New Opening | Lords Hotels and Resorts opens its second Hotel in Jamnagar

Lords Hotels & Resorts the largest hotel chain in the state of Gujarat opens its second hotel in Jamnagar. Lords Eco Inn at Jamnagar is situated near Apple Gate. This is the second property which the group has in Jamnagar after Lords Inn at Moti Khavdi. Lords Eco Inn is perfect to experience an exquisite life with forty beautifully well- appointed rooms, lawn, banquet halls, multi cuisine restaurant and Cafe. Commenting on the development Pushpendra Bansal, Chief Operating Officer,

Lords Hotels and Resorts stated “We are happy to expand our presence further in the state of Gujarat. The state has seen high tourist visitation, attracting a good mix of business and leisure travellers and we look forward to welcome them." Lords Eco Inn promoter stated "We are proud to partner with Lords group and witness their famed hospitality and True Value Service". Rishi Puri Senior Vice President of the group concluded "We see great growth potential in this market and will cater to the needs of corporate, groups, leisure and conference.

Taj Resorts, North Goa in collaboration with Don Bosco, Parra creates F&B and Housekeeping labs for students

From conceptualizing the layout to providing most of the required equipment, Taj, North Goa ensured the Labs are well equipped to deliver the best to the students undergoing training at the institute.

Taj Resorts, North Goa in collaboration with Don Bosco, Parra have created Food & Beverage and Housekeeping Labs to help train aspiring youth who are keen to join the hospitality industry.

From conceptualizing the layout to providing most of the required equipment, Taj, North Goa ensured the Labs are well equipped to deliver the best to the students undergoing training at the institute.

Some of the essential elements used to build the Food & Beverage Training Lab include the different types of Crockery, Cutlery, Glassware, Tableware and Bar Essentials. The Housekeeping Lab is a representation of a guest room with furnishings, upholstery and linen.

In addition, the departmental trainers of Taj Holiday Village Resort & Spa and Taj Fort Aguada Resort & Spa will also visit the center to train students on various expert skills. Furthermore, the Resorts with continue to support by providing industrial exposure to the students which is mandatory part of their curriculum.

Speaking on the collaboration, Anmol Ahluwalia, Cluster General Manager – Taj, North Goa said, “It is our responsibility to ensure that the students are equipped with best of knowledge to help shape the hospitality industry in the years ahead. We are thankful to Don Bosco for their contribution and for allowing us to be part of their initiative to assist the needy youth and create livelihoods for them.”

Taj Resorts, North Goa also engages with ambitious students through various online sessions sharing insights and expert skills in different segments of the hospitality industry.

Covid NEWS | FHRAI requests GST Rationalization for hospitality industry

The association has suggested of the upcoming meeting of the GST Council to the Finance Minister.

Federation of Hotel & Restaurant Associations of India (FHRAI) suggested consideration of the upcoming meeting of the GST Council to the Finance Minister.

The hospitality sector in the country is engulfed in massive losses and mounting debts due to the Covid pandemic and is undergoing a very gloomy economic situation with no respite to be seen in the near future. Being the first sector affected by Covid -19 and the last to revive, the hospitality sector in the country is waging a battle for its existence today.

The first wave of the pandemic and the unprecedented second wave with very strong ripple effects have destroyed the entire hospitality eco -system in the country which would take many years to recover. Therefore, at this time of deep crisis, some affirmative action from the Government of India can only save this sector from crumbling down. We are sure that a favourable consideration of the following policy measures can go a long way in reviving the tourism sector in the country.

The association has laid down 10 suggestions for consideration.

• Suggestion 1

• Enhance the threshold limit of hotel room tariff for charging GST @ 18 % to INR 9500/- from INR 7500/-

• Justification

• Raising of the threshold limit will bring parity of rates between the Rupee and Dollar. While the threshold was fixed at INR 7500/- the exchange rate of Dollar per Rupee stood at 64, but the same reached at INR 73 per dollar today.

• Suggestion 2

• Enhance the threshold limit for zero GST for hotel rooms from INR 1000/- presently to INR 2000/- per room per day

• Justification

• This move will boost the lower budget segment, which in turn will encourage more domestic travellers to venture out and thereby promote the tourism sector in a big way. Under the present situation where the foreign travel is restricted, promotion of domestic tourism is the need of the hour.

• Suggestion 3

• Treat all F&B revenue in a hotel & standalone restaurant as bundled services to be charged GST on the following manner:

• a) 5 % composite scheme for units that are not availing ITC

• b) 12% GST for units that are availing ITC.

• Justification

• Simplification of GST rules will lead to greater compliance especially from small units. A mechanism should be in pace to enable the establishments to avail input of GST paid on rent and other GST cost. This will make the businesses more viable.

• Suggestion 4

• Allow valid GST hotel bills of any state other than the home state of the Individual assessee paid for by digital mode exempt under section 80C for an additional amount of INR 50,000/-.

• Justification

• The potential additional tax saving of INR 50,000/- will encourage citizens to travel within India. This will give impetus to hotels as well as ancillary industries.

• Suggestion 5

• To allow IGST billing to the hotels for corporate bookings & MICE.

• Justification

• This will enable the companies to avail GST input credit which will incentives them to spend their annual budgets in Indian cities other than holiday destinations of South East Asia.

• Suggestion 6

• Reduction of GST for LPG used in hotels

• Justification

• Reduction of GST from 18% presently to 5% for LPG cylinders consumed in hotels at par with domestic cylinders, can bring down the operational cost of the hotels which could be further percolated down to the customers.

• Suggestion 7

• Remove GST for rent payments

• Justification

• GST for rent payments to be removed for those who are not eligible to claim input tax credit.

• Suggestion 8

• Refund of unutilized GST credit lying with state governments

• Justification

• Hospitality establishments must be allowed to get refund of unutilised GST credit lying with state governments which will enable them to get much needed liquidity.

• Suggestion 9

• Include a new provision in law for immediate refund of GST paid by new hotel projects and existing expansions

• Justification

• Thiss will reduce the dependence on debt-financing and bank loans as well as enable hotels that are under construction or whose construction has been stalled because of lack of funding or cash flow to complete their projects which otherwise would have become NPAs. This is also important due to the fact that the Covid pandemic has caused delay of more than a year in completion of existing projects.

• Suggestion 10

• GST to be charged on the receipt of payments only and not on advances

• Justification To comply with the law of paying GST on advances received against the events planned in future has become a big trouble for the industry due to sudden cancellation of bookings on account of the surge in infections and Covid related restrictions. The establishments who are already under huge distress have to undergo another set of burdensome procedures to receive the refund.

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Innovation| Innovative delivery experiences necessary to stay ahead of the curve

With the outbreak of Covid having shut down dining rooms across India, home deliveries aren't just a nice-to-have, it's a lifeline.

The food industry has undergone a lot of changes and transformations in the last couple of months and one such change is surely the way we look at the Delivery of food.

With the outbreak of Covid having shut down dining rooms across India, home deliveries aren't just a nice-to-have, it's a lifeline. And the owners now must adapt so that their food is still high-quality after it arrives at its final destination. No matter how delicious a dish is, if it doesn’t travel well, it could risk a poor customer experience. In the age of reviews, social media, and hyper-competition, that's risk restaurants can’t take

Zorawar Kalra,Massive Restaurants

Zorawar Kalra, Founder and Managing Director of Massive Restaurants feels that innovation is the key to distinguishing the offering both in the dining scenario as well as in the delivery scenario and helps to stay ahead of the curve. Currently, there is a lot of clutter in the space so it's important to carve out a niche and stand out in the mind of the consumer. Kalra is soon to introduce new brands that are delivery-only across the country. “These have been conceptualized from the ground up specifically keeping delivery in mind and will not be a part of our dine-in concepts,” he informed.

“Importantly it is not just the food but the packaging that has to be innovative as well as with delivery. We have very unique packaging for each brand and has been specifically designed keeping brand identity in mind,” Kalra informed. The brands under Massive Restaurants are delivering packages that include the must-haves like sanitizer and a little guidebook on how to safely receive the food. Similarly, all sauces are sent in small glass bottles to ensure the taste is not compromised and the environment is protected. All condiments have a specific separate packing and are marked for clarity.

Amit Bagga,Daryaganj

Other restaurant veterans like Amit Bagga, Founder of Daryaganj too launched an innovative delivery experience with the launch of The 5 Senses Delivery by Daryaganj. It all started with a thought process when the team realized that guests feel that they don’t get the same experience when they get food delivered compared to dining in at their favorite restaurants. It involves the taste of the food, fragrance of the restaurant, soothing music in the background, the touch, and feel of the crockery, and the look of the vibrant interiors.

Vishal Jindal, Biryani By Kilo

In terms of innovative packaging, few companies were already bringing unique style to their patrons much before the pandemic. One such example is Biryani By Kilo. “Honestly, it had always existed but the momentum it has gained today is of a new sort. From time to time it is seen that dine-in restaurants tend to overlook the innovations required with respect to home deliveries to maximize customer satisfaction. At Biryani by Kilo one of our main aims has always been to provide our customers with the best delivery experience,” commented Vishal Jindal, Co-Founder of Biryani By Kilo. Brands like Biryani By Kilo are very particular with their delivery fleet and who their riders are and most have their own delivery fleet.

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Visit Maldives | MALDIVES MINISTRY OF TOURISM LAUNCHES ‘I’M VACCINATED’ CAMPAIGN

Visit Maldives together with the Ministry of Tourism launches "I'm Vaccinated" campaign in order to share a positive message regarding the vaccination of staff working in the tourism sector as well as promoting the initiatives undertaken to ensure the Maldives remains one of the safest destinations in the world for travelers.

Under this campaign, the ultimate target is to make the Maldives the first fully vaccinated tourism sector in the world. Along with the unique geographical formation of the islands which offer natural physical distancing, and the stringent health and safety measures in place, a fully vaccinated tourism sector will become an added advantage in encouraging tourists to visit the destination.

The campaign was launched during a special press event held on 28th April 2021 organized by Visit Maldives and the Ministry of Tourism. The event was joined by the Minister of Tourism, Minister of State of the Ministry of Health, Secretary-General of Guesthouse Association of Maldives and Vice Chairman of Maldives Association of Tourism Industry.

The event commenced with opening remarks by the Minister of Tourism Honorable Dr. Abdulla Mausoom. The Minister remarked upon the impact of COVID-19 on the tourism industry during 2020 and emphasized the immense sacrifice, effort and hardwork invested by the health industry, tourism industry, and all members of the Maldivian society. In addition, the Minister stated that being able to provide vaccination to members in the tourism industry was a huge accomplishment. The Minister officially initiated the ‘I’m Vaccinated’ campaign followed by a short video showcasing the ‘I’m Vaccinated’ logo.

Speaking at the ceremony, Minister of State of the Ministry of Health, Dr. Shah Abdulla Mahir stated that over 65% of the eligible Maldivian population have received the vaccine and over 90% of the eligible tourism industry is vaccinated. The Minister of State of the Ministry of Health placed importance on practicing health and safety measures regardless of the vaccination and placed emphasis on the importance of achieving herd immunity. He thanked MMPRC and the Ministry of Tourism for launching the ‘I’m Vaccinated’ campaign as the campaign will promote the vaccination drive and motivate facilities in the tourism industry to vaccinate their staff.

Afterwards, MMPRC presented the esteemed delegation with a special ‘I’m Vaccinated’ badge. The badge will be presented to members of the tourism industry who have received the prescribed dose(s) of the COVID-19 vaccine.

Following the launch of the program, The Managing Director of Maldives Marketing and Public Relations Corporation (MMPRC), Mr. Thoyyib Mohamed stated that the purpose of the ‘I’m Vaccination’ campaign is to promote vaccination for all members in the tourism industry and for the Maldives to have the first fully-vaccinated tourism industry in the world. The Managing Director of MMPRC also unveiled a microsite that will be launched under the ‘I’m Vaccinated’ Campaign and social media activities that will be initiated alongside. .

The microsite will display a counter displaying the number of tourist industry staff vaccination as well as information regarding registration for vaccination of employees and the latest HPA guidelines. Furthermore, the social media campaign component of the campaign will present images and videos of workers in the tourism industry with a pinned vaccination badge that will be presented to them by Visit Maldives once they receive the prescribed dose(s) of the COVID-19 vaccination. The social media campaign will further help advertise the Maldives as a ‘safe haven’ destination across the globe.

Speaking at the conference, Secretary-General of Guesthouse Association of Maldives, Saudhulla Ahmed Hassan Didi noted on the impact of COVID-19 on the guesthouse industry and island communities while Vice Chairman of Maldives Association of Tourism Industry, Mr. Salah Shihab recognized the sacrifice undertaken by members of the tourism industry as they had to stay apart from families during the pandemic, stating that the ‘I’m Vaccinated’ campaign gives hope to workers across the industry.

The campaign will uplift the destination's beautiful name in the global market and reassure travelers that the Maldives will further remain as one of the safest destinations to travel to during this unprecedented time. In addition, the campaign will also ensure travelers from all over the world of the immense effort and investment into ensuring the safety of both the local population and travelers.

On 1st February 2021, Maldives initiated the administration of the COVID-19 vaccine, and the government aims to provide free COVID-19 vaccine to all citizens and residents of Maldives in the upcoming months. The initiation of the vaccination drive is bound to offer hope to the local population, as well as ensure the safety of tourists. This conveys the message that the Maldives is a low-risk destination for travelers and will hopefully generate a surge in tourist arrival.

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Eclat Hospitality invites applications for Canada & Europe

Appointment | Hyatt Regency Oryx Doha appoints executive chef and front office manager Mert Duran and Alena Dmitrienko are both Hyatt stalwarts

The recently-opened Hyatt Regency Oryx Doha has brought in a new executive chef and a front office manager.

Turkish national Mert Duran joins the property as executive chef with more than 15 years of culinary experience, most of which has been within the Hyatt Hotels group already. He joins the Hyatt Regency in Bishkek, Kyrgyzstan.

He will now look after five venues, which include all-day dining venue Choices, The Cellar, Al Nafourah Garden, Jazz Club, and Sky lounge. He must also take care of in-room dining operations, banquets and outside catering.

His focus will be on creating new menu concepts across each of his venues, while also bolstering the banquet offerings of the property.

Much of his experience has been within his home country of Turkey, starting out as a commis for the Çırağan Palace Kempinski Istanbul and then the French Brasserie Istanbul. He joined Hyatt in 2004 as the commis for Grand Hyatt Dubai before being made chef de partie at the hotel a year later.

He stayed with Hyatt ever since, climbing the ladder across the portfolio at hotels in Abu Dhabi, Istanbul, Atakoy, and other locations.

Russian national Alena Dmitrienko is also a Hyatt veteran, having served the group for 10 years. She steps into Qatar after being the front office manager of Ararat Park Hyatt Moscow.

She will be tasked with elevating the guest experience at the hotel and making sure stays are as stress-free as possible.

General manager of Hyatt Regency Oryx Doha, Julien Gonzalvez, said: “We are very thrilled to welcome two of the key personnel to our Hyatt Regency Oryx Doha family. I am confident that Mert and Alena would help us in taking Hyatt Regency Oryx Doha to greater heights.”

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Rational India | Who likes what: The world's favourite takeaway food

It's easy to understand why Europe likes pizza. Just as sushi is at the top of the bestseller list in Japan and Chinese food in China. But sushi in Brazil? Pizza in Saudi Arabia? Chinese food in Australia? Turkey is into pasta, while Russians prefer kebab, which you think you'd find more in Turkey. And in India, the land of curries, people also prefer pizza. Has the world turned upside down?

Obviously, tastes have become more international, especially in takeaway food, so local cuisine has to adapt to more diverse recipes. "Not all food is equally suitable for takeaway or delivery," knows Stephan Leuschner, Key Account International for Ghost Kitchens at Rational.

"The best performing dishes have been pizza, pasta, and Chinese." These dishes are easy to prepare, can be brought to consumption temperature quickly, and transported in such a way that they also look good on the table at home. But Leuschner has another tip for a successful takeaway business: consistent food quality: "Especially when customers choose the same brand more often, they want to be confident they'll get the same food as last time." That's why he recommends intelligent cooking systems to his customers, such as the iCombi Pro combi-steamer, which allows cooking processes that have been defined once to run over and over again, ensuring the same quality every time. And not just for one dish, but for thousands of international recipes. So you could prepare the whole range of the world's favorite takeaway dishes with an iCombi Pro. And if tastes change a few weeks down the track, it doesn't matter - the iCombi Pro will manage.

Saurabh Puri

Marketing Communications Manager

Tel. +91-9811510376

s.puri@rational-online.com

rational-online.com

Brand Marriott | Be Nourished - Immunity Boosting Menu In The Comfort Of Your Home From JW Marriott Mumbai Sahar

Mumbai, May 2021:Crafted to leave you feeling nourished in mind, body, and spirit, JW Marriott Mumbai Sahar has curated an Immunity Boosting Menuready for order and delivery through “Marriott on Wheels'' food delivery service.

Health and well-being are more important now than ever. The thoughtfully curated meal experience creates a holistic and intentional focus on well-being, allowing guests to enrich their minds and body. This nutritional powerhouse menu is prepared with ingredients that provide various benefits. Featuring food and beverages that are rich in essential vitamins and minerals, the menu aims at boosting one’s immunity, focusing on a healthy lifestyle, and uplifting the mood. The meal experience is prepared with the utmost care, necessary hygiene, and safety standards.

Some of the highlights include Salad Garbanzo(Chickpea, Barley, Roasted  Peppers, Broccoli, Lemon Dressing, Almond Flakes), Shakarkandi ke kebab(Garlic ginger and mint chutney ), Baked Spinach Parcels( Served with roasted Bell Pepper and Tomato Salsa ), Broccoli, Spinach and Bell Pepper Mornay( Served With Garlic Bread ), Pan Seared Norwegian Salmon(With Wilted Spinach and Apricot, Baked Garlic Sweet Potato), Grilled Prawns AOP(Garlic, Chili Flakes, Olive Oil), Citrus Ginger Baked Chicken ( Chargrilled Peppers, Garlic Broccoli, Buttered Carrot, Sweet Potato Chips ). One can round off the meal on a sweet note with Turmeric, Candied Ginger, and Key Lime Pie  ( Berry Compote).

The menu also includes special immunity booster drinks such as melon Mint Cooler(Watermelon, Mint, Lime, Strawberry), Revital Delight(Orange, Ginger, Lime, Honey), Blended Carotene(Carrot, Beetroot, Tomato), Anti-inflammatory( Mint, Apple, Orange, Celery), Detox Booster ( Green Apple, Curry Leaf, Cucumber), Detained Vitalizes( Tomato, Coriander, Guava), Immune Spitzer( Pineapple, Mint, Aloe Vera, Turmeric, ). 

Focus on The Whole You and reinvigorate your body with the healthy and delectable menu from JW Marriott Mumbai Sahar.

A Snapshot of Marriott On Wheels Immunity Boosting Menu

●    20th May 2021 onwards 

●    Orders will be delivered from 12 pm to 8 pm

●    All orders need to be placed a minimum of 02 hours in advance

●    Reserve your order at 022 6882 8656 or Whatsapp on +919136981955

Innovation | Two young entrepreneurs launch India’s first Ayurveda-Inspired Functional Chocolate brand

Designed to help the urban working millennials deal with their modern-day lifestyle disorders, two friends Pranav Sharma and Kritik Thakur, have launched India’s first Functional Chocolate brand, Awsum. Awsum is first of its kind chocolate brand which is using Ayurvedic principles to make products healthier that nowhere compromises on taste. Awsum uses the ancient wisdom of Ayurveda and combines it with premium dark and milk chocolate to create exciting products that come with functional benefits.

The Functional Chocolate as a category is very new and novel for the Indian markets with no similar brands available in the same space. These Chocolates are packed with herbs and nutrients that help the body to deal with the modern-day lifestyle health disorders and are very relevant for the current scenario where we are all dealing with a pandemic like Covid. The chocolates have a rich and smooth texture and do not come at a compromise of taste.

Awsum has initially launched 4 variants to start off with which are: Daily Energy, Sleep, Goodbye Stress, and Active Immunity.

“The mission of the brand is to inspire lifelong healthy habits by bringing simplicity, inspiration, and delight to the world of supplements and nutraceuticals. These functional chocolates immensely help you to fight and deal with modern-day lifestyle problems- from sleep deprivation to stress and anxiety. So, a product like this has become all the way more relevant in the current scenario where India is fighting a battle with a global pandemic, wherein everyone is looking for immunity boosting products, and problems like sleep deprivation stress and anxiety has aggravated all the way more”, said the Co-founders, Pranav Sharma and Kritik Thakur.

The idea of Awsum was conceived in the backdrop of nationwide lockdown declared by the government last year in 2020 when the co-founders themselves grappled with problems such as sleep deprivation, daytime lethargy, and anxiety. And their own experience led to the creation of the brand that aims to help people deal with these problems in a more convenient and exciting way. Their ‘Awsum’ thought took shape at Gurugram based start-up incubator, Huddle that closely works with selected high-growth start-ups. The company is also backed and mentored by a group of highly accomplished individuals and industry experts.

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Video | Essential Skills For Food and Beverage Personnel By Dr. Hemant Kumar Singh

Make it stand out

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.

Brands | Crowne Plaza Greater Noida launches virtual fitness week

Crowne Plaza Greater Noida has joined hands with Wizard Health and Wellness to launch a week-long virtual fitness program: #PowerFit.

In a bid to help people in staying healthy and maintaining wellness at home during Covid-19 induced lockdowns, Crowne Plaza Greater Noida has joined hands with Wizard Health and Wellness to launch a week-long virtual fitness program: #PowerFit. The daily one-hour stress buster session is aimed at bringing internally certified workouts by Les Mills to home-bound people, with safety being the priority and fitter community the intention. Ideal for all age groups, the platform is offering live classes on how to perform high-intensity cardio exercises, Yoga, Zumba, Pilates, Tai Chi and more.

Expressing gratitude towards this initiative, Ashwani Nayar, General Manager, Crowne Plaza Greater Noida said, “Owing to the second wave of Covid-19 pandemic, many of us are staying at home and doing less in terms of social interactions and exercise, which is leaving negative effects on both physical and mental health. Improving physical health and well-being have now become the need of the hour. With the help of #PowerFit, we are motivating people to use physical activity and exercise as a strategy to maintain health during this stressful period. The platform serves as our little contribution towards creating a healthier & happier environment, with world-class experts leading the way to build emotional resilience and physical health at a time like this.”

With the pandemic-led-school closures, the physical and emotional well-being of children has become every parent’s cause for concern. To re-kindly the cheer and positivity into the lives of kids at home, Crowne Plaza Greater Noida is also launching a virtual summer camp “Summer Diaries 2021” from 25th May 2021 till 11th June 2021 in association with Wizard Health and Wellness. The 15-days-long summer camp will include various fun-filled creative and fitness activities including Aerobics, Karate, Zumba, Western dance, Art and & Craft, Singing & Vocal Training, Creative Writing, and more. The camp will also host complimentary Zumba sessions for parents, along with special webinars on socio-emotional issues with children during the lockdown.

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Appointment | Fern Hotels & Resorts announces new appointments

The hospitality chain announced appointments for its properties in Jabalpur, Mussoorie and Vijayapura

The Fern Hotels and Resorts announced new appointments for its multiple properties across the country.

Megnath Padamlal Gautum - Royal Orbit The Fern, Jabalpur
Megnath Gautam has joined as the General Manager at Royal Orbit The Fern, Jabalpur. Gautam is a well-known Hotel Management & Catering Technology professional with level three HACCP certification with 20 years of experience in the hospitality industry.

He has earlier held top management positions in hotels like Kamat Hotels, Division Foods, Victoria International Hotel in countries like Qatar, Saudi Arabia, United Arab Emirates, and India. He brings in advanced management techniques with his rich international experience in best practices in quality and cost control and operations working in the Operations Management in the hotels.

Arindam Bahel - The Fern Brentwood Resort & Spa, Mussoorie
Arindam Bahel has joined as the General Manager at The Fern Brentwood Resort & Spa, Mussoorie. He has completed his Diploma in Hotel Management from IHM Goa & has over 18 years of work experience in the hospitality industry with brands like Rodas-An Ecotel - Mumbai, Meluha The Fern - Mumbai, Amber - San Francisco, Rasam's IC Lounge - Sunnyvale, Concept Hospitality, Holiday Inn - Jaipur, Yak & Yeti - Kathmandu, etc. His last employment was with The Ananta, Udaipur.

Imtiyaz Ansari – The Fern Residency, Vijayapura
The Fern Residency, Vijayapura announces the joining of Imityaz Ansari as the Operations Manager. He brings over 10 years of work experience and a degree in Bachelor of Arts in English. He has worked with brands like Hotel Green Park, Chennai, The Lalit Grand Palace, Srinagar & Welcome Hotel Pine N Peak, Srinagar. His last employment was with Fortune Resort Heevan, Srinagar.

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Covid News | Royal Orchid and Regenta Hotel initiates vaccination drive for its employees

Till now, a total 269 of their employees have been vaccinated.

Royal Orchid and Regenta Hotel started a vaccination drive for its employees in all of its hotels. The drive was started on 22nd April 2021 at Royal Orchid Hotel, Banglore. Till now, a total of 269 of their employees have been vaccinated. The brand aims to vaccinate all of its employees as soon as possible depending on the availability of vaccines.

While India is waging a war against the pandemic Covid-19, the vaccination drive kick-started by the brand will help in tackling vaccine hesitancy amongst the public by starting with their own employees. This vaccination drive can help lower the burden on the government. Though the people affected by this vaccination drive are less, a start is better than a no start at all.  

Speaking on this Dhaval Thakkar- Associate Director, Human Resources, Royal Orchid, and Regenta Hotel said “We’re closely monitoring the updates around the coronavirus (COVID-19) outbreak. Although for the time being few states of the country are moderately affected, hence we want to act fast and ensure we’re taking all the precautionary measures to avoid any risks at Royal Orchid & Regenta Hotels.”

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Event | Celebrate World Wine Day With summer wines from Moët Hennessy

25th May is celebrated as World Wine Day. The day is about appreciating Wines and celebrating little achievements, drawing in enthusiasts from all around the world. Our wines, Cloudy Bay and Terrazas are perfect to be sipped by themselves.

THE EXPRESSION OF THE MARLBOROUGH TERROIR.

Tasting Note:
Immediately expressive in the glass, with notes of bright, ripe citrus, makrut lime, passionfruit, and white peach. The palate is vibrant and mouthwatering, with concentrated, juicy tropical notes melding with zesty citrus, stone fruits, and subtle notes of orchard blossom. The palate is underpinned by a lively grapefruit acidity, carrying the intense fruit characters through to an impressively long finish.

Blend:

100% Sauvignon Blanc from vineyards located in Rapaura, Fairhall, Brancottand Renwick. Key vineyards for this wine are Widow’s Block, Estate, Motukawa, Brook St., Red Shed, Kinzett, and Tyntesfield.
Wine age: 8-30 years.

Food Pairing Examples:

This wine is delicious on its own or can be enjoyed with fresh and simply prepared seafood or vibrant in-season vegetables

Price:

Mumbai: INR 8750 for 750ml

Delhi: INR 4500 for750ml

Terrazas: 

THE HEART OF TERRAZAS, A LAYERED VERY BALANCED EXPRESSION OF EVERY VARIETAL FROM TERRAZAS’ OWN VINEYARDS ROOTED IN THE BEST TERROIRS OF MENDOZA.

About:

Terrazas Reserva Malbec is a blend of the emblematic terroirs of the Estate and reflects Terrazas’s signature winemaking style.

Each vineyard’s grapes have unique aromas that reflect the specific altitude and soil, when put together in Terrazas Reserva, they become facets of a layered and complex expression of Mendoza terroirs. 

Each vineyard and sub-parcel is harvested at its peak of expression while preserving aromatic and natural freshness. They are all vinified separately to carefully adapt the winemaking to the grape profile. Maceration is precise and gentle to favor balance and finesse. The blend of so many expressive Malbec components brings layers to the aromas and mouthfeel, giving a complex and elegant wine.

Reserva Malbec is aged for 12 months in French oak barrels, at least another 6 months in the bottle. 

Blend:

100% Malbec from Paraje Altamira (1100m / 3608ft), Eugenio Busto (1020m /3346ft), Gualtallary (1620m / 5314ft), and Las Compuertas (1070m / 3519ft).100% Estate-owned vineyards.

Style:

Fruity, nicely layered and fresh, balance, and elegance guide this wine from beginning to end.
Cellaring potential: 10 years.

Food Pairing Examples :
Ideal to pair with red and game meat, especially grilled. Also pairs beautifully with mature cheeses and pasta with tomato sauce.

Price:
Mumbai: INR 4676 for 750ml

Delhi: INR 3280 for 750ml

ITC Hotels 'WeAssure' Receives Platinum Certification for Infection risk management program hygiene protocol

ITC Hotels has achieved the distinctive milestone of being the First Hotel chain in the world to receive the PLATINUM level certification under DNV’s My Care Infection risk management program. Certification program “My Care” by DNV, is developed at a global stage by a team of expert infection risk and hospital management professionals. The maturity model of the program (Level 1 to 5) assesses and covers all facets of hotel operations on six different dimensions Governance, Strategy, communication, actions, data analysis, and continuous improvement. 

Embodying the ethos of Responsible Luxury, ITC Hotels, the world’s largest chain of hotels with the maximum number of LEED Platinum Certified Properties has been accorded the global certification for it’s kind ‘WeAssure’ program.

The ‘WeAssure’ business assurance certification stands as a testimonial to the rigorous health, hygiene and safety protocols being implemented to ensure the safety of guests and associates across all ITC Hotels. ITC Hotels have also introduced various pathogen prevention measures by inducting world-class technologies for infection mitigation, redefining service delivery processes.

Nakul Anand, Executive Director, ITC Ltd said, “The ITC Hotels growth story is a story about Sustainability. We strongly believe that any effort to save the planet ultimately equals to saving ourselves. At ITC Hotels, we understand the value of going beyond efficiency and have showcased extraordinary sustainability leadership by consistently adopting best practices and processes that elevate well-being. The health and safety of our associates and guests is of paramount importance. The DNV Platinum level certification for Responsible Luxury’s ‘WeAssure’ program brings a great sense of confidence and comfort in these difficult times. We believe such health certifications will be a strong driving force behind the transformation of communities and cities so that they continue to sustain the future.”

Prakash Tikare, Country Head DNV stated, "The world today is facing the century's most unprecedented challenge in the form of this pandemic risk. When the risk is directly related to human life, no matter what, every possible effort is needed to ensure human health and safety are not compromised. Every action in all possible forms that can prevent harm and improve the confidence in stakeholders is a need of the hour. Management of ITC Hotels has made exceptional effort in ensuring health, hygiene, and safety standards at every risk interface to eliminate the cause of infection and create a safe environment for the guest. Customers’ experience and feedback is the true testimony for the implementation of a unique 'WeAssure' program. DNV congratulates the ITC Hotels team for accomplishing this exceptional landmark."

This certification program has secured block-chain technology-based digital QR code, which demonstrates the approach taken by management towards customer safety. It helps in transparently communicating & assuring customers about the industry-leading initiatives, state-of-the-art technologies, standards, and protocols implemented at the hotels. The QR Code can be digitally linked to the maturity and verification statement and data stored on the blockchain to ensure its integrity.

In the backdrop of the COVID scenario, ITC Hotels under its “Responsible Luxury” initiative had launched a first-of-its-kind path-breaking “WeAssure” program. Under this program - ITC Hotels in association with DNV (which is one of the world’s leading certification bodies) adopted standards and protocols on health, hygiene, safety and infection control management. These standards and protocols are based on International & National standards/guidelines, global best practices and are not limited to COVID virus as they stand applicable for all emerging pathogens in the future to create a sustainable, safe and secure hotel facility with enhanced customer confidence.

About DNV

DNV is one of the world's leading risk management service providers and certification bodies, headquartered at Oslo Norway. DNV helps businesses assure the performance of their organizations, products, people, facilities, and supply chains. Being an independent expert in assurance and risk management, DNV's focus is to empower the customers and their stakeholders with facts and reliable insights so that critical decisions can be made with confidence. As a digitally enabled trusted voice for many of the world's most successful organizations, DNV uses knowledge to advance safety and business performance, set industry benchmarks, and inspire and invent solutions to tackle global transformations.

About ITC Hotels 

ITC Hotels is the largest chain of hotels in the World, which has a maximum number of LEED Platinum Certified Properties (As of June 2020, as per USGBC). Continuing with its Planet Positive Promise, ITC Hotels launched Sunya Aqua or zero kilometer water in glass bottles across the chain over a decade back and have taken this lead further and pioneered the mitigation of single-use plastic from its operations pan India.

Ingredient Ideology | PLATING UP PANEER By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Paneer or cottage cheese as we all are aware of is one of the most popular dairy products we come across and it also happens to be one of the choicest and preferred ingredients for most vegetarians. Paneer is one humble ingredient that is easy to adapt itself into any kind of preparation or cuisine be it Indian or Asian or continental to the far east. The very basis of it being super-rich in protein & neutral in taste makes it versatile and it is also easy to prepare in a variety of ways from starters, soups to main courses, accompaniments, stir-fries, baked dishes to parathas, and more!

Let us have a look at a few Health Benefits of Paneer:

1. Paneer is said to be strengthening our immunity system hence it can find its way into our diet occasionally.

2. Paneer is good for the skin, bones, and teeth health.

3. Paneer helps control blood pressure and also helps in weight management.

4. Paneer helps improve the metabolism in our body and also improves concentration and memory.

5. Paneer is also a great anti-aging ingredient and also good for the eyes.

Culinary Uses of Paneer:

1. A preferred ingredient all across the country from the popular paneer makhani and paneer tikka masala from north India to the paneer masala dosas and the likes the count is limitless for its popularity.

2. Paneer puffs, cottage cheese, and pepper quiche and masala paneer tarts baked in the oven using a variety of pastries also use cottage cheese with spinach, corn, mushrooms with a combination of herbs, savory custard, cream, and cheese.

3. Some of the popular snacks we come across are Achari paneer tikka, paneer Hariyali tikka, Hara bhara kababs, paneer tikkas, cutlets, reshmi malai paneer tikka and more.

4. Personally I love paneer in parathas as a stuffing with a dash of spices a little onion, coriander, chili, and seasonings. Combine it with more nutrition include soy keema and little mashed green peas as well.

5. Paneer kulchas, stuffing’s in naans, paneer biryani, Mattar paneer pulao, paneer kofta curry, malai kofta in palak gravy, paneer makhana korma, paneer with capsicum Kadai masala, paneer handi, etc are mostly featured on restaurant menus.

6. Sandwiches, rolls, kathi rolls, wraps, and pizzas too have welcomed paneer wholeheartedly and it is available in a number of flavors and colors too adapting its goodness with the blends and mixes to treat our palate at its best.

Here are a Few Snacky Recipes with Paneer:

1] PANEER KI KHWAHISH

Ingredients:

• Paneer/cottage cheese- 250gms. Cut into cubes 

• Oil- 2 tsp

• Garlic-1 tsp chopped

• Ginger-1 tsp chopped

• Green chilies-2 slit

• Spring onions- 3-4 sliced

• Red/green/yellow capsicums-1/2 cup mix

• Salt and crushed black pepper to taste

• Veg stock/water- ½ cup

• Soy sauce- 2 tsp

• Red and green chili sauce- 2 tsp each

• White vinegar-1 tsp

• Tomato ketchup-2 tsp

• Mixed herbs and chili flakes to taste

• Corn flour and water solution-2 tbsp.

• Spring onion greens- 2 tbsp. chopped

Method:

1. Prepare all the ingredients for the recipe and keep them aside.

2. Heat oil in a pan add in the garlic, ginger, chilies, and onions, and saute for 1 min.

3. Add in a little stock or water and add in the sauces and seasonings to taste.

4. Add in the capsicums and paneer cubes and mix well cook for 3-4 mins.

5. Now add in the cornflour solution to thicken the mixture a little to a semi-dry texture, cook for 2 more mins and serve hot garnished with spring onion greens.

2] LAZEEZ PANEER FINGERS

Ingredients:

• Paneer – 250 gms. Cut into fingers

• For the marination:

• Oil-2 tsp

• Lime juice-2 tsp

• Salt and crushed black pepper to taste

• Roasted crushed jeera powder-1/2 tsp

• Chaat masala-1/2 tsp

• Red chili powder-1/2 tsp

• Ginger garlic- chili paste-1/2 tsp 

• Home mango pickle uses that masala from the jar- 1 tsp.

• Apply and keep aside for 20 mins in the fridge.

For the coating on the paneer fingers:

• Maida-1/2 cup

• Cornflour-2 tsp

• Water-1/4 cup 

• Salt and pepper to taste

• Breadcrumbs-1 and half cup

• Oil to deep fry.

To serve with:

Tomato sauce/ mayonnaise dips/ assorted chutneys.

Method:

1. Prepare the marination for the paneer fingers and apply it, keep chilled until further use.

2. In a mixing bowl prepare a coating texture batter of maida, cornflour adds water gradually so that It coats the paneer fingers well, add a little seasoning to it as well.

3. Dip each paneer finger into the prepared batter and coat it with dry breadcrumbs, remove the excess crumbs, place it on a plate and keep in the fridge for 20 mins.

4. Heat oil to the frying point and deep fry the crumbed paneer fingers and turn them occasionally to color from all sides, once we get our desired golden brown color, remove onto a kitchen paper and drain excess oil and serve hot as a snack or appetizer.

3} ZAIKEDAAR PANEER KI SEEKH

Ingredients:

• Paneer- 250 gms grated.

• Salt and pepper to taste

• Boiled mashed sweet potato-1/2 cup

• Grated carrots-2- 3 tbsp.

• Ginger-garlic-chili paste-1 tsp

• Red chili powder-1/2 tsp

• Turmeric powder-1/4 tsp

• Garam masala powder-1/4 tsp

• Roasted crushed ajwain-1/4 tsp

• Roasted peanut powder-2 tsp

• Kasuri methi-1 tsp

• Mint and coriander leaves-2 tbsp. chop

• Roasted besan-2 tbsp.

• Grated cheese- 2 tbsp.

• Oil- as required to grease the grill pan.

To serve with: 

• Onion slices/rings/ laccha pyaaz/ shirkewale pyaaz etc

• Lime slices

• Green chutney/ dips of your choice

Method:

1. Prepare all the ingredients for the paneer ki seekh recipe.

2. Heat 2 tbsp. oil in a pan add in the carrots and sweet potatoes and ginger-garlic-chili paste saute for 1 min, add in the powdered spices, Kasuri methi, peanut powder, salt to taste and cook for 2 mins.

3. Add in the roasted besan and paneer and mix well, add mind and coriander leaves, cheese, and cook for 2 mins.

4. The mixture will start binding now and become like a soft dough texture, remove it onto a plate and cool slightly.

5. Apply oil on the palms and fingers and grease a few wooden seekh and start placing the mixture onto the seekh and ensure it holds well onto them.

6. Heat up a grill pan and grease it well, place the paneer ki seekh on the hot pan and cook on all sides until a nice golden color and crusty texture is formed on the outside.

7. Arrange some greens and salad on the serving platter dish out the chutney/dips etc arrange lime and onions and finally place the hot paneer ki lazeez seekh sprinkle a little chaat masala on top and serve hot.

4] PANEER KE NAYE RANG

Ingredients:

• Paneer- 350-400 gms cut into cubes

• For the marination:

• Oil-2 tbsp.

• Salt to taste

• Chaat masala-1/2 tsp

• Curd-1/4 cup thick beaten

• Lime juice-2 tsp

• Tomato ketchup-2 tsp

• Honey-1 tsp

• Red chili powder-1/4 tsp

• Peanut butter- 2 tsp dissolved in 4 tbsp. warm water.

• Chili flakes and mixed herbs to taste

• Coriander and mint leaves-2 tbsp. chop

To serve with the paneer tikka:

• Green coriander and mint chutney

• Coriander and peanut chutney

• Pesto mayonnaise dip

• Lemon slices/ onion rings.

Method:

1. Prepare all the ingredients for the paneer tikka.

2. In a mixing bowl prepare the marination and apply it well on the paneer and capsicums cubes and keep in the fridge for 20 mins.

3. Arrange them on the wooden satay sticks or skewers, this recipe can be done in the oven on a roasting tray or using a non-stick grill pan on the gas as well.

4. Cook the paneer tikka well on all sides by your choice of method of cooking and serve it hot with the accompaniments and add a dash of chaat masala before serving it.

5] PANEER GOL GUMBAAZ

Ingredients

• Paneer- 250 gms grated

• Boiled mashed/grated- potatoes-2 med sized.

• Salt and pepper to taste

• Mixed herbs and chili flakes to taste

• Ginger –garlic- green chili paste-1 tsp.

• Chopped coriander and mint-1 tbsp.

• Schezuan sauce-2 tsp

• Breadcrumbs-1 cup

• Maida-1/2 cup

• Cornflour-1/4 cup

• Water-1/2 cup

For the stuffing:

• Grated cheese-1/4 cup

• Assorted chopped nuts-2 tbsp.

• Chaat masala-1/4 tsp

• Oil to fry

Method:

1. Prepare all the ingredients for the recipe.

2. In a dry mixing bowl combine together the paneer, potatoes, and all seasonings and spices and mix well.

3. Add the binding agents in order to get it into a semi dough-like texture.

4. Apply oil on the fingers and divide the mixture into 10-14 walnut or lime-sized pieces.

5. Flatten every piece and place the nutty cheese filling and close it well secure and shape into rounds chill it for 20 mins.

6. Prepare a maida, cornflour batter add a little schezuan sauce to it, dip each cheese-stuffed paneer ball into the batter, and coat with dry breadcrumbs, chill for 20 mins, and deep fry, serve hot.

Make it stand out

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.

Digital culinary community brings forth flavours and traditions from kitchens close by

Conceptualised by the creators of Grub Fest, the platform allows customers to pre-order specially curated food options and menus.

Eezaroo is an exquisite digital culinary community bringing forth flavors and traditions from kitchens close by. Taking patrons on an authentic and palatable journey, the community revives traditional craftsmanship of cooking ingredients and techniques.

Conceptualized by the creators of the Grub Fest, the platform allows customers to pre-order specially curated food options and menus; making up for the number of options available with its impeccable quality, as well as exclusive precise menus from restaurants. For Chefs, this entails a systematic screening process: from shoots to delivery - marketing, customer care, order placement, order handling, payouts, and logistics.

Supporting local businesses whilst giving a platform to remarkable chefs, Eezaroo will slowly unravel the stories of culinary connoisseurs through their platforms, paving the way for them to stand out. Charging a minimum commission, the platform gives exponential growth opportunities to outlets- paving the way for them to flourish. Each chef brings their story to the table-a story translated through a tradition that has been passed down from generations, a story narrated through an unconventional approach to food and a story yet to be discovered. Some brands onboard include Slow BBQ by Mosim, Village Degh by Osama Jalali, Caara, Borough Cookies, and more.

Shedding light on the inspiration behind the platform, Founders Aman Kumar and Arjun Jain said “When the first pandemic hit a lot of uncertainty was caused and a lot of people lost their jobs. The concept of "work from home" became the solution for everyone to sustain themselves. The F&B dining experience was affected majorly and we noticed a shift in this space. A lot of chefs, cooks, and people started creating brands selling unique products from their homes. We noticed there were many brands with the same story and the same problem was their brand was "limited" to colonies and their small circle of friends. We wanted to create a platform that helped them gain accessibility, recognition and create a seamless ordering and delivery system. Our aim is to create a business model promoting local business”

In light of the crisis our capital is stuck with, Eezaroo has come together with the aim to help those in need get access to healthy, soulful, immunity-building food to help them with the healing process. The brand started a covid relief section putting together home kitchens and brands that are providing food / weekly meals. The scheduling feature ensures seamless and systematic delivery to patients and caretakers alike. All sanitization measures are catered to and riders undergo temperature checks before delivery. The initiative is a 0 % commission model, wherein meals are distributed to underprivileged families, covid patients staying at home, covid patients in hospitals, and meals for doctors.

Eezaroo has carried out food distribution drives - distributing food to the homeless & needy in association with Bajaj Foundation X Khoya Official and through their own initiatives of tying up with humanitarians willing to prepare and distribute meals. The brand believes in the power of unity and positivity in times of crisis.
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Marriott Bonvoy partners with Art Basel Hong Kong 2021 offering unique art experiences

Marriott Bonvoy, Marriott International’s travel program, is partnering with Art Basel Hong Kong 2021 to offer unique art experiences and exclusive access to Marriott Bonvoy members. In collaboration with charitable organization, The Plated Project, Marriott Bonvoy will present a series of artworks titled ‘A Memory of the Future’ to put the spotlight on Hong Kong as a destination through its arts and culture, inspiring travel as recovery is on the horizon. The series will be showcased at Art Basel Hong Kong 2021 from Fri 21 May – Sun 23 May 2021.

“We are delighted to team up with Art Basel Hong Kong to bring an exquisite art experience to guests and our Marriott Bonvoy members,” said Bart Buiring, Chief Sales and Marketing Officer of Asia Pacific for Marriott International. “Through our global portfolio of more than 7,600 properties and our Marriott Bonvoy MomentsTM platform, we are able to provide endless inspiration for members to pursue their passions through the pillars of culinary, lifestyle, entertainment and sports. I am particularly pleased to bring back Marriott Bonvoy Moments to the region where our Members can enjoy exclusive VIP access in Hong Kong or virtually from anywhere in the world together with Art Basel Hong Kong 2021.”

‘A Memory of the Future’ presents four unique ceramic plate designs that pay tribute to the distinct art-forms that are intrinsically Hong Kong, which includes hand-carved mahjong tiles, hand-made stencils, neon signs and Cantonese opera. Through the art works, Marriott Bonvoy spotlights Hong Kong as a destination with rich arts and cultural heritage, inviting guests to reimagine traditional Hong Kong art forms across four themes – playful, poetic, vibrant and majestic – that nod to the dynamic nature of Asia’s World City.

In collaboration with The Plated Project and designed by artists Anila Agha, Tarini Sethi, Suket Dhir, Kalakaari Haath and Insane51, the art collection features a Chinese opera female warrior riding a majestic horse, Chinese motifs in a chic black and white print; a mahjong game scene in a fantasy world that blends modern and traditional; to neon-lit streets of Hong Kong. The specially commissioned and limited-edition ceramic art plates inspire wanderlust and the desire to explore arts, culture and heritage when travel is possible again. Guests in Hong Kong can purchase these plates from selected hotels participating in the Marriott Bonvoy program in Hong Kong starting June while stocks last.

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NEWS | Swiggy, Zomato shut operations in Hyderabad after executives fined

The police’s post-10 am clampdown, on Saturday, brought food delivery across the twin cities to a grinding halt, leaving both service providers and residents flustered— market leaders Swiggy and Zomato decided to put brakes on their operations in Hyderabad

The police’s post-10 am clampdown, on Saturday, brought food delivery across the twin cities to a grinding halt, leaving both service providers and residents flustered.

So much so that market leaders Swiggy and Zomato decided to put brakes on their operations in Hyderabad, unless further clarification from authorities on the issue.

Incidentally, in the lockdown order issued earlier this month, the state government categorically mentioned that “e-commerce (delivery) of goods and merchandise including food, pharmaceutical, and medical equipment” will be exempted from curbs imposed post the 6 am to 10 am period.

Yet, on Saturday, scores of delivery executives complained of being stopped and fined by the police, while on duty.

“They not only seized my vehicle but also imposed a fine of Rs 1,000. They need to understand that we are out at this time to earn a living. I also showed them the orders I received on my phone and told them that the restaurants are also functioning because the government has not imposed any restrictions on essentials like food but to no avail. The motorcycles of at least 70 delivery executives, in Mehdipatnam alone, were seized,” said Syed Osman, a Zomato employee.

Some like D Prabhakar also complained of being beaten up by traffic cops. “I have been delivering food in the same route since the beginning of the lockdown and no one has stopped us. Today, they beat us up if we even questioned them. We are being punished even though we are operating within the law,” the Swiggy executive said.

Even cloud kitchens operating in the city weren’t spared. “We received information in the morning that we have to shut down all our outlets. When we asked why it was being done, even though the GO allows operation of our services, they said we have to shut down since they are not allowing flood delivery executives to pick up orders from restaurants,” said P Vasu, co-founder of Varalakshmi tiffins and Istah cloud kitchens in the city.

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