Ingredient Ideology |  BABYCORN- BRINGING IT ON By: Dr. Kaviraj Khialani- Celebrity Master Chef.

 BABYCORN- BRINGING IT ON !

Babycorn one of that cute and delicate looking variety of veggies we have been looking at and trying to include in our recipes in a number of ways for a while now is a cereal grain taken from corn harvested early while the stalks are still small and immature. It typically is eaten whole, cob included, in contrast to mature corn, whose cob is too tough for human consumption. It is eaten both raw and cooked. Baby corn is common in stir fry dishes. Used extensively in Asian and oriental cooking, baby corn has been touted as one of the healthiest veggies you can add to your stir-fries and salads. 

Babycorn are just regular corns that are picked before maturing. In terms of the nutritive profile too, baby corn and corns very very slightly. In fact, for those trying to lose weight baby corn may just prove to be a better bet, because of its relatively lesser starch content. Baby corns have found a popular fan following in the west too. It is one of the most imported vegetables across the world. 

Here are some essential benefits of Babycorn we need to be aware of in order to use it more effectively in our recipes and diets:

Rich Source of Folate: Folic acid is said to play an important role in preventing neural-tube birth defects in the fetus. Pregnant women may want to add baby corn in their pregnancy diet for healthy nutrition. From weight loss to healthy vision, baby corn is a storehouse of health benefits. Don't let its mini size deceive you into believing otherwise. 



Good for Eye Health: Yellow baby corn, much like the matured corn has a decent amount of carotenoids. Carotenoids support eye health and lower the risk of cataracts. Baby corns are rich in Vitamin A which helps to aid eye health. We can take care of our eyes by eating healthy foods that are a good source of vitamin A. Baby corns consist of carotenoids which are a type of pigment found in plants and algae which gives it a yellow.

Stimulates Digestion Baby corn is packed with both soluble and insoluble fibers. Fibers help stimulate healthy digestion. A healthy digestive system may also help in healthy and effective weight loss. Baby corn has 0% fat and is a rich source of Vitamins A and C whereas sweet corn has 1.2 grams of fat and also is rich in vitamins A, B, and E, thiamine, niacin, pantothenic acid and folate.

Nutrient-Dense Baby corn is an extremely nutrient-dense veggie. In addition to essential fibers and proteins, baby corns are packed with vital antioxidants too. It is said that just half-cup serving meets 4 percent of the daily body requirement of vitamin A and iron, and 2 percent of the daily requirement of vitamin C.

 

Adding Babycorn into our routine cooking and daily recipes:

A little thinking and experiment usually go a long way and as they say sky is the limit! for me Babycorn has been one of the most commonly used veggie options as an add on and blend it in type variant in combination with various cuisines and cooking styles:

1. Babycorn in soups, salads, stir-fries: choice of ingredients, freshness and crunch to bite into, Babycorn is one good ingredient to add to that bowl of soup be it an indian shorba or a cream of tomato soup, a minestrone from Italy or a chowder from America, it turns up well. For salads I like to blanch them a little and refresh with chilled water, marinate them in a nice spicy, tangy, pungent combination and lightly grill them or pan fry them and add them to salads. For a stir fry recipe baby corn is always a welcome and with mushrooms, broccoli, asparagus, zucchini and others it adds a nice balance to the dish.

2. Babycorn in baked dishes, rice and stews: referring this to a multi-cuisine approach in our kitchens Babycorn into a baked version with a little white sauce, some blanched spinach, assorted non-veg options like boiled/roasted chicken or sausages, salami, bacon etc with a little spread of grated cheese, baked and served hot is simply irresistible. Adding to fried rice with eggs, prawns, chicken, mushrooms etc, with a touch of spice soya, schezuan just makes it complete in all respects and offers a good level of satisfaction on the plate. Into stews and gravies be it coconut-based or the regular onion tomato- brown onion masala etc Babycorn turns out good enough in a number of variations with capsicums, potatoes, sweet potatoes, and many more veggies.

3. Getting Creative with Babycorn: from snacks like pakodas, bhajiyas, toasts, wraps and rolls, samosas, spring rolls, cutlets and tikki concepts, Babycorn can be adapted into all these recipes by working on its form and developing its flavor in a number of ways.  For instance, a Babycorn skewer marinated with indo- Indonesian spices and sauces, grilled like a satay concept and served with an achari peanut butter sauce! Marinated roasted Babycorn stuffed in mini eggplant cups layered with chicken mince and olives topped with cheesy Makhni sauce, baked and served with til wala garlic bread is simply scrumptious!

Here are a few easy to make recipes using Babycorn:

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Recipe-1] BABYCORN KI PESHGI

Ingredients:

Babycorn- 150 gms, cut into smaller pieces

Potato-1-2 small, peeled, and cubed.

Oil-2 tsp

Ghee-1 tsp

Jeera-1/2 tsp

Ginger-garlic paste-1 tsp

Onion paste-1 cup

Bay leaf-1 no

Peppercorns-2-3 no

Green cardamom-2 no

Salt to taste

Tomato puree-1/2 cup

Red chili powder-1/2 tsp

Turmeric powder-1/4 tsp

Kasuri methi-1 tsp

Cashew paste-2 tsp

Curd-2-3 tbsp. thick and beaten up

Coriander leaves-2 tbsp. chopped

Water as needed

Method:

1. Prepare all the ingredients for the Babycorn recipe.

2. Heat oil and ghee in a pan, add in the bay leaf, peppercorns, cardamom, cumin seeds and saute for few seconds, add in ginger- garlic paste, onion paste and cook for 3-4 mins.

3. Continue cooking the onion paste mixture for around 5-7 mins, add little water to prevent sticking at the base. Add in the tomato puree, salt and all powdered spices, kasuri methi, cashew paste and mix well.

4. Cook the masala on a medium flame for 2-3 mins, add in the potato cubes and Babycorn pieces and little water and simmer for 8-10 mins or until just cooked to the bite.

5. Add in fresh cream and coriander leaves and cook for another 2 mins, serve hot garnished with ginger juliennes, fried red chili etc. serve this recipe with a plain kulcha, missi roti, pudina paratha etc.

 


Recipe-2] BABYCORN LEMON FRIED RICE

Ingredients:

Babycorn- 150 gms, cut into smaller pieces

Oil-2 tsp 

Butter/ghee-1 tsp

Hing- ¼ tsp

Mustard seeds-1/2 tsp

Cumin seeds-1/2 tsp

Curry leaves- 4-5 no

Slit green chilies-2 no

Ginger-1 tsp chopped

Onions/ shallots- 2-3 tbsp. cut/ sliced

Boiled white/ brown rice -1 and a half cup

Salt to taste

Coriander powder-1 tsp

Garam masala powder-1/4 tsp

Sunflower seeds/ flax seeds/ pumpkin seeds- 2 tsp

Turmeric powder-1/2 tsp

Grated coconut-1/4 cup

Lime juice-2-3 tsp

Method:

1. Prepare all the ingredients for the Babycorn lemon fried rice.

2. Heat oil and ghee in a pan add in the ingredients for the tempering from hing to mustard seeds, cumin seeds, curry leaves, red chili, green chilies, ginger, and saute for a few seconds.

3. Add in the sliced/chopped onions/ shallots and saute them until lightly pink, add in the grated coconut, salt and all the powdered spices, Babycorn pieces and mix well. Add a few spoons of water to prevent burning and to allow the Babycorn to get a little tender.

4. Now add in the cooked rice of your choice, seeds as desired for a crunch and give it a nice toss and cover, simmer and cook for 8-10 mins, add a splash of fresh lime juice, mix and serve hot garnished with fresh coriander/ fried curry leaves/ mint or assorted nuts.

 

Recipe- 3] BABYCORN SNACK TIME

Ingredients

Babycorn- 150 gms cut into pieces

For the marination:

Oil-2 tsp

Salt and pepper to taste

Soy sauce-2 tsp

Red chili sauce-2 tsp

Honey-1 tsp

Sugar-1 pinch

Mustard paste-1/4 tsp

To add to the marination:

Egg -1/2 no if desired

Maida-2-3 tsp

Cornflour-2-3 tsp

Oil to deep fry.

Additional ingredients to stir fry:

Oil- 2 tsp

Slit red chilies-1-2 no

Slit green chilies-1-2 no

Sliced spring onions-2-3 no

Ginger-garlic-2 tsp chopped mix

Red/ green/ yellow capsicum-1/2 cup diced

Salt and pepper to taste

Water/stock-1 cup

Soy sauce-1 tsp

Red chili sauce-1 tsp

Schezuan sauce-2-3 tsp

White vinegar-1 tsp

Corn starch solution-2-3 tsp to thicken up

Spring onion greens-2 -3 tsp chopped

Roasted/ fried/ boiled peanuts-2 -3 tbsp.

Method:

1. Pre-prep all the ingredients for this recipe and keep it ready.

2. Apply marination on the Babycorn and keep refrigerated for 20 mins, remove add egg if desired or else just maida and cornflour and few drops of water to coat the pieces well.

3. Deep fry the batter coated Babycorn pieces in medium hot oil for 3-4 mins, remove onto a kitchen paper and drain off the excess oil.

4. To stir fry the recipe further, heat oil in a pan add in the chilies, onions and saute them for a few seconds, add in the capsicums, salt, pepper, the sauces, water/stock and bring to a boil.

5. Add in the corn starch solution and bring to a boil, as the gravy starts thickening up simmer the flame, add in the fried Babycorn pieces and allow to cook in the sauce for 1-2 mins.

6. Turn off the flame add in the peanuts, spring onion greens for garnish and serve hot as a snack.

 

Recipe-4] DESI BABYCORN PEPPER FRY

Ingredients:

Babycorn-150 gms, cut into long slices

Oil-2 tsp

Ghee/butter-1 tsp

Red capsicum-1/2 no cubed

Green capsicum-1/2 no cubed

Garlic-1 tsp sliced

Onion-1 small chopped

Ginger-1 tsp shredded

Tomato ketchup-2-3 tsp

Water/stock-1 cup as needed

Salt and pepper to taste

Lime juice-2 tsp

Coriander/parsley/spring onion greens-2-3 tsp chopped

For the masala paste:

Dry red chilies-2-3 no

Coriander seeds-1 tsp

Cumin seeds-1/2 tsp

Peppercorns- 4-5 no

White sesame seeds-1 tsp

Dry roast all above for 2-3 mins, Using 3-4 tbsp. water grind to a paste.

Method:

1. Pre-prep all the ingredients for the Babycorn recipe.

2. Heat oil and butter/ghee in a pan and add in the ginger, garlic, onions and saute them for a couple of mins, add in the prepared masala paste, little water to prevent burning and saute the mixture for a minute.

3. Reduce the flame add in salt and all the powdered spices to taste and little water/stock to cook the masala well for 3-4 mins. Now add in the sliced Babycorn pieces, tomato sauce mix and cover, simmer and cook for 8-12 mins.

4. Add in the capsicums and mix, cover and simmer for another 2-3 mins and add fresh coriander and a little lime juice, mix and serve hot, this recipe can also be having add ons like sweet potato cubes, mushrooms, beans or even boiled pulses, moong etc as well to add more variety, taste, flavor and crunch.

 

Recipe-5] BABYCORN COCONAKA SOUP

Ingredients:

Babycorn-150 gms, cut into smaller pieces

Oil-1 tsp

Butter-1/2 tsp

Garlic-1 tsp chopped

Ginger-1 tsp strips

Green chilies- 1-2 slit

Red chilies-1 slit

Onion-1/2 chopped

Thai curry paste- green/red- 2 tsp

Fresh basil leaves- 3-4 no

Water-2-3 cups

Salt to taste

Pinch of sugar

Assorted veggies to go along- carrots/beans/ capsicums/ mushrooms/ zucchini/ broccoli etc, cut and blanch the tough ones.

Assorted non-veg: boiled/ cooked chicken pieces, sliced sausages, salami, bacon, pieces of roast meat etc can also be added.

Corn starch solution-2-3 tsp to thicken up a little

Coconut milk-1 cup thick

Boiled noodles-1 cup

Spring onion greens-2-3 tsp. chopped for garnish

Lime juice-1-2 tsp add and serve

Roasted crushed peanuts-2-3 tsp.

Method:

1. Pre-prep all the ingredients for the Babycorn soup with noodles and coconut milk.

2. Heat oil and butter in a pan, saute the ginger, garlic, chilies, onions for a few seconds, add in the thai curry paste of your choice, add in little water, Babycorn pieces along with other tough veggies if any to allow cooking for few mins, if blanched can be added later as well.

3. Add in salt to taste, coconut milk, simmer for 3-4 mins, add in the noodles, fresh basil leaves, pinch of sugar and bring to a boil add little corn starch solution to thicken a little after having adjusted the texture for a soup.

4. Finally add lime juice, roasted crushed peanuts, greens for garnish and serve the soup piping hot.

 

 

Recipe-6] BABYCORN MUSHROOM MASALA

Ingredients:

Babycorn-150 gms, cut into small pieces.

Mushrooms- 6-8 no cut into quarters

Oil-2 tsp

Ghee-1 tsp

For the masala paste:

Garlic-5-6 cloves

Ginger- 2 tsp chopped

Red chilies-2 no

Green chilies-2 no

Onion-2 med sized

Tomato-2 med sized

Coriander seeds-1 tsp

Cumin seeds-1 tsp

Ajwain-1/4 tsp

Peppercorns-4-5 no

Water-1/4 cup to grind

Additional ingredients:

Curd-1/4 cup thick and beaten

Almond paste-1 tsp

Fresh cream-2 tsp

Water as needed for the masala

Salt to taste

Garam masala powder-1/4 tsp

Lime juice-1-2 tsp add and serve

Ginger-1 tsp strips for garnish

Coriander leaves- 2 tsp chopped.

Method:

1. Prepare all ingredients as needed for the recipe.

2. Using 2 tsp oil saute all the ingredients for the masala paste and keep aside, cool down and then grind to a paste using little water.

3. Heat oil and butter/ghee in a pan add in the prepared masala paste and cook for 2-3 mins add in little water, simmer.

4. Now add in the Babycorn, mushrooms and almond paste, curd and mix well, simmer for 12-15 mins until it all gets cooked and gravy gets a nice texture.

5. Add in fresh cream and coriander, mix well and cook for another 2 mins, add in lime juice, serve hot garnished with fried red chili/ strips of ginger. This goes well with hot phulkas, chapattis, naan, pudina laccha paratha etc and a bowl of raita on the side.

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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 | The Decadent Weekend Market Dinner at Monarch, Holiday Inn Jaipur City Centre Indulge, It’s Weekend! 

The Decadent Weekend Market Dinner at Monarch, Holiday Inn Jaipur City Centre Indulge, It’s Weekend! 

August 20, 2021 – Holiday Inn Jaipur City Centre has announced the return of the decadent Weekend Market Dinner at Monarch – All Day Dining, the hotel’s award-winning restaurant, with a host of new elements. There is no better time for a leisurely buffet dinner than the weekend. And that’s just what Holiday Inn Jaipur City Centre has in store for its patrons. 

The hotel has revived The Weekend Market Dinner in a new avatar. Starting this month, you have the option to have unlimited dishes from an exhaustive buffet spread with a selection of soups, salads, appetizers, mocktails, chaats, Indian, Oriental, and International main courses, Signature Rajasthani Counter, Interactive Live Station, delectable desserts, Kids Counter and much more…. 

Weekend Market Dinner at Monarch is a destination in itself. Kick-start your weekends with a delectable and exquisite dinner. Guests have a plethora of choices to indulge in. The delectable spread is set to include all-time favorites street food such as Papri chaats, Golgappe, Tikki chole along with a number of palatable new additions. With highlights including masterfully presented live cooking stations serving an assortment of carefully curated dishes, from freshly grilled Kebabs from the tandoor to Mexican & Asian stations and an elaborated buffet spread and not the miss the Kids Counter which offers mini burgers, muffins, smileys, cup-cakes and a lot more specially curated for the little ones. 

Building on the culinary journey, the delectable desserts counter is not to be missed where guests can choose from the assortment of exquisite confectionary. Diners with a sweet tooth can indulge in the endless variety of sweet wonders, including Ghevar Bar, Balushahi, Mawa Kachori, Tiramisu, Tres Leche, to name just a few. 

‘Located in the heart of the Pink City, the restaurant is a great destination for a pleasant and fabulous weekend with friends and family, relishing a plethora of dishes and sipping refreshing coolers with not a worry in the world and nowhere to rush to. It is a great antidote to a tiring week” says Pankaj Gupta, General Manager 

In an attempt to embrace the extravagance of a hotel buffet, we invite all the buffet lovers to delight their taste buds with freshly prepared food, and from the Live interactive kitchen and a delectable spread from starters to salads and main course to desserts all can be enjoyed in one place. Executive Chef, Mihir Kane says, Holiday Inn Jaipur City Centre says that we always wanted to revive the concept of Buffet Market Dinners. The whole idea is having everyone out together for dining and experiencing exquisite meals, in the ambiance of a five-star hotel.

Experience an evening of grandeur at Holiday Inn Jaipur City Centre. 

Venue: Monarch, Holiday Inn Jaipur City Centre 

Date: Every Friday, Saturday & Sunday 

Price: INR 1199 + Taxes  

Time: 7:30 P.M to 11:00 P.M 

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Event | Celebrate Onam with the special brunch hosted by Novotel Hyderabad Convention Centre

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Celebrate Onam with the special brunch hosted by Novotel Hyderabad Convention Centre

August 2021 Hyderabad:  Novotel Hyderabad Convention Centre is organising an Onam Special Brunch on 22nd August 2021 at Food Exchange.  The hotel will be celebrating the harvest festival by showcasing scintillating flavours of Kerala cuisine served in a special buffet .The place will be adorned with flowers along with traditional Pookolam (rangoli made of flowers).

 

The traditional Onam Sadya (feast) has a variety of 20 dishes which includes special dishes like Pink Palada Pradhaman and Chukku Vellam. The Brunch will be hosted at Food Exchange (indoors and alfresco), where one can enjoy the true flavour of the foods cooked with handpicked organic ingredients. Apart from traditional cuisine the buffet will include Asian, Indian, Western delicacies along with Teppanyaki Ice Cream live counter and a unique Egg Station along with chat counters.

According to Mr. Manish Dayya, General Manager, Novotel Hyderabad Convention Centre, “We are delighted to celebrate Onam festivities at Novotel Hyderabad Convention Centre.  At the specially curated buffet one can taste all the different varieties of Onam delicacies which are especially made in traditional format. We are taking utmost care and will be strictly adhering to all the government-provided norms and regulations. Novotel Hyderabad Convention Centre is an ALL SAFE labelled property, which represents the highest standards of cleanliness and safety for both our guests and staff developed with and vetted by Bureau Veritas. At NHCC we are committed to the wellbeing of our communities and will continue to support such initiatives in the future.” 

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Appointment | Sofitel Dubai The Palm names new DOSM

Yeliz Hisman joins from Movenpick Hotels and Resorts in Dubai

Sofitel Dubai The Palm has brought in Yeliz Hisman as director of sales and marketing. Hisman is the latest in a string of high-level appointments at the five-star resort.

She will be responsible for managing the overall marketing and sales programmes, comprising annual budgets, revenue and distribution management for the property.

Having been in the industry for 17 years, Hisman is well-versed in managing business relationships with partners, process structuring and allocating budgets.

NEWS | Ministry of Tourism Signs MOUs with MakeMyTrip and Ibibo to strengthen hospitality and tourism industry

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Ministry of Tourism has already signed MoUs with Easy my Trip, Clear trip and Yatra.com

Ministry of Tourism in its ongoing efforts to strengthen the Hospitality & Tourism Industry especially in the times of the pandemic, has signed the Memorandum of Understanding (MoU) with MakeMyTrip (India) Private Limited and Ibibo Group Private Limited on 17.08.2021. Ministry of Tourism has already signed MoUs with Easy my Trip, Clear trip and Yatra.com.

The primary objective of this MoU is to provide an extensive visibility to accommodation units, which have self-certified themselves on SAATHI (System for Assessment, Awareness & Training for the Hospitality Industry) on the OTA platform. The MoU also outlines both parties to encourage Units to register on NIDHI and thereby on SAATHI and encourage local tourism Industry with appropriate safeguards for curbing spread of COVID-19. The idea is also to gather more information on accommodation units in order to gain actionable insights & designing evidence based & targeted policy measures and to promote safe, honourable and sustainable tourism.

The event was organized under the arrangement between Ministry of Tourism and Quality Council of India (QCI) for implementing measures for strengthening the Indian Hospitality & Tourism Industry.

The signing MoU was done in the presence of Shri Rakesh Kumar Verma, Joint Secretary, Ministry of Tourism, Shri Sanjay Singh, Deputy Director General (H&R), Ministry of Tourism, Dr. A Raj, Senior Director, QCI, Shri Mohit Singh, Deputy Director, QCI, Dr. Mahavir Prasad Tiwari, Deputy Director, QCI, Shri. Abhishek Logani, Chief Business Officer-Hotels, MakeMyTrip (India) Private Limited & Ibibo Group Private Limited and Shri. Venkatesh Ramakrishna, SVP – Corporate Affairs, MakeMyTrip (India) Private Limited & Ibibo Group Private Limited.

The Ministry of Tourism and MakeMyTrip (India) Private Limited & Ibibo Group Private Limited will endeavour to take necessary steps to encourage and promote strategic and technical co-operation in the Indian hospitality & tourism sector for overall benefit in the identified areas through the MoU. It is expected, that, in the future more OTAs will come forward for signing such MOUs in order to strengthen the Hospitality & Tourism Industry of India.

NEWS | At less than 45%, home deliveries drop as Puneites return to eating out

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With restaurants having either been shut or facing strict restrictions for dining during the pandemic, many people had shifted to ordering food home. Home delivery of food had skyrocketed in the last one-and-a-half years, with awhopping 80 percent of income for restaurants coming from delivery orders.

However, with restaurants reopening for dining in, and the extension in deadlines that followed, there’s been a sudden drop in-home deliveries. The city’s food delivery services have have seen orders go down to below 45 percent as people return to dine at their favorite restaurants.

Dining out > Ordering in
Highlighting the reason behind this drop, Saksham Kathuria, the owner of Tales & Spirits bistro chain, says, “People are tired of sitting at home and ordering food. They want to experience live music, good service, and hot food. And for restaurateurs, it is good to see people dining in after a long time.”

Seconding the thought, Ashutosh Joshi of Unicorn House, Kalyaninagar, says, “There’s been a 40 percent dip in online orders over the last couple of weeks. People are looking to step out and socialize, all the while following safety protocols. The relaxation in norms has given them that freedom. Ordering in was a good option when dine-in was restricted. But now, people want to enjoy good food and a good ambiance. Naturally, there’s been a decline in home deliveries.”

Worrying times for delivery agents?
The sudden drop in orders is a cause of concern for delivery agents. They fear if this continues, they may face financial challenges. Santosh Hedao, a delivery agent, says, “I was delivering 30 orders in a day when the restrictions were in place in the city. Today, I only have 5 to 8 orders, 10 if it’s a lucky day. A drop in orders can mean that delivery agents like us may have to bear the brunt of it financially.” Another delivery agent, Nilesh Pitambar Kadam, shares, “Until about a week ago, I used to deliver about 20 parcels in a day. Now, the orders coming on the app have been reduced to only 8-9. It is concerning.”

Mc Donalds | Sustainable food packaging for the brand from recyclable or compostable materials

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McDonald's says nearly all its paper packaging from sustainable fiberMany restaurant chains are working to reduce environmental harm from packaging, including using more recyclable or compostable materials and letting customers reuse cups or bowls.

NEW YORK: McDonald's Corp said on Thursday it has nearly achieved its goal of sourcing all of its paper food packaging in restaurants from the recycled or sustainable fiber. The Chicago-based global burger chain said in its annual sustainability report that in 2020 99.6% of the paper bags, food wrappers, napkins, cup carriers and other fiber-based materials it used to package meals for customers came from recycled or certified sustainable fiber sources, up from 92% in 2019.

Many restaurant chains are working to reduce environmental harm from packaging, including using more recyclable or compostable materials and letting customers reuse cups or bowls.

An Adweek-Harris Poll survey of U.S. adults in April about single-use fast-food packaging found that 62% of respondents said they would think more highly of a brand that switched to recyclable packaging, and 81% were concerned about litter and pollution from fast-food restaurants.

Because McDonald's has more than 39,000 restaurants globally, small changes can ripple into other companies and industries.

McDonald's has set a larger goal for all of its customer packagings to come from renewable, recycled, or certified sources by 2025. Currently, 80% of its packaging comes from such sources. It is also using paper straws and wooden cutlery in multiple markets, it said, and is exploring fiber lids and reusable cups.

Source

New Opening | a brand new ibis in Mumbai, the second largest in India

Anant Leekha, the general manager of ibis Navi Mumbai and the soon to launch ibis Mumbai Vikhroli. sharing what he could about his new charge as well as ibis Navi Mumbai which he will continue to helm.

“Currently I'm handling ibis Navi Mumbai, which is a 196 room hotel that opened in 2012. I have been given the responsibility to pre-open Ibis Mumbai Vikhroli—which will be our 20th ibis in India and feature 249 rooms and four meeting rooms as well, along with of course a Spice It restaurant,” said Leekha, who has experience of working in large ibis properties, the soon to be launched Vikhroli hotel is second in size only to the massive Delhi Aerocity hotel where he has worked as deputy general manager.

“The hotel is situated on Lal Bahadur Shastri Marg, which has a lot of corporate business. The likes of Godrej, Amazon and Cipla are all near the hotel. Vikhroli has no other branded hotel currently—you need to travel to Powai to the Renaissance which is in a higher category,” he said adding that the ibis property will cater not only to the Vikhroli market, but also business from Powai for their segment.

The corporates which the sales team have started to interact with have all shown positive response, of course, all depending on the pandemic situation and corporate travel returning, he said. Turning to his other charge, the ibis Navi Mumbai, we asked Leekha what the hotel did during that little glimmer of business which occurred starting September 2020 till the deadly second wave hit.

“We had a lot of initiatives during that period. One was— Wedding at Ibis, which was the key focus for us during those few months. And it got traction—Navi Mumbai was never a hotel that was catering to weddings, but because of our initiative, we started getting weddings up to 50-75 pax. We also came up with a concept of pet-friendly hotels and a lot of staycation customers actually started getting their pets. And now the momentum is slowly picking up for other ibis hotels as well,” he said. The hotel also provided accommodation for a team of doctors and nurses as well.

Finally, turning back to the subject of the new launch, which happens soon, Leekha said that the leadership team was on board, and he was working on filling level 2 positions.

Source

Appointment | Elias El Bahri gets DOSM job at Shangri-La Jeddah

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Elias El Bahri is the new director of sales and marketing at Shangri-La Jeddah. It will be the first Shangri-La in the Kingdom when it opens later this year.

El Bahri will lead the sales and marketing departments, focusing on building relationships and collaborating with key partners. He hopes to raise the profile of the destination in line with the country’s Vision 2030.

Elias El Bahri’s experience

El Bahri’s new role marks a return to the hotel group, having acted as senior events manager for Shangri-La Qaryat Al Beri Abu Dhabi in 2007. He held that role for two years, moving up to assistant director of events management for the group. He then moved to Crowne Plaza and Staybridge Suites Abu Dhabi Yas Island. After five years he became DOSM of Holiday Inn Abu Dhabi, later moving to Saudi Arabia as DOSM for Crowne Plaza Riyadh Al Waha.

EVENTS | Expo 2020 Dubai to be “most impactful event ever” for hotels

Expo 2020 Dubai is being touted as the “world’s largest and most impactful event to ever take place in the Middle East, Africa and South Asia region,” especially for the emirate’s hotel, travel and tourism sectors.

That is according to state news agency WAM which has reinforced the additional business hotels will enjoy throughout the six-month mega event. “With Expo 2020’s theme of ‘Connecting Minds, Creating the Future’, as well as one or more of its sub-themes of Opportunity, Mobility and Sustainability, Dubai will welcome visitors from every corner of the globe to join the making of a new world, as it brings together the planet in one place to reimagine tomorrow,” said the report by WAM.

Wego, which specialises in travel services and online reservations stated that various countries are awaiting the start of Expo 2020 Dubai. The company revealed that it witnessed, through its website, about 533,000 searches during July, on flights and hotels for the period in which this event will be held.

This indicates the increasing demand that Dubai is witnessing, and the rapid recovery of the business tourism sector, noting that in light of the preparations for Expo 2020 Dubai, hotels have begun to allocate packages and extended stay offers specifically for visitors to the exhibition, the company stated.

Notable Dubai hotels

WAM noted that of the 715 hotels in Dubai as of May 2021, 134 fall into the five-star categories. It also noted hotels such as the Burj Al Arab Jumeirah, SLS Dubai Hotel, JW Marriott Marquis Dubai and others as icons of Dubai thanks to their soaring heights.

During April this year, as Expo was six months away, Hotelier Middle East published a special report around how hoteliers have been readying for the ‘World’s Greatest Show.’

“Expo is perhaps the greatest opportunity we have in 2021 to show the world that the importance and impact of large-scale events has not diminished after the pandemic, so all of us within the industry need to do all we can to rally round and make it as successful as possible – I for one cannot wait for the challenge,” said Stijn Bastiaens, VP, commercial director, Middle East, Africa & Turkey, knows this feeling better than most.

Expo 2020 Dubai runs from October 1, 2021 until March 31, 2022.

Appointment | New executive chef at The Ritz-Carlton, Riyadh

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James Norman has worked in the industry for almost three decades

The Ritz-Carlton, Riyadh has appointed James Norman as its new executive chef.

Norman has around 28 years of experience in the international hospitality industry and joins from The St. Regis Doha.

His new employers say he is known for specializing in international cuisines and has experience in training and developing staff for new properties around the world, as well as being an expert in Middle Eastern cuisines thanks to his time in the region.

He said: “I am excited to join The Ritz-Carlton hotel company family and take on the role of executive chef. With the outstanding group of ladies and gentlemen at the hotel, we will be able to further build on its current success and transform it into the preferred culinary destination in Riyadh.

“This is an exciting time to be part of the rising culinary scene in the Kingdom of Saudi Arabia. With a population that is well-travelled and has vast knowledge of various world cuisines, I look forward to being able to share some of my international experience with our guests.”

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NEWS | Lords Hotels and Resorts upgrades its personalisation initiatives

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Lords Hotels and Resorts, a leading player in mid-market hotel segment create memorable guest experiences by enhancing its personalisation initiatives.

Lords Hotels and Resorts have introduced initiatives to pamper its guests, these include complimentary Room upgrade, Early check-in and Late check out (subject to availability), complementary and extended breakfast hours, Chef curated Dining Experience. Hotel staff are trained to ensure guest stay is safe and comfortable while maintaining social distancing.

Vikas Suri Senior Associate Vice President – Operations,Lords Hotels and Resorts commented “In this post-pandemic world, we can’t miss the opportunity to delight our returning guests. At the end of the day, personalized experiences are all about “thoughtful” gestures, these include outreach emails, following up once the guest is at the property and delivering our promise to delight all our guests. We have also introduced a lot of new technology to reassure our guest of both care and commitment.”

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Marriott International | Continues Growth in Turkey with 10 Anticipated Openings by the End of 2022

Company expects to expand footprint in the country across its portfolio of renowned brands

Marriott International, Inc. (NASDAQ: MAR) announced plans to expand its portfolio in Turkey with the expected opening of 10 properties by the end of 2022. With the anticipated openings, the company’s portfolio in Turkey is expected to encompass 43 properties with over 7,000 rooms across eight markets by the end of 2022. Reinforcing its long-term focus on the market, the company also announced two recent deal signings under the Four Points by Sheraton brand.

“Marriott International has a strong history of successful operations in the Turkish market,” said Begüm Kaya, Director of Development, Turkey at Marriott International. “With our captivating portfolio of brands, world-class distribution platform and all-encompassing travel program, Marriott Bonvoy, we appreciate the confidence our owners and franchisees have with us in this exciting market.”

Strong Continued Growth for Select Accommodations Across the Country
Marriott International continues to see growth in its select portfolio across brands such as Four Points by Sheraton and Residence Inn by Marriott. Four Points by Sheraton builds upon its momentum in the Turkish market with the Four Points by Sheraton Istanbul Kagithane expected to open this year and the Four Points by Sheraton Elazig projected to open in 2022.

To meet the demand for longer-stay accommodations in the country, the company is expected to debut its extended stay brand, Residence Inn by Marriott, with the anticipated opening of Residence Inn by Marriott Istanbul Atasehir later this year. The brand is ideal for guests seeking the comforts of home with modern, flexible suites with full kitchens and separate living and sleeping areas, providing the perfect solution for travelers mixing business and leisure travel.

Owner Desire for Marriott’s Premium Brands
The company’s renowned premium brands also remain a strong driver of growth in the Turkish market. Following the recent opening of Orientbank Hotel Istanbul, Autograph Collection, two new Autograph Collection hotels are planned to open in Istanbul – The Burdock, Autograph Collection in 2021 and Orient Occident Hotel, Autograph Collection in 2022. Providing independent hoteliers the opportunity to leverage the company’s powerful distribution, sales and loyalty platform while maintaining their independent spirit, Autograph Collection hotels celebrate individuality while benefiting from the power of Marriott International’s scale.

Delta Hotels by Marriott, which provides guests with exactly what they need for a seamless travel experience, made its debut in the country in 2019 with the opening of Delta Hotels by Marriott Istanbul Halic. The brand is slated to open Delta Hotels by Marriott Istanbul Levent by the end of 2021.

Sheraton Hotels & Resorts, which is currently undergoing a much-anticipated design transformation, remains a popular brand in Turkey. Following the recent openings of Sheraton Istanbul City Center and Sheraton Istanbul Levent, the brand is anticipated to open Sheraton Istanbul Esenyurt next year. Drawing on its roots as a community hub for locals and guests, the new Sheraton experience provides services and design that enable socialization, productivity, and personalization. Marriott Hotels, the company’s flagship brand, continues to further grow its portfolio in Turkey with the recent opening of Izmir Marriott Hotel.

Doha hotel payroll higher than anywhere else in Middle East

Payroll per available room (LPAR) in Doha hotels is currently higher than anywhere else in the Middle East.

As explained by STR: “LPAR is used to calculate hotel labour costs on a per-available-room basis to produce a clear picture of how much a hotel spends in labour expenses across all rooms available in any given time period.”

Doha hotels for H1 2021 had an LPAR of US$53, down 23 per cent from 2019’s US$68. Gives the Qatari capital the highest LPAR, with Jeddah next at US$50, a 22 per cent decrease against H1 2019. Abu Dhabi had US$38; Bahrain had US$45; Cairo had US$24; Dubai had US$39; Kuwait City had US$40; Muscat had US$46 and Riyadh had US$48.

HotStats, the firm that reported the results explained: “Labour, a hotel’s largest cost, was first to be stomped out, either through layoff or furlough. The result was that most global regions saw payroll costs drop precipitously in April 2020, a short time after the World Health Organization declared the coronavirus a pandemic.

“A year later, payroll costs are inching back up, closer to pre-pandemic levels as hotels reopen and demand increases. The challenge for operators will be their handling of a scarcity of qualified labour and the cost to secure it.”

Looking at another KPI, Doha is predicted to boast higher occupancy rates this year than both Dubai and Riyadh – long two of the busiest tourist hubs in the region. The city is forecast 70 per cent FY occupancies compared to 69 per cent on Palm Jumeirah in Dubai. Colliers International’s August 2021 MENA Hotel Forecast expects a 16 per cent YOY improvement for Doha’s hotel occupancies.

“As we move through 2021, we begin to observe several markets build on recovery began in Q4 2020. Ongoing monitoring of the Covid-19 pandemic by government entities and other key touristic stakeholders has informed how markets open and close. While travel restrictions are easing, controlled and consistent growth is key to recovering, and in the future, improving on the hospitality performance in the key markets,” said Colliers. 

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New Opening | Centara Mirage Beach Resort Dubai to open in October 2021

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Centara Mirage Beach Resort Dubai to open in October 2021

Thailand’s Centara Hotels & Resorts is opening a property in Dubai. Centara Mirage Beach Resort Dubai will open at Deira Islands in October 2021.

The beachfront family resort is a joint venture with Nakheel. Centara sees the move as a stepping stone onto further expansion in the Middle East.  

It is the third Centara Mirage property in the world, following openings in Thailand and Vietnam. 

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The hotel is inspired by mythical Thai and Arabian adventures and has 607 guest rooms and suites, each with a balcony.

The resort has a water park with lazy river, beachfront swimming pool, the Mirage Family Lounge for club level guests, dedicated kids’ spa, an outdoor playground, and three kids’ clubs. 

There will be nine F&B options, including a rooftop shisha lounge and a beach club, as well as a fitness centre, water sports facilities, and prayer rooms. 

The Centara Grand Mirage Beach Resort Pattaya opened in 2009 and has since become Thailand’s number one family destination hotel.

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NEWS | Wat-a-Burger to touch 100 outlets by the end of current fiscal

Currently, the company is registering 50,000 orders every month and expects to recover 100 percent and see additional sales to touch a mark of one lakh orders per month by next year.

With 63 outlets currently, homegrown burger company Wat-a-Burger plans to touch a mark of 100 outlets by the end of the fiscal. The company’s target is to tighten the grip in Maharashtra and Karnataka.

Currently, the company is registering 50,000 orders every month and expect to recover 100 percent and see additional sales to touch a mark of one lakh orders per month by next year.

“Currently, the primary challenge is the broken supply chain as most of the manufacturing units were disturbed during the lockdown. Hence, the turnaround time got pushed by a week for the orders at the manufacturing units. We are trying to streamline the same,” Farman Beig, Co-founder & CEO, Wat-a-Burger said.

Beig informed that after the second wave, the company is still signing at least two franchisees monthly. “Pre covid we were serving 80,000 orders on an average, per month. Currently, we have recovered to 50,000 orders per month. We are recovering,” he added.

Commenting on how prepared Wat-a-Burger is for the anticipatory third wave, Beig said “We have been following all the safety measures within the outlets. We had issued SOPs after the first wave itself, which we are still following anticipating the third wave. However, we all will have to move in accordance with the government guidelines. If there appears a scope of maneuvering through the difficult situation, we will close the dine-in option first. Nevertheless, the majority of the business is still being catered through online delivery options, we will focus on that only in case the situation becomes difficult. The idea is to mitigate any chances of infection spread.”

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Appointment | Park Hyatt Abu Dhabi brings in new director of F&B

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Driss Bajtit brings more than 14 years of experience to the hotel

Park Hyatt Abu Dhabi Hotels and Villas has appointed Driss Bajtit as director of food and beverage. He will handle the operations of six F&B outlets at the Saadiyat Island hotel.

Bajtit brings more than 14 years of experience across international markets in Spain, China, Morocco, and the UAE. He will be responsible for identifying new business opportunities and streamlining resources to maximize performance and quality standards. He is also expected to focus on creating new F&B concepts.

Bajtit said: “I am thrilled to join the team at Park Hyatt Abu Dhabi Hotel & Villas. As we look towards the high season, I will ensure smooth operations at all the outlets in this world-renowned property.

“Moreover, guests will be delighted to witness the new and bespoke F&B concepts that will roll out across the resort soon.”


The majority of Bajtit’s experience has been in Abu Dhabi but one of his earliest positions was in Beijing, China. He started out as an F&B management trainee for Ritz-Carlton, later joining Mandarin Oriental in Sanya City.

He moved to Abu Dhabi in 2014, working as the assistant F&B venues manager for The St. Regis Saadiyat Island Resort.

His most recent role was with Abu Dhabi National Hotels as an operations manager for Venetian Village, later promoted to multi-property director of F&B.

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Marriott International | JW Marriott Charlotte Debuts in North Carolina

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Charlotte’s Newest Hotel is Set to Redefine Luxury Hospitality with Stunning Design, Exceptional Service and a Holistic Approach to Well-being

JW Marriott, part of Marriott International, makes its debut today in North Carolina with the opening of JW Marriott Charlotte, located in the bustling Southern city’s dynamic Uptown neighborhood. The 381-room luxury hotel, including 34 custom suites, offers discerning guests an urban retreat with inspired surroundings in which to relax and be present.

“With the opening of JW Marriott Charlotte, we will make sure every detail is taken care of, so our guests can focus on themselves during their stay,” said Bruce Rohr, Global Brand Leader, JW Marriott. “With thoughtful details throughout the property, holistic programming, and an array of wellness offerings, guests will be encouraged to experience every moment to the fullest.”

Inspired Culinary Creations
JW Marriott Charlotte embraces the brand’s focus on authentic dining experiences that are gratifying and refined with three new concepts for guests and locals alike:

  • Dean’s Italian Steakhouse – A classic American steakhouse with Italian expression set in a modern, rustic open space. Dean’s features a show kitchen where guests can watch American Wagyu beef and other prime cuts - as well as authentic homemade pasta dishes - being prepared.

  • Caroline’s Oyster Bar – A fanciful take on coastal seafood celebrating the neighborhood charm and fresh flavors of the North Carolina coast. The scene is set by a 360-degree centerpiece bar and an 8-seat Carolina-style raw oyster bar.

  • Aura Rooftop – Hidden atop the fifth floor, this lush botanical paradise includes a bar and pool serving up magnetic vibes and a regal tone. When night falls, the building’s mirror-like exterior reflects the city back onto itself, creating a powerful aura, softened by lush greenery, similar to English gardens and conservatories. The menu features botanical craft cocktails, boutique wines, and small bites.

“We couldn’t be more proud to introduce the JW Marriott brand to the Carolinas,” said David Malmberg, General Manager, JW Marriott Charlotte. “With its seamless integration into the bustling Uptown neighborhood, modern design, well-being amenities, and inspired culinary concepts, JW Marriott Charlotte brings excellence and legacy to life to another new city.”

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Visit Maldives | THE GUEST HOUSE CULTURE IN MALDIVES

Crystal clear seas, powdery white sand and indulgence beyond measure are three things that come to mind whenever the Maldives is mentioned. Whilst the country is famous for its unique beauty and extravagant resorts, it is not solely dedicated to the wealthy tourist – it offers various accommodation options catering to a diverse range of preferences. These facilities are broadly categorized into four types: resorts, hotels, guesthouses and liveaboards.

Ever since the relaxation of tourism rules which were restricting all tourism to resorts on uninhabited islands, the guesthouse industry has boomed in Maldives. Since then, many guesthouses have been developed in inhabited islands, with the greater Male’ region being the main hub.

The styles of guesthouses range from budget to boutique to bed and breakfast inns and more. The amenities, service and luxury vary from that of resorts, but guests have access to similar types of activities that resorts offer. Opportunities for excursions to nearby islands and sandbanks, watersports, snorkeling, and diving are available. Most islands with guesthouses also have watersports and diving centers.

By staying at a guesthouse, tourists will have the prospect of experiencing the rich culture of the country like a true local: make new friends, discover the history of the island by visiting accessible historical hotspots or even partake in day-to-day activities. For the budget traveler, the backpacker or the knowledge-seeker, the stay will surely reap benefits to last a lifetime.

The biggest difference one may notice is that while resorts adhere to the one-island-one-resort concept, guest houses do not. This means that tourists must bear in mind to be respectful of the local community, its customs, and traditions. As Maldives is a Muslim country, women are expected to dress more modestly on the islands than in resorts. The consumption of alcohol and pork, while not forbidden for tourists, is also usually frowned upon, but this is offset by the many other wonderful opportunities. islands have to offer. Witness kids as they play in their own imaginative worlds, play a game of football in the evening, hang out on the beaches while sipping on a cup of tea and eating hedhikaa (short eats), or simply join in the chit-chat amongst the locals.

For the year 2021, marketing activities and campaigns carried out by Visit Maldives will have a significant focus on promotion of local tourism and guesthouses. The government is working to open the country to cultural tourism as a key part of its economic diversification plans, and an emphasis will be given on promoting local tourism, culture, and heritage of Maldives.

Want to Work In Maldives

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NEWS | 700 Delhi guesthouses, hotels told to shut over borewell use

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DPCC in its notice has asked the guesthouses to take corrective measures within 15 days, failing which would result in disconnection of electricity and water, along with the cancellation of licence.

over 700 guesthouses and small hotels in Paharganj and Karol Bagh have been issued closure notices by Delhi Pollution Control Committee (DPCC) for illegal extraction of groundwater using borewells.

DPCC in its notice has asked the guesthouses to take corrective measures within 15 days, failing which would result in disconnection of electricity and water, along with the cancellation of licence.

“According to Central Ground Water Authority (CGWA), Paharganj in New Delhi has been declared as an overexploited area, and illegal extraction of groundwater by the hotels/guesthouses without having any valid NOC from CGWA are thereby violating the provisions of the Environment (Protection) Act, 1986,” said one such notice issued by DPCC to a guesthouse in Paharganj, a copy of which is with TOI.

Guesthouse owners, however, said borewell water was being used only for bathing purposes, with no commercial activities, kitchens or laundries functioning at any of these smaller units. “The need to use borewells arose as the Delhi Jal Board water only comes for around four hours each day – two in the morning and two in the afternoon. A number of hotels and guesthouses took permission from CGWA to use borewells prior to 2014, but what will the new ones do that came up after 2014?” asked Sourabh Chhabra, secretary, Paharganj Guesthouse Owner’s Association, adding that until Monday, at least 700 notices had been issued in the area.

Ashwini Arora, general secretary of the association and another guesthouse owner in Paharganj, said sewer charges of Rs 2,000 for extraction purposes were already being paid by guesthouses, as was stated on Delhi Jal Board (DJB) website, however, they were still being targeted by the authorities. “Community borewells have been created by DJB nearby, but guesthouses that are doing no commercial activity are now being penalised. The industry has already suffered a lot,” Arora said.

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