New Opening | The Fern Hotels & Resorts Opens Royal Orbit The Fern, Jabalpur in Madhya Pradesh
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Concept Hospitality Pvt. Ltd., India’s leading environmentally sensitive hotel chain, is now opening its third hotel in Central India with Royal Orbit The Fern, Jabalpur. The other two hotels managed by the company in Madhya Pradesh are both located in Bhopal. With this new opening, the company’s overall count has extended to 79 operational hotels across the country and in Nepal and Seychelles.
Mohit Sharad, General Manager - Sales & Marketing (North & East India), Concept Hospitality-The Fern Hotels & Resorts said, “We have relaunched this luxurious hotel as Royal Orbit The Fern, Jabalpur with new facilities and additions. The hotel has a marvelous combination of architecture and will be offering unparalleled personalized services and comfort to our guests. The rooms of the hotel have been designed to provide the utmost luxurious experience.”
Suhail Kannampilly, CEO, Concept Hospitality-The Fern Hotels & Resorts said “We are delighted to bring our brand The Fern to Jabalpur. With all the services & facilities and the environmentally sensitive operations that The Fern Hotels are known for, we are extremely happy to bring our brand to the city, for both our corporate and leisure guests. Our guests will enjoy high-level services of F&B and banqueting facilities, and have a great value stay!”
Royal Orbit The Fern, Jabalpur, with 111 luxurious and stylish rooms, offers a wide range of upscale accommodation options. These elegantly appointed rooms are bright and spacious, giving a comfortable experience with a touch of royalty. The hotel also offers a multi-cuisine vegetarian restaurant along with extensive conference & banqueting facilities spread over 3 halls and 3 lawn areas, ideal for large weddings and events. The hotel is conveniently located with easy access to major sightseeing attractions.
The hotel offers four different room categories – Winter Green, Winter Green Premium, Hazel Suite and Presidential Suite. In-room amenities include complimentary packaged drinking water, tea/coffee maker, satellite TV connections, digital in-room safe, bedroom slippers, eco-friendly lighting arrangements and eco-friendly bathroom conveniences.
DINING:
MP-20, the multi-cuisine all-day dining vegetarian restaurant at the lobby level, offering a culinary voyage spanning the length of Indian, Chinese, Mediterranean and Continental choices. Open daily: 07:30 am to 11:30 pm.
LOCATION: The hotel is 35 km from Jabalpur Airport and 15 km from Jabalpur Railway Station.
The hotel is 20 km from Dhuandhar Water Fall.
ADDRESS: Opp Toyota Showroom, Tilwara Bridge, Nagpur Road, NH 7, Jabalpur 482 003, Madhya Pradesh, India.
T: +91 91091 37300| E: gm.tf.jabalpur@fernhotels.com | Visit us at: www.fernhotels.com
Concept Hospitality Pvt. Ltd. manages 82 hotels & resorts with 4800+ rooms currently operational under management or opening shortly across 67 locations in India and internationally, under The Fern, The Fern Residency, The Zinc by The Fern and Beacon Hotels brands. The company is a part of CG Hospitality, the hospitality arm of CG Corp Global, a multi-dimensional Nepalese conglomerate.
For more information, contact: Ms Deepali Khotkar, Marketing Manager, Concept Hospitality Pvt Ltd
6th Floor, 607-610 Acme Plaza, Opp Sangam Cinema, Andheri-Kurla Road, Andheri (East), Mumbai 400 059, India
Tel: +91 (0)22 4263 7777 | Email: marketing@fernhotels.com
Glion Institute of Higher Education appoints Didier Aniès as Executive Chef
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In his role as Executive Chef, he will instil his culinary vision as well as providing inspiration for the menus of the institution's multiple restaurants.
Glion Institute of Higher Education has appointed Didier Aniès as Executive Chef. With extensive expertise in both cooking and training, this renowned expert and "Meilleur Ouvrier de France in 2000" (World’s best craftsman) will be a considerable asset for Glion.
In his role as Executive Chef, he will instill his culinary vision as well as providing inspiration for the menus of the institution's multiple restaurants.
Didier Aniès began his career in international cuisine in Germany and Austria before swiftly joining the prestigious star-rated restaurants of the high-end hotels in the south of France. He started at the Royal Casino Hotel in Mandelieu-la-Napoule near Cannes as sous-chef alongside Michel Joffre.
His expertise and creativity enabled him to quickly conquer the Executive Management of various kitchens, firstly at the restaurant of the Relais et Châteaux "Le Cagnard" in Cagnes sur Mer. He then joined La Coupole restaurant in the Mirabeau Hotel in Monte Carlo where he obtained his first Michelin star in 2006.
In 2007, he became Executive Chef of the famous Grand Hotel du Cap Ferrat, where he remained for ten years and where he also obtained the prestigious guide’s seal of approval in 2008.
Prior to joining Glion Institute of Higher Education, he held the position of Executive Chef at the Fairmont hotel in Monaco, which he joined in February 2018. There he managed a Brigade de Cuisine of 110 people and supervised all the catering outlets.
In parallel to his operational functions within this prestigious establishments, Mr. Aniès has always had a taste for transmission, which is at the heart of the values of the Meilleurs Ouvriers de France.
He has worked as a trainer in many institutions including the Lycée Régional d'Hôtellerie et de Tourisme Paul AUGIER in Nice, the Ecole Supérieure de Cuisine Grégoire Ferrandi, the École des Chefs and the Fondation Auguste Escoffier.
He will join Glion on March 29th, replacing Benoît Carcénat who, during his four-year mandate, created the two beautiful restaurants, "Le Fresh" and "Le Bellevue", which are highly appreciated by both students and external clients.
In particular, he made a major contribution to the gastronomic restaurant "Le Bellevue" by obtaining a 15 out of 20 Gault & Millau score in 2018 only a few months after its opening. The student-run establishment is now rated 16 out of 20 by the gastronomic guide, which classifies it as "unquestionably one of the most beautiful restaurants in the country", underlining the "wildly elegant modern" décor.
Didier Aniès will be in charge of these two restaurants while overseeing production for the various two Swiss campus facilities: cafeterias, food courts and boutique. Aniès will also be involved in the Bachelor in International Hospitality Business program and in themed Masterclasses which will allow this expert emeritus to share his knowledge and experience with students on a daily basis.
"We are very pleased to welcome Mr. Aniès, whose unique dual background in both cooking and training will be invaluable and inspiring for our students," said Fabien Fresnel, Chief Operating Officer of Sommet Education.
Crowne Plaza Greater Noida opens Korean Grocery store
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The Seela Mart will offer popular Korean food and grocery items, while it will also serve locally-manufactured products on their shelves like Korean snacks, sauces and spices.
Crowne Plaza Greater Noida has opened its gates for one of the most authentic Korean grocery and food stores – The Seela Mart within its shopping arcade.
The Seela Mart will offer the popular Korean food and grocery items, while it will also serve locally-manufactured products on their shelves like Korean snacks, sauces and spices.
Expressing gratitude towards the newly opened venture, Ashwani Nayar, General Manager, Crowne Plaza Greater Noida, stated, “We are proud to open Seela Mart in our hotel that will serve as an expansion to the hotel’s shopping arcade. Available to all our guests, the mart will add to our efforts of making Crowne Plaza Greater Noida a Korean friendly facility enabling people to experience Korean culture through food and other authentic items.”
Commenting on the opening of Seela Mart at Crowne Plaza Greater Noida, Euy Don Park Ph. D, Managing Director, Seela Infratech Pvt Ltd said, “The Mart will cater to the increasing Korean community in Delhi NCR region, especially in Greater Noida. For Indians who would want to experience and explore Korean food and ingredients, the mart will be a gem serving East-Asian gourmet delicacies.”
The Seela Mart at Crowne Plaza Greater Noida will be a home to several Korean specialties including frozen as well as ready-to-cook food items, snacks, pastes and powders and much more.
Store Timings: 12 PM – 8:30 PM
Closed on: Monday
Mental Wellness Initiative @ Ramada Plaza Chennai
/International Women’s day celebration at Ramada Plaza Chennai Guindy.
Sandeep Bhatnagar Ramada Plaza Chennai & SRM Hotels
Glad to have prominent psychiatrist Gayathri ji speak about Mental wellness and Emcee Sabreena for the funfilled evening for our lady associates.
Featured
Visit Maldives | Collaborates with Photographer representing national geographic Russia
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In the efforts to maintain destination presence and promote the Maldives in the Russian market, Visit Maldives invited a renowned photographer representing National Geographic Russia to showcase the destination through a physical photo exhibition to be held in Moscow and St. Petersburg, Russia during the summer.
The exhibition will promote the Maldives as a safe haven for travelers and highlight the unique geographical formation of Maldives along with a variety of activities and cultural elements through the lens of photographer Ivan Dementievsky.. The photographer will travel within the Maldives from 18th March until 29th March 2021.
Diamonds Athuruga Beach and Water Villas, W Maldives, Plumeria Maldives, White Lagoon Fehendhoo and the liveaboard Scuba Spa will host the photographer during their 2 week stay in the Maldives. The photographer will have the opportunity to experience and capture several experiences offered in the Maldives such as sunset cruises in a traditional dhoani, swimming with dolphins, shipwreck visits, water sports activities, and etc. In addition, the photographer will experience exciting and unique cultural activities specific to Maldives. This includes cooking traditional Maldivian meals, big game fishing, local island experiences, and traditional activities such as Boduberu and Dhandi Jehun are some of the many activities that photographers will experience during their stay in Maldives.
During the trip, the photographer will capture 50 photos in total of which 32 photos will be used for the exhibition in Moscow, while 16 out of the 32 photos will be used in the exhibition in St. Petersburg. The remaining photos will be used to promote the exhibition prior to the beginning of the exhibition. National Geographic will also feature 26 images on the website as a virtual exhibition.
Visit Maldives aims to promote and highlight the culture, traditions, heritage and the local island experience of Maldives. Several initiatives are underway to market the destination in Russia. In this regard, high impact campaigns on both offline and online platforms are in the pipeline for the market with several more collaborations with media and key stakeholders in the market.
Furthermore, high impact campaigns such as media familiarization trips have been conducted earlier this year, with more planned for the upcoming months. In addition, Visit Maldives is conducting a global campaign targeting Russia in collaboration with Expedia. The collaboration with Expedia is one of the many impactful global campaigns planned for the year. Visit Maldives is currently carrying an educational and training programme targeted to the Russian travel trade with Association of Tour Operators in Russia (ATOR).
Russia is the second largest source market to the Maldives as of now welcoming over 84,289 arrivals since reopening. It is estimated that the marketing campaigns and activities undertaken in Russia will increase the total amount of Russian travelers arriving in the Maldives in the upcoming months.
Maldives reopened its borders for tourists of all nationalities on 15th July 2020, with rigorous procedures in place to ensure the safety of tourists and tourism workers. Tourists are required to fill an online health declaration form within 24 hours prior to their departure, as well as have a negative PCR test result, conducted 96 hours prior to their departure.
Want to work in Maldives Click here
Tourism industry should be treated as a “Common Agenda”: HAI
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Indian tourism and hospitality industry is going through a bleak phase despite the resilient and brave front by hotel players. The constant pummelling from the pandemic has led to losses exceeding Rs. 1.25 trillion (40%) in revenue and 50 million jobs across the sector.
While travel is still discretionary, for many people it is a necessity. In order to deal with the unprecedented crisis, there is a dire need to develop innovative strategies.
On behalf of the industry during the recent BITB conclave attended by 150 delegates and senior leaders from Travel & Tourism industry, the Hotel Association of India (HAI) called upon industry stakeholders to treat Tourism as a “Common Agenda” and also highlighted the need to make tourism viable, sustainable, accessible and affordable for all.
The apex industry body also suggested that the private sector and state governments should work together to usher the revival of the tourism sector and put it back on the track of recovery. HAI believes that the industry requires integrated and focussed efforts to ease domestic travel.
According to HAI, the ongoing crisis is posing to be an opportunity to plan a better future with people,
society and community being at the centre of future growth.
Some of the key initiatives that can be undertaken to catapult the industry into exponential growth are:
Revisiting the current funding structure
Providing institutional access to working capital which will enable liquidity and defer loans
Repayment for all segments
Additional taxation relief to promote tourism
Improve the pace of vaccination for speedy recovery
Encourage education and wellness tourism
Creating experiences
Allow Tourism to form and lay down its own rules
Integrated taxation policy
“One of the biggest pillars of Indian tourism is its heritage. Today, more than 90% of the country’s heritage is in urgent need of revitalization. Its conservation is important for identifying, analysing, recording and protecting cultural resources. It is also an important tool for defining the landmark within the heritage area as well as to generate economic return and support the tourism industry. It not only preserves our historical legacy from further degradation but also strengthens the essence of the country’s rich past. Travel is not just about a destination; the journey is equally important. Attention to this will enhance tourism business," KB Kachru, Vice President, Hotel Association of India and Chairman Emeritus & Principal Advisor-South Asia, Radisson Hotel Group.
The association believes that granting industry status to the Indian hospitality sector will enable hotels across the country to avail benefits towards power tariff at an industrial rate, lower property tax, investment subsidies & tax holidays, refinancing of existing debts, hassle-Free loans at subsidised interest rates, simplified approval process for hotel projects and other benefits accorded to industries – thus helping in ushering transparency, reduce costs, and encourage reinvestment.
“This will also help strengthen the sector to unlock its potential and generate employment to support the post-pandemic economic revival”, Kachru added while speaking at the BITB conclave.
The apex body has also requested for measures like uniform road tax structure, reinstatement of scheduled flights, restarting of E-Visas, promotion of cruise tourism, creation of additional destinations for domestic travellers and development of infrastructure support in taxation so that the industry can evolve from business slump. Analytical transformation through efficient coordination of marketing budgets, sector promotions and last mile connectivity will ensure sustainable revival for the travel and hospitality sector.
IHCL introduces bottling plants across its hotels in India, Maldives & Sri Lanka
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The initiative to replace all plastic water bottles from the hotels with reusable glass water bottles, bottled with treated water, will avoid the use of 6 million plastic bottles per year.
Further to its commitment of phasing out single-use plastics from across its hotels, Indian Hotels Company (IHCL), South Asia’s largest hospitality company, reinforces its commitment towards sustainable business practices with the introduction of bottling plants across its hotels in Mumbai, Delhi, Bengaluru and Chennai in India and in the Maldives and Sri Lanka.
The initiative to replace all plastic water bottles from the hotels with reusable glass water bottles, bottled with treated water, will avoid the use of 6 million plastic bottles per year.
In line with its commitment to safeguard the environment, IHCL, in 2018, announced the elimination of plastic straws from all its hotels, replacing them with paper and bamboo straws. It has taken additional measures to reduce the usage of single use plastics, including replacing plastic-wrapped dry amenities with eco-friendly substitutes.
IHCL is also credited with the introduction of the country’s first ever ‘Zero Single-Use Plastic Hotel’ – Taj Exotica Resort & Spa, Andamans. With focus on sustainability to preserve the fragile ecosystem of the island, 72 beach villas at the resort have been constructed without felling a single tree, and the resort has an onsite bottling plant, a waste disposal system that converts wet waste to gas and compost, and a sanitation treatment plant to limit its carbon footprint.
DoubleTree by Hilton Goa – Panaji's Holi staycation package assures an experiential getaway
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This staycation provides a perfect opportunity to reconnect with nature, along with curated destination experience and bespoke hospitality.
Take your festive celebrations a notch higher by indulging in the much-deserved staycation break at DoubleTree by Hilton Goa – Panaji.
For the upcoming long Holi weekend, the hotel is offering discerning travelers and family ways to satisfy wanderlust with the enticing experience package “Great Small Breaks”. This staycation provides a perfect opportunity to reconnect with nature, along with a curated destination experience and bespoke hospitality.
Starting from INR 6500+ taxes, the offer includes daily breakfast and dinner for two at Comida restaurant, complimentary stay and breakfast for up to two children below 12 yrs, signature tour to the Island of Divar to experience Goa or Goan Culinary Master, class. Also, guests can earn points for free stays at all Hilton hotels around the world.
Besides, guests can indulge in the delectable ‘Holi Brunch’ at the property on Sunday, 28th March.
Video Lesson | Essential Skills For Food and Beverage Personnel | How to hold service gear By Dr. Hemant Kumar Singh
/Brief About the Vlogger
Dr. Hemant Kumar Singh is an accomplished Trainer and administrator with over 21 years’
of experience in the field of Hospitality. His research work has published in various national & international journals. During his 20 year-long career, he has organized and attended a number of national & international conferences, seminars, workshops, FDPs, MDPs. He is a trained Online Educator certified by American Hospitality Academy.
Appointment | Reema Diwan joins Accor as Director Design and Technical Services
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Diwan will lead the planning, design and construction of projects under Accor and will be responsible for designing high-impact guest experiences.
Accor India & South Asia has announced the appointment of Reema Diwan as Director Design and Technical Services, effective from 10 March 2021.
With an extensive background in Hospitality design and a futuristic technical expertise, Diwan will lead the planning, design and construction of projects under Accor and will be responsible for designing high-impact guest experiences.
Diwan has played an important role in crafting immersive experiences for customers and guests alike by reimagining brand landscape for some award-winning hotel projects in the past. She is a strategic thinker and passionate about storytelling, and design narratives while having the ability to motivate and work within teams. Her forte is putting together an integrated, 360-degree approach to hospitality and the ability to craft high impact design led hotels that leave an everlasting guest experience.
Congratulating Reema Diwan on her appointment, Puneet Dhawan, Senior VP Operations, India and South Asia said “With over 20 years of rich experience in design and previous accomplishments of delivering many award-winning hotels, Reema will drive Accor’s commitment to offer the best experience to our guests and owners. Having worked with diversified hospitality brands, she brings strong domain knowledge, and we are confident that her expertise and approach to hospitality along with her enthusiastic outlook towards each project will enhance our positioning in the industry.”
On her appointment, Reema Diwan, Director Design and Technical Services, India & South Asia said “Accor is a trusted name with exceptional hotels worldwide and I am truly delighted to join the family. It will be my endeavour to work collaboratively to achieve even higher levels of hospitality by crafting immersive guest experience through brand touchpoints. I look forward to adding design led hotels that express their own unique language and experience under the Accor umbrella.”
In the past, Diwan has been associated with Starwood Hotels & Resorts and Taj Hotels, Resorts & Palaces, where she was instrumental in crafting brand identity and conceptualizing various brands under the IHCL portfolio. She was the driving force behind several award-winning projects.
Diwan holds a degree in design and in her spare time, she likes to travel, innovate and explore emerging trends that form the basis for her design inspiration.
Appointments | N. Gopi joins Hyatt Regency Pune Hotel & Residences as Executive Chef
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Gopi brings 21 years of experience in the hospitality industry and has been with Hyatt for over 8 years
Hyatt Regency Pune Hotel & Residences has announced the appointment of N. Gopi as Executive Chef. Gopi brings 21 years of experience in the hospitality industry and has been with Hyatt for over 8 years.
He moves to Hyatt Regency Pune from Hyatt Regency Mumbai, in the same capacity, to enhance the culinary experience at the Hotel.
Gopi started his hospitality journey with the Taj Hotels, Chennai as Supervisor Trainee soon after he completed his Diploma in Hotel Management in 2000 from Asan Memorial Institute of Hotel Management and Catering Technology. His meticulous planning and execution skills are visible throughout his career spanning brands like Taj Group of Hotels and Hyatt Hotels.
Known for his expertise, dedication, and commitment, Gopi has played an integral part in bringing concepts alive, working on multiple projects to bringing standard operating procedures and policies for some of the flagship Hotels across the peninsula, including Hyatt Regency Kathmandu.
Known for his innovative methods, Gopi will focus on strengthening the food strategies of the Hotel, while overseeing the launch of various contemporary food & beverage concepts.
In his spare time, Gopi enjoys adventure sports, going for rides on his Royal Enfield and is a keen photographer.
The Leela Mumbai introduces Special Holi Package
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This package has an exciting line up of inclusions such as early check – in and late check - out, 20% discount at The Salon, hearty breakfast buffet and complimentary Wi-Fi.
The Leela Mumbai has come up with Special Holi Package. Guests can make the most of the upcoming long weekend with this carefully curated Holi Stay Offer, starting from 27th March till 29th March.
This package has an exciting lineup of inclusions such as early check–in and late check - out, 20% discount at The Salon, hearty breakfast buffet and complimentary Wi-Fi.
Well, that’s not all, it also includes a Holi Brunch on Sunday, 28th March.
The holi stay offer is valid for a minimum stay of two nights and can be availed at a price of INR 5999++ onwards for two adults (additional adults will be charged INR 2500/- per night).
Subhankar Bose joins Kochi Marriott Hotel as General Manager
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Subhankar Bose is appointed as the new General Manager of Kochi Marriott Hotel. A seasoned hospitality operations professional, Bose comes with 20 years of experience in the industry.
Bose with his incisive management skills will lead this established property to identify new ventures and avenues for profitable business. An avid expert in driving operational brilliance, he has been instrumental in scrutinizing constructive guest feedback to ascertain robust improvements to enhance guest experience.
Prior to his current role, he was the General Manager at the Renaissance Bengaluru Race Course Hotel where he piloted the property in its positioning activations, elevated guest experience and accelerated food and beverage reputation.
Bose commenced his journey with Marriott International in 2016 as the Resident Manager at JW Marriott Hotel Bengaluru where he was responsible for efficient operations of the iconic property and was active in attaining stellar TripAdvisor rating along with exemplary growth in food and beverage revenue.
He has worked with esteemed brands in India such as Taj Hotels, a 12 years long stint with Hyatt International in multiple locations and roles, and with Accor Hotels in their flagship complex property, Pullman and Novotel, New Delhi Aerocity.
Bose is inspired by Marriott’s Core Values and believes in driving Take Care culture in paving the ways for success.
A gifted tabla player, Bose distinctly balances his professional and personal life who is also an ardent traveler, a vivid learner of local cultures, and loves to discover local flavors.
Ingredient Ideology | PASTA PASSION,By: Dr. Kaviraj Khialani- Celebrity Master Chef.
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Pasta is one ingredient close to many hearts and taste buds for various reasons well justified by most of us and seriously taken by a number of us too! Cooking and eating good food not only needs a bit of variation sometimes but also needs to create a bit of interest to try out something which is not the regular always and that’s the kind of thinking which makes us go a long way in creating new concepts and concoctions to please our palate!
Cooking with pasta is now pretty much an old story but the newness that comes to it with our ideology is what keeps it right there on the popularity charts for a long time which shall continue in the future also. From kids to teenagers and to all age groups pasta is a good break from routines making it is fun and so is enjoying it until the last bite!
My experience with pasta goes back to the times when we only had a couple of basic sauces the white and the tomato which were most common and from the very technique of understanding al dente stage- just cooked or can bite into the stage of cooking pasta to trying it out fusion variations it has been simply divine and full of wow factors attached to it from the guests I served some really unusual ones.
It is this wow factor that not only enhances the guest experience at a restaurant but also helps us in the word of mouth publicity on social media as well as getting the guest back for more and most importantly earning his loyalty with us.
Pasta has been known to us in a number of shapes, sizes, patterns, names and colors as well. They go back to a basic classification of small and long, shapes and plan or stuffed varieties. From the fresh homemade pasta to the machines its journey has been wonderful and chefs around the world have contributed immensely towards its development.
Here are 3 Simple, Easy Make and Enjoy Pasta Recipes with a little Twist of Taste for all you Foodies to enjoy:
Recipe-
1. MOMENTUM OF PEACE
[Fettucine pasta tossed in an herbed creamy sauce with fresh sliced mushrooms, star anise and pepper, cooked to perfection]
Ingredients:
Fettucine pasta- 100 gms, boiled to al dente stage.
Fresh sliced mushrooms- 150gms.
For the sauce:
Oil/olive oil-1 tbsp.
Butter- 1tsp
Star Anise- 1 no
Garlic – 1 tsp chopped
Onion- 1 small chopped
Maida- 1 tbsp.
Water/veg stock-2-3 cups.
Salt and crushed black pepper to taste
Mixed herbs & chili flakes to taste
White wine- 30 ml optional
Fresh cream- 60ml
Grated parmesan cheese- 30gms/as per taste.
Parsley- 1 tbsp. chopped
Method:
1. Prepare all the ingredients for the pasta.
2. Boil the pasta to just cooked stage and keep aside, apply a little oil to prevent sticking or boil it just when the sauce is getting ready, and put it in immediately.
3. To prepare the mushroom cream sauce, heat oil and butter in a pan, add in the star anise – this is my additional choice of ingredient here since it goes well with the recipe, it may be avoided as well.
4. Add in the garlic, onions and saute for a few seconds, now add in the mushrooms and saute, add in the flour to thicken up the excess liquid, add in wine if desired.
5. Cook the mixture on a medium flame, add in little veg stock/water and mix, add in the fresh cream a little cheese blend it all well and finally add in the boiled pasta toss well, check for seasonings.
6. Finally serve the dish in a pasta plate, garnish with parsley, olives, cheese and microgreens and serve hot.
Chefs Variations:
The same pasta can be made in a number of ways with a few alterations like adding an Indian style korma gravy with mushrooms, paneer, and capsicums.
Try the similar option with boneless cubes of chicken, reshmi malai tikka, add in sliced cooked chicken seekh kababs as well.
For the vegetarians who avoid mushrooms can use colorful bell peppers, broccoli, zucchini, snow peas etc too with their pasta.
2. ORANGE MYSTIQUE
[fusilli pasta tossed in a mix of herbs and spicy flavors tomato base with a dash of cream and hint of cheese]
Ingredients:
Fusilli pasta- 100 gms boiled
For the Sauce:
Oil/olive oil- 1 tbsp.
Butter- 1tsp
Garlic- 1 tsp chopped
Onions- 1 small chopped
Tomato puree- 1 cup fresh
Kashmiri red chili powder-1/2 tsp
Paprika/chili flakes- 1 tsp
Salt and pepper to taste
Mixed herbs- 1 tsp or fresh herbs like basil, thyme, oregano.
Refined flour- 1 tbsp.
Veg stock/water- 2 cups
Fresh cream- 2 tbsp.
Grated cheese- 30gms.
Herbs/olives to garnish- 10 gms.
Additional veggie add ons to the pasta- shredded capsicums, boiled corn, broccoli, asparagus, paneer cubes etc.
For non-veg variations: cooked chicken cubes, sliced tandoori chicken or cubes of chicken tikka, fish tikka, tandoori prawns, tandoori lamb chops sliced as well can be used.
Method:
1. Prepare all the ingredients for the pasta.
2. Heat oil and butter in a pan, saute the garlic, onion sautes well until light pink, add in the tomato puree, seasonings, herbs, spices and cook well on medium flame, add little water or stock.
3. Once it starts leaving oil from the sides, add in the fresh cream and mix well, add in the boiled pasta, veggies or non-veg of your choice and cheese and toss well, cook for 2 mins.
4. Serve hot garnished with olives, cheese, fresh herbs and serve.
Chefs Variations:
Try the same recipe with a flavor of Kasuri methi-(dried fenugreek leaves) adding them into the tomato sauce, with a little garam masala powder as well, to slightly Indianise the flavors.
For a denser flavor of fusion, can add a little schezuan sauce to the tomato base sauce and continue with it add spring onion greens as well.
3.HARIYALI AUR PASTA
[a simple yet delectable spaghetti pasta tossed in a green sauce with flavors to entice the senses and a feeling of goodness all over]
Ingredients
Spaghetti pasta- 100gms boiled.
For the green sauce:
Fresh basil leaves- 2 cups, stems to be trimmed
Garlic- 1 tbsp. chopped
Chilled water- 2 tbsp.
Olive oil- 4-5 tbsp.
Salt and pepper to taste
Parmesan cheese- ¼ cup
Lime juice- 1 tbsp.
Nuts- cashew Tukda/ almonds/pista/ pinenuts- ¼ cup
To add on into the pasta:
Cherry tomatoes- 4- 5 no-cut 1x2
Sliced olives- 4-5 green/black.
Blanched snow peas- 10-12 nos.
Sliced roast chicken breast/ poached fish fillets/ sliced boiled eggs/ grilled paneer cubes or tofu/ cooked soy chunks/ butter garlic prawns/ malai paneer tikka etc can be combined with this.
Method:
1. Prepare all ingredients for the pasta.
2. Boil the spaghetti pasta and keep it aside.
3. In a blender jar combine ingredients for the green chutney and mix well.
4. Remove into a bowl, keep in the fridge until used.
5. If serving immediately toss the sauce with the boiled pasta, add your choice of additional ingredients to add color/flavor and texture.
6. Serve at room temperature or chilled ideally garnish with cherry tomatoes, olives, parmesan or cheese shavings.
Chefs Variations:
To prepare the same green sauce differently I also use blanched spinach leaves with some fresh basil, add roasted peanuts, a bit of ginger, garlic, and green chili as well to the chutney and blend it well.
For the pasta, we can toss it in the pan with some olive oil, burnt garlic, and chili flakes a little white wine, and then add it to the sauce.
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.
IHG strengthens presence in SWA with a new Holiday Inn Express signing in Nepal
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Mr.Sudeep Jain Managing Director south west Asia
The company continues to solidify its mainstream portfolio in the region in line with market demands
one of the world’s leading hotel companies has signed a management agreement with Swornim Hotel Pokhara Private Limited to develop a new Holiday Inn Express hotel - Holiday Inn Express Pokhra Lakeside, in Nepal. The new-build hotel will feature110 keys and will be operational by the first quarter of 2025. IHG currently has four hotels under development across the Holiday Inn brand family in Nepal and this latest signing will further strengthen the company’s mainstream portfolio in the tourism capital of the country.
Strategically located close to the city’s main tourist hub, ‘Lakeside’ and with proximity to commercial establishments, the hotel will be an ideal destination for both leisure and corporate travelers. Additionally, Holiday Inn Express Pokhara Lakeside will be at a convenient distance of 6 km from the upcoming International Airport of Pokhara and 2.5 km distance from the domestic airport. Adding to the stay experience, the hotel will be situated in close proximity to multiple dining and shopping options and will also provide easy access to adventure sports and other tourist attractions.
Holiday Inn Express Pokhara Lakeside will feature well-designed, fully equipped guest rooms with higher floors offering a scenic view of the lake and Annapurna mountain range. Additionally, the hotel will offer a ‘Great Room’, a bar and a lounge for guests to relax and unwind. Other facilities will include a fitness room, two meeting rooms and signature amenities reflecting the brand’s promise of providing a comfortable and efficient stay to the guests.
Commenting on the development of the new hotel, Sudeep Jain, Managing Director, South West Asia, IHG, said, “We are delighted to partner with Swornim Hotel Pokhara Private Limited for our new hotel In Nepal. This signing presents a great business opportunity for us as Pokhara has emerged as an attractive travel destination and also creates a wider distribution across Nepal by offering quality hospitality options in key cities. We also believe that the upcoming international airport in Pokhara will allow for increased inbound tourism, further elevating the demand for quality accommodation.
He further added: this signing is in line with our strategy to grow our ‘essentials collection’, in SWA, consisting of the Holiday Inn brand family, and offering an ‘always there, always just what you need’ proposition. These brands have seen phenomenal success across key markets in the region and have become a preferred choice for many of our owners looking to build their portfolio in the mainstream category and guests looking for quality branded accommodation.”
Mr. Surya Prasad Shrestha, Chairman, Swornim Hotel Pokhara Private Limited, added, “We are thrilled to be working with a trusted hospitality player like IHG once again to expand our hospitality portfolio in Nepal. The hotel’s offerings and location will allow for a great experience for both leisure and corporate guests. Additionally, Holiday Inn Express is a strong and well recognized hospitality brand name globally and we have complete confidence in its success in Nepal, powered by IHG’s experience and expertise in the region, This is our second brand signing and we look forward to many more. .”
IHG® currently has 41 hotels operating across five brands in SWA, including Six Senses, InterContinental Hotels and Resorts®, Crowne Plaza®, Holiday Inn® , Holiday Inn Resort® and Holiday Inn Express®, and a strong pipeline of 50 hotels due to open in the next 2-3 years. Numbers as of December 31st, 2020
New openings | Lemon Tree Hotels signs new property in Nepal
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This will be the brand’s third property in Nepal, after one each in Kathmandu and Nagarkot.
Lemon Tree Hotels has announced the opening of a new hotel in Nepal. It has signed a license agreement for the upcoming 80-room hotel at Biratnagar under the Lemon Tree Premier brand.
This hotel will be the brand’s third property in Nepal, after one each in Kathmandu and Nagarkot. Scheduled to open by January 2023, the hotel, owned by Nepal International Hospitality, will feature well-appointed guestrooms and suites, a multi-cuisine restaurant, a bar, MICE venues, and other recreational facilities including a spa, a swimming pool and a fitness centre.
Commenting on the news, Rattan Keswani, Deputy MD, Lemon Tree Hotels and Director – Carnation Hotels, said, “We are delighted to expand our upcoming portfolio in Nepal with Nepal International Hospitality. The addition of this hotel will help expand our reach in the country and add to our repertoire of hotels in the region. The planned casino, which will be built adjacent to the hotel, will be an added USP and provide an exclusive offering to our guests.”
5th INCA edition concludes in Goa
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This year’s INCA also witnessed the screening of the Sisterhood Soiree’s achievements over the last two years, which is an initiative to recognise and empower women in the nightlife and hospitality industry.
The 5th India Nightlife Convention & Awards (INCA) edition was held at W Goa on 13th March. The event celebrated India’s nightlife and hospitality industry through insightful panel discussions with industry experts. It also felicitated COVID contributors from the industry.
Some participants at the convention included restaurateurs like Joy Singh, Priyank Sukhija, Zorawar Kalra, AD Singh, Riyaaz Amlani, Gauri Devidayal, Ashish Singh, Rahul Singh, Mariketty Grana as well as musicians like Ayesha Pramanik and DJ Clement. Some of prominent personalities amongst the attendees included vlogger Malini Agarwal, actor-director Pooja Bedi, blogger Parul Kakad and musicians DJ Starling, Divine, Oscar de Lima and Manasi Scott.
As part of the opening panel discussion, special guest NUCLEYA spoke about new partnerships post the pandemic and his new role with RAASTA, the bar chain. The other panels covered topics like ‘What we learned from the pandemic’ and ‘Brands and industry partnerships’.
This year’s INCA also witnessed the screening of the Sisterhood Soiree’s achievements over the last two years. This is an initiative to recognise and empower women in nightlife and hospitality.
The soiree is a platform specifically designed to bring female industry leaders and aspiring women under one roof with an aim to increase female participation in the industry. With women contributing a substantial amount at every level in the nightlife domain, it is imperative to bestow recognition on their achievements to transform the hospitality sector.
