Award-Winning "North to Alaska" Program Offers Princess Guests Authentic Local Experiences & Fresh Alaska Seafood for 2021 Summer Season

SANTA CLARITA, Princess Cruises guests sailing on the upcoming partial summer 2021 Alaska season will be thoroughly immersed with authentic Alaska-themed activities offered throughout the cruise line's award-winning "North to Alaska" culinary, entertainment and shore excursions series.

Previously announced, the cruise line is slated to return to service in the United States with a partial season of Alaska sailings roundtrip from Seattle, with seven-day cruises scheduled to depart July 25 through September 26, 2021, onboard Majestic Princess - a MedallionClass™ ship.

"North to Alaska" brings together local personalities, culture and Alaska seafood to immerse guests in the history and traditions of The Last Frontier. From savoring fresh Alaska seafood to meeting locals, the program allows guests to see, feel and taste the best of the Great Land.

Alaska Seafood
Guests savor a destination-themed dinner in the main dining rooms and unique Alaska seafood menus in the specialty restaurants during their cruise, including fresh salmon, King crab and halibut. Foodie favorites including seafood chowder from Bonanza Bar and Grill in Skagway and fish tacos from The Alaska Fish House in Ketchikan are offered on the top deck grill of Majestic Princess, along with other selections in Juneau.

Exclusive to Princess cruises sailing to the Great Land, Cook My Catch offers a true sea-to-seat experience. Guests have the chance to reel in a fish during a fishing excursion and have chefs cook it for their dinner that night.

Meet Local Alaskans
From authors and artists to dog mushers and adventurists, "North to Alaska" cruise activities introduce guests to the unique personalities who are lucky enough to call Alaska home. Throughout the season local guests will share their unique stories of their own connection to Alaska, including:

• Susan Conrad, author of "Inside: One Woman's Journey Through the Inside Passage," shares her 1,200-mile adventure along the Alaska coast in her 18-foot kayak, forging new friendships and encountering wildlife while overcoming many challenges and living her dream.

• Nick Jans, New York Times best-selling author and renowned storyteller, comes aboard to tell his emotional story of Romeo, the wolf, and the effect he had on the people of Juneau, as told in his book, "A Wolf Called Romeo."

• Brendan Jones, prolific writer, college professor and best-selling author of the novel "The Alaskan Laundry," shares stories about his life, education, and journey from Philadelphia to Sitka, Alaska.

• Alaska Native Voices, cultural heritage guides, provide interpretive and educational lectures, storytelling, singing and personal interaction and displays of art, tools and craftsmanship of the traditional homeland Huna Tlingit, sharing the story of their connection to Glacier Bay National Park.

• Mark Kelly and Carl Johnson, award-winning photographers, have captured some of the best images the Great Land has to offer and share their Alaska photography experiences. Guests learn tips and tricks for taking their own frameable Alaska snapshots.

• Michael Modzelewski, a naturalist onboard every sailing, uncovers the history of this breathtaking state and helps guests spot native wildlife including humpback whales, bald eagles and mountain goats-- along their voyage.

Unique Alaska Experiences
Thoughtfully curated onboard activities continue to bring the local Alaska culture to life with various experiences, including:

• Life as a Musher – guests meet a local dog musher, learn about the annual 1,100-mile Iditarod sled dog race, and interact with a real dog.

• Midnight Sun Experience – hosted in The Sanctuary onboard Majestic Princess, guests delight in an intimate music experience with a guitar vocalist, cuddle up with blankets on lounge chairs and enjoy warm beverages or local Alaska beers.

• Klondike Festival - a celebration of the spirit of the Alaska gold rush with entertainment for the whole family, including gold nugget arts and crafts projects. In addition, a special Night at the Klondike dance party will be offered in one of the lounges.

Experience A National Treasure - Glacier Bay National Park
The 3.3 million-acre Glacier Bay National Park & Preserve, a UNESCO World Heritage Site, is sure to impress with the magnificent blue spires of Margerie Glacier. Beyond the ice, guests see towering snow-capped mountains, deep fjords, and freshwater streams. With a National Park Service Ranger onboard, guests will have the opportunity to learn about the rich history and array of wildlife that calls Glacier Bay National Park home.

FHRAI-IHM Organizes Training For Food Production And Room Division & Food & Beverage Service Staff

The FHRAI Institute of Hospitality Management (FHRAI-IHM) in association with the regional associations of the Federation of Hotel & Restaurant Associations of India (FHRAI) organized a series of capacity building training programs for Food Production and Room Division and F &B Service staff of hotels and restaurants. The objective of the training programs was to reinforce the knowledge and update the skills of the workforce employed in existing hospitality establishments in the country. The program was rolled out in seven batches starting 3rd June 2021 and concluded on 30th June 2021. Mr Venkatesan Dhattareyan, Regional Director - West & Central Region, India Tourism, Mumbai inaugurated the first batch which trained 640 hospitality professionals under the stated programs. 

“The training programs have been developed to strengthen the skill sets of the entry-level or junior staff working in the Food Production and the Room Division & F & B Service departments at hotels. We were anticipating somewhere around 100 to 120 participants for the first batch but were pleasantly surprised to receive an overwhelming response. Over 640 hospitality professionals from across the country registered and participated in the training programs. The trained participants were awarded certificates upon successful completion of all four sessions of about an hour across the selected modules,” says Shri Arun Kumar Singh, Director, FHRAI-IHM.

Regional hotel and restaurant associations of the FHRAI – HRAWI, HRANI, HRAEI and SIHRA extended support and urged its members to nominate staff for the training. The training sessions were held under the direct supervision of Shri Arun Kumar Singh, Director, FHRAI-IHM. Dr Himanshu Talwar, Add. Director of FHRAI-IHM and Asst. Secretary-General of FHRAI coordinated and facilitated the programs.

“We thank Mr Venkatesan Dhattareyan for his valuable time to motivate the participants before the commencement of the program. He emphasized on the need of conducting such knowledge imparting programs on a regular basis for keeping professionals in the field up to date on the developments and best practices in the industry. On the back of such tremendous response, we plan to organise more training programmes that will help hospitality professionals gain insights on international best practices and latest developments in the field”, says Mr. Singh.

The programmes covered several different aspects of Hospitality management including Hospitality and Chef as Professionals, Food Safety – Understanding Contaminants; Safety, Hygiene, Preservation & Good Practices, General Concerns & Spirit of Hospitality under the training module for Food Production Department. In the training for Room Division & Food Service Department, the module covered topics on Interpersonal skills, Body language, Listening skills, Empathizing & mindfulness.

About FHRAI-IHM: -

FHRAI – IHM was established in the year 2005 with the aim of improving the standards and skills of the human resource in the hospitality industry in India along with increasing availability of quality manpower for the industry in the country.

Hyatt Regency | Hyatt Regency Koh Samui Spurs Recovery on Thailand’s Castaway Paradise

A complex of cascading pools will be one of the largest of its kind on Koh Samui

Hyatt Regency Koh Samui Spurs Recovery on Thailand’s Castaway Paradise

Covering eight acres of private coastline, design forward resort is a landmark debut

KOH SAMUI, Thailand (July 5, 2021) — One of Thailand’s most anticipated resorts, Hyatt Regency Koh Samui, was unveiled today on Koh Samui.

As the paradise island eyes a reopening to international tourists over the coming months, the opening is a landmark on the road to recovery. 

The property, which is Hyatt’s first footfall on Koh Samui, gives guests the opportunity to discover timeless connections and energising experiences and will play a major role in rebounding visitors with the island as Thailand welcomes back visitors.

“The pandemic has been a challenging time for Koh Samui as it has been for the entire tourism industry in Thailand. That’s why we are so delighted to debut with such a special resort,” said Adrian Pulido, general manager, Hyatt Regency Koh Samui.

A collaboration between three of Thailand’s biggest hotel design names — Office of Bangkok Architecture, August Design and PLandscaping — the 140-room property occupies eight acres of private coastline in the far northeast corner of the paradise island.

Deploying a design-forward philosophy, the property, which is located in North Chaweng — and is less than ten minutes from the island’s international airport— bills itself as a “vacation gallery” due to its array of visual highlights.

Spaces benefit from the simplicity of the interior design—by August Design— in a neutral palette with ocean-inspired décor and blue accents

These include a showpiece lobby, the longest lobby arrival point in Koh Samui, where numerous skylights allow for natural illumination by the sun and the moon. Other standout features span plush accommodations that showcase terrific ocean views to one of the largest pool zones on the island, a collection of pools, each cascading down from the main pool on the upper deck of the resort.

The beauty of Koh Samui is legendary. And the resort’s appeal leverages the visual appeal of the coastal landscape, a forest of protected trees and the proximity of the ocean. Another unique selling point is its Gallery of Eight, a collection of eight sites dotted around the property specially selected for their photogenic potential.

The 140 guestrooms, which include 24 spacious suites and villas, feature private balconies and most offer stunning sea views. Select rooms include access to Regency Club privileges, while seven beachfront pool villas provide elevated indulgence. Spaces benefit from the simplicity of the interior design—by August Design— in a neutral palette with ocean-inspired décor and blue accents.

Culinary cravings are ably catered for at the resort’s four restaurants and bars, including Yangna, an all-day dining restaurant showcasing Thai and international cuisine, and the open-air Sesun Grill & Beach Bar where diners can enjoy fresh seafood and Mediterranean sides alongside relaxing sea views. Cobalt serves fresh juice, iced tea and coffee while Kube offers crafted cocktails accompanied by mesmerizing views from the highest point of the resort.

The showpiece lobby, the longest arrival point on Koh Samui, allows for wonderful natural illumination and frames the view of the azure ocean

The family-friendly resort features freeform pools—including a lap pool, plunge pool, family pool with a whirlpool and kids’ pool with a slide—which cascade to the beach. Over at Camp Hyatt, young guests can enjoy supervised play and activities from arts and crafts to movie nights.

Lush tropical plants line the grand staircase that leads to the spa, a tranquil sanctuary featuring five treatment rooms, including two couple’s suites with a private deck and outdoor tub.

The property offers inspiring indoor and outdoor venues for gatherings, big and small. The elegant Regency Ballroom can accommodate up to 100 guests or 150 for cocktails. A 97-sqm manicured lawn provides a magical setting for wedding celebrations and alfresco events.

“This island has a central role in how Thailand fares following the pandemic, and it’s an honour to be leading the way as we begin to look positively towards the future,” added Pulido.

About Hyatt Regency

The Hyatt Regency brand prides itself on making travel free from stress and filled with success. More than 200 conveniently located Hyatt Regency urban and resort locations in more than 30 countries around the world serve as the go-to gathering space for every occasion – from efficient personalized, high-touch business meetings to energizing family vacations. The brand offers stress-free environments for seamless gatherings and empathetic service that anticipates guests’ needs. Designed for productivity and peace of mind, Hyatt Regency hotels and resorts offer a full range of services and amenities, including the space to work, engage or relax; notable culinary experiences; technology-enabled ways to collaborate; and expert meeting and event planners who can take care of every detail. For more information, please visit hyattregency.com. Follow @HyattRegency on Facebook, Twitter and Instagram, and tag photos with #HyattRegency.

NEWS | Carnival Cruise Line Returns To Guest Operations From PortMiami, Bolstering Local Economic Impact

Carnival Cruise Line Returns To Guest Operations From PortMiami, Bolstering Local Economic Impact

MIAMI, July 4, 2021 /PRNewswire/ -- Carnival Cruise Line kicked off its first cruise from in almost 16 months from PortMiami, The Cruise Capital of the World, today with the departure of Carnival Horizon, providing a significant boost to the local economy and the tens of thousands of jobs in South Florida that are supported by the cruise industry.

Carnival's resumption of service in Miami provides guests with a much-anticipated vacation and is a further boost to the economy both locally and throughout the state.  Florida is number one in the nation in cruise embarkations with the cruise industry contributing more than $9 billion in direct purchases and responsible for over 159,000 jobs.  In Miami-Dade alone, cruise activity generates approximately $7 billion of spend and 40,000 jobs annually.  Of the 437,000 cruise industry-supported jobs in the USA, nearly 37% are in Florida.

Carnival Cruise Line President Christine Duffy, Carnival Corporation President and CEO Arnold Donald and Carnival Brand Ambassador John Heald kicked off the festivities with a ribbon-cutting ceremony officially welcoming guests on board.  Prior to Duffy's remarks, a moment of silence was held to honor those affected by the tragedy in Surfside.

"PortMiami is our number one homeport in terms of ships and passenger embarkations and today's return to cruising with Carnival Horizon represents an important first step in getting our company back to business while infusing much-needed capital to the thousands of workers who rely on the cruise industry for their livelihood," said Duffy.  "The past year has been challenging to say the least and I wish to thank our state and local officials, PortMiami, and our business partners and suppliers for their incredible support and patience during this time."

 "The restart of cruise ships from Miami is an exciting day for Miami's longshoremen.  We have approximately 800 members at PortMiami and their wages dropped as much as 80% during the nearly 16-month cruise suspension.  Today with Carnival Horizon's first sailing, we get back to work and look forward to supporting our families again," said Torin Ragin, president, International Longshoremen's Association (ILA) Local 1416.

Carnival Horizon will set sail today at 4 p.m. for a six-day cruise with stops in Amber Cove (Dominican Republic) and the private Bahamian island of Half Moon Cay.

In addition to Carnival Horizon's departure this afternoon, Carnival Vista departed Galveston yesterday, with Carnival Breeze departing from Galveston July 15 and Carnival Miracle kicking off the line's Alaska season from Seattle July 27. Mardi Gras, the line's newest ship, sets sail from Port Canaveral July 31.  Other ships in the Carnival fleet will begin service in August.

Hi- and low-res images of today's event are available here.  A video broll package is available here.   

For additional information on Carnival Cruise Line and to book a cruise vacation, call 1-800-CARNIVAL, visit www.carnival.com, or contact your favorite travel advisor or online travel site.

About Carnival Cruise Line
Carnival Cruise Line is proud to be known as America's Cruise Line with a total of 24 ships, sailing from 14 U.S. homeports and employing more than 40,000 team members from 120 nationalities.  The line's newest and most innovative ship, Mardi Gras, featuring the first roller coaster at sea and the first in the Americas powered by eco-friendly Liquefied Natural Gas (LNG) starts sailing from Port Canaveral, Fla., on July 31, 2021.  As part of its 50th Birthday festivities, Carnival Celebration, sister ship to Mardi Gras, is scheduled to debut in late 2022 from PortMiami.

Ingredient Ideology | THE ZESTY ZUCCHINI By: Dr. Kaviraj Khialani- Celebrity Master Chef.

THE ZESTY ZUCCHINI

Zucchini is also called courgettes or baby marrow in various culinary applications and is a popular squash variety known to us. Ordinary zucchini is any share of green or yellow though both are equally popular in our kitchens for their inviting color and texture. It is technically a fruit but treated as an exotic vegetable choice by most of us and its shape looks similar to a cucumber with a stump-like stem at the end.

Zucchini has firm dark green or yellow outer skin which also offers a good amount of crunch and mouthfeel hence it is advisable not to peel them and the inner part is much softer and juicy, slightly sweet with a very mild and delicate flavor. It is not only being used in salads, stir-fried dishes, soups, curries, and baked dishes but are also widely being used in bread, muffins, desserts, and cakes too!

Let us check on a few Health Benefits of Zucchini:

• Zucchini is a great option to include and adapt into our diets for a weight loss regime, being low in calories.

• Zucchini is heat healthy food and is recommended to be consumed once in a while blanched in salads, stir-fried versions.

• Zucchini is also good for the eyes and vision and has benefits to offer eye health as well.

• Zucchini is full of anti-oxidants which are beneficial to us in a number of ways.

• Zucchini is cholesterol-free, fat-free, and low in sodium content as well.

• Zucchini is packed with a number of vitamins, minerals which are truly an add-on to our healthy dietary needs.

• Zucchini is also a gluten-free ingredient and can be incorporated in a number of dishes and recipes.

• Zucchini is also regarded as high in fiber content and good for our nervous system as well.

              Here are a Few Culinary Uses of Zucchini:

• Zucchini is great to add into our day-to-day cooking be it Indian recipes, subzis, curries etc it is easy to add it in just to ensure we do not throw away the skin but use it intact for maximum benefits and eye appeal.

• My experience with zucchini has been very interesting from having it in a rainbow subzi jhalfrezi, stuffed Achari aloo zucchini cups with korma gravy, zucchini kadai masala, coconut and water chestnut curry with zucchini.

• Speaking of zucchini being used in soups and broths add it to your minestrone, into tomato dhaniya shorba, zucchini almond soup served chilled flavored with basil or fennel is great during all seasons.

• Zucchini in baked dishes sliced, quartered, cubed, stuffed, and filled topped with a nice cheesy sauce, olives, herbs, breadcrumbs flashed into a hot oven does it just right to go the continental way.

• For the vegan lovers and whole food/ plant, food-based foodie’s zucchini does a great job of being converted into noodles and pasta being dressed and tossed in a number of sauces with crunch and bite for a great delightful experience.

• Zucchini tava pulao, saute zucchini cubes tempered with coconut oil, mustard seeds, curry leaves, red chilies, fennel seeds, and steeped into beaten minted curd served chilled as a raita concept with a meal is just so very refreshing change to a Lauki or kakdi ka raita.

• Zucchini fritters, cutlets, koftas, tikkis, stuffing’s for parathas, tortilla wraps, filling for taco shells, adding them to savory pancake batters, and roesti and hash brown potato mixes.

Here are a few interesting concepts and recipes with Zucchini:

Recipe-1] PAN TOSSED ZUCCHINI NOODLES

Ingredients:

Green zucchini- 150 gms, to be scraped/turned into noodles.

Yellow zucchini-150 gms, to be scraped/turned into noodles.

Olive oil- 1 tsp

Butter-1 tsp

Garlic-1 tsp chopped

Ginger-1 tsp shredded

Green chilies-2-3 slit

Red chilies-2-3 slit

Carrots-1/4 cup shredded

Green-yellow-red capsicums-1/2 cup shredded

Salt and crushed black pepper to taste

White vinegar-2 tsp

Soy sauce-1 tsp

Red chili sauce- 2 tsp

Sugar-1/4 tsp

Spring onions- 3 to 4 sliced

Spring onion greens-2 – 3 tbsp. chopped for garnish

Peanut butter-2 tsp dissolved in 1/4 cup warm water.

Method:

1. Heat oil and butter in a pan add in the spring onions, ginger, garlic, red and green chilies and saute for a few seconds.

2. Add in the zucchini noodles and all other veggies as well and toss them in the hot wok/pan for a minute.

3. Now add in the seasonings and sauces, peanut butter, and give it all a nice mix.

4. Cook the mixture on a medium flame for 4-6 mins until all the veggies get a nice moisture release and still crunchy, add in the spring onion greens and serve hot.

Recipe-2] MINCE STUFFED ZUCCHINI BAKE

Ingredients

Green/yellow zucchini-400 gms/ 3-4 pieces

For the stuffing:

Oil-1 tsp

Butter-1 tsp

Cumin seeds-1/2 tsp

Ginger-garlic paste-1 tsp

Green chilies-1 tsp chopped

Onion-1 small chopped

Chicken keema- 1 cup/ 250gms

Green peas-1/4 cup boiled.

Salt and pepper to taste

Red chili powder-1/2 tsp

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Coriander powder-1 tsp

Tomato ketchup-2 tsp

Red chili sauce-1 tsp

White sauce-1 cup

Grated cheese-3-4 tbsp.

Method:

1. Cut the zucchini lengthwise into two each and carefully scoop out the center pulp and add it to the keema filling while we cook it.

2. Apply a little salt on the zucchini boats and keep them aside.

3. Heat oil and butter in a pan saute the ginger, garlic, chilies and onions for a couple of minutes.

4. Add in the chicken keema and peas, the scooped out chopped zucchini pulp add in salt to taste and all powdered spices, herbsx and chili flakes and saute for 2-3 mins.

5.Add ½ cup water or stock and allow the keema to cook for 8-10 mins on slow flame.

6. Add in the tomato and red chili sauce and mix well, cook for another 6-8 mins and allow to cool slightly.

7. Stuff the boats with the keema mixture, top it with a little white sauce and cheese and place in a baking dish.

8. Pre-heat the oven at 170 degrees Celsius and bake the zucchini boats for 12-15 mins and serve hot with toast/garlic bread.

Recipe-3] ZUCCHINI ALMOND SOUP

Ingredients:

Green zucchini- 150 gms/2 med sized- cut into med cubes.

Oil-1 tsp

Butter-1 tsp

Bayleaf-1 no

Peppercorns-3-4 no

Garlic-1 tsp chopped

Onion-1 small chopped

Potato-1 med sized peeled and cut

Salt and crushed black pepper to taste

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Water/veg stock-3 -4 cups

Almond paste- 2 tsp

Fresh cream-2 tsp

Parsley- 2 tsp chopped

Method:

1. Heat oil and butter in a pan add in the Bayleaf and peppercorns, garlic, onions and saute for a minute.

2. Add in the potatoes, zucchini cubes, salt, pepper, herbs, chili flakes.

3. Saute the mixture for a few seconds, add in the water/stock bring to a boil and simmer for 12-15 mins.

4. Cool, puree and strain the mixture and bring it back into the saucepan now add in the almond paste, cream and bring to a simmer for 3-4 mins, check for seasonings and serve the soup hot garnish with saute cubes of green zucchini/mint/basil leaves/parsley/ sunflower/ flax seeds etc.

Recipe-4] MOMS STYLE ZUCCHINI CHICKEN CASSEROLE

Ingredients

Green zucchini- 150 gms

Boneless chicken cubes-1 cup/200gms

Oil-1 tsp 

Butter-1 tsp

Cinnamon stick-1-inch piece

Black peppercorns-4-5 no

Green cardamom-1-2 no

Garlic cloves-2-3 no

Ginger -1 tsp chopped

Onion-1 no sliced

White wine- 2-3 tbsp.

Water/chicken stock-2-3 cups

Maida-2 tsp

Herbs-1/2 tsp

Chili flakes-1/2 tsp

Salt and black pepper to taste

Red chili sauce/schezuan sauce-2 tbsp.

Corn flour and water mixture-2-3 tbsp.to thicken the sauce.

Fresh herbs/parsley/basil/spring onion greens-2 tbsp. for garnish.

Method:

1. Heat oil in a pan add in the cinnamon, peppercorns, cardamom followed by garlic, ginger, sliced onion and saute until light pink.

2. Add in the chicken pieces, salt, pepper, herbs, chili flakes, maida and saute for up to 1 min.

3. Slide in the sliced zucchini pieces, white wine, chili or schezuan sauce and add little water/chicken stock mix everything well.

4. Simmer the chicken and zucchini for 10-12 mins or until just done add in the corn flour water solution to thicken the sauce a little.

5. Serve hot with steamed white rice or steamed buns/ bread rolls.

Recipe-5] STAR ANISE SPICED ZUCCHINI TOSS

Ingredients:

Green zucchini- 150 gms/1 med sized, sliced

Yellow zucchini-150 gms/1 med sized, sliced.

Oil-1 tsp

Butter-1 tsp

Star anise- 2 no

Garlic-1 tsp sliced

Ginger-1 tsp juliennes

Red chili- 2 no shredded

Green chili- 2 no slit

Spring onion- 2-3 chopped

Baby potatoes- 8-10 no boiled and cut 1 x 2

Salt and crushed black pepper to taste

Soy sauce-2 tsp

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Red chili sauce-2 tsp

Green chili sauce- 2 tsp

Water-1/2 cup

Roasted crushed peanuts-2 tbsp.

Corn flour water solution-2 tbsp. to thicken

Spring onion greens-2 tbsp. garnish.

Method:

1. Prepare all the ingredients for the wok tossed recipe.

2. Heat oil and butter in the pan add in the star anise followed by garlic, ginger, chilies, onions and cook for 1 min.

3. Add in the sliced or diced zucchini pieces and boiled potatoes and give them a nice toss in the hot pan.

4. Add in the salt, pepper, herbs, chili flakes, sauces and little water or stock and mix well in the pan, cook for 6-8 mins on medium flame.

5.Finally add in the cornflour water solution and thicken the mixture and serve hot garnished with crushed peanuts and greens.

Recipe-6] ZUCCHINI CHICKPEA CURRY WITH RICE

Ingredients:

Green zucchini-150 gms, sliced

Yellow zucchini-150 gms, sliced

Boiled chickpeas-1/2 cup

Baby potatoes- 4-5 boiled cut 1 x 2

Oil-1 tsp 

Butter- 1 tsp

Lemongrass- 3-4 pieces

Basil- 8-10 no

Slit red/green chilies-2-3 no

Galangal/ginger-2 tsp sliced

Thai yellow/green/red curry paste-2 tsp

Water/stock-1 and half cup

Coconut milk thick-2 cups

Salt to taste

Sugar-1/4 tsp

Corn flour water solution-2 tbsp. 

Method:

1. Prepare all the ingredients for the curried zucchini recipe.

2. Heat oil and butter in a pan add in the lemongrass, basil, galangal or ginger, chilies followed by the curry paste as desired.

3. Add in little water or stock, the zucchini, chickpeas and potatoes, salt and sugar and simmer the mixture for 4-5 mins.

4. Add in thick coconut milk and cook for another 3-4 mins, add in the cornflour solution to thicken a little if desired.

5.Serve the curry hot with steamed rice/ jasmine rice/herbed rice.

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.

Novotel Hyderabad Convention Centre brings Special Offer's on National Doctor's Day

To thank and salute the heroes who emerged in white-lab coats to save humankind from the deadly virus, Novotel Hyderabad Convention Centre has announced some exclusive benefits for them on National Doctor’s Day. On this National Doctor's Day book a relaxing stay accesses to Play zone, and all outdoor sports, etc., or walk-in for a tasteful treat only at Novotel Hyderabad Convention Centre. These offers are applicable to all medical practitioners.

20% Discount on the Bill at Food Exchange  Only on Food and Soft Beverages.

Stay Details

Booking period: July 1st - 7th*

Stay Period: July 31st*Price – 5000/- Inclusive of Breakfast, Lunch(or) Dinner

For Reservations & More Details Please call–9642326212

Mc Donalds | Bello! Get a FUN-tastic Minions experience at McDonald’s India - North & East

Your favorite Minions are coming to McDonald’s in North and East India with a line-up of 36 different toys in Happy Meal and a specially curated Minions menu 

New Delhi, July 2021: McDonald’s is all set to go bananas starting July 2nd*with Minions making its way to the North and East India restaurants. A popular family restaurant destination, McDonald’s is introducing the largest-ever collection of Minions toys with 36 different designs to collect. With every purchase of a McDonald's Happy Meal, customers will receive a Minion collectible packed in a blind capsule, but they won't know which Minion until they open it up. To further spice things up, select Minions will have a special Golden collectible. Yes, double the surprise, Minions-style!

To celebrate the Minions favorite food, “BA-NA-NA,” customers can enjoy a variety of banana-flavored Minions-special desserts in Soft Serve cone & brownie, McSwirl Chocolate, Sundae (Chocolate / Strawberry), and McFlurry (Oreo / Choco Crunch), all available in à la carte, with small and medium variants. 

Other members of the family can try the new and exciting Spicy Chicken McNuggets, with a unique spicy flavour of red chilies and powder, pepper and celery added to the world famous McDonald’s Chicken McNuggets (available in 6 pcs, 9 pcs, 20 pcs) available in à la carte and meal options.  

“Minions are likable, enigmatic and most importantly relevant given their global mass appeal. We are excited to bring the fun and excitement this summer for our guests. We are sure that the Minions range of toys and the Minions-special menu items will provide an ultimate fun experience to our esteemed customers”, said Rajeev Ranjan, Chief Operating Officer, McDonald’s India – North and East. Connaught Plaza Restaurants Pvt. Ltd. operates McDonald’s restaurants in North and East India.

McDonald’s India customers will be able to order the new offerings through the McDonald’s App, in-store, at the Drive-Thru’s or via McDelivery (wherever allowed by the local authorities). 

With the safety of the employees, customers and the communities on top priority, McDonald’s is continuously making changes to enhance the processes and restaurant operations. Contactless ordering, payment, and contactless delivery options are available for customers to minimize human contact. Customers can also experience safe physical distancing protocols at the restaurants. McDonald’s has introduced nearly 50-plus process changes in its restaurant operations under its global Safety+ program. These measures include, but not limited to, mandatory daily wellness and temperature checks for everyone (crew, customers and delivery partners), compulsory facemasks for everyone, enhanced focus on hand hygiene with frequent handwashing and gloves for the crew and hand sanitizers available at all restaurants all the time for everyone to use. 

With Food safety and quality always at the core, all McDonald’s products go through comprehensive quality checks, from farm to table, so that the customers can enjoy safe and delicious food every time they choose McDonald’s. 

With these and many more safety measures, McDonald’s is ensuring that every part of the McDonald’s experience is safe for its customers and employees. 

*Limited Time Offer

About McDonald’s India - North and East: McDonald’s restaurants in North and East of India are operated by Connaught Plaza Restaurants Pvt. Ltd. McDonald’s is committed to delivering the highest quality restaurant experience to its customers in India and serves a variety of menu options made with quality ingredients sourced locally. McDonald’s serves millions of customers annually at its 150 restaurants across North and East of India and provides direct employment to more than 5,000 people. With a customer-centric approach, McDonald’s operates through a variety of formats and brand extensions including standalone restaurants, Drive-thru’s, 24/7 restaurants, McDelivery for customer convenience and experience.

NEWS | P&O Cruises Australia Extends Cruising Pause Until Mid-December

P&O Cruises Australia Extends Cruising Pause Until Mid-December

MIAMI, June 30, 2021 /PRNewswire/ -- P&O Cruises Australia today extended its pause in cruise operations by a further three months until 17 December 2021 because of ongoing uncertainty around a pathway to resume Australia-only cruising.

The extension to P&O's voluntary pause applies to cruises scheduled to depart from 17 September to on or before the new date of 17 December 2021.

The cruise industry has been discussing a framework for the re-start of domestic-only cruising with government and public health authorities since last October.

"These discussions have been underway for some time and we look forward to the opportunity to agree on a pathway for starting cruises that carry Australian residents on Australian itineraries," P&O Cruises Australia President Sture Myrmell said.

"This is about the livelihoods of the thousands of individuals and small businesses, many family-owned businesses, who rely on the cruise sector.

"These businesses cover a range of activities such as the supply of fresh food, entertainment, shore tours, coach operators, and marine engineering services.

"They are like every business in Australia – they need certainty, and I am concerned they may find it increasingly difficult to hang on without a clear pathway forward."

Guests whose bookings have been affected will be notified of the pause and options available either directly or via their appointed travel agent.

Mr Myrmell again thanked our guests for their loyalty, passion for cruising and continued words of encouragement.

"More than one million Australians cruised in Australia prior to the pandemic – and more than half of these guests sailed with P&O Cruises Australia," he said.

"We look forward to the day when a pathway is confirmed for cruising's return so that we can welcome everyone back on-board."

Guests can track the progress of their future cruise credit or refund request via the tracking tool found on P&O's website at www.pocruises.com.au.

SOURCE P&O Cruises AU

Surat Marriott Hotel opens doors to its 3rd restaurant -Vintage Asia -Tastes of Asia

Vintage Asia delivers a sensorial dining experience with its ‘Teppanyaki tales of taste’ and exquisite Asian flavours.

Witness an immersive and splendid dining experience showcasing the exotic ‘Tastes of Asia’ as Surat Marriott hotel unveils their specialty Pan-Asian restaurant ‘Vintage Asia’.

For the first time, Surat will experience Teppanyaki-style cuisine inspired by the celebrated culinary heritage of Asia, featuring a menu that is quintessentially Asian with decadent twists.

Teppanyaki- derived from the words ‘teppan’ (iron plate) and ‘yaki’ (grilled, boiled or pan-fried) - literally means ‘grilling on an iron plate’. Vintage Asia serves a range of Asian delicacies like Sushi and Sashimi, Dimsums, Tom Kha soup, Laksa soup, Udon noodles, Kafir lime crème Brulee, Tab Tim gob and Sweet sticky rice among others.

Vintage Asia will be pioneering performance-oriented exciting and theatrical cooking style, giving the guests a unique, mesmerizing, and one-of-a-kind dining experience!

Chef de Cuisine – Chef Mingwal and his team have crafted a menu that can be savored and enjoyed - presented and performed with finesse and flair.

The entire dining affair will be an enthralling offering to behold, featuring a bouquet of progressive Asian selections that blend the flavors, and essence of cuisine paired with dynamic theatrical cooking techniques. 

The ambiance boasts of an inviting vibe that is modern, alluring, and welcoming; crafted with a combination of vibrant contemporary lines and textured wooden traces.

 On this momentous launch, Amit Mehta, Area Director & General Manager, Surat Marriott hotel said, “We at Surat Marriott have constantly strived to craft unparalleled experiences for our guests, that are embedded as extraordinary memories. With Vintage Asia our skilled team has carefully curated a menu that combines a creative style of cooking with unique Asian flavours and exotic fresh produce. We look forward to serving the most delectable cuisine to the city of Surat in a very vibrant atmosphere. 

COVID NEWS | Global economy can lose $4 trillion due to Covid-19 impact on tourism: UN

A similar loss may occur this year, the report warns, noting that the tourism sector's recovery will largely depend on the uptake of Covid-19 vaccines globally.

The crash in international tourism due to coronavirus pandemic can cause a loss of more than four trillion dollars to the global GDP for the years 2020 and 2021, according to an UNCTAD report published on Wednesday.

The estimated loss has been caused by the pandemic's direct impact on tourism and its ripple effect on other sectors closely linked to it.

The report, jointly presented with the UN World Tourism Organisation (UNWTO), says international tourism and its closely linked sectors suffered an estimated loss of 2.4 trillion dollars in 2020 due to direct and indirect impacts of a steep drop in international tourist arrivals.

Source

Tourism industry''s share in GDP falls 120 bps to 4.7 pc in 2020 due to pandemic impact: Report

The share of the travel and tourism sector in the GDP reduced by 120 basis points to 4.7 per cent in 2020, from 6.9 per cent in 2019, due to the impact of the coronavirus pandemic that led to a de-growth of over 36 per cent in the sector, according to a report.

Quoting data from the World Travel and Tourism Council, SBI Research in a report said contribution of the travel and tourism sector to GDP went down from 6.9 per cent in 2019 to 4.7 per cent in 2020.

The first wave of the pandemic led to a whopping 36.3 per cent de-growth in the the travel and tourism sector, according to the report.

This has led to the number of jobs going down from 4.01 crore in 2019 to 3.18 crore in 2020, indicating a 20.8 per cent decline in employment, indicating the massive hit the sector took in the year, it added.

The major revenue for the tourism sector comes from domestic travellers, which in 2019 stood at 82 per cent and increased to 89 per cent in 2020, as airlines were not allowed to operate scheduled commercial flights, the report said.

To boost international travel, on the demand of industry, the government on Monday announced free tourist visas till the end of March 2022, or till five lakh visas are issued, whichever is earlier.

The overall expenditure is expected to be Rs 100 crore on free visas, the report said.

The government had on Monday extended 100 per cent credit guarantee of Rs 10 lakh to each agency for 904 travel and tourism stakeholders recognised by the Union tourism ministry, as well as Rs 1 lakh per guide for 10,700 tourist guides licensed at regional or state level.

The Reserve Bank of India had earlier announced a special window for contact-intensive sectors like tourism. Loans will be provided with a 100 per cent guarantee and will cover 10,700 regional-level tourist guides recognised by the states. PTI BEN HRS hrs

Appointment | Villa Hotels & Resorts Appoints Ibrahim Nahid as General Manager at Paradise Island Resort & Spa

Paradise Island Resort & Spa, an iconic and stylish island retreat set on a lush natural island located in North Male’ Atoll, has announced the appointment of established leader Ibrahim Nahid as General Manager of Paradise Island in the Maldives. Joining the resort at a pivotal stage in the Villa Hotels & Resorts new rebranding and transformational journey, Nahid will be leading the overall operation and strategic development of the award-winning resort in alignment with the company’s new chic and contemporary vison. In his new role, Nahid will lead the Paradise Island Team to continue to create unrivalled guest experiences at the idyllic island, boasting 282 luxurious villas with a focus on indoor-outdoor living and a relaxed sociability.   

Prior to joining the Paradise Island team, Nahid held the position of General Manager at Holiday Island Resort & Spa, part of Villa Hotels & Resorts Maldives collection. Nahid brings vast and diverse experience to the role with an impressive record of success in contributing to the operational management of luxury resorts, while building exceptional guest relations and developing market performance in competitive and quality focused environments. He has previously held roles at global luxury hotel brands including Cheval Blanc Randheli Maldives and Six Senses Resorts in Oman and Koh Yao Noi, Thailand. Nahid holds an MBA from Anglia Ruskin University in England.  

Providing invaluable knowledge from his extensive experience, Nahid will lead the activation of the new concept on the property, in addition to instigating several sustainable initiatives in keeping with Villa Hotels & Resorts’ mission to preserve and protect the natural environment. 

“The DNA of Maldivian hospitality and our beautiful but very fragile environment are the most precious things we have inherited from our ancestors. I feel it’s our responsibility and duty to pass it on the future generations. Therefore, the most important thing we shall do is to educate the younger generations about how to take care of and preserve the natural environment. Currently, we coordinate with local entities and schools to deliver educational programs to the youths and students of today. We are planning to introduce further programs and involve the younger generations in regular sustainability and conservation activities.” explained Ibrahim Nahid, General Manager, Paradise Island.   

Source

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BEST PRACTICES | After banishing the buffet, many hotels introspected on their F&B strategies, unearthing ways to curtail overall food cost

COVID-19 had a ripple effect globally; travel paused and hotel occupancy rates plummeted. This led hotels to streamline operations and a major area that came under the scanner was food cost, and inevitably, food
wastage.

Many hoteliers thought that removing buffets, for example, would lead to huge savings. While, the main purpose for taking away buffet counters was limiting the spread of COVID-19, it also reduced food wastage significantly.

Environment conservationists have long targeted full-scale buffets in hotels for their extravagance. They might not be off the mark; one study found that less than half of the food in a hotel buffet is actually consumed.

The buffet’s disappearance triggered other interrelated elements in the hotel business. Audits of food waste and its causes were taken up diligently; food inventory is better managed and PoS is closely monitored. All these measures have led to overall savings in food cost. While they made good progress in this area, the journey is far from over.

SOMETHING TO CHEW ON
The pandemic taught industry stakeholders new ways to reduce and control wastage. Irrespective of their size of operations, hotels need to formulate stringent regulations to minimize food wastage.

A lean and minimal mis en place while cooking and pre-portioning food in a la carte orders are some
ways to do this. Once buffet operations resume, offering live stations rather than preparing food and keeping it in chaffing dishes will further curtail wastage.

Maximum food wastage occurs in banquet operations or private dinners. Hoteliers must encourage clients to guarantee the closest number of attendees at an event, including this criterion in the contract. They can inform the client that an additional amount would be levied per guest, in the face of more attendees.

This can be a double-edged sword as people like to indulge at hotels and have a tendency to overload their plates. Hotels should go the extra mile in educating them about the scourge of food waste while outlining sustainable practices adopted to minimize it. They should also support and guide their teams on this aspect.

However, it is a fine line and part of a long-term educational process to avoid over-ordering. Fortunately, most guests now understand the dynamics of wastage and seek freshly prepared fare rather than something from a buffet. We train our servers to assist them in ordering dishes, which would suffice a group.

Many hotels have started offering half portions to single diners to reduce wastage. This works well in established markets and hopefully, will catch up in India soon.

Source

Event | ITC Royal Bengal & ITC Sonar celebrates Doctor’s Day with Special Offers

ITC Royal Bengal & ITC Sonar celebrates Doctor’s Day with Special Offers

ITC Royal Bengal & ITC Sonar salute the ‘One of a Kind’ spirit of Doctors to selflessly serve the humanity with strength, dedication and care. 

This National Doctor’s Day celebrate Doctor’s Day with ITC Hotels’ signature menu curation featuring festivity ready preparations with parties by Biryani and Pulao Collection, intimate meals with Table for Two, special Chaat and Chat samplers and handcrafted delights with Nutmeg delivered safely to the comfort of your home, offer valid till 4th July, 2021

Biryani & Pulao Collection brings together a fine curation of authentic recipes and culinary classics perfected by our master chefs for your dining pleasure. Deeply woven into country’s culinary heritage these delectable preparations showcases India’s deep rooted relations with rice, culminating into an exceptional repertoire of regional variants and culinary styles capturing the essence of their locale.  Enjoy delicacies like Nimona Mirch Pulao, Keema Pulao, Gosht Bohri Biryani Metiabruz Biryani and Bibi ka Murgh Pulao to name a few. Our signature preparations, now perfectly portioned for parties of four and more. Party for Four starting at INR 1900 plus applicable and Party for 6 starting at 2700 plus applicable taxes

Table for Two by Gourmet Couch is a curation of recipes prepared with the finest ingredients for a memorable dining experience with your companion. A private luncheon, a reunion with a friend or an intimate meal with a loved one – the table is set for great conversation. A distinctive menu collection showcasing our culinary legacy Gourmet Couch brings you the finest cuisine offerings from signature brands and award winning kitchens at ITC Hotels. Dum Pukht Biryani, Dal Bukhara, Murgh Makhani, Subz Miloni, Shahi Nehari and Phirni from the repertoire to name a few. Starting at INR 2600 plus applicable taxes

Chaat & Chat is an incomparable part of the Indian cuisine the diversity of chaat is boundless. Experience a varied selection of caringly selected mindfully prepared delicacies curated by our Food Sherpas from across India. The collection includes Golgappa, Dahi Gujjia, Channa Kulcha, Kachodi with Dahi Haldi ke Aloo to name a few. The Chaat & Chat Collection Serves two and is priced at INR 975 plus applicable taxes

Nutmeg Special Curation: Nostalgic cakes and moist brownies freshly made for the real heroes. Choose for an array of delighted curated for the occasion: Gratitude Box INR 1200 onwards, Appreciation Cake INR 1100 plus taxes onwards and a Kuduos to you Brownies (Box of 6) at INR 1400 plus applicable taxes

Thanking our heroes in health care the a stay experience offers 50% savings on flexible room rates and 50% savings at Grand Market Pavilion, Eden Pavilion and Darjeeling Lounge. The offer is valid till 30th September, 2021

Every experience has been designed mindfully with DNV Platinum Certified WeAssure Hygiene & Safety protocols. The offers are available on prominent food aggregator’s platform, Zomato, Swiggy & EazyDiner. The packaging has been thoughtfully planned 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. 

For direct home deliveries call 033 44464646. 

New Opening | Cloud kitchen, Namaste Desi, starts operations in Delhi-NCR

This is its second outpost after Namaste Asia

After the introduction of Namaste Asia, the team from Namaste has launched its second cloud kitchen. Namaste Desi will operate in the Delhi NCR region and will specialize in North Indian cuisine.

Anubhav Nayar, Co-Owner and Chef at Namaste Asia and Namaste Desi said, “We are delighted to launch our second cloud kitchen, which will offer a wider selection of food offerings to customers in the capital. It is our aim to serve them memorable meals with new flavors and dishes, which will raise the bar of in-home dining.”

With a strong belief in the farm-to-table ideology, Namaste Desi will attempt to use fresh, seasonal, and sustainable produce from across India. It will also adopt a zero-waste strategy in the kitchen to reduce costs. This will help the company to keep the food portion size large and prices pocket-friendly.

Source

Accor leads in Treebo’s INR 118 crore Series D funding round

Other participants include BCCL, Elevation Capital, Matrix Partners, Bertelsmann, Ward Ferry and Mozambique Holdings’ Deputy MD Deepak Parayanken

Treebo Hotels has raised Rs 118 crore ($16 million) in its Series D funding round from a group of investors, led by French hospitality major Accor. Other participants in this funding round included its existing investors – Elevation Capital, Matrix Partners, Bertelsmann and Ward Ferry.

Media company Bennett Coleman & Co. Ltd and Mozambique Holdings’ Deputy MD, Deepak Parayanken, also invested in the Bengaluru-based hotel company. Nine months ago, Treebo had raised a bridge round of $6 million from its existing investors, including SAIF Partners.

Talking about this development Accor’s CTO Floor Bleeker, said, “We are delighted to partner with the talented team of Treebo. Their software solution, Hotel Superhero, is exactly the kind of technology that the hospitality industry needs today. It is cloud based, intuitively designed, and comprehensive in its functionalities. We are looking forward to using their solutions to improve guest experience and operational efficiency.”

Accor had engaged with Treebo for investment opportunities for close to two years, though this did not materialise. The French hospitality major’s recent investment in the budget hotel chain is part of its broader partnership under which Treebo will deploy its cloud-based, SaaS hotel management software (HMS), Hotel Superhero, at various Accor hotels globally. The software is already operational at select Accor properties, Treebo said in a statement.

Hotel Superhero is an integrated HMS for hospitality chains and standalone hotels, which Treebo relaunched last year. It includes modules like property management, point of sale, rate planning and inventory management, housekeeping, and guest assist. Treebo’s SVP for engineering, Mayank Khandelwal, will head this business unit.

Sidharth Gupta, Rahul Chaudhary and Kadam Jeet Jain co-founded Treebo in 2015 as a tech-enabled manchised aggregator for budget hotels. It currently manages a network of over 500 hotels across 100 cities in India.

News| Goa's Club Tito's Sold Off, Owner Announces In Emotional Post; Says 'tired Of Harassment

Established in 1971, Goa's most iconic club, Tito's has been sold off, announced Ricardo Joseph D'Souza, whose family owns the club, in an emotional post

Established in 1971, one of Goa's most iconic clubs, Tito's has been sold off, announced Ricardo Joseph D Souza, whose family owns the club, in an emotional post on Facebook on Monday. Labelling it as the 'end of an era,' D Souza attributed the sellout to harassment meted out to Club Tito's at the hands of officials including the police, the excise, MLAs and others. However, in the same post, D Souza thanked CM Pramod Sawant, IAS officers and people of Goa for contributing to Tito's. 

Speaking to a local news channel, Tito's outgoing owner clarified that he had nothing against the present sarpanch of Calangute or IAS officers who, he said had been “brilliant”, adding that the the “crab mentality” of local Goan officials had made it increasingly difficult for Goan businesses to continue. Narrating the ordeal faced by businesses, D Souza claimed that several departments of the government including IT and GST strive to shut down businesses by harassment. 

Proudly asserting that he is a nationalist, Ricardo D'souza stated that Tito's does not evade tax and that he was the one who sued the Queen of England to bring back the Kohinoor diamond. While he did not disclose who the buyer of Tito's is, there are reports indicating that a Punjab-based casino operator has bought the iconic club. It is unclear whether the new owner will persist with the brand and the usual setting of the club in Calangute. Meanwhile, Ricardo D'souza has said that the family has plans to set up operations in Toronto, Dubai, parts of Ukraine, and Africa and also spread Tito's franchise across India.

According to the club's official website, over the years since it was established in 1971, the club has played over 87,600 hours of music, hosted 16,425 parties and on average had 90,000 visitors every month.

DESIGN | New Look Naladhu Private Island Maldives to Relaunch in November

Naladhu Private Island, the exclusive luxury island resort in the Maldives, has closed for six months for a complete renovation and is due to relaunch in November with an impressive new look and feel. The resort will undergo a total redesign with all the accommodation and public areas including the restaurant, bar, wine cellar, spa room and gym receiving a complete new look.

Naladhu Private Island Maldives - Ocean House with Pool and Private Cabana - Bathroom

• Located in the South Malé Atoll, Naladhu is just 30 minutes by luxury speedboat from Malé’s international airport

• Naladhu is home to just 20 keys, offering the ultimate in privacy and seclusion

• New York based designer Yuji Yamazaki is redesigning the resort, which will reopen with a modern colonial look

• The resort’s top suite, the Two Bedroom Pool Residence, will have its own 20 meter private beach

• Butler service is offered Naladhu-style by a Kuwaanu, meaning ‘storyteller/guide’ in Dhiveli, the Maldivian language

• Each Ocean House will have its own private beach cabana, so guests also have the option to relax on their super king-sized day bed on the beach and enjoy drinks and snacks delivered by their Kuwaanu

• Naladhu will be expanding its no-menu dine anywhere concept, enabling guests to choose their favorite dishes and dining spots round the clock

• The resort will be renewing its focus on wellness with a new dedicated spa treatment area including a double treatment room and bathing and changing area, plus a resident Naturopath and Nutritional Therapist

New Opening | Meliá Hotels International to Open a Remarkable Urban Hotel in Chiang Mai

The hotel’s 260 rooms and suites will include the Premium Room category

Meliá Chiang Mai is slated to open its doors for business in the fourth quarter of 2021.

Meliá Chiang Mai, a 260-key urban hotel that towers over the River Ping and bustling Night Bazaar in the heart of Chiang Mai city in Thailand’s mountainous north, is slated to open its doors for business in the fourth quarter of 2021.

Owned by Thailand’s leading integrated lifestyle real estate group Asset World Corporation (AWC) and launched by Meliá Hotels International, the five-star hotel is part of the Meliá brand’s roll-out plan in key destinations across Thailand. Meliá Koh Samui debuted in January 2020 with a nautical theme underscored by boat suites made from refurbished merchant vessels. INNSiDE by Meliá Bangkok Sukhumvit, the first property of its brand in Thailand, housing 176 guestrooms and located close to the Suvarnabhumi Airport, is due to open in 2022.

Meliá Chiang Mai will be situated six kilometers from the Chiang Mai International Airport on the vibrant Charoen Prathet Road, located near a broad spectrum of tourist attractions, markets, and Buddhist temples. 

With a design that pays tribute to Chiang Mai’s charming history and culture with a contemporary flair, the hotel will comprise a striking 22-floor tower fronted by an adjoining seven-floor podium building.

Meliá’s signature YHI Spa with seven treatment rooms will be among the urban hotel’s host of facilities for business and leisure travelers alike.

Two restaurants, two bars, two lounges including an executive lounge on the 21st floor with a panoramic view of Chiang Mai, Meliá’s signature YHI Spa with seven treatment rooms, a fully equipped fitness center, swimming pool, ballroom and four other meeting spaces will be among the hotel’s host of facilities for business and leisure travelers alike. 

Of the property's room portfolio, 38 rooms and six suites will belong to ‘The Level’, an upgraded level of service and benefits that affords exclusive access to The Level executive lounge, an intimate area for indulging an upgraded breakfast and afternoon delicacies that is also suited for casual business meetings.  The epitome of elegance, ‘The Level Presidential Suite’ will command 113 sqm of the tower’s top floor with unrivalled city vistas. 

Meliá Chiang Mai’s jewel in the crown will be a 360-degree rooftop bar – the highest in the city – on the 22nd floor. Featuring two bars connected by a glass bridge, the bar will offer spectacular views of the River Ping to the city’s east and famed Doi Suthep Temple on the mountaintop to the west.

Meliá Chiang Mai’s poolside bar is aptly named Poolside.

Drawing on Meliá’s Spanish origins, the hotel will pay homage to Spain's famed gastronomy and quickly place itself on the city’s culinary map with two exquisite dining options. Perched on the 21st floor, the hotel’s signature restaurant will specialize in contemporary Northern Thai dishes with Mediterranean influences, with chefs preparing each dish à la minute from an open kitchen. The all-day-dining restaurant Mosaic will offer authentic Mediterranean cuisine in a vibrant marketplace setting. 

An idyllic venue for events and weddings, the property’s extensive conference facilities include a 358-sqm ballroom and three function rooms on the tower’s second floor above the lobby and a 175-sqm multi-purpose function room on the podium building's top floor. 

The ballroom’s 173-sqm pre-function area is connected to an outdoor swimming pool and poolside bar, aptly named Poolside. The Power Lounge, one of the three function rooms that also afford access to the pool deck, will feature a pool table and coffee area suited to down time between meetings. Adjacent to a secret garden, the seventh-floor multi-function room opens to a 223-sqm outdoor terrace that also lends itself to events. 

“With its exceptional location in the heart of Chiang Mai and an unparalleled array of facilities, Meliá Chiang Mai is a landmark project of our strategic roll-out of the Meliá brand in Thailand, in line with AWC’s growth-led strategy,” said Mrs Khun Wallapa Traisorat, Meliá Chiang Mai’s owner and AWC’s CEO and President. “Partnering with Meliá has allowed us to set a new benchmark for Thai hospitality and together, we aim to build a better future for Thailand’s tourism landscape and economy.”

“Following the hugely successful opening of Meliá Koh Samui, ranked TripAdvisor’s number one hotel in Koh Samui, Meliá Chiang Mai will be another flagship property for Meliá Hotels International in Thailand,” said Mr Ignacio Martin, Area Managing Director South East Asia of Meliá Hotels International. “As we continue to strengthen our growth strategy with our key partners, AWC understands and shares our strong service and hospitality philosophy -- a fundamental factor in ensuring the quality, reputation, and sustainability we strive for.”

“The global pandemic could not dampen our determination to unveil an extraordinary hotel that promises to exude the mystic splendor of Northern Thailand with Meliá’s warm Spanish hospitality, distinctive passion for service and focus on the customer’s wellbeing ever-present,” added Meliá Chiang Mai’s General Manager, Mr Edward Snoeks. 

Appointment | Anantara Iko Mauritius announces appointment of new General Manager

We are pleased to announce the appointment of Pascal Bertrand as the new General Manager at Anantara Iko Mauritius Resort & Villas.

Bringing over 35 years of luxury hospitality experience to his new position, Pascal joins the Mauritius property, which opened in late 2019, to take it forward with his visionary leadership, which he has gained working with international brands in numerous regions.