Hilton India and Sakurafresh join hands to introduce a range of zero alcohol beverages in India

The partnership has been forged to develop a comprehensive beverage program catering to consumers who prefer non-alcoholic beverages.

Hilton India announced a strategic beverage partnership program with Sakurafresh Beverage and Food. The collaboration marks a first-of-its-kind partnership, to drive innovation, sustainability and healthy beverage offering across all participating Hilton properties in India, showcasing Sakurafresh’s zero alcohol liqueurs, spirits and cocktail bitters.

According to Prashant Kulkarni, director F&B, India-Hilton, this collaboration will enable an elevated on-property beverage experience that will meet the evolving needs of today’s guests who choose to be sober yet socially engage with family, friends or business associates with healthier options.

As part of the strategic partnership, the Sober Soirée series of Zero Alcohol Cocktail Menus will be launched in all participating properties across India in February 2022.

The sober curiosity movement, for instance, with low-to-no ABV alcoholic beverages, is gaining momentum around the world with more people mindful of their health and drinking habits. According to Social Standards’ July 2020 COVID-19 Insights: Food & Beverage Report, the “non[1]alcoholic [category] grew 22 percent year-over-year (comparing May-Jul 2019 to May-Jul 2020).

Renaissance 2.0: Re-think, Re-build and Re-coup” on 3rd - 5th March 2022 at Banarsidas Chandiwala Institute of Hotel Management (BCHIMCT)

“Renaissance 2.0: Re-think, Re-build and Re-coup” on 3rd - 5th March 2022 at BCHIMCT

The Department of Hotel Management, BCIHMCT will organize the 12th India International Hotel, Travel

and Tourism Research Conference” from 3rd to 5th March 2022

India International Hotel, Travel, and Tourism Research Conference series has become the most

prominent International Conference in the field of Hotel, Travel, and Tourism. BCIHMCT has been

conducting the conference since 2009 involving the Tourism & Hospitality Industry. The upcoming 12th

edition of the conference in 2022 will focus on the theme “Renaissance 2.0: Re-think, Re-build and Re-coup”.

The conference will include formal presentations, workshops, panel discussions, technical tracks, awards

and also serve as an avenue for discussion on issues related to the industry. Apart from the regular

presentations, the conference will include keynote addresses by eminent speakers and experts from both

industry and academia.

Global pandemic, Covid-19 has shattered the world economy. Tourism, Travel & Hospitality industries

were among those that were severely affected. It presents before us the challenges that require us to

revolutionize, rejuvenate and revitalise our methodology and approach whereby we can address, discuss

and devise future strategies to re-think, re-build and re-coup. The aim of 12th India International Hotel,

Travel & Tourism Research Conference is to bring together a unique and international mix of experts,

researchers and decision makers both from academia and industry to exchange their knowledge,

experience and research innovations from this perspective.

The virtual conference would be attended by prominent authorities from the industry and academia and

will be hosted by Prof. R.K Bhandari, President –IIHTTRC and Dr. Arvind Kumar Saraswati, Convener -

IIHTTRC. This conference promises to bring together various stakeholders on a single platform to discuss

future tourism trends, ideas, implications and methodologies, underlying the theoretical and practical

approaches for innovation, renaissance, re-thinking, re-building and re–couping for the Tourism and

Hospitality sector.

For further information, please visit the website- https://www.bcihmct.ac.in/

Appointment | Amaan Kidwai Appointed Area Manager (Welcomhotels-Northern Region) and General Manager, Welcomhotel Sheraton New Delhi

Amaan Kidwai Appointed Area Manager (Welcomhotels-Northern Region) and General Manager, Welcomhotel Sheraton New Delhi 

February 22 - New Delhi: Amaan Kidwai moves to the national capital and will be holding dual responsibility as Area Manager (Welcomhotels- Northern Region) & GM, Welcomhotel Sheraton. Post a successful stint as General Manager, ITC Gardenia, Amaan comes back to New Delhi after 16 years.

In the new role, Amaan would oversee the Welcomhotel brand in the North with nine operating properties including Welcomhotel Katra, Chail, Shimla, Amritsar, Pahalgam, Mussoorie, Chandigarh and both Welcomhotel Dwarka and Welcomhotel Sheraton in New Delhi along with other upcoming hotels.

Known for his affable nature and keen analytical skills, Amaan will focus on the northern region. As Area Manager, he would be working on key objectives including driving profitability and growth, enhancing revenues via customer acquisition and retention along with the establishment of operating procedures and streamlined operations across Welcomhotel properties. 

Amaan firmly believes in the growth & development of his team and empowering them to deliver an unmatched guest experience that is instrumental in building guest loyalty and patronage. 

An alumni of IHM Mumbai, Amaan joined ITC Hotels as an Executive Trainee and has since then held senior management positions at several ITC Hotels in Hyderabad, Kolkata, Bengaluru and Chennai. Having received many accolades in his journey as a hospitality professional, Amaan likes to share his learnings with the team.

On completion of the two-year management training programme at ITC’s Hotel Management Institute in Gurgaon, he was posted at ITC Kakatiya, Hyderabad in the Food & Beverage function followed by stints at Sheraton New Delhi and ITC Sonar Kolkata in various positions. In 2016, he moved to ITC Windsor, Bengaluru as the Food & Beverage Manager, and 6 months prior to opening of the ITC Gardenia, Bengaluru, he was appointed the Executive Assistant Manager of the hotel. Subsequently he rose to be the Resident Manager of the hotel before moving to ITC Grand Chola, Chennai where he was elevated to the position of Hotel Manager.  In 2016, Amaan returned to ITC Gardenia as the General Manager.

About Welcomhotel: www.itchotels.com/welcomhotel:

Welcomhotel is a collection of premium hotels designed for those who demand more and seek bespoke experiences to make the most out of their stay, optimizing their travel intent. With an endeavour to provide immersive and enriching experiences, the brand is reflective of the warmth of Indian culture while upholding the benchmark service standards that ITC Hotels is known for. From curated journeys that enhance leisure trips, to those that help maximize the efficiency of business stays, at WelcomHotel, every effort is made to add value to the new-age traveller. Present in locations ranging from hills to beaches, and deserts to cities, the hotels skilfully blend together local aesthetics and modern day comforts along with ITC Hotels' renowned culinary expertise. At the heart of everything at WelcomHotel, lies the thought of ‘enrichment’.

It is this vision that helps enrich the lives of the guests, the community, and our hotel associates through integrated efforts and holistic initiatives. ITC Hotels manages and owns many hotels under the Welcomhotel brand including WelcomhotelChail, Welcomhotel Shimla, Welcomhotel Sheraton New Delhi, Welcomhotel Mussoorie, Welcomhotel Jodhpur, Welcomhotel Fort & Dunes, Khimsar, WelcomhotelVisakhapatnam, WelcomhotelMammalapuram, Welcomhotel Coimbatore, WelcomhotelPahalgam, WelcomhotelKatra, Welcomhotel Amritsar, WelcomhotelPort Blair & Welcomhotel Dwarka (New Delhi).

Appointment | Sheraton Grand Bengaluru Whitefield Hotel & Convention Center appoints Vedagiri Rajaram as the Director of F&B

Sheraton Grand Bengaluru Whitefield Hotel & Convention Center appoints Vedagiri Rajaram as the Director of F&B

Bengaluru, 22nd February 2022: Sheraton Grand Bengaluru Whitefield Hotel & Convention Center has

appointed Vedagiri Rajaram as the Director of Food & Beverage. With 13 years of rich and diverse

experience, he is a Food & Beverage specialist who started his hospitality journey with the Royal Orchid

Bangalore.

Prior to joining Sheraton Grand Bengaluru Whitefield Hotel & Convention Center, Ved established his

a career with prominent hotels like Oberoi Hotels & Resorts at Trident Nariman Point and Trident

Hyderabad, The Leela Palace, Udaipur and Vivanta by Taj, Hyderabad. One of the highlights of his stint at

Trident, Nariman Point was organizing a sit-down dinner for 700 international delegates at the launch of

‘Make in India’ in 2016, chaired by the Honorable Prime Minister of India, Narendra Modi.

Through his hospitality journey, Ved has always believed that people are the key assets for any business

to grow and has strived to inculcate a spirit of learning wherever he goes. He will be spearheading F&B

operations, specialty restaurants, guest experiences, and other key roles in the hotel. With his strong

management and leadership skills, Ved’s focus at Sheraton Grand Bengaluru Whitefield Hotel &

Convention Center will be on operational excellence, elevating dining experiences, and developing

innovative food and beverage concepts.

In his leisure time, Ved is fond of traveling, exploring new places, and playing football. He also has a keen

interest in bikes.

Fortress Australia' welcomes tourists for first time under Covid from today

Australia has been gradually reopening since November, first allowing Australians to travel in and out, then admitting international students and some workers. From Monday, leisure travellers and more business travellers are expected to enter. Australia's opening to tourists is the clearest example yet of the government's shift from a strict zero-Covid approach to living with the virus and vaccinating the public to minimise deaths and severe illness

Australia will welcome international tourists on Monday after nearly two years of sealing its borders, relying on high Covid-19 vaccination rates to live with the pandemic as infections decline. "The wait is over," Prime Minister Scott Morrison told a Sunday briefing at the Melbourne International Airport.

Australia's opening to tourists is the clearest example yet of the government's shift from a strict zero-Covid approach to living with the virus and vaccinating the public to minimize deaths and severe illness. Most of the country's 2.7 million coronavirus infections have occurred since the Omicron variant emerged in late November. But with one of the world's highest vaccination rates - more than 94 percent of people aged 16 and over are double-dosed - there have been just under 5,000 deaths, a fraction of the rates seen in many other developed countries.

On Sunday, the country recorded more than 16,600 coronavirus cases, before all areas had reported, and at least 33 deaths, mainly in the three most populous states of New South Wales, Victoria, and Queensland. Whether travelers will flock back to the island continent, dubbed "fortress Australia" for its strict border controls, remains to be seen. The government hopes to boost a pre-pandemic growth sector - real tourism gross domestic product expanded 3.4 percent in 2018-2019, compared with overall GDP growth of 1.9 percent.

Australia has been gradually reopening since November, first allowing Australians to travel in and out, then admitting international students and some workers. From Monday, leisure travelers and more business travelers may enter.

"The reopening reinforces Australia's credentials as an open economy and will allow companies with international interests to more easily conduct business," said Steve Hughes, head of HSBC's commercial banking in Australia. "We expect that mid-sized firms which have reached the limits of their domestic growth will have renewed confidence to consider offshore expansion."

Fully vaccinated tourists will not need to quarantine, but those not double-dosed will require a travel exemption to enter the country and will be subject to state and territory quarantine requirements.

TAAI had Meeting with Mr Ajay Singh, Chairman and Managing Director, Spice Jet

 Brief of Meeting had with Mr Ajay Singh, Chairman and Managing Director, Spice Jet & TAAI

A virtual meeting with Mr Ajay Singh, CMD, SpiceJet was convened at 1400 hrs on Friday, February 11th, 2022. The agenda of the meeting was to clarify the ambiguity around the airline’s future and that of the Indian aviation sector, SpiceJet’s plans for 2022, launch of new flights and destinations, the airline’s logistics arm SpiceXpress and other concerns raised by TAAI members.

We are glad to share that we had a very good and constructive meeting with Mr. Singh and SpiceJet Chief Commercial Officer, Ms. Shilpa Bhatia.

Mrs Jyoti Mayal, President, initiated the discussion and welcomed and thanked Mr Singh & Ms Bhatia for taking out time for the meeting. On behalf of members, she shared concerns on the continued challenges faced by the travel, tourism and aviation sectors, which have been the worst hit by the Covid pandemic. While many airlines across the globe had to unfortunately shutdown operations. Mrs Mayal said it was a relief that no such airline collapse was witnessed in India and it was a big achievement that our airlines had weathered the storm and were performing well. While some airlines in India were forced to retrench employees during the pandemic, Mrs Mayal noted with satisfaction and appreciated the fact that there was zero retrenchment in SpiceJet and the Company had done its best to take care of its employees.

She discussed the challenges that the sector was facing and sought clarity on the future plans of SpiceJet, its focus on commercial passenger operations and it’s fast growing logistics business, refunds, credits of TDS and incentives to members, if any, to members due to cancellations, and also a plan to further strengthen the relations between SpiceJet and TAAI and make it mutually beneficial. She also asked for inputs of the relevance of IATA for the Indian market as she had already had a meeting with the earlier Minister of Civil Aviation.

Responding & thanking Mrs. Mayal & TAAI for initiating this meeting, Mr Singh very candidly explained the challenges faced by Indian airlines & addressed all queries. Ms Shilpa Bhatia clarified that there were no pending refunds to any agent.

Mr Singh informed that under SpiceJet as the parent entity a new company has been incorporated in the name of SpiceXpress which will exclusively focus on Cargo. He went on to invite the TAAI members to come forward and leverage the opportunity by venturing into Cargo business bookings, for which mutually agreed commercial arrangements can be worked out.

Mr Singh said the pandemic had disrupted Indian aviation, tourism and travel sectors in ways no one could have anticipated. But challenges like this bring the best out of an airline like SpiceJet. SpiceJet has always looked for opportunities in the face of adversity, he said. SpiceJet built SpiceXpress during the pandemic and has grown that business from a $30-40 million a year to a $350 million a year business.

Mr Singh further clarified that with aviation coming back on track, especially the domestic operations, a window of opportunity is open to both airlines and travel agents to work in tandem and reap the attached benefits, which could be a stepping stone to revive fast. Had it not been for the recent Omicron scare, the recovery of the aviation sector and restoration of regular air travel would have started much earlier, Mr Singh said & hoped that this was a temporary setback.

He emphasised the need for having a domestic entity like IATA in place to have a more robust in-house management of issues and challenges. He suggested that Indian aviation and travel trade have its own issues and the way of handling them, and therefore having in place a domestic arrangement like such would be much helpful in dealing with the same, which was seconded by all present.

Mr Paras Lakhia, Chairman, Airline Council discussed various issues concerning agents, operational issues, changes in flight schedules etc.

TAAI representatives, Mr Shreeram Patel, Hon. Treasurer; Mr Sameer Karnani, Chairman – Western Region; Mr Amish Desai, Chairman (Karnataka Chapter), and Dr Himanshu Talwar, Executive Director all reemphasised the above issues, which were duly acknowledged by Mr Singh with an assurance of personally looking into the same and get it addressed on priority.

Mr Singh reemphasised the importance of travel agents & reiterated that SpiceJet would be happy to collaborate in revenue sharing of all ancillary products & also help to build a healthier & technology driven environment.

Mr Singh said the government realises the importance of the aviation sector and has taken many initiatives in the last five years to help the sector but much more needs to be done & it can we be achieved by working together.

In India, aviation fuel is taxed at the highest level in the world, airport charges are extremely high and there are all forms of other taxes and duties and regulatory complications which make us uncompetitive. These need to be resolved because India has this phenomenal potential of being an incredible aviation space given its geographic location, given the demand and the population that we have, he said.

He informed that at a post-budget interaction, on behalf of the civil aviation, travel, tourism and hospitality sectors, he had raised with the Hon’ble Finance Minister, Ms Nirmala Sitharaman the difficulties being faced by these sectors because of Covid. He had requested the Hon’ble FM to consider granting Infrastructure Status to these sectors to facilitate lending by banks and financial institutions. He has also requested the Hon’ble FM’s support for inclusion of Aviation Turbine Fuel under GST.

Mr Singh informed, the Hon. FM has promised to consider granting infrastructure/ industry status to help the sectors of aviation, travel, tourism and hospitality. She has also assured that she will take up the issue of inclusion of Aviation Turbine Fuel under GST at the next meeting of the GST Council.

Mr Singh updated that SpiceJet had successfully reintroduced Boeing 737 MAX aircraft into operations and 11 of its 737 Max were already operational. The return of the MAX will help SpiceJet add new routes and destinations and improve operational efficiency.

Mr Singh said he believed that the worst is behind us and the road ahead is full of opportunities and a bright future awaits our airlines, travel and tourism sectors.

Mrs Mayal also applauded SpiceJet for having operated hundreds of charter flights in the last two years at a time when scheduled international flights had been suspended and creating business opportunities for agents as well as helping hundreds of thousands of people to travel to and from India.

Appreciation was shared for Chief Commercial Officer, Ms Shilpa Bhatia for always immediately resolving issues for the trade and our membership.

The meeting ended with thanks from all present on assurance to each other for working towards the industry & to have regular quarterly meeting with Chairman & to have a physical meeting soon to take all talks forward by exploring new opportunities as discussed.

Swiss institute to get on board Goa’s new hotel management project

The plan of setting up a culinary training institute at Farmagudi was initiated about eight years ago, and the foundation stone for the same was also laid.

Goa Tourism will tie up with an internationally acclaimed institution to operate the institute of hotel management and catering technology that is coming up at Farmagudi. The Central government-funded project is likely to be completed in a year and a half.

A tourism official said they do not wish to operate the institute on their own for obvious challenges involved. “A Switzerland-based institute was suggested by tourism stakeholders, and since we wanted to have an institute of repute on board, we initiated talks with the foreign institute,” the tourism official said.

The agreement with the institute, the officer said, will probably be signed before the project is completed so that it can be commissioned without delay. Some of the conditions of the agreement will be that a certain number of seats be reserved for Goan students, concession in fees, and scholarships to local students, besides adding terms for revenue-sharing.

The institute, the officer said, offers scholarships to its students in Switzerland. The same is expected here if the talks fructify.

“We don’t want to make money out of the project. Our plan is that Goan students should benefit. The government wants an agency to run the institute as it does not want to incur recurring expenses to operate it,” he added.

The government will hand over the completed structure to the selected institute. It will be the responsibility of the institute to arrange all facilities, including the kitchen training, he said.

The project was sanctioned INR 30 crore under the Diamond Jubilee grant of INR 300 crore that the state received from the Centre. “The project work has been on track, and will be completed within 12 to 18 months,” he said.

The plan of setting up a culinary training institute at Farmagudi was initiated about eight years ago, and the foundation stone for the same was also laid.

The project was to receive funds from the Centre, but its progression was delayed on several counts, and finally, it was annulled. More than a year ago, the state government resurrected the project.

New Opening | Ginger expands its footprint with the launch of a new hotel in Greater Noida

With the addition of this hotel, the Indian Hotels Company (IHCL) will have 16 hotels across brands in the Delhi-NCR region, including one under development.

Designed on the lean luxe philosophy, the new Ginger at Greater Noida offers a co-existence of contrasts through dynamic spaces, seamlessly blending the lines of work and play.

Commenting on the opening, Deepika Rao, MD, and CEO, Ginger Hotels, said, “We are very excited to launch Ginger Greater Noida. This is an important business location in the National Capital Region. With the opening of this hotel, Ginger now operates more than 650 keys in Delhi-NCR.”

Ginger Greater Noida is strategically located near Pari Chowk, with convenient access to the India Expo Mart, commercial centers, Greater Noida Sports Complex and the upcoming Noida airport. The hotel offers 72 rooms, Café Etcetera – the all-day diner offering a mix of global and local cuisine, and two conference rooms with a capacity to accommodate over 100 guests.

Greater Noida is a hub for major corporate houses, automobile, and telecom companies. It also houses Buddh International Circuit, the Indian motor racing track. With the addition of this hotel, the Indian Hotels Company (IHCL) will have 16 hotels across brands in the Delhi-NCR region, including one under development.

Kempinski Saudi Arabia portfolio grows with intimate Yanbu resort

European hotel group Kempinski is joining other firms in the push into Saudi Arabia. Kempinski Saudi Arabia’s portfolio is growing with a new deal to open the Kempinski Hotel & Resort Yanbu before the end of 2022.

Kempinski Hotel & Resort Yanbu will be a complete reflagging of the existing Mövenpick Hotel & Resort Yanbu, Kempinski confirmed to Hotelier Middle East. This will see the room count of the complex brought down, with existing rooms combined together to form much larger suites.

After this “meticulous renovation,” the Kempinski Saudi Arabia resort will have 24 suites, 12 villas and 48 apartments. There will also be five restaurants, which promise to bring in award-winning chefs. There will be an infinity pool, fitness center, private beach, and a marina for excursions.

Kempinski Saudi Arabia goals

Bernold Schroeder, chief executive officer Kempinski Group and chairman of the Board Kempinski AG, said: “We admire Vision 2030 and the Kingdom’s strategic planning to create a centre for international trade, linking the East with the West. The expansion of our portfolio in Saudi Arabia is a crucial and important step for Kempinski and we are delighted to be able to offer together with Osama Al-Mutabagani and Al Jazeerah Hotels & Resorts a new luxury hotel destination here in Yanbu.”

He added: “We partner in the belief that a vibrant society is paramount to economic growth and prosperity and we are therefore hopeful that by bringing Kempinski to this part of Saudi Arabia we can contribute to the vision set for the future. The country’s heritage alongside its world-class infrastructure and relentless pursuit of developing in a sustainable way fits extremely well with our own company vision. This very special opening on the Red Sea strengthens our commitment to significant growth and adds an extraordinary hotel to our presence in the Kingdom. This follows the Kempinski Hotel Al Othman Al Khobar, our advanced projects in Makkah and Al Madinah and the future project in Al Olaya district in Riyadh. We, at Kempinski, are committed to the collective drive that will see Vision 2030 achieved.”

Ingredient Ideology |Getting Candid With Yellow Bell Peppers By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Getting Candid With Yellow Bell Peppers

The bell pepper is the fruit of plants in the Grossum cultivar group of the species Capsicum annuum. Cultivars of the plant produce fruits in different colors, including red, yellow, orange, green, white, and purple. Bell peppers are sometimes grouped with less pungent chili varieties as "sweet peppers”. Yellow Bell Peppers are full of great health benefits—they're packed with vitamins and low in calories! They are an excellent source of vitamin A, vitamin C, and potassium. Bell Peppers also contain a healthy dose of fiber, folate, and iron. Peppers are native to Mexico, Central America, and northern South America. Pepper seeds were imported to Spain in 1493 and then spread through Europe and Asia. The mild bell pepper cultivar was developed in the 1920s, in Szeged, Hungary. 

Yellow capsicums are 3 to 4 lobed fruits of the capsicum annum species. They are milder in taste than green capsicum, and so are known as sweet peppers. Orange or yellow bell peppers are more mature than green bell peppers, and are harvested before they fully mature and turn red. The yellow ones exist in the middle of their color spectrum that has a very mild taste as compared to others.

The yellow, orange, and red peppers are more expensive than the green ones because they are harvested later and spend more time on the vine. The green ones are the cheapest because they are picked earlier while they are still unripe.

Let us have a look at some of the Health Benefits of Yellow Bell Peppers:

1. Yellow bell peppers are considered to be good since they are anti- inflammatory, prevent hypertension as well.

2. Yellow bell peppers are also regarded good for eye health should be considered a good option once in a while.

3. Yellow bell peppers are good for heart health and also considered anti- cancer.

4. Yellow bell peppers regulate the blood sugar levels and also help in reducing weight

5. Yellow bell peppers are regarded as a good immunity boosting ingredient and it also prevent anaemia.

Sharing a few thoughts on the Culinary Uses of Yellow Bell Peppers:

• Yellow bell peppers a good choice to add into our choice of salads, its vibrant color adds a great deal of eye appeal to a freshly tossed salad. 

• Yellow bell peppers go well on an open sandwich concept. Shred them, dice them, cut them into fancy shapes, toss them a little with some olive oil, or grill them a bit and place them with a contrasting flavor of spreads.

• Yellow bell peppers combine well into soups as well. Add them to a wide variety of clear soups, though I would not recommend to over cook them or grind them into a puree or so.

• Yellow bell peppers complement well on bruschettas, with olives, a little garlic, sun-dried tomatoes and in the non-veg categories with tuna fish, chicken sausages, ham/ salami etc. it goes well with simply boiled eggs as well.

• Yellow bell pepper salsa- add them to your mexican recipes, goes well with nachos as a salsa topping with cheese sauce, great to add into burritos, on tostadas, encase them in your favorite enchiladas with refried beans, chicken or veg.

• Yellow bell peppers are also one of my favorites when it comes to quiche, savoury tarts/ pies etc. love using them in my mushroom and spinach quiche filling, the yellow variety adds a nice spark, tartness and balances the other ingredients as well.

Here are a few of my favorite recipes using yellow bell peppers:

Recipe-1] CHATPATA STUFFED YELLOW BELL PEPPERS

Ingredients:

Yellow bell peppers/ capsicums- 400 gms

Oil/ olive oil/ butter- 2 tsp

For the stuffing:

Garlic- 1 tsp chopped

Onion-2 tbsp. chopped

Tomatoes- ½ cup chopped

Green chilies- 1 tsp chopped

Salt and pepper to taste

Mixed herbs- ½ tsp

Chili flakes- ½ tsp

Tomato ketchup-2 tsp

Red chili sauce- 2 tsp

Options for veg/non-veg:

Cottage cheese/ paneer- 150 gms, grated

Soy keema/ granules- 100 gms, soaked

Soy chunks- 150 gms, soaked

Assorted mix veggies- carrots/ beans/ peas/ cauliflower/mushrooms/corn/ zucchini/ broccoli etc.

Garam masala powder-1/2 tsp

Chaat masala-1/2 tsp

Assorted nuts-2-3 tsp chopped, cashews, raisins, almonds.

Fresh coriander leaves-2 tbsp. chopped

Grated cheese-1/4 cup

Method:

1. Prepare all the ingredients for the stuffed capsicums as listed above.

2. Cut the yellow peppers into two each horizontally and remove the seeds from within, wash and pat dry them.

3. To prepare the stuffing, heat oil/butter in a pan add in the garlic, onion and saute for a few seconds. Add in the choice of ingredients for veg / non-veg as per choice and add in seasonings, sauces and little water as needed to cook the ingredients.

4. When it is all just done, turn off the flame and add in the cheese and adjust the stuffing, add nuts and stuff the capsicum cups with the same, place it in a pre-heated oven at 170- 180 degrees celsius for 12-15 mins and serve it hot with some toasted garlic bread.

Recipe-2] BAKED YELLOW PEPPER LASAGNE

Ingredients:

Yellow bell peppers- 300 gms

For the lasagne dough:

Refined flour- 1 and a half cup

Salt- ½ tsp

Olive oil/ oil- 2 tsp

Warm water- as needed to make the dough

Mixed herbs- ¼ tsp

Chili flakes- ¼ tsp

For the yellow pepper filling:

Oil/butter- 2 tsp

Garlic- 1 tsp chopped

Onion-1 small chopped

Bayleaf- 2 no

Peppercorns- 4-5 no

Green chili – 1 tsp chopped

Tomato puree-1/4 cup

Salt and pepper to taste

Chili sauce/ schezuan sauce- 1 tsp

Mincemeat- chicken / sliced mushrooms for veg- 1 cup

Green peas- ½ cup

Grated cheese-1/2 cup

White sauce- 2 cups for layering

Method:

1. Prepare all the ingredients for the lasagne recipe using yellow bell peppers.

2. Firstly, prepare the dough for the lasagne sheets or else use readily available ones. Rest the dough for 20 mins. roll out cut into rectangle shaped sheets, boil them in water 3-4 mins, place in cold water until used further.

3. Now prepare the filling, heat oil or butter in a pan add in garlic, onions, chilies, Bayleaf, peppercorns and saute for few seconds.

4. Add in the mincemeat, peas, or the veg options as well and saute for 1 min, add in seasonings, herbs, puree and bhunao for a couple of minutes. 

5. Add a little water or stock if needed. Cover and cook for few minutes. Turn off the flame and check for seasonings, adjust as needed.

6. Pre-heat the oven at 180 degrees celsius, grease a baking dish with little butter, place a layer of the white sauce, then place the lasagne sheet and top it up evenly spreading out the prepared filling.

7. Sandwich the same and continue with the layers going upwards, finally a spread of white sauce, sprinkling of chili flakes, herbs and cheese and place the dish for baking for around 20 -22 mins, remove and serve hot.

Recipe-3] MARINATED YELLOW PEPPER RELISH

Ingredients:

Yellow bell peppers – 250 gms

For the base of the salad:

Assorted lettuce leaves- 1 cup, Iceberg/ Lollorosso

For the body of the salad:

Red/ green capsicums-1/2 cup cut into strips

Cucumber- 1 med sized, peeled, cut into strips.

Sliced onions- ½ cup

White radish/ red radish- ½ cup cut into strips

For the dressing of the salad:

Oil/ olive oil- 2-3 tsp

White vinegar- 1-2 tsp

White wine-1 tsp optional

Salt and pepper to taste

Mint leaves- 10-12 no

Coriander leaves- 2 tbsp. chopped

Sugar- 1 tsp

Flax seeds/ pumpkin seeds/ sunflower seeds- 1-2 tsp

For the garnish of the salad:

Pomegranate seeds- ¼ cup

Fresh sprigs of parsley- 3-4 no

Sliced lime- 2-3 no

Cherry tomatoes- 2-3 no

Method:

1. Prepare all the ingredients for the relish/salad recipe as listed.

2. Clean, wash and rinse the lettuce leaves under running water, place them in ice-cold water until used.

3. In a mixing bowl, combine together the ingredients for the dressing and mix well. Add in the body of the salad from strips of yellow bell peppers to all the others.

4. Toss the salad well, add choice of non-veg ingredients if desired like saute prawns, sliced tandoori chicken tikka, sliced chicken salami etc.

5. Place the tossed salad on a bed of crispy lettuce leaves in a salad plate and garnish it appropriately. Serve immediately and enjoy the crunch and munch on the relish bowl.

Recipe- 4] ZAIKEDAAR BHARWAN YELLOW SIMLA 

Ingredients:

Yellow bell peppers- 400 gms.

For the stuffing:

Oil/ butter/ olive oil- 2 tsp

Mustard seeds-1/2 tsp

Cumin seeds-1/2 tsp

Curry leaves- 8-10 no

Slit red chilies- 1-2 no

Garlic-1 tsp chopped

Ginger-1 tsp chopped

Green chilies- 1 tsp chopped

Onion- 1 small chopped

Salt to taste

Boiled mashed potatoes- 2-3 med sized

boiled whole green moong dal- ½ cup

tomatoes- ¼ cup chopped

turmeric powder- ¼ tsp

cumin powder-1/4 tsp

coriander powder- 1 tsp

red chili powder- ½ tsp

garam masala powder-1/4 tsp

lime juice-2 tsp

coriander leaves- 2 tbsp. chopped

grated cheese- 2-3 tsp

Method:

1. Prepare all the ingredients for the stuffed simla mirch recipe.

2. Slice off the tops of the yellow bell peppers and scoop out the seeds, rinse the opened up cups and pat dry them.

3. To prepare the filling, heat oil/ butter in a pan and add in all the ingredients for the tempering/ tadka and allow to crackle/splutter a little.

4. Now add in the garlic, ginger, chilies and onions and saute for a few seconds. Now add in the boiled mashed potatoes, all masalas, and salt to taste, the boiled green moong as well and cook them all together for 3-4 mins.

5. Add in the fresh coriander leaves, lemon juice and cheese and turn off the flame, stuff the filling into the prepared yellow bell pepper cups and place them on a baking tray and allow to cook in the oven at 160 degrees celsius for around 18-22 mins, remove and enjoy it!

Recipe- 5] YELLOW BELL PEPPER TANGY TOSS SALAD

Ingredients:

Yellow bell peppers- 250 gms

For the base of the salad:

Assorted lettuce leaves/ purple cabbage/ white cabbage- 1 cup

For the body of the salad in addition to yellow peppers:

Red peppers- ½ cup cut into strips/ dices

Tomatoes- 2 no ripe, de-seeded and cut into strips

Cucumber- 1 small, peeled and cut into strips

Shallots- 10-12 no, peeled and cut 1 x 2

Feta cheese- ½ cup crumbled a little 

Black olives- 4-5 no

Green olives- 4-5 no

Fresh basil leaves- 10-12 no

Cherry tomatoes- 4-5 no

For non-veg options for the salad:

Boiled diced chicken cubes- ½ cup

Sliced chicken sausages- ½ cup

Sliced grilled / chicken tikka- ½ cup

For the dressing of the salad:

Olive oil/ Oil-2-3 tbsp.

Mustard paste-1 tsp

Salt and crushed black pepper to taste

Capsico/ tabasco- ½ tsp

Mango pickle- 2 tsp

Orange juice- ¼ cup

Mint leaves- 8-10 no

For the garnish of the salad:

Assorted nuts and seeds – 1-2 tsp

Fresh pomegranate seeds- ¼ cup

Method:

1. Prepare all the ingredients for the salad as listed with all the elements.

2. Place the base of the salad in the serving plate / salad bowl.

3. In a mixing bowl, combine together the ingredients for the dressing and adjust the seasonings to taste.

4. Arrange the body of the salad on the bed of lettuce leaves and place the feta cheese as well.

5. Just before serving, drizzle the tangy tart dressing over and place garnishes as desired on the salad plate and serve it immediately.

6. Non-veg options as listed above can also be used in the above recipe to add variety.

Recipe- 6] STUFFED PASTA SHELLS WITH YELLOW PEPPERS

Ingredients:

Yellow bell peppers- 150 gms

Shell shaped pasta / conchigle- 150- 200 gms

Oil/ olive oil- 2-3 tsp

Butter-1 tsp

Garlic- 2 tsp chopped

Onion- 1 small chopped

Green chilies- 1 tsp chopped

Salt and pepper to taste

Soya granules- ½ cup soaked

Garam masala powder-1/4 tsp

Water-1/4 cup to cook

Tomato sauce-2-3 tsp

Fresh cream-2-3 tsp.

Grated cheese-1/4 cup

Olives- 3-4 no each, black and green

White sauce- 1 and a half cup

Chili flakes-1/2 tsp

Mixed herbs-1/2 tsp

Chopped parsley-2 tsp

Method:

1. Prepare all the ingredients for the stuffed shell pasta recipe.

2. Boil water, add in a little salt and oil and boil the shell pasta in it for a few mins until just cooked/ al dente stage, refresh with cold water and drizzle a little oil and keep aside.

3. In a pan heat oil and butter and saute the garlic, onion, chilies for a few minutes and add in the soaked, drained soya granules, small dices of yellow bell peppers, add in the seasonings, sauces, spices as per taste.

4. Saute the mixture for a minute, add in little water and allow to cook for 6- 8 mins. turn off the flame and add in little cheese and mix.

5. Once cooled down a little, stuff the boiled shell shaped pasta with the prepared filling as above. Pre-heat the oven to 160 degrees celsius. grease a baking dish, place a little white sauce at the base and arrange the stuffed pasta on it, drizzle some tomato sauce, mixed herbs, chili flakes, some more white sauce and cheese.

6.Bake the pasta in the dish for around 10-12 mins and remove, serve it hot with toasts/ french bread/ garlic masala pao etc.

alliance air: Tourism ministry signs MoU with Alliance Air for promotion and marketing of domestic tourism

Tourism ministry signs MoU with Alliance Air for promotion and marketing of domestic tourism

Rupinder Brar, Additional Director General, Ministry of Tourism, signed the MoU on behalf of MOT with Vineet Sood, Chief Executive Officer of Alliance Air, representing the airline. The specific elements of promotional efforts undertaken include advertising in the print and electronic media, participation in fairs and exhibitions, organising seminars, workshops, road shows and India evenings, printing of brochures and collaterals, brochure support/joint advertising, inviting the media and travel trade to visit the country under the hospitality program

In order to boost tourism throughout the country, the Union Ministry of Tourism has signed a Memorandum of Understanding (MoU) with government-owned budget carrier Alliance Air in Delhi. The aim of this partnership is to promote and market domestic tourism and position Indian as a preferred tourism destination in the tourism generating markets. Alliance Air with its domestic network will work to promote tourism across India and synergise the activities with the Ministry.

According to a statement released by the ministry, Alliance Air has been the frontrunner in promoting the Regional Connectivity Scheme (RCS) of the Government of India which is being promoted under the Prime Minister’s UDAN scheme. The objective of the MoU is to meet an integrated marketing and promotional strategy and a synergised campaign in association with Alliance Air.

The specific elements of promotional efforts undertaken include advertising in the print and electronic media, participation in fairs and exhibitions, organising seminars, workshops, road shows and India evenings, printing of brochures and collaterals, brochure support/joint advertising, inviting the media and travel trade to visit the country under the hospitality programme. “The ministry shall be bringing together the travel tourism stakeholders to benefit from this Memorandum of Understanding,” read the statement from the ministry.

Lift additional restrictions: FHRAI urges States & UTs

With the number of positive cases steadily tapering off, FHRAI appeals to all the State Chiefs to immediately lift all kinds of restrictions imposed on hotels and restaurants. Currently, in many states, 50 per cent capacity restriction is continuing to be imposed on restaurants along with restrictions on the closing timings. In addition to this, wedding and social gatherings also have capacity restrictions, due to which the MICE venues are under severe distress.

“Yesterday, basis the COVID case trajectory across the country showing a sustained downward trend, the Centre has asked States and UTs to do away with additional restrictions. This comes as a big breather for the industry and we too urge the States to remove all restrictions on hotels, restaurants and MICE venues,” says Mr Pradeep Shetty, Jt. Hon. Sec., FHRAI. Keeping in mind the upcoming summer season, which is also considered as the domestic travel season, he added, “It is the next best holiday season for the hospitality industry after Christmas and New Year. This is an opportune window for the States to allow the hospitality sector to make the most of it.”

Kempinski Hotels signs management contract for prestigious luxury hotel in the heart of Saudi Arabia's capital Riyadh

The Kempinski Hotels portfolio is steadily growing in the Middle East: With the signing of a management agreement for a prestigious luxury hotel in Riyadh, the capital of the Kingdom of Saudi Arabia, another milestone in the expansion of the international hotel group has been set. The upcoming five-star Kempinski Al Qeshan Hotel is being built in a prime location in the heart of the Al Olaya business district on the famous King Fahad Road, which is home to banks, elegant restaurants and fine boutiques. The hotel with 150 elegant rooms and suites as well as ten serviced apartments is planned to be built and opened in approximately four years. With this luxury hotel, the owner is not only focusing on technical and structural sustainability, but also has included a full green façade in his plans. While one complete floor of the 35-storey building is reserved for an exclusive ladies' spa and one for a men's spa, guests can indulge in culinary delights in two high-class restaurants or admire the skyline of the metropolis from the rooftop lounge and terrace with pool of the luxury hotel.

Located on a desert plateau, the city of Riyadh is a place where old-world charm meets modernity and visions of the future: Alongside fortresses steeped in history, palaces, museums and colourful souks visitors will find skyscrapers in the thriving financial district, the country's best universities, state-of-the-art shopping centres as well as a growing arts and culture scene. As the economic, administrative and cultural centre, Riyadh is the most populous city in Saudi Arabia with 7.5 million inhabitants.

Hilton Invests in New, Industry-leading Continuing Education Benefit for Team Members through Partnership with Guild Education

Pic Credit Hilton

In a first for the hospitality industry, Hilton team members will be able to earn a vast new variety of educational credentials at no cost to them

 In an industry first, Hilton has announced a new educational benefit designed to empower its team members to continue to learn, grow and thrive. Through a new partnership with Guild Education, Hilton will provide its team members with a best-in-class continuing education platform to help them pursue and attain their educational dreams. 

Beginning this spring, team members at Hilton’s U.S.-owned and managed properties and corporate locations will be able to earn a vast array of new educational credentials debt-free as they pursue their personal and professional goals.

“At Hilton, we’ve been on a life-long journey to build an inclusive culture of continuous learning for all. We want work at Hilton to be one of the best parts of our team members' lives, and that means creating opportunities for continuous professional growth and development,” said Laura Fuentes, Hilton executive vice president and chief human resources officer. “This partnership with Guild Education – a first of its kind in our industry – is yet another way we will be able to better meet our team members where they are right now on their educational journeys and help them achieve their career aspirations.” 

The new continuing education platform will offer a robust variety of learning offerings, debt-free for all team members. These options include everything from high school completion, English-language learning, digital literacy, professional certifications in high-demand career areas such as culinary, business, data analytics and technology, and college degrees. 

A continued focus on growth through education is key to attracting and retaining top talent, now more than ever, which is why Hilton sought out best-in-class partner Guild Education. Guild has partnerships with the nation’s top universities and learning providers for working adults, offering more than 2,200 programs and the expertise to guide all learners through their educational aspirations and journeys. 

“Hilton is enhancing its commitment to creating a top work environment and a workplace of growth with its new education program,” said Natalie McCullough, Guild Education president and chief commercial officer. “We’re proud to partner with Hilton to provide their team members with career mobility opportunities that will give them the skills needed for the jobs of today and the careers of tomorrow.”

Hilton has developed a strong reputation as a purpose-driven company with a great workplace culture, driven by its team members. Amid one of the most challenging times in the history of the hospitality industry, Hilton continues to be recognized for its exceptional and resilient workplace culture and team member benefits. Great Place to Work and Fortune named Hilton #1 on the 2021 Best Big Companies to Work For® list and #3 on the 2021 Best Companies to Work For® list in the U.S. Hilton is the highest ranked hospitality company to appear on both lists, especially notable given the significant impact the pandemic has had on the travel industry. DiversityInc also ranked Hilton #1 on its 2021 list of Top 50 Companies for Diversity.

“At Hilton, more than 40 percent of U.S. team members have been part of the Hilton family for 10 years or longer. We are thrilled to be partnering with Guild Education to expand our efforts to support our team members in building lifelong, fulfilling careers here at Hilton,” says Gretchen Stroud, Hilton’s senior vice president of talent and inclusion. 

Prior to adding these new educational opportunities, Hilton already offered more than 25,000 online professional development learning courses. In addition, Hilton offers a comprehensive benefits package including mental well-being offerings, paid personal and parental leave, sabbaticals and GoHilton travel discounts. 

Hilton is actively hiring. The company has nearly 2,900 hotel job openings available in the U.S., with levels spanning entry-level through general manager, at all of its 18 brands.

For more information on Hilton’s partnership with Guild Education, its award-winning workplace culture and the many kinds of jobs available, please visit jobs.hilton.com.

Eclat Insights | Your No 1 Priority As A Leader: Choose The Right Metric, Make It Your Team's North Star.

Your No 1 Priority As A Leader: Choose The Right Metric, Make It Your Team's North Star.

Why is the North Star so special? The axis of Earth is pointed almost directly at it. During the course of the night, Polaris does not rise or set but remains in very nearly the same spot above the northern horizon year-round while the other stars circle around it. It marks the location of the sky's north pole, the point around which the whole sky turns.

Setting up your team's collective North Star should be your No 1 priority. Everybody's efforts should be in the same direction and everything should circle around it. 

A North Star metric is a measure that becomes both a goal and a direction for a team or an individual.

Consider the cardinal rule for hospitality: location, location, location. This rings true for hotels, resorts, restaurants, pubs and now even in the metaverse. Getting your location right can mean a world of difference in terms of revenue and business.

Once that is done, though, the same metrics cannot be applied to different businesses. If you are a business hotel, you might want to keep an eye on repeat customer metrics, but if you are a unique, once-in-a-lifetime experience resort, you may not want to worry about that metric. Same for Customer Lifetime Value or Preference Capture. 

Why have a metric?

A business hotel may want to measure the time taken for Check-In, as a measure of efficiency. The quicker, the better. According to business hotel operators, guests do not want to wait, they want a ready room on arrival and want to go straight to the room.  

A resort may also want to measure the time taken for Check-In but as a measure of warmth or relationship. The slower, the better. According to resort operators, guests do not want to wait, they want a ready room on arrival BUT do not want to go straight to the room. They want to take in the atmosphere, the setting, talk to a host, feel acclimatised, want attention etc. 

Both may want to measure 'Time Taken for Check In' but in a totally different way.

Questions To Ask Before You Set Up A Metric

Are you measuring a process or a person?

A process metric is independent of who is being measured. e.g. A room should be made ready from a dirty status in 30 mins. That is a process metric. Whether everyone on your Housekeeping team can do it, is a person metric. 

Do you want to ensure compliance or do you want to inspire performance?

Time taken to deliver a Room Service order is a common metric. Usually 5 mins for tea/coffee, 15 mins for snacks, 25 mins for meals etc. This is compliance.

Making sure the associate spends 5 mins in the room, setting up the table, serving the guest and ensuring they have everything they need. This is to inspire service. 

Can you measure it easily? Fairly? Will the measure remain the same irrespective of who measures it? No biases.

Warmth / Customer Centricity and other metrics can be confusing to your team because these are difficult to measure and depend upon the observer. Your team will only commit to measures that seem fair. 

A good example is 'errors in a ready room' or 'errors in a ready banquet set up'. This is something that can be self-monitored or done in pairs and is free of bias. Either something is as per standard/request or not. In the room case, a good checklist becomes the basis and in the case of a banquet, a Function Prospectus. 

Soft Measure or Hard Measure?

You would need to decide whether you want only hard, quantifiable measures or also soft, feeling measures.

Quantity and Quality of food prepared is a good example. You want your kitchen team to ensure that the time taken to prepare a dish is measured, the presentation is as per standards set AND it tastes good. 

Can the person improve because of the measure? Does the measure give out any intelligent feedback?  

This is where a lot of the metrics fail. If the measure does not help you or your team do a better job and work on the things that matter, then is it even something you should measure?

For example, let's take the most used metric for service organisations - NPS - Net Promoter Score. What is a valet, a room service order taker, a maintenance engineer, a commis supposed to do when the NPS falls for a quarter? or goes up for that matter?  

Are the stars aligned?

You cant have people pulling the boat in different directions. This is where the leader in you needs to take charge. Align everyone's north star, to the big one you are working towards.

What Is A Good Metric then?

• A good metric, a good north star, matters to the person, to the process, to the department, to the division, to the company, the stakeholders and the community.

• is personalised. It should be something that is a judgement/result of a large part of your team's work.

• is actionable. It should be something your team member can do something about. A good metric should be something she can act upon, and something that creates action/momentum in her.

• has some benchmarking, some logic in it.

• has the potential to have an exponential impact on work performance.

Real-World Examples

• A lot of hotels have Guest Relations Executives (s) or departments. I am amazed they are not measured on time spent with guests. This should be the no 1 metric, their North Star.

• Food & Beverage service staff should track a metric I like to call 'suggestion hits'. How many guests ordered the dish/drink/wine suggested by the wait staff? I do not mean how many ordered the highest priced dish, but rather, how many guests trusted the team and went with the suggestions offered by them.

Want to make this Insight WOW? 

This section is my north star! :)

• Have fun with this idea. Once you understand that you can drive performance and initiatives via a good metric, then develop as many as you need as a leader. You can run them weekly, monthly, quarterly etc. You can have competitions amongst your team members or teams.

• You can let your team tell you what they should be use as a metric. Try it, you will be amazed at the ideas you receive.

• Reward, Reward, Reward. Consistently, without fail, reward the team when they meet the metrics and when they show the courage to follow their North Star.

• Use the North Star as a decision-making tool. In the example about Guest Relations, if you do decide that Time Spent With Guests is what you want them to aim at, then you will have to work with them to either reduce, manage or remove all other tasks that take them away from that metric. You may need to train them in the art of conversation, dining etiquette, etc. All these decisions become easy once you know your North Star.

• Make sure your North Star aligns with your team's. Too many managers are busy getting the team to work on stuff that contributes to their performance and bonuses. Work with your team on what will bring them rewards. Make their success your North Star.

As always, thank you for reading. I am happy to help you set up your personal North Star or your team's. Write to me at p.bedi@eclathospitality.com and let's create that shiny thing in the sky, together. 

Prabhjot

Bedi

is an Hospitality Ideator. A process innovator, trainer, and professional speaker, he has worked with the Taj Group of Hotels, conducted training programs for hospitality leaders, launched a National Council Accredited Hospitality Institute as Principal, successfully launched and sold three hospitality businesses. He now assists hospitality leaders and educators in creating superlative services and products. He also edits the very popular www.hospemag.com - the largest hospitality career e-mag

Visit Maldives | MMPRC BEGINS A DESTINATION ONLINE TRAINING TARGETING THE INDIAN MARKET

MMPRC (Visit Maldives) begins an Destination Online Training targeting the Indian Market with 2HUB. The program will be conducted from 16th February to 16th May 2022.

2HUB is an online B2B reseller platform that aggregates Asia's largest portfolio of travel experiences for Travel Agents to discover, compare and book tours around the world with offerings of 40,000+ tours in 60+ countries.

For the Destination Online Training conducted with MMPRC, 2HUB will create a dedicated online platform to provide the latest and up-to-date information about Maldives’ tourism sector to travel trade professionals working in the Indian market. The information related to the destination will be available for the members of 2HUB, including tour operators and travel agents, by logging in to the website. This e-learning platform is flexible and allows members to join in at any time, anywhere, to know more about Maldives and what it has to offer to tourists.

Through this program MMPRC aims to familiarize travel trade professionals working in the Indian market with the latest information on measures taken in our resorts, hotels, guesthouses and liveaboards, and the unique experiences available in Maldives for travellers from this market. This is a great platform to market the destination as a safe haven, promote the unique geographical formation of the scattered islands which allow natural social distancing for travelers.

Over 500 travel partners from India are expected to participate in the program during the three months of the campaign. These travel trade partners interact directly with 120,000+ high potential travelers, thus the campaign opens the opportunity to boost bookings and arrivals from this market to the Maldives. This campaign will help reinforce India as the fastest growing source market for the Maldives.

The Destination Online Training is conducted in line with the marketing strategy for the Indian market to strengthen Maldives brand in this region and create greater appeal to the travelers. It focuses on creating awareness about the activities that can be enjoyed by luxury travelers from India, including those traveling for romantic, honeymoon, family vacations as well as business purposes for MICE activities and events.

India is the top source market to the Maldives during 2021. 13,947 travellers arrived from India in 2022 so far. This places India as the 3rd largest market to Maldives tourism, with a market share of 8.1%. India was the largest market in 2021 with over 278,740 travellers and a market share of 22.6%. Similarly, India was the largest market in 2020 with an arrival figure of 62,960 and a market share of 11.3%. MMPRC has been participating in fairs and exhibitions and holding several activities for this market in order to maintain destination momentum and further increase arrivals from this market. This includes virtual and in-person activities such as major marketing campaigns with stakeholders, webinars, roadshows and familiarization trips

Want to work in maldives

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Appointment | Ramnik Choudhary joins Raffles Udaipur as Director of Sales & Marketing

Raffles Udaipur, Accor’s first hotel under this brand in India, has appointed Ramnik Choudhary as Director of Sales & Marketing. He has over 20 years of experience in sales, hotel pre-openings, marketing, loyalty, revenue and distribution. He was previously Senior Director of Airline Sales and Business Support at Accor Hotels and brings with himself a strong skill set and proven abilities to lead teams towards the achievement of organizational goals.

Choudhary is a planner and strategist acknowledged for strengthening hotel operations to lead in highly competitive markets and delivering innovative strategies and solutions. With a strong focus on revenue-generation and materializing business in a robust yet competitive environment, Choudhary has successfully launched over 20 hotels across India so far. He also played a key role in significantly improving performance at The Imperial Hotel early on in his career.

Bacardi Announces Its First Ever India-Made Innovation – Good Man Brandy

Bacardi India, the largest international spirits company in the country by volume, today, announced its foray into the brandy and IMFL (Indian Made Foreign Liquor) category with the launch of Good Man - the company's first-ever innovation made in India for Indian consumers. Strengthening its brown spirits play, Bacardi India is focused on disrupting the premium brandy segment by offering India's modern-day consumers an unparalleled experience with this latest innovation. Aged for a minimum of two years in oak casks, this premium blended brandy is the perfect amalgamation of grain spirit with premium French and Indian grape brandies.

A meticulously crafted blend of woody flavors, fruity notes of pear, apple, a rich palate of raisin, drizzled with sweet vanilla and honey, this liquid is enjoyed neat, on ice or with a mixer. Good Man celebrates the new-age consumers who seek to be the best version of themselves, enabling them to further find the courage to stay on their quest for individuality.

Speaking of the launch, Sanjit Randhawa, Managing Director, Bacardi India, said, “We are excited to announce Bacardi India’s foray into the premium brandy segment with the launch of Good Man. Our aim is to grow the business five folds by 2030, and this launch reiterates our commitment to the market. It fortifies our premium portfolio as we continue to capture a larger share of the brown spirits category. It’s also a major step to strengthening our presence in the country, with this being the first in-house brand created in the market, specifically with the Indian consumer in mind.”

Ayaesha Gooptu, Head of Innovations, AMEA (Asia Middle-East and Africa) at Bacardi, who’s been overseeing all the innovations across the region, said, “With innovation at the very core, Bacardi has always evolved and introduced new products to provide outstanding experiences to consumers. In line with that, Good Man, too, aims to offer an enhanced drinking experience to the discerning Indian consumer. It is an important launch in the portfolio, from the 'Year of Innovations' perspective and we are very optimistic. Initially, we will focus on understanding consumer sentiment and then we will take this brand to more markets."

India is the largest brandy market globally, with 39% of the world’s consumption, and it’s the second-largest category in the country. While the brandy category is growing at 3% in the country, the premium brandy category is growing at a much faster rate at 16%. With the introduction of Good Man in India, Bacardi is set to become the only international spirits player in the premium brandy segment, thus reinforcing its commitment to grow and diversify in the highly competitive Indian market.

India remains an important market for the company, and it falls within the top 10 priority markets worldwide. Leveraging Bacardi’s strong global and local leadership in premium spirits brands across categories, combined with the upward trend in India’s premium spirits market, the launch of Good Man aims to seize the opportunity and create a contemporary, bold brand for modern-day consumers. As with every innovation and campaign, Bacardi has forayed into this segment keeping consumers at the core, considering their changing preferences as well as acknowledging their growing appetite for new experiences.

“Consumers across the country, are open to experimenting more in their drinking choices and are seeking more premium experiences. Good Man, with its international lineage, aims to inspire this new-age Indian drinker to find their true voice, express their true self, and enjoy a drinking experience that is frankly a cut above all the rest. Now that’s a spirit to cheer too!’’ said Zeenah Vilcassim, Head of Marketing, Bacardi India.

The southern states currently hold nearly 98% of the country’s overall brandy market share, and keeping this in mind, Good man has first been introduced to consumers in the South. It is available on shelves across Kerala, Karnataka, Telangana, and Pondicherry

New Openings | Ginger opens a new hotel in Greater Noida

Ginger opens a new hotel in Greater Noida

Ginger expands its footprint with the launch of a new hotel in Greater Noida, National Capital Region (Delhi-NCR). Designed on the lean luxe philosophy, the hotel offers a co-existence of contrasts through dynamic spaces, seamlessly blending the lines of work and play.

Commenting on the opening, Ms. Deepika Rao, Managing Director & Chief Executive Officer, Ginger Hotels, said, “We are very excited to launch Ginger Greater Noida. This is an important business location in the National Capital Region. With the opening of this hotel, Ginger now operates more than 650 keys in Delhi-NCR.”

Ginger Greater Noida is strategically located near Pari Chowk, with convenient access to the India Expo Mart, commercial centres, Greater Noida Sports Complex and the upcoming Noida airport. The hotel offers 72 rooms, Café Etcetera – the all-day diner offering a mix of global and local cuisine, and two conference rooms with a capacity to accommodate over 100 guests.

Greater Noida is a hub for major corporate houses, automobile, and telecom companies. It also houses Buddh International Circuit, the Indian motor racing track.

With the addition of this hotel, Indian Hotels Company (IHCL) will have 16 hotels across brands in the Delhi-NCR region, including one under development.

Appointment | Shyam Kumar is the new General Manager at DoubleTree by Hilton Agra

He was earlier the Director of Operations at Conrad Bengaluru, actively participating in the hotel’s success and strengthening the team

DoubleTree by Hilton Agra has appointed Shyam Kumar as its new general manager. A passionate hotelier with over 21 years of experience believes that hard work and discipline are secret ingredients to success. 

Kumar started his career as an operations trainee and worked with Sarovar Park, ITC, Shangri-La and Marriott before leaving India for higher education to New Zealand in 2005.

Before joining DoubleTree by Hilton Agra, Kumar was the Director of Operations at Conrad Bengaluru, actively participating in the hotel’s success and strengthening the team. He has also worked with Starwood and Marriott with some of his assignments as Director of Food and Beverage at Shangri-La Bengaluru, managing the city’s largest F&B space of 10 outlets.

Kumar also had the opportunity to be part of Hilton’s prestigious Shine 2 program, which made him learn and understand the skills required for the new roles and challenges. He lives with his wife Sudha and his two children, seven-year-old daughter Harika and 4-year-old son Shanmukh. Fitness, music, and books keep driving him during his free time. He also likes exploring heritage and spiritual sites.