Gemini Edibles & Fats India Limited (GEF India) donates delivery vehicle to Akshaya Patra for feeding 1 lakh children

Gemini Edibles & Fats India Limited (GEF India) donates delivery vehicle to Akshaya Patra for feeding 1 lakh children 

The vehicle, a part of Akshaya Patra’s Bengaluru kitchen, will help the NGO deliver 5,000 meals each day to children 

Bengaluru: May, 2022: In a bid to fight the global issue of child malnutrition, Gemini Edibles & Fats India Limited (GEF India) has donated a delivery vehicle to The Akshaya Patra Foundation in Bengaluru. The collaboration will support the NGO’s mission to eliminate child malnutrition in India and help transport nutritious mid-day meals to government schools in the region.

The vehicle that will be part of Akshaya Patra’s Hare Krishna Hill kitchen in Bengaluru will help the NGO deliver 5,000 meals each day to over 1 lakh children.

In 2020-21, GEF India partnered with Akshaya Patra to provide mid-day meals by donating six delivery vehicles. Reiterating their mission of eradicating child malnutrition, in the last one year, both organisations have joined hands again with GEF India donating five more vehicles in various regions including Hare Krishna Hill and Jigani in Karnataka and Mangalagiri in Andhra Pradesh.

The delivery vehicle donated to Hare Krishna Hill was flagged off in Bengaluru on 18th May 2022 in the presence of Mr. Prasanna, ASM - Karnataka, Gemini Edibles & Fats India Limited and Ms. Rajini Sinha, Regional Director, The Akshaya Patra Foundation.

Speaking on the association, Mr. P. Chandra Shekhara Reddy, Senior Vice President, Sales & Marketing, Freedom Healthy Cooking Oils, said, “We, at Gemini, firmly believe that 'Food is a fundamental human right' and hence strive to work towards fulfilling this responsibility towards the society we live in. We are elated to join hands with The Akshaya Patra Foundation for the noble cause of providing nutritious meals to underprivileged students across India. We are donating delivery vehicles to reiterate our partnership with the Foundation and reach the larger goal of eliminating child malnutrition. This is our bit in giving back to the society.”

Expressing gratitude for the donation by GEF India, Mr. Sundeep Talwar, CMO, The Akshaya Patra Foundation, said, “For 21 years now, we’ve served nutritious meals to children with an aim to eradicate classroom hunger. Our missions that no child should be deprived of education due to hunger can only be achieved via such partnerships. This collaboration with GEF India will go a long way in expanding the reach of Akshaya Patra’s meals to thousands more students in Bengaluru.”

New Opening | CHINA HOUSE, NOW OPEN IN LUCKNOW

CHINA HOUSE, NOW OPEN IN LUCKNOW

Hyatt Regency takes Chinese cuisine to an exquisite level for city gourmands

LUCKNOW, May, 2022: Prepare your taste buds for the exclusive flavours of China, as Hyatt Regency Lucknow launched its third edition of the iconic China House. The restaurant is slated to be the most coveted high-end authentic Chinese specialty destination, not only in the city, but the state as well. With a seating capacity of 72, which includes two private dining spaces spread out spaciously, this signature restaurant offers lifestyle elements, family style service and contemporary ambience. Targeted to the well-heeled luxury gourmand, China House Lucknow brings an elegant yet stimulating dining experience to Lucknow’s Chinese food lovers.

This signature restaurant lays out the unique concept of a Show Kitchen that creates a feeling of being part of the culinary art of food creation and brings you one step closer to food transparency and innovation. This visual treat creates an overall culinary experience for every guest along with its vibrant and colourful architecture that exhibits sheer brilliance.

The menu of the restaurant focuses on Sichuan cuisine, consisting of mouth-watering dishes, complemented by classic Beijing appetizers. Sichuan cuisine is known to bring together the hot and spicy, as well as the sweet and sour flavors. This cuisine works with the senses, bringing together the popularly known “Five Fragrances” which consists of fennel, pepper, aniseed, cinnamon and clove. It is known that these five fragrances bring deep satisfaction to the taste buds of food connoisseurs. China House will also hone its focus on punchy flavors and fragrances curated by a team of highly skilled chefs helmed by Chef Han.

Mr. Roshan Mendonsa, General Manager Hyatt Regency Lucknow shared “We are delighted to have Chef Han launch this restaurant in Lucknow. His legendary background of having brought authentic Chinese cuisine to India, is well known. His ability to use original spices and source the ingredients with the highest handpicked quality, makes China House what it is today. We are looking forward to the denizens of Lucknow, participating with us, in this “adventure of cuisine” at the Hyatt Regency Lucknow” 

China House Lucknow also has within its fold, a Tea Bar, which offers tea blends that complement the Chinese cuisine, as well as authentic Chinese chai. One can pick from a wide variety of fine harvests and tea blends. This is also supported by a dessert bar, offering delectable Chinese dessert options. The atmosphere is elegant yet stimulating, with the buzz from its diners and the live experience of the show kitchen and beverage bar. The private dining areas are spread out spaciously keeping the guests engaged with the tantalizing delights. 

China House Lucknow is the new destination in town and a celebration of cuisine and the culinary arts. One could partake in a scrumptious selection of relish soups, dimsums, wok noodles and rice, complimenting the traditional drinks, cocktails and desserts with an exclusive pick from wide varieties of fine harvests.

About Hyatt Regency

The Hyatt Regency brand prides itself on making travel free from stress and filled with success. More than 195 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.

About Hyatt Hotels Corporation

Hyatt Hotels Corporation, headquartered in Chicago, is a leading global hospitality company with a portfolio of 20 premier brands. As of September 30, 2019, the Company's portfolio included more than 875 properties in over 60 countries across six continents. The Company's purpose to care for people so they can be their best informs its business decisions and growth strategy and is intended to attract and retain top colleagues, build relationships with guests and create value for shareholders. The Company's subsidiaries develop, own, operate, manage, franchise, license or provide services to hotels, resorts, branded residences, vacation ownership properties, and fitness and spa locations, including under the Park Hyatt®, Miraval®, Grand Hyatt®, Alila®, Andaz®, The Unbound Collection by Hyatt®, Destination®, Hyatt Regency®, Hyatt®, Hyatt Ziva™, Hyatt Zilara™, Thompson Hotels®, Hyatt Centric®, Caption by Hyatt, Joie de Vivre®, Hyatt House®, Hyatt Place®, tommie™, Hyatt Residence Club® and Exhale® brand names, and operates the World of Hyatt® loyalty program that provides distinct benefits and exclusive experiences to its valued members. For more information, please visit www.hyatt.com. 

Appointment | Le Meridien, Jaipur Resort and Spa appointed Ravi Yadav as Food and Beverage Manager

With over nineteen years of experience in the hospitality industry, he will oversee the operations of all three Food and Beverage outlets at the hotel

Le Meridien, Jaipur Resort and Spa is delighted to announce the appointment of Ravi Yadav as Food and Beverage Manager. With over nineteen years of experience in the hospitality industry, he will oversee the operations of all three Food and Beverage outlets at the hotel namely Latest Recipes, Madeira Bar and Suryavillas along with in-room dining and banquet services.

A seasoned hotelier with apt management skills, Ravi believes that creating a core team lays the foundation for successful operations and bigger achievements. Ravi will be responsible for food and beverage menu planning and execution for all outlets, menu engineering and costing, and pushing and maintaining guest satisfaction.

He completed his Bachelor’s Degree in Hotel Management from the National Institute of Hotel Management, Dehradun, and B.Com from Hemvati Nandan Bahuguna Garhwal University, Naur, Uk.

He has worked with some of India’s luxury hospitality brands like Hilton, Eros Hotels, Courtyard by Marriot, Four Points Sheraton, IHG, and Fortune Select Global. Over the years, he has gathered experience in increasing the profitability and growth of the brand while ensuring guest satisfaction. Ravi is an exceptionally skilled professional who is self-motivated and loves to spend his leisure time listening to music and reading books.

Appointment | Alila Fort Bishangarh Elevates Sachit Jha as Director of Operations

He will be responsible for negotiations, budgeting, and purchasing in line with Hyatt international's brand standards, whilst exceeding employee, guest, and the organization's expectations

Alila Fort Bishangarh is pleased to announce the appointment of Sachit Jha as Director of Operations. A driven and skilled leader, Sachit is a veteran hospitality professional who brings more than 15 years of experience in creating experiential guest services and strategies. In his new role, he will be responsible for negotiations, budgeting, and purchasing in line with Hyatt international‘s brand standards, whilst exceeding employee, guest, and the organization’s expectations.

Sachit’s professional journey began after he obtained a BSC degree in hospitality and hotel administration. His career has seen him through a diverse selection of assignments in various hotels. In the last 15 years, he had a passionate journey of professional development with Taj, Marriott, ITC, Suryagarh, and Hyatt. He got nominated for Food and Beverage Manager of the year by Hotelier India in 2021.

While his professional responsibilities keep him occupied, Sachit is a voracious reader and creative person who believes to create surprisingly different memories for the guests. He enjoys writing and traveling.

Commenting on his appointment, Sachit Jha said, “I am excited about the new role and take this opportunity to continue to bring curated sustainable practices for the new age traveler”.

Enjoy a ‘Petnic’ Carnival for Your Fur Buddies and Family at Novotel Hyderabad Airport

Enjoy a ‘Petnic’ Carnival for Your Fur Buddies and Family at Novotel Hyderabad Airport

Hyderabad, May 2022: A delicious spread, a merry atmosphere and the company of your furry friends, Novotel Hyderabad Airport brings together the merriment with PETNIC this May! A fresh seasonal treat over high-tea and your paw-friends, the hotel will be hosting a of its kind ‘Petnic’ for pet parents, pets and children on Saturday 28th May 2022 5pm onwards.

Gorge on delicacies at the hi-tea for parents and a widespread of dog food for your pets along with a dozen fun activities. While you enjoy the Hi-Tea The hotel will provide a colorful, cool and pet-friendly environment for people to enjoy an array of great food and revel in the vibe. The event will have a fun carnival vibe with a flea market with stalls full of pet merchandise and art.

Speaking on the occasion, Mr. Rubin Cherain - General Manager of Novotel Hyderabad Airport stated, “Petnic is a unique fun concept and we have conceptualized this keeping in mind our two and four-legged friends.  We wanted to create a lively atmosphere where food, fiesta and furry friends meet and play. We are ecstatic to bring this property on the ground back again and looking forward to a full house at Novotel Hyderabad Airport.”

Appointment | ROBIN FLANZ APPOINTED AS DIRECTOR OF SALES & MARKETING FOR PARK HYATT NEW YORK

NEW YORK (May 2022) – Park Hyatt New York is pleased to announce the appointment of Robin Flanz as Director of Sales & Marketing.

With over 20 years of extensive luxury hospitality experience, Flanz will oversee sales, marketing, and revenue management for the luxury five-star hotel located within steps of New York City’s most iconic landmarks and destinations. 

“We are thrilled to welcome Robin to Park Hyatt New York,” said Peter Roth, area vice president, and general manager of Park Hyatt New York. “With his extraordinary sales & marketing background and results-driven attitude, Robin will be a fantastic addition to our team, helping build on the outstanding service Park Hyatt New York is known for.” 

Flanz joins Park Hyatt New York from Mandarin Oriental, Canouan, where he has served as director of marketing and commerce since October 2020. During his tenure, he developed and implemented strategic sales and marketing campaigns, drove revenue opportunities, facilitated regional partnerships, and more. Previously, Flanz has held sales and marketing positions at Langham Hospitality Group and The Langham, New York, Four Seasons Resort Costa Rica at Peninsula Papagayo, The Ritz-Carlton Amelia Island, The Watergate Hotel in Washington, D.C., and Swissotel Hotel and Hyatt Boston Harbor Hotel in Boston, Massachusetts. 

Originally from Michigan, Flanz received his bachelor’s degree in communications from Michigan State University. He has lived on the East Coast for over 25 years, living in Boston, Washington D.C., and Florida. Currently, he resides in Sparta, New Jersey with his wife, three children, and two Golden-doodles. 

About Park Hyatt New York 

Located directly across the street from Carnegie Hall, one block from Central Park and a short distance to MoMA and Lincoln Center, Park Hyatt New York is a Five-Star award-winning hotel offering proximity to global icons of both culture and industry. Spacious guestrooms inspired by New York’s most well-appointed homes enjoy an abundance of natural light and luxurious spa-like bathrooms. Striking interior architectural design and a rotating art collection set the backdrop for bespoke events. Personalize your wellness experience at Spa Nalai, with its indoor saltwater swimming pool, eucalyptus steam room, oversized hot tub, and 24-hour fitness center, overlooking the Manhattan skyline, or discover luxury Italian haircare at Rossano Ferretti Hairspa. For more information, visit parkhyattnewyork.com. Follow @ParkHyattNY on Facebook, Twitter, and Instagram, and tag photos with #LuxuryIsPersonal. 

Appointment | Fairmont Jaipur elevates Sukhpreet Singh Bath as the Rooms Division Manager

Fairmont Jaipur elevates Sukhpreet Singh Bath as the Rooms Division Manager 

National,May 22 - Fairmont Jaipur, a pioneer of showcasing immaculate guest experience in the past 10 years, has elevated Sukhpreet Singh Bath as the Rooms Division Manager. Sukhpreet will be responsible for handling the Front Office, Housekeeping, Fairmont Butler service, Ruhab Spa, ensuring an exceeding guest experience. Sukhpreet’s’ visionary focus and zeal to drive a comfortable and pleasant experiential stay at Fairmont Jaipur stands as an exemplary inspiration to his team. 

Commenting on the appointment, Mr. Rajiv Kapoor, General Manager, Fairmont Jaipur, “Guest experience at any hotel is defined by the standards & quality of service. With over 14 years of experience in handling front office operations for luxury hotels, Sukhpreet is adept at handling all kinds of guest inquiry, enhancing guest satisfaction setting a smooth process and high compliance concerning guest relations, housekeeping, and reservation standards.”

Sukhpreet joined Fairmont Jaipur in 2019 to spearhead operations as the Front Office Manager. His role included supervision of all Front office personnel and make certain that guests’ requests are heard in a time-bound and efficient manner. 

In his career, Sukhpreet has worked at JW Marriott Mussoorie Walnut Grove Resort & Spa, JW Marriott Aerocity, Leela Palaces, Hotels and Resorts Gurgaon, Trident Gurgaon and the Hyatt Global Contact Center outsourced to Genpact LLC, giving him substantial knowledge within the luxury segment. 

About Fairmont Jaipur

Fairmont Jaipur is an ode to the pink city with its awe-inspiring architecture and decor, inspired by the Mughal dynasty and Royal Rajputs of yore. Nestled amidst the majestic Aravalli hills, with elegantly appointed 245 rooms and suites, it reflects a perfect blend of traditional Rajasthani décor and modern amenities. Zoya, the bright and vibrant all-day dining outlet, Zarin, the fine dining outlet celebrating the royal cuisines of India, Anjum, the central tea lounge which is home to signature Fairmont tea culture and Aza, the colonial library bar serving a range of aperitifs and cocktails, form the food and beverage offerings of Fairmont Jaipur. Along with this, the expansive pillarless ballroom and complementary lawns and meeting rooms make it an ideal place to host social events, meetings and conferences. The property has amassed multiple awards in the different sectors that it caters to including, but not limited to, Top Mice Venue Of The Year (Domestic) 2019, Best Venue for Big Fat Indian Weddings and the TripAdvisor Travellers Choice Award. 

About Fairmont

Fairmont Hotels & Resorts is where occasions are celebrated, and history is made. Landmark hotels with unrivalled presence, authentic experiences and unforgettable moments have attracted visitors to Fairmont and its destinations since 1907. The Plaza in New York City, The Savoy in London, Fairmont San Francisco, Fairmont Banff Springs and Fairmont Peace Hotel in Shanghai are but a few of these iconic luxury hotels, forever linked to the special places where they reside. Famous for its engaging service, grand public spaces, locally inspired cuisine and celebrated bars and lounges, Fairmont promises a special brand of thoughtful luxury that will be remembered long after any visit. With a worldwide portfolio of more than 80 hotels, Fairmont also takes great pride in its deep community roots and leadership in sustainability. Fairmont is part of Accor, a world leading hospitality group consisting of more than 5,000 properties and 10,000 food and beverage venues throughout 110 countries.

PRIDE GROUP OF HOTELS ANNOUNCES PROMOTIONS SYSTEM WIDE

PRIDE GROUP OF HOTELS ANNOUNCES PROMOTIONS SYSTEM-WIDE

Pride Group of Hotels announced that it has conducted appraisals for all eligible employees. Over 233 employees have been considered and group has rolled-out promotions for 7 senior-level professionals. Announcing the development, Atul Upadhyay, Senior Vice President, Pride Group of Hotels says, “The hospitality sector which was adversely impacted by the pandemic for the last two years has now gained rapid momentum. During the unprecedented time of the pandemic, the entire team of Pride Hotels stood steadfastly committed to the revival and growth of the organization. While several hospitality chains only opted for salary cuts and layoffs, we firmly supported our society, and employees and ensured their safety, financial wellbeing & basic health essentials like vaccinations during the trying times. As an important gesture to recognize their efforts, patience and sincere contribution; we have recently conducted appraisals for our staff across the organization. We are delighted to announce that over 7 senior professionals heading various divisions have been promoted and re-designated to higher ranks”.

At the unit level, the brand custodians will be entrusted to further develop and operate regions. Mr. Shoeb Mohammad has been promoted from AVP Pride Plaza Hotel Aerocity to AVP North India, Mr. Koustav Mukherjee from RGM to AVP Gujarat, and Mr. Sujit Kumar Singh from GM of Pride Hotel Nagpur to RGM MP & Chhattisgarh. At the Corporate office, Mr. Prithpal Singh, Director- F&B Pride Plaza Hotel, Aerocity has been promoted to Corporate Director- F&B, Mr. Kushal Ranjan from Corporate Revenue Director to AVP Revenue, Mr. Ashutosh Nath Shukla from Corporate HR Manager to Corporate Director- HR and Ms. Prachi R. Chaturvedi from Corporate Marketing Head to Corporate Director- Marketing. 

Pride Hotels Ltd has a presence in around 44 great locations with 4,400 rooms, 89 restaurants, 116 banquets, and conference halls. Currently, Pride Hotels Ltd operates and manages a chain of hotels under the brand name “Pride Plaza Hotels” an Indian Luxury Collection, “Pride Hotels” which are conveniently centrally located business hotels, “Pride Resorts” at mesmerizing destinations, Mid-Market segment hotels for every business “Pride Biznotels” and a fresh concept of Premium luxury serviced apartment stays “Pride Suites”. Locations are prominently in New Delhi, Kolkata, Ahmedabad, Pune, Nagpur, Bangalore, Chennai, Rajkot, Goa, Jaipur, Indore, Udaipur, Bharatpur, Mussoorie, Puri, Gangtok, Anand, Alkapuri, and Manjusar (Vadodara), Sasan Gir Upcoming locations are Nainital, Jim Corbett, Jabalpur, Daman, Rishikesh, Aatapi, Surendranagar, Dwaraka, Bhavnagar, Bharuch, Agra, Somnath, Dehradun, Chandigarh, Neemrana, Rajkot, Bhopal, Haldwani, Gurugram, Dehradun & Mysore.

Visit Maldives | JUST VEG Celebration Is Back At Atmosphere Kanifushi

JUST VEG Celebration Is Back At Atmosphere Kanifushi

As plant-centric cuisines gain global popularity, this exclusive four-day culinary extravaganza allows guests to savour a limited-edition gourmet menu curated by JUST VEG restaurant along with Guest Chef Fabrizio Marino.

Travellers are far more conscious of their impact on the planet now, with environmentally conscious dining, meat alternatives, and nutritious plant-based cuisines gaining ground in the global culinary scene. There is a new energy, a new focus on vegetarian fine dining.

Way ahead of the curve, five-star resort Atmosphere Kanifushi has been home to the Maldives’ first exclusively meat-free restaurant, JUST VEG, since 2013. This exciting restaurant returns with the second edition of its unique culinary extravaganza. 

Celebrating contemporary plant-forward cuisine, the four-day event will be held from 27 - 30 July 2022, with lunch and dinner hosted by renowned Italian Chef Fabrizio Marino. 

Guests have a unique opportunity to savour finest Italian and French dishes while enjoying the restaurant’s brilliant turquoise ocean views. Fabrizio brings a rhythmic and playful table that blends traditional and modern food, with an authentic occidental focus. 

This exciting four-day JUST VEG culinary celebration is in line with Atmosphere Hotels & Resorts’ philosophy, ‘Joy of Giving’, and is included in the generous Kanifushi PlanTM — it is available to all guests staying at the resort. 

An Elevated Plant-Based Menu 

Chef Fabrizio Marino’s limited-edition menu comes from a deep knowledge of natural, vegetarian ingredients and a recognizable quality of simplicity. Each dish is a culmination of this painstaking creative process that ends on a high note of culinary delight. Service, music and language, every aspect is calibrated for a balanced experience. 

A glimpse of the menu that will be served at JUST VEG restaurant from 27 - 30 July 2022.

• Fresh tomato soup with avocado, strawberries, and fruit sorbet

• Italian and French cheese mousse with pear terrine and mustard

• Potato gnocchi topped with butter and sage and served with asparagus

• Risotto seasoned with parsley and a side of artichokes and olives (evoking the Tuscan tradition)

• Roasted mushrooms served with crunchy and soft polenta and aromatic sauteed chard 

• Refreshing lemon curd served with vanilla ice cream

Chef Fabrizio Marino says, “For several years now, I have been collaborating with the exciting JUST VEG restaurant. Meeting returning guests is always a delight and their smiles inspire me to excel each time. This year’s specially curated menu brings the restaurant’s focus back to subtle flavours through refreshing, Western dishes.”

Chef Fabrizio Marino is famous for Italian natural haute cuisine that is delicious, healthy and leaves an important ethical imprint. He has worked for many years with the well-known Chef Pietro Leemann, who gained the first Michelin Star for a vegetarian restaurant in 2015. Chef Fabrizio Marino recently launched Maggese, his revolutionary veg restaurant in the heart of Tuscany.

A short 35-minute sea plane ride from Malé International Airport brings guests to the ever-beautiful Atmosphere Kanifushi. Off the beaten track at a secluded edge of the Lhaviyani Atoll, is the pristine tropical getaway. The resort offers 162 stand-alone beach and water villas. With the premium holiday plan, Kanifushi PlanTM guests enjoy a hassle-free five-star resort experience. 

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About Atmosphere Hotels & Resorts

Atmosphere Hotels & Resorts is a dynamic and fast-growing international hospitality company. Currently, the company is operating six resorts within the Maldives and is set to further expand in India, Sri Lanka, Nepal and Bhutan. AH&R’s distinguished portfolio comprises THE OZEN COLLECTION, COLOURS OF OBLU, and By Atmosphere, with a rich diversity of experiences within each of these brands. The company had two new COLOURS OF OBLU resorts: OBLU SELECT Lobigili opened on 24 March 2022 and OBLU XPERIENCE Ailafushi set to open on 19 May 2022.  

Atmosphere Hotels & Resorts Brand Websites: ATMOSPHERE / COLOURS OF OBLU / THE OZEN COLLECTION 

EXPERIENCE ELEVATED DINING WITH HAPUSA GINAT SAN:QI, FOUR SEASONS HOTEL MUMBAI

EXPERIENCE ELEVATED DINING WITH HAPUSA GINAT SAN:QI, FOUR SEASONS HOTEL MUMBAI

Mumbai, May 2022: With extraordinary food & beverage being at the forefront of Four

Seasons Mumbai’s offerings, San:Qi is set to showcase a yet another new height of culinary

expertise with a special dinner experience. Chef Atsushi Yonaha of Four Seasons Bengaluru

joins Chef Anupam Gulati to curate an exceptional six-course Japanese menu for San:Qi’s

discerning guests. This flavourful journey will be paired with exquisite cocktails crafted with

Hapusa Gin – the world’s first Himalayan Dry Gin.

Distilled in India with foraged Himalayan Juniper and botanicals from all over the country,

Hapusa Gin gets its name from the Sanskrit word for juniper berries, cementing its character

and identity with the country of its origin. This spirit has received many an accolade – national

and international while representing the country at multiple global events. Using this gin,

Evgenya Prazdnik, Drinks Director for Hapusa Gin stirs up a selection of cocktails paired with

this exceptional menu for Four Seasons Mumbai.

Bringing together this exclusive amalgam of talents is Gagan Sharma of Indulge India, a wine &

beverage professional with unparalleled experience designing beverage adventures.

This exclusive dinner will take place on Friday, 27 th May at the award-winning restaurant, San:Qi

– Four Seasons Hotel Mumbai.

For more reservations, call +91 77100 33143.

Tantalising Tipples of Summer by Drifters Breweries

Tantalising Tipples of Summer by Drifters Breweries

Ideal ‘thirst-quenching’ solution for rising temperatures this season

Drifters Breweries' summer lineup is headlined by new invigorating summer brews. Citrus beers are surely considered as summertime specials, but curated especially to beat the heat, Drifters brings to you two new Mango brew launches along with a hybrid of lager and ale beers to match the flavour of the season.

Mango Mosaic Pale ale, infused with alphonso mango, this pale ale style beer is medium-bodied beer with fruity aromas of guava, mango, passion fruit, and subtle sweetness of mango. It is ideal for sunny days with 16 IBU (Non-bitter), 5.0% ABV. The energizing and flavourful Mango Wit is a full-bodied, creamy Wit brewed with a generous amount of ripe Alphonso mangoes. The addition of fresh fruit adds a tropical flavor and a revitalizing aroma to the brew. It is perfect and an all-around summertime winner with 4.7% ABV. Another new launch to surely tickle your tastebuds is Kolsch (German-style), crisp, delicate and very easy to drink, the German-style Kolsch is a hybrid beer of lager beers and ale beers. It is light in color and has a malt character. This style’s fermentation process yields a light, vinous character which is accompanied by a slightly dry, crisp finish. ABV 4.8%, IBU 17 (not bitter).

Apart from the new launches, not to mention a bunch of delicious classic brews will have you spoiled for choice. So, beat the blaze with these cooling summer beers with Drifters Breweries.

For more information: Drifters Tap Station:

Shop no 1, Ganga Jamana Sangam building 24th Road, Linking Rd, Bandra West, Mumbai, Maharashtra 400050

Time:

Monday - Closed

Tuesday - Friday: 3 PM - 1 AM

Weekends: 12 PM - 1 AM

Contact Number:  +91 93228 92243

Website: https://driftersbrews.com

Appointment | Cygnett Hotels & Resorts appoints Amit Mahajan as Chief Growth Officer

Cygnett Hotels & Resorts appoints Amit Mahajan as Chief Growth Officer

Amit will spearhead the business & product development efforts at Cygnett by implementing new growth initiatives, products, and programs

New Delhi, May 2022: Cygnett Hotels & Resorts is pleased to announce the appointment of Amit Mahajan as Chief Growth Officer. He will be bringing over 23 years of progressive work experience, which has been primarily focused on hotel development, hotel real estate acquisitions, investment analysis, and growth strategy.

Congratulating Amit on his appointment, Sarbendra Sarkar, Founder & MD, Cygnett Hotels & Resorts, said “We are excited to have Amit in, our team. He will help us spearhead our next phase of expansion and achieve our goal of building 100 Cygnett hotels over the next few years."

Before joining Cygnett, Amit had an entrepreneurial stint in the leisure accommodation space, and before that served as Director of Development with InterGlobe Hotels (a joint venture between InterGlobe Enterprises and Accor Hotels), where he actively participated in real estate acquisitions for 21 hotels and greenfield development of over 3,000 rooms.

ABOUT CYGNETT HOTELS & RESORTS:

Cygnett Hotels & Resorts started in 2012 in India with the vision of creating a hotel company that is responsive to the demands of a metamorphosing world, without compromising the ideals of good hospitality, quality comfort and great service. We have transformed Cygnett from the hotel group into an aggrandized hospitality group with a new eco-system of Cygnetture experience. The multi-brand portfolio having a multidirectional approach gives it the edge to cater to the rapidly changing hotel industry on the founding tenets of hospitality: quality, comfort cygnetture service.

Cygnett’s constant endeavour for success and commitment towards excellence is continually recognized in India & globally. The hospitality group is actively working to open 100+ Hotels across 75+ cities in India and to operate in 6+ International locations within the next five years. The company is looking forward to adding 6000+ keys by 2022 and to benchmark “Cygnetture Service & Experiences” in the industry. Currently the group has over 35 alliances with 18 operational hotels and 15 hotels in pipeline at various stages of pre-opening. 

Please visit: www.cygnetthotels.com

Ingredient Ideology | Love For Lasagne By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Love For Lasagne

Lasagne originated in Italy, in the region of Emilia-Romagna. Traditionally, the dough was prepared in Southern Italy with semolina and water and in the northern regions, where semolina was not available, with flour and eggs. Originally, in Italy, the word “lasagne” did not refer to a food. Lasagne are a type of pasta, possibly one of the oldest types, made of very wide, flat sheets. Either term can also refer to an Italian dish made of stacked layers of lasagne alternating with fillings. 

Lasagne is a culinary dish made with stacked layers of pasta alternated with sauces and ingredients such as meats, vegetables and cheese, and sometimes topped with melted grated mozzarella cheese. It is made with a type of wide, flat pasta, possibly one of the oldest types of pasta. Traditionally, pasta dough prepared in Southern Italy used semolina and water; in the northern regions, where semolina was not available, flour and eggs were used. In modern Italy, since the only type of wheat allowed for commercially sold pasta is durum wheat, commercial lasagne are made of semolina from durum wheat.

Typically, the cooked pasta is assembled with the other ingredients and then baked in an oven. Lasagne is a wide, flat sheet of pasta. Lasagne can refer to either the type of noodle or to the typical lasagne dish which is a dish made with several layers of lasagne sheets with sauce and other ingredients, such as meats and cheese, in between the lasagne noodles.

While it is also said that Lasagne originated in Italy during the Middle Ages and have traditionally been ascribed to the city of Naples. The first recorded recipe was set down in the early 14th-century Liber de Coquina (The Book of Cookery). This recipe was later evolved into the traditional lasagne of Naples ‘lasagne di carnevale’ which is layered with local sausage, small fried meatballs, hard-boiled eggs, ricotta or mozzarella cheese and Neapolitan Ragù.

However, what could be considered as the most well-known variation in the world traces back to the Italian region of Emilia-Romagna and is referred to as ‘Lasagne al Forno’. This name refers to the familiar layered dish made with a thick Ragù and béchamel sauce, ricotta or mozzarella cheese, typically flavoured with wine, onion, and oregano.

 Although there's no “traditional” number, most lasagne have between three to four layers. Feel free to add more layers to accommodate a large party. However, the majority of chefs agree that every lasagne should have a minimum of three layers. Pasta, seafood, meats, salads and so much more appeal to a wide variety of diners. Lasagne is an especially popular dish from this pantheon of foods, one that is filling, flavourful and flexible enough to be adapted into a number of different approaches. If your dish is deeper, the favorite two-layer lasagne can absolutely transform into a three-layer lasagne by preparing five additional noodles and increasing the cheese mixture by a third (plus, likely a few extra minutes baking, depending on your oven).

The concept of lasagne is well versed with us here in India since a long time now and we have also tried to apply a number of fusion ideas to it as well to make it more versatile, tasty, yummy and to suit the spice levels of our foodies and connoisseurs. The desi lasagne done with a mix and match approach has done wonders for those who wish to explore new flavours and ideas when it comes to fusion lasagne. A few of my experiments too worked out very well to meet up a clients need who was looking for tadke wala desi punch lasagne recipes in which we re-created a chicken makhani and olive lasagne, herbed palak paneer lasagne with loads of cheese and marinated green olives, paprika and pine nut soil. Besides, we also did a navratan lasagne, a Kolhapuri mutton lasagne, a thai spiced coconut curry with prawns in a lasagne, pizza pasta lasagne, jeera aloo and schezuan chili pepper lasagne to name a few!

Here are a few easy to make concepts with Lasagne for a change!

Recipe-1] VEGGIE WONDER LASAGNE

Ingredients:

Lasagne pasta sheets- 12-16 no, boiled.

For the vegetable layer filling:

Oil-2 tsp

Butter-1 tsp

Garlic-1 tsp chopped

Onion- 1 small chopped

Green chili-1 tsp chopped

Carrots- ¼ cup chopped

French beans-1/4 cup sliced

Green peas-1/4 cup boiled

Green/red/yellow capsicum-1/4 cup small cubes

Mushroom-1/2 cup sliced

Salt and pepper to taste

Mixed herbs- ½ tsp

Chili flakes-1/2 tsp

Water-1/4 cup

White sauce- 2 cups

Tomato sauce-1/2 cup

Capsico/ tabasco sauce-1/2 -1 tsp

Grated cheese- 1 cup

Sliced black and green olives- 3-4 no each

To serve with: garlic bread/ bread rolls 

Method:

1. Prepare the pasta sheets by keeping them ready to use.

2. Pre-prep all the vegetables as well and keep them handy.

3. The white sauce, grating of cheese etc to be kept hands on.

4. Pre-heat the oven to 180 degrees celsius, grease a baking dish with oil/ butter and keep.

5. Start with the filling on the gas, heat oil and butter add in the garlic and onions and saute for a few seconds, add in the mix veggies and saute them all for a minute, add in salt, pepper, herbs, chili flakes and cook them all for 3-4 mins, add a little water just enough to enable cooking of the tough veggies.

6.Start with assembling little white sauce at the base of the baking dish, place the boiled sheets of lasagne, spread out the prepared vegetable filling on the sheet, sprinkle some herbs, chili flakes and some grated cheese and continue layering the lasagne sheets.

7. Top it up with some white sauce and cheese and drizzle a little tomato sauce over as well, place the lasagne for baking in the oven for 12-18 mins, remove and serve hot.

Recipe-2] BETWEEN THE SHEETS

Ingredients:

Lasagne pasta sheets- 12-16 no, boiled.

For the bean & vegetable layer filling:

Oil-2 tsp

Butter-1 tsp

Garlic-1 tsp chopped

Onion- 1 small chopped

Green chili-1 tsp chopped

Tomato-1/2 cup chopped

baked beans-1 cup tinned

Green peas-1/4 cup boiled

Green/red/yellow capsicum-1/4 cup small cubes

Boiled American corn-1 cup

Salt and pepper to taste

Mixed herbs- ½ tsp

Chili flakes-1/2 tsp

Water-1/4 cup

White sauce- 2 cups

Tomato sauce-1/2 cup

Capsico/ tabasco sauce-1/2 -1 tsp

Grated cheese- 1 cup

Sliced black and green olives- 3-4 no each

To serve with: garlic bread/ bread rolls 

Method:

1. Prepare the pasta sheets by keeping them ready to use.

2. Pre-prep all the vegetables as well and keep them handy.

3. The white sauce, grating of cheese etc to be kept hands on.

4. Pre-heat the oven to 180 degrees celsius, grease a baking dish with oil/ butter and keep.

5. Start with the filling on the gas, heat oil and butter add in the garlic and onions and saute for a few seconds, add in the mix veggies and tomatoes, saute them all for a minute, add in salt, pepper, herbs, chili flakes and cook them all for 3-4 mins, add a little water just enough to enable cooking of the tough veggies then add in the corn, baked beans and allow them to cook as well.

6.Start with assembling little white sauce at the base of the baking dish, place the boiled sheets of lasagne, spread out the prepared vegetable filling on the sheet, sprinkle some herbs, chili flakes and some grated cheese and continue layering the lasagne sheets.

7. Top it up with some white sauce and cheese and drizzle a little tomato sauce over as well, place the lasagne for baking in the oven for 12-18 mins, remove and serve hot.

Recipe-3] CHEESY CHICKEN MINCE LASAGNE

Ingredients:

Lasagne pasta sheets- 12-16 no, boiled.

For the chicken mince layer filling:

Oil-2 tsp

Butter-1 tsp

Garlic-1 tsp chopped

Onion- 1 small chopped

Green chili-1 tsp chopped

Tomato-1/2 cup chopped

Chicken mince- -1 and half cup

Green peas-1/4 cup boiled

Green/red/yellow capsicum-1/4 cup small cubes

Boiled American corn-1 cup

Salt and pepper to taste

Mixed herbs- ½ tsp

Chili flakes-1/2 tsp

Water-1/4 cup

White sauce- 2 cups

Tomato sauce-1/2 cup

Capsico/ tabasco sauce-1/2 -1 tsp

Grated cheese- 1 cup

Sliced black and green olives- 3-4 no each

To serve with: garlic bread/ bread rolls 

Method:

1. Prepare the pasta sheets by keeping them ready to use.

2. Pre-prep all the vegetables as well and keep them handy.

3. The white sauce, grating of cheese etc to be kept hands on.

4. Pre-heat the oven to 180 degrees celsius, grease a baking dish with oil/ butter and keep.

5. Start with the filling on the gas, heat oil and butter add in the garlic and onions and saute for a few seconds, add in the chicken keema and assorted veggies and tomatoes, saute them all for a minute, add in salt, pepper, herbs, chili flakes and cook them all for 3-4 mins, add a little water just enough to enable cooking of the tough veggies then add in the corn, baked beans or any boiled or tinned pulses if being used add in and allow them to cook as well.

6.Start with assembling little white sauce at the base of the baking dish, place the boiled sheets of lasagne, spread out the prepared vegetable filling on the sheet, sprinkle some herbs, chili flakes and some grated cheese and continue layering the lasagne sheets.

7. Top it up with some white sauce and cheese and drizzle a little tomato sauce over as well, place the lasagne for baking in the oven for 12-18 mins, remove and serve hot.

Recipe- 4] FLORENTINE LASAGNE

Ingredients:

Lasagne pasta sheets- 12-16 no, boiled.

For the spinach and cottage cheese layer filling:

Oil-2 tsp

Butter-1 tsp

Garlic-1 tsp chopped

Onion- 1 small chopped

Green chili-1 tsp chopped

Tomato-1/2 cup chopped

Spinach blanched and chopped -1 and half cup

Green peas-1/4 cup boiled

Cottage cheese/ paneer-1 cup grated

Green/red/yellow capsicum-1/4 cup small cubes

Boiled American corn-1 cup

Salt and pepper to taste

Mixed herbs- ½ tsp

Chili flakes-1/2 tsp

Water-1/4 cup

White sauce- 2 cups

Tomato sauce-1/2 cup

Capsico/ tabasco sauce-1/2 -1 tsp

Grated cheese- 1 cup

Sliced black and green olives- 3-4 no each

To serve with: garlic bread/ bread rolls 

Method:

1. Prepare the pasta sheets by keeping them ready to use.

2. Pre-prep all the vegetables as well and keep them handy.

3. The white sauce, grating of cheese etc to be kept hands on.

4. Pre-heat the oven to 180 degrees celsius, grease a baking dish with oil/ butter and keep.

5. Start with the filling on the gas, heat oil and butter add in the garlic and onions and saute for a few seconds, add in the spinach and assorted veggies and tomatoes, saute them all for a minute, add in salt, pepper, herbs, chili flakes and cook them all for 3-4 mins, add a little water just enough to enable cooking of the tough veggies then add in the corn, cottage cheese and allow them to cook as well.

6.Start with assembling little white sauce at the base of the baking dish, place the boiled sheets of lasagne, spread out the prepared vegetable filling on the sheet, sprinkle some herbs, chili flakes and some grated cheese and continue layering the lasagne sheets.

7. Top it up with some white sauce and cheese and drizzle a little tomato sauce over as well, place the lasagne for baking in the oven for 12-18 mins, remove and serve hot.

Recipe- 5] LASAGNE ROLL UP DELIGHTS

Ingredients:

Lasagne pasta sheets- 12-16 no, boiled.

For the layer filling:

Oil-2 tsp

Butter-1 tsp

Garlic-1 tsp chopped

Onion- 1 small chopped

Green chili-1 tsp chopped

Tomato-1/2 cup chopped

Spinach blanched and chopped -1 and half cup

Sliced Mushrooms-1/4 cup

Cottage cheese/ paneer-1 cup grated

Green/red/yellow capsicum-1/4 cup small cubes

Soya keema cooked-1 cup

Salt and pepper to taste

Mixed herbs- ½ tsp

Chili flakes-1/2 tsp

Water-1/4 cup

White sauce- 2 cups

Tomato sauce-1/2 cup

Capsico/ tabasco sauce-1/2 -1 tsp

Grated cheese- 1 cup

Sliced black and green olives- 3-4 no each

To serve with: garlic bread/ bread rolls 

Method:

1. Prepare the pasta sheets by keeping them ready to use.

2. Pre-prep all the vegetables as well and keep them handy.

3. The white sauce, grating of cheese etc to be kept hands on.

4. Pre-heat the oven to 180 degrees celsius, grease a baking dish with oil/ butter and keep.

5. Start with the filling on the gas, heat oil and butter add in the garlic and onions and saute for a few seconds, add in assorted veggies and tomatoes, add in cooked soya keema, saute them all for a minute, add in salt, pepper, herbs, chili flakes and cook them all for 3-4 mins, add a little water just enough to enable cooking of the tough veggies then add in the corn, cottage cheese and allow them to cook as well.

6.Start with assembling little white sauce at the base of the baking dish, place the boiled sheets of lasagne, spread out the prepared vegetable filling on the sheet, roll them up individually and place them on the dish, sprinkle some herbs, chili flakes and some grated cheese and continue layering the lasagne sheets.

7. Top it up with some white sauce and cheese and drizzle a little tomato sauce over as well, place the lasagne for baking in the oven for 12-18 mins, remove and serve hot

Recipe-6] SPICED SAUSAGE LASAGNE

Ingredients:

Lasagne pasta sheets- 12-16 no, boiled.

For the spiced sausage layer filling:

Oil-2 tsp

Butter-1 tsp

Garlic-1 tsp chopped

Onion- 1 small chopped

Green chili-1 tsp chopped

Tomato-1/2 cup chopped

Spinach blanched and chopped -1 and half cup

Green peas-1/4 cup boiled

Sliced chicken sausages-1 cup 

Green/red/yellow capsicum-1/4 cup small cubes

Boiled American corn-1 cup

Salt and pepper to taste

Mixed herbs- ½ tsp

Chili flakes-1/2 tsp

Water-1/4 cup

White sauce- 2 cups

Tomato sauce-1/2 cup

Capsico/ tabasco sauce-1/2 -1 tsp

Grated cheese- 1 cup

Sliced black and green olives- 3-4 no each

To serve with: garlic bread/ bread rolls 

Method:

1. Prepare the pasta sheets by keeping them ready to use.

2. Pre-prep all the vegetables as well and keep them handy.

3. The white sauce, grating of cheese etc to be kept hands on.

4. Pre-heat the oven to 180 degrees celsius, grease a baking dish with oil/ butter and keep.

5. Start with the filling on the gas, heat oil and butter add in the garlic and onions and saute for a few seconds, add in the spinach and assorted veggies and tomatoes, saute them all for a minute, add in salt, pepper, herbs, chili flakes and cook them all for 3-4 mins, add a little water just enough to enable cooking of the tough veggies then add in the corn, sliced chicken sausages and allow them to cook as well.

6.Start with assembling little white sauce at the base of the baking dish, place the boiled sheets of lasagne, spread out the prepared vegetable filling on the sheet, sprinkle some herbs, chili flakes and some grated cheese, and continue layering the lasagne sheets

7. Top it up with some white sauce and cheese and drizzle a little tomato sauce over as well, place the lasagne for baking in the oven for 12-18 mins, remove and serve hot.

SAYAJI HOTELS LIMITED EXPANDS ITS PRESENCE IN MADHYA PRADESH WITH THE SIGNING OF 6 NEW PROPERTIES

SAYAJI HOTELS LIMITED EXPANDS ITS PRESENCE IN MADHYA PRADESH WITH THE SIGNING OF 6 NEW PROPERTIES

Sayaji Hotels Limited will expand its presence in the state of Madhya Pradesh with the opening of 6 new properties by the end of 2023. The group currently operates 4 properties with 500 keys under the brands Sayaji Hotels, Effotel by Sayaji, and Enrise by Sayaji. The upcoming properties include Sayaji Gwalior, Effotel Bhopal, Enise Hoshangabad, Enrise Rewa, Enrise Harda, and Enrise Indore. Collectively these new properties will add 400 keys to Sayaji Group’s portfolio in Madhya Pradesh.

Announcing the development, Jameel Sayed, Director – Business Development, Sayaji Hotels Ltd. said, “Madhya Pradesh has transformed itself into a major industrial hub, besides being in the forefront of culture and tourism. The region has witnessed a steady inflow of leisure and business travelers from across the globe. However, there has been an acute shortage of hotel rooms to meet the needs of discerning travelers. We are pleased to bridge this gap by adding six new properties in the State which will be operational next year. Sayaji Hotels, with its strategic location, luxurious rooms, a host of banqueting and F&B facilities will appeal to travelers in this region”.

This rapid expansion in Madhya Pradesh exemplifies the consistency in the quality of its services and stays across all the Sayaji Hotels irrespective of the region it operates in. Moreover, the owner-centric strategy adopted by Sayaji Hotels is highly appreciated by its partners, enabling it to rapidly expand its presence under asset-light alliances and management contracts model.

Sayaji Hotels is India’s premier upscale lifestyle hospitality brand, renowned for its bespoke experiences, signature hospitality, and ushering new standards of opulence in the 4-star and 5-star hotels category. The group’s flagship 5-star property in Indore is one the most sought-after destinations for weddings and the only hotel in the city to introduce the grill restaurant concept in India- Kebabville. The group plans to have 50 operational hotels nationally in the next 3 years.

Appointment | Conrad Pune appointed Prashant Shinde as Director of Safety and Security

He brings with him a solid thrust on implementing and sustaining security plans in tandem with guaranteeing safety requirements for the hotel

Conrad Pune is pleased to announce the appointment of Prashant Shinde as the Director of Safety and Security. Through Prashant’s 17 years of skilled operational experience, he brings with him a solid thrust on implementing and sustaining security plans in tandem with guaranteeing safety requirements for the hotel.

A performance driver professional and an effective communicator, Prashant is adept in handling all forms of electronic security gadgets such as CCTV cameras, metal detectors, baggage scanner, guard patrol, and physical barriers. In his new role, he will be responsible for all areas of security at Conrad Pune and for the well-being of the guests and staff of the hotel.

On Prashant’s appointment, Rahul Bhagat, Director of Operations, expresses, “With a fine eye for details, great security management skills, and delivery of impeccable safety, Prashant is a valuable asset to the hotel. His association with our hotel began in 2016 as Safety and Security manager and we are confident he will continue to contribute to the growth of the hotel with his innate skills.”

Prashant in his leisure time loves to spend time with his family.

Appointment | Dhinender Kandpal has been appointed Director of Food and Beverage at Aloft New Delhi Aerocity

With over ten years of experience in the hospitality industry, He will oversee the operations of all three Food and Beverage outlets at the hotel

Aloft New Delhi Aerocity is delighted to announce the appointment of Dhinender Kandpal as Food and Beverage Manager. He will oversee the operations of all three Food and Beverage outlets at the hotel namely Nook, W XYZ bar and Re:fuel by Aloft along with in-room dining and catering services.

Seasoned with over ten years of experience in the hospitality industry and apt management skills, Dhinender persistently believes that creating a core team lays the foundation for successful operations and bigger achievements. He completed his Bachelor’s Degree in Hotel Management, Chandigarh in 2008-2011. Before joining Aloft New Delhi Aerocity, He was working at Le Méridien Gurgaon as Director of Restaurants and Bars.

Over the years, he has gathered experience in increasing the profitability and growth of the brand while ensuring guest satisfaction. Dhinender is an exceptionally skilled professional who is self-motivated and loves to spend his leisure time listening to music and reading books.

Appointment | The Westin Pune appoints Amit Kulkarni as Director of Sales and Marketing

Amit has over 20 years of experience working in the Hospitality space with accrediting 9 years of dedicated work managing sales of many esteemed organizations

The Westin Pune is pleased to have Amit Kulkarni as Westin Pune’s new Director of Sales and Marketing. In his role, he will show promise to shoulder responsibilities that include developing key growth sales strategies, tactics, and action plans. And as part of his duties, he will also aim to support the regional sales leaders on projects in relation to sales infrastructure development, organization design, and yield improvements within the reward and recognition programs.

Amit has over 20 years of experience working in the Hospitality space with accrediting 9 years of dedicated work managing sales of many esteemed organizations. His prior work showcases his personal growth from having worked as a team member in the past, to a Director at present.

His portfolio records his position as an Operation and Sales Head for Explore India Tourism in 2009, a CEO/Director at Ubiquity Hospitality until 2013, and a Sales Manager at Novotel in 2014. Amit started/commenced his Marriott journey in 2014 starting at Lakeside Chalet, Mumbai, Marriott Executive Apartments and Renaissance Mumbai Convention Centre Hotel as a Senior Sales Manager previously and then as Resident Services Manager until 2017, where some of his accomplishments included doubling M.com. Room Night Share for the property, closing hotel room revenues at +6.12% compared to budget and +33.77% compared to Last Year, brought up Food and Beverage revenues by 24.2% for Q1 2017 compared to Q1 2016, and achieved rank 1 for the hotel out of 483 hotels in Specialty Lodgings in Mumbai.

The same year, Amit was a Multi-Property Director of Sales and was later promoted to Director of Sales and Marketing. In 2020, he was appointed Director of Sales Strategy and Analytics – South Asia, during this time he handled a dual role and was on Taskforce leading Marriott’s National Sales Organization for South and East India.

Amit also holds a Master in Science (M.Sc) in International Hospitality & Tourism Management, from Sheffield Hallam University, England, United Kingdom. His earlier studies were completed with a Bachelors in Science (B.Sc) in Hospitality Management from Glion Hotel School, Switzerland, and a Higher Diploma Degree in Hospitality Management from Merit Swiss Asian School of Hotel Management, Ooty, India.

Commenting on his appointment, Amit Kulkarni, Director, Sales and Marketing, The Westin, Pune, said, “I couldn’t be more pleased than to be a part of the Westin family and I look forward to forming a strong connection with the team so that together we bring about more success for the organization. I’m very excited to take on this opportunity as I begin a new chapter facing a new set of challenges post-pandemic. However, I will still continue to strive and put my best foot forward to deliver exceptional results. ”

Thus the Sales and Marketing team at The Westin Pune will be led by Amit Kulkarni as he journeys on his sales director duties surmounting to delivering promising results while achieving annual targets, building relationships, and understanding customer trends.

Appointment | IHCL Elevates Vincent Ramos as Senior Vice President – Goa

After a successful tenure of spearheading the Indian Hotels Company (IHCL) in Goa as the Area Director since 2017, Vincent Ramos has been elevated to Senior Vice President, Goa. In his new role, He will continue to provide strategic direction to IHCL hotels within the Goa region.

With over a decade of management experience, He has been instrumental in the expansion of IHCL across the state, comprising of a group of brands – Taj, SeleQtions, Vivanta, Ginger, amã Stays, Trails, Qmin, and TajSats. Some of the iconic properties in the IHCL, Goa portfolio include Taj Resort and Convention Centre, Taj Exotica Resort and Spa, Taj Fort Aguada Resort and Spa, Taj Holiday Village Resort, and Spa and Cidade de Goa. Under the governance of Ramos, IHCL, Goa witnessed transformative growth leading to greater profitability and market leadership in each of the relative market segments. With a footprint of 21 unique destinations and over 1500 rooms across a wide spectrum of brands, IHCL continues to define the changing landscape of tourism in Goa as the largest hospitality operator and leader in the tourism sector.

Amidst the challenging business circumstances posed by the pandemic, Ramos demonstrated exceptional leadership in effectively positioning IHCL’s various brands in Goa. Additionally, various initiatives were carried out under his guidance in aid of those who were deeply affected across the state and in support of the healthcare workers, migrant laborers, and Covid Care Centres during these unprecedented times.

He has not only effectively represented IHCL but has also been the voice of the industry as a whole, within the geography. The optimization of costs and enhancement in revenue in Goa over the past two years is testimony to Ramos’s drive towards excellence. Moreover, he has been actively involved with the local state authorities to achieve benchmark standards for tourism in Goa. He is appointed as Mentor for the Goa Chamber of Commerce and Industry (GCCI) Committee Tourism vertical and is a part of the Managing Committee of the Travel and Tourism Association of Goa (TTAG) as an Executive Member as well as the Confederation of Indian Industry (CII) Goa.

Hailing from the beautiful island of Chorao in Goa, Ramos completed his schooling at Monte de Guirim School and later graduated from the Institute of Hotel Management, Goa. He attained his Master’s in Business Administration from S. P. Jain Institute of Management and Research, Mumbai. Furthermore, he has achieved prestigious academic certifications from IIM Ahmedabad, Cornell University and Nanyang University Singapore. He has been previously awarded the ‘Unsung Hero of the Hospitality Industry’ in 2017 and ‘Most Admired General Manager of the Decade’ in 2018.

Known to turnaround loss-making hotels, He has brought numerous accolades to India including winning the coveted ‘Best Hotel of the World’ by TripAdvisor in 2016 during his stint leading the legendary Umaid Bhawan Palace, Jodhpur where he made both Indians and Goans proud. The most recent recognition includes IHCL, Goa achieving the Best Team Achievement Award for business performance through innovation at the Worldwide Hospitality Awards 2021.

Delighted to execute his new role, Mr. Ramos is humbled to be in service of the state as the Senior Vice President, Goa and looks forward to IHCL’s growth in the region, thus contributing towards the state’s tourism growth story by generating job opportunities and other potential prospects for the Government and the local community.

Booking.com is ‘spilling the tea’ with five destinations to celebrate International Tea Day

Booking.com is ‘spilling the tea’ with five destinations to celebrate International Tea Day

Ah, tea! The comforting brew that most people can’t get enough of. International Tea Day on 21st May, celebrates the cultural and economic significance of tea across the globe, highlighting just how much joy and comfort this beverage can bring.

Booking.com is marking the occasion with a round-up of five destinations for tea lovers around the world. With 44% of Indian travelers keen to try the best places for food and drink on their next trip,* International Tea Day is the perfect excuse to travel to locations naturally steeped in history and beauty.

Tea is a worldwide phenomenon and just about every country, from Argentina to Malaysia, has its own way of consuming it. From the rich flavorful tea leaves from Darjeeling to the vibrant mint leaves of Morocco, discover the exciting destinations behind the drinks.

Darjeeling, India

The Darjeeling district of West Bengal is known for its plethora of tea gardens, with over 80 stretching across acres of land. Located in the foothills of the mountains, the emerald-green Darjeeling Tea Garden produces tea with such an intense aroma and spicy flavor, that it’s often referred to as the ‘champagne of teas.’ When visitors aren’t admiring the majestic Khangchendzonga, the world’s third-highest mountain, they can visit Buddhist monasteries and take a ride on the 140-year-old stream Darjeeling Himalayan Railway.

Where to stay: The blissful hill resort Mayfair Darjeeling, with spectacular views overlooking the valley, is a tranquil spot with easy access to the Darjeeling Tea Garden. Classic Indian rooms exude old world charm and elegance with carved wooden furnishings and colourful prints. The hotel features a spa, state-of-the-art gym, pool, and tea boutique. Wake up to birdsong and spend the day exploring the stunning tea gardens.

Harrogate, United Kingdom

English breakfast tea is a British staple, which has expanded over the years to include a variety of brews including decaf and gold standard. The quaint spa town of Harrogate is home to one of the UK’s most popular Yorkshire tea brands, where it blends tea leaves from Assam and East Africa to create unique combinations bursting with flavour. Take a trip to the nearby city of York and enjoy a delightful Afternoon Tea Boat Cruise along the picturesque River Ouse, where visitors will discover the city's mediaeval history. Iconic sites include York Minster, one of the largest and most beautiful Gothic cathedrals in the world.

Meknes, Morocco

Refreshing mint tea is the national drink of choice in Morocco. Various blends are made across the country, but the vibrant mint leaves from the scenic hilltop city of Meknes are said to be the best. A UNESCO-stamped ancient medina, meander around the old town to discover everything from specialist souks selling beautiful crafts and textiles to teahouses in secret courtyards and even the odd donkey strolling around.

Where to stay: Stay in the heart of Meknes at the impressive Riad Mama H&K. Traditionally decorated with the authentic architecture of Morocco including hand-carved wood and geometric tiles, the hotel also features a pretty outdoor terrace. Discover local dishes from tangines to seafood in all their richness and variety at the on-site restaurant or relax by the fireplace with a soothing mint tea.

Misiones, Argentina

Said to have the strength of coffee, the health benefits of tea and the joy of chocolate, the herbal tea Yerba Mate is Argentina’s national drink, and enjoyed for its energy-boosting qualities. The leaves are grown in the rich rainforests of the northeastern province of Misiones, famed for its red earth and papaya fields. Within Misiones lies the Iguazú National Park, home to the magical Iguazú Falls – the world’s largest waterfall – where visitors can spot bright-billed toucans and colourful butterflies.

Where to stay: Self-catering bungalows Cabañas Doralia in the city of Oberá feature a well-equipped kitchen, BBQ terrace, outdoor pool and exquisite garden views. The comfortable accommodation is located near La Ruta Del Te, an Argentinian tea house where travelers can learn from fourth generation tea producers and try Yerba Mate sweetened with agave and served with pastries for an afternoon treat.

Cameron Highlands, Malaysia

Steeped in rich tea-making traditions, the Cameron Highlands is renowned for its impressive emerald tea estates and exquisite mountain views. The Bharat Tea Estate produces some of the world's favourite tea labels including Cameroon Valley, which takes its flavour inspiration from Sri Lanka and South India. Visitors can quench their thirst at the estate’s Tea House with a special high tea, and wander through the lush hilly terrain with moss-covered trees, rich wildlife and exotic plants.
Where to stay: Located a short drive away from the Bharat Tea Estate is Heahtitude, a kitsch vintage guest house with modern amenities. Visitors can enjoy activities around the Cameron Highlands, including hiking and cycling in the Mossy Forest, where Rafflesia – the biggest flowers in the world – can be found. Between trekking and tea culture, it’s easy to unwind in the evenings on the beautiful riverside terrace.  

For those inspired to discover the destinations behind their favourite teas, Booking.com is sharing Getaway Deals for travellers to use when booking their next trip. Discounts start at 15% and are valid for stays between April 4, 2022 until September 30, 2022. In addition, Booking.com is bringing the great value of its Genius program to even more customers by giving all account holders access to the program’s Level 1 benefits, with no minimum number of previous bookings to qualify, including access to exclusive 10% discounts at hundreds of thousands of participating properties around the world. All travellers have to do is download the Booking.com app, log in and look for the Genius logo to identify associated benefits, discounts and perks.

* Research commissioned by Booking.com and conducted among a sample of adults who plan to travel for business or leisure in the next 12-24 months. In total 24,055 respondents across 31 countries and territories were polled (including 501 from Argentina, 1003 from Australia, 500 from Belgium, 1001 from Brazil, 500 from Canada, 1000 from China, 1007 from Colombia, 1001 from Croatia, 508 from Denmark, 1002 from France, 1000 from Germany, 1005 from Hong Kong, 1000 from India, 502 from Israel, 1003 from Italy, 1002 from Japan, 500 from Mexico, 501 from The Netherlands, 501 from New Zealand, 500 from Peru, 1000 from Russia, 1005 from Singapore, 1002 from South Korea, 1002 from Spain, 501 from Sweden, 501 from Switzerland, 504 from Taiwan, 500 from Thailand, 1000 from the UK, 1002 from the US and 501 from Vietnam). Respondents completed an online survey in August 2021.

Eclat Insights | Using The Competition To Get Better. This Is What You Should Be Doing

1. Set up your competitive set. The most common approach includes a combination of location, level of service, price band.  

Location is the most obvious one. If you are a business hotel in Gurgaon, then this works very well. If a business traveller has a meeting in Gurgaon, she is not going to be looking at hotels in Noida. 

To some extent, this works for resorts too, though, at the high end - uber-luxury, your competitive set could be halfway across the world.

Level of service

Most hotels categorise themselves into a star rating model from 1 - 5. Once they identify themselves in a particular "star" category, that pretty much becomes the filter for competition. +- 1 is also considered. So a very good 4-star hotel could compete with a badly managed/run 5-star hotel.  

Airbnb and other platforms changed the game. The star category was thrown out of the window and replaced with visuals that appeal. If the customer/guest felt something looked amazing, it was 5 stars.  

Another change was the 'guest review' mechanism on social media/platforms. google review, TripAdvisor etc. These use the same 5 point scale, but the stars mean very different things from the categorisation based on amenities. Suddenly you could have a stand-alone, no brand property, with no pool, no speciality restaurant, no-frills ranked higher than a full-service hotel. 5- star rating, has replaced, 5- the star category.

Price

or price band since almost all hotels have dynamic revenue management now. If there is another hotel in your catchment area/vicinity that matches your rates (even if it is their low and your high or vice versa), the hotel is in your competitive set.

Start with these. You can always get creative and add size, banquet spaces, food & beverage etc.

In some areas/cities, due to the nature of your business (property), you might land up with a lot of competition. I suggest you trim it down to 7. Be ruthless at this stage. You will not be able to keep track if you keep your competitive set too large.  

2. Set up what you would like to track

ARR or REVPARs are the most commonly tracked metric. Some savvy operators track costs (like HR from keeping a track of salaries etc, or info from suppliers). It makes sense, this is what bosses want to see, can be exchanged easily and understood. Quantity Of business, measured. You can also use this information to see if you have positive market penetration. If you are not doing this right now, I suggest you talk to the leadership at your competitive set and start sharing this information.

If, for myriad reasons, this is not possible, then have someone check rates on your preferred travel website and use that as a proxy.

Quality Of Business, however, is another story. Some intelligence is gathered, like company accounts, events hosted etc. This might give you an indication if you are getting the same 'quality' of clients as your competition. If the VPs are being put up in your competition and you are getting all the interns/entry-level, even if the rate is the same, you are playing second fiddle.

Make sure your sales team feeds you market intelligence. This should be part of their KRAs.

What To Do:

• Track websites of your competitive set. Apart from the design, look, feel, keep a track of special promotions, events, announcements etc. Join their mailing list.

• Follow & track social media accounts. This is just a wealth of information.

• Track reviews of your competitive set ruthlessly. I added ruthlessly. Here is an example:

source

What I like about the reviewer, is that he still gave the location a 3.

If this is your competition, your sales team needs to be carrying this review to all pitches.

• Don't use reviews only for a sales advantage. Use them to improve your processes and services. This is your TG. If the guests of your competitive set are unhappy about something at the hotel they currently use, you could improve your processes to focus on the issues that are highlighted. You can also run a targeted social media campaign talking about how you offer the services/amenities.

• You can add services or create new processes to solve/address these unmet needs. here is an example:

Source

As a competing hotel, you should ensure that at Check-In the guest can see enough staff around.

• Get your teams to experience the competition. It is an expense that will pay rich dividends. See this review for example:

source - First, when was the last time a guest booked for 6 days and stayed for 21 at your hotel? Now, Imagine sending your Front Office team to stay a night and experience the legendary hospitality of Ajay & Mukesh as mentioned by the guest. Maybe personalized service is what keeps guests coming to this hotel and staying there. Do your people get named in reviews?

Think of these are mystery audits, but for your competition. Let your people use elaborate checklists, take lots of photos, videos, and interact with staff, but more importantly let them come back and present/share the details with the entire team. 

PROTIP - Ensure they share the good and great before they go into everything that was wrong and reinforce we-are-amazing. We want to learn and improve.

Bonus Ideas on defining the competitive set

• If your sales team keeps running into the sales team from another hotel at client offices, they are a competition!

• Ask your bookers/agents, what hotel they would use if you were sold out. The answers are your competition.

• Ask your guests, what hotels they would use if you were unavailable. The answers are your competition.

--END OF INSIGHT--

### How do I get more reviews on Google?

While I have some ideas of my own, here is something from Google https://support.google.com/hotelprices/answer/7219055?hl=en

• Create and share a link guests can use to leave a review.

• When guests check out, invite them to leave a review on Google. Consider creating a short link or Quick Response (QR) code that makes it easy for users to get to your review page.

• After check out, follow up with guests and send a reminder in any of your post-stay communications.

As always, I am on p.bedi@eclathospitality.com. Reach out and we can discuss your competitive set, what you should track and how to get more and better reviews from guests.

Prabhjot Singh Bedi

is a Hospitality Ideator. A process innovator, trainer, and professional speaker, he has worked with the Taj Group of Hotels, conducted training programs for hospitality leaders, launched a National Council Accredited Hospitality Institute as Principal, successfully launched and sold three hospitality businesses. He now assists hospitality leaders and educators in creating superlative services and products. He also edits the very popular www.hospemag.com - the largest hospitality career e-mag