Cygnett Hotels & Resorts expands its portfolio in the mid-segment hospitality market by adding Cozzet Deera in Sonipat

August 2024, New Delhi: Cygnett Hotels & Resorts, one of India's fastest-growing hospitality chains, proudly announces the opening of Cozzet Sonipat, A Cygnett Hotel in the heart of Sonipat. This vibrant and budget-friendly hotel is designed for business and leisure guests, offering exceptional banqueting facilities that make it a prime venue for large-scale events such as weddings, receptions, corporate gatherings, and board meetings. With two expansive banquet halls, Columbia, which spans 10,000 square feet and accommodates 500 to 1,000 guests, and Summit, covering 6,000 square feet and accommodating 100 to 300 guests, Cozzet Sonipat is equipped with advanced technology to ensure successful and memorable events.

The hotel's strategic location on National Highway 44, between Delhi and Panipat, enhances its accessibility for local and out-of-town guests, making it an ideal choice for various celebrations and business events. Cozzet Sonipat's modern and contemporary guest rooms are meticulously designed with international amenities, including plush bedding, air conditioning, high-speed internet access, flat-screen TVs, minibars, tea and coffee makers, and eco-friendly toiletries, ensuring a comfortable stay for all guests.

"As we advance with our expansion plans for this financial year, we reinforce our presence in Pan India's hospitality market. We will soon open doors for our guests in destinations like Jaipur, Jamshedpur, Mahad, Puri, and Dibrugarh this year. We will continue to explore destinations with a demand for branded, value-for-money hotels. The Cozzet brand offers comfortable rooms, convenient locations, modern amenities, and excellent service. Guests staying at a Cozzet property can expect a 'star' hotel escapade at an affordable price," said Mr Sarbendra Sarkar, Founder & Managing Director of Cygnett Hotels & Resorts.

“Positioned as a smart, safe, and sensible budget segment brand, Cozzet properties offer guests a unique and refreshing experience. The brand goes beyond the traditional cookie-cutter approach and strives to be fresh, radical, and affordable," added Mr Sarkar.

Cozzet Sonipat places a strong emphasis on personalized service and attention to detail, with specialized professionals working closely with clients to craft tailor-made banquet menus and provide comprehensive event solutions. This commitment to excellence ensures that every event is a spectacular success. The hotel's all-day dining restaurant, C Pavilion, caters to diverse culinary preferences with a wide range of North and South Indian, Chinese, and continental dishes. Guests can enjoy hearty breakfasts, leisurely lunches, scrumptious dinners, tempting mocktails, and light bites, with the convenience of a 24/7 in-room dining facility.

Despite offering affordable prices, Cozzet Sonipat prioritizes cleanliness and hygiene, maintaining clean rooms, sparkling floors, and crisp linen. The staff is dedicated to providing prompt and signature service to meet the needs of every guest, ensuring a memorable stay whether they are unwinding after long meetings or rejuvenating during a leisurely vacation.

Ingredient Ideology | The Jackfruit Treat By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Easy to make recipes with Kathal!

Jackfruit has been one of my favorite fruit and veg combo ingredient since many years and we would wait for its season to come and pre-list a whole lot of dishes to make with it and relish its taste and flavor, it is also known as Jack Tree and is said to be a species of tree in the fig, mulberry family, it is one of the most significant evergreen trees in tropical areas and widely grown in various parts of Asia including India. It is a large, prickly fruit which grows on a tropical tree reaching a height of approx. 80 feet, 20 meters and its pulp is starchy & fibrous in texture very much a native to South India.

Jackfruit is commonly used in south east Asian cuisines in a number of ways, it often finds its place in curries and stews, gravies, chips and sides in a number of menus and the kitchens of Indonesia, Philippines and Vietnam have created some great recipes too with jackfruit. it is also the national fruit of Bangladesh and Sri-lanka and the state fruit of Indian states like Kerala and Tamilnadu.

The greenish unripe fruit is cooked as a vegetable and the brown ripen fruit is often eaten fresh or added to desserts like ice-cream. Jackfruit is not the easiest fruit to prepare when cut open we find large pale yellow pods containing seeds and are connected to the fruits core. The flesh of jackfruit has been closely linked to texture of chicken which makes it an excellent “vegetarian meat” for curries, salads, noodles etc.

“Jackfruit is one of those interesting and fascinating ingredient to include in our diets in a number of ways when available seasonally to enjoy a varied and delicious break from routine recipes and methods of cooking!” Dr. Kaviraj Khialani- Celebrity Master Chef.

Health Benefits of Jackfruit:

• The fruit has an open odor between a banana and a pineapple and is a good energy boosting ingredient.

• Jackfruit has been known to strengthen our immune system.

• It is considered good for eyes and skin texture as well.

• Jackfruit is well balanced in nutrition and offers a good source of healthy calories.

• It is also regarded as good for bone health in our body.

• Jackfruit is also a rich source of B-complex group vitamins and minerals.

• Is a good source of Vitamin- C, potassium and essential dietary essential for our body.

• Jackfruit in our diet and helps lower blood pressure.

        Tips on How to Prepare Jackfruit for Cooking:

• Jackfruit contains natural latex, so one is adviced to wear gloves in case of a latex allergy or so, stronger the smell ripe the fruit is what is considered.

• It is recommended to apply coconut oil on our hands and the knife when we start cutting and preparing jackfruit, it tends to dis-color as well so keep a bowl of cold water as well to immerse the pieces.

• It is best to lay down some kitchen paper over a wide working surface and then slice it open.

• Jackfruit has a more neutral flavor like potato and will absorb the flavor of the other foods as well it is stored or cooked with.

• The seeds are similar to chestnuts after boiling or roasting.

Uses of Jackfruit in Culinary:

• Jackfruit flesh consumed fresh or as canned slices, fruit juice and dried chips as well.

• In some parts of the world we also have puree of jackfruit which is further processed into baby foods, juices, jams and jellies, candies and ice-cream too!

• The unripe stage of jackfruit is also used to prepare pickles when it is still a little tender.

• The jackfruit seeds as mentioned above can also be consumed after boiling or roasting or blended into flour for baking purpose as well.

• Thai Jackfruit and water chestnut red curry, Kathal ki Subzi, Jackfruit Cutlets, Kathal ka Achaar, Jackfruit Appams, Sweet Jackfruit Wraps, Jackfruit Burfi.

Here are a few interesting recipes with Jackfruit for our readers to try in their kitchens and enjoy!

Recipe-1] Jackfruit Cutlets

Ingredients

Jackfruit- 400gms cubes, boiled

Potatoes-150gms, boiled mashed.

Oil- to shallow fry/deep fry.

Red chili powder-1/2 tsp

Cumin powder-1/2 tsp

Turmeric powder- ¼ tsp

Ginger- 1 tsp chop.

Salt to taste

Garam masala powder-1/4 tsp

Chopped mint -1 tbsp.

Chaat masala-1/4 tsp

Chopped coriander-1 tbsp.

Chopped green chilies- 1 tsp

Rice flour- 2-3 tbsp. or besan- 2 tbsp.

For binding- bread crumbs/maida/corn flour- as needed.

For stuffing: grated cheese- 2 tbsp. + chopped nuts.

Method:

1. Prepare the jackfruit and sprinkle little salt on it and with a little water and oil pressure cook it until soft, mash or grate and keep aside.

2. In a mixing bowl combine together all the ingredients for the cutlet mixture and add bindings as desired and shape it into a nice dough like texture.

3. Apply oil on the hands, and divide the cutlet mixture into lemon sized balls, shape them into tikkis, I like stuffing them with grated cheese and chopped green chilies and nuts too.

4. Coat them on top with maida, corn flour/ batter and bread crumbs and shallow fry/deep fry until nice and crispy on the outside.

5. Serve with choice of dips, sauces, chutneys etc.

Recipe- 2] Jackfruit Coconut Burfi

Ingredients

Jackfruit paste- 1 cup, edible parts to be removed and processed.

Fresh or dried coconut- 1 cup

Sugar-2 cups as per taste

Ghee- 2-3 tbsp.

Green elaichi- 5 -6 no.

Assorted nuts- 2 tbsp. chop

Method:

1. Prepare the Jackfruit paste and keep aside.

2. Dry roast the coconut until dry, roughly grind without adding water to convert it into fine pieces.

3. In a pan add jackfruit paste, sugar to taste and cook it well on a medium flame for a few mins, add in the ghee, coconut and also the elaichi to flavor.

4. Continue stirring it for 4-5 mins, until the mixture starts to leave the sides of the pan.

5. Remove the mixture onto a greased tray and evenly spread it, sprinkle chopped nuts over and allow to set in the fridge or in a cool place for couple of hours, cut into burfi shapes and serve the sweet.

Recipe- 3] Asian Jackfruit & Veg Curry

Ingredients

Oil/ghee/coconut oil - 2 tbsp.

Hing-1/4 tsp

Dry red chilies- 2 nos.

Curry leaves- 8-10

Onion- 1 medium size chop or 8-10 shallots peeled

Capsicums- ½ cup diced

Ginger -1 tbsp. chopped

Garlic- 1 tbsp. chopped

Curry powder/curry paste- 2 tbsp.

Ground jeera powder- 1 tsp

Kasuri methi-1/2 tsp

Cashew paste-1 tbsp.

Fresh cream- 2 tbsp.

Turmeric powder-1/2 tsp

Salt to taste

Tomato puree- ½ cup

Coconut milk- 500 ml

Assorted veggies to add to the curry- carrots, potatoes, peas.

Jackfruit- 500 gms, cubes par boiled.

Coriander leaves for garnish- 1 tbsp.

Roasted peanuts- 2 tbsp.

Method:

1. Prepare all the ingredients for the curry.

2. Heat oil/ghee add in the hing, curry leaves, chilies, ginger, garlic and allow to crackle and splutter.

3. Add in onions or shallots and saute until pink add in the tomato puree, salt and all powdered spices/curry powder and mix well. 

4. Simmer the gravy for 4-5 mins, add a little cashew paste and fresh cream as well for more flavor, add in kasoori methi, and allow to cook.

5.Now put in the jackfruit pieces, and other additional veggies or non-veg of your choice and mix and cover and cook for 15-20 mins or until soft and tender.

6. Add coconut milk thick version and simmer it for another 5 mins, garnish with coconut cream, fresh coriander, fried chili on the top and serve the curry with a bowl of steamed white rice/ Malabar parathas, laccha parathas, bowl of salad and raita.

Lemon Tree Hotels Ltd. signs a new property in Gir, Gujarat under the Aurika Hotels & Resorts brand

The property will expand the footprint of the company’s upscale brand – Aurika Hotels & Resorts

New Delhi, August 01, 2024: Lemon Tree Hotels Ltd. announced its latest signing under its upscale brand, Aurika Hotels & Resorts, with Aurika, Sasan Gir in Gujarat. The property is a greenfield project, slated to open in FY 2029. The property shall be operated by Carnation Hotels Pvt. Ltd., a subsidiary and the management arm of Lemon Tree Hotels Ltd.

Aurika, Sasan Gir will feature 82 aesthetically designed rooms and suites, along with Mirasa, the all-day dining restaurant, banquet facilities including Ekaara, the ballroom and Aurum, the boardroom and a stunning swimming pool.

Nestled in the western state of Gujarat, Gir is renowned for its diverse wildlife and natural beauty. The crown jewel of this region is the Gir National Park, the only place in the world where Asiatic lions can be seen in their natural habitat. This sanctuary is a haven for wildlife enthusiasts and nature lovers, offering thrilling safaris and a chance to witness a rich variety of flora and fauna. Gir's landscape is dotted with teak forests, grasslands, and water bodies, creating a picturesque setting. Beyond the wildlife, Gir offers a glimpse into the local culture with its quaint villages, traditional crafts, and warm hospitality, making it a must-visit destination for travellers seeking a blend of adventure, culture, and natural beauty.

Speaking on the occasion, Mr. Vilas Pawar, CEO – Managed and Franchise Business, Lemon Tree Hotels Ltd., commented, “We are delighted to announce the signing of Aurika, Sasan Gir. This property will significantly enhance our presence in Gujarat, where we already have six operational hotels and nine in the pipeline. Aurika, Sasan Gir is poised to offer an exquisite blend of indulgence and nature, providing guests with unparalleled experiences in this unique region. We are excited to bring our signature upscale hospitality to this extraordinary location, ensuring that it becomes a coveted destination for both domestic and international guests.”

ABOUT AURIKA HOTELS & RESORTS

Aurika hotels are stylishly elegant yet comfortably informal. With an emphasis on design, these hotels are a reflection of the soul of the destination where they are located and each has its own personality.

These hotels feature new-age dining and innovative entertainment options, complemented by invigorating fitness and wellness facilities. Inspiring spaces, flawless delivery and cutting-edge technological solutions ensure that our guests can work, play and relax effortlessly.  

The essence of the brand is reflected in ‘beyond the unusual’. Service goes beyond the expected and is attentive and personal, yet unobtrusive.

Sterling Holiday Resorts Records its highest ever Q1 Revenue at Rs. 126 Cr.

• EBITDA margin at 34% in line with the industry benchmarks

• Revenue growth of 9% y-o-y

• Guest ratio up from 66% to 69% y-o-y

• Crosses the milestone of 50 resorts, opened 8 new resorts since Q1 FY24

• Food & Beverage (F&B) revenues up 6% y-o-y

• The company continues to remain debt free with healthy cash reserves of over Rs.200 Cr.

Chennai, 2nd August 2024: Sterling Holiday Resorts, one of India’s leading leisure hospitality brands announced its results for Q1 FY25. The company recorded its highest ever Q1 revenue of
Rs. 126 Cr. and maintained its EBITDA at a healthy 34% in line with the industry average. The company has been profitable for 16 consecutive quarters.

With the addition of 2 resorts in Dehradun and Udaipur during the quarter, Sterling’s portfolio crossed the milestone of 50 resorts. The addition of 9 resorts since Q1 FY24 reiterates the Company’s sustained delivery of its expansion strategy.

Key Highlights:

• The Revenue grew 9% over the same quarter last year, despite setbacks to both leisure and MICE segment, such as:

• The heat wave across the country

• Postponement of travel due to elections

• Fewer wedding dates in Q1 FY25

• While the EBITDA is a healthy 34%, it is slightly moderated when compared to the previous year. This is mainly due to 5 resorts that were opened in the last 5 months in Rajasthan, including 3 in Udaipur, which are in the ramp phase.

With this rapid geographic expansion on an asset-right model, the CEO & MD, Mr. Vikram Lalvani said, “Despite numerous headwinds in the first quarter, Sterling delivered its highest ever Q1 revenues and a healthy EBITDA margin, while also ramping up capacity with new resorts. With long term demand trends continuing to be strong, Sterling is poised for sustained growth through asset-right, balanced portfolio growth across regions. Based on our expansion plans of 20 additional resorts and 1,000 keys in the next 12 to 18 months, in phases, we are also investing in building key talent to cater to this growth.”

Key Recognitions:

• 19 of Sterling’s resorts are ranked No 1 in their respective locations as per Trip Advisor, and overall, 65% of its resorts are in the Top 5. 

• 42 resorts out of 50 are ranked 4.5 and above on a maximum score of 5 in Trip Advisor.

• Sterling Puri was awarded as the Best Resort for Destination Weddings (East) at the second ET MICE & Wedding Tourism Awards 2024, held in Mumbai recently and this is a testament of the growing strength of the Sterling brand in the hospitality space.

Pride Hotels Group Expands with New Biznotel by Pride Bharuch

Pride Hotels Group is proud to announce the grand opening of Biznotel by Pride Bharuch, marking the fourth Biznotel by Pride property in the state of Gujarat. This milestone highlights the significant growth of the Biznotel by Pride brand in the market. 

Developed by Patel Hotels, Biznotel by Pride Bharuch features well-appointed rooms designed to offer a smart, practical, and comfortable atmosphere. The hotel provides a range of modern amenities, including free Wi-Fi, in-room dining (IRD), and 24x7 room service, ensuring guests have everything they need for a productive and relaxing stay.

Inspired by Pride's "5 Senses" philosophy, Biznotel by Pride Bharuch aims to create an easy-to-navigate experience tailored for today’s multi-tasking traveler. The hotel is strategically located near the city’s core business district and the Bharuch railway station, making it an ideal choice for business travelers. Additionally, the prime location offers quick access to several historic sites, including the Golden Bridge, Nilkantheshwar Temple, Ninai Waterfalls, Kadia Dungar Caves, and Narmada Park, providing guests with ample opportunities for leisure and exploration.

"We are thrilled to open Biznotel by Pride Bharuch, which embodies our commitment to providing high-quality hospitality in key locations across Gujarat," said Mr. Atul Upadhyay, Executive Vice President of Pride Hotels Group. "Our new property offers a seamless blend of comfort, convenience, and modern amenities, ensuring a pleasant stay for business and leisure travelers alike.He said this is the right choice for Progressive India"

Koustuva Mukherjee, AVP Gujarat added: "The opening of Biznotel by Pride Bharuch is a testament to our dedication to expanding our footprint and delivering exceptional experiences to our guests in the state of Gujarat. We are excited to welcome travelers to this vibrant city and provide them with the distinctive hospitality that Pride Hotels is known for."

Thomas Cook India Group registers Q1 FY25 PBT of Rs. 1073 Mn*; 17% growth over Q1 FY24

Consolidated Gross & EBITDA Margins sustained

Key Highlights (Q1 FY25):

• Consolidated Q1 FY25 PBT of Rs. 1073 Mn* Vs Rs. 914 Mn; 17% growth YoY

• Thomas Cook (Standalone) PBT growth of 29% YoY at Rs. 740 Mn* Vs Rs. 574 Mn

• Overseas Destination Management Companies reflect turnaround with EBITDA at Rs. 28 Mn Vs a loss of Rs. (44) Mn in Q1 FY24

• The Group continues to maintain a strong financial position, adding Rs. 3.49 Bn during the quarter, with Cash & Bank balances at Rs. 18.67 Bn as of June 30, 2024

• CRISIL upgrades Thomas Cook India’s Rating Outlook to ‘Positive’. Reaffirms Company’s Ratings at CRISIL AA-/Positive & CRISIL A1+

• The PAT for the quarter has been impacted on account of a higher tax liability

Travel Services

• Leisure Travel: Growth in sales 21% YoY for Q1 FY25

• MICE: 20% Sales growth for Q1 FY25 (excluding one time contracts in Q1 FY24)

• Corporate Travel transactions grew by 31% for Q1 FY25

• India DMS: 58% Sales growth YoY for Q1 FY25

• Overseas DMS: 26% Sales growth YoY for Q1 FY25

Forex

• Launched EnterpriseFX card - India’s first eco-friendly prepaid corporate card

• Retail growth: led by overseas education 21% YoY; holiday forex 10% YoY for Q1 FY25

• Card loads increased 13% YoY

Hospitality (Sterling Holidays)

• Growth in sales: 9% YoY for Q1 FY25

• Occupancy at 69% for Q1 FY25

• New resorts launched in Q1: Udaipur (3rd in Udaipur; 6th in Rajasthan) and Dehradun (6th in Uttarakhand).

• Sterling continues to be debt- free company; with a strong cash position of over Rs. 2000 Mn

• The PAT for the quarter has been impacted on account of a higher tax liability

Digital Imaging Solutions (DEI)

• Q1 FY25: 13 new partnerships signed (UAE, Malaysia, Indonesia, Maldives, India, Bahrain, Macau)

• Renewal of 8 key partnerships in Maldives, Indonesia, Thailand, UAE and Egypt

• Operational launch of 10 partnerships in UAE, Saudi Arabia, Singapore, Indonesia and India

Mr. Madhavan Menon, Executive Chairman, Thomas Cook (India) Limited said, “Thomas Cook India has delivered a good all round performance for Q1 FY25 reporting a consolidated PBT of Rs. 1073 Mn (excluding non-operating MTM gains) that reflects a healthy 17% growth over Q1 FY24. This has been a result of a solid performance across our businesses, despite multiple headwinds during the period, including the Indian General elections - that delayed travel plans & heatwaves across most of the country. Our forward booking funnel indicates that we may have the benefits of an extended holiday season and are well poised to deliver sustainable growth in the quarters ahead.”

Nazaara: Navi Mumbai's Finest Rooftop Dining Experience Opens at Navi Mumbai Marriott Hotel

- A View to Witness, A Taste to Remember -

MUMBAI, INDIA – Nazaara, Navi Mumbai's most anticipated rooftop restaurant and bar, has opened its doors at the newly launched Navi Mumbai Marriott Hotel. Nestled atop the prestigious hotel, Nazaara offers an unparalleled panoramic view of the city and the surrounding majestic hills, setting the stage for an unforgettable open-air dining experience under the stars.

Nazaara invites you to indulge in the rich, authentic North Indian, Mughlai & Asian cuisines. The in-house culinary experts craft dishes using local, seasonal, and fresh ingredients, ensuring every bite is a testament to quality and taste. The Northwest Frontier Indian specialities focus on delectable kebabs, curries, and biryanis, while the appetizer menu celebrates the vibrant mix of Asian & Indian.

The menu boasts a variety of vegetarian delights such as Paneer Kurchan, Hariyali Khumb Tikka, Subz Seekh Kebab, Golden Garlic Palak, Signature Nazaara Dal, Awadhi Subz Biryani, Blue Pea Edamame Rice, Mapo Tofu, Ginger Vegetable Gyoza Dimsums, Crispy Lotus Stem and many more. For those who prefer non-vegetarian options, Nazaara offers an array of mouth-watering dishes including Murgh Barra Kebab, Murgh Wajid Ali Kebab, Mutton Majlisi Kebab, Jhinga Mehroonisa Tikka, Stuffed Bombay Duck, Surmai Curry, Sikandari Raan, Nazakat Ghost Biryani, Kung Pao Chicken, Chicken Siu Mai Dimsum and many more cuisines.

Nazaara also boasts Bourbon-based Cocktail Bar, featuring a unique blend of bourbon-based cocktails infused with locally sourced ingredients. Signature drinks include:

●        Summer High: A delightful mix of Bourbon whiskey, watermelon syrup, curry leaves, freshly squeezed lime juice and topped up with inhouse ginger soda

●        Nazaara Sour: Mix of Bourbon whiskey, tamarind, jaggery, orange, bitter and egg white

●        Pour Of Gold: Bourbon whiskey with saffron, ginger, freshly squeezed lime juice, egg white, orange syrup, angostura bitters

●        Truffle Pistachio: Mix of Bourbon whiskey, truffle oil, pistachio, lime juice, in-house muskmelon syrup, angostura bitters

●        Vedic Hi-ball: A signature cocktail with turmeric infused whiskey, orange syrup, fresh tulsi leaves, freshly squeezed lime juice and topped up with sparkling

●        Breezy Bliss: Mix of Tequila, jalapenos, kokam, cucumber, freshly squeezed lime juice

●        Twilight Twist: London dry gin, rhubarb,white chocolate, kaffir lime leaves, citric

Nazaara’s warm, aesthetic ambiance is a creative blend of vintage charm and contemporary décor. Whether you're planning a romantic dinner, a lively party, or a memorable event, Nazaara’s impeccable service and enchanting atmosphere make it the perfect venue for any occasion.

With its stunning views, exquisite cuisine, and innovative cocktails, Nazaara promises to be a jewel in the nightlife of Navi Mumbai, offering an experience like never before.

Lucky Chan- Dim Sum & Sushi Parlour expands to Brookfield Ecoworld, Bellandur

Lucky Chan- Dim Sum & Sushi Parlour expands to Brookfield Ecoworld, Bellandur with Exciting Menu Additions and the Launch of the All-New Sushi Time Box!

Bangalore, India – 2024 – Calling all sushi lovers and food enthusiasts! Lucky Chan - Dim Sum & Sushi Parlour, the beloved Bengaluru destination renowned for its innovative take on Asian cuisine, is thrilled to announce its expansion to Brookfield Ecoworld, Bellandur with the launch of their 4th outlet in Bangalore! This exciting expansion brings Lucky Chan's bestsellers such as dim sum, sushi, and delightful fortune cookies to a whole new neighbourhood. But that's not all! To celebrate the Bellandur launch, Lucky Chan is introducing a wave of delicious new items on the menu and an innovative way to enjoy sushi at home – the all-new Sushi Time Box!

Get ready to tantalize your taste buds with a selection of delectable new dishes. Dive into the Kani Salad, a flavorful combination featuring delicate crabmeat. If you're looking for something a little more exciting, the Dynamite Shrimps are a guaranteed crowd-pleaser. These crispy fried shrimp are coated in a spicy mayonnaise dressing, offering a delightful mix of textures and flavors. For the adventurous eaters, the Signature Chongqing Chicken is a must-try. And don't miss the vibrant Tiger Maki Roll, bursting with fresh ingredients for a truly satisfying experience.

Lucky Chan isn't forgetting about their fan-favorite Cream Cheese Dumplings either. They've introduced 5 new flavours! Black Bean Sauce, Thai Curry, Soy Chilli, Red Chilli and Truffle Oil, all available in vegan options as well, promise to delight your guests. With the inclusion of alfresco seating, diners at the Bellandur outlet can now enjoy their meals in a refreshing outdoor setting, making this outlet truly unique.

The new outlet also marks the debut of Lucky Chan's exciting new cocktail menu! Priced at ₹645/-, these signature cocktails are where fun and flavor take center stage. Try the 'Mango Sticky Rice' – a clear drink with a yellow foam top and a hint of chilli, or the 'Tokyo Heatwave' for a dramatic touch, served on a Japanese fan in a cool cup. For a playful twist, enjoy the 'Sip Sum Fun,' served in a dim sum basket, or the 'Pickle Paws' with its unique blend of flavors. Each drink promises a unique experience, perfectly complementing your Lucky Chan feast.

Of course, no Lucky Chan experience is complete without the brand's signature sushi conveyor belt. This beloved staple remains a central feature of the Bellandur outlet, offering a dynamic dining adventure where you can choose from a delectable array of vegetarian and seafood delights. Watch as an assortment of sushi plates glide by, allowing you to pick and choose your favorites in a unique and interactive setting. It's an ideal spot for a quick, delightful bite between meetings or a relaxed dinner with family and friends.

Lucky Chan also unveils the ingenious Sushi Time Box – the perfect solution for enjoying restaurant-quality sushi at your convenience. Each box is brimming with 36 pieces of delicious sushi, accompanied by steamed edamame and all the necessary condiments.

Lucky Chan's Sushi Time Box caters to a variety of taste preferences. The Vegan Box is a plant-based paradise featuring delectable options like scrambled tofu oshi and vegan dynamite rolls. If you're a seafood lover, the Salmon Box offers a luxurious taste of the sea with salmon sashimi, spicy salmon rolls, and other salmon-centric delights. Craving a surprise? The Omakase Box features a curated selection of tantalizing rolls, leaving you guessing with every delicious bite. For those who can't decide, Lucky Chan also offers a Salmon & Tuna Box and a classic Vegetarian Box.

The Sushi Time Box is available for delivery through Swiggy & Zomato or pre-order pickup directly from the Bellandur outlet. Prices start at an affordable ₹2,299/-, making it a perfect option for a delightful lunch at the office, a fun gathering at home, or a satisfying solo sushi feast.

To mark this exciting expansion, Lucky Chan is hosting a grand opening celebration that includes a thrilling raffle. Every diner at the new Brookfield Ecoworld outlet has a chance to win a FREE supply of dim sum for one month! It's our way of saying thank you for your support and enthusiasm.

Lucky Chan's dedication to innovation goes beyond its menu. The Bellandur outlet boasts a stunning new design by Neha Sapre of Studio Taan. The space is divided into three distinct zones, each offering a unique ambiance. The outdoor deck features refreshing natural light, while the indoor space is adorned with captivating neon signs and three large dome lamps. The final and most dynamic space is the Sushi Zone, a burst of color with pink subway tiles and paper lanterns, inviting you to return again and again.

Situated in the heart of the bustling corporate hub of Brookfield Ecoworld, Lucky Chan strikes the perfect balance between casual dining and a formal setting. Another unique feature of this location is its proximity to the amphitheater at Ecoworld. Diners at Lucky Chan will have first-hand access to various events held at the amphitheater, making it an ideal spot for combining entertainment with exquisite dining.

"We are thrilled to launch our fourth Lucky Chan outlet at Brookfield Ecoworld, marking a significant milestone in our journey," says Amit Ahuja, MD AA Hospitality. "This expansion underscores our commitment to bringing exceptional culinary experiences to more communities, combining the excitement of our sushi conveyor belt with our renowned dim sum and unique dining ambiance. With this opening, we not only aim to delight our customers in Bellandur but also set the stage for future growth across Bangalore and beyond. This is just the beginning of an exciting new chapter for Lucky Chan, as we continue to innovate and expand our footprint."

About Lucky Chan:

Lucky Chan is renowned for its exquisite dim sum, fresh sushi, and delightful fortune cookies. With over 40 varieties of dim sum, including their famous cream cheese dumplings, paired with an array of bubble tea, sake bombs, and crafted cocktails, Lucky Chan promises an unparalleled dining experience that caters to all tastes and preferences.

So come experience the magic of Lucky Chan at Brookfield Ecoworld, Bellandur!  Indulge in all your Asian favorites, explore the new menu items, and treat yourself to a delightful new cocktail – all amidst a stunning and inviting new space.

Raises Concern Over Being Held Accountable For Accidents Caused By Inebriated Patrons; Discusses Topical Industry Subjects

Mumbai, August : The hotel and restaurant industry raised concerns over being held accountable for drunk driving accidents caused by patrons at the recently concluded Empowering Hospitality Conclave & Awards hosted by the Hotel and Restaurant Association (Western India) – HRAWI at Hotel Center Point in Nagpur on July 26, 2024. Besides discussing topical issues, the conclave featured presentations by subject matter experts on the new Maharashtra Tourism Policy 2024, Cybersecurity essentials, Technology for enhancing guest experiences, and skill training sessions on subjects such as fire safety and pest management.

Delving into the growing trend of restaurateurs being held responsible for accidents caused by intoxicated patrons, the industry sought guidelines from industry stalwarts, policymakers, and law enforcers participating in the conclave. “The hotel and restaurant industry remains committed to responsible alcohol service and adherence to guidelines. Wherever we are wrong, we are happy to be corrected. However, lately, the restaurant industry has been feeling the full might of enforcement despite operating within the framework of the law. A guest consumes alcohol in a restaurant, causes an accident outside, and the restaurant gets blamed. Shopkeepers who sell knives don’t get held accountable for crimes committed with those items, but licensed restaurateurs have recently been prosecuted for crimes committed by customers. The industry seeks guidance on what regulations it should follow to avoid prosecution for incidents that occur outside its premises," stated Mr. Pradeep Shetty, President, HRAWI.

Special Guest Dr. Ravinder Singal (IPS), Commissioner of Police, Nagpur City, acknowledged the hospitality industry’s concerns but emphasized the broader perspective law enforcers must maintain while enforcing law and order. “No one needs to fear if they have not broken the law. I am open to discussion with HRAWI, and maybe together we can find a solution that can be replicated across the State,” he said. He also appreciated the high quality of service provided by the Indian hospitality industry.

The Chief Guest of the conclave, Dr. Sagnik Chowdhury, DDG & Regional Director (Western & Central), Ministry of Tourism, Govt of India, expressed his happiness at the conscious effort to create a platform for exchanging insights on various ongoing sectoral issues. He congratulated HRAWI for organizing such seminars and noted, “Guests from all parts of the world visit India, and the hospitality sector is essentially a melting pot of cultural exchanges. Enhancing guest experiences is our core offering; we are more than just venues to stay.” He also emphasized the need for the hospitality industry to focus on sustainability and community ties and implored the industry to dovetail its trade with the tangible heritage and intangible cultural heritage which are India’s core strengths. The highlight of the conclave was the sessions by subject matter experts with topics that had practical applications and directly impacted the day-to-day operations of hotels and restaurants.

The conclave featured Mr. Rajesh Chopra, Head - Hospitality Business Vertical, Ingram Micro India, who presented on how technology can be an enabler for enhancing guest experiences and driving profitability. He also covered Cybersecurity Essentials for the hospitality industry, a crucial area in an increasingly digital world. Ingram Micro hospitality vertical acts as technology aggregator and has created technology solutions for the hospitality industry. These solutions come bundled with friendly financing options and option to recycle e-waste as per pollution control norms. CA Julfesh Shah, Former Vice Chairman of WIRC of ICAI, discussed the New Maharashtra Tourism Policy 2024, emphasizing its impact on the sector. “The new policy offers a 20% cash subsidy (up to ₹20 crores) for tourism projects like hotels and resorts, significantly boosting investment,” Shah said. He noted the previous policy lacked cash incentives. The new policy also includes a 15% subsidy for other tourism facilities with a cap of ₹15 crores. Shah highlighted additional fiscal benefits in Vidarbha, such as 100% SGST refunds and interest subvention on loans. “This policy will be a game changer, generating substantial employment and attracting significant investment to Maharashtra,” he added. Mr. Hemant Khadse, CEO, East Corp Group, shared vital information on the fire life safety of guests and staff in hotel occupancy and covered the significance of passive fire measures, egress and regular maintenance of fire safety. Mr. Jitendra Gawade, Key Account Manager, Envu India, presented on pest prevention techniques, focusing on the selection criteria for pesticides and pest control operators for hotels.

“The Empowering Hospitality Conclave & Awards proved to be a significant event for addressing the current challenges and future opportunities within the hospitality industry, ensuring continued growth and excellence in service,” concluded Mr. Shetty.