As festivities in India are incomplete without the decadent spread of delicacies, Novotel Visakhapatnam Varun Beach, ushers in Diwali in style with an exciting Ladoo making ceremony at – The Square. The beauty of its surroundings is ravished by the Bay of Bengal, which is another reason why it captivates the visitors who can engross themselves with a calm view of the sea and engage themselves in a lot of joyful activities. This Ladoo making tradition has been part of this hotel since time immemorial and is conducted all amidst great cheer and festive fervor of this much loved age old Indian tradition.
Ingredient Ideology | FESTIVE SPECIAL: PARATHA PARTY Rolled with passion stuffed with compassion BY: DR. KAVIRAJ KHIALANI- CELEBRITY MASTER CHEF
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Indian breads as we know are popular not only in our kitchens and restaurants but across the world, there are a number of ways in which these breads have been altered, modified to suit the needs of a number of guests every single day in the food service industry. The story of parathas dates back to a time when the development of indian breads was on a fast pace and the concept of making them more wholesome and filling in nature adding value to its composition and content became a way of life for many foodies across the globe.
Paratha is well defined and fits into the accompaniment category of our indian menus and includes simple yet popular ingredients from preparing a dough using water with whole wheat flour, maida, salt, oil or ghee, a few select indian spices, the fillings or stuffing’s start from the all-time favorite aloo to the exotic mushroom, cheese & chicken keema parathas, dal ke parathey, sattu ka paratha, soya bean ke atta ka paratha, bajra and ragi varieties etc are too being included these days to make them more nutri dense.
Innovation & creativity has left no stone unturned and we see people including almost anything that can sit in between that paratha dough getting itself rolled out being cooked on both sides on a tava or a hot griddle to a nice golden brown color, a topping of white butter is a must of paratha lovers and the sides include a bowl of fresh curd or a boondi raita/ mix-veg raita, some select choice of pickle from aam ka achaar to the mix veg to shalgam and more, papad is also one of the needs of many parathas to go along.
Wishing all our readers a very Happy & Prosperous Diwali 2022
Here are a few simple- easy to make parathas for our readers:
Recipe-1] MASALEDAAR MOONG KE PARATHE.
Ingredients
For the paratha dough:
1 cup atta
½ cup maida
Salt-1/4 tsp
Oil/ghee- 2 tsp for the dough + as needed for cooking the parathas.
Water as needed to make a firm hard dough- rest for 20 mins.
For the moong stuffing:
Yellow moong dal- 1 cup soak for 15 mins boil in a open kadai with salt to taste and ½ tsp turmeric powder, water- strain out the dal once it is just cooked and not mashed, allow to cool on the side.
Add the following ingredients to the cooked dal:
Salt to taste
Garam masala powder-1/2 tsp
Chopped coriander-2 tbsp.
Chopped green chili- 1 tsp
Chaat masala-1/2 tsp
red chili powder-1/4 tsp
method:
1. Prepare the dough for the parathas and keep aside.
2. Prepare the moong dal filling and mix well.
3. Divide the dough into 4 portions, roll out each and place a good amount of moong dal filling in the center of the dough and secure it back into a round, seal it well, lightly roll the paratha once again and using a hot tava and oil/ghee cook the paratha on both sides until nice and golden color, cook on a medium to low flame for even cooking, cut and serve hot with curd/raita/papad/pickle.
Recipe-2] METHI AUR MAKKAI KE PARATHE
Ingredients
For the paratha dough:
1 cup atta
½ cup maida
Salt-1/4 tsp
Oil/ghee- 2 tsp for the dough + as needed for cooking the parathas.
Water as needed to make a firm hard dough- rest for 20 mins.
For the methi-makkai stuffing:
Oil-1 tsp
Ginger- 1 tsp chopped
Green chilies- 1 tsp chopped.
Fresh methi leaves-1 cup chopped
Salt to taste
Boiled crushed sweet corn- ½ cup
Roasted crushed jeera powder-1/2 tsp
Red chili powder-1/2 tsp
Aamchur powder-1/2 tsp
Coriander and mint leaves- 2 tbsp. chopped
Grated cheese- 2 tbsp.
Method:
1. Prepare the dough for the paratha, allow to rest for 20 mins.
2. Heat oil in a pan add in the ginger and chilies and saute add in the corn and methi leaves, salt and all powdered spices.
3. Cook the mixture well on a low flame for 4-5 mins and remove into a plate, add grated cheese and allow to cool.
4. Divide the paratha dough into 4 portions roll out place a little filling and re-shape it back by rolling it into a paratha.
5. Using a tava and oil/ghee cook the paratha on low to medium flame to ensure cooking, serve hot.
Recipe-3] MURGH MASALA PARATHAS
Ingredients
For the paratha dough:
1 cup atta
½ cup maida
Salt-1/4 tsp
Oil/ghee- 2 tsp for the dough + as needed for cooking the parathas.
Water as needed to make a firm hard dough- rest for 20 mins.
For the murgh masala stuffing:
Chicken breast/ leg piece boneless – 150 gms cut into small pieces.
Oil-2 tsp
Ginger –garlic paste-1 tsp
Onion- 2 tbsp. chopped
Salt to taste
Red chili powder-1/2 tsp
Coriander powder- 1 tsp
Garam masala powder- ½ tsp
Tomato ketchup- 2 tbsp.
Coriander leaves- 2 tbsp.
Mint leaves- 2 tbsp. chopped
Boiled chopped eggs-1 no
Grated cheese- 2 tbsp.
Method:
1. Prepare the dough for the parathas and allow to rest and divide into 4 portions.
2. Prepare the chicken filling for the parathas by heating up oil/ghee in a pan saute the onions, ginger, chilies for a few seconds.
3. Add in the chicken pieces cut finely add salt all powdered spices to taste, a little water just to cook the chicken, add in the tomato sauce and simmer, allow to cook for 10-12 mins, add in the boiled chopped eggs, coriander, mint and mix well.
4. remove onto a plate, cool down the dry to moist textured filling add in grated cheese and mix, stuff the same into the parathas, cook them on a tava with oil/ghee to a nice crusty golden color on both sides, cut and serve hot.
Recipe-4] PANEER AUR CHEESE WALE PARATHE
Ingredients
For the paratha dough:
1 cup atta
½ cup maida
Salt-1/4 tsp
Oil/ghee- 2 tsp for the dough + as needed for cooking the parathas.
Water as needed to make a firm hard dough- rest for 20 mins.
For the paneer & cheese stuffing:
Grated paneer- 1 cup
Grated cheese-1/4 cup
Chopped green chilies- 1 tsp
Salt and crushed black pepper to taste
Coriander leaves chopped-2 tbsp.
Mint leaves- 2 tsp chopped
Roasted crushed jeera-1/2 tsp
Ajwain- ½ tsp
Garam masala powder-1/4 tsp
Boiled mashed potatoes-1/2 cup
Method:
1. Prepare the dough for the parathas and allow to rest, divide into 4 portions.
2. Prepare the stuffing by combining all the ingredients in a mixing bowl and placing it into the parathas as a filling.
3. Cook the paneer aur cheese wale parathe on a tava using oil/ghee on a low to medium flame cooking on both sides to a nice crusty color.
4. Cut them into quarters/wedges and serve hot with a bowl of curd/raita or some pickle.
Recipe- 5] SHAKHARKHANDI KE PARATHE
Ingredients:
For the paratha dough:
1 cup atta
½ cup maida
Salt-1/4 tsp
Oil/ghee- 2 tsp for the dough + as needed for cooking the parathas.
Water as needed to make a firm hard dough- rest for 20 mins.
For the Shakarkhandi stuffing:
Sweet potatoes- 400 gms boiled, peeled and mashed
Boiled mashed green peas- ½ cup
Grated carrot- ¼ cup
Salt and crushed black pepper to taste
Coriander and mint leaves- 2 tbsp. chopped
Aamchur powder-1 tsp
Chaat masala-1/2 tsp
Red chili powder-1/2 tsp
Roasted crushed jeera-1/2 tsp
Green chilies- 2 tsp chopped
Method:
1. Prepare the dough for the parathas and allow to rest.
2. Prepare the stuffing for the parathas and mix them well into a mixing bowl.
3. Divide the dough into 4 portions roll and stuff the filling inside each portion. Roll it back into a paratha and cook it on a tava using oil/ghee to a light golden color.
4. Cut into halves/quarters and serve hot with papad, pickle, raita.
Recipe- 6] SOY BEAN & DAL PARATHAS
Ingredients
For the paratha dough:
1 cup atta
½ cup maida
Salt-1/4 tsp
Oil/ghee- 2 tsp for the dough + as needed for cooking the parathas.
Water as needed to make a firm hard dough- rest for 20 mins.
For the soy bean and dal stuffing:
Oil/ghee-2 tsp
Jeera-1/2 tsp
Ginger-garlic paste-1 tsp
Green chilies- 1 tsp chopped
Soy keema-1/2 cup soaked in warm water for 10 mins
Green moong dal- ½ cup boiled-3/4th cooked
Salt to taste
Turmeric powder-1/2 tsp
Red chili powder-1/2 tsp
Garam masala powder-1/2 tsp
Coriander and mint- 2 tbsp. chopped
Aamchur powder- ½ tsp
Ajwain-1/2 tsp
Boiled mashed potatoes-1/2 cup
Method:
1. Prepare the dough for the parathas and keep aside, divide into 4 portions and roll for the parathas.
2. Prepare the soy and moong dal stuffing by heating oil/ghee in a pan add in the jeera, ginger-garlic paste, green chilies and saute, add in the drained soy keema and partly cooked green moong dal and bhunao.
3. Add in salt and powdered spices and mix well, cook for 3-4 mins on a medium flame. Check for seasonings and adjust accordingly, add in the boiled mashed potatoes and combine it all well.
4. Allow the mixture to cool in a plate and then start stuffing the parathas with the filling, cook on a tava using oil or ghee until a nice crusty texture and light golden color is visible as the parathas cook, cut them into pieces and serve hot.
INDIA’S FIRST THE ST. REGIS GOA RESORT APPOINTS SATISH KUMAR AS GENERAL MANAGER
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The St. Regis Goa Resort - the first resort and the second St. Regis branded property in India – appoints Mr. Satish Kumar as General Manager. A well-recognized leader with over two decades of outstanding experience in luxury hospitality, Satish will be leading the task of introducing the legendary outpost to the country starting October 2022.
This newly transformed property will host time honoured signature rituals of The St. Regis, innovative cuisines, and exceptional amenities including the trademark personalized butler service for each guest.
Satish has successfully launched over 8 luxury hotels across various geographies. With his strong leadership skills and forward-thinking approach, Satish has succeeded in building high performance teams that strive for the best and emerge as winners. In his new role, he will be responsible for overseeing hotel operations and ensuring the highest standards of guest services synonymous with the St. Regis brand, are met.
Prior to this, Satish served as General Manager at The Leela Goa and Conrad Pune. Spanning across his enriching career with esteemed hospitality brands, Satish has led hotel operations with The Oberoi Hotels & Resorts, The Taj Group of Hotels and overseas properties like The Marriott Marquis Doha-Qatar, The Westin & Le Méridien City Centre Bahrain and JW Marriott Jakarta- Indonesia. He is also a Certified Green Belt from Six Sigma-Operational Innovation at Marriott International and was awarded the Global Discipline Award for Excellence in Delivering Guest Experience in the year 2018.
Satish is an alumnus of Regency College of Hotel Management & Catering Technology, Osmania University, Hyderabad and also holds a Post Graduate Diploma from The Oberoi Centre of Learning and Development (OCLD).
When not in work mode, Satish enjoys playing Chef, whipping up a meal for the family and indulging in his love for travel and discovering new places, cultures and cuisines.
About The St. Regis Goa Resort
The St. Regis Goa Resort is the first resort experience by the St. Regis branded property in India. Nestled amidst a sprawling spread of 49 acres, the resort is lush with trees, flora, fauna and freshwater lagoons. This contemporary resort experience blends seamlessly into its surroundings with its confluence of Portuguese and Indian architecture. It features the renowned hallmarks and vanguard spirit of the iconic luxury brand, such as its signature rituals, innovative cuisine, and exceptional amenities including the personalized St. Regis Butler service for guests.
Sizzling flavors at Sayaji Pune’s Sizzler food festival this October!
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Pune, October 20, 2022: Sizzlers make for that perfect fun order and why not! With a hint of drama attached to it as you hear the sizzle from the metal plate and watch the steam from that piping hot meal…it’s all too hard to go unnoticed. This month, Sayaji Pune is all set to invite you to an extravagant Sizzler Food Festival! After all, sizzlers are an eternal favorite and make for a smoking hot treat this monsoon season!
While this widely popular dish is an American concept, its variant can be found in different parts of the world. The India sizzler dates to 1963 and was introduced by Firoz Irani. It was later carried on by son and since then has been a favorite among many. A meal that has delicious aromas wafting by, an array of options in sauces- tangy, spicy, barbeque, you name it, a meal that is a treat to the eye as well your tastebuds, and a variety of grilled, roasted, or fried meats/vegetables along with your choice of rice/noodles/fries make this dish simply irresistible.
The chef and his team of culinary experts have curated a menu that is a little something for everyone. For those who enjoy oriental flavors can relish dishes such as Kung pao water chestnut sizzler with rice, Cantonese cottage cheese chilli sizzler. Sizzlers with a desi take will feature preparations such as Gosht ghee roast sizzler with roomali roti, Murgh reshmi kebab with curd onion salad, Paneer tikka sizzler with dal makhani & rice, and Aloo nazaquat sizzler. Other sumptuous preparations that can’t be missed are Rosemary scented chicken steak, Paprika grilled fish with sautéed veggies, Prawns sizzler with hot soya chilli sauce, and Lamb bell pepper sizzler with rice.
The team at Sayaji Pune is all set to elevate your dining experience this October with an array of sizzling preparations to feast on. What are you for then? Make your way to Sayaji Pune to experience a hearty meal with your loved ones!
DATES: Ongoing- Friday, October 21, 2022
TIME: 7:00 PM Onwards
VENUE: TurQue, Sayaji Pune
Ghar ki yaad dilanewali Diwali at Sayaji Raipur!
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Raipur, October 2022: The festival of lights is just around the corner and it’s time to ring in the festivities with your loved ones. The celebration around Diwali has its charm and can make everyone feel that warmth and positivity no matter which part of the country you might reside in. It’s a time when you want to be the closest to your loved ones. To truly celebrate that festive season, Sayaji Raipur has an array of festive activities, food, sweets, and much more lined up so that you celebrate that Ghar ki yaad dilanewali Diwali!
India’s rich culture and tradition come to life best through all its festivities. And Diwali is no exception. A festival of sparkling celebrations, indulgent delicacies, happiness, and prosperity is enjoyed thoroughly with your loved ones. This Diwali, Sayaji Raipur is all set to celebrate the festival of lights in an eco-friendly manner and unity. Be it a guest, a member of the hotel, or just someone dining for a meal; Sayaji Raipur is here to celebrate a homely Diwali with each and everyone. Guests and staff can be a part of the Rangoli and lighting Diya activities to truly celebrate the festivities together. Diwali is incomplete without gorging on homemade savoury and sweet preparations. Those delicacies prepared with extra love which we’ve all munched on as children can take you down memory lane really quick. The culinary team at Sayaji Raipur has whipped up some delicious festive savory and sweet preparations packed with love. One bite and you’ll have those childhood memories gushing back to you.
Whether you’re dining at the hotel for a meal or are staying at the property, the team at Sayaji Raipur is all set to make this Diwali all the more special for you and your loved ones!
Hotels and Restaurants Association of Telangana Demands Industrial Status
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Hyderabad, October 2022: Hotel and Restaurant Association of Telangana represented by President Mr. Manish Dayya and Reginald Corbett, General Secretary along with other Executive Committee members of the association met Mr. Sandeep Kumar Sultania, Tourism and Culture Secretary, Government of Telangana, and discussed the concerns faced by the sector and submitted a representation demanding industry status for the hospitality industry. Considering the rapid growth of the tourism industry in Telangana, and the scope for scaling it up further, the committee urged the government to provide all the facilities on par with industries.
Speaking on the occasion, Mr. Manish Dayya, General Manager, Novotel Hyderabad Convention Centre & Hyderabad International Convention Centre said “In light of the State's rapidly expanding tourist industry the association has submitted a representation to the government demanding an ‘Industry Status’ to the hospitality sector. This sector is a major contributor to employment generation and GSDP, besides playing a pivotal role in promoting tourism in the state. ‘Industry status’ in the hospitality sector will go a long way in encouraging the operators to propel tourism in the state, as it will be easier to do business. We expect a positive response from the authorities on the submitted proposal and look forward to a speedy output on the same.”
Meliá Ho Tram Beach Resort Announces Alvaro Berton as General Manager
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Spanish-born Alvaro Berton has taken charge of Meliá Ho Tram Beach Resort, a two-hour drive from Vietnam’s biggest metropolis Ho Chi Minh City.
HO TRAM, Vietnam (October 2022) – A seasoned professional with substantial experience managing hotels in Asia has been appointed to the helm of Meliá Ho Tram Beach Resort.
Spanish-born Alvaro Berton has taken charge of the 17-hectare beachfront property at Ho Tram, a two-hour drive from Vietnam’s biggest metropolis Ho Chi Minh City.
Berton has worked in management roles for Meliá Hotels International for more than eight years. He was the general manager of Meliá Purosani Yogyakarta in Indonesia for more than two years, and before that the cluster general manager for Melia’s Sol Beach House Bali Benoa All Inclusive and Sol House Bali Kuta for almost five years.
Before he embarked on a hospitality career, he studied a bachelor’s degree in business and administration at the University of Seville in Spain and worked as a financial officer at CaixaBank Financial Group in Seville. Berton studied a master’s degree in International Hotel Management at the University of Seville and worked as assistant manager at Meliá’s Paradisus Palma Real Golf & Spa Luxury All Inclusive Resort in the Dominican Republic during his studies. In February 2014 Berton then became the cluster executive assistant manager and revenue manager for Samabe Leisure Resorts, overseeing the hotel operations for Grand Mirage Resort & Thalasso Bali and Club Bali Mirage.
Berton’s appointment to the Ho Tram resort comes as Vietnam’s tourism industry booms in the wake of the pandemic’s constraints.
“My team and I look forward to delivering the warm Spanish hospitality, distinctive passion for service and focus on sustainable tourism that Meliá is renowned for,” said Berton.
The 152-room and 83-villa resort features three restaurants including a beach club, three swimming pools, a coffee shop, 20-treatment room spa with an additional foot massage area and beauty salon, executive lounge The Level Lounge, ballroom and conference facilities, kids club, gymnasium, gift shop and more. The resort’s contemporary rooms, suites and villas afford unencumbered views of the ocean, lush gardens, lakes and swimming pools.
Minor Hotels Announces William Costley as Senior Vice President of Operations - Asia
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Minor Hotels is delighted to announce the appointment of William Costley as Senior Vice President of Operations for Asia.
In his new role with Minor Hotels, William, who is known for his conceptual thinking and strategic execution, will oversee all MH brands, including Anantara, Avani, Oaks, Tivoli, NH Hotels and NH Collection throughout Asia.
A passionate hotelier, William joins Minor after a stellar career spanning 32 years with Hilton. He moves from Dubai where he was based out of Hilton’s Middle East and Africa (MEA) regional office in the position of Senior Vice President Operations overseeing the group’s Arabian Peninsula and Turkey region.
99 Pancakes introduces Diwali Gift Hampers
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#GiftLove99
Mumbai, October 2022: This Diwali, indulge your friends and family with sweet Diwali treats from 99 Pancakes. The popular QSR brand has launched a festive hamper collection comprising premium chocolate bars, fresh macarons, and red velvet cake jars.
99 Pancakes premium chocolate bars are made with the finest cocoa, homegrown in the foothills of India’s Western Ghat mountains. Gift hampers can further be customized with a choice of red velvet cake jars and delightful macarons available in varied flavors to choose from. The beautiful packaging adds to the festive charm of these thoughtfully curated gift hampers.
Diwali gift boxes are available across 99 Pancakes outlets in Mumbai including Bandra, Chembur, Fort, Kandivali, Lower Parel, Malad, Matunga, Mulund, Parel, and Vile Parle, Kothrud in Pune and Varanasi. Price ranges from INR 170 – 850.
For more information and to place orders call 86558 41561, or order via Swiggy / Zomato
DO GOOD. FEEL GOOD. - OVOLO COMMITMENT TO BUILD A BETTER WORLD
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Ovolo will plant one tree for every direct booking, align sustainability development goals (SDG), commit to a 50% reduction in waste by 2030 and push vegetarian-led cuisine to reduce carbon footprint.
OVOLO HOTELS, the award-winning independent lifestyle hotel brand, has been lauded worldwide for its vegetarian pledge, Plant’d, a commitment to conscious cuisine that is great for the planet.
Now the hotel collection is launching an industry leading sustainability initiative, which promises to Do Good, Feel Good, with concrete actions that will further cement Ovolo’s reputation as a hotel group with passion and purpose.
Central to this, Ovolo announces a new ‘Green Perk’, where a tree will be planted for every direct booking in association with Eden Reforestation Projects.
Ovolo Group Chief Executive Officer, Dave Baswal, has always been a Champion of Change, but the effects of the pandemic deepened his desire to be a force for good.
“At Ovolo, sustainability has for a long time been part of our DNA, and we want to encourage our guests, teams, suppliers, and investors to Do Good, Feel Good,” he said.
“Our commitments go beyond environmental indicators and include issues such as celebrating diversity and inclusion, supporting children and schools, sourcing locally and building hotels that give back to their communities in a meaningful way.
“We want to make better choices for ourselves and the planet and play our part in ensuring a better future for all.”
Key highlights of Ovolo’s commitment include two key pillars (planet and people) and a range of actions under each:
PLANET
The new ‘Green Perk’ where a tree will be planted for every direct booking at any Ovolo or By Ovolo Hotels.
Working with EarthCheck to ensure all actions are science-backed, strategic and sustainable.
The Plant’d Pledge which promotes vegetarian and plant-based cuisine across Ovolo Hotels restaurants and bars.
A commitment to reduce food waste by 50% to 2030.
Designing new hotels responsibly to include sustainable materials and fittings and achieve Green Certification for all Ovolo-owned new-build hotels.
Eliminating single-use plastics by 2023.
Measuring and managing carbon emissions, water, waste, and energy consumption.
Sourcing locally and organically wherever possible.
PEOPLE
Protecting the mental and physical well-being of employees and increasing development and learning opportunities for all.
Providing education, nutrition, and healthcare for disadvantaged children in Indonesia and Hong Kong.
Ovolo has partnered with Bali Children’s Foundation who help thousands of children complete school, find employment, and improve their lives and the life of their community. Through our teams’ efforts, we’ve sponsored a school in Bali with classroom upgrades, class delivery for a year and a stationary kit for each student in the elementary school of SDN 3 Sidetapa in North Bali.
www.balichildrenfoundation.org
Ensuring 50/50 women and men in management positions by 2025.
Doubling fundraising efforts by 2025.
Promoting local art, culture, and history to supporting local communities.
Ovolo was the first international hotel group to introduce vegetarian and plant-based cuisine across many of its hotels, and new research confirms that a diet low in meat consumption is one of the best things you can do for the planet.
Livestock alone accounts for more than 14% of greenhouse gas emissions and a vegan diet could cut those emissions by 70%.
A recent study found that widespread adoption of a vegan diet could help avoid more than 8 million deaths by 2050, while dramatically reducing the possibility of devastating extreme weather events, which are being seen around the world in greater frequency.
Planting trees is also one of the greatest things for the environment, so from 1st November Ovolo is partnering with Eden Reforestation Projects, an NGO that works with local communities to restore their environment and economy by planting sustainable trees that provide food, income, and shelter, while mitigating the impacts of climate change and carbon emissions.
One of the most vulnerable communities when it comes to climate change and the impacts of Covid is the Nepalese, so Ovolo has chosen to plant trees in Nepal to reduce the impact of soil erosion, floods, and landslides, which have a detrimental effect on farmlands and homes.
As one of the least developed countries in the world, around 30% of Nepalese live in multi-dimensional poverty.
Ovolo’s Founder and Executive Chairman, Girish Jhunjhnuwala’s wanted this initiative to align with other SDGs and have the most impact given the half the people in the Nepalese reforestation workforce are women.
“Ovolo is committed to supporting the empowerment of women not just in our workforce but in the world at large, so this was an important consideration for us,” Girish said.
Whenever guests book directly with Ovolo, they will receive a message after their stay to show them where their tree has been planted and information on the impact on the environment planting this tree has, so that they can continue to feel a connection to the land, long after they have gone home.
In the spirit of transparency and a continual effort to improve its sustainability credentials, Ovolo has committed to producing an annual report, verified by a third-party auditor, so that guests, staff, and investors know exactly what the group is doing to not just leave behind a lighter footprint, but actually contribute positively to the world.
“Transparency and alignment with initiatives and sustainable development goals are key for us, we don’t just want to talk the talk, but we want to be held accountable to walk the walk too,” Dave Baswal concluded.
Report
Courtyard By Marriot Mahabaleshwar celebrating its first Anniversary
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Mahabaleshwar, October'22: Courtyard by Marriott Mahabaleshwar celebrates its first anniversary on 22nd October 2022 following an eventful year filled with exemplary service, noteworthy firsts, impactful partnerships and a surge in its business operations.
The beautiful resort opened its doors to customers with 39 guestrooms with private balconies overlooking the lush green Sahyadri valleys. Courtyard by Marriott Mahabaleshwar in the past year has left effective footprints in creating a perfect blend of luxury and innovative guest experiences that delight at every step. The hotel successfully launched many Food & Beverage initiatives including sundowners at Quarter Deck - the open-to-sky poolside lounge, Saturday Brunch at their all-day dining at The Berry Library and presenting a locally sourced and curated Maharashtrian Thali.
Situated atop the Lingmala Waterfalls, overlooking the Venna River, Courtyard By Marriott Mahabaleshwar boasts of alluring dawns and dusks, a calm breeze at all times & vantage point offering stunning views.
The year ahead looks promising with the soon-to-be-launched 49 valley-facing villas that would allow its patrons to enliven the magic of Mahabaleshwar in the lap of nature with bespoke services and experiences that value the time they spend at the resort.
The hotel holds one of the largest event venues in the city giving an opportunity to host magnificent weddings, corporate offsites and multiple family gatherings. Their dining venues also provide spaces to relax and are a great spot to transcend and unplug.
“This has been an extraordinary year,” said Siddharth Sathe, Hotel Manager at Courtyard by Marriott Mahabaleshwar. It was a year filled with a sense of fulfillment, and joyous celebrations, along with the hardships of the pandemic that the team overcame with resilience and character development. We truly appreciate the patronage that our guests have showcased and we are very grateful to all our partners for making this year memorable for us. We as a team, aspire to be a travel destination where every moment is valued and our endeavor going ahead is to ensure that we act as our guests' favourite architects in ensuring they enjoy, and cherish their time living these moments at Courtyard by Marriot Mahabaleshwar."
Celebrate the festivities with Khushiyan by Hilton, Conrad Bengaluru
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Commencing yet another year of joy, love and togetherness, Conrad Bengaluru brings to you ‘Khushiyan by Hilton’, the most delicious set of Diwali gift hampers. With an array to choose from, the decadent assortments prepared is an amalgamation of all things sweet, relishing and flavourful. Traditional yet modern handcrafted to perfection.
Conrad Bengaluru has put together these hampers of exquisite products that make the festive season much more special. These gift hampers come in various options such as Classic Khushiyan, Festive Khushiyan, Indian Signature, Sweet Indulgence and Mini Treasure to name a few, featuring a selection of sweets and gourmet delights to choose from. Filled with superfoods like Pistachio, Almonds, walnuts, Ragi, Millets and organic jaggery these gift hampers have some great options to satiate your festive sugar cravings.
Traditional sweets with a modern twist give them a unique and familiar mouth-watering taste. The hamper options also feature a selection of savouries and herbal teas making it truly special and let us not forget exceptionally scrumptious for everyone.
With all this and more, Conrad Bengaluru is ready to kick-start the season on a sweet note with Khushiyan by Hilton. No matter where you are based, give your loved ones a special festive treat as the selection of products are now available across all Hilton Hotels in the country. So, go ahead, experience Khushiyan in true Hilton Style.
Diwali, Christmas, or New Year, ‘Khushiyan by Hilton’ hampers are available till the end of the year to make all your celebrations more sweet and delightful.
*Hampers starting from INR 675 onwards
Glenmorangie India launches a festive limited-edition pack
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National, October 2022: At the onset of the festive season, Glenmorangie Single Malt Scotch Whisky from Moët Hennessy India has launched their all new, vibrant, limited-edition packs in the Indian market. What’s even more special this year is that the global brand Glenmorangie has partnered with a local Indian artist to synergize and evoke a sense of wonder via these all new packs. These packs have been designed by the Indian artist – Aniruddh Mehta, better known as The Big Fat Minimalist, who has used elements specific to Indian celebrations such as – lanterns, décor, flowers and more to appeal to the Indian market for Glenmorangie.
These festive packs, available only in India, bring forth Glenmorangie’s delicious and wonderful world through the mandala inspired designs of India. This is the first time ever that Glenmorangie has collaborated with a local Indian artist to create a limited-edition pack that elevates consumer experience and makes way for wondrous celebrations. The design gives a novel feel to the overall packaging of the malt with its combination of organic and geometric renditions of traditional Indian elements in an abstract, artistic articulation. Making it the perfect gifting option this festive season. The traditional Indian elements present on the pack evoke a sense of nostalgia for Glenmorangie’s consumers.
The Big fat minimalist, popularly known for his Mandala work after the success of the OTT blockbuster - Sacred Games, has brought alive these exclusive packs to add flair and fervor into the technicolor world of the spirit. In an avatar like never before, Glenmorangie creates an unforgettable drinking experience at home, incorporating moments of surprise, treasure and delight!
Talking about his design philosophy, Aniruddh commented, “The most picturesque part of Diwali is when the cityscapes are draped in beautiful decorative lights and homes are adorned with colourful rangolis. We have reimagined these iconic celebratory elements with a vibrant colour palette inspired by Glenmorangie's vibrant coloured imagery.”
Commenting upon this collaboration, Smriti Sekhsaria, Marketing Head at Moët Hennessy India said “We at Moët Hennessy India are always looking to tap into newer dimensions of creativity and splendour by utilizing local talent and techniques. We are thrilled with the way the artist, Aniruddh has brought Glenmorangie’s festive edition pack to life with his unique design sensibilities. This collaboration is the beginning of many more local partnerships to elevate at-home celebrations and gifting experience for our consumers”
Moet Hennessy India, together with Art & Found, a pioneering platform facilitating partnerships for the world’s most valuable brands, and The Big Fat Minimalist himself launched the limited edition pack in the Indian markets via a high energy soiree in Delhi and Mumbai with media, influencers and friends of the brand. The evenings were complimented by immersive elements such as an interactive LED wall, fun photobooths and needless to mention, delicious Glenmorangie cocktails.
The pack is available pan-India for consumers to gift to their loved ones or bring home adding wonder into their celebrations. Apart from the new limited-edition pack, Glenmorangie also offers an array of smooth and delicious Single Malt Scotch Whiskies like the newly launched X by Glenmorangie, The extra matured range including Glenmorangie The Lasanta aged 12 years and Glenmorangie The Quinta Ruban aged 14 years. Consumers can also explore other wondrous whiskies like the Glenmorangie 18-year-old, and the exquisite Glenmorangie Signet and Grand Vintage.
Price : Limited Edition : INR 4971 (Delhi) and INR 5990 (Mumbai)
Availability: Available pan India including New Delhi, Mumbai and Bangalore amongst other cities.
About Glenmorangie:
Glenmorangie’s Highland whisky makers use endless imagination and five key ingredients – wood, water, barley, yeast and time – to dream up delicious single malt whiskies. Known as the Distillers of Tain, they’ve been honing their craft for more than 175 years. In Scotland’s tallest stills, whose necks are as high as a giraffe, they produce a delicate and fruity spirit, ripe for experimentation. Led by Director of Whisky Creation Dr Bill Lumsden, this crackerjack crew are on a mission to bring new flavours and possibilities to the world of single malt.
21ST Chandiwala Ensemble Begins On A Bright Note
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Banarsidas Chandiwala Institute of Hotel Management and Catering Technology inaugurated “The 21st Chandiwala Hospitality Ensemble” on 19th October 2022. The event was witnessed by a record crowd of Hospitality Students, Industry Experts, Trade Media and Faculty Members. Such events steer students towards teamwork, leadership, and planning with overall management skills as well as showcasing artistic ability in cultural extravaganzas, for holistic personality development through extracurricular activities. The event began with an inauguration ceremony with eminent Chief Guest Chef Rakesh Sethi, Radisson Hotel Group, Guest of Honour Dr Ganesh Bagler, Associate Professor, Infosys Centre for Artificial Intelligence, Department of Computational Biology, IITD.
Chief guest Chef Rakesh Sethi, Radisson Hotel Group, Guest of Honour Dr Ganesh Bagler, Associate Professor, Infosys Centre for Artificial Intelligence, Department of Computational Biology, IITD, Mr. R.K. Bhandari, Principal BCIHMCT, and Chef Prem Ram, CHE Event Coordinator and Joint Secretary Indian Culinary Forum, declared the event open with Lamp Lighting Ceremony followed by Ganesh Vandana.
Mr. R.K. Bhandari, Principal BCIHMCT, welcomed the Chief Guest for the opening ceremony - Chef Rakesh Sethi, Guest of Honour Dr Ganesh Bagler and other esteemed guests, sponsors, media partners, faculty members and participants,
He emphasized that BCIHMCT is an institution which stages the spirits of the budding hotelier. He said "While giving pure academics the due importance it deserves, BCIHMCT has always provided the students from Hospitality fraternity to showcase their talents and spirit of hospitality by organizing such events."
Chef Rakesh Sethi, in his opening remarks stated that events like these ensure students are ready to face the Industry and the life ahead. Calling the budding hospitality professionals the assets of the hotel industry, he encouraged the participating teams to put in their best efforts during the three day mega event.
Dr. Ganesh Bagler spoke about his research in computational gastronomy which is an emerging data science of food, flavors and health. By blending food with data and computation he has helped establish the foundations of this niche area. Starting with the investigation of food pairing in Indian cuisine, his lab has contributed to computational gastronomy with studies on culinary fingerprints of world cuisines, culinary evolution, benevolent health impacts of spices, and taste prediction algorithms.
Dr. Chef Prem Ram, congratulated the institution for organising the Ensemble and also thanked Shri Banarsidas Chandiwala Sewa Smarak Trust Society, along with sponsors, media partners & participating institutes for their contribution towards the Hospitality Ensemble.
He spoke about the sustainability of food and its long term impact on the health of Indian consumers. Incidentally, we have kept the theme of "Shashwat Bhoj" which truly encapsulates the theme of sustainability. "Shaswat Bhoj" is a feast to remember our past, to sustain for our future and to explore our discovered present. After all, the habit of local consumption is a principle encouraged by ancient medicinal systems as it helps decrease the ecological footprint by reducing energy requirements involved in processing, packaging, storage, and transportation.
The Chefs and Managers representing different departments of Hotels in Delhi-NCR will be judging the various competitions such as Bar-wizard Bar Challenge (a cocktail mix-&-straight competition), R Pure Traditional Vedic Cuisine Challenge, Nestle Culinary Challenge, USAPEEC INDIA, Biryani Competition, Oxford Hospitality Brain Twister (quiz competition related to hospitality services & tourism), Korean Culinary Challenge, Floral Decoration Competition, Tramontina Fruit & Vegetable Carving and Dress the Cake Competition. Through Regional Indian Culinary Contest the ensemble encourages the youth to learn more about their roots and revival of the traditional Indian recipes.
Spread the Warmth with Deepavali Festive Curations by Welcomhotel Sheraton New Delhi
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Let celebrations ring through your home with the warmth of our handcrafted selection of traditional and contemporary indulgences from Welcomhotel Sheraton New Delhi. Savour the warmth in every bite and elevate your celebrations. Explore our range of Festive Curations featuring chef-crafted traditional and contemporary delights tailor-made to perfection.
This festive season surprise your loved ones with Deepavali festive curation by ITC Hotels. Order on Gourmet Couch on the ITC Hotels App or Call 9870981153 (11am to 9pm) for bulk orders.
For more details, please call 88000 20848
Sayaji Raipur brings in the yuletide season with the traditional Cake Mixing Ceremony!
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Raipur, October 2022: It’s time to usher in good tidings and happiness with the traditional cake-mixing ceremony. Sayaji Raipur is all set to mark the beginning of the yuletide season by inviting guests to their annual cake-mixing ceremony- a time for friends, family, and loved ones to ring in a joyous time together!
The traditional cake-mixing ceremony celebrates the beginning of the Christmas season by mixing varied fruits, assorted nuts, mixed spices, fruit peels, and liquor to form a delightful mixture that will be perfect to bake scrumptious Christmas cakes and treats. The history of this amazing tradition that takes place weeks before Christmas goes back centuries ago. The ingredients required to bake the perfect plum cake are put together and mixed well in large quantities. Bottles of high-quality liquor, wine, and honey are poured over dried fruits, nuts, powdered grains, fresh fruits, and spices and are mixed well-using hands to give the cakes their amazing taste and mesmerizing aroma. These mixtures are then refrigerated until all the flavors and aromas are blended well. It is believed that the first cake was baked in Egypt. In the 17th century, cake mixing was an intimate family affair. The family members would gather to celebrate and share the happiness of the upcoming Christmas and the New Year season. This time let’s join at Sayaji Raipur and celebrate the fun of cake mixing.
What are you waiting for then? Make your way to Sayaji Raipur to celebrate, share experiences, stories, blessings, and the warmth of the festive season!
DATE: 22nd Oct 2022
TIME: 1630 Hrs
VENUE: Sayaji Raipur
Experience tantalising flavors at ‘Tales of Tangra’ Festival at The Market, The Westin Pune Koregaon Park
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Satiate your taste buds with a curated Kolkata-style Chinese street food menu as Chef Ho Chi Ming exhibits his childhood chronicles at ‘Tales of Tangra’ festival.
Pune, October 2022: Rediscover the authentic flavors of Kolkata’s oldest Chinatown as Chef Ho Chi Ming with the essence of his roots in his blood and passion for culinary arts in his heart, brings to you ‘Tales of Tangra’ festival.
Taking root in a multi-generational close-knit Chinese community in downtown Tangra, Chef Ming is the 3rd generation of his family to make his profession in cooking food. No stranger to Cantonese and Hakka-style flavours that the city is revered for, the tradition of cooking Indo-Cantonese style Chinese food, flows in the blood of Chef Ming.
Carrying tremendous love and pride for this cuisine, Chef Ming has curated an entirely new menu at The Market unfolding age-old culinary secrets and tantalizing flavours of original Kolkata-style Chinese food.
The vast menu opens with soups and appetizers like Honey Chili Baby Corn, Crackling Spinach Almond Flake and Dragon Chicken Lollipop, before moving to the homestyle Mains and Rice & Noodles.
Other top picks from their extensive menu includes Beijing Style Lamb, Buddha’s Delight, Four Season Green Beans and Chicken Dry Chili Cashewnut. The Rice & Noodles section, of course, focuses on the cuisine’s classic Garlin Chili Fried Rice, Yam Mein and Cantonese Chow.
Don’t miss the menu’s bespoke desserts Banana Toffee With Ice Cream and Date Pancake With Ice Cream.
That said, there are plenty of other indulgent dishes for patrons to try at Tales of Tangra Festival. So come together at The Market with your favourite people to satiate your taste buds to your heart’s desire.
Date: Till 23rd October 2022
Time: 12:30 PM - 12:00 AM
Venue: The Market, The Westin Pune Koregaon Park
Contact: +91 7066200300
BAREFOOT LUXURY AT ITS FINEST AT THE RESIDENCE BY CENIZARO, MALDIVES
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Unadulterated moments come to life as luxury meets inspiration at the Residence by Cenizaro, Maldives
Floating in the Indian Ocean, The Residence Maldives at Falhumaafushi with 94 villas and the Residence Maldives at Dhigurah with 173 villas are located in the Gaafu Alifu Atoll, also known as the northern Huvadhoo Atoll. As you spend your days and nights breathing clean air, feet dipped in crystal blue water, you can feel the strain of a hectic city life melting away. Barefoot luxury at its finest is what The Residence by Cenizaro is designed to offer.
Stay in the lap of luxury
As you step into this haven, unwinding in the true sense begins, thanks to the muted tones of the interiors contrasted with the azure sea. The understated luxury is perfectly expressed through thatched roofs, natural materials and fabrics accented with local artefacts and wall art, and a 360-degree view from the French windows of the villas. There are beachfront villas, one-bedroom and two-bedroom overwater villas to choose from.
Savour scrumptious meals
Dining out has a whole new meaning at The Residence Maldives. One can choose to dine by the pool in the comfort of their villa, on the beach, or even over the ocean. The chefs ensure that the flavours of everything served excite the palate.
One of the most romantic settings is an evening on a private castaway island when you can feel pages from Robinson Crusoe books come alive. A personal chef serves delicious cocktails and gourmet options inspired by world cuisine, while guests listen to the calming ocean breeze, only punctuated with the sound of the waves. Each experience is tailored to one’s taste and mood.
To take your dining experience closer to nature, one can opt for the Earth Basket session. Cycle your way around the farms, nursery and gardens or take a walk. The tour gives a peek into the cycle of farming and offers special herbs-infused beverage tasting sessions. As you pick your own harvests that are naturally grown in the vegetable garden. Make your own lunch with fresh produce as a chef guides you during your farm-to-table experience.
Enjoy a wholesome vacation
The vast ocean around is inspiring enough to take a dip into it. But, a holiday at The Residence is beyond that. Spend a 90-minute ride on a Dolphin Cruise gazing at the blue ocean and spotting spinner dolphins and bottlenose dolphins. Enjoy the view of the setting sun while enjoying a glass of bubbly.
To take your marine activity a notch higher, opt for snorkelling or deep-sea diving. The PADI Dive Centre at the resort offers various classes and excursions that include snorkelling in nearby reefs and advanced open water diver courses. Exploring the underwater world in the Gaafu Alifu atoll where the resort is located is extremely rich when it comes to marine life. Home to over 1,200 species of fish and coral, you can also spot species of sharks, green turtles, manta and eagle rays. You can snorkel in and around Falhumaa reef or journey in dhoni, a traditional Maldivian boat, between five minutes and one hour from the resort to reach dive sites.
For those in love with marine exploration, the fact that The Residence Maldives forms part of Protect Maldives Seagrass initiative by the Blue Marine Foundation and the Maldives Underwater Initiative (endorsed by the Maldivian Ministry of Tourism) makes it extra rewarding.
Recharge your mind, body and soul
The welcoming ambience of Spa by Clarins is a soothing addition to the barefoot luxury that you experience at The Residence. Tucked away at the end of a jetty, overlooking the lagoon, the spa comprises six pavilions and an en-suite hair salon. Every spa and beauty treatment uses Clarins’ products that are made of plant-based active ingredients.
Those looking for yoga and meditation sessions, can head to an open deck and align the mind and body.
If you are planning a trip this year, do check out The Residence by Cenizaro website for special offers, last-minute deals and activities. The properties can be reached by a 50-minute domestic flight from Malè to Kooddoo airport.
Whether you choose to stay at the Falhumaafushi property or the one at Dhigurah, The Residence by Cenizaro is where you can become one with nature in the most effortless fashion.
Renowned Islay Single Malt Ardbeg debuts its prestige range in India with the exceptionally rare and limited Batch 4 of Traigh Bhan
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Ardbeg Traigh Bhan 19 Years Old Batch 4 demonstrates the Distillery’s versatile character, and is a limited edition launch exclusively available at Duty-Free in Mumbai and Delhi airports
National, October 2022: Ardbeg is soon to debut in India a limited edition expression from its revered prestige range. The fourth bottling of its permanent 19-year-old expression, Ardbeg Traigh Bhan (pronounced tri-van) will be made available in the country exclusively via Duty Free retail outlets in Mumbai and Delhi airports. Bringing the strictly limited edition launch to India is Ardbeg’s first step in fulfilling the growing demand of its prestige offerings in the country.
Produced in small batches and released year-on-year, Ardbeg Traigh Bhan 19 Years Old Batch 4 is an exceptionally rare and ever-changing whisky, drawing its inspiration from Islay’s Traigh Bhan beach, known locally as the Singing Sands. Matured with a higher proportion of Oloroso Sherry casks, Batch Four is subtly different to the previous releases of Traigh Bhan, taking on more flavours of chocolate and raisin, alongside a distinctive mentholic character.
This sublime dram is the epitome of an aged Ardbeg. On the nose, rising aromas of herbal pine and fennel flow into sharp notes of citrusy lime sorbet and medicinal lozenge. On the palate, an intense wave of wood smoke leaves ripples of decadent dark chocolate and ground coffee in its wake. Sweeter notes of lemon curd and peanut brittle cut through the swell to reveal delicate hints of creamy raisin fudge and hazelnut. Finally, menthol, fresh lemongrass, aniseed, clove and white pepper emerge from rich, smoky depths.
The taste profile isn’t the only thing that changes year-on-year. Each Traigh Bhan whisky carries its own unique batch code, batch symbol and signature from one of the Distillery’s famous faces – this year it’s Colin Gordon, the Distillery Manager.
Commenting on the Batch Four, Colin Gordon said, “I’m absolutely delighted to put my name to this batch of Ardbeg Traigh Bhan, inspired by one of the most beautiful spots on Islay. It’s a delicious dram, and the fact that each bottling is a little bit different adds to the fun. I know Ardbeggians and their friends enjoy comparing the finer details of this ever-changing whisky.”
Dr Bill Lumsden, Ardbeg’s Master Distiller, said, “Ardbeg 19 Years Old Traigh Bhan Batch 4 is another incredible iteration in the series. It follows in the footsteps of previous bottlings, but thanks to some tweaks to the recipe, we’ve brought more woodsmoke, menthol and aniseed to the fore. This is an impossibly balanced, not-to-be-missed Ardbeg.”
The limited edition Ardbeg 19 Years Old Traigh Bhan Batch 4 from the prestige range, will be exclusively made available in Travel Retail outlets at Mumbai and Delhi International Airports from October 15, 2022 at a price of INR 24,000.
For more information on this bottling and all things Ardbeg, lovers of smoky single malt can join the Ardbeg Committee at Ardbeg.com. Membership is free and all Ardbeg fans are welcome.
TASTING NOTES:
Age: 19 Years Old
ABV: 46.2%
AN IMPOSSIBLY BALANCED WHISKY. HERBAL & MENTHOLIC.
Colour: Sunset Gold
Nose On the nose, rising aromas of herbal pine and fennel flow into sharp notes of citrusy lime sorbet and medicinal lozenge, while eucalyptus and saddle soap follows on the breeze. A splash of water releases a cascade of hazelnut, sweet vanilla, and currants before rich minted chocolate brings the nose to a close.
Taste An intense wave of wood smoke crashes over the palate, leaving ripples of decadent dark chocolate and ground coffee in its wake. Sweeter notes of lemon curd and peanut brittle cut through the swell to reveal delicate hints of creamy raisin fudge and hazelnut. The allure of this rare dram continues with suggestions of more medicinal, spicy notes. Menthol, fresh lemongrass, aniseed, clove and white pepper emerge from rich, smoky depths.
Finish: Sweet and peat collide with creamy vanilla fudge, dark cocoa powder,
and a warm, woody clove tingle. A sharp, intense, and satisfyingly
long finish.
About Ardbeg:
Ardbeg prides itself on being The Ultimate Islay Malt Whisky. Established in 1815, Ardbeg is revered by connoisseurs around the world as the peatiest, smokiest and most complex of all the Islay malts. Despite its smokiness, Ardbeg is renowned for its delicious sweetness, a phenomenon that has affectionately become known as ‘the peaty paradox. During the 1980s and 1990s, Ardbeg suffered from an uncertain future, and it was not until the brand was purchased by The Glenmorangie Company in 1997 that the Distillery was saved from extinction. Since then, the Distillery has risen like a phoenix and today Ardbeg is well established as a niche, cult malt, with a passionate following.
Diwali Recipes by Chef Raghvendra Singh from Meetha By Radisson
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Chef Raghvendra
Enjoy the Diwali Specials by 5-star Chef
Meetha By Radisson
Anjeer Mohini
Ingredients
Half Kg Anjeer
100 Grams Sugar
100 Grams chopped Pista
100 Grams Chopped Almond
100 Grams chopped cashew nut
100 Grams Cashwenut paste
50 Grams Sugar
100 Grams Glucose
1 gram Saffron
Khus khus 50 grams
Ghee 50 grams
Recipe
1. Boil Half Kg Anjeer for 10 to 15mins and make a paste. Add 100 Grams of Sugar put it in a pan on slow flame for 10mins then add 50 Grams of Ghee. Stir it again for 15mins on a slow flame. Remove it let it cool and make a dough.
2. Now for Filling, take Cashwenut paste add 50 Grams Sugar in it. Put this mixture in a pan and stir it for 15 to 20mins. Add all the chopped nuts and Glucose and make small balls of it 20 Grams each.
3. Now take the Anjeer dough and make small balls add the filling to each ball and make idli shape.
4. Garnish it with khus khus. Cut this idli shape in half as shown in the picture and your Anjeer Mohini is ready to serve.
