NEWS | As cases drop, Goa hotels reopen, occupancy to pick up in Aug

The Travel and Tourism Association of Goa (TTAG) said occupancy will rise only after the government makes it clear that tourists are welcome to the sunshine

Although Goa’s Covid-19 positivity rate has fallen below five per cent, the state’s hospitality industry is yet to get respite. Occupancy in the few hotels that have reopened so far — after the government permitted entry to fully vaccinated business travellers without a Covid-negative report — ranges between seven and 12 per cent only.

The Travel and Tourism Association of Goa (TTAG) said occupancy will rise only after the government makes it clear that tourists are welcome to the sunshine state. “Unless a positive message goes around, we will not see a steady flow of tourists. We may see some footfalls in August as there are a few public holidays, but there won’t be a heavy rush,” TTAG president Nilesh Shah, said.

He said the industry is hoping that all travellers be allowed entry on the basis of their vaccination certificates and suggested that those who are not vaccinated be asked to travel with a Covid-negative report or get tested on arrival.

In the previous tourist season, Goa witnessed a steady flow of domestic travellers from October and an exponential rise in December-January. The numbers started falling in March when the deadly second wave of the pandemic began raging across the country.

Shah said that while more starred hotels will begin functioning by mid-August, the smaller hotels will not until there is a clear signal of normalcy returning.

“Even when the season had picked up in November-December last year, not all hotels were operational. Only around 1,400 had resumed business,” he said.

Smaller hotels mushroomed during the decade as the charter tourist inflow swelled. With a break on the arrival of international tourists, these hotels have no takers.

The industry is hoping that the government of India will allow international tourists probably by September-October.

Source

News | NRAI in Maha seeks relaxation in operating hours for industry to survive

With present guidelines shutting restaurants at 4 pm and not allowing them to open on weekends, restaurateurs say they have been reduced to mere lunch canteens making it impossible to survive.

National Restaurant Association of India (NRAI) has requested Maharashtra CM Uddhav Thackeray to consider relaxing restaurant operation hours in the wake of a constant decrease in Covid-19 numbers in the state.

Restaurateur and NRAI president, Anurag Katriar took to social media to request a positive roadmap for reopening of the beleaguered food and beverage sector of the state and termed present restrictions in Mumbai and across the state of Maharashtra as among the strictest across the country.

"It is absolutely imperative for our survival that these restrictions are relaxed. 50 percent capacity utilization is fine but restricted hours don't make much sense," Katriar had posted.

Present guidelines state shutting of restaurants at 4 pm and do not allow them to open on weekends.

Restaurateurs say they have been reduced to mere lunch canteens making it impossible for them to survive.

A restaurateur said the majority of sales used to happen during dinner hours. He said reopening for mere 4 hours a day does not make business sense for most and as a result majority of outlets are closed.

Reacting to Katriar's post, Vibhu Sharma, an F&B professional said longer operational hours would mean more people can dine through the day and be at safe distance all the time.

Some restaurateurs lamented there seem to be no restrictions on crowded local markets while restaurants that ensured social distance and hygiene protocols were being deprived of business.

With the state government expected to announce new guidelines this week, Katriar hoped restaurant timings will be relaxed while the majority of restaurateurs requested they should be allowed to stay open till at least 11 pm.

Source

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NEWS | India gets its 39th UNESCO World Heritage Site

India gets its 39th UNESCO World Heritage Site The 13th century Rudreshwara Temple in Warangal, Telangana is the latest addition to the list.

UNESCO continues to add old and historic monuments to its heritage list. The addition does not just mean better maintenance of the edifice but also more tourist flow to the destination. Travelers from the world over make a beeline to visit the heritage sites, thereby putting even some very remote locations on the tourist map. A quaint temple from the grand Kakatiya era is the latest to enter this prestigious listing.

The Rudreswara Temple also known as The Ramappa Temple, after its architect, is located in Mulugu district, Warangal, Telangana. This engineering marvel was built in the 13th century and is the 39th ancient monument in India to get the UNESCO World Heritage inscription.

The temple’s presiding deity is RamalingeswaraSwamy and was commissioned by Recherla, a general of Kakatiya king Ganapati Deva. The temple complexes of Kakatiyas have a distinct style, technology, and decoration exhibiting the influence of the Kakatiyan sculptor. The Ramappa Temple is a manifestation of this and often stands as a testimonial to the Kakatiyan creative genius. The temple stands on a 6 feet high star-shaped platform with walls, pillars, and ceilings adorned with intricate carvings that attest to the unique skill of the Kakatiyan sculptors.

Expressing happiness over the achievement, Prime Minister Modi said, "Excellent! Congratulations to everyone, especially the people of Telangana. The iconic Ramappa Temple showcases the outstanding craftsmanship of the great Kakatiya dynasty. I would urge you all to visit this majestic Temple complex and get a first-hand experience of its grandness."

Source

NEWS | Hyatt Regency Dharamshala Resort and Fortis Hospital Kangra helps flood victims of the region

Hyatt Regency Dharamshala Resort and Fortis Hospital Kangra helps flood victims of the region Hyatt Regency Dharamshala Resort, under their CSR initiative Shanti Seva, distributed dry rations and other grocery items to support the meals for these children.

Hyatt Regency Dharamshala Resort, managed by Shanti Hospitality Management Services, and Fortis Kangra together launched an initiative to help flood victims in Dharamshala, Himachal Pradesh, India by providing dry ration, groceries, and medical facilities. Parts of the Dharamshala region, have been hardest hit by catastrophic flooding due to heavy rains, and reports reveal that many have lost their homes in this disaster.

The 1st activity was done at Tong-Len Charitable School in Kangra, where around 120 children have been placed who have been directly affected by the flash floods.

Fortis Hospital Kangra set up a medical camp with a general check-up for all children by the pediatricians and distributed the medicines.

Hyatt Regency Dharamshala Resort, under their CSR initiative Shanti Seva, distributed dry rations and other grocery items to support the meals for these children.

“We feel heartened that during these unprecedented times, we can stand in solidarity and provide some aid to the people in need”, said a spokesperson from Hyatt Regency Dharamshala Resort.

Source

NEWS | Sanjeev Kapoor backed Tinychef acquires Zelish

This acquisition is projected to help Tinychef achieve MoM growth of 70 percent

Bahubali Shete, Asha Shete, and Sanjeev Kapoor’s voice-first culinary AI platform Tinychef are all set to acquire Zelish (the team and its assets) for an undisclosed amount. A Techstars accelerator and Bosch and Siemens Home Appliances backed company, Zelish was founded two years ago by Rakesh Edavalath, Saakshi Jain, and Arpit Joseph.

By acquiring Zelish, Tinychef will also gain access to the app’s 125,000 users and 35 percent of whom are monthly active users. Zelish currently has a user retention rate of 40 percent and grocery shopping pilots have seen nearly 50,000 users/month add ingredients to shopping lists across the app/partner channels. Going forward this acquisition is projected to help Tinychef achieve MoM growth of 70 percent.

Speaking on the acquisition Zelish, co-founder, Saakshi Jain said. “We’re really excited about this acquisition as it will help us take the Zelish experience into the world of voice-assisted cooking. With Tinychef in the picture, users can look forward to a completely hands-free experience. We are looking forward to the Zelish app spreading across the Indian sub-continent and growing its presence globally in the North American market as well.”

Rakesh Edavalath, co-founder of Zelish added, "We are thrilled to expand the vision of our tech-first platform Zelish to become a voice-guided assistant thanks to Tinychef. Most people who manage the kitchen complain that there is a constant back and forth between operating their phones and managing the said tasks.People will soon be able to relish the Zelish experience on voice assistants like Alexa instead of going back and forth on recipe videos. ”

To put things into perspective nearly 4 million recipes were requested and over 1.7 million meals have been cooked using the Tinychef skill on Alexa in India alone and over half a million recipes were made using Zelish last year. Meanwhile, Tinychef already has over a million users and over 100,000 active monthly users in India and within a month of its launch, it has garnered over 25,000 users in North America with the bulk of the user base belonging to the US and Canadian markets.

Zelish offers Tinychef a powerful app with an engaged user base. Similarly, this alliance also gives Zelish a chance to integrate with Tinychef’s voice-assisted, Alexa-enabled, hands-free cooking. Tinychef now aids everything from automatic meal planning to 1-click grocery shopping, voice-guided cooking and the use of connected Appliances.

People will now be able to discover recipes, plan their meals, shop for products and indulge in voice-guided cooking all from one platform. Voice search queries in India are growing at 270 percent and over 82 percent of smartphone users are already using voice search on a regular basis. Excited about this acquisition Tinychef Co-Founder, Bahubali Shete said, “As a pioneer in voice-first solutions on smart speakers for consumers in the kitchen, adding smartphones was the natural next step for us so that we become truly a ‘device agnostic’ smart kitchen assistant. ‘I am super excited to bring Zelish into Tinychef’, would be an understatement given the potential of the combined solution, team and partnerships that we bring together. I am really bullish that we will make Tinychef as the default kitchen assistant for every kitchen around the world.”

"I have always tried to impact kitchens in India and across the world with simple and healthier recipes and tips that households appreciate. I am looking forward to seeing kitchens across the world get even simpler with these two wonderful brands combining into something even more powerful,” Sanjeev Kapoor, Co-Founder Tinychef added.

Source

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

THE CURD CULTURE



While the story of curd being known to us goes back in history, according to a popular legend, while traveling across a desert, some Turks kept milk in a goatskin bag and slung it across the back of a camel. The desert sun and the bacteria in the bag had enabled the preparation of curd, also known as yogurt. Curd and yogurt: the two terms have often been considered to be synonymous. Curd or dahi is a dairy product that is made by curdling milk with edible acidic substances like lemon juice, vinegar, and even curd itself. Curd is a great probiotic that contains good beneficial bacteria known to promote gut activity, soothe the inflamed digestive system, and heals an upset stomach.

Curd has somehow been a chosen ingredient by a number of international cuisines and its adaptability and versatile nature have helped it gain a lot of popularity when it comes to Indian marination, gravies, lassi or chaas, shrikhand, or even layered desserts where can use hung curd as well.

Milk is converted into curd or yogurt by the process of fermentation. Milk consists of globular proteins called casein. Here curd forms because of the chemical reaction between the lactic acid bacteria and casein. During fermentation, the bacteria use enzymes to produce energy (ATP) from lactose. Curd is made by bacterial fermentation of milk. In this process lactose in milk is converted into lactic acid by several probiotic microorganisms. The species involved in the fermentation depends on the temperature and humidity of the environment and may include Lactococcus lactis and a few more.

A favorite of many of us in a number of ways from having a bowl full of it or into a raita form, cooking it up in a kadhi concept preparing sweet dishes, etc.

Here are a few popular Health Benefits of Curd:

• Curd is rich in proteins and also essential minerals like calcium that help keep our bones strong.

• Curd possesses good bacteria called pro-biotics which are great to consume since it helps indigestion.

• Curd is a great immunity booster and also good to consume on a weight loss program.

• Curd is heart-healthy, good for our hair and skin too.

• Curd also helps in preventing allergies and infections.

• Curd is beneficial in lowering levels of plaque

• Curd helps to lower hypertension and also prevents cardiovascular diseases.

Do try out these simple and tasty recipes using CURD:

Recipe-1] RAINBOW SALAD WITH INDIANA DRESSING:

Ingredients:

• The base of the salad:

• Iceberg/ assorted lettuce leaves- 1 cup

• For the body of the salad:

• White cabbage-1/4 cup shredded

• Purple cabbage-1/4 cup shredded

• Tomatoes-1 no cut into cubes

• Onion 1 small sliced

• Broccoli- 1 cup florets, blanched

• Carrots-1 small cut into cubes and boil.

• Sprouts- ½ cup

• For the dressing:

• Curd- 1 cup beaten

• Crushed cumin power

• Lime juice-2 tsp

• Salt and pepper to taste

• Honey-1 tsp

• Flax seeds- 2 tsp

• Dates-2-3 chopped

• Almonds/cashews-2 tsp sliced

• Chaat masala-1/4 tsp

• Mint leaves- 8-10

• For the garnish of the salad:

• Paprika powder/ chaat masala/ mint/ parsley/ micro-greens, olives.

Method:

1. Prepare all the ingredients for the salad recipe.

2. On a serving plate arrange the cleaned lettuce leaves as a base.

3. As a part of dressing combine all ingredients with the beaten curd and keep it ready.

4. Arrange all the ingredients of the body of the salad ready to use.

5.Just before serving combine the body and dressing together and give them a nice toss, adjust as needed, drizzle a little dressing on it for proper mixing.

6. Portion out the salad onto the bowl of lettuce leaves, garnish and serve immediately.

Chefs variation: in the case of non-veg we can use boiled chicken cubes, sliced chicken sausages, or even grilled chicken/ lamb/ mutton pieces can be used. Seafood like prawns can also be added. Also for veg, we can try adding fruits like plums, peaches as well to this salad.

Recipe-2] CHICKPEA- CUCUMBER & CURD DELIGHT

Ingredients

For the curd mixture:

• Curd-1 and a half cup beaten

• Roasted crushed cumin- ½ tsp

• Rock salt/ sea salt- ¼ tsp

• Fresh basil leaves- 4-5 no

For the relish mix:

• Cucumber-1 no cut into small cubes

• Chickpeas- boiled chana-1/2 cup

• Amla/ indian gooseberry- 2 no, boiled and cut into cubes

• Dates-2-3 chopped

• Mint leaves- 4-5 no

• Crushed black pepper-1/2 tsp

• Melon seeds/ chia seeds- 1 tsp

Method:

1. Prepare all the ingredients for the relish mixture.

2. In a mixing bowl combine together the relish mix ingredients and keep aside for 10-12 mins.

3. Separately combine together beaten curd and all the other mix-in ingredients and stir well.

4. Combine the relish and curd mixture and check for taste and adjust, allow to chill for 20 mins and then serve alongside a main course/ meal with parathas, etc or can be served with nachos or crackers as well as a dip.

Recipe-3] ADRAKI DAHI WALA MURGH 

[CHICKEN IN GINGER – CURD BASED GRAVY]

Ingredients:

• Chicken- 750 gms curry cuts with bones.

• For veg- use paneer/ extra firm tofu.

• For the marination:

• Oil-2 tsp

• Ginger paste-1 tsp

• Green chilies-1 tsp chopped

• Salt to taste

• Crushed black pepper-1/2 tsp

• Lime juice- 2 tsp

• Curd- 1 cup beaten thick.

For the gravy:

• Oil-1 tsp

• Ghee-2 tsp

• Boiled onion paste- 1 cup

• Ginger-garlic paste-1 tsp mix

• Black cardamom- 2 no

• Bay leaf- 2 no

• Water/ chicken stock-1 cup

• Salt to taste

• Kasuri methi-1 tsp

• Garam masala powder-1/2 tsp

• Cashew/ almond paste-2 tsp

• Fresh cream-2 tbsp.

• Rose water-2 tsp

• Ginger juliennes and blanched almonds for garnish.

Method:

1. Prepare all the ingredients for the adraki dahi wala murgh.

2. Marinate the chicken pieces and keep aside for 30-45 mins in the fridge.

3. Prepare the gravy heat oil and ghee in a pan add in the whole spices and onion paste and cook until light brown, add little water as needed, add in the chilies and ginger-garlic paste and saute well.

4. Add in the salt, Kasuri methi, garam masala powder and add in the chicken pieces and bhunao for 2-3 mins on a medium flame, add in the cashew and curd mixture and little water, simmer, cover, and cook in dum for 20-25 mins.

5. Finally check for texture and taste, adjust accordingly as desired, add in the rose water and mix, serve hot garnished with ginger juliennes and blanched almonds.

Recipe-4] TEMPERED TRIVIA CURD RICE

Ingredients:

• Basmati/kolam white rice/brown rice - 1 cup boiled, cooled.

• Curd- 2 cups beaten thick

• Salt to taste

• Oil-1 tsp

• Ghee-1 tsp

• Hing-1 pinch

• Mustard seeds-1/2 tsp

• Cumin seeds-1/2 tsp

• Dried red chilies-1 no slit

• Green chili-1 no slit

• Chana dal-1 tsp

• Milk-1/4 cup

• Roasted crushed peanuts- 2 tbsp.

• Assorted seeds-2 tsp- flax, sunflower, pumpkin, melon seeds.

• Mint and coriander leaves- 2 tbsp. mix

Method:

1. Prepare all the ingredients for the tempered curd rice recipe.

2. In a mixing bowl combine together the cooked white/brown rice and add the beaten curd and milk and mix it all well and keep refrigerated for 20 mins.

3. To prepare the tempering heat oil and ghee in a tadka pan and add in the ingredients one by one and allow them to splutter and crackle and after about 15 seconds add this tempering to the bowl of curd and rice mixture and give it a nice mix. I prefer to add a few nuts and seeds as well to the curd rice to add more value to it from roasted crushed peanuts to toasted nuts and seeds like flax seeds, pumpkin seeds, sunflower seeds, etc.

Recipe- 5] DAHI PAKODE WALI KADHI

[FRITTERS STEEPED IN TEMPERED CURD BASED CURRY]

Ingredients:

For the pakode/ fritter mix:

• Besan-1 cup

• Salt to taste and soda bi carb one pinch

• Red chili powder-1/2 tsp

• Jeera powder-1/4 tsp

• Ajwain-1/2 tsp

• Sliced onions-1 med sized

• Coriander-1 tbsp. chopped

• Green chilies-1 tsp chopped

• Little water to make the mixture

• Oil-1 tsp

• Oil to deep fry the fritters

• For the kadhi mix/ curry:

• Curd- 1 and a half cup beaten.

• Besan-1 and a half tbsp.

• Salt to taste

• Turmeric powder-1/2 tsp

• Red chili powder-1/4 tsp

• Water as required

• Kasuri methi-1 tsp

• Ginger- 1 tsp chopped

• Oil/ ghee- 2 tsp for the tempering

• Hing-1 pinch

• Curry leaves- 8-10 no

• Slit red and green chilies-1-2 

• Mustard seeds-1/2 tsp

Cumin seeds-1/2 tsp

Coriander leaves to garnish- 2 tbsp. chopped

Method:

1. Prepare the ingredients for both the segments of the kadhi pakoda recipe.

2. In a mixing bowl combine together the ingredients for the pakoda and mix well to a dropping texture and drop small portions into medium hot oil in a kadai and deep fry them to a nice golden color and keep aside.

3. In a bowl combine together the curd, besan, two cups of water, salt, turmeric powder, red chili powder and beat it all together, rest for 20 mins.

4. Heat oil/ghee and give the tempering with the ingredients and allow to splutter and crackle for a few seconds, add in the curd and besan mixture, kasuri methi and stir it well, simmer and cook for 12-15 mins.

5. Check for taste and adjust salt and texture as desired, add the fried pakode just before serving and garnish with coriander leaves and serve with steamed rice or jeera rice.

Recipe-6] BOWL OF ESSENTIAL NUTRIENTS 

Ingredients

• Sweet corn-1/2 cup boiled

• Green peas-1/2 cup boiled

• Tomato- 1 cut into wedges

• Apple-1 no cut into cubes, sprinkle 2 tsp lime juice.

• Onion-1 no sliced

• Cucumber-1 no cubed

• Potato -1 boiled cubed

• Red/green/yellow capsicum-1/2 no cubed

For the dressing mix:

• Curd-1 cup beaten

• Salt and pepper to taste

• Cooked Amla pulp-2 tsp

• Crushed jeera-1/2 tsp

• Mint leaves- 4-5 no

• Cream cheese- 1 tsp

• Cashew powder-2 tsp

Method:

1. Prepare all the ingredients for the healthy bowl of goodness.

2. In a mixing bowl combine all the colorful ingredients and arrange them for the salad, chill for 20 mins.

3. In another bowl combine together the mixture for the curd-based dressing and chill for 15 mins.

4. Just before serving drizzle the dressing over the serving salad bowls and garnish with nuts, seeds, micro-greens, and fresh herbs, etc as desired.

For non-veg options: use boiled cubed eggs, boiled or grilled chicken cubes, chicken sausages, ham, salami etc can also be used as an option.

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 F

Spotlight | Swabhimani announces the launch of its marketplace website

New Delhi, Delhi: Swabhimani today announced the launch of its marketplace website in Gurgaon, a new way of Ordering In. 

Swabhimani is empowering each stakeholder with the power of choice of choosing how to deliver tasty foods to their loyal base of foodies. Without any contracts and only an online registrations format, the Merchants can choose any form to market and deliver, with each month being a new way of doing business with prior information.

“It is our sole purpose with swabhimani to empower each one with a choice of doing business of food delivery with easy to use and operate UI technology as a website”- says Abhilash Menon, Founder, and CEO at Swabhimani. 

It’s like saying “he’s got the whole world in his hands”- by Alan Livingston

Features and benefits of Swabhimani include.

• Swabhimani has the flexibility of choice to have one month on commission another on fixed slab pays or the Subscription model.

• No app required with Web app capabilities and Mobile responsive site

• Many hooks to gain customers like; refer and earn, loyalty, rewards, cash back, gift cards, and more.

• Delivery performed by certified and trusted Dunzo Partners.

Swabhimani will be available starting 15th August 2021 in 7 cities across India. For more information on registering, visit https://admin.swabhimani.co or call on +91-9999816992

1. Know about us

2. Our Values

3. Founder Profile

Event | Novotel Hyderabad Convention Centre celebrates Bonalu with a special brunch

Novotel Hyderabad Convention Centre celebrates Bonalu with a special brunch

Hyderabad: July 2021:  Bonalu Festival is a popular festival that venerates Mahakali, the Hindu goddess of time and death, but more eminently about feast and food plays are presented as an honour to the goddess. To admire and adore this sprightly Bonalu Festival Novotel Hyderabad Convention Centre is celebrating with a Special Brunch on Sunday's 25th July & 1st August 2021. It is a regional festival majorly celebrated in Hyderabad and Secunderabad NHCC will be celebrating with traditional marigold décor and lively colourful uniforms for the staff and handed down from age to age special performance of potharaju. During Bonalu Festival, we want to highlight the scintillating flavours of Hyderabad and Telangana cuisine dishes served in clay pots. The buffet will be styled with marigold garlands. Apart from traditional cuisine, we have added Asian, Indian, Western, Ice Cream Teppanyaki live stations and a unique Egg Station with a wide variety of selections along with chat counters.

According to Mr. Manish Dayya, General Manager, Novotel Hyderabad Convention Centre, “As we all have stepped into a ‘New Normal’ of living. We are delighted to celebrate Bonalu with Telanganites and would cherish to celebrate many more in the coming future. We are taking utmost care and will be strictly adhering to all the government-provided norms and regulations. Novotel Hyderabad Convention Centre is an ALL SAFE labelled property, which represents the highest standards of cleanliness and safety for both our guests and staff developed with and vetted by Bureau Veritas, a world leader in hygiene and cleanliness inspection. At NHCC we are committed to the wellbeing of our communities and will continue to support such initiatives in the future.” 

About Novotel-

Novotel Hotels, Suites & Resorts offers destination hotels designed as comforting and energizing places where guests can ‘press pause’ and take time to enjoy the moments that really matter. The brand’s wide array of hotels, suites and resorts offer a multitude of services for business and leisure guests alike, including spacious, modular rooms with natural and intuitive design; 24/7 catering with nutritious choices; dedicated meeting spaces; attentive and proactive staff; family zones for the youngest guests; multi-purpose lobbies; and accessible fitness centres. Novotel, which has over 530 locations in more than 60 countries is part of Accor, a world leading hospitality group consisting of more than 5,100 properties and 10,000 food and beverage venues throughout 110 countries.

Appointment | Deepak Booneady Named Vice President, Commercial at Sun Siyam Resorts

Deepak Booneady, who first joined Sun Siyam Resorts as the Group Director of Business Development, has been named Vice President, Commercial. In a press release issued by Sun Siyam Resorts, Deepak is credited with contributing to significant business growth for the company through his fresh ideas and novel thinking.

“We are successful because of great team members. I have an incredibly passionate and innovative team that is leading the brand, locally and internationally. They are empowered and inspired to be a leader in their field,” said Deepak.

Deepak has over twenty years of experience in the luxury travel industry. His last post before joining the group was with Mauritius-based hospitality group LUX* Resorts and Hotels as Regional Director of Sales and Marketing overseeing product promotion and sales growth.

Sun Siyam’s laid-back luxury resorts, within the idyllic natural surroundings of the Maldives and Sri Lanka, present extraordinary experiences and sanctuaries for the free-spirited while transporting guests into a realm of paradise.

Sun Siyam Resorts’ fifth property, Siyam World, in Noonu Atoll, Maldives, will be Deepak’s first pre-opening with Sun Siyam Resorts and the team has bold plans for introducing a revolutionary product with never seen before experiences with a twist of Maldivian culture – from the country’s biggest floating water park, to a peerless WOW! The 24-hour premium all-inclusive concept that offers a tantalizing selection of health, fitness, and wellness activities, excursions, water sports, kids and teens activities, and way more excitement around every corner. Siyam World, Maldives will officially open on 28th October 2021.

Source

Award | Anantara Chiang Mai’s Service 1921 Restaurant won Wine Spectator Magazine’s 2021 Award of Excellence

Raise a Glass to Anantara Chiang Mai’s
Service 1921 Restaurant for Winning Wine Spectator Magazine’s 2021 Award of Excellence

The 2021 Wine Spectator Awards has recognized Anantara Chiang Mai Resort’s Service 1921 Restaurant and Bar’s diversity and sophistication of their cellar collection by winning the 2021 Award of Excellence.

These prestigious awards acknowledge the best destinations from around the world for wine aficionados and self-confessed oenophiles seeking an elevated wine experience.

Appointment | Licious appoints Himanshu Verma as CPTO

Himanshu Verma

Verma’s last assignment was with Amazon, where he served as Director of Product & Engineering.

Licious announces the appointment of Himanshu Verma as Chief Product & Technology Officer (CPTO). In its sixth year of operations, the Bengaluru-based brand is focused on disrupting the industry with world-class tech-based solutions. Himanshu’s appointment is a pivotal step in that direction.

An industry veteran with over two decades of experience, Himanshu’s last assignment was with Amazon, where he served as Director of Product & Engineering. Prior to that, Verma has served as CTO at Yatra.com, one of the largest online travel companies in India. During his 25-year-long career, Verma had leadership stints with leading technology companies such as Flipkart, Yahoo!, and Oracle, to name a few.

Commenting on the new appointment Abhay Hanjura and Vivek Gupta, Co-founders, Licious, said, “We are happy to have Himanshu on board with us. As Licious embarks on the next phase of growth, we are confident that his rich experience in building technology for transforming the supply chain and enhancing customer experience will help us chart a new path to success. We look forward to working with Himanshu to continue raising the bar as a market and category leader in the evolving protein-based food space.”

Himanshu Verma, CPTO, Licious, said, “I am delighted to join Licious at this point in its growth journey. It is not just a category leader, but also a category creator and presents a once-in-a-lifetime opportunity to reimagine a large industry using technology as a driver. As a customer-centric and value-driven organization, Licious is in a great position to deeply impact the large protein-based food industry via technology in years to come and I am excited to be part of this inspiring story.”

source

NEWS | Restaurants are opting for sustainable food packaging post pandemic

More than just eco-friendly products, brands and consumers are now preferring home compostable products that don’t require an industrial machine to decompose.

For Yash Pakka, a homegrown compostable packaging brand, the key focus is on delivery solutions and bag products for this year. The company is also in the process of establishing the largest factory in the country for food wrapping products (butter paper which is grease resistant).

The brand has a 40-year-old legacy and over the years, the company has diversified into three categories: Paper, Moulded Products, and Compostable Value Added Products like egg trays. Pioneers in the sustainable and compostable packaging industry, the company also recovers 95 percent of cooking chemicals used to manufacture the pulp, thereby making it even more environment-friendly.

The company has tied up with a number of brands including Haldiram’s, Lite Bite Foods, Google, HMS Host, Inox, PVR, Amazon, Chai Point, Starbucks, and Fab Café. Over the years, the company has witnessed a gradual shift away from single-use plastic. However, this has been accelerated over the past few years. Today, there is a fast-rising concern for environmental sustainability and awareness among consumers. More than ever, consumers are becoming conscious of what they are purchasing, consuming, and finally receiving.

“Especially during the pandemic, we have seen a significant shift wherein people are saying ‘no’ to using plastics owing to health concerns. As a result, there has been an increased focus on choosing sustainable and eco-friendly products. Seeing this shift, several QSR and restaurants have already switched to eco-friendly packaging and tableware,” Amit Sharma, CEO, Compostables Business, Yash Pakka Ltd said.

Sharma further informed that another shift in preferences is being witnessed in the industry. More than just eco-friendly products, brands and consumers prefer home compostable products that don’t require an industrial machine to decompose. “This is where our products made from agro-residue i.e sugarcane bagasse with no harmful chemicals come into the picture,” he added.

Appointment | JW Marriott Mumbai Sahar Appoints Kunal Chauhan, General Manager

Kunal Chauhan

A renowned name in the hospitality industry, Mr. Kunal Chauhan has been appointed as the General Manager at JW Marriott Mumbai Sahar, the city’s most favored luxury business hotel since its launch in 2015. With industry exposure across leading hotel chains in India, Mr. Chauhan was previously the General Manager at The Leela Palace, Bengaluru. Being armed with a diploma from the Oberoi Centre for Learning and Development makes him well equipped to thrive in his chosen field. Furthermore, the stalwart is a passionate individual with strong business acumen, innate ability to elevate brand standards, create bespoke guest experiences, and craft an environment with the finest employee work culture. With 19 years of diverse experience under his belt, Kunal’s key strengths lie in (but are not limited to) hotel operations, marketing, food & beverage, team management, and financial management. He is also committed to stellar financial performance, market share growth, improving service standards as well as maintaining excellent relationships with stakeholders. 

In his new role as General Manager of the JW Marriott Mumbai Sahar, Kunal Chauhan envisions a stellar roadmap for the hotel’s leading position within the hospitality landscape. With his robust experience across several disciplines, Mr Chauhan will steer the property to provide experiences that are synonymous with the JW Marriott brand.

Apart from being extremely business focussed, Kunal is also passionate about travel and spending time in the outdoors. His competitive spirit draws him to sports and he can often be found playing Badminton and Squash. Chauhan’s go-getter attitude allowed him to complete the Himalayan 10 day base camp trek in the peak winter season, prior to the pandemic. He is also hopeful of completing the top 5 marathons and top 5 trekking routes across the globe. 

With his extensive knowledge and experience of luxury brands, Kunal is a great asset to  JW Marriott Mumbai Sahar. The hotel continues to provide guests with memorable experiences and uphold the traditions while striving to further enhance service quality and brand value into the future.

Book | Hotel Housekeeping – Operations and Management By G.Raghubalan

Hotel Housekeeping – Operations and Management, published by the Oxford University Press,  India - Higher Education, has its third edition in circulation now, and the fourth edition is underway. This book has been on the bestseller list of Oxford University Press since its first edition in 2005. 

How the book happened is very interesting. I was then the Principal of the R N Shetty College of  Hotel Management at Hubli, and it was around then (2003-04) that the Oxford University Press was considering entering the Hotel Management book segment. That was also the time that  Hotel Management Education was booming in India. The Oxford University Press had approached me actually for F&B Service, as that was my core subject then, while Smritee (my co-author) was approached for Housekeeping. Since for both of us it was going to be a new experience, we decided to do one book at a time, as co-authors, and we opted for  Housekeeping first with the intent to do F&B Service later. 

Housekeeping, at that time hardly had any comprehensive Indian books, hence the students,  faculty, and industry professionals had to refer to only foreign editions, which were difficult to connect to or comprehend from the Indian Industry perspective. In fact, this was a huge challenge, even when I was studying. This book, fortunately, has been able to fill that major gap. 

This is an extensively researched book and an attempt has been made to cover all University syllabi across India. 

It is now the leading reference for Housekeeping books, across Universities for students, faculty, and industry professionals in India. The book has also been well received in Universities outside India, as well, where it is being used.  

The first edition published in 2007, itself took around 03 years for compilation. Hence the publishers were unable to wait and the F&B Service book was eventually handed over to another Author.  

I graduated from the Institute of Hotel Management, Catering Technology, Mumbai, am a soft skill trainer certified by NABET (National Board for Accreditation and Training) and SQA  (Scottish Quality Association), and a certified Image Consultant (Certified by ICBI). With an experience of 31 years in the Hospitality Industry, including Operations, Academics, Training,  Human Resources, and Consulting, I am closely associated with Academic Institutions and the  Industry in streamlining the standards in both areas. Work experience includes stints at Novotel, CGH Earth group, Central Park Hotel, Citymax Hotel, Jananah LLC (UAE), Al Ahlia  Gen Trading Co (UAE), Christ College, KKRM CHM, RN Shetty College of Hotel Mgt PES IHM,  

I contribute articles regularly in various publications such as Express Hotelier & Caterer, ET – Hospitality World, Hotelier India, Linkedin publication, and have my own bi-weekly newsletter on  Linkedin. I have conducted seminars at various Universities and am a panel member at National and International conclaves. I am an impanelled trainer at TISS SVE (Hotel Management) for  various modules 

While training & sharing is my passion, I am also passionate about Values, Ethics, and Social  Consciousness. I firmly believe that a healthy body leads to a healthy mind, and a well-rounded personality is crucial for a person to be able to contribute positively to society. I balance these aspects by pushing my limits in different areas, being an ultra runner (with a 60km run in  12 hours), a prize-winning amateur swimmer, a reiki master, a certified Fitness Trainer and primarily being a constant learner.

Check out the book on Amazon And Flipkart

New Launch | The Italian Ministry of Foreign Affairs publishes its first video game in India – ITALY. Land of Wonders



A new video game with an aim to promote Italy Tourism and bring Italian art, music and culture to the  world 

Mumbai, 22nd July, 2021: The Italian Ministry of Foreign Affairs (Italian MFA) announces the launch of ITALY.  Land of Wonders, a video game that is aimed at bringing the cultural heritage and wonders of Italy to a  worldwide audience in general, and to young people. Graphically appealing and targeted at both children and adults, ITALY. Land of Wonders portrays the beauty and tradition of this country through an interactive and fun experience. Available for free in English, it will be released in India on 22nd July for iOS and Android,  smartphone and tablet, via italiana.esteri.it, Italian MFA’s new portal dedicated to Italian culture in the world. 

The interactive game has several interesting characters, who will help users explore magical Italy. Elio is the old lighthouse keeper who, every morning, with the help of the 20 sparks he retrieved the night before from the 20 regions of Italy, lights up the sun that will shine bright over the country. The game starts at  sunset, Elio – a reference to Helios, the sun god of ancient Greek mythology – is looking for an assistant who  can help him complete his arduous task. He has summoned a mysterious character outside the lighthouse:  the player, who is drawn into a night adventure around Italy to retrieve 20 sparks, light up the lighthouse and ensure the sun shines again. 

During their journey, the players will meet 5 Guardians, who will guide them to discover Nature, Cuisine, Art,  Performance, and Design, the 5 main sectors of the Italian cultural heritage. At the end of the journey, a huge surprise awaits the players: they will take Elio’s place, symbolically becoming the new Lighthouse Keeper,  with a mission to protect the country’s treasures. First, however, they will need to pass no less than 100  puzzle game levels, each one featuring a 3D reconstruction of an iconic Italian landmark, in a truly engaging journey to discover, step by step, the coast and mountains, cities and castles, traditions and myths of the country.  

From opera to baroque to famous movie soundtracks, the original scores in the video game are inspired by the great Italian classics. The music helps set the mood to a game that is also an engaging and informative learning tool for schools that teach Italian as a foreign language. 

Created for those already acquainted with Italy, as well as those who are not and want to learn more – while improving their grasp of the language –, ITALY. Land of Wonders can also serve as a travel guide, thanks to a  collection of 600 articles filled with stories, news and fun facts. 

As with all the cultural initiatives by italiana.esteri.it, ITALY. Land of Wonders is part of Italian MFA’s general post-Covid programming strategy aimed at supporting Italian cultural and creative sectors. 

Sharing excitement, Ambassador Lorenzo Angeloni, Director General for Cultural and Economic  Promotion and Innovation, Ministry of Foreign Affairs and International Cooperation said - "Today,  the mobile gaming market is one of the main channels for the diffusion of every type of content, including cultural and informative topics. It’s our job to leverage any opportunity we see to promote our country  and its culture to the world. This is why we have embraced the mobile platform and are communicating in a way that is innovative not only for our Ministry but also for Italy’s public administration in general.  We are engaging with a younger audience with “Italy. Land of wonders” and it is our objective to engage  people from all over the world and to get them interested in our country and its beauties, creating a 

sense of familiarity that can guide them, one day, to the actual discovery of our territories and our  products.” 

Adding to the above he said, “Italy. Land of wonders” isn’t just an enjoyable mobile game – it’s a real  Made in Italy product, skilfully mixing culture and technology. Immerse yourself in the atmosphere of our country: it’s an adventure accessible to everyone to help discover the beauty, the creativity, and the taste

of Italy ". 

User can download the app on App Store and on Google Play. 

Appointment | JW Marriott Mumbai Juhu Appoints Industry Veteran Preetaya Guha As Executive Housekeeper

PREETAYA GUHA

JW MARRIOTT MUMBAI JUHU APPOINTS INDUSTRY VETERAN  PREETAYA GUHA AS EXECUTIVE HOUSEKEEPER  

The flagship property of JW Marriott Hotels in India welcomes the new Executive Housekeeper who  possesses over 15 years of experience in the hospitality industry.  

Mumbai, 22nd July, 2021 – JW Marriott Mumbai Juhu is pleased to announce the appointment of  Preetaya Guha as the new Executive Housekeeper, effective as of July 2021. Preetaya will play a  pivotal role in leading the housekeeping operations at the iconic flagship hotel.  

Preetaya comes with an experience of 15 years in the hospitality industry, having previously  worked with prestigious brands such as The Oberoi and Trident Hotels. She is known to possess  excellent interpersonal, communication and organizational skills with proven abilities in team  management and guest relationship management. She is well-versed with modern housekeeping  techniques, optimum resource utilization strategies and the implementation of the highest safety  and hygiene standards within hotel operations. 

At the JW Marriott Mumbai Juhu, she will be instrumental in further enhancing the procedures of  Marriott International’s ‘Commitment to Clean’ program which ensures utmost safety and hygiene  for guests and associates across all functions. Preetaya and her team will drive their efforts towards  the overall maintenance of the hotel to enable smooth operations and ensure an elevated experience  for guests. 

About JW Marriott Hotels & Resorts  

JW Marriott is part of Marriott International’s luxury portfolio and consists of beautiful properties in gateway cities and distinctive resort locations around the world. These elegant hotels cater to  today’s sophisticated, self- assured travelers, offering them the quiet luxury they seek in a warmly  authentic, relaxed atmosphere lacking in pretense. JW Marriott properties artfully provide highly  crafted, anticipatory experiences that are reflective of their locale so that their guests have the time  to focus on what is most important to them. Currently, there are 70 JW Marriott hotels in 26  countries; by 2019 the portfolio is expected to encompass more than 100 properties in over 30  countries. Visit us online, on Instagram, Twitter and Facebook.  

About Marriott International, Inc  

Marriott International, Inc. (NASDAQ: MAR) is based in Bethesda, Maryland, USA, and  encompasses a portfolio of more than 7,500 properties under 30 leading brands spanning 132  countries and territories. Marriott operates and franchises hotels and licenses vacation ownership  resorts all around the world. The company offers Marriott Bonvoy™, its highly-awarded travel  program. For more information, please visit our website at www.marriott.com, and for the latest  company news, visit www.marriottnewscenter.com. In addition, connect with us on Facebook and  @MarriottIntl on Twitter and Instagram.

Appointment | Deepak Verma joins The Westin Hyderabad Mindspace as their Director of Sales and Marketing

The Westin Hyderabad Mindspace has announced the appointment of Mr. Deepak Verma as the Director of Sales and Marketing, spearheading the hotel’s business development, brand reputation, and planning strategies to strengthen the positioning of the hotel.

Deepak comes with a rich experience, spanning over 13 years, where he excelled in hospitality business development, strategic management and knowledge of various market segments. In his career, he has been associated with some of the leading Indian and global luxury brands, such as The Leela Palaces, Hotels and Resorts, Mövenpick Hotels & Resorts, Hyatt Hotels & Resorts and Accor. In each of his previous roles, he contributed immensely towards creating milestone achievements for the respective organization. In his last assignment as Director of Sales at the Pullman and Novotel New Delhi Aerocity, Deepak was instrumental in boosting the collective business for the twin properties. 

A dynamic team leader, Deepak, in his current role, will be focusing not only on the business recovery of the hotel post the pandemic but would also work towards reinforcement of the brand and its core ethos. He will also strive to create new and sustainable business streams for the hotel. 

Hailing from West Bengal, Deepak was based out of New Delhi for most of his professional career. An ardent movie buff, he likes spending time at home, watching a series or a movie with his family. 

About Westin Hotels & Resorts

Westin Hotels & Resorts, hospitality’s global leader in wellness for more than a decade, empowers guests to transcend the rigors of travel while on the road through the brand’s Six Pillars of Well-being: Sleep Well, Eat Well, Move Well, Feel Well, Work Well, and Play Well. At 225 hotels and resorts in nearly 40 countries and territories, guests can experience wellness offerings that include the brand’s iconic and award-winning Heavenly Bed, a game-changing gear lending program, TRX fitness equipment in the signature WestinWORKOUT™ Fitness Studios, delicious and nutritious menu offerings, and more. Stay connected to Westin on Twitter, Instagram, and Facebook. Westin is proud to participate in Marriott Bonvoy, the global travel program from Marriott International. The program offers members an extraordinary portfolio of global brands, exclusive experiences on Marriott Bonvoy Moments and unparalleled benefits including free nights and Elite status recognition. To enroll for free or for more information about the program, visit MarriottBonvoy.marriott.com.

Event | The Lodhi, New Delhi brings the authentic taste of Kerala to the Capital

A CULINARY JOURNEY INTO GOD’S OWN COUNTRY

The Lodhi, New Delhi brings the authentic taste of Kerala to the Capital

New Delhi, July 21, 2021: The Lodhi, New Delhi is proud to bring the flavors from God's own country, all the way from Kerala to the heart of the capital. With over 18 years of expertise specializing in regional cuisine from down south, Chef Sijesh from DLF NTH Club Kochi brings to you 'Ammachi Adukkala' or Mother's Kitchen.

Chef Sijesh’s journey started in his household family kitchen in Kochi, where he started learning the symphony and nuances of traditional spices and herbs from his mother from an early age. His timeless recipes embody a cooking style that is rooted in the heart of Kerala and enriched by traditional ingredients, resulting in a fusion of well-balanced, authentic flavors. Chef Sijesh specializes in cooking delicacies from the Northern Malabar region to the coastal town of Kovalam and has a magical ability to blend regional food with traditional spices, which is the specialty of Malabari-style Kerala cuisine.

Commenting on this collaboration, Mr. Rajesh Namby - General Manager, The Lodhi said, “The Lodhi has always been at the forefront in curating F&B experiences in New Delhi and introducing the finest Indian and International cuisines. Chef Sijesh is truly a master of his craft and we are thrilled to welcome our patrons to experience the authentic menu he has created especially for The Lodhi."

The menu will offer an array of delicacies including staples like Appam with Stew, Puttu with Kadala Curry, a variety of Dosas, and some comforting specialties such as Avial, Thoran, Malabari Prawn Curry, Kozhi Roast and Nandan Mutton Curry, among other dishes. The offering also includes a selection of authentic rice preparations as accompaniments. To complete the experience, the dessert selection boasts of classics like Palada Payasam and Parippu Payasam.

Come, join us on this journey to the land of spices!

Pop Up Dates:
July 21-23, 2021 (Lunch and Dinner) at ELAN, The Lodhi

About The Lodhi, New Delhi - A member of The Leading Hotels of The World:

An urban oasis centrally located in New Delhi, The Lodhi is spread across nearly seven acres on Lodi Road near the Lodi Gardens, an extensive parkland with historic tombs dating back to the 15th century. A member of The Leading Hotels of The World, The Lodhi was voted amongst the Top Hotels in India in the Condé Nast Traveler US Readers' Choice Awards 2019, 2018, and 2017. The hotel offers some of the largest rooms and suites in Delhi, with most categories featuring their own private plunge pool and expansive balconies. The hotel's dining scene is considered amongst the finest in the city, offering eclectic options ranging from local specialties to international delicacies, which includes the renowned 'Indian Accent'. Additionally, The Lodhi offers a world-class spa with an exclusive Hammam, a stylist curated salon, state-of-the-art gym, 50-meter lap pool, three tennis courts and two squash courts, with personal fitness trainers available for assistance. The hotel's dedicated Les Clefs D'Or Concierges can also create tailored excursions and experiences in and around Delhi.

The property is the only hotel in India to receive the prestigious Sword of Honour Award in 2019 from the British Safety Council, which is widely recognized as the pinnacle of achievement in safety management. The Lodhi is the intuitive expression of a Contemporary yet Stylishly Confident India and is about personal journeys and discovery for guests. These journeys are created through bespoke experiences of culture, cuisine, wellness, architecture, lifestyle, and personalized service.

For more information on The Lodhi, please visit: www.thelodhi.com

For press inquiries, please contact:
Nikita Singh | +91 88793 45812 | simran@mypeepul.com
Simran Chhabra | +91 9099918380 | nikita.s@mypeepul.com

Insights of working in International Star properties | Vinjamuri Sriram Dutt sharing his experience of working in BURJ AL ARAB

Mr.Vinjamuri Sriram Dutt sharing his experience of working in BURJ AL ARAB

He is now working as Assistant Professor | Welcomgroup Graduate School of Hotel Administration

About BURJ AL ARAB

The distinctive sail-shaped silhouette of Burj Al Arab Jumeirah is more than just a stunning hotel, it is a symbol of modern Dubai. Rising on a man-made island, 280 meters from the shores of the renowned Jumeirah beach and designed to resemble the graceful sail of an Arabian dhow, it soars to a height of 321 meters, dominating Dubai’s coastline. The all-suite hotel offers 201 luxury duplexes with stunning views of the ocean, private beach access, luxury leisure on a breath-taking terrace with pools and cabanas as well as 9 of the world’s best dining and entertainment venues helmed by Michelin-starred chefs.

Each day was a new and a surprising chapter

Each and every day I enter the majestic hotel Burj Al Arab I feel so thrilled and absolutely Wowed. Its never boring and always intriguing and the beauty inside lies only inside. Those two eyes of humans aren’t really enough to see the beauty and embrace it. It was a visual treat to all the guests and even to all the staff as well.

From Housekeeping to Executive Butler.

I remember still today the day I went to give my interview and was amazed by the hotel and interiors. I gave my interview in one of the executive suites of the hotel. It was quite strict and nobody without permission was allowed to go inside. I was stopped by the security for taking photos as my concern of visit was to give an interview. Even the security had taken my phones and deleted the photos which I took for safety purposes and which I really appreciate. After getting selected in a span of months I got awarded as Employee of the month followed by giving an interview for Butler’s role.

7 rounds for Executive Butler interview.

Such an extensive and impressive learning experience it was. From round 1 to round 7. Started with simple English writing skills to replying to an email, followed by role-playing and guest handling, and as well there was one round where all the members who came to give the interview were divided into teams to interact with managers. The screening was done and later they noticed who are interactive and engaging. One of my favorite interview steps was role play where a situation was given and we had to enact. Finally came the second last round of panel interviews by 3 managers and lastly interview by the Hotel Manager.

Par excellence service

I have never ever seen as a guest or worked in such an out-of-the-world kind of hotel. The service to the guest related to any department was top notch and everything was unique. Staff is encouraged to go beyond their ways and bring innovation and new ideas to implement in the service handling. The ambiance is so niched to all the guests from the arrival to the departure to post-departure. I would like to quote an example wherein which I happened to go beyond my ways and made the guest happy by getting the couple two Burj Al Arab caps with logo and having the name embodied of husband and wife and surprising them.

Sister properties

Working at Burj Al Arab was fun and as well having the privilege to visit the nearby sister properties is absolutely a pleasure. I was lucky enough to see Jumeirah beach hotel before and after renovation. East access to Madinat Jumeirah which is a combo or collection of 4 hotels together. JBH has its own identity and is the first hotel in Jumeirah. I still remember how each HOD and GM and other of Jumeirah Beach Hotel were celebrating and dancing to the songs on the opening day ceremony. Madinat has its own Souk and Boutiques and a beautiful lake where the guest can go and do boating. Both the hotels have a private beach for the guests attached.

Helipad and its View

One of the amazing assets of the hotel is the helipad. I remember after getting selected as Executive Butler I was been chosen to welcome one of the top UAE government officials. I was there standing and dreaming and realizing if it’s actually happening. The helicopter came landed and the guest arrive and was smiling and wishing all and I was so happy inside as I have had the first experience of a lifetime to stand and see the helipad landing and welcoming such a dignitary.

Welcoming the VIP in Human Chain

Those days I still remember that forming a huge beautiful human chain standing next to each other all the butlers welcoming any VIP or VVIP. It was so warm and cinematic. From the General manager and Hotel Manager coming and receiving the guest from getting down from the car to entering inside the hotel. Smiling and giving the wet towels followed by dates to eat and Arabic to drink. And collecting the wet towels with all hygiene and the guest always could smell the beautiful fragrance of Bakhur. Later would be taken to the suite and checked in inside the suite itself.

Oh well, it’s all Suites and not Rooms.

Although Burj Al Arab is 312 meters in height, it only has 28 double stories, containing only 202-bedroom suites. These 202-bedroom suites include 142 One-bedroom Deluxe suites, 28 Two-bedroom Deluxe Suites, 18 Panoramic suites, 6 Diplomatic Suites, 4 Club suites, 2 Presidential suites, and lastly 2 Royal suites. All our suites and none are rooms out there.