Appointment | Nihat Yucel joins Four Seasons Hotel Alexandria at San Stefano as GM

Four Seasons Hotel Alexandria at San Stefano has appointed Nihat Yucel as general manager. He has 22 years of experience with Four Seasons and holds a master’s degree in tourism from Istanbul University and a post-graduate degree from Florida International University.

Yucel started working with Four Seasons Hotel Istanbul in 1999 in the food and beverage department.

Then in 2007, he became F&B director on the pre-opening team for the Four Seasons Hotel Istanbul at the Bosphorus. Three years later he switched to director of rooms.  After two years, he was promoted to hotel manager overseeing both departments.

Yucel them moved to Four Seasons Resort Seychelles in 2014 as resort manager before returning as hotel manager at both Four Seasons on the Bosphorus and at Sultanahmet.

Speaking about his career, he said: “I like the time to connect with people.” 

Outside of the hotel world, he’s a big football fan and follows Galatassaray in Turkey. He also played football professionally in the second division of the Turkish football league.  

Four Seasons said he is a wonderful man, a compassionate leader and dedicated toelevated guest service and employee care and wellbeing.  

Appointment | Souffian Zaeraoui appointed cluster GM for three Accor hotels in Dubai

Souffian Zaeraoui is the new cluster general manager for Novotel, Ibis and Adagio Al Barsha hotels. The Accor properties have 1,144 between them.

Zaeraoui has worked for Accor for 14 years, previously serving as hotel D]director for the same cluster until 2018.

A French-Moroccan national, Zaeraoui brings a wealth of experience to the role and will oversee the upcoming transformation of the newly designed Ibis guest rooms for Ibis Al Barsha. The property is the first Ibis hotel in the UAE to roll out the modern designs.

He said: “I couldn’t be happier to be moving back to the Al Barsha cluster, especially in this landmark year of Expo 2020 and the UAE Golden Jubilee. I’m thrilled that I can use all my experience at such an exciting time to take these iconic hotels to greater heights and achieve the desired success with the team.”

He moves from Novotel & Adagio Abu Dhabi Al Bustan and he holds an MBA in International Hospitality Management, IMHI from ESSEC Business School in Paris.

Zaeraoui began his career in France with Marriott and Sofitel Hotels in Paris, before heading up F&B at Novotel Cardiff Centre Wales.

He was the opening operations manager at Pullman Gurgaon Central Park in India before moving to Al Barsha the first time.

Appointment | Novotel Chandigarh Tribune Chowk appoints Ashish Battoo as General Manager

The 120-room hotel is slated to open on 1st October, 2021

Novotel Chandigarh Tribune Chowk has appointed Ashish Battoo as its General Manager. He has over 19 years of experience with international and Indian brands, including The Hyatt and The Oberoi Group of Hotels and Resorts.

In his most recent assignment, Battoo was associated with The Golkonda Hotel, Hyderabad as General Manager before deciding to pursue his own venture in 2019.

He holds a Degree in Hotel Management from Garden City College, Bangalore.

New Opening | Hard Rock Cafe® Brings Double The Magic To Hyderabad With Second Outpost In Hitech City

Mr. Mani - Manager, Mr. Naveen, General Manager. Ms. Dristi - Sr Marketing Manager, Mr. Kunal - Director, Operations,hef - Cyrus,Ms. Akanksha - Asst Director, Sales & Marketing (left to Right)

Hard Rock Cafe® Brings Double The Magic To Hyderabad With Second Outpost In Hitech City

Hyderabad: September 21st, 2021: Hard Rock® introduces the brand's one-of-a-kind blend of music, entertainment, iconic merchandise, and authentic American fare to Hyderabad’s tech hub – Hitech City, with its second outpost in town, as the brand celebrates 12 years in the city! The Rock ’n’ roll-themed chain with a high-energy vibe, serving burgers & American classics will cater to the tech crowd of Hyderabad and local visitors, who will experience Hard Rock's new design style and latest technology at Hard Rock Cafe® Hyderabad Hitech City, which is located at the Ground Floor at Salarpuria Sattva, Knowledge City. This opening is special as the brand also celebrates its 50th anniversary globally this year.

Customers of Hard Rock Cafe at Hitech City will be able to enjoy fresh and high-quality authenticAmerican items from Hard Rock's most extensive menu innovation in the company's history that features many new offerings. Guests can indulge insignature dishes such as Legendary Steak Burgers, The Original Legendary Burger, The Big Cheeseburger and more. The Starters & Shareables include the famous Jumbo Combo, One Night in Bangkok Shrimp, Wings, All-American Sliders, Classic Nachos and more. An extensive selection of Salads, Sandwiches & Specialty Entrees will also be on offer to tantalize taste buds such as the BBQ Pulled Pork Sandwich, California-Style Cobb Salad, Baby Back Ribs, and Famous Fajitas, just to name a few. Additionally, a new local inspired Indo-fusion menu created by Chef Cyrus Irani put the spotlight on hyperlocal dishes such as Fiesta Platter, Hyderabadi Biryani, Fish & Chips, South of the Border Cottage Cheese among others. Don’t forget to add a zing to your dining experience by trying one of our many signature beverages including: All new Boozy Milkshakes, cocktails such as Rockin’ Fresh Rita, Rock House Rum Punch and Hurricane.

Spread over 8897 square-feet with a capacity of over 194 seats, the space promises the best of indoor & outdoor dining experiences for a city that loves both alike for dining in & out at different times of the day. The outdoor seating area is lined with tropical landscape along its periphery and a gigantic photo-opportunity in the form of a street art mural, curated by local talent, set alongside the outdoor bar.

The indoor section boasts of a stunning bar counter on a raised platform, and a striking ceiling that needs a special mention since the same has been meticulously crafted with a combination of coffers and metal baffles – which add immense character to the overall energy of the space. There exists a 4,000 Sq Ft of fully air-conditioned indoor space with a sizable podium at the nucleus of the space to house live performances on one side, and an exciting combination of a cafe format of Hard Rock, known as Constant Grind, along with a Rock Shop on the other side. The Constant Grind, a coffee-shop by Hard Rock International, will open its second exclusive shop ever at Hard Rock Cafe Hitech City. It will serve freshly brewed gourmet coffee to its guests; one can work remotely from this space and enjoy a latte, espresso, or a refreshing iced drink to go with freshly baked cookies, all-day breakfast, sinful smoothies and sandwiches. A special attraction here is a Gelato Bar for our little rockers and families.The new Hard Rock Cafe at Hitech City will create over 65 direct jobs and several others by way of indirect services, within the city at a much-needed time.

Memorabilia from Hard Rock's iconic collection adorns Hard Rock Cafe Hitech City’s walls, including items from legendary musicians like a belt worn bylead guitarist, Slash, of Guns N’ Roses, a pair of fancy boots donned by Elton John, Rihanna’s metal bikini and accessories, a long-sleeved cat costume worn by Lady Gaga, among many others. Some more star pieces include a Harley Davidson hat worn by Elvis Presley, and a brown pinstripe vest by Will.I.Am of Black Eyed Peas -

The Hyderabad second outpost’s Rock Shop® will offer music-inspired items, as well as customized collectible Hard Rock Cafe merchandise. Fans can acquire exclusive HyderabadHitech City-specific merchandise and much-coveted signature pins at this retail location.

"Opening a second outpost in Hyderabad during such unprecedented times has been a huge challenge for our partners, and we feel extremely proud to finally be able to announce the opening of this iconic cafe in the beautiful Nizam city of Hyderabad," said Anibal Fernandez, Vice President of franchise operations, Hard Rock International.

We once again look forward to welcoming our Hard Rock fans in Hyderabad, India, in a "SAFE + SOUND” environment.

Those looking to dine at Hard Rock Cafe Hitech City can make a reservation by

To purchase Hard Rock Cafe merchandise, visit the online Rock Shop at https://shop.hardrock.com.

For additional information on the Hard Rock Cafe brand, visit www.hardrockcafe.com/.

About Hard Rock®:

Hard Rock International (HRI) is one of the most globally recognized companies with venues in 68

countries spanning 241 locations that include owned/licensed or managed Hotels, Casinos, Rock Shops®,Live Performance Venues and Cafes. HRI also launched a joint venture named Hard Rock Digital in 2020,an online sportsbook, retail sportsbook and internet gaming platform. Beginning with an Eric Claptonguitar, Hard Rock owns the world’s largest and most valuable collection of authentic music memorabiliaat more than 86,000 pieces, which are displayed at its locations around the globe. In 2021, Hard Rockwas awarded the Top Employer in the Travel & Leisure, Gaming, and Entertainment Industry by Forbes,designated as a U.S. Best Managed Company by Deloitte Private and The Wall Street Journal and namedthe top performing hotel brand in J.D. Power’s North America Hotel Guest Satisfaction Study for thethird consecutive year. In 2020, Hard Rock was honored as one of Forbes Magazine’s Best Employers forDiversity and a Top Employer for Women. Hard Rock Hotels & Casinos also received first place ranking inthe 2020 Casino Gaming Executive Satisfaction Survey conducted by Bristol Associates Inc. and SpectrumGaming Group. Hard Rock destinations are located in international gateway cities, including its two mostsuccessful flagship properties in Florida and home to the world’s first Guitar Hotel® in South Florida,Global Gaming’s 2020 Property of the Year. The brand is owned by HRI parent entity The Seminole Tribeof Florida. For more information on Hard Rock International, visit www.hardrock.comorshop.hardrock.com.

Appointment | Hilton appoints cluster director of revenue for four Ras Al Khaimah properties

Hilton has appointed Abhishek Lakhotia as cluster director of revenue for its DoubleTree and Hampton by Hilton Ras Al Khaimah cluster.

In his new role, Lakhotia spearheads strategies to generate further revenue for the cluster, which consists the 723-room resort, DoubleTree by Hilton Resort & Spa Marjan Island, Hampton by Hilton Marjan Island, DoubleTree by Hilton Ras Al Khaimah and DoubleTree by Hilton Ras Al Khaimah Corniche Residences.

Before joining the team, he has held various positions including group director of revenue management and complex director of revenue management.

Lakhotia said: “I’m delighted to be in Ras Al Khaimah to lead a fantastic team in revenue for the cluster. This is an exciting time for us, especially with the recent news around Ras Al Khaimah investing AED500 million on 20 sustainable tourism projects. We expect to see tourism grow within the next 12 months and we look forward to welcoming more guests to our one-of-a-kind resorts and hotels.”

The new team member has a bachelor’s degree in Hospitality & Tourism Administration from the Swiss Asian School of Hotel Management, and a post-graduate diploma in Hotel Management from Les Roches School of Hotel Management.

Eduard Jimenez, Cluster Commercial Director said: “We are honored to have Abhishek Lakhotia onboard and we wish him all the success in this new role. With his extensive knowledge and experience along with the ability to detect rising trends in the hospitality industry, Abhishek brings invaluable insights to the role and we are thrilled to have him on the team.”

Appointment | Sheryl De Sa takes over ibis Pune Hinjewadi as its GM

A hospitality professional who has been associated with Accor for over six years and started her journey as the associate director of sales for Novotel Goa Resort, Sheryl De Sa will take over the reins of ibis Pune Hinjewadi as its general manager.

With two decades of experience in various roles, Sheryl will lead the hotel’s overall management and operations in this role. Sheryl has also worked across key properties of Accor Group including Novotel Goa and ibis Styles Goa Calangute.

De Sa is the fourth female GM in the ibis India network. “I am excited about this new opportunity. I believe that organisations with a significant representation of women on board regularly outperform those with more homogenous leadership.”

De Sa has also played an instrumental part in setting up and positioning the first ibis Styles hotel in India – ‘ibis Styles Goa Calangute’, as its director of sales and marketing for the property and went on to become the director of rooms.

News | World’s first certification for vegetarian food launched

The Sattvik Council of India, in partnership with the international auditing/certifying company, Bureau Veritas, brings out standards and certification for vegetarian food.

The Sattvik Council of India has announced the world's first certification programme for vegetarian food in partnership with world’s leading auditing and certifying body, Bureau Veritas. Through this, both Sattvik Council and Bureau Veritas, plans to offer certification to vegetarian food globally, in the lines of Halal and Kosher standards, for Islamic and Jewish dietary principles, respectively.

The objective of the certification programme is to render an assurance to vegetarian/vegan consumers in India and global markets that the food they are consuming is prepared after following thorough guidelines and standards prescribed.

Speaking to ETHospitalityWorld after the launch of the certification scheme in Delhi, Abhishek Biswas, founder of Sattvik Council of India, said that they have filled the vacuum and probably alleviated the dilemma faced by vegetarians across the world while travelling to places. The certification will bring trust, reliability and confidence in consumers. He said that it will also trigger new investments and generate employment opportunities in the ecosystem going forward.

“Globally, people are converting to vegetarianism in a big way after Covid. Veganism is also catching up fast in many countries. By bringing standards and certification, we want to promote vegetarianism and veganism with purity assurance. With a certifying partner like Bureau Veritas onboard, the world is the target,” Biswas said.

Amit Ghosh, senior vice president - South Asia (Commodities, Industry and Facilities Division) of Bureau Veritas (India) said that they have developed a comprehensive Sattvik Management System after a lot of research, consultation with experts in the field and with inputs from the Sattvik Council of India. He said that the entire supply chain will be audited, verified and certified periodically as well as through surveillance audits to ensure the standards are strictly followed.

With the new standards, Ghosh said that the suppliers and food businesses can set their objectives by following the guidelines set by the certifying agency for them.

Ingredient Ideology | The Adorable Dragon Fruit By: Dr. Kaviraj Khialani- Celebrity Master Chef.

The Adorable Dragon Fruit

Dragon fruit is also known as “pitaya” or “strawberry pear”. Dragon fruit grows on a climbing cactus plant that can grow from 15-20 feet high and can live for as long as two decades. The flower buds of the fruit are edible when cooked. Dragon Fruits are native to Southern Mexico and across Central and South America. The name 'dragon fruit' is derived from its unique appearance, where the spikes resemble fire and the scales resemble that of a dragon, as depicted in Chinese mythology. Dragon fruit is a fruit of many names, known as pitaya and pitahaya depending on genus, as well as strawberry pear and even night blooming cereus.

Dragon fruit can be considered as a superfood being low in calories but high in fibre, antioxidants, phytonutrients, vitamins and minerals, and containing healthy fatty acids and probiotics. Antioxidants are essential to protect cells from free radical damage, which cause chronic disease and ageing. Some of the major antioxidants found in dragon fruit are betacyanins, betaxanthins, hydroxycinnamates and flavonoids. According to a research article published in the World Journal of Pharmacy and Pharmaceutical Sciences in 2018, the antioxidant activity of the fruit can be helpful in preventing inflammatory conditions such as gouty arthritis. Hydroxycinnamates have proven anticancer activity, while flavonoids are linked to better brain health and reduced risk of heart disease.

To choose a ripe dragon fruit, look for bright, even-coloured skin. A few blemishes on the skin are usual, but if the fruit has a lot of flaws, it may be over-ripe. Hold the dragon fruit in your palm, and try pressing the skin with your thumb or fingers. It should give a little, but shouldn’t be too soft or mushy

Dragon fruit is rich in phytonutrients and antioxidants, including good amounts of carotene and vitamin C, and its nutritional and antibacterial properties have been studied for their ability to improve digestion, strengthen the immune system, and boost energy levels. Dragon fruit has high water content (about 80% water), and is a good source of iron, magnesium, B vitamins, phosphorus, protein, calcium, and fiber. The fruit’s edible seeds are also nutritious, as they are high in polyunsaturated fats like omega-3 and omega-6 fatty acids, which have been shown to lower the risk of cardiovascular disorders

Dragon fruit is best used raw and slightly chilled, but can also be cooked, such as grilling with a sprinkle of chili powder to balance its sweet flavor. Slice the fruit lengthwise and scoop out the flesh, or quarter it and peel off the leathery skin entirely, as it can be bitter. Dragon fruit is commonly blended in smoothies, or juiced for beverages and cocktails. It can be used to make jams or flavor ice creams, sorbets and other desserts, while syrup made from the fruit is often used for colouring pastries and candies. 

The soft yet dense texture will hold its shape nicely when cut, so it can be diced into fruit salads with papaya, coconut, mango, guava or kiwi. It can also be used in Savory salads, and pairs well with seafood, such as scallops and white, flaky fish. Ripe Dragon fruit can be kept at room temperature for a few days, or refrigerated in a sealed container for prolonged use. Fresh, cut segments will keep in a sealed container in the refrigerator for a day or two. Dragon fruit can also be sliced or cubed, then frozen for future use in blended or pureed applications.

Here are a few Health Benefits of Dragon Fruit:

1. Dragon fruit is considered good for the eyes, bones, teeth and skin.

2.Dragon fruit offers good support to our digestive system since it is high in fiber content, also aids in weight loss if consumed wisely.

3.Dragon fruit is a great immunity boosting ingredient and a fruit which can be had regularly due to good quantities of vitamins and minerals present in it.

4.Dragon fruit is also regarded as anti-aging since it has anti-oxidants which work against the free radicals and makes our skin tighter and younger look wise.

5.Dragon fruit also helps prevent cardio-vascular diseases, lowers cholesterol levels and helps reduce high blood pressure.

6.Dragon fruit is also anti-inflammatory and also supports our nervous system as well since it is high in vitamin B levels which aid in the formation of nerve cells and healthy fats for proper conductive signalling.

7. Dragon fruit is also heart healthy food, good in vitamin A and vitamin C content, also helps cure constipation issues.

8. Dragon fruit helps keeping the kidney clean and de-toxified and it also beneficial for our bone health as well.

9.Dragon fruit has also been regarded as a stress buster, due to its attractive look and eye appeal it is also a mood enhancer and works well to manage stress levels as well.

10.Dragon fruit is also regarded as good for the health of our hair and it supports good development of hair in our body and also strengthens hair growth.

Here are a few recipes with Dragon Fruit being incorporated into various cuisines and methods of cooking/ applications:

Recipe-1] DRAGON FRUIT WALDORF 

Ingredients:

For the base of the salad:

Assorted lettuce leaves-1 cup [Iceberg/Lollorosso/ Cos/ Romaine]

For the body of the salad:

Green apples/red apples-1 no, do not peel, cut into cubes.

Dragon fruit- 1 no, peeled and cut into med size cubes.

Celery- 2 stalks, cut into ½ inch pieces

Walnuts- 8-10 no. roughly cut.

For the dressing of the salad:

Mayonnaise- 1 cup

Mustard paste-1/2 tsp

Salt and pepper to taste

Lime juice-2 tsp

Mint leaves- 6-8 no.

For the garnish of the salad:

Assorted herbs/ nuts/ seeds/ micro-greens

Method:

1. Pre-prep all the ingredients for the salad recipe.

2. Clean, wash/rinse the lettuce leaves, place them in ice-cold water to maintain their freshness.

3. In a mixing bowl, combine together the ingredients for the dressing and mix well, I also tried using greek yogurt in place of mayonnaise and it turned out to be yummy as well.

4. Just before serving, add in the body of the salad into the dressing and give the salad a nice toss and mix.

5. Check for seasoning and adjust accordingly, arrange the drained and pat dried crispy lettuce leaves on a salad plate and portion the tossed salad on it and garnish appropriately and serve.

Recipe-2] MARINATED DRAGON FRUIT SALAD

Ingredients

For the base of the salad:

Assorted lettuce leaves-1 cup [ Iceberg/Lollorosso/Cos/ Romaine]

For the body of the salad:

Dragon fruit- 1 no, peeled and cubed

Fresh pineapple- 3-4 slices, cubed

Apple- red or green- 1 no, cubed

Chickoo- 2 no, peeled and cubed

Grapes- 10-12 no

Berries- ¼ cup any variety

For the marination cum dressing:

Honey-2 tbsp.

Lime juice-2 tbsp.

Mint leaves- 10-12 no

Ginger juice- 2 tsp

White wine-2 tsp- optional

Raisins- 10-12 chopped

Dates- 3-4 no puree

For the garnish of the salad:

Toasted flax seeds/ melon seeds/ pumpkin seeds- 2-3 tsp

Micro-greens/ fresh herbs.

Method:

1. Pre-prep all the ingredients for the marinated dragon fruit salad.

2. Prepare the base of the salad, clean, wash- rinse and place in cold water.

3. In a mixing bowl, assemble the ingredients for the marination cum dressing and give it a nice mix.

4. Add in the fruits as desired and mix, place in a cool place/ chiller/ fridge etc for around 20-30 mins.

5. Give the fruits a nice toss one more time and portion them on a bed of crispy lettuce leaves on a salad plate/ bowl.

6. Garnish the salad with toasted seeds/ slivers of almonds/ nuts/ micro-greens etc and serve.

Recipe-3] DRAGON FRUIT & PRAWN COCKTAIL SALAD

Ingredients:

For the base of the salad:

Assorted lettuce leaves- 1 cup preferred to use iceberg lettuce

For the body of the salad:

Dragon fruit- 1 no, peeled, cubed

Prawns- 12- 16 no, shelled, de-veined and washed.

To blanch/cook the prawns:

Water- 500 ml

Onion-1/2 no sliced

Bay leaf-1 no

Peppercorns-3-4 no

Celery stalk- 1 no cut

Lime slices- 2-3 no

White vinegar-1 tsp

Salt-1/2 tsp

For the dressing of the salad:

Mayonnaise-1 cup

Capsico/ tabasco sauce-1/2 tsp

Salt and pepper to taste

Lime juice-2 tsp

Tomato ketchup-2-3 tsp

Brandy/rum-1-2 tsp optional

Parsley-2 tsp chopped

Shallots- 3-4 chopped

Celery-2 tsp chopped

Gherkins/ olives- 2-3 tsp chopped

For the garnish of the salad:

Assorted fresh herbs/ boiled sliced egg/ black or green olives

Method:

1. Pre-prep all the ingredients for the dragon fruit and prawn cocktail salad recipe.

2. Start with the poaching/blanching/ boiling of the prawns first by assembling the listed ingredients into a saucepan/open pan and allowing it to come to a boil, simmer it, add the cleaned prawns into the pan and cook it for 6-8 mins, refresh with cold water, slice them 1 x2.

3. In a mixing bowl, combine together the ingredients for the dressing of the salad and add in the prawns and dragon fruit and give it a nice mix. Allow chilling until used.

4. Just before serving it, use transparent martini/ cocktail glasses for better eye appeal, arrange ice-berg lettuce in the glasses, layer up the chilled salad and garnish appropriately and serve immediately.

Recipe-4] DRAGON FRUIT DELIGHT

Ingredients:

Dragon fruit- 2 no, peeled and cut roughly

Ginger juice- 2 tsp

Lime juice- 2 tsp

Sugar syrup- 2-3 tbsp.

Cashews-2 tsp chopped

Lychee crush- 2 tsp

Tender coconut/ malai- 2 tbsp. chopped

Coconut Water- ½ cup

For garnish

Mint leaves- 6-8 no

Cherries- 2-3 no

Method:

1. This recipe is about preparing small shorts with dragon fruit in the form of a juice / healthy sips.

2. Pre-prep all the ingredients as listed above and can be adjusted as desired/ as per taste.

3. Using a jar of a mixer-grinder/ food processor, combine together the dragon fruit with all the other ingredients as listed and give it a nice churn and process it.

4. Remove into a bowl, check for the balance between sweetness and flavor and adjust it accordingly. At times I also avoid the sugar element in this shot drink and prefer without sugar as well.

5. Just before serving the refreshing shot drink, portion it into small glasses, garnish it as desired and serve.

Recipe-5] FUSION FIRNI WITH DRAGON FRUIT

Ingredients:

For the Firni mixture:

Milk- 500- 750 ml

Rice paste- 2-3 tbsp.

Green cardamom powder- ½ tsp

Sugar- to taste

Condensed milk-1/4 cup

Mava- 2-3 tsp

Raisins- 2-3 tsp chopped

Almonds- 2-3 tsp chopped

Cashews- 2-3 tsp chopped

Dragon fruit- 1 no, peeled, cubed

Mint leaves- 8-10 no

Glazed/tinned cherries- 3-4 no

Fruit cocktail tin- 1 cup, assorted tinned fruits can be added too.

Rossogulla- 2-3 no, sliced for the fusion touch in the Firni.

White chocolate- ¼ cup either shavings/ chips/ melted.

Method:

1. Pre-prep all the ingredients for the fusion Firni recipe.

2. In a saucepan combine together the milk, rice paste, sugar, elaichi powder and cook for 12-15 mins on a low flame, keep stirring.

3. Add in mava and condensed milk as it starts cooking, and continue to cook for another 8-10 mins on a low flame. Turn off the flame and cool.

4. Add in the white chocolate, mix and chill. Now it’s time to layer the dessert.

5. Using dessert glasses, cups start with the layering of the white chocolate Firni, place the dragon fruit, sliced rossogulla, assorted fruits, nuts and repeat the layers.

6. Chill the dessert for 2- 3 hours and then garnish and present the wow some dessert with dragon fruit combined in a white chocolate flavoured Firni.

Recipe- 6] THAI STYLE CHICKEN AND DRAGON FRUIT TOSS

Ingredients:

Oil-2 tsp

Lemongrass- 3-5 pieces

Fresh basil leaves- 6- 8 no

Galangal/ Thai ginger- 2 tsp cut

Thai red curry paste- 2 tsp

Water-1/4 cup

Coconut milk- ¾ cup

Salt to taste

Boneless chicken cubes-1 cup

Corn starch solution-2-3 tsp to thicken up

Sugar-1 pinch

Dragon fruit- 1 no, peeled and cubed

Lime juice- 2 tsp

Base of assorted lettuce leaves/ purple cabbage- 1 cup

Garnish with olives/ gherkins/ parsley/ basil/ nuts/ seeds.

Method:

1. Pre-prep all the ingredients for the recipe as listed.

2. This recipe combines a cooked thai version of chicken in a coconut sauce, thickened up and cooled then tossed with dragon fruit and served.

3.Heat oil, add in the lemon grass, galangal, basil, red curry paste, a little water, and cook for a few seconds, add in the chicken cubes, allow to simmer and cook for 6-9 mins.

4.Add in the thick coconut milk and mix well. Cook for another 3-4 mins, thicken up a little with corn starch solution, add salt to taste, once done, turn off the flame and allow to cool.

5. This can be served like a cold appetizer, salad, starter as well. Toss the dragon fruit with the chicken just before serving and add some lime juice, fresh herbs for garnish, portion it into glasses/ bed of fresh lettuce/ purple cabbage leaves or even a small empty coconut shell could be used for presentation.

Brief About The Writer:

Dr. Kaviraj Khialani- Celebrity Master Chef, is a Mumbai based Author, Writer, Healthy Eating - Lifestyle Specialist, Food Designer, Academician & having mastered over 33 International Cuisines, is also a Food & Beverage Consultant. He has worked with esteemed properties like the Taj Group of Hotels, Kuwait Airways to name a few, he has been awarded several Global and National Awards for his outstanding performance in his chosen field he loves to share his knowledge and experience of over 2 decades with the Food & Hospitality Industry.

Appointment | Shaaz Mehmood appointed as Managing Committee Member of the National Restaurant Association of India (NRAI) –The only members from Hyderabad

Shaaz Mehmood appointed as Managing Committee Member of the National Restaurant Association of India (NRAI) –The only members from Hyderabad

Hyderabad: September 2021: Shaaz Mehmood, Partner with Olive Bar & Kitchen Pvt. Ltd. - Hyderabad was recently elected as the Managing Committee Member of the National Restaurant Association of India (NRAI) for the period 2021-23. Shaaz has the distinction of being the only member from Hyderabad to be on the committee that aspires to promote and strengthen the Indian foodservice sector. It represents the interests of members through advocacy, training, research, and industry events.

Shaaz is a dynamic and performance-oriented Indian entrepreneur and humanitarian with a proven ability to conceptualize, build and lead top-flight teams aligned to achieving overall business objectives across diverse industries. 

NRAI is the voice of the Indian restaurant industry founded in 1982. The committee consists of over 30 restaurant CEOs & owners representing various national and international brands from the F&B sector. 

Speaking about this appointment, Shaaz Mehmood, said, “I have always worked towards the welfare and upliftment of the Indian restaurant industry. It is a great honor to be elected to the managing committee of NRAI. I look forward to actively create representation from Hyderabad that will help put our city on the national food map”.

Profile:

Shaaz’s passion for food developed at a young age when he wielded the ladle at the age of 12. He partnered with the Olive Bar & Kitchen Pvt. Ltd, in 2013 to extend their brands in the city under the mentorship of AD Singh. Shaaz set up the Olive Bistro & Bar at the stunning lakeside property in 2013 at a time when Hyderabad was still comforting itself to the idea of specialty restaurants. In 2015 he went on to partner and open SodaBottleOpenerWala followed by the Olive group’s first Microbrewery The Hopper in Hyderabad. In 2018, he partnered with the Olive group and reopened Ek Bar in Delhi in a bold avatar. He also has the distinction of opening Giggle Water, Hyderabad’s first speakeasy in 2018. In addition to these restaurants, Shaaz has been the go-to project lead for the company owing to his expertise in running tight schedules & costs to set up new restaurants. He has supported & led projects like the Olive Bistro & Bar in Mumbai & Gurugram; Olive Bar & Kitchen, Goa; SodaBottleOpenerWala & Lady Baga, Bengaluru and Hello Guppy, Mumbai. He is an authority on Hyderabadi cuisine and is well known for the lavish feasts hosted at his residence.

Shaaz, a serial entrepreneur,  has diverse interests in Healthcare, Hospitality, Food Processing & Manufacturing, he is the Promoter & Director of Medijourn Solutions Private Limited & Wadi Surgicals Private Limited.

Driving humanitarian initiatives, Shaaz Mehmood is the Founder & President of Youth Feed India. It ran one of the largest and most wide-scale food relief operations for the daily wage workers & marginalized communities across the country during the lockdowns of 2020 & 2021 and the October floods in Hyderabad. He is also passionately involved as the Treasurer of the Kitchens Against Hunger, an Olive Group CSR initiative.

NEWS | Uttarakhand HC allows Chardham Yatra, sets daily limit on number of devotees visiting shrines

The court said 800 pilgrims will be allowed in Kedarnath Dham, 1200 in Badrinath Dham, 600 in Gangotri and 400 in Yamunotri every day.

The Uttarakhand High Court on Thursday vacated its stay on the Chardham Yatra and directed the state government to conduct the pilgrimage with strict adherence to COVID-19 norms. Lifting the ban on the yatra, a division bench of the court comprising Chief Justice RS Chauhan and Justice Alok Kumar Verma said the pilgrimage will start with restrictions like a daily limit on the number of devotees visiting the temples.

Carrying a negative Covid test report and a vaccination certificate will also be mandatory for the visitors, the court said.

Putting a daily cap on the number of devotees visiting the famous Himalayan temples also known as the Chardham, the high court said 800 pilgrims will be allowed in Kedarnath Dham, 1200 in Badrinath Dham, 600 in Gangotri, and 400 in Yamunotri every day.

Pilgrims will not be allowed to take a bath in any of the springs around the temples, it said. The police force will be deployed as per requirements during the Char Dham Yatra in Chamoli, Rudraprayag, and Uttarkashi districts.

The court order comes as a big relief to the state government which was under pressure from various quarters to start the pilgrimage with which the livelihoods of lakhs of people including travel agents and pilgrimage priests are linked.

With the Covid situation being uncertain, the court had on June 28 put a stay on the state Cabinet's decision to start the Chardham Yatra in a limited way for the residents of Chamoli, Rudraprayag and Uttarkashi districts where the temples are located.

It had plans to open up the yatra in a phased manner for pilgrims from outside the state depending on the Covid situation.

The state government then approached the Supreme Court to vacate the high court's stay on the yatra. As the matter was pending in the apex court, the high court was not in a position to hear the state government's plea seeking lifting of the ban.

However, it recently withdrew its SLP in the Supreme Court paving the way for the high court to hear its plea.

Advocate General SN Babulkar and Chief Standing Advocate CS Rawat, appearing for the government, demanded that the ban be removed to restore the livelihood of the local people.

The advocate general said there is an earning period of the Chardham Yatra and if the season passes, many families will suffer huge losses. The advocate general further pleaded that the initial worry of the Court while imposing the ban has been addressed and there has been a significant improvement in health services.

The government also assured the Court that there will be strict adherence to the COVID-19 SOP for the Yatra.

In June, the high court had stayed the Chardham Yatra till further orders, while hearing public interest litigations (PIL) related to the increase in Covid cases, lack of health facilities, and other factors.

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News | Emirates to offer complimentary hotel stay to transit passengers through renewed Dubai Connect plan

Those who qualify for Dubai Connect but are unable to leave the airport will be given access to the Emirates Dubai Connect airport lounge.

Emirates has relaunched its Dubai Connect offer which gives customers transiting through its hub a complimentary hotel stay in Dubai. The travelers, including those from India, can avail of this service if their transit time exceeds 10 hours and by booking it at least 24 hours before the incoming flight to Dubai. The offer is available to customers booking in all classes (first-class, business, and economy) with a transit time between 10 and 24 hours.

With Dubai Connect, Emirates passengers will receive a complimentary night’s stay in a 4 or 5-star hotel, ground transfers to and from the airport, meals at the hotel as well as a UAE visa on arrival where required (subject to UAE Immigration approval). Those who qualify for Dubai Connect but are unable to leave the airport will be given access to the Emirates Dubai Connect airport lounge.

How to book Dubai connect service

• Complimentary Dubai Connect service can be booked as long as there are no better connection times to choose from for your itinerary.

• To book a Dubai Connect service, the connecting flight on the itinerary must be the best available connection. This means that the stopover time in Dubai between your two flights must be the shortest one available.

• Dubai Connect service can be added to the itinerary during online flight booking. If booked through a travel agent, passengers can check with them if they are entitled to the service.

• Keeping all the entry and regulatory documents required by the destination’s travel guidelines such as valid negative Covid‑19 tests at all stages of the journey is necessary.

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News | Nainital’s heritage resort, The Naini Retreat, to be converted into an IHCL SeleQtions property

The Indian Hotels Company (IHCL) has announced that the operating heritage resort, The Naini Retreat in Nainital, Uttarakhand will be converted into an IHCL SeleQtions resort. A hill station, Nainital is also popularly known as the Lake District of India.

This particular resort will be operated by Leisure Hotels Group under a franchise with IHCL.

Commenting on the signing, Suma Venkatesh, executive vice president – Real Estate & Development, IHCL, said, “IHCL is stepping into another location in the majestic Himalayas. With this new resort, the company will present yet another unique holiday destination to its customers, in addition to its hotels at five other locations in the state of Uttarakhand – Corbett, Dehradun, Haridwar, Rishikesh, and Pantnagar.”

The 52-room resort is situated on the picturesque Ayarpatta slopes, providing stunning views of the scenic Naini Lake and the Himalayan mountains nestled in the lap of nature. Spread over more than five acres of lush gardens and forest canopy, the resort will have an all-day diner, bar, recreational facilities including a Jiva Spa and fitness center, meeting rooms, and a banquet hall for social and business gatherings.

The resort will undergo a complete renovation and upgrade before it is launched under the SeleQtions brand.
Vibhas Prasad, Director, Leisure Hotels Group, said, “This will be our third hotel with the company in the State. We believe that this association will enhance the tourism potential of the entire region in India and abroad.”

With the addition of this hotel, IHCL will have six hotels in Uttarakhand including two under development.

News | Maharashtra Tourism, hospitality see revival; business 50-70% of pre-Covid days, say hotels

Hoteliers expect a significant increase in occupancy starting November, as against last year, because of the number of fully vaccinated people in Maharashtra and cases still being in check.

The tourism and hospitality sectors in Maharashtra are showing the first signs of recovery after the second Covid wave struck. Hotels in Mahabaleshwar and Lonavla now have a healthy 50-70 percent business of the pre-Covid levels, top sources from the Hotel and Restaurant Association of Western India told TOI on Tuesday.

Sherry Bhatia, president of the association, said, “This is the first instance of room bookings picking up at these major tourist spots after the second wave began subsiding. We anticipate that the coming months would bring in more improvement in bookings.” Bhatia said his own resort in Murud-Janjira recently recorded occupancy of 60-70 percent of the pre-pandemic levels, a first in months.

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News | Rajasthan govt to launch mobile application for tourists on World Tourism Day

The application will initially be available on Google Playstore while its iOS version is also under development and will be launched in a few weeks.

To facilitate tourists visiting Rajasthan, the state government will launch a mobile application on World Tourism Day on September 27, an official said on Wednesday. The application will initially be available on the Google play store while its iOS version is also under development and will be launched in a few weeks.

"All information regarding tourist spots, modes of transport and other services will be available through the application... Users will be able to know if the local service provider is registered with the department," Nishant Jain, Director of Tourism Department said in a statement.

While there are several websites providing information regarding tourism in Rajasthan, the official application will give reliable and real-time information, he said. Schemes and promotional activities of the department will be promoted through the application, Jain said.

Appointment | Saudi Arabia’s next female GM, and the other biggest hires of the week

In Saudi Arabia this week, Maria Bou Eid was announced GM of the House Hotel Jeddah CityYard, in doing so becoming one of the Kingdom’s few female general managers

. Other big hotel appointments this week span across multiple emirates and multiple departments. With a new leader in UAQ, up and comers in Dubai and department heads in Abu Dhabi.

New Opening | Porsche Design Hotel could open in Dubai soon

Deutsche Hospitality CEO Marcus Bernhardt discusses the new Steigenberger Porsche Design Hotels brand

Porsche could soon have their name on the side of a hotel in Dubai. Following the launch of Steigenberger Porsche Design Hotels in July, we caught up with Deutsche Hospitality CEO Marcus Bernhardt.

Steigenberger is hotel group’s flagship brand, and Bernhardt says the two companies are already eyeing Middle East markets for their modern hotel brand.

He said: “Our latest announcement was the collaboration with Porsche Design and we’re already looking into that for Dubai, Abu Dhabi, Qatar… Really these are the areas.

“The feedback has been tremendous so far, even from Porsche drivers. They think it’s great. We’re seeing guests head in a new direction, lifestyle is more important than ever. Traditional hotels are good, but the digital natives want somewhere else.”

Porsche Design is known for its range of high-end luggage, timepieces, electronics, eyewear and clothing, which are inspired by sports cars. The new hotel brand will follow the same standards of luxury and craftsmanship.

So how does Porsche’s automotive craftsmanship translate over to hotels exactly? The CEO explained: “We have joined forces and we’ve gained access to Porsche’s high level of product development. We will make sure any of these hotels will have the highest levels of quality. The quality of the product will be equal to that seen in Porsche cars, not only in terms of materials used but also the technology being deployed. We’re really going a step ahead on this, they’ll be fancy hotels certainly but also elegant.

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News | The India Pavilion in Expo 2020 Dubai to showcase a resurgent India’s march to becoming a USD 5 Trillion economy

The India Pavilion in Expo 2020 Dubai starting October 1 is set to showcase a resurgent India’s march to becoming a USD 5 Trillion economy in the post-covid world. The Pavilion which is a technology marvel will not only capture the vibrant Indian culture and its past but also the capabilities and opportunities that it presents as a global economic hub to the domestic as well as the foreign investors.

Outlining the overarching theme of India’s participation at the six-month Expo 2020 Dubai running up to March 2022, Shri B.V.R. Subrahmanyam, Secretary, Ministry of Commerce and Industry, Government of India said that: “India Pavilion at Expo 2020 Dubai will showcase resurgent India’s march to becoming a USD 5 Trillion economy. India’s exceptional fightback against COVID-19 and the country’s emergence as a global business hub presenting huge opportunities for the world will be the overarching theme of India’s participation at Expo 2020 Dubai.”

The India pavilion will see participation from number of Indian states who will be displaying their culture, tradition and tremendous business opportunities along with the top corporate groups from India, and the public sector companies. Large number of prominent government ministers, officials, celebrities are set to visit India pavilion during the six months of Expo 2020, which will also host number of cultural events.

Shri Subrahmanyam said, “At Expo 2020 Dubai, the India Pavilion is ready to showcase the face of an India rising on the pillar of sustainability along with opportunity and mobility — a nation ready to lead the world’s future.”

The Pavilion will exhibit the country’s cultural diversity, ancient treasures, achievements, and leading opportunities with cutting-edge technologies. One of the largest pavilions at the Expo 2020 Dubai, India Pavilion will feature an innovative kinetic façade made up of 600 individual colourful blocks. It is developed as a mosaic of rotating panels that will depict different themes as they rotate on their axis. It represents the theme of ‘India on the move’ and is a unique amalgam of the rich heritage and technological advances of the nation.

As India celebrates 75 years of its independence, the India Pavilion will mirror the celebrations of Amrut Mahotsav, which was launched by the Hon’ble Prime Minister of India and will bring to the world the New India through many activities and cultural extravaganzas.

The entire four-storey structure is divided into two parts. The zones are identified based on 11 primary themes - Climate and Biodiversity, Space, Urban and Rural Development, Tolerance and Inclusivity, Golden Jubilee, Knowledge and Learning, Travel and Connectivity, Global Goals, Health and Wellness, Food Agriculture and Livelihoods and Water.

The India Pavilion will also be hosting and co-creating leadership discussions, international trade conferences, and seminars to explore opportunities to partner with other participating nations.

At the India Pavilion, the visitors will also get the chance to witness star-studded nights, multiple cultural shows, Indian festivals celebration and relish the Indian delicacies. 

The specially designed logo of India’s participation has been created to give a new holistic global brand experience to India’s participation at Expo 2020 Dubai. The logo’s circular form represents unity, commitment and the community which forms the central pillars of India; and signifies continuity and evolving lifecycles in one of the world’s most vibrant democracies and fastest-growing business centres.

The logo design showcases the chakra (wheel), which reflects strength, courage and progressive movement. The colours have been taken from the Indian flag, where Saffron symbolises strength and courage; White indicates peace and truth; and Green represents fertility, growth, and auspiciousness.

It will be used in all the official communications and stationery during Expo 2020 Dubai.

India’s participation at Expo 2020 will be covered by the India Pavilion’s website (www.indiaexpo2020.com) The website has been specifically designed for Expo 2020 Dubai to provide information to the public and visitors on schedule, events, and activities.

The website will also have a dedicated section for media registration, which will allow the journalists and media houses to apply for the right set of permissions to cover the activities at the India Pavilion, be it in person or online.

New Opening | The House Hotel Jeddah CityYard, a lifestyle destination, opens next week

The House Hotel Jeddah CityYard, a lifestyle destination, opens next week Guests to enjoy authentic hospitality in Jeddah’s first community-centric boutique hotel

September 2021, JEDDAH: The House Hotel Jeddah CityYard, part of Jeddah’s first lifestyle destination City Yard – a vibrant and connected community home to upscale gourmet venues, community events, and entrepreneurial networking - is opening next week in the city’s trendy commercial hub – Al-Rawdah.

The House Hotel is a Kerten Hospitality luxury boutique hotel brand known for its distinctive properties that tell a story. Marrying art and culture with a blend of classic and contemporary styles, this collection of hotels offers guests boutique luxury experiences tailored for each property.

Maria Bou Eid, GM of The House Hotel Jeddah CityYard, said, “We are thrilled to be opening our doors for our first guests very soon. Our team is ready to share a taste of the real authentic hospitality and personalized experiences in our lifestyle hotel, which is also part of such a dynamic mixed-use destination curated by our visionary owners - that now offers experiences to stay, connect, dine and have a place to be inspired. This will be the space where interaction between local and international guests will come naturally creating memories.”

The 114-room key hotel will be the focal point of the trendy City Yard complex – Saudi Arabia’s first mixed-use lifestyle hub in the city’s upmarket district making its mark as a luxury design-led hotel connecting guests and residents, offering luxury and soft-touch hospitality. The hotel venue is part of the vision of Pure Houses, City Yard owners, to bring transformative brands together that build a destination and create an opportunity for entrepreneurial networking, local community, and pop-up events. The purposefully-built lobby staircase will not only be a place to socialize but to also meet others over coffee and Arabic dates and to practice people-watching.

Appointment | RADISSON BLU HOTEL & SPA, NASHIK ANNOUNCES ANIRBAN DASGUPTA AS EXECUTIVE CHEF

RADISSON BLU HOTEL & SPA, NASHIK ANNOUNCES ANIRBAN DASGUPTA AS EXECUTIVE CHEF

Executive Chef Anirban Dasgupta Brings his Culinary Expertise to the Hotel’s Signature Restaurants: The Smoked Vine, Le Bistro, The Orient House, and Numerous High-Profile Events

September 2021: Radisson Blu Hotel & Spa, Nashik is proud to welcome Anirban Dasgupta as Executive Chef. A culinary maestro with an illustrated career spanning over two decades of hospitality and culinary proficiency, Chef Anirban will not only oversee the hotel’s signature restaurants, the banquet kitchen and in-room dining operations but also spearhead the experiential and eclectic food and beverage concepts at the hotel. 

As the Executive Chef, he will helm the hotel’s culinary operations at The Smoked Vine - the international all-day-dining restaurant, The Tuscan – an experiential Italian cantina offering modern interpretations of classic Italian delicacies, Le Bistro – the hotel’s Indo-Parisian eatery and the soon to be launched Chinese specialty restaurant – The Orient House. 

His culinary prowess extends across a wide variety of local and global cuisines ranging from Indian, East Asian, and Japanese, to Italian and Mediterranean. Chef Anirban is a specialist in developing unique dining concepts and adapting sustainable cooking techniques based on his food philosophy –'Locally Sourced, Globally Inspired!'. 

Commenting on his appointment, Chef Anirban Dasgupta - Executive Chef, Radisson Blu Hotel & Spa, Nashik said, “I am excited to be part of Radisson Blu Hotel & Spa, Nashik’s dynamic team. I look forward to exploring the rich heritage and diverse culture of Nashik’s culinary landscape as an inspiration to curate unique gastronomic experiences for our guests”. 

Chef Anirban brings with him a wealth of experiences specializing in the pre-openings of hotels such as Hilton Bangalore, Vivanta by Taj Guwahati, and Hyatt Regency Pune where he has been instrumental in launching award-winning specialty restaurants, designing world-class kitchens, commissioning a talented team of young energetic chefs, curating innovative dining concepts, and crafting eclectic menus. With successful stints at leading Indian and international luxury hotel chains such as Marriott International, IHCL’s Taj Hotels, ITC Hotels, Hilton Hotels & Resorts, and Hyatt Hotels & Resorts, he has always aspired to creating unique and memorable culinary experiences for every guest; from well-heeled fine dining food connoisseurs to the new-age Instagram foodies.  

He has been the recipient of the Best Sustainable Chef of the Year by Asia Food Congress in 2020 and has also been awarded by Hyatt International for the highest growth in Gross Operation Profit India-wide during his stint at Hyatt Regency Pune from 2016 to 2021.

Appointment | Siddharth Sharma is the new General Manager of Madhuban Sarovar Portico, Mussoorie

Before joining Madhuban Sarovar Portico, Mussoorie, he was the General Manager for Sarovar Portico, Surajkund

Sarovar Hotels has appointed Siddharth Sharma as the General Manager for Madhuban Sarovar Portico, Mussoorie.

Result-driven, highly motivated with experience of more than two decades in the Hospitality Industry.  Siddharth is a seasoned hospitality professional with a strong background that boasts of an illustrious and ascending career graph with a rich experience of working with business hotel groups, resort groups, premium heritage hotels & part of two pre-opening properties.

Before joining Madhuban Sarovar Portico, Mussoorie, he was the General Manager for Sarovar Portico, Surajkund.   Siddharth has numerous years of experience in various hospitality disciplines, from the front office to training and operational management to business development. 

Started his professional journey in 1998 as a Front office assistant, over the years he has worked with various brands including Neemrana Fort Palace, V Resorts, and Park Inn.

In his leisure time, he loves Reading, Trekking, Travelling, Listening to Music, Watching Movies, and spends quality time with Family.

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