PRODUCT | 100 % Organic Plant Based Products By India’s Clean Food Company : Nourish Organics

Indian consumers  are becoming more conscious about their health and are shifting to organic and plant based products. 100 % organic products serve as a promising alternative for processed food that are made from high amounts of chemical infusions. 

Nourish Organics India's leading clean food company aim's is to eradicate health issues, and improve the health of the citizens by creating awareness about 100 % organic and plant-based food products. Founded by Seema Jindal Jajodia in 2009 today Nourish Organics is India’s leading clean-label functional food company consisting of products that are Plant-based,100% Organic, free of processed sugar, preservatives, genetically modified foods, trans-fats or artificial flavour. 

The affinity of an individual towards consumption of organic food items is highly dependent on the awareness levels, accessibility and availability to the individual which Nourish Organics endeavors to increase. They are constantly innovating to bring out newer products to suit the health needs and taste buds of the population.

Some of their 100 % organic plant-based products include Amaranth Muesli, Amla bar, Active Sunflower Seeds, Active Flax Seeds, Honey Roasted Almonds, Honey Roasted Cashews, Honey Roasted Walnuts.

Recently they expanded their range with the introduction of On-The-Go Power Mix which is also 100 % organic. This range is a Pocket-sized convenience making it a handy snack for every occasion. The offerings in this range include Mixed Nut Medley , Cacao Roasted Cashews, Fruit and Nut Medley , Roasted Almond Cranberry. 

About Nourish Organics

Nourish Organics is a clean food company that aims at making healthy eating easier for the urban population through sustainable, organic food with a wide range of wholesome, multi-grain breakfast cereals, nutrient dense cookies, on-the-go snacks, seed & nut combinations and fruit+fiber based health bars. As a pioneer in clean-label packaged food, all Nourish Organics products are 100% natural, free of processed sugar, preservatives, genetically modified foods, trans-fats or artificial flavour. Each variant is made with locally sourced organic ingredients that are wholesome, rich in fiber, high on plant-based protein and packed with essentials fats, vitamins & minerals through a bounty of nuts, seeds & dried fruit. 

Seema Jindal is the Founder & MD  

of Nourish Organics

India’s leading clean-label functional food company. Growing up with her siblings, Seema took an active  interest in sports and fitness. Her understanding of the space was inspired by the time she spent at  the Indian Institute Of Yoga And Naturopathy (IIYN) which was  managed by her family at the time. This paired with her edification in holistic wellness led  her to develop her range of honestly healthy functional foods.  

At Nourish Organics, Seema aims to develop well researched  organic products that nourish the brand’s consumers, its community and the society. Her vision is best encapsulated in the brand’s product code “healthy eating  for urban living.” This code flows unparalleled through her range of wholesome & delicious multi-grain breakfast cereals, nutrient dense cookies, on-the-go snacks and fruit+fibre based  health bars.  

A textile designer and alumni of the Delhi College of Art, Seema's aesthetic and appreciation for functional design are the driving force behind her brand. In her aim to understand the scope of holistic nutrition & wellness, Seema switched her focus and academic attention to study the same at the Institute for Integrative Nutrition in 2012 in  New York. Before setting sail on her entrepreneurial journey, she led the CSR division for  Monnet Ispat & Energy, one of India’s largest steel & energy firms. In her time with the company, she set up schools for the underprivileged and vocational training centres for women. 

Her work in CSR also led her to chair the Young Ficci Ladies Organisation (YFLO) which further augmented her beliefs of empowering women to play key roles in organizations as well as in society. One of her milestone social projects is the Ananth Centre for Learning and Development - a special school & training centre for the differently-abled; where she currently presides as Managing Trustee.  

In the coming years, Seema sees a great future for brands in the functional food space. She hopes to utilize the market’s interest in the category to develop quality products and build awareness on how healthy and tasty can be one and the same. She further wishes to build  Nourish Organics to be a brand that transforms the consumer’s relationship with healthy eating. Her single-minded focus in the future is to design, develop and distribute her entire range of products across modern trade, general trade, e-commerce and direct-to-home channels.  

Seema’s fervour for all things wellness extends to her love for food, fitness and travel. She never lets go of an opportunity to discover new-fangled foods, local snacks and upcoming fitness formats. She ensures to balance her schedule to incorporate her favourite activities – running, cycling, trekking, yoga as well as spending quality time with friends and family.  

You can follow her journey on her blog, Seema’s Corner. 

https://www.nourishorganics.in/blogs/blogs

New Opening | IHC's American Diner gets a new name

While the menu and décor of the restaurant will remain the same, the name of the restaurant has been changed as the Old World Hospitality’s (which handled all restaurants at IHC) contract to run the hospitality and cultural facilities at IHC is over.

or nearly decades, The All American Diner remained a favorite hangout spot for visitors of all age groups. Long lunches under the winter sun in its outdoor seating area or discussions over many cups of coffee became a tradition with many who frequented the spot. Given its popularity, the news that The All American Diner will no longer exist at India Habitat Centre (IHC) was disappointing to many. But to their relief, the popular restaurant has just changed its name to Habitat Hub, which is now open at IHC.

While the menu and décor of the restaurant will remain the same, the name of the restaurant has been changed as the Old World Hospitality’s (which handled all restaurants at IHC) contract to run the hospitality and cultural facilities at IHC is over. As per reports, IHC now will directly manage Habitat Hub (The All American Diner).

“While we created several restaurant brands at IHC, The All American Diner truly occupies a special place for all of Delhi and also in our hearts. We carry wonderfully warm memories of our tenure at IHC. A whole generation of kids grew up on the Diner and what is unique is that its clientele straddles every generation. A chef from a Diner in California was brought in and the bestselling menu has lasted two decades - with minor tweaks. This was the first American Diner to open in India over two decades ago. We have been inundated with offers from restaurateurs wishing to convert their restaurants into The All American Diner both in Delhi and Gurgaon and are evaluating options. As soon as we get the right location, we shall reopen our doors,” reads a statement from the Old World Hospitality.

Source

Appointments | Vikalp Raj appointed as DoSM at St Regis Mumbai

Anuraag Bhatnagar of Leela, Gaurav Singh of Marriott International, Zubin Songadwala of ITC Hotels and Somnath Mukherjee of IHCL speak about the city and its potential.

Vikalp Raj joined The St Regis Mumbai as Director of Sales and Marketing. Raj brings with him a wealth of experience of over 16 years in the hospitality industry. His early foray in the industry equipped him to specialize his skills in successfully driving revenue through targeted strategic plans suited to the market conditions of the hotels under his purview. His numerous accomplishments helped him to swiftly rise up the ranks in a very short span of time.

Having secured his degree in Business Management from Alliance Business School, post a hospitality degree from the prominent Institute of Hotel Management, Bangalore, Raj joined Marriott International immediately after a short stint in two leading hospitality organizations.

Having proved his mettle with some of the leading brands of Marriott International like JW Marriott and Sheraton, he has led sales, revenue, and marketing teams in both pre-opening hotels and well-established hotels. His successes in his most recently held role as Director of Sales and Marketing with Sheraton Grand Bangalore at Brigade Gateway include an award-winning increase in market share and a significant growth year-on-year in revenue, for rooms & and catering sales.

Raj continues his journey with Marriott International and will lead the dynamic sales and revenue teams at The St. Regis Mumbai to achieve revenue targets, forge relationships with internal and external stakeholders while balancing property STR, achieving Revpar, and assessing competition and hotel intelligence.

New Opening | Himachal Pradesh gets a new gem as Radisson Blu Resort Dharamshala opens its doors to guests

Himachal Pradesh gets a new gem as Radisson Blu Resort Dharamshala opens its doors to guests 

New Delhi, July 2021: Radisson Blu, an upper upscale brand that delivers a positive and personalized service in stylish spaces, is proud to announce the opening of Radisson Blu Resort Dharamshala in Himachal Pradesh. Located on the scenic foothills of the mighty Dhauladhar Range, this idyllic resort is a perfect getaway with accessibility from all corners of the world. The resort offers the perfect combination of business and leisure amenities for discerning travelers.

“We are delighted to bring our flagship brand to Dharamshala. Radisson Blu Resort Dharamshala is our fourth hotel opening in 2021 which is set to mark new milestones for our business. We seek to add more than 15 new hotels to our portfolio this year, achieving the 100-hotel milestone,” said Zubin Saxena, Managing Director and Vice President Operations, South Asia, Radisson Hotel Group.

Deluxe Room With Balcony

With easy accessibility from Kangra Airport, the resort features 120-uniquely designed modern rooms overlooking the most picturesque view of the spectacular Kangra Valley. The resort enjoys an independent access from Khaniyara road connected to national highway 503 and is conveniently placed to explore all popular tourist destinations around Dharamshala.

“We are honored to open this superb resort in Kangra Valley. Radisson Hotel Group was our chosen strategic partner and we are confident that this hotel will set a new benchmark of hospitality in the valley,” said R.P. Singh, Director, Himachal Pradesh Cricket Association.

Spread over 30,000 sqm and located 6 km from the iconic Himachal Pradesh Cricket Association Stadium, the resort features rooms across standard, superior, deluxe, suite and presidential suite categories. It constitutes three banquet halls - Mid Off, Mid On and Centurion with capacity between 80 to 100 pax and an outdoor venue, The Banquet Deck, offering unparalleled views of the Kangra Valley and ideally suited to host weddings and social functions.

In addition to 24-hour room service, the resort houses numerous onsite dining options serving a variety of cuisines such as The Edge – all day dining restaurant serving a range of local and western dishes; Italian Crust - the specialty Pizzeria, and All Out – Lounge Bar offering an enviable selection of wine and spirits along with delicious small bites.

Vikas Sharma, General Manager, Radisson Blu Resort Dharamshala said, “I am confident that the unique combination of the resort’s location, its facilities and the Group’s unmatched service standards will prove to be a compelling option for travelers looking for all-inclusive hospitality in the hills.”

Suite

Radisson Blu Resort Dharamshala will feature The Spa at Radisson Blu, a full-service branded spa offering guests a 360º immersive experience by focusing on minds, bodies, and emotions. The spa will offer a selection of natural, holistic, and beauty treatments for complete rejuvenation. Other amenities for rest and relaxation include a meditation room, a contemporary fitness studio, and a temperature-controlled infinity pool offering a tranquil view of the Kangra valley. The resort offers a range of family recreation options such as an outdoor kids’ play area, family picnic spots in the serene pine forest, and a cozy cards room.

With the health and safety of guests and team members as its top priority, Radisson Blu Resort Dharamshala is implementing the Radisson Hotels Safety Protocol program. The in-depth cleanliness and disinfection protocols were developed in partnership with SGS, the world’s leading inspection, verification, testing, and certification company, and are designed to ensure guest safety and peace of mind from check-in to check-out.

Radisson Blu Resort Dharamshala is a Unit of Himachal Pradesh Cricket Association.

Event | Celebrate Eid in the comfort of your home with the ‘Ruhaniyat' edition fromITC Royal Bengal & ITC Sonar

Celebrate Eid in the comfort of your home with the ‘Ruhaniyat' edition from
ITC Royal Bengal & ITC Sonar

This Eid, a culinary celebration safely travels to your doorstep. From flavourful biryani to decadent phirni; indulge in our Eid special selections, crafted to bring alive unforgettable moments with your loved
ones till 1st August 2021. Indulge in Awadhi delicacies and more from Gourmet Couch. Dum Pukht offers
a ‘nawabi dawat’ (Royal Feast), where each dish on the menu is entrenched in its own story while Peshawri brings alive the rustic charm with succulent award-winning specialties from Northwest Frontier. Meal for two starting at INR 2500 plus taxes onwards and Meal for Four at INR 4750 plus
taxes onwards it includes delicacies like Sikandari Raan, Dal Bukhara, Dum Pukht Biryani, Galouti Kebab, Murgh Narangi Qorma to name a few across three set menu selection.

Biryani & Pulao Collection brings together a fine curation of authentic recipes and culinary classics perfected by our master chefs for your dining pleasure. Deeply woven into the country’s culinary heritage these delectable preparations showcase India’s deep-rooted relations with rice, culminating
into an exceptional repertoire of regional variants and culinary styles capturing the essence of their locale. Each Biryani (chicken, seafood, mutton or vegetarian) is an ideal meal for one with a choice of either
Mirch Baingan ka Salan or any one of the three raitas: Anar Kheera Raita/ Onion Pachadi/ Sarson Raita. Complete your meal with one of India’s most popular desserts, from the Dum Pukht kitchen, the signature
“Shahed-E-Jaam”, with our compliments. The menu comes with dietary indicators, enabling diners to pre-advice on allergy ingredients. Enjoy delicacies like Nimona Mirch Pulao, Keema Pulao, Gosht Bohri Biryani
Metiabruz Biryani, and Bibi ka Murgh Pulao to name a few. Starting at INR 625 plus taxes onwards

Ruhaniyat featuring Gourmet Couch & Biryani & Pulao Collection is available on prominent food aggregator’s platform, Zomato, Swiggy & EazyDiner. In addition, the collection can be ordered via the ITC F&B App and direct Takeaway option. ITC Hotels has also enabled ‘no contact’ deliveries on all
pre-paid orders and has implemented stringent measures and protocols, including mandatory temperature checks for all Chefs and Food & Beverage associates as part of its safe 'WeAssure' program. A lot of thought has been put in the packaging after the study of factors such as temperature,
distance traveled, mode of transport, consumption techniques, re-heating norms, and more. The food is packed in environment-friendly corrugated paper boxes. Easy to have on the go or order in for a celebration or get together. ITC Hotels is the first hotel chain in the world to receive a Platinum level Certification from DNV under its My Care infection risk management program for WeAssure. DNV is one of the world’s leading certification bodies that helps organizations manage risk and assure
business performance.

For Further Information and to place an order please call 033 44464646

New Opening | Sukoon Retreat & Spa opens the Rain Canopy

This adds another feather to the farm stay tour offered by Stotrak Hospitality that promises open space, clean air, and the real experiential stays personalized for each guest.

Newly opened Sukoon Retreat and Spa, Dakpathar, near Dehradun has opened its latest experiential Rain Canopy in the middle of lush green fields under an open sky. This adds another feather to the farm stay tour offered by Stotrak Hospitality that promises open space, clean air, and the real experiential stays personalized for each guest.

Opened for the public at the beginning of the current Monsoon, the rain canopy is an apt place for families to enjoy the sounds of rain falling on the roof while gazing at the greenery that surrounds them, far away from the hustle and bustle of urban lifestyle.

Bani Sharma, founder of Sukoon Retreat & Spa Dakpathar, said, “We have made special arrangements for people to spend quality time under the rain canopy. It is an exhilarating feeling watching the waterfall all around you with the pitter-patter of the rain amidst the cool breeze.”

Slated to be an abode amidst nature, Sukoon Retreat & Spa is a perfect luxury holiday retreat in an eco-friendly environment on the bank of Yamuna, in completely rural surroundings. Located in the Himalayan foothills, Sukoon Retreat & Spa is spread over four acres. It offers 6 cottages (semi-tented, artfully crafted, with sit-outs, full of natural light and greenery), a Spa, Jacuzzi, Steam Cabin, Infrared therapy room, Indoor All-Weather Heated Swimming Pool, and fun time for children.

Source

Ingredient Ideology | The Favorable Flax Seeds By: Dr. Kaviraj Khialani- Celebrity Master Chef.

THE FAVORABLE FLAX SEEDS

One of the oldest crops being cultivated ever since we speak of civilization, a food which is a plan based by nature which provides helpful fats, antioxidants, and fiber.it has also been addressed as a functional food which means that we can have it to boost our health and immunity levels as well.

People grew flax as a crop in ancient Egypt and China, in Asia it has had a role to play in Ayurvedic medicine for thousands of years now. Flax seeds are usually brownish in color and are smooth and shiny to look at with a mucilaginous substance in their outer layer which makes them sticky when wet. Today flax seeds are available in the form of seeds, oil, powder, tablets, capsules, and flour. Besides having a mild nutty flavor flax seeds are easy to adapt into our day-to-day recipes including sweet and savory foods.

Health Benefits of Flax Seeds:

• Flax seeds are high in omega 3 fatty acids, fiber but low in carbs.

• Flax seeds are a gluten-free ingredient that makes them versatile.

• Flax seeds promote and assists in weight loss management.

• Flax seeds help lower cholesterol in our system.

• Flax seeds are high in anti-oxidants.

• Flax seeds help to lower high blood pressure problems.

• Flax seeds are good for the health of our skin as well.

• Flax seeds are also good for hair health.

• Flax seeds promote digestive health in our bodies.

Some Culinary Uses of Flax Seeds:

• Flax seeds are a good choice of seeds to keep handy at home with us by adding it to our health shakes, smoothies, and energy drinks.

• Ground flax seeds can be blended into baked goodies like breads, muffins and cookies as well for a varied taste and healthy approach.

• Flax seeds in powdered form are easy to add into our daily chapati or roti dough as well. A teaspoon of flaxseed powder in a cup full of wheat flour is good to start with.

• Flax seeds are also a good egg substitute in some recipes where we can use 1 tbsp. flax seed powder combined with 3 tbsp. water and use in place of 1 egg.

• Add flax seeds to granola or health bars and they also made a good and wise addition to a bowl of oatmeal for breakfast.

• Flax seeds are roasted and added to salad bowls, chutneys, dressings, marination, stuffing it into chicken breasts, etc with spinach and herbs.

• Flax seeds also go well into milled form and add on into flours for bakery and confectionery. Spread peanut butter on a toast and sprinkle a few flax seeds on it for a combination to go with eggs for a breakfast.

• Flax seeds can also be added to dips like mayonnaise, hung curd, greek yogurt, hummus, muttabbal, and other middle-eastern dips as well as serve with lavash.

• Pancakes and waffle batters for a live station can also have an add-on of flax seeds and they turn out wonderfully well once serve with the choicest toppings and fruits.

Here are a few easy ways to adapt Flax Seeds into our recipes:

Recipe-1] FLAX SEED & ROASTED TOMATO CHUTNEY

Ingredients

• Flax seeds-2-3 tbsp.

• Tomatoes- 3-4 med-sized, roasted on a live flame or in the oven and chopped roughly.

• Red chilies- 4-5 no. dried

• Urad dal- ½ tsp

• Chana dal- ½ tsp

• Salt to taste

• Oil/ghee- 2 tsp

• Garlic- 2-3 cloves sliced

• Curry leaves- 4-5 no

• Tamarind pulp-1-2 tsp

• For tempering the chutney:

• Oil-2 tsp

• Mustard seeds-1/2 tsp

• Hing-1 pinch

Method:

1. Prepare all the ingredients for the delicious chutney recipe.

2. Heat ghee/ oil in a Kadai and add in the curry leaves, garlic, red chilies, chana dal, urad dal and allow them to splutter for a few seconds.

3. Add in the roasted roughly cut tomatoes, flax seeds, and salt saute for a few seconds add tamarind pulp, and simmer for 8-10 mins.

4. Once it all comes together turn off the flame and pulverize it to a coarsely smooth chutney and remove it into a jar/bowl.

5. Heat oil and crackle the mustard seeds and add hing to the hot oil and finally add them on top of the prepared chutney and mix, cool and store in the fridge for around 1 week.

Recipe-2] NUTTY DATE & FLAX SEED LADDOO

Ingredients

• Seedless dates- 1 cup chopped

• Ghee/ butter- 2 -3 tsp

• Flax seeds-1/4 cup

• White sesame seeds-2 tsp

• Cashews/almonds/ assorted nuts-2 -3 tbsp.

• Elaichi powder-1/4 tsp

• Desiccated coconut-1/4 cup

Method:

1. Dry roast the nuts in a pan and allow to cool, powder them, keep them aside.

2. Dry roast sesame and flax seeds separately for a minute or so and powder them together.

3. De-seed and chop dates and grind them a coarsely smooth paste with a little water if needed.

4. Heat ghee in a thick bottomed pan add the dates and cook on a low flame for around 3-4 mins until soft and mushy.

5. Add in the nuts, elaichi powder, coconut, seed powder and mix it all up well into a mixture and using a little warm ghee form into a mass.

6. Divide the mixture into 8-10 equal portions and using little ghee on the hands shape them into laddoo shape and roll them in sliced or powdered nuts, coconut, etc and serve them.

Recipe-3] FLAX SEED TOSSED LEMON RICE

Ingredients

• Basmati rice- 2 cups boiled, cooked.

• Flax seeds- 3-4 tsp

• Ghee/oil- 2 tsp

• Hing-1/4 tsp

• Curry leaves- 8-10 no

• Cumin seeds-1/2 tsp

• Mustard seeds-1/2 tsp

• Red chilies-1-2 slit

• Green chilies-1-2 slit

• Urad dal-2 tsp

• Salt to taste

• Turmeric powder-1/2 tsp

• Lime-1 no juice to be added

• Coriander leaves-2 tbsp. chopped

• Peanuts- 3-4 tbsp. fried/roasted.

Method:

1. Assemble all the ingredients for the flax seed tossed lemon rice.

2. Heat ghee/oil in a Kadai and add in the ingredients for tempering from hing to curry leaves, jeera, mustard seeds, urad dal, flax seeds chilies, and saute them up to 1 minute.

3. Add in the turmeric and salt along with coriander leaves and peanuts and mix well. Add in the rice and lemon juice and give it a nice toss.

4. Allow the rice to cover and simmer for 6-8 mins and then dish out the rice garnish appropriately and serve hot with a bowl of curd/ salad.

Recipe-4] FLAX SEED TOSSED MIX BEAN SALAD

Ingredients

For the base of the salad:

• Assorted salad leaves/ white or purple cabbage-1 cup 

For the body of the salad:

• Boiled assorted pulses/beans- 1 cup- chana/rajma/chauli.

• Cucumber-1 no cubed

• Tomato-1 no cubes

• Green chilies-1 tsp chopped

• Green/yellow/ red capsicum-1 no cubes

For the dressing:

• Flaxseed oil-2 tsp

• Salad oil-1 tsp

• Lime juice-2 tbsp.

• Mint leaves- 10-12 no

• Raisins-2 tsp chopped

• Date puree- 2 tbsp.

• Chaat masala-1/2 tsp

• Roasted crushed jeera-1/2 tsp

• Salt and pepper to taste

For the garnish of the salad:

Toasted flax seeds-2 tsp

Micro-greens/ olives/ cherry tomatoes/herbs-2-3 tsp.

Method:

1. Prepare all the ingredients for the salad recipe.

2. Place the base of the salad in the serving bowl/salad plate.

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

4. Just before serving the salad combine the body and dressing together give them a nice toss and serve on the base of the salad.

5. Garnish with tossed salad appropriately and serve immediately.

Recipe-5] SUBZI WALA FLAX SEED PARATHA

Ingredients

For the paratha dough:

• Whole wheat flour-1 cup

• Maida-1/4 cup

• Flaxseed powder-2 tsp

• Ajwain-1/2 tsp

• Oil/ghee-2 tsp

• Salt to taste

Warm water as needed to make the dough.

For the subzi and flax seed stuffing:

• Oil/ghee-2 tsp

• Ginger-1 tsp chopped

• Green chilies-1 tsp chopped

• Onion-1 small chopped

• Assorted mixed vegetables-1 cup- carrots/beans/peas/sprouts etc to be cut into small pieces and blanched for 3-4 mins.

• Salt to taste

• Boiled mashed potato-1/2 cup

• Garam masala powder-1/2 tsp

• Chaat masala-1/2 tsp

• Mint and coriander leaves-2 tbsp. chopped

• Flax seeds-2 tsp toasted.

• Oil/ghee as needed to cook the parathas.

To serve with: achar/ papad/ raita.

Method:

1. Prepare all the ingredients for the paratha dough and stuffing.

2. Prepare the dough, cover, and keep aside for resting under a damp kitchen towel for around 20 mins.

3. To prepare the stuffing, heat oil/ghee in a pan add in the ginger, chilies, and onions, and saute until pink.

4. Add in the blanched veggies, salt to taste, all masalas to taste, and cook for 2-3 mins.

5. Add in the toasted flax seeds, mashed potatoes, coriander, and mint leaves and mix well.

6. Remove from the flame and allow to cool completely. Divide the dough into 4 equal portions and divide the stuffing into 4 parts.

7. Roll out the dough into a chapati and stuff it with the filling and reshape and roll into a half-inch thick paratha. 

8. Using oil/ghee on a Tava/ non-stick tava cook the paratha well on both sides and cut and serve hot.

Recipe-6] MINTED FLAX SEED CUCUMBER RELISH

Ingredients:

For the curd mixture:

• Curd/ yogurt- 2 cups beaten.

• Salt to taste

• Crushed black pepper to taste

• Flaxseed powder-1/2 tsp

• Roasted crushed jeera-1/4 tsp

For the cucumber mixture:

• Cucumber-1 no peeled and cubed

• Mint leaves- 5-7 no

• Flax seeds toasted-2 tsp

• Chaat masala-1/4 tsp

• Roasted crushed peanuts-2 tsp

Method:

1. In a mixing bowl combine together the ingredients for the curd mixture and keep chilled.

2. Add in the cucumber, mint, flax seeds, chaat masala, roasted crushed peanuts into the curd mixture and mix well, chill for at least a couple of hours.

3. Serve the relish with lavash/ crackers/ savory cheese straws etc or also can be enjoyed with parathas or alongside a meal as well, as a variation we can also add ingredients like onions, tomatoes, pomegranate seeds, apples, etc.

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.

Marriott International and PCMA announce collaboration to provide PCMA’s Digital Event Strategist (DES) certification course

Event and meeting professionals will have the opportunity to be certified upon booking at participating Marriott Bonvoy Events across Asia Pacific.

Marriott International and the Professional Convention Management Association (PCMA) announced a collaboration to provide the Asia Pacific region’s business events community access to PCMA’s Digital Event Strategist (DES) certification course. Event and meeting professionals will have the opportunity to be certified upon booking at participating Marriott Bonvoy Events across Asia Pacific.

Digital and hybrid event education has proven to be critical as economies begin to reopen and where reskilling is paramount to future-proof events. The DES course is a self-paced, 6-course module supported by APAC Regional Experts that provide local expertise and hybrid event insights and commences with a final exam.

Today, relationships and business models are ever-changing,” said Karen Bolinger, Managing Director APAC at PCMA. “Working with Marriott is a testament to PCMA’s commitment to its partners and industry as we continue to develop and deliver the necessary support and education both our members and clients need and want. In fact, PCMA’s most recent APAC survey indicated that over 70% of meeting planners are looking for venues with broadcast facilities and in-house expertise, and 80% of respondents said they will give their in-person and virtual event attendees an opportunity to interact. This means new skills are required to deliver on these business objectives.”

Source

NEWS | Drunken Monkey eyes New Delhi and Mumbai for expansion in 2021-22

The brand plans to open 50 stores in the two mega cities.

Drunken Monkey eyes New Delhi and Mumbai for expansion in 2021-22. The brand cumulatively plans to open 50 stores in Delhi and Mumbai by the end of 2021-22. Founded by Samrat Reddy, it runs on a franchisee model of operation throughout the country and has clocked a turnover of INR 60 crores in 2020-2021.

During the beginning of the financial year, Drunken Monkey had decided to expand to the length and breadth of the country with a major focus in North India and the metros. Having spread their mantra of staying Naturally High across the country, Drunken Monkey is now concentrating on expanding not only in India but also overseas.

According to Samrat Reddy, Founder and Managing Director at Drunken Monkey, "Drunken Monkey as a brand had started the dialogue on health and wellness way before the pandemic. We knew that the paramount aspect of human life is our health, and that should be nurtured with utmost care. As the saying goes 'what we consume is what we are' - natural healthy food is the only way to go.”

Reddy further mentioned, “We are now on a mission to spread our wings to multiple areas so that fresh fruit smoothies are easily accessible to everyone and that too at an affordable price. We want to make smoothie bars a trend in India so that the youth can see it as a place of leisure accompanied with healthy food."

During the pandemic, Drunken Monkey has also launched Flying Monkey Foundation. It is a foundation that inspires people to embrace life by feeling beautiful, young, and full of energy. Samrat Reddy who is a fitness and sports enthusiast believes indulging in SPORTS is a simple, and fundamental way of reconnecting with the authentic inner self by naturally engaging the body and mind in unison.

Drunken Monkey smoothies are presently available across 50 plus cities pan India including key cities like Delhi NCR, Mumbai, Chennai, Bangalore Hyderabad, Pune and Kolkata.

NEWS | Tourist nos in Nainital, Mussoorie down by 50% after mandatory hotel bookings, strict Covid report checks

Hoteliers said that often tourists arrive without prior bookings but now they were being turned away. A hotelier in Mussoorie said that on Friday and Saturday, a number of tourists were turned away by police for not carrying hotel booking slips

Tourist footfalls declined by as much as half in Mussoorie and Nainital this weekend as strict Covid-related checks kicked in. While hotel bookings were made mandatory last week to enter both hill stations, police teams also started thorough inspection of Covid- negative test reports.

Compared with the past few weekends when hotels in Mussoorie had recorded 100 percent occupancy, bookings nosedived to 40 percent to 50 percent this weekend. In Nainital, many top hotels had barely 20 percent occupancy on Sunday. Sandeep Sahni, president of Uttarakhand Hotels' Association, said that tourist footfall had declined drastically by half in hill stations.

“A number of factors have contributed to the decline in tourist rush. The administration has become very strict and there has also been some negative publicity after a video of a large number of tourists taking a dip at Kempty Falls went viral. Heavy rainfall over the past week has also caused people to change travel plans,” Sahni said.

Those associated with the tourism industry said that with the arrival of the monsoon, chances of tourism picking up in the next few weeks were slim.

Source

Appointment | TAAI appoints Mr.Himanshu Talwar as Executive Director

A new position in the TAAI Secretariat, Talwar will be responsible for the liaising, networking, coordination and communications with various Ministries, departments of the government and other agencies

Travel Agents Association of India (TAAI), the national body of travel agents in India, is learned to have appointed Himanshu Talwar as its Executive Director. A new position in the TAAI Secretariat, Talwar will be responsible for liaising, networking, coordination, and communications with various ministries, departments of the government, and other agencies. He will be based in the national capital - Delhi.

Talwar informed his movement through LinkedIn. He comes to TAAI from the Federation of Hotel & Restaurant Associations of India (FHRAI) where he was Assistant Secretary-General and Additional Director of FHRAI’s Institute of Hotel Management.

A multi-faceted personality, Talwar is an international TEDx speaker and author of many books. An MBA, he has to his credit Executive Management Programmes from Said Business School (SBS), University of Oxford, Indian Institute of Management (IIM) Calcutta, and IIM Bangalore. He holds a Doctorate and D. Litt (HC) in Business Management.

Along with a prolific educational background, Talwar also works assiduously for social causes and has been given the 'Indian Achievers' Award 2020 for Social Service. Recipient of many national-level awards, Talwar has been working for international organizations and supporting not-for-profit organizations for more than a decade, and made significant contributions in the field of transforming people’s life as a life coach, skill development, legal and professional education.

Source

New Opening | IHCL announces the opening of IHCL SeleQtions hotel in Haridwar

With a rich ancestry that traces back to over a century, Pilibhit House is an aristocratic mansion set on the banks of the sacred river Ganges, at the foothills of the Shivalik mountains.

Indian Hotels Company (IHCL) announced the opening of Pilibhit House, an IHCL SeleQtions hotel in Haridwar, Uttarakhand. With a rich ancestry that traces back to over a century, Pilibhit House is an aristocratic mansion set on the banks of the sacred river Ganges, at the foothills of the Shivalik mountains.

Taljinder Singh, Senior Vice President - South Mumbai and SeleQtions, IHCL, said, “With its spellbinding landscapes ringed by the lofty Himalayas, Uttarakhand is not only a nature lover’s delight but also known for its many pilgrimage sites. With Pilibhit House, IHCL steps into the holy city of Haridwar located on the banks of the river Ganga. The addition of this destination in IHCL’s portfolio will help create new circuits in the state with Rishikesh, Corbett, and Haridwar, for both domestic and international travellers.”

The 35 artfully restored rooms and graceful suites are wrapped around a serene courtyard, with balconies offering panoramic views of the Ganges and the Shivalik mountains. The restaurant, Dining Room, offers delicious vegetarian food with a range of international cuisines and local delicacies, including some recipes from the home kitchen of the ancestral family. The open-air Lobby Lounge is the perfect place to unwind with finger foods.

Guests can enjoy a Ganga Aarti at its own private bathing ghat at Pilibhit House or Yoga at the Ganges Deck. Jiva Spa, with its age old Indian healing techniques and finest natural ingredients, offers wellness and meditation with expert instructors. Guests can trace decades of their ancestry with a private session of genealogy. The other curated experiences that evoke the four spiritual stages of life include an offbeat holy tour, trip to ashrams, a forest riverbed picnic and a wetland tour of the Chiriyapur Forest Range.

“Pilibhit House, located close to the famous Har Ki Pauri, offers an authentic flavour of the legendary city of Haridwar. We look forward to welcoming guests as they explore Haridwar’s rich history, which goes back thousands of years, through the lens of the curated and immersive experiences that we have to offer,” said Amit Kumar, General Manager, Pilibhit House – IHCL SeleQtions hotel.

Trends | InterContinental Chennai launches wedding staycations

The package is designed with curated sightseeing itineraries for outstation guests to UNESCO World heritage site Mahabalipuram, a dedicated activity planner for kids with nanny services, and oceanography/ surfing lessons for adults.

InterContinental Chennai Mahabalipuram Resort has announced the launch of its wedding staycation package Muhuratham By The Bay for to-be wedded and families looking to club their wedding celebrations with vacation retreat. Last year, the Resort saw a huge shift in the wedding segments with couples looking to have a more all-inclusive wedding experience, with families. The package is designed with curated sightseeing itineraries for outstation guests to UNESCO World heritage site Mahabalipuram, a dedicated activity planner for kids with nanny services, and oceanography/ surfing lessons for adults.

Muhuratham By The Bay by InterContinental Chennai Mahabalipuram Resort is truly experiential in nature, as it caters to the growing need for intimate weddings in a safe haven, although with continued International travel restrictions more couples are looking at shot-gun wedding format which can be built into a destination vacation. InterContinental Chennai Mahabalipuram drives an advantage of open areas, sprawling landscape, and pristine beach access which appeals to the popularity of the concept. The hotel has further personalized this wedding staycation with themed meals in-built to the package, provision of an on-site venue for a social celebration, chauffeur services for the newlyweds, and access to an in-house Spa & Salon for grooming. Guest numbers for this micro wedding staycation may vary from 50 guests to 100 guests.

Speaking about the initiative, General Manager Kunal Shanker shares "We decided to get creative and curate a way that allowed couples to enjoy all the perks of getting married at a beautiful beach resort destination, but with some of the bigger planning decisions already taken care of. We've streamlined everything and launched a dedicated InterContinental Weddings Microsite that highlights the ins and outs of the Muhuratham By The Bay Package. Our options are continuing to evolve as the needs of our couples change. We are looking forward to seeing how our guests respond to this initiative."

New Opening | Avartana reopens at ITC Grand Chola in Chennai

Senior Executive Chef Ajit Bangera on what’s new at the dinner-only restaurant and plans for the future starting with an exciting new menu to be introduced soon.

Avartana, (pronounced avartann) the modern Indian restaurant at the ITC Grand Chola A Luxury Collection Hotel, Chennai is about to reopen its doors on Friday night, July 15. The restaurant, which has been pushing the boundaries of Indian food and made it to the top 100 list of Asia’s best restaurants, is led by Senior Executive Chef ITC Grand Chola, Ajit Bangera.

Mr. Bangera is about shutting down and reopening this icon to modern Indian cuisine. “We as well as a lot of our customers were very disappointed when we had to shut down. You can’t imagine the number of calls we are getting to ask when we will reopen,” Bangera said—that wait is finally over tonight.

While they would open with their old menu, guests would not need to wait for too long before Bangera and his team plan to launch a new set of offerings for diners.

As for what the new menu will contain? “The surprise element is what is important, the wow factor is what is important. We want to go a level higher. We've got some new elements coming out there. I don't want to disclose them right now. But some new ideas, new thoughts, new ways of expressing ourselves. The idea for Avartana is that we feel we need to keep getting better—in progressing. You can't be sitting where you are, especially in our food business,” Bangera said when asked.

Source

BRANDS | Swiggy pilots model to tap into direct deliveries

The model will also see the food delivery giant share consumer data with restaurants based on confidentiality agreements.

In a move that may change the dynamics of the online food delivery model in India, Swiggy is piloting an ‘order direct’ service that will reduce commissions paid to it by its restaurant partners for orders or leads generated by the latter. The model will also see the food delivery giant share consumer data with restaurants based on confidentiality agreements.

This will not only help the Bengaluru-headquartered company make peace with its restaurant partners that have been vocal about steep commissions charged by food delivery majors such as Zomato and Swiggy but will also give it a toehold into the direct delivery system being adopted by restaurants.

As part of Swiggy’s pilot project, restaurants that generate leads on their own can ask Swiggy to fulfill the orders, including online payments, tracking, and delivery and as part of the deal, Swiggy will forgo a part of its commission. “Currently restaurants that have adopted the direct delivery model have to depend on different third-party service providers such as one for delivery and another for payments. Swiggy, however, provides a one-stop-shop,” said a senior industry executive.

Swiggy's spokesperson was not available for comment. Restaurants TOI spoke to welcomed the move. “It’s the first time a food delivery company is talking about unbundling services,” Riyaz Amlani, CEO and MD at Impresario Handmade Restaurants that operates restaurant chains such as Social and Smokehouse Deli, told TOI. “While it’s still early days, it’s a start nonetheless.”

The development comes against the backdrop of the National Restaurant Association of India filing complaints with Competition Commission of India against alleged anticompetitive practices by such aggregators. Sources, however, said Swiggy discussed its new mode

EVENT | Novotel Hyderabad Convention Centre celebrates Bonalu with a special brunch

To cherish our rich culture and celebrate the traditional festival of Bonalu, Novotel Hyderabad Convention Centre is bringing you some delightful and authentic Telangana meal options, specially curated by our chefs.

This Bonalu, dive into a plethora of sumptuous food items in a mix featuring delicious local themed cuisines only at Novotel Hyderabad Convention Centre. This authentic experience will be available only on July 25th, starting at noon. 

Brunch Details  

Brunch date: July 25th 

Brunch time: 12:00 PM – 3:30 PM 

Price – Buffet Brunch 2099+ Taxes 

For Reservations & More Details Please call –9642326162

Brand | Jimmy’s Cocktails diversifies its portfolio

Introduces Margarita and Bloody Mary as new variants

Radiohead Brands, owner of Jimmy’s Cocktails’ finely crafted cocktail mixers has announced the launch of two new variants in its cocktail mixers portfolio. Keeping in mind the brand’s vision to allow consumers to recreate gourmet bar-style cocktails at home, the new variants - Margarita and Bloody Mary are crafted by an in-house team led by celebrated mixologist Yangdup Lama, who has worked to benchmark the products against popular global variants to perfect their flavours.

Commenting on the launch of the new variants, Ankur Bhatia, Founder & CEO, Jimmy’s Cocktails said, “For a long time now, choice of mixers with premium spirits have been limited largely to sugary aerated beverages or fruit juices. Jimmy’s Cocktails offers the consumer an upgrade to his home drinking experience to deliver a bar quality, consistent cocktail in the comfort of his home. Our previous launch of Whiskey Sour, Sex on the Beach, Cosmopolitan and Mango Chili Mojito were very well received by the market, clearly indicating that the consumers are ready to enhance their home drinking occasions and are thirsty for exciting new options. We aim to keep the product line fresh with a stream of new variant launches over the coming year.”

Yangdup Lama, Product Head, Jimmy’s Cocktails, added, “A brunch time favourite, we’ve made the Bloody Mary with 95% real thick tomato juice, a first in the category across cocktail mixers. With our blend of a special spice mix, hot sauce and celery and tamarind flavours shining through, we are confident that our Bloody Mary mix would rival some of the best in the world. Similarly, our Margarita has a gentle and perfect balance of diverse flavours of lime, lemons, chilli, salt and agave which makes for a refreshing and authentic drink. Mixed drinks are all about great flavour balance leading to deliciousness in a glass, and that is what we have tried to achieve in both the premixes with a little twist of our own” The products by Jimmy’s Cocktails will be seen hitting the shelves in a striking but simple avatar to draw focus on the brand name and let the product speak for itself. The pop-art on the brand’s maiden packaging will undergo a makeover and find expression in brand communication outside of the bottle. The newly launched beverage variants are currently available on www.jimmyscocktails.com. The new launches will also be available shortly on third party online platforms like BigBasket, Amazon and Milkbasket and will hit retail shelves by the end of the month.”

Source

Appointment | South Woodford's Grand Trunk Road Appoint Arup Dasgupta as Head Chef

Chef Dasgupta’s work is known from the exclusive Michelin star eateries of the French Riviera to the very best London hotels such as The Lalit’s Pan Indian Baluchi

Grand Trunk Road recently received a Michelin plaque for 2021 and is celebrating their recent reopening by announcing its new Head Chef, Arup Dasgupta.

Expertly skilled for many years in the complexities of Western and Classical Indian fare, as well and the many varied avenues of Asian cuisine, Chef Dasgupta’s work is known from the exclusive Michelin star eateries of the French Riviera to the very best London hotels such as The Lalit’s Pan Indian Baluchi, where his culinary expertise has continued to bring sumptuous character and unforgettable flavor.

Launched in 2016 and famed for pairing ancient dishes with traditional cooking methods, via recipes collated from the legendary trail across hundreds of years, Grand Trunk Road has become a singular experience renowned for setting the standard for Indian food in the capital.

Chef Dasgupta’s creativity and flair for delicious imagination will be introduced into the Grand Trunk Road menu with new dishes including the Stone Bass marinated with light Kasundi mustard & coconut, steamed and served with pickled fennel salad, the Lahori Chicken Kebab, with roasted garlic and crushed spices with mint & coriander chutney, and the Five-spice chocolate cake with Orange & lime Ice Cream. An Eight Course tasting menu will be introduced in the very near future.

Owner, Rajesh Suri, says: “Following an intense lockdown period, it is such a thrill to start this new chapter of Grand Trunk Road with Chef Dasgupta as part of the fold; his work will continue to make Grand Trunk Road one of the finest restaurants in the city.”

Source

New Opening | Sarovar Hotels and Resorts continue to expand portfolio in Srinagar

The hospitality company signs second hotel in city

Sarovar Hotels and Resorts announces the signing of another hotel in Srinagar. This will be Sarovar’s second hotel in Srinagar.

Srinagar also known as “Switzerland of India” is famous for its natural beauty, gardens, waterfronts, and houseboats. It has seen fascinating tourists from centuries with its beautiful picturesque Himalayan backdrop, pristine lakes dotted with houseboats, shikaras and the majesty of Mughal architecture.

Sarovar Portico is scheduled to open in early 2022 and will offer well-appointed rooms, modern facilities, restaurant and banquet spaces. The beauty of Srinagar will be well imbibed in the interiors of the hotel while providing all modern facilities. Ensuring that your stay is most comfortable.

Sarovar Portico, Srinagar is located at the airport Road, Humhama area and just 4 kms away from airport and 9 kms from bus station and railway station,

Needless to say, the incredibly famous Dal Lake is one of the most favored vacation destinations in Srinagar. Along with this, other must-visit places are Shalimar Bagh, Mughal Garden, Nishat Bagh, and Tulip Garden.

Commenting on the development, Anil Madhok, Executive Chairman, Sarovar Hotels and Resorts said” We are delighted to be consolidating our presence further in the ‘land of lakes and Garden’. It’s a significant addition to our rapidly growing footprint in the leisure portfolio and reflects the strong traction the brand is gaining in the region.

Source

NEWS | IHCL Initiatives To Bring In 1150 Crore over next 2 - 3 years

According to recently held Analyst’s meet:

• Taj’s exclusive business club, The Chambers, has been relaunched with new features. The firm plans to increase its member count from 2,200 to 4,000. Seven Chambers are operational now and two more are in the pipeline. The company expects it to become a ₹150-crore business.

• The firm said the group’s food delivery business Qmin has the potential to reach ₹500 crore in revenue.

• The group’s branded homestays, Ama Stays and Trails, has a revenue potential of ₹500 crore.

New initiatives (Qmin, Ama, The Chambers) are expected to contribute ₹450-500 crore or 10% of revenue over the next two-three years from 5% currently.

---