Product | Hyatt Place Gurgaon Introduces New Menu for its Diners

Hyatt Place Gurgaon Introduces New Menu for its Diners

In an endeavour to ensure that guests and patrons continue to eat mindful, Hyatt Place Gurgaon has launched an innovative and thoughtfully curated all-new menu coupled with high quality and freshly- sourced seasonal ingredients. The dishes from the new menu have been created with a unique twist and presents a regionally inspired fare.

The menu is delicately balanced with its signature dishes and new creations to cater to every palate. With “Food. Thoughtfully Sourced. Carefully served”, being Hyatt’s global food & beverage philosophy, Hyatt Place Gurgaon is committed to providing food and beverages that are good for the guests, the planet as well as the communities. 

Hyatt Place Gurgaon, brings an exquisite amalgamation of Asian, Western and Indian flavours under the craftsmanship of Chef Rick Kundu who aims to deliver a gastronomic experience for all its diners. Keeping in mind guest’s preference and likings, some of the restaurant’s recommendations include the ‘Kolkata Beetroot Chop’, ‘Pressed Panini Sandwich’, Roasted Spatchcock Chicken’, ‘Bhuna Seekh Masaledar’, ‘Tangra Inspired Chilli Cottage Cheese’ and ‘Crème Brulée’ to name a few.  The menu also has an interesting concept of “Dabba” - a personalized tiffin designed to satisfy the palate of guests seeking humble & tasty meals.

At the launch of new menu, Chef Rick says “Simple food is often comfort food”. The new menu has been designed keeping in mind preferences of our esteemed guests. I believe the menu has something to tingle everyone’s palate. The ingredients has been handpicked & locally sourced, to ensure high quality. All the dishes are prepared using simple cooking techniques, have unique but robust flavours and are fulfilling. Would love to see you all at the Restaurant, just to take you through a wonderful gastronomical experience.”

Following the slogan “Safety First. Wellbeing Always", Hyatt Place Gurgaon maintains enhanced safety and cleanliness protocols along with the highest quality of food as per standards.

ABOUT HYATT PLACE GURGAON UDYOG VIHAR

Strategically located in Gurgaon, Hyatt Place Gurgaon Udyog Vihar is one of the finest business hotels and close to the commercial business district with just a 2 km/5 min from Unitech Infospace, Udyog Vihar & 4.5 km/15 min from DLF cyber city, DLF Cyber Park 2. Accessible within 25 minutes from Indira Gandhi International Airport in New Delhi via NH8, the hotel is ideal for both the business and leisure traveler. The hotel offers convenient access to Gurgaon’s most famous sites and attractions, ideal places to experience a perfect blend of India’s art, culture and heritage in the form of cinematic and theatrical musicals, all under one roof.

Hyatt Place Gurgaon Udyog Vihar offers:

• 176 spacious and comfortable rooms (126 King rooms, 12 Pool View and 38 Specialty rooms) measuring 30sq mtr each featuring a 42-inch flat HDTV, a Hyatt Luxury Eurotop Mattress and a Cozy Corner sofa sleeper in select guestrooms

• Free Wi-Fi access throughout the hotel

• 2,720 square feet (253 square meters) of flexible, high-tech meeting and function space  

• Buffet Breakfast, featuring freshly prepared breakfast sandwiches, a variety of fresh fruits, hot and cold cereal, yogurt, breads, premium coffee, and an assortment of juices

• A multi-cuisine Restaurant featuring local and regional specialties, made-to-order entrées and appetizers around the clock

• The Bar featuring specialty coffees and premium role beers, as well as wines and cocktails

• A 24X7 Fitness Center, offering advanced cardiovascular and strengthening equipment’s 

• Relax and unwind at the outdoor swimming pool, while enjoying the pleasant weather and green surrounding

• Free public computers with internet access and remote printing

Appointment | JW Marriott Mumbai Sahar Appoints Ms. Aparna Passi as Director of Human Resources

Mumbai, 14th July 2021: JW Marriott Mumbai Sahar has announced the appointment of Ms. Aparna Passi as the new ‘Director of Human Resources’. In her new role, Aparna will be responsible for aligning HR policies and programs to drive optimal employee performance and to accomplish corporate goals and objectives.

Aparna joins JW Marriott Mumbai Sahar with a rich and diverse experience of over a decade in this industry. A holder of a B.SC. degree she went on to work in various properties of The Oberoi Group of hotels, JW Marriott in Mumbai as well as real estate giant Kalpataru Limited. 

Apart from being a certified hospitality educator and senior human resource professional, Ms. Aparna Passi is a passionate public speaker and a dynamic human resource professional with extensive experience in recruitment, retention, compensation, training and customer service. 

She is also known for her excellent communication skills, proficiency in planning, budgeting and forecasting, Aparna has demonstrated the ability to collaborate with others to achieve organizational goals and objectives.

With over a decade of experience in this industry, she built her repertoire of expertise in Kolkata, Mumbai, Dubai and Ajman. It is her belief that each pupil must traverse their own journey and through practice all can achieve Professionalism. 

Commenting on her appointment, Aparna says, “I am ecstatic about re-joining Marriott International and for my new role as Director of Human Resources at JW Marriott Mumbai Sahar. I believe that through passion and dedication one can overcome any hurdle and that every expert was once a beginner. I look forward to contributing to the success of the hotel and being part of a dynamic leadership team of professionals at JW Marriott Mumbai Sahar”..

About JW Marriott Mumbai Sahar

JW Marriott Mumbai Sahar offers effortless elegance and sophistication. Located 1 km away from the Chhatrapati Shivaji International Airport Mumbai, the luxury hotel makes for an ideal destination for business and stay. With 588 spacious rooms, including 39 suites, the property offers authentic cuisine crafted with passion, care and local flavors. The property offers indoor and outdoor convention space, 11 well-appointed meeting rooms with state-of-the-art conferencing facilities. Spa by JW, the first of its kind in Asia Pacific, extends its host of therapies so one can experience holistic wellness. Visit us online on www.jwmumbai.com. For social media updates, follow us on Facebook, Instagram and Twitter on @JWSahar. For more information, follow us on LinkedIn, YouTube, Google Plus. 

About Marriott International

Marriott International, Inc. (NASDAQ: MAR) is based in Bethesda, Maryland, USA, and encompasses a portfolio of more than 7,500 properties under 30 leading brands spanning 132 countries and territories. Marriott operates and franchises hotels and licenses vacation ownership resorts all around the world. The company offers Marriott Bonvoy™, its highly-awarded travel program. For more information, please visit our website at www.marriott.com, and for the latest company news, visit www.marriottnewscenter.com. In addition, connect with us on Facebook and @MarriottIntl on Twitter and Instagram.

NEWS| Zomato’s INR 60,000 crore IPO valuation creates buzz

Zomato’s IPO is set to be open from July 14 to July 16 at a price band of Rs 72-76. The enhanced offer size is about Rs 9,375 crore. Interestingly Zomato’s valuation at IPO, at about Rs 60,000 crore, is equivalent to the market value of all the quick service restaurants (QSRs) listed on Indian bourses.

The valuation of food delivery major Zomato that’s going public through an IPO with an indicative market capitalization of around INR 60,000 crore, has been a topic of much discussion on social media with many raising an eyebrow if it’s really worth that much.

People have mixed views. For some, a tech-enabled company should be valued differently to a traditional company despite its losses. For some, the IPO is a harvest opportunity for venture capital & private equity investors to offload their liability to retail investors, while some believe Indian food tech companies will reflect valuations earned by their global peers like DoorDash to a significant investor extent.

Zomato’s IPO is set to be open from July 14 to July 16 at a price band of INR 72-76. The enhanced offer size is about INR 9,375 crore.

Interestingly Zomato’s valuation at IPO, at about Rs 60,000 crore, is equivalent to the market value of all the quick service restaurants (QSRs) listed on Indian bourses. Its value is also more than the market value of all the listed hospitality chains operating in the country. This second list includes the behemoth like Indian Hotels that run the iconic Taj chain of hotels in India and abroad, and also Oberoi Hotels.

India has half a dozen listed quick-service restaurants with a combined market value of Rs 60,712 crore and about 20 listed hospitality companies with an aggregate market capitalization of Rs 44,000 crore.

Source

Appointment | New Meliá Chiang Mai Announces Edward E. Snoeks as General Manager

New Meliá Chiang Mai Announces Edward E. Snoeks as General Manager

CHIANG MAI, Thailand (July 13, 2021) – A hospitality veteran with three decades of industry experience in Asia and Europe, Edward E. Snoeks, will take charge of the new bleisure hotel Meliá Chiang Mai.

The 260 room and suite hotel is scheduled to open in the fourth quarter of this year in the heart of Chiang Mai’s city centre.

Snoeks joins Meliá Chiang Mai after managing the pre-opening of Sindhorn Kempinski Hotel Bangkok & The Residences and working as both Thailand’s regional general manager and general manager of The Okura Prestige Bangkok.

Previously he was the general manager of Crowne Plaza Hong Kong Causeway Bay and vice president of hotel operations at Hong Kong Parkview Hotel Services.

His work in Asia goes back to 1994 when he worked for The Regent Hong Kong’s food and beverage department. Snoeks’ hotel management experience also includes stints at the Marco Polo Hotels in Hong Kong, the Mutiara Hotel Kuala Lumpur and Le Royal Meridien Baan Taling Ngam on Koh Samui.

Comprising a 22-floor tower fronted by an adjoining seven-floor podium building, Meliá Chiang Mai will unveil a host of facilities including two restaurants, two bars, two lounges, a YHI Spa with seven treatment rooms, a fully-equipped fitness centre, swimming pool, ballroom and four additional meeting spaces for business and leisure travellers alike.

“Edward’s exceptional leadership abilities and his rich and diversified experience in opening and managing hotels in Asia make him the obvious choice to take charge of Meliá Chiang Mai, our second Meliá Hotels International property to be opened in Thailand following the successful launch of Meliá Koh Samui,” said Ignacio Martin, Area Managing Director South East Asia at Meliá Hotels International.

“With a 360-degree rooftop bar featuring two bars connected by a glass bridge, a 21st-floor executive lounge with panoramic views of Chiang Mai, a range of conference facilities and much more, my team and I are looking forward to launching a hotel that promises to exude the mystic splendor of Northern Thailand and draw on Meliá’s warm Spanish hospitality,” added Snoeks.

Hilton NEWS | Hilton Honors Unveils Exclusive Offer for Dining ‘Like a Member’

Members to receive exclusive access to attractive perks and privileges at Hilton dining establishments in India and across Asia Pacific

NEW DELHI, India, July 2021– Hilton Honors, the award-winning guest-loyalty program for Hilton’s 18 world-class brands, today announced its Asia Pacific new dining offer, ‘Like a Member’, giving guests an opportunity to join Hilton Honors and enjoy its privileges in their locales, even without staying on property. Inviting guests to dine like a member, the offer includes discounts of up to 25%, as well as opportunities to earn Bonus Points across an extensive range of dining outlets managed by Hilton in the region. 

With more than 900 dining outlets across the Asia Pacific, including India, all of which adhere to the highest standards of hygiene and safety, Hilton Honors aims to give members access to enjoy the best value while they dine, toast and celebrate in their home cities or within the region where it is safe to travel again. 

Hilton Honors members can enjoy the following benefits* when they dine at eligible Hilton-managed dining outlets across India, including takeaways, deliveries and alcoholic beverages, where permissible by law:

• 25% discount off net prices for all Hilton Honors Gold and Diamond Members     

• 10% discount off net prices for all Hilton Honors members      

• 500 Bonus Points awarded for any transaction over INR 1900 for all walk-in Hilton Honors members 

The ‘Like a Member’ offer will launch today across all participating dining outlets in India and will be valid until December 31, 2021. The program is also currently available in Greater China, South East Asia, Japan and Korea, Australian and New Zealand.

“Our Hilton Honors members are at the centre of what we do, so we are constantly looking for ways to give them seamless access to the experiences they desire and the recognition they deserve – an inside connection that elevates their every day,” said Ben George, senior vice president and commercial director, Asia Pacific, Hilton. “By engaging with the culinary passions and interests shared across the diverse region, this dining offer unlocks great choice and value through member-only benefits across Asia Pacific. As we continue to bring the light and warmth of hospitality to our members wherever they may be, we also look forward to welcoming them back to our hotels when they are ready.”

Manish Tolani, commercial director and vice president, Hilton, India said, “Dining out has undergone a massive shift, but what we know is that food remains an integral part of any experience. As markets start to reopen, we at Hilton remain committed to offering the best experiences to our guests in a safe environment. The ‘Like a Member’ dining offer aims to bring the finest cuisines to our members at the best value, along with other benefits so that our valued members can savour their favourite meals at our restaurants or their homes and get rewarded at the same time.” 

From feasting on the finest delicacies and sampling surprising new flavours and cocktails, to immersing in themed dining experiences, members can satisfy every craving through a wide array of dining options. Some of these restaurants in India include: 

@Saipe, Hilton Goa Resort

Inspired by Goa’s diverse vibe, @Saipe is an all-day dining restaurant featuring live kitchens that transform into a culinary theatre. Enjoy local delicacies with a modern take or a range of global cuisines in a relaxed ambience that celebrates the best of Indo-European design sensibilities. Experience chef-curated events at the private dining area or admire sweeping views of Goa’s stunning coastal landscape at the Patio@Saipe or Al fresco.

Feliz, DoubleTree by Hilton Goa – Panaji

Resonating the essence of Goa, Feliz offers a relaxed ambience in nature with outdoor seating overlooking the pool and the picturesque Mandovi River. The restaurant serves an exquisite selection of Coastal, Goan and Mangalorean cuisine. The menu incorporates sustainable seafood, prime cuts and exotic vegetables expertly prepared with intense aroma and flavours. A bar by night, Feliz showcases a selection of unique cocktails and trendy lounge music. 

Tiamo, Conrad Bengaluru

With balmy days and cool evenings, most days in Bengaluru equal al fresco. Tiamo is a celebration of the favourite Mediterranean bistro classics relished under open skies, overlooking the hotel’s iconic infinity pool with panoramic views of the breathtaking Ulsoor Lake. Savour robust flavours and the simple ingredients of Mediterranean cuisine in a stylish atmosphere.

Koji, Conrad Pune

Inspired by decadence, the award-winning Pan Asian restaurant, Koji, serves the best of Japanese, Chinese and Thai cuisines. Weaving in Japanese design philosophy, the stunning restaurant features a dramatic live kitchen, extensive sushi bar and an exclusive private dining area with a dedicated teppan grill. 

The Brasserie, Hilton Mumbai International Airport

A French-inspired restaurant, The Brasserie is a charming eatery to grab a bite or pack a power lunch. The all-day dining restaurant offers an innovative menu and aromatic dishes from around the globe in an intimate and elegant setting. Featuring enormous bay windows and overlooking the shimmering pool, guests are spoiled for choice with both familiar and exotic selections of Indian, French, Italian, Oriental and Mediterranean specialities.

Vasco’s, Hilton Chennai

Enjoy fresh and innovative global cuisine from live kitchens at this stylish, all-day dining restaurant. The modern furnishings and relaxed ambience, together with superb views of the city, ensure the perfect dining experience. An elevated private dining room with a bird’s eye view of the restaurant below is available for those seeking an exclusive setting. 

The Amber Kitchen, DoubleTree by Hilton Jaipur, Amer

The Amber Kitchen is an ode to Jaipur’s rich culinary heritage and serves a diversity of local specialties, North Indian dishes as well as international cuisine. The all-day dining restaurant boasts an extensive buffet and live kitchen that dishes up exquisite local Rajasthani delicacies. Overlooking the Aravalli range, the restaurant enjoys ample natural light seeping in through large alcoves. The adjacent Garden Bar extends breathtaking views to guests looking to relax amidst the serene landscape. 

Spot 360, DoubleTree Suites by Hilton Bangalore

The combination of poolside cabanas, comfortable cocoon beds, luxe cocktails and exotic cuisine makes Spot 360 an ideal destination to bask in the ambience and views of Bengaluru when the sun goes down. With contemporary and retro music playing in the background, guests can indulge in a comforting progressive Indian menu paired with a wide range of premium liquor concoctions.

Hilton Honors offers members a wide range of benefits and perks across Hilton’s world-class portfolio of 18 brands, including exclusive discounts, rewards and hundreds of ways to earn and redeem Points on free nights, premium merchandise, charitable contributions and unique experiences. 

The industry-leading Hilton Honors mobile app provides guests a smooth, contactless experience even before stepping foot on property. Using a smartphone, guests can bypass the front desk, and check-in, select and access their room with a Digital Key at over 5,200 properties worldwide.

During this uncertain time for travelers, Hilton Honors remains committed to providing the flexibility to change or cancel bookings up to 24 hours before arrival, as well as status and Points extensions. For guests booking - or rebooking - a stay, Hilton Honors members are guaranteed the lowest price on all Hilton hotels when they book on Hilton.com or the Hilton Honors app, and have access to instant benefits, including a flexible payment slider that allows members to choose nearly any combination of Points and money to book a stay.

To take advantage of the ‘Like a Member’ offer and the full spectrum of member benefits, enrol for free at HiltonHonors.com. 

High-resolution images can be accessed here.

*A full list of the terms and conditions for the ‘Like a Member’ offer can be accessed here.

# # #

About Hilton Honors

Hilton Honors is the award-winning guest loyalty program for Hilton’s 18 world-class brands comprising more than 6,500 properties in 119 countries and territories. Hilton Honors members who book directly through preferred Hilton channels have access to instant benefits, including a flexible payment slider that allows members to choose nearly any combination of Points and money to book a stay, an exclusive member discount and free Standard WiFi. Members also have access to contactless technology exclusively through the industry-leading Hilton Honors mobile app, where members can check in, choose their room and access their room using Digital Key. Hilton Honors offers its more than 115 million members hundreds of ways to earn and redeem Points, including select co-branded credit cards. Members can redeem their Points for free nights, premium merchandise and items on Amazon, and make charitable contributions. The program is free to join and travelers can enroll online by visiting hiltonhonors.com. Learn more about Hilton Honors at newsroom.hilton.com/hiltonhonors, and follow Hilton Honors on Facebook, Twitter and Instagram.

Appointment | Alberto Burgio joins Jumeirah Restaurants as chef de cuisine

He takes up the post at Trattoria Toscana in Souk Madinat Jumeirah

Alberto Burgio is the new de cuisine at Italian restaurant Trattoria Toscana, Souk Madinat Jumeirah.

Burgio began his career in Syracuse in 2004 where he learned the art of pizza-making from his mentor, the Pizza World Championship-winning Alfio Russo.

He worked across Italy and UK in various pizzerias as a sous pizza chef. He has previously worked at Grand Hyatt Dubai and has headed Bussola as pizzeria sous chef in Westin Dubai Mina Seyahi in 2015.

He catered to an economic summit between Italy and the UAE while at Grand Hyatt Dubai in 2019.

NEWS | RTA publishes new safety manual for delivery drivers in Dubai

It covers how to drive, the specs of the delivery vehicle, food safety and uniforms

Dubai’s Roads and Transport Authority (RTA) has published a new manual for delivery drivers. It covers safety regulations that companies must follow, making sure drivers are properly trained, carrying out awareness campaigns with drivers and setting up regulations that new delivery platforms and apps must follow.

The manual, called The Activity Manual for Managing and Providing Delivery Services, has been produced in collaboration with Dubai Police and Dubai Municipality. It’s aim is to bring delivery providers in line with the RTA’s regulations and practices.

A statement on the RTA website said it has been brought in now as a result of the increased demand for deliveries since the start of the Covid-19 pandemic.

It covers any venue or business that delivers “food, goods, equipment and other similar processes”.

The RTA said: “This manual aims to set out a methodology governing the delivery services activity in the Emirate of Dubai and clarify the procedures, controls and provisions governing the sector. It also defines the client’s journey through a clear and documented work procedures.

“The manual sets out important conditions that delivery service companies and their motorcyclists must strictly comply with for the safety of drivers, road users and the food or materials to be delivered.

“These stipulations include the traffic safety of motorcyclists, specifications of the vehicle or motorcycle, food safety at the delivery of orders, and guidelines relating to the uniform of drivers of delivery motorbikes.”

Source

Appointment | Impresario Handmade Restaurants appoints Alexander Valladares as CMO

Prior to this appointment, Valladares led a team of dynamic marketers as National Marketing Lead for Times of India’s metro supplements and Times life, where he oversaw content, P&L, marketing, and social media growth across 45 supplements.

Impresario Handmade Restaurants announced the appointment of Alexander Valladares as Chief Marketing Officer. He brings with him rich experience of over 14 years across brand building, marketing, content, intellectual property creation, and monetization. At Impresario, he will be responsible for leading marketing activities across the company’s numerous brands, including SOCIAL, Smoke House Deli, Salt Water Cafe, Souffle S’il Vous Plait, and several cloud kitchen brands like BOSS Burger, Hung-Li, Lucknowee, and Goodness To Go.

Riyaaz Amlani, CEO & MD, Impresario Handmade Restaurants said, “We are delighted to welcome Alexander to Impresario. He is a seasoned marketing professional with a proven track record of building marketing and content-led properties, and driving consumer-focussed innovations. We are confident that he will use his experience to deepen Impresario’s connection with its customers and drive growth for us.”

The newly appointed Chief Marketing Officer - Impresario Handmade Restaurants, Alexander Valladres said, “I am thrilled to be part of the Impresario family. Coming from a media background, I’m excited about this leap into the F&B industry and what better way to do that than with one of the most youthful and forward-thinking companies in the country. Impresario has an array of vibrant brands that are big on people, pop culture, and creating great experiences - all of the things that light me up personally and professionally - and I’m excited to bring my learnings to such a collaborative environment. I look forward to continuing to build strong communities around our brands.”

Prior to this appointment, Valladares led a team of dynamic marketers as National Marketing Lead for Times of India’s metro supplements and Times life, where he oversaw content, P&L, marketing, and social media growth across 45 supplements. At TOI, he worked on a vast array of campaigns and IPs that have received critical acclaim, including winning the prestigious Gold Glass Lions and a Gold Lion at Cannes (Creativity For Good). His strategic initiatives helped in increasing readership and engagement along with building strong content IPs. He plans to deploy both these skills to strengthen Impresario’s brand awareness and footprint across the country.

Valladares has also been associated with MTV India and FCB Ulka in past stints. As the chief marketing strategist for Impresario, Alexander will oversee all brand functions including PR and communications, content marketing, on-ground activations, consumer marketing and engagement, and ensure they are aligned to support the company’s vision of leadership in the premium casual dining niche of the F&B industry.

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Tourism, pilgrimages and large gatherings could trigger third wave, says IMA

As reports of revenge travel hogged the headlines in recent weeks, various agencies had raised the alarm against such tendencies which could become reasons for another major spread of the pandemic.

The Indian Medical Association (IMA) in a statement warned against the “tourist bonanza, pilgrimage travel and religious fervor” which could become super spreader events and bring on a potential third wave.“All these activities are needed, but can wait for a few more months,”

The association claimed that global evidence available indicated the certainty of a third wave in India was inevitable and imminent. The only way to reduce the impact of the third wave was through universal vaccination and Covid appropriate behaviour on the part of the people and the governments.

While it was important for the entire country to work together to face the challenge, the association said that it was extremely painful to note complacency on the part of the public and governments in various states on following Covid protocols.

“Opening up these events and enabling people without vaccination to go scot free in these mass gatherings are potential super spreaders for the Covid third wave,” the IMA statement said.

The association reminded everyone of the economic cost of treating people at hospitals in large numbers adding that the very same cost of a third wave would far exceed the economic benefits derived from such activities now, which were avoidable.

Source

HRAWI Requests Maha Govt. To Allow Restaurants To Remain Open Through The Week From 7AM To 12:30AM

Mumbai, July : The Hotel and Restaurant Association of Western India (HRAWI) has submitted a representation to the Government of Maharashtra including the Hon’ble Chief Minister - Shri Uddhav Thackeray, Hon’ble Home Minister - Shri Dilip Walse Patil, Hon’ble Environment, Tourism and Protocol Minister - Shri Aaditya Thackeray, Principal Secretary, Tourism, Civil Aviation & State Excise - Smt. Valsa Nair Singh and Hon’ble Chief Secretary - Shri Sitaram Kunte requesting relief for the restaurant industry in the State. The Association has pleaded for revision in timings and protocols to operate restaurants without restrictions in cities and districts with very low COVID19 cases. It has requested that restaurants falling under level 2 or 1 be allowed to operate as per the timings permitted under respective licenses. The HRAWI has asked that restaurants be allowed to operate through the week between 7 am and 12:30 am including Saturdays and Sundays.

“The entire State is operating at level 3 restrictions regardless of the positivity rate or the availability of oxygen or beds. This drastic step has resulted in quashing of legitimate expectations of hoteliers or restaurateurs to re-open their business post the second COVID19 wave. A significant number of people employed in restaurants or hotels are moving away from this sector and are accepting lower wage jobs over uncertain wages due to constant closures, revision of timings. This trend is dangerous. We request the Government to allow the restaurants to stay open from 7am to 12:30am or as per the time mentioned in their licenses, including weekends. These operation timings are likely to benefit a large number of players in this sector. It will also promote staggered venturing out of public. We urge the Government of Maharashtra to take the repercussions of such decisions into consideration and relax the lockdown restrictions in Mumbai in the wake of a dip in the positivity rate,” says Mr. Sherry Bhatia, President, HRAWI.

The Association has stated that the constant revision or alteration of parameters and conditions and restrictions convey uncertainty. Restaurant owners are constantly on their toes and are unsure about re-opening or bringing the staff back on board.

“Restaurants are operating at 50 per cent capacity while following all the mandated SOPs. This means that restaurants are not crowded at any point of time during its operational timings. Now whether the operational hours are between 7am and 4pm or 7am and 12:30 am, the restaurant is going to be seating only half its capacity. Increased operational hours do not mean that a restaurant’s capacity will increase. If the capacity doesn't increase and with all three prerequisites of sanitizing, mask and distance maintained all along the operating hours, as per their authorized timings, we assure the Government that only because of this time relaxation, there won't be any increase in COVID-19 infections. At present, restaurants are operating at half capacity for half a day and only on weekdays. With no specific relief or stimulus from the State Government, the industry continues to suffer. One of the biggest myths is the assumption that hotels and restaurants are super spreader places. This is simply not true; there is no fact in it. Operating in a controlled environment with all the SOPs make hotels and restaurants a COVID19 safe environment,” says Mr Pradeep Shetty, Sr. Vice President, HRAWI.

“Even in the pre-pandemic days, a restaurant’s lunch-hour business accounted for just 15 to 20 per cent of the entire day’s revenue. On weekends, this would rise to about 30 to 35 per cent. But now, with a majority of offices operating WFH, the day business is next to nil and on weekends we are not being allowed to remain open. Essentially, we have been allowed to operate in an environment that makes only bad business sense. We therefore request that this condition be removed immediately and restaurants are allowed to operate as per their license timings and also on weekends,” adds Mr Shetty. 

“Over the last 15 odd months, various factors have resulted in massive financial losses due to the lockdown. Over 40 per cent of restaurants and hotels in the State have permanently closed. There is sheer unpredictability on when to open, when to close, what days to open, how much staff is required and what kind of inventory to maintain. This puts tremendous pressure on the business and does more harm than good. Under such uncertain circumstances, mobilizing operations of a hotel or restaurant property as well as recalling of employees and restarting of operations become an arduous task. It is extremely necessary for a business to get a sense of stability by allowing graded re-opening of this sector. We assure the Government that restaurants, as have always, will operate as per permissible guidelines, keeping in mind all the applicable SOPs for a safe and hygienic environment for its guests as well as its staff,” concludes Mr. Bhatia.

About Hotel & Restaurant Association Western India (HRAWI)

The Hotel and Restaurant Association (Western India) is a 71 years old Association of Hotels and Restaurants in Western India. Its members include various restaurants and smaller Hotels up to 5-Star Deluxe categories. The bulk of its members like any growth economy are made up of restaurants and budget hotels. With a membership base spread across Western India, HRAWI covers Maharashtra, Gujarat, Madhya Pradesh, Chhattisgarh, Goa and the Union Territories of Daman, Diu & Silvassa, and is considered to be the voice of the Hotel and Restaurant Industry. The association is part of the national body of the Federation of the Hotels & Restaurants Associations of India (FHRAI), located in New Delhi, which was originally founded in Mumbai in 1950 by the late Mr J.R.D. Tata.

Innovation | Young Hotel Management Students Invent semi automated Floor Cleaning Machine.

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NEWS | The Iconic La-Paz Gardens Hotel, Vasco da Gama, Goa is now La-Paz Gardens Beacon!

Concept Hospitality Pvt. Ltd., India’s leading environmentally sensitive hotel chain, has opened its fourth hotel in  the sunny state of Goa with La-Paz Gardens Beacon, Vasco da Gama. With this new opening, the company’s  overall count has extended to 81 operational hotels across the country and in Nepal and Seychelles. 

Mr Suhail Kannampilly, CEO, Concept Hospitality-The Fern Hotels & Resorts said “We are delighted to bring  our smart & efficient Beacon brand into Goa, to complement our existing three Fern hotels in the State. With the  environmentally sensitive facilities, services and operations that the Fern and Beacon hotels are so well known for,  guests can now enjoy the fun and beauty of the destination while enjoying a level of accommodations, F&B and  banqueting services as well.” 

On the occasion of the rebranding of the hotel, Mr Dattaraj V Salgaocar, Chairman, VMSalgaocar Corporation  Pvt Ltd mentioned “Hotel La-Paz Gardens remains a revered landmark in the Port Town of Vasco, catering to the  travelers across all categories. We are now relaunching this landmark hotel and are delighted to have The Fern  Hotels & Resorts on board to manage this hotel as La-Paz Gardens Beacon Hotel. The hotel already has the  marvelous charm of the famed Goan hospitality, and will be offering personalized services and comfort to our  guests. Our hotel rooms and F&B offerings are already well appreciated locally and with this rebranding we now  aim to provide memorable stay experiences to more guests.” 

A cherished landmark in the heart of Goa’s Port city, La-Paz Gardens Beacon is conveniently located at a 10-minute  drive from Dabolim Airport and close to the Harbour and Vasco Railway Station. With 74 tasteful rooms and suites,  a variety of restaurants along with conferencing and banquet options, its close proximity to numerous commercial  and business enterprises and Bogmalo Beach make this a perfect gateway for business and leisure stays.  

The hotel offers a mix of rooms and suites. In-room amenities include complimentary packaged drinking water,  tea/coffee maker, satellite TV connections, digital in-room safe, bedroom slippers and daily newspaper service on  request, eco-friendly lighting arrangements and eco-friendly bathroom amenities. Dining options include The  Regency offering multi-cuisine, Sweet n Sour, our renowned Chinese restaurant, Goodyland, the fast food and  snacks shoppe and Harbour Bar at the poolside. 

LOCATION: The hotel is 4.7 km from Dabolim Airport, 0.5 km from Vasco Railway Station 1 km from Vasco KTC  Bus Stand, 2 km from Goa Shipyard, 5 km from Vasco Harbour and 9 km from Bogmalo Beach. ADDRESS: Swatantra Path, Vasco da Gama, Goa 403 802, India. 

T: +91 (0)832 2512121 | E: info.lapazgoa@beaconhotels.com 

Visit us at: www.beaconhotels.com | www.fernhotels.com  

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.

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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.

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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.

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