Fortune Hotels expands its footprint in India

Gurgaon - Fortune Hotels, a member of ITC's hotel group today announced the signing of four individual operating agreements for hotels in Candolim (Goa), Deoghar (Jharkhand), Haldwani (Uttarakhand) and Tirupur (Tamil Nadu).

With these new signings, Fortune Hotels, the leading hotel chain in mid to upscale segment, forays across the cardinal directions of India thereby solidifying its presence in these regions, adding more depth to its business and leisure portfolio.

Highlighting the group's expansion strategy, Samir MC, Managing Director, Fortune Park Hotels Limited, said: "We are pleased to announce our entry into various growth markets of India. With these additions, we not only increase our appeal in the domestic market but also offer a very interesting destination mix to our business and leisure customers, thereby opening up new vistas for their travel."

"We are a truly Indian brand presently in our 25th year of operations. This Fortune Advantage brings a plethora of rich experiences to the table- be it our strength in operating multifaceted hotels pan India, in-depth knowledge of the local markets, or our acumen in curating culinary experiences in food & beverage for our guests. It has always been our endeavour to share our expertise with potential ownerships and help them find fortune with us. We have great confidence in the India growth story and know that the opportunity lies in tier 2 & 3 markets of India. We are currently exploring many new alliances with hotel investors in these markets and are hopeful to close more such alliances in the near future.", he added.

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New Appointment Announcement at Eastin Easy Vita, First International Hotel, in Vita Sangli District

Arun Sharma

Satish Mishra

Mr. Kabir Mehra is delighted to announce new appointments at Eastin Easy Vita, namely Mr. Arun Sharma as Food and Beverage Manager and Mr. Satish Mishra as Accounts Manager.

Academically qualified with a degree in Hotel Management Catering Technology & Tourism, Arun Sharma brings along, diverse experience of over 10 years with in-depth knowledge, experience, and training in all aspects of food and beverage operations.

With over 12 years of experience in the Hospitality industry, Satish Mishra started his hospitality career with Sayaji Hotels in 2008

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Holiday Inn Express Appoint Kiran Challoju As Portfolio Director of Sales and Marketing

Kiran Challoju has been appointed as the Portfolio Director of Sales & Marketing for a portfolio of 10 Holiday Inn Express hotels under the SAMHI ownership effective 23rd Nov 2020.      

Kiran comes with around 17 years of rich experience in spearheading Sales and Marketing operations with expertise in Luxury, mid-scale, and value segments of the hotel industry. He has worked with well-established brands like IHCL, Oberoi Hotels and Resorts, and ITC Hotels.

His last assignment was with Ginger Hotels within the IHCL, where he was the Corporate Director of Sales for Key Markets and Travel Trade.

Kiran has completed his Bachelor’s Degree in economics from Nizam’s College in Hyderabad and has completed his Executive Program in Management from Shailesh J Mehta School of Management at IIT-Bombay.

Kiran is happily married to Parvathi for 13 years now and has a 2-year-old daughter, Mira. In his spare time, he likes reading and listening to Carnatic Classical music. He also actively volunteers for organizations committed to creating a social impact on women's empowerment and child welfare.

Please join me in welcoming Kiran to our IHG family and extend your support as he settles down in his new role at IHG.

Virtual Chandiwala Hospitality Ensemble, 2020

Day 1

BCIHMCT inaugurated Chandiwala Hospitality Ensemble 2020 in association with KCCI (Korean Cultural Center India) on November 22, 2020. The significance of the occasion was heightened by the celebration of International Kimchi Day along with declaration of winners for the Korean Culinary Challenge being organized online, in association with BCIHMCT.

The program began with the traditional and auspicious LAMP LIGHTING by all dignitaries followed by the national anthem of the People Republic of Korea and then, India. Subsequently, the video address by Honourable Minister of the Embassy of the Republic of Korea to India, Mr. Choi Jongho was screened for the Auguste gathering. This was followed by address by the Chief Guest, Prof. (Dr.) Mahesh Verma, Honorable Vice Chancellor, Guru Gobind Singh Indraprastha University and Mr. Hwang Il-Yong, Director, Korean Cultural Center India.

The ceremony was graced by eminent dignitaries including Chief Guest, Prof. (Dr.) Mahesh Verma, Honourable Vice Chancellor, Guru Gobind Singh Indraprastha University, Chef Parvinder S. Bali, Programme Manager, Culinary Services, Oberoi Center of Learning and Development (OCLD), Mr. Hwang Il-Yong, Director, Korean Cultural Centre India, Chef Vaibhav Bhargava, Consultant Chef, Chef Lokesh, Korean Chef at Crowne Plaza Greater NOIDA.

Mr. Choi Jongho, Honourable Minister of the Embassy of the Republic of Korea to India, gave a virtual video address and appreciated the efforts of BCIHMCT along with strengthening of Indo-Korean relations. He especially congratulated Mr R K Bhandari and his team, for the commendable task being achieved during these unprecedented times. He was especially pleased to know the successful implementation of Pan India Cultural Korean Culinary Challenge and congratulated all the participants and winners.

Prof. (Dr.) Mahesh Verma, in his inaugural address extended a warm welcome to the eminent dignitaries from Korea. He appreciated the efforts of BCIHMCT as it is one of the most premier hospitality colleges and a flagship institute of GGSIP university. He emphasized on the hardships being faced by institutions while organizing these events and highlighted the goodwill of BCIHMCT in doing a great job for the students and the entire hospitality fraternity. He mentioned about the hospitality industry and the significance of Chandiwala Hospitality Ensemble for the budding hoteliers of modern generation. He narrated the gathering about his visit to Korea and the importance of the business of food in today’s times. Conclusively, he extended his warm wishes to the participants and his heartiest congratulations to the winners.

In the Korean Culinary Challenge, participants were asked to prepare any one Korean dish of their choice by using authentic recipe or innovative fusion. The video entries were assessed for the recipes, technique, passion, knowledge of the product, and plating skills, to determine the finalists and the ultimate winner.

The Korean Culinary Challenge was judged by
Lee, Yeon-soon, National food Master (The Republic of Korea)
Chef Vaibhav Bhargava, Consultant Chef
Chef Lokesh, Korean Chef at Crowne Plaza Greater NOIDA and
Chef Ranojit Kundu, Assistant Professor & HOD Patisserie at BCIHMCT. The list of Winners are:
Winner – Ms Aarushi Garg, IHM Chennai
First Runner Up – Mr Lalit Mehta, IHM Gurdaspur
Second Runner (Tie) – Ms. L. Renthlei (Korean Cultural Centre, New Delhi) & Ms. Sushmita Khatri (IHM Gwalior)

Day 2

BCIHMCT once again successfully organized the Virtual Chandiwala Hospitality Ensemble, 2020 and the award ceremony was a huge success with winners receiving awards and participants appreciated for their efforts in these unprecedented times. We believe that providing this huge platform to students would enable them to showcase their talent, innovation and skills in the most unique and innovative manner. The spirit of competition so developed will go a long way in enhancing their career prospects in the hospitality industry.

The participants from all across the nation sent their entries through video presentation and a special Youtube channel – BCIHMCT ONLINE was created for the purpose. A major criterion besides the presentation, ingredients, final dish prepared was the element of Youtube Likes for the purpose of judging the winners. It was indeed a tough task but ended up being a learning experience for everyone and more than 1000 subscribers of BCIHMCT ONLINE in just seven days.

So, now we move on to the award ceremony of Chandiwala Hospitality Ensemble, 2020. The ceremony began with the traditional Lamp Lighting by the Hon’ble Chief Guest – Mr Ranjan Banerjee– General manager; Crowne Plaza Okhla and Guest of Honour – Chef Neeraj Tyagi, Director of Culinary, Pullman and Novotel, Aerocity along with Mr R K Bhandari, Principal, BCIHMCT, New Delhi

The presence of all dignitaries not only added unparallel wisdom to the event but also contributed to the warmth and spirit of the event. The Chief Guest, Mr Ranjan Banerjee gave valuable insights which are expected from budding hoteliers in these difficult times. He emphasized that “A professional must learn the art of resilience and perseverance as these two qualities will create the difference now.” Chef Neeraj Tyagi also mentioned the need to be industry-ready and brace challenge as we go forward to delight the five-star customers of today.

After the lamp lighting, our Principal, Mr R.K. Bhandari addressed the gathering and shared his thoughts regarding the challenges faced in conducting the event online, overcoming them and successfully organizing and judging the competition virtually.

Taking into consideration the prevailing pandemic situation and the associated challenges, the event was streamed live on the official Facebook page of BCIHMCT and garnered over 8800 views.

 The event continued further with the award facilitation ceremony for the various events conducted online namely - Cornitos Nachos Culinary Challenge, Sehatmand Bhartiya Vyanjan Paak Kala Pratiyogita, Fruit And Vegetable Carving Event, Sunrise Dress The Cake Challenge, Zone Bar Wizard Challenge, Chandiwala Towel Origami Competition, Chandiwala Future Chef Contest And Hospitality Brain Twister.

The winning positions for the CORNITOS NACHOS CULINARY CHALLENGE  were bagged by Himanshu Rawat (First Position), Vansh Sapra(First Runner Up) and Shaktik Banerjee (Second Runner Up), BCIHMCT respectively.

The competition was judged by Chef Ajay Sood, Sr. Executive Chef, RK Associates; Chef Sanjay Aggarwal, Founder at Salad Chef, and Chef Nitin Pal Singh, Co-Founder Chef & Consultant, Cook And Bake Academy. The main idea of this competition was to prepare a dish with CORNITOS NACCHOS as the core ingredient.

The SEHATMAND BHARTIYA VYANJAN PAAK KALA PRATIYOGITA award which was given for preparation and plating of lost and hidden traditions of food was adjudicated by Chef Kapil Sahi, Executive Chef Radisson Noida; Chef Mahendra K Khairiya, founder and Director Culinary Mantra and Chef Shailendra Singh, Executive Chef at Four Points. The winning positions were taken by T.Jayitri of IHM Chennai (Winner), Deepa Kumar IHM Gurdaspur (First Runner Up) and Abhimanyu Burman Vedatya Institute (Second Runner up)

THE FRUIT AND VEGETABLE CARVING was the next event to be judged by the eminent panel of judges. This contest had the competitors beautifully amalgamate their artistic skills and culinary knowledge to carve fruits and/or vegetables to make eye-catchy caricature adhering to the themes of their choice. Chef Prem Kumar Pogakula, Executive Chef, The Imperial and Chef Jitender, Sous Chef, ITDC, The Ashok constituted the panel of judges for this contest. The winners were Andrew Lee Jyth of IHM Chennai, Aditya Mittal -BCIHMCT and Aditya Shrivastava – IHM Gurdaspur respectively.

 Adding little elements to a simple cake to make it visually pleasing and give it a tempting look was the challenge that constituted the next event titled, SUNRISE DRESS THE CAKE CHALLENGE. Renowned Chefs from the industry;  Chef Vivek Chauhan, Executive Pastry Chef, Le Meridien Hotel, and Chef Tarun Kumar, Corporate Chef, Sunrise Victuals were the Jury for this competition who selected Vaisali N. of IHM Chennai as the Winner followed by  Sachin Verma of Vedatya and Sejal Singh of BCIHMCT as runner-ups.

“The greatest accomplishment of a bartender lies in his ability to exactly suit his customer.” Sponsored by  Zone, the BAR WIZARD CHALLENGE aimed at providing a platform to the students to showcase their bartending skills. This event was judged by Mr Ganga Bahadur Khatri, Corporate Director, Exotic Celebration Pvt. Ltd, and Mr Ullas Arora, F&B Manager, Crowne Plaza Mayur Vihar. First place was awarded to Satyam Kumar, BCHIMCT followed by first and second runner up, namely, Anshul Sawhney Vedatya Gurugram and Paras Bansal from IHM Gurdaspur.

 The winners of CHANDIWALA TOWEL ORIGAMI COMPETITION were selected by Ms Neeraj Sharma, Head Estate Management, Delhi International Airport Limited and Mr Abhishek Lamba, Executive Housekeeper, Carlson Group. The awards for this category were awarded to Simran Passi BCIHMCT as the winner and Aina Sharma IHM Gurdaspur and Rahul Sharma of BCIHMCT as the first and second runner-ups respectively.

The fireless cooking challenge CHANDIWALA FUTURE CHEF CONTEST 2020 was judged by Chef Ravindra Choudhary, Executive Chef, FIO Cookhouse & Bar & Chef Parth Bharti, Executive Chef, Lantern’s Kitchen and Bar & Ohdeli. This contest provided an ideal opportunity for the school students to portray their proficient culinary talent onto a platter. The winning entries included Harshika Arya – Fr. Angel School Vaishali, Prabhat Arya – St. Andrews Sr Scot Secondary School & Avin Sharma from Cygnus World School Vadodara.

OXFORD HOSPITALITY BRAIN TWISTER 2020 was organized to test the skills and knowledge of students. The quiz was designed to understand the participant’s knowledge, awareness and concepts about the wide hospitality world. The participants in the brain twister were totally independent during the online quiz where they were not allowed to be dependent on any external source for their benefit. Winners of the competition are Shobhit Anand, Vedatya Institute Gurgaon (Winner), Kunal Grover, BCIHMCT (First Runner Up), and Madhavaraman M, IHM Chennai (Second Runner Up)

 The event was formally concluded with a vote of thanks by Dr. Prem Ram, Event Coordinator Chandiwala Hospitality Ensemble 2020. He appreciated and thanked all the distinguished guests and members of the jury. Dr Prem Ram expressed gratitude on behalf of BCHIMCT for the time and support extended by the Jury and guests. Mementos were presented to felicitate all the guests including the judges.

 It was well worth facing the challenges while organizing the event virtually, given the dedication and exuberant zeal displayed by all participants.

The event was followed by a Lunch, organized at the Impressions Restaurant of BCIHMCT which was appreciated by all eminent dignitaries. 

Hilton Honors Wins Big at 2020 The Points Guy Awards, Sweeping All Hotel Categories

Hilton Honors has been named the Best Hotel Loyalty Program and the Best Hotel Cobranded Credit Card for the Hilton Honors American Express Aspire Card in the third annual 2020 TPG Awards, the Readers’ Choice Awards for The Points Guy. This is the first time Hilton Honors has won for Best Hotel Loyalty Program. The Hilton Honors American Express Aspire Card won Best Hotel Cobranded Credit Card in 2018 and was selected by TPG editors for Best Return on Hotel Spending at Hilton properties in 2019.

This year, The Points Guy Awards is celebrating “Travel’s Path Forward,” recognizing that the pent-up demand for travel, paired with the industry’s dedication to safety, cleanliness and the guest experience will create an incredible future.

With travelers looking forward to making vacation plans in the year ahead and beyond, the guest-centric loyalty program for Hilton’s 18-brand portfolio has made a number of industry-leading changes to provide maximum flexibility and value for its 110 million Hilton Honors members. Adjustments to the program include extending Points expiration and member status, and reducing status qualification requirements.

Hilton has also provided Hilton Honors American Express Card Members with additional flexibility, extending expiration dates on reward certificates, while making program adjustments that maximize value. Benefits of the award-winning Hilton Honors American Express Aspire Card include complimentary Diamond status, up to two free weekend night rewards per year, a $250 airline fee credit and a $250 Hilton resort statement credit.

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21 New Hilton Properties to Visit in 2021

An unprecedented year is finally nearing its end, and people across the world are hopeful that 2021 will usher in a return to normalcy – not just in our daily routines but our travel plans.

COVID-19 has touched all of our lives in large and small ways, limiting how we have interacted with others and how we moved around – or, in many cases, didn’t. That has led to an enormous pent-up demand for travel. A new survey commissioned by Hilton shows that 81% of Americans, 70% of Brits and 84% of Chinese respondents say that they are missing the opportunity to create new travel memories due to COVID-19 restrictions. 

The “To New Memories” survey found that 90% of Americans and 95% of Chinese believe their country is facing a travel memory deficit. In 2021, it seems, consumers plan to make up for the trips they missed amid the pandemic. In fact, 66% of Americans and 60% of Chinese say they will quit putting off “bucket list” trips in the future. Meanwhile, 57% of Brits are already planning trips in 2021. 

As we emerge from a grim year and enter a hopeful one – with long-delayed visits to loved ones and unforgettable experiences on the itinerary – here are Hilton’s 21 amazing travel destinations and places to stay.

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Marriott International Announces the Opening of Its First Residence Inn by Marriott Hotel in Mexico

The arrival of the first Residence Inn hotel in Mexico comes at a time when guests are looking for elevated lodging alternatives for extended stays with flexibility and freedom. The economic and industrial development of Merida make it the ideal destination for executives and travelers who are on the road for business or leisure.

Located in the northern area of Merida, considered to be the new business area of the city, Residence Inn Merida provides easy access to the unique culture, heritage, and cuisine of the Yucatan region. Featuring 151 well-appointed, spacious suites with fully equipped kitchens ranging from 40 to 78square meters, the property offers travelers a new option in the longer stays segment, blending comfort and style. The Residence Inn experience was designed for guests to truly live their life on the road, to travel the way they love to live.

The hotel is pet-friendly and offers additional amenities such as complimentary grocery delivery service, a 24-hour market, a common laundry room, and a state-of-the-art fitness facility.

Residence Inn Merida offers close to 80 square meters of naturally lit meeting space with built-in multimedia technology. Groups of up to 50 can take advantage of flexible meeting rooms and dedicated gathering spaces for meals, breakout sessions, one-on-one meetings, and more.

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Marriott International Provides Updates on Sustainability and Social Impact Progress

Marriott International, Inc. (Nasdaq: MAR) ("Marriott") today released its 2020 Serve 360 Report presenting data from 2019, including progress toward the company's 2025 Sustainability and Social Impact Goals. The Report can be accessed here.

In support of the United Nations Sustainable Development Goals (SDGs), Marriott's sustainability and social impact platform, Serve 360: Doing Good in Every Direction, guides the company's commitment to make a positive and sustainable impact wherever it does business, delivering value for associates, customers, owners, the environment, and communities around the world.

In addition to showcasing data on company diversity, environmental footprint, volunteerism, and other environmental, social, and governance (ESG) activities, 2019 highlights include:

• Trained more than 725,000 associates in human trafficking awareness since 2016, in pursuit of the company's goal to train 100% of on-property associates by 2025

• Achieved goal of spending $500 million at managed hotels and above-property with women-owned businesses one year ahead of schedule

• Launched efforts to replace single-use toiletry bottles in guestroom showers with larger, pump-topped bottles - when implemented across the globe in the future, expected to prevent about 500 million tiny bottles from going to landfills annually - in support of Marriott's goal to reduce waste by 45% by 2025

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ITC Hotels curates immersive and experiential activities under its 'Turning 2021' initiative

ITC Hotels has come up with a new celebratory initiative Turning 2021, which includes a concoction of delightful feasts and unsurpassable offers to celebrate the ongoing festive season and the New Year. With this initiative, guests can choose from the vast range of immersive and experiential activities at the ITC Hotel in their city. This mega 31-day festive extravaganza will conclude on 3rd January 2021.

Each activity under the initiative is thoughtfully curated keeping in mind guest and associates safety. Besides, the New Year’s Eve parties are also subject to state guidelines, and hotels across the country continue to abide by the same.

ITC Hotels has introduced a range of exclusive festive collection hampers with delicately crafted delicacies and boxes of goodies, all created to spread the cheer. ‘Season’s Selections by ITC Hotels’ is a show stopping line up of festive signatures that combine the classics with the inventive. Traditional Christmas goodies are lavished with preserved mulled fruits, refreshing new flavours and exquisitely crafted with edible “baubles and ornaments”.

Presented by ‘Nutmeg - The Gourmet Shop’, the curations include Hampers of Joy and Festive Goodies showcasing artisanally crafted delectable culinary gifts and the season’s must shares. The range of delectable hampers include classic favourites like ‘Felicity’: Nutmeg Signature Plum Cake, ‘The Tinsel’: Classic Plum Cake, ‘The Holly’: Plum Pudding in a Jar, ‘The Noel’: Toadstool Yule Cake, ‘The Carol’: Signature Christmas Stollen, ‘The Merry’: Nutmeg Chocolate Fudge, ‘The Elves’: Christmas Macarons, ‘Good Cheer’: Christmas Cookies.

Introducing the excitement for Turning 2021 Celebration is a beautiful setup of the Christmas display and cheerful rhythms in an enchanting atmosphere. To further elevate the regalement, the hotel group also has on offer a variety of culinary choices from ITC Hotels' award winning, signature Food & Beverage repertoire, delectable gourmet hampers and more.

For those who wish to partake of the joy at home, ITC Hotels F&B App & Gourmet Couch (ITC Hotels pan India signature home delivery and takeaway menu from its iconic cuisine brands) shall enable unique dining experiences at home. "Home Celebrations" by Gourmet Couch are designed for joyous moments filled with delightful selections, featuring  signature menus that  celebrate the spirit of special events or simply loved ones coming together. Ranging from feasts to pick and choose from to delectable sets of curated set meals.

Anil Chadha, COO-ITC Hotels said, “Turning 21 offers a large spectrum of festive options for our guests. Both ‘at home’ and ‘at hotel’ experiences at all ITC Hotels, pan India. The Gourmet Bubble is yet another special offering for those wanting an exclusive celebration at the hotel. In order to enable guests to host their private parties, ITC Hotels has introduced the all-inclusive ‘Gourmet Bubble’ for groups above 20 guests. This includes a private venue, a bespoke signature menu and an exclusive service team for guests, all backed by heightened safety and hygiene measures.”

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Everything you need to know about travelling to and from Dubai

Travel regulations and rules around the world are changing constantly. In Dubai, international travel is permitted for residents and tourists to visit the city, return home or go on a vacation.

Here’s what you need to know. This guide will be updated to reflect any changes that may be announced.

Leaving Dubai

Depending on your destination, some passengers may require a negative COVID-19 PCR test before leaving the UAE.

All passengers leaving Dubai are advised to check the testing and quarantine requirements at the country of destination prior to booking and to take the appropriate action to meet the criteria.

When booking a ticket to fly, passengers are required to check the entry rules for the country of destination to complete any relevant forms or procedures required for arrival – SkyScanner has recently added a travel guidelines tool for customers when purchasing tickets.

Children under the age of 12 and passengers with moderate to severe disabilities are exempt from PCR test requirements.

Heading to the UK? Residents and returning tourists travelling to the country do not require to quarantine after the UK to UAE air travel corridor was announced.

All travellers departing Dubai to the UK are required to fill out the Passenger Locator Form here within 48 hours of arrival in the country and must print or be able to show on their mobile.

For the list of countries around the world that have reopened to international tourism, click here. 

Travelling to Dubai

Dubai opened to international tourism in July and has welcomed back UAE residents and citizens from overseas.

Dubai has announced that all passengers arriving from the UK and countries in the GCC are exempt from having to produce a negative PCR test result prior to arriving in the city and can be tested on arrival.

UAE nationals travelling to Dubai are not required to carry out a PCR test prior to travel and will be tested on arrival in the UAE.

UAE residents are advised to check with their airline if a PCR test is required as some countries of origin require testing to be carried out to departure.

Tourists visiting Dubai are required to show a negative PCR test from the past 96 hours before arriving in the UAE unless travelling from the UK, Germany or a GCC country.

If a negative PCR test is required prior to departure UAE residents and tourists are required to present the certificate in English or Arabic upon arrival in Dubai.

All incoming passengers will be tested on arrival in Dubai and must download the COVID-19 DXB Smart App on their mobile device.

Prior to departure for Dubai, all Dubai residents must apply for approval from the General Directorate of Residency and Foreign Affairs (GDRFA) by vcompleting the application here.

UAE residents with visas from other emirates must get approval from the Federal Authority of Identity and Citizenship (ICA) by completing the application here.

For the latest COVID-19 travel guidelines at Dubai Airports click here.

For the latest travel guidelines from Emirates Airline click here.

Looking to travel to or from Abu Dhabi? For the latest travel information click here.

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Swiggy to bring over 36,000 street food vendors online under PM SVANidhi scheme

Swiggy, India’s largest food delivery platform, has announced the expansion of its Street Food Vendors program to 125 cities under the Prime Minister Street Vendor’s AtmaNibhar Nidhi (PM SVANidhi) Scheme.

This follows a successful pilot that Swiggy initiated with the Ministry of Housing & Urban Affairs (MoHUA) in the cities of Ahmedabad, Varanasi, Chennai, Delhi and Indore, through which Swiggy has already onboarded over 300 street vendors on its platform.

Swiggy has created a special destination on the app where consumers can discover their favourite street food vendors. At the time of onboarding, all vendors are registered with FSSAI. Swiggy will then facilitate a Food Safety Training and Certification (FOSTAC) in partnership with FSSAI and their empanelled partners.

The SVANidhi Scheme has received loan applications from a whopping 1.47 lakh street food vendors so far. From these, in the first phase alone, Swiggy will onboard an unprecedented 36,000 vendors to whom the loan has been disbursed in 125 cities, potentially making this initiative by Swiggy and MoHUA the largest of its kind not just in India, but globally.

Swiggy aims to bring every kind of food experience to the customers’ doorstep; this includes street food, which is an integral part of India’s cultural and economic structure and is often unique to each region.

Swiggy also understands the changes and challenges that street food vendors had faced in the wake of the pandemic and which had forced many of them to shut shop overnight. In an effort to provide meaningful support to the street food vendors to revive their business and offer much-needed visibility, Swiggy is leveraging its platform and large delivery fleet to bring street food to the doorsteps of customers safely and hygienically. 

“Even as we go through more stages of Unlock, there has been a long-term change in consumer behaviour regarding continued social distancing and heightened demand for online services like food delivery. As a platform committed to bringing the widest choice of food to the doorsteps of consumers safely and hygienically, we’re delighted to bring them their favourite street food which they have been missing for many months now,” said Vivek Sunder, COO, Swiggy.

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Rove hotel to open at La Mer Beach in Dubai

Emaar and Meraas's affordable hotel brand Rove is set to enter La Mer Beach this month, adding an affordable hotel option to the beachside Dubai district.

Rove La Mer Beach offers two room types, one with a city view or one with a sea-facing view. Each room spreads 26 square metres, with a Juliette balcony.

Derek J. Downing Appointed General Manager of Restaurants and Bars At Radisson Blu Anaheim

General Manager of Restaurants and Bars Derek J. Downing has a strong background in the Orange County market, allowing him to blend local flavors and experiences with Radisson Blu's upper-upscale philosophy under his management of the property's food and beverage outlets. A certified Cicerone, he has curated the beverage program with a strong emphasis on showcasing Southern California's homegrown breweries. In 2015 as general manager of Cask 'n Cleaver Steakhouse in Rancho Cucamonga, CA he developed a live music program and a beverage program that help lead to a 28% increase in sales. During his tenure as assistant manager of TAPS Fish House and Brewery from 2017-2019 he worked alongside the brewery team and implemented standardized operations procedures across all TAPs locations. In 2019 Downing was brought on as Restaurant General Manager at South Coast Winery where he curated a new beverage program with an emphasis on local craft beers and introduced a revamped bar design.

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Courtyard By Marriott, Ahmedabad appoints Saptarshi Biswas as their Hotel Manager

ringing to Marriott International’s recently opened second Courtyard by Marriott in Ahmedabad his 15 years of experience, Saptarshi Biswas recently joined as the Hotel Manager. The property, located along Sindhu Bhawan Road (SBR), was inaugurated in November 2020, soon after Diwali.

An alumnus of Institute of Hotel Management in Kolkata, Biswas brings along a diverse experience panning over 15 years during, which he worked with various internationally renowned brands in various capacities.

He started his career as a management trainee in the rooms division in 2005 at the Park Hotel in Delhi and later at The Imperial and The Leela, both in Delhi too. Saptarshi joined Marriott International in 2014, at the JW Marriott Mumbai Sahar, followed by operational assignments at Bengaluru Marriott Whitefield, Westin Chennai as Director of Operations and most recently at Westin Hyderabad as Hotel Manager.

Throughout his tenure, Biswas’work has been recognised and rewarded: He represented India on the coveted APAC Rooms Division Advisory Board to lead key initiatives from 2017 to 2019. That apart, he bagged the Best Arrival Experience Award while at JW Marriott in Asia in 2015 and was also the Lead Trainer for the pre-openings of JW Marriott Singapore, Courtyard by Marriott Bengaluru and Sheraton Grand Chennai.

His role at Courtyard by Marriott – SBR, will primarily focus on pre-opening and positioning the hotel in the local market as Marriott International strengthens its brand portfolio in the UNESCO World Heritage City of Ahmedabad, which is also an emerging business hub.

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Fairmont Jaipur elevates Amit Sangwan to Director of Operations

Fairmont Jaipur has promoted Amit Sangwan from Director of Food & Beverage to Director of Operations, with all four verticals of Food & Beverage, Culinary, Front Office and Housekeeping reporting directly to him. He will also be responsible to maintain and enhance guest satisfaction.

Prior to joining Fairmont Jaipur in August 2019 as Director of F&B, Sangwan was previously associated with renowned hotels like Pullman, Novotel and Leela amongst others.

He has won various accolades and appreciation from the hospitality industry such as Best F&B Manager of the year 2020 at IHE Excellence Awards, Best F&B Professional, Finalist for Stelliers Asia & South Asia 2019 and many more.

General Manager of Fairmont Jaipur, Rajiv Kapoor applauded Sangwan’s performance during the last year and especially his efforts to optimize resources and keep the team motivated during the uncertain times of the lockdown. His commitment and dedication to the hotel’s mission is seen through his constant efforts to further enhance the product and processes of this award-winning hotel.

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Samuele Baudoino promoted to executive chef at Rosewood Abu Dhabi

Samuele Baudoino has been promoted to executive chef at Rosewood Abu Dhabi after a successful two-year stint as executive sous chef.

Speaking of his promotion, the Italian said, “I love to travel and properly experience new cultures, and I’ve been fortunate to have worked all over the world during my career, which has definitely added to my flair in the kitchen, although I can never forget my Italian roots.

“I’m extremely happy to have reached this new and important milestone here in Rosewood Abu Dhabi, and I look forward to taking the city’s dining experiences to new heights with my exceptional team.”

Before entering a professional kitchen, Baudoino earned his culinary stripes under the tutelage of chef Sergio Mei, also from Italy. Some of his earliest jobs in hotels were in London, during 2006 where he sous chef for Four Seasons.

Over 22 years, he has jumped between Syria, Bali, Hong Kong, Singapore and the UAE in a range of F&B jobs in hotels. Speaking about his appointment, Rosewood Abu Dhabi said, “With his ‘out of the box’ thinking and continuously strong innovation, in this new role Samuele will continue to spearhead development of Abu Dhabi’s culinary scene with fantastic new food and beverage concepts and enticing menu options across the nine individual Rosewood Abu Dhabi restaurants and lounges.”

The hotel’s eight F&B venues include Dai Pai Dong serving Cantonese cuisine; Dragon’s Tooth Bar; Glo; Hidden Bar; the La Cava wine cellar and cigar room; Lebanese-focused Sambusek; Majlis Lobby Lounge and Aqua.

Address Beach Resort general manager on opening a JBR icon

Expected to open this month, Address Beach Resort is set to be another showstopper in Emaar’s impressive portfolio, with a record-breaking infinity pool that seems to defy the laws of physics.

Entrusted to oversee that incredible top floor 310 m infinity pool, as well as the 76 luxurious floors below it, is Marianne Fitzgerald. The general manager has big plans to make the hotel a leisure hot spot. Her method? As the former GM of Emaar’s Palace Downtown, she’s looking to bring the atmosphere of Downtown Dubai to the sunny shores of JBR.

“The Address brand is well known in the emirate and the region. It’s very elegant, fashionable and chic, and draws in guests who embody all of those things. What makes this JBR resort so special is that it brings the urban feel you can find in Dubai Downtown, to this more leisure-orientated part of the city.

“It’s a combination of the high fashion culture in Downtown with the leisure component found across the emirate’s beach destinations. The resort has four pools, one of which is an amazing infinity pool with fabulous views.”

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IHG strengthens footprint in NCR with signing of Holiday Inn Greater Noida West

IHG Hotels & Resorts, one of world’s leading hotel companies has signed a management agreement with Regal Emporia Infratech (a subsidiary of Investors Clinic), for Holiday Inn Greater Noida West in Boulevard Walk, a mix use development by Home & Soul. The new-built hotel will have 140 keys and is expected to be operational by first quarter of 2023. The development will further strengthen brand’s presence in NCR and enable IHG to sustain growth momentum in the midscale segment within the Indian market.

Strategically located on a 100ft arterial road called Noida - Greater Noida Link Road that connects the site to the commercial and residential projects in the vicinity and to Delhi, Noida & Greater Noida, the hotel is expected to receive excellent visibility. Offering convenience to both leisure and corporate travellers, the hotel will be easily accessible through a 45-minute drive from Central Delhi and a 20-minute drive from the commercial area - Sector 65 of Noida. Further, the hotel will be at a 1-hour driving distance from the upcoming second airport for Delhi NCR at Jewar in Uttar Pradesh.

On opening, Holiday Inn Greater Noida West will feature well-appointed rooms and will provide an array of facilities including two F&B outlets, a bar, a lobby lounge, an outdoor pool and a gymnasium. Additionally, the hotel will have 10,000 sq.ft meeting and banqueting space to cater to the growing demand coming from MICE and corporate segments, with overall experience being enhanced through brand’s signature hospitality. The proposed hotel is also a part of Boulevard Walk, a mixed-use development spread over five acres that includes retail, office towers, and residential buildings, benefiting from an established hotel demand cluster with presence of multinational companies, industrial parks and commercial office space.

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Department of Culture and Tourism – Abu Dhabi launches Emirati Cuisine Programme

The Department of Culture and Tourism – Abu Dhabi (DCT Abu Dhabi) has launched the Emirati Cuisine Programme (ECP), a new initiative that will enhance Emirati food offerings in the capital's hotels, raise the profile of local cuisine, and promote Emirati culture and traditions.

The programme, being launched in line with UAE national day, aims to increase the number of local dishes being offered at top hotels through a series of incentives, training courses, and promotions. 

As part of the programme, DCT Abu Dhabi will oversee the training of hotel chefs through a series of virtual remote training videos, led by acclaimed Emirati chef Khulood Atiq, to ensure that the food meets the standards of authenticity and quality of true Emirati cuisine.

“Food is an intrinsic part of every culture,” said HE Ali Hassan Al Shaiba, Executive Director of Tourism and Marketing at DCT Abu Dhabi. “It can tell the story of a nation and express cultural identity in a way that transcends words. The inspiration to create the ‘Emirati Cuisine Programme’ came from DCT Abu Dhabi’s desire to give visitors the chance to experience the beauty and hospitality of Emirati culture through food.

“Hotels are a crucial consumer touchpoint for any destination, and by making more Emirati food available at hotels, we are aiming to make our cuisine more accessible to visitors, no matter how long or short their stay is.
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Paramount Hotel Dubai welcomes new executive producer of culinary

Paramount Hotel Dubai has rolled out the red carpet for chef Manuel Caicedo, bringing him in as the new executive producer of culinary.

Caicedo will help lead operations at the seven F&B venues found within the glitzy Hollywood-themed hotels. Outlets include a hidden Speakeasy and Californian fine dining restaurant Pacific Groove where the chef will utilize his diverse culinary background to elevate standards and keep the venues popular within the busy Business Bay area.

Caicedo has a post-graduate degree in Cuisine and Kitchen Management from the University Culinary school of Girona, Spain, as well as a Level 4 award in HACCP management. His professional career dates back to 2002 where he was a line cook in Argentina.

Since that point, he has risen through the ranks, dealing with Spanish, Latin American, Mediterranean, and Middle Eastern cuisines across a range of Michelin-Star restaurants.

He moved to Dubai in 2012 as an executive banquet chef for the Ritz-Carlton Hotel Company, a post where he had a hand in generating more than $6.6 million in revenue from banqueting. After several successful years with the group, he moved to the Jumeirah Group, working at the Jumeirah Zabeel Saray.

From 2018 to 2020 he was executive chef at the five-star beachfront hotel, before swapping his apron for one at the new Paramount Hotel Dubai instead.

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