Proposals invited for two eco tourism projects near Punjab's Ranjit Sagar Lake

Valued at around INR 550 crore, the state government proposes to set up both projects in public private partnership mode

The Punjab state government plans to set up two eco-tourism projects around Ranjit Sagar Lake in Pathankot district. Considered to be around INR 550 crore, it will be set up in public-private partnership (PPP) mode.

Officials at Punjab Infrastructure Development Board (PIDB) stated that the Nalok Tikka Pilangi lake front site is spread over 56.22 acres, while the Kulara Island measures over 18.54 acres. The respective project costs, as per the project proposal, are INR 448 crore and INR 105 crore, totaling more than INR 550 crore.

The selected bidder would also need to pay an upfront premium of INR 25 crore and INR 12 crore for the Palangi and Kurala island project respectively. Interested parties can bid for both the project sites through a single stage two-packet system. The last date of bid submission is 30th June 2021.

As per the proposal draft request, the selected bidder would be required to pay an annual concession fee of INR 3.56 crore for Palangi project and INR 2.65 crore for Kulara island project for 60 years, after which the projects would be handed over to the Punjab government.

The Amritsar Development Authority is the implementing agency for this project. Alongwith the Department of Housing & Urban Development it intends to select agencies for development of the infrastructure of the 74.76 acre area. Officials claimed that both land parcels have pre-approved environment clearance, Stage-1 forest clearance, a clear land title and is free of encroachment. A Stage-2 forest clearance would be applied for once the bidder is selected.

As per the terms and conditions of the projects, the Palangi project is to be constructed within a period of six years and Kulara island project within three years. The eco-tourism project details of Pilangi and Kulara island indicate that it will include an interpretation centre cum convention centre, eco-friendly accommodation villas, eco resort rooms, nature zone, Greens, Support facilities such as facility blocks (reception/dining/gym/club,driver/staff facilities, utilities, boating deck), roads and parking sites.

The project site would have a road connectivity of 25 km from National Highway 1 A that leads to Kashmir valley. It will be 30 km away from Pathankot railway station, 40 km from Pathankot Civil Airport and 155 km from Amritsar Internation Airport.

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Appointment | Nitin Thakur appointed as OYO's new Head of Communications

Nitin comes with over two decades of experience and would be responsible for looking at both internal and external communications for OYO

OYO has announced the appointment of Nitin Thakur as the Head of Communications. In this role, Nitin will be responsible for driving OYO's reputation forward and delivering the company's mission of empowering entrepreneurs of small and independent hotels and homes by providing full-stack technology that increases earnings and eases operations while bringing affordable and trusted accommodation that guests can book instantly.

A seasoned professional, Nitin comes with over two decades of experience and would be responsible for looking at both internal and external communications for OYO. He would be a part of OYO’s global leadership team.

Commenting on the development, Kavikrut, Chief Growth Officer - OYO, said, “At OYO, we are firm believers in communicating proactively and transparently. Since OYO’s early days, our communication strategy across the press, social media, and new emerging mediums has been a key lever in establishing OYO as a brand that is recognized and trusted by partners and guests alike. I am excited to welcome  Nitin to the leadership team and partner with him to further our communications strategy. As OYO recovers from the pandemic, Nitin will enable our OYOpreneurs to bring the OYO story to more partners and guests across the world.”

Rohit Kapoor, CEO of OYO -  India & Southeast Asia added, “I am thrilled and equally excited to collaborate with a veteran like Nitin who brings in a great deal of experience and learning to OYO. As both India and OYO move ahead on the path of recovery from the impact of COVID-19, Nitin would play an important role in steering our communication efforts for all stakeholders, including our patrons, guests, and OYOpreneurs. We are glad to have him on board and look forward to collaborating closely with him.”

Nitin Thakur, the newly appointed Head of Communications for OYO, said, “Today, OYO is synonymous with building technology for small and independent hotels and homes. The company has been truly innovative across the industries it operates in and has emerged as one of the few globally local brands from India. Its footprint extends across India, Southeast Asia, and Europe among other geographies. I am truly excited to take on this mandate and work with passionate, mission-oriented individuals for continuing the momentum of OYO’s recovery and communicating its fabulous journey to the world.”

Prior to OYO, Nitin was a part of the Group Executive Leadership Team at the Max Group where his role involved strengthening the Group’s reputation through traditional and digital media and providing leadership and guidance for strategic campaigns such as mergers & acquisitions for the Group’s operating companies, crisis management, etc. In his previous tenures, Nitin has worked with Microsoft India, managing product advocacy and communications and large communication consultancies advising various Tata Group companies on their reputation management.

New Appointment | IHCL announces three strategic leadership roles

The leadership roles have been created to sharpen focus on customer centricity, drive diversity and inclusion and institutionalize owner/partner engagement

Indian Hotels Company (IHCL), South Asia’s largest hospitality company, announced three strategic leadership roles, which will sharpen focus on customer centricity, drive diversity and inclusion and institutionalize owner/partner engagement.

Puneet Chhatwal, Managing Director and Chief Executive Officer, IHCL, said, “We have identified three Strategic Areas to create sustainable competitive advantages and build our future. Customer Centricity has always been a key differentiator for IHCL, and Taj being rated the World’s Strongest Hotel Brand stands testimony to this. Fundamental to our success is the focus on Diversity to nurture an inclusive and diverse workplace. Finally, in pursuance of our asset-light growth strategy with ~70 hotels signed in the last three years, strengthening Owner Relations has never been more important for IHCL’s future. As a result, we have identified three experienced and veteran leaders who will champion each of these strategic imperatives in an institutionalized manner.”

The Three New Strategic Functions Created Are:

1. Customer Centricity: With insights, relationships, and personalization defining the future of customer engagement in the hospitality industry, Ritika Gupta will be responsible for creating business value through customer centricity and relationship management. With close to three decades of experience with the organization in various customer-centric roles, Ritika brings in the right mix of customer focus and relationship orientation to lead this function.

2. Diversity: In order to further promote IHCL as a diverse and inclusive organization, Rakhee Lalvani will take on the new role of Diversity Head and will be responsible for developing and implementing best practices to promote diversity and inclusion in the organization. A senior leader with close to 30 years of experience at IHCL, Rakhee is well-positioned to spearhead this strategic initiative.

3. Owner/Partner Management: As we continue to pursue asset-light growth and add more owners to our family, cultivating and strengthening owner relationships is critical to secure our future. A seasoned business leader with approximately two decades of experience at IHCL, Ram Maheshwari has taken on the responsibility to streamline owner/partner engagement processes and develop robust relationships.

The three leaders will closely work with the Managing Director & CEO on these strategic initiatives. Rakhee, Ritika, and Ram will drive these important imperatives while retaining their current roles and responsibilities in the organization.

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Bangkok’s Spice & Barley Wins International Design Award

Bangkok’s riverside’s latest restaurant & lounge, Spice & Barley, has been declared the winner in the Restaurant - Brasserie category of the inaugural US-based LIV Hospitality Design Awards by a judging panel of international architecture and design professionals.

Owned by Bangkok-based Minor Hotels and designed by Patrick Keane from architecture studio Enter Projects Asia, the design installation for the Spice & Barley restaurant uses rattan sculptures and gold hues to fuse Thai tradition with modern design. Serving gastro food of Sichuan origin and specializing in craft beers, the restaurant’s location overlooking the Chao Phraya River also played a role in its design.

Goa: Curfew extended but restaurants, bars open 7 am to 9 pm at 50 pc capacity

The Goa Government on Sunday extended its Covid curfew for another week till July 12 while allowing for several relaxations.

The Goa Government on Sunday extended its Covid curfew for another week till July 12 while allowing for several relaxations.

Now, restaurants and bars will be allowed to function between 7 am to 9 pm with up to 50 per cent seating capacity.

The move comes as a respite for restaurant and bar owners as these were prohibited to serve guests for more than a month due to a surge in COVID-19 cases. However, restaurant kitchens were allowed to function for deliveries and takeaways.

Shops and malls will be allowed to open from 7 am to 6 pm. Earlier, these were allowed to operate till 3 pm. Saloons and other outdoor sports complexes/stadiums are also allowed to open.

Educational institutions, cinema halls, auditoria, casinos, gyms, spas, indoor sports complexes will remain closed. Visitors will not be allowed at religious places.

The COVID curfew was first imposed on May 9 in Goa.

As many as 164 new COVID-19 cases, 202 recoveries and four deaths were reported in Goa in the last 24 hours. With this, the total COVID-19 cases in the state now stand at 1,67,436, including 2,087 active cases.

As many as 1,62,276 recoveries and 3,073 deaths have been reported in the state so far.

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Homegrown sandwich brand MoonMoon enters NCR

Newly launched MoonMoon is currently a delivery-only brand with 14 outlets spread across the NCR with plans to spread its presence aggressively.

Inspired by thoughts of interstellar space and extraterrestrial life, homegrown brand MoonMoon has come up with a completely new range of products designed to make old-school sandwiches, subs, tacos, and rolls.

MoonMoon’s flagship range of products are called Crustwiches – think saucy, cheesy, oven-baked sandwiches folded over into a pillowy half-moon of crusty garlic bread, filled with premium meats and veggies. Since launching in January of this year, MoonMoon has won over countless converts who have been tired of eating the same tired and boring sandwich flavors between the same tired and boring slabs of dry, tasteless bread.

MoonMoon’s menu is as diverse as the universe, and the flavor profiles available span the globe from full-on Desi to slamming American, from subtle Italian to spicy southeast Asian.

And the scope for innovation is endless, every quarter MoonMoon will release limited-edition flavors. "With MoonMoon, we really hope to keep creating new, exciting, and unusual products for our customers to enjoy. We're super focused on space-age innovation and global, banging flavors, and we believe that India is ready for the real 2.0 version of sandwiches, subs, burgers, and hot dogs! Our products will always focus on exceptional, juicy, and extremely flavor-packed eating experiences, and we hope that our customers continue to love our food as much as we love making it,” said Ashwin Jain, Director of MoonMoon.

Though focused on culinary excellence and extreme delight, MoonMoon is a brand that is completely conscious of the importance of being truly paisa vasool, the range of Crustwiches starts at INR 235 and is a completely full 260-gram meal, roughly the equivalent of two average burgers or 1.5x the size of a 6” sub.

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NRAI seeks CCI intervention into Swiggy, Zomato ‘anti-competitive’ practices

NRAI has asked the Competition Commission of India (CCI) to investigate multiple issues, including deep discounting, data masking and violation of platform neutrality by the restaurant aggregators.

National Restaurants Association of India (NRAI) has sought the intervention of India’s anti-monopoly watchdog to resolve what it alleged were “anti-competitive practices” followed by Zomato and Swiggy, in a fresh salvo against the online food delivery platforms over a long-standing dispute between both sides.

NRAI, which represents over 500,000 restaurants across the country, has asked the Competition Commission of India (CCI) to investigate multiple issues, including deep discounting, data masking and violation of platform neutrality by the restaurant aggregators.

“During the (Covid-19) pandemic, the magnitude of anti-competitive practices of Zomato and Swiggy have increased manifold and despite numerous discussions with them, these deep funded marketplace platforms are not interested in alleviating concerns of the restaurants,” NRAI said in a statement on Monday.

“We have been in constant dialogue with foodservice aggregators over the last 15-18 months to resolve critical issues impacting the sector. However, we have not been able to resolve these issues; we have therefore approached the CCI now to look into the matter and investigate them thoroughly,” Anurag Katriar, president of NRAI, said.

Design | Naladhu Private Island Maldives to Relaunch in November 2021 with an Impressive New Look

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 public areas and accommodation included in the renovation and the resort’s top suite, the Two Bedroom Pool Residence, will reopen with its own 20m private beach.  The island is located on the edge of a pristine lagoon in the South Malé Atoll, just 30 minutes by luxury speedboat from Malé’s international airport. 

Home to just 20 keys, Naladhu offers the ultimate in privacy and seclusion for the most discerning guests. The resort is being redesigned by New York based designer Yuji Yamazaki, with new sleeker furniture throughout and a lighter colour palette creating a modern colonial South East Asian look.  Yamazaki has focussed on maximising the number of spots around the houses where guests can have a moment of pause, ranging from ocean-side seating for breakfast to pre-dinner cocktails on the chaise longue overlooking the pool. The restaurant, bar, wine cellar and gym are among the public areas receiving a complete new look.   

As part of the sustainability programme, Naladhu has started working with Parley Air to reduce marine plastic pollution and recycle plastic waste and all single use plastic has been banned on the island.  In addition, all the resort’s old furniture has been donated to the Maldives’ only hospital for mental health. 

Naladhu Private Island will be renewing its focus on wellness with a new dedicated spa treatment area including a double treatment room and bathing and changing area and the introduction of a resident Naturopath and Nutritional Therapist. Guests are offered the opportunity to focus on their nutrition to help overcome stress, sleep issues, and unhealthy eating patterns as well as helping with immunity, digestion, weight management, hormones, skin and blood sugar balance.   

Naladhu Private Island’s General Manager Giles Selves said: “This substantial investment will ensure that Naladhu Private Island continues to be one of the most exclusive private islands in the Maldives. The resort already has a significant number of repeat guests, and I have no doubt the new-look Naladhu will entice many new travellers to experience the privacy, seclusion and bespoke personalised service that it’s renowned for.” 

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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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