Domino's India Champions Nutritional Innovation with the Launch of New Ragi Super Crust Pizza in Gujarat

~ In line with the International Year of Millets 2023, this culinary innovation from Domino’s Pizza India aims to promote millet consumption, support health and sustainability while furthering Gujarat's significant role in India's agricultural landscape ~

Noida, July 2023: Jubilant FoodWorks Limited (NSE, BSE: JUBLFOOD), India’s largest food service company, today launched the innovative NEW RAGI SUPER CRUST Pizza in Gujarat. The state is a prominent contributor to India's agricultural industry and has made significant strides in producing and promoting millet. The esteemed Chief Minister of Gujarat, Honourable Shri Bhupendrabhai Patel, graced the event with his presence. As a brand renowned for its innovation and customer satisfaction, Domino's latest menu addition aligns with the United Nations' declaration of 2023 as the International Year of Millets. This launch is going to promote the nutritional and ecological benefits of millet, encouraging its global consumption.

The NEW RAGI SUPER CRUST Pizza is a culinary fusion of Domino's pizza expertise and the wholesome goodness of ragi (finger millet) promising an appetizing and nutritious experience for customers. Prepared by Domino’s expert chefs, the pizza features superior quality millet ingredients like Finger Millets Flour, Whole Wheat Flour, and Plain Oats, combined with a multi-seed mix of Flax seed, Watermelon seed, Pumpkin seed, and Sunflower Seeds.

Honourable Chief Minister of Gujarat, Shri Bhupendrabhai Patel, praised Domino's visionary initiative and shared, “I am pleased to be a part of this momentous occasion of Jubilant Foodworks Limited and Domino’s launching of Millet Pizza and the virtual inauguration of their upcoming Food Processing Park in Sanand. We applaud Jubilant FoodWorks Limited's efforts to promote millets in Gujarat. This move showcases their understanding of Gujarat's extensive millet consumption. With India ranking as the 5th largest millet exporter worldwide, Domino's NEW RAGI SUPER CRUST Pizza propels millet consumption within the nation. This unique innovation not only exemplifies the brand's originality but also aligns with the Honourable Prime Minister's call to celebrate 2023 as the International Year of Millets."

Shyam S Bhartia and Hari S Bhartia, Chairman and Co-Chairman of Jubilant FoodWorks Limited, expressed their excitement over the launch, "Gujarat's vibrant millet production provides a wealth of ingredients for inventive cuisine. We are thrilled to unveil Domino’s NEW RAGI SUPER CRUST Pizza in a state revered for its culinary richness. Our goal is to align with the Government of India’s vision of making 2023 truly the year of Millets. We believe this innovative range will create memorable pizza-eating experiences for our customers."

As Gujarat continues to demonstrate its potential, the Jubilant Bhartia Group sees the state as a prime location for investment and expansion. Gujarat's promising growth, investment-friendly environment, and efficient governance have been key to the Jubilant Bhartia Group's success. Committed to contributing to Gujarat's development, Jubilant FoodWorks has unveiled plans to establish a state-of-the-art food processing park in the Sanand Industrial Area, reinforcing the company's belief in Gujarat's potential and commitment to job creation.

VISTARA CELEBRATES A LANDMARK MILESTONE

VISTARALOVE GROWS STRONGER WITH A FAMILY OF OVER 50 MILLION FLYERS

●       Launched #50MillionFeelings campaign to capture and celebrate the emotions, experiences, and stories of customers

● Flight UK819 flew Vistara’s 50 millionth passenger from Delhi-Bengaluru 

Gurugram, July 2023: Vistara, India’s finest full-service carrier and a joint venture of the Tata Group and Singapore Airlines achieved the momentous milestone of flying 50 million customers in just eight years of operations. This achievement signifies Vistara’s exponential growth and demonstrates the trust that customers have placed in the brand.

Since its inception, Vistara has continuously strived to redefine air travel in India by delivering the highest standards of service, safety, comfort, and reliability. Over the years, Vistara has won over millions of passengers by offering them the ‘new feeling of flying’ with a world-class product while rapidly expanding its network and fleet. Vistara today operates over 280 flights daily, with a fleet of 61 aircraft, connecting 32 airports across India and 15 international destinations.

Celebrating the milestone, Vinod Kannan, Chief Executive Officer, Vistara said, "We are filled with gratitude and joy as we celebrate this remarkable feat of serving over 50 million customers. This milestone stands as a testament to the trust and confidence reposed in us by millions of customers. In a short span of time, we have also emerged as the ‘16th Best Airline’ globally, and this extraordinary success is credited to the passion and dedication of our employees reflecting in every aspect of their work, regardless of the challenges they faced. We would like to thank our valued customers for their continued support and patronage over the years which has played a vital role in establishing us as a world-class airline. As we continue our journey, we are resolute in our commitment to deliver exceptional service and memorable experiences to our customers."

To celebrate this significant milestone, Vistara has launched a special campaign - #50MillionFeelings, that aims to capture the fond memories, emotions, journeys, and experiences that the brand has become synonymous with. As part of the campaign, Vistara has created an original song that complements a celebratory video that tries to encapsulate its customers’ memorable expressions. As part of offline promotions, Vistara has deployed an anamorphic 3D installation at Bengaluru, Delhi, and Mumbai airports, in addition to innovative billboards in Gurugram, Delhi, and Mumbai. Furthermore, Vistara will be serving themed desserts on board select flights, and run contests on social media in addition to many other surprises.

With community service deeply rooted in its DNA, since its inception, Vistara has always strived to support communities in the areas where it operates. To commemorate this big milestone, network-wide community engagement activities are planned spanning all three focus areas of Vistara Nurtures – the CSR strategy of Vistara – namely, Children and Education, Environment & Sustainability, and Employability Skills.     

Vistara is India’s highest-rated airline on Skytrax and TripAdvisor, and it has been the winner of several ‘Best Airline’ awards, besides being lauded for world-class cabin cleanliness and upholding high safety standards. The only Indian carrier to feature amongst World’s Top 20 Airlines, Vistara has been named ‘16th Best Airline’ globally while also being recognized as the ‘Best Airline in India and South Asia’ for the third time in a row, ‘Best Airline Staff in India and South Asia’ for the fifth consecutive year, ‘Best Cabin Crew in India and South Asia’ for the third time in a row and ‘Best Business Class Airline in India and South Asia’ for the second time in a row at the coveted World Airline Awards 2023 by Skytrax. Vistara also received the ch-aviation Asia’s Third Youngest Airline Fleet award for the second consecutive year. 

Chiang Mai Hotel Sweeps International Interior Design Awards

CHIANG MAI, Thailand 2023 – Meliá Chiang Mai brought home two coveted accolades last week when it won “Best Hotel Lobby Interior - Thailand” and “Best Hotel Spa Interior - Thailand” at the prestigious Asia Pacific Property Awards 2023.

Hosted annually by the International Property Awards, and judged by a panel of more than 100 industry experts, Meliá Chiang Mai, which celebrated its grand opening just 16 months ago, scooped two of the leading interior design prizes in the Asia-Pacific region.

“We are honoured to receive such international recognition,” said Meliá Chiang Mai General Manager Mr Marc Selinger. “So much of the credit goes to our interior designers, PIA Interior, who have masterfully contributed to what is truly a landmark hotel here in the heart of Chiang Mai.”

Lead designer on the project, Mr Songsak Rungkiattiwong of PIA Interior, said he and his team are “incredibly proud” to have won the awards.

“We embarked on a mission to rejuvenate one of Chiang Mai's most iconic hotels, previously known as Pornping Tower Hotel, which has stood the test of time for nearly 50 years,” he said. “The hotel's rich history inspired us to infuse the refurbishment process with an element of fun. My vision was to breathe new life into the space.

“In the Lobby, our welcoming space draws inspiration from various sources. The symbol of fortune takes centre stage, incorporating elements from the spiritual journey of Wat Umong. Additionally, we have incorporated the charm of tung, a symbol of good fortune, and the lanterns of the Yi Peng light festival. These elements come together to create an immersive experience that sets the tone for the guests' journey of discovery in Chiang Mai.”

The lobby’s aesthetic centrepiece is undoubtedly the tung sai moo to which Mr Songsak referred, an objet d’art which sits in the centre of the foyer. Its shape will be familiar with many visitors who have experienced the wet and wonderful Songkran festival in Chiang Mai, at which colourful tung flags are on display at almost every Buddhist temple. In this instance, the tung is encased in a solid silver chat, the symbolic umbrella that sits atop temples throughout Thailand, offering protection.

Above the tung art piece is a ceiling designed with celestial silk Chinese lanterns, or kom, often identified with the Loy Kratong festival. Meanwhile, the walls surrounding the spacious interior of the lobby are lined with teakwood panels, all engraved with geometric patterns woven by the region’s hill-tribe peoples.

Leading downstairs from the lobby lies the YHI Spa and its seven treatment rooms. With a cool ambience suggestive of an underwater theme, the mazey corridors of the spa pay homage to another Chiang Mai landmark, the ancient Wat Umong or Tunnel Temple, with its arched low doorways seeming to burrow deeper into a blissful netherworld of Thai massage and aromatherapy treatments.

“For the Spa, the inspiration struck me during an evening walk at Tha Phae Gate [in Chiang Mai], where I witnessed the captivating contrast between the deep twilight sky and the brick walls of the city gate,” Mr Songsak recalled. “Drawing from this experience, the spa's layout was intentionally designed to evoke a sense of peace and tranquillity.”

Towering over the city’s famous Night Bazaar and the Ping River, this 260-key hotel is arguably the freshest addition to the Chiang Mai skyline in years. Its jewel in the crown is the rooftop bar Mai The Sky Bar – the highest in the city – sitting majestically on the 22nd floor, with a glass bridge commanding 360-degree views as far as the eye can see.

Facilities at the resort include Meliá’s signature YHI Spa, a fully equipped fitness centre, a swimming pool, a ballroom, a kids’ club, and three restaurants with a dedicated focus on Mediterranean and Lanna (Northern Thai) cuisines.

Owned by Thailand’s leading integrated lifestyle real estate group Asset World Corporation (AWC) and launched by Spanish hotel group Meliá Hotels International (MHI), Meliá Chiang Mai is the first five-star hotel to debut in Chiang Mai since the onset of the global pandemic.

The group has recently developed luxury properties in several key destinations in Thailand, beginning with the launch of Meliá Koh Samui in January 2020, and closely followed by the opening of Meliá Phuket Mai Khao on the Andaman coast.

PIA Interior is also working on the latest Meliá hotel in the country, the 33-storey INNSiDE by Meliá Bangkok Sukhumvit,, which is due to celebrate its grand opening in the Thai capital next month.

Meliá Chiang Mai also won an award this month presented by Australian travel magazine Holidays With Kids, in which it was named No 10 in the Thailand’s Best Family Resorts category for 2023.

Ingredient Ideology | CULINARY DELIGHTS FROM GOA BY: DR. KAVIRAJ KHIALANI- CELEBRITY MASTER CHEF

Splendid, Serene & Sensual Specialities

Goa also known as the paradise on earth is one of the most popular vacation and leisure destinations of many staycations explorers is one place offering peace of mind, great ambiance, amazing foods, and lovely people! It is also one of the smallest states regarding population, Goa is one of the best destination places for tourists, the beauty of nature, beaches, culture, and festivals are popular in Goa. Therefore, Goa is not only famous for its beauty; it also serves a huge variety of Desserts.

Food has been one of the strong attractions in Goa for a number of tourists who love to have an array of fresh seafood varieties cooked to perfection in a great blend of spices be it live barbeque sessions, grills and roasts, the Goan style curries with steamed white rice, delicate and perfectly sweetened Goan sweets end the experience beyond expectations.

Here are a few of my all-time favorites with a twist from Goan Cuisine for all of you to try and relish!

Recipe-1] POTATO CHOPS

Ingredients:

Boiled mashed potatoes- 2 cups

Salt and pepper to taste

Chopped coriander leaves- 2 tbsp.

Breadcrumbs- ½ cup

Maida/cornflour as needed for coating and binding.

Eggs-2 no beaten, use maida-water paste for veg options.

For the stuffing various options can be used:

Scramble eggs + chopped ham/salami + cheese.

Assorted cooked mixed veggies + cheese

Oil to fry

To serve with- tomato ketchup & salad.

Method:

1. Prepare the ingredients for the chops.

2. In a mixing bowl combine together all ingredients one by one and prepare the mixture of potatoes for the chops/cutlets.

3. Choose a type of filling for the chops- veg or non-veg and stuff and shape them into oval type formats and dip them in egg and breadcrumbs or maida water paste and then breadcrumbs for veg.

4. Chill for 15-20 mins and then deep fry in medium hot oil until golden browned and remove excess oil on a kitchen towel and then serve it with ketchup, chutney, dips of your choice.

Recipe-2] CHICKEN VINDALOO

Ingredients:

Chicken- 750 gms curry cuts/med size pieces with bones and marinate with 1 tsp ginger- garlic paste, salt-1/4 tsp, and turmeric powder- ½ tsp mix well and keep aside for 20 mins.

For the Vindaloo Paste:

Oil/ghee- 2 tbsp.

Red chilies- 8-10 no.

Cloves-3-4, peppercorns- 8-10, cinnamon- 1-inch piece, cumin seeds- ½ tsp, garlic- 4-5 cloves, white vinegar- 1 tbsp. Mustard seeds-1/4 tsp, tomatoes- ½ cup chop.

For the Gravy

Oil- 2 tbsp.

Onions- 1 cup chop

Salt to taste

Water- ½ cup

Sugar-1/2 tsp

Coriander leaves- 2 tbsp.

Method:

1. Marinate the chicken and keep it aside.

2. Prepare the paste by slightly roasting the spices in a pan and combine all of it together in a grinder jar and blend it well to a smooth paste.

3. Heat oil add in onions and saute them until light brown and then add in the paste for a few seconds, add in the marinated chicken pieces and saute them well until oil starts leaving the sides in the pan.

4. Add in the salt, sugar, and water to cook the chicken pieces, add cubes of potato as well if desired with chicken, simmer, and cook for 12- 15 mins, serve hot garnished with coriander/chilies.

Recipe-3] GOAN STYLE PRAWN CURRY

Ingredients

Prawns- 500 – 700 gms cleaned and deveined

Water- with little salt to soak the prawns

For the masala:

Dried Kashmiri red chilies- 12-15 no

Garlic cloves- 6- 8 no

Peppercorns- ¾ tsp

Coriander seeds- 1 tbsp.

Cumin seeds- 1 tsp

Tamarind pulp- 1 tbsp.

Turmeric powder-1/2 tsp

Grated coconut- ¾th cup fresh preferred.

Coconut milk -1 and a half cup- use as needed.

For the curry:

Oil- 2 tbsp.

Ginger- 1 tbsp. chopped or paste

Onions- ½ cup chop

Tomatoes-1/2 cup chop.

Salt to taste

Curry leaves-10-12 no

Coriander leaves- 2 tbsp. chop

To serve with steamed white rice.

Method:

1. Clean the prawns and place them in salted water for 10 mins.

2. Lightly roast the ingredients for the paste and then combine into a mixer jar and grind to a smooth paste.

3. Heat oil in a pan add in the curry leaves, onions, and ginger, and cook them well for a few mins, add in the tomatoes, and curry paste and saute well.

4. Add prawns and thick freshly extracted coconut milk and allow them to simmer in the gravy for 12-15 mins, serve hot garnished with coriander leaves to go with steamed rice.

Recipe-4] SERRADURA SWEET

Ingredients:

Marie biscuits- 15-18 no crushed to a coarse powder.

Heavy cream- 3/4th cup

Vanilla custard- 1 cup

Condensed milk- ¼ cup

Vanilla essence- ½ tsp

Orange juice- ½ cup

Orange segments- ¼ cup

Peanut praline or chikki- 2 tbsp. crushed.

Assorted nuts of your choice- 2-3 tbsp.

White/ dark chocolate shavings- 2 tbsp.

Cherries/mint leaf/sprinklers to garnish

Method:

1. Prepare all the ingredients for the sweet, this is a Portuguese-influenced recipe in Goan Cuisine and is getting popular across various places.

2.We will need dessert bowls or small dessert glasses to layer this sweet dish.

3.In a mixing bowl combine together the custard, cream and condensed milk and start the layering with the cream mixture in the glass with a layer of crushed biscuits sprinkle little orange juice on them, add the praline, chocolate orange segments/chocolate and garnishes of your choice.

4.Layer and chill the glasses/bowls in the fridge for 3-4 hours and serve.