HRAWI Launches 'Pledge to Vote' Campaign for Maharashtra Assembly Elections In One of India’s Largest Industry Outreach Programmes

Mumbai, November: Building on the success of its Pledge to Vote campaign for the May 2024 General Elections, the Hotel & Restaurant Association (Western India) - HRAWI has launched a similar initiative on a larger scale for the upcoming Maharashtra Assembly elections. Aimed at increasing voter participation, HRAWI has issued a circular encouraging its members to actively promote the Pledge to Vote campaign amongst their patrons.

The circular outlines several strategies to engage patrons and underscore the importance of each vote. Member establishments have been encouraged to display placards prominently, reminding guests of the voting day and motivating them to participate in the democratic process. Additionally, HRAWI has encouraged incentives for voters through suitable discounts and promotions to patrons who show the indelible ink mark as proof of voting.

HRAWI has also urged members to leverage their digital platforms for social media engagement. By posting regular updates, alerts, and reminders, the association hopes to spread the message of responsible citizenship to a wider audience.

"As HRAWI celebrates its 74th anniversary, we recognize the significant role our industry plays in promoting civic engagement. The hotel and restaurant industry connects with people across Maharashtra like no other, positioning us uniquely to inspire and influence. Through this campaign, we aim to reach out to the patrons of all the hotels and restaurants in Maharashtra and amplify the voice of democracy," says Mr. Jimmy Shaw, President, HRAWI.

The Pledge to Vote campaign relies on the active participation of association members to achieve its goals. The Association emphasizes the collective power of the industry to make a meaningful impact, showcasing HRAWI’s commitment to social responsibility and civic involvement.

This campaign demonstrates the industry’s dedication to civic responsibility and support for the democratic process. Ahead of the 2024 Maharashtra Assembly Elections, HRAWI acknowledges the profound influence that voter awareness and participation have on the nation’s future. In response, it is mobilizing the entire hospitality industry to drive this initiative and encourage community action.

“The Pledge to Vote campaign is more than an initiative; it is a movement that reinforces the pivotal role our industry plays in upholding the pillars of democracy. Through active participation and civic duty encouragement, we contribute to shaping the direction of our country,” concludes Mr. Shaw.

Soy Como Soy Unveils Nikkei 2.0: A Fresh Take on Japanese-Peruvian Fusion

2024, Pune: Soy Como Soy, the eclectic dining destination in Pune’s Kalyani Nagar, is once again shaking things up with the launch of its new menu—Nikkei 2.0. This refined offering reimagines the dynamic flavors of Japanese and Peruvian cuisine, bringing creativity, quality, and innovation to the forefront of every dish. With an ingredient-driven approach and a focus on technique, Soy Como Soy continues to push the boundaries of gourmet fusion.

Sourcing the finest ingredients from Peru to maintain authenticity, while showcasing the precision of Japanese culinary techniques, the new dishes are a testament to the art of harmonious fusion. Nikkei 2.0 celebrates bold, complex flavors, prepared with the kind of meticulous care that transforms each plate into a culinary story.

After months of research and experimentation, the chefs at Soy Como Soy have crafted a menu that honors the rich culinary traditions of both Japan and Peru. Each dish is technique-driven, designed to expose the palate to a symphony of textures and tastes. The menu offers a sensory journey that’s as much about the experience of creation as it is about the flavors themselves.

The new menu opens with fresh Crab Salad or Chilled Tofu Salad, both of which balance sweet and savory Japanese dressings for a refined start to the meal. The appetizers present a bold array of flavors: the Akami Tuna with Crispy Rice offers a delightful contrast of texture, while the Hokkaido Scallop, with its Japanese seven-spice mix, introduces a fiery kick. The Enokitake showcases delicate mushroom varieties enhanced by the velvety richness of truffle, while the Kataifi Ebi—a shrimp tempura paired with yuzu balm—adds a citrusy brightness to the table.

For the main course, the Black Cod with Granny Smith miso stands out, blending the smoothness of miso with a subtle hint of green apple tartness. The Karifurawa, a cauliflower steak dressed with feta, sesame sauce, chimichurri, and Japanese chili oil, elevates humble ingredients to gourmet status. Another star of the menu is the Sweet Potato, where the punch of Peruvian red chili peppers is balanced by soy glaze and Leche de Tigre—a zesty, citrusy marinade that adds depth to the dish.

A highlight of the new Nikkei 2.0 experience is the cold bar, which is open to diners who can watch sushi being rolled, ceviche marinated, and carpaccio prepared with precision. The Salmon Crudo, featuring truffle passion and wasabi emulsion, delivers a layered burst of flavor, while the Hamachi Tiradito—with Japanese yellowtail, ossetra caviar, and jalapeño—brings both elegance and boldness to the plate. The Lychee Ceviche, accented with jalapeño and cilantro, is a refreshing balance of sweet and spicy.

The beverage menu, carefully curated to complement the flavors of Nikkei 2.0, features a selection of cocktails that combine the best of Peruvian and Japanese influences, enhancing the dining experience with drinks that are as thoughtfully crafted as the food.

Sandy Singh of Soy Como Soy shares, “After some extensive research and inspiration from some of the best Nikkei restaurants in the world, we are very excited to launch our latest menu , Nikkei 2.0. An eclectic mix of timeless classics and ingredient driven as well as technique forward dishes, this new menu is definitely going to gratify all the 5 senses“

With ingredients carefully sourced from Japan and Peru, and dishes that promise a rare and distinct taste, Nikkei 2.0 offers visitors a truly unique culinary experience. The attention to detail in both technique and flavor sets a new benchmark for gourmet fusion dining, making Soy Como Soy a standout destination for those seeking a vibrant, ingredient-driven meal in Pune.

ROHL expands presence in Madhya Pradesh, inaugurates new hotel- Regenta Place Gwalior

Bengaluru, November 2024: Royal Orchid Hotels Ltd. (ROHL) today announced the inauguration of its maiden property, “Regenta Place Gwalior”, in the cosmopolitan city, and 3rd property in Madhya Pradesh, expanding presence in central India. Poised to become a preferred tourist accommodation, the value-priced hotel is conveniently located 7 kms from the bus stand and railway station, 20 kms from Rajmata Vijaya Raje Scindia Air Terminal (Gwalior Airport) for the requirements of both corporate & leisure travellers.

With 39 spacious and professionally designed rooms across segments like premium room (320 sq. ft), executive room (275 sq. ft), and deluxe room (250 sq. ft), the hotel offers modern amenities and comfort with an exquisite hospitality experience. The hotel rooms also feature a stunning view of the popular Gwalior fort, adding to the experience with a touch of luxury. To further enhance the experience, the guests can enjoy a variety of delicious cuisines at ROHL’s signature all-day dining restaurant- Pinxx, and relax and rejuvenate with exotic cocktails and mocktails by the pool side at Sky & Beyond Pool Side Bar Lounge with staggering views of the vibrant city.

Madhya Pradesh, also known as the heartland of India has witnessed a growth trajectory (visitors’ footfall) of tourists in state from 34.1 million in 2022 to 112.2 million in 2023 due to its tourist attractions that include 12 national parks, 25 sanctuaries, 7 tiger reserves, and 14 UNESCO World Heritage Sites (11 tentative and 3 permanent). Gwalior, celebrated as the "City of Temples", famous for its palaces and religious sites, attracts tourists from across the country and globe showcasing the state’s glorious past. Madhya Pradesh government’s strong involvement underscores the impact and potential of tourism in the state, where “Regenta Place Gwalior” will fulfil the increasing demand of accommodations in the city.

Speaking about the inauguration, Chander K Baljee, Chairman and Managing Director, ROHL, said, “The state is witnessing a remarkable increase in tourism and ROHL will propel this growth by further supporting the tourists to discover the state's hidden gems, particularly focusing on spiritual and heritage destinations. Gwalior is known for distinctive flavors, glorious past, and architectural grandeur, which makes it a perfect location to travel. Expanding footprints in the state is strategically aligned with our vision to be present in all places where tourism is thriving”.

Located centrally, “Regenta Place Gwalior” provides easy access to the some of the most renowned landmarks in the city like Gwalior Fort, Jai Vilas Palace, Teli Ka Mandir, Tomb of Mohammad Ghaus, Sun Temple, Madhav National Park and other tourist attractions. The hotel also features a board meeting room and two conference rooms for business meetings, conferences and other gatherings.

Gwalior is known for its palaces and temples and the lush greenery that surrounds the region. The increasing tourism demand has allowed travellers and tourists to discover the state's hidden gems, particularly focusing on spiritual and heritage destinations. The new property launch is part of ROHL’s expansion strategy of being present in all significant markets with increasing tourism demand. 

Ingredient Ideology | Tasty Ways With Baked Beans By: Dr. Kaviraj Khialani – Celebrity Master Chef.

Baked beans originate in Native American cuisine, and are made from beans indigenous to the Americas. The dish was adopted and adapted by English colonists in New England in the 17th century and, through cookbooks published in the 19th century, spread to other regions of the United States and into Canada. Baked beans is a dish traditionally containing white beans that are parboiled and then, in the US, baked in sauce at low temperature for a lengthy period. In the United Kingdom, the dish is sometimes baked, but usually stewed in sauce. Canned baked beans are not baked, but are cooked through a steam process.

They were originally called BAKED beans because the can is first filled with blanched beans, then the sauce, then the can is sealed with a lid, and it is then that the cooking begins. The beans are cooked inside the sealed can. The original recipe for Heinz Beans was based on Boston beans, so they used to contain pork. Baked beans provide fiber and plant-based protein. They're also a good source of thiamine, zinc, and selenium, which support energy production, immune function, and thyroid health, respectively.

“Getting Baked Beans into our kitchen for a change is indeed a pleasure – good feel to work with- great to experiment with & brings back loads of compliments innovating with this delicacy using a desi tadka of spices with that perfect twist of taste!” – Dr. Kaviraj Khialani- Celebrity Master Chef.

Let us look at a few culinary applications of Baked Beans:

Baked beans are a good source of fiber, thiamine, copper, phosphorus and lycopene which overall rates it quite well in terms of beneficial offerings. 

Some of the ways in which baked beans have been used are well known to us the idea is how to make it more creative and interesting to apply a creative mind to the concept and make it more acceptable.

1. Baked Bean Cheelas with sour cream dip and tossed green salad is a good way to enjoy a brunch with added flavors of curry leaves, cumin seeds, coriander, green chilies.

2. Baked Bean Ragda Pattice has been one of my early time favorites and the fusion of giving it a rustic tadka with garlic, onions, chilies and a dash of rock salt, placed on the chaat plate topped with schezuan tamarind chutney is just awesome.

3. Baked Bean Pan Rolls, this one calls for a mix-n-match approach in which we temper the beans with herbs, chili flakes, ginger, olives and parsley and then roll them in between ragi pancakes/dosas and top it with a pepper salsa, cheese and bake.

4. Baked Bean Stuffed Mexican Kofta Curry, this one is a must try as well. A sweet potato outer covering flavoured with fennel and cumin, the inside softy filling with puree of baked beans cooked with mava and desi masalas, shaped into koftas, deep fried, steeped in a peri-peri mexi makhani sauce.

5. Baked Bean Ravioli Al Fresco, a square shaped fresh home-made pasta with a cheesy baked bean stuffing, boiled/ fried and served with assortment of dipping sauces flavoured with white wine, gherkins, olive oil, fresh basil and parmesan shavings.

6. Baked Bean & Olive Pao Bhaji, one that will call for a second helping or even more on your plate. A typical desi pao bhaji concept involving the beans, cauliflower, peas, potatoes, capsicums, cooked in butter and oil, tempered with the pao bhaji spices, tomato puree, coriander leaves and served with splash of lime, pickled onions and olives, and a nice jalapeno cheese masala pao.

Let us check out a few Easy & Tempting Recipes with Baked Beans:

Recipe-1] Baked Bean Wraps

Ingredients:

For the Wraps:

Maida-1 cup

Oil-2 tsp

Salt-1 pinch

Water-as needed to make a firm dough

Rest for 20 mins, divide into 5-6 portions, prepare thin chapattis and cook them on both sides.

For the spread options on the wraps:
mayonnaise-1/4 cup

Schezuan chutney- 2-3 tsp

Green chutney mayo-2-3 tsp

Hung curd spread with mint and cucumber

For the filing of the wraps:

Baked beans in tomato sauce -1 cup

Oil-2 tsp

Butter-1 tsp

Garlic-1 tsp chopped

Green chilies-1 tsp chopped

Onion-1 small chopped

Salt and pepper to taste

Boiled chicken- cubes/shreds-1/2 cup

Grated cheese-1/4 cup

Mixed herbs-1/4 tsp

Chili flakes-1/4 tsp

Kasuri methi-1 tsp

Garam masala powder-1/4 tsp

Tomato ketchup-2-3 tsp

Coriander-1 tsp chopped

Lettuce leaves-1 cup

Sliced olives/ gherkins/ cherry tomatoes as needed

Method:

1. Prepare all the ingredients, assemble them as required for the recipe.

2. Prepare the wraps, cook them on a tava and keep aside.

3. Heat oil and butter in a pan saute the garlic, onions, chilies, add in the canned beans, seasonings, herbs, chili flakes etc and cook for 2-3 mins, add in the ketchup, spices, and coriander leaves and mix well, switch off the flame, cool aside.

4. Re-heat the prepared wraps on a tava, apply little oil/butter, and remove, place the lettuce leaves, prepared filling, add in the assorted veggies/olives, gherkins, cheese etc and give it a nice roll up.

5. Place in a tray and bake it if desired for a few mins with a topping of white sauce and cheese, serve hot. 

Recipe-2] DESI BAKED BEAN CASSEROLE

Ingredients

Oil-2 tsp

Butter-1 tsp

Cumin seeds- ½ tsp

Hing-1/4 tsp

Dried red chilies- 1-2 slit

Ginger-garlic paste-1 tsp

Onion-1 small chopped

Tomatoes-1-2 small chopped

Salt to taste

Baked beans in tomato sauce- 1 cup 

Chicken sausages-2-3 sliced

Baby potatoes- 4-6 no cut 1 x2 boiled

Red chili powder-1/4 tsp

Coriander powder- 1 tsp

Turmeric powder-1/4 tsp

Tomato puree-1/2 cup

Cashew paste-1-2 tsp

Peanut butter-1-2 tsp

Water-1/2 cup

Coriander -2 -3 tbsp. chopped

Method:

1. Prepare all the ingredients for the baked bean recipe.

2. Heat oil and butter in a pan saute the spices for tempering, add in the ginger-garlic paste, onions, tomatoes saute for a minute.

3. Add in the boiled baby potatoes, sausages, salt and all masalas and mix well. Add in cashew paste, peanut butter and a little water, cover and simmer it, Cook for 2-3 mins, garnish with coriander leaves.

4. Serve this delicacy with toasts, pitta bread, lavash, focaccia bread etc.

Recipe-3] TADKEWALA BAKED BEAN PULAO

Ingredients:

Oil-2 tsp

Butter-2 tsp

Curry leaves- 8-10 no

Cumin seeds-1/2 tsp

Slit green chilies- 2-3 no

Slit red chilies-2-3 no

Sliced onions- 1 small

Garlic-1 tsp chopped

Ginger-1 tsp chopped

Tomatoes-1/2 cup chopped

Red chili sauce- 2 tsp

Soya sauce-1 tsp

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Cheese-1/2 cup grated

White sauce/cream-1/2 cup

Sliced black/ green olives- 4-5 no

Baked beans in tomato sauce- 1 cup

Cooked white /brown rice- 1 and a half cup

Additional veggies/non-veg ingredients may be added as well.

Assorted fresh herbs/micro-greens for garnish

Method:

1. Assemble all the ingredients for the tadka rice and bean combo.

2. Heat oil and butter in a pan, saute the curry leaves, cumin, ginger, garlic, chilies, onions for a minute. Add in the tomatoes, salt, pepper, herbs, chili flakes, sauces, I also prefer to add colorful capsicum dices here at this stage for a crunch in the rice.

3. Add in the baked beans, rice and toss it up well, cook for 3-4 mins.

4. Now add in the white sauce/ cream and cheese, olives and mix well, cook for another 2-3 mins and serve hot.

Recipe- 4] TEMPERED BAKED BEANS ON TOAST

Ingredients:

Oil-1 tsp

Butter-1 tsp

Onions-1 small chopped

Green chilies-1 tsp chopped

Garlic- 1 tsp chopped

Celery-1 stalk chopped

Red/green/yellow capsicums-1/2 cup chopped

Baked beans in tomato sauce- 1 cup

Red chili sauce-1-2 tsp

Mixed herbs-1/4 tsp

Chili flakes-1/2 tsp

Chaat masala-1/4 tsp

Garam masala powder-1/4 tsp

Tomato ketchup-1-2 tsp

To spread on the bread:

Cream cheese/ peanut butter/ pesto mayo

Choice of breads/ base:

White bread/ brown bread/ french bread slices- 6- 8 no

Method:

1. Pre-prep all the ingredients for the beans on toast recipe.

2. Toast the cut out pieces of breads/sliced french bread etc for a few mins and keep aside.

3. To prepare the baked bean topping heat oil and butter in a pan, saute the onions, chilies, garlic, celery in a pan for a minute. 

4. Add in the capsicums, salt, pepper, herbs, chili flakes, spices, a little water and sauces and mix well. Cook for 2 mins.

5. Add in the beans, and simmer them for 2-3 mins, adjust the seasonings and taste, should be moist but not watery.

6. Just before serving the toasts, apply the spread on the base toasts and spoon over the baked bean mixture, add more grated cheese on top if desired or serve a cheese sauce/ dip at the side. Gratinate/ bake the toasts in the oven/salamander for 2-4 mins and remove. Serve hot as a snack/ appetizer.

Cake Mixing Ceremony at Holiday Inn Agra

In celebration of the upcoming festive season, Holiday Inn Agra recently hosted a vibrant Cake Mixing Ceremony with special guests from the Wedding Association of Agra. This annual event, a beloved tradition in the lead-up to the holiday season, brings together an array of colorful dried fruits, spices, and spirits mixed with joy, laughter, and festive cheer.

The ceremony, held at Holiday Inn Agra’s scenic garden area, was attended by esteemed members of the Wedding Association, along with hotel patrons and the Holiday Inn team. Guests were welcomed with a warm ambiance, live music, and a wide selection of seasonal treats. Participants donned aprons and chef hats as they joyously mixed an assortment of fruits and nuts for the hotel’s holiday cakes, symbolizing a spirit of togetherness and celebration.

Speaking at the event, Ms. Mukta Khanna, General Manager of Holiday Inn Agra, expressed gratitude to the Wedding Association members for their presence and emphasized the importance of celebrating traditions together. “At Holiday Inn Agra, we value community and togetherness, and what better way to celebrate than through the delightful ritual of cake mixing? We are honored to share this festive experience with the Wedding Association, and we look forward to strengthening our bonds with them for future events and celebrations.

The event was a perfect blend of tradition and festivity, kicking off the holiday season in style.

Project 100 Coconut Trees: A Step Towards Sustainability and Serenity at Four Seasons Resort Maldives at Kuda Huraa

This month marks the successful completion of Project 100 Coconut Trees at Four Seasons Resort Maldives at Kuda Huraa, an initiative that has transformed key areas of the Resort with 100 newly planted coconut trees. This project not only enriches the Resort’s natural beauty but also strengthens its sustainability efforts under the Four Seasons For Good program.

The newly planted coconut trees - which include the vibrant Chowghat Orange Dwarf, resilient Malayan Green Dwarf, and high-yielding Gangabondam Hybrid - are now thriving in locations such as Sunset Beach, Sunrise Beach, Reef Island, The Island Spa, and the back-of-house staff area. Each tree is expected to absorb up to 25 kilograms of CO2 annually, helping to reduce the Resort’s carbon emissions by an additional of approximately 2,500 kilograms per year. In addition, these trees will provide natural shade, cooling effects, and enhanced privacy for guests visiting the island.

"Project 100 Coconut Trees is a reflection of our ongoing commitment to creating a harmonious environment for both our guests and the planet," says Didier Jardin, General Manager at Four Seasons Kuda Huraa. "With these trees now part of our landscape, we’re contributing to the island’s beauty while taking meaningful steps toward a more sustainable future.” 

Aligned with the Four Seasons For Good initiative, which focuses on both Planet and People, Project 100 Coconut Trees is the latest in a long line of inspiring initiatives at Kuda Huraa.  From coral reefscaping and sea turtle rehabilitation to a hospitality apprenticeship for Maldivian youngsters and thriving onsite herb and vegetable gardens, Four Seasons Kuda Huraa prioritises projects that consider both the local environment and community. The Resort also takes accountability across all of its departments and operations through annual EarthCheck assessments, earning the EarthCheck Silver award in 2024.

Through Project 100 Coconut Trees and initiatives like it, Four Seasons continues to elevate the standard of eco-conscious luxury, ensuring that nature and hospitality flourish side by side.

For more information on the conservation and sustainability initiatives at Four Seasons Kuda Huraa, click here.