NEWS | Khyathi wins Social Media and PR mandate for The Westin Pushkar Resort & Spa

Khyathi wins Social Media and PR mandate for The Westin Pushkar Resort & Spa

Jaipur, July, 2021: The Westin Pushkar Resort & Spa, the luxury destination resort has handed over its social media and Public Relations mandate to Khyathi. As part of the mandate, the recently established sales and marketing agency will be creatively strategizing on social media management and media communications to promote its unique offerings and top-notch services. 

The Westin Pushkar Resort & Spa, surrounded by the picturesque Aravalis, is a part of the Marriott International chain, known for its wellness initiatives and rejuvenating ambience. The luxury destination resort featuring a host of five-star villas with plush furnishings and plunge pool is known for assimilating the culture and heritage of the Holy City of Pushkar with the modern ethos of the Westin brand.

“We are excited to be associated with The Westin Pushkar Resort & Spa, one of the best destination resorts in the country that has been recognized as a haven of wellness. We aim to strengthen and drive the brand’s visibility and positioning to create a strong consumer base for them offline and online. With the help of our comprehensive strategy in terms of social media content and PR” - quoted Varun Mehrotra, Co-Founder and CEO of Khyathi.

Khyathi assists their patrons to amplify their incremental revenues, gain a loyal customer base and market their name to become a known brand and expand their accounts. As a brand, they work to provide a variety of solutions for sales and marketing including digital and social media marketing, campaign strategizing, visual content creation, revenue maximization, content marketing and strategy and brand management amongst the others. 

Khyathi strives to bring well-deserved fame to the name. One can reach the company for a business association through https://khyathi.co/ or call on 8003995275/ 9828996887. 

About  Khyathi

Khyathi is an innovative agency that provides sales and marketing solutions to its clients as per their demands. We empower our clients to understand and promote their vision of growth and success. Our invaluable expertise works round the clock with the best business solutions to promote your organization in the competitive market.

The first of its kind in the world of outsource sales and marketing agencies in the country that caters especially to the hotels, Khyathi serves the brand, irrespective of the location.

NEWS | Carnival Corporation to Operate up to 75% of Fleet Capacity by End of 2021

World's largest cruise company continues building momentum for restarting cruise vacations with announced sailings to date on 54 ships through the end of 2021 across eight of its world-leading cruise line brands - Carnival Cruise Line, Holland America Line, Princess Cruises, Seabourn, AIDA Cruises, Costa Cruises, Cunard and P&O Cruises (UK)

MIAMI, July , 2021 /PRNewswire/ -- Carnival Corporation & plc (NYSE/LSE: CCL; NYSE: CUK), the world's largest cruise company, today announced that it expects to resume guest cruise operations with 65% of its total fleet capacity by the end of 2021 across eight of its world-leading cruise line brands. Additionally, Carnival Cruise Line has announced plans that envision the brand's entire fleet returning to service by the end of 2021, which would further increase Carnival Corporation's total operating capacity to nearly 75% by the end of the year.

Eight of the company's nine brands – AIDA Cruises, Carnival Cruise Line, Costa Cruises, Cunard, Holland America Line, Princess Cruises, P&O Cruises (UK), and Seabourn – have announced plans to resume guest operations on 54 ships to date through the end of 2021, with nearly half of the capacity represented by ships homeported in the U.S. In addition to those ships previously announced by the company's brands, Carnival Cruise Line's intent to return to full fleet service in 2021 would add another nine vessels, totaling 63 ships to date that is expected to resume guest operations this year. Further brand restart announcements are expected in the coming weeks, including resumption plans for more ships and itineraries for 2021.

Collectively, the brands are continuing to resume operations from ports around the world using a gradual, phased-in approach, including sailings in the U.S., Caribbean, Europe, and Mediterranean, along with itineraries planned in Central America and to Antarctica, among others. The cruises include enhanced health protocols developed in conjunction with government and health authorities, and informed by guidance from the company's public health, epidemiological and policy experts.

The following summarizes Carnival Corporation's brand restart announcements to date through the end of 2021.

North America Brands:

• Carnival Cruise Line resumed guest cruise operations with three ships to date sailing out of two U.S. ports, Galveston and Miami, and has announced its intent to have 15 ships in operation by the end of October and to have its entire fleet sailing by the end of the year.

• Princess Cruises will resume guest cruise operations this weekend with its first ship sailing from Seattle to Alaska and will expand with a series of cruises around UK coastal waters in late July, as well as cruises out of Los Angeles, San Francisco and Fort Lauderdale to the Caribbean, Panama Canal, Mexico, Hawaii and California coast in the fall, with eight total ships expected to be in operation by the end of the year.

• Holland America Line will resume guest cruise operations this weekend with its first ship sailing from Seattle to Alaska, followed by sailings from Greece in August, and from Italy and Spain in September, as well as sailings to Mexico, Hawaii, the California coast and the Caribbean this fall for a total of six ships expected to be in operation by the end of the year.

• Seabourn resumed guest cruise operations with two ships to date sailing from Greece and Barbados, and plans to begin the Antarctica season in November with a third ship.

Europe & Asia Brands:

• Costa Cruises resumed guest cruise operations in May with sailings in Italy and Greece, and the line is now offering sailings to France and Spain, to be followed by sailings to Portugal and Turkey in September for a total of seven ships expected to be sailing in the Mediterranean by the end of the year.

• AIDA Cruises resumed guest cruise operations in March sailing in the Canary Islands and in May with sailings in Greece and Germany. The line is now offering additional sailings out of Germany as well as upcoming sailings in Spain, Italy, Malta, the Netherlands and the Persian Gulf from late July to December for a total of nine ships expected to be in operation by the end of the year.

• P&O Cruises (UK) resumed guest cruise operations with a series of summer sailings around UK coastal waters that started in June, and plans to expand to the Mediterranean, the Atlantic coast and the Caribbean starting in September for a total of four ships expected to be in operation by the end of the year.

• Cunard will resume guest cruise operations in August with one ship sailing UK coastal cruises, followed by sailings to the Iberian coast and Canary Islands, and plans to expand with a second ship returning to service in November with a combination of transatlantic crossings and Caribbean cruises.

The additional voyages build on recent restarts from five of the company's brands, including AIDA Cruises and Costa Cruises, which have been sailing in Europe since March and May, respectively, as well as its P&O Cruises brand in the UK. Most recently, the company's Carnival Cruise Line brand resumed in early July from the U.S. along with its Seabourn brand, which restarted earlier this month in the Mediterranean and the Caribbean.

"With strong ongoing demand for cruising, we look forward to serving our guests with additional ships announced across eight of our brands and nearly three-quarters of our fleet capacity returning by the end of this year, marking an important milestone for our company and all those who rely on the strong economic impacts generated by the global cruise industry," said Roger Frizzell, chief communications officer for Carnival Corporation.

Frizzell added: "For our entire company, our highest responsibility and top priority is always compliance, environmental protection, and the health, safety and well-being of our guests, our shipboard and shoreside employees, and the communities we visit. Our ongoing restart effort closely reflects those priorities, as we continue to work together across the industry and with partners around the world to resume cruising in the best interest of public health."

In working with global and national health authorities and medical experts, as well as authorities in destination countries, the company's brands have developed a comprehensive set of health and safety protocols for protection and mitigation across the entire cruise experience for its initial cruises. This includes cross-industry learnings and best practices based on the proven health and safety record of industrywide sailings, and input from top science and health experts and health authorities.

Cautionary Note Concerning Factors That May Affect Future Results
Some of the statements, estimates or projections contained in this document are "forward-looking statements" that involve risks, uncertainties and assumptions with respect to us, including some statements concerning our resuming of cruise operations in the US, Caribbean and Europe. These statements are intended to qualify for the safe harbors from liability provided by Section 27A of the Securities Act of 1933 and Section 21E of the Securities Exchange Act of 1934, as amended. All statements other than statements of historical facts are statements that could be deemed forward-looking. These statements are based on current expectations, estimates, forecasts and projections about our business and the industry in which we operate and the beliefs and assumptions of our management. We have tried, whenever possible, to identify these statements by using words like "will," "may," "could," "should," "would," "believe," "depends," "expect," "goal," "anticipate," "forecast," "project," "future," "intend," "plan," "estimate," "target," "indicate," "outlook," and similar expressions of future intent or the negative of such terms.

Because forward-looking statements involve risks and uncertainties, there are many factors that could cause our actual results, performance or achievements to differ materially from those expressed or implied by our forward-looking statements. This note contains important cautionary statements of the known factors that we consider could materially affect the accuracy of our forward-looking statements and adversely affect our resuming of risk operations.  Such risks, uncertainties and factors include the risk factors discussed in Item 1A of our most recent Annual Report on Form 10-K and subsequent quarterly reports on Form 10-Q filed with the Securities and Exchange Commission ("SEC").

Forward-looking statements should not be relied upon as a prediction of actual results. Subject to any continuing obligations under applicable law or any relevant stock exchange rules, we expressly disclaim any obligation to disseminate, after the date of this document, any updates or revisions to any such forward-looking statements to reflect any change in expectations or events, conditions, or circumstances on which any such statements are based.

About Carnival Corporation & plc
Carnival Corporation & plc is one of the world's largest leisure travel companies with a portfolio of nine of the world's leading cruise lines sailing to all seven continents. With operations in North America, Australia, Europe, and Asia, its portfolio features Carnival Cruise Line, Princess Cruises, Holland America Line, Seabourn, P&O Cruises (Australia), Costa Cruises, AIDA Cruises, P&O Cruises (UK), and Cunard.

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Lost Recipes | Nagori Maas – A tradition in the Nagori winters By Executive Sous Chef – Sahil Sharma Fairmont Jaipur

As we move further with time, cuisine changes with every decade, where some recipes are modified, and some get lost with time. Also, recipes that actually are an amalgamation of various cuisines are attracting foodies. There are lots of mouth-watering local dishes that haven’t been a part of our diet for a long time. 

There are several recipes that have slipped from our kitchen. With time, we are drawn more towards calorie-based diets and ready-to-eat meals. 

The Chefs in Fairmont Jaipur have an emotional attachment with their kitchen, and owing to which we embark on our food journeys to local restaurants to small shop vendors, family houses in interior parts of the state to find such jewels and recreate them with modern twists.  

Below are such few recipes from the states of Punjab and Rajasthan which are not commonly found in a regular restaurant set up, also not very popular among common households also. 

Nagori Maas – A tradition in the Nagori winters

• lamb Shank 1 Kg

• Mustard oil 100 ml

• refined oil 100 ml

• onion sliced 500 gms

• Ginger garlic paste 50 gms

• Kasoori Methi 50 gms

• Turmeric 10 gms

• Red Chili powder 25 gms

• Mathania Red chili whole 8 no

• salt 50 gms

• Garam Masala whole 10 gms

• Ghee 50 ml

• lamb Shank 1 Kg

• Mustard oil 100 ml

• refined oil 100 ml

• onion sliced 500 gms

• Ginger garlic paste 50 gms

• Kasoori Methi 50 gms

• Turmeric 10 gms

• Red Chili powder 25 gms

• Mathania Red chili whole 8 no

• salt 50 gms

• Garam Masala whole 10 gms

• Ghee 50 ml

NOTE- Nagour district in Rajasthan is known for its Methi (Fresh Fenugreek) production. Methi leaves grown in this region has a very distinctive flavor and leaves are also quite bigger than usual Methi leaves grown across India. 

1. In a heavy-bottomed handi heat mustard oil till it starts smoking and then remove the handi from heat and keep it by side, till the oil cools down(this process will remove the bitterness of mustard oil).

2. Now put the handi back on the stove and add refined oil, to this add whole garam masala, sliced onion, and fry till light golden brown.

3. now add ginger and garlic paste and cook for 2-4min.

4. now add lamb shank pieces cut in to 30-40gms each and add salt as per taste and keep stirring for  15-20min.

5. To this add 1lte of water (the water should cover the lamb pieces.)

6. cover the handi with the lid and let it simmer on slow flame for about 45min-1hr (the lamb should be  80%cooked)

7. Now add Red Chilli powder and turmeric powder.

8. Cook till the meat is tender.

9. In a separate pan, heat ghee adds Soaked methi and whole red chilies, and cook till the bitterness of methi is gone.

10. Add this methi and chili chilies to the cooked lamb.

11. Just before serving take burning charcoal in a bowl adds a spoonful of cloves powder and a  spoon of ghee. Put the bowl inside the handi and cover for 1 min.

12. This process is called dhungar or smoking, remove the Katori and discard the coal. Serve hot with steamed rice.

Sahil Sharma

He is an Executive Sous Chef at Fairmont Jaipur

Appointment | JW Marriott Mumbai Sahar Appoints Aparna Passi as Director of Human Resources

In her new role, Passi will be responsible for aligning HR policies and programs to drive optimal employee performance and to accomplish corporate goals and objectives.

JW Marriott Mumbai Sahar has announced the appointment of Aparna Passi as the new ‘Director of Human Resources. In her new role, Passi will be responsible for aligning HR policies and programs to drive optimal employee performance and to accomplish corporate goals and objectives.

Passi joins JW Marriott Mumbai Sahar with a rich and diverse experience of over a decade in this industry. A holder of a B.SC. a degree she went on to work in various properties of The Oberoi Group of hotels, JW Marriott in Mumbai as well as real estate giant Kalpataru Limited.

Apart from being a certified hospitality educator and senior human resource professional, Passi is a passionate public speaker and a dynamic human resource professional with extensive experience in recruitment, retention, compensation, training and customer service.

She is also known for her excellent communication skills, proficiency in planning, budgeting and forecasting, Aparna has demonstrated the ability to collaborate with others to achieve organizational goals and objectives.

With over a decade of experience in this industry, she built her repertoire of expertise in Kolkata, Mumbai, Dubai and Ajman. It is her belief that each pupil must traverse their own journey and through practice all can achieve professionalism.

Commenting on her appointment, Passi says, “I am ecstatic about re-joining Marriott International and for my new role as Director of Human Resources at JW Marriott Mumbai Sahar. I believe that through passion and dedication one can overcome any hurdle and that every expert was once a beginner. I look forward to contributing to the success of the hotel and being part of a dynamic leadership team of professionals at JW Marriott Mumbai Sahar.”

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NEWS | Signature campaign begins against JDA move to raze Laxmi Vilas Hotel

The members put forward the demand in front of the state government to roll back its decision and do not construct any museum inside Central Park.

The Central Park Bachao Sangharsh Samiti on Tuesday started a two-day signature campaign to protest against the Jaipur Development Authority’s (JDA) move to demolish the historic Laxmi Vilas Hotel and construct a new building in its place for the proposed Gandhi museum.

The samiti claimed, on the first day more than 800 people participated in the campaign and expressed that JDA should not utilize taxpayers’ money to construct Rs 100-cr museum after razing the existing building. Rather, it should be utilised for public.

The banner of the samiti read ‘Mai Central Park, Mujhe Central Park he rahene do’. People from all walks of life including regular morning walkers, environmentalists, and residents who are not favoring the government’s move have signed during the campaign.

The members put forward the demand in-front of the state government to roll back its decision and do not construct any museum inside the Central Park.

Samiti presiden, Yogesh Yadav said, “The successive government are providing benefit to influential after acquiring land in the name of public utility. At present, nearly 256 bigha of public land has been utilised by the club authority. The entire government land is 322 bigha, out of which Central Park has been developed on 66 bighas. Most land is under the club’s possession with no government control. More establishments such as museums will tamper the sanity of the city’s biggest park.”

As thousands of morning walkers and joggers come to Central Park daily and the number is increasing steadily, the protester’s claims, that land should be reserved for expansion or existing building should be dedicated to public.

Marudhar Singh, opposing the move said, “Museum in the park makes no sense. If the government want to benefit the public, it should develop the existing building into a fitness centre. Taxpayers’ money should be utilised thinking twice, and not wasted. Moreover, Central Park length or breadth should be increased as the number of walkers have increased with times.”

The JDA, however, has cleared it stand that the building will not be demolished without inviting objection and suggestion.

A senior official of the JDA said, “Not an inch park land is used for construction. The land use of the hotel land is commercial/recreational and move will save the land forever.”

New Opening | Jumboking now at T2 departures, Mumbai

The outlet is located outside Terminal departure and is accessible to everyone.

Jumbo king, a homegrown chain of Quick Service Restaurant (QSR) in Western India, announced the opening of its outlet at Mumbai’s Chhatrapati Shivaji International Airport. The outlet is located outside Terminal departure and is accessible to everyone. It will be open to service 24 hours every day. This will be the second outlet at T2, the first one was opened at arrivals, three years earlier on 19th June 2018.

Dheeraj Gupta Founder of Jumboking said, "Airports are the hub of an on-the-go life. Jumbo king caters primarily to people going places, literally and figuratively."

The outlet serves the widest range of delicious vegetarian burgers. It also serves thick shakes, fries, wraps, and softy. The outlets cater to an on-the-go audience comprising young working professionals, students, and anyone conscious of hygienic snacking.

Source

NEWS | Food and beverage coastal workers left high & dry

With the food and beverage sector in Mumbai hard-hit by the second wave, families in coastal Karnataka are feeling the heat.

With the food and beverage sector in Mumbai hard-hit by the second wave, families in coastal Karnataka are feeling the heat. About 65 percent of hotels, restaurants, and catering services are either owned or run by entrepreneurs from Karnataka.

During the second wave, many hoteliers committed suicide because they were unable to meet financial obligations. The most recent was Karunakaran B Puthran, 48, who ran a hotel in Virar in Palghar district. He was from Karkala, Udupi district.

“Close to 35 percent of restaurants are on the verge of closure,” said Chandrahas K Shetty, former president, Indian Hotel and Restaurant Association (AHAR), Mumbai, and president, Bunts Sangha Mumbai.

“There is no support from the state government on waiver of license fees, electricity, bank loans, or taxes,” said Chandrahas. “The second lockdown was a big blow. Currently, the sector can operate till 4 pm, which does not serve the purpose. If there is a third lockdown, it will be the final nail in the coffin.”

Most hotels are taken on rent or lease. Yermal Harish Shetty, owner, Hotel Link View, Borivali West, said, “During the first wave, some owners gave some relaxations. When restrictions were lifted, they began demanding pending rent. It’s difficult to shake off this financial crisis unless the government steps in,” said Yermal, who employs close to 400 people in various hotels.

The lack of a floating population is another issue. Shanker B Shetty, the owner of Hotel Shreya Palace in Virar West, said: “There is a rumor of another lockdown in August. If there is one, we do not know what our situation will be.”

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NEWS | Fortune Hotels launches four new offers

In order to repay a debt of gratitude to all the Covid front line workers, the company has also launched a ‘Gratitude offer’ at a 50 percent discount on accommodation

As travel & tourism opens up again, Fortune Hotels, a member of ITC’s hotel group, has announced attractive packages to address the needs of the urban traveler. Amongst the Offers, ‘Fortune Leisure Escapes’ is designed to cater to those looking to holiday at a value-friendly price, giving them the option to choose from services they wish to avail themselves of. For consumers wanting to travel for a ‘staycation’, there is ‘Fortune City Escapes’ which is curated to help them have a well-deserved break.

Another offering is the ‘Fortune Workation Escapes’ which has been curated to address the needs of business travelers who desire to work in a pampered environment and also take some time off to rejuvenate themselves.

In order to repay a debt of gratitude to all the Covid front line workers, the company has also launched a ‘Gratitude offer’ at a 50 percent discount on accommodation which is inclusive of breakfast, free- Wifi services and also extends a special discount on food and beverage services.

Announcing the offers, Dhananjay Saliankar, Head - Sales and Marketing, Fortune Hotels, said: “With the current restrained pandemic situation we are beginning to see some light at the end of the tunnel, the consumer is now heading for short vacations with their family and friends or is simply taking a workation to break-free from the monotony of staying at home. The idea of launching these offers is to meet their requirements and at a price that does not dig a hole in their pockets.

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Hyatt News | Hyatt Announces the Opening of Hyatt Regency Tokyo Bay

Hyatt Announces the Opening of Hyatt Regency Tokyo Bay

Overlooking the scenic Tokyo Bay and close to central Tokyo, the 350-room Hyatt Regency Tokyo Bay offers guests an urban retreat to relax and recharge

CHICAGO (July , 2021) - Hyatt Hotels Corporation (NYSE: H) announced today the opening of Hyatt Regency Tokyo Bay. The newly renovated 350-room urban resort is located in Urayasu city in the Chiba Prefecture and offers panoramic views of Tokyo Bay. It is close to premier attractions such as Tokyo Disney Resort®, the entertainment and shopping district of Odaiba, and Makuhari Messe, one of Japan’s largest convention centers. The property is just 30 minutes by train or car from central Tokyo.  

Hyatt Regency Tokyo Bay is the eighth Hyatt Regency branded hotel in Japan. Hyatt is strategically growing its presence across the country from major cities to resort destinations, including in Tokyo, Osaka, Yokohama, Kyoto, Hakone, and Okinawa.

“We are proud to introduce the Hyatt Regency brand in Urayasu city and to welcome guests to this urban oasis which, with its picturesque views of Tokyo Bay, offers guests and their families a premium experience,” said Haruhiko Fujino, general manager, Hyatt Regency Tokyo Bay. “The hotel is ideal for guests looking for a comfortable and relaxing getaway close to Tokyo and is a convenient base for visiting attractions in the area. Hyatt Regency Tokyo Bay has been thoughtfully designed to provide seamless productivity and peace of mind, allowing our guests to make special memories with their loved ones.”  

Guestrooms

Hyatt Regency Tokyo Bay features 350 guestrooms, including 10 spacious suites starting at 581 square feet (54 square meters to 1,733 square feet (161 square meters) and 40 club rooms on the ninth floor and above. The Regency Club lounge, located on the ground floor, has a garden view and offers exclusive experiences for guests staying in a suite or club rooms. Many guestrooms have ocean views with some offering a spacious terrace. There are also guestrooms with three beds for more space and kid-friendly rooms with fun amenities including a tented bed to keep children entertained. The contemporary interiors are rendered in natural woods with highlights of blue and teal, inspired by the refreshing views of Tokyo Bay.

Dining

With four restaurants and bars, the hotel features a range of culinary experiences to tempt the taste buds of every guest.  Exciting international cuisine with a European flair can be enjoyed at The Garden Brasserie & Bar, an all-day dining restaurant based on the concept of an European brasserie surrounded by lush greenery with seats facing a park. Sushi Ema is a traditional Edomae sushi restaurant where guests can enjoy carefully selected seasonal ingredients while seated at a counter crafted from a single hinoki cypress plank in a tasteful Japanese setting. At Teppanyaki Fukitei, chefs prepare creative and dynamic meals with premium Matsusaka beef, seafood and seasonal vegetables that are prepared to highlight their unique flavors. The Rooftop Bar offers a resort-like atmosphere with a panoramic view of Tokyo Bay and is an ideal spot to enjoy a cocktail.

Meetings and Events

Along with the Garden Terrace suited for outdoor gatherings, Hyatt Regency Tokyo Bay offers two function rooms, each spanning 1,055 square feet (98 square meters) totaling 2,110 square feet (196 square meters) of event space.

Equipped with projectors, audio equipment and soundproofing, the meeting spaces can be used for hosting virtual meetings and presentations, a formal dinner, or after-wedding party – all supported by Hyatt’s catering expertise and exceptional service. 

Fitness

Hyatt Regency Tokyo Bay offers a 24-hour fitness center with modern equipment and a stretching area for yoga and weight training. Guests can also enjoy a refreshing run on the jogging paths along the seafront.

For more information about Hyatt Regency Tokyo Bay, please visit here.

Guided by its purpose of care, Hyatt’s multi-layered Global Care & Cleanliness Commitment further enhances its operational guidance and resources around colleague and guest safety and peace of mind. More information on Hyatt’s commitment can be found here: global-care-and-cleanliness-commitment.

World of Hyatt Gives Members 500 Reasons to Stay Somewhere New

To provide World of Hyatt members even more ways to be rewarded, World of Hyatt is offering members the opportunity to earn 500 Bonus Points for qualifying nights at Hyatt Regency Tokyo Bay till October 31, 2021, as part of World of Hyatt’s new hotel member offer. Additional participating hotels and their offer stay periods can be found at worldofhyatt.com/newhotelbonus. No registration is required, and members can earn on top of other offers.

Terms & Conditions

Offer valid for 500 Bonus Points for each qualifying night stayed by World of Hyatt members in good standing during a hotel’s offer period at participating hotels and resorts. Offer valid at participating hotels and resorts for stays with a checkout date during each hotel’s offer period.  For each hotel’s offer period, visit worldofhyatt.com/newhotelbonus. To be eligible for this offer you must be a World of Hyatt member in good standing at time of reservation and stay, stay at a participating hotel with a checkout date during that hotel’s offer period, provide your World of Hyatt membership number at time of check-in, and either pay an Eligible Rate or redeem a free night award. An “Eligible Rate” and “Ineligible Rate” are defined in the World of Hyatt Terms and Conditions (located at worldofhyatt.com/terms). Only one point bonus may be earned per member, per stay, regardless of the number of rooms booked.  Only the room occupied by the member will count toward this offer.  Two or more consecutive nights at the same hotel will be deemed one stay. All points awarded under this offer are Bonus Points. This offer is subject to the complete terms and conditions of the World of Hyatt program. Please allow 3-4 weeks after travel is completed for World of Hyatt Bonus Points to be credited to your Account.  To join World of Hyatt, visit worldofhyatt.com. Qualifying nights will automatically be tracked when you provide your World of Hyatt membership number at check-in. A limited number of rooms are allocated to this offer, reservations subject to availability. Offer not valid with groups, conventions, other promotional offers, tour packages or special rate programs. Promotional blackout periods may apply due to seasonal periods or special events, and normal arrival/departure restrictions apply. Hyatt reserves the right to alter or withdraw this offer at any time without notice. The trademarks Hyatt®, World of Hyatt® and related marks are trademarks of Hyatt Corporation or its affiliates. © 2021 Hyatt Corporation. All rights reserved.

The term “Hyatt” is used in this release for convenience to refer to Hyatt Hotels Corporation and/or one or more of its affiliates.

About Hyatt Regency

The Hyatt Regency brand prides itself on making travel free from stress and filled with success. More than 200 conveniently located Hyatt Regency urban and resort locations in more than 30 countries around the world serve as the go-to gathering space for every occasion – from efficient personalized, high-touch business meetings to energizing family vacations. The brand offers stress-free environments for seamless gatherings and empathetic service that anticipates guests’ needs. Designed for productivity and peace of mind, Hyatt Regency hotels and resorts offer a full range of services and amenities, including the space to work, engage or relax; notable culinary experiences; technology-enabled ways to collaborate; and expert meeting and event planners who can take care of every detail. For more information, please visit hyattregency.com. Follow @HyattRegency on Facebook, Twitter and Instagram, and tag photos with #HyattRegency.

NEWS| Cunard returns to international waters this winter with over 40 new voyages

New “Grand Escape Voyages” to the Caribbean, Western Europe, the Baltics, the Iberian Coast, Atlantic Islands and Asia on sale July 21, 2021

Valencia, CA - July , 2021 -  
Cunard has announced over 40 new voyages across its fleet in 2021 and 2022.

The “Grand Escape Voyages” will range from two to 40 night sailings, visiting more than 49 destinations on board flagship Queen Mary 2, Queen Victoria and Queen Elizabeth.

Queen Mary 2 will resume her iconic transatlantic crossings in November, 2021 before sailing new short breaks in Western Europe followed by three winter sailings to the Caribbean.  Guests can enjoy the flexibility of embarking the Caribbean voyages from Southampton, New York, Fort Lauderdale or Hamburg with overnight calls in Bridgetown and Barbados as well as visiting St. Maarten and Dominica, St. Lucia and St. Kitts.

Queen Victoria will mark her return to sailing in April, 2022 with three new roundtrip itineraries from Southampton, visiting 11 countries, treating guests to time ashore in destinations such as Copenhagen, Helsinki, Tallinn and Gdynia, together with overnight calls in Amsterdam, Lisbon and St Petersburg.

Following her summer exploring Britain’s coastline, Queen Elizabeth will depart on a series of new sailings from Southampton to Western Europe followed by the Iberian Coast and the Atlantic Islands. Overnight port stays include Lisbon and Funchal as well as late departures from Malaga, offering time to experience these destinations after dark.

In late February, Queen Elizabeth will depart for Asia, sailing through the Suez Canal to Dubai, Sri Lanka, Malaysia, Singapore, Hong Kong and Japan, where she will resume her scheduled programme in April.

Cunard President Simon Palethorpe said, “We are delighted to announce these new voyages which will mark the full fleet’s return to sailing. Our guests have patiently waited to sail on their favourite Cunard Queen and our 2021 and 2022 itineraries offer a variety of exciting holidays to suit all combined with the impeccable White Star Service on board that makes a Cunard voyage so memorable.”

Guests who book a “Grand Escape Voyage” by September 30, 2021 on voyages six to 52 nights will receive the Cunard Double Upgrade from Inside to Balcony, Free Onboard Credit up to $600 per stateroom, Hotel and Dining Service Charge included, Reduced Deposit, and Grill Suite guests will also enjoy Free Drinks and Free Internet.

The “Grand Escape Voyages” new itineraries go on sale July 21, 2021 at 9am EST / 2pm GMT.

Example fares

M206H Queen Mary 2 Westbound transatlantic crossing, departs Feb 15, 2022
Savour the unrivalled romance of sailing Transatlantic from Southampton to New York on this 7 night Queen Mary 2 crossing, with the freedom to indulge in the things you love each day you’re on board. Balcony fares start from $1,399 pp based on double occupancy.

M206I Queen Mary 2 Eastern Caribbean, departs Feb 22, 2022
Escape the New York winter for Caribbean sun on this 14 night voyage, which marries time ashore in Saint Maarten and Dominica with the tropical delights of Saint Lucia, Saint Kitts and Barbados. Balcony fares start from $2,599 pp based on double occupancy.

Q133Q Queen Elizabeth Atlantic Islands, departs November 15, 2021
The sun havens of Tenerife, Lanzarote and Gran Canaria are among the islands you’ll visit on this 14 night roundtrip sailing from Southampton which also offers an overnight call in Madeira. Balcony fares start from $1,999 pp based on double occupancy.

Q209N Queen Elizabeth Southampton to Dubai, departs February 20, 2022
This 20 night Southampton to Dubai crossing gives you time ashore in Spain, Greece, Jordan and Oman, with the chance to visit the UNESCO-listed ‘Lost City’ of Petra; one of many highlights to savour. Balcony fares start from $3,599 pp based on double occupancy.

V210N Queen Victoria St Petersburg and Baltic Explorer, departs April 27, 2022
The UNESCO old town of Tallinn, endearingly hip Copenhagen and the pretty Lithuanian town of Klaipeda, with its 18th century houses, are among the highlights of this 16 night Baltics voyage. Balcony fares start from $4,499 pp based on double occupancy.

V211N Queen Victoria Western Europe departs May 15, 2022
An overnight call offers the chance to enjoy dinner or a drink in Lisbon by night, while Vigo’s old quarter reveals many ancient treasures to admire, including the neoclassical Church of Santa Maria. Balcony fares start from $1,599 pp based on double occupancy.

About Cunard
Cunard is a luxury British cruise line, renowned for creating unforgettable experiences around the world. Cunard has been a leading operator of passenger ships on the North Atlantic, since 1840, celebrating an incredible 181 years of operation. A pioneer in transatlantic journeys for generations, Cunard is world-class. The Cunard experience is built on fine dining, hand-selected entertainment and outstanding service. From five-star restaurants and in-suite dining to inspiring guest speakers, the library and film screenings, every detail has been meticulously crafted to make the experience unforgettable.

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NEWS | Anantara Welcomes Back International Guests to Thailand's Famous Islands of Koh Samui and Koh Phangan

Anantara Welcomes Back International Guests to
Thailand's Famous Islands of Koh Samui and Koh Phangan

After 18 months of borders closed to international travellers, Thailand’s stunning islands of Koh Samui and Koh Phangan are reopening today!! Vaccinated travellers can enjoy an idyllic holiday at Anantara in Bophut and Lawana on Koh Samui and Rasananda on Koh Phangan with minimal travel restrictions.

Guests can once again enjoy the Gulf of Thailand’s pristine national parks, untouched beaches, and unforgettable cultural sites. Muay Thai classes, Spice Spoons cooking classes and unique Dining by Designs along with pampering experiences at Anantara Spa, such as yoga, meditation and exercise classes will enhance guest stays at each resort.

Anantara’s three resorts are SHA+ approved in accordance with local government and World Health Organisation guidelines. Additional measures include all team members being fully vaccinated plus the implementation of Anantara’s “Stay with Peace of Mind” programme - a rigorous set of sanitation procedures and social distancing measures to ensure guest safety

PRODUCT | 100 % Organic Plant Based Products By India’s Clean Food Company : Nourish Organics

Indian consumers  are becoming more conscious about their health and are shifting to organic and plant based products. 100 % organic products serve as a promising alternative for processed food that are made from high amounts of chemical infusions. 

Nourish Organics India's leading clean food company aim's is to eradicate health issues, and improve the health of the citizens by creating awareness about 100 % organic and plant-based food products. Founded by Seema Jindal Jajodia in 2009 today Nourish Organics is India’s leading clean-label functional food company consisting of products that are Plant-based,100% Organic, free of processed sugar, preservatives, genetically modified foods, trans-fats or artificial flavour. 

The affinity of an individual towards consumption of organic food items is highly dependent on the awareness levels, accessibility and availability to the individual which Nourish Organics endeavors to increase. They are constantly innovating to bring out newer products to suit the health needs and taste buds of the population.

Some of their 100 % organic plant-based products include Amaranth Muesli, Amla bar, Active Sunflower Seeds, Active Flax Seeds, Honey Roasted Almonds, Honey Roasted Cashews, Honey Roasted Walnuts.

Recently they expanded their range with the introduction of On-The-Go Power Mix which is also 100 % organic. This range is a Pocket-sized convenience making it a handy snack for every occasion. The offerings in this range include Mixed Nut Medley , Cacao Roasted Cashews, Fruit and Nut Medley , Roasted Almond Cranberry. 

About Nourish Organics

Nourish Organics is a clean food company that aims at making healthy eating easier for the urban population through sustainable, organic food with a wide range of wholesome, multi-grain breakfast cereals, nutrient dense cookies, on-the-go snacks, seed & nut combinations and fruit+fiber based health bars. As a pioneer in clean-label packaged food, all Nourish Organics products are 100% natural, free of processed sugar, preservatives, genetically modified foods, trans-fats or artificial flavour. Each variant is made with locally sourced organic ingredients that are wholesome, rich in fiber, high on plant-based protein and packed with essentials fats, vitamins & minerals through a bounty of nuts, seeds & dried fruit. 

Seema Jindal is the Founder & MD  

of Nourish Organics

India’s leading clean-label functional food company. Growing up with her siblings, Seema took an active  interest in sports and fitness. Her understanding of the space was inspired by the time she spent at  the Indian Institute Of Yoga And Naturopathy (IIYN) which was  managed by her family at the time. This paired with her edification in holistic wellness led  her to develop her range of honestly healthy functional foods.  

At Nourish Organics, Seema aims to develop well researched  organic products that nourish the brand’s consumers, its community and the society. Her vision is best encapsulated in the brand’s product code “healthy eating  for urban living.” This code flows unparalleled through her range of wholesome & delicious multi-grain breakfast cereals, nutrient dense cookies, on-the-go snacks and fruit+fibre based  health bars.  

A textile designer and alumni of the Delhi College of Art, Seema's aesthetic and appreciation for functional design are the driving force behind her brand. In her aim to understand the scope of holistic nutrition & wellness, Seema switched her focus and academic attention to study the same at the Institute for Integrative Nutrition in 2012 in  New York. Before setting sail on her entrepreneurial journey, she led the CSR division for  Monnet Ispat & Energy, one of India’s largest steel & energy firms. In her time with the company, she set up schools for the underprivileged and vocational training centres for women. 

Her work in CSR also led her to chair the Young Ficci Ladies Organisation (YFLO) which further augmented her beliefs of empowering women to play key roles in organizations as well as in society. One of her milestone social projects is the Ananth Centre for Learning and Development - a special school & training centre for the differently-abled; where she currently presides as Managing Trustee.  

In the coming years, Seema sees a great future for brands in the functional food space. She hopes to utilize the market’s interest in the category to develop quality products and build awareness on how healthy and tasty can be one and the same. She further wishes to build  Nourish Organics to be a brand that transforms the consumer’s relationship with healthy eating. Her single-minded focus in the future is to design, develop and distribute her entire range of products across modern trade, general trade, e-commerce and direct-to-home channels.  

Seema’s fervour for all things wellness extends to her love for food, fitness and travel. She never lets go of an opportunity to discover new-fangled foods, local snacks and upcoming fitness formats. She ensures to balance her schedule to incorporate her favourite activities – running, cycling, trekking, yoga as well as spending quality time with friends and family.  

You can follow her journey on her blog, Seema’s Corner. 

https://www.nourishorganics.in/blogs/blogs

New Opening | IHC's American Diner gets a new name

While the menu and décor of the restaurant will remain the same, the name of the restaurant has been changed as the Old World Hospitality’s (which handled all restaurants at IHC) contract to run the hospitality and cultural facilities at IHC is over.

or nearly decades, The All American Diner remained a favorite hangout spot for visitors of all age groups. Long lunches under the winter sun in its outdoor seating area or discussions over many cups of coffee became a tradition with many who frequented the spot. Given its popularity, the news that The All American Diner will no longer exist at India Habitat Centre (IHC) was disappointing to many. But to their relief, the popular restaurant has just changed its name to Habitat Hub, which is now open at IHC.

While the menu and décor of the restaurant will remain the same, the name of the restaurant has been changed as the Old World Hospitality’s (which handled all restaurants at IHC) contract to run the hospitality and cultural facilities at IHC is over. As per reports, IHC now will directly manage Habitat Hub (The All American Diner).

“While we created several restaurant brands at IHC, The All American Diner truly occupies a special place for all of Delhi and also in our hearts. We carry wonderfully warm memories of our tenure at IHC. A whole generation of kids grew up on the Diner and what is unique is that its clientele straddles every generation. A chef from a Diner in California was brought in and the bestselling menu has lasted two decades - with minor tweaks. This was the first American Diner to open in India over two decades ago. We have been inundated with offers from restaurateurs wishing to convert their restaurants into The All American Diner both in Delhi and Gurgaon and are evaluating options. As soon as we get the right location, we shall reopen our doors,” reads a statement from the Old World Hospitality.

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Appointments | Vikalp Raj appointed as DoSM at St Regis Mumbai

Anuraag Bhatnagar of Leela, Gaurav Singh of Marriott International, Zubin Songadwala of ITC Hotels and Somnath Mukherjee of IHCL speak about the city and its potential.

Vikalp Raj joined The St Regis Mumbai as Director of Sales and Marketing. Raj brings with him a wealth of experience of over 16 years in the hospitality industry. His early foray in the industry equipped him to specialize his skills in successfully driving revenue through targeted strategic plans suited to the market conditions of the hotels under his purview. His numerous accomplishments helped him to swiftly rise up the ranks in a very short span of time.

Having secured his degree in Business Management from Alliance Business School, post a hospitality degree from the prominent Institute of Hotel Management, Bangalore, Raj joined Marriott International immediately after a short stint in two leading hospitality organizations.

Having proved his mettle with some of the leading brands of Marriott International like JW Marriott and Sheraton, he has led sales, revenue, and marketing teams in both pre-opening hotels and well-established hotels. His successes in his most recently held role as Director of Sales and Marketing with Sheraton Grand Bangalore at Brigade Gateway include an award-winning increase in market share and a significant growth year-on-year in revenue, for rooms & and catering sales.

Raj continues his journey with Marriott International and will lead the dynamic sales and revenue teams at The St. Regis Mumbai to achieve revenue targets, forge relationships with internal and external stakeholders while balancing property STR, achieving Revpar, and assessing competition and hotel intelligence.

New Opening | Himachal Pradesh gets a new gem as Radisson Blu Resort Dharamshala opens its doors to guests

Himachal Pradesh gets a new gem as Radisson Blu Resort Dharamshala opens its doors to guests 

New Delhi, July 2021: Radisson Blu, an upper upscale brand that delivers a positive and personalized service in stylish spaces, is proud to announce the opening of Radisson Blu Resort Dharamshala in Himachal Pradesh. Located on the scenic foothills of the mighty Dhauladhar Range, this idyllic resort is a perfect getaway with accessibility from all corners of the world. The resort offers the perfect combination of business and leisure amenities for discerning travelers.

“We are delighted to bring our flagship brand to Dharamshala. Radisson Blu Resort Dharamshala is our fourth hotel opening in 2021 which is set to mark new milestones for our business. We seek to add more than 15 new hotels to our portfolio this year, achieving the 100-hotel milestone,” said Zubin Saxena, Managing Director and Vice President Operations, South Asia, Radisson Hotel Group.

Deluxe Room With Balcony

With easy accessibility from Kangra Airport, the resort features 120-uniquely designed modern rooms overlooking the most picturesque view of the spectacular Kangra Valley. The resort enjoys an independent access from Khaniyara road connected to national highway 503 and is conveniently placed to explore all popular tourist destinations around Dharamshala.

“We are honored to open this superb resort in Kangra Valley. Radisson Hotel Group was our chosen strategic partner and we are confident that this hotel will set a new benchmark of hospitality in the valley,” said R.P. Singh, Director, Himachal Pradesh Cricket Association.

Spread over 30,000 sqm and located 6 km from the iconic Himachal Pradesh Cricket Association Stadium, the resort features rooms across standard, superior, deluxe, suite and presidential suite categories. It constitutes three banquet halls - Mid Off, Mid On and Centurion with capacity between 80 to 100 pax and an outdoor venue, The Banquet Deck, offering unparalleled views of the Kangra Valley and ideally suited to host weddings and social functions.

In addition to 24-hour room service, the resort houses numerous onsite dining options serving a variety of cuisines such as The Edge – all day dining restaurant serving a range of local and western dishes; Italian Crust - the specialty Pizzeria, and All Out – Lounge Bar offering an enviable selection of wine and spirits along with delicious small bites.

Vikas Sharma, General Manager, Radisson Blu Resort Dharamshala said, “I am confident that the unique combination of the resort’s location, its facilities and the Group’s unmatched service standards will prove to be a compelling option for travelers looking for all-inclusive hospitality in the hills.”

Suite

Radisson Blu Resort Dharamshala will feature The Spa at Radisson Blu, a full-service branded spa offering guests a 360º immersive experience by focusing on minds, bodies, and emotions. The spa will offer a selection of natural, holistic, and beauty treatments for complete rejuvenation. Other amenities for rest and relaxation include a meditation room, a contemporary fitness studio, and a temperature-controlled infinity pool offering a tranquil view of the Kangra valley. The resort offers a range of family recreation options such as an outdoor kids’ play area, family picnic spots in the serene pine forest, and a cozy cards room.

With the health and safety of guests and team members as its top priority, Radisson Blu Resort Dharamshala is implementing the Radisson Hotels Safety Protocol program. The in-depth cleanliness and disinfection protocols were developed in partnership with SGS, the world’s leading inspection, verification, testing, and certification company, and are designed to ensure guest safety and peace of mind from check-in to check-out.

Radisson Blu Resort Dharamshala is a Unit of Himachal Pradesh Cricket Association.

Event | Celebrate Eid in the comfort of your home with the ‘Ruhaniyat' edition fromITC Royal Bengal & ITC Sonar

Celebrate Eid in the comfort of your home with the ‘Ruhaniyat' edition from
ITC Royal Bengal & ITC Sonar

This Eid, a culinary celebration safely travels to your doorstep. From flavourful biryani to decadent phirni; indulge in our Eid special selections, crafted to bring alive unforgettable moments with your loved
ones till 1st August 2021. Indulge in Awadhi delicacies and more from Gourmet Couch. Dum Pukht offers
a ‘nawabi dawat’ (Royal Feast), where each dish on the menu is entrenched in its own story while Peshawri brings alive the rustic charm with succulent award-winning specialties from Northwest Frontier. Meal for two starting at INR 2500 plus taxes onwards and Meal for Four at INR 4750 plus
taxes onwards it includes delicacies like Sikandari Raan, Dal Bukhara, Dum Pukht Biryani, Galouti Kebab, Murgh Narangi Qorma to name a few across three set menu selection.

Biryani & Pulao Collection brings together a fine curation of authentic recipes and culinary classics perfected by our master chefs for your dining pleasure. Deeply woven into the country’s culinary heritage these delectable preparations showcase India’s deep-rooted relations with rice, culminating
into an exceptional repertoire of regional variants and culinary styles capturing the essence of their locale. Each Biryani (chicken, seafood, mutton or vegetarian) is an ideal meal for one with a choice of either
Mirch Baingan ka Salan or any one of the three raitas: Anar Kheera Raita/ Onion Pachadi/ Sarson Raita. Complete your meal with one of India’s most popular desserts, from the Dum Pukht kitchen, the signature
“Shahed-E-Jaam”, with our compliments. The menu comes with dietary indicators, enabling diners to pre-advice on allergy ingredients. Enjoy delicacies like Nimona Mirch Pulao, Keema Pulao, Gosht Bohri Biryani
Metiabruz Biryani, and Bibi ka Murgh Pulao to name a few. Starting at INR 625 plus taxes onwards

Ruhaniyat featuring Gourmet Couch & Biryani & Pulao Collection is available on prominent food aggregator’s platform, Zomato, Swiggy & EazyDiner. In addition, the collection can be ordered via the ITC F&B App and direct Takeaway option. ITC Hotels has also enabled ‘no contact’ deliveries on all
pre-paid orders and has implemented stringent measures and protocols, including mandatory temperature checks for all Chefs and Food & Beverage associates as part of its safe 'WeAssure' program. A lot of thought has been put in the packaging after the study of factors such as temperature,
distance traveled, mode of transport, consumption techniques, re-heating norms, and more. The food is packed in environment-friendly corrugated paper boxes. Easy to have on the go or order in for a celebration or get together. ITC Hotels is the first hotel chain in the world to receive a Platinum level Certification from DNV under its My Care infection risk management program for WeAssure. DNV is one of the world’s leading certification bodies that helps organizations manage risk and assure
business performance.

For Further Information and to place an order please call 033 44464646

New Opening | Sukoon Retreat & Spa opens the Rain Canopy

This adds another feather to the farm stay tour offered by Stotrak Hospitality that promises open space, clean air, and the real experiential stays personalized for each guest.

Newly opened Sukoon Retreat and Spa, Dakpathar, near Dehradun has opened its latest experiential Rain Canopy in the middle of lush green fields under an open sky. This adds another feather to the farm stay tour offered by Stotrak Hospitality that promises open space, clean air, and the real experiential stays personalized for each guest.

Opened for the public at the beginning of the current Monsoon, the rain canopy is an apt place for families to enjoy the sounds of rain falling on the roof while gazing at the greenery that surrounds them, far away from the hustle and bustle of urban lifestyle.

Bani Sharma, founder of Sukoon Retreat & Spa Dakpathar, said, “We have made special arrangements for people to spend quality time under the rain canopy. It is an exhilarating feeling watching the waterfall all around you with the pitter-patter of the rain amidst the cool breeze.”

Slated to be an abode amidst nature, Sukoon Retreat & Spa is a perfect luxury holiday retreat in an eco-friendly environment on the bank of Yamuna, in completely rural surroundings. Located in the Himalayan foothills, Sukoon Retreat & Spa is spread over four acres. It offers 6 cottages (semi-tented, artfully crafted, with sit-outs, full of natural light and greenery), a Spa, Jacuzzi, Steam Cabin, Infrared therapy room, Indoor All-Weather Heated Swimming Pool, and fun time for children.

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Ingredient Ideology | The Favorable Flax Seeds By: Dr. Kaviraj Khialani- Celebrity Master Chef.

THE FAVORABLE FLAX SEEDS

One of the oldest crops being cultivated ever since we speak of civilization, a food which is a plan based by nature which provides helpful fats, antioxidants, and fiber.it has also been addressed as a functional food which means that we can have it to boost our health and immunity levels as well.

People grew flax as a crop in ancient Egypt and China, in Asia it has had a role to play in Ayurvedic medicine for thousands of years now. Flax seeds are usually brownish in color and are smooth and shiny to look at with a mucilaginous substance in their outer layer which makes them sticky when wet. Today flax seeds are available in the form of seeds, oil, powder, tablets, capsules, and flour. Besides having a mild nutty flavor flax seeds are easy to adapt into our day-to-day recipes including sweet and savory foods.

Health Benefits of Flax Seeds:

• Flax seeds are high in omega 3 fatty acids, fiber but low in carbs.

• Flax seeds are a gluten-free ingredient that makes them versatile.

• Flax seeds promote and assists in weight loss management.

• Flax seeds help lower cholesterol in our system.

• Flax seeds are high in anti-oxidants.

• Flax seeds help to lower high blood pressure problems.

• Flax seeds are good for the health of our skin as well.

• Flax seeds are also good for hair health.

• Flax seeds promote digestive health in our bodies.

Some Culinary Uses of Flax Seeds:

• Flax seeds are a good choice of seeds to keep handy at home with us by adding it to our health shakes, smoothies, and energy drinks.

• Ground flax seeds can be blended into baked goodies like breads, muffins and cookies as well for a varied taste and healthy approach.

• Flax seeds in powdered form are easy to add into our daily chapati or roti dough as well. A teaspoon of flaxseed powder in a cup full of wheat flour is good to start with.

• Flax seeds are also a good egg substitute in some recipes where we can use 1 tbsp. flax seed powder combined with 3 tbsp. water and use in place of 1 egg.

• Add flax seeds to granola or health bars and they also made a good and wise addition to a bowl of oatmeal for breakfast.

• Flax seeds are roasted and added to salad bowls, chutneys, dressings, marination, stuffing it into chicken breasts, etc with spinach and herbs.

• Flax seeds also go well into milled form and add on into flours for bakery and confectionery. Spread peanut butter on a toast and sprinkle a few flax seeds on it for a combination to go with eggs for a breakfast.

• Flax seeds can also be added to dips like mayonnaise, hung curd, greek yogurt, hummus, muttabbal, and other middle-eastern dips as well as serve with lavash.

• Pancakes and waffle batters for a live station can also have an add-on of flax seeds and they turn out wonderfully well once serve with the choicest toppings and fruits.

Here are a few easy ways to adapt Flax Seeds into our recipes:

Recipe-1] FLAX SEED & ROASTED TOMATO CHUTNEY

Ingredients

• Flax seeds-2-3 tbsp.

• Tomatoes- 3-4 med-sized, roasted on a live flame or in the oven and chopped roughly.

• Red chilies- 4-5 no. dried

• Urad dal- ½ tsp

• Chana dal- ½ tsp

• Salt to taste

• Oil/ghee- 2 tsp

• Garlic- 2-3 cloves sliced

• Curry leaves- 4-5 no

• Tamarind pulp-1-2 tsp

• For tempering the chutney:

• Oil-2 tsp

• Mustard seeds-1/2 tsp

• Hing-1 pinch

Method:

1. Prepare all the ingredients for the delicious chutney recipe.

2. Heat ghee/ oil in a Kadai and add in the curry leaves, garlic, red chilies, chana dal, urad dal and allow them to splutter for a few seconds.

3. Add in the roasted roughly cut tomatoes, flax seeds, and salt saute for a few seconds add tamarind pulp, and simmer for 8-10 mins.

4. Once it all comes together turn off the flame and pulverize it to a coarsely smooth chutney and remove it into a jar/bowl.

5. Heat oil and crackle the mustard seeds and add hing to the hot oil and finally add them on top of the prepared chutney and mix, cool and store in the fridge for around 1 week.

Recipe-2] NUTTY DATE & FLAX SEED LADDOO

Ingredients

• Seedless dates- 1 cup chopped

• Ghee/ butter- 2 -3 tsp

• Flax seeds-1/4 cup

• White sesame seeds-2 tsp

• Cashews/almonds/ assorted nuts-2 -3 tbsp.

• Elaichi powder-1/4 tsp

• Desiccated coconut-1/4 cup

Method:

1. Dry roast the nuts in a pan and allow to cool, powder them, keep them aside.

2. Dry roast sesame and flax seeds separately for a minute or so and powder them together.

3. De-seed and chop dates and grind them a coarsely smooth paste with a little water if needed.

4. Heat ghee in a thick bottomed pan add the dates and cook on a low flame for around 3-4 mins until soft and mushy.

5. Add in the nuts, elaichi powder, coconut, seed powder and mix it all up well into a mixture and using a little warm ghee form into a mass.

6. Divide the mixture into 8-10 equal portions and using little ghee on the hands shape them into laddoo shape and roll them in sliced or powdered nuts, coconut, etc and serve them.

Recipe-3] FLAX SEED TOSSED LEMON RICE

Ingredients

• Basmati rice- 2 cups boiled, cooked.

• Flax seeds- 3-4 tsp

• Ghee/oil- 2 tsp

• Hing-1/4 tsp

• Curry leaves- 8-10 no

• Cumin seeds-1/2 tsp

• Mustard seeds-1/2 tsp

• Red chilies-1-2 slit

• Green chilies-1-2 slit

• Urad dal-2 tsp

• Salt to taste

• Turmeric powder-1/2 tsp

• Lime-1 no juice to be added

• Coriander leaves-2 tbsp. chopped

• Peanuts- 3-4 tbsp. fried/roasted.

Method:

1. Assemble all the ingredients for the flax seed tossed lemon rice.

2. Heat ghee/oil in a Kadai and add in the ingredients for tempering from hing to curry leaves, jeera, mustard seeds, urad dal, flax seeds chilies, and saute them up to 1 minute.

3. Add in the turmeric and salt along with coriander leaves and peanuts and mix well. Add in the rice and lemon juice and give it a nice toss.

4. Allow the rice to cover and simmer for 6-8 mins and then dish out the rice garnish appropriately and serve hot with a bowl of curd/ salad.

Recipe-4] FLAX SEED TOSSED MIX BEAN SALAD

Ingredients

For the base of the salad:

• Assorted salad leaves/ white or purple cabbage-1 cup 

For the body of the salad:

• Boiled assorted pulses/beans- 1 cup- chana/rajma/chauli.

• Cucumber-1 no cubed

• Tomato-1 no cubes

• Green chilies-1 tsp chopped

• Green/yellow/ red capsicum-1 no cubes

For the dressing:

• Flaxseed oil-2 tsp

• Salad oil-1 tsp

• Lime juice-2 tbsp.

• Mint leaves- 10-12 no

• Raisins-2 tsp chopped

• Date puree- 2 tbsp.

• Chaat masala-1/2 tsp

• Roasted crushed jeera-1/2 tsp

• Salt and pepper to taste

For the garnish of the salad:

Toasted flax seeds-2 tsp

Micro-greens/ olives/ cherry tomatoes/herbs-2-3 tsp.

Method:

1. Prepare all the ingredients for the salad recipe.

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

3. In a mixing bowl combine together the ingredients for the dressing and mix well, keep chilled.

4. Just before serving the salad combine the body and dressing together give them a nice toss and serve on the base of the salad.

5. Garnish with tossed salad appropriately and serve immediately.

Recipe-5] SUBZI WALA FLAX SEED PARATHA

Ingredients

For the paratha dough:

• Whole wheat flour-1 cup

• Maida-1/4 cup

• Flaxseed powder-2 tsp

• Ajwain-1/2 tsp

• Oil/ghee-2 tsp

• Salt to taste

Warm water as needed to make the dough.

For the subzi and flax seed stuffing:

• Oil/ghee-2 tsp

• Ginger-1 tsp chopped

• Green chilies-1 tsp chopped

• Onion-1 small chopped

• Assorted mixed vegetables-1 cup- carrots/beans/peas/sprouts etc to be cut into small pieces and blanched for 3-4 mins.

• Salt to taste

• Boiled mashed potato-1/2 cup

• Garam masala powder-1/2 tsp

• Chaat masala-1/2 tsp

• Mint and coriander leaves-2 tbsp. chopped

• Flax seeds-2 tsp toasted.

• Oil/ghee as needed to cook the parathas.

To serve with: achar/ papad/ raita.

Method:

1. Prepare all the ingredients for the paratha dough and stuffing.

2. Prepare the dough, cover, and keep aside for resting under a damp kitchen towel for around 20 mins.

3. To prepare the stuffing, heat oil/ghee in a pan add in the ginger, chilies, and onions, and saute until pink.

4. Add in the blanched veggies, salt to taste, all masalas to taste, and cook for 2-3 mins.

5. Add in the toasted flax seeds, mashed potatoes, coriander, and mint leaves and mix well.

6. Remove from the flame and allow to cool completely. Divide the dough into 4 equal portions and divide the stuffing into 4 parts.

7. Roll out the dough into a chapati and stuff it with the filling and reshape and roll into a half-inch thick paratha. 

8. Using oil/ghee on a Tava/ non-stick tava cook the paratha well on both sides and cut and serve hot.

Recipe-6] MINTED FLAX SEED CUCUMBER RELISH

Ingredients:

For the curd mixture:

• Curd/ yogurt- 2 cups beaten.

• Salt to taste

• Crushed black pepper to taste

• Flaxseed powder-1/2 tsp

• Roasted crushed jeera-1/4 tsp

For the cucumber mixture:

• Cucumber-1 no peeled and cubed

• Mint leaves- 5-7 no

• Flax seeds toasted-2 tsp

• Chaat masala-1/4 tsp

• Roasted crushed peanuts-2 tsp

Method:

1. In a mixing bowl combine together the ingredients for the curd mixture and keep chilled.

2. Add in the cucumber, mint, flax seeds, chaat masala, roasted crushed peanuts into the curd mixture and mix well, chill for at least a couple of hours.

3. Serve the relish with lavash/ crackers/ savory cheese straws etc or also can be enjoyed with parathas or alongside a meal as well, as a variation we can also add ingredients like onions, tomatoes, pomegranate seeds, apples, etc.

Brief About The Writer:

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

Marriott International and PCMA announce collaboration to provide PCMA’s Digital Event Strategist (DES) certification course

Event and meeting professionals will have the opportunity to be certified upon booking at participating Marriott Bonvoy Events across Asia Pacific.

Marriott International and the Professional Convention Management Association (PCMA) announced a collaboration to provide the Asia Pacific region’s business events community access to PCMA’s Digital Event Strategist (DES) certification course. Event and meeting professionals will have the opportunity to be certified upon booking at participating Marriott Bonvoy Events across Asia Pacific.

Digital and hybrid event education has proven to be critical as economies begin to reopen and where reskilling is paramount to future-proof events. The DES course is a self-paced, 6-course module supported by APAC Regional Experts that provide local expertise and hybrid event insights and commences with a final exam.

Today, relationships and business models are ever-changing,” said Karen Bolinger, Managing Director APAC at PCMA. “Working with Marriott is a testament to PCMA’s commitment to its partners and industry as we continue to develop and deliver the necessary support and education both our members and clients need and want. In fact, PCMA’s most recent APAC survey indicated that over 70% of meeting planners are looking for venues with broadcast facilities and in-house expertise, and 80% of respondents said they will give their in-person and virtual event attendees an opportunity to interact. This means new skills are required to deliver on these business objectives.”

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NEWS | Drunken Monkey eyes New Delhi and Mumbai for expansion in 2021-22

The brand plans to open 50 stores in the two mega cities.

Drunken Monkey eyes New Delhi and Mumbai for expansion in 2021-22. The brand cumulatively plans to open 50 stores in Delhi and Mumbai by the end of 2021-22. Founded by Samrat Reddy, it runs on a franchisee model of operation throughout the country and has clocked a turnover of INR 60 crores in 2020-2021.

During the beginning of the financial year, Drunken Monkey had decided to expand to the length and breadth of the country with a major focus in North India and the metros. Having spread their mantra of staying Naturally High across the country, Drunken Monkey is now concentrating on expanding not only in India but also overseas.

According to Samrat Reddy, Founder and Managing Director at Drunken Monkey, "Drunken Monkey as a brand had started the dialogue on health and wellness way before the pandemic. We knew that the paramount aspect of human life is our health, and that should be nurtured with utmost care. As the saying goes 'what we consume is what we are' - natural healthy food is the only way to go.”

Reddy further mentioned, “We are now on a mission to spread our wings to multiple areas so that fresh fruit smoothies are easily accessible to everyone and that too at an affordable price. We want to make smoothie bars a trend in India so that the youth can see it as a place of leisure accompanied with healthy food."

During the pandemic, Drunken Monkey has also launched Flying Monkey Foundation. It is a foundation that inspires people to embrace life by feeling beautiful, young, and full of energy. Samrat Reddy who is a fitness and sports enthusiast believes indulging in SPORTS is a simple, and fundamental way of reconnecting with the authentic inner self by naturally engaging the body and mind in unison.

Drunken Monkey smoothies are presently available across 50 plus cities pan India including key cities like Delhi NCR, Mumbai, Chennai, Bangalore Hyderabad, Pune and Kolkata.