BCIHMCT Delhi to hold a three-day International Conference


The theme of the 13th India International Hotel, Travel & Tourism Research Conference (IIHTTRC, 2023), which will be held from March 1-3, is "Green Investment, Inclusive Growth & Digital Futures in Tourism & Hospitality."

The Banarsidas Chandiwala Institute of Hotel Management & Catering Technology will host the 13th edition of the India International Hotel, Travel & Tourism Research Conference from March 1 to 3, 2022. To be held in an offline mode, the upcoming conference will focus on the theme “Green Investment, Inclusive Growth & Digital Futures in Tourism & Hospitality”.

Amidst the theme of Tourism & Green Investment proposed by UNWTO for the year 2023, the conference intends to address, discuss and devise future strategies also for Inclusive growth and Digital futures along with Green Investment in Hospitality & Tourism Sector. The aim of the 13th 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 across the globe to exchange their knowledge, experience, and research innovations to highlight and deliver a best possible outcome to discourse the chosen components of the theme i.e. Green Investment, Inclusive Growth & Digital Futures.

The conference will include formal presentations, workshops, awards, and other industry-related forums. Apart from the regular presentations, the conference will include keynote addresses by eminent speakers and experts from both industry and academia. Original articles, research papers, and case studies that highlight the issues will be included in formal research presentations during the conference

The conference with the overall theme focused on "Green Investment, Inclusive Growth & Digital Futures in Tourism & Hospitality" has a wide range of sub-themes, including - Strategic Advances & Digital Futures in the Tourism & Hospitality Industry, Building Guest   Experience, Trust & Loyalty post-pandemic, Role of Big Data, Smart Applications and social media as Digital Future, Destination Marketing, Branding and Loyalty through Green Investment, Innovations & Entrepreneurship avenues in Tourism & Hospitality, Film Tourism, Destination Promotion & Economic Development, Post Crisis Tourism and Hospitality Scenario etc.

Selected Quality papers shall be published in “Indian Journal of Applied Hospitality Tourism Research” Vol 15 (ISSN 0975 4954), an annual peer-reviewed open access Hospitality & Tourism Management Journal indexed in India Citation Index (ICI), Cite factor and CABI. Also, the selected papers from the conference will be published in an ISBN Edited Book titled “Green Investment, Inclusive Growth & Digital Futures in Tourism & Hospitality”.

BCIHMCT is a NAAC “A+”-accredited institution and affiliated with GGSIP University, Delhi.

The Le Meridien Nagpur collaborates with Skills on Wheels project of the Gulson Foundation along with Pratham Education Foundation.

Gulson Foundation is a non-profit organization founded by Mr. Gul Advani in the year 1994. Through the foundation, he has touched many lives and extended wholehearted support to various organizations providing support towards terminal and critical illnesses, primary health, education and poverty reduction. The Gulson Foundation launched the "Skills on Wheels" initiative with the goal of transferring skills and enhancing the opportunities available to children. As part of this project, 

the NGO trains the disadvantaged people on the go in a variety of programmes, such as tailoring, basic computer training, baking, and beauty and wellness training.

They have two vans under this initiative that are intended and equipped to conduct classroom sessions in any distant area of the country. The cutting-edge truck is air-conditioned and furnished with benches, computers, and smart TVs, among other amenities. Additionally, they ran a 250 participant, agriculture-based training programme in 5 communities. 11 households have begun their own goat farming thanks to the Satara training programme in goat raising. Gulson Learning Center (Shirdi), which was founded with the intention of developing the skills of Rural India and providing wings to apply those talents, has already helped over 400 individuals and has a number of courses planned. They want to work with business to close the supply-demand gap and give disadvantaged youngsters opportunity.

Pratham is an innovative learning organization created to improve the quality of education in India. As one of the largest non-governmental organizations in the country, Pratham focuses on high-quality, low-cost, and replicable interventions to address gaps in the education system. Established in 1995 to provide education to children in the slums of Mumbai, Pratham has grown both in scope and geographical coverage.

Pratham means 'first' in Sanskrit. True to its name, it is the first major organization to achieve lasting, wide-scale success in India's educational landscape. This has been made possible due to various policies and strategies adopted by the organization. Over the years, Pratham's advocacy in the education sector has become well-recognized and regarded. The Annual Status of Education Report (ASER) has become an important input in the education policies of both the central and state governments with several state governments using it.

At the Le Meridien Nagpur, students from Pratham Onboarding successfully completed. They now have the chance to learn about F&B service and housekeeping. We are overjoyed to have these beautiful students and to be preparing them for careers in hospitality.

Anantara Lawana Koh Samui Resort Accepted Into Global Luxury Travel Group Virtuoso

Anantara Lawana Koh Samui Resort has been accepted into Virtuoso®’s exclusive portfolio of luxury travel partners, comprising over 2,300 preferred suppliers in 100 countries. The inclusion in Virtuoso will present new sales and marketing opportunities to the network’s 21,000 luxury travel advisors and their highly desirable clientele. Virtuoso agencies worldwide sell an average of (U.S.) $28–$32 billion annually, making the network the most significant player in luxury travel.

Dubai receives 14.36 million international visitors in 2022

Exceptional growth in visitation enables the city to surpass global and regional tourism recovery levels

 Hamdan bin Mohammed: Dubai’s ability to rapidly accelerate tourism growth has marked it out as a clear frontrunner in the international industry“The tourism and travel sector contributes significantly to the leadership’s aim of making the emirate a model for excellence in the global economy” Guided by its visionary leadership, Dubai consolidates its status as the world’s most popular destination, with a 97 per cent YoY increase in visitation

Tourist travel to Dubai in 2022 reaches 86 per cent of pre-pandemic levels, exceeding global recovery levels of 63 per cent and Middle East recovery levels of 83 per cent Stellar performance contributes to the Dubai Economic Agenda D33’s goal of consolidating Dubai’s status as one of the world’s top three cities for travel and business Growth validates the city’s ranking as the No. 1 global destination in Tripadvisor Travellers’ Choice Awards for the second successive year Dubai sees one of the world’s highest average occupancy rates of 73 per cent in 2022

Government of Dubai Media Office February 2023: Dubai received 14.36 million international overnight visitors in 2022, growing 97 per cent YoY from the 7.28 million tourist arrivals in 2021, according to the latest data published by Dubai’s Department of Economy and Tourism (DET). The growth, which enabled the emirate to surpass global and regional tourism recovery levels, contributes to the goal of the Dubai Economic Agenda D33 launched by His Highness Sheikh Mohammed bin Rashid Al Maktoum, Vice President and Prime Minister of the UAE and Ruler of Dubai, to consolidate Dubai’s status as one of the world’s top three cities for travel and business.

 

His Highness Sheikh Hamdan bin Mohammed bin Rashid Al Maktoum, Crown Prince of Dubai and Chairman of The Executive Council of Dubai said: “Dubai’s ability to rapidly accelerate tourism growth, which has marked it out as a clear frontrunner in the international industry,  demonstrates the far-reaching vision of His Highness Sheikh Mohammed bin Rashid Al Maktoum to transform the emirate into an important global player in shaping the future of vital sectors. The remarkable rise in international visitation in 2022 supports the ambitious goal of the Dubai Economic Agenda D33 to double the size of the emirate’s economy by 2033. The tourism and travel sector contributes significantly to the leadership’s aim of making the emirate a model for excellence in the global economy.

 

“The exceptional growth in the inflow of visitors reflects Dubai’s continued rise as one of the world’s most connected cities and its determination to lead the world in hospitality infrastructure and service levels. The high growth shows the world that we never rest on our achievements and constantly work to raise our benchmarks. I am confident that Dubai will be an even greater catalyst for the growth of global tourism and travel connectivity in the years ahead."

 

By closing in on its pre-pandemic visitation of 16.73 million in 2019, Dubai’s 2022 tourism performance further validated its ranking as the No.1 global destination in the Tripadvisor Travellers’ Choice Awards 2023 for the second successive year, only the second city in history to achieve the feat. The latest data from the United Nations World Tourism Organisation (UNWTO) shows that global tourist travel in 2022 was 37 per cent lower than 2019. The Middle East saw the strongest relative increase, with arrivals climbing to 83 per cent of pre-pandemic numbers. Dubai exceeded both global and regional barometers of recovery with visitors to the city in 2022 reaching 86 per cent of pre-pandemic levels.

 

His Excellency, Helal Saeed Almarri, Director General of Dubai’s Department of Economy and Tourism, said: “Aligned with the vision of His Highness Sheikh Mohammed bin Rashid Al Maktoum, Vice President and Prime Minister of the UAE and Ruler of Dubai, to make Dubai the world’s most visited and re-visited destination, the performance of our industry in 2022 shows the extraordinary progress made by the city over the past two years. While the global economy remains in a state of flux, Dubai has emerged as a clear leader in the tourism industry. The robust performance is a testament to Dubai’s growing role at the vanguard of global tourism recovery. The positive momentum also shows that tourism remains a significant contributor to the city’s economic growth and sustainable development, further driving the goal of the Dubai Economic Agenda D33 to reinforce Dubai’s status as one of world’s top three cities for tourism and business. 

 

“The effectiveness of our strategies and initiatives gives us the confidence to tap new growth opportunities in the global travel and business sectors over the next few decades. As the fastest growing city in the Middle East, Dubai’s continuous growth has been made possible by the unwavering support of our stakeholders and partners and a raft of strategic investments and federal policy reforms that have led to a steady flow of global entrepreneurs, talent, investors, and business and leisure travellers. The industry-wide success has also encouraged us to redouble our efforts to provide more opportunities for Emirati talent to contribute to the growth of Dubai’s tourism sector, aligned with our cutting-edge industry nationalisation programme to build the next generation of tourism professionals. We will continue to accelerate momentum throughout 2023 and beyond by focusing on all the key elements that have placed Dubai at the forefront of the world’s leading travel destinations – a diversified approach to markets, an evolving multifaceted destination proposition, continuous collaboration with our partners, all of which have enabled us to deliver exceptional value to visitors from around the world,” HE Helal Almarri added.

Dubai’s international markets maintain momentum

The strong performance in 2022 features some noteworthy spikes in Dubai’s traditional key markets and strong growth across emerging markets. Dubai remained a first-choice safe travel destination for visitors from the city’s stronghold markets.

From a regional perspective, Western Europe and GCC regions each accounted for a 21 per cent share of arrivals. The GCC region in particular saw an exponential increase in their share of arrivals from 13 per cent in 2021 to 21 per cent last year. South Asia contributed 17 per cent of total volumes while the MENA region contributed 12 per cent, further reinforcing Dubai’s continued appeal to travellers from proximity markets. The Americas accounted for seven per cent of arrivals while the North Asia and South East Asia region and Africa each contributed five per cent and Australasia accounted for two per cent.

His Excellency, Issam Kazim, CEO of Dubai Corporation for Tourism and Commerce Marketing, said: “As Dubai continues to grow exponentially in line with the Dubai Economic Agenda D33 launched by our visionary leadership to make Dubai one of the world’s top three cities for tourism and business,  it remains committed to moving to the next level with new and unique world-class infrastructure, experiences and attractions. The sheer diversity of the destination proposition and Dubai’s growing profile as a safe, open and accessible destination saw the city being chosen as the No.1 global destination for the second year in a row in the Tripadvisor Travellers’ Choice Awards 2023.   Our partners played a pivotal role in achieving the No.1 ranking with their contributions to both Dubai’s tourism growth and the sector’s global rebound, as well as their active participation in all our global campaigns and marketing activities that have driven consideration for Dubai as the destination of choice for global travellers. The exceptional support of our public and private sector stakeholders and partners will be instrumental in raising our ability to showcase our unmatched offering designed to meet the diverse preferences and budgets of international travellers, as we gear up to welcome more visitors to Dubai in 2023.”

 

Hospitality sector achieves significant growth

Dubai’s hotel sector, which continues to be integral to the emirate’s destination promise and the overall growth of the tourism industry, continued to perform strongly across all hospitality metrics.

Average occupancy for the hotel sector in 2022 stood at 73 per cent, one of the highest in the world, rising from 67 per cent in 2021. The figure is just short of the 75 per cent occupancy in the pre-pandemic period of 2019. The high occupancy is particularly noteworthy as it was achieved despite a 16 per cent increase in room supply in 2022 compared to 2019. Dubai’s hotel inventory at the end of December 2022 comprised of 146,496 rooms at 804 hotel establishments, compared to 126,120 rooms available at the end of December 2019 across 741 establishments. The total number of hotels in 2022 marked a six per cent growth over 2021, with 755 hotel establishments offering 137,950 rooms, figures that highlight the continued strong investor confidence in Dubai’s tourism sector. 

The hotel sector outperformed pre-pandemic levels across all other key measurements – Occupied Room Nights, Average Daily Rate (ADR) and Revenue Per Available Room (RevPAR). Occupied room nights reached a record high of 37.43 million room nights in 2022, registering a 19 per cent increase vs. 2021 (31.47 million) and a 17 per cent increase over the pre-pandemic period of 2019, which yielded 32.11 million occupied room nights.

The ADR of AED536 in 2022 surpassed the ADRs for both 2021 (AED451) and 2019 (AED415), with 19 per cent and 29 per cent increases respectively. The hotel sector’s robust performance is also evident in its RevPAR growth – an increase of 30 per cent compared to 2021 (AED391 v AED301) and an increase of 25 per cent over the pre-pandemic period of 2019 (RevPAR of AED312).

Goa Tourism launches new Helipad Service and Helpline in the state to boost tourism

 The Goa Department of Tourism has a new helipad service and tourism helpline in Goa today. This comes as a delightful addition to the tourism avenues for the state. The helipad has been set up in Dauje, Ella, and Old Goa in partnership with Soaring Aerospace Private Limited, Goa Tourism. The company has proposals for helicopter services to motivate tourism in Goa. A 10-minute helicopter joyride setting forth a panoramic aerial view for the tourists, costing Rs. 8,000 inclusive of GST per person, is available for famous sightseeing such as Old Goa churches, Divar island, Chorao island, Atal Setu, Panjim city, Miramar, Coco beach/Nerul bay, Fort Aguada, Sinquerim fort & beach, Calangute beach, Candolim beach, and Baga beach. The service will be available for five rides between 11:00 a.m. and noon and between 3:00 p.m. and 4:00 p.m. Not only this, but the customers can also avail themselves of the option to craft their very own customized Heli tours, to make the breathtaking experience even more personalized.

 Equipped with a safe and full air-conditioned helicopter, Agusta 119 VT-RNK, this offering is set to provide tourists with a one-of-a-kind travel experience in the state. The aircraft follows DGC and ATC guidelines committed to safety. Additionally, the Department of Tourism, Govt. of Goa, has launched a tourism helpline service. Tourists can dial the helpline number 1364 within the state of Goa. These services were launched in the presence of Dr. Pramod Sawant, the Chief Minister, and Tourism Minister Mr. Rohan Khaunte.

Customers can commission the helicopter to enjoy exclusive airport transfers to and from Mopa to Dabolim Airport as well. They can also be transferred to or from North or South Goa hotels and resorts whenever landing facilities are available. Also, exclusive city helicopter transfers will be available, viz., Mumbai, Kolhapur, Belgaum, Hubli, etc. The company has an ambitious plan to connect to the Hampi World Heritage Site.

 

Helpline, 1364, will function as a source of information about various tourism-related services in Goa, offering information on hotels, beaches, adventure sports, transport, complaints, feedback and much more. Tourists can also use the helpline in cases of distress. The helpline will be available in English, Hindi, and Marathi and will offer 24-hour service. When a tourist registers a complaint with the helpline, the operators will inform the concerned authorities, including the police (100), medical emergency services (108), fire services (101), etc.

 

These services are being introduced to meet tourists’ interests and will help amplify tourism in Goa, as well as make sure the tourists also get a safe yet joyous experience during their stay in Goa. To develop and strengthen the current infrastructure and give visitors a variety of ways to explore Goa, careful thought and simplifications are needed.


Ingredient Ideology | THE FAVOURABLE FENUGREEK-  BEFITTING WINTER SPECIAL By: Dr. Kaviraj Khialani ,Celebrity Master Chef


THE FAVOURABLE FENUGREEK-BEFITTING WINTER SPECIAL

It’s winter time & the season most of us look forward to for many reasons and to me it is very special since it is time to relish the greens from the farms from sarson to methi and the list goes on! While the chilly mornings are little difficult at times to get over with the due course of the day, does come by with many options to eat and enjoy satisfying the palate from the garma garam chai to the mooli ke paranthey and not to forget the gajar ka halwa!

Methi has been one of those greens which somehow taste much better during winters and the mere aroma of its leaves and the mouthfeel of it being cooked with a little tadka and spices and a hot phulka or roti on the side, shalgam ka aachar and a glass of lassi or chaas! Trust me you won’t be really asking for a better treat than this.

Also called Fenugreek it’s a Latin word which means ‘Greek Hay ‘besides the fresh methi, we also have the dried leaves called kasoori methi in Hindi, fenugreek seeds or methi dana which are also used in many ways in our kitchens in Indian cooking. Kasuri methi is used in curries, dals and subzi, pulao’s and much more with this herbed aromatic and nutritious ingredient.

Health Benefits of FENUGREEK Leaves:

*Methi leaves are low in calories, help in managing weight loss & management.

* Fresh methi is good food for the heart care.

* Methi leaves contain good number of anti-oxidants.

* Methi has been considered good to manage diabetes.

* It is regarded as good conditioner for the skin, reduces blemishes.

* Helps reduce cholesterol levels in our body, use if effectively.

* Methi leaves help curing bowel issues, helps prevent anaemia.

FENUGREEK TRIVIA: SOME POINTS TO KEEP IN MIND:

Fenugreek or methi leaves has been used as an important part of the greens category and it has medicinal properties as well since ages. They leaves are popular since they are aromatic and have a unique flavor to them. Though there are a few who complain about its bitterness, it’s a must have in our diets. 

Always select fresh methi bunches that are bright green in color, crisp and fresh to their best. Avoid if the leaves are dry textured or yellowish on the outlook.

Methi seeds are a wealth of health benefits as per experts and a must to be on our kitchen shelf to use in a number of ways be it in small quantities but yes for sure, we usually add them to rasam, sambhar and even curd rice. The best way to use them is it add them in a tadka mix to our popular kadhis, a few subzis as well can carry its values and taste well, at times I also powder them and use them in some recipes to avoid the crunch in the mouth. Some of us also have heard having methi seeds soaked overnight in water and having them in the morning for weight loss!

 Culinary Uses of FENUGREEK Leaves:

  • Methi ka saag is the most popular one which we find popularly being made in most of our homes, try adding a few additions in them sometimes like I usually add soy granules or aloo - wadis to them and they taste yum!

  • Methi ke paranthey- yet another common sounding dish, try this one with a combination of methi with anardana, methi with grated carrots slightly saute it with garlic and chilies and stuff it into the dough. Use combination of flours like atta + soy flour, atta+ makkai + sunflower seeds powder, all the possible grains and gluten free options can also be tried once in a while.

  • Methi aloo, methi gajar ki subzi, methi shalgam curry, methi makhane ka korma, Bhopla coconut methi stew, try adding saute methi with garlic or with some seeds like flaxseeds or pumpkin seeds into idlis and steam them.

  • In the non-veg varieties recommended with methi are some options like methi, makkai aur ande ki bhurji, methi murgh kadai masala, Lasooni methi machli, jheenga methi jhalfrezi, methi mutton tava masala and many more.

  • The point most importantly for me when cooking with methi or any greens is that we should not be over cooking them for too long, they are delicate leaves and cook in minutes, avoid covering and cooking them for too long or don’t really pressure cook them.

  • Kasoori methi however plays a different role being in a dried form, try to dry toast the leaves on a medium hot tava for a few seconds, allow to cool and crush them between your palms add them to your tomato based gravies or masalas, curries, dals, subzis and even in a pulao, dough for parathas, naans or even your favorite biryani.

Here are a couple of my favourite healthy recipes with FENUGREEK this season for all our readers to enjoy

Recipe -1] Mazedaar Methi aur Moong wali chaat

Ingredients

Fresh methi leaves- 1 cup, roughly cut.

Boiled green moong-1 cup

Boiled sweet corn- ½ cup

Boiled potato- ½ cup, peeled and diced.

Onions/tomatoes/green chilies/green capsicums- as needed for the chaat as per taste can be added.

Anardana- 2 tbsp.

Black salt- 1/4tsp

Crushed black pepper- ½ tsp

Roasted jeera powder-1/2 tsp

Lime juice- 2 tbsp.

Roasted crushed peanuts- 2 tbsp.

Mango pickle ka masala from the bottle- 2 tbsp.

Imli chutney-2 tbsp.

Mint and coriander leaves- 2 tbsp. for garnish

Chat masala- to taste

Papdi/sev as needed for the chaat.

Oil- 1tbsp.

Garlic- 1 tsp chopped

Spring onion greens- 2 tbsp. chopped


Method:

1. Prepare all the ingredients for the chaat.

2. In a mixing bowl combine together the mango pickle ka masala, imli chutney, lime juice, salt and all spices, mix well and keep aside.

3. Heat oil in a pan, add garlic, methi, spring onion greens, corn and boiled moong and saute for 2 mins and remove.

4. Add all the ingredients to the dressing of the chaat and toss everything well.

5. Arrange the chaat on a serving plate, garnish with anardana, mint, coriander, Papdi, sev and serve chilled.


Recipe- 2] Methi- Makkai aur Makhane ka Milan

Ingredients

Fresh methi leaves- 2 cups. Leaves, broken into smaller pieces.

Boiled sweet corn- 1 cup

Makhana- ½ cup, fried or toasted and kept

For the Masala:

Oil-1 tbsp.

Ghee/butter- 1 tbsp.

Hing- ¼ tsp

Jeera- 1/2tsp

Methi dana- ½ tsp

Dried red chili- 2 nos.

Ginger garlic paste- 1 tsp

Chopped green chilies- 2 tsp

Sliced onions-1 med.

Tomatoes-2 nos. puree.

Salt to taste

Freshly roasted and crushed coriander seeds/powder- 1 tbsp.

Turmeric powder- ½ tsp

Kashmiri red chili powder- ½ tsp

Water-1/4 cup

Fresh cream-2 tbsp.

Method:

1. Prepare all the ingredients for the recipe.

2. Heat oil/butter/ghee in a pan, saute the methi dana, jeera, red chili, ginger garlic, green chilies and add in the onions and cook till light brown, add little water if needed.

3. Add in the fresh tomato puree, all powdered spices, salt to taste and allow them to cook on medium flame till oil comes out from the sides.

4. Now add in the boiled corn, methi leaves and fresh cream and mix well, cook for 5 to 7 mins on low flame do not cover.

5. Lastly, add the fried or toasted makhana into the subzi, mix well and serve immediately, garnish with ginger juliennes/fried red chili, serve with hot phulkas or rotis.


Recipe -3] Chatpata Methi Masoor Ka Pulao

Ingredients

Fresh methi leaves- 1 cup. Roughly cut.

Whole masoor dal- ½ cup, soaked for 1 hour in water.

Pulao basmati rice- 2 cups.

Oil- 1 tbsp.

Ghee- 1 tbsp.

Bayleaf/cinnamon/black cardamom/green cardamom/ cloves- as per taste to be added 1-2 pieces [ideally any 2]

Methi seeds- ½ tsp.

Cumin seeds- ½ tsp.

Ginger –garlic- green chili paste-1 tbsp. mix

Chopped onions- 2 nos.

Fresh tomato puree- 1 cup

Salt to taste

Turmeric powder- ½ tsp

Red chili powder-1/2tsp

Coriander powder- 2tsp

Water- as needed for the pulao.

Fresh mint and coriander leaves-1/2 cup for garnish.

Fried brown onions-2 tbsp. for garnish.

Rose water-2 tbsp. optional


Method:

1.Prepare all the ingredients for the dumdaar pulao.

2. Soak the rice and dal separately for 30 mins each.

3. Heat oil and ghee in a pan, add methi seeds, jeera, all assorted whole spices as per your taste, if you don’t prefer whole you can use 1 tsp garam masala powder also with the other spices later.

4. Add the onions first lightly brown them add in the ginger, garlic, chili paste, saute for few seconds, add in the tomato puree, salt and all masalas.

5. Cook the masala for 3 to 4 mins, add in the fresh methi, drained dal and rice mix it well with the masala and then add double the amount of water, bring to a boil.

6. Simmer the pulao, add rose water if desired, low flame, tava below the container and some weight on top and allow dum or steam to take place inside the pulao.

7. Once Done, mix well garnish the aromatic pulao with fresh mint, coriander leaves, brown onions and serve hot.

Recipe-4] LAZEEZ METHI PANEER 

Ingredients:

Paneer- 250 gms cut into cubes, fried for 2 mins and keep aside

For the masala:

Oil-2 tsp

Ghee- 1 tsp

Bay leaf- 1 no

Green cardamom-2 no

Black peppercorns- 3-4 no

Cloves- 2-3 no

Cumin seeds- ½ tsp

Garlic- 1 tsp chopped

Ginger-1/2 tsp chopped

Green chilies-1 tsp chopped

Onion paste-1 cup

Tomato puree-1/2 cup

Curd- ¼ cup

Cashew paste-1-2 tsp

Fresh cream- 2-3 tsp

Salt to taste

Turmeric powder-1/4 tsp

Red chili powder-1/4 tsp

Coriander powder-1 tsp

Garam masala powder-1/4 tsp

Water-1/4 cup

Fresh methi-1 cup chopped

Kasuri methi-1 -2 tsp

Sugar-1/4 tsp

Fried red chili/ ginger juliennes for garnish.

Method:

1. Prepare all the ingredients for the recipe as listed above.

2. Frying of paneer is an option, some of us use it the way it is as well.

3. Heat oil and ghee in a pan, add in the whole spices, cook for 1 min and then add in the onion paste, cook it on a medium flame, add little water as needed and once it starts changing color then add in the garlic, ginger, green chilies.

4. Cook the mixture for 2-3 mins, add in tomato puree, salt, all masalas and mix well. Add in curd, cashew and cream as well and simmer, add fresh methi and kasuri methi as well and cook the gravy for 8-10 mins.

5.Finally add in the paneer cubes, mix and cook in the gravy for 3-4 mins, garnish with ginger juliennes/ fried red chilies and serve hot with phulkas, rotis, parathas etc.


Recipe- 5] Dumdaar Methi Wali Dal

Ingredients:

Fresh methi leaves- 2 cups

Yellow moong dal- 1 cup soaked 

Oil-2 tsp

Ghee- 1 tsp

Hing-1/4 tsp

Curry leaves- 8-10 no

Garlic- 1 tsp chopped

Onion-1 small chopped

Cumin seeds-1/2 tsp

Red chilies- 1-2 slit

Green chilies-1-2 slit

Salt to taste

Ginger-1 tsp chopped

Turmeric powder-1/4 tsp

Garam masala powder-1/4 tsp

Red chili powder-1/4 tsp

Aamchur powder-1/2 tsp

Tomato- 1 small chopped

Water- as needed

Coriander leaves- 2-3 tbsp. chopped

Mix veggies- carrots/ beans/ peas/ cauliflower can also be added for color, flavor, crunch and nutrients into the same recipe.

Sweet potatoes- 1 cup, cubed and half boiled are also a good choice to add into a recipe like this one.

Method:

1. Prepare all the ingredients for the methi wali dal as listed above.

2. Clean the methi leaves, wash and soak the moong dal in 3 -4 cups of water for 1 hour.

3. To start the cooking process, heat oil and ghee in a pan, add in the dry red chilies, fresh green chilies, curry leaves, hing, cumin, ginger, garlic and saute for a few seconds.

4. Add in the onion and saute for a few mins, add tomato and the drained dal, salt and all powdered spices, bhunao for a couple of minutes.

5. Now add in 2 cups of water, mix and simmer, cover and cook until the dal is tender with the steam in the pan, the recipe can be pressure cooked as well for 2 whistles.

6. Check for the water content, keep it medium and not very watery. Adjust the salt to taste, add aamchur powder, coriander leaves and mix. Serve this methi dal with hot phulkas, rotis/ chapattis/ parathas etc along with a bowl of curd, salad/ pickle and papad.


Recipe-6] LASOONI METHI WALE CHAWAL

Ingredients:

Basmati rice- 1 and a half cup, cleaned, washed and soaked 

Fresh methi- 2 cups, cleaned

Oil- 2 tsp

Ghee- 1 tsp

Cinnamon stick-1 piece

Cloves- 2-3 no

Black peppercorns- 3-4 no

Green cardamom- 1-2 no

Dry red chilies- 2 no slit

Green chilies- 2 no slit

Garlic- 2 tsp chopped

Onion- 1 small sliced

Ginger- 1 tsp chopped

Tomato -2 med chopped

Sugar-1/4 tsp

Turmeric powder- ¼ tsp

Cumin powder-1/4 tsp

Coriander powder-1 tsp

Red chili powder-1/2 tsp

Water as needed

Cashews and raisins- 2 tsp each

Fresh coriander leaves- 2 tsp chopped

Method:

1. Prepare all the ingredients for the Lasooni methi Chawal as listed above.

2. Clean methi leaves, wash them well, roughly cut them and keep aside.

3. Pick, wash and soak the rice for 20 mins.

4. To start with the cooking process heat oil and ghee in a pan add in the whole spices to flavor the pan, add in the onions, ginger, chilies and saute them for a few seconds, add in garlic and tomato. For a non-veg option, we can also add chicken pieces, prawns, fish, chicken sausages as well in the same recipe.

5. Start with adding salt, all the powdered spices, drained rice, methi leaves and give it all a nice mix. Add double the quantity of hot water as compared to the rice and bring to a boil, simmer the flame, cover and cook the rice until the liquid gets absorbed.

6. Serve the rice with boondi- anar ka raita, papad, pickle and garnish it with cashews, raisins and fresh coriander leaves.

Six Senses Napa Valley Will Bring the Brand’s Trademark Wellness and Sustainability Focus to Prove Wine and Water Do Mix


The natural mineral waters of Aetna Springs will flow in harmony with Napa’s prestigious reds

Six Senses is taking its wellness and sustainability formula to a sanctuary in Napa County, an agricultural haven producing some of the world’s most sought-after wine. Named after the natural thermal Aetna Springs discovered in the 1870s, the original resort thrived until the 1970s as a natural spa destination, with Aetna Mineral Water also sold throughout the American West.

“Six Senses Napa Valley will marry the region’s beauty with the unique natural resources of the original Aetna Springs,” said Six Senses CEO Neil Jacobs. “Working with Weller Development Partners, Pegasus Capital Advisors, and committed sustainability partners, we have the right energy in place to revitalize this precious jewel in the Napa crown as a destination to rewild our guests back to a connection with nature, each other, and ultimately themselves.”

Heritage restoration

Conveniently located a two-hour drive from San Francisco, Six Senses Napa Valley will welcome guests to the western edge of a vast 3,000-acre estate. The existing structures will be sensitively preserved, and the landscape regenerated to bring back the beauty and functionality of the natural mineral springs, with a focus on native planting.

As for the historic resort itself, award-winning architecture firm Olson Kundig will work alongside California-based Architectural Resources Group and renowned developer of multiple historic projects, Weller Development Partners, to ensure the structures are preserved and adapted to suit the next chapter in its story.

“There’s so much about this site that I find deeply inspirational, from its layers of history as an agrarian and resort community to its stunning natural beauty. This new project provides a great opportunity to craft an authentic experience for visitors that centers around deepening connections to this special landscape,” said Tom Kundig, Principal/Owner and Founder of Olson Kundig.

There will be a choice of 95 rooms and suites, including ten tent-style structures, with interiors designed by 1508 London, known for their knowledge and unique capabilities in luxury hospitality. There will also be 16 branded residences, which will be serviced by Six Senses and, alongside all the resort amenities, enjoy access to a dedicated lounge.

Connecting past, present, and future

With a retreat vibe and location, wellness will be front and center in luring local and international guests. Programming will include yoga, meditation, mindfulness, Visiting Practitioners, and various treatments and therapies, all inspired by nature. Personalized longevity programs will work on the mind-gut-skin connection, fusing scientific advances in neuroscience with ancient wisdom worth remembering.

The historic mineral springs will be revived with indoor and outdoor thermal experiences and bathing. For anyone new to natural swimming, this is the place to experience the joy of pond floating, belly and spirit buoyant as the sun cuts through the morning mist. Restored greenery will ensure pockets of privacy for a secluded post-swim lounge on the surrounding decks.

Layered onto this will be pioneering indoor bathing facilities incorporating local herbs and essential oils into hot and cold therapies as guests relax and rejuvenate, privately or socially, to tap into the positive vibes of the whole community.

The sensory Alchemy Bar is the place to blend spa scrubs and soaps to suit the season and mood, using natural ingredients picked from the resort’s organic garden.

Nature’s bounty

One of the four food and beverage outlets will be an open-plan Dining Hall animated by long communal tables and cozy corners among the totem poles for intimate dinners, popping corks, or questions.

The (unsurprisingly named) Well will tempt guests to an informal and open-air space to celebrate the history of Aetna Springs with mineral water bottling and distilling. To dilute all that water will be the region's best wines, including Napa’s famed Cabernets.

The Juice & Brew Bar will offer further taste sensations, with in-house alchemists of the liquid kind crafting homemade and herbal tonics and tinctures, detox juices, artisanal and draft beers, and original and classic cocktail recipes.

Regeneration for future generations

The investment group, comprising Weller Development Partners, Pegasus Capital Advisors, and IHG Hotels & Resorts, will work with expert partners in sustainability to restore the recreational green spaces, vineyards, and agricultural activities supporting the resort. The water bottling program will tap into the natural springs and offset operational water requirements. Practices such as rewilding zones and the use of sustainable design and materials will help the resort achieve LEED certification.

“We couldn’t be more excited about our ongoing partnership with Six Senses and Pegasus Capital Advisors,” said Marc Weller, Founding Partner and President at Weller Development Partners. “As we continue to strategically expand our hospitality division nationally and internationally, the Aetna Springs development in Napa presents a phenomenal opportunity to marry the top luxury hotel brand in the world with one of the most incredible natural landscapes in the United States.”

“We are pleased to continue our longstanding relationship with Six Senses, as they embody our ethos of sustainability, health, and wellness,” said David Cogut, Partner at Pegasus Capital Advisors. “Six Senses Napa Valley will create an extraordinary experience that will stay with guests while restoring and revitalizing the property.”

Six Senses Napa Valley is slated to open in 2026.

Marriott Named One of FORTUNE’s Most Admired Companies

Marriott International has been named one of FORTUNE Magazine’s 2023 World’s Most Admired Companies for the 23rd consecutive year. Each year, FORTUNE identifies companies with the strongest reputations across industries and recognizes companies for their commitment to social responsibility, financial performance, innovation, and ability to attract and retain top talent. Marriott is ranked 16th across all companies and 1st in the category of Hotels, Casinos, and Resorts.

“We are honored to be named to this year’s list and proud to represent the best of our industry,” said Anthony Capuano, Chief Executive Officer, of Marriott International. “As a company that cares deeply about people, I am proud of our associates around the world who made this recognition possible by living our core values, putting people first, and caring for our guests, each other, and our communities.”

For decades, Marriott has been recognized for its outstanding workplace programs, leadership excellence, commitment to diversity, equity, and inclusion, and industry-leading initiatives. For more information, visit the company’s 2022 Serve 360 Report.

The Fern Hotels & Resorts launches The Fern Habitat, Jaipur

The Fern Hotels & Resorts, India’s leading environmentally sensitive hotel chain, has launched its second unique apart'otel, The Fern Habitat, Jaipur. This is the company’s 10th hotel in Rajasthan and its 4th hotel in the Pink City.

Speaking of the launch, Mr Suhail Kannampilly, CEO, Concept Hospitality-The Fern Hotels & Resorts said, “The Fern Habitat is our eco-friendly Apart’otel chain. This new brand compliments our other three Fern, Fern Residency and Beacon hotels in the fascinating city of Jaipur. We welcome our business and leisure guests to come and experience this new offering in Rajasthan’s state capital.”

Mr Prashant Gupta, Managing Director, Anukampa Avas Vikas LLP mentioned, “We are excited to have The Fern Habitat as our brand partner with Concept Hospitality to launch the second eco-friendly Fern Habitat branded hotel in India, offering our guests environmentally sensitive facilities that The Fern Hotels are well known for. Our hotel will additionally benefit from the strong sales presence the Fern brand enjoys with the leading online portals and the top travel agents, consolidators, and corporate clients all over India.”

The Fern Habitat, Jaipur is centrally located on Ajmer Road, putting it within a 15-minute drive to all the important business and tourist locations in the city. The Fern Habitat is a unique apart'otel offering 105 modern, comfortable, spacious rooms, a multi-cuisine restaurant & bar, and 6 banquet & meeting rooms to suit the needs of up to 400 guests for conferences, training programs, meetings, events, and wedding functions. Excellent shopping and entertainment options are in the immediate vicinity. The central location and the facilities & amenities on offer make this an ideal stay choice in Jaipur. 

Location: The apart'otel is 12 km from Jaipur International Airport, 5 km from Jaipur Railway Station, 5 km from the Bus Stand, 9 km from Hawa Mahal, 16 km from Amber Fort and 10 km from the World Trade Park.

 

Avana Taps Hmong Culture for Stilt-House Museum Classes

HANOI February 2023 - Time-honored techniques and rich visual storytelling form the core of new Batik (traditional painting and dyeing) classes at Avana Retreat, a resort set amid the homelands of the Hmong community. Led by a local Hmong artist, the complimentary and deeper-dive paid options are held at the property’s Stilt House, an on-site museum, to help guests connect with the local customs and traditions.

“If the waterfall is our property’s heartbeat and the spa is the soul, then our Stilt House is the spirit,” said Mr. Vu Huy, founder of Avana Retreat.

The same visual designer whose work graces the resort’s suites will lead sessions that introduce a beeswax art and indigo dyeing technique that has been used for generations in the surrounding highlands.

Complimentary 60-minute sessions are held every Monday, Wednesday, and Friday with guests learning about the beeswax painting process. Each participant, under the guidance of the teacher, uses beeswax to create their own unique patterns or they can use traditional Hmong designs on a 30 x 30cm cotton cloth.

The paid 2-2.5 hour class is a deeper and more hands-on experience that is available by reservation only. It’s a more comprehensive introduction to the history, the patterns, the tools, and the technique. In addition, guests usher their work through each step of the process, from melting the beeswax to creating the patterns on the cloth, to learning how to use the indigo dye and dyeing the fabric themselves. Each participant keeps the 45 x 45cm cloth that is created.

“While art is core to any culture among a community without a written language for generations, art becomes so much more,” said Huy. “Stories, dreams, myths, are all expressed through Batik in a way that words cannot capture.”

The location of the classes also inspires cultural exploration. The 50-year-old Stilt House, which was standing on the land now occupied by the retreat, was dismantled and rebuilt in a new location on the resort’s grounds.

It was then transformed into a museum to introduce the lives, culture and traditions of the local Thai, Muong, and Hmong ethnic groups. Walls and glass cases filled with tools, clothing, art and jewelry, tell the story of the people who live in the region. The Batik session takes place in the airy space beneath the museum.

Avana Retreat also offers a tour of a nearby Hmong craft village where guests can watch this intricate art being created with a deeper knowledge of the story behind it.

Private workshops cost from USD50 to USD75 per person and are only available to in-house guests. For more information visit: https://avanaretreat.com/