Sayaji Group of Hotels launches #SurakshitWithSayaji campaign in midst of the wavering pandemic

Sayaji Group of Hotels launches #SurakshitWithSayaji campaign in midst of the wavering pandemic

The five star luxury hospitality brand Sayaji Group of hotels recently launched its #SurakshitWithSayaji campaign. This campaign aims at highlighting the safety measures and the COVID protocols followed at properties across nation to ensure a delightful stay experience for its guests. The campaign also highlights the prompt idea of staycation and how the brand is prepared to cater its guests to have a healthy vacation in home away from home. Sayaji Parivaar since inception is known for its ‘Your’s Truly’ hospitality that is unmatched and is beyond serving just experience.

Brand along with its sister concerns Effotel and Enrise are gaming up to expand swiftly and very rapidly across the nation and #SurakshitWithSayaji campaign is just a step towards ensuring the country the level of responsibility brand is coming up in the nearing times. Sayaji hails its origin from Vadodra back in 1980’s when Mr. Sajid Dhanani launched this dream brand with customer satisfaction as its only motive, a true ‘Atithi Devo Bhava’ attitude that has been incorporated in the brand from day one of its inception

Commenting on the launch of this #SurakshitWithSayaji campaign, Mr. Raoof Dhanani, Managing Director, Sayaji Group of Hotels said; “We have made visibility in due course of time running a slow and steady race. Customer experience and satisfaction is our only motto and we at all times thrive to achieve that alone. With #SurakshitWithSayaji campaign we have tried to achieve one more milestone to ensure our guests that the brand would never compromise on their hygiene and safety facilities and will keep their well-being above all priorities. Looking forward to cater more and more new guests always, Your’s truly, Sayaji.”

VITSKamats Group launches VITS White House Boutique Residences Vadodara

VITS Hotels have strengthened its presence in Gujarat with the launch of VITS White House Boutique Residences Vadodara. This unique 49-apartment luxurious property is situated on Vasna-Bhayli Road, Vadodara's posh residential locality. It’s in close proximity to the major highways, airport, and railway station and hence patrons can conveniently access the property through various modes of transport. Based on a European Architectural theme, the building's entrance facade replicates that of The White House.

Announcing the launch, Mr. Abhijit De, Vice President, Vitizen Hotels Limited said, “We are delighted to announce the launch of VITS White House Boutique Residences in Vadodara the cultural capital of Gujarat. This is our fifth VITS property in the State with other hotels located at Dwarka, Ankleshwar, Somnath and Morbi. Vadodara with its vibrant culture attracts a large slice of tourists for both business and leisure. VITS White House Boutique Residences with its strategic location, striking décor, and contemporary amenities is ideal for guests looking for comfort and extended stays in the city”.

Appointment | Hotel Renest Tirupati appoints Nagesh Rao as General Manager

He will develop procedures, implement effective cost control measures and design training programs to maximize profits

Nagesh Rao has joined Hotel  Renest Tirupati as General Manager. He will be responsible for developing procedures, planning & implementing effective control measures, designing and implementing training programs. He will also identify and resolve problems-reversing negative trends, controlling costs and maximizing profits.

Rao is a competent professional with an experience of 25 years in the hospitality industry. He has worked with leading hotels of the IHCL Group in India and Yemen, Le Royal Meridian at Chennai, and more. An exemplary communicator, he has strong skills in forging business partnerships, leading cross-cultural teams and establishing beneficial relationships in the industry.
In his free time, Rao loves playing cricket and chess. He is also a talented singer.

Appointment | Joydeep Acharya joins JW Marriott Kolkata as Executive Housekeeper

Accentuating guest experience at the hotel, he will contribute his expertise in the property's financial administration, operating statements and payroll progress reports

Joydeep Acharya, a result-oriented professional with over two decades of experience in the hospitality industry, has joined JW Marriott Kolkata as Executive Housekeeper. During his stints at international brands, including Swissotel, The Ritz Carlton, Starwood, ITC Hotels, Intercontinental Hotel Groups and The Oberoi Group, he demonstrated diligent attention to guest experience and feedback. His primary responsibilities included managing human resource activities assuring patron contentment and effective communication across departments.

With a proven track record of exceptional teamwork, Acharya is a graduate of Hotel Management from Mangalore University. He began his career at The Cecil, Shimla- Oberoi Hotels and Resorts in 2001. Later, he was an integral part of the pre-opening team at The ITC Sonar- a Luxury Collection Hotel.

After eight years at The ITC Hotels, where he successfully handled several managerial roles, Acharya moved to Le Meridien Ahmedabad as a Housekeeping Manager. He later worked with Crowne Plaza, Bangalore and The Ritz Carlton Bangalore, joining Swissotel Kolkata in 2018 as an Executive Housekeeper. Acharya was the Group Cluster Head of Housekeeping and Laundry at Sparsh Hospitals Group before joining JW Marriott Kolkata.

In his current role, he will accentuate guest experience at the hotel, understand how departmental activities affect the financial goals and objectives of the hotel, contributing his expertise in the financial administration of the hotel, operating statements and payroll progress reports. He will play a vital role in elevating the hotel’s market profile and increasing employee engagement to help the property reach its pinnacle. 

Joydeep believes that there are always long-term prospects for his future endeavours. He will work closely with the hotel’s leadership team to positively impact and achieve overall hotel goals and offer the guests a truly memorable experience.

Bill Marriott steps down as chairman of Marriott International

His son, David Marriott, will replace him in the role, which Bill had managed for almost 37 years

J.W. “Bill” Marriott, Jr. is stepping down as chairman of Marriott International after 37 years with his son David replacing him in the role. Bill Marriott also previously served as CEO before stepping down in 2012. He will shift to a new role of chairman emeritus.

David Marriott joined the company in 1999 and was elected as a director in 2021. The change will come into effect immediately after the company’s upcoming 2022 annual meeting.

The Marriott board also announced it had elected Bella Goren, the former chief financial officer of American Airlines as an independent director of the company, effective March 1, 2022.

“On behalf of the board and the hundreds of thousands of people who wear a Marriott name badge around the world, I’d like to thank Mr Marriott for his outstanding leadership throughout his tenure with the company. He is truly an industry icon,” said Tony Capuano, CEO of Marriott International. “I’d also like to congratulate David Marriott on being elected Chairman of the Board. Not only does he have tremendous operational experience from his career at Marriott, but hospitality is in his DNA. I look forward to working alongside him for years to come.”

Appointment | Abhishek Singh joins Courtyard by Marriott Gurugram Downtown our Executive Chef

Courtyard by Marriott Gurugram Downtown has appointed Abhishek Singh as its Executive Chef. He brings with him extensive 16 years of hospitality experience and has worked with hospitality brands across the country including Taj, Hilton, Claridges, Leela, Hyatt, Radisson. Prior to joining Courtyard by Marriott Gurugram Downtown, he was the Executive Sous Chef at JW Marriott Aerocity.

Hailing from Lucknow, Chef Singh is an alumnus of IHM Lucknow and has been a part of an array of pre-opening teams including Radisson Blue Towers – Delhi NCR. His food philosophy has always been to use farm fresh, sustainable and locally sourced seasonal produce.

Chef Singh firmly believes that the key to creating a memorable dining experience is to focus on quality further ensuring customer satisfaction. His forte lies in Indian and Western cuisine and he will be magnifying the menu at Courtyard Gurugram by curating dishes from different parts of the country. 

Appointment | Nisha Kumari join Fairmont Jaipur as Head Chef of Zia restaurant

She has trained with Albert de Mun Paris VII and represented India in the Young Chef Olympiad 2016 between 67 countries

Fairmont Jaipur has appointed Chef Nisha Kumari as the Head Chef of its recently launched ‘Zia’ barbeque restaurant. With over five years of experience, she has trained with Albert de Mun – Paris VII and represented India in the Young Chef Olympiad 2016 between 67 countries. She is also the winner of Super Chef 2015 in Bangkok. Her love for the aesthetic presentation of food and beverage makes her a perfect fit for Zia. 

Commenting on the announcement, Rajiv Kapoor, General Manager, Fairmont Jaipur said, “We are delighted to have Nisha join to spearhead the operations at our newly launched barbeque restaurant – Zia. With her immense passion for aesthetics and love for global culinary, she will play a crucial role in enhancing the skills of our team and further elevating the dining experiences for our well-traveled guests. She brings to the table her rich expertise in introducing unique food preparation techniques and will drive our vision to delight our guests with a plethora of delectable delicacies.”

Nisha has honed the art of creating thoughtfully curated recipes and handling the preparation of elaborate meals for her guests. Her proficiency in menu planning, inventory management and extensive knowledge of global culinary trends will help create an unparalleled dining experience at Fairmont Jaipur.

‘Zia’ that translates to ‘light’ in Arabic, is a brand-new barbeque restaurant at Fairmont Jaipur. Taking inspiration from the grills of Mughal era as well as authentic American barbeque trails and set amidst lush citrus garden, the restaurant lights up magically when the gleaming moonlight shines above and creates a spectacular dining experience for guests, right under the stars.


Appointment | Ronan Fearon appointed as the General Manager JW Marriott Bengaluru Prestige Golfshire Resort & Spa

Ronan Fearon is appointed as the General Manager at soon to launch JW Marriott Bengaluru Prestige Golfshire Resort & Spa

JW Marriott, the global luxury hotel brand is pleased to welcome Ronan Fearon as the General Manager at the soon-to-launch JW Marriott Bengaluru Prestige Golfshire Resort and Spa, a very anticipated opening within Marriott International’s luxury brand portfolio in India.

From joining the company over twenty years ago as a graduate trainee in the UK, Fearon has helmed marquee leadership roles across three continents with the hospitality company. His appointment as the General Manager of the new Resort will witness Fearon in an all-encompassing role responsible for positioning the hotel as a defining benchmark in luxury hospitality in the region.

Fearon is a graduate of Shannon College of Hotel Management, Ireland, and completed a post-graduate MBA in the UK. He has held hotel leadership roles in Sales and Operations as well as been an advocate for Operational Innovation and Six Sigma during his time with Starwood Hotels.

Fearon is an enthusiastic leader bringing energy to those around him. He is focused on targets both financial and qualitative and has a passion for people and their development. Amongst his several noteworthy experiences in the luxury and hospitality sector, Fearon's most recent role was at Le Meridien Dubai Cluster in the United Arab Emirates. Before which, he was the General Manager of the legendary Sheraton Dubai Creek Hotel and Towers and Complex Hotel Manager at The Westin/Le Meridien Mina Seyahi and inaugurated the luxurious St Regis Mauritius Resort and worked in the Starwood corporate office in Brussels, Belgium. A highlight in his career was the successful launch of St Regis Brand in Mauritius – the first of Marriott International’s luxury brands in Africa and the Indian ocean.

On his appointment as the General Manager of the new property, Ronan Fearon, commented, “I am excited to continue to grow my career with Marriott International and to join the South Asia family in launching the stunning JW Marriott Bengaluru Prestige Golfshire Resort & Spa. Initially, I was impressed by the resort property itself and the stunning vista over the championship golf course and Nandi Hills. And whilst I was equally captivated by the presence of the JW Marriott brand and Prestige Group in the country, it was truly the warmth and friendliness of the Indian people and their approach to hospitality which has set my heart alight. I am looking forward to working with a talented team towards taking the brand to newer heights of unparalleled luxury hospitality.”

Fearon is an avid golfer and tennis player. He loves travelling especially when it can include one-of-a-kind experiences with his family. Hence his vision for the property is to attract individuals, families and groups to this part of the country that otherwise would have gone to other states or overseas and to be Marriott International’s most successful opening in 2022.

Marriott News | Marriott International Reports Fourth Quarter 2021 Results

Fourth quarter 2021 comparable systemwide constant dollar RevPAR increased 124.5 percent worldwide, 143.6 percent in the U.S. & Canada, and 83.3 percent in international markets, compared to the 2020 fourth quarter;

  • Fourth quarter 2021 comparable systemwide constant dollar RevPAR declined 19.0 percent worldwide, 15.3 percent in the U.S. & Canada, and 28.2 percent in international markets, compared to the 2019 fourth quarter;

  • Fourth quarter reported diluted EPS totaled $1.42, compared to reported diluted loss per share of $0.50 in the year-ago quarter. Fourth quarter adjusted diluted EPS totaled $1.30, compared to fourth quarter 2020 adjusted diluted EPS of $0.12;

  • Fourth quarter reported net income totaled $468 million, compared to reported net loss of $164 million in the year-ago quarter. Fourth quarter adjusted net income totaled $430 million, compared to fourth quarter 2020 adjusted net income of $39 million;

  • Adjusted EBITDA totaled $741 million in the 2021 fourth quarter, compared to fourth quarter 2020 adjusted EBITDA of $317 million;

  • The company added more than 86,000 rooms globally during 2021, including approximately 43,000 rooms in international markets and a total of over 18,000 conversion rooms. Net rooms grew 3.9 percent from year-end 2020;

  • At year end, Marriott’s worldwide development pipeline totaled 2,831 properties and roughly 485,000 rooms, including approximately 19,000 rooms approved, but not yet subject to signed contracts. More than 202,000 rooms in the pipeline were under construction as of the end of 2021.

Marriott International, Inc. (NASDAQ: MAR) today reported fourth quarter 2021 results.

Anthony Capuano, Chief Executive Officer, said, “The 2021 fourth quarter capped off a year that showed the incredible resilience of people’s desire to travel and the appeal of our broad portfolio of 30 global brands. We experienced significant progress in global RevPAR[1] recovery in 2021 despite the emergence of new variants and ongoing headwinds from the global pandemic. By the fourth quarter, global RevPAR was 19 percent below 2019 levels, a 40-percentage point improvement from the decline in the first quarter of the year. Global average daily rate (ADR) nearly recovered to pre-pandemic levels in the 2021 fourth quarter, while occupancy came in at 58 percent, down 12 percentage points versus 2019. Leisure demand continued to shine in the fourth quarter, with slower, yet continued improvement in business transient and group demand.

“Each of our regions saw meaningful continued RevPAR recovery in the fourth quarter compared to the third quarter, with the exception of Greater China, where recovery stalled due to their zero COVID policy. In the U.S. & Canada, RevPAR declined 15 percent compared to fourth quarter 2019 levels versus a 20 percent decline in the third quarter compared to 2019. Compared to 2019 levels, our international hotels posted a 28-percent RevPAR decline in the fourth quarter, a 12-percentage point improvement from the third quarter. While Omicron caused a temporary setback in global demand recovery in January, especially for business transient and group travel, new bookings across customer segments have rebounded to pre-Omicron levels. We are optimistic that the global recovery will progress meaningfully throughout 2022.

“Our development team had a strong 2021, signing approximately 92,000 rooms, of which more than 50,000 were in international markets and more than 40 percent were in the upper upscale and luxury tiers. During the year, we added more than 86,000 gross rooms to our distribution, a new annual record, 21 percent of which were conversions. We were pleased to post 3.9 percent net rooms growth for 2021, exceeding our previous expectations. With our momentum around conversions and our industry-leading pipeline, we are bullish about our ability to increase our footprint over the next several years. For 2022, we expect gross rooms growth approaching 5 percent and deletions of 1 to 1.5 percent, resulting in anticipated net rooms growth of 3.5 to 4 percent.

“While we are keeping an eye on the continued impact from Omicron, we look forward to the day when we reach a new normal where the impact from COVID-19 on travel has essentially disappeared. In the meantime, we continue to focus on driving revenues, controlling costs, maximizing cash flow, and improving our credit metrics. Assuming no meaningful setback in the global recovery, we could begin returning cash to shareholders later in 2022.

“As I finish my first year as CEO, I could not be prouder of how our associates have managed through this crisis. They have worked tirelessly to serve our guests, support our owners and franchisees, and assist each other. I am incredibly optimistic about Marriott’s future and look forward to continued recovery in 2022 and the prospects for meaningful growth in the coming years.”

Fourth Quarter 2021 Results
Marriott’s reported operating income totaled $635 million in the 2021 fourth quarter, compared to 2020 fourth quarter reported operating loss of $128 million. Reported net income totaled $468 million in the 2021 fourth quarter, compared to 2020 fourth quarter reported net loss of $164 million. Reported diluted earnings per share (EPS) totaled $1.42 in the quarter, compared to reported diluted loss per share of $0.50 in the year-ago quarter.

Adjusted operating income in the 2021 fourth quarter totaled $578 million, compared to 2020 fourth quarter adjusted operating income of $148 million. Adjusted operating income in the 2020 fourth quarter excluded impairment charges of $44 million.

Fourth quarter 2021 adjusted net income totaled $430 million, compared to 2020 fourth quarter adjusted net income of $39 million. Adjusted diluted EPS in the 2021 fourth quarter totaled $1.30, compared to adjusted diluted EPS of $0.12 in the year-ago quarter. The 2020 fourth quarter adjusted results excluded income tax benefits of $74 million ($0.23 per share), impairment charges of $88 million after-tax ($0.27 per share), and loss on asset sales of $4 million after-tax ($0.01 per share).

Adjusted results also excluded restructuring and merger-related charges, cost reimbursement revenue, and reimbursed expenses. These items totaled $38 million of after-tax profits ($0.12 per share) in the 2021 fourth quarter and an after-tax loss of $185 million ($0.57 per share) in the 2020 fourth quarter. See pages A-3 and A-13 for the calculation of adjusted results and the manner in which the adjusted measures are determined in this press release.

Base management and franchise fees totaled $737 million in the 2021 fourth quarter, compared to base management and franchise fees of $379 million in the year-ago quarter. The year-over-year increase in these fees is primarily attributable to RevPAR increases due to the ongoing recovery in lodging demand. Other non-RevPAR related franchise fees in the 2021 fourth quarter totaled $186 million, compared to $133 million in the year-ago quarter, aided by higher credit card and residential branding fees.

Incentive management fees totaled $94 million in the 2021 fourth quarter, compared to $44 million in the 2020 fourth quarter. The year-over-year increase was split evenly between the International and U. S. & Canada segments.

Contract investment amortization for the 2021 fourth quarter totaled $19 million, compared to $38 million in the year-ago quarter. The year-over-year change largely reflects impairments of investments in management and franchise contracts recorded in the 2020 fourth quarter.

Owned, leased, and other revenue, net of direct expenses, totaled a profit of $33 million in the 2021 fourth quarter, compared to a $27 million loss in the year-ago quarter, and reflects the ongoing recovery in lodging demand.

Depreciation, amortization, and other expenses for the 2021 fourth quarter totaled $54 million, compared to $71 million in the year-ago quarter. Expenses in the 2020 fourth quarter included $22 million of impairment charges.

General, administrative, and other expenses for the 2021 fourth quarter totaled $213 million, compared to $183 million in the year-ago quarter. The year-over-year increase primarily reflects higher compensation and legal costs.

Interest expense, net, totaled $91 million in the fourth quarter compared to $105 million in the year-ago quarter. The year-over-year decrease is largely due to lower debt balances.

Equity in losses were $0 million, an improvement of $87 million year over year, largely reflecting impairment charges recorded in the fourth quarter of 2020.

Adjusted earnings before interest, taxes, depreciation, and amortization (EBITDA) totaled $741 million in the 2021 fourth quarter, compared to fourth quarter 2020 adjusted EBITDA of $317 million. See page A-12 for the adjusted EBITDA calculation.

Selected Performance Information
The company added 120 properties (20,440 rooms) to its worldwide lodging portfolio during the 2021 fourth quarter, including over 3,500 conversion rooms and approximately 10,000 rooms in international markets. Twenty-three properties (4,955 rooms) exited the system during the quarter. At year end, Marriott’s global lodging system totaled 7,989 properties, with more than 1,479,000 rooms.

At year end, the company’s worldwide development pipeline totaled 2,831 properties with roughly 485,000 rooms, including 1,008 properties with more than 202,000 rooms under construction and 98 properties with approximately 19,000 rooms approved for development, but not yet subject to signed contracts.

In the 2021 fourth quarter, worldwide RevPAR increased 124.5 percent (a 124.9 percent increase using actual dollars) compared to the 2020 fourth quarter. RevPAR in the U.S. & Canada increased 143.6 percent (a 143.9 percent increase using actual dollars), and RevPAR in international markets increased 83.3 percent (an 84 percent increase using actual dollars).

Balance Sheet and Liquidity
At year-end 2021, Marriott’s net debt was $8.7 billion, representing total debt of $10.1 billion less cash and equivalents of $1.4 billion. At year-end 2020, the company’s net debt was $9.5 billion, representing total debt of $10.4 billion less cash and equivalents of $0.9 billion.

Investment Spending
Marriott anticipates that full year 2022 investment spending will total $600 million to $700 million. Total investment spending includes capital and technology expenditures, loan advances, contract acquisition costs, and other investing activities

ITC GARDENIA, BENGALURU ACCREDITED THE LEED ZERO CARBON CERTIFICATION BY USGBC

ITC GARDENIA, BENGALURU ACCREDITED THE LEED ZERO CARBON CERTIFICATION BY USGBC

ITC Gardenia, Bengaluru has been accredited yet another distinction by the USGBC (United States Green Building Council), making it the third hotel in the world to achieve the LEED Zero Carbon Certification, after ITC Windsor, Bengaluru and ITC Grand Chola, Chennai.

ITC Hotels’ Responsible Luxury journey started at ITC Gardenia in 2009 when it was conferred the highest rating for green buildings in the world - the LEED India Platinum Rating. This recognition made it Asia’s first platinum rated hotel and is yet another manifestation of ITC's leadership in Sustainability Practices.

LEED Zero encourages a holistic approach for buildings and places, which will contribute to a regenerative future and demonstrates a deep commitment to implementing building and design strategies that assure an enhanced quality of life. 

ITC Gardenia is an inclusive blend of contemporary design and International Green Practices, a beacon in a bustling urban environment. The hotel has utilised innovation, cutting edge technology and design integration to earn new benchmarks in energy efficiency, water efficiency and zero carbon techniques, and is a model of environmental stewardship. A series of sustainable measures and practices were embraced to ensure that elements of nature were effectively harnessed at every level inside this luxury hotel. 


Manas V. Krishnamoorthy, General Manager, ITC Gardenia, added, “Following its philosophy of “Forward to Green. Back to Nature.”, ITC Gardenia exemplifies ITC's vision and is perhaps the perfect example of finding the common rhythm between man-made and natural environment. The LEED Zero carbon certification for ITC Gardenia is a matter of huge pride for us as our journey towards Responsible Luxury started with ITC Gardenia in 2009 when it was conferred the LEED Platinum certification. Guests staying at ITC Gardenia consume lesser carbon footprints, compared to any other hotel of this size. It is our humble attempt to educate them on not only being eco-friendly but also eco-responsible.”


ITC Hotels has pioneered several ground-breaking initiatives on environment, hotel ecosystem, health, and well-being. From LEED platinum ratings, to being one of the first chain to eliminate single use plastic free products, deployment of radiation harmonisers across the chain, farm to fork low carbon footprint cuisine, clean air and more. 


“ITC Gardenia’s LEED Zero [Energy, Water, Waste or Carbon] certification demonstrates a tremendous commitment to implementing building and design strategies that ultimately help improve quality of life for all” said Peter Templeton, president and CEO, USGBC. “LEED Zero was created to give the green building community a new standard to strive for and recognize the leadership of projects that 



have aspired to net zero goals. By prioritizing net zero [energy, water, waste or carbon], ITC Gardenia is pioneering a new way forward for the industry as a whole.”


For more than two decades, LEED has provided a framework for creating high performance green buildings and spaces and is an internationally recognized symbol of excellence. Building on that work, the U.S. Green Building Council has developed LEED Zero, a complement to LEED that verifies the achievement of net zero goals. LEED Zero represents a new level of achievement in green building that is not just attainable but is the goal of LEED certified projects around the world.

 (*LEED - Leadership in Energy and Environmental Design) 


About ITC Hotels:

ITC Hotels is the largest chain of hotels in the World, which has maximum number of LEED Platinum Certified Properties (As on June 2020, as per USGBC).  Continuing with its Planet Positive Promise, ITC Hotels launched Sunya Aqua or zero-kilometre water in glass bottles across the chain over a decade back and have taken this lead further and pioneered the mitigation of single use plastic from its operations pan India. While ITC Windsor is the first hotel in the world to achieve LEED Zero Carbon Certification, ITC Grand Chola is the largest hotel in the world to achieve the LEED Zero Carbon Certification.  ITC Gardenia is the third hotel in world to receive the LEED Zero Carbon Certification.

About the U.S. Green Building Council 

The U.S. Green Building Council (USGBC) is committed to a healthy, resilient and equitable future for all through the development of green buildings, cities and communities. For more than 20 years, USGBC has been advancing green building practices through the development of LEED, the world’s most widely used green building program. With the support of thousands of members, volunteers and partners, USGBC provides robust green building education courses, a rigorous professional credentialing program, and advocates for effective public policies. It convenes an international network of green building and sustainability leaders through the annual Greenbuild International Conference & Expo, and forward thinking programs, including the Center for Green Schools. For more information, visit usgbc.org and connect on Twitter, Facebook, Instagram and LinkedIn. 


Appointment | The Westin Pune Koregaon Park appoints Raj Kadamuturu as  Assistant Director of Food & Beverage

The Westin Pune Koregaon Park appoints Raj Kadamuturu as  Assistant Director of Food & Beverage

Pune, February 2022:

Raj Kadamuturu has been appointed as the Assistant Director of Food & Beverage at The Westin Pune Koregaon Park. With 17 years of rich and diverse experience, he is a Food & Beverage specialist who started his hospitality journey with the Oberoi Hotels & Resorts in 2004. With International assignments in Africa, Middle East and Indian Ocean with brands like the Four Seasons Hotels & Resorts in Mauritius & The Seychelles. Raffles Praslin Seychelles helped him curate a strong foundation in the Food and Beverage domain.

A few of his recent noteworthy contributions include Two awards from Travel & Leisure and Food Food during his tenure at Park Hyatt – Chennai for The Flying Elephant restaurant, “Manager of the Third Quarter – 2009” at Four Seasons Resort & Golf – Mauritius, an achievement of INR 2 Crores over bar budget with beverage programs, was awarded "Role Model of the Fourth Quarter-2016” at The Taj Palace Hotel – New Delhi


Raj will thus play his role competently by enhancing the overall Food and Beverage operations of The Westin Pune Koregaon Park with his strong management and leadership skills. He will prove to be a great asset to the hotel and help the team with his rich experience. He possesses Swiss Master Hotelier Certification from hotel school, Laussane, Switzerland and proficient IT skills with knowledge across all hospitality platforms.
 

Commenting on his appointment, Raj Kadamuturu, Assistant Director of Food & Beverage, The Westin Pune Koregaon Park says, “Food & Beverage has evolved from mere operations to a specialized experiential function. It is also a great time for Food & Beverage to come to the center of hotel operations with focus on sustainability, seasonal produce, homegrown brands, superfoods and collaborations with local artisans. We hope to cater to experiential F&B journeys based on health and well-being lifestyle for all our guests. I am thrilled to be working alongside with “Team Incredible” in a rapidly growing company. We look forward in delivering genuine experiences for all our guests and associates”  



About The Westin Pune Koregaon Park:

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 center 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.


About Marriott International, Inc:

(NASDAQ: MAR) is the world’s largest hotel company based in Bethesda, Maryland, USA, with nearly 6,000 properties in 120 countries and territories. Marriott operates and franchises hotels and licenses vacation ownership resorts. The company’s 30 leading brands include: Bulgari®, The Ritz-Carlton® and The Ritz-Carlton Reserve®, St. Regis®, W®, EDITION®, JW Marriott®, The Luxury Collection®, Marriott Hotels®, Westin®, Le Méridien®, Renaissance® Hotels, Sheraton®, Delta Hotels by Marriott SM , Marriott Executive Apartments®, Marriott Vacation Club®, Autograph Collection® Hotels, Tribute Portfolio™, Design Hotels™, Gaylord Hotels®, Courtyard®, Four Points® by Sheraton, SpringHill Suites®, Fairfield Inn & Suites®, Residence Inn®, TownePlace Suites®, AC Hotels by Marriott®, Aloft®, Element®, Moxy® Hotels, and Protea Hotels by Marriott®. The company also operates award-winning loyalty programs: Marriott Rewards®, which includes The Ritz-Carlton Rewards®, and Starwood Preferred Guest®. For more information, please visit our website at www.marriott.com, and for the latest company news, visit www.marriottnewscenter.com and @MarriottIntl.


Absolute Hotel Services India Expands Its Footprints With 550 Keys Hotel In Lucknow

Sameer Dharkar - MD Absolute Hotel Services &  Prawal Choudhary MD Atharva Hotel Superfluities India Pvt Ltd

Lucknow, known as the City of Nawabs, the capital city of Uttar Pradesh and respected for its deep-rooted culture, illustrious heritage, and delectable cuisine, is in the current headlines due to the impending elections. Absolute Hotel Services is supplementing by bringing to the city a hotel which likewise, will create ripples and be seen as an address to be in.

Strategically located and a destination by itself, the property would interest discerning travelers, both Corporate and leisure through its multitude of offerings ranging from a plethora of room options, all-day multicuisine restaurant, contemporary bar, and a microbrewery, fitness center, spa, swimming pool and huge banquets. Be it conferencing, wedding, social occasions or individual stays, every experience will be curated to distinct palates and preferences. Property is surrounded by a hub of imperative developments like IT City, International Cricket Stadium, Medanta Multispecialty Hospital, Police Headquarter, Cancer Institute to name a few.

A jubilant Sameer Dharkar, Managing Director, Absolute Hotel Services –South Asia & Middle East region is ecstatic to have this deal inked with Prawal Choudhary, Managing Director, Atharva Hotel Superfluities India Pvt Ltd . “While we have been associated in developing and managing mid-sized projects, this endeavour heralds us into the league of scale and magnitude. Sensing an enormous opportunity, this project has the confluence of two Brands, Eastin Hotel and Eastin Easy, expanding diversity in offerings, both product and services, thus substantiating our brand essence of providing value and quality. The pandemic has ushered every business into the new normal, we took this period to introspect, adapt and reinvent, this development is a measure of our outlook moving forward. We are extremely proud to showcase this property in the revered City of Nawabs, and we will, through our established inclusive management, provide genuine hospitality to every guest”. 

An equally thrilled Prawal Choudhary, Managing Director, Atharva Hotel Superfluities added, “we see this partnership with Absolute hotels Services as the foundation of a new era in our aspiration to make headway in the hospitality arena.  We have been on the lookout to collaborate with a right affiliate, Absolute Hotel Services, one of the fastest Hotel Management Company from Southeast Asia, gives us the precise competitive advantage that we have been eagerly seeking. It’s a win- win situation for us, while we bring in the strategic expansion expertise, they pull in the world-class hotel operations capabilities.”  

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

VALENTINE’S DAY SPECIAL GOURMET

Valentine's Day is considered a holiday in several parts of the world when lovers express their affection with greetings and gifts. It is also called St. Valentine's Day. The holiday has expanded to express affection between relatives and friends. Valentine's Day, also called Saint Valentine's Day or the Feast of Saint Valentine, is celebrated annually on February 14. The best way to celebrate Valentine is to remember the love of God. The Bible says, 'for God so loved the world that He gave His only begotten son. It is a time of giving. Valentine reminds us of the gift of God to mankind and true love of God in our hearts. That we have to also love the way God loves. Love is patient, love is kind. It does not envy, it does not boast, it is not proud. It does not dishonour others, it is not self-seeking, it is not easily angered, it keeps no record of wrongs. Love does not delight in evil but rejoices with the truth.

Cupid is often portrayed on Valentine's Day cards as a naked cherub launching arrows of love at unsuspecting lovers. But the Roman God Cupid has his roots in Greek mythology as the Greek god of love, Eros. A pagan fertility ritual was held in February each year and the Pope abolished this festival and proclaimed 14 February Saint Valentine's Day, thus establishing this feast day on the Catholic Calendar of Saints. The poet Chaucer in the Middle Ages was the first to link St Valentine with romantic love.

The first Valentine's Day was in the year 496! Having a particular Valentine's Day is a very old tradition, thought to have originated from a Roman festival. The Romans had a festival called Lupercalia in the middle of February - officially the start of their springtime. Some popular valentine's day traditions include exchanging gifts such as roses or chocolates, and a romantic night out or dinner. While school and college students often exchange valentine's cards/ messages and gifts that may contain chocolates and more.

Here are a few yummy and delicious treats to try out and surprise your valentine with your culinary skills!

Recipe-1] ROLLING UP FIRST IMPRESSIONS

Ingredients:

For the dough:

Maida- 1 cup

Salt-1/2 tsp

Oil- 2 tsp

Warm water as needed

For the filling:

Boiled chopped chicken- 1 cup or paneer/ soya keema- 1 cup

Oil- 2 tsp

Butter-1 tsp

Garlic-1 tsp chopped

Ginger-1 tsp chopped

Onion- 1 small chopped

Soy sauce- 2 tsp

Red chili sauce- 2 tsp

Spring onion greens- ½ cup chopped

Grated cheese- 2-3 tbsp.

To fry- oil as needed.

For the dip to go along:

Tomato ketchup- ½ cup

Tomato puree- ¼ cup

Oil-1 tsp

Garlic-1 tsp chopped

Capsico sauce- ½ tsp

Water-2-3 tsp

Crushed black pepper to taste

Coriander leaves- 2 tsp chopped

Schezuan sauce-2 tsp

Method:

1. Prepare the various elements of the recipe as listed.

2. Start up with the dough making for the rolls, prepare a firm hard dough and keep covered under a damp muslin cloth for 15 mins.

3. Meantime prepare the filling for the rolls, boiled chicken and chop it finely, add in sprouts/ shredded capsicums and add salt, pepper, herbs as desired. Cook for 1-2 mins. add in the sauces, mix well and turn off the flame. Similarly, we can use soaked soya chunks, grated paneer, assorted mix veggies as well.

4. Add in the cheese lastly and mix, allow the filling to cool. Prepare a solution of maida and water as a solution to help in sealing the rolls.  Divide the rested dough into 10-12 small lemon sized portions and roll out each portion into a round thin chapati, place a little of the chicken/veg filling towards one side of the chapati, apply a little of the maida water paste on the edges and start rolling and folding it up into a roll or a cigar shape, sides to be locked in and sealed up as well.

5. Heat oil to a medium temperature and slide in the rolls one by one and cook them on all sides evenly and remove once nicely golden browned. Drain them on a kitchen tower/ tissue papers and then cut them 1 x 2 and serve hot.

6. To prepare the dip to go alongside, heat oil in a pan add in garlic, the tomato sauce and all other ingredients with a little water and allow to cook for 1-2 mins. serve it warm with the fried rolls.




Recipe-2] TICKLING TEMPTATIONS

Ingredients:

Canape cups- 12-16 pieces

For the stuffing:

Boiled peeled diced potatoes- 1 cup

Green capsicum- ½ no chopped

Onion- ½ chopped

Tomato-1/2 chopped

Green chili-1 tsp chopped

Mayonnaise-1/2 cup

Capsico sauce- ½ tsp

Lime juice-1 tsp

Chaat masala- ½ tsp

Crushed black pepper- ¼ tsp

Raisins-2 tsp

Sliced almonds/cashews- 2 tsp

Parsley- 2 tsp chopped

Olives- black/green – 2-3 tsp sliced

Method:

1. Choose between using read to use canape cups/ tart shells or use mini papad and fry/ roast them and shape them into small cups.

2. To prepare the filling, combine together all the ingredients in a mixing bowl, check for seasonings and adjust as per taste.

3. Just before serving, spoon in the prepared filling into the canape cups and garnish it with a choice of colorful options as listed above including nuts.

4. Arrange the set canapes on a serving plate/ platter and serve immediately.





Recipe- 3] DRESSED TO PERFECTION

Ingredients:

Boneless chicken breasts- 400- 500 gms.

For the marination:

Olive oil / oil- 2-3 tsp

Salt and pepper to taste

Mustard paste-1 tsp

White wine- 2 tsp

Mixed herbs- ½ tsp

Chili flakes-1/2 tsp

For the sauce to go along with the main course:

Boiled chickpeas- 1 cup, kabuli chana

Garlic- 1 tsp chopped

Lime juice-2 tsp

Cashews- 2-3 tsp

Salt and pepper to taste

Olive oil- 2-3 tbsp.

Chilled water-2-3 tbsp.

Tahini / white sesame seed paste- 2-3 tsp

Cream cheese- 2-3 tsp

Melted butter- 2-3 tsp

Parsley- 2-3 tsp chopped

Method:

1. To start up with the recipe, prepare the chicken breast pieces, marinate them and keep aside for 20 mins, place them on a greased baking/roasting tray and cook in a pre-heated oven at 160 degrees for 20-25 mins, remove and keep aside.

2. Using a food processor, prepare the chickpea sauce and once it is well blended and smooth, add cream cheese and melted butter and mix it well.

3. To serve the chicken recipe, slice the prepared chicken breasts, arrange them on a serving plate and drizzle over the prepared sauce, garnish with fresh herbs/ micro-greens and serve it with garlic bread.






Recipe-4] EARTHY EVOLUTION

Ingredients:

For the pasta:

Penne pasta / macaroni/ fussili pasta- 2 cups boiled

To toss the pasta:

Olive oil / oil- 2 -3 tsp

Garlic – 1 tsp chopped

Onion- 2 tbsp. chopped

Chili flakes-1/2 tsp

Mixed herbs- ½ tsp

Salt to taste

Crushed black pepper- to taste

Lime juice-2 tsp

Parsley- 2 tsp chopped

Sliced chicken sausages/ salami pieces- ½ cup

Sliced mushrooms- 1 cup

Fresh cream-1/2 cup

Pesto sauce- ½ cup

Fresh basil- 5-6 no

Grated cheese- ¼ cup

Black and green olives- 3-5 no sliced

Pumpkin seeds/ sunflower seeds- 1-2 tsp

Method:

1. Prepare all the elements for the pasta recipe as listed.

2. Heat oil in a pan, saute the garlic, onion, mushrooms and saute for a few seconds, add in the sausages/ salami or assorted veggies as well as a choice.

3. Add in salt, pepper, herbs, chili flakes, add a little water/stock and then add in the fresh cream and simmer for 2 mins.

4. Add in the boiled pasta, and toss for 1-2 mins, turn off the flame and add in the pesto, lime, pepper finally and mix it lightly.

5. Assemble the pasta on the serving plate, add cheese, basil leaves, cherry tomatoes, micro- greens etc and serve hot.







Recipe- 5] LOADED LOVE FOR CHEESE

Ingredients:

Potatoes- 6-8 no medium sized with skin

Oil- 2 tsp

Butter- 2-3 tsp

Celery- 2-3 tbsp. chopped

Green chili- 1 tsp, chopped

Chicken salami- ¼ cup chopped or grated paneer for veg

Salt and pepper to taste

Mixed herbs-1/ 2 tsp

Chili flakes- ½ tsp

Parsley- 2 tsp chopped

Cream cheese- ½ cup

Grated cheese- ¼ cup

Spring onion greens- 2-3 tbsp.

Method:

1. Pre-heat the oven to 160 degrees celsius. wash the potatoes well, make slits in each potatoes not going down all the way.

2. Place the potatoes in a saucepan with a little salt and par cook them for 3-5 mins, drain the water and carefully remove the potatoes.

3. Mix together the ingredients together with a little seasoning to taste and insert a little of the filling mix into the slit open potatoes. Top them with a little grated cheese and cover with aluminium foil and place for baking for 20-25 mins, last few minutes to be baked open to slightly brown up the cheese on the top.

4. Arrange the baked cheesy potatoes on a serving plate/ platter and garnish with spring onion greens, hung curd dip, sour cream, serve it hot with tomato sauce/ Capsico as a side dish.








Recipe- 6] THE VERY BERRY DELIGHT

Ingredients:

Fresh strawberries- 10-12 no

For the custard – cream mixture

Milk – 400 ml

Sugar to taste

Custard powder-2-3 tsp dissolved

Fresh cream – 1 cup, sweetened, whipped

Vanilla essence- 2-3 drops

Strawberry crush-2-3 tsp

Melted white chocolate/ milk chocolate- ½ cup

Gelatin- 2-3 tsp melted

Crumbled up mava pedha- ¼ cup

Gulkhand- 2-3 tsp

Fresh mint leaves/ cherries/ praline for garnish

Method:

1. Start up by preparing the custard, boil milk add in sugar to taste, add in the dissolved custard powder solution, thicken up to a coating texture, cook for 2-3 mins, turn off the flame, cool and chill.

2. In a mixing bowl, combine together the chilled out custard and add in the sweetened whipped cream, add in vanilla, gelatin, and melted white chocolate, strawberry crush and cut and fold the mixture.

3. Using dessert cups/glasses start layering the dessert starting with the custard cream mix, sprinkle the crumbled indian sweet/mithai add some Gulkhand, nuts, fresh strawberries and continue layering.

4. Allow the cups/glasses to set in the fridge and chill for 2-3 hours and garnish appropriately and serve it cold. It is an unusual combination dessert with a touch of innovation and just right for the occasion.

Here’s wishing all our readers a very Happy Valentine’s Day!

Happy Cooking!









Cunard sees strongest bookings in a decade with Summer 2023 Voyage Program

The luxury travel brand saw a phenomenal response in the first two days of trading

VALENCIA, Calif.,FEB, 2022 /PRNewswire/ -- Cunard's Summer 2023 itineraries, which unveiled over 150 new, international voyages, has seen a record-breaking first two days of trading, with demand especially strong for Princess and Queens Grills Suites.

"We are thrilled by the robust response to our recently announced Summer 2023 voyage program, which has surpassed our record-breaking sales in 2021 when Queen Elizabeth's summer at sea sailings became available to book," said Jamie Paiko, vice president of Sales for Cunard North America. "Cunard's two strongest booking periods in more than a decade have happened in the last 12 months, which is a true reflection of Cunard's global appeal, and our guests' enthusiasm to re-join our luxury ocean travel experience."

Cunard's Summer 2023 schedule includes 150 voyages calling at 120 unique ports in 35 countries, with 23 late evening departures and 15 overnight stays with voyages between two nights and 37 nights in duration.

The World Awaits 2023 New Voyages - Key Itineraries

The Canary Islands (V312)
The volcanic terrain of Tenerife's Teide National Park and Sintra's Moorish palaces (tours from Lisbon) are among the UNESCO World Heritage sites awaiting discovery on this 12-night voyage of Spain and Portugal. Queen Victoria departs Southampton on April 27, 2023. Inside staterooms from $1,799 per person.

North Cape Discovery (V315)
Immerse in a land of forest and water, where ancient wooden houses decorate the streets, waterfalls spill from verdant gullies, and soaring mountains reflect in mirror-like fjords. Queen Victoria departs Southampton on June 6, 2023. Inside staterooms from $2,399 per person.

Transatlantic Crossing, New England and Canada (M329H)
Sailing roundtrip from Southampton, you'll travel to New York via Transatlantic Crossing, before embarking on an exploration of New England and Canada that includes three days in Quebec. Queen Mary 2 departs Southampton September 22, 2023. Inside staterooms from $4,999 per person.

Mediterranean Highlights (M316)
Pisa's UNESCO World Heritage listed leaning tower, the Sistine Chapel in Rome, and Gaudi's architectural legacy, the Sagrada Familia, are all within reach on this 14-night voyage sailing from Southampton. Queen Mary 2 departs Southampton June 9, 2023. Inside staterooms from $2,899 per person.

Alaska (Q320)
Guests will be charmed by Ketchikan's colourful totem poles, as they keep a watchful eye for humpback whales, and absorb the splendour of skyscraper-tall glaciers, on a voyage to Alaska's icy fjords. Queen Elizabeth departs Vancouver June 8, 2023. Inside staterooms from $1,799 per person.

Western Mediterranean (Q330B)
The sparking azure waters of the French Riviera, Pisa's UNESCO-listed leaning tower and Ibiza's captivating old town, Dalt Vila, await discovery on this 7-night Mediterranean voyage from Barcelona. Queen Elizabeth departs Barcelona September 25, 2023. Inside staterooms from $1,249 per person.

For more information about Cunard, or to book a voyage, contact your Travel Consultant, call Cunard at 1-800-728-6273 or visit www.cunard.com.

For travel agents interested in further information, please contact your Business Development Manager, visit OneSource or call Cunard toll-free at 1-800-528-6273.

Cunard
Cunard is the operator of luxury cruise ships Queen Mary 2®, Queen Victoria® and Queen Elizabeth®. Renowned for impeccable White Star Service, gourmet dining and world-class entertainment, all three Queens offer luxury accommodations in Britannia, Britannia Club, Princess Grill Suite and Queens Grill Suite staterooms. Cunard is the only line to offer regularly scheduled Transatlantic service between New York and London, and it continues to celebrate the freedom of travel on exciting World Voyage and Grand Voyage itineraries that visit Europe, North America, South America, Africa, Asia and Australia.

Cunard is a proud member of World's Leading Cruise Lines, a part of Carnival Corporation & plc (NYSE/LSE: CCL; NYSE: CUK), the largest cruise vacation company in the world. Together Cunard, Carnival Cruise Line, Holland America Line, Princess Cruises, Seabourn, AIDA Cruises, Costa Cruises, P&O Cruises (Australia) and P&O Cruises (UK) operate 102 ships visiting over 700 ports around the world and totaling 226,000 lower berths.

Appointment | Saurabh Khanna appointed General Manager of Courtyard by Marriott Agra

He was earlier the Director of Hotel Openings for South Asia Marriott International

Saurabh Khanna has joined Courtyard by Marriott Agra as General Manager. He was earlier the Director of Hotel Openings, South Asia Marriott International where he spearheaded the opening of some prominent properties across the region for two years. With over 15 years of innovative experience and expertise in a myriad of skills and hospitality brands, he has proven himself to be a consistent winner across various verticals.

Khanna’s journey comes with many milestones including an array of recognitions across leading hospitality brands like Marriott International, IHCL Hotels, and more. He has successfully been a pillar at changing the course of business functioning and sales outputs across organizations. These achievements, and his ingrained value towards result-driven strategies, have helped shape his journey along the way.

Apart from adhering to the traditional hospitality methods that have proven to work, his commitment to encompass innovative technology, diverse marketing alliances, constant innovation and multi-cultural revenue stream generations, have gone a long way in creating successful business entities. He arrives at the Courtyard by Marriott Agra with a vision to sustain the hotel’s existing strong positioning and take the stakes higher. He resonates with the core philosophies of the hotel when it comes to creating memorable guest experiences and connecting with people basis dynamic sales and marketing strategies.  Outside the realm of work, traveling to explore destinations relaxes him and sports is a sense of peace. Over the years, Khanna has realized that work-life balance is the key to a successful hotelier journey with an energized aim to succeed.

New Launch | Radisson Resort Pondicherry Bay launches in Puducherry

Boasting of Franco-Tamil architecture, the spacious rooms reflect the classic style of Puducherry, with wide balconies and verandas decorated in rich, earthy colors.

Radisson Hotel Group announced the opening of Radisson Resort Pondicherry Bay in the coastal fishing village of Arikamedu in Puducherry. ­­Situated between a lagoon and the Bay of Bengal, the hotel looks to welcome business, leisure, and MICE travelers to enjoy safe and memorable stays.

Spread over 20,000 sqm, the resort amalgamates modern design and comfort with rustic surroundings for delivering an immersive experience to its guests. Pondicherry’s colonial architecture is reflected through the resort’s design, with interiors inspired by the French and Tamil architecture and the use of locally sourced materials like the classic Athangudi floor tiles from Chettinad. It also houses a 260 sqm hydro-therapy saltwater Moroccan pool with a jacuzzi, called Salt Splash.

“2021 was a milestone year for us at Radisson Hotel Group as we successfully opened our 100th hotel in India. With the onset of 2022, we continue our ambitious five-year expansion plan as we add Radisson Resort Pondicherry Bay to our portfolio. This hotel is part of our vision to make premium hospitality accessible in every part of our vibrant country, especially in the tier-II and III markets. We look forward to strengthening our footprint in India by introducing hotels and resorts that offer an elevated guest experience with a significant focus on design and architecture,” said Zubin Saxena, MD and vice president - operations, South Asia, Radisson Hotel Group.

Radisson Resort Pondicherry Bay is conveniently located within a 20-minute drive from Pondicherry’s train and bus stations. Pondicherry’s domestic airport is 11 km away and is a 30-minute drive from the hotel while the Chennai International Airport is located at 150 km. Located close to the city centre, guests have a myriad of attractions at arm’s length such as the famous Arikamedu archaeological site – which dates back over two thousand years, Promenade Beach and the French War Memorial. The resort also offers breathtaking views of Eden Beach, one of only 10 Indian beaches to get the coveted Blue Flag status for its pristine environment.



The resort features chalets and private villas across five categories, including chalet with balcony - garden view, chalet with balcony - lagoon view, chalet with verandah – garden view, chalet with verandah – lagoon view and villa with private pool. Boasting of Franco-Tamil architecture, the spacious rooms reflect the classic style of Pondicherry, with wide balconies and verandas decorated in rich, earthy colours. The luxurious chalets and private villas either overlook gardens filled with local verdant flowers or the mesmerising lagoon.

“It gives us great pleasure to partner with Radisson Hotel Group. We are certain that the Group’s international repute will help us draw and cater to domestic and international travellers alike. Nestled in the quaint coastal fishing village of Arikamedu, the resort creates the perfect symphony by fusing old-world European charm with local flavors. We anticipate this being even more relevant now as travellers are actively scouting for offbeat locations to rewind and rejuvenate, with a focus on wellness. We look forward to working together with the Group and setting new hospitality benchmarks in the union territory of Pondicherry,” said Vikram Cotah, CEO, GRT Hotels & Resorts.

With over 6,000 sqm of indoor and outdoor event space, Radisson Resort Pondicherry Bay is the city’s most sophisticated setting for banquet functions, offsite business meetings and conferences, premier launches, executive retreats, grand weddings, and celebratory events. The resort offers two indoor venues - Bay View banquet hall and Boulevard that can host up to 350 pax and two outdoor venues – La Boulevard Lawn and Sands, which can host up to 650 pax. Wedding guests can benefit from the expertise of a dedicated wedding planner to make for a memorable day, while business guests can choose from a variety of meeting packages to host conferences and meetings in picturesque settings.

The resort includes two on-site restaurants that offer a variety of local and international F&B offerings. The Bay Bistro offers stylish décor and an array of dishes that bring together the French and Indian cuisines. The Great Kebab Factory specialises in North-West Indian dishes, including kebabs and special types of Indian breads. Additionally, Arikamedu Lounge serves freshly baked pizzas made in wood-fired oven designed by an Italian artisan from Auroville.

The resort is also well equipped with modern amenities like a 24-hour fitness centre and a 92 sqm outdoor pool for kids. Another distinctive feature of the resort is its full-service Bodhi spa. This environment-friendly spa offers luxury product lines, especially formulated essential oils, organic apparel treated with herbs during the yarn stage and an exquisite selection of treatments.

Alexander Vajaravel, GM, Radisson Resort Pondicherry Bay, said, “We are excited to welcome guests to Radisson Resort Pondicherry Bay. With Franco-Tamil influenced architecture, modern amenities and infrastructure, as well as a taste of local culture, the resort makes the perfect destination for leisure and business travellers looking for rejuvenating experiences and unmatched hospitality services.”

Appointment | Absolute Hotel Services India appoint Rajeev Sharma as General Manager of U Rivergate Karjat

Absolute Hotel Services India is pleased to announce the appointment of Rajeev Sharma as General Manager of U Rivergate Karjat

A thorough bred Food & Beverage exponent, Rajeev takes on the role of General Manager U Rivergate Karjat having spent 5 enriching years with Absolute Hotel Services. His self-driven work style got him fast tracked within the company, taking on senior roles within his skill set, his previous stint being Hotel Manager of Eastin Easy Aishwarya Talegaon. 

Being Hotel Management Graduate along with a Master’s in Business Administration, Rajeev has acquired gainful insights in Hotel Operations on a backdrop of over two decades. His career set off with a sizeable tenure  at ITC Hotel Maurya Sheraton & Towers, thereafter  embarking on International assignments in South Africa and Oman. A rounded mix, including Pre-Opening,  gives him the perfect platform to successfully launch the property and provide it with a fitting growth track.      

“An astute follower of Brand and Quality Standards alongwith exposure to our various integrated systems, Rajeev will be able to get U Rivergate Karjat create it’s own identity in the drive-to destination space. The essence of a typical U Brand Resort is to curate delightful experiences for guests and we are fully confident that he will be able create this indelible difference.” as stated by Mr. Shalil Suvarna, VP – Operations & Pre-Opening of Absolute Hotel Services India

About Absolute Hotel Services (AHS)

www.absolutehotelservices.com

AHS is the fastest growing hospitality management/branding company in Asia and Europe with an ever-expanding geographic portfolio of hotels, resorts and serviced residences. Head quartered in Bangkok, Thailand with regional offices in Thailand, Vietnam, Indonesia, Hong Kong, India and Europe with more expansions planned, AHS and its brands have resonated with investors and consumers contributing value to all stakeholders.

Covering the luxury to economy segments through its brands U Hotels & Resorts, Eastin Grand Hotels & Resorts, Eastin Hotels, Resorts & Residences and Eastin Easy.  AHS also has the right to manage hotels under Travelodge brand under Travelodge Thailand and Vienna House brand under Vienna House Asia.



ibis Vikhroli partners with Magenta for EV charging facilities

ibis, a smart economy hospitality brand and a joint venture from Accor Hotels and InterGlobe Enterprises has tied up with Magenta. The latter will install electric vehicle charging stations (EVCS) at ibis Vikhroli, which is strategically located in Mumbai’s corporate hub.

With the increasing popularity of EVs in the country, this initiative will further fuel the growth of the EV segment and help in reducing the carbon footprint. Magenta shall install, operate, and manage DC fast chargers initially at ibis Vikhroli followed by other properties across the country.

These charging solutions are mobile-enabled applications (OCCP based) and come with many other consumer-friendly features. These chargers can be accessed by EV users using the ChargeGrid system. The ChargeGrid app provides seamless information from acquiring a charger to completing an online charging session.

Commenting on this tie-up, JB Singh, President and CEO, Interglobe Hotels said, “We’re delighted to cater for the need of our young and modern audience, at a time when we are seeing them gradually shifting towards EVs. This partnership will also provide us with the opportunity to promote environment-friendly options for our target customer segment and meet sustainability goals.”

All charging channels to be used under this partnership will be managed and operated with the Charge Grid internal Magenta software which will enable EV customers to continuously monitor electricity consumption and track the deduction of the wallet value during charging.

Appointment | Rubeena Khan joins Novotel Hyderabad Airport as Marketing and Communications Manager

She will create integrated marketing strategies for the hotel while handling the overall aspects of marketing, communications, PR and content creation to maximize brand visibility

Novotel Hyderabad Airport has appointed Rubeena Khan as the Marketing and Communications Manager. She has over four years of experience in hospitality marketing.

In her new role, she will be creating integrated marketing strategies for the hotel while handling the overall aspects of marketing, communications, public relations, content creation, amongst others to maximize brand visibility.

Khan was previously associated with one of the leading hospitality chains, Marriott International – The Westin Hyderabad Mindspace and Sheraton Hyderabad, where she has played a critical role in strategizing, branding and creating invigorating marketing campaigns aligned with the hotel’s key goals.

A self-driven and creative professional, Khan loves taking a tactical approach in order to strengthen the brand. In her leisure time, she loves to travel and explore.

 CELEBRATE THIS VALENTINE’S DAY AT ITC GRAND CENTRAL

 CELEBRATE THIS VALENTINE’S DAY AT ITC GRAND CENTRAL

Mumbai, Feb, 2022 -   ITC Grand Central, the finest luxury hotel for the discerning business traveler in Central Mumbai, would offer a special Valentine’s Day Menu at its three eateries - Hornby’s Pavilion, all day dining restaurant, Shanghai Club, fine dining Chinese restaurant and Kebabs & Kurries, specialty Indian restaurant during dinner hours (7:30 pm to 11:45 pm) on February 14, 2022

Celebrate your romance with delicious dinner coupled with a glass of finest sparkling wine and chocolate cake give away for all the lovely couples visiting the hotel. Our Chef has himself hand picked the mouth-watering menu for this extraordinary day. We would make sure that the service would be efficient and discreet!

For queries call ITC Grand Central call on Kebabs & Kurries - 022-67045110/ 022-67045109 & Shanghai Club - 022-67045110/ 022-67045109

About ITC Grand Central 

ITC Grand Central is the first and finest luxury hotel for the discerning business traveler in Central Mumbai. 

Reflecting the rich heritage of the colonial past, ITC Grand Central has 242 tastefully appointed guest rooms, a well-equipped 24-hour business center and an exclusive ‘Wellness Centre’ complimented with an experience of warm Indian hospitality. Furthermore, ITC’s latest brand of Indian restaurant, Kebabs & Kurries, showcasing delicious heritage cuisine, fine-tuned through years of research by the celebrated chefs of Welcomgroup is located here. Multiple dining options are available with the presence of Hornby’s Pavilion, Frederick’s Lounge, Shanghai Club, Dublin and the premium rooftop lounge called ‘Point of View’.