Thoughtful American Bistronomy launches ThanksGiving specials this November
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RENI PANI JUNGLE LODGE INTRODUCES HORSEBACK SAFARIS IN SATPURA NATIONAL PARK
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New Delhi, November 2022: Located in the pristine forest on the periphery of the Satpura National Park, the conservation and wildlife-focused Reni Pani Jungle Lodge has recently introduced horseback safaris that will be operational between the months of October and June. These riding safaris on the royal family's thoroughbreds and Marwari horses are the first of their kind in Madhya Pradesh. Guided by experts, they offer guests a choice of two identified, distinct trails.
Widely popular and respected within the wildlife circuit, Reni Pani is quite a pioneer in the responsible wildlife tourism landscape in the region. The lodge was the first in Satpura to successfully introduce non-motorized safaris on land and water. Besides being eco-friendly, these activities allow a more immersive experience of the forest and all its elements. A unit of Jehan Numa Wilderness and the Jehan Group of Hotels, the property is run by the descendants of the royal family of Bhopal and is a translation of the family's deep connection with nature and the Satpura forests.
“The first trail runs through the forest around Reni Pani where you can immerse in Satpura’s flourishing flora as well as sightings of birds and some herbivores like nilgai, wild boar, spotted deer, Indian Gazelle, and if lucky the sloth bear too. The other trail passes along the local villages in the area - a really fabulous way to catch the rural sights up close. These rides will allow our guests to cover and explore more of the landscape in an excitingly new format. Both our trails end with a lovely picnic in the forest or a sundowner for that special, personalized touch – an essential requisite for all Jehan Numa experiences”, said Aly Rashid, Director & CEO of Jehan Numa Wilderness.
Reni Pani Jungle Lodge, a 3.5-hour drive from Bhopal, comprises earthy cottages and luxury tents in the midst of spectacular nature. Many birds have made the lodge their home - Grey Hornbills, Malabar Pied Hornbills, Black Shouldered Kites, Tree Pies, Shikra, and many others can be spotted around the lodge itself. Besides safaris and nature excursions into the buffer zones and Park, the lodge's expert naturalists are happy to guide and regale guests with spotting the wilderness within the premise at any time.
ABOUT RENI PANI JUNGLE LODGE
The conservation and wildlife-focused Reni Pani Jungle Lodge is located close to the Satpura Tiger Reserve in Madhya Pradesh. Spread across 30 acres of striking forest cover, the lodge is exquisitely designed and features impeccable cottages and luxury tents that seamlessly blend into the magnificent wilderness around. In addition to all modern comforts, the lodge offers carefully curated activities, excursions, and safaris with in-house naturalists and experts for immersive experiences of the surrounding nature and wildlife. The lodge also focuses on non-motorized eco-alternatives to explore the landscape through walks, canoeing, cycling, and camping safaris. A unit of Jehan Numa Wilderness, Reni Pani Jungle Lodge is deeply committed to conserving India’s wildlife heritage and providing local communities with alternate livelihoods that preserves the natural environment.
ABOUT JEHAN NUMA HOTELS
Owned and managed by the founding family of Bhopal, the Jehan Numa Group of Hotels consists of four distinctive boutique luxury hotels: the Jehan Numa Palace and Jehan Numa Retreat in Bhopal, the critically acclaimed Reni Pani Jungle Lodge in Satpura and the recently launched Bori Safari Lodge set next to the Bori Wildlife Sanctuary. Known for their subtle sophistication and conscious hospitality, the hotels offer guests unique experiences and tastes of this region, that draws the attention of history, culture and wildlife enthusiasts alike. The group also provides wildlife expeditions in the Himalayan regions of Ladakh and Singalila National Park under its Jehan Numa Expeditions division. Carrying forward a legacy to work towards community welfare and caring for the environment, the Rashid family is dedicated to Conservation and Sustainability.
Four Seasons Hotel Kuwait announces new general manager
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Four Seasons Hotel Kuwait at Burj Alshaya has announced a new general manager. Hiring from within, former hotel manager Martin Kipping steps into the GM role.
With more than 25 years of experience, Kipping has worked at the hotel since last year. One of his earliest directorial posts was as F&B director at Four Seasons Costa Rica, later moving to Las Vegas for the same role with Four Seasons.
In 2010, he began a seven-year career with Viceroy, first in F&B again in the West Indies, and later becoming a general manager in Mexico from 2013 to 2017. Following a brief role outside of Viceroy, he returned in 2017 as GM of its Mexico hotel for another two years.
GM’s plans for Four Seasons Hotel Kuwait
“Kuwait has such a sense of proud heritage,” commented Kipping. “From the old souks to the Grand Mosque, great museums to an impressive amount of contemporary art, there are so many fascinating cultural components to explore. I’m privileged to lead a prodigiously talented team committed to sharing our destination’s stories through personalized touches of thoughtfulness and care.”
Sustainability is also key to Kipping’s leadership. The hotel is on track to make its guest rooms plastic-free by the end of the year, while further initiatives – including enhanced support of local producers and an onsite water processing site – are in the pipeline.
Underpinning it all is Kipping’s skilled and respectful management of the Hotel’s 400-strong team. “We have more than 43 nationalities here so it’s key for me to create an environment where people feel connected as part of the Four Seasons family,” he reflected. “From this strong foundation, we aim to offer guests a truly outstanding experience that cements Four Seasons as the leader in its field, shaping a new vision at the forefront of the luxury hospitality industry.”
Ingredient Ideology | THE ART OF HOLISTIC COOKING TO HEALTH FROM AYURVEDIC PRINCIPLES TO SATTVIC CULINARY TRENDS BY: DR. KAVIRAJ KHIALANI- CELEBRITY MASTER CHEF
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THE ART OF HOLISTIC COOKING TO HEALTH FROM AYURVEDIC PRINCIPLES TO SATTVIC CULINARY TRENDS!
The world today is going through unprecedented times and with the ongoing pandemic era it becomes imperative and indispensable for all of us to make health our top most priority from eating wise, staying fit and boosting up our immunity levels to keeping a positive mind for better days to come. Ayurveda is best described as “Living in Harmony with the Laws of Nature!”
The trend today is somewhat going back to the olden styles of cooking and one of them is Ayurveda. It is considered by many scholars to be the oldest healing science. Ayurveda is said to contain a Wealth of Knowledge or Science of Healthy Living. In Sanskrit the word has been explained as Science of Life!
This knowledge of Ayurveda originated in India over 5000 years ago and is often referred to as “mother of all healing “we have all heard that you are what you eat, the basis of Ayurveda in cooking is that we are the result of not only what we eat but also when, how and why we eat? Ayurveda is derived from two Sanskrit root words – Ayu – which means life & Veda which means the knowledge.
I came across a lot of people not only from the food industry but even generally looking for ideas and suggestions if this would be one of the next best things coming back into the trend for the foodies, and yes professional acceptance and the need to explore more shows positive results of it coming back in vogue!
Ayurveda style is a balanced approach to eating that suggests we eat mindfully, healthfully and with gratitude. Our foods should be fresh, digestible, prepared with a lot of love and care and should be able to satisfy all our senses. We should be eating a variety of foods and spices that are aromatic, visually appealing and flavorful. It encompasses the healing of body, mind and spirit through a diet lifestyle – including yoga and meditation.
Experts suggest, Bringing Ancient Ayurvedic cooking principles into our homes, food businesses as well & transform everyday ingredients into dishes to balance your mind, body and soul. The medicinal philosophy of Ayurveda has deep roots in the Indian subcontinent, Eating and cooking meals that do right by your dosha can help the Mind, Body and Soul feel sound.
On a broader note, Holistic Nutrition is the modern natural approach to developing a healthy balanced diet while taking into account the person as whole. Holistic nutrition is considered to be part of holistic health. Holistic health is an approach to treating a person’s well-being by taking into consideration all aspects of life, therefore this topic becomes all the more important for us to understand.
What does Ayurveda say about food & its classification?
One of the many ways of classifying foods in Ayurveda is based on Rasa- which means there are basically six major tastes namely: Bitter, Astringent, Sweet, Sour, Spicy, Salty.
Ayurveda has 3 main Holistic Focuses:
1. Healing: Ayurveda style of foods are holistic and appetizing, flavorful, aromatic and a way of offering love, belonging and healing when being served in an inspiring atmosphere.
2. Prevention: we have ever since heard about “prevention is better than cure” and that’s what it truly means to follow a proper diet being carefully planned and executed, consumed the right way can keep us all away from treatments.
3. Healthcare: today this word has gained maximum recognition and support, appreciation and regard due to its untiring efforts in keeping us alive. Similarly, Ayurveda talks about living a life in a healthy manner, as well as rejuvenation and methods to achieve longevity.
How does the Ayurvedic Cooking Style function?
Ayurveda can provide great insights about which foods will suit and balance you according to your constitution, dosha, imbalance, and season.
It works on the principle that every individual is unique in how he or she responds to food.
Ayurvedic cooking advises eating freshly picked foods as it provides the maximum amount of energy.
It does not encourage eating or consuming leftovers or processed foods as a daily habit as they lack vital energy.
How do Ayurveda categories the foods in 3 ways?
1. SATTVA – it also means Sattvic, Sattva is a quality of mind which induces clarity, harmony and balance. This food is light, pure, rich in prana-life force! it purified the body and calms the mind and helps restore harmony and balance between the body and mind.
The following foods promote sattva- fresh fruits and vegetables, salads, fresh fruit juice, cereals like red rice, herbal tea, fresh cow milk, dry fruits, nuts, honey, jaggery, all spices and freshly cooked food.
2. RAJAS- it also means Rajasic, Rajas means a quality of mind which induces energy and action, the need to create. The following foods promote rajas- ready to eat canned foods, basmati rice, paneer, sour cream, ice- creams, yeast, sugar, pickle, vinegar, garlic and salted foods.
3. TAMAS- it also means Tamasic, Tamas means a quality of mind which evokes darkness, inertia, resistance and grounding. The need to stop. The following foods promote Tamas- alcohol, beef, chicken, fish, pork, eggs, frozen foods, mushrooms, tea, coffee, fried foods, fried nuts.
However, it must be noted that the Rajasic and Tamasic foods when consumed unwisely or not in proportion can create an imbalance in the body and increase toxins in the body, and can be harmful if not conditioned well in their consumption.
5 Elements that make up the universe as per Ayurveda!
According to Ayurveda, we have the following 5 Elements which constitute the Universe as under:
1. Earth- Prithvi.
2. Water- Jal.
3. Fire- Agni.
4. Wind- Vayu.
5. Space- Akash.
These elements are believed to form 3 different Doshas which are defined as types of energy that circulates within the body which are called Vata Dosha- wind energy, Pita Dosha- fire energy, Kapha Dosha- water energy, which needs to be looked at and accordingly have our foods customized to meet the needs.
10 Benefits of Cooking the Ayurveda Style- Holistic Approach:
1. It offers a sense of well-being, better mood control.
2. It helps boost immunity and increase energy levels in our body.
3. It helps increase life span of an individual and improves bodily functions.
4. It helps relaxing- rejuvenating and revitalizing and feeling comfy with oneself.
5. It helps maintain a healthy weight, reduces diseases and makes our body strong without any side effects.
6. It recommends eating food easily available, on toxic and aids in healing all through.
7. It helps us to have a positive state of mind.
8. It gives guidance to adjust our lifestyle based on changing seasons.
9. It helps us overcome depression and anxiety issues.
10. it helps us sustain our self-better and being more calm.
THE TREND OF SATTVIC COOKING:
According to Bhagavad Gita, Sattvic Food gives life, purity, strength, health, joy, and cheerfulness!
We have come across this term Sattvic Cooking in recent times yet again with a lot of people changing their eating and cooking styles and including this method in their day to day life which truly in a positive sense means a lot. The word sattvic means- “Pure Essence” and it is a style of cooking which is a purely vegetarian one which includes lots of fresh fruits, loads of fresh vegetables, pulses, sprouts, whole grains, seeds, honey, nuts, milk and dairy which are free from animal rennet.
These foods raise our sattva or our consciousness levels as discussed earlier, a person consuming this kind of food is said to be more calm, peaceful and serene. He is amicable, full of enthusiasm, hope, aspirations, energetic, creative and overall is a balanced personality.
Sattvic foods are cooked with lot of love and eaten with a lot of gratitude being offered to the almighty. An added advantage of this cooking style is that it keeps our weight in check and it’s also regarded as an effective way to weight loss. But we must remember the golden rule that all sattvic foods will become tamasic when over processed, kept for a very long time or incase deep fried, hence a little care here should be taken.
A few fundamentals of cooking the Sattvic Style also termed as Yogic Cooking Style:
Sattvic Food is also regarded as the best source for Superfoods in India since it is always freshly made and along with the body it also nourishes the mind. Sattvic food is also referred to as Yogic Cooking Style and has many health inducing properties. Fresh fruits, dry fruits, grains and legumes like rice and dal, milk and milk products are all examples of sattvic foods.
Eating Sattvic Food promotes the three necessary ingredients for vitality ojas (responsible for overall health, energy, immunity and liveliness) tejas (intelligence) and prana (energy levels). Food cooked according to the principles of sattva guna is devoid of meat, fish, eggs, alcohol, onions and garlic. Vegetables, fruits, grains, milk and milk products play a major role in Sattvic Cuisine.
A guide for Beginners on what to include in Sattvic Cooking:
Vegetables: spinach, carrots, celery, potatoes, lettuce, peas, cauliflower are good to be included.
Fruits & Juices: apples, bananas, papaya, mangoes, cherries, melons, peaches, guava, fresh fruit juices.
Sprouted Grains: barley, amaranth, bulgur, barley, millet, quinoa, wild rice.
Nuts, Seeds & Coconut: walnuts, pumpkin seeds, sunflower seeds, sesame seeds, unsweetened coconut, flax seeds.
Fats & Oils - Non-Dairy Products: high quality milk, yogurt, and cheese, such as pasture-raised product, coconut milk, cashew milk, nut and seed-based cheese, almond milk.
Legumes & Bean Products: lentils, moong beans, chickpeas, bean sprouts, tofu.
Beverages: water, fruit juice, non-caffeinated herbal teas.
Sattvic Spices and Herbs: coriander, basil, nutmeg, cumin, fenugreek, turmeric, ginger.
Sweetening agents: honey and jaggery ideally.
Foods and ingredients to Avoid when cooking Sattvic Style:
Added sugar & sweets: white sugar, candy, soda, etc.
Fried foods: French fries, fried vegetables, fried pastries, etc.
Processed foods: chips, sugary breakfast cereals, fast food, frozen dinners, microwave meals, etc.
Refined grain products: white bread, bagels, cakes, cookies, etc.
Meat, fish, eggs, and poultry: chicken, beef, turkey, duck, lamb, fish, shellfish, whole eggs, egg white, animal-based products like collagen, etc.
Certain vegetables and fruits: onions, scallions, pickles, and garlic.
Certain beverages: alcohol, sugary drinks, and caffeinated beverages like coffee.
Note: Generally, foods that are overly sour, salty, or spicy should be avoided. Additionally, stale foods, such as foods left out overnight, are considered tamasic and should be avoided in sattvic cooking styles.
Some Popular Dishes which are a part of the Sattvic Style of Cooking:
Breakfast: Ragi Idlis, No onion – Garlic Vadas, Sabudana Khichdi, Sattvic Poha, Neer Dosa, Mix Sprouts Adai, Oats Dosa, Rava Idli, Medu-Vada.
Lunch/Dinner Dishes: Lemon rice, One Pot Corn Soup, Aloo Rasedaar, Karari Bhindi, Gujarati kadhi, Baby Potatoes with Green Peas, Aloo Gobi, Green Peas Masala, Kadhu ki Subzi, Gobi Paratha, Dal Palak, Aloo Methi, Coconut Rice, Jeera Aloo, Curd Rice, Baingan Masala, Mango Rice, Moong Dal Khichdi.
Sweets and Desserts: Tender Coconut Phirni, Mango Dry Fruit Payassam, Guava Halwa, Pumpkin Sheera, Aamras, Coconut – Banana Smoothie etc.
Here are a couple of basic recipes on Sattvic Cooking for us to get an idea and explore more on this style of cooking!
Recipe-1] Subzi Gulshan- E- Bahar
Ingredients
Ghee- 2 tbsp.
Tomato-1 cup chopped
Mix assorted vegetables – French beans, carrots, peas and potatoes, capsicum, cut into medium size pieces and keep ready to use.
Cashew/almond powder- 2 tbsp.
Rock Salt to taste
For the Spice Mix:
Cinnamon stick -1-inch piece, green cardamom- 2 no., cloves- 3 no., dry red chilies-2 no, black pepper- ¼ tsp, cumin seeds-1/2 tsp, coriander seeds- 1 tbsp.- dry roast these for 2-3 mins and then cool them and pound them to be used in the recipe.
Green chilies- 2 no slit.
Ginger- 2 tsp grated/chopped.
Hing- ½ tsp.
Turmeric powder-1/2 tsp
Kashmiri red chili powder-1/2tsp
Milk/cream- ¼ cup
Butter- 1 tsp.
Coriander leaves-2 tbsp. chopped.
Method:
1. Heat ghee in a pan, add in the hing, ginger, chilies and saute for few seconds, add in the tomatoes and cook on a low flame for 2-3 mins.
2. Add in the powdered spices and salt, mix well, add in the cashew or almond powder or paste as desired and mix well.
3. Cook the masala well for a few mins and add in the par-boiled or half cooked veggies and capsicums as it is for the crunch.
4. Cover and simmer the subzi for 3-4 mins, now add in the milk/cream and blend it well, cook for another 2 mins.
5. Finally add in the butter and coriander leaves to garnish and serve it hot with Indian breads.
Recipe-2] Dilkhush Sattvic Khichdi Ki Peshgi
Ingredients
Ghee- 2 tsp
Brown rice- 150 gms, soaked in 2 cups water.
Moong dal-1/2 cup- yellow/green dry roast for 3-4 mins and soak with the brown rice together for 20 mins.
French beans- 5-6 no cut into medium pieces, blanched.
Green peas- 50 gms blanched
Cauliflower- 50 gms cut into florets and blanched.
Carrots- 50 gms cut into cubes, blanched.
Tomato-1 no chop
For the tadka once it is ready just before serving.
Peanuts- 2 tbsp.
Curry leaves- 8-10 no
Green chilies- 2 no chop.
For the garnish:
Cashews and raisins- 2 tbsp.
Other ingredients to be used as under:
Green elaichi- 2 no + cloves- 2 + cinnamon – 1-inch piece + ginger -1-inch piece + turmeric powder-1/2 tsp, rock salt- to taste + coriander leaves- 2 tbsp. + jaggery-1 tbsp. powder or grated.
Method:
1. It is suggested and i too prefer to use an earthen ware pot for this recipe.
2. Heat water in the pot/pan, add in the turmeric- I also prefer using fresh turmeric as well for this khichdi or else powder along with that add in the other spices as well into the water and mix well.
3. Add in the drained rice and dal into the pan and allow to cook on a low flame for 15-20 mins, then add in the blanched veggies, tomatoes and cook further for 10-12 mins.
4. Now add in the tempering with ghee using the curry leaves, chili and roasted crushed peanuts into the khichdi mix well and serve hot garnished with assorted nuts, serve hot.
Recipe-3] Meethe ki Daawat
Ingredients
Quinoa- ½ cup, soak in 3 cups water.
Almonds- 1 cup.
Jaggery- ½ cup
Green cardamom-1/2 tsp powder.
Kesar- ½ gm
Sendha namak- 1 pinch
Cashew, raisins -2 tbsp. shredded.
Rose water- 1 tbsp.
Method:
1. Soak the quinoa in the water for 20 mins and cook on a low flame with 3 cups water.
2. Prepare the almond cream by soaking almonds in water and then peel them, add them to a grinder jar with 1 cup water and puree them well into a creamy texture, remove and keep aside.
3. Now add the jaggery, green cardamom powder, kesar and pinch of salt to the quinoa which is cooking on low flame, blend it all in very well.
4. Finally add in the almond cream mixture and once the phirni texture is visible and creamy enough, turn off the flame.
5. Cool down a little, add in the rose water and portion it into earthenware clay pots for serving or kullad concepts and garnish with sliced nuts, chill and serve.
* the same sweet dish can be tried using brown rice powder/crushed brown rice as well, slightly dry roast brown rice on a tava, cool and powder it and use it in the above recipe, cook it in milk first and then continue same way add a little mava as well into it for more flavor.
On a Concluding Note:
Trends in cooking styles and serving sequences keep coming and going and we keep accepting the new changes coming our way, similarly we should all try to explore more about yogic cooking or sattvic cooking as well and must encourage our family, friends and guests as well to try the same!
Once we are able to make a difference by creating awareness about Holistic Cooking Approach and offering the best possible healthy options onto the plates I’m sure there’s no looking back and we can all start believing that food is our first medicine and our kitchen is our first pharmacy with this note we can look forward to a better, healthy and divine tomorrow.
Booking.com Celebrates One Year of Travel Sustainable with New Product Features for Accommodations, Rental Cars, and Flights
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Three levels are being introduced to the Travel Sustainable program for accommodations, in addition to special badging to highlight properties with third-party certifications
400,000+ accommodations globally are now being recognized for their efforts to operate more sustainably
India is among the top 10 countries with the highest numbers of accommodations receiving a Travel Sustainable badge on Booking.com
Search filter for fully electric and hybrid rental cars is now live across the Booking.com app and website, with hybrid options and electric vehicles available in 60 countries
NOVEMBER, 2022 – Leading digital travel platform Booking.com today announced an array of new product features in celebration of the one-year anniversary of its Travel Sustainable program, introduced in 2021 to provide travelers with transparent and credible information to make more mindful choices for their trips. With the ongoing aim to recognize the efforts of a wide range of property types to operate more sustainably and to provide travelers with consistent and easy-to-understand information, the company is introducing three distinct badge levels to the Travel Sustainable program.
Aligned to the principle that reputable, third-party certification remains the gold standard in the industry, the new levels to the Travel Sustainable program provide even better visibility and recognition for currently uncertified properties that are taking steps to operate more responsibly with regards to their impact on the environment and their local community. The levels help illustrate a clearer pathway for accommodations to work towards eventual certification, especially for those that might be at an earlier stage in their sustainability journey. The aim is to also help encourage and incentivize more accommodations to continue making progress towards that goal.
For travellers, the new badge levels being introduced to Booking.com’s Travel Sustainable program have been designed to more clearly demonstrate a broader spectrum of where different accommodations are at on their individual sustainability journeys, as well as the specific measures they are implementing. The aim of the enhanced structure is to also more clearly highlight those accommodations that have made outstanding commitments and investments on this front to achieve one of more than 40 recognized ecolabels and certifications.
The new badge levels for Travel Sustainable are as follows:
Level 1: This new entry-level designation for the Travel Sustainable badge indicates that a property has implemented some impactful sustainability practices. This Level 1 badge will soon show up with one leaf and includes a full display of all practices that have been implemented.
Level 2: Accommodations receiving the Level 2 version of the Travel Sustainable badge have made considerable investments and efforts to implement impactful sustainability practices. The Level 2 badge will soon show up with two leaves and includes a full display of all practices that have been implemented.
Level 3: The Level 3 Travel Sustainable badge is reserved for those accommodations that have made large investments and efforts to implement impactful sustainability practices but have not yet achieved an official third-party certification yet. The Level 3 badge will soon show up with three leaves and includes a full display of all practices that have been implemented.
Certified properties: Accommodations that have made huge commitments towards sustainability, including the additional effort and investment to achieve one of 40+ credible third-party certifications, receive the highest level of recognition as part of the Travel Sustainable program. These accommodations are recognized with a certified badge, including the name of their certification.
With the introduction of these new levels, 400,000+ accommodations on Booking.com are now being recognized for their efforts to operate more sustainably. India is among the top 10 countries with the highest number of accommodations receiving a Travel Sustainable badge on Booking.com. The countries leading the way are Italy (46,365) followed by France (27,677), Germany (24,038), Spain (23,650), United States (19,396), Brazil (19,160), India (15,743), United Kingdom (15,366), Greece (12,442) and Poland (10,745).
New filters for hybrid and fully electric rental cars
A new search filter for fully electric and hybrid rental cars is now live across the Booking.com app and website, making it easier for travelers to find more sustainable ground transport options for their next road trip, with hybrid vehicles and fully electric options available in 60 countries.
Carbon emissions information for accommodations and flights
As part of Booking.com’s new partnership with climate tech company CHOOOSE, carbon emissions data for accommodation bookings in Europe will be displayed for the first time on the platform in an effort to both understand where and how to present this information so it is useful for customers in their decision-making process. The new features will first go live for accommodation options in Europe, with the intent to expand globally. Similarly, together with CHOOSE and in line with the aviation framework developed together with the Travalyst Coalition, Booking.com will also start providing information about the carbon emissions associated with flight options on the platform. The option to sort flight searches based on this carbon emissions data will be introduced in 2023.
“As we optimize and develop our Travel Sustainable program further, our ambition is to continue making it easier for everyone to make more sustainable choices for their next trip,” said Danielle D’Silva, Head of Sustainability at Booking.com. “We’re examining every part of the trip on our platform and actively looking for ways to provide more information to travelers in a credible and trusted way. Whether it’s an apartment for a weekend getaway, an electric car for their upcoming road trip or carbon emissions data about a flight, our aim is to nudge our customers and partners towards these more responsible options and do our part to ensure a healthier future for our planet and industry.”
Festive Joy and Cheer at Sayaji Pune’s Cake Mixing Ceremony!
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Pune, November 2022: At Sayaji Pune it’s already beginning to look a lot like Christmas as they recently hosted their annual Cake Mixing ceremony to bring in the yuletide season! The holiday season is just around the corner and as we look forward to those delicious festive desserts, the Christmas cake is always the star of the show Sayaji Pune is all set to make your holiday season filled with all those Christmas treats and goodies!
This age-old tradition dates to the 17th century wherein families and loved ones used to spend time together by soaking the varied dry fruits, assorted nuts, spices in a liquor concoction to form a delightful mixture for baking those perfect Christmas treats. The Cake mixing ceremony at Sayaji was a joyous gathering that witnessed guests ringing in the festive season by soaking and mixing all the ingredients in liquor for those scrumptious bakes, indulging in bubbly conversations over appetizing hi-tea preparations, and spreading the festive cheer with each other. “The Cake mixing ceremony is an annual activity at the hotel, but also the most cheerful time of the year. We absolutely enjoyed kickstarting the festivities with our guests and look forward to celebrating many more special occasions with them”, says ________. Adults along with children were seen having a gala time capturing special moments together at the special selfie booth, and welcoming Santa Claus to make the celebrations all the merrier!
The cake mixing ceremony at Sayaji Pune celebrated this joyful time of the year in the most spectacular manner by bringing all their guests together to end it on a merry note!
Wedding season sees demand for banquet halls jump by 68% and that for jewellers by 43%: Justdial Consumer Insights
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-India sees a 30% jump in demand for wedding services
-Tier-I cities witness a 22% rise in demand and Tier-II by 48%
-Wedding jewellers, banquet halls, decorators, photographers, & caterers top-5 most searched wedding services
Mumbai, Nov 15: After two years of low-key celebrations due to COVID restrictions, this year’s wedding season sees a rise in demand (YOY) for a wide range of wedding services with searches for banquet halls being up by 83%, caterers by 57%, and wedding jewellers by 44%, reports the latest Justdial Consumer Insights report.
Overall demand on Justdial for wedding services, comprising of banquet halls, caterers, decorators, DJs, event organisers, wedding jewellers, tailors, Mehendi artists, pandits, photographers, matrimonial bureaus, and wedding bands, saw a 30% jump across India’s 1000 towns and cities. This demand was primarily accentuated by Tier-II cities that saw a 48% rise in demand, and in Tier-I cities, it was 22%.
Commenting on the consumer trends during this wedding season, Mr. Prasun Kumar, CMO, Justdial said: “We are witnessing a surge in demand during this wedding season as India reportedly will see 32 lakh weddings in a period of next 30 days. The last two years have been difficult for wedding services due to restrictions on marriages due to COVID. Weddings have been a big driver for India’s gig economy, and it is encouraging to witness that demand is rising fast in Tier-II cities. Demand for wedding services in Tier-II cities is now 2X vis-à-vis Tier-I and it augurs well for the economy at large. It also reflects the fact that businesses of all hues even in Tier-II towns and cities are now getting online to maximise their reach and enhance their business.”
Amongst wedding services, jewellers, banquet halls, decorators, photographers, and caterers, were the top-5 services that saw maximum demand and contributed to almost 60% of the searches related to wedding services on the platform.
For wedding jewellers, Mumbai topped the demand across the country followed by Delhi and Hyderabad. Searches in Tier-I cities rose by 29%, while Tier-II cities witnessed a jump of 44%. Among Tier-II cities, Jaipur led the demand race followed by Surat, Rajkot, Chandigarh, and Coimbatore.
Demand (YOY) rise for banquet halls was the highest across all wedding services as it saw a 68% rise in searches in India. Among Tier-II cities this demand rose by 83%, and in Tier-I cities by 46%. Mumbai topped the searches for banquet halls and contributed to almost 27% of the demand in Tier-I cities followed by Delhi and Chennai in the second and third place respectively. Coimbatore, Surat, Nagpur, Lucknow, and Patna were the top-5 Tier-II cities that saw maximum demand for banquet halls.
Searches for decorators jumped by 31% with Mumbai, Delhi, and Bengaluru driving maximum demand among Tier-I cities. The demand in Tier-II cities was up by 43% with cities like Chandigarh, Indore, Jaipur, Lucknow, and Surat driving maximum traction.
Demand for wedding photographers rose by 23% in the country with searches in Tier-II cities being 2.3X of that in Tier-I cities. Mumbai and Delhi contributed to almost 50% of the demand generated by Tier-I cities. Chandigarh, Lucknow, Patna, Rajkot, and Coimbatore were the top-5 Tier-II cities with maximum demand for wedding photographers.
Searches for caterers went up by 31% with Tier-II cities outstripping Tier-I cities in terms of demand. Tier-II cities saw the demand going up by 31% and Tier-I cities by 57%. Bengaluru, topping the list, had the highest demand for caterers followed by Mumbai and Delhi among Tier-I cities. Among Tier-II cities Jaipur, Lucknow, Coimbatore, Chandigarh, and Ernakulam were the top-5 with maximum demand for caterers.
About Just Dial Limited
Just Dial Limited provides local search related services to users in India through multiple platforms such as Desktop/PC website (https://www.justdial.com), mobile site (https://t.justdial.com), mobile apps (Android & iOS), over the telephone (Voice, pan India number 88888-88888) and text (SMS). Justdial’s latest version of JD App, is an All-in-One App, replete with features like Map-aided Search, Live TV, Videos, Stock quotes, etc. to make the life of the consumer infinitely smoother & more engaging.
The Company has recently launched its B2B marketplace platform, JD Mart. JD Mart platform, available at https://www.jdmart.com and via apps on Play Store and App Store, is aimed at enabling millions of India’s manufacturers, distributors, wholesalers, retailers to become internet-ready in post-COVID era, get new customers and sell their products online. The platform offers digital product catalogues to businesses and aims at digitalising India’s businesses, especially MSMEs, across categories. Buyers can discover quality vendors offering a wide selection of products to choose from, spread across millions of categories to suit all B2B needs.
Justdial has also initiated transaction-oriented services for its users. These services aim at making several day-to-day tasks conveniently actionable and accessible to users from one App. With this step, Justdial is transitioning from being purely a provider of local search and related information to being a direct/ indirect enabler of such transactions. Justdial has also recently launched an end-to-end business management solution for SMEs, through which it intends to transition thousands of SMEs to efficiently run business online and have their adequate online presence via their own website, mobile site. Apart from this, Justdial has also launched JD Pay, a unique solution for quick digital payments for its users and vendors.
The Fern Hotels & Resorts launches Bhanu The Fern Forest Resort & Spa in Jambughoda, Gujarat
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The Fern Hotels & Resorts, India’s leading environmentally sensitive hotel chain, has opened its newest luxury resort, Bhanu The Fern Forest Resort & Spa in Jambughoda in Gujarat. This is the company’s 23rd operational hotel in the State.
Speaking of the launch, Mr. Suhail Kannampilly, CEO, of Concept Hospitality-The Fern Hotels & Resorts said, “The Fern Hotels & Resorts are the biggest hospitality players in Gujarat, with hotels in all the major cities and in resort destinations covering beaches, temple towns, historical monuments, jungle safaris, forest resorts and wildlife sanctuaries in the State. Our hotels are well known for their environmentally sensitive and eco-friendly facilities, services, and operations.”
Bhanu The Fern Forest Resort & Spa, Jambughoda is an upscale resort near the Jambughoda Forest in Gujarat, surrounded by a wildlife sanctuary, lakes, and captivating views of lush greenery. The resort offers 108 luxurious well-appointed rooms, suites, and villas, ranging from 344 sq ft to over 800 sq ft. Foresta is an all-day restaurant with alfresco and indoor dining options. The resort also has two banquet halls accommodating 300 persons, 12,000 sq ft lawns, and a swimming pool. The Health Club and Spa will be operational shortly.
In addition to the local attractions, Pavagadh Hills and the Champaner-Pavagadh Archaeological Park (a UNESCO World Heritage Site) are in close proximity to the resort. The Statue of Unity is also within driving distance from the resort.
Location: The resort is 70 km from Vadodara Airport and 6 km from Bodeli Bus Stand. Pavagadh and Champaner are only 30 km from the resort. The Statue of Unity in Ekta Nagar (Kevadia) is 69 km away, a 90-minute drive.
Address: Plot No 164, Khakharia, Jambughoda 389 390, Dist. Panchmahal, Gujarat
Moustache Escapes announces the second edition of its Forsyth Trail Run
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~ Certified by the International Trail Running Association (ITRA) and organized in association with Madhya Pradesh Tourism Board (MPTB) ~
National, November 2022: Moustache Escapes, leading experiential travel company, is all geared up for its ‘Forsyth Trail Run 2.0’ to be held from 21st to 22nd January 2023. A perfect opportunity for athletes as well as fitness fanatics to explore the incredible landscapes of Madhya Pradesh by enrolling themselves for this experience. The event is classified into three stretches, including a 9kms Road Run, 24kms Forest trail and 6kms Uphill Forest trail.
While the ITRA has certified this event, they are also offering a minimum of 2 points and maximum of 3 points to be added to participants’ profile post completing the 42kms run. This trail run shall begin with a 10kms road run from Matkuli village to archaeological site Satdhara, moving into a 24kms forest trail to Kanjighat and preceded by an uphill ghat pathway for 6kms until Pachmarhi Naka, which will finally culminate into a 3kms road run from the Naka to the finish line at Bison Lodge. The maximum elevation gain for this thrilling run is approximately 850ft.
Commenting on the second edition of the run, Deepak Agarwal, Director at Moustache Escapes, “Following the success of the first marathon held earlier this year, we have curated its second edition for all adventure enthusiasts and with the uplifting of most covid protocols, we look forward to receiving maximum participants for the upcoming run.”
Sharing his views, Mr. Yuvraj Padole, Deputy Director (Adventure, Film, Events & Marketing Tourism) , Madhya Pradesh Tourism Board, “We are glad to collaborate with Moustache Escapes, that is bringing out the beauty of our state through the organization of such trail runs. We wish to highlight the untapped magnificence present in different corners of Madhya Pradesh and anticipate the success of this marathon. At Moustache Escapes, we aim at curating innovative experiences for our patrons, and we will continue to do that.”
Registrations for the Forsyth Trail Run 2.0 are now open to all those thrill seekers that are keen on reconnecting with the wonders of nature while traversing through jungles, streams, tribal villages, and other confluences of rivers in the wilderness.
The entry fee for the trail runs (without stay) are as follows: Rs. 1499/- for 10kms, Rs. 1999/- for 21kms, and Rs. 2999/- for the 42kms run.
Additional charges for triple sharing stay are applicable: Tent stay @1200/per person/N + 12% GST and Cottage stay @4000/per person/N + 12% GST. These rates are inclusive of breakfast and dinner.
Link for participation-
https://docs.google.com/forms/d/e/1FAIpQLSfypFTKkNbJjdFnKqoVIu1XQBpgw-YCh9lFICGguva8kO7oTA/viewform
4 Pillars of Kolkata by Holiday Inn Bengaluru Racecourse Kolkata is on your platter
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Amidst an array of distinctiveness, if there is one aspect that makes the City of Joy Kolkata stand out it has to be the divinely delicious food served by the metropolitan. From authentic Mughal/Nawabi dishes to very contemporary Tangra Chinese, dishes from undivided Bengal and Anglo-Indian delicacies – Kolkata offers all.
Café G, the all-day dining restaurant at Holiday Inn Bengaluru Racecourse is bringing 4 delicious cuisines of Kolkata in a 10 days long food festival.
To name a few, from Metiabruz chicken chap (Nizami), Railway mutton curry (Anglo), Tangra style chili coriander fish (Tangra), Chenar Dalna (Bengali), Hinger Chor Chori (Bengali), Oyster Chilli chicken (Tangra), Pithali Goshto ( Wu par Bangla/Nizami), Aaar maach tel jhaal (Bengal), Korai sutti dalna (Bengal), Dohi Potol (Bengal), Anglo Style soya shepherd’s Pie ( Anglo), Mochar Ghonto (Bengal) – the food festival is awaiting to offer the authentic taste of Kolkata to its guests.
If the food items left you craving the most famous food of Kolkata then wait no more and visit Café G, the dinner buffet, and relive Kolkata streets.
For Reservation please call – 7624997913
Pricing – INR 1400+
Venue – Café G, Holiday Inn Bengaluru Racecourse
Date – November 18 – November 27
Time – 7:30 PM – 11 PM
Impresario names Satyajit Dhingra as its first Chief Business Officer
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In his new role, he will be leading the charge of expanding Impresario’s brands to 140 outposts across India over the next five years
November 2022: Impresario Handmade Restaurants has announced the elevation of Satyajit Dhingra as the Group’s first Chief Business Officer (CBO). The move comes as the company readies itself to grow in new markets over the next few years and expand its influence in India.
Satyajit has played a massive role in cementing Impresario’s image as one of the top F&B brands in India, over the last 15 years. The legendary homegrown cafe chain Mocha was Satya’s first brush with leadership at the Impresario stable.
In the past, he’s worked with brands like McDonald’s and Essar’s The Mobile Store, where his dedicated approach led to him quickly rising in the ranks. Through these experiences, he learned the tricks of the trade, with a strong focus on business fundamentals.
In his new role as CBO, Satyajit will oversee the ambitious roll-out plans, double Impresario’s foot print from 60 to 120 outlets across 30 cities, and build strong relationships with external stakeholders like property owners, partners, and key suppliers, something that Satyajit has been honing for years.
“It’s been a lifetime of growth here. We started small, but I’ve seen Impresario grow in terms of network and revenue, as well as the number of lives we’ve touched with our cafes. My goal is to expand into new markets and deepen our presence in existing markets while continuing to maintain healthy economics in current outlets. The Chief Business Officer role is something I’m eager to take on as my next challenge at Impresario!” said Dhingra.
Riyaaz Amlani, founder of Impresario added, “I don’t think Impresario would have reached where we are today without Satyajit’s astute business skills. He’s someone who understands the business and the ability to capitalize on business opportunities, so it was a no-brainer for the board and I to appoint him as our first Chief Business Officer. That majorly includes our future expansion plan of reaching a total of 120 outposts, with the addition of 2-3 new Smoke House Deli outlets and approximately 18-20 new SOCIAL outposts per year for the next 3 years. I’m certain that Satyajit can really help us achieve these numbers.”
About Impresario Handmade Restaurants
Impresario Handmade Restaurants was founded in 2001 with its maiden venture Mocha – Coffees and Conversations. Today, Impresario boasts of a network of over 60 + restaurants across 18 Indian cities Its umbrella of brands include scaled brands such as SOCIAL, Smoke House Deli, and Mocha, as well as boutique brands such as Salt Water Café and Slink & Bardot. It also owns and operates dark kitchen brands like BOSS Burger, Lucknowee, and HungLi. The company’s core strength lies in understanding the changing dining habits of young India and delivering quality experiences tailored to delight its patrons.
JAGG’S INN BY HÔCOTEL APPOINTS AROOP CHATTERJEE AS THE HOTEL’S NEW GENERAL MANAGER
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Pune, November 2022: Jagg’s Inn by Hôcotel is pleased to welcome Aroop Chatterjee as the hotel’s new General Manager. A seasoned industry expert, Aroop holds vast experience in the hospitality industry and has played a key role in converting strategic vision into measurable results in the past.
Aroop has completed his diploma in Hotel Management & Catering Technology, from the Institute of Hotel Management & Catering Technology (Pusa), Trivandrum Kerala, India. His passion for the industry has given him rich experience and exposure to responsibilities spread across several functions. Throughout his career, he has had the opportunity to work with various renowned brands such as The Oberoi, Marriott, Hyatt Pune, and The Five Palms Dubai.
As the General Manager, Aroop Chatterjee will be responsible for leading and managing the hotel operations and ensuring high standards of guest satisfaction are carried out. He believes in giving team members opportunities that will strengthen their core skills. A driven, and dynamic professional, with a can-do spirit, Aroop is elated to enhance the brand quotient and customer experience.
Speaking on his appointment, Aroop said, “I am excited to start this new chapter with such a dynamic team and I look forward to a positive future”.
Lemon Tree Hotels signs a new hotel in Tezpur, Assam
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New Delhi, November 2022: Lemon Tree Hotels announced its latest signing–Lemon Tree Hotel, Tezpur, Assam. The property is expected to be operational by March 2025 and shall be managed by Carnation Hotels Private Limited, a wholly-owned subsidiary and the management arm of Lemon Tree Hotels Limited.
Lying on the northern banks of Brahmaputra, Tezpur is known as the ‘Cultural Capital of Assam’ and is the oldest city in the most populated North-Eastern state. With picturesque landscapes, snow-clad Himalayan ranges all around and beautiful green tea gardens on hill slopes, Tezpur is a favoured destination for travellers. The city is famous for tourist attractions including places of historical and religious significance besides the ones which are naturally beautiful like Nameri National Park, Bura-Chapori Wildlife Sanctuary, Bamuni hills, Agnigarh and more.
This property will feature 42 well-appointed rooms, complemented by a multi-cuisine restaurant, a bar, a meeting room, a fitness center and banquets along with other public areas.
Speaking on the occasion, Mr. Mahesh Aiyer, CEO – Carnation Hotels Private Limited – commented, “We are delighted to expand our portfolio to Tezpur, the land of blue hills and red rivers, in Assam. Lemon Tree Hotels has always been passionate about identifying the hidden gems of India. The quaint city of Tezpur is developing fast while offering a rich cultural heritage, bountiful nature and wildlife. With this addition, we will have 7 hotels in the enchanting North-Eastern region including 3 which are coming up.”
ABOUT LEMON TREE HOTELS LIMITED
Lemon Tree Hotels Limited is India’s largest hotel chain in the mid-priced sector, and the third largest overall, on the basis of controlling interest in owned and leased rooms, as of June 30, 2017, according to the Horwath Report. We operate in the upscale segment and in the mid-market sector, consisting of the upper-midscale, midscale and economy segments. We deliver differentiated yet superior service offerings, with a value-for-money proposition.
LTHL opened its first hotel with 49 rooms in May 2004 and currently operates ~8,400 rooms in 87 hotels across 52 destinations, in India and abroad, under its various brands viz. Aurika Hotels & Resorts, Lemon Tree Premier, Lemon Tree Hotels, Red Fox Hotels, Keys Prima, Keys Select and Keys Lite. As the current pipeline becomes operational, ~11100 rooms in 119 hotels across 74 destinations, in India and abroad shall be operated under the LTHL brands.
Sayaji Hotel Kolhapur celebrates ‘Cake -mixing ceremony’
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Sayaji Hotel Kolhapur hosted a traditional English cake-mixing ceremony at the Moon Tree Café on 12th November 2022. On this joyous occasion, our guests, in-house chefs, and the entire team participated in the ritual by marinating the dry fruits, including almonds, cashews, and pistachios to be used in the cake by soaking them in brandy, rum, whisky, and sherry. The guests enjoyed their evening with soothing music and high tea snacks.
On this occasion, Mr. Amitabh Sharma, General Manager, Sayaji Hotel Kolhapur said “Christmas is around the corner and the traditional Christmas cake is one of the most important parts of the festival celebration. To mark this occasion, we hosted the cake mixing event to spread the warmth of the festive season. It was a sheer pleasure to witness this centuries-old tradition with our esteemed guests, entire team, and people from various walks of life who came together to usher in the festive spirit”.
Sayaji Hotel Kolhapur is one of the most luxurious hotels in the city and a prominent landmark of South Maharashtra. The plush rooms, world-class amenities, ambient fine-dining restaurants, and grand banquets make it the destination to be for the esteemed guests of the city.
Celebi India – First ground handler to Introduce 100% Electric Air-Conditioned Tarmac Coaches for Passenger Transportation in India at the Delhi International Airport.
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Aligned with the Indian aviation ministry’s aim to decarbonize the aviation segment by 2030, Celebi India has taken another major step by introducing the first ever 100% Electric Air-Conditioned Tarmac Coaches for Passenger Transportation in India at the Delhi International Airport.
ECO-LIFE, a Made in India Zero Emission Vehicle (ZEV), is an aesthetically designed tarmac coach for air passengers. Powered by fast plug-in charging lithium-ion batteries, these buses run on highly efficient PSPM electric motors offering a silent and seamless ride for the passengers. Built with high-strength monocoque structures, the buses have long durability and best-in-class comfort.
Speaking on occasion, Mr. Murali Ramachandran, CEO, Celebi India, said, “We are a responsible organisation with a strong focus to build sustainability as the main pillar of our operation. We welcome the government’s decision of reducing carbon emission in the aviation sector. Under this vision of sustainable aviation, we have already implemented solutions like Taxi bots and Bridge-mounted equipment in the past. Now with the addition of 12 Made in India 100% Electric Air-Conditioned Tarmac Coaches, we are committing our support through accelerated efficiency measures, energy transition, and innovation across the aviation sector and in sync with the government across the country.”
Mr. Ramachandran added, “These newly inducted low entry ECOLIFE buses facilitate ease of boarding and de-boarding and are equipped with a wheel-chair ramp for the specially-abled, old & people who are unwell with a designated space for docking the wheelchair. The buses are equipped with all modern features like Intelligent Transportation System, CCTV cameras, mobile charging USB sockets, Emergency safe stop buttons, etc., keeping safety as an important prime factor.”
Marriott International Introduces Apartments by Marriott Bonvoy, Responding To Growing Consumer Demand As Travelers Increasingly Blend Work And Leisure
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New offering expected to spur development opportunities globally
India – (November 2022) – Marriott International, Inc. (NASDAQ: MAR) today announced its expansion into apartment-style accommodations with the launch of Apartments by Marriott Bonvoy. The company is seizing upon growing consumer interest among families and friends seeking more space for stays, propelled by the blending of work and leisure travel, and desire among younger travelers for wider accommodations options.
Marriott is building upon its 26 years of experience with Marriott Executive Apartments, its serviced-apartment brand in Asia, Europe, Middle East, Africa and Latin America. With the introduction of Apartments by Marriott Bonvoy, the company expects it will enhance portfolio growth globally and bring the serviced-apartment concept to Marriott guests in the U.S. and Canada.
“Travelers planning vacations and long business trips today are seeking more choice in accommodations, and the introduction of Apartments by Marriott Bonvoy responds to those trends, while offering developers a premium product backed by our trusted name and distribution platform,” said Stephanie Linnartz, President, Marriott International. “With Apartments by Marriott Bonvoy, guests will be able to shop a wider array of accommodation options within the Marriott Bonvoy portfolio, growing their loyalty to the portfolio and its range of brand offerings.”
Marriott plans to introduce Apartments by Marriott Bonvoy in the upper-upscale and luxury segments, distinguished from Marriott’s existing extended-stay brands, with distinctly designed products that reflect the local neighborhood for independent travelers seeking more space and residential amenities. Apartments by Marriott Bonvoy will feature a separate living room and bedroom, full kitchen, and in-unit washer and dryer, but will be differentiated from Marriott’s existing extended-stay brands by not providing certain traditional hotel services such as food and beverage, meeting spaces, and retail. Apartments by Marriott Bonvoy is anticipated to offer developers flexibility to build new properties or convert existing properties, with a design approach similar to the company’s successful Autograph Collection and Tribute Portfolio lodging brands, which offer consumers independent, uniquely distinguished hotel experiences. Apartments by Marriott Bonvoy will be backed by Marriott’s powerful reservations engine and Marriott Bonvoy, the company’s award-winning travel program with 173 million members.
Among travel consumers and Marriott Bonvoy members, there is a growing desire for premium accommodations that provide home-like amenities as travelers combine work and leisure trips to reconnect with family and friends. According to Phocuswright research, three of the top five reasons for selecting an apartment-style rental are more room or space, access to a full kitchen and laundry, and home-like feel.1
INDIA’S FIRST THE ST. REGIS GOA RESORT APPOINTS R. SRIJITH AS DIRECTOR OF SALES AND MARKETING
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R. SRIJITH
DIRECTOR OF SALES AND MARKETING
National, 2022: The St. Regis Goa Resort - the first resort and the second St. Regis branded property in India – appoints Mr. R. Srijith as Director of Sales and Marketing. Srijith brings with him over a decade of experience and will be responsible for driving revenue through targeted strategies and overseeing all aspects of the sales and marketing department at The St. Regis Goa Resort.
Having secured his MBA in Marketing and Hospitality Management from the Srinivas Institute of Management Studies, Mangalore University, Srijith began his journey, in the year 2008. Prior to The St. Regis Goa Resort, Srijith - a seasoned hospitality professional, has worked with many established hotels in India including The Leela Group, IHHR Hospitality Private Ltd, and Ginger Hotels.
He is a true believer and enforcer of providing wholesome experience to guests, and does so by ensuring comprehensive training for each member of his team. To further fulfill this belief, he also worked with the Mahindra Group as a pioneer and Centre Head for their project Mahindra Namaste - a self-sustaining business to mentor young individuals starting their journey in hospitality. This vision has resulted in shaping many young leaders in the country.
Srijith is known to be a result-driven professional who is analytical and passionate about marketing, sales, and revenue management. With his expertise and knowledge about international markets and business verticals in India, he will work towards establishing The St. Regis Goa Resort as the ideal location for business, wedding, and leisure travellers.
While away from work, Srijith loves to visit his hometown in Kerala and spend time with his family over indigenous cuisines from the area. He is also an avid nature enthusiast and loves being surrounded by local fauna and scenic landscapes.
Sherry Padda joins as Hotel Manager at Grand Hyatt Mumbai Hotel and Residences
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Grand Hyatt Mumbai Hotel and Residences, is pleased to welcome Sherry Padda, who will take on the role of Hotel Manager of this luxury 5-star property effective 1st November 2022.
Sherry’s journey in the hospitality industry commenced 22 years ago as an Assistant Manager in Sales at The Bogmallo Beach Resort in Goa, before she shifted to Front Office operations as a Duty Manager at Taj Residency, Cochin. Sherry’s career has seen her travel the length of India, with opportunities presented in various locations such as Cochin, Mumbai, Delhi, and Bangalore. Ms. Padda’s most recent stint was with The Leela Palace, New Delhi, Chanakyapuri, as an Executive Assistant Manager.
On the professional front, Sherry has had some memorable moments, such as being a representative as the only lady official attaché for the Prime Minister and his wife’s visit.
On joining, Sherry states, “I am proud to be joining the Hyatt Family and Grand Hyatt Mumbai Hotel and Residences as a Hotel Manager and promise to deliver luxury experiences to our patrons and create memorable moments for our Guests and Colleagues.”
Apart from work, Sherry can be seen crooning the best hits of Lata Mangeshkar and Asha Bhosle. She is also a good athlete, enjoys playing badminton and chess with her kids, as well reading non-fictional books. Sherry also has a green thumb, with her home housing a unique collection of exotic plants.
Marriott International Set to Expand Portfolio With Expected Addition of 30 Select Service Hotels in Greater China by the End of 2023
/The company’s “Brand + Destination” strategy in Greater China is expected to capture robust travel demand by matching destinations with brand debuts and entries
