NEWS | After Cci And Nclat, Fhrai Approaches Niti Aayog On Oyo’s Unethical Business Practices

New Delhi, July 2021: India apex Hospitality Association - Federation of Hotel & Restaurant

Associations of India (FHRAI) has submitted a representation to the CEO of NITI Aayog – Shri

Amitabh Kant highlighting Hospitality industry’s plight with reference to Oyo’s business

the model that has caused irreparable damages to the hospitality ecosystem in the country.

The Association has specifically pointed out that certain recent activities conducted by Oyo

to earn goodwill have actually come at the expense of partner hotels. It has stated that any

such humanitarian activities organized by the foreign-funded entity are just an image

repairing exercise to cover up its unfair, anti-competitive, and criminal activities. The FHRAI

has shared with the NITI Aayog copies of FIRs filed by hotel owners across the country along

with details of the Insolvency and Bankruptcy Code proceedings in the NCLAT and the

investigation against Oyo by the CCI. “OYO operates its business under a maze of more than a dozen subsidiary entities. These individual entities have agreements with independent hotels, mostly in the budget segment. FHRAI has the data of hundreds of such hotels that have reported payment defaults and

other unethical business practices by Oyo. The systemic depredation of the budget segment

hotel business and its market as a means to achieve notional billion-dollar valuation for OTAs are a serious cause of concern for the hospitality ecosystem of our country. In the

interest of the hospitality sector we want to bring to your attention Oyo’s unscrupulous business practices that have annihilated the livelihood, investments, and entrepreneurial initiatives of thousands of hoteliers from the mid and lower segment,” says Mr. Gurbaxish Singh Kohli, Vice President, FHRAI.

The FHRAI has submitted several cases reported from across the country about arbitrary cancellation or breach of contract by Oyo causing immense mental and financial trouble on

account of non-payment of dues to hotel owners. “Oyo, with its humongous funding, mainly from international PE funds takes over small hotels in the budget segment. They artificially create demand and supply on their portal and manipulate prices. With deep discounts and predatory pricing, they vitiate and degrade the hospitality market. Based on artificial and inflated valuation, the company promotes itself as a ‘Great Indian Success Story’ on the back of which it tries to get more funding. There is a clear pattern to its business model, first get the hotel under their branding and later create a dispute to avoid paying the hotel owners. This pattern came to light when several hotels owners across the country filed FIRs with similar complaints. Oyo has managed to fend these complaints so far by pleading them as ‘civil disputes’,” says Mr Pradeep Shetty, Jt. Hon. Sec., FHRAI. Oyo has not disclosed its balance sheets for 2019-20 and 2020-21 and has not complied with the statutory filing of the annual returns. The company has existing loans of around $300 million and is in the process of raising loans of Rs.4400 crores from international investors.

As per Oyo’s financial statement for the period April 2018 to March 2019, it has registered a net loss of Rs.36.72 crores for the year ending March 2018 and a net loss of Rs.102.97 crores for the year ending March 2019. “Moody’s has assigned a first-time B 3 rating to OYO which is not good at all but their fund mobilization drive is based on an overvalued asset proposition so that they are able to manage their bad debts through this. The FHRAI has also filed a complaint before the Competition Commission of India (CCI) against Oyo and MakeMyTrip for cartelization. The

CCI has directed an investigation against them for alleged violation of the provisions of

competitive laws and it is presently investigating the complaint. Here, Oyo had tried to

establish a monopoly by way of delisting their competitors from the MakeMyTrip platform. We wish to bring to the attention of the NITI Aayog these facts pertaining to Oyo and request a meeting with Shri Amitabh Kant for devising a system or policy to safeguard vulnerable hotel and lodge owners from all parts of India,” concludes Mr. Kohli. About Federation of Hotel and Restaurant Associations of India (FHRAI): The Federation of Hotel & Restaurant Associations of India (FHRAI) is the apex body of the Indian Hospitality industry. Founded in 1955, the FHRAI is the third-largest Hospitality association in the world and has diligently built on its rich legacy. The Association is today privileged to serve as the leading voice of the hotel and restaurant industry and plays a seminal role in supporting the growth trajectory of India and #39;s hospitality and tourism sector. FHRAI provides a vibrant interface between the industry, government, regulatory bodies, academia, international organizations, civil society, and the media.

Alila Diwa Goa announces new event space

Udeta features a 12,000 sq. ft indoor space that can accommodate over 1200 guests. It includes a 3,600 sq. ft pre-function area and the largest pillar-less indoor space in South Goa, spread across 8,400 sq. ft with a 20ft.

Udeta, meaning ‘rising’ in colloquial Konkani, is the new 18,000 sq. ft. concept event space at Alila Diwa Goa, a cornerstone five-star Hyatt resort. Conveniently located only 20 minutes scenic drive from the Goa Dabolim International Airport, Udeta is now the sought-after destination for weddings, corporate events, car launches, entertainment shows and other events in Goa.

For over 10 years now, Alila Diwa Goa has been the perfect destination for weddings and off-site corporate events, set amidst lush paddy fields, beautifully landscaped gardens dotted with water bodies, traditional Goan courtyard, sprawling banquets, and scenic poolside venues. Right from the theme to customized menus and signature cocktails, to personalized itineraries, every event is tailor-made. With the launch of Udeta, Alila Diwa Goa has now evolved the way events take place in Goa.

Udeta features a 12,000 sq. ft indoor space that can accommodate over 1200 guests. It includes a 3,600 sq. ft pre-function area and the largest pillar-less indoor space in South Goa, spread across 8,400 sq. ft with a 20ft. floor to ceiling height. Udeta is the only event venue in Goa with a built-in live Theatre Kitchen that offers a visual treat of our culinary artists preparing & serving fresh gourmet delights. The outdoor includes Lawns at Udeta and Udeta Alfresco spread across 6,000 sq. ft with a built-in bar and grill. The event space is modern, functional, and flexible that is complemented by an expert team of event planners and artisanal gourmet experiences. The venue is versatile with the outdoor and indoor spaces seamlessly weaving into each other, allowing flexibility for multiple styles of events.

The splendor of Udeta is an effusive reminder of Goa’s natural beauty with a blend of organic natural shades and textures, surrounded by a luxuriant tropical landscape. Guests are greeted by a magnificent mud wall with the light setting synced to a system, brightening up the wall as the sun sets. The ceiling of grand indoor space is a marvel, adorned with around 250 dome-shaped pendants with translucent globes consisting of a dynamic light source of any colour and hue, as needed for the various events. Every corner of this magnificent space is conceptualized right down to the last detail. Be it the cane seating and high tables in the pre-function area for breakaways, or the Udeta Alfresco with built-in bar & grill stations with outdoor seating.

Source

NEWS | SAGA Gurgaon introduces experience menu

Michelin Star Chef Atul Kochhar curated exclusive 9 course menu

After receiving all the love and accolades from the patrons across Delhi NCR, the newly opened restaurant SAGA, Gurgaon is all set to captivate the taste buds with the newly introduced “9-course Experience Menu: curated by Two times Michelin Star Chef Atul Kochhar”.

SAGA Experience menu is an extension of the rich culinary history and palate diversification from across the regions of India. The menu is curated to showcase cuisines of India that have inspired Chef Kochhar and brought him closer to the simple idea of India as a whole.

“Through this menu, we would like to give an experience which is culturally rich and speaks volume of our heritage & love for food. The menu is brought to life keeping in mind different regions, palates, touching hero dishes from our a la carte curation presented in tasting portions to perfection giving an unparalleled dining experience”, says Chef Atul Kochhar.

Source

New Opening | Kappa Chakka Kandhari opens for business in Chennai

We spoke to partners Regi Mathew and Augustine Kurian about the restaurant and their new delivery only business, DumBir.

Chennai’s iconic Kappa Chakka Kandhari (KCK) just completed its first weekend open for lunch and dinner and ETHospitalityWorld took this opportunity to speak to two of its founders and partners Regi Mathew and Augustine Kurian, not only about KCK, but their new delivery only vertical called DumBir.

KCK Chennai opened its doors for lunch on Friday, July 9 and service will be open till 8pm, so dinner service will begin at 6pm, Regi Mathew told us.

“The response on the weekend has been quite overwhelming as guests in Chennai are looking to step out for a meal at familiar and favourite places. It has been very encouraging to see people make reservations before coming to the restaurant to avoid overcrowding .The weekend has seen a steady flow of guests for both lunch and dinner and our guests have appreciated and enjoyed the set menu format and are following the safety precautions we have put in place,” Mathew added.

Sheraton Hotels & Resorts Unveils Its New Vision in China With the Opening of Sheraton Mianyang

Located in the heart of the Xianhai Scenic Area in Sichuan, the new hotel invites guests to experience the brand’s new design and brand programs that are designed to foster community, gathering, and productivity

Sheraton Hotels & Resorts, part of Marriott Bonvoy’s portfolio of 30 extraordinary brands, today announces the opening of Sheraton Mianyang. The 342-room hotel will be the first fully transformed hotel in Asia-Pacific to bring to life the brand’s new vision as part of a worldwide transformation which focuses on design and experience signatures that foster community, gathering, and productivity in all areas of the hotel. Drawing on its roots as a gathering place for both locals and guests in communities around the world, the new approach for Sheraton creates an intuitive and holistic experience with places to connect, be productive, and bring a sense of belonging.

“Sheraton Mianyang provides a living and breathing showcase of our new vision for Sheraton, underscoring our commitment to well position the brand to meet the demand of today’s travelers,” said Amanda Nichols, Global Brand Leader, Sheraton Hotels & Resorts. “The new hotel is part of a global reinvention journey currently being undertaken by Sheraton Hotels & Resorts to bring all of its properties in line with the new vision, which will showcase the brand’s new focus on services and design that enable socialization, productivity, and personalization, featuring collaborative venues and technology that enable unique experiences.”

Sheraton Mianyang is located in the heart of the Xianhai Scenic Area in Sichuan, a China national AAAA tourist attraction, which consists of 46 islands and stunning mountains. The magnificent natural landscape acts as a backdrop for the hotel, enabling guests to immerse themselves in nature by hiking in the mountains, and cruising and kayaking in the crystal-clear waters. Travelers can easily access the cosmopolitan city of Mianyang via a 40-minute train from Chengdu or a 40-minute drive from the Mianyang Nanjiao Airport and Mianyang Railway Station.

“We are thrilled to welcome Sheraton Mianyang to the Sheraton community and to celebrate it as the first hotel in China to embody all of the brand’s new signatures. This new hotel exemplifies our vision for the brand, underscoring our commitment to provide a sociable, productive, and personalized hotel experience, which Chinese travelers are looking for,” said Henry Lee, President, Greater China, Marriott International. “Within Greater China, Sheraton has the strongest footprint amongst the Marriott Bonvoy portfolio, with more than 80 hotels throughout the country. We are committed to continue growing and transforming the brand with two new openings in Xi’an later this year.”

Ingredient Ideology | THE PULSE EFFECT By: Dr. Kaviraj Khialani- Celebrity Master Chef.

THE PULSE EFFECT 

Let’s pick up on some of the beneficial pulses…

Pulses are part of the legume family, any plants which grow in pods basically, but the term pulse refers to only the dried edible seeds within the pods. Pulses include all beans, peas, and lentils such as baked beans, chickpeas, kidney beans, etc. Pulses are very popular in developing countries but are increasingly becoming recognized as an excellent part of a healthy diet throughout the world. Pulses have a rich and colorful history of nourishing cultures all over the world!

Indian cuisine has widely adapted and incorporated pulses, lentils, etc as an active variety of ingredients when it comes to our home cooking styles, most of us are fond of rajma Chawal, chauli masala, vatana ka usal, and the list goes on for the favorites with the pulses! Looking at a broader perspective of pulses too we have seen that various countries have also included a few of them in their soups, salads, stir fry recipes, curries, stews, dips, and even for baked dishes.

Pulses are also an important part of the human diet due to their robust nutritional profile, pleasant flavor, comparatively reasonable costs, and cooking versatility they rate up pretty well on the gain scale. Foods based on pulses are prepared with a wide range of recipes and with a host of different methods of pre-preparation and cooking starting from sprouting, grinding, boiling, steaming, mashing, roasting, saute and stir-frying, and also milling to make it into flour forms.

One of the challenges we usually face at times with pulses is the length of time taken with a few of them with which we need to adjust with and manage the time accordingly. One of the other aspects attached to pulses is that it has also been widely used in the food processing industry and also canning versions where we also export pulses which are pre-cooked and preserved and are ready to use available at the store shelves across the globe.

Health Benefits of Pulses:

• Pulses are a rich source of proteins, high in fiber, and have a low glycemic index.

• Pulses help in weight loss and are also heart-healthy foods provided they are made and consumed correctly.

• Pulses are also energy-boosting foods and good to be added in various forms into our day-to-day diets.

• Pulses help in optimal brain functioning and also a good source of essential vitamins and minerals.

• Pulses aid in digestion and also boosts our metabolism.

• Pulses help to control diabetes and also lower blood pressure.

• Pulses are a helpful source of zinc as well for our body, and also helps lower cholesterol.

Here are a few Simple- Healthy and Nutri-Rich Recipes with Pulses to add into our Menus and Meals!

Recipe-1] MASALA BAKED BEANS WITH CHICKEN & POTATOES.

Ingredients:

• Oil-1 tsp

• Garlic-1 tsp chopped

• Onion-1/2 small chopped

• Green chilies-1/2 tsp chopped

• Baked beans in tomato sauce-1 tin

• Salt and crushed black pepper to taste

• Mixed herbs-1/2 tsp

• Garam masala powder-1/4 tsp

• Chili flakes- ½ tsp

• Fresh basil/ parsley/coriander-2 tbsp.

• Water-1/2 cup

• Red chili sauce- 2 tsp

• Tomato ketchup-2 tsp

• Boiled chicken cubes-1 cup

• Boiled potato cubes-1/2 cup

• Green capsicum-1/2 chopped.

Method:

1. Prepare all the ingredients for the masala-baked bean recipe.

2. Heat oil in a pan saute the garlic, onions, chilies for a few seconds, add in the baked beans and all seasonings, herbs, spices, sauce, and masala to taste and mix well.

3. Add in the chopped green capsicums, saute well and add a little water and boiled chicken cubes, potatoes and allow to simmer for 6-8 mins.

4. Once it all comes well together and well cooked, turn off the flame add fresh herbs for garnish, and serve with brown bread, multi-grain bread, etc. an ideal dish to have for a Sunday brunch or a mini-meal on the whole.

Recipe-2] BLACK EYED PEA SALAD WITH GARDEN VEGGIES

Ingredients:

For the base of the salad:

Assorted salad leaves/ lettuce leaves- 1 cup

For the body of the salad:

• Black-eyed peas- 1 cup boiled.

• Onion-1/2 no cubes

• Tomato-1 no cubes

• Green chili-1 tsp chopped

• Coriander leaves-2 tbsp. chopped

• Green capsicum-1/2 no cubed

• Cucumber-1/2 no cubes

• Sweet corn-1/2 cup boiled.

• For the dressing of the salad:

• Olive oil-2 tbsp.

• Lime juice-2 tsp

• Mustard paste-1/2 tsp

• Dates- 3- 4 chopped

• Salt and crushed black pepper to taste

• Mint leaves- 8-10 leaves

• Honey-2 tsp

• Chaat masala-1/2 tsp

• Sunflower seeds/ melon seeds-2 tsp

For the garnish of the salad:

• Fresh herbs as available- 2 tbsp.

• Micro-greens -2 -3 tbsp.

• Cherry tomatoes- 3-4, cut 1 x 2

Method:

1. Prepare all the ingredients for the salad.

2. Arrange the base of the salad on a serving plate/salad bowl.

3. In a mixing bowl combine together the ingredients for the dressing and mix well.

4. Add in the body of the salad from the boiled peas to all other ingredients and give it a nice mix.

5. Arrange the salad in the serving bowl and garnish appropriately and serve immediately.

Recipe-3] CHICKPEA TIC- TAC – TOE

Ingredients:

• Oil-1 tsp

• Butter- 1 tsp

• Bayleaf-1 no

• Cloves- 3-4 no

• Garlic-1 tsp chopped

• Ginger-1 tsp shredded

• Green chilies- 1 tsp slit

• Onions- 1 cup puree

• Tomato-3/4th cup puree, fresh

• Boiled chickpeas/ kabuli chana- 1 and a half cup.

• Salt to taste

• Turmeric powder-1/2 tsp

• Red chili powder-1/2 tsp

• Coriander powder-1 tsp

• Garam masala powder-1/2 tsp

• Kasuri methi-1 tsp

• Cashew paste-2 tsp

• Water-1/2 cup

• Coriander leaves- 2 tbsp. chopped.

• Lime juice-1 tsp add and serve hot.

Method:

1. Heat oil and butter in a pan add in the whole spices and flavor the pan. Add in the onion puree first and saute it well for 4-6 mins add a little water if needed to prevent sticking, add in the garlic, ginger and chilies as well.

2. Next we add in the tomato puree, salt to taste, all the powdered spices, Kasuri methi and bhuna the masala well for 2-3 mins.

3. Add in the boiled chickpeas and cook it with the masala for a couple of mins, stir well, add in the cashew paste, a little water and simmer the chickpeas for 10-12 mins.

4. Add fresh coriander leaves and garnish the recipe, add a splash of fresh lime juice and serve hot with rotis, naans, parathas.

Recipe-4] BEAN TO BENEFIT SALAD

Ingredients:

For the base of the salad:

Assorted lettuce leaves/ purple/white cabbage-1 cup

For the body of the salad:

• Boiled kidney beans/rajma-1/2 cup

• Boiled green lentils/moong-1/4 cup

• Red capsicum-1/2 no cut into med cubes.

• Celery-1 stalk cut into pieces

• Cucumber-1/2 no cut into cubes

• Tomato-1 no de-seeded and cut into cubes

• Apple/pear/lychees/chickoo/mango cubes- any 1 fruit

For the Dressing of the salad:

• Olive oil-2 tbsp.

• Lime juice-2 tsp

• Crushed black pepper-1/2 tsp

• Salt to taste

• Roasted crushed cumin-1/2 tsp

• Flax seeds-1 tsp roasted and crushed

• Mint/coriander/parsley- 2 tbsp.

• Orange juice- ¼ cup fresh squeeze with segments

• Boiled Amla pulp- 2-3 tsp.

• Raisins/almonds/cashews- 2 tsp chopped.

For the garnish of the salad:

• Micro-greens, olives, jalapenos, assorted herbs, etc.

Method:

1. Prepare all the ingredients for the salad.

2. Arrange the base of the salad with assorted leaves as desired on the serving plate or salad bowl.

3.Combine all the ingredients for the dressing in a mixing bowl and give it a nice stir.

4. Add in the body of the salad just before serving and toss the salad well.

5. Portion the salad onto the base of lettuce leaves and garnish it appropriately and serve.

Recipe-5] ONE POT BEAN MEAL 

Ingredients:

• Oil-1 tsp

• Butter-1 tsp

• Cinnamon stick-1-inch piece

• Black peppercorns- 4-5 no

• Garlic-1 tsp chopped

• Lemongrass- 4-5 pieces

• Fresh basil- 8-10 no

• Salt and pepper to taste

• Ginger-1 tsp shredded

• Spring onions- 3-4 sliced

• Boiled sweet corn-1/4 cup

• Boiled assorted pulses- 1 cup

• Tomato puree-1/4 cup

• Soy sauce- 2 tsp

• Tomato ketchup-2 tsp

• Schezuan sauce- 2 tsp

• Garam masala powder-1/2 tsp

• Mixed herbs and chili flakes to taste

• Water-1/2 cup

• Cheese- 2-3 tbsp. grated to garnish.

• Cooked/boiled white/brown rice- 2 cups

• Assorted vegetables like sliced mushrooms, broccoli, zucchini, bell peppers, green peas, baby corn, paneer etc can be added for the veg options.

• Boiled shredded chicken/ sliced chicken sausages/ tuna fish from the can/boiled cubed eggs/ cooked chicken liver/ sliced salami etc can also be added for non-veg options.

Method:

1. arrange all the ingredients for the one-meal bean pot.

2. heat oil and butter in a pan add in the cinnamon stick and peppercorns, add in the sliced onions, garlic, ginger, and chilies and cook for 1 minute.

3. add in the cooked assorted pulses, salt, pepper, and all the powdered spices, herbs, chili flakes, sauces and mix well.

4. Add a little water to ensure even cooking, also add in your choice of veg or non-veg ingredients for the recipe and cook on a medium flame for 8-10 mins, add in the cooked rice and cook for 3-4 mins.

5. Finally add in some fresh herbs and grated cheese to garnish the pot meal and serve hot with a portion of salad.

Recipe-6] PULSE IT UP TOSS BOWL

Ingredients:

For the base of the salad:

• Assorted greens/ salad leaves- 1 cup

For the body of the salad:

• Assorted boiled lentils/sprouts/ pulses of your choice- 1 cup cooked/boiled/steamed.

• Boiled potato-1 no cubed.

• Broccoli- 1 cup florets, blanched

• Red/yellow capsicums-1/2 no cubes

• Cherry tomatoes- 4-5 cut 1 x 2

• Celery- 1 stalk cut into pieces

• Cucumber-1/2 no cut into cubes

For the dressing of the salad:

• Lime juice-2 tbsp.

• Honey-1 tsp

• Chopped nuts- 2 tsp

• Assorted seeds- 2 tsp

• Salt and pepper to taste

• Mint leaves- 8-10 no

• Chaat masala-1/2 tsp

• Roasted crushed cumin-1/2 tsp

For the garnish of the salad:

Assorted fresh herbs/ seeds/ nuts/ micro-greens

For non-veg options- add boiled chicken/ poached fish/ saute or boiled prawns/ roast sliced meat etc.

Method:

1. Prepare all the ingredients for the salad.

2. Place the crispy assorted salad greens on the serving plate or the salad bowl.

3. In a salad toss bowl combine together the ingredients for the dressing and mix well.

4. Add in the body of the salad just before you wish to serve the salad and give it a nice toss, add any fresh fruit as well of your choice and mix.

5. Arrange the tossed salad onto your serving bowl or salad plate on a bed of greens and garnish as desired, serve.

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.

Appointment | Hussain Dagher, Executive Oriental chef at Bab Al Shams

Chef Hussain Dagher has joined Bab Al Shams Desert Resort. He will take up the position of executive Oriental chef.

With six F&B outlets, many of which serve Lebanese and Arabic cuisine, Dagher will be expected to continue the growth and success of Meydan Hotels and Hospitality.

Outlets at the Arabic-style resort include Al Hadheerah, Al Forsan, Masala, Le Dune (which is currently closed), Al Sarab Rooftop Lounge, Ya Hala Lounge Bar and a pool bar. The property also offers a private dining lounge.

Source

Appointment | Karolina Paliszewska, acting general manager at Habtoor Grand Resort

Karolina Paliszewska’s 20-year career in hospitality has culminated with her first GM role. She now works at the Habtoor Grand Resort, Autograph Collection.

The Polish national stepped into Warsaw Marriott hotel as the director of event management before the turn of the century. What followed were senior roles at JW Marriott Bucharest Grand Hotel, London Marriott Hotel West India Quay, Sofitel Dubai Jumeirah Beach and Hilton Dubai Al Habtoor City.

In her new role, Paliszewska will oversee the day-to-day operations of the resort including planning, maintaining budgets and owner’s expectations. She will also be responsible for managing all of the hotel’s facilities.

She is one of six new hotel hires at the property, including Zhanar Bakhytova, guest services manager; Nikhil Nair, senior marketing and communications manager; Donnabel Simbulan, HR manager; Alice Brown, executive housekeeper; and Albert Meow, commercial director.

Source

Re-Opening | The Westin Chennai Velachery Re-opens its Dining Outlets

The Westin Chennai Velachery Re-opens its Dining Outlets

July, 2021, CHENNAI, INDIA: With more government relaxations being announced in Tamil Nadu, The Westin Chennai Velachery is pleased to announce that the hotel is excited to re-open its doors of two of its multiple award-winning restaurants, Seasonal Tastes and MKC-Madras Kitchen Company. Seasonal Tastes is the all-day dining restaurant serving global cuisine from Breakfast to dinner and MKC-Madras Kitchen Company is the Café style restaurant serving Indian and Asian street eats.

Seasonal Tastes and MKC Madras Kitchen Company are ready to welcome our guests with Marriott’s Commitment to Clean, from social distancing of tables to QR Code enabled menus, to frequent sanitization of public areas, we are ensuring our guests enjoy their dining experience in a safe surrounding. When it comes to safety, our associates are always wearing masks, gloves and provide minimal contact service to all our guests.

Lakshmanan Ramanathan, General Manager, The Westin Chennai Velachery, says, “We are very pleased to welcome our guests back to our dining venues to be able to serve them with our authentic hospitality and delectable gourmet specialties. We have indeed missed our guests at the restaurants and with Marriott’s Commitment to Clean, I am confident that our guests will come back for a safe dining experience.”

Seasonal Tastes, the all-day dining restaurant will be open for Breakfast, lunch, dinners and Sunday Brunches, whereas MKC-Madras Kitchen Company is open for Lunches, Hi-Tea, and dinner.

Timings:

Seasonal Tastes: 7 AM to 8 PM

MKC-Madras Kitchen Company: 12noon to 8PM

For table reservations, please call us at +91 4466333777 or Whatsapp us at +918939892056

Address: 

154 Velachery Main Road, 

Chennai, 600042 

Tamil Nadu

International News| Emirates first-class lounge at DXB reopens

Emirates first-class lounge at Dubai International Airport’s (DXB’s) Concourse B has reopened. The airline’s business class lounge in Concourse B will remain open for first and business class travellers and eligible Skywards members.

It is the latest in a phased programme reopening for premium customers at the airport. The facilities include complimentary chauffeur drive in 70 cities and Emirates Lounge operations in Dubai, Cairo, New York JFK, Manchester, Boston, Milan, and Los Angeles.

Dubai International Airport was the busiest regional hub for international traffic before the pandemic, as it relies heavily on connecting passengers around the globe.

Recently, Dubai International Airport reopened Terminal 1 and Concourse D on June 24. They were both closed in March 2020 due to the Covid-19 pandemic.

Source

BEST PRACTICES | Avani Hotels in Thailand Unveil Hybrid Meetings Solutions

Avani Hotels in Thailand Unveil Hybrid Meetings Solutions

As the world is constantly evolving and facing a new normal, we have upgraded our Meetings and Events services at our hotels in Thailand with enhanced Hybrid Meetings solutions.

Through our solutions, companies will reach a greater audience from multiple destinations within Thailand, combining in-person and virtual attendees in their events. This allows meeting professionals to create new memorable hybrid meetings and conferences with seamless technologies guaranteeing the safety of attendees in our hotels and the same event quality to your virtual guests.

RECIPE | Finger Millet Chicken Tikka Roll – Jet Lag Recipe By Sahil Sharma, Executive Sous Chef, Fairmont Jaipur

Traveling to a new time zone is rough, and there's nothing worse than being wide  awake in the middle of the night, or forcing your eyelids to stay open when you've  got a whole day ahead of you.  

The cause of jet lag is the inability of the body of a traveller to immediately adjust to  the time in a different zone. Recovering from jet lag depends on the number of time  zones crossed while traveling.  

In general, the body will adjust to the new time zone at the rate of one or two time  zones per day. For example, if you crossed six time zones, the body will typically  adjust to this time change in three to five days. 

Jet lag is temporary, so the prognosis is excellent and most people will recover  within a few days. 

If you want to maximize your vacation time, you need to beat your jet-lag ASAP - these foods will help get you on track. 

FINGER MILLET CHICKEN TIKKA ROLL – Jet Lag Recipe 

No. of pax recipe serves: 6 

Preparation time in (hours and) minutes: 25 min 

Cook time in (hours and) minutes: 45 min 

Total time in (hours and) minutes: 1 hr 10 min 

Dish description in 20–30 words 

Kathi rolls have fast become the regular food around the globe; this is an easy and  quick recipe that you can try at home for brunch or a heavy evening meal. Chicken kathi roll has a delicious melange of chicken tikka and spices rolled together and served with a chutney. 

List of ingredients in order of use, 

Ingredients 

• 6 millet chapattis/bread 

• 6 Egg Whites 

• 100 gm Coriander, chopped 

• 100 ml mustard Oil

For the Filling: 

• 100 gms Onions, sliced 

•  100 gms Coriander Leaves, chopped 

•   20 gms Ginger-Garlic Paste 

•  50 gms Tomatoes, chopped 

•  20 gms Turmeric Powder 

•  to taste Salt and Chilli Powder 

•  1 tsp Green Chillies, chopped 

Ingredients – Chicken Tikka  

• 500 gms chicken breasts - cut into bite-sized pieces (tikka) 

• Juice of two lemons 

•  1 tablespoon salt 

•  250ml (1 cup) plain yogurt 

•  2 tablespoons garlic puree 

•  1 tablespoon ginger puree 

•  1 tablespoon ground cumin 

•  1 tablespoon ground coriander 

•  1 tablespoon freshly ground black pepper 

•  1 teaspoon citric acid powder 

•  1 teaspoon turmeric powder 

•  1 teaspoon salt (more or less to taste) 

•        2 green chillies finely chopped 

• 1 bunch of coriander leaves finely chopped

Directions 

• Place the chicken tikka in a large bowl and squeeze the lemon juice over them and sprinkle with a little salt. 

•  Now, whisk the second marinade ingredients together and pour it over the chicken. 

•  Allow to marinate for six hours or up to 48 hours - the longer the better. If you don't have time to marinate the chicken, 30 minutes or so will still be good. ∙ When ready to cook, light a barbecue. Gas barbecues will work but I prefer the flavor of charcoal barbecues. 

•  Cook the chicken tikka on skewers turning occasionally until the chicken is cooked through and the edges are blackened. 

•  Meanwhile, Mix the egg whites with the coriander. 

• Heat oil in a non-stick pan. Dip each millet bread into the egg white mix and place on the pan one at a time till it turns color. Keep aside. 

• Cut the prepared chicken tikka into strips. 

• In a pan heat the oil and add chopped onions, ginger-garlic paste, chopped tomatoes, turmeric, red chili powder, and green chilies. 

• Now, add the chicken tikka strips, sliced onions, and pepper juliennes. ∙ Cook a little and add chopped coriander. 

• Divide the tikka mixture and roll up in cooked millet pieces of bread. ∙ Serve with mint chutney and salad. 

Sahil Sharma

He is an Executive sous chef at Fairmont Jaipur

Appointment | The JW Marriott Mumbai Juhu is pleased to have Deep Vahi as the new Director of Sales & Marketing.

The JW Marriott Mumbai Juhu is pleased to have Deep Vahi as the new Director of Sales & Marketing.

Deep Vahi comes with a rich experience of over 15 years in the hospitality industry; as a recognition of his extraordinary performance he was declared a winner of Marriott International’s Chairman Circle in 2009 and 2010.

In his new role as the Director of Sales & Marketing at the JW Marriott Mumbai Juhu, Deep will play a pivotal role in leading the business retention and expansion efforts of the Sales and Marketing team in order to  drive revenue growth and will also play a key role in catalysing the branding and communications efforts of the hotel.

Please let me know if you need inputs from the Director of Sales & Marketing on stories about initiatives taken by the hotel which lead to revenue growth during the pandemic, how the hotel has catered to smaller luxury weddings, intimate functions or any other industry story you may be working on. Feel free to reach out to us and we will be happy to facilitate the same for you.

Appointment | Mr. Harpal Singh has been appointed as the new Director of Finance & Business Support at Holiday Inn Jaipur City Centre.

Mr. Harpal Singh has been appointed as the new Director of Finance & Business Support at

Holiday Inn Jaipur City Centre.

Overseeing the hotel's finances, Harpal is an industry veteran with roughly 15 years of

experience in the hospitality industry having previously served as Financial Controller in Crowne Plaza Today, Gurgaon (An IHG Hotel). He has also been associated with brands like

Kingdom of Dreams Gurugram and Radisson MBD Hotel Noida.

Spearheading the hotel’s business strategy, Harpal will continue to evolve innovatively finance structures, processes, and effective controls, further strengthening risk management practices, as well as developing and mentoring our Finance executives across the hotel.

Harpal’s impressive background will benefit the hotel as we seek to progress our operational and financial performances. We believe he is the ideal leader to elevate our profit growth for a strong and sustainable future," said Pankaj Gupta, General Manager.

Harpal has completed his MBA in Finance from JIMS, Delhi, and is passionate about Travelling, Playing Cricket, and Badminton.

Brand | Novotel Hyderabad Airport celebrates pride month through an interactive session

Hyderabad, July 2021:  Novotel Hyderabad Airport organized a session where speakers from the LGBTQ community were invited to share their journey and challenges they face in today’s world. Novotel Hyderabad Airport has been consistently committed to the LGBTQ+ community, ensuring every guest, employee and customer feel welcome and equal. The hotel also had the leadership team from its sister hotels in Hyderabad present for this interactive session.

The session hosted a panel of speakers including Sophia David, who works with a leading consulting firm in India along with Supriyo Chakraborty & Abhay Dang, a Gay couple who work with reputed institutes and MNC’s.

Both the speakers spoke of the relevant laws in place for their community, their rights and also cited various examples to make the audience understand their stand in society. They also shared their journey of acceptance and transition with the audience which helped everyone present in the session see life from their lens. The session was awakening in nature and educated employees about the various challenges that the LGBTQ community faces.

Speaking on the occasion, Mr. Rubin Cherian, General Manager, Novotel Hyderabad Airport said, “We are happy to host such interactive sessions and understand the perspective of the LGBTQ+ community. Our teams were motivated and I feel that such initiatives are essential to change the mindset of society. At Accor we strongly believe in treating everyone equally, irrespective of their identity, background, or role. Diversity and inclusion are important pillars of our culture and have helped us create an excellent environment”.

NEWS | Tourism Minister G Kishan Reddy gets into Cabinet in reshuffle

The Modi Government upgrades the Tourism and Culture, giving it Cabinet status while appointing a new minister after the two-year tenure of outgoing minister Prahlad Singh Patel.

The importance of the Tourism sector was reflected by the move of the Narendra Modi government to upgrade the Tourism and Culture Ministry to Cabinet stature and appoint G Kishan Reddy from State Minister for Home to the new Cabinet Minister for Tourism, Culture. As part of bringing synergies between departments of the government, Prime Minister Modi clubbed the Department of DoNER (Development of North Eastern Region) with the Tourism & Culture.

The Narendra Modi government kept the record for the Minister of Tourism not staying in office for more than two years intact as Kishen Reddy replaced Prahlad Singh Patel as the new Tourism and Culture Minister of India in the cabinet reshuffle and expansion on Wednesday.

Apart from upgrading to Cabinet rank, the Tourism Ministry will have two Ministers of State to assist the Cabinet Minister—Ajay Bhatt and Sripad Yesso Naik.

The last two decades alone, starting 2000, has seen 11 tourism ministers, making the average tenure of less than 2 years. With a few exceptions like Jagmohan or Ambika Soni, who remained in the Tourism Minister’s post for more than two years, there are not many in that list. Prahlad Singh Patel also completed two years in office.

Elected from the Secunderabad constituency to the Lok Sabha in the 2019 general elections, Kishan Reddy was picked as a Minister of State for Home in 2019. It’s a big promotion for Reddy to be elevated to a Cabinet position within a short span of two years.

New Venture | Berco’s chain of restaurants joins hands with Japanese food brand for its India launch

Berco’s chain of restaurants joins hands with Japanese food brand for its India launch

In the future Berco's and Bento by EN will look at opening a common kitchen as they will operate out of the same facility.

Chinese and Thai Cuisine, Berco’s is now bringing Japanese food delivery by the name of ‘Bento by EN’ in Delhi and Gurgaon. The newly launched Bento by EN has started operating their outlets in Munirka and Udyog Vihar and is rapidly planning to expand throughout the world.

Bento by EN offers a diverse selection of traditional Japanese cuisines, which encompasses all of the country's traditional food items while adhering to all of the major Covid-19 criteria, which are governed by the food ministry and have sterile equipment and kitchens. Bento focuses on introducing westerners to the full range of meals, in addition to cooking and serving a wide choice of well-known Japanese foods. The Japanese meals are available on delivery apps like Zomato, Swiggy and Dineout.

Commenting on this SJB Singh Sandhar (Raji), President & Founder - Seinan Group & Chain of Restaurants in Japan & Canada said, “With over two decades of experience in the food and beverage sector and a strong presence in Japan we planned to team up with Kabir Advani, Operator of the most established food brand, Berco’s Chain of Restaurants to grow outlets in different cities across India. For your exquisite experience, we at Bento by EN bring the widest selection of savory to your doorstep, together with the greatest Japanese authenticity of Sushi.”

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Appointment | Dinesh Rai appointed as GM at Crowne Plaza Kochi

Prior to him moving to Crowne Plaza Kochi, he held the position of General Manager with Four Points Kochi where he was responsible for pre-opening of the hotel.

Crowne Plaza Kochi has appointed Dinesh Rai as General Manager. With over two decades of experience in operation and business development, Dinesh is known for his leadership qualities complemented by diverse work experiences. He brings valuable knowledge from the wide-ranging assignments with prestigious international and Indian hospitality groups. He has worked with leading brands such as Marriott, Accor, IHG and Taj Hotels during his previous assignments.

In his new role, Rai will be responsible for the continued success of the hotel by combining cutting-edge hospitality with innovative experiences for the guests. He has consistently displayed an incisive business sense along with fostering an environment of innovative thinking for driving revenues and operational excellence in all his assignments. With an outstanding reputation in establishing personal connections with guests and associates alike, his approach to work has always been commendable.

On his new appointment, Rai says, “Crowne Plaza Kochi is a Luxury Hotel with perfect embodiment of world-class service and True Hospitality. I look forward to advancing the plan we have in place, to expand our brand’s reach, build stronger connections with the local community, maintain fruitful relationships with our partners and deliver genuine experiences for our guests. Apart from devising strategies for strong Rooms and Social business, focus will be to leverage on Food and Beverage capabilities to curate novel offerings for our house guests and the residents of Kochi.” Prior to him moving to Crowne Plaza Kochi, he held the position of General Manager with Four Points Kochi where he was responsible for pre-opening the hotel.

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New Opening | IHCL Signs A Vivanta Hotel In Ahmedabad

Indian Hotels Company (IHCL), South Asia’s largest hospitality company, today announced the signing of a Vivanta hotel in Ahmedabad, Gujarat. This is a management contract for an existing hotel in the city, which would be undergoing extensive renovations before being flagged as Vivanta.

Commenting on the signing, Suma Venkatesh, Executive Vice President – Real Estate & Development, IHCL, said, “This signing is in line with IHCL’s strategy of strengthening our domestic presence in key cities. Ahmedabad is a thriving economic and industrial hub. The company will now have three of its brands – Taj, Vivanta and Ginger present in the city. We are delighted to partner with Leela Tradelinks Private Limited.”

Vivanta Ahmedabad, a 176-room hotel is strategically located on SG Highway, a comfortable driving distance from Gandhinagar, the state capital as well as important business complexes. The hotel’s dining options will include Mynt, the all-day dining restaurant, lobby café Swirl and a specialty restaurant. The recreational facilities will be a pool, fitness center and spa, meeting rooms and a banquet hall for social and business gatherings. It is a Brownfield project slated to open in 2022 after completion of its planned renovations.

Mr. Komalkant F Sharma, Chairman and Managing Director, Leela Tradelinks Private Limited said, “We are happy to partner with IHCL for Vivanta Ahmedabad. This will be the first Vivanta in the city, bringing in a refreshing new take in hospitality. I am confident that the collaborative efforts of Leela Tradelinks and IHCL will help redefine the new age of hospitality in the city of Ahmedabad.”

Ahmedabad, situated on the banks of the Sabarmati, is Gujarat’s largest city. It is an important commercial centre. The historic city of old Ahmedabad has been declared as India's first UNESCO World Heritage City

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Appointment | Brian Hashkowitz is Le Royal Méridien Abu Dhabi’s new general manager

Hashkowitz has been with Marriott for more than 20 years

Brian Hashkowitz has been appointed general manager of Le Royal Méridien in Abu Dhabi. The hotel is part of the Marriott International portfolio and Hashkowitz has been with the group for more than 20 years.

He moves from JW Marriott Marquis for his new role in the UAE capital. He was hotel manager at the Dubai property, where he oversaw the operation of 1,608 keys and 15 F&B outlets.

He said: “I am very excited to join Le Royal Méridien Abu Dhabi. The property [is] situated in the city’s vibrant commercial district, and is known for its exceptional F&B venues, modern facilities and for its strong positioning in this active market.

“I look forward to my time working with the hotel’s extraordinary team.”

Hashkowitz has worked for Marriott since 1999. He was positioned in hotels from New York to London before moving to the Middle East.

Since 2006 he has held various executive roles, including director of rooms, director of food and beverage and director of operations.

Before joining the JW Marriott Marquis, he was at Marriott Hotel Al Jaddaf and Marriott Executive Apartments Al Jaddaf as hotel manager.

While there he led the restructuring of the leadership team, leading to boosts in profitability, efficiency and customer and associate satisfaction.

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