Appointment | Anil Chavan joins Novotel Imagica Khopoli as General Manager

Anil Chavan joins Novotel Imagica Khopoli as General Manager

Chavan comes with almost two decades of experience in the hospitality industry, having worked in operations as well as sales & marketing with a range of brands across India and Dubai.

Novotel Imagica Khopoli has announced the appointment of Anil Chavan as General Manager, effective March 2021.

In his new role, Chavan will focus on enhancing the overall guest experience at the 287 rooms Novotel Imagica Khopoli, and will be responsible for revenue growth and overseeing the management of the operations team. Formerly, he was associated with Park Regis, Goa and was also the General Manager of Royal Tulip Mumbai (Louvre Hotels Group).

Chavan comes with almost two decades of experience in the hospitality industry, having worked in operations as well as sales & marketing with a range of brands across India and Dubai.

He started his career as a Sales executive with Le Royal Meridien, Mumbai. In addition to this, he has contributed to well-known Hotels and service apartment brands like Marriott, Le Meridien, Intercontinental, Habtoor Grand Jumeirah Beach Resort & Spa Dubai to name a few. Chavan’s core competence lies in managing hotel sales, operations and revenue management.

He has won several accolades under his leadership and was nominated for the HOSI General Manager of the year 2019. In 2018, he was awarded India’s Top Ten Hospitality General Managers by Best of India Biz Award.

Chavan has also had the opportunity to showcase his skills in UAE, Abu Dhabi and the Singapore market. He has worked with Habtoor Grand Jumeirah beach & Oakwood handling corporate sales, building International market share, attending Global mobility workshops and trade fairs.

Having spent a significant time in the Mumbai market, Chavan brings remarkable insights into customer diversity and has an impressive understanding of demand drivers. He likes to stay updated and always has a keen eye on changing sales and marketing trends.

Chavan holds a graduate degree in Philosophy, Economics, and Statistics. In his spare time, he likes to travel, listen to Jazz and explore new restaurants.  He is also a fitness enthusiast.

Event | Celebrating MOM with special offers from ITC Royal Bengal & ITC Sonar

Celebrating MOM with special offers from ITC Royal Bengal & ITC Sonar

ITC Royal Bengal & ITC Sonar help you celebrate Mother’s Day 9th May 2021 with a gastronomic journey filled with enchanting flavours. Experience an array of culinary delights with your MOM in the comfort of your home. Each offer is thoughtfully curated keeping in mind guest and associates safety and well-being.

One of a Kind Cake Selection: It’s time to let your mom know that she is one of a Kind. Fill up her day with sweet moments brought alive by our exquisitely crafted cakes, Our Cakes are made to our own exclusive recipes using the best ingredients- from exquisite celebrations cakes, Gateaux and more. Each cake is a work of art. It encapsulates the extravagant, the fancy and the beautiful, crafting a combination of unusual flavours and textures with the finest ingredients from across the world. A must-have masterpiece for a special occasion. Choose from - Forêt Noir (Hungarian Sour Cherry Confit, Turkish Hazelnut Praline, 67% Manjari Chocolate Mousse in a Velvet finish.) 70% Baked Chocolate Gateau (70% Guanaja Baked Chocolate Cake, 70% Guanaja Dark Chocolate Cremeux and 70% Guanaja Dark Chocolate Silk Ganache) La Passion (Guatemala Vanilla Bean cremeux, Pistachio & Basil Jaconde sponge, Passionfruit Mango Ganache, BlackBerry Marmalade.) Red Velvet Cheesecake (Beetroot and vanilla Cream cheese Baked cheesecake on Venezuela Chocolate sponge.) or the Banoffee (Banana Sponge, Coconut Crunchy, Soft Caramel Sponge with nuts, Banana Cream, Exotic Caramel, Lemon Mousse) to name a few. Starting at INR 3750 plus taxes onwards, available on 24 Hours pre-order.

Gourmet Couch: 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. Gourmet Couch also offers s a distinctive menu collection showcasing ITC Hotels culinary legacy bringing you the finest cuisine offering from iconic brands and award winning cuisines of ITC Hotels. Relish signatures such as Dal Bukhara, Dum Pukht Biryani or delicacies from Pan Asian, Royal Vega and Ottimo in the comfort of your home making the occasion memorable. 

Celebrate with Biryani & Pulao Collection by ITC Hotels, our signature preparations perfectly portioned for a party of four and more. Starting at INR 1900 plus applicable taxes onwards. The Vegetarian selection of the Biryani & Pulao Collection includes Kale Moti Pulao, Subz Paneer Pulao, Nimona Mirch Pulao, Kathal Pulao (Seasonal) priced at Rs 625 plus applicable taxes each, the Mutton Signatures includes Keema Pulao Rs 750 plus applicable taxes, Gosht Bohri Biryani Rs 825 plus applicable, Metiabruz Biryani Rs 825 plus applicable and Serai ki Biryani at Rs 825 plus applicable while the Chicken  & Seafood Delicacies include Chemmeen Pulao (Prawn) at Rs 825,  Bibi ka Murgh Pulao Rs 750 plus applicable taxes and Konaseema Kodi Pulao Rs 750 plus applicable taxes. 

Each Biryani (chicken, seafood, mutton or vegetarian) is an ideal meal for one with a choice of either Mirch Baingan ka Salan or any one of the three raitas: Anar Kheera Raita/ Onion Pachadi/ Sarson Raita. Complete your meal with one of India’s most popular desserts, from the Dum Pukht kitchen, the signature “Shahed-E-Jaam”, with our compliments. The menu comes with dietary indicators, enabling diners to pre-advice on allergy ingredients. 

The Biryani & Pulao Collection & Gourmet Couch is available on prominent food aggregator’s platform, Zomato, Swiggy & EazyDiner.  In addition, the collection can be ordered via the ITC F&B App and Takeaway option. ITC Hotels has also enabled ‘no contact’ deliveries on all pre-paid orders and has implemented stringent measures and protocols, including mandatory temperature checks for all Chefs and Food & Beverage associates as part of its safe 'WeAssure' programme. A lot of thought has been put in the packaging after study of factors such as temperature, distance travelled, mode of transport, consumption techniques, re-heating norms and more. The food is packed in environment-friendly corrugated paper boxes. Easy to have on the go or order in for a celebration or get together.

For Further Information and to place an order please call 033 44464646

Video Lessons | Essential Skills For Food and Beverage Personnel | How is Alcohol made? Part-2 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 | Sohaib Kidwai is the new General Manager of Hyatt Place Vadodara

Originally, from New Delhi, Kidwai started his career with Marriott and worked in Food & Beverage with Marriott properties in Mumbai and Goa, joining their Sales team in 2007

Sohaib Kidwai has been appointed as General Manager at Hyatt Place Vadodara. Kidwai began his career with Hyatt in 2008 with Grand Hyatt Mumbai as Sales Manager.

He subsequently moved to Park Hyatt Chennai for the pre-opening team in 2012 and was Director of Sales in 2013. He then moved to Hyatt Pune as Director of Sales & Marketing in 2015.

Kidwai then joined Hyatt Regency Chennai as Director of Sales & Marketing managing a team of 23 Sales, Events, Marketing & Revenue Management colleagues.

He soon developed an interest in hotel operations and was elevated to Director of Operations in 2019 managing Front Office, Housekeeping, Security, Spa, and overlooking Sales & Marketing Operations.

In 2020, he was appointed as General Manager – Task Force at Hyatt Ahmedabad. Following which he joined as General Manager – the pre-opening team at Hyatt Place Vadodara.

Speaking about his continued association with Hyatt, he says, “Hyatt really feels like home and I am grateful for all the opportunities it has given me across its various brands. I have gathered many great memories during my tenure with Hyatt and worked with some amazing people. Now I look forward to creating more such memories with my team and guests here at Hyatt Place Vadodara.”

Originally, from New Delhi, Kidwai started his career with Marriott and worked in Food & Beverage with Marriott properties in Mumbai and Goa, joining their Sales team in 2007.

Appointment | Amit Kumar joins Sheraton Grand Chennai Resort & Spa as its new General Manager

He joins Sheraton Grand Chennai Resort & Spa taking on the responsibility of strengthening the hotel operations and spearheading the team with his impressive interpersonal & management abilities.

Sheraton Grand Chennai Resort & Spa, the experience-driven beach resort in Chennai has announced Amit Kumar as its newly appointed General Manager.

He joins Sheraton Grand Chennai Resort & Spa taking on the responsibility of strengthening the hotel operations and spearheading the team with his impressive interpersonal & management abilities and knack of innovative strategic planning. He will continue to enhance the stellar services and guest experiences established at the hotel.

Kumar, a highly motivated and dynamic hotelier, is set to take the reins in these unprecedented times and steer the hotel’s objective of creating a safe and welcoming destination for guests. With his astute leadership in managing hotels, he will focus his efforts on ensuring the wellbeing of the hotel team and safeguarding the health and best interests of guests.

In the course of his enriching experience of 17 years in the hospitality industry, which includes a decade spent with Marriott International Hotels, Kumar has been well recognized for his excellent communication skills, revenue driving qualities, and valuable marketing strategies for F&B.

Prior to this move, he served in the same capacity at Courtyard by Marriott Chennai. Having also worked with Global Brands like Hyatt, Carlson, Starwood and now Marriott International, Amit has honed his knowledge in the field through the course of his career and is a testament to his belief that dedication and a strong foundation is one of the key steps to success.

He was awarded RVP F&B Leader of the Year for South Asia in 2014 and under his leadership, Marriott Chennai received “Best Iconic Hotel” from Times Award, “Company with Great Managers Award powered by The Economic Times” award, and many more accolades.

In his roles, Kumar ardently helped raise RPI to double digits, market share, drive digital revenue growth, improvise OTA performance, and focused on digital marketing. Moreover, he also garners traction for leisure business and contributes to enhancing the Food & Beverage reputation at the hotels he is assigned.

Kumar did his schooling in Meerut from Dewan Public School and furthered his academics with a degree in Hotel Management, Catering Technology & Applied Nutrition from IHM Hyderabad. He is an avid athlete and likes to play basketball in his spare time.

When it comes to his personal and professional life, Kumar strongly believes - “Do it with passion or don’t do it all” and trusts that “There is no shortcut to success.”

NEWS | Novotel Hyderabad Convention Centre offers special Ramadan Iftar Takeaway Menu

Hyderabad: To celebrate the spirit of Holy Ramadan and provide   convenience to the fasting guests Novotel Hyderabad Convention Centre has introduced a special Iftar Takeaway menu. Chef Kailash Gundupalli, Director Culinary and his team of chefs at Novotel Hyderabad Convention Centre have curated the sumptuous spread which will offer the guests and the customers a fulfilling meal to break their fast. The dishes are prepared using authentic ingredients and flavour some appeal giving a homely feel to the customers. 

 The ‘Special’ crafted menu for Iftar can be ordered on this 9642326162 number for ‘Takeaways’ before 8 PM till Ramadan. The takeaway will include traditional food options like Mutton Haleem, Gosht ki Shammi kebab, Hyderabadi Murgh biryani with raita and salan, Warqi Paratha, Sheer khurma, cut fruits, Dates and almonds, a variety of dry fruits & many more to savor from in just 1099/- + taxes. 

Speaking on the occasion, Mr. Manish Dayya, General Manager, Novotel Hyderabad Convention Centre said, “Keeping up with the spirit of Ramadan and offer convenience to our guests and patrons we are offering a special Iftar menu which will allow them savor and enjoy a variety of Ramzan specialties. Our team has created a home-like feel using authentic techniques and richness. Everyone can savor the traditional blend of dishes during this holy month of Ramadan.”

About Novotel-

About Novotel Novotel Hotels, Suites & Resorts offers destination hotels designed as comforting and energizing places where guests can ‘press pause’ and take time to enjoy the moments that really matter. The brand’s wide array of hotels, suites and resorts offer a multitude of services for business and leisure guests alike, including spacious, modular rooms with natural and intuitive design; 24/7 catering with nutritious choices; dedicated meeting spaces; attentive and proactive staff; family zones for the youngest guests; multi-purpose lobbies; and accessible fitness centers. Novotel, which has over 530 locations in more than 60 countries is part of Accor, a world-leading hospitality group consisting of more than 5,100 properties and 10,000 food and beverage venues throughout 110 countries.

VISIT MALDIVES | COMMENCES YEAR-LONG CAMPAIGN WITH CONNOISSEUR CIRCLE TARGETING GERMAN SPEAKING MARKETS

Visit Maldives commences a year-long campaign with Connoisseur Circle - an exclusive magazine for luxury hotels and destinations worldwide targeting an elite audience of travel enthusiasts in Germany, Switzerland and Austria.

The campaign will use a multitude of platforms in both the online and offline channels of the publication in order to promote the Maldives as a safe haven and uplift the destination presence for the luxury market. The components of the campaign are distributed throughout the year which includes, advertorials in the print magazine, editorial stories in e-magazines, posts and promotional clips on social media, website banner display and features in newsletters.

Maldives is also nominated as the Best Luxury Destination for the Year by the Hospitality Awards organised by Connoisseur Circle. Over 30,000 consumers are reached through the online channels with 43,500 users on their social media platforms. Additionally, 47,000 copies in Germany, 9,000 copies in Switzerland and 25,000 copies in Austria are circulated reaching many high-income earners.

7,386 visitors from Germany, 5,189 from Switzerland and 2,235 from Austria arrived in Maldives till February 2021. Though these figures are low compared to figures of 2020, due to ongoing travel restrictions, their market contributions are significant, with Germany holding a market ranking of 7 whereas Switzerland and Austria rank at 10 and 13 respectively.

The campaign with Connoisseur Circle is part of Visit Maldives’ strategy in promoting the Maldives to the German speaking markets through ambient advertising along with usage of German language on social media platforms. Similarly, several campaigns are underway to further promote the destination in these markets.

These include several B2B and B2C activities like Joint promotions with Airlines and Tour Operators, destination training and several more collaborations with media and key stakeholders in the market. Visit Maldives also participated in ITB Berlin held this March, one of the leading travel and trade shows in the world. Throughout the 4-day virtual fair, a variety of networking events were carried out and provided a platform to strengthen destination presence and promote the Maldives as a safe haven.

Despite the global pandemic, Maldives has welcomed a total of 555,494 travelers in 2020 and over 190,000 travelers till February 2021. Amongst the many activities planned for the remainder of the year includes social media campaigns, joint marketing campaigns with global stakeholders, familiarization trips, and visibility campaigns. Several marketing activities and strategies have also been shifted to digital platforms in order to promote the destination whilst adapting to the evolving situation.

The administration of the covid-19 vaccine was initiated on 1st February 2021 with the government of the Maldives aiming to provide free covid-19 vaccines to all citizens and residents of the country in the upcoming months. As of 15th April 2021, 277،522 people in the Maldives have received the first dose of the vaccine with 34,531 receiving the second dose. 90% of the workers in the tourism industry of the Maldives have also been administered the first dose of the vaccine. The initiation of the vaccination drive is bound to offer hope to the local population, as well as ensure the safety of tourists.

Source

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Ingredient Ideology | summer mocktail JAMUN WATERMELON QUENCHER By Chef Rizwan

JAMUN WATERMELON QUENCHER (8 serves)

Ingredients

• Fresh watermelon diced- 7 cups

• Fresh Jamun(seedless)- 8 to 10

• Mint leaves - 1/2 cup

• Sugar- 100 gm

• Black pepper- 10 gm

• Salt - a pinch

• Soda water - 750 ml

Procedure

1. Blend 7 cups of watermelon, seedless Jamun, and sugar until smooth. Strain through a mesh strainer to remove any seeds or pulp, reserving the juice.

2. Add fresh watermelon juice, crushed black pepper, and a pinch of salt to a large pitcher. Stir to incorporate.

3.Chill for 2-4 hours.

4. Before serving, stir again. Fill a glass with ice. Pour in the watermelon mixture until the glass is ⅔rds of the way full. Top off the glass with chilled soda water.

5. Garnish with fresh mint and watermelon slice if desired.

Note- Jamun crush could be used as an alternative to fresh jamun.

Covid News | Hotels Pride Kadamb Kunj Resort Bharatpur, Seva initiative started food delivery on doorstep

As per the current covid times, the 2nd wave has impacted a lot and the way it has moved in each household is very fearful. The most devastating impact of the 2nd wave is on how the families are coping to get on the road to recovery from this disease. In the majority of cases, one person getting infected is creating havoc in the family wherein the whole of the family slowly gets infected over the time-lapse. The major fighter for this disease is immunity boosting food which needs to be high on nutrition and hygienic. With complete families including the pillars of the households ie the Women of the house the biggest challenge patients are facing is getting the food that can enhance the immunity and help them cope with Covid.

Another part of the society which is the senior citizens are left without help and assistance and for them too it’s making life difficult. Owing to the above factors Pride Kadamb Kunj Resort Bharatpur, situated in Rajasthan has taken a step to stand for the society and as part of their Seva initiative started food delivery on the doorstep without any cost for Bharatpur residents. This service is being made available to families where either the complete family is Covid infected or having families where Senior citizens are staying alone.

Pride Hotels has been always on Forefoot when it comes to the responsibility towards society and with this initiative to we are trying to make an impact on the community where we are located and it’s a part of giving back to society through whatever possible contribution can be done. In the year 2020 too during the early phases of lockdown Pride Hotels has collaborated with the local bodies and when the migrant workers were heading back to their natives barefoot we had tried our level best to see that whichever city we are located we can help feed as many people as possible. In a time span of 20-25 days itself, we had distributed a total of 28000 food packets for the needy people in different cities where Pride Hotels has a presence.   

Video Lessons | Essential Skills For Food and Beverage Personnel | How is Alcohol made? Part-1By 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.

NEWS | OYO adds rooms for use by hospitals

Rohit Kapoor, CEO, OYO India & South-East Asia said they were also in talks with several companies to use their space for mass vaccination drives.

With a severe shortfall in hospital facilities, OYO India joined the list of companies to volunteer hotels associated with the brand to be used as self-isolation and quarantine centres across three cities.

OYO currently has around 100 rooms which have been offered in the cities and the number will keep rising, as will the number of locations nationwide, a source within the company told ETHospitalityWorld. OYO has tied up with over thirty hospitals, he added.

Rohit Kapoor, CEO, OYO India & South-East Asia said, “In the wake of the second wave of the pandemic, there is a dire need to build capacity and support the health care system with existing infrastructure. At OYO, we’re doing everything in our power to help those who need us the most right now. Our presence across India allows us the opportunity to support the healthcare system during these tough times. As part of OYO Care, we are offering stays to anyone who requires isolation or quarantine to recover from COVID-19, protect their loved ones from the virus. We are also supporting healthcare workers with quarantine stays and rest well near hospitals. TheOYO app is now updated to allow easy booking of quarantine stays. We have also tied up with 30+ hospitals, several government authorities and private sector companies to offer our services for frontline workers.

Kapoor added that over the past few weeks, they had seen the country’s underprivileged struggle to get access to resources such as oxygen cylinders, beds, critical medicines.

“Given this situation, we are supporting GiveIndia’s fundraising campaign #ShelterforAll to aid vulnerable segments of our society with isolation or quarantine facilities free of cost. So far, we have turned three properties into quarantine centres across Bengaluru, Hyderabad and Gurugram. Vaccinations are the only way to beat the pandemic and make sure that the hotel industry recovers soon. To enable the country’s efforts in

#vaccinationforall, we are in talks with several corporates to offer our spaces for their mass vaccination drives for employees,” he said.

NEWS | Norwegian Cruise Line announces restart of operations in Europe from the homeports of Barcelona and Rome

Cruise Line to relaunch Norwegian Epic and Norwegian Getaway with Seven to 11-Night Itineraries to the Mediterranean and Greek Isles Beginning Sept. 5, 2021

Norwegian Cruise Line (NCL), the innovator in global cruise travel, has announced a further restart of operations in Europe from the homeports of Barcelona and Rome (Civitavecchia) with previously scheduled port-intensive itineraries to the Mediterranean and Greek Isles beginning Sept. 5, 2021.

Guided by the robust protocols of the SailSAFE Global Health and Safety Program, and in partnership with local governments, NCL plans to welcome travelers to experience the warm and vibrant cultures and sites of Spain, Italy and Greece.

Currently scheduled to sail from Barcelona, Norwegian Epic will cruise seven-night Western Mediterranean itineraries from Sept. 5, 2021 through Oct. 24, 2021, with Norwegian Getaway sailing a mix of 10 to 11-day Greek Isles voyages from Rome (Civitavecchia) from  Sept. 13, 2021 to Oct. 25, 2021. 

With five to eight ports of call, up to 13 hours in each city and no more than two days at sea, guests can spend their days exploring ancient ruins and medieval architecture, admiring artistic masterpieces or simply savoring a variety of local cuisine.

“Europe is a top travel destination, so we are very much looking forward to returning to some of our most beloved homeports, resuming those itineraries and welcoming our guests to experience a vacation of a lifetime in the safest possible manner,” said Harry Sommer, president and chief executive officer of Norwegian Cruise Line. “We are actively working with our local partners and government officials, as we plan for resumption of voyages in the region with Norwegian Epic and Getaway joining Norwegian Jade this summer.  Relaunching Norwegian Epic and Getaway will allow us to provide a greater variety of highly sought-after itineraries for those travelers preparing to take their first cruise vacation in over a year.”

Norwegian Epic Redesign
Reaffirming the Company’s commitment to elevating the guest experience at sea, the Cruise Line will debut an all-new The Haven by Norwegian complex aboard Norwegian Epic, following an extensive refurbishment in Marseille, France at the end of 2020. 

Norwegian Epic was the first in the fleet to premiere the Brand’s key-card access ship-within-a-ship concept in 2010, complete with private amenities, dedicated services and the most luxurious accommodations on board.

The recent renovation resulted in 75 reimagined and upgraded suites combined with redesigned experiences including The Haven Restaurant and The Haven Courtyard Pool and Sundeck. 

“Although we have been unable to connect with our guests at sea, we have used the last year to prepare for their return by investing in our fleet and our onboard offerings,” said Sommer. “Norwegian Epic’s redesign is a testament to our unwavering commitment to extraordinary quality and elevating the standard of excellence across our fleet.”

EMBARK – The Series, Episode 2
Following this month’s highly successful global debut of “EMBARK – The Series,” the five-part docuseries chronicling the Company’s highly anticipated comeback, is the second episode, “Second to None,” scheduled to premiere on Friday, May 21, 2021 at 6 am at www.ncl.com/embark.  The episode will further explore themes of health and safety, the evolution of the Company’s culinary offerings and the intricacies of operating one of the world’s largest traveling production companies. 

“The first episode of EMBARK – The Series set the stage for what viewers can expect throughout the five-part series, and episode two will continue to bring viewers along for an honest look at the future of cruising as it unfolds” said Sommer. “The most exciting part is that we are filming each episode in real time, so viewers are truly experiencing decisions regarding our return to service as they’re being made.”

The upcoming episode, ���Second to None,” will be available on demand starting May 21 and will provide insight into guest and crew safety protocols being implemented both onboard and on-land, along with a behind-the-scenes look at the Brand’s private island in the Bahamas, Great Stirrup Cay.

Viewers will preview the sweeping changes being implemented to help ensure the safety of all, while not sacrificing the thrill-filled experience guests have come to know and love.

The episode will also return viewers to New York City to John Kristiansen’s Custom Costume Shop, where the designer costumes for the Company’s Broadway and West End-caliber productions are masterfully created.  Kristiansen shares his story about how the temporary pause of the entertainment and cruise industries have impacted his team and operation and how they are overcoming these extraordinary circumstances to comeback better than ever. 

Onlookers will also pull up a seat for a private tasting of the revitalized menu for the specialty on board restaurant, Le Bistro, alongside the Company’s executive leadership team, including Norwegian Cruise Line Holdings’ President and Chief Executive Officer Frank Del Rio and President and Chief Executive Officer of Norwegian Cruise Line Harry Sommer.

In conjunction with today’s redeployment announcement, the Cruise Line has canceled all voyages on Norwegian Bliss and Pride of America through July 31, 2021; Norwegian Getaway through Sept. 2, 2021; Norwegian Dawn, Spirit and Star through Sept. 30, 2021; Norwegian Sun through Oct. 7, 2021; Norwegian Escape through Oct. 10, 2021; Norwegian Breakaway through Oct. 17, 2021; and Norwegian Gem from Oct. 29 through Nov. 17, 2021. Guests and Travel Partners with impacted reservations will be contacted directly. 

As of today, the Company has announced the redeployment of five of its 17 ships beginning as early as July 25, 2021, sailing new and revised itineraries in Europe and The Caribbean, as part of its return to service plans.  Guests will be able to cruise the Greek Isles with seven-night itineraries on Norwegian Jade from Athens (Piraeus) beginning July 25, 2021; or aboard Norwegian Getaway with 10 to 11-day voyages departing from Rome (Civitavecchia) from Sept. 13, 2021 to Oct. 25, 2021. 

In addition, week-long Western Mediterranean itineraries will be available on Norwegian Epic from Barcelona between Sept. 5, 2021 through Oct. 24, 2021.  The Company will also resume cruises to The Caribbean on Aug. 7, 2021 with week-long Western Caribbean itineraries aboard Norwegian Joy from Montego Bay, Jamaica; and seven-night Eastern Caribbean voyages from Punta Cana (La Romana), Dominican Republic on Norwegian Gem. 

As these first ships prepare to welcome guests back on board, the Company looks forward to announcing further redeployments in the near future.

The Cruise Line also extended its temporary Peace of Mind cancelation policy to guests sailing on cruises with embarkation dates through Oct. 31, 2021. These guests have the flexibility to cancel their cruise 15 days prior to departure. Those who take advantage of the Peace of Mind policy will receive a full refund in the form of a future cruise credit which may be applied to any sailing through Dec. 31, 2022. In addition, final payment for all voyages with embarkations through Oct. 31, 2021, will require payment 60 days prior to embarkation versus the standard 70 days.

Norwegian Cruise Line will continue to take a thoughtful approach to redeploying its fleet, working in partnership with its destination partners and the leading experts of the Sail Safe Global Health and Wellness Council.  The Council will regularly evaluate the robust protocols of the Sail Safe Health and Safety program and make science-based decisions to protect guests, crew and the destinations it visits.

Appointment | Esha Ghosh joins Hyatt Regency Pune Hotel & Residences as Director of Events

She has worked with renowned hospitality brands like The Oberoi Group, ITC Group, Fairmont Hotels as well as renowned Hospital, Columbia Asia.

Hyatt Regency Pune Hotel & Residences has announced the appointment of Esha Ghosh as their new Director of Events.

In her new role at Hyatt Regency Pune Hotel & Residences, as Director of Events, Ghosh will be overseeing key sectors including business development, brand building, contract management, key account management, crisis management and client servicing.

Ghosh brings with her a rich experience of over 11 years in Hospitality and Healthcare sales and has completed her Bachelor’s in International Hospitality Management from Queen Margaret University, U.K. at International Institute of Hotel Management, along with a Diploma in International Hospitality Administration from International Institute Of Hotel Management, Kolkata.

She has worked with renowned hospitality brands like The Oberoi Group, ITC Group, Fairmont Hotels as well as renowned Hospital, Columbia Asia.

Prior to joining Hyatt Regency Pune Hotel & Residences, Ghosh contributed immensely to the growth of events Hyatt Regency Kolkata. She brings diverse experience and a wealth of market insights & knowledge, along with her prowess at ideating concepts which build meaningful connect with guests.

Speaking about her new role, Esha Ghosh said, “I am extremely excited to join the Hyatt family and looking forward to contributing towards the growth of the Hotel with a fresh leadership and an energetic team”. Ghosh loves to explore culinary delights, create her own recipes, listen to music and go for a swim in her leisure time.

Source

Award | International Hospitality Council, London honours Rajeev Samant with Lifetime Achievement Award

Many personalities from the F&B sector were felicitated for their outstanding contributions to the industry, such as Rajeev’s long-time friend and restaurateur AD Singh - Founder MD of Olive Group of Restaurants.

On the 6th International Hospitality Day, International Hospitality Council, London awarded The Lifetime Achievement Award to Rajeev Samant, Founder & CEO - Sula Vineyards for his outstanding contribution in the field of hospitality and tourism and putting India on the world wine map.

The International Hospitality Council (IHC), London, took a path-breaking initiative in establishing April 24th as International Hospitality Day in 2016. This year, over 80 countries & some of the world’s premier hospitality institutions and icons celebrated their organization and people in a virtual ceremony. Rajeev had a very special guest with him – his daughter Mia!

Speaking on the receipt of the award, India’s favorite winemaker said, “When I started Sula a bit more than 20 years ago, lots of people were thinking “who is this crazy guy?”! I have to admit it hasn’t been an easy path, but when I look at what Sula has achieved, what my team has become, I feel super happy and proud. Receiving this award today by the respected IHC is an honour. Cheers!”

Many personalities from the F&B sector were felicitated for their outstanding contributions to the industry, such as Rajeev’s long-time friend and restaurateur AD Singh - Founder MD of Olive Group of Restaurants.

Covid News | Welcomhotels ,Across India Are Now Offering Quarantine Facilities, In Collaboration With Partner Hospitals

#StrongerTogether

In an endeavor to help flatten the curve, select Welcomhotels, across India are now offering quarantine facilities to asymptomatic & mildly symptomatic patients, in collaboration with partner hospitals.

• Comfortable & clean rooms using advanced safety & cleaning protocols.

• Facilities are Available For asymptomatic& mildly symptomatic patients as advised by our partner hospitals.

• On-site medical care provided by our partner hospitals as per their guidelines.

• Re-engineered processes to maximize safety across hotel touchpoints.

COIMBATORE

WELCOMHOTEL COIMBATORE

G. Kuppuswamy Naidu MemorialHospital (GKNM)

96008 66692

DELHI

WELCOMHOTEL DWARKA

Manipal Hospital

conferences.whdwarka@itchotels.in

FOR MORE DETAILS, PLEASE CONTACT

Offer is governed by the policies of the hospital & the hotel

Conditions apply

*Hospital affiliation underway please mail your requests to the email ID provided and we will come back to you.

CHENNAI

WELCOMHOTEL CHENNAI

Hospital Affiliation Underway

ghc.whchennai@itchotels.in

BENGALURU

WELCOMHOTEL BENGALURU

Hospital

Affiliation Underway

conferences.whbengaluru@itchotels.in

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Covid News | Hotels turn into hospitals and extend care for patients

IHCL and Lemon Tree Hotels have multiple hotels in cities across the country being used as extensions of hospital wards for mild or asymptomatic cases.

Hotels being used as hospital rooms are perhaps now more necessary than during the last surge of cases and governments in various states have taken measures to requisition these rooms from various hotels.

IHCL and Lemon Tree were two hospitality companies that have been at the forefront in volunteering rooms to be used by hospitals, whether for quarantine, patient care, or accommodation for healthcare in 2020, this time around too, it isn’t any different and both companies have led the way.

“The country is going through an unprecedented humanitarian crisis, and IHCL is humbled to be of service to the nation once again. The company has offered over 1400 rooms across its hotels in the country to partner with hospitals for quarantine centers. These facilities are for asymptomatic and mildly symptomatic patients. Hospital partners will provide on-site doctors and nurses at these facilities. This is an ongoing effort, and we will continue to support the Government in its fight to combat the spread of COVID-19,” said Puneet Chhatwal, managing director and CEO of IHCL.

The company have listed their hotels and the hospitals they are associated with along with the coordinator’s number on the company website.

The hotels are: Ginger Bangalore IRR in Bengaluru; Ginger Vadapalani and Taj Club House in Chennai; Vivanta Dwarka in Delhi; Ginger Guwahati in Guwahati; Taj Banjara in Hyderabad; Ginger Indore in Indore; Ginger Mahakali and President Mumbai in Mumbai; and Ginger Pantnagar in Pantnagar, Uttarakhand.

Lemon Tree Hotels have five hotels being used as facilities for mild or asymptomatic patience and while they said this was a list which could grow according to the need, at present the chain had two hotels in Bengaluru and one each in Gurugram, Delhi and Hyderabad being used for Covid care.

Vikramjit Singh, President, Lemon Tree Hotels Ltd told ET HospitalityWorld, “Our country is at a very crucial stage of the pandemic with the 2nd wave impacting us across most cities of India. This dramatic increase in the number of positive cases, has resulted in an increasing need for quarantine accommodation for asymptomatic people who are either high risk or have been in contact with positive cases. From the beginning of this crisis, Lemon Tree has supported State governments in offering quarantine accommodation and we are now happy to partner with many leading hospitals, including Medanta, Apollo, Manipal, Kauvery and Mahavir. These partnerships are for specific hotels in Delhi, Gurugram, Bengaluru and Hyderabad. We believe it is extremely important for the private sector, especially hospitality, to play an active role in helping the Government control this pandemic.”

NEWS | The Burger Club to step outside Delhi NCR

The QSR chain is opening its outlet in Chandigarh in a couple of months following Kanpur, Lucknow, and Hyderabad.

QSR chain, The Burger Club is planning to expand its business outside Delhi NCR. The QSR chain is opening its outlet in Chandigarh in a couple of months following Kanpur, Lucknow, and Hyderabad by the end of 2021.

Established in 2015, the burger joint has outlets across 24 urban areas of Delhi with a presence in South Delhi, North Delhi, East Delhi, Noida, and Gurgaon.

When the founders came back to India from New Zealand, they took quite a lot of time doing research about location, audience, other brands in the market, and how they can stand out with the product they want to bring in.

“We spent adequate time on researching how much investment required according to the current market and spent 60 percent of which to open our first outlet. To achieve so we spent time on controlling our fixed costs and not variable costs as our motto is to bring the best quality to our customers and the company works on the same model,” Jatinder Gill, Founder/Director, The Burger Club stated.

The QSR company will be taking the franchise route for expansion. There are few factors that need to be considered while choosing the franchisee. “The respective franchisee must complete the training program, the adequate investment is a must along with prior knowledge and experience of business is required too. And before signing the franchise agreement the whole process takes place, pre-decided sets of questionnaire, background, and financial status checks,” Gill informed.


He further claims that The burger club franchise model is profitable for an individual as it is designed in a way that it is profit-making at a consolidated level as well as at the store level. “It crosses its break-even point in the first month,” he stated.

“Generally most of the restaurants have a fixed cost higher than variable cost but the burger club model is designed in a way that variable costs exceed the fixed costs due to two major reasons, first the model designed with fixed costs controlled to its peak point and the quality of food is never compromised. Controlling fixed costs and yet coming out with the best is one reason that it takes more time to open a new store than any other fast-food chain,” Gill added.

Like every other food business, the pandemic also affected the QSR chain initially. Gill informed that the major effect was on dine-in sales however, a hike in delivery sales was witnessed. “But once again, due to an unexpected surge in covid cases, we had put that thought on hold. And now our foremost priority is our patrons' safety and which is why we are primarily focusing on food deliveries keeping all the safety measures and protocols in mind,” Gill commented.

NEWS | Lo! Foods to expand its cloud kitchen presence

The startup plans to start operations in Mumbai and Pune in the next 6-8 months and is looking to tie-up with more delivery partners like Magicpin, Dotpe and Peppo.

Bengaluru based startup, Lo! Foods recently raised one million dollars in pre-series A funding. While the FMCG startup offers low-carb and keto-friendly packaged products, it also has a growing cloud kitchen business. ET Hospitality spoke to Sudarshan Gangrade, Founder, Lo! Foods to know more about his plans for the cloud kitchen segment post-investment.

Lo! Foods currently have 20 cloud kitchens across Bangalore, Delhi, Gurgaon and Hyderabad that offer low-carb and keto-friendly food. The company also delivers Parathas, Rolls, Sandwiches on demand through food delivery apps.

“We plan to further strengthen our cloud kitchen business through expanding to new geographies. We plan to start operations in Mumbai and Pune in the next 6-8 months.

We will also look for more delivery partners like Magicpin, Dotpe and Peppo that can help us widen our reach and plans to work more closely with Swiggy and Zomato,” Gangrade stated who also aims to introduce a few new services that can help accelerate the existing cloud kitchen business.

The cloud kitchen business contributes to almost half of the total business of Lo! Foods. Across 20 cloud kitchens, the company has served about one Lakh customers till date and services about 15,000 orders per month.

The company has recently expanded into international markets such as the US, Singapore and the Middle East.

In terms of food products, the company is looking forward to having a strong presence in HoReCa. “We have tied up with five-star chains like Hyatt and Sheraton to offer Low-Carb and Keto friendly menus to customers. B2B sales to the HoReCa segment has also begun to pick up, and we see it contributing significantly to our business over the next few quarters. Currently, it is in its early stages,” Gangrade said.

Source

Appointment | Atmosphere Group appoints Souvagya Mohapatra as MD of its South Asia operations

He was instrumental in the MAYFAIR Group’s growth to twelve known luxury properties.

Atmosphere Hotels & Resorts announced the appointment of Souvagya Mohapatra as the Managing Director for India, Sri Lanka, Nepal, and Bhutan. This announcement signals significant growth plans, with a strong focus on the Indian subcontinent.

Commenting on the announcement, Salil Panigrahi, the Managing Director of Atmosphere Hotels & Resorts, said, “It gives us great pleasure to appoint Souvagya Mohapatra as Managing Director for India, Sri Lanka, Nepal, and Bhutan. A consummate veteran of the field, Souvagya comes with a wealth of experience of over 28 years in the hospitality and tourism sector and will be responsible for the overall business strategy and setting up new Atmosphere Hotels & Resorts in emerging destinations in South Asia. Souvagya has our complete confidence, and we wish him every success in his new role.”

Mohapatra’s illustrious career began at The Oberoi Group, following which he spent most of his professional career with MAYFAIR Hotels & Resorts. He was instrumental in the MAYFAIR Group’s growth to twelve renowned luxury properties.

During his tenure at MAYFAIR, he played a crucial role in enhancing the average daily rate (ADR) and Group Revenue to a respectable Industry standard. He standardized operations by implementing policies, SOPs, and Corporate Governance according to the highest Indian luxury hospitality standards. Under Mohapatra’s guidance, effective marketing strategies were implemented that successfully enhanced the company’s brand image.

Mohapatra has contributed to the industry through his involvement in reputed organizations and national associations.

He has been an Executive Committee member of The Federation of Hotel and Restaurant Associations of India (FHRAI) from 2014 to 2021. He was Co-Chair of the Tourism Subcommittee - Confederation of Indian Industry (CII) for the year 2018-19 and 2019-2020 for the development of Tourism in Eastern India. He is the former Co-Chair of the Tourism Subcommittee - Confederation of Indian Industry (CII) for the year 2018-19 and 2019-2020 and Chairman, Eastern Region Tourism Committee - Federation of Indian Chambers of Commerce & Industry (FICCI), for the year 2019-2020. Both these positions were dedicated to the development of Tourism in Eastern India.

Source

Ingredient Ideology | Corona Culinary Covishield By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Recovery & Revival Concepts While Corona Recovery Process

Treat up yourself to the best but eat well & rest is also one of the citations these days which we need to look at and follow up while we are on the way dealing with Covid-19 and since we all are aware that we need a strong immunity level built up taking place during the recovery days a few tips from our culinary collection can also assist us to do it well. 

Most people these days are adapting themselves to various styles and methods and combo treatments from allopathy to Ayurveda, naturopathy, and more! We must however take all advice and reconfirm any readings with our nutritionists and they only take up one or more of them to help better suit our system and help it heal faster.

Firstly, we need to be strong come what may, since stress pulls down our immunity levels drastically which is not a good sign instead we need to be calm, patient, and slightly more alert once the tests are positive. Let us now look at a few helpful pointers listed below as suggested by a few experts and studies on the culinary Covishield.

Trivia on Culinary Aspects Associated with Covid Treatment:

1. Drink warm/lukewarm water at least 3 to 4 liters, throughout the phase and continue following it for days and weeks to go.

2. Alter your diet immediately as we have heard “You are what you eat!” Now it would be Eat light, feed wise & rest right to sit up upright to face the tide!” it is time to eat limited, but nutritious and low in oil & fats, sodium, and spices.

3. It is suggested to be on a protein-rich diet ideally while recovering, would be great to be on a vegetarian diet ideally which is also protein-rich. Also, follow the policy of cook fresh eat fresh! Do not store the cooked food for a long time and again re-heat & consume.

4. As a guide to keeping inflammation and bacterial growth at bay, we would suggest to keep wheat away from the diet for a few days and also keep away wheat-based products for a while, instead recommended consuming brown rice, pulses like rajma, black eye peas, and opt for gluten-free flours like oats flour, soy flour, etc for your chapattis, etc.

5. We also need to keep away sweets and sugar in all forms hence none of your favorite Gulab jamuns, malai sandwich or rossogulla, phirni etc for some time, it’s time to revamp your diet.

6. Mucus formation needs to be taken care of in the system during these times, therefore it is suggested to avoid milk and milk-based/dairy products as well as not to be included in the diet for a while.

7. On a positive note, one can try consuming roasted pounded Flaxseed powder, 1 -2 tsp per day, depends on how well you can have the intake and acceptance by your body, also try having organic honey a tsp or so in a day, it does have benefits to offer as well.

8. We have often heard of fresh turmeric being great when it comes to remedial measures and it has been handy in our kitchens for ages now, try fresh ground turmeric paste with little crushed black peppercorns and a few tulsi leaves and have it as a mix in the morning to start your day on an empty stomach, it has worked for many.

9. During this recovery and rebuilding of strong immunity levels in our body it is important to make healing energy available on our plates as well and what better than a small portion of boiled rice, with a dal which is made non-spicy, less oil and salt little drinkable works well. Furthermore, we are aware of the best nutrient-rich voted Indian favorite dal khichdi- have this made with yellow or green moong dal, mildly to low in spices and salt levels. For the dessert and sweet tooth, lovers go for a small portion of a ripened sweet papaya!

10. Taking positive culinary moves to waive off the positivity from the test reports would be to include tisanes or herbal teas, ginger- cinnamon tea, or a combination of black pepper and tulsi chai, have this few times a day in small portions with no sugar and no milk, try adding giloy though!

11. Drumsticks as we mentioned in our immunity-boosting list earlier is a true friend and support here, have a nice light soup made with drumsticks- I make this like a short but with no oil, just with curry leaves, pepper, ginger, choose between ajwain or jeera,  a touch of lime, turmeric, fresh coriander, mint with cut-up drumsticks in boiling water with a pinch of pink or Himalayan salt if available, cook the drumsticks in the soup pot, extract and strain out the flavors of the drumstick, nice and mild, sip on this one for a few days!

12. A few foods from the Pre-Biotic category are also helpful and come in handy here to boost up our immunity levels for instance gradually we can start using a little garlic, ginger, onion, ripened banana, fresh coconut, fermented foods, brinjal, and even raw tomatoes in our healthy cooking drive to also support good gut bacteria in our system which goes for a little toss due to antibiotics.

13. Experts also suggest including sattu in the special diet after the initial few days it is possible to do a desi protein shake kind of concept here and sattu goes well with roasted jeera powder as well, having a couple of spoons of this mixture should be good.

14. Sprouted and ground moong dal or mix dal dosa or cheela concept being made with very little oil on a non-stick tava with light seasonings and flavorings like ginger and onion should be good to start now, can also use little sprouted Kabuli chana once in a while in the above.

15. For those who wish to opt for eggs, may think of including 1-2 boiled eggs or a simple omelet to go once in a couple of days with some multi-grain bread or gluten-free slice bread.

16. Almonds soaked overnight and eaten in the morning would be a good start to the day, have 6-8 of them per day, along with this one can also think of having raisins, figs or Anjeer is available or any other dry fruit as well of your choice can be consumed.

17. We all need a little twist of taste on our palate during these times, try a sweet potato and sprouted cooked/boiled moong dal tikki, with a touch of ginger, green chili, salt, and coriander /mint, and have them like small tikkis shallow fry on a non-stick with very little oil for a change add a little crushed melon, sunflower seeds for a crunch in them.

Here are a few recipe suggestions which can be easily made and are healthy as well:

1] HEALTHY OATS IDLI

Ingredients:

• Oats -1 cup

• Rava/sooji-1/2 cup

• Curd-1/4 cup

• Water- 1 cup to be used and adjust the texture.

• Salt to taste

• Lemon juice- 2 tsp

• Cooking soda/ fruit salt- ½ tsp

• Carrot-2- 3 tbsp. grated

For the tempering:

• Oil/ghee- 1 tsp

• Mustard seeds-1/2 tsp

• Cumin seeds-1/2 tsp

• White urad dal- 1 tsp

• Chana dal-1/2 tsp

• Ginger-1 tsp grated

• Cashews- 2-3 no. chopped 

• Hing- 1 pinch

• Green chili-1 no chop

• Curry leaves-4-5 no.

• Coriander leaves- 2 tbsp. chopped

Method:

1. Firstly, dry roast the oats in a non-stick pan for a few mins, cool slightly and grind it to a powder using a dry grinder.

2. Now heat the oil/ghee and prepare the tempering as listed above, add in the rava and powdered oats and mix them well on a low flame add salt and keep aside to cool completely.

3. Add water and curd or use buttermilk to make a nice batter for the idlis, adjust the texture and cover, set aside for 10-15 mins, now add lemon juice, carrot, coriander, nuts to the batter and finally add fruit salt and mix well.

4. Place the idli maker on the flame meantime with water, grease the idli moulds and pour the batter in each mould and continue with the steaming process once it comes out clean with a toothpick, carefully remove the idlis and serve with coconut chutney.

2] SATTU KA HEALTH SHAKE

Ingredients

• Sattu ka atta- 2 tbsp.

• Almond powder/ cashew powder- 2 tsp

• Soy milk- 1 and a half cup

• Green elaichi powder- ¼ tsp

• Raisins-1 tsp chop

• Dates- 2-3 no. chop

• Turmeric powder-1/4tsp

• Saffron- 2-3 strands

Method:

1. Prepare all the ingredients for the shake.

2. In a pan add the soy milk, add in the chopped dates, saffron, turmeric, add the sattu, nut powder and cook well for 3-4 mins.

3. Add elaichi powder, raisins and bring a light boil and simmer for 2 mins.

4. Serve the health shake warm to slightly hot and enjoy this 2-3 times a week.

3] MIX DAL KA CHEELA

Ingredients:

• Toor dal- 3 tbsp.

• Yellow moong dal-3 tbsp.

• White urad dal- 2 tbsp.

• Brown rice/white rice- 3 tbsp.

• Oil- to cook

• Sooji- 2-3 tbsp.

• Green chili-2 tsp chop

• Ginger- 1 tsp chop

• Hing- ¼ tsp

• Coriander leaves- 2 tbsp. chop

• Salt to taste

Method:

1. Clean the dals and rice, wash them well and soak them all together in water around 4 cups for around 2-3 hours.

2. Drain the water grind with green chili, hing, ginger to a coarsely fine paste, add few tsp of water as needed.

3. Remove into a bowl, add in the sooji and mix well, cover and keep aside for 15-20 mins.

4. Using a non-stick tava, grease it lightly, using a round spoon/ladle pour the cheela batter onto the tava and spread it evenly.

5. Spray or drizzle very little oil on the sides to assist in cooking once it gets a light nutty brown color, remove and serve hot with chutney or little curd.

4] DRUMSTICK SOUP

Ingredients

• Drumsticks- 2-3 scrape them a little from the top with a sharp knife and cut into smaller pieces and washed.

• Oil-1 tsp

• Cumin seeds- ¼ tsp

• Mustard seeds-1/4 tsp

• Curry leaves- 4-5 no

• Green chili-1 no chop

• Salt to taste

• Ginger- 1 tsp chop

• Water- 4-5 cups

• Black pepper powder- ¼ tsp

• Lime juice- 1 tbsp.

• Coriander leaves- 1 tbsp.

Method:

1. Prepare all the ingredients for the healthy soup.

2. Heat oil adds in the tempering ingredients add in the drumstick pieces and salt, pepper, water and bring to a boil, simmer for 15- 20 mins or 3- 4 whistles using a pressure cooker.

2. Cool down slightly and press down and extract the drumstick pulp into the soup, strain the entire mixture into a fresh saucepan and bring it back to a boil, now check for salt, add lime and coriander and serve hot.

5] NUTRI RICH MOONG DAL KHICHDI

Ingredients:

• Boiled brown rice/white rice- 1 cup cooked.

• Yellow moong dal- 1 cup boiled and mashed

• Oil/ghee- 1 tsp

• Hing-1/4 tsp

• Ginger- 1 tsp chop

• Slit green chili-1 no

• Cumin seeds-1/2 tsp

• Salt to taste

• Curry leaves- 4-5 no

• Turmeric powder-1/2 tsp

• Coriander powder-1/2 tsp

• Coriander leaves- 2 tbsp.

• Tomato- ½ cup chop.

• Lime juice-2 tsp.

• Roasted crushed peanuts- 1 tbsp.

Method:

1. Prepare all the ingredients for the khichdi recipe.

 2. Heat oil/ghee add in the ginger, hing, chili and tomatoes.

3. Add in the spices, salt, boiled dal and rice and mix well.

4. Cook on a medium flame for 8-10 mins.

5. Adjust texture using hot water and get the khichdi to a slightly

Mashed texture, add lime juice and crushed peanuts.

6. Serve hot garnished with fresh coriander.

On a concluding note: Keeping it simple- light & easy is the key! do not be in a rush to go very heavy on the intake of foods high in carbs, fats etc. look at the balance in the nutrition chart for a couple of months from here, have adequate sleep and take good rest. Avoid too much of physical activity do not strain your mind, brain and body too much with work pressure/stress etc for few weeks, as we agreed upon Health is Wealth! Take regular medications as prescribed, do continue a few steam inhalations, and also saltwater gargles couple of times a day. Revitalise yourself and revive all those aims, goals and ambitions after a little break and me -time, which is most needed during these times. Stay Safe, Eat Healthy and Stay Fit!

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.