New Opening | Signum Hotels expand footprint in Europe

Set to open Signum Adrenaline Park Tara in Serbia

February 2021: Signum Hotels & Resorts continues to strengthen its presence in Europe with another hotel signing. A new-build Signum Adrenaline Park Tara is scheduled to open in Serbia in April 2021 as the latest addition to the company’s premium lifestyle collection of exceptional hotels.

Signum Adrenaline Park Tara will be the group’s first hotel in Eastern Europe, strengthening the company’s brand presence in this region. The 40-room hotel will have a restaurant, meeting space for 100 guests and outdoor parking. Travelers and shoppers will be delighted by the central location since it is just 200 meters from the Tara river, 10kms from the airport and only 200 meters from the railway station. Signum Adrenaline Park Tara is truly one-of-a-kind, distilling the best of its location through interior design, exceptional guest amenities & the expertise of its people.

Announcing the signing, Mehul Sharma, Founder & CEO - Signum Hotels & Resorts said, ‘we are excited to mark our presence in a new region that holds great potential for tourism. This new hotel signing is in line with our strategy to expand across exceptional destinations globally. We are looking forward to the hotel launch by end-April 2021.’

Milan Popovich, Owner - Adrenaline Park commented, ‘we are pleased to collaborate with Signum hotels for this venture. It will be our utmost delight to offer heart-warming hospitality to travelers visiting Serbia for business or leisure.’

True to the group’s ‘experiential stay’ service philosophy, guests of Signum Adrenaline Park Tara can expect staff who deliver extraordinary attention to detail and exceptional knowledge of the destination. Together with its locally curated art programs, focus on hyperlocal sustainability and helpful recommendations on exploring the best of the city (such as adventure sports), the hotel offers an authentic experience of Belgrade both inside and outside its walls.

About Signum Hotels & Resorts I www.signumhotels.com

Signum Hotels & Resorts is a new-age hotel management firm offering specialized services to hotels across the Asia Pacific region. It offers exceptional service provided by a diverse team with a remarkable combined experience of over 650+ years across varied hospitality verticals. The emerging hospitality company has already made its mark with 12 hotels across India and 18 service apartments in London and vies to manage 1000+ keys by 2021.

Signum Hotels provide B2B services in the form of hospitality solutions and cater to the B2C market as well. The group is fiercely determined to be the best choice for large scale as well as medium-scale investors and developers by lending their expertise in managing hospitality solutions.

New restaurant openings in Mumbai | From Colaba and Lower Parel | Diablo, Lower Parel

New restaurants opening in Mumbai

As part of its ‘Unlock 5.0’ the state government of Maharashtra permitted restaurants, cafes, and bars to start up in the first week of October 2020. This was timed for establishments to make the most of the Diwali holidays. The first two months following ‘Unlock 5.0’, most restaurant owners were simply trying to get their restaurants up and running. But by December, several new properties began opening up too.

Bastian and Woodside Inn opened their new outposts in Worli and Bandra respectively. As did Social which crossed the creek and went over into Thane for the first time. Business in Powai, which had seen some half a dozen launches in the second half of 2019 before the lockdown killed the buzz, is slowly picking up again with restaurants such as Foo and Sesame going so far as to throw open their doors to diners on the same weekend! The two were among these seven restaurants in Mumbai racing to launch just in time for Christmas and New Year’s Eve. Even more, have been added to that list since.

Watch out our space for more new opening restaurants in Mumbai

Diablo, Lower Parel

Diablo emerges from the remains of Tamasha and its extravagant menu features Lebanese, Turkish, Egyptian & Greek influences. Located in Lower Parel, Diablo also features a rather impressive bar menu and an explosion of colors for its interiors. The menu has been curated by chef Sagar Bajaj and put together by its owners Priyank Sukhija, and Abhimanyu Jakhar who run, among other restaurants, the Badshah-co-owned Dragonfly Experience in Delhi.

New restaurant openings in Mumbai: From Colaba and Lower Parel | Kuckeliku Breakfast House, Colaba

New restaurants opening in Mumbai

As part of its ‘Unlock 5.0’ the state government of Maharashtra permitted restaurants, cafes, and bars to start up in the first week of October 2020. This was timed for establishments to make the most of the Diwali holidays. The first two months following ‘Unlock 5.0’, most restaurant owners were simply trying to get their restaurants up and running. But by December, several new properties began opening up too.

Bastian and Woodside Inn opened their new outposts in Worli and Bandra respectively. As did Social which crossed the creek and went over into Thane for the first time. Business in Powai, which had seen some half a dozen launches in the second half of 2019 before the lockdown killed the buzz, is slowly picking up again with restaurants such as Foo and Sesame going so far as to throw open their doors to diners on the same weekend! The two were among these seven restaurants in Mumbai racing to launch just in time for Christmas and New Year’s Eve. Even more, have been added to that list since.

Watch out our space for more new opening restaurants in Mumbai

Kuckeliku Breakfast House, Colaba

The folks over at Kuckeliku Breakfast House really like their breakfast. So much so they decided to serve it from morning to night. Kuckeliku Breakfast House serves up American and continental breakfasts as well as a wide range of egg preparation as well as pancakes while simultaneously nudging you to engage with the curated artworks on their walls. The café has tied up with an art consultancy that helps them feature works of promising new artists every few months. So you can take in the art even as you dig into your omelets and hash browns from 8 am to 9 pm every day. After all, it’s always breakfast time somewhere in the world.

Kandima Maldives launches its skydiving programme

Skydiving At Kandima

“The skydiving programme adds another new dimension to the brand’s high-spirited ‘Lifestyle Reimagined’ campaign.
”

Kandima Maldives  in collaboration with Skydive Maldives launches a skydiving programme. The programme offers the guests a chance to experience the adventurous free-fall and scenic views of the islands outlined by ocean from 12,000 feet. 

Commenting on the launch, Neeraj Seth, Director of Marketing Communication & Public Relations, Kandima Maldives said, “We are excited to launch this awe-inspiring skydiving experience for our guests at Kandima Maldives. Always aspiring to be the first and bringing innovative active lifestyle experiences to its guests have been at the heart of the Kandima brand experience. Adding another new dimension to our high-spirited ‘Lifestyle Reimagined’ campaign, this is one of the first of its kind skydiving programmes in the Maldives."

The programme is open to both professional skydiver as well as the first-timer.

Source

Ingredient Ideology | Catching up on Carrots By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Carrots are one ingredient that is so commonly used in our day to day cooking and finds its way into our kitchen in a number of ways and transforms itself into varied delicacies from simple to delectable ones too!

While for some of us carrots go perfectly well into a fresh squeeze with add ons turning it into a perfect liquid power punch to start the day to others it is a nice crunch to munch with their meals and in between to fill the gaps. There are a few of us of course who love to have it in the form of subzis, adding it into pulao, biryani, raita & even into soups, salads & sweets!

Carrots are a bunch of essential nutrients must for our body and benefits galore to catch up on. For me it has been there in a number of ways to work on with and relish it too from variations to my simple carrot juice to cumin crusted carrot sticks, gajar aur soy baked dish, carrot and quinoa salad, Tadkewala gajar aur palak ka raita & many more!

TOP 10: Health Benefits of Carrots:

1. Good for the eyes, rich in vitamin A, prevents stroke.

2. Helps reduce high blood pressure problems.

3. Assists in maintaining good digestive health.

4. Immunity booster for our body.

5. Helps to regulate our blood sugar levels.

6. Prevents macular degeneration & cleanses the body.

7. Glorifies the skin, powerful antiseptic & anti-aging ingredient.

8. Good source of beta-carotene, potassium.

9. Carrots are a low glycemic index vegetable.

10. Contains pectin which is a form of soluble fiber, it also contains 90% water and 10 % carbs.

Top 10: Culinary uses of Carrots in the Kitchen & Bakery:

Though we are aware of some of the classic ways of using carrots in our kitchen here are some twisted ideas as well to add to our plates!

1. Carrot, Grapes & Purple Cabbage salad tossed within a dressing with sweet lime, sea salt, a dash of honey & a sprinkling of roasted crushed peanuts & pumpkin or flax seeds.

2. Carrot & Pumpkin Shorba- a perfect cuppa on a cool chilly evening a pureed soup tempered with cumin, curry leaves & a hint of coconut milk to add to its flavor.

3. Gajar Aur Mattar Ka Tava Pulao – a good way to toss up leftover white rice with a tadka of turmeric, mustard & hing and a good handful of coriander leaves and roasted crushed peanuts to add to the crunch.

4. Hari Bhari Gajar Ki Subzi – a simple variation to our daily routine way of making a veggie, try carrots with soy chunks in a base of whole red chilies onion, garlic, little curd, spices & a good handful of blanched spinach leaves, pureed and laced into the subzi, have this one with phulkas!

5. Carrot & Methi ka Parantha- Try a mix of flours like makai ka Atta, whole wheat flour, soy flour & add a little shahi jeera and Kasuri methi to the dough, for the filling use grated carrots with chopped methi leaves in a quick toss with oil and ginger-garlic-green chilies and add in a little grated sweet potato and a dash of crushed black pepper and stuff them into the paranthas for a change well deserved.

6. Baked Carrot & Raisin Muffins with a combination of whole wheat and oatmeal flour finished off with a dusting of cinnamon & brown sugar dust, great to go with a nice hot cuppa coffee!

7. Honey Glazed Carrot & Cardamom Pancakes topped with walnut and date crumble, served with a nice warm chunky dark chocolate sauce, garnished with sliced fresh strawberries! I’m sure you loved this one, sounds like a plan for Valentine isn’t it?

8. Gajrela Baked Mini Samosas with a Kiwi Chili Chutney- our Favourite gajar ka halwa, wrapped in a sweet samosa Patti, baked to perfection and served warm with a fresh kiwi, mint, honey & chili salsa sauce, that’s something you must try!

9. Baked Gajar Halwa with Brownies served with a Rum & Raisin Sauce- This one is surely going to have your guests ask for more…a nice delicate gajar ka halwa, layered with crumbled chocolate brownies, add a little regular vanilla sponge as well if desired to balance it, and a nice drizzle of homemade desi rabdi with a nice handful of nuts, cover it and bake for 15 to 20 mins in a medium-hot oven, serve it warm with nice honey, rum and raisin sauce garnished with glazed cherries.

10. Gajar Aur Gulkhand Ki Mithaas- an awesome carrot halwa converted into a mousse concept blended with china grass to set it and Gulkhand to add its touch and taste in between the layers, top it up with a nice coconut praline/crushed chikki for garnish, serve it chilled.

Here are a couple of simple & tasty carrot recipes for our readers to try and stay fit!

Recipe:

1] Casanova Carrot Salad

Ingredients

For the Base of the Salad:

Assorted shredded cabbage/ torn lettuce leaves- 1 cup

For the Body of the Salad:

Carrots- 150gms, grated.

Boiled chickpeas- 1 cup

Chopped green chilies-1/2 tsp

Chopped deseeded tomatoes- 1 small.

Celery- 3 to 4 tbsp. cut into small pieces

For the dressing of the Salad:

Olive oil- 1 tbsp.

Lime juice/sweet lime juice- 3 to 4 tbsp.

Mustard paste-1/2 tsp

Sea salt/ pink salt/rock salt- ¼ tsp

Mint leaves to 10 torn.

Honey- 1 tsp

Roasted crushed cumin powder-1/2 tsp

Dash of chili sauce-1 tsp

Crushed black pepper-1/2 tsp

For the garnish of the Salad:

Assorted fresh herbs/microgreens.

Assorted nuts/ seeds of your choice.

Sliced green/black grapes/ shavings of parmesan etc.

Method:

1. prepare all the ingredients for the salad.

2. assemble the dressing in a mixing bowl, mix well and toss up the body with the dressing.

3. arrange the base on a serving plate and arrange the salad and garnish, serve immediately.

Chefs Variations:

1. for the non-veg options in the same salad try adding some sliced chicken salami/ham/ cubes of boiled eggs.

2. to add some more nutritive value in the dressing add some ripe papaya puree into the dressing as above.

3. try adding a choice of seasonal fruit as well like grapes, strawberries etc into the salads to balance it.

Recipe-

2] Orange Mystic

Ingredients:

Carrots- 200gms, peeled & roughly cut

Sweet potato- 1 no, peeled, cubed

Olive oil-1 tbsp.

Garlic- 1 tsp chopped

Spring onions-2 small chopped

Salt and pepper to taste

Veg stock- 4 to 5 cups

Assorted herbs of your choice tsp

Fresh orange juice- ½ cup

Fresh cream/sour cream/vegan cream- 1 tbsp.

Fresh mint/herbs for garnish.

Method:

1. prepare all the ingredients for the soup.

2. heat olive oil in a pan add in the garlic, onions & saute for 1 min and add in the carrots and sweet potato.

3. add in the seasonings and herbs to taste and vegetable stock/water and allow to come to a boil.

4. simmer for 15 to 18 mins, remove from flame and allow to cool.

5. puree the soup, strain it and bring it back to a boil.

6. check for seasonings, adjust texture as needed and finally add in the orange juice and turn off the flame.

7. serve the soup hot garnish with fresh herbs.

Chefs Variations:

1. Try adding assorted veggies of your choice with carrots in the soup like yellow pumpkin, peas, Bottlegourd, also try using lemongrass to flavor the soup.

2. For the non-veg options use boiled boneless chicken cubes or shreds for the garnish and use chicken stock to prepare the soup.

3. The same soup can be enjoyed chilled during summertime, portion it into shot glasses & add a dusting of crushed cumin and rock salt with a few fresh basil leaves for garnish.

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.

Note worthy Hotel Openings in 2020-2021 - Casa di LangaPiedmont, ItalyOpening Spring 2021

Casa di LangaPiedmont, ItalyOpening Spring 2021

Casa di Langa is a sustainable luxury hotel in the heart of northern Italy’s Piedmont region. A member of the Preferred Hotels & Resorts and L.V.X Collection, this five-star property opening Spring 2021 sits on the doorstep of Le Langhe, a UNESCO World Heritage site. Overlooking 100+ acres of working vineyards and rolling hills, the 39-room eco-conscious hotel combines traditional Piedmontese design with sustainable practices thoughtfully threaded throughout the guest experience. At Fàula Ristorante and Sori Cocktail Bar guests can enjoy the finest expression of regional cuisine along with wines from around the world and neighboring vineyards. Cooking classes, a wine academy, truffle hunting, and art tours are among the many immersive guest experiences available at the property debuting this Spring.

A Letter of Appericiation for Ahuja Residency For Service During Covid 19 Pandemic

Hyatt partners with Story Hotels for three Sweden properties

Hyatt has entered into franchise agreements with Story Hotels Holding to bring three hotels in Sweden under the JDV Hotel brand.

The move is designed to help to grow the Hyatt independent collection brand in Europe.

The three boutique hotels – Story Hotel Riddargatan and Story Hotel Signalfabriken in Stockholm, as well as Story Hotel Studio Malmö – will all retain their individual hotel names and unique identities.

The three hotels will be available for reservation from today for stays starting April 15th.

“We are very excited to bring these three Story Hotels in Europe under Hyatt’s JDV Hotel brand portfolio and at the same time grow the Hyatt hotel footprint in Sweden,” said Briana Swift, director of development Europe and south-west Asia at Hyatt.

Source

Bahrain to ban restaurant dine-in for three weeks due to new coronavirus strain

Restaurants and cafes in Bahrain will no longer be able to serve customers for dine-in from January 31.

A statement released by the Ministry of Health said the temporary suspension would last for three weeks and is in light of recommendations made by the national medical team to address the problems caused by a new strain of coronavirus.

According to the statement, the reopening of the sector will depend on how seriously the preventative measures are adhered to.

Cases in Bahrain have been rising steadily for the past month, from a seven-day average of 212 at the end of December to an average of 347 and a high of 459 this week.

It comes as Dubai has also increased its restriction on dine-in, although the emirate stopped short of going for a full ban on dine-in, instead of eliminating live entertainment, increasing social distancing, and limiting table numbers.

As of last week, the UAE and Bahrain were two of the countries leading the way in vaccinating their residents, coming second and third in the world respectively proportional to their populations..

Source

Note worthy Hotel Openings in 2020-2021 - THE NEWBURY BOSTON Early 2021

THE NEWBURY BOSTON (Boston, January 2020)

THE NEWBURY BOSTONThe Newbury is a partnership between Major Food Group (Sadelle’s, Carbone, The Grill) and the hospitality company Highgate. Set at the city’s most sought-after address, One Newbury Street, the hotel is located in the heart of Boston’s premier shopping and dining district, the Back Bay. The Newbury is a full renovation of one of the city’s most iconic landmark buildings adjacent to the Boston Public Garden, which debuted in 1927 as one of the first Ritz Carlton hotels in the US. The building will be thoughtfully transformed into a 286-room luxury hotel, with multiple dining experiences and event spaces - a nod to the property's rich history as a hub for lavish dinners and parties. Acclaimed designer Alexandra Champalimaud (Champalimaud Design) will lead the renovation of the hotel’s guest rooms, while celebrated architect Jeffrey Beers will conceive the building’s new entrance and public spaces. Major Food Group is behind the hotel’s food & beverage offerings – including The Street Bar, elegant event spaces, and a rooftop restaurant with 360-degree views of the city. The rooftop restaurant will serve breakfast, lunch and dinner with sweeping views of the Boston Commons from a glass enclosure that will slide opened during the warmer months, as well as an Italian-focused menu by Chefs Mario Carbone and Rich Torrisi.

Staycation across India by Radisson Blu

Experience the wonders of India on a safe and scenic road trip with Radisson Hotels. From Mussoorie to Shimla, Bengaluru to Chennai, join us to discover Indi...

#Enjoythestaywithradissonblu

Note worthy Hotel Openings in 2020-2021 - sbe, SLS Cancun Mexico Opening spring 2021

sbe, SLS Cancun , MexicoOpening early 2021

Renowned international hospitality group sbe will be expanding its SLS hotel portfolio with the debut of a new hotel in an entirely new global destination for the brand—Cancun, Mexico. SLS Cancun will debut in early 2021 and will feature 45 rooms with breathtaking views of the Caribbean Sea, elegant Italian-designed interiors by Piero Lissoni, premiere beachfront access & imaginative Argentinian fusion cuisine by Chef Jose Icardi.

UAE Opens Citizenship to Select Foreigners to Boost Economy

The United Arab Emirates plans to offer citizenship to a select group of foreigners, the first Gulf Arab nation to formalize a process aimed at giving expatriates a bigger stake in the economy.

The major policy shift unveiled on Saturday is aimed at attracting talent in a way that will boost growth in the UAE, home to the Middle East’s finance and travel hubs and millions of expatriate residents.

Stock markets in Dubai and Abu Dhabi largely shrugged off the move -- benchmark indexes in both cities lost about 0.5% on Sunday.

Foreign residents make up more than 80% of the population of the UAE’s seven sheikhdoms and have been a mainstay of the economy for decades. But they lacked a clear path to citizenship, including if they were born and raised in the country.

Source

Marriott International Celebrates Milestone 50th Hotel in Shanghai Region with Opening of JW Marriott Hotel Shanghai Fengxian

“An urban oasis offering warm and welcoming luxury with enriching experiences for the body and mind in Hangzhou Bay”

Marriott International, Inc. today announced the highly-anticipated opening of JW Marriott Hotel Shanghai Fengxian, marking the historic 50th Marriott International hotel to open in Shanghai. Located on Hangzhou Bay in the city’s Fengxian seaside district, just an hour’s drive south of metropolitan Shanghai, the new hotel promises to be a sophisticated and luxurious sanctuary designed to let guest’s relax and rediscover a sense of balance in mind and body, as well as a convenient gateway to Shanghai and nearby cities such as Hangzhou and Suzhou.

Ingredient Ideology | Sprouts: A bowl of Goodness & Health! BY: Dr. Kaviraj Khialani- celebrity master chef

It’s always good to have a varied choice of ingredients on our plate be it the fresh pick of the day or a simple meal keeping in mind the nutrient balance and colors to get appeased by and prepare the palate to a treat!

Sprouts are one of my all-time favorite choices to work with be it a breakfast or an evening snack or even a quick toss salad in minutes, it has always been a value-added pop in since it has a bunch of beneficial qualities that can help us to stay fit and be healthy.

I often came across guests who loved sprouts in various forms and would love one of your meals per day to include a good handful of them at their best ideally not to be cooked too much. Having tried a number of legumes and pulses in their sprouted form not only added a bit of spark into the new format of the dishes but also offered a single new variety per day to add into the recipes and present something better than the previous day.

For most of us, sprouts start from the green moong sprouts to the long Chinese version of the sprouts ones which go well into spring rolls, stir-fries & noodles.

Health Benefits of Sprouts:

To list a basic variety of sprouts from the moong, alfalfa, lentil sprouts, kidney bean sprouts, soybean sprouts, wheat sprouts to the black-eyed bean sprouts and the like there is a whole lot of variety available.

Sprouts are rich in folate, a good choice for pregnant women.

They also prevent constipation and keeps the track clear.

They are rich in fiber, vitamins like A, C, K making them a great source of nutrients

Sprouts are also rich in omega-3 fatty acids, zinc, magnesium, iron & calcium.

It is a rich source of enzymes and essentials for good health.

Sprouts also assist a lot in weight loss management, helps lower cholesterol.

Is a good immunity-boosting ingredient, low in fat.

It is also beneficial for our eyes, skin & bones, they not only increase the blood circulation but also prevents thickening of the blood.

Culinary Uses of Sprouts:

• Most of us love sprouting our own varieties and it’s fun to wait and see them germinate and grow in the muslin cloth and looking at them all set to be eaten is a great feel by itself.

• Chickpeas, red lentils like orange masoor, usal & the varieties are quite popular with us in Indian cooking as well.

• Sprouts can add well into soups, ideally the clear ones.

• Toss them up in a combination fashion in a light lemon, honey, ginger dressing & few bits of fresh fruits, tomatoes, etc on a bed of crispy lettuce is good to go.

• Some like it steamed a little as well with some add-on flavors like fresh basil, nuts, a few spices, sauces, etc.

• They are a good option to add into various stir fry recipes from the Chinese, to the Malaysian stir fry, the Mongolian hot pot also includes a good crunch from the sprouts.

• I also like to add them into a Buddha bowl, the Burmese Khow-Suey, and also into Thai curries as they just give me that perfect touch of crunch in them.

• Sprouts in a simple egg fried rice with spring onion greens taste good too.

• Sprouted choice of ingredients with cream cheese in mini cocktail samosas, veg cigars, stuffing for parathas, etc.

• Sprouts in a raita format with crushed peanuts and mint leaf with a touch of roasted crushed jeera are just awesome.

• Add a few sprouts to a coconut-based Indian style curry and have it with steamed white rice, it’s amazing.

• Sprouts with fresh methi in a pulao or a steamed rice preparation with tomato rice tempered with curry leaves and mustard seeds are simply awesome to have with a bowl of rasam.

Here are a couple of my recipes for our readers to try out and enjoy the spirit of sprouts!

Recipe -

1] Fruity Sprouts Salad

Ingredients

• Green moong sprouts/ or any of your choice- 2 cups,

• washed and steamed for 2 to 3 mins- optional.

• For the base of the salad:

• Assorted lettuce leaves- 2 cups

• For the body of the salad:

• Assorted sprouts- 2 cups

• Green/black grapes- ½ cup sliced

• Mint leaves- 10-12 nos

• Apple- ½ no, cubed

• Cucumber- ½ cubed

• Tomato-1/2 no, cubed

• For the dressing:

• Lime juice- 2 tbsp

• Black salt/ pink salt- 1/2 tsp

• Orange segments- ½ cup

• Olive oil-1 tbsp

• Honey- 1 tbsp

• Flaxseeds/ chia seeds/ pumpkin seeds- 1 tsp of your choice

• Black/green olives- 2 to 3 no for garnish

Method:

1. prepare all the ingredients for the salad.

2. in a salad bowl, combine together the sprouts with the other parts of the body of the salad.

3. add in the ingredients for the dressing and toss well.

4. prepare a bed of crispy lettuce leaves and portion it out.

5. add seeds/leaves or garnish as per choice and serve.

Chefs variations: for non-veg- can try boiled cubed eggs, sliced chicken sausages, ham, or salami.

Also try adding saute prawns, lobster, or crab meat as well in a salad with sprouts for a nice texture and crunch.

Also, try using a little garlic and ginger/ lemongrass/ basil and other fresh herbs as a part of the dressing.

Recipe-2 :

QUICK TOSS SPROUTS WITH PEPPERS

Ingredients

• Sprouts- 2 cups, assorted/ of your choice.

• Olive oil- 2 tbsp

• Garlic-1 tsp chopped

• Lemongrass- 3 to 4 pieces

• Red/green/yellow bell peppers- ½ each, cut into thin slices

• Shallots- 4 to 5 nos, peeled and cut into quarters.

• Broccoli- 4 to 5 florets- blanched

• Yellow zucchini- ½ cup, cubes

• Salt and pepper to taste

• White vinegar-1 tsp

• Soy sauce- 1 tsp

• Red chili sauce- 1 tsp

• Mixed herbs- 1 tsp

• Roasted crushed peanuts- 2 tbsp

• Spring onion greens- 2 tbsp garnish.

Method :

1. prepare all the ingredients for the tossed recipe.

2. heat oil in a pan, add in the shallots, onions and cook for 20 seconds, add in the veggies, sprouts and seasonings, sauces and toss well.

3. cook on a medium-high flame for 3 to 4 mins.

4. add in the peanuts and spring onion greens and serve hot.

Chefs variations:

Try adding sliced boiled chicken into the toss recipe.

Prawns, fish, assorted seafood also works well.

Marinated tofu or paneer can be a good choice too.

Try adding a little brown sugar and a little schezuan sauce to the same dish.

****************************************************************************************************************

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.

Five Guys confirms first Australian site

US burger giant Five Guys has announced the first Australian location will launch in Western Sydney.

The debut venue will open in Penrith thanks to a deal between master franchisee Seagrass Boutique Hospitality Group and Panthers Group, which will see the store open in mid-2021.

The Penrith location will be located opposite Krispy Kreme and next to the Penrith Leagues Club on Mulgoa Road.

Seagrass says a CBD location was the original plan for the first store, however the decision was revised due to the impact of COVID-19.

“Due to COVID, Seagrass and Five Guys recognised the need to embrace a dual strategy,” reads a statement.

“The strategy required major suburban hubs be included during the site selection process, in addition to the CBD.”

Seagrass has confirmed it will still be considering CBD locations including Circular Quay, Darling Harbour and Broadway.

Source

Merging sustainability with luxury is the new way to travel, but are travellers ready?

“Travellers are slowly and gradually opening up to the idea of choosing sustainability over luxury, feel many hoteliers who promote sustainble travel”

Every business needs today has to aim at being sustainable first to continue being beneficial to all,” said Prasoon Pandey, General Manager at Vana. As the idea of sustainable travel comes in the forefront, travellers are now seeking brands to reflect its genuineness towards environment and conservation.

“Though deemed as a trend today, which is here to stay, at Vana, sustainability is a way of life. Our emphasis is on the procurement of seasonal, local and indigenous produce, which allows us to develop a supply chain that is as sustainable as possible, working with a network of regional vendors and suppliers,” Pandey commented.

Kolahoi Green Heights Hotel in Gulmarg lures tourists with igloo cafe

Tourists in Kashmir's Gulmarg ski resort have a new place to chill out - an igloo cafe that serves hot food and drink on tables made of ice and snow.

Staff at Kolahoi Green Heights hotel on the Indian-administered side of the region took inspiration from Arctic shelters and added a few local touches - an arched door and patterns on the curved walls.

The long-running conflict in the Himalayan region has hit Kashmir's once-booming leisure industry. But crowds still come to its snow-bound slopes every winter.

The igloo, 26 feet around and 15 feet high, holds four tables with enough room for 16 guests.

Source

Lemon Tree Hotel, Aligarh Lemon Tree Hotels opens its new hotel in Indian historical city Aligarh

Lemon Tree Hotels Limited, through its management subsidiary Carnation Hotels Pvt. Ltd., announced the opening of the 68 key hotel-Lemon Tree Hotel, Aligarh. This is the first property of the brand in this historic city, located at a short distance from many tourist destinations such as Aligarh Fort, Khereshwar Temple & Naqvi Park.

Strategically situated in the University city, Lemon Tree Hotel, Aligarh is an ideal destination for both business and leisure travel. An important business center of Uttar Pradesh, most famous for its lock industry, Aligarh is at a drivable distance of 160 km from Delhi and 90 km from Agra and is well known for its perfect combination of history, heritage and culture.

The hotel features 68 well-appointed rooms and suites, which combine understated elegance and old-world charm with modern amenities and facilities. The contemporary interiors and the inspiring artwork of this hotel make for a setting that is refreshing, while still reflecting a touch of the city's heritage in the artifacts.

Source

The Resort's staff become eco warriors to clean up Aksa beach with help from locals

The Resort’s staff become eco-warriors to clean up Aksa beach with help from locals Mumbai, January 2021: A day after Republic Day, Mumbai’s serene Aksa Beach donned a spic, span & clean look. This was following a massive clean-up that was undertaken by the staff of The Resort, Mumbai along with locals from the neighbouring areas on Wednesday.

For the past few years, The Resort has been conducting clean-up activities on the beach annually with help from locals while also creating awareness among beach-goers to stop littering. Aksa beach is one of Mumbai’s most beautiful beaches located along the Arabian Sea. It is an ideal tourist destination with people thronging to enjoy its pristine beauty and surrounding.

In a day, The Resort staff and locals collected around 120 kgs of plastic bottles along with other litter. The collected garbage was then taken by the municipal trucks and disposed of in a proper manner. Most of the garbage collected included plastic bottles and cans which are non-degradable and pose a major threat to birds, animals as well as aquatic life. There have been several instances of birds and animals getting caught up in the choke-hold of plastic such marine debris is a hazard to the sea eco-system.

The Resort initiated this clean-up drive as part of its move to maintain the sanctity of the beach which lends the property its tranquil charm since it is located right near Aksa. While the Brihanmaharashtra Municipal Corporation (BMC) carries out regular mechanical cleaning of the beach, it is man-made litter and waste that are the real culprits in spoiling the purity of the beach.

Satyajit Kotwal, General Manager of The Resort Mumbai said, “We often see the beach strewn with litter especially during festivals and on public holidays when huge crowds gather here. It’s an ugly sight despite the beautiful surroundings. The litter and garbage spoil the scenic beauty of the sea and also creates environmental hazards for the aquatic life and land animals. It is our duty as citizens to ensure that our beaches are well maintained and clean. We hope more and more people join in the effort and we can maintain this beach with their participation.”

Interestingly, as The Resort team and locals toiled to deal with the trash on the beach, it caught the eye of many a passer-by who showed keenness to join the drive. The Resort is known for its scenic location near Aksa beach and is often flocked by people who wish to seek respite from the bustling urban life while being in the city itself.