The Atmosphere Group announces a new trio of General Managers

Atmosphere Hotels & Resorts announced two key internal appointments: Philippe Claverotte as Vice President Operations for The White Label Set By Atmosphere and General Manager of VARU By Atmosphere and Monica Suri as General Manager of OBLU SELECT at Sangeli. The group has also appointed Mei P. Pun as the General Manager of Atmosphere Kanifushi.

Philippe Claverotte will lead operations for 'The White Label Set' sub-brand and serve as the General Manager of VARU By Atmosphere. The White Label Set By Atmosphere offers classic Indian Ocean luxury resorts with a distinct character.

Philippe Claverotte has been serving as the General Manager of Atmosphere Kanifushi since March 2020 and has a deep understanding of the company philosophy - Joy of Giving. A veteran in the hospitality industry, Philippe has worked for luxury hotel groups across twelve countries, including holding General Manager positions in leading resorts at the Maldives, Bora Bora, and New Caledonia.

Philippe says, “In this new role, my focus will be on driving operations and commercial strategies for the two resorts while enhancing the overall service culture. I want guests to experience a commonality throughout the White Label resorts, with pristine locations, luxurious and authentic villas designed with a sense of place, excellent fine dining experiences, and first-class service.”

Situated on the north-western edge of the Malé Atoll, VARU by Atmosphere offers beautiful overwater villas and beach villas. The motto of the resort is ‘Naturally Maldivian.’ Following a concept that reflects the sublime charm of the Maldives, guests stay close to the sea and experience authentic Maldivian food blended with contemporary design and world-class service standards.

Salil Panigrahi, Founder and Managing Director of Atmosphere Hotels & Resorts, says “We are delighted to have Phillippe lead our sub-brand, The White Label Set By Atmosphere. He will play an integral role in maintaining brand integrity while creating a strong positioning, elevating service standards, and ensuring an authentic, high-value luxury experience for guests. We look forward to expanding the brand to offer unique and value-driven resorts under the White Label Set By Atmosphere.”

At the helm of the other ‘White Label resort’, Atmosphere Kanifushi, is the newly appointed General Manager Mei P. Pun. The pristine Atmosphere Kanifushi island resort is situated in the Lhaviyani Atoll, a 35-minute seaplane ride from the International Airport in Malé. About 2 kilometres in length and 90 metres wide, the island is blanketed by dense tropical vegetation and blessed with vibrant, natural coral reefs.

With over 22 years in the hospitality industry, Mei has worked at elite hotels and resorts in the Caribbean, Mauritius, China, France, and South-East Asia. She has extensive experience in the Maldives, having held the positions of Food and Beverage Manager, Resort Manager, and General Manager. Mei boasts of a strong background in food and beverage operations.

The third significant leadership announcement is that of Monica Suri taking on the role of the General Manager of OBLU SELECT At Sangeli. Monica joined as the General Manager of VARU by Atmosphere in October 2019, during the crucial days leading up to the resort opening, and successfully managed the team for a grand launch. 

Monica brings more than a decade of experience within the hospitality industry and a wealth of knowledge from human resources, training, and core operations. A graduate from the Institute of Hotel Management (IHM) Bangalore, Monica has previously worked as the General Manager of a prestigious resort in India. She has also completed a Leadership Program from Cornell and is a passionate traveller who has visited thirty-six countries.

Chandon India launches #SAVEWARLI program in collaboration with Raah Foundation

“To create awareness among the consumers about Warli Art, Chandon India launched two Limited Edition Gift Boxes – Limited Edition Gift Box with a stopper and Limited Edition Gift Box with a flute.”

Chandon India, launched in 2013 in the Nashik region of India produces world-class, premium quality sparkling wine in two variants – Brut and Rosé.

With the aim to create awareness and revive a culturally inspired art form of the Warli Tribe, Chandon India in collaboration with Raah Foundation, introduces the #SAVEWARLI program by way of launching, Limited Edition Gift Box designed by a local Warli Artist.

Like Chandon India, Warli also finds its home in Nashik, Maharashtra which houses the largest tribe found on the northern outskirts of Mumbai in Western India.

The art form is a vivid expression of daily and social events like hunting, dancing, sowing and harvesting and was the only means of transmitting folklore to a populace not acquainted with the written word. Warli art can be recognized by the austere mud base used on white, with occasional dots in red and yellow.

Raah Foundation, an NGO that focuses on creating and facilitating a better world for some of the underprivileged tribal communities of Maharashtra works with the artisans to hone this intrinsic skill and provide market linkages to their niche bespoke handmade and hand painted products through its affiliate Raah Creative Designs.

To create awareness among the consumers about Warli Art, Chandon India launched two Limited Edition Gift Boxes – Limited Edition Gift Box with a stopper and Limited Edition Gift Box with a flute. Designed by Warli artist Prakash Pithole from Jawhar, Palghar District of Maharashtra, he has 23 years of experience in this art form.

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Hilton at Home: Create an Unforgettable Valentine’s Day with These Six Delicious Dishes from Hotels Around the World

Dining at home this Valentine’s Day? Six of our Hilton chefs—from Auckland to Edinburgh, and everywhere in-between—are sharing their most romantic recipes so that you can create an unforgettable dining experience at home. Read on and get ready to delight your loved one with a special dish at breakfast, lunch, dinner—or, of course, dessert.

Mousse Me – from Janeth Rodriguez, executive chef, British Colonial Hilton Nassau

There’s a lot more than meets the eye with this decadent dessert. While this romance-themed dish may require a lot of passion and effort, the challenge is definitely worth the end result! The decadent and innovative dessert has three layers of sweet surprises for couples, creating an amalgamation of flavors starting with an aptly colored, rose chocolate coating garnished with candy pearls and edible flowers. Once sliced, the dessert’s top layer opens to a second layer of yogurt mousse and finally, a rich and delectable strawberry mousse center sitting atop a vanilla cookie base. What an end to a delicious day!

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Team Hospemag

Hilton at Home: Create an Unforgettable Valentine’s Day with These Six Delicious Dishes from Hotels Around the World

Dining at home this Valentine’s Day? Six of our Hilton chefs—from Auckland to Edinburgh, and everywhere in-between—are sharing their most romantic recipes so that you can create an unforgettable dining experience at home. Read on and get ready to delight your loved one with a special dish at breakfast, lunch, dinner—or, of course, dessert.

Beef Tenderloin – from Chef Hany Abdellatif, director of culinary, Conrad Cairo, Egypt

This mouth-watering dish will add the spark to your Valentine’s Day dinner. Courtesy of chef Hany Abdellatif, the elements of the Beef Tenderloin on Spinach Bed sit beautifully together alongside a delicious cauliflower mash, decorated with crispy potato croquette and wild mushroom sauce. Surprise your loved one with your culinary skills as you follow the easy-to-make-at-home recipe for a delightful, cosy and classy dinner.

Ingredient Ideology | THE SENSATIONAL SWEET POTATO By: Dr. Kaviraj Khialani – Celebrity Master Chef.

Potato is one such inviting word upon hearing which most of us feel tempted to grab into but not to forget the carb into it as well. The need of the hour today is to somewhere modify a little and to twist and turn slightly towards a better outcome on our plates and also to tickle the palate with something interesting and worthy.

To me it has always been one of the topmost preferred ingredients in my kitchen which have not only assisted in many ways from basic recipes, to fillers in some dishes, to add texture and volume, to help thicken up gravies, etc as well.

From a very young age we all have indulged in this simple and satisfying commodity from enjoying our all-time favorite French Fries, Finger Chips to our Desi hit Vada Pao, to the breakfast special hot and appetizing Aloo Parathas with a bowl of Curd and Papad. I know while reading this most of us are getting those cravings of going for a quick potato bite and relish ourselves with something delectable and enjoy a quick filler in between those meals. But guess what, today we have an even more interesting ingredient to speak about and that’s Sweet Potato- also called Shakarkhandi in India.

We do agree that not many of us have really tried too many varieties with sweet potatoes so far, while some of us have easily adapted to it but most of us need a few practical ideas and easy tips at times to make that shift from the regular to the not so regular cooking styles in our kitchens, hence this writes up for all you foodies, to create that bit of open-minded approach and shift from potato to sweet potato once in a while for a change and loads of healthy offerings too.

Top 10 Health Benefits of Sweet Potato:

1. Sweet Potatoes help prevent Vitamin-A deficiency.

2. They have been considered fairly good to be eaten in moderation while managing diabetes.

3. Good for Managing stress, helps improve the shine and gloss on hair and our skin as well.

4. A great ingredient to be eaten for good eye care and vision, it is also one of the popular memory enhancing foods.

5. sweet potatoes have a good offering in terms of Vitamin Besides it also gives us considerable amounts of iron and potassium.

6. It has also been believed that sweet potato consumption helps minimize sugar absorption.

7. A few studies also suggest that sweet potatoes help in issues related to arthritis too.

8. They are considered to be healthier alternatives to regular potatoes in many ways.

9. They offer much lesser calories as compared to having our regular potatoes, they are also considered anti-bacterial, anti-inflammatory.

10. Sweet potatoes are packed with antioxidants, vitamins, essential minerals.

10 Ways on how to adapt to Sweet Potatoes in 

Cooking & Baking:

1. Sweet potatoes are a staple food of many parts of the world and they are slightly naturally sweet, starchy and a perfect treat to have in our recipes. Try adding them into your regular Tikkis, Cutlets, Koftas & Quick Bite Recipes from a Sesame Toast to the Hara Bhara Kababs and the like.

2. I enjoyed using sweet potatoes in soups with mixed vegetable options with carrots, celery, beans, peas, capsicums & even spinach. It kind of blends itself so well into soups and with its natural starch content it also offered a decent texture and mouthfeel to the soup variants. Try a sweet potato and pea soup, carrot – mint and sweet potato soup – serve it chilled like shots, Bottlegourd and sweet potato creamy textured soup a great one for a warm summer afternoon!

3. Indian gravies and curries too accept the indigenous composition of sweet potatoes and they naturally add a creamy texture to many variations by which the content of cashew paste, fresh cream, charmagaz(Dried melon seeds) also can be reduced considerably along with calories as well.

4. Sweet Potato Fries, can do it baked as well, a light dusting of sea salt, some fresh herbs, a drizzle of coconut oil or even olive oil works fine, add a little roasted crushed cumin powder for an added taste, not to forget a splash of lime juice and coriander leaves to garnish. They are also considered to be a great choice for fasting foods in the Indian sub-continent since they help us manage the hunger pangs.

5. Sweet Potato Frankie, a popular fast food concept can be re-devised into a health wrap and roll concept. Use chapattis made with a combination of flours like soy with whole-wheat, millets & oatmeal with multi-grain flour with a touch of Kasuri methi in the dough, roll them cook them both sides, apply a little sauce or spread of your choice I liked peanut butter here with some shredded cabbage, a nice patty of boiled mashed mildly spiced sweet potato with carrots and peas, shredded onions, chaat masala and wrap-ready to go!

6. Talking about continental variations, a sweet potato mash with crushed pepper, a dash of mixed herbs, a little milk to add to the texture is just great to go with the main course. A nice stir fry recipe with sweet potato fingers along with carrot sticks, snow peas, red and yellow capsicums with a little stir fry sauce is a good choice to offer for a side dish. Asian style stir-fried sweet potatoes with star anise and soy sauce goes well too as a Chinese side dish, crispy wafers/chips made from sweet potato help garnish salads and dips as well. Try using it as a base as well to replace bread for a pizza concept or mini canapes. Sweet potato starch is also available easily to use for binding in our recipes, replace Maida, cornflour & bread.

7. Baked Sweet Potato Cups, stuffed with some cooked soy keema, the pulp itself along with some roasted crushed peanuts, some white sauce and parsley, a pinch of allspice powder, top it with a little cheese, quickly brown it, serve hot with garlic bread.

8. Try doing a Casserole concept with Sweet Potatoes, Chicken, or Meat of your choice, or just some fresh garden veggies like zucchini, broccoli, baby carrots, red capsicums, mushrooms, etc and cook them in a mild gravy or tomato sauce and serve it with brown rice.

9. Sweet Potato Samosas, Baked Kachories, Parathas, Kulchas, fillings for Sandwiches and Dosas, Dips, Spreads for Sandwiches works wonders. Try a sandwich spread with boiled mashed sweet potato with a little salt, pepper chopped parsley, peanut butter & little tomato ketchup, mix well apply on bread and place your fillings and relish!

1O. Baked Sweet Potato Pies, Fillings for Veg Puffs, add them boiled and mashed into a Bread dough as well with little Pumpkin seeds or Sunflower seeds, add them to a Brownie mix as well to add to the goey texture upon baking. A vegan sweet potato pie or pudding also is a good option. For some Indian twist, I used sweet potatoes in a Halwa, Sheera, Shahi Tukda, double ka meetha, barfi, and in stuffed Sweet Potato Gulab Jamuns as well with Chocolate Gulkhand Rabdi.

Here are a few recipes with sweet potato for all our readers to try out:

Recipe-

1] Shakarkhandi Ka Desi Salad

Ingredients.

For the Body of the Salad:

• Sweet potato/Shakarkhandi- 300 gms, peeled, cut into cubes & boiled until just cooked or even can be baked or roasted.

• Boiled sweet corn- 1/2cup

• Capsicum-1/2 no, green cut into small cubes.

• Tomatoes-1 small cut into cubes

• Cucumber-1/2 no. peeled and cut into cubes

• Onions/shallots-  2 to 3 tbsp., cut into small cubes.

• Green chilies- 1-2 nos. chopped

• Coriander leaves- 2-3 tbsp. chopped

• Mint leaves- 8 to 10 no. for garnish

• Roasted crushed peanuts- 2 to 3 tbsp.

For the Dressing of the Desi Salad:

• Olive oil- 2 -3 tbsp.

• Mustard paste-1 tsp

• Chat masala-1/2 tsp & salt to taste

• Roasted crushed cumin powder- ½ tsp

• Mayonnaise or hung curd-1/2 cup

• Tomato ketchup-2 tsp

• Chili sauce-1 tsp

For the Base of the Salad:

Assorted lettuce/salad leaves/purple cabbage- 1 cup

Method:

1. Prepare all the ingredients for the salad.

2. In a mixing bowl, combine together the ingredients for the dressing and stir well.

3. Add in the ingredients for the body of the salad from boiled sweet potato cubes to everything else and give it a quick toss.

4. Arrange the base of the salad on a plate and top with the fresh salad, sprinkle the peanuts, fresh herbs, coriander, mint, etc, and serve it immediately.

Chefs Variations:

• Try the same salad concept with a twist of Indo-Chinese fusion combine tamarind chutney with little schezuan chutney and toss the sweet potato in combination with non-veg like roast/grilled sliced chicken, tandoori chicken tikka, or sliced mutton seekh kababs, Tava fry prawns!

• To add some more fillers, choose to add some boiled healthy options like whole-wheat pasta, vermicelli, grilled or pan-fried eggplant cubes, a little pesto mayo or hung curd for the dressing.

2] Pan Baked Spiced Soy & Sweet Potatoes.

Ingredients:

• Sweet potatoes- 350gms.peeled, cut into small cubes.

• Soy keema/granules- 100 gms. Soaked in warm water for 10 mins.

• Oil- 2 tsp

• Butter-1 tsp

• Garlic- 1tsp.chopped

• Onions- 1 small. Chopped

• Tomato puree- ½ cup

• Peanut butter- 2 tbsp.

• Warm water- 1 cup for cooking

• Salt to taste

• Black pepper powder-1/4 tsp

• Garam masala powder- ½ tsp

• Chili flakes and mixed herbs to taste

• Grated paneer/ crumbled tofu- ½ cup

• Cheese- ¼ cup grated

• Chopped parsley/cilantro- 2 tsp

Method:

1. Prepare all the ingredients for the recipe.

2. Heat oil and butter in a pan, add in the garlic, onions and saute for 15 seconds.

3. Add in the soy and sweet potatoes and saute, add all spices, tomato puree, little water along with peanut butter and allow the mixture to cook on a low flame for 8 to 10 mins.

4. Add paneer/tofu and mix lightly, top with little grated cheese & place the pan in a pre-heated oven at 150 degrees Celsius for 8 to 10 mins, serve hot with herbed garlic toasties.

Chefs Variations:

• Try the same recipe with sweet potatoes in combination with boiled diced eggs, ham, salami or chicken sausages with a little white sauce and cheese for a change

• For a more desi option, I prefer adding soy chunks with sliced mushrooms and sweet potato in combination with little makhani gravy with little added fresh cream and cheese to skip the peanut butter.

_________________________________________________

Brief About The Writer:

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

Vivek Kumar joins Ramada by Wyndham Udaipur Resort & Spa as General Manager

The Ramada by Wyndham Udaipur Resort & Spa at Rampura Circle, Khodiyat Road, Udaipur has announced that Vivek Kumar has been named General Manager for the hotel, effective 01st Feb 21

In his new role, Kumar will be responsible for overseeing the hotel’s staff and operations, sales, marketing, etc.

Previously, Kumar served as Hotel Manager for Radisson Hotel Group based in Khajuraho, Madhya Pradesh, responsible for all aspects of Property Management, including maximization of financial performance, guest satisfaction and staff development.

“ Kumar is a talented and experienced hospitality professional and will play a key role in ensuring that the Ramada by Wyndham Udaipur Resort & Spa continues providing guests with the same high-quality service and exceptional value that it has become known for in the Udaipur community,” said  Ratan Taldar, owner of the Ramada by Wyndham Udaipur Resort & Spa.

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Deepak Gupta joins Ramada Kasauli as General Manager

The Ramada Kasauli at Village Sanawar, Kasauli Distt.Solan Himachal Pradesh has announced that Deepak Gupta has been named as General Manager for the hotel, effective 04th Jan 2021.

In his new role, Gupta will be responsible for list responsibilities: overseeing the hotel’s staff and operations, sales, marketing, etc.

Previously, Gupta served as General Manager for Best western Maryland Hotels, a Business Hotel with 74 Keys  based in Zirakpur, Punjab, responsible for Hotel Operations ,Sales & Marketing .

“Gupta is a talented and experienced hospitality professional and will play a key role in ensuring that the Ramada Kasauli continues providing guests with the same high-quality service and exceptional value that it has become known for in the Kasauli community,” said  Mahesh Baliyan, owner of the Ramada Kasauli.

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Conrad Bengaluru begins 2021 with an era of healthy lifetstyle for its guests and employees

This event was curated to design a life centered on wellness. This was a one of a kind event, where the fitness enthusiasts had 90 mins of work out with fun team challenges and ZUMBA.

With a state-of-the-art Gym and wellness-centered culture, Conrad Bengaluru has always taken pride in itself being a health & lifestyle-oriented workplace for team members and guests.

The property's General Manager, Srijan Vadhera, a fitness enthusiast walks the talk with his focus on wellbeing. As a wellness aficionado, he strongly advocates and practices making healthy living choices and focusing on holistic well-being as a way of life, making him truly stand apart.

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Faena Group and Accor announces global strategic partnership focused on expanding the Faena brand worldwide

“This new venture will strengthen Faena’s personal and distinctive approach and will become a catalyst for exponential growth. Dubai is slated to be the first international destination.”

Alan Faena and Len Blavatnik of Faena Group, together with Sébastien Bazin, Chairman and CEO of Accor, recently announced the launch of a global strategic partnership focused on expanding the Faena brand around the globe.

Faena, one of the world’s most impactful brands in the luxury lifestyle and hospitality industry, and Accor, a world-leading hospitality group with an unparalleled brand portfolio and more than 5,000 properties across 110 countries, have partnered to expand the Faena brand to strategic destinations worldwide.

Alan Faena will work in partnership with Accor to break new ground, developing Faena Districts in select global destinations.  This new venture will strengthen Faena’s personal and distinctive approach and will become a catalyst for exponential growth. Dubai is slated to be the first international destination.

"We have found in Accor a perfect partner; we have a shared vision and passion. As Faena expands, we plan to continue rethinking hospitality lifestyle and shaping the path for groundbreaking concepts, setting new industry standards in the creation of inimitable environments rooted in culture, positively transforming cities, shifting old paradigms and becoming new international cultural epicenters. It has always been our dream to share the Faena ethos and artistic vision around the globe, and with Accor we are turning this dream into reality,” said Alan Faena.

“Accor is building an experience-based hospitality platform and in doing so, we greatly value the energy and ideas that entrepreneurs, creators and visionaries bring. Alan Faena is a clear leader in the luxury lifestyle sector with his transformative concepts. Faena Districts are shifting the gravitational centers of the cities where they reside, making a true difference in their communities. These will serve as our model as we work hand-in-hand with the Faena team to help achieve their vision and global expansion ambitions. We look forward to a long and rewarding future working with Alan, Len and the entire Faena group,” said Sébastien Bazin, Chairman and CEO, Accor.

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Hilton at Home: Create an Unforgettable Valentine’s Day with These Six Delicious Dishes from Hotels Around the World

Dining at home this Valentine’s Day? Six of our Hilton chefs—from Auckland to Edinburgh, and everywhere in-between—are sharing their most romantic recipes so that you can create an unforgettable dining experience at home. Read on and get ready to delight your loved one with a special dish at breakfast, lunch, dinner—or, of course, dessert.

Pink Crusted Barramundi – from Chef Semawan, pastry chef and Chef Astiti, sous chef, Conrad Bali

Celebrate your romance with a meal that captivates the eyes as much as it does the palette. Chef Astiti’s Pink Crusted Barramundi is a simple yet extravagant dish, featuring a sweet and buttery fish with a crumbly first bite and a side of locally sourced sautéed organic vegetables. As tasty as it is healthy, the dish is packed with protein, omega 3s and essential minerals. Ready in just 15 minutes for your special someone.

New Opening | Four Season Doha

Completing a magnificent property-wide transformation first unveiled in March 2020, Four Seasons Hotel Doha introduces two new premium suites that beckon luxury living at its best. The Presidential Suite and Royal Suite, both designed by award winning and world-renowned interior designer Pierre-Yves Rochon (PYR), offer unmatched views of the Arabian Gulf and spacious living that allows guests to spread out in style or entertain in the comfort of their own home away from home.

The 208 square metre (2,241 square foot) Presidential Suite truly allows today's seasoned traveller to indulge and unwind. Gaze out from floor-to-ceiling windows and enjoy panoramic views of the Arabian Gulf. Or, revel in a posh entertainment lounge equipped with 75-inch LED television and state-of-the-art technology. Hosting family, friends or clients is effortless with a versatile open layout, dining room fit for ten and generous living area, including a grand piano.

Consistent with PYR's philosophy of blending the hotel into the natural environment, the redesigned suite reflects the soothing colours and tones of the sky, sea and sand. The master bedroom offers sitting and dressing areas, walk-in wardrobes and an ensuite bathroom with a spectacular view from the marble bathtub.

Most impressive is the 260 square metre (2,799 square foot) Royal Suite, a two-level penthouse ideal for business and leisure travellers alike with versatile spaces allowing guests to enjoy productivity, precious time with family, entertaining or all of the above. The double height living room adds an air of grandeur and three balconies provide additional options to savour breath-taking views of the city skyline and Arabian Gulf. After a private dinner prepared in the gourmet kitchen or a delightful evening hosting guests in the formal dining room fit for 14, retreat upstairs to two bedrooms, including a luxurious master bedroom and a spa-like bathroom.

CHINESE NEW YEAR (YEAR OF THE OX) – FOOD FESTIVAL at Chao Chinese Bistro in Holiday Inn Jaipur City Centre

Jaipur: Chao Chinese Bistro, Holiday Inn Jaipur City Centre is back with the most awaited and the annual Chinese New Year Festival, it is the Year of Ox and a 10 days special Food Festival is designed featuring special treats and unforgettable experience that brings you good luck, great health, and prosperity with lots of happiness and fortune.

The Chinese New Year 2021 will be celebrated on Friday, 12th February according to the traditional Chinese calendar. In Chinese astrology, each year is represented by an animal. 2021 is the Year of the Ox, the second of all zodiac animals.

Throughout the festival (10th Feb – 20th Feb 2021), Chao Chinese Bistro will be decked up with Asian Lanterns, Greetings posters & photo booth, Table set-up with mini Ox and will present a special menu that features Chinese New Year elements. Nostalgic dishes such as, “Bao in Chao –Assortment of Baos to choose from along with relishing dips, Mongolian Grill Plates, Steamed Baby Snapper, Singaporean Meal in Bowls, Den Mein Noodles and Mandarin Pan Fried Noodles, 5 Spice Chocolate cake, 8 Treasure sticky rice pudding, Oriental Cocktails, and Mocktails and last but not the least Fortune Cookies” can be found on the menu.

General Manager, Mr. Pankaj Gupta informed that “To mark the Lunar New Year, the Hotel’s master-chefs have curated an extensive array of signature dishes from the 8 great regions of the Orient -- Sichuan, Hunan, Cantonese, Fujian, Zhejiang, Anhui, Jiangsu, and Shandong.” Usher in promising beginnings and boundless joy with time-honored Ox-traordinary indulgences at Chao Chinese Bistro.

At CHAO– Chinese Bistro, like every year we celebrate the new year along with our patrons and bring you delectable flavor’s from the Chinese mainland, fresh and untampered, soulful, authentic, and a delight to your senses. Also, Executive, Chef Mihir Kane informed that “The festival showcases the indigenous delicacies of the Chinese cuisine, some signature dishes include - Dragon Prawns In starter, Asparagus & Water chestnut Dim sum, pork ribs, Singaporean Meal in Bowls, Mandarin Pan Fried Noodles, Mongolian Grills and don’t forget to try our five spice Chocolate Cake in the dessert.

Date – 10th February to 20th February 2021

Timings – 12.30 PM TO 3 PM, 7 PM TO 11 PM

Price – Chinese New Year Set Menu or A-la-carte

For further details, please contact: +91-9116122087

Vidhi Jain | Assistant Manager - Marketing & Communications

Hilton at Home: Create an Unforgettable Valentine’s Day with These Six Delicious Dishes from Hotels Around the World

Dining at home this Valentine’s Day? Six of our Hilton chefs—from Auckland to Edinburgh, and everywhere in-between—are sharing their most romantic recipes so that you can create an unforgettable dining experience at home. Read on and get ready to delight your loved one with a special dish at breakfast, lunch, dinner—or, of course, dessert.

 Surf and Turf - from Kevin Spencer, executive chef, Four Marlins Oceanfront Dining at The Reach Key West, Curio Collection by Hilton

Why settle for surf or turf when you can have both! Bringing land and sea together for a special romantic meal, indulge this Valentine’s Day on this fun take of a classic combination. This luxurious meal is bound to leave you and your partner in the best of spirits.  

New general manager appointed at Anantara The Palm Dubai

Anantara The Palm Dubai has appointed James Hewitson as general manager.

Hewitson, who has spent 10 years with Anantara, previously worked at the resort, owned by Seven Tides International, as resident manager when it opened in 2013.

He then moved to Oman to help with the opening of the Al Baleed Resort Salalah by Anantara before making the move to Thailand, where he became cluster general manager of Anantara Mai Khao Phuket Villas and Anantara Phuket Villas and Suites.

He has now returned to Dubai to continue his career with the brand, having also worked in Maldives and Qatar with Anantara.

A statement from Anantara said: "He is completely immersed in the values and culture that have made the brand so successful. He is passionate about the guest journey and creating authentic experiences that truly showcase a destination.

Speaking about his appointment Hewitson said he has been inspired by the entrepreneurial spirit of Minor Hotels chairman William Heinecke and CEO Dilip Rajakarier and is looking forward to inspiring new and past guests to visit the distinctive shores of the Palm for unique holiday experiences.

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Pride Hotels & Resorts to launch Pride Hotel Bharuch in Gujarat

Pride Hotels & Resorts tied up with Alfolik Constructions to launch Pride Hotel Bharuch in the state of Gujarat. In its first phase of opening, Pride Hotel Bharuch will feature 85 plush guest rooms to its guests with modern, best in class amenities and services. Guests can take delight in the extensive menu at the 2 restaurants that will offer local and global cuisine. The hotel will also have 2 banquets that offer the ideal venue for MICE.

“We are delighted to further expand our presence in Gujarat with the Pride Hotel Bharuch. We intend to establish our brand further in the region while assuring a comfortable work or leisure stay for our guests. Guest safety will be assured by our efficient team at Pride Group of Hotels. This is yet another milestone proudly achieved for Gujarat market travelers" said Atul Upadhyay, VP Operations, Pride Group of Hotels.

Pride Hotel Bharuch is the 2nd newest property added to the hotel portfolio in Gujarat after the recent signing of Pride Biznotel, Surendranagar. Pride Group of Hotels are already operating hotels in Ahmedabad, Rajkot, Vadodara and Anand

Hilton at Home: Create an Unforgettable Valentine’s Day with These Six Delicious Dishes from Hotels Around the World

Dining at home this Valentine’s Day? Six of our Hilton chefs—from Auckland to Edinburgh, and everywhere in-between—are sharing their most romantic recipes so that you can create an unforgettable dining experience at home. Read on and get ready to delight your loved one with a special dish at breakfast, lunch, dinner—or, of course, dessert

Suman Kirthi Raj joins Mercure Hyderabad KCP as Chef De Cuisine

Mercure Hyderabad KCP has announced the appointment of Chef Suman as their Chef De Cuisine heading the culinary operations at the hotel.

Chef Suman Kirthi Raj is a Culinary Diploma holder from IHMCTAN, Hyderabad. Chef Suman has 15 years of experience. Prior to joining Mercure Hyderabad KCP, he was associated with reputed local and global brands in the city.

In line with Mercure’s philosophy Chef Suman is an expert on local cuisine and is working towards populating it on a global platform.

He also is an expert on Asian and International cuisine. He also plans to incorporate the fresh produce from the Hotel on the table and innovating a unique ‘farm to fork’ concept that blends the local cuisine. This would elevate the culinary offering of Mercure Hyderabad KCP. In line with the ‘healthy lifestyle’ trend, Chef Suman plans to introduce a unique line of menus that would be healthy yet delicious.

Speaking on the appointment, Soumitra Pahari, General Manager, Mercure Hyderabad KCP said, “We all are thrilled to welcome Chef Suman to the Mercure Hyderabad team. His experience and knowledge will be a great asset to the hotel and in enhancing the guest experience.”

Mercure Hyderabad KCP is located in Banjara Hills with is known for its global preference and local flavours.

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Kerala Tourism to launch the Malanad-Malabar River Cruise Project from Feb 15

Kerala Tourism will be launching the pioneering Malanad-Malabar River Cruise Project next week, rolling the first of the 11 types of boat-rides that provide individual thematic experiences and attracts tourists to the less-explored places up the state.

The inaugural cruise boat will enter the waters on February 15 as part of the innovative project that aims to brighten the waterways in the northern districts of Kannur and Kasaragod. The first service will be on the route linking Parassinikkadavu and Pazhayangadi.

The project will also help showcase the Malabar region’s culture, rich with local legends and folk arts. The endeavour envisages 48 boat terminals and jetties along seven rivers across the districts of Kannur and Kasaragod. The work on two terminals is over.

Upholding the principles of Responsible Tourism, the project also ensures the participation of the local population. “It guarantees a better livelihood to the people around,” said Tourism Minister Shri Kadakampally Surendran. “They include the fisher folk, farmers, drivers of cabs and auto-rickshaws, handicraft workers and handloom labourers,” he added.

KTDC will run the boats, six of which are being manufactured, in the first phase, by the Kerala Shipping and Inland Navigation Corporation. The project is being implemented by the government’s Inland Navigation Department and state-owned KEL, with Mr T V Madhukumar as the architect.

Ms Rani George, Principal Secretary, Kerala Tourism, said the state-of-the-art boat terminals at Parassinikkadavu and Pazhayangadi in Kannur district have been completed involving a cost of Rs 7.5 crore. “Both the government and private parties would run the cruises,” she said. “As for the rest of the project, 90 per cent of the work on the terminals and jetties is complete.”

The cruise project had, in September 2018, been sanctioned Rs 80.37 under the Swadesh Darshan scheme that promotes rural tourism circuits. Kerala Tourism Director Shri P Bala Kiran said the developmental work was “fast progressing” under the scheme. “The Malanad-Malabar project will get world-class cruise packages once the Swadesh Darshan enters its second phase,” he informed.

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Hyatt Regency Pune Hotel & Residences appoints Reema Wadajkar as the Director of Events

Hyatt Regency Pune & Residences has announced the appointment of Reema Wadajkar as their new Director of Events.

In her new role at Hyatt Regency Pune & Residences, as Director of Events, Wadajkar will be overseeing key sectors including business development, brand building, contract management, key account management, crisis management and client servicing.

Speaking about her new role, Reema Wadajkar said, “I am extremely excited to join the Hyatt family and looking forward to contributing towards the growth of the Hotel with a fresh leadership and an energetic team”. Reema loves to travel and play badminton in her leisure time.

Wadajkar brings with her a rich 12 plus years of experience in the Hospitality industry, specializing in weddings and she has done her Bachelor’s in Hotel Management from Kohinoor - IMI. She has worked with renowned hospitality brands like The Oberoi Group, Taj Hotels, Accor, Marriott and Hilton in India.

Prior to joining Hyatt Regency Pune Hotel & Residences, Wadajkar helmed the conferences and events team at Conrad, Pune.

She brings immense experience and a wealth of market insights & knowledge, along with her prowess at building a personal connect with guests.

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