launched ship, which will sail from here year-round starting in 2025.”

“We look forward to welcoming the magic of Disney Cruise Line to Singapore in 2025,” said Keith Tan, Chief Executive, Singapore Tourism Board (STB). “This is an important milestone for STB and reflects Disney Cruise Line’s strong confidence in Singapore and Southeast Asia. The new Disney cruise ship will be an attraction itself and is expected to boost the tourism sector in Singapore for many years to come.”

Cruising in Singapore and Southeast Asia

Singapore’s strategic location, world-class air connectivity and port infrastructure make it a thriving cruise hub in Southeast Asia, a diverse region that is home to over 40 UNESCO World Heritage Sites.

The addition of a Disney Cruise Line ship in Singapore has the potential to add millions of local and foreign cruise passengers across the five-year period, including fly-cruise passengers who arrive in Singapore by air. It is also expected to bring about significant spillover benefits for the wider economy. These include greater demand for port and ship-related services, as well as on-ground spending in Singapore for the lifestyle and hospitality sectors.

New Disney Cruise Ship for Families in Southeast Asia

The new ship will feature innovative Disney experiences along with the dazzling entertainment, world- class dining and legendary guest service that set Disney Cruise Line apart. Guests of all ages will find dedicated spaces and activities designed just for them, and families will create unforgettable memories with beloved characters such as Captain Mickey Mouse and Captain Minnie Mouse, Disney Princesses, Marvel Super Heroes and more.

Disney Cruise Line estimates the passenger capacity of the 208,000-gross-ton ship to be approximately 6,000 with around 2,300 crew members. It is expected to be among the first in the cruise industry to be fueled by green methanol, one of the lowest emission fuels available.

Construction is projected to be completed at the MV Werften shipyard in Wismar, Germany, under the management of Meyer Werft, the Papenburg-based company that built the Disney Dream, Disney Fantasy and Disney Wish and is constructing two additional Wish-class ships.

For more information about Disney Cruise Line, guests can visit disneycruise.com.

Bird Paradise set to open in Singapore, adds to growing list of attractions for visitors

Mumbai, April 2023:  Singapore offers Indian travellers a wide range of experiences to choose from while visiting the destination. Adding to this vibrant repertoire, the country has announced the soft opening of Bird Paradise on 8 May 2023. The new park will be located within the integrated nature and wildlife destination of Mandai Wildlife Reserve in northern Singapore, which is also home to the Night Safari, River Wonders and Singapore Zoo.    

Also opening next to Bird Paradise, is a new ungated public node called Mandai Wildlife West, which has playgrounds and an array of dining and retail options, and serves as the gateway to the new park. The opening of the new attraction will give families another enticing reason to fly to Singapore for their holidays during the peak school holiday travel season. 

Amongst the highlights at Bird Paradise are eight large walk-through aviaries, each reflecting different habitats of the world which will come to life with the colours, vocalisation and natural behaviours many birds species. With a firm focus on conservation and education, Bird Paradise will also take visitors through transitional zones that connect the various habitats where they can learn about the unique avian world. Feeding sessions, a much-loved highlight at Jurong Bird Park previously, return with new species of birds to get up close with like the Starlings, African Hornbills and Barbets at Heart of Africa, Pelicans at Wings of Asia, and the Lories at Lory Loft. All proceeds from animal feedings go towards the conservation projects that Mandai Wildlife Group supports in Singapore and across the region.  

Today, Indian travellers are far more open and discerning in their preferences particularly when it comes to selecting travel experiences, right from nature-themed parks to adventure activities. In addition to the Singapore’s new bird park, the iconic Singapore Cable Car is launching Pokémon-themed cabins from 1 May onwards, as a part of its 50thyear celebrations. These cable cars navigate through a picturesque route as the journey begins from a mountain-top, traverses through lush green foliage and passes through a building, all the while offering visitors stunning aerial, 360-degree panoramic views, before arriving at Sentosa. Popular amongst Indian fans as a resort destination for leisure and family friendly experiences, Sentosa has transformed through the years to become a vibrant destination with hidden gems to be discovered by every generation of travellers. The island will unveil Sentosa Sensoryscape, a multi-sensory experience in 2023, the first milestone of the Sentosa-Brani Master Plan, which will transform Sentosa into a game-changing leisure and tourism destination. Sentosa is also buzzing with options from marquee festivals to popular restaurants, attractions, and spa retreats. 

In a move to encourage visitors to explore more during their travel to Singapore, the Singapore Tourism Board (STB) has recently launched the SingapoRewards, a new programme that offers complimentary experiences in Singapore for international visitors. This will run through 2023 and will provide visitors with an opportunity to try one of nearly 40 new or “off-the-beaten-path” experiences in Singapore for free.

Over the years, Indian travellers have chosen Singapore as a preferred destination for their holidays owing to its unique blend of contemporary outlook combined with emphasis on high-quality facilities.  This momentum continued in 2022 when India accounted for 686,000 of the overall 6.3 million global visitor arrivals, emerging as Singapore’s second-largest source market after Indonesia (1.1 million visitors). With direct flight connections from 16* Indian cities, the city well-positioned to meet the growing demand for travel from India. 

The STB has been working closely with its industry partners to drive consideration and awareness for the destination among Indian consumers. Speaking about the new attractions in the pipeline, Mr. GB Srithar, Regional Director, India, Middle East, South Asia and Africa said, “Indian travellers are discerning, curious and keen to trying out new experiences when they are on vacation. With the launch of Bird Paradise and a number of other world-class modern attractions and experiences, consumers in India have a wide array to choose from while planning their holidays to Singapore. In addition to this, STB has also collaborated with its industry partners to launch the ‘Enjoy your picture-perfect family holiday” campaign.  Under the recently launched SingapoRewards, Indian travellers could experience unique experiences, 40 to choose from, for free. We hope this encourages Indian travellers to plan their unforgettable holidays in Singapore this summer travel season and beyond.” 

Ms Jean Choi, Chief of Sales & Marketing, Mandai Wildlife Group added: “Indeed, we are excited for Indian travellers to make new memories with fresh offerings across all our wildlife parks, which are now conveniently located in one single destination. Plus, there’s nostalgia at Singapore Zoo, too, with a jubilee birthday coming up this year. We look forward to welcoming everyone at Mandai Wildlife Reserve.”

Lemon Tree Hotels signs a new property in Whitefield, Bengaluru, Karnataka

New Delhi, April 2023: Lemon Tree Hotels announced its latest signing in Karnataka named Peninsula Suites - operated by Lemon Tree Hotels, Bengaluru. The property is expected to be operational by October 2023 and shall be managed by Carnation Hotels Private Limited, a wholly-owned subsidiary and the management arm of Lemon Tree Hotels Limited. 

The property is located at Whitefield, which turned from a quaint settlement to a major suburb post the IT boom in Bengaluru in the late 90s. The locality is now a major part of Greater Bengaluru and the city’s first tech corridor to be connected by Namma Metro.

The property, aimed at extended stays, will feature 88 well-appointed rooms and suites, a restaurant, a bar, a swimming pool, meeting rooms, a fitness center and other public areas.

 

The Bengaluru Airport is about 37 kms from the property while the Railway Station is about 23 kms away. The property is connected by both public and private transport from all major cities in India.

 

The capital city of Karnataka, Bengaluru, is often referred to as ‘The Silicon Valley of India’. A techie’s paradise, it boasts the highest concentration of IT companies in the country. Additionally, there are gardens, museums, natural features, palaces and temples for the visitors to experience. Places like Vidhana Soudha, Cubbon Park and the Ulsoor Lake of Bengaluru, are well known for their beautiful locales and boating facilities. Apart from these, Bengaluru is also a major centre of Indian classical music, dance, theatre and of a vivid cutting-edge nightlife.

 

Speaking on the occasion, Mr. Mahesh Aiyer, CEO, Carnation Hotels Private Limited, commented, “We are delighted to expand our bouquet of hotels in Karnataka with a new property in Whitefield, Bengaluru with our valued partner, Peninsula Projects (Bangalore) Pvt. Ltd., a group company of the Vaswani Group. We already have 6 operational hotels in the state out of which 5 are in Bengaluru and 1 in Coorg. We have one more upcoming in Hubli and now another in Bengaluru itself. We want to offer diverse brands and operate hotels at different locations to fully tap into the immense potential that the city holds out. We plan to on signing and opening more hotels to enhance our offerings to our guests as well as owners and partners in tourism and hospitality.

SAYAJI HOTEL KOLHAPUR CELEBRATES ITS 8TH ANNIVERSARY

Sayaji Hotel Kolhapur, one of the important landmarks of South Maharashtra recently commemorated its 8th anniversary. To celebrate this momentous occasion with its esteemed patrons the hotel offered 8% to 80% discounts at its flagship restaurants Moon Tree and Blue Lotus. Throughout the year the hotel has witnessed demand in both rooms as well as banqueting.

“As we celebrate 8 years, we would like to thank all our guests, vendors, and employees who have offered us enormous support and love during these past years. Over the years we have received an overwhelming response from our esteemed patrons in Kolhapur. We have always tried our best to offer memorable experiences for everyone. This year we introduced Mediterranean cuisine, live barbeque concepts on the table, discotheque, and kids’ land to our portfolio. The hotel with its impeccable hospitality, hygiene & safety practices, and personalized services has enjoyed preeminence among both business and leisure travelers in the region, said Amitabh Sharma, General Manager, of Sayaji Hotel Kolhapur.
 
The city of Kolhapur has over the years transformed itself into a major tourism destination, attracting a large slice of tourists from Goa, Karnataka, Andhra Pradesh, and other parts of Maharashtra. Religious tourism has seen an uptick in Kolhapur as people from India and across the world visit various pilgrim destinations including the famous Mahalaxmi Temple, Jyotiba, Nrusinhawadi, excavated remains dating back to 2nd BC and ancient relics of the Buddha and Mahavir era. The city is famous for the Panhala Fort, Dajipur Wildlife Sanctuary, Chandoli National Park, Radhanagari Sanctuary, and other scenic destinations.
 
Sayaji Hotel Kolhapur has started the campaign Subh Vivah by Sayaji which includes customized packages, themed décor, personalized cuisine, and tailor-made services to make the weddings memorable. As the region is known as a medical hub, the hotel team has prepared corporate MICE programs to acquaint guests with the traditional Sayaji hospitality and true spirit of Kolhapur.

Raffles Hotel Le Royal’s Iconic Elephant Bar Launches ‘World Gin Tour’

PHNOM PENH, Cambodia (2023): The iconic Elephant Bar at the 90-year-old Raffles Hotel Le Royal has launched a new “World Gin Tour” showcasing highlights from one of Southeast Asia’s most diverse and thoughtfully curated gin collections.

The yearlong “World Gin Tour” spotlights select labels from Elephant Bar’s collection of more than 150 distinctive gins from around the world. Whether classic concoctions or modern inventions, Elephant Bar’s expert bartenders can make them all.

Each month will introduce a new special cocktail menu featuring refreshing drinks made with a different country’s gin, in addition to a “gin masterclass” that includes cocktail flights for two hours highlighting the featured gin (priced at $28). Upcoming stops on the tour include Australian gin (February), Spanish gin (March), Cambodian gin (April) and Irish gin (May). The “World Gin Tour” kicked off in January with French gin. Each stop on the tour begins with an exclusive, one-night “bar takeover” featuring guest mixologists.

Guests are invited to fill up their “gin passes” and win exciting prizes. The pass consists of 12 stamps. Those who get six stamps will receive a complimentary Elephant Bar gin masterclass; nine stamps wins a complimentary bottle of Elephant Bar Dry Gin; and 12 stamps earns a cocktail tailor made by the guest to be featured on Elephant Bar’s menu for one month.

With its rich wood accents, colorful ceiling frescoes and historic photographs on the walls, Elephant Bar is a long-time institution in Phnom Penh. Wicker chairs and leather sofas bask behind high French windows and arched colonnades in true colonial style. Among the bar’s guests over the past 90+ years have been Charlie Chaplin, Somerset Maugham and Jacqueline Kennedy, who sipped the first Femme Fatale—now a signature cocktail at Elephant Bar.

Elephant Bar was recently nominated for Cambodia’s Top 30 Bar Awards.

Voted the No. 1 hotel in Cambodia by readers of the US-based travel magazine Condé Nast Traveler in its annual Readers’ Choice Awards in October, Raffles Hotel Le Royal originally opened in 1929. The hotel features 175 rooms and suites that underwent a full refurbishment as part of a meticulous one-year restoration project in 2019.

Ingredient Ideology | TEMPTING TURKISH TREATS By: Dr. Kaviraj Khialani- Celebrity Master Chef.



TEMPTING TURKISH TREATS

A Basic Introduction: One of my all-time favorite cuisines has been from Turkey, it is not only easy to prepare but has a lot of robust aromas and a great sense of satisfaction which is felt after cooking and serving it to food connoisseurs who not only relish the tempting delicacies but also appreciate it and share its goodness with loves ones and friends. Turkish Cuisine is one of the world’s top cuisines, joining the ranks of French, Chinese, Italian, and the like. Like the country’s cultural mosaic, the food of Turkey is very colorful and contains countless different influences and tastes. The cuisine of Turkey has continued to evolve over centuries, deriving influence from its rich history of lands that hosted first the Byzantine, and then the Ottoman Empires. Specific tastes in different regions of Turkey contribute to the complexity of the country’s cuisine. The availability of different Turkish food in some regions also helped to shape the foods common to that particular area. 

An Overview of Turkey and its Food Culture: Every country and or continent is known for a particular style of food, variety of ingredients available/ being grown or out-sources etc which have influenced the food and recipes as well of that particular diaspora. Eastern Black Sea region, for example, is not appropriate for wheat production due to heavy rainfall; therefore, the residents developed dishes that rely mostly on corn and corn flour. Likewise, the Southeastern Anatolian region is famous for kebabs as a result of its abundant livestock. The Aegean region, known for its olive production, is famous for its delicious olive oil vegetable dishes and herbs; while pastries are the monopoly of Thrace. Istanbul has always attracted a large number of migrants from other parts of Turkey, relocating to the city in search of work. Because of this, Istanbul has become the cultural heart of Turkey, sharing the most delicious Turkish foods from each region in its unique cuisine. The Ottoman Turks had two meals a day. The first meal, which they ate between morning and noon was more like brunch. They would have the second meal of the day anytime between late afternoon and evening; this meal consisted of meat dishes served with vegetable and legume accompaniments such as stuffed eggplant or bulgur pilaf with vegetables. In Turkey, nowadays most families enjoy 3 meals a day. Weekday breakfasts are basic and quick but weekend breakfasts where the family comes together are large and consist of many different foods.

Lunches in Turkey are usually made of seasonal dishes, soup, salad, etc. Dishes that require time and effort to prepare are not common at this meal. Meat-based dishes, as well as desserts, aren’t served at lunches. Dinners are usually a more elaborate and richer one because it’s the only time when family members have been working in fields or at another job all day come home together. In Turkey, there is another unofficial meal called “yatsilik” which is eaten after dinner around 9 or 10 pm. Nuts, dried, and fresh fruits are usually served with black Turkish tea. Some of the most common foods served for yatsilik are seasonal fresh fruits, dried plums, figs, dried fruit pulps (grape, apricot or mulberry), and nuts like pistachios, almonds, roasted chickpeas, roasted pumpkin seeds and sunflower seeds, walnuts, and hazelnuts. 

Turkish Bread:  Among the varied starch preparations, Bread is yet another indispensable part of every Turkish meal. This has been true for thousands of years, and it remains the most important component to every meal: breakfast or dinner, without bread your Turkish meal will lack that something special. It is eaten, whether it is particularly suited to the meal, or not. Turkey has the highest bread consumption per person in the world. Bread consumption a year is 199.6 kg (440 lb) per person. Turkish people eat more than three times their own body weight in bread annually.

A few of the key ingredients used in Turkish cooking include:

Vegetables: okra, pea, green peppers, tomato, mallow, artichoke, carrot, cucumber, chicory, spinach, zucchini, cauliflower, celery, asparagus, cabbage, mushrooms, parsley, lettuce, potatoes, beets, eggplant, leek, arugula, garlic, purslane, onion, radish, Legumes: broad beans, beans, chickpeas, lentils, Meats: lamb, beef, chicken, fish

Spices: rosemary, red pepper, nigella seeds, thyme, cumin, mint, cinnamon, coriander, turmeric, sumac, black pepper, clove, poppy seeds, saffron, sesame seeds, Nuts: pistachios, chestnuts, almonds, hazelnuts, walnuts, Grains: rice, bulgur, Oils: Sunflower oil, olive oil, hazelnut oil.

Turkish Cuisine has a wide variety of foods, including cereals, pastries, vegetables, and self-growing herbs mixed with meat. There are also many soups and other traditional Turkish foods that incorporate butter, sunflower oil, and olive oil as an ingredient. Turkish cuisine has also its own unique types of healthy food, such as grape molasses, yogurt, bulgur, etc. Rice is used extensively in Turkish cuisine. It is featured in many of the stuffed meat and vegetable dishes as well as being served as pilaf, and Turkish people have very high standards for its preparation. A great-tasting pilav is proof of a Turkish housewife’s good cooking skills.

Pilaf’s in Turkey are usually cooked plain only with butter but there are also those exotic rice dishes flavoured with spice, nuts, and fruits—others made with meat, fish, and vegetables, are known as sultan pilavı. Pilaf’s are usually served as an accompaniment to the main course of meat or fish, but some more substantial pilaf’s, like yufkalı pilav and safranlı midyeli pilav can be served with a salad to make a full meal, iç pilavı, with currants, pine nuts, and calves liver, is served all over Turkey, especially on special occasions. Acılı Bulgur Pilavı is actually made with bulgur, or cracked wheat, which has a nutty flavor. Rice with chickpeas is a popular and nutritious type of rice dish in Turkey. In the summer, some pilafs are served cold with plain yogurt.

The preparation of pilaf is as much an art today in Turkey as it was in the sultan’s kitchen in Ottoman times.

Vegetarian in Turkish cooking: Turkey is no stranger to vegetable-based and vegetarian cuisine. The country’s cooking culture often uses vegetables and wild-grown greens, cooked as vegetarian dishes or with meat for the protein hit that can stretch precious supplies of food items like beans and rice. Aegean and Mediterranean regions are well known for their warm and sunny climate which allows growing vegetables year-round. Some of the most common vegetables grown and eaten in Turkey are zucchinis, eggplants, cauliflower, bell pepper, green beans, spinach, artichokes, carrots, and celery. Fresh vegetables are cooked in many ways, but they mostly fall into one of these categories: meatless vegetable dishes (including vegetables with olive oil), boiled, fried, and roasted veggies. Fried vegetables are usually served with garlic yogurt sauce. 

A typical vegetable dish is prepared with a base of olive oil, chopped onions, pepper paste or tomato paste (concentrated tomato sauce), and fresh tomatoes. Usually, the vegetables and hot water is added to this base and prepared as a pot dish. Minced meat can be added to most vegetable dishes except the ones cooked with olive oil. Olive oil dishes are also eaten cold and having meat in them is not a great idea.

Here are a few popular Vegetarian dishes from Turkish Kitchens:

Karniyarik: Large eggplant stuffed with ground beef, chopped-up onions, garlic, tomatoes, and green peppers and cooked in oven.

Kizartma: Deep-fried vegetables (usually eggplant, zucchini, potatoes, green peppers) served with yogurt sauce.

Mücver: Graded vegetable (the most popular one is zucchini) mixed with egg and flour and deep-fried.

Lahana Sarmasi: Rolled white cabbage, stuffing is usually with onions and rice and may have minced beef if preferred with meat.

Kapuska: Thin sliced white cabbage cooked with onions and tomato sauce. Can be cooked with minced beef or lamb.

Ispanak Yemegi: Onions, spinach, and rice cooked with tomato sauce (tomato paste). Usually eaten with garlic yogurt.

Türlü: A vegetable dish made with eggplant, zucchini, potatoes, tomatoes, and onion.

Meat Cookery in Turkish kitchens: From the delicious chicken dishes to beef and lamb, Turkish cuisine is definitely a carnivore’s paradise. The meat cooking methods are also varied – from roasted meats cooked in spiced sauces or stews with vegetables to skewered kebabs grilled over slow-burning coals. The kebabs and meatballs are two other very popular ways of preparing meats in Turkey.Almost every city in Turkey has its own style of kofte and kebab which consists of spiced chicken, lamb, or beef. Cooking lamb meat with bulgur, (cracked wheat) and legumes is also a common way of preparing main meals in Turkey. If the dish has lentils, beans, or chickpeas, as the dish is already very nutritious and can be made quickly, a small amount of meat is used just to give the dish a meat flavor.

Lamb was the most popular meat in Ottoman cuisine. The beef was only used to make sausages and dried meat (pastirma). In today’s Turkish cuisine, besides lamb, beef and chicken meat are also used in abundance. Especially chicken meat has become the most popular meat in Turkey in recent years due to its cheap price compared to red meat. 

Kebabs in Turkish cuisine:

In Turkey, kebab is cooked at home as well as in restaurants. It is either cooked on skewers over an open flame but it may also be prepared in pots drily without any water. The pot style kebabs are a more common type of kebabs cooked at home as it’s an easier way to prepare kebabs. Skewered kebabs often dined at restaurants, but they are also the quintessential dish for any family picnic where a mangal (barbeque) is ready with charcoal open flame. Kofte made with ground beef or lamb, grilled meats, skewered meats, and grilled tomato, peppers, and eggplant are also cooked for family picnics. Kebab generally refers to any dish of meat, fish, or vegetables, which are grilled on a skewer or roasted using a rotisserie. In Turkey, the word kebab extends to include any of these dishes cooked over, or next to, a flame. It consists of both small and large cuts of meat, as well as ground meat. Kebab in Turkey can be served on plates (known as porsiyon), in sandwiches, or even in wraps (known as durum).

1. Shish Kabab- A traditional and familiar Turkish kebab of meat and vegetables, generally cubed and threaded onto a skewer before being grilled and served with bread and rice with salads. Çöp şiş is a variety of this popular kebab, made with smaller pieces of meat and generally cooked on wooden skewers, as opposed to iron.

2. Adana Kabab- Hailing from the South-Eastern Turkish province of the same name, Adana kebab is a spicy (read: hot) kebab made from ground mince formed over a wide skewer and grilled over charcoals. A milder version originates from a nearby town and is known as Urfa kebab. Both kebabs are served with grilled vegetables and bulgur pilaf.

3. Iskendar Kabab- This kebab inspired Iskender Efendi to invent the vertically cooking kebab and originates from his seaside hometown of Bursa. Iskender kebab is essentially döner kebab, served with a slathering of melted butter over a bed of bread, with yogurt on the side.

4. Doner Kabab- The World-famous Turkish kebab means ‘rotating’ kebab in Turkish. It is made from lamb, chicken, or beef, slowly roasted on a vertical spit, and then thinly sliced off. Döner is served on a plate with salad and rice or potatoes; in bread like a sandwich; or in a wrap known as durum.

Mezze and salads: Vegetables are a very important part of the Turkish diet, and fresh salads are an essential part of most meals. They are served with the main course. Most salads are simply made with leafy greens, tomatoes, cucumbers, green peppers, onions, and whatever other vegetables are in season. Salads made with beans, grains, and vegetables are frequently a part of a winter meze. Edible wild greens such as dandelions are often cooked and served cold with a drizzle of extra-virgin olive oil or lemon juice.

Olive oil in Turkish cuisine. Today, meze culture is very common in Turkish taverns and restaurants. Hot and cold Turkish mezes ordered to the table in small plates and are shared by everyone at the table. Turkish meze can be served with any kind of beverage. Turkish wines and Turkish raki, make great accompaniments to appetizer mezes. Wild herbs with yogurt sauce, pickles, ezine cheese, melon, vegetable dishes with olive oil, stuffed grape leaves, Haidari, lakerda, arugula salad, tomato and onion salad, roasted eggplant salad, marinated fish, octopus’ salad, shrimp cuts, sautéed wild herbs, pilaki, fava, olives, şakşuka, celery salad, artichokes with olive oil, ezme salad are the best examples of mezes in Turkey. Turkish people give careful consideration to the acid, fat, and salt ratio of the different mezes when ordering many of them together. Some of these mezes mentioned above are dipping mezes and usually served with toasted bread.

Turkish Sweets & Desserts: Baklava and kadayif, those sweet, nutty, flaky pastries, are the most familiar Turkish desserts to the rest of the world. The most famous baklava types are from the southeastern Turkish cities of Gaziantep and Urfa. They prepare it with painstaking care from rolling the thinnest possible sheets of fresh filo dough to selecting and grinding the nuts. Baklava, until the 1990s, was a celebration dessert in Turkey only served during the religious holidays of Ramadan and Sacrifice feast. 

There are 3 main types of Turkish desserts: Syrupy desserts: Syrupy desserts are desserts made with dough and usually by pouring sugar syrup on them. Baklava, tulumba, kadayif, sekerpare, lokum (Turkish delight), revani, irmik tatlisi, tas kadayif, lokma, and Burma are some of the popular syrupy deserts. Milky desserts: Milk desserts, which are lighter compared to syrupy desserts, are both easy to eat and easy to digest. Keokuk, sakizli muhallebi, sutlac, tavukgogsu, kazandibi, dondurma (Turkish ice cream), and gullac are some of the popular milk based desserts in Turkey. Fruit desserts: hosaf, komposto, kabak tatlisi, ayva tatlisi, pestil are among the popular fruit-based Turkish sweets. 

Turkish Beverages: It is common to think that as the majority of Turks are Islamic, alcoholic beverages wouldn’t be common. However, they’re just about equally available in Turkey as anywhere in Europe. Rakı and beer make up a large portion of alcohol consumption in Turkey. The country has long been producing great wines in a number of regions and wine production in Turkey also goes back thousands of years ago. In Turkey, there are two dominant types of non-alcoholic drinks: black tea and Turkish coffee. Turkish people also love to drink herbal tea as well, especially on cold winter days. Mint, sage, ginger, thyme, chamomile, rosehip teas are some of the popular ones.

  

Turkish Tea:

Turks love tea, and most Turks drink many cups a day. Turkish tea is always offered first to visitors and guests to all homes and businesses. Turks prepare tea by brewing it in a teapot (not with ‘tea bags’), preferably porcelain, over a kettle, and a perfectly brewed Turkish tea should be a deep red color. Although tea can be found served in porcelain cups at the major hotels and cafes, Turks prefer to have their tea served in glass cups. Although instant coffee (which Turks call ‘Nescafe’) is quite common, nothing can take the place of a good cup of tea. Tea gardens abound in Istanbul. These open-air gardens, usually located in areas with stunning panoramic views, also serve fruit juice, colas, and some Turkish food like sandwiches and ‘tost’ (grilled sandwiches). More traditional tea gardens serve their tea with a semaver (a metal teapot), and in some tea gardens, you’ll even find nargile (water pipe) for smoking an array of fruit-flavoured tobacco. The tea gardens of Moda and Emirgan are popular choices among café-goers.

Turkish coffee- Turkish coffee is served in small porcelain cups (resembling espresso cups) and always with a glass of water. It is not usually consumed with breakfast; but, more commonly, it is enjoyed after meals with something sweet, usually Turkish delight or chocolate. Turkish coffee is traditionally prepared in a small copper pot called a cezve, and is made by boiling an extremely finely ground coffee together with water and sugar. The coffee is served according to your taste – sade (without sugar) or sekerli (sweet). While drinking you should sip the coffee lightly, to leave the coffee grounds at the bottom of the cup. Afterward, you can perhaps find someone who can read your future from the coffee grounds, which is still very popular in Turkey among both the older and younger residents.

On a Concluding Note & A Few Notes to know of on a Turkish Table: Before eating the food in Turkey it is common for the chef and others at the table to wish each other ‘afiyet olsun’, which is essentially the same as saying bon appetite. As a complement to the chef, the diners at the table will also say ‘elinize saglik’, which literally means ‘health to your hands’ but is interpreted as a sign of endearment or ‘very delicious, well done’. Finally, before drinking, everyone will shout ‘serefe’, meaning cheers! As we all know India too has been widely open to accepting culinary heritage and recipes from across the globe and we do find a few restaurants/ outlets too in various parts of our country who serve a few of the well-known Turkish delicacies under various categories to relish at their very best!

Happy Cooking:

Chef Kaviraj Khialani.

Creative Cuisine International- Mumbai.