Ingredient Ideology | Delectable Savory Filipino Style Stuffed Steamed Buns By Dr.Kaviraj Khialani-Celebrity Master Chef



Delectable Savory Filipino Style Stuffed Steamed Buns

While there are a number of stories associated with the origin of this delicious and delicate all-day Filipino favorite snacky bite, it is believed that one of the military strategists in the olden times linked to the Philippines invented this food which is to be offered as a sacrifice to the gods for healing. They are buns shaped like human heads and are made of flour stuffed with meat filling. Siopao literally meaning hot bun or steamed bun is a Filipino version of the Cantonese steamed bread buns. It is a popular snack sold mostly in Chinese restaurants or by sidewalk vendors in the Philippines.

 Siopao is a steamed rice flour bun with a meat filling that is a very popular Filipino afternoon snack. It is usually eaten with a sweet-spicy sauce and goes well with a steaming bowl of beef noodles. It is the larger version of the Cantonese dumpling filled with barbecue pork, which is either steamed or baked. Filipinos fill their siopao with ground beef of pork and shaped like meatballs and cooked in soy sauce and seasonings, but it can also be made with shrimp or shredded chicken with salted duck eggs.

Siopao and its varieties can be found across Asia. It is called Salapao in Thailand, and Pau in Hong Kong. The Chinese version of siopao is baozi filled with vegetables or meat. Baozi was first made during the Three Kingdoms period in China between 220 and 256 A.D. This food was originally called mantou or flour-head. While it is still called mantou in some parts of Southern China, it is now mostly called Baozi. Legend has it that, this food was invented in the shape of a human head and made as an offering to the god.

The basic Baozi idea was brought by Ma Mon Luk, a Chinese immigrant to the Philippines. He began selling Baozi in the streets and gave out door-to-door samples as well as free food for disaster victims. Eventually, he got a small restaurant that became very popular, and this food became part of the Filipino culture. The name siopao replaced baozi. They are still popular in both Chinese and Filipino restaurants and are commonly part of dim sum cuisine.

Bola-bola and Asado are the two most popular flavors in the Philippines. Bola-bola siopao is made with finely ground pork and Chinese sausage. Asado siopao is made with diced beef or pork. It is the most popular variety found in restaurants and street vendors. Part of its appeal is the convenience of eating it in one hand.

You can enjoy this tasty bun for breakfast, lunch, evening snack, supper or dinner. Home-made Siopao is a steamed, meat-filled bun that is a part of traditional Filipino cuisine. It is very similar to, and is probably derived from, smaller Chinese dumplings known as Baozi.  

While the basic concept refers it to as a meat-filled bun these are fairly common in many Asian cuisines, in part perhaps because of their versatility and ease of preparation. They’re often a good way to use leftover meat, and the portability of the end product is often really valuable for people with long commutes or who want a quick meal or snack on the go. The buns are always steamed, too, which usually also means that they’re very easy to cook. They’re commonly paired with a range of dipping sauces to go alongside.

Here are a few of my Twist of Taste versions with this easy-to-make steamed delight called SIOPAO!

Recipe-1] HONEYED CHICKEN SIOPAO

Ingredients:

For the Siopao dough:

All-Purpose flour/Maida/ Refined flour - 2 cups

Salt-1/2 tsp

fresh yeast- 3 tsp

sugar- 1 and a half tsp

warm water-1 cup / as needed to make the dough

butter-2 tsp

For the Honeyed Chicken stuffing:

boneless chicken breast- 1 cup cut into ½ inch cubes

garlic-1 tsp chopped

onion-1 small chopped

salt to taste

pepper powder to taste

oil-1 tsp

soy sauce-2 tsp

Tabasco sauce-1/2 tsp

water-1/2 cup

vinegar-1 tsp

honey-2 tsp

corn starch solution- 2 -3 tsp 

whisky/ brandy-2 tsp optional.

Method:

1. Prepare all the ingredients for the Siopao as listed.

2. Start with the stuffing, heat oil and add in the garlic, onions and saute for a few seconds, add in the chicken pieces and all other ingredients as listed and add little water, reduce the flame and allow to cook for 12-15 mins.

3. Add corn starch solution and thicken up the chicken mixture and make it almost like a semi-dry textured stuffing, allow to cool.

4. Now make the well in the center of the flour, add in yeast and sugar and a little warm water and cover and let the yeast activate for a few mins.

5. Once there are bubbles visible on the surface we can continue with the dough by adding in the butter, salt, little warm water and making a nice soft, pliable and firm to touch the dough.

6. Cover with a damp duster and keep in a cool, warm place for 20 mins, open it and punch it back, release the excess air from the dough, again shape it into a round, and cover and rest for 20 mins.

7. Now again punch back the dough, using the dough cutter divide the dough into 10-12 portions, flatten each dough portion and place 2 tsp of the chicken mixture and close it well, seal up the edges, shape it like a round bun and place it back for fermenting.

8. Heat up water in a steamer and place the siopao for steaming on a high up flame for around 12-15 mins, open carefully see them rise in size and carefully take them out of the steamer, serve hot with dipping sauces.

Recipe-2] CHINTHAI SIOPAO

Ingredients

For the Siopao dough:

All Purpose flour/Maida/ Refined flour - 2 cups

Salt-1/2 tsp

fresh yeast- 3 tsp

sugar- 1 and a half tsp

warm water-1 cup / as needed to make the dough

butter-2 tsp

For the ChinThai Siopao stuffing:

Boiled chicken - 1 cup cut into fine dices/cubes

garlic-1 tsp chopped

onion-1 small chopped

salt to taste

pepper powder to taste

oil-1 tsp

soy sauce-2 tsp

thai red curry paste-1 tsp

coconut milk thick-1/2 cup

thai sweet chili sauce -1 tsp

water-2-3 tbsp.

vinegar-1 tsp

tender coconut flesh -2 tbsp. chopped

corn starch solution- 2 -3 tsp 

spring onion greens-1/4 cup chopped

sprouts-1/2 cup

Method:

1. Prepare all the ingredients for the Siopao as listed.

2. Start with the stuffing, heat oil and add in the garlic, onions and saute for a few seconds, add in the chicken pieces, sprouts and all other ingredients as listed and add little water, coconut cream/milk reduce the flame and allow to cook for 12-15 mins.

3. Add corn starch solution and thicken up the chicken mixture and make it almost like a semi-dry textured stuffing, allow to cool add in the greens and tender coconut.

4. Now make the well in the center of the flour, add in yeast and sugar and a little warm water and cover and let the yeast activate for a few mins.

5. Once there are bubbles visible on the surface we can continue with the dough by adding in the butter, salt, little warm water and make a nice soft, pliable and firm to touch dough.

6. Cover with a damp duster and keep in a cool, warm place for 20 mins, open it and punch it back, release the excess air from the dough, again shape it into a round and cover and rest for 20 mins.

7. Now again punch back the dough, using the dough cutter divide the dough into 10-12 portions, flatten each dough portion and place 2 tsp of the chicken mixture and close it well, seal up the edges, shape it like a round bun and place it back for fermenting.

8. Heat up water in a steamer and place the siopao for steaming on a high up flame for around 12-15 mins, open carefully see them rise in size and carefully take them out of the steamer, serve hot with dipping sauces.

Recipe-3] PALAK PANEER BHURJI SIOPAO

Ingredients:

For the Siopao dough:

All Purpose flour/Maida/ Refined flour - 2 cups

Salt-1/2 tsp

fresh yeast- 3 tsp

sugar- 1 and a half tsp

warm water-1 cup / as needed to make the dough

butter-2 tsp

For the Palak Paneer Siopao stuffing:

oil-2 tsp

butter-1 tsp

garlic-1 tsp chopped

ginger-1 tsp chopped

green chili-1 tsp chopped

onion-1/2 chopped

spinach leaves-1 cup roughly cut

paneer-1 cup grated

salt and pepper to taste

soya sauce-1 tsp

red chili sauce-1 tsp

tomato-1 small chopped

garam masala powder-1/4 tsp

tomato ketchup-2-3 tsp

cheese- 2-3 tsp grated

salt and pepper to taste

coriander leaves-2 tsp chopped

Method:

1. Prepare all the ingredients for the Siopao as listed.

2. Start with the stuffing, heat oil, butter and add in the garlic, green chilies, onions and saute for a few seconds, add in the spinach and paneer, salt and all powdered spices, tomatoes, and saute, add in all the spices, salt to taste, tomato ketchup and add little water, reduce the flame and allow to cook for 4-6 mins. Finally add in coriander, cheese and turn off the flame, cool the stuffing.

3. Now make the well in the center of the flour, add in yeast and sugar and a little warm water and cover and let the yeast activate for a few mins.

5. Once there are bubbles visible on the surface we can continue with the dough by adding in the butter, salt, little warm water and make a nice soft, pliable and firm to touch dough.

6. Cover with a damp duster and keep in a cool, warm place for 20 mins, open it and punch it back, release the excess air from the dough, again shape it into a round and cover and rest for 20 mins.

7. Now again punch back the dough, using the dough cutter divide the dough into 10-12 portions, flatten each dough portion and place 2 tsp of the palak and paneer bhurji mixture and close it well, seal up the edges, shape it like a round bun and place it back for fermenting.

8. Heat up water in a steamer and place the siopao for steaming on a high up flame for around 12-15 mins, open carefully see them rise in size and carefully take them out of the steamer, serve hot with dipping sauces.

Recipe-4] SIOPAO AL FRESCO

Ingredients

For the Siopao dough:

All Purpose flour/Maida/ Refined flour - 2 cups

Salt-1/2 tsp

fresh yeast- 3 tsp

sugar- 1 and a half tsp

warm water-1 cup / as needed to make the dough

butter-2 tsp

For the Siopao Al Fresco stuffing:

Olive oil-2 tsp

butter-1 tsp

garlic-1 tsp chopped

onion-1/2 chopped

tofu-1/2 cup cubed

soya granules-1/2 cup soaked

green peas-1/4 cup boiled.

salt and pepper to taste

soya sauce-1 tsp

red chili sauce-1 tsp

tomato-1 small chopped

garam masala powder-1/4 tsp

tomato ketchup-2-3 tsp

cheese- 2-3 tsp grated

basil leaves-4-5 no

chili flakes-1/2 tsp

Method:

1. Prepare all the ingredients for the Siopao as listed.

2. Start with the stuffing, heat olive oil, butter and add in the garlic, onions and saute for a few seconds, add in the peas, tofu and soya granules, salt and all powdered spices, tomatoes, and saute, add in all the spices, salt to taste, tomato ketchup and add little water, reduce the flame and allow to cook for 4-6 mins. Finally add in chili flakes, basil leaves, cheese and turn off the flame, cool the stuffing.

3. Now make the well in the center of the flour, add in yeast and sugar and a little warm water and cover and let the yeast activate for a few mins.

5. Once there are bubbles visible on the surface we can continue with the dough by adding in the butter, salt, little warm water and make a nice soft, pliable and firm to touch dough.

6. Cover with a damp duster and keep in a cool, warm place for 20 mins, open it and punch it back, release the excess air from the dough, again shape it into a round and cover and rest for 20 mins.

7. Now again punch back the dough, using the dough cutter divide the dough into 10-12 portions, flatten each dough portion and place 2 tsp of the al fresco soya and tofu mixture and close it well, seal up the edges, shape it like a round bun and place it back for fermenting.

8. Heat up water in a steamer and place the siopao for steaming on a high up flame for around 12-15 mins, open carefully see them rise in size and carefully take them out of the steamer, serve hot with dipping sauces.

Recipe-5] SIOPAO BOLA BOLA

Ingredients:

For the Siopao dough:

All Purpose flour/Maida/ Refined flour - 2 cups

Salt-1/2 tsp

fresh yeast- 3 tsp

sugar- 1 and a half tsp

warm water-1 cup / as needed to make the dough

butter-2 tsp

For the Bola Bola stuffing:

Chicken mince-250 gms

Chicken sausage- 2 pieces chopped.

Salt and pepper to taste

Chopped garlic-1 tsp

Chopped onion-1 no

Celery-1 stalk chopped

Soy sauce-2 tsp

Honey-1 tsp

Sugar-1 pinch

White vinegar-1-2 tsp

Egg-1 no

Cornstarch-1-2 tsp

Method:

1. Prepare all the ingredients for the Siopao as listed.

2. Bola Bola in this context refers to the mince being used converted into small meat balls or kofta concepts, poached/steamed and then stuffed into the bun dough and steamed together and served.

3. In a food processor jar combine together the ingredients as listed above for the Bola Bola and churn them up into a nice mixture, remove into a bowl, pick them with a teaspoon/ tablespoon drop small roundish portions into the simmering water and poach for 3-5 mins or steam them for 4-7 mins, keep aside.

4. Now make the well in the center of the flour, add in yeast and sugar and a little warm water and cover and let the yeast activate for a few mins.

5. Once there are bubbles visible on the surface we can continue with the dough by adding in the butter, salt, little warm water and make a nice soft, pliable and firm to touch dough.

6. Cover with a damp duster and keep in a cool, warm place for 20 mins, open it and punch it back, release the excess air from the dough, again shape it into a round and cover and rest for 20 mins.

7. Now again punch back the dough, using the dough cutter divide the dough into 10-12 portions, flatten each dough portion and place couple of the prepared bola bola inside the flattened dough and close it well, seal up the edges, shape it like a round bun and place it back for fermenting.

8. Heat up water in a steamer and place the siopao for steaming on a high up flame for around 12-15 mins, open carefully see them rise in size and carefully take them out of the steamer, serve hot with dipping sauces.

Recipe- 6] MUSHROOM PEPPER SIOPAO

Ingredients

For the Siopao dough:

All Purpose flour/Maida/ Refined flour - 2 cups

Salt-1/2 tsp

fresh yeast- 3 tsp

sugar- 1 and a half tsp

warm water-1 cup / as needed to make the dough

butter-2 tsp

For the Mushroom Pepper Stuffing:

Fresh button mushrooms-8-10 sliced

Green capsicum-1 no chopped

Oil-1tsp

Butter-1 tsp

Garlic-1 tsp chopped

Onion-1 small chopped

Celery-1 stalk chopped

Salt and pepper to taste

Soya sauce-2 tsp

Red chili sauce-2 tsp

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Boiled mashed potato-1/4 cup

Cheese-2-3 tbsp. grated

Corn starch solution-2-3 tsp

Parsley/ spring onion-2 tsp chopped

Method:

1. Prepare all the ingredients for the Siopao as listed.

2. Start with the stuffing, heat oil and butter and add in the garlic, onions, celery and saute for a few seconds, add in the mushrooms, capsicums, salt, pepper, herbs, chili flakes and saute for a couple of minutes, add in the sauces as listed and reduce the flame and allow to cook for 4-6 mins. Finally add in little corn starch solution thicken the mixture a little, add in the mashed potato, cheese greens and mix well, keep aside.

3. Now make the well in the center of the flour, add in yeast and sugar and a little warm water and cover and let the yeast activate for a few mins.

5. Once there are bubbles visible on the surface we can continue with the dough by adding in the butter, salt, little warm water and make a nice soft, pliable and firm to touch dough.

6. Cover with a damp duster and keep in a cool, warm place for 20 mins, open it and punch it back, release the excess air from the dough, again shape it into a round and cover and rest for 20 mins.

7. Now again punch back the dough, using the dough cutter divide the dough into 10-12 portions, flatten each dough portion and place 2 tsp of the mushroom pepper filling inside the flattened dough and close it well, seal up the edges, shape it like a round bun and place it back for fermenting.

8. Heat up water in a steamer and place the siopao for steaming on a high up flame for around 12-15 mins, open carefully see them rise in size and carefully take them out of the steamer, serve hot with dipping sauces.

Appointed | Urvashi Anand appointed Associate Director – Training & Quality

Urvashi Anand appointed Associate Director – Training & Quality

Signum Hotels, a fast-growing hotel management company announced the appointment of Urvashi Anand as Associate Director – Training & Quality.

Urvashi is a seasoned hotelier with more than 12 years’ experience. She was earlier a part of the pre-opening team at Delhi’s largest hotel - Pullman Novotel New Delhi Aerocity. In her last stint, she was heading communications for the iconic dual property. In 2019, Urvashi made a shift from Communications to Learning & Development. She is also a certified trainer from Indian Society of Training & Development (approved by Ministry of HRD) and London Image Institute, London.

At Signum Hotels, Urvashi will be responsible for formulating training calendars, analysing training needs, implementation of training strategies, auditing of SOP’s and brand standards amongst other responsibilities.

Appointment | Parnika Bhasin Pande appointed Head Signum Hotel Academy

Parnika Bhasin Pande appointed Head - Signum Hotel Academy

Signum Hotels, a fast-growing hotel management company has announced the appointment of Parnika Bhasin Pande as Head – Signum Hotel Academy. 

An alumnus of IHM Kolkata, Parnika has previously worked with hotel chains such as Taj, Oberoi, Sheraton, and Le Meridien. She has imparted hospitality trainings at institutes such as Frankfinn Air-Hostess Academy along with Hotel Management colleges. Parnika has also undertaken soft skill trainings for reputed brands across sectors such as telecom, entertainment, retail, and apparel.

At Signum Hotels, Parnika will lead the Company’s soon-to-launch hospitality education initiative, Signum Hotel Academy. 

Anoop Joseph named DOSM for Crowne Plaza Resort Salalah in Oman

Crowne Plaza Resort Salalah, Oman has appointed Anoop Joseph as its director of sales and marketing. He will head up both departments as he focuses on driving top-line revenue at the property.

Joseph has been in hospitality for more than 15 years, working as a senior sales account manager for The Leela Palaces, Hotels and Resorts in Bangalore in 2006. In 2009 he moved to Novotel Hyderabad Convention Centre as sales manager from 2011 to 2012.

He later started with IHG, first as director of sales for Crowne Plaza Kochi and then at Crowne Plaza Resort Salalah. Before returning to the resort again this year, he was multi-property DOSM for Marriott in Kochi.

“We are delighted to have Anoop back with IHG and Crowne Plaza Resort Salalah and I believe it’s the perfect time for him to take over the reins of our sales & marketing department.

Our focus remains to build on the success of the last few years and create a True Hospitality experience for all our stakeholders. We are confident that Anoop’s business acumen and leadership will take Crowne Plaza Salalah further than we have ever been”, said Manuel Levonian, general manager.

Mercure Hyderabad KCP organizes a unique food pop up in association with The Tangra Project

Mercure Hyderabad KCP organizes a unique food pop up in association with The Tangra Project

Hyderabad:  December 2021:  The Mercure Hyderabad KCP brings an unique food pop up in association with “The Tangra Project”, which will showcase Kolkata’s distinctive cosmopolitan convergence of competing ideas, impulses, and tastes, inspiring artists, intellectuals, and yes, chefs. Calcutta's best-known cuisine exports, Puchkas, Shrimp Paturi, Gondraj Fish & Chives Dumpling, and Anglo-Indian, may well be icons of the city's enthusiasm, openness, and ingenuity. The Tangra Project is a homage to the quintessential cuisine culture of Kolkatta’s food paradise. 

Mercure Hyderabad KCP is always experimenting with new cuisine and delicacies to bring unique experiences for the foodies in Hyderabad. On similar notes, Mercure has organized a food offerings starting from December 10 to December 19, 2021 where all can enjoy this lip-smacking modern & old cuisine, curated by Chef Vikramjit Roy, the founder of “The Tangra Project”. This distinctive menu designed by him has something for everyone's taste buds, from Mughlai food to Anglo-Indian specialities, from classic Bengali pearls to famous Indian-Chinese inspired by the Hakka community who migrated to India. The handcrafted menu features meals from Calcutta's major culinary areas, as well as expertly picked delicacies from those locations.

Speaking about this exciting new concept, Chef Vikramjit Roy, chef of The Tangra Project and Co-founder said, “The Tangra Project is a structured balance of cuisine and nostalgia. Every element of the restaurant brings to the forefront, my love for Calcutta’s culture and the fact food is ingrained in the anatomy of the city. It’s like the circle of life for me.”

Speaking on the occasion, Mr. Soumitra Pahari, General Manager, Mercure Hyderabad KCP, said, "We are delighted to welcome the culinary legend Chef Vikramjit co-founder & Chef of "The Tangra Project" & his team to Mercure Hyderabad KCP to present an exclusive experience in Hyderabad. Chef Vikramjit, has been the torch bearer of the cuisine which showcases the food timeline of the old Calcutta & new Kolkatta. We look forward to welcome the food enthusiast to experience the handcrafted menu of various dishes, to tickle the palates of neighborhoods. We hope that all of our guests appreciate the food and ambience that we have curated for this food offering from 10th to 19th December."

Chandiwala Launches Scholarship Scheme For Hospitality

Banarsidas Chandiwala Institute of Hotel Management and Catering Technology launch Shri Rajindera Kumar Memorial Scholarship for hospitality students. This scholarship aims to provide financial support to one of the deserving meritorious and underprivileged students every year.  This Memorial Scholarship Fund will offer renewable, four-year scholarships to students with financial needs who display academic achievement.  

With the launch of this scholarship scheme, BCIHMCT has now taken a giant stride to promote hospitality education in the nation and to promote the academic journey of budding hoteliers. 

The scholarship scheme is one of the biggest philanthropic acts and pioneering efforts by Late Shri Rajindera Kumar’s family along with the management of Banarsidas Chandiwala Hotel Management Institute. 

The special scholarship scheme is in the name of Late Shri Rajindera Kumar, The Director, Ambassador Hotel New Delhi, who was the greatest doyen and legend of the hospitality industry and a prominent figure in the national capital’s hospitality industry for many decades now.  

He was elected President for FHRAI as President in 2009-10. His leadership style and thoughtful advocacy and PR were admired by one and all. He was truly an ambassador for the entire hospitality industry and the nation. He was an advocate of knowledge-sharing and an accomplished groundbreaker. Shri Kumar was a man ahead of his time, very disciplined and straightforward during his lifetime. 

Marriott International presents Mood Diets 2.0 – inspired by the vivid flavours of veganism

Marriott International presents Mood Diets 2.0 – inspired by the vivid flavours of veganism 

To crowdsource recipes via a contest to be held across 15 cities

10th December 2021: Committed to serving innovative and scrumptious delicacies across its properties, earlier this year Marriott International introduced the ‘Mood Diets’ menu which was designed to meet the nutrient requirements of guests while simultaneously meeting the unconscious food cravings that emerge from fluctuating temperaments. Keeping the momentum alive, Marriott International is taking it a notch higher with the introduction of Mood Diets 2.0, with a vegan touch to all the dishes, curated from natural, plant-based dishes.

The new Mood Diet 2.0 menu will be co-created by crowdsourcing authentic recipes via a contest that will be hosted across 15 cities. The recipes will need to be vegan-based, simple and fuss free preparations using one or more of the 10 organic ingredients shortlisted by our master Chefs. The top 3 recipes will be featured in the upcoming Mood Diets 2.0 menu that will be introduced by the end of year. Participation is simple and easy, recipes to be mailed at Mbow@marriott.com along with the participants full name, location, and contact details. The ingredients and recipe format can be downloaded from here MoodDiets2.0 . The contest will run from the 1st -15th December.

Sharing her thoughts on this initiative, Khushnooma Kapadia, Senior Area Director of Marketing - South Asia, Marriott International said, “Our first installment of ‘Mood Diets’ as part of our delivery platform Marriott Bonvoy on Wheels was very well received and was hugely successful across most of our hotels. Given the positive feedback we got from our guests we decided to introduce Mood Diets 2.0 with more changes and innovations. With sustainability becoming an integral part of our lifestyle choices and a significant priority for us as an organization, the intent was to create a newly minted diet that is uplifting and engages in creating the right kind of mood setting for our customers. Mood Diets 2.0 showcases not only the culinary expertise of our chefs, but it also reinforces our commitment to keep providing guests & patrons with unique & innovative f&b offerings”.

Commenting on the crowdsourced menu design, Himanshu Taneja, Culinary Director – South Asia, Marriott International said, “Every ingredient has a unique flavour, most of which may still be undiscovered. With this initiative we want to engage with the larger community, encouraging them to share authentic recipes with their own local touch. We are confident the added filter of sustainability will get foodies and home-grown chefs interested & excited, to try something new and creative. Overall research also shows a sustainable diet improves moods and productivity levels, making it an obvious choice for the Mood Diets menu”.

Mood Diets 2.0 will be rolled-out across 21 Marriott International hotels including - Renaissance Mumbai, JW Marriott Pune, JW Marriott Kolkata , Westin Pune ,Marriott Indore, Aloft Aerocity New Delhi, Marriott Kochi, JW Marriott Bengaluru, Sheraton Grand Whitefield Bengaluru, Sheraton Grand Brigade Bengaluru, Renaissance Bengaluru, JW Marriott Chandigarh, Courtyard by Marriott Amritsar, Courtyard by Marriott Raipur, The Westin Chennai, The Westin Goa, Le Meridien Nagpur, Sheraton Hyderabad, JW Marriott Bengaluru, JW Marriott Mussoorie , Courtyard by Marriott Agra and Courtyard by Marriott Hebbal.

About Marriott International:

Marriott International, Inc. (NASDAQ: MAR) is based in Bethesda, Maryland, USA, and encompasses a portfolio of roughly 7,900 properties under 30 leading brands spanning 138 countries and territories. Marriott operates and franchises hotels and licenses vacation ownership resorts all around the world. The company offers Marriott Bonvoy®, its highly awarded travel program. For more information, please visit our website at www.marriott.com, and for the latest company news, visit www.marriottnewscenter.com. In addition, connect with us on Facebook and @MarriottIntl on Twitter and Instagram.About Marriott Hotels  

About The Westin, Pune:

The Westin Pune Koregaon Park is a 5-star haven of wellness and renewal. Experience effortless relaxation in tastefully designed hotel rooms and suites with signature comforts, sleek marble bathrooms and inspiring views. Thrill your senses at five on-site dining options, including a chic bar and nightclub. Refresh in the sparkling waters of our outdoor pool, and exhilarate your body in our well-equipped fitness centre with cardio equipment and free weights. After a full day of work, shopping or sightseeing, invigorate your mind and body with massage, beauty and wellness therapies at our Heavenly Spa by Westin. Replenish your well-being at The Westin Pune Koregaon Park.

Hyatt Rolls Out Room Keys in Apple Wallet

Hyatt Rolls Out Room Keys in Apple Wallet

Available today at several participating U.S. properties, the new contactless key technology enables World of Hyatt Guests to seamlessly and securely tap their iPhone or Apple Watch to unlock

CHICAGO (December , 2021) – Hyatt Hotels Corporation (NYSE: H) announced today the introduction of room keys in Apple Wallet across the first six participating U.S. hotels: Andaz Maui at Wailea Resort, Hyatt Centric Key West Resort & Spa, Hyatt House Chicago/West Loop-Fulton Market, Hyatt House Dallas/Richardson, Hyatt Place Fremont/Silicon Valley and Hyatt Regency Long Beach. As the first hotel brand to offer room keys in Apple Wallet, World of Hyatt guests at participating locations can now seamlessly and securely tap their iPhone or Apple Watch to unlock guestrooms and key card-protected common areas like gyms, pools, and elevators – no need to open an app or handle a traditional plastic room key.* This marks an important milestone as Hyatt continues to reimagine the guest experience through digital innovations, offering more control and flexibility during their stay.

“Like everything we do at Hyatt, our approach to technology always includes listening to our guests and members. We heard that they want access to be near-instantaneous. Room keys in Apple Wallet is an easy, convenient and secure room key option for our guests when they travel,” said Julia Vander Ploeg, Senior Vice President and Global Head of Digital and Technology, Hyatt. “We are proud to work with Apple to launch this game-changing digital experience. Many consumer technologies evolve through a ‘tipping point’ that drives a change in adoption. We believe our collaboration with Apple on this new approach to room keys in Apple Wallet can be exactly that.” 

How it Works:

Hyatt room keys in Apple Wallet help deliver an easy and contactless experience from check-in to check out, while also providing additional security and privacy benefits for guests. 

• Seamless Set-up and Check-In: From the World of Hyatt app, members can add their room key to Apple Wallet after completing a reservation. Once added, the room key in Apple Wallet will be updated to let them know when it’s time for check-in. Once a guest is checked in and the room is ready, the room key in Apple Wallet will be activated, will note the guest’s room number and can be used immediately. The room key will not activate until the guest is checked into the hotel and a guestroom has been assigned.

• Safe, Easy and Contactless Experience: If a World of Hyatt guest needs to change rooms, extend a stay or access late checkout, the hotel can update the guest’s room key in Apple Wallet remotely – bypassing the need to visit the front desk. When it’s time to check out, guests can simply do so through the World of Hyatt app. The guest’s room key in Apple Wallet will then be remotely deactivated and archived in Apple Wallet.

• Simply Tap iPhone or Apple Watch to Unlock: Room keys in Apple Wallet give World of Hyatt guests easy and secure access to their room and common areas around the hotel such as the gym, spa, pool and more, with a simple tap of their iPhone running iOS 15 or Apple Watch running watchOS 8. Once a room key is added to Apple Wallet on iPhone or Apple Watch, guests can hold their device near the door’s NFC-enabled lock to access key card-protected areas. With Express Mode, guests don’t need to unlock their device to use their room key in Apple Wallet. If their iPhone needs to be charged, they can still use the device to unlock their room or common areas for up to five hours with automatic Power Reserve.

• More Secure and Private: Room keys in Apple Wallet are stored on your device and take full advantage of the privacy and security built into iPhone and Apple Watch. When or where a World of Hyatt guest uses a room key in Apple Wallet is never shared with Apple or stored on Apple servers. If an iPhone or Apple Watch is misplaced, the guest can promptly use the Find My app to lock the device and help locate it.

Hyatt room keys in Apple Wallet are supported by ASSA ABLOY Global Solutions door locks and their Vostio Access Management cloud-based solution. Vostio Access Management provides the digital key information that is securely delivered to guest devices.

Additional Digital Solutions Hyatt Offers:

Guided by its purpose of care, Hyatt continues implementing digital solutions throughout the travel journey to reimagine and enhance the guest experience:

• Digital Key in the World of Hyatt App: Hyatt’s digital key in the World of Hyatt mobile app utilizes Bluetooth technology that allows guests to use the World of Hyatt app on their iPhone or Android phone as a digital key. Offering Hyatt room keys on multiple digital platforms provides members with more choices during their stay. Hyatt digital keys in the World of Hyatt mobile app are currently available at more than 600 participating hotels.

• Two-Way Hotel Chat: Hyatt is deploying Medallia Zingle-powered intelligent messaging technology across its global portfolio, offering personalized communication between guests and hotel colleagues. This integration seamlessly supports any pre-arrival and in-stay questions, in guests’ preferred language and method of communication, via SMS text, in-app, web chat or popular social messaging apps like WhatsApp.

• Hyatt Collaboration with Gopuff: Hyatt recently introduced a pilot program at participating Hyatt Place properties, offering guests fast, free delivery on thousands of everyday items directly to their hotel from Gopuff’s local micro-fulfillment centers, adding a one-of-a-kind convenience for travelers.

• Together by Hyatt: Earlier this year, Hyatt launched Together by Hyatt, a new suite of events offerings for the re-imagined approach to meetings, building on Hyatt’s deep-rooted expertise in meetings and events to advance care for planners as they navigate the new normal.

• Hyatt Together: Hyatt introduced the Hyatt Together digital platform featuring custom streaming content for guests, members and colleagues. The content is inspired by signature Hyatt experiences from around the globe and designed to inspire wellbeing while traveling, or at home.

• Connect with Chromecast: In-room Chromecast enables guests to pair a personal device to the guestroom TV to stream their favorite shows and movies using preferred apps like YouTube, Netflix, Disney+ and thousands more. Available at participating hotels.

The room key in Apple Wallet feature is now available at the six participating U.S. properties. Looking ahead, this technology is expected to be rolled out across Hyatt’s global portfolio.

For more information about Hyatt room keys in Apple Wallet, visit hyatt.com.

The term “Hyatt” is used in this release for convenience to refer to Hyatt Hotels Corporation and/or one or more of its affiliates.

*Requires an iPhone running iOS 15 and Apple Watch running watchOS 8

For further information:

About Hyatt Hotels Corporation

Hyatt Hotels Corporation, headquartered in Chicago, is a leading global hospitality company guided by its purpose – to care for people so they can be their best. As of September 30, 2021, Hyatt’s portfolio included more than 1,000 hotel and all-inclusive properties in 69 countries across six continents, and the acquisition of Apple Leisure Group added 96 properties in 10 countries as of November 1, 2021. Hyatt’s offerings include the Park Hyatt®, Miraval®, Grand Hyatt®, Alila®, Andaz®, The Unbound Collection by Hyatt®, Destination by Hyatt™, Hyatt Regency®, Hyatt®, Hyatt Ziva™, Hyatt Zilara™, Thompson Hotels®, Hyatt Centric®, Caption by Hyatt, JdV by Hyatt™, Hyatt House®, Hyatt Place®, UrCove, and Hyatt Residence Club® brands, as well as resort and hotel brands under the AMR™ Collection, including Secrets® Resorts & Spas, Dreams® Resorts & Spas, Breathless® Resorts & Spas, Zoëtry® Wellness & Spa Resorts, Alua® Hotels & Resorts, and Sunscape® Resorts & Spas. Hyatt’s subsidiaries operate the World of Hyatt® loyalty program, ALG Vacations®, Unlimited Vacation Club®, Amstar DMC destination management services, and the Trisept Solutions® travel technology platform. For more information, please visit www.hyatt.com.

Atmosphere Hotels & Resorts successfully launches COLORS OF OBLU in India

Atmosphere Hotels & Resorts successfully launches COLORS OF OBLU in India

The group’s Chief Commercial Officer Stephane Laguette and Vice President of Communications Sarah Walker Kerr spearheaded the operations in the country with a series of roadshows in Delhi, Bangalore, and Mumbai

To give joyfully, you must give with your heart and soul. And with that sentiment, Atmosphere Hotels and Resorts, a thriving hospitality group from the Maldives enters India to launch their sub-brand COLORS OF OBLU. With a strong portfolio in the archipelago destination, the group’s Chief Commercial Officer Stephane Laguette and Vice President of Communications Sarah Walker Kerr ecstatically indulged in a series of roadshows in Delhi, Bangalore, and Mumbai recently. 

Stephane and Sarah were in the country to launch the upcoming two new resorts under the sub-brand ‘COLOURS OF OBLU’ that promises a holistic experience par excellence to the guests. Their odyssey through the metro cities echoed with promises of more to come. The group’s intuitive expanse currently indulges in their ‘Joy of Giving’ philosophy through six resorts within the Maldives and is now extending their hospitality in the azure waters with the launch of two new resorts - OBLU SELECT Lobigili and OBLU Xperience Ailafushi in February and March 2022 respectively.

This Indian Ocean hospitality brand comes with a vision to embody the true essence of hospitality through its human-centric approach. On spreading their horizons to the Indian market, Atmosphere Hotels & Resorts will soon be announcing their India development plans that further strengthen the inbound tourism from India.

Hyatt Introduces New Zero Proof Beverage Program

Hyatt Introduces New Zero Proof Beverage Program in Response to Travelers' Increased Focus on Wellbeing and Growing Interest in Alcohol Alternatives

Hyatt’s new Zero Proof, Zero Judgment program offers sophisticated spirit-free beverage options using Ritual Zero Proof and Fever-Tree products at many Hyatt hotels around the U.S.

CHICAGO (DECEMBER 6, 2021) – Hyatt Hotels Corporation (NYSE: H) announces today the introduction of Zero Proof, Zero Judgment – a beverage program that will bring dedicated zero proof beverage options to several U.S. hotels across Hyatt’s Alila, Andaz, Destination by Hyatt, Hyatt Centric, JdV by Hyatt, The Unbound Collection by Hyatt and Thompson Hotels brands. In response to travelers’ changing alcohol consumption habits and increased focus on their wellbeing, Zero Proof, Zero Judgment launched in August 2021 with many beverages featuring products from leading liquor replacement Ritual Zero Proof and carbonated mixer supplier Fever-Tree. Hyatt’s creative beverage approach comes as 52% of Americans are actively trying to drink less alcohol (Source: Beverage Daily, Circle Up Growth Partners, Oct. 2020) and nearly 50% of travelers surveyed in October 2021 said they’re likely to choose a non-alcoholic beverage over a beer or cocktail (Source: Hyatt Travel Pulse). Zero Proof, Zero Judgment aims to meet a growing demand from consumers to enjoy imbibing regardless of alcohol consumption preference. 

Through Zero Proof, Zero Judgment, restaurant and bar teams at many Hyatt hotels have enhanced their beverage menus with inventive non-alcoholic cocktails, many created with Ritual Zero Proof and Fever-Tree products. From a delicious beverage featuring Ritual Zero Proof Gin Alternative, basil, cucumber, lime, and ginger at Hyatt Centric Times Square New York’s Bar 54, to an enticing option comprised of Ritual Zero Proof Rum Alternative, blueberry, honey, lime, and Fever-Tree Ginger Beer at the newly opened Thompson Savannah’s Lobby Bar, each participating hotel has created unique, non-alcoholic beverages using a variety of Ritual Zero Proof and Fever-Tree’s spirit alternatives and mixers, as well as seasonal ingredients and flavors for guests and locals to enjoy.

This program was inspired by sober bar manager Anna Welker of Topside at Revival Baltimore, a JdV by Hyatt hotel, who launched a local zero proof cocktail menu following a successful dry January menu in January 2020 to ensure non-drinkers visiting the hotel, like herself, were met with understanding and a variety of delicious beverage options. 

“We’re seeing travelers increasingly prioritizing their mental and physical wellbeing, so we are thrilled to offer this new beverage program that provides delicious and flavorful non-alcoholic cocktails,” said Miranda Breedlove, national director of bars, lifestyle operations, Hyatt. “Ultimately, it’s about providing an incomparable hospitality experience that’s reimagined with intentional options for guests who choose not to drink or to drink less.”

With a continued commitment to prioritizing colleague wellbeing and in conjunction with this new beverage program, Hyatt is introducing virtual Zero Proof, Zero Judgment seminars for restaurant, bar and event colleagues at several properties to start. Focused on destigmatizing the conversation around mental health in the service industry and highlighting tools for creating a more mindful, considerate work environment, seminars will be led by Spirits Educator, Licensed Professional Counselor and Founder of Healthy Pour, Laura Green, MEd, LPC.

“Considering the hardships hospitality workers inevitability encountered during the pandemic, I look forward to working with Hyatt colleagues to address mental health and wellness challenges regularly faced by those who work in or around alcohol,” said Green. “The goal is to empower colleagues to foster a transparent and supportive working environment that promotes mental and physical health.”

See below a list of all participating Hyatt hotel properties across the U.S. offering a Zero Proof, Zero Judgment menu, with more hotels expected to adopt the new beverage program in the coming months:

• Alila

• Alila Napa Valley (Napa Valley, California)

• Ventana Big Sur, an Alila Resort (Big Sur, California)

• Andaz

• Andaz San Diego (San Diego, California)

• Destination by Hyatt

• The Seabird Resort (Oceanside, California)

• Hyatt Centric

• Hyatt Centric Atlanta Midtown (Atlanta, Georgia)

• Hyatt Centric Beale Street Memphis (Memphis, Tennessee)

• Hyatt Centric Times Square New York (New York)

• JdV by Hyatt

• Revival Baltimore (Baltimore, Maryland)

• Mission Pacific (San Diego, California)

• The Unbound Collection by Hyatt

• Chicago Athletic Association (Chicago)

• Hotel Kansas City (Missouri)

• The Confidante Miami Beach (Miami, Florida)

• Thompson Hotels

• Thompson Dallas (Dallas, Texas)

• Thompson San Antonio (San Antonio, Texas)

• Thompson Savannah (Savannah, Georgia)

For resources and more information about how Hyatt supports colleague, guest and member wellbeing, please visit: https://www.hyatt.com/info/wellbeing.

The term “Hyatt” is used in this release for convenience to refer to Hyatt Hotels Corporation and/or one or more of its affiliates.

For further information:

About Hyatt Hotels Corporation 

Hyatt Hotels Corporation, headquartered in Chicago, is a leading global hospitality company guided by its purpose – to care for people so they can be their best. As of September 30, 2021, Hyatt’s portfolio included more than 1,000 hotel and all-inclusive properties in 69 countries across six continents, and the acquisition of Apple Leisure Group added 96 properties in 10 countries as of November 1, 2021. Hyatt’s offerings include the Park Hyatt®, Miraval®, Grand Hyatt®, Alila®, Andaz®, The Unbound Collection by Hyatt®, Destination by Hyatt™, Hyatt Regency®, Hyatt®, Hyatt Ziva™, Hyatt Zilara™, Thompson Hotels®, Hyatt Centric®, Caption by Hyatt, JdV by Hyatt™, Hyatt House®, Hyatt Place®, UrCove, and Hyatt Residence Club® brands, as well as resort and hotel brands under the AMR™ Collection, including Secrets® Resorts & Spas, Dreams® Resorts & Spas, Breathless® Resorts & Spas, Zoëtry® Wellness & Spa Resorts, Alua® Hotels & Resorts, and Sunscape® Resorts & Spas. Hyatt’s subsidiaries operate the World of Hyatt® loyalty program, ALG Vacations®, Unlimited Vacation Club®, Amstar DMC destination management services, and the Trisept Solutions® travel technology platform. For more information, please visit www.hyatt.com. 

About Ritual Zero Proof

Ritual Zero Proof is the first American-made non-alcoholic spirit, crafted of all-natural botanicals to have the flavor and burn of a classic spirit, but without the alcohol or calories. Ritual is made for anyone who’s driving, training, dieting, parenting, staying out late, getting up early, seeking the perfect third drink or abstaining altogether.

Headquartered in Chicago, Ritual Beverage Company is a labor of love founded by three longtime friends. After experimenting with hundreds of recipes in consultation with bartenders, chefs and beverage professionals, Ritual launched two flagship products in September of 2019 – a Gin Alternative and a Whiskey Alternative. In January 2020, Ritual received a minority investment from global beverage leader Diageo via Distill Ventures. The brand expanded its portfolio with the launch of a Tequila Alternative in April 2020 and a Rum Alternative in June 2021.

Industry leaders and tastemakers have continually awarded Ritual with their stamp of approval. Among its accolades, the Beverage Testing Institute, gold-standard for the industry, awarded Ritual Zero Proof Tequila Alternative its Platinum Medal (98 points) in 2021, making it the highest-rated non-alcoholic spirit alternative and fifth on their all-time rankings of both non-alcoholic and full proof spirits. In 2021, Ritual won the Expo East NEXTY award for Best New Natural Living Product, recognizing the spirit alternative as one of the most progressive, innovative, inspiring, and trustworthy products in the natural products industry.

Ritual is currently available for purchase online at RitualZeroProof.com and Amazon, beverage retailers like Total Wine & More and Binny’s Beverage Depot, and now select Whole Foods Market locations across the country. To learn more about Ritual Zero Proof, visit our website and follow along with @RitualZeroProof on Facebook, Instagram and Twitter.

Marriott International Signs Agreement to Debut the Ritz-Carlton Reserve Brand in Eleuthera

Marriott International Signs Agreement to Debut the Ritz-Carlton Reserve Brand in Eleuthera

Island Resort expected to feature 90 rooms and 60 residences and to blend seclusion and sophistication with unspoiled natural beauty

Marriott International, Inc. today announced it has signed an agreement with Cotton Bay Holdings to introduce a Ritz-Carlton Reserve on the island of Eleuthera in the Bahamas. A highly personalized leisure experience that blends intuitive service with local design and stunning natural landscapes, the resort joins an exclusive collection of only five Ritz-Carlton Reserve properties around the world.

“We are thrilled to bring the Ritz-Carlton Reserve brand and service to this pristine island in the Great Bahama Bank” said Laurent de Kousemaeker, Chief Development Officer, Caribbean and Latin America, Marriott International. “We are excited to partner with Cotton Bay Holdings in developing this luxury resort, where the original Cotton Bay Club was built in 1959.”

Located on the southern end of the island, the Ritz-Carlton Reserve in Eleuthera is expected to feature an open-air resort including 90 intimate rooms forming part of the community once known as the iconic Cotton Bay Club. A range of select luxury amenities and exceptional services are slated to include an 18-hole golf course, a lavish spa and swimming pools, and restaurants all surrounded by pristine beaches, azure waters and tropical flora and fauna.

Plans also call for the inclusion of 60 Ritz-Carlton Reserve-branded residences, which are expected to include a mix of two to five-bedroom villas. Designed in the same unique architectural style of the resort, each privately owned residence will offer refined design and a one-of-a-kind luxury experience for owners.

“We are pleased to work with Marriott International to bring the Ritz-Carlton Reserve brand and experience to one of the most exotic and secluded destinations in the Caribbean”, said Daniel Zuleta, Manager for Cotton Bay Holdings. “We are excited to make this project a prime example of business, environmental and social excellence. Our plan for the project takes into strong consideration the role of the local communities and their active participation for its success.”

Ritz-Carlton Reserve is a complete escape to the unexpected – a private and transformative travel experience that is centered around human connection and brings together unique elements of the local culture, history, heritage and environment. For the most discerning travelers seeking a personalized and luxurious escape, Reserve properties are tucked away in the rarest corners of the world, featuring chic, relaxed and intimate settings that weave native flavors with highly responsive and individualized service. Marriott International currently operates five properties under the Reserve brand across Thailand, Japan, Indonesia, Puerto Rico and Mexico.

About The Ritz-Carlton Hotel Company, LLC
The Ritz-Carlton Hotel Company, L.L.C. currently operates more than 100 hotels in 34 countries and territories. For more information or reservations, visit the company web site at www.ritzcarlton.com, for the latest company updates, visit news.marriott.com and to join the live conversation, use #RCMemories and follow along on Facebook, Twitter, and Instagram. The Ritz-Carlton Hotel Company, L.L.C. is a wholly-owned subsidiary of Marriott International, Inc. (NASDAQ:MAR). The Ritz-Carlton is proud to participate in Marriott Bonvoy®, the global travel program from Marriott International. The program offers members an extraordinary portfolio of global brands, exclusive experiences on Marriott Bonvoy Moments and unparalleled benefits including free nights and Elite status recognition. To enroll for free or for more information about the program, visit marriottbonvoy.com.

About Marriott International

Women-run food brand Naario raises pre-seed funding from a group of women angel investors & entrepreneurs

Women-run food brand Naario raises pre-seed funding from a group of women angel investors & entrepreneurs

The group of Angel Investors also include Sairee Chahal of Sheroes, Harshita Singh of Times Prime, Ankit Mehrotra of Dineout, amongst others

New Delhi, December 8th,2021 In its bid to build scale and a diverse pan-India presence, women-led and run organic food brand Naario has raised an undisclosed sum in pre-seed funding from a group of angel investors led by women entrepreneurs.

Started by a young and dynamic Anamika Pandey, 24, Naario is India’s first women-led and run food product brand that offers organic cereals, condiments, and beverages. An engineering graduate from NIT Warangal and a Booth School of Business and BigBasket Alum, Anamika started Naario in January 2021 out of her hometown, Gorakhpur, in eastern Uttar Pradesh, over a cup of tea with her mom.

Some of the notable members of the group of Angel Investors included Sairee Chahal of Sheroes, Harshita Singh of Times Prime, Ankit Mehrotra of Dineout, amongst others. The pre-seed funding will help Naario invest in brand building, develop tech-based solutions to scale operations and expand distribution channels as it chases growth in a highly fragmented D2C market.

Commenting on the pre-seed funding, Anamika, Founder and CEO, said: “Naario is a brand built for women whose passion for cooking goes unrecognized. It was built with the mission to touch the lives of millions of women who have talent but no resources to realize their dreams. Ever since the launch, Naario has grown fast and this round of funding will help us to move rapidly in a highly competitive market,” explains Anamika Pandey, Founder and CEO, Naari

Commenting on the investment, Sairee, said: “Our strategic investment in Naario is in line with our endeavour to create a wide and diverse ecosystem of women entrepreneurs, who are working towards supporting women’s and their aspirations. In a short period, Anamika and her team have built something truly commendable.”

Within a few months of launch, Naario has expanded its product range from four to seven and its reach from Gorakhpur, a small city in Eastern UP, to more than 10 states across the country. The current product portfolio includes everyday favourites like 9-in-1 flour mix, South Indian Filter Coffee decoction, All Rounder Garam Masala, Lucknowi Masala, Classic Muesli, Jaggery powder with Chai Masala, South Indian Filter Coffee decoction and Rose Sherbet to name a few.

Naario combines the essence of two words- Naari and Opportunity - happens to be one of India's first women led and run food brands. Naario is democratising good food while building a community of women who are more than ready to tie their creative talents to their identity. Naario, as a brand, comes in at a time when health has become an average Indian’s prerogative and women have realised that they need their own identity and financial freedom.

Appointment | JW Marriott Mumbai Juhu appointed Sandeep Kirjat as Director of Loss Prevention

JW MARRIOTT MUMBAI JUHU APPOINTS SANDEEP KIRJAT AS THE  DIRECTOR OF LOSS PREVENTION 

The flagship property of JW Marriott Hotels in India welcomes the new Director of Loss Prevention who possesses over 20 years of experience in the hospitality industry 

Mumbai, December, 2021- JW Marriott Mumbai Juhu, the luxury hotel in Mumbai is pleased to  announce the appointment of Sandeep Kirjat as the new Director of Loss Prevention, effective as  of December, 2021. Sandeep will play a pivotal role in leading the Loss Prevention and Security  operations at the iconic flagship property.  

A dedicated professional, Sandeep comes with an experience of over 20 years in Loss Prevention, having previously worked with prestigious hotels such as Le Meridien Mumbai, JW Marriott  Pune, Crown Plaza Noida and Renaissance Hotel Mumbai Convention Centre. His most recent  assignment was with The Four Seasons Mumbai as Director of Security & Hygiene Officer. His  core expertise lie in managing security, protection of property assets and looking after all the  control checks, accident and fire prevention and safety among other things.  

At JW Marriott Mumbai Juhu he will be responsible in leading his team to further enhance the  procedures under Loss Prevention, ensuring standard operating procedures are complied with,  looking after the safety of fellow associates and guests and offering an elevated experience for  all. 

Sandeep in his leisure time loves to read, travel and ride his Royal Enfield bike over short trips.

About JW Marriott Hotels & Resorts  

JW Marriott is part of Marriott International’s luxury portfolio of brands and consists of beautiful  properties and distinctive resort locations around the world. Inspired by the principles of  mindfulness, JW Marriott is a haven designed to allow guests to focus on feeling whole – present  in mind, nourished in body, and revitalized in spirit – through programs and offerings that  encourage them to come together and experience every moment to the fullest. Today there are  more than 100 JW Marriott hotels in over 30 countries and territories worldwide that cater to  sophisticated, mindful travelers who come seeking experiences that help them be fully present,  foster meaningful connections and feed the soul. Visit JW Marriott  online,andon Instagram and Facebook. JW Marriott is proud to participate in Marriott Bonvoy,  the global travel program from Marriott International. The program offers members an  extraordinary portfolio of global brands, exclusive experiences on Marriott Bonvoy Moments and  unparalleled benefits including free nights and Elite status recognition. To enroll for free or for  more information about the program, visit MarriottBonvoy.marriott.com. 

About Marriott International, Inc 

Marriott International, Inc. (NASDAQ: MAR) is based in Bethesda, Maryland, USA, and encompasses a portfolio of roughly 7,900 properties under 30 leading brands spanning 138 countries and territories. Marriott operates and franchises hotels and licenses vacation ownership resorts all around the world. The company offers Marriott Bonvoy®, its highly-awarded travel program. For more information, please visit our website at www.marriott.com, and for the latest company news, visit www.marriottnewscenter.com. In addition, connect with us on Facebook and @MarriottIntl on Twitter and Instagram.

Eclat Insights | How To Put The SODOTO Method To Fabulous Use In Hotels & Service Industries

SODOTO is See One, Do One, Teach One.

In 1890, William Stewart Halsted became the first Chief of Surgery at Johns Hopkins Hospital who transformed surgical education by creating the residency program. Halsted’s model of “see one, do one, teach one” is based on acquiring increasing amounts of responsibility that culminated in near-independence.

Why is it relevant to Hospitality & Service Industries?

• For a very long time, apprentice programs were the only way skill was taught. A novice would join a Master's practice and spend years learning by watching, doing, relearning and redoing. The cycle repeated till a skill was learnt to the level expected by the Master or the apprentice giving up.

• The hospitality & Service Industries have an element of skill in almost every task. We also have the added complexity of creating the service in the presence of the customer/guest. This is known as Inseparability, a service attribute.

• Add to this tasks that require multiple levels of inputs from multiple people. Catering a banquet for example would involve a lot of people putting together their talents to create a unifying experience for the guest. One element that does not reach the desired level puts the entire effort in jeopardy.

• Attrition. Our industries see a lot of attrition and hence we need to keep training new talent.

• Brand Standards. While almost all hotels have similar processes, the details could be completely different. New joinees, not only need to learn your brand standards, they need to unlearn old habits.

Actionable Insights - SODOTO ver 2.0 (some ideas on maxing each part of the equation)

See One.

• There were no multimedia in those days, today it exists and the tech is getting cheaper and easier every day.

• Capture the skill on video, make an interactive learning app, have the apprentice/students/newbies go over this as many times as required. Let them make a note of questions.

• Then when they do see one, performed live, they will take in that much more. They will focus on the nuance.

Do One.

• We suggest a name change to this part. 'Do One Perfectly' (or at least to the minimum standards agreed upon).

• We also suggest that this happen in pairs. One person does, the other watches (see more than one), corrects and repeats till both are happy with the results. A typical suggestion here is to have a mentor do the watching. That might be a good idea in the start for a while, then let go.

• Again, use tech. Let them record their version of 'perfect' and this can be assessed by the mentor/skill specialist.

• We also submit that the 'do one' part needs a heavy dose of deliberate practice.

Teach One.

• Each One must teach. That is the core of this. It may not necessarily be taught to another newbie. It can be each of the learners, teaching the other learners, but teaching is the key.

• It is only when we need to teach, that we clarify the entire process and articulate the task and action taken.

• Once again, record the teaching, and use the best as learning material for the next batch.

• Most hotels may have a departmental trainer and currently, this might fall under their purview. We feel the DT must help others teach.

Real-World Example

Let's take the room cleaning process as an example.

• Step 1 - Break down the process into smaller parts. In this case: Bed Making, Bathroom Cleaning, Rest Of The Room.

• Step 2 - Have your DT/Mentor/Senior make a video detailing the process. If you can create a simple text file, as a handout, that would be great. You can also transcribe the audio of the video to create this. Share this with all your learners.

• Step 3 - Have a live session - real world or online. This is the SEE ONE. Let the learners know there will be a test. This makes the learner pay a little more attention.

• Step 4 - Let the learner's pair up and DO the process. Let them observe each other and give feedback.

• Step 5 - Let them teach their partner first. Once you are sure they know what they are doing and teaching, let them teach the next batch of new joinees.

I have 2 things I would like you to think about:

1. Which skill would you like everyone in your company, hotel, department to get better at?

2. Which skill if you had been made to teach early in your career, would have created 10X gains?

If you like this and want to implement it, we would be the 'remote' mentors for you. Let's try it out for one process and take it from there? I am on p.bedi@eclathospitality.com and one process is on the house.

Appointment | Rahul Khandelwal appointed as Director of Sales and Marketing,Bengaluru Marriott Whitefield

Bengaluru Marriott Whitefield Hotel has announced the appointment of Rahul Khandelwal, as their new Director of Sales and Marketing. Rahul is no stranger to the hospitality industry.  He is an industry veteran, with a rich and diverse sales experience spanning 17 years which covers five major markets working with acclaimed hotel chains like ITC and Taj. Prior to joining Bengaluru Marriott Whitefield Hotel, Rahul headed the sales and marketing at the Vivanta Bengaluru Whitefield.

In his current role at the Bengaluru Marriott Hotel Whitefield, Rahul will be focusing not only on the business recovery of the hotel post the pandemic but would also work towards the reinforcement of the brand and its core ethos. He will also strive to create new and sustainable business streams for the hotel.

A 2004 Hotel Management Graduate from W.G.S.H.A Manipal, Rahul in his leisure time loves gardening and spending time with his family and adopted pets. Apart from this Rahul is very active in rescue and adoption of stray dogs. 

On his appointment, Rahul said, “I am very delighted to join Bengaluru Marriott Hotel Whitefield, a brand I have always admired for excellence and luxury.  My role as the Director of Sales and Marketing offers boundless opportunities and I am very excited to witness the structural change in the industry and the upbeat in market sentiment as the hospitality industry slowly bounces back. Also, I am really looking forward to working with such a dynamic and hardworking team that is striving to bring to life the outstanding experiences and spirit of the Marriott brand to our guests.”

Appointment | Chef Rohit Joshi appointed as the Executive Chef at Bengaluru Marriott Hotel Whitefield

Chef Rohit Joshi recently took over as the Executive Chef at Bengaluru Marriott Hotel Whitefield. With 15+ years of rich experience in the field of food and beverage, Chef Rohit has been perfecting and excelling in the culinary field since 2006. He completed his graduation from Metropolitan Institute of Hotel Management & Catering Technology, Pune. 

He will lead the culinary team and will be responsible for pricing, cost planning, budget analysis and the curation of innovative menus across all the four restaurants at the Bengaluru Marriott Whitefield Hotel. 

In his previous roles, he was associated with other Marriott properties like JW Marriott Sahar and JW Marriott Juhu. Prior to this he has been associated with brands like Fairmont Bab Al Bahr, Abu Dhabi, UAE and Grand Hyatt Mumbai. 

With his extensive knowledge of the hospitality industry and global culinary experience of luxury hotels and restaurants, Executive Chef, Rohit Joshi is a great asset to Bengaluru Marriott Whitefield Hotel. He plans to introduce a range of new fares with local flavors and fresh ingredients to create a brilliant dining experience for guests. 

CII and ITC Hotels Join Hands with EHL Group to Offer Swiss Professional Diploma in Hospitality

CII and ITC Hotels Join Hands with EHL Group to Offer
Swiss Professional Diploma in Hospitality

• The 18-month Professional Diploma program, VET by EHL, is a product of the renowned EHL Group of Switzerland

• The Program will be delivered at four ITC Hotels across the country,by the best of industry experts as faculty at the luxury properties

• Students who have finished schooling can enroll in the program. There is assured job placement after successful completion

• 50 students to be trained at ITC Sonar and ITC Royal Bengal (Kolkata)

KOLKATA / December , 2021: In a significant initiative for skill development in Indian hospitality undertaken by industry body CII, an 18-month Vocational Education &Training (VET) Professional Diploma program by the Ecole hôtelière de Lausanne(EHL) Education Group of Switzerland will be delivered at four ITC Hotels across the country.

A total of 200 students who have passed 12th standard in school will be enrolled in the first batch across four luxury properties including ITC Maurya (New Delhi), ITC Sonar and ITC Royal Bengal (Kolkata), ITC Maratha (Mumbai) and ITC Grand Chola (Chennai). Fifty students will be taught at each hotel. CII has assured 100% placement to students upon successful completion of the ‘VET by EHL’ Professional Diploma program that is recognized by all major hospitality chains worldwide.

Said Sougata Roy Choudhury, Executive Director, CII: “At CII, we intend to address the need of the Indian hospitality industry for skilled, globally benchmarked talent. Hence this partnership with the127-year-old EHL Group, which is ranked as the No. 1 hospitality and leisure management school in the world. We also wanted to partner with stalwarts of Indian hospitality to impart training to the students, and ITC Hotels was the natural choice. India not only has a sizable youth population conversant with English, but also exponentially growing accommodation offerings across tourist destinations in the country.”

He added:“The current demand-supply gap of trained workforce in the Indian hospitality sector is at a shortfall of about 80%. Hospitality employers find the workforce being supplied below the industry's high expectations. There is a definite need in India for globally recognized vocational training that can create a pool of talented hospitality professionals. The VET by EHL program will bridge the skills gap and strengthen India's position as the global hospitality workforce supplier of choice. It will train the youth to world-class standards for careers in hospitality, including hotels, airlines, cruise lines, catering and travel industry, not only in India but around the world. This is a unique training model in partnership with the industry, delivered at industry premises and facilitated by industry experts, to prepare the youth for quality employment within the industry. Nothing like this exists in India currently.”

The VET by EHL program, including training, will be delivered at ITC Hotels by the best of industry experts as faculty. Said Nilesh Mitra, Vice President, Talent Management, ITC Hotels: “We have an excellent faculty for this program. At ITC Hotels, we consistently upgrade the training skill set and integrate new learnings to the modules. Our faculty at each ITC Hotel has been trained and certified by EHL and CII. They bring with them immense experience and knowledge. Moreover, students will be able to learn through interactions with guests in real work settings at ITC Hotels. The programme will enable us to strengthen our talent pipeline as we continue to expand our presence in the country. We intend to add more hotels to this programme in 2022.”

He added: “This program provides students from West Bengal a splendid opportunity to skill and reskill themselves with an international curriculum closer to home and contribute to the immense hospitality and tourism potential of the state. This Swiss Professional Diploma programme will place them on par, if not above, with students from leading hospitality schools, with benefits ofOn-the-Job training.”

Said Aman Aditya Sachdev, Director & Regional Head at EHL Advisory Services for South Asia, Middle East & Myanmar: “The VET by EHL program is based on principles of the world-renowned Swiss Competency Framework. It has been developed over a two-year period by EHL subject matter experts and faculty members,with global industry feedback.The objective is to prepare the youth for frontline job roles in hospitality at global standards. Students of the program in India will be at a significant advantage with future employers, in global mobility and in career progression. They will acquire knowledge and competencies required by the industry at par with international programs.”

Added Praveen Roy, Associate Director and Regional Head of VET by EHL for South Asia, Middle East & Myanmar: “India has always been a high priority country for the EHL Education Group due to several factors like the demographic dividend, the pro-hospitality mindset of the youth, the current size and projected growth of the hospitality industry resulting in high levels of demand for a qualified workforce, India’s unique position in the global supply of skilled manpower for the hospitality industry, and the quality of the current skilling programs available to the Indian youth.”

About the Program

The VET by EHL Professional Diplomas is spread over 18 months, divided into three levels of learning - Foundation, Intermediate and Advanced. The Program will offer learning in three distinct streams: ‘Culinary’, ‘Food & Beverage Service’ & ‘Rooms’ that follow VET by EHL’s world-renowned quality-assurance standards. Each certificate level builds skills on top of the previous and culminates into a Professional Diploma.

Students will get online access to the world-class global Learning Management System developed by EHL. They will be assessed on both theoretical knowledge on the Swiss Learning Management System as well as on practical skills acquired during training. On completion, the students will become a part of the prestigious VET by EHL Global Alumni Network. Furthermore, they are also offered an option to enrol for and pursue a UGC recognized degree.

The students are assured of 100% placement after successful completion of the programme. Backed by the international diploma, being job ready in 18 months and with real-life learning experience at luxury hotels of ITC, they will be sought after by all 5-star hotels in the country and abroad. 

The total fee for the program is Rs 300,000 (plus taxes).

Student must have cleared 12th standard from a recognized board in India with minimum 50% marks in English.

For more details about the program: 

Call: 8700554435

Email: admissions@ciiskills.in

Website: www.ciiih.com

About CII 

Confederation of Indian Industry (CII) works to create and sustain an environment conducive to the development of India, partnering industry, Government and civil society through advisory and consultative processes. CII works closely with the top 86 hospitality member organizations. 

About ITC Hotels

ITC's Hotel Group is India's leading luxury hotel chain with more than 100

hotels in over 70 destinations in India. Embodying ‘Responsible Luxury’ as its guiding premise, ITC’s hotel group operates under six distinct brands; ‘ITC Hotel’ at the Luxury end, ‘Welcomhotel’ in the 5-star segment, ‘Fortune’ in the mid-market to upscale segment and ‘WelcomHeritage’ in the heritage leisure segment. Brand Mementos in the Luxury segment and brand Storii in the premium segment are the latest addition to the ITC Hotels portfolio. Learning from the experts at ITC Hotels will provide the best experience to students. ITC Hotels have become synonymous with Indian hospitality, which ensures top-notch quality of education.

About Ecole hôtelière de Lausanne (EHL

EHL is the world's leading hospitality university that has pioneered the methods of Swiss hospitality education for over 125 years. The VET programs used a balance learning approach that combines hands-on courses with blended learning courses to develop operational skills for the industry and transferable skills for future growth and learning. 

Anantara Golden Triangle Elephant Camp & Resort Launches New Family Jungle Bubble Lodge

Anantara Golden Triangle Elephant Camp & Resort Launches New Family Jungle Bubble Lodge

Anantara Golden Triangle Elephant Camp & Resort in Northern Thailand introduced a once-in-a-lifetime opportunity for travellers to spend the night observing majestic elephants in their natural habitat while staying in unique transparent Jungle Bubbles. Now the luxury resort is giving families and small groups of friends the inimitable opportunity to revel in this bucket list experience together, from the comfort of a brand-new two-bedroom Jungle Bubble Lodge.

Located in a lush jungle on the banks of the Ruak River, the Jungle Bubble Lodge accommodates up to four guests in 150 square metres of indoors and outdoors living space and is perched on a raised wooden deck offering uninterrupted views of rescued elephants and stargazing at night.

At a glance:

• Guests at Anantara Golden Triangle Elephant Camp & Resort can purchase the Jungle Bubble Lodge experience as an optional activity and spend the night from dusk till dawn, returning to the hotel in the morning.

• The fully climate-controlled Jungle Bubble Lodge consists of two bedrooms under a transparent roof, each with a king bed and an enclosed nontransparent en-suite shower and vanity; and a living room under a transparent roof with comfortable lounge furnishings, a minibar, and tea and coffee making facilities. Outside an 80 square meters wooden deck offers ample space for quality family and elephant viewing times with separate al fresco lounging and dining areas and plunge pool.

• Guests spending the night in the Jungle Bubble Lodge can participate in unique optional elephant experiences, including waking up in the early morning mist and joining the elephants on their morning walk through the jungle to the banks of the Ruak River, where the frolics and fun of a river bath demonstrate just how cheeky these graceful animals can be.

Malaysia bans entry of travellers from 8 countries amid Omicron scar

Malaysia has imposed travel restrictions on travellers from eight countries in a bid to stop the new Omicron variant from spreading to the country, Health Minister Khairy Jamaluddin said on Wednesday.

The countries affected are South Africa, Botswana, Eswatini, Lesotho, Mozambique, Namibia, Zimbabwe, and Malawi, with non-citizens from these countries being barred from entering Malaysia, he told a press conference. The restriction will also apply to migrant workers as well as international students from the affected countries.

The Minister also said the list would be updated regularly and countries added or removed as needed. He said that while Malaysian citizens, permanent residents and long-term passholders were not barred, they would be required to undergo a 14-day quarantine on arrival, Xinhua news agency reported. Khairy also said plans to introduce vaccinated travel lanes with countries afflicted with Omicron would be put on hold.

The Omicron variant was first reported to the World Health Organisation (WHO) by South Africa last week. So far, several European countries as well as countries and regions including Australia, Canada, Israel and China's Hong Kong have confirmed infections of the variant.

Appointment | Chef Dane Fernandes Appointed As The Executive Chef At JW Marriott Mumbai Sahar

Chef Dane Fernandes Appointed As The Executive Chef At  JW Marriott Mumbai Sahar

Mumbai, December 2021: JW Marriott Mumbai Sahar is pleased to announce the appointment of Chef Dane Fernandes as the hotel’s Executive Chef. Chef Fernandes is passionate about honing his techniques and skills while being a service-driven chef who utilizes his experience and expertise to promote operational excellence. In his role at the hotel, he will be responsible for the overall culinary operations.

Chef Fernandes graduated with a degree in Tourism and Hotel Management from Madurai Kamraj University, and is armed with a Diploma in Chef Management from the Academy of Culinary Education (ACE) in Goa.

The spirited Chef spent a year as the Chef de Cuisine of Banquets and Events where he oversaw kitchen operations in commercial and private kitchens in 2017 before moving into his role as the Executive Chef at The St. Regis Mumbai . His portfolio also includes training at some of the country’s top hotel chains – The Oberoi and The Hilton Towers, Mumbai; The Grand Hyatt Hotel, Mumbai; and Cidade de Goa, Goa.

He is proficient in culinary art, menu development, event planning and catering. His versatility combined with leadership skills and the ability to remain calm in a chaotic environment ensures he has all the makings for success.

At JW Marriott Mumbai Sahar he will be responsible for curating culinary experiences, overseeing food quality, sourcing fresh and local ingredients, supervising chefs and continuing to concentrate on creating high guest satisfaction through indigenous menu curation and personalisation among other tasks.

On a personal front chef is a proud father of a 3.5 year old son and loves collecting colorful magnets. He is also a fitness freak and enjoys playing football in his spare time.

 About JW Marriott Mumbai Sahar

JW Marriott Mumbai Sahar offers effortless elegance and sophistication. Just a short drive from Mumbai's international and domestic airports, the luxury hotel makes for an ideal destination for business and stay. Our 5-star hotel accommodation features 588 spacious rooms with pillow top beds, marble bathrooms and high-speed Wi-Fi, as well as generous work desks and 24-hour room service. Our Hotel’s dining options reflect the city’s rich culture and culinary tradition. Romano’s, JW Café, JW Lounge and JW Baking Co. showcase the gastronomic prowess of the talent we have at JW Sahar.  Our 29,837 sq.ft. of indoor conventional and meeting spaces are a blend of beauty, authentic hospitality and world-class audio visual services. Spa By JW, the first of its kind in Asia Pacific, extends its host of therapies so one can experience holistic wellness. Visit us online onwww.jw mumbai.com. For social media updates, follow us onFacebook,Instagram andTwitter on @JWSahar. For more information, follow us onLinkedIn,YouTube,Google Plus.