Ingredient Ideology | Delectable Delicacies From Sri-Lanka By: Dr. Kaviraj Khialani: Celebrity Master Chef.

Fresh & Vibrant Foods To Indulge Into!

Sri Lanka, being an island with a tropical climate, coconuts and fish are two of the most influential components of Sri Lankan cuisine. Fish is made into curries, and coconut in some form or another, is a dominant ingredient in cooking. Rice and curry is the Sri Lankan staple, though various kinds of bread, both roti style flatbreads and even loaves of bread, are very common. A few things about Sri Lankan food can be said with certainty

Sri Lankans thoroughly love spices, they love food that explodes with flavor, and many enjoy deep fried, and very tasty, snacks. Whatever you choose to eat in Sri Lanka, your mouth is going to rejoice with happiness. Though Sri Lankan food has parallels to South Indian food, yet it remains distinctly its own form of cuisine. The central feature of Sri Lankan cuisine is boiled or steamed rice, served with a curry of fish or meat, along with other curries made with vegetables, lentils, or fruits. Dishes are accompanied by pickled fruits or vegetables, chutneys, and sambals.

Throughout years of colonization and influence from other countries, Sri Lanka has adapted its food culture into a blend of different curry concoctions and tasty dishes. Sri Lankan cuisine is known for its particular combinations of herbs, spices, fish, vegetables, rice fruits. The cuisine is highly centred around many varieties of rice as well as coconut which is an ubiquitous plant throughout the country. Seafood also plays a significant role in the cuisine, be it fresh fish or preserved fish. As a country that was a hub in the historic oceanic silk road, contact with foreign traders brought new food items and cultural influences in addition to the local traditions of the country's ethnic groups, all of which have helped shape Sri Lankan cuisine.




‘The cooking of sri-lanka is amazing and balanced with a melange of tastes, flavors, aromas and mouthfeel. The varieties of veg and non-veg dishes have a lot to say about the rich culture and traditional beliefs followed by them in order to impress the audience on a global platform’- Chef Kaviraj Khialani-  Celebrity Master Chef.

ONE OF THE BASIC RECIPE FOR A SRILANKAN CURRY/SPICE POWDER:

Coriander seeds- 4 tsp

Cumin seeds- 3 tsp

Black peppercorns-1 tsp

Cinnamon stick-1-inch piece

Green cardamom-2-3 no

Curry leaves- 10-12 no

Dried red chilies- 2-3 no

Fennel seeds-1 tsp

Black cardamom-1-2 no

Fenugreek seeds-1 tsp

Mustard seeds-1 tsp

Basmati rice- 2 tbsp.

Cloves- 3-4 no



Method:

1. Using a thick bottomed pan, add in the basmati rice and saute it for a few minutes in order to change its color and add a crusty outer look to the rice grains, control the flame and continue adding in the other spices as well and dry roast them all together for few mins.

2.Turn off the flame, remove the mixture into a plate/thali and allow to cool completely, dry grind the mixture to a nice smooth powder and store in an airtight container and use in the sri-lankan recipes/curries etc

Let us have a look at a few popular and easy to make dishes often prepared during festivities, at restaurants and special occasions on Sri-lankan Menus:

Recipe-1] SRI LANKAN STYLE MULLIGATWANY SOUP

Ingredients:

Oil-2 tbsp.

Curry leaves-4-5 no

Chicken stock-3-4 cups 

Shredded boiled chicken-1/2 cup

Onion-1 medium, chopped

Carrot-1/2 no chopped

Tomato-2 med sized, chopped

Green chilies-1 tsp chopped

Red chilies-1-2 no slit

Coriander seeds- 2 tsp roasted and powdered

Yellow lentils-1/2 cup mix boiled- optional

Cumin seeds-1 tsp roasted, powdered

Fenugreek seeds-1/2 tsp roasted, powdered

White rice-2 tsp roasted

Black pepper-1/2 tsp crushed

Red chili powder-1/2 tsp

Turmeric powder-1/2 tsp

Salt to taste

Ginger-1 tsp chopped

Garlic-1 tsp chopped

Celery-1 stalk chopped

Coconut milk-1 cup thick

Coriander leaves-2 tbsp. chopped

For garnish:

Boiled rice-2 tsp

Lime juice-1-2 tsp add and serve

Method:

1. in a pan dry roast all the whole spices along with the rice until fragrant and well refreshed, turn off the flame and cool, add in the peppercorns, powder them all together and keep aside.

2. In a pan add oil, add in curry leaves, saute the onions, celery, carrots add little salt to taste, add in the ginger, garlic, chilies and continue to saute for a few mins.

3. Add in the powdered spices and mix well, add in tomatoes, boiled lentils, coriander leaves, add in the powdered spices and mix well.

4.Now add in the chicken stock and chicken pieces and bring to a boil, simmer and cook for 12-15 mins on a medium flame.

5. Here we have two options to either cool, puree the above mixture or keep it whole as it is, then add in the coconut milk and simmer for 2-3 mins.

6. Turn off the flame and add in lime juice and garnish with boiled rice and serve hot.

Recipe-2] SRILANKAN CHICKEN CURRY

Ingredients:

Chicken curry cuts- 500- 750 gms, with bones and skin.

Oil-2 tsp

Ghee-2 tsp

Onion-2 med chopped

Ginger-1 tsp chopped

Garlic-1 tsp chopped

Tomato-2 med sized chopped

Tomato puree-2-3 tsp

Curry leaves- 8-10 no

Green chilies-2 tsp chopped

Sri-lankan curry powder-2 tsp as given above

Red chili powder-1/2 tsp

Turmeric powder-1/2 tsp

Salt to taste

Water as needed

White vinegar-2 tsp

Coconut milk-1 cup or as needed thick variety

Coriander leaves-2 tbsp. chopped

Fried curry leaves/ red chilies for garnish.

Method:

1. Clean, wash, cut and marinate the chicken pieces with the roasted curry powder, red chili powder, little salt, turmeric powder and vinegar for around 20-25 mins, keep refrigerated.

2. Heat oil and ghee in a heavy bottomed pan, add in the onions until they get light pink in color. Add in the ginger, garlic, chilies, curry leaves and fry for a few mins.

3. Add in the marinated chicken pieces and saute it well with the onion masala in the pan.

4. Add in the chopped tomatoes, puree and saute well, cover and simmer for 5-6 mins, add little water to cook the chicken.

5. Continue cooking the chicken curry for 12-15 mins add in the coconut milk and simmer for 4-6 mins, add coriander leaves and serve hot with sri-lankan steamed rice or with roti/ parathas.


Recipe-3] EASY COCONUT SAMBAL

Ingredients

Grated fresh coconut-1 med sized

Shallots- 6-8 no peeled and sliced

Dry red chilies- 8-10 no

Lime juice-2 tsp

Salt to taste

Sugar-1/2 tsp

Method:

1. Dry grind the red chilies and little salt together to form chili flakes kind of texture.

2. Add in the grated coconut to the same grinder jar and continue to churn it once, add sugar and shallots and mix well once more.

3. Remove the sambal into a mixing bowl and adjust salt, and add lime juice mix well and keep chilled until being used to go alongside with meals.

RECIPE-4] SRI-LANKAN KUTTU PAROTTA

Ingredients

Oil-2-3 tbsp.

Butter/ghee-2 tsp

Leftover rotis/ parottas- 3-4 broken into pieces

Eggs-3 no

Assorted veggies of your choice- carrots/beans/peas/cabbage etc

Onion-2 small chopped

Tomatoes-2 small chopped

Green chilies-2 tsp chopped

Ginger-garlic paste-1 tsp

Water-1/2 cup

Curry leaves- 8-10 no

Salt to taste

Red chili powder-1/2 tsp

Turmeric powder-1/2 tsp

Curry powder-1 tsp as given above

Coriander leaves-2 tbsp. chopped

Lime juice-2 tbsp.

Roasted crushed peanuts-2-3 tsp

Method:

1. Heat oil/ butter/ghee in a pan add onions and curry leaves and saute for a couple of mins.

2. Add in the ginger-garlic paste, green chilies and saute for few seconds, add chili powder, turmeric powder and salt to taste.

3. Stir the mixture for a minute, add in the tomatoes and cook until soft and mushy add a little water to fasten the process.

4. Break in the eggs/ add in the veggies of your choice and cover the pan with a lid and allow the eggs to cook for a couple of minutes on low flame. 

5. Add in the cut parottas into the pan and give it all a nice mix to ensure proper mixing, check for salt, add coriander leaves, crushed peanuts, lime juice and serve hot.

Recipe-5] PANI POL COCONUT PANCAKE SWEET

Ingredients:

For the pancake mixture:

Maida-1 cup

Salt-1 pinch

Oil/ghee-2 tsp

Water/ milk as desired to make the batter

Pinch of baking soda

Egg yolk-1 no

Vanilla essence -1/2 tsp

For the coconut stuffing:

Oil/butter/ghee-2 tsp

Fresh grated coconut- 1 cup

Jaggery-1/2 cup

Sugar-2-3 tsp

Cinnamon powder-1 pinch

Green cardamom powder-1 pinch

Chopped nuts-2-3 tsp- almonds/cashews/raisins etc

Method:

1. Prepare the batter for the pancakes and allow to rest for 12-15 mins.

2. Using a non-stick pan, spread out the batter using a round spoon and swirl the pan to spread the batter to form thin pancakes.

3. Using a little oil/butter allow them to cook well on both sides and remove once done.

4. In a separate pan, heat oil/butter/ghee add in the jaggery and stir well, allow to melt on low flame, add in the grated coconut, powdered cinnamon and cardamom, nuts and mix well.

5. Cook this mixture on a low flame for 3-4 mins and remove. While the mixture is still warm we can start filling and rolling up the pancakes and garnish with chopped nuts and arrange them on a serving platter and relish the coconut pancakes.













ON A CONCLUDING NOTE:

SRI-LANKAN CUISINE is truly a delight to try and adapt into our daily cooking as well to be able to enjoy the robust aromas, variety of flavours to treat our palate! Most of these recipes can also be Indianised in a number of ways for example the curries, gravies, the kuttu parottas concept can be a good example to try and work with when it comes to using leftover rotis etc. one should be open to accepting new ideas, new cuisines, new ways of cooking along with trends which keep coming and going. On a note of recommendation along with my own visit to Sri-Lanka a few years back I truly believe this is one of those good foods to be relished by all of us without doubt.

Air India Super League 2025 Unites Travel Partners in First-Ever Pan-India Cricket Tournament; Team Travel High Titans Wins Championship Title

GURUGRAM, February 2025: Air India, India’s leading global airline, has successfully hosted its first-ever pan-India cricket tournament, the Air India Super League 2025, bringing together over 500 participants from 48 leading travel partners spanning Delhi, Mumbai, Bengaluru and Chennai strengthening its ties with the industry.

 

Designed as both a competitive sporting event and a dynamic networking platform, the Air India Super League 2025 aims to foster camaraderie between Air India and its valued travel partners, including Travel Management Companies and Online Travel Agents.

 

During the tournament, teams from various cities competed in regional Round Robin matches, with winners advancing to the National Finale in New Delhi. Air India flew down qualifying teams to the capital for the grand finale, held on Sunday, February 9, 2025, at Chanakyapuri, New Delhi.

 

Team Travel High Titans (Travel High Pvt. Ltd) won the first Air India Super League 2025 trophy beating Tripjack Warriors (Tripjack Pvt. Ltd.) in a thrilling final match. Team Travel High Titans won by 62 runs.

 

The tournament featured an array of trophies, medals, and certificates to honor outstanding performances. The Round Robin Winner trophy was awarded to the top team from each of the four cities, while finalists competed for the ultimate championship title. Participants and winners were also recognized in multiple categories, including Man of the Match, Best Fielder, Most Catches in Air India Super League 2025, Player of Air India Super League 2025, among others. These matches were hosted live on YouTube, ensuring that friends and family of participants could tune in from the comfort of their homes.

 

With the Air India Super League 2025, Air India aims to create engaging and memorable experiences for its travel partners while also offering them a platform for networking.

 

As part of its ongoing five-year transformation program Vihaan.AI, Air India is modernizing its fleet and introducing new products and services for customers. Air India recently confirmed to purchase 100 Airbus aircraft, in addition to its orders for 570 new aircraft with Airbus and Boeing. It has also commenced a USD 400 million interior retrofit program for its legacy aircraft.

About Air India group

The Air India group – comprising of full-service global airline Air India and low-cost regional carrier Air India Express – is spearheading a new era of Indian aviation. The Air India story began in 1932 when JRD Tata piloted the airline’s inaugural flight and opened the skies for aviation in India. Today, Air India group employs more than 30,000 people, operates over 300 aircraft and carries customers to 55 domestic and 48 international destinations across five continents.

The Fern Hotels & Resorts Unveils New Wildlife Retreat in Rajasthan; Launches Jawai Zinc Journey by The Fern, Jawai, Rajasthan

The Fern Hotels & Resorts, India’s leading environmentally sensitive hotel chain, is pleased to announce the launch of its latest experiential resort, Jawai Zinc Journey by The Fern, located in the scenic and wildlife-rich region of Jawai, Rajasthan. This new addition to the brand’s portfolio further strengthens The Fern Hotels & Resorts' position as a leader in eco-sensitive and sustainable hospitality. The company now has a total of 17 properties in Rajasthan, operational and shortly opening.

Set against the backdrop of the Jawai River in Pali district, the resort is renowned for its proximity to one of India’s largest leopard populations. Guests can also enjoy sightings of crocodiles and a variety of bird species around the nearby Jawai Bandh Dam, making it an ideal destination for wildlife enthusiasts.

“With its proximity to major cities like Udaipur, Jodhpur, Ahmedabad and Jaipur, we are confident Jawai Zinc Journey by The Fern will become a sought-after destination for wildlife enthusiasts, nature lovers and travellers looking to experience the untamed beauty of Jawai. This resort provides a unique blend of nature, wildlife, and local heritage,” shares Mr. Suhail Kannampilly, Managing Director, The Fern Hotels & Resorts.

Jawai Zinc Journey by The Fern, Jawai, Rajasthan features 18 beautifully appointed rooms and tents, ensuring a personalized and comfortable stay. Guests can enjoy an array of dining options, including The Jungle Kitchen, a multi-cuisine restaurant serving delectable meals throughout the day and The Jungle Bar, offering refreshing beverages in an atmospheric jungle-inspired setting. For a truly unique dining experience, the resort offers Jawai Bagh, an open-air rustic landscape point where curated lunches, high teas and bush dinners can be arranged for guests. For those seeking a more intimate experience, JUMP-Jawai Under the Moon Point offers a memorable dining experience under the stars. With state-of-the-art amenities and facilities, the resort caters to both leisure guests and corporate & social events. The meeting and banquet facilities include a spacious conference hall and expansive lawns, providing ample options for both intimate gatherings and large-scale events. The resort also offers a variety of outdoor experiences, such as guided leopard safaris and visits to nearby attractions, including the Jawai Bandh Dam, Kambeshwar Mahadev Temple and several other historic sites.

Located just 190 km from Udaipur Airport,10 km from Jawai Bandh Railway Station, 31 km from Falana Railway Station and 8 km from Bera Bus Stand, the resort offers easy access to some of Rajasthan’s most scenic landscapes and historical sites.


AI’s Role in Shaping the Future of the Hospitality Industry By Paresh Shetty, CEO, Arya Omnitalk

Paresh Shetty, CEO, Arya Omnitalk

From housekeeping to operations to security - AI-integrated technology is playing a huge role in the way hospitality operates. But do you know how exactly is it benefitting such a customer- centric and human-intensive industry?

The hospitality industry, one of the most exciting industries in the service sector, is best known for its customer-centric approach. It is currently a frontrunner in offering personalised and curated experiences, while also taking into account convenience, and safety of the customers.

However, over the years, this industry has undergone significant transformation, and safety concerns have increased. Integration of cutting-edge technologies is becoming the new imperative and Artificial Intelligence (AI) has emerged as one of the most critical drivers of innovation in this sector. AI, an evolving industry in itself, is seeping into influencing every aspect of industry operations, from guest services to security in the most effective way.

AI is at the forefront of transforming the hospitality industry by boosting operational efficiency and delivering personalised guest experiences with the help of predictive analysis. From automated check-ins to improving maintenance, AI-driven solutions are streamlining processes and enhancing service quality across the industry. AI algorithms have seeped into analysing guest data and are helping to customise services, such as suggesting preferred room settings or recommending local attractions based on previous stays, and working towards crafting a more personalised and memorable experience.

Additionally, AI has been enabling predictive maintenance by monitoring data from sensors and systems to identify potential issues before they are escalated by guests, leading to reduced downtime and improved guest satisfaction. AI-powered chatbots and virtual assistants also enable the provision of instant, 24/7 customer support, handling booking inquiries and special requests, further elevating the guest experience.

Leading Operational Efficiency in Hospitality with AI

Artificial intelligence devices already play a huge role in improving various operations in the hospitality industry. From optimising back-end operations to fostering stronger on-ground vigilance, AI makes monitoring the smallest actions possible. This high-level coordinated service helps streamline various functions such as housekeeping, inventory management, and energy optimisation. Take predictive maintenance for example - these systems enabled by AI allow hotels to take preemptive actions and address issues in infrastructure, operations or others which can help to reduce downtime and ensure a better guest experience.

Additionally, real-time monitoring, a constant requirement in hospitality, and analytics systems, offer significant advantages in terms of tracking on-ground operations. For instance, Arya Omnitalk’s VB400 integrated with AI-powered video analytics is a body-worn camera, that provides security personnel with the ability to monitor hotel premises efficiently and consistently in real time. This camera not only enhances on-ground security but also ensures transparency and compliance with safety protocols, which is extremely crucial in a guest-oriented industry. Clubbed with our audio-visual SNEOS camera sensors, these VB400 cameras and Motorola walkie-talkies can help on-ground teams in bars, gyms and hotels to respond to situations concerning privacy, coordination and overall monitoring of the properties more accurately.

Additionally, with the help of these AI-enabled devices such as bodyworn cameras, CCTV and walkie-talkies situations where vaping or smoking in private or hazardous, private or confidential areas can be detected and prevented with high efficiency. Improving Security with the Power of AI

In today’s world, where crime is on the high-rise, the need to offer absolute security and safety in the hospitality industry becomes a top priority. Without this, there is too much at stake. But AI-based solutions are making it easier to achieve strict vigilance and build a safer environment. The HALO Smart Sensor 3C is one such innovation that has gained significant traction in the hospitality industry. This AI-integrated device, provides real-time air quality monitoring, vaping detection, and sound alerts, which makes maintaining safe and healthy spaces for guests and staff easier. From detecting potential hazards to managing crowd control, AI-powered sensors and cameras offer a new level of safety and security in hotels, resorts, malls and restaurants.

Another major factor that contributes to AI shaping the future of the hospitality industry is the aspect of sustainability. Sustainability is the key to a brighter future and AI-integrated devices offer the right and smart solutions that promote a conscious, self-reliant operational system necessary for this industry.

Going beyond just hospitality, AI’s focus on innovation and sustainability also plays a pivotal role in shaping the country’s future as a whole.

I strongly believe that AI will continue to be a key enabler of growth in the hospitality industry. At our company, the vision is not just limited to offering state-of-the-art technology solutions, but to also contribute to India’s growth by exploring our Make in India capabilities.

By integrating AI into various aspects of hospitality operations, which include personalised guest experiences to enhanced safety and sustainability, we are setting the foundation for a smarter, more efficient, and resilient future of India.

Even though the implementation of AI-integrated tools is comparatively nascent in India, with a continued focus on growth, innovation, and sustainability, the industry can achieve a complete shift to AI-powered technology to assist and drive progress for the hospitality industry and beyond.

It is needless to say that, AI will not only shape the way we interact with technology but also revolutionise industries both large and small. AI-powered technology is slowly changing the way everyday operations are carried and the hospitality sector is different. The hospitality sector, with its reliance on customer satisfaction, operational excellence, and safety, is expected to benefit immensely from AI’s advancements. By embracing these technologies today, we can ensure a more prosperous and sustainable tomorrow.

Courtyard by Marriott Mumbai International Airport is now an ISO 14001:2015 Certified for Environmental Management

Mumbai, Feb, 2025 - Courtyard by Marriott Mumbai International Airport is proud to announce its achievement of the ISO 14001:2015 certification, a globally recognized standard for Environmental Management Systems (EMS). ISO 14001:2015 certification is awarded to organizations that demonstrate effective environmental management by minimizing their environmental impact and improving resource efficiency. This milestone highlights the hotel’s unwavering commitment to sustainable hospitality, resource efficiency, and eco-friendly operations, ensuring a greener and more responsible guest experience.

As part of its sustainability efforts, the hotel has introduced several innovative measures to minimize its environmental footprint. To reduce paper usage, barcode scanners have been placed in all guest rooms for IRD menus, eliminating the need for printed menus. To conserve water, wastewater is treated and recycled for use in the flushing system, significantly lowering fresh water consumption. The hotel also ensures that used cooking oil is responsibly collected and sent to authorized vendors for recycling, reducing waste and promoting sustainable disposal practices. Furthermore, mobile room keys have replaced traditional plastic RFID cards, reinforcing the hotel's commitment to sustainability by reducing plastic waste.

This certification reinforces Courtyard by Marriott Mumbai International Airport’s dedication to creating a positive environmental impact while maintaining world-class hospitality standards. By prioritizing sustainability, the hotel is taking significant steps towards reducing its ecological footprint and enhancing guest experiences through eco-conscious initiatives.

Hospitality in 2025: Some Undercurrents by Nathan Andrews, Business Head of Hospitality DS Group

What will 2025 look like for the Indian hospitality industry? Will it continue on the trajectory set by 2023 and 2024, or are there disruptions on the horizon? Most analysts predict the current growth story to persist, and peers in the hotel industry remain publicly optimistic.

However, while a rising tide lifts all boats, it is essential to examine what is driving this tide. Is it the natural ebb and flow, where an inevitable downturn follows a surge? Or are these rising waters signaling deeper disruptions—perhaps even a tsunami? While no dramatic shocks are expected in the coming year, it is important to look beneath the surface, as certain undercurrents may pose challenges in 2025.

The Numbers Don’t Tell the Whole Story

Room rates continue to rise across almost every market, but in dollar terms, they have remained largely flat due to the depreciation of the Indian Rupee. This presents a double-edged sword. The current market buoyancy is driven by a growing domesticaudience, supposedly unaffected by currency fluctuations—though that is not entirely true. The leisure segment, in particular, faces increasing competition from Southeast Asian destinations, where, despite currency appreciation, overall value remains more attractive and affordable than many domestic alternatives. As a result, we can expect intensified competition, which could slow the upward trajectory of room rates.

On the flip side, the industry still relies heavily on imported products, particularly in the premium segment, making operations more expensive as the Rupee weakens. Maintaining current GOP (Gross Operating Profit) margins will become an increasingly strenuous challenge.

The Foreign Arrival Gap

Despite global travel rebounding, foreign arrivals to India have yet to reach pre- pandemic levels, particularly in the leisure segment. Compared to our peers, India remains significantly behind in attracting high-spending tourists. A glance at major resort airports—Goa being a prime example—confirms this gap. With the appreciation of their home currencies against the Rupee, India should be a more compelling choice for international travelers, yet this has not materialized.

This leads to a deeper concern: has the underlying value proposition kept pace with rising prices?

Sustainable Growth or Short-Term Euphoria?

Steady growth and strong EBITDA figures are always welcomed. However, if price increases are not backed by corresponding value additions, the current optimism could swiftly turn into a long-term setback. Simply raising prices without enhancing offerings amounts to price-gouging, which is unsustainable.

While price is fundamentally dictated by supply and demand—both relatively inelastic in the short term—hoteliers must be strategic. They need to anticipate inevitable shifts in supply and adjust accordingly.

The Expansion Challenge

If the ambitious growth projections of major hotel brands hold true, the number of available rooms in India could double in the coming years. Even accounting for discrepancies between projected and actual execution, this expansion will be significant.

The resulting pressure on topline revenue may not be immediate in 2025, but it will become evident in the years ahead.

Talent Shortages and Operational Pressures

A growing concern across the industry is the deepening talent crunch, which will have serious implications for both operational efficiency and financial performance. The shortage is already acute, though temporarily masked by intercompany poaching—a game of musical chairs where one resignation sets off a chain reaction of departures across the industry.

However, as new properties come online, poaching alone will no longer suffice. Retention will require a more structured, intentional approach. Owners and operators will have to rethink compensation models, accept that higher salaries may be necessary for fewer employees, and drive efficiencies to maintain cost structures. Those who fail to innovate in this area will face mounting challenges, both financially and operationally.

2025 holds immense promise for the Indian hospitality industry, but one cannot overlook the shifting undercurrents beneath the surface.

ROHL launches Regenta Resort

15th ROHL-branded hotel in Gujarat, this new, fully-managed luxury property is well-positioned to become an iconic asset in the state's burgeoning tourism industry.

With 49 rooms ranging from spacious suites with private balconies overlooking tranquil mountains to Presidential Villas with private pools and gardens, Regenta Resort caters to a wide range of travelers' needs amidst verdant landscapes and picturesque scenery. The retreat features tasteful decor blended with new age charm and convenience replete with ROHL’s signature hospitality and impeccable service. The in-house multi cuisine café Vindhychal offers a wide range of vegetarian dishes, including Indian, Continental, Chinese, and local specialties, ensuring a delightful culinary experience for every palate.

Kevadia, located in the Narmada district of Gujarat, has emerged as a prominent tourist and cultural hub. The monumental Statue of Unity, the world's tallest statue dedicated to Sardar Vallabhbhai Patel, an exemplary figure and the country’s first Deputy Prime Minister, has transformed Kevadia into a major tourist attraction, drawing millions of visitors from around the world. Other than being home of the SOU, Kevadia is known for its vibrant natural beauty, jaw dropping mountain range and serene landscapes including Sardar Sarovar Dam.

Chander K. Baljee, Chairman and Managing Director of Royal Orchid Hotels Ltd. said, “This launch is a reflection of our commitment to expanding our business in western India and meeting the rising demand for high-end accommodations and experiences in strategic locations, both of which are indicators of our guests' evolving preferences. The region's significance has increased, particularly due to the substantial infrastructure upgrades that have made it more accessible. We are thrilled to be part of the state’s dynamic growth and Regenta Resort is a great addition to our domestic portfolio.”

“We have a range of hotels in key locations across the state of Gujarat and we have been seeing a surge in the number of tourists seeking luxury accommodation in SOU. With Regenta Resort we will be able to cater to a broader audience who are looking for a distinctive experience.” He further added.

The new property with over 3000 sq. ft of event space including a spectacular 35,000 sq. ft of poolside lawn is an ideal venue for wedding, corporate gatherings and social celebrations. With a variety of offerings including a temperature-controlled swimming pool, a well-equipped fitness center and a curated range of indoor & outdoor activities for both adults and kids alike, the resort ensures a comfortable and enjoyable stay for discerning guests. 

Mayursinh Gohil, Managing Director Vindhychal Resort “We believe with the support of a landmark hospitality brand like ROHL, Regenta Resort has immense potential to grow and become an ideal destination. We are excited to sign the contract with them.”


SAMHI Continues to Deliver Consistent and Strong Growth Across Core Markets

Q3 FY25

  • RevPAR# up 15.1% YoY

  • Asset Income up 10.1% YoY

  • Asset EBITDA up 12.6% YoY

  • PAT* INR 228 Mn

9M FY25

  • RevPAR# up 14.9% YoY

  • Asset Income up 19.4% YoY

  • Asset EBITDA up 22.7% YoY

  • PAT* INR 396 Mn

SAMHI Hotels Limited (BSE: 543984) (NSE: SAMHI) a prominent branded hotel ownership and asset management platform in India, announced its unaudited Standalone and Consolidated results for the quarter and nine month ended 31st December 2024.

Commenting on the performance, Mr. Ashish Jakhanwala, Chairman & Managing Director, SAMHI Hotels Ltd. said,

“We are pleased with the results for Q3 & 9M FY25. During the quarter we maintained healthy revenue growth. EBITDA growth was strong given successful ACIC integration and strong operating leverage. Our core markets remain resilient. For Q3 & 9M FY25, occupancy stood at 72% and 74% respectively, reflecting strong demand for our assets.

I am also pleased to announce the reopening of Caspia Pro in Greater Noida as Holiday Inn Express with 133 rooms in December 2024. Our growth projects are on track with Holiday Inn Express in Kolkata and new rooms in Bengaluru under pre-opening stage.

We are also making good progress on two latest acquisitions. The concept development for our proposed new block of 220 rooms in Whitefield, Bengaluru, under “Westin” brand by Marriott and for conversion of an existing building into a “W” brand hotel in Hitec city, Hyderabad, are at advanced stages of finalization. Once we complete the on-going initiatives, we would have almost doubled our Upper Upscale & Upscale inventory, which will have a substantial impact on our business.”

Key Highlights for Q3FY25:

  • RevPAR at INR 5,088 up 15.1% on a YoY basis demonstrate strong business demand across key markets with established larger base of demand and continued growth in commercial activities across key markets driving RevPAR growth.

  • Occupancy stood at 72% for Q3FY25.

  • Asset Income and Asset EBITDA grew YoY by 10.1% and 12.6% respectively. Same store growth & positive impact of ACIC acquisition led to strong growth in Asset Income and EBITDA.

  • The Finance Cost decreased to 9.4% as of December 31, 2024, compared to 9.5% as of September 30, 2024.

  • PAT of INR 228 Mn including INR 65 Mn impact of a non-cash refinancing expense. The refinancing results in an annualized saving of INR 160 Mn in interest expense. 

Sarovar Hotels Expands Maharashtra portfolio with the Opening of Highland Sarovar Portico, Sindhudurg

Strengthening its footprint in Maharashtra’s coastal belt, Sarovar Hotels, in partnership with Highland Constructions Pvt. Ltd., proudly announces the launch of Highland Sarovar Portico, Sindhudurg. Nestled in the heart of the Konkan region, the hotel offers a serene retreat in a destination renowned for its unspoiled beaches, rich cultural heritage, and celebrated Malvani cuisine. Strategically located just 12 km from Chipi airport and 2 hour drive from Goa Airport, Highland Sarovar Portico is set to become a key hospitality landmark in the region, catering to travelers seeking comfort, authenticity, and an immersive coastal experience.

Designed to provide a seamless blend of comfort and local charm, the hotel features 50 well-appointed rooms, categorized into Deluxe Rooms with Balcony and Premium Rooms with Balcony, each offering breath-taking sea views and a tranquil ambiance. Guests can indulge in authentic regional delicacies at Flavours – the all-day dining restaurant, known for its Malvani cuisine and fresh seafood specialties. Thoughtfully designed leisure offerings, including a swimming pool and wellness services, create a rejuvenating escape, making the hotel an ideal choice for travelers seeking relaxation and cultural exploration.

Ajay K. Bakaya, Chairman, Sarovar Hotels & Director, Louvre Hotels India, expressed his excitement: "We are delighted to partner with Highland Constructions Pvt. Ltd. to introduce Highland Sarovar Portico in Sindhudurg. The Konkan region is fast emerging as a sought-after travel destination, and this hotel embodies our commitment to bringing quality hospitality to high-potential locations. With its scenic setting, regional influences, and warm hospitality, we aim to offer guests an enriching and memorable stay."

Devadas Y. Naik, Managing Director, Highland Constructions Pvt. Ltd., added: "Sindhudurg holds immense tourism potential, and we are proud to collaborate with Sarovar Hotels to elevate the region’s hospitality landscape. Highland Sarovar Portico is designed to celebrate the unique charm of Konkan while providing travelers with comfort, exceptional service, and an authentic local experience. We are confident that the hotel will become a preferred choice for visitors seeking a refreshing coastal escape."

New Restaurant Opening Jolene haven nestled in Anjuna, Goa


Helmed by Shakeel & Amrita Ladak, Gaurav Batra, Ankit Tayal and Chef Suvir Saran, Jolene by the Sea offers a tranquil retreat that blends sensory indulgence with European artistic elegance, unveiling a sanctuary like no other!!

January, 2025: Jolene is not merely a place, but a state of being—a vibe, an emotion. It ignites a spark of magic in those who seek to indulge their senses. Weaving together mystical tales of flavor and experience, Jolene reflects a lifestyle that celebrates beauty, authenticity, and the art of living well. Perched high above the sands of Anjuna Beach, it is where the free-spirited essence of Goa meets the effortless elegance of European artistry. It is a celebration of life; bold and intentional, yet ever open to the unexpected and comforting to the soul—such is the very essence of Jolene.

 

Fueled by Amrita Arora and Shakeel Ladak’s passion about discovering and experiencing the finest culinary experiences across globe, Jolene is characterized by Amrita’s aesthetic sensibilities and well-traveled experiences as well Shakeel’s extensive footprint in real estate in Goa, infusing Jolene with warmth and vivacity. Joining the Jolene team was Gaurav Batra, F&B industry veteran and Business Development Head at True Palate Hospitality, he injected his luxury dining expertise into Jolene. This strategic collaboration merged seamlessly with True Palate’s executional prowess, steered by Co-Founders Ankit Tayal, Vartik Tihara and Anshul Goel, who bought their collective vision to life.

Culinary maestro Chef Suvir Saran, the Michelin-starred chef and True Palate’s esteemed culinary director , brings his visionary expertise to Jolene. As the driving force behind Devi, pioneering  South Asian restaurant that earned the United States first Michelin star, Chef Suvir now manifests his life long dream of crafting ‘a modern-global-comfort’ menu concept. Aayushi Malik is the interior design visionary behind this beautiful muse raring to take one on a rambunctious adventure for the senses.

A one-of-a-kind sensory experience with a ‘je-ne-sais-quoi’ magic at play, Jolene has been designed for moments where simple pleasures become extraordinary, offering globally inspired comfort food, expertly curated cocktails and a vibrant yet laid back atmosphere that evolves as the day unfolds into night.

The space is imagined to have an energetic and flirty ambience which transitions perfectly from an all-day eatery to a high energy setting. An inviting space where laughter flows freely and celebrations linger beneath the stars. The ambiance, crafted with intent, marries organic textures and artisanal nuances, capturing the spirit of a globally inspired beachside lifestyle, alive with creative spontaneity and timeless charm. 

A material palette combining raw and earthy tones overlaid with accents of metal and amber adorns the space. A multi- sensory culinary and lifestyle experience, Jolene is a balmy beach restaurant with a high-spirited atmosphere. The overall design intent was to capture the essence of the site landscape and allow for a space that celebrates the context it sits in. The space unfolds frame by frame through composed vignettes that allow for the landscape of the sun and the sea to be front and centre as one moves through the space.

The food at Jolene is A Symphony of Gastronomy and Culinary Alchemy. Jolene is where the vibrant soul of Goa meets global artistry, blending local ingredients, seasonal treasures, and regional inspirations with sophisticated creative flair. The menu is not just a collection of dishes; it is an immersive narrative, weaving the threads of history, culture, and culinary mastery into every bite. Each plate is a celebration of the craft, a sensory masterpiece that honors the connection between tradition and innovation, comfort and discovery.

At Jolene, we don’t just create food; we tell stories, rooted in the land, the sea, and the world beyond, pulling influences from Goa’s rich history and its connection to global flavors. By playing with the local, the seasonal, and the regional treasures of Goa and its surroundings, Jolene crafts dishes that transcend boundaries. Jolen’s menu bridges the gap between the familiar and the extraordinary, combining comfort with creative flair. Every dish captures the essence of travel, discovery, and joy, creating a space where diners can savor moments, create memories, and celebrate the art of gastronomy.

Whether indulging in the signature dishes or sipping on handcrafted cocktails, Jolene invites you on a journey—a soulful celebration of flavors that linger long after the last bite. Created for oceanside indulgence, the signature dishes feature Kochi Lobster Cornettos, M&M Prawns (Madrid to Morjim), Misal Ramen, Chicken Syrian Pizza, Soul Chicken, Dynamite Frito-Mix, TB&C, Tunisian Aubergine Caviar, Chorizo and Garlic Flatbread, Beiruti Robata – Charred Broccoli and Streetcorn. For desserts guests can indulge in Jolene’s Shaggy Everyday Sundae, Pannacotta Indulgent Guilt-Free CelebrationJolene’s Jumbo Macaron Sandwich.

Jolene’s ingredient-driven culinary philosophy comes to the fore with a focus on fresh, locally sourced produce, seasonal treasures and artisanal techniques that elevate each dish into a sensory masterpiece. Surpassing a standard menu, it is an expression of Jolene’s hunger for life, travel, and connection. Every dish is rooted in comfort yet elevated with creative flair, embodying her desire to chase flavors, create memories, and connect the world through shared moments of joy.

larks Exotica’s Executive Chef Suresh Babu Joins Esteemed Panel at Young Chef Olympiad 2025

Bangalore, February 2025 – The prestigious Young Chef Olympiad 2025, organized by IIHM Bangalore, witnessed participation from 10 countries, including Zimbabwe, Switzerland, Maldives, Bhutan, Ireland, Malaysia, and more. This global culinary competition, a part of the United World of Young Chefs (UWYC), was held at Signature Club Resort, Devanahalli on February 3rd, bringing together the finest young culinary talents from across the world.

The event challenged aspiring chefs to showcase their skills through exceptional dish presentations, competing for the coveted title of Best Chef of the Year 2025 at IIHM. The competition served as a platform for young culinary enthusiasts to hone their expertise, exchange knowledge, and celebrate the art of cooking at an international level.

Chef Suresh Babu, Executive Chef at Clarks Exotica Convention Resort & Spa, was among the distinguished panel of judges who evaluated the participants on their creativity, presentation, and technical skills. His vast expertise and passion for culinary excellence added immense value to the judging panel, ensuring that the competition upheld the highest standards of gastronomy.

Speaking on his experience, Chef Suresh Babu shared, “It was an honor to be a part of such a prestigious event that nurtures young talent and celebrates culinary diversity. The passion and creativity displayed by the participants were truly commendable, and I look forward to seeing these young chefs make a mark in the culinary world.”

The Young Chef Olympiad 2025 once again reinforced its significance as a global platform for budding chefs, fostering cultural exchange through gastronomy. IIHM Bangalore continues to set benchmarks in the culinary education space, inspiring the next generation of chefs to push boundaries and achieve excellence.

About Clarks Exotica Convention Resort & Spa
Clarks Exotica Convention Resort & Spa is one of Bangalore’s premier luxury resorts, known for its world-class hospitality, exquisite culinary experiences, and serene ambiance. With a strong commitment to excellence, Clarks Exotica continues to be a preferred destination for leisure, business, and gourmet experiences.

JW Marriott Expands in the Maldives with the Unveiling of JW Marriott Kaafu Atoll Island Resort

The brand’s newest resort offers a refined escape through a blend of modern luxury, breathtaking design, and serene spaces, creating the perfect setting for rejuvenation and discovery

JW Marriott, part of Marriott Bonvoy’s portfolio of over 30 extraordinary hotel brands, today announces the opening of JW Marriott Kaafu Atoll Island Resort, the second JW Marriott resort in the Maldives. Nestled in  Kaafu Atoll’s largest lagoon and conveniently located just 15 minutes by boat from Velana International Airport, this luxurious retreat offers an idyllic sanctuary to recharge the mind, body, and spirit in this tropical oceanic paradise.

“JW Marriott Kaafu Atoll Island embodies our dedication to blending unparalleled luxury with holistic well-being, offering guests a peaceful escape where every detail is designed to inspire balance and rejuvenation,” says Bruce Rohr, Vice President & Global Brand Leader, JW Marriott. “With the Maldives’ natural beauty as a backdrop, we aim to provide an exceptional experience that deeply resonates with those seeking tranquility, mindfulness, and world-class service. We look forward to welcoming guests to this extraordinary destination, where they can truly disconnect and find harmony.”

With 80 thoughtfully designed private pool villas, including 47 overwater pool villas, the resort blends traditional island aesthetics with contemporary luxury to create a harmonious connection with nature. A haven for relaxation, each villa boasts expansive terraces, uninterrupted views of the Indian Ocean, and access to pristine lagoons. Perched above the turquoise waters, the Three-Bedroom Ocean Residence offers an unparalleled sanctuary, blending luxury with breathtaking views for a truly exceptional experience. Tailored for families or groups of friends, this elegant residence provides a refined space to connect and create lasting memories, all while enjoying uninterrupted panoramic ocean views.

A Sanctuary of Design and Environmental Stewardship

Envisioned by acclaimed architect Cuneyt Bukulmez of Turkey-based Atolye4N, the resort’s villa design artfully blends local Maldivian touches with sleek, modern elements drawing inspiration from the enchanting island. The arrival jetty, inspired by the graceful flight of the Maakana heron, sets the tone for the resort’s design. The villas echo traditional Maldivian ‘Gedhoru’ huts, with kajan roofs and vibrant turquoise doors, complemented by a calming palette of neutral tones. Thoughtful nods to Maldivian lacquerware crafts and contrasting elements are seamlessly woven throughout, creating a serene and harmonious retreat. The resort fosters a deep connection with nature, seamlessly blending indoor and outdoor living. Floor-to-ceiling glass doors open to opalescent ocean views, while open-air showers and private pools create an intimate oasis.  Crafted with natural materials such as timber and stone, the resort’s design pays homage to the raw beauty of the island nation, offering an elevated experience of luxury, tranquility, and mindful relaxation.

Embodying its commitment to sustainability and environmental stewardship, the resort is proud to be part of a groundbreaking collaboration with INVENA. Motivated by shifting tides and global warming challenges faced by island nations, this initiative introduces a pioneering 30-meter-long underwater coastal structure, designed in collaboration with the Self-Assembly Lab, Massachusetts Institute of Technology, to attenuate wave action and combat beach erosion. The installation will also foster vibrant marine ecosystems by creating a reef habitat that attracts diverse fish and coral. Guests will have the unique opportunity to interact with this innovative project, contributing to scientific efforts addressing climate challenges.

ROHL signs new property in Lucknow; expands footprint in Uttar Pradesh

Bengaluru, 2025:Strengthening its presence in Uttar Pradesh, Royal Orchid Hotels Ltd. (ROHL) has announced the signing of a new upscale property in the fast growing Gomti Nagar area of Lucknow. This marks ROHL’s second property in the city and its sixth in Uttar Pradesh, reinforcing the brand’s commitment to expanding in key tourism and business destinations.

Lucknow, renowned for its rich cultural heritage, literature, cuisine, and architectural marvels, continues to attract travellers from across the world. Strategically located in the burgeoning Gomti Nagar neighbourhood, this hotel is a quick drive from prominent landmarks like Phoenix Palassio Mall, IIT Lucknow, ISKCON, and Medanta Hospital, making it an ideal location for diverse guest needs.

Commenting on the expansion, Arjun Baljee, President of Royal Orchid Hotels Ltd., said, “Uttar Pradesh has led the country in domestic tourist arrivals for three consecutive years, making it a high-priority market for us. And within Lucknow, Gomti Nagar provides us with a future ready location to create a differentiated upscale experience. We will create a destination that appeals to both domestic and international guests seeking a seamless transition between business and leisure.”

The upcoming hotel will feature 190 elegantly designed rooms and a comprehensive range of facilities with multiple F&B outlets, wellness & beauty spaces, a swimming pool and game zones for families. For meetings, weddings and events, there are multiple indoor and alfresco areas within the hotel that can cater to large events across different function types simultaneously.

ROHL launches Regenta Resort, the most awaited luxury resort near Statue of Unity, Gujarat

India, Feb, 2025: The official debut of Regenta Resort, a five-star luxury retreat near the famed "Statue of Unity" in Kevadia, Gujarat, was announced today by Royal Orchid Hotels Ltd. (ROHL), following an announcement of the agreement earlier this year. As the 15th ROHL-branded hotel in Gujarat, this new, fully-managed luxury property is well-positioned to become an iconic asset in the state's burgeoning tourism industry.

With 49 rooms ranging from spacious suites with private balconies overlooking tranquil mountains to Presidential Villas with private pools and gardens, Regenta Resort caters to a wide range of travelers' needs amidst verdant landscapes and picturesque scenery. The retreat features tasteful decor blended with new age charm and convenience replete with ROHL’s signature hospitality and impeccable service. The in-house multi cuisine café Vindhychal offers a wide range of vegetarian dishes, including Indian, Continental, Chinese, and local specialties, ensuring a delightful culinary experience for every palate.

Kevadia, located in the Narmada district of Gujarat, has emerged as a prominent tourist and cultural hub. The monumental Statue of Unity, the world's tallest statue dedicated to Sardar Vallabhbhai Patel, an exemplary figure and the country’s first Deputy Prime Minister, has transformed Kevadia into a major tourist attraction, drawing millions of visitors from around the world. Other than being home of the SOU, Kevadia is known for its vibrant natural beauty, jaw dropping mountain range and serene landscapes including Sardar Sarovar Dam.

Chander K. Baljee, Chairman and Managing Director of Royal Orchid Hotels Ltd. said, “This launch is a reflection of our commitment to expanding our business in western India and meeting the rising demand for high-end accommodations and experiences in strategic locations, both of which are indicators of our guests' evolving preferences. The region's significance has increased, particularly due to the substantial infrastructure upgrades that have made it more accessible. We are thrilled to be part of the state’s dynamic growth and Regenta Resort is a great addition to our domestic portfolio.”

“We have a range of hotels in key locations across the state of Gujarat and we have been seeing a surge in the number of tourists seeking luxury accommodation in SOU. With Regenta Resort we will be able to cater to a broader audience who are looking for a distinctive experience.” He further added.

The new property with over 3000 sq. ft of event space including a spectacular 35,000 sq. ft of poolside lawn is an ideal venue for wedding, corporate gatherings and social celebrations. With a variety of offerings including a temperature-controlled swimming pool, a well-equipped fitness center and a curated range of indoor & outdoor activities for both adults and kids alike, the resort ensures a comfortable and enjoyable stay for discerning guests. 

Mayursinh Gohil, Managing Director Vindhychal Resort “We believe with the support of a landmark hospitality brand like ROHL, Regenta Resort has immense potential to grow and become an ideal destination. We are excited to sign the contract with them.”

Dr. Kaviraj Khialani, Celebrity Master Chef Invited To Attend the National Conference On Sattvic Ahaar & Chief Judge Of Yogi Chef Cooking Contest 2025 At Kaivalyadhama, Mumbai.

Kaivalyadhama Mumbai put across an enriching gathering where the experts from yoga, Ayurveda, naturopathy & nutrition shared profound insights on the transformative power of sattvic food. The event had a number of expert speakers who shared their thoughts on various topics related to mindful eating, sattvic cooking and also ways in which we can have food psychology influence us in a positive way towards better well-being and sustainability on the planet.

The event also put across a platform for cooking enthusiasts to cook up a storm with their culinary skills keeping in mind sattvic cooking principles and methods/ styles and variations which can ultimately find their way onto a sattvic plate or platter. The contest saw a very good response and the recipes, concepts and presentation were just too good. 

The culinary skills displayed by the contestants was not only mind-blowing but also highly researched and creative with thoughtfulness.

The plating & ways of serving the dishes too was very impressive and each participant had a story attached to her recipe which made it all the more enticing & tasty. The display of food under various courses from beverages, salads, side dishes, snacks, breakfasts, main courses, and even all in one meal concepts were available for the attendees as well who highly appreciated the efforts of the yogi chef cooking contest.

Dr.Chef Kaviraj Khialani, celebrity master chef, health & well-being consultant was the chief judge and jury of the yogi chef cooking contest and judged the participants with a very interactive medium of expression from the recipe concept to the method of cooking, from the style of garnish to the presentation methods used on the display tables. The winners were chosen as runners up and first prize who were very well deserving and were awarded appropriately by the organisers. Chef Kaviraj also initiated to present the top 7 contestants with his recently published cookery books which included food for the body- mind & soul, vegan cooking, simply super salads & the millet melange cookbook. 

“it was a great experience & day well spent at Kaivalyadhama-Mumbai being amongst professionals from various streams related to health & well-being, naturopathy, medicine, yoga, Ayurveda and more.it was a great learning experience listening to all the panellist’s during the talk shows and each one had something special to share”- shared Chef Kaviraj as he summed up the event.

My take- away factors from the national conference was the A-B-C-D theory which listed as below summarises the first time exposure for all those who were there in huge numbers from students to yoga students and more.

  1. AWARENESS OF SATTVIC COOKING CONCEPTS.

  2. BELIEVING IN THE SATTVIC COOKING STYLES.

  3. CARRYING OUT SATTVIC COOKING & EXPERIMENT

  4. DEDICATED APPROACH TOWARDS SATTVIC COOKING STYLES.

While Chef Kaviraj shared a few words of wisdom on stage as he addressed the audience during the finale moments before the prize distribution of the yogi chef contest he shared his experience of cooking over 25 plus years and the importance of cooking healthy- hearty & wholesome. He also mentioned about being open to thinking out of the box when it comes to sattvic cooking and to reform the thinking process of people by dishing out interesting concoctions on the plates to make it tempting and delectable. Towards the end he also announced that he too would be coming out with his next cookery book titled – the art of fusion sattvic cooking sometime soon in the near future sharing his creative ideas on making sattvic food more tempting and lip-smacking!

I would like to extend my special thanks to Mr. Subodh Tiwari – hon. Secretary & CEO of Kaivalyadhama, Mr. Dileep, Dr. Ritu, Dr.Apoorva & Ms.Shanaya for the warm invite, support & cooperation extended throughout the event. On a concluding note, I would like to wish Kaivalyadhama all the very best for many more such events and national conference events thereby bridging the gap among all of us and help sharing knowledge and experience too- summarised Dr. Chef Kaviraj Khialani as he signed off from the event.

ZENO by the Sea: Goa's Newest Coastal Luxury Destination Opens in Vagator


Blending Santorini's Timeless Aesthetic with Goa's Vibrant Charm, ZENO by the Sea Debuts as a Multicuisine and Architectural Marvel on Ozran Beach

India, February 2024 – Nestled along the scenic Ozran Beach in Vagator, ZENO by the Sea has officially opened its doors, offering a reimagined seaside dining experience spread across 10,000 sq. ft. This extraordinary destination seamlessly blends Santorini-inspired elegance with Goa’s vibrant coastal charm, combining stunning architectural design by Tenzin Design Studio and a globally inspired menu to create an unparalleled haven for food enthusiasts, design aficionados, and cocktail lovers seeking a unique seaside retreat in North Goa.

ZENO by the Sea draws inspiration from the iconic aesthetics of Santorini, transforming its crisp whites and serene blues with earthy tones and textures that echo Goa’s natural beauty. The result is a space where traditional Cycladic charm meets Goan vibrancy, creating an ambiance that feels both luxurious and inviting. Designed with reclaimed teak, woven rattan, and textured stone inlays, the restaurant effortlessly merges contemporary sophistication with the serene rhythms of its beachfront location.

This newest seaside sanctuary offers an elevated experience of evolved multicuisine dining with a tapas-style menu curated by Celebrity Chef Nishant Chaubey. Inspired by Chef Chaubey’s travels across Europe, Southeast Asia, and India, the menu features a variety of signature dishes, including Mini Koobideh, Truffle Mushroom Cream Cheese, and Korean chicken wings, all complemented by innovative beverages. The menu achieves a harmonious blend of comforting classics and bold flavors, featuring Indian favorites such as Galouti Kebabs and Nihari, ensuring there’s something for everyone to enjoy.

Enhancing the dining experience further, ZENO’s cocktail program introduces an innovative selection of signature drinks that perfectly pair with the flavors of the menu. Guests can indulge in creations like Blind Date, a bold whisky-based cocktail; Toxin Protocol, a tequila-infused delight; Perfect Pair, a refreshing gin creation; Hot Asian, a spicy vodka-infused blend; and Purple Rain, a rum-based tropical indulgence. Each cocktail is thoughtfully designed to reflect ZENO’s philosophy of blending creativity with authenticity.



Commenting on the launch, Zuheb, Zaman and Amaan, Co-owners of ZENO, said, “ZENO by the Sea is a seamless blend of architecture, nature, and culinary excellence. Our vision is to offer guests an extraordinary seaside experience where they can unwind and embrace the beauty of Goa while indulging in globally inspired flavors. Whether savoring an innovative cocktail on the terrace or simply listening to the calming rhythm of the waves, we want every guest to create their own cherished moments.’’



Set against the backdrop of the ocean, ZENO’s expansive terrace offers an idyllic setting for sunset cocktails, accompanied by the gentle trickle of its basalt fountain and the distant sounds of crashing waves. Whether guests are here for an intimate dinner, a special celebration, or simply to unwind, ZENO delivers an experience where every detail from the textures of its interiors to the vibrancy of its menu converges seamlessly.

ZENO is not just a restaurant but a destination, offering a glimpse into the possibilities of what happens when innovation meets authenticity.



From gravity and climate change to the world of films, food & fiction, Day 4 of the Jaipur Literature Festival 2025 explored a diverse range of themes

Jaipur, February 2025 - The 3rd day of the Jaipur Literature Festival, presented by Vedanta, in association with Maruti Suzuki, and powered by Vedanta, was a mélange of fascinating conversations with the globe’s foremost writers.

History. Who chases it, who knots it up together, and who contradicts it? In a highlight session that brought together some of the best names in fiction, Nandini Nair began by asking if fiction arises from the desire to chase history. For Andrew O'Hagan, it is official histories that should provoke interrogation from writers. David Nicholls said he believes in the act of creating personal histories for his characters, which often means building emotional landscapes. Jenny Erpenbeck noted that fiction writing is an exercise in learning and that she has always confused research with speaking to various people for her novels. V.V. Ganeshanathan’s approach to character-building involves becoming obsessed with them. Geetanjali Shree noted, “As a fiction writer, you are chasing your insides, which you have no idea what they contain, which is a very scary act.”

In The Spirit of the Game, Deepa Malik, Rahul Bose, and Nandan Kamath discussed Kamath’s recently released book Boundary Lab: Inside the Global Experiment Called Sport. Another session, Geopolitics: Turmoil in West Asia, brought together a distinguished panel. Navdeep Suri analysed the current geopolitical landscape of West Asia, highlighting the influence of various global players while emphasizing that the Palestinian issue remains central to the region’s turmoil. Lindy Cameron addressed key geopolitical challenges, emphasizing that resolving territorial disputes requires political action beyond dialogue. Selma Dabbagh highlighted the contrasting responses of international organizations, noting the disparity in their approach to Palestine compared to other global conflicts.

One of the First Edition book launches introduced award-winning writer and Festival Co-Director Namita Gokhale’s latest book, Jaag Tujhko Door Jaana, the Hindi translation of Never Never Land. The translation was done by her co-panellist Aishwarj Kumar, who spoke about the intricacies of translating a literary work from English to Hindi during a time when the former has replaced a portion of the latter’s vocabulary.

Theoretical physicist Claudia de Rham, in conversation with entrepreneur Mukesh Bansal, spoke about her journey towards fulfilling her childhood dream of becoming an astronaut. Rham shared the pain of seeing her lifelong dream slip away at the final moment due to a previously unknown medical condition. She emphasized that embracing failure and staying calm is the best way to move forward. The session highlighted the importance of gravity as the most fundamental unifying force in the universe and how it connects us to everything—from the core of our universe to its origins. The session concluded with Rham asserting the importance of women in science to make the field more diverse.

Day 4 of the Festival began with a captivating Carnatic performance by Sandeep Narayan. He began by singing Durga, Lakshmi, and Saraswati, accompanied by L. Ramakrishnan on violin and Sai Giridhar on the mridangam.

The day featured a range of fascinating sessions. In one, Avi Shlaim immersed the audience in Three Worlds: Memoirs of an Arab Jew, a deeply personal reflection on his family’s life in Iraq and the rich heritage of the Jewish community that once flourished there. His memoir intricately explores themes of identity, displacement, and the profound impact of migration on both personal and collective history. At the heart of his narrative lies his mother, whose firsthand experiences and vast knowledge of Iraq became the foundation of his work.

“It was a sheer accident that made me an actor. I wanted to be a painter, and I also believed I would die as a painter,” said Amol Palekar in a session focused on his memoir. Palekar’s “flamboyant” stories from his acting days took the audience back there, much like his performances did. An anti-establishment activist, Palekar's memoir traces six decades of theatre and film history in India and its internal politics. Sandhya Gokhale, a film director and Palekar’s partner, also shared their journey as activists fighting harsh censorship laws in the country over the past decades.

In another session on climate change, Mridula Ramesh pointed out that the weather in Jaipur was uncharacteristically hot for early February. John Valliant’s book Fire Weather declares that we are entering a new fire regime, indicating that rising global temperatures are causing climate disasters that leave many populations vulnerable. Speaking about the brutal and violent nature of fire, Sunil Amrith spoke about the history of imperial violence and inequality, which has paved the way for environmental destruction. Amrith used Amitav Ghosh’s fiction and nonfiction work to explain how humans have largely ignored and forgotten the nonhuman in their lives, histories, and literature. According to Valliant, fires are melting the myth of human exceptionalism by teaching us the frailty of our existence.

“India spoke the voice of the Global South. The normal drafting of declarations is done by developed countries. In the G20 declaration, the language is the Global South. The voice and the pen are that of the Global South,” said G20 Sherpa Amitabh Kant in a highly attended session. Kant described his experience working with PM Narendra Modi to achieve consensus on the G20, shaping the future of India’s role in global governance. He emphasized that the G20 should be a people’s movement, and that the Global South should lead climate negotiations. Africa and Asia are where global growth is highest, and Kant argued that negotiations should reflect that. Norwegian ambassador May-Elin Stener and Australian High Commissioner Philip Green also provided a global perspective on the significance of India’s contributions.

“I think that in India, it [Ikigai] has interested many people because it’s a country full of young energy.” Large crowds gathered for the co-author of the international bestseller Ikigai, Francesc Miralles, and Shashi Tharoor, member of parliament and multi-time bestseller, to discuss Miralles’ newest book, Purushartha: The Four-Way Path. Miralles suggested reading Purushartha, which aims to simplify thousands of years of Indian wisdom. Tharoor referenced his book Why I Am a Hindu and explained that there is no singular definition of Hinduism, which acknowledges the existence of multiple truths, appeals to the sceptic, and, in many ways, is a religion of the 21st century.

Huma Qureshi and Bee Rowlatt, in conversation with Anish Gawande, discussed their latest works. Rowlatt spoke about One Woman Crime Wave and Qureshi shared insights into Zeba: An Accidental Superhero. Both authors discussed themes of liberation, class, and social inequality, with Rowlatt highlighting the absence of these themes in British literature.

In Writing Memoir, various panellists shared the reasons that drive them to write about themselves while also complicating the limits of self-writing. Jassa Ahluwalia cited the multiplicity of his identities as the reason for wanting to write and document his mixed-race heritage. For Avi Shlaim, the unconventional memoir largely traces the history of the Jews of Iraq while also documenting his childhood and family. Scottish writer Andrew O’Hagan explained that memoir writing is not simply about reality. Inspired by Wallace Stevens and Coleridge, he believes that reality is but a poor thing until human imagination gets to work on it. Even a nation, he argued, is not a reality; it is an “imagined community.” For David Hare, autobiographical writing was about understanding and preserving the intellectual history of the 1970s in Britain.

Have you ever had an experience where you just tasted something that takes you back to a point in your life? Former MasterChef Judge and food critic Matt Preston, in conversation with Vir Sanghvi, spoke fondly of his time at his grandmother’s house and the events that led him to learn cooking as an “act of self-defence” against her “terrible” cooking. All this, however, reflected the time he spent with her. Preston spoke of his love for India and how its people have embraced him and MasterChef here. “Food is an experience. It’s this amazing idea that food can move you at great times because it is so central to who we are as human beings. I wonder sometimes whether we underestimate the power of food. And that’s not just the fancy restaurant food; that’s the food of your soul,” said Preston.

Shashi Tharoor drew large crowds to his final session at the Festival, in conversation with editor and journalist Vir Sanghvi. Tharoor, whom Sanghvi called the “Shah Rukh Khan” of the Festival, has always attracted the largest audience. Tharoor discussed his career in Indian politics, starting with his historic election in Kerala. Due to spending most of his life abroad at the time, many thought he was unqualified for the job, but through appealing to the people of Kerala, he was able to win. Tharoor discussed the importance of earning the right to represent the people and the bureaucratic challenges within parliament. Despite his expansive career, Tharoor has always felt connected to India, which compelled him to return and participate in politics.

The day also saw the launch of various new books, including Chandan Kiwad by Malini Awasthi; Shooting Straight by Arjun Subramaniam; How India Scaled MT G20 by Amitabh Kant; The Living Legend: Ramayana Tales From the Far and Near by Vayu Naidu; The Phantom’s Howl by Arundhati Nath; and Mandal Dhwani by Malashri Lal.

The final day of the Jaipur Literature Festival 2025 at Hotel Clarks Amer, Jaipur was held on the 3rd of February 2025.

"Queen of literature festivals” says the Murty family about the Jaipur Literature Festival

Jaipur, February 2025: The 18th edition of the Jaipur Literature Festival, presented by Vedanta, in association with Maurti Suzuki, and powered by Vida, has enjoyed an inspiring three days, featuring a caravan of the world’s most celebrated thinkers, speakers, and writers discussing a diverse range of topics. Each evening, acclaimed artists deliver remarkable performances at the Jaipur Music Stage, while the concurrently held Jaipur BookMark, India’s premier publishing conclave, continues to be a hub for the convergence of leading voices in the publishing industry.

On 31st January, the Festival came to an end with the fantastic Kal Penn, who mesmerised the audience with tales from his multifaceted life as a Hollywood actor, White House aide, and Indian American navigating the challenges of stereotypical roles. He shared humorous anecdotes, such as competing with a white actor in brownface for Van Wilder auditions and reflected on how he learned to speak out against dehumanisation. “There was a fear that if we cast a diverse show, white people won’t watch it, but diverse audiences will always watch white content. I think what you’ve seen in this equalisation of content is that humans will watch compelling stories, period,” he said. His session challenged the audience to think beyond stereotypes, embrace kindness, and uplift others.

The third morning of the Festival opened with a soulful Dagarvani Dhrupad recital by Niloy Ahsan, accompanied by Ustad Immamuddin Khan. Rooted in the fifteenth-century mystic Swami Haridas, Ahsan’s performance embodied Prana, with Dhrupad as a spiritual journey toward self-awareness.

The Morning Music segment was followed by a session with acclaimed and beloved writer Sudha Murty speaking with her daughter, businesswoman and wife of former British PM, Rishi Sunak, Akshata Murty. Akshata described the Jaipur Literature Festival as the “queen of literature festivals,” or, as “Amma would call it, the Kashi of literature festivals.” The mother-daughter duo spoke about their shared love for books, childhood memories of storytelling, and the impact of reading on learning and personal growth. Akshata reflected on the values of service and duty that her parents instilled in her from an early age, shaping her worldview and approach to life. Sudha, in turn, spoke about how these ideals are deeply embedded in her books.

The consciousness of mortality is unique to human beings and so is the ability to possess a billion dollars. Nobel Laureate Venky Ramakrishnan successfully carried out the task to infuse humour into a conversation about death in a highly attended session. With due respect towards the increasing lust to live longer, Ramakrishnan highlighted the need to respect the principles of evolution in which death is a necessity. “All sorts of entities die, for example, cities can die, companies can die. So, what do we mean by death when we talk about us, humans? It's a strange paradox that when we are alive, millions of cells in us are dying all the time and in fact a lot of that death is actually to acquire. But at the same time, at the moment of what we think of as death, most of our cells are still alive, in fact all our organs are alive, and you can donate them for organ transplants. So, what we mean by death is the loss of our ability to function as a whole individual. So, it really depends upon how you define the individual as a coherent being.” Ramakrishnan also cautioned that populations who live longer also have lower fertility rates, which again isn’t the recipe for a vibrant and model society.

In the vein of the fear of dying and the desire for longevity, at The Holberg Prize Event: The Swerve Revisited: How the World Became Modern, Stephen Greenblatt was in conversation with William Dalrymple, introduced by Jørgen Sejersted. Greenblatt reflected on the impermanence of literature, highlighting how countless works, including Roman literature, were lost as empires fell, emphasizing the fragile relationship between power, preservation, and the written word. Greenblatt highlighted how science and poetry are often seen as separate realms today, but in ancient texts, they intertwined seamlessly, emphasizing the need for humanities and science to walk hand in hand to rethink and reshape the modern world. In his Pulitzer Prize-winning book The Swerve, Holberg Prize Laureate Stephen Greenblatt argues that the Renaissance rediscovery of Lucretius’ De Rerum Natura transformed the world by emphasizing the inevitability of death, urging people to focus on life rather than be consumed by the fear of dying.

Six war correspondents, analysts, photographers and authors from around the world joined the panel ‘Frontline’, which drew a range of Festival goers. The numerous global conflicts and changing political climate of the 21st century have raised questions about seemingly unending wars. The panel discussed the stories that have changed them. For Lindsey Hilsum, Ghaith Abdul-Ahad and Yaroslav Trofimov, it was watching a crisis take shape in real time around them while in Rwanda, Iraq and Ukraine. Christopher de Bellaigue highlighted the work of journalists in Gaza and Afghanistan, and the destruction of culture amid war. Vishnu Som shared his experiences from Kargil, recounting the harrowing moments while covering the conflict. With artillery shells exploding around Som and his camera person and even a TV tower being destroyed, he and his team had pressed on, in order to get more vivid pictures. Edward Wong drew parallels between his father’s involvement in the Chinese Liberation Army and American soldiers in Afghanistan. Many on the panel have had to grapple with war and turmoil coming to their own doorsteps creating a balancing act of personal ethics and being a journalist.

In the session with Stone Yard Devotional’, Charlotte Wood, whose book of the same name was in the 2024 Booker shortlist, was in conversation with Anish Gawande.  The book is about the inward journey of a woman who retreats from her life and world in Sydney and moves to a catholic convent. The author unpacks the impulses behind a contemporary woman’s decision to become a nun and traces it to a universal dissatisfaction with the lack of climate accountability. Written during the pandemic, bushfires in Australia and her cancer diagnosis, Wood states that she writes for people who have been chastened by the world. She makes her despairing protagonist confront stillness and silence as it's the most difficult thing to do in our times.

The prestigious Kanhaiya Lal Sethia Award for this year was presented to renowned Hindi poet Badri Narayan. Badri Narayan is known for his deep sociological perspective, and thought-provoking writing. Along with his poetry, he is also active in academic and public life. His acclaimed poetry collection "Tumdi Ke Shabd" earned him the Sahitya Akademi Award in 2022.

Kanhaiya Lal Sethia, a great poet, freedom fighter, and social reformer from Rajasthan, is remembered for his works that were rich in national consciousness, social change, and the sensitivity of the folk language. Established in 2016, the purpose of this award is to honour authors who have made outstanding contributions to the field of poetry.

On this occasion, poet and academic Badri Narayan, the winner of the 2025 Kanhaiya Lal Sethia award, expressed his feelings in the following words:

"Poet and social reformer Kanhaiya Lal Sethia Ji worked for marginalized people, worked for Dalits, and participated in the freedom struggle. I am very happy to be associated with Sethia Ji. This award is not just an award, it is a mission, and I am glad to be part of this mission." Sanjay K. Roy, Managing Director, Teamwork Arts, Festival Co-director and award-winning author Namita Gokhale, and poet-critic Ranjit Hoskote praised Badri Narayan's creative journey and his literary contributions. The occasion was graced by the special presence of Jayprakash Sethia from the Kanhaiya Lal Sethia Trust.

Day 4 of the Festival will be back tomorrow at expansive premises of Clarks Amer Hotel with another tranche of transformational dialogues, uplifting ideas, and change-inspiring books. Some of the speakers for tomorrow include Amol Palekar, Shashi Tharoor, John Vaillant, Matt Preston, Amitabh Kant, Huma Qureishi, David Hare, and Andrew O'Hagen.

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

Quinoa, pronounced as “keen-wah,” is a type of edible seed that has gained popularity among food enthusiasts. It comes in various colors, including black, red, yellow, and white. Though technically a seed, quinoa is also classified as a whole grain and is a good source of plant protein and fiber.

The white and yellow varieties have the mildest flavor, while the red and black ones have a stronger, earthy flavor and hold their shape better. I’ve experimented with many quinoa varieties in my kitchen and enjoyed each one, so I highly recommend everyone try it at least once.

Quinoa's high protein content, mild sweet and nutty flavor, and delicate texture make it a great substitute for starchy options like pasta and rice. It's easy to incorporate into most cuisines, and I've adapted it to several Indian recipes as well. Known as a superfood, quinoa is popular among health-conscious individuals for a good reason.

With a little creativity and a touch of spice, quinoa can easily be adapted to Indian tastes.

Health Benefits of Quinoa:

* Quinoa is an anti- inflammatory grain and is also gluten free, lowers cholesterol.

*Quinoa is Good for heart health, assists in digestion.

*Quinoa offers a high protein value to our system.

*Quinoa helps in weight management.

* Quinoa helps to regulate the glucose levels in the blood

 *Quinoa has been considered good for bones.

 *Quinoa Assists in the treatment of diabetes.

 * Quinoa benefits overall health of our body due to its good offering of magnesium content.

Here are a few simple recipes using QUINOA!

Recipe-1] CORN- BEAN AND QUINOA SALAD:

Ingredients:

Quinoa- 1 cup 

Water-3 cups

Oil-1 tsp

Garlic-1 tsp

Chilies-1 tsp chopped

Onion-1 small chopped

Celery-1 stalk cut into pieces

Tomato-1 small cubed

Salt and pepper to taste

Boiled rajma/ kidney beans-1/2 cup

Boiled sweet corn-1/2 cup

Cucumber-1 small cubed

Coriander leaves- 2 tbsp.

Mint leaves- 2 tbsp.

Lime juice-2 tbsp.

Chaat masala-1/2 tsp

Honey-2 tsp

Dates-2-3 chopped

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Flax seeds/ sunflower seeds- 2 tsp

Method:

1. Prepare all the ingredients for the quinoa salad.

2. In a thick bottomed pan, add in the quinoa and 2 and a half cups of hot water and cook it on a low flame for around 15-18 mins, using a fork keep stirring occasionally and add a little salt and lime juice as well during the cooking, once done keep aside.

3. To saute further, heat oil in a pan add in the garlic, onion, chilies, celery and saute them for 1 minute. Add in the beans, corn, salt, pepper, herbs, chili flakes, dates, honey and toss.

4. Cook for 2-3 mins, turn off the flame, add in the cooked quinoa and lime juice, cucumber, tomato cubes coriander, mint, seeds of your choice and give it all a nice toss.

5. This can be served warm as well or even chilled as a salad or a mini meal.


Recipe-2] QUINOA PUMPKIN SOUP

Ingredients:

Oil-1 tsp

Butter-1 tsp

Bay leaf-1 no

Jeera-1/2 tsp

Curry leaves- 4-5 no

Peppercorns- 3-4 no

Garlic-1 tsp chopped

Onion-1 small chopped

Yellow pumpkin- 150 gms cubes

Quinoa-1/2 cup

Salt and pepper to taste

Turmeric powder-1/4 tsp

Red chili powder-1/4 tsp

Coriander powder-1 tsp

Water/stock- 3-4 cups

Coconut milk-1/2 cup

Chopped cashews/almonds-2 -3 tsp

Assorted seeds- sunflower, chia seeds-2 tsp

Fresh cream-2 tsp

Greens for garnish- parsley/coriander- 2 tbsp.

Method:

1. Prepare the ingredients for the quinoa pumpkin soup.

2. Heat oil and butter in a pan, add in the ingredients for the tadka and allow to crackle/splutter for a few seconds.

3. Add in the garlic, onions, chilies and saute for a couple of minutes, add in the yellow pumpkin, quinoa, salt and all spices to taste.

4. Stir well for a minute, add in the water/stock and allow to simmer and cook for 20-25 mins, cool, remove the Bayleaf, puree and strain the mixture.

5. Bring it back to a boil and adjust texture, salt and finish it off with a little coconut milk and cream, add nuts, seeds, greens for garnish and serve hot.


Recipe-3] QUINOA VEG STIR FRY

Ingredients:

Oil-2 tsp

Butter-1 tsp

Garlic-1 tsp chopped

Ginger-1 tsp chopped

Green chilies- 1 tsp chopped

Spring onions- 3-4 chopped

Salt and pepper to taste

Soy sauce-2 tsp

Red chili sauce-2 tsp

White vinegar-2 tsp

Quinoa- 1 cup

Water/stock- 3 cups

Carrots-1/4 cup fine chopped

Capsicum-1/4 cup fine chopped

Cabbage-1/4 cup fine chopped

Spring onion greens-2-3 tbsp. chopped

Roasted crushed peanuts-2 tbsp.

Boiled chicken cubes- ½ cup for non-veg

Method:

1. In a pan add in the quinoa, little salt and hot water around two and a half cups to start with and allow to cook on a low flame for 20-25 mins, using a fork stir it occasionally to ensure even cooking, once done, turn off the flame and allow to cool.

2. To stir fry the recipe further, heat oil and butter in a wok/ pan add in the garlic, ginger, chili, onions and saute them for a couple of minutes.

3. Add in the carrots, cabbage and capsicums and stir fry for a couple of minutes, add in salt, pepper, sauces to taste and little water to soften the veggies.

4. Add in the cooked quinoa and spring onion greens and toss well, check for seasonings, adjust accordingly, add in the peanuts and serve hot.

Recipe-4] QUINOA HEALTH BOWL

Ingredients

Olive oil- 2 tsp

Garlic-1 tsp chopped

Cinnamon stick-1-inch piece

Onion-1 small chopped

Tomato-1 small chopped

Boiled chickpeas-1/2 cup

Quinoa -1 cup

Water-3 cups

Boiled beetroot-1/2 cup cubes

Yellow/ red capsicum-1/2 cubes

Tofu/ paneer cubes- ½ cup optional

Cherry tomatoes- 4-5, cut 1 x 2

Salt and pepper to taste

Mixed herbs & chili flakes to taste

Lime juice- 2 tbsp.

White vinegar-1 tsp

Peanut butter- 2 tsp dissolved with ¼ cup warm water

Red chili sauce-2 tsp

Assorted nuts-2-3 tbsp. chopped

Mint leaves- 2 tbsp.

Coriander leaves-2 tbsp.

Basil leaves- 4-5 no

Assorted seeds- 2-3 tsp, flax seeds, sunflower seeds, pumpkin seeds.

Method:

1. Prepare all the ingredients for the quinoa health bowl.

2. In a saucepan combine together the quinoa and little salt, hot water two and a half cups and cover, simmer, cook the quinoa for around 20-25 mins, keep aside.

3.To saute things further, heat oil and add in the cinnamon, garlic, onion and saute until pink, add in the assorted veggies of your choice, boiled chickpeas, salt, pepper, herbs, chili flakes and saute well, add a little water and cook for 2-3 mins.

4. Add in the peanut butter and other sauces and mix well, add in the boiled beet cubes, cooked quinoa, tofu or paneer cubes and mix well, cover and cook for 3-5 mins and add in the assorted fresh greens/herbs, seeds and toss.

5. Serve this health bowl warm or cold as a mini meal by itself with a glass of detox water.

Recipe- 5] QUICK QUINOA SNACK

Ingredients

Quinoa-1/2 cup cooked with one and a half cups water

Oil-2 tsp + to fry

Ginger-garlic paste-1 tsp

Carrots-1/2 grated

Capsicum-1/2 no chopped

Green chili-1 tsp chopped

Salt and pepper to taste

Mixed herbs & chili flakes to taste

Cheese- 2 tbsp. grated

Potatoes-1/2 cup boiled and mashed

Garam masala powder-1/2 tsp

Coriander and mint-2 tbsp. chopped

Bread crumbs-1/4 cup

Maida/cornflour-2 tsp

As an option can add boiled sweetcorn, boiled chopped eggs/chicken as well for non-veg.

Method:

1. Cook the quinoa and keep it aside.

2. Heat oil in a pan add in the ginger- garlic paste, chilies, carrot, capsicum and saute for a minute, add in the boiled mashed potatoes, all seasoning’s, herbs, chili flakes and spices to taste.

3. Add in the coriander, mint, cooked quinoa and cook for another 2 -3 mins and turn off the flame, add in cheese and little bread crumbs and bind it all together.

4. Divide the mixture in lemon sized balls and round them up well and set them in the fridge for 20 mins and then coat with a little dry maida/corn flour and fry to a nice golden color and serve hot with choice of dipping sauces/ ketchup/chutney etc.

The Fern Hotels & Resorts Unveils New Wildlife Retreat in Rajasthan Launches Jawai Zinc Journey by The Fern, Jawai, Rajasthan

Mumbai, February 2025: The Fern Hotels & Resorts, India’s leading environmentally sensitive hotel chain, is pleased to announce the launch of its latest experiential resort, Jawai Zinc Journey by The Fern, located in the scenic and wildlife-rich region of Jawai, Rajasthan. This new addition to the brand’s portfolio further strengthens The Fern Hotels & Resorts' position as a leader in eco-sensitive and sustainable hospitality. The company now has a total of 17 properties in Rajasthan, operational and shortly opening.

Set against the backdrop of the Jawai River in Pali district, the resort is renowned for its proximity to one of India’s largest leopard populations. Guests can also enjoy sightings of crocodiles and a variety of bird species around the nearby Jawai Bandh Dam, making it an ideal destination for wildlife enthusiasts.

“With its proximity to major cities like Udaipur, Jodhpur, Ahmedabad and Jaipur, we are confident Jawai Zinc Journey by The Fern will become a sought-after destination for wildlife enthusiasts, nature lovers and travellers looking to experience the untamed beauty of Jawai. This resort provides a unique blend of nature, wildlife, and local heritage,” shares Mr. Suhail Kannampilly, Managing Director, The Fern Hotels & Resorts.

Jawai Zinc Journey by The Fern, Jawai, Rajasthan features 18 beautifully appointed rooms and tents, ensuring a personalized and comfortable stay. Guests can enjoy an array of dining options, including The Jungle Kitchen, a multi-cuisine restaurant serving delectable meals throughout the day and The Jungle Bar, offering refreshing beverages in an atmospheric jungle-inspired setting. For a truly unique dining experience, the resort offers Jawai Bagh, an open-air rustic landscape point where curated lunches, high teas and bush dinners can be arranged for guests. For those seeking a more intimate experience, JUMP-Jawai Under the Moon Point offers a memorable dining experience under the stars. With state-of-the-art amenities and facilities, the resort caters to both leisure guests and corporate & social events. The meeting and banquet facilities include a spacious conference hall and expansive lawns, providing ample options for both intimate gatherings and large-scale events. The resort also offers a variety of outdoor experiences, such as guided leopard safaris and visits to nearby attractions, including the Jawai Bandh Dam, Kambeshwar Mahadev Temple and several other historic sites.

Located just 190 km from Udaipur Airport,10 km from Jawai Bandh Railway Station, 31 km from Falana Railway Station and 8 km from Bera Bus Stand, the resort offers easy access to some of Rajasthan’s most scenic landscapes and historical sites.